Analysis Of Proantho Cyanidins Components And Development Of Functional Food Of Aronia Melanocarpa

Study on Extraction Technology of Proantho Cyanidins by using the Ultrasound-assisted extraction.The extraction process was optimized by single factor test and orthogonal test.70%ethanol solution was used as the extraction agent,the solid-liquid ratio was 1:20,the pH of the solution was adjusted by hydrochloric acid to3,and the ultrasonic assisted extraction was conducted for 30 min,the content of Proantho Cyanidins in Aronia Melanocarpa was 19.76 mg.g^-1under optimal extraction conditions.According to experiments,we found that DM130 macroporous resin was selected as the most suitable resin for the separation and purification of Proantho Cyanidins from Aronia Melanocarpa.After the dynamic adsorption and desorption conditions were optimized,the optimum purification parameters were determined as follows:sample size was 6BV,sample concentration was 1mg/mL,the eluent was 4BV and the volume fraction was 30%ethanol solution,sample flow rate and desorption flow rate were 2 mL·min^-1.Experiments showed that the analyzation of Proantho Cyanidins in Aronia Melanocarpa by using the HPLC-LTQ orbitrap.The results are Proantho Cyanidins contain catechins,epicatechins,oligomeric Proantho Cyanidins such as dimers,trimers and small amounts of tetramers,and a small amount of chlorogenic acids.Within the range of experimental concentration,the total antioxidant capacity（FRAP）of Proantho Cyanidins increased with the increase of Proantho Cyanidins‘s concentration.The activity inhibition rate of·DPPH was also gradually increased.In the experiment of inhibiting lipid peroxidation in mice liver,with the increase of purity and concentration of Proantho Cyanidins,the inhibiting rate of lipid peroxidation in mice liver increased gradually.At the same time,Under the same concentration of three kinds of Proantho Cyanidins,The higher the purity was,the stronger the inhibitory activity of lipid peroxidation was.Attempt to develop the functional food in Aronia Melanocarpa like making chewable tablets by using freeze-dried fruit powder of Aronia Melanocarpa within appropriate excipients.Through hygroscopicity test,particle fluidity test,particle moisture determination and taste correction,the optimum chewable tablet production process was selected:mixing according to the proportion of fruit powder:starch:mannitol:microcrystalline cellulose:microcrystalline silica gel=7:1.5:0.5:0.5:0.5:0.5.5.Then,add 0.4%aspartame as flavor modifier and mix evenly.Soft wood was made from 95%ethanol,granulated through No.2 screen,dried in oven at 60℃for 2 hours,and granulated.After adding lubricant magnesium stearate（1%）and mixing with particles,adjust the upstream and downstream pressure to ensure the weight of tablet is about 0.5g.In addition,the purified Proantho Cyanidins were processed and prepared into soft capsules with appropriate excipients for easy to use and carry.Through the determination of particle fluidity and water content,the optimum production process was selected:Proantho Cyanidin purity:mannitol:microcrystalline cellulose was 10:1:4.And drying at 60℃for 2 hours.After adding lubricant magnesium stearate（1%）and mixing with the particles,the capsule filling plate was used to fill the capsules to ensure that each capsule contained 0.2 g of particles,about 107 mg of Proantho Cyanidins.