Composition Change Regulation Of Lonicerae Japonicae Flos In Water Extraction And The Technique Study

Lonicerae Japonicae Flos is a common resource for both medicine and food in China.Lonicerae Japonicae Flos water extract and Lonicerae Japonicae Flos dew are the raw materials of various commodities.The quality control is essential for the guarantee of the high quality of the products.However,the traditional production methods of the two are independent in technology.There are problems such as low utilization of raw materials and low production efficiency.At the same time,the variation of various components in the process of Lonicerae Japonicae Flos water extraction,and the difference in volatile components of Lonicerae Japonicae Flos dew with dry and fresh Lonicerae Japonicae Flos as raw materials are not clear.Many factors restrict the improvement of production technology.Relevant problems need to be studied urgently.The water extraction process of Lonicerae Japonicae Flos and the co-preparation process of Lonicerae Japonicae Flos dew and water extract were studied in this paper.The change rule of components in the related process was discussed.The volatile components in Lonicerae Japonicae Flos dew were determined by headspace-solid phase microextractiongas chromatography-mass spectrometry(SPME-GC-MS).The effects of soaking time on the water extraction efficiency of various organic acids in Lonicerae Japonicae Flos were studied by multi-index evaluation method.The raw material production mode of Lonicerae Japonicae Flos beverage was innovated to realize the water extraction of Lonicerae Japonicae Flos.The co-preparation of extract and Lonicerae Japonicae Flos dew was carried out to investigate the variation of water soluble components and volatile components in the co-preparation process,in order to provide theoretical basis and technical support for the processing and production of Lonicerae Japonicae Flos and related technological improvement.The differences of volatile components between dry and fresh Lonicerae Japonicae Flos dew were discussed,and the theoretical basis and reference value for the preparation of Lonicerae Japonicae Flos dew beverage were provided.1.Soaking has a certain effect on the extraction of Lonicerae Japonicae Flos.Chlorogenic acid had the best extraction effect after soaking for 30 min.The extraction effect of scutellarin was best after soaking for 90 min.The cryptochlorogenic acid,isochlorogenic acid A and isochlorogenic acid C were all: direct extraction > soak for 30 min > soak for 90 min and soak for 60 min.Proper soaking speeds up the extraction process,increases yield,and reduces energy consumption.Studies have shown that under the extraction conditions of95 o C and 90 min after soaking for 30 min,it can ensure high extraction of active ingredients and ensure production efficiency.2.In the study of the co-preparation process of Lonicerae Japonicae Flos water extract and Lonicerae Japonicae Flos dew,the results showed that the ratio of 1:50 liquid to liquid can achieve better extraction effect.The volatile components with high content of Lonicerae Japonicae Flos in this study were: benzyl benzoate,methyl cinnamate,linalool,geranyl acetone,etc.Comprehensive consideration of the choice of a total preparation time of 90 min can not only ensure a higher amount of active ingredient extraction but also ensure production efficiency.3.Food odor is closely related to its chemical composition,and the contribution of each component to aroma is different.The volatile components of dried Lonicerae Japonicae Flos flower and fresh flower dew were quite different.Among all the detected compounds,2-heptanone,benzaldehyde,methyl benzoate,linalool,nonanal,alpha-terpineol,methyl cinnamate,geranyl acetone and benzyl benzoate were the common components detected in dried flower and fresh flower dew.Therefore,the flavor of Lonicerae Japonicae Flos dew products prepared by different materials and processes is also different.