Analysis Of Main Components Of Perilla And Development Of Perilla Powder

Perilla is a traditional plant with medicinal and edible value.It is also one of the first batch of edible and edible plants promulgated by the Ministry of Health of China.Perilla seeds can be used to prepare vegetable oils,the leaves of perilla can be used as ready-to-eat fresh vegetables.And the stems,leaves,roots and other parts of the perilla can be used as medicine.Heilongjiang Province is the main producing area of perilla,which mainly used perilla leaves and perilla seeds as raw materials to produce various foods.This experiment studied the main components of the seeds and leaves of the birch,extraction of anthocyanins from perilla leaves and studied on the antioxidant activity of perilla anthocyanins.Developed the best formula for perilla powder food.For the comprehensive development of Huanan Perilla resources,to promote the province’s economic development to make due contributions,and provide basis and support for maximizing the use of perilla resources to create economic value.The contents and research results are as follows:(1)Study on the main nutrients of perilla seeds and leavesThis experiment tested the main nutrient content of the seeds and leaves of Huanan Perilla.Determination of crude protein by Kjeldahl method,Determination of fatty acids by Soxhlet extraction,Determination of fiber by acid-base method,Ash is measured by burning at 600 ° C,Nitrogen-free extracts are calculated using a method;Determination of amino acids using an automatic amino acid analyzer,Determination of mineral elements by inductively coupled plasma emission spectrometry,So as to vitamins by high performance liquid chromatography.The results showed that the nutrients of Huanan Perilla were 45.50% crude fat,21.50% crude protein,8.42% crude fiber,1.72% reducing sugar and 12.24% water;The main nutrients of perilla leaves include 4.9% crude fat,14.44% crude protein,11.11% crude fiber,0.96% reducing sugar,and 5.78% moisture.(2)Extraction and Antioxidant Activity of Anthocyanins from Perilla LeavesIn this experiment,the single-factor design and orthogonal experiment were used to optimize the process conditions of microwave-assisted extraction of anthocyanin from perilla leaves.Simultaneously,different microwave time,power,solid-liquid ratio and the fraction of ethanol volume on the extraction amount of anthocyanins were compared.The antioxidative activity of anthocyanins in perilla leaves was compared by measuring the scavenging ability of DPPH,ABTS+·and superoxide anion radicals The optimal extraction process parameters for the experiment are as follows: ethanol concentration 70%,material-to-liquid ratio 1:25,microwave time 120 s,microwave power 280 W,and anthocyanin extraction rate of perilla leaf(56.51±0.55)mg/100 g.The process condition was stable and can be used as a microwave-assisted extraction process condition for anthocyanins of perilla leaves.It can provide a theoretical data reference for the industrial production of perilla anthocyanins,and provide a theoretical basis for the further development and utilization of perilla resources.It was found that the anthocyanins of perilla leaves have certain antioxidant capacity compared with the Vc control group.Perilla leaf anthocyanins have considerable antioxidant capacity in vitro.Anthocyanins of Perilla had good ability for scavenging to DPPH free radicals,ABTS+·and superoxide anion radicals,and the scavenging rates is about 40.4%,52.7% and 43.7%.(3)Study on Perilla Powder FoodIn this experiment,the perilla powder can be prepared,and the optimal sample can be obtained through the single factor and orthogonal test through the taste,the brewing property,the mouthfeel and the appearance,and the suitable perilla powder formula can be obtained.Perilla powder 10 g,red bean powder 3 g,oat flour 9 g,jujube powder 9 g,Under these conditions,the sensory score of perilla powder was the highest.