Analysis Of Pine Pollen Liquor And Its Physiological Activity

Pine pollen,also known as pine flower and pine yellow,refers to dry pollen produced by the stamens of the pine genus.Studies have shown that pine pollen contains a large number of nutritional ingredients,including active substances such as amino acids,vitamins,sterols,and flavonoids,which play an important role in protecting the liver,regulating blood lipids,antitumor,enhancing immunity,and antioxidants.Very precious raw materials for health products.The main raw material of pine pollen wine is pine pollen.It uses high-efficiency high-pressure-difference low-temperature continuous extraction to effectively retain various active substances in pollen.It is then brewed with base wine made from sorghum and wheat as the main raw material for more than six months.The mature wine is amber-colored,and the pine pollen wine is rich in nutrients and good for life.This experiment uses pine pollen and pine pollen wine as raw materials,and the antioxidative ability of pine pollen and Songhua wine in vitro was evaluated by the determination of DPPH,ABTS and iron reduction,and iron ion reducing ability to evaluate pine pollen and pine pollen wine.In vitro anti-oxidant capacity,the antibacterial effect was expressed by selecting the minimum inhibitory concentration(MIC)as the standard,and using the inhibition rate of colon cancer(HT29)and liver cancer cells(HepG2)as the standard to observe its inhibitory effect on cancer cell proliferation.The experimental results are as follows:The general composition of pine pollen was measured,and the results showed:the moisture content was 5.83%,the crude ash content was 3.67%,the crude fat content was 9.95%,the crude protein content was 11.12%,and the carbohydrate content was 69.43%.The results of determination of physiological active ingredients were:total phenol content was 5.96 mg/mL,and total flavonoid content was 2.64 mg/mL.A total of 27 amino acids were detected in pine pollen wine,with a total content of 6.58 mg/100mL,including 6 essential amino acids for humans.The highest content was sweet phenylalanine,and the highest content of non-essential amino acids was sour and Umami aspartic acid.In this study,the volatile aroma components of pine pollen wine were analyzed,and 30 aroma components were detected,of which 17 were esters with a relative content of 78.33%,6 were alcohols with a relative content of 15.85%,and aldehydes and ketones.There are 4 kinds of substances,the relative content is 2.19%,and there are 3 kinds of aromatic substances,the relative content is 3.63%.According to the electronic tongue test results,pine pollen wine has higher acidity,saltiness and richness,but it is not obvious in terms of astringency and bitterness.In terms of anti-oxidation,by measuring DPPH· clearing ability,ABTS·+clearing ability,we know that DPPH· clearing ability is the strongest,with a clearance rate of 69.49%,ABTS·+clearance rate is 57.35%.It can be seen that pine pollen wine has good antioxidant properties,and through correlation analysis,it is found that total phenols and total flavones have significant correlation with antioxidant capacity.Using the MIC experiment,it was found that pine pollen wine does not have antibacterial properties against Streptococcus mutans(3289),antibacterial properties against Staphylococcus aureus(4220)and Escherichia coli(1924),and the ethyl acetate layer has the highest antibacterial activity.MTT experiment was used to discuss the inhibitory effect of pine pollen wine on the proliferation of HT29 cells and HepG2 cells.It was found that pine pollen wine had an inhibitory effect on both cells,and the inhibition rate increased with the increase of solution concentration.The ethyl acetate layer The inhibition rate of the two cells approached the control group at the highest level.