Separation And Purificadon Of Castanea Henryi Polysaccharidesd And Development Of Castanea Henryi Polysaccharides Beverage

Castanea henryi is a natural green food with high nutritional value and health care value.The cultivation area and yield of Castanea henryi in Fujian Province ranks first in the country.At the same time,Castanea henryi in Fujian Province has the most varieties and the best quality.The fruit of Castanea henryi is nutritious,of good quality,has good health-care effects and processing and utilization value,and polysaccharides have diverse bio-active functions and are widely used in functional foods.Therefore,this experiment selected the castanea henryi variety with the highest polysaccharide content as the research object.Firstly,the deproteinization process was optimized for the crude polysaccharides of Cinnamomum tuberosum with trichloroacetic acid-n-butanol method;secondly,the deproteinized crude polysaccharides were adsorbed and decolored by activated carbon,and Compared the antioxidant activity of the three components which had solated by DEAE-52 cellulose column chromatography.Finally,the application of Castanea henryi polysaccharides to explore the development of a new antioxidant active polysaccharide beverage.The main research content is as follows:(1)Ultrasound-assisted extraction method was used to extract polysaccharides of Castanea henryi in Fujian province,including Chushuhong,Bailuzi,Huangzhen and Youzhen.The contents of polysaccharides were determined by phenol-sulfuric acid method and the crude polysaccharides of four varieties of Castanea henryi were compared.Content,the maximum polysaccharide content of Youzhen was 12.88%.The deproteinization process was optimized using trichloroacetic acid-n-butanol method.The comprehensive weighted scores of the retention rate and protein removal rate of Castanea henryi were used as indexes,and the single factor test and response surface method were used to optimize the determination.The optimum conditions for removing protein from the polysaccharide from Castanea henryi were as follows:trichloroacetic acid-n-butanol volume ratio 1:8,trichloroacetic acid-n-butanol was added in an amount of 3.32%,the stirring time was 25 minutes,and the stirring temperature was 32℃.It was verified that the protein removal rate and polysaccharide retention rate were 89.98%and 85.93%,respectively,supplemented with 85%ethanol concentration to obtain crude polysaccharides.The precipitates were collected and subjected to the next separation study.(2)Optimization of activated carbon adsorption and decolorization process was performed on deproteinized Castanea henryi polysaccharide.The comprehensive weighted scores of the retention and decolorization rates of the polysaccharides in Castanea henryi were used as indicators.The optimum conditions for the decolorization of polysaccharides from Castanea henryi were determined by single factor experiments and optimized by response surface methodology:the pH of the solution was 3.5,the amount of activated carbon was 3.64%,the adsorption time was 25min,and the adsorption temperature was 57℃.The decolorization rate and polysaccharide retention rate were 88.84%and 82.21%.Three kinds of Castanea henryi polysaccharides were separated by DEAE-52 cellulose column chromatography:CHP-1,CHP-2 and CHP-3 were tested for their antioxidant activity in vitro and the clearance rates of superoxide anion radicals,DPPH radicals and hydroxyl radicals by three polysaccharides were determined.The results showed that CHP-2 had higher antioxidant activity and was used for subsequent studies.(3)For the above studies,the higher activity of Castanea henryi polysaccharides was applied to the research and development of functional antioxidant beverages.A single factor test of the beverage formulation was conducted first,followed by response surface test design,and further optimization of the formula was performed using the sensory evaluation score as the response value.The best formula is 0.5mg/mL concentration of Castanea henryi polysaccharide 10%,25.39%of apple juice,7.67%of honey,and 0.10%of citric acid.The amount of citric acid added was 0.19%.After optimizing the compound stabilizer formulation of the beverage,the stability effects of the five single stabilizers were first screened,and the three selected stabilizers use the centrifugal sedimentation rate as the evaluation index to perform response surface experiment optimization.The optimal formula of the polysaccharide and beverage compound stabilizer was:CMC-Na 0.12%,xanthan gum 0.06%,sodium alginate 0.11%.