Abstract Mechanochemical-assisted extraction (MCAE) of hesperidin from Pericarpium Citri Reticulatae was investigated in AGO-2 high intensity planetary activator. In order to optimize extraction efficiency, six variables (different kinds of reagents, Na2CO3 content, grinding time, extraction temperature, extraction time, liquid/solid ratio) were varied. Results showed that the optimum MCAE conditions were determined as: Na2CO3 content of 30.0% (w/w), grinding time 20 min, extraction temperature 20 °C, extraction time 10 min, liquid/solid ratio of 80:1 mL/g. Meanwhile, enhancement of solubility was measured. Fourier transform-infrared spectrometer and scanning electron microscope were used to illustrate structure change of hesperidin after mechanochemical pretreatment. With the optimized parameter settings, MCAE with water as solvent gave the highest hesperidin yield while reducing both extraction time and energy costs compared to the heat-reflux and superfine grinding extraction.

Abstract Mechanochemical-assisted extraction (MCAE) method was applied to the extraction of polysaccharides from the bamboo leaves. The MCAE parameters were investigated via response surface methodology design experiments, the processing conditions were optimized as follows: milling time 30 min, liquid-solid ratio 2:1, extraction time 48 min. Under these conditions, the experimental value of (11.40 ± 0.12)% corresponded with the value predicted by the model and was higher than super fine-grinding extraction (SFGE) of (11.17 ± 0.15)% and heat reflux extraction (HRE) of (10.92 ± 0.17)%. The mechanism of mechanochemical-assisted extraction (MCAE) was discussed based on scanning electron microscope. Compared to HRE, the extraction time was significantly shortened, the water consumption and extraction temperature were also lowered. MCAE is a good choice for the efficient extraction of polysaccharides from bamboo leaves.

Abstract Green vegetable semi-finished products (SFP) are deeply welcomed in daily life, but their quality will change during cooking and storage. This study investigated the effects of cooking method and storage temperature on quality of three green vegetable SFP. Fresh broccoli, green pepper and French bean were selected as research materials. They were blanched, microwaved and stir-fried to prepare the SFP, respectively. Then, the SFP were stored at 4 oC and 20 oC for seven days, respectively. The sensory score, weightlessness rate and chlorophyll content were determined. Results indicate that, the comprehensive quality of three green vegetable SFP shows a downward trend during the storage. The cooking method and storage temperature have significant effect on the quality.