One of the Chinese herbal medicines of pineapple peel, this product was originally contained in《Textual Research on Plant Names and Facts》。It is the peel of pineapple, a plant of pineapple family.
[Source] This product was first published in《Textual Research on Plant Names and Facts》, named after Ludouzi.Cloud: "Ludouzi is produced in Guangdong. It is called Boluo. It grows in the mountains and wild, like a turnip. It has a cluster of leaves, sharp and long teeth. It has good taste, color and fragrance. It is also called FanLou ZiIt is shaped like a orchid, with dense and long leaves, stems and seeds. Its leaves are peeled and tendons are preserved, that is, Bolo linen.The fruit is golden yellow when ripe, and the skin is as hard as a fish scale. The peel is removed and the meat is eaten. It is sweet without residue, and it is ripe in June. "According to the above mentioned place of origin, shape and drawings, the original plant is nowPineapplePineapple.
[Pinyin Name] Bō Luo Pi
[Source] Basic source of medicinal materials:PineappleThe peel of a pineapple.
Latin plant animal mineral name: Ananas comosus (L.) Merr
pineapple
Harvesting and storage: collect and process pineapple from August to Septemberpeel, dry in the sun.
[Nature and taste] astringent;Gan;flat
【 Functions 】 Detoxification;relieve a cough;Stop dysentery.Main cough;dysentery
[Usage and dosage] Internal use: decoction, 9-15g[1]
morphological character
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Pineappleherbaceous.The stem is short, and the base hasBud aspiration。The leaves are numerous and arranged in lotus seat;The leaf blade is long and sword shaped, 40-90cm long, 4-7cm wide, gradually pointed at the apex, with all or sharp teeth, green at the top, pink at the bottom, brownish red at the edge and tip, and red at the top of the inflorescence.The inflorescence is pulled out from the leaf cluster, like a pine ball, 5-8cm long, and increases when bearing. The flowers are dense, purplish red, and born in the axil of the bud;Bracts triangular ovate to long elliptic ovate, light red;Outer perianth segments 3, sepal like, ovate, fleshy, about 1cm long;Inner ring perianth segments 3, petaloid, anatropousNeedle shape, about 2cm long, bluish purple, with tongue like scales 2 at the base;Stamens 6,ovary inferior , hidden in the fleshy axis.fruitconeA juicy ovary is formed by thickening fleshy central axis, fleshy bracts and spirally arranged undeveloped ovaryCymoseThe top is usually covered with degenerated and spirally folded leaf clusters.Flowering in summer, fruiting from May to July.
habitat distribution
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ecological environment: It is planted in Fujian, Guangdong, Hainan, Guangxi, Yunnan and other places in China.
Resource distribution: It originates from America and is now widely planted in tropical areasTropical fruits。
cultivate
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Biological characteristics like high temperature, avoid low temperature and frost, relatively resistant to drought and afraid of humidity.The soil conditions are not strict, but the sandy soil with good drainage and ventilation should be selected for cultivation.
Common cultivation techniquesdivision propagationLaw.In spring or autumn, cut off the new buds from the plant（Bud aspiration、Axillary bud, supporting budterminal bud）, put it in the sun for 2-3 daysHeightThe uniform buds shall be planted in holes according to the row spacing of (70-80) cm × (70-60) cm, and the root setting water shall be timely poured after planting.
During the growth period of field management, plough and weed for 3-4 times. When loosening soil and weeding, hoe lightly to avoid damaging roots;Apply topdressing 4 times a year, and pay attention to increasing phosphoruspotash fertilizer；Timely remove 40-50 days after floweringterminal budandBlastocystPromote fruit expansion and increase yield.
The root rot disease can be controlled by diseases and insect pests. At the beginning of the disease, the root can be irrigated with 500 times of 50% disinfectant solution.powderscale, damage sprouts, availablemalathion1000 times liquid spraying.Big cricket, damage the root, can use 50% dichlorvos 800 times liquid to irrigate the groundWormholePoisoning.
chemical composition
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The fruit is rich in volatile oil, various organic acids, sugars, amino acids, vitamins, etc.There is also oneBromelain（bromelin）。
Fermented products
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methane
Nirmala et al. studied pineapple peel under different water pressure maintenance time (HRT)methaneProduction.The test results show that at a lower HRT
To obtain a higher gas production rate (gas production per unit volume of matrix per unit time).Under the condition of HRT for 10 days, the maximum gas production rate of pineapple peel reached 0.93 L, the methane content was 49%, and the substrate utilization rate was 58%.[2]
Rani et al. first silage pineapple peel for 6 months, and then inoculate biogas fermentation broth for methane production. Research shows that the gas production is 0.67m3/kg volatile solids, and the methane content is 65%.This law canBiochemical oxygen demand(BOD) is reduced by 91% and no odor is produced. The fermented slurry can also be used as feed for livestock, poultry and fish.
ethanol
Nig am is conducted with pineapple peel as raw materialethanolOfContinuous fermentation, pineapple peel crushing, pressing and taking juice (450 ～ 500 L/t raw material) → heat treatment (heating at 80 ℃ for 15 min to reduce the solid content and the number of microorganisms) → cooling, centrifugation (6 000 × g, 15 min) → adjusting the supernatant (adding (NH4) 2HPO4 0.6 g/L, (NH4) 2SO42.5 g/L, MgSO4 · 7H2O 0.5 g/L, soil temperature 80 0.5 g/L, oleic acid 0.1 g/L, corn slurry (CSL) 5 g/L, antifoam agent Dow Corning,FG-10 0.1 mL/L, adjust pH=4.5) Inoculation (Saccharomy ces cereiciae ATCC24553, inoculum amount 5%) → continuous fermentation (80 ℃, pH 4.5, pump in the original juice to maintain the dilution rate of 0.02~0.25/h).
The research shows that the maximum yield of ethanol under stable condition is (0.466 ± 0.01) g/g substrate.In addition, Nigam also studied the continuous fermentation of ethanol by immobilized Saccharomy ces cereiciae cells. The results showed thatInoculation fermentationIn comparison, the yield of ethanol can be increased by 11.5 times.
phenolic antioxidants
Correia et al. studied the process of producing phenolic antioxidants by solid-state fermentation of lobster sauce fungus Rhizopus oligosporus. Pineapple peel was dried in a microwave oven at 70 ℃ for 5 h, ground into fine powder, and 5 g was mixed with the same amount of soybean powder, placed in a 250 mL Erlenmeyer flask, autoclaved (121 ℃, 10 min), inoculated with Rhizopus pusoligosporus for 0.5 in × 0.5 in, and 10 mL of sterile distilled water was added,Cover with gauze and incubate at 20-22 ℃ for 12 days.The results showed that the glucosidase produced by the fermented soya bean fungus broke the bound phenols into free ones, and finally the total phenol yield reached 5.2 mg/g substrate.
citric acid
Kumar et al. studied the solid-state fermentation of citric acid by Aspergillus niger DS 1. The pineapple peel was dried in a microwave oven at 60 ℃ for 2 days, ground and sieved into 1.2~1.6 mm particles, put 5 g of the particles into a 250 mL conical flask, dissolved in distilled water to adjust the water content to 50%, 60%, 70% and 80%, sterilized at 121 ℃ for 1 h, and naturally cooled to room temperature,Inoculate Aspergillus niger DS 1 suspension (2 × 107 spores/mL) for 8 days at 30 ℃ (add 40 g/L methanol solution before inoculation and after sterilization respectively).The results showed that when the water content was 70%, the yield of citric acid was the highest, reaching 0.113g/g dry solid of pineapple peel.In addition, Tran et al. used A.ACM 3996 strain for solid-state fermentation of pineapple dregs, and found thatcitric acidThe yield is higher than that of apple pomace and bran, the highest citric acid content is 1.61%, and the profit is 62.4%.
Making food
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Pineapple wine
Li Ying made a preliminary exploration on the brewing of low alcohol fruit wine from pineapple peel. Its processing technology: peel crushing → SOtwoSterilization, sugar dispensing (heavy potassium sulfite as bacteriostatic agent, 7% sucrose → inoculation (fruit wine yeast 63#、64#）→ Main fermentation (28~30 ℃, 4~10 days) → Secondary sugar supplementation (13% sucrose, fermentation at least bubble or no bubble, scum sinking) → Post fermentation (fruit wine squeezed, closed fermentation for 15~25 days) → aging, blending.[2]
The product is light yellow and transparent, with fruity aroma, moderate alcohol content and good taste. However, due to the presence of tannins, alkaloids and other substances, the aftertaste is still slightly bitter.
Brandy
Huang Faxin et al. studied the processing technology for preparing brandy from pineapple peel: peel crushing → sugar and acid adjustment (natural pH, sugar concentration 15%) → sterilization (pasteurization) → traditional fermentation (yeast AS2, 346 seed liquid 2%, normal temperature 30~32 ℃, 78 h) → distillation → blending → aging.
The product is clear, transparent, beautiful in color, aroma and taste, especially fruity, with typical brandy style, which can be compared with Yantai brandy and gold medal brandy, which are famous brands in China.
Fruit vinegar
Lanwei studied the technology of pineapple peel brewing fruit vinegar. The peel was broken (screen aperture was 12 mm) → sugar and acid were adjusted (white granulated sugar, citric acid added amount was calculated according to the expected acidity of the final product) → ethanol fermentation (active dry yeast, added amount was 0.05% of the quality of raw materials) → acetic acid fermentation (active acetic acid bacteria, added amount was 0.05% of the quality of raw materials) → aging (canned and sealed for about 1 month)→ Clarification (3#Clarifier, dosage 2.5%) → filtration, sterilization (60~70 ℃, 30 min).
Pineapple vinegar is clear, transparent and amber in color. Pineapple vinegar has a strong aroma and a soft sour taste. It contains rich VC and a variety of minerals needed by the human body. It can not only be used as general vinegar, but also be used to prepare nutritious and effective health vinegar drinks.
jelly
Huang Fenliang studied the method of processing jelly with pineapple peel as raw material. The pineapple peel, pineapple core, etc. were crushed, pressed for juice, filtered to remove large and small suspended particles, and then clarified. Pineapple juice could be heated to boiling for 1 to 2 minutes, cooled quickly, and left for several hours;Or directly add 3% fresh honey into the filtered pineapple juice and use Yuantian 33 enzyme preparation for clarification.After clarification, siphon the supernatant to obtain clear pineapple juice for jelly preparation.Then add citric acid, syrup, jelly coagulant and other ingredients, and process the jelly with pineapple taste according to the traditional jelly processing technology.
Yogurt beverage
Zhu Yuqiang and others studied the production process of pineapple peel fermented lactic acid beverage. The process flow is as follows: pineapple peel cleaning → pulping (0.1% Na2SO by mass)threeMix the solution with the skin and other substances, beat the pulp to 0.3~0.4 cm3 particle size) p Sterilize fresh milk (sterilize at 110 ℃ for 15 min) → sugar, inoculate (adjust it to 10.6~11.1 Be with glucose, inoculate 0.3% lactic acid bacteria) → ferment (28~31 ℃, 6 days).The lactic acid beverage produced by this method has good pineapple taste, soft sour taste and high juice yield.
feed
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Feeding cows
Huang Lianji and others feed dairy cattle with silage pineapple peel. The test results show that the silage pineapple peel can not only replace green materials such as elephant grass and sweet potato vine to reduce costs, but also increase the weight and milk production of cattle, especially for strengthening the physique of cattle in winter, protecting cattle in winter, and reducing death.In addition, it has a good effect of promoting the early development of rumen of calves and bred cattle, preventing bad habits such as licking dirt, and reducing the occurrence of diseases.[2]
Fattening pigs
Peng Chaowei added 15%~25% basic diet to pineapple dregs after sealed silage for 20 days to conduct fattening experiment for pigs.The results showed that after 100 days of feeding, the growth rate and meat quality of pigs were not significantly different from the control, but the cost was reduced by 2.72%~12.06%.
Earthworm breeding
Chen Yushui used pineapple peel residue+cow dung (mass ratio: 2 ∶ 0.5) as bait for earthworm breeding. The research showed that the mature period and spawning period of earthworms in this substrate were normal. The residue after earthworm treatment could also be used as high-quality organic fertilizer for agricultural production if it was supplemented with a certain amount of nitrogen.
Chemical industry
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Corrosion inhibitor for carbon steel
Pineapple peel extract has good corrosion inhibition performance for carbon steel in dilute HCl solution. When used alone in 50 ℃ with 5% HCl by mass, its corrosion inhibition rate is more than 90%. In addition, it has good synergistic effect with other corrosion inhibitors, and has good thermal stability. Even after 30 days of fermentation, the corrosion inhibition performance is basically unchanged.The process can not only make full use of pineapple peel to turn waste into treasure, but also has simple process, low cost, non-toxic and no three waste pollution.[2]
Latex biological coagulant
Gu Heping and others studied the use of pineapple peel juice asNatural latexThey analyzed and studied the active ingredients of pineapple peel juice: enzyme activity, total sugar, total acid, volatile acid, pH value (basic requirements for biological coagulants) and their storage changes, and finally proposed that the technical specifications of pineapple peel juice as a biological coagulant should be: pH ≥ 3.8 (25 type acidimeter), total acid ≤ 2.0% (acid-base neutralization method),Volatile acid ≤ 0.40% (distillation neutralization method), total sugar ≥ 3.0% (Fehling method), enzyme activity ≥ 300u/g.
