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• Chicory extract

  Cicory acid is a water-soluble phenolic acid compound extracted from the dry whole grass of the Compositae.It is anti-inflammatory, can enhance immune function and induce cell apoptosis. It can also inhibit hyaluronidase and protect collagen from the free radical that can be degraded. ;

• Plant origin

  Base source
  The dry roots, stems, leaves and flowers of the Compositae.
  
  Plant morphology
  Perennial herb, 40~120 cm high, with a gray whiteplant. The root is hypertrophy.Stems are erect, prismatic and hollow. The branches are skewed and  thick at the apex with sparsely coarse hair or sericite and rarely no hair case.The basal leaves and the lower leaves of the stem split in the form ofupside pinniform down to the whole, 5~11 cm long and 1~2 cm wide. Apex lobes are larger and lateral lobes are triangular. Basal part is gradually narrowed into winged petioles; Stem leaves are sessile and the leaves gradually become smaller witha small number. Lanceolate ovate to lanceolate and the upper leaves are small. Below all the leaves are sparsely coarse hair or sericite. For the capitulum inflorescence single stem and branch end, 2~3 will cluster in the upper middle axillary fascicles; Involucre is cylindrical, 8~14 mm long; The outer layer of the involucre is of different shapes and lengths. The length of the length is different. The lower part feels like soft leather with lashes and hairy or non-hairy outside. All the flowers are ligulate and the Corolla is blue. The apex of the achenes is truncated and pappus is short, shaping like Scale and the apex is finely toothed. The flowering period is from July to August, and the fruit period is September.
  
  Habitat and distribution
  It grows in the foot of the mountain wetland, the beach barren hills and other places. It is produced in Shenyang, Dalian and other cities.
  
  Figure 1 Chicory ;

• Stability

  • The effect of pH value on the stability of chicory acid
  The effects of different pH on the stability of chicory are different. The degradation rate of chicory acid in strong acid environment is lower than that in weak alkali environment.
  • The effect of temperature on the stability
  The high temperature leads to the accelerated degradation of chicory acid, and the low temperature is beneficial to the stability of chicory.
  • The effect of metal ions on the stability
  Na+ and K+ did not react with chicory acid; But the reaction of chicory with CaCl2 solution is very rapid, and the mechanism of yellowing of the solution remains to be further explored.The complexity of the food system leads to the mixing of various metal ions. Other metal ions, such as Ca2+, may have a great effect on chicory acid. When chicory acid is applied to food, we should consider the effect of metal ions on chicory acid in liquid food environment or in the post-flush environment so as to avoid the reaction resulting in the degradation of chicory acid and the changes of food quality.
  • Effect of UV on the stability of chicory acid
  In methanol, chicory is more susceptible to ultraviolet light and isomerization into icricicory. The conversion rate of isomerization of chicory is higher because the polarity of methanol is smaller than that of water.When chicory is used in food, It should be taken into consideration that the sensitivity of chicory acidafter dissolving to ultraviolet light is higher. In the process, contact with ultraviolet light should be reduced.
  • Study on its stability in fruit juice and beverage
  The low temperature storage is more favorable to the stability of chicory than the room temperature. At room temperature (25 ℃), cicory acid 15d will be completely decomposed in the water solution, indicating that the beverage system could protect cicory from degradation to some extent. The juice and beverage system itself is very complex. It is indicated that 100 mg vitamin C is added to the system of 445mL, which has antioxidant effect and can protect chicory to a certain extent. Therefore, the concentration of chicory is still at a high level even for 3 months.
  • Study on its stability in milk powder
  Milk powder is a representative solid food environment. All the components in water activity is very small and  relatively stable when isolated from air, water vapor and in light avoidance environment. This is for the lack of environmental factors that cause chicory acid degradation. Therefore, the concentration changes of chicory acid are not affected by the time and the milk powder system. In dry and room temperature storage, chicory can remain relatively stable in the milk powder system.
  • Study on its stability in jelly
  The jelly system itself is very stable, and its water activity is very small. Chicory can be kept stable for a long time when it is stored under such a relatively closed condition, isolated from oxygen and water vapor.The slight fluctuations in the detection data may be caused by the error of the sample processing. ;

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