Comprehensive Utilization And Functional Wine Development Based On Shanxi Genuine Traditional Chinese Medicine Ziziphus Jujuba Mill.var.spinosa

Objective:In this study,the effects of different modern drying methods and traditional sun drying method on the bioactive components and antioxidant activities of Ziziphi Spinosae Fructus and Ziziphi Spinosae Semen were investigated in order to solve the problems,such as aflatoxin contamination,water pollution and the non-recycling of Ziziphi Spinosae Fructus resources,in the processing of Ziziphi Spinosae.Modern microbial fermentation technology was used to alcohol fermentation of Ziziphi Spinosae Fructus,and the fermentation parameter was optimized.The antioxidant activity of the obtained Ziziphi Spinosae Fructus wine was determined,and the function of the Ziziphi Spinosae Fructus wine was evaluated.Methods:1.Effect of drying method on quality of Ziziphus jujuba Mill.var.spinosaThree modern drying methods(vacuum drying,freeze drying,and hot air drying)and traditional sun drying method were selected to optimize the suitable drying methods of Ziziphi Spinosae Fructus and Ziziphi Spinosae Semen,so as to explore the the effect of drying method on the quality of Ziziphi Spinosae Fructus and Ziziphi Spinosae Semen.2.Study on preparation technology of Ziziphi Spinosae Fructus wineZiziphi Spinosae Fructus was used as raw material,the single factor experiment combined with response surface design were used to optimize the process of pectinase enzymatic hydrolysis of Ziziphi Spinosae Fructus.The optimal yeast for alcohol fermentation of Ziziphi Spinosae Fructus was optimized using solid content,reducing sugar content and sensory evaluation as indexes.The single factor experiment and orthogonal experiment were used to determine the optimal fermentation process of Ziziphi Spinosae Fructus wine with solid content,total acid content,reducing sugar content and alcohol content as indexes.The post-fermentation conditions of Ziziphi Spinosae Fructus wine were determined by using solid content,alcohol content and light transmittance as indexes.The best clarifying technology of Ziziphi Spinosae Fructus wine was determined by single factor and multiple levels.3.Function evaluation of Ziziphi Spinosae Fructus wineThe contents of total phenols,total flavonoids and reducing sugars of Ziziphi Spinosae Fructus wine prepared by the optimal fermentation process were determined.The antioxidant activity of Ziziphi Spinosae Fructus wine was evaluated by ABTS^·+,DPPH^·and FRAP methods.Results:1.Vacuum drying method could better retain the total phenols and antioxidant activity in Ziziphi Spinosae Fructus,while freeze drying method could better retain the total flavonoids and other components.For Ziziphi Spinosae Semen,freeze drying method can better retain secondary metabolites,so the freeze dried Ziziphi Spinosae Semen has stronger antioxidant activity.Vacuum dried Ziziphi Spinosae Semen samples contain higher fatty acids,amino acids and carbohydrates,etc.2.Through response surface design test,the optimal extraction conditions of Ziziphi Spinosae Fructus were as follows:pectinase content 0.08%,solid-liquid ratio 1?5,extraction time 6 h,extraction temperature 53°C.The best yeast for the fermentation of Ziziphi Spinosae Fructus wine was wine yeast AC.The optimum fermentation conditions were determined by orthogonal design as follows:yeast inoculation amount 0.6%,fermentation temperature 30°C,fermentation time 5 d.Under these conditions,the solid content of Ziziphi Spinosae Fructus wine was 11%,the alcohol content was 9%,the total acid content was 13.66 mol/L,and the reducing sugar concentration was 24.1 g/L.The optimum post-fermentation temperature was 10-15°C.Diatomite clarification and centrifugal clarification were the best clarifications for Ziziphi Spinosae Fructus wine.3.The content of total phenol in the prepared Ziziphi Spinosae Fructus wine was significantly higher than that in the same concentration of water extract of Ziziphi Spinosae Fructus,and the content of reducing sugar was significantly lower than that in the water extract of Ziziphi Spinosae Fructus.Ziziphi Spinosae Fructus wine could significantly increase ABTS^·+scavenging ability and FRAP total reducing ability.Conclusion:The quality of Ziziphi Spinosae Fructus and Ziziphi Spinosae Semen was easily affected by processing conditions.So the effects of different drying methods on the quality of Ziziphi Spinosae Fructus and Ziziphi Spinosae Semen were evaluated in this study.The results showed that vacuum drying method can better retain the total phenol and antioxidant activity in Ziziphi Spinosae Fructus,as well as the fatty acids,amino acids and carbohydrates in Ziziphi Spinosae Semen.However,freeze-drying method can better retain the total flavonoids in Ziziphi Spinosae Fructus,the secondary metabolites and antioxidant activities in Ziziphi Spinosae Semen were also retained better after freeze-drying process.The modern microbial fermentation technology was used to carry out the alcohol fermentation of Ziziphi Spinosae Fructus,optimize the enzymatic hydrolysis process was pectinase:0.08%,solid-liquid ratio:1:5,leaching time:6 h,temperature:53oC;screen the fermentation bacteria of Ziziphi Spinosae Fructus wine was wine yeast AC,optimize the optimal fermentation process was yeast additive amount:0.6%,temperature:30°C,fermentation time:5 d;the best clarifying process was diatomite and centrifugal clarifying.The antioxidant activity of Ziziphi Spinosae Fructus wine was evaluated by different antioxidant methods,which showed that Ziziphi Spinosae Fructus wine could significantly improve the antioxidant activity.This study provides reference for processing methods of Ziziphus jujuba Mill.var.spinosa,improves the comprehensive utilization rate of Ziziphus jujuba Mill.var.spinosa and increased the added value of Ziziphus jujuba Mill.var.spinosa.