Study On Best Fermentation Conditions And The Changes Of Physiologically-Active Compounds In Ginseng Rice Wine

Ginseng (Panax Ginseng C.A.Meyer) is a traditional Chinese medicinal herb.Ginsenosides are the important active components. More than60ginsenosides have been isolated and identified, such as Rb1, Rg3, Rd, C-K and so on. They showed very good bioactivities, such as antioxidant, anti-fatigue, anti-aging, anticarcinogenic and cardioprotective activities. In recent years, ginseng have been approved as a food resources used in food processing. As people living standard rising, rice wine is favorred by more and more people which is low alcohol content and nutritional.In this study, we used ginseng and rice as the main raw material inoculated yeast to make ginseng rice wine through fermentation. To determine the best fermentation conditions we determined the phsical and chemical indicators, such as pH, total acid content, total sugar content and alcohol content. After fermentation we determined the color values and sensory evaluation of ginseng rice wine. We used HPLC to analysised the changes of the ginsenosides before and after fermentation, and compared the difference between ginseng rice wine and ginseng soak wine. By MTT method, the cell toxicity tests and inhibition test of two samples of different wine were carried up.The experimental results are as follows:Ginseng rice wine is the best fermentation conditions as follows:fermentation temperature15℃, the addition level of ginseng was20%, the best yeast is Saccharomyces cerevisiae C-2. Under the fermentation condition, the alcohol content of the ginseng rice wine is15%.The rice wine shows the color light yellow, clear and transparent, odour fragrance, full-bodied coordination, which has the ginseng characteristic flavor and odor.Using HPLC analysis the types and content of ginsenosides showed that the content of ginsenosides in ginseng rice wine increased significantly, and found ginsenoside C-K. Compared the ginseng rice wine with soaking ginseng wine, we found that the content of ginsenosides in ginseng rice wine is significantly higher than ginseng soak wine, and found ginsenoside Rg3which not found in the ginseng soak wine.The functionality of the ginseng rice wine:The total flavonoids and total saponins of ginseng rice wine was determined,the results showed that the flavonoids of0.32mg/g, total phenols0.52mg/g. And the ginseng rice wine has a strong scavenging capacity of DPPH free radical, IC50was7.61μg/mL.The result of MTT showed that it was no toxicity in the two samples.