Study On Biotransformation And Fermentation Process Of Ginseng Jiaosu

The ginseng jiaosu is a fermentation product which is made from ginseng and fermentated by probioties.Ginsenoside is the main active substance of Panax ginseng.It has strong physiological activity.Especially the rare saponins has a unique role in anti-tumor.Therefore,we can improve the health value of ginseng jiaosu by improving the content of rare ginsenoside.HPLC method for the determination of ginsenosides was established in this paper.And the lactic acid bacteria which can efficiently transforme ginsenoside was selected as fermentation strain of ginseng jiaosu.And optimizing the fermentation process to obtain the best controllable fermentation conditions.Through determinating the biological indicators and antioxidant activities during fermentation,it provides a theoretical basis for further development and application of ginseng jiaosu.In this study,three chromatographic methods were used to get the best chromatographic conditions,and verifying the best chromatographic conditions and analyzing regression equations for 9 kinds of ginsenosides The chromatographic conditions were mobile phase A?acetonitrile?and B?0.1%formic acid-water?;column C₁₈ 4.6×250 mm,5?m;wavelength203 nm;column temperature 30°C;and gradient elution flow rate 1.0mL/min.9 saponins regression equation showed that the linear relationship was significant.The results of chromatographic verification showed that the precision and stability were all less than 2%,and the rate of recovery was in 95%-105%.The strain that counld high efficiently transforme ginsenoside was selected from 5 kinds of lactic acid bacteria.Esculin chromogenic experiment provered that Lactobacillus paracase can't produce?-glucosidase.And through detecting the enzymatic activity of the four lactic acid bacteria,the results showed the activity of producing?-glucosidase from more to less is Lactobacillus plantarum,Lactobacillus plantarum,Lactobacillus casei,Lactobacillus acidophilus.The rescreening of transformant saponin strains found that Lactobacillus plantarum had the highest efficient conversion rate to diol type saponins,and the ginsenosides CK content increased most significantly,increasing by 256%.Therefore,Lactobacillus plantarum was selected as the fermentation strain.Taking the conversion rate of ginsenoside as an indicator after fermentation,single factor experiments were conducted to optimize the fermentation process of ginseng jiaosu.The optimal optimization process was that.fermentation time was 16 days,and an initial pH was6.0,and fermentation temperature was 37°C,and initial bacterial amount was 1%.The ratio of ginseng powder,concentrated apple juice and water was 1:1:10.The best process results showed that the contents of ginsenoside Rh₁,F₂,Rg₃,and CK were increased by 18.48%,135.73%,343.03%,and 441.80%,respectively.And the best fermentation process is very stable.During fermentation,the pH decreased from 6.01±0.06 to 3.82±0.04,the total amount of glucose and fructose dropped to 61.79 mg/m L,the flavonoid content decreased by0.05 mg/m L.However,The lactic acid content reached 6.04±0.045 mg/mL after fermentation.The hydroxyl radical scavenging experiment showed that the hydroxyl radical scavenging rate increased by 11.75%after fermentation.DPPH experiments showed that the DPPH radical scavenging rate increased by 15.98%after fermentation.The superoxide anion experiments showed that the superoxide radical anion radical scavenging rate increased by9.07%after fermentation.Therefore,fermentation can increase the antioxidant activity of the zymotic fluid,and the ginseng jiaosu had the best DPPH free radical scavenging ability.The ginsenosides transformation was explored in ginseng jiaosu fermentation process in this paper.And optimizing the fermentation process to obtain the best controllable,efficient,stable fermentation conditions.The content of rare ginsenosides and biological activity of ginseng jiaosu was increased.It provided the theoretical basis to the health value and exploitation of ginseng jiaosu.