Study On Fermntation Process Conditions And Physiological Activity Of Mulberry Vinegar

Mulberry(Fructus Mori),which is also called mulberry jujube or mulberry fruit,is the mature fruit of the mulberry tree and is one of the first agricultural products officially certified by the Chinese Ministry of Health for medicine and food.Mulberry is rich in nutrients,including protein,fat,amino acids,vitamins,dietary fiber,and minerals.Mulberry also contains various active ingredients,including total phenols,polysaccharides,anthocyanins,and resveratrol.It has multiple functions such as anti-aging and enhancing immunity,anti-obesity,anti-mutagenic,and lowering blood sugar.Mulberry fruit vinegar is made from mulberry,which is the primary raw material,using yeast for alcohol fermentation and acetic acid fermentation.Mulberry fruit vinegar retains the various active ingredients in the mulberry fruit and has a rich,fruity,and vinegar aroma and has gradually been widely accepted.In this study,the initial alcohol content(3%,6%,9%),the types of acetic acid bacteria(Shanghai Brewing 101,20002,20065),and fermentation temperature(28℃,33℃,38℃)were selected as the control conditions to make the mulberry vinegar.The optimal fermentation process conditions are obtained through the analysis of total acid content and sensory evaluation.The prepared mulberry vinegar composition analysis includes three aspects:general composition,organic acid content,and volatile components.The research contents also include the anti-oxidation,anti-cancer research,the determination of total phenols and total flavonoids,the clearance rate of DPPH·,ABTS· and the iron ion reduction ability,as well as the research on the inhibitory effect of HepG2 and HT29 cells of the prepared mulberry vinegar.The research results are as follows:Research on the fermentation process of mulberry fruit vinegar:the initial alcohol content is 6%,the acetic acid bacteria is Hujiang 101,and the acetic acid fermentation temperature is 33℃.The mulberry vinegar brewed under these conditions has the best quality.The mulberry fruit vinegar also has bright color and pretty taste and a unique aroma of mulberries.The general composition of mulberry was determined as follows:moisture content is 84.42%,crude ash content is 0.67%,crude fat is 1.63%,crude protein is 1.77%,and carbohydrate content is 11.51%.Seven different organic acids are detected in mulberry vinegar.They are acetic acid,tartaric acid,lactic acid,succinic acid,citric acid,oxalic acid,and malic acid.The contents are 11.28 g/L,2.15 g/L,1.78 g/L,1.56 g/L,1.26 g/L,0.27 g/L and 0.15g/L,respectively.In terms of volatile substances,forty-five aroma components are detected in mulberry vinegar,in these sixteen different esters are detected with a relative content accounted for 61.75%.And nine different alcohols are detected with relative content accounted for 25.45%.Meanwhile,Six kinds of acid substances are detected with a relative content of 4.57%in the vinegar.A total of four kinds of olefins,ketones,and aldehydes are detected with a relative content of 0.47%.Other components are unknown other substances.A total of ten kinds of substances are detected with a relative content of 7.76%.In terms of physiological activity:the total phenol content of mulberry vinegar is 1459.83 mg/L,and the total flavonoid content is 563.29 mg/L.The antioxidant ability improves with the increase in concentration.The final DPPH removal rate of mulberry vinegar is 83.33%,and the ABTS· removal rate is 81.17%,and the iron ion reduction ability is 2.14.This has an absolute correlation with total phenols and total flavonoids.Moreover,in terms of anti-cancer properties,mulberry lyophilized powder’s inhibitory effect on HepG2 cells and HT29 cells both improve with the increase of concentration,showing an inhibitory effect similar to that of the control group.Among them,the inhibition rate of HepG2 cells reaches 75.22%,and the inhibition rate of HT29 cells reaches 70.82%.