Studies On The Change Of Functional Components And Bioactivities Of Rose Roxburghii Tratt And Chaenomeles With Yeast Fermentation

Objective:By Studying the fermentation of distiller's yeast microorganisms of Rose roxburghii Tratt and Chaenomeles sinensis,the changes of main functional components in Rose roxburghii Tratt and Chaenomeles sinensis were studied;through the pharmacological activity test,the effect of fermentation on its functional acticity was examined,which provided ascientific basis for the high pnting of Rose roxburghii Tratt and Chaenomeles sinensis.Method:1.Preparation of fermentations:Adding three kinds of yeast into Rose roxburghii Tratt and Chaenomeles sinensis pulps to ferment for 10d,20d,30d and 40d respectivily.2.Functional component changes:?1?Determination of total triterpenes:Determination of the maximum absorption at 545nm and using vanillin-acetic acid assay and oleanolic acid as reference substances;?2?Determination of total flavonoids:Determination of the maximum absorption at 515nm using sodium nitrite-aluminum nitrate assay and rutin as reference substances;?3?Determination of Vitamin C and catechin by Topsil C₁₈8 column?4.6mm×250mm?with the water gradient elution of methanol-0.1%formic acid,the detection wavelength was 265 nm,the flow rate was1 mL/min,and the column temperature was 25?.3.Studies on antioxidant activity:DPPHscavengingrateweredeterminedby1,1-diphenyl-2-picrylhydrazyl spectrophotometry at 510nm;hydroxyl radical scavenging rate were determined the maximum absorptionby salicylic acid method at 510nm;Study on antioxidant activity of SOD:The antioxidant activity of SOD were tested using test kits provided by Nanjing Jiancheng at 550nm.4.Hypoglycemic activity tests:Rose roxburghii Tratt and Chaenomeles sinensis raw materials and fermentation broth test HepG2 cell viability and dexamethasone-induced insulin resistance.5.Analysises of aroma components:analyzed aroma components by SPME-GC-MS,200?L sample toheadspace solid-phase microextraction?HS-SPME?inserting manual injector with 2cm-50/30?m DVB/CAR/PDMS StableFlex Fibre head,headspace extraction for 48min under 120?,analyzed by GC-MS after 3min thermal desorption.Results:1.Analyses of functional component changes:?1?The total triterpenoids in fermentations were higher than that in raw material?0.073 mg?including the two fermented for 20d with liqueur kojiand and king best but the one fermented for 10d with king best;?2?The total flavonoids from fermentations fermented for 20d with three different yeasts were higher than that from raw materia?0.165 mg?l,two of which fermented for 20d with liqueur kojiand and king song best.the Vc in fermentations fermented with king song were more stable and one fermented for 20d was the most stable for 60d?0.086⁰.081 mg?.?2?The total triterpenoids only in the fermentation fermented for10d?20d?40d with liqueur koji was higher than that in raw material?0.0679 mg?;while the content of total triterpenoids and total flavonoids in other fermentations were lower than that in raw material.2.Study on antioxidant activity:?1?The antioxidant activity of the fermentation fermented for20d with king song was stronger than that of other fermentations and equivalent to that of raw materia(IC₅₀=23.90?g/m L),the scavenging rate of DPPH and hydroxyl radical were stronger than that of raw material.?2?The scavenging efficiency of DPPH and antioxidation activity of superoxide dismutase of fermentations with yeast of Chaenomeles sinensis were weaker than that of raw material.The antioxidant activity of the fermentation fermented for 20d with liqueur koji was equivalent to that of raw material.3.Study on hypoglycemic activity:?1?The friut ofRose roxburghii Tratt,Chaenomeles sinensisand fermentation broth did not inhibit the rate of cells.?2?The three fermentations had a stronger glucose consumption ability which inversely proportional to concentration than the fruit of Rosa roxbughii Tratt and Chaenomeles sinensis?Rosa roxbughii Tratt-0.15mmol/mL,Chaenomeles sinensis-0.99mmol/mL?,the glucose consumption ability was 0.04>0.2>1 mg/m L.?3?Insulin resistance experiment:the fruit of Rosa roxbughii and its fermentations were effective to dexamethasone induced cell model.The insulin resistance of Rosa roxbughii Tratt fermentation fermented for 20d with king song was better?3.22%?;The insulin resistance of the fruit of Chaenomeles sinensis?2.74%?was stronger than its fermentations.4.Analysises of aroma components:?1?81aromatic compounds in the fruit of Rosa roxbughii Tratt and its fermentations were identified:alcohols?Ethanol?,ethers?Methyl sulfide?,aldehydes?Acetaldehyde?,acids?Octanoic Acid?and two kinds of hydrocarbons?Heptadecane and Octadecane?,respectively.Compared with the changes of contents and types of the volatile components from the fermentations of Rosa roxbughii Tratt with five different yeasts,Liqueur koji and high-efficiency starter were the best yeasts for the fermentation of the fruit of Rosa roxbughii Tratt.?2?Analyses of aroma components in Chaenomeles sinensis pre-and post-fermentation:A total of 68 substances were detected in all Chaenomeles sinensis fernentations,and where commonly containedalcohols?phenethyl alcohol?,ester?butyl acetate?andacids?Succinic acid,linoleic acid,palmitic acid and oleic acid?.Relative percentage contents of alcohols and esters in Chaenomeles sinensis fermentations fermented with high-efficiency starter,Liqueur koji and king song had increased respectively.On the contrary,there was a decrease in relative percentage content of Acids in Chaenomeles sinensis fermentations.Conclusion:According to the experimental results of Rosa roxburghi;Chaenomeles sinensis and their fermentation,the optimized broth of Rosa roxburghi Tratt has improved anti-oxidation,anti-hyperglycemic activity and functions,and the technology is mature,economical,and easy to use.It can be used for deep processing of Rosa roxburghi Tratt.However,in thisexperiment,the fermented distiller's yeast was slightly less effective for Chaenomeles sinensis,and the range of selection for the cultivar must be further expanded.