Study On Preparation Process And Functional Activity Of Dendrobium Jiaosu

Edible Jiaosu refers to kinds of functional products containing abundant nutrients from primary and secondary metabolites,which are fermented with vegetables,fruits,mushrooms,Chinese herbal medicines as raw material and fermented by beneficial microorganisms such as lactic acid bacteria and yeast.As one kind of broad Jiaosu,edible Jiaosu is presently becoming the focus of research and product development in functional fermented food industry for its excellent activities such as blood pressure-reducing,antigenicity,oxidation resistance,etc.As a traditional Chinese medicine,Dendrobium is the main pharmacological active ingredient of polysaccharide,amino acid and its derivatives.It has the functions of enhancing immunity,anti-fatigue and anti-tumor.In order to deeply excavate the application of Dendrobium in the functional food field,this study used fresh Dendrobium stem as raw material to carry out the optimization control research of Dendrobium Jiaosu preparation process,and preliminary explored the functional activity of the enzyme product.The main contents of this study include:(1)Screening and compatibility research of microbial starters and the sterilization method of fresh squid;(2)The dynamic changes of antioxidant activity and enzyme protein activity in the fermentation process of Dendrobium Jiaosu;(3)Optimizing and controlling of fermentation process for Dendrobium Jiaosu;(4)Properties and function evaluation of Dendrobium Jiaosu.The main results is as following:1.The comparison of ultraviolet sterilization,NaCIO sterilization and high-pressure steam sterilization on the fresh Dendrobium was carried out to confirm that the high-pressure steam sterilization can completely remove the endophytic bacteria in the fresh Dendrobium,and compare the self-fermentation of the fresh stone of the stone and the fermentation of single lactic acid bacteria after sterilization.Single yeast fermentation and fermentation of lactic acid bacteria and yeast mixed fermentation four different fermentation systems,with antioxidant capacity as an indicator,to determine the best fermentation system for the fermentation of the fermentation of Dendrobium.2.The 30d sealed fermentation of Dendrobium Jiaosu was carried out to dynamically detect the dynamic changes of functional active substances during the whole fermentation process.The antioxidant capacity of the whole fermentation system measured on the 8th day was higher than other fermentation time.On the 30th day of fermentation,the ABTS free radical scavenging rate was lower than that of the natural fermentation component,which was lower than 4.23%.The other antioxidant capacity increased to different extents.The hydroxyl radical scavenging rate,DPPH free radical scavenging rate and reducing power were respectively Compared with the blank control group,the increase was 4.82%,3.47%,and 41.86%.The SOD enzyme activity reached a maximum of 8623.8 U/L on the eighth day,and was 21.3%lower than the blank control after 30 days of fermentation.The two peaks of the protease on the 8th and 2nd days were 1 840.8 U/L and 2490.4 U/,respectively.After L,30d fermentation was completed,it increased by 62.68%compared with the blank control group;the enzyme activity of amylase was not much fluctuation,and the change trend of the experimental group and the blank group was almost the same.The fermentation in 30d was lower than that of the blank control group by 0.21%;Lipase the live experimental group was significantly higher than the blank control group.The maximum value measured on the 4th day of fermentation was 444 U/L.The presence of lipase was not detected from the 20th day,and it was consistent with the blank control group.The concentration of total sugar was kept in sync with the blank control group,and it was in a gradual upward trend.After 30 days of fermentation,it was 5.07%lower than the blank control group,which was 131 mg/mL.The total phenolic content was determined in both the experimental group and the control group.In the lower fluctuation range,there was almost no significant change after the completion of fermentation for 30 days,which was 0.1857 mg/mL;the change trend of total amino acid content was significant,reaching the maximum value of 1455?g/mL on the 8th day,and the fermentation was completed after 30 days.17.22%.In the 30d fermentation process,the pH of the fermentation broth of the sarcophagus enzyme showed a tendency to rise first and then rise,and the lowest pH measured 3.74.After 30 days of fermentation,the pH value was 3.8.The highest peak of live bacteria on the 8th day of fermentation was 7×108 CFU,and then gradually decreased.After 30 days of fermentation,it was 7.8×103 CFU.3.Optimize the different factors in the fermentation conditions of Dendrobium Jiaosu to further improve the antioxidant capacity of Dendrobium Jiaosu.In the fermentation process,the sucrose content,fermentation temperature,strain ratio,inoculum amount and feed liquid ratio fermentation factors were used to optimize the fermentation conditions.The best fermentation conditions for obtaining the sarcophagus enzyme are:sucrose concentration 8.12%,strain ratio 1:2(yeast:lactic acid bacteria),fermentation temperature 3 1.07?,inoculum 6%,ratio of material to liquid 1:4.5,the production of sarcophagus the hydroxyl radical scavenging rate of the enzyme reached 34.79%,which was 108.45%higher than that before optimization.4.The weight evaluation method was used to evaluate the eating and drinking sensation of Dendrobium Jiaosu.The sensory evaluation factors were used in four aspects:taste,color,aroma and clarity.2g honey and 1mL diluted 100 times flavor were added to 15mL enzyme solution.With a total score of 81-90,it can meet the taste needs of most people.5.Antioxidant ability was used as an indicator to evaluate the attenuation of the antioxidant capacity of Dendrobium sinensis at 10? and 25 ? for 10 d.The results showed that the whole antioxidant capacity was different under 4?and 25 ? storage conditions.The attenuation is faster at 25 ? than at 4 ?.The initial hydroxyl radical scavenging rate,DPPH free radical scavenging rate,ABTS free radical scavenging rate and reducing power of the sarcophagus enzyme at 4 0? and 25 ? storage conditions are 63.58%and 77.37,respectively.81.39,0.205.After storage for 10 days at 4 ? and 25 ?,the hydroxyl radical scavenging rate decreased to 63.28%and 62.35%,DPPH free radical scavenging rate decreased to 60.63%and 58.7%,and ABTS free radical scavenging rate decreased to 70.58 and 73.92.The reducing power decreased to 0.153 and 0.132.6.Using the plate punching filter paper inhibition zone method to explore the inhibitory effect of Dendrobium Jiaosu on common pathogenic bacteria,it is found that the Dendrobium Jiaosu has obvious inhibitory effect on Staphylococcus aureus represented by Gram-positive bacteria.E.coli and Bacillus subtilis did not have a zone of inhibition.When the concentration of Dendrobium Jiaosu was continuously increased,the inhibition zone also increased significantly.