| Sand Pugionium cornutum(L.)Gacrtn.is a traditional Mongolian medicinal plant with northern characteristics.Mongolian medicine uses Sand Pugionium cornutum(L.)Gacrtn.mustard root and traditional Chinese medicine uses the whole plant.Sand Pugionium cornutum(L.)Gacrtn.is a homologous plant of medicine and food.It is eaten as a wild vegetable in the folk but has a spicy taste.The utilization method is single,and there is no unified process regulation.At present,it is mainly planted by farmers and herdsmen on a small scale.As the country and the government vigorously develop the Mongolian medicine and Mongolian medicine industry,the planting bases of Mongolian medicine plants continue to increase,and the large-scale planting and utilization of sand mustard has broad prospects.However,as the by-products of Mongolian medicinal plants,the stems and leaves of Sand Pugionium cornutum(L.)Gacrtn.cannot be fully utilized,which not only causes serious waste of biologically active resources,but also affects the economic benefits of medicinal plant cultivation.The innovation and discussion of the utilization methods of the stems and leaves of the Sand Pugionium cornutum(L.)Gacrtn.has become an inevitable demand for making full use of the resources of the Sand Pugionium cornutum(L.)Gacrtn..It is a new attempt to preserve the nutrition and improve the taste through the lactic acid bacteria fermentation of the green juice of the stems and leaves of the Sand Pugionium cornutum(L.)Gacrtn..In this study,with the purpose of optimizing the fermentation process of lactic acid bacteria in the green juice of Sand Pugionium cornutum(L.)Gacrtn.stems and leaves,the Lactobacillus plantarum,Streptococcus thermophiles,and Lactobacillus delbrueckii were selected to ferment the stems and leaves of Lactobacillus plants and leaves in nonmedicinal parts of sand Sand Pugionium cornutum(L.)Gacrtn.The ratio of compound bacteria was determined by the number of live fermented bacteria and acidity as the reference index,the fermentation process of lactic acid bacteria fermentation Sand Pugionium cornutum(L.)Gacrtn.stem leaf green juice was optimized by univariate test method and orthogonal test method,and the headspace solid phase microextraction method(SPME)combined with gas chromatography-mass spectrometry(GC-MS)technology was used for detection,and the changes of volatile flavor substances before and after the fermentation of Sand Pugionium cornutum(L.)Gacrtn.stem and leaf green juice were compared and analyzed.The following results were obtained from this study:(1)The optimal ratio of complex bacteria is Lactobacillus plantarum: Streptococcus thermophilus: Lactobacillus bulgaricus = 4:4:3;(2)The best fermentation process is: fermentation time is 14 h,fermentation temperature is 33 °C,and the amount of culture inoculation is 4%;(3)The GC-MS results show that after fermentation,the relative content of volatile substances contained in the stem and leaf of Sand Pugionium cornutum(L.)Gacrtn.has changed: the relative content of alkyl substances has decreased by 8%,the relative content of acid substances has increased by 15%,and the ester substances have increased by 2%after fermentation,of which the content of ethyl acetate has increased most obviously;A variety of new volatile substances have also been produced,mainly alkanes(9 species),esters(10 species),alcohols(13 species),ketones(10 species),aldehydes(5 species),ethers(3 species),acids(8 species),pyrazine(5 species),alkenes(1 species),phenols(1species),eye(3 species),benzene(3 species),others(1 species).(4)Through the combination with probiotics,the increase in the number of live bacteria makes its acid production capacity enhanced,which is conducive to regulating the human digestive system and maintaining the balance of the microbiota;volatile flavor substances are significantly increased,and the original spicy flavor of sand mustard is improved,which is more suitable for consumers.Provide a reference for the subsequent development of sand mustard probiotic fermentation series products. |
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