Development And Component Analysis Of Hippophae Rharmmoides Vinegar

Hippophae rhaxnnoides is a plant of the elaeagnaceae sea-buckthorn. The fruits are rich in bioactive substances which have many health functions. Recently, those Hippophae rhaxnnoides-processing enterprises only restricted in the production of sea-buckthorn oil and the extraction of flavanone, the massive fruit juice was deteriorated because of improper freshness-maintaining methods, few was actually used. So, based on the comprehensive development of Hippophae rhaxnnoides, we carried out the practicability research on the fermentation of fruit vinegar with the sea-buckthorn juice, hoped that could establish the technological supports for the development of Hippophae rhaxnnoides.The goal of this paper is mainly to establish a quite ideal fermentation which produces health care style Hippophae rhaxnnoides vinegar, to work on the optimization of several kinds of fermentation processes, to make analysis of the further ingredient in the vinegars developed by different fermentation processes, and to make comparison on flavour and healthy components with the original fruit juice and Hengshun aromatic vinegar which was commonly recognized in Domestic. The main research techniques and the results are as follows:1.The technical conditions of liquid alcohol-solid vinegar fermentation(L-S) were studied. The result showed that the optimum conditions for liquid state alcohol ferment method were at 27℃, initial sugar 15.00%, initial pH 4.0, yeast inoculation ratio 12% for 5 d. And for solid state vinegar ferment method were at initial alcohol 7.00%, the ratio of bran to rice shell 5:1, with inoculation of acetobacteria 10% for 14 d.2.The technical conditions of koji jar-sealing fermentation(KJS) and liquid alcohol-liquid vinegar fermentation(L-L) were studied. The result showed that the optimum conditions for KJS were initial pH 4.0, initial sugar 11.00%, koji inoculation was 25% in quantity, marc was 0% in quantity, the fermentation time was approximately 3 months. The koji inoculation is the most important influencing factor to the result, followed by initial pH and initial sugar. The marc is disadvantageous to the fermentation, mainly because the marc had been extracted at the CO2 supercritical and ethyl alcohol. The optimum conditions for L-L shaking fermentation(L-Lsh) were inoculation of acetobacteria 10%, initial alcohol 7.00%, shaking speed 160 r/min with relative liquid volume 1/5(100 mL) at 30℃for 84 h. The optimum conditions for L-L submerged fermentation(L-Lsu) were inoculation of acetobacteria 10% at 32~34℃. The best quantity of ventilation in the earlier period(17 h) was 1:0.07(v/v)/min, intermediate stage was 1:0.1(v/v)/min, later period (after 36 h) was 1:0.07(v/v)/min, pressure at 0.3 kg/cm~2, and fermentation for 72 h.3.The ingredients of Hippophae rhaxnnoides vinegar produced by different fermentation processes were analysed, and compared with the original fruit juice and Hengshun aromatic vinegar. The result showed that there were fewer kinds of fragrance ingredients in Hippophae rhaxnnoides vinegar compared with Hengshun vinegar, and more kinds of fragrance ingredients in the L-S vinegar than other vinegars produced by different fermentation processes. In KJS vinegar, Toosendaninin had been discovered which wasn't involved in other vinegars. Tetramethylpyrazine was discovered only in KJS vinegar, L-S vinegar and Hengshun vinegar. Among different Hippophae rhaxnnoides vinegars, the content of Vc, polypeptide and protein in L-S vinegar are highest, but are lower than Hengshun vinegar, the contents of polyphenol and total flavones are lower than KJS vinegar, but higher than Hengshun vinegar, the contents of these materials in the vinegar produced by L-L are permanently lowest. The result of comparison of the DPPH radical scavenging activity was: L-S vinegar > Hengshun vinegar > KJS vinegar > fruit juice > L-Lsu vinegar > L-Lsh vinegar. The result of comparison of the total amino acid content was: Hengshun vinegar > KJS vinegar > L-S vinegar > fruit juice > L-Lsh vinegar > L-Lsu vinegar. At last, the liquid-solid fermentation(L-S)was established for the quite ideal method to produce Hippophae rhaxnnoides vinegar.