Study On The Fermentation Process Of Chaenomeles Speciosa S.Nakai Vinegar

Chaenomeles speciosa S.Nakai is one of the Chinese herbal medicines,which specialty locates in Xuancheng,Anhui province.The fruit is rich in nutrition,containing 19 kinds of amino acids,18 kinds of mineral elements and a large quantity of vitaminC, saponin,flavonoids,malic acid.It was often included in the prescription of traditional Chinese medicine to treat rheumatism for its unique pharmacological value.The fermentated vinegar was produced with Chaenomeles speciosa S.Nakai from Xuancheng, Anhui province.The processing of the fermentation,the test of ceramic membrane filter and the qualitative of the flavor were mainly studied.The single factor test indicated that the optimal parameters of the alcohol fermentation were:temperature 25℃,inoculation amount 1%,the amount of SO(?)5(?) mg/L,and the forecast formula fitted with alcohol and sugar content was:y=0.455x-0.14.Correlation coefficient R=0.9899,Probability value P=0.00139 <0.01,the result told that this model achieved a preferable fitting effect and forecast precision.Factors that had influence on the acetic fermentation were mainly considered, including temperature,inoculation amount,the initial alcohol degree,media amount.On the basis of single factor experiments,the four factors and three levels orthogonal experiment was used to search the optimum fermentation parameters,the optimum conditions were:fermentation temperature 35℃,inoculation amount 5%,the initial alcohol degree 7%,media amount 3/5.In these conditions,the acidity of the product was 6.15%0.1μm ceramic membrane was used to micro-filtrate the vinegar under the condition of 23℃and 0.1～0.15 Mpa.The results of filtration were:the clarification improved greatly,the color dropped significantly,the stability increased intensively,the number of E. coli bacteria and decreased significantly,the amout of the soluble solids,total acidity,and oleanolic acid changed unconspicuously,so does the main flavor.The method of high-performance liquid chromatography was utilized to analysis Oleanolic acid in the fermented liquid.The results of the content of oleanolic acid were: 0.786%in raw materials,undetectd in the juice,0.138 mg/mL in the wine,0.141 mg/mL in the vinegar and 0.143 mg/mL in the filtrated products.64 kinds of aromatic components were identified in the Chaenomeles speciosa S. Nakai vinegar through the method of GS-MS,including 27 kinds of esters,6 kinds of acids, 5 kinds of alcohols,4 kinds of ketones,3 kinds of vinyl,10 kinds of alkanes,3 kinds of benzenes,2 kinds of Amines,1 kind of indinavir,1 kind of naphthalene,1 kind of sulfide, and 1 kind of phenol.The main flavors were Decanoic acid,ethyl ester;Acetic acid,ethyl ester;Octanoic acid,ethyl ester;n-Hexadecanoic acid;Dodecanoic acid,ethyl ester; Phenylethyl Alcohol;Oleic acid;Octanoic acid;Ethyl 9-hexadecenoate;Hexadecanoic acid, ethyl ester;Succinic anhydride etc.