Research And Application Of Selenium-enriched Fermentation Osmunda Japonica Thunb

Osmunda is a osmundaceae perennial ferns. Its scientific name is Osmunda japonica Thunb,commonly known as vetch etc. Osmunda japonica Thunb has very high nutrition, sanitarianfunction and medicinal value. Osmunda japonica contains a variety of minerals, vitamins,Osmunda japonica polysaccharides and amino acids. By fast burning, kneading and drying, driedosmunda is made. But due to osmunda’s bitter and fishy taste, research of fresh osmunda is inblank stage. Selenium(Se) is one of essential trace elements on human body, which has functionsof anti-cancer, clearing free radicals, anti-aging and enhancing immunity. Selenium exists as bothinorganic and organic forms. However, only organic se can play a part of biological oxidationprocess. Organic selenium from plants can be combined with various amino acids to seleno aminoacids,which have advantages of high biological activity, high biological utilization rate and littletoxic effect. By researching domestic and international work, study on selenium-enrichedosmunda has not been reported. Content and existing forms of selenium and selenium enrichedprocess flow were studied, which provided a scientific basis for the development of drugs，healthfoods and the synthesis of organic Se．The main contents are as follows：1、Results determined the optimum process flow of selenium-enriched fermentation Osmundajaponica Thunb. The optimum process flows included fermentation of early se-enriched and latefermentation of lactic acid bacteria. The detailed procedures are as follows. After washing andremoving old stems, fresh osmundas were pickled into jars with13%saline water and0.08‰food-grade sodium selenite. After13days, removed the pickled osmunda and desalinize them.After desalinized, salinity of osmunda was6%. Then inoculated lactic acid bacteria according to acertain proportion that volume ratio of L1, L27and R9was1:1:1. After6days,se-enrichedfermentation Osmunda japonica Thunb could be get.2、After dialysis for at least forty-eight hours, organic selenium content of se-enrichedfermentation Osmunda japonica Thunb was36.80mg/kg. And acute toxicity experiment proved itinnocuous in fact. Experiments confirm, inorganic selenium into organic selenium is feasible inosmunda.3、Nitrite content of se-enriched fermentation Osmunda japonica Thunb met nationalstandards. Selenium content of products about se-enriched fermentation Osmunda japonica Thunbwere30-40mg/kg.4、Through weight grade method, evaluated osmunda products by color, clarity, flavors,palatability and taste in sensory evaluation. Then optimal recipes about cool osmunda spores,pepper sauce osmunda leaves, sauce osmunda stems and domestic trivia osmunda stems. Andproductions has entered industrialization.