Studies On Fermented Of Physalis Fruit Vinegar By Using Multi-Strains Symbiotic And Its Competent Constituents

Physalis is a genus of plants in the nightshade family (Solanaceae), which has a great wild resources. These plants are rich in amino acids, organic acids, flavonoids, carotenoids and various bioactive substances. They can be used in food and medicine fields, because physalis has a variety of pharmacological efficacy, such as antibacterial, hypoglycemic, hypolipidemic and anti-cancer. The fermented fruit vinegar which is made from physalis juice not only retains the unique nutrients from physalis, also have healthy function of fruit vinegar. At the same time, the palatability of physalis beverage is improved. For the further development of physalis products, this will provide theoretical and technical reference.This study will use the physalis as raw materials, which is with composite enzyme digestion, and physalis vinegar is made by multiple-strains symbiotic fermentation. Optimal conditions of composite enzyme digestion and multiple-strains symbiotic fermentation will be discussed seriously; This study will investigate the effects of active ingredients of multiple-strains symbiotic fermentation, such as amino acids, polysaccharide components, organic acids and carotenoids; In addition, it will study that extract conditions of flavonoids from physails and fermented physalis vinegar could affect the hypoglycemic function on the diabetic rats. The results of the study are as follows:Using pectinase, cellulase, xylanase, beta glucan enzyme to do enzyme digestion of physalis juice, the digestion conditions are optimized by single factor and orthogonal experiment. As a result, the optimal conditions of composite enzyme digestion are:volume of addition of compound enzyme is0.30g/L; temperature of enzymolysis is62℃; time of enzymolysis is65min; under these conditions, the volume of reducing sugar in physalis juice is52.1mg/g and the rate of juicing reach83.26%. Using symbiotic saccharomycodes ludwigii, acetobacter aceti and lactobacillus acidophilus to made physalis vinegar, fermentation conditions are optimized by single factor and orthogonal experiment. As a result, fermentation temperature of multiple-strains symbiotic fermentation is32℃; inoculated quantity is10%; ratio of inoculation is1:3:1.5(Saccharomycodes ludwigii:Acetobacter aceti:Lactobacillus acidophilus); volume of addition of glucose is8%. Under these conditions, the volume of total sugar is2.2g/dL and total acid is5.1g/dL.Due to the multiple strains symbiotic fermentation, there are some effects of amino acid, monosaccharide composition, organic acids and carotenoids. The result of Amino acids analyzer indicate that physalis juice and fermented vinegar include17kinds of free amino acid. The total amino acid of fermented physalies vinegar is0.21153%, which is in significantly higher than in physalis juice0.17726%. After fermentation, the content of each component are increased. Among them, proline and glutamic acid increased more obviously; The result of Gas chromatography-mass spectrometry indicate that physalis juice contains8kinds of monosaccharide components, The matching degree are over90%, and the fermented physalis vinegar is not detected in the D-sorbose, D-ribose, D-galactose. The result of High performance liquid chromatography indicate that total organic acids in fermented physalis vinegar is increased more significantly than in the physalis juice. In addition, actic acid and acetic acid content increased more obviously, the content of oxalic acid, tartaric acid and glucose acid, citric acid, fumaric acid and succinic acid has a certain degree of increase. But malic acid is not detected, the carotenoids content of physalis juice is2.81mg/mL, which is drop to in physalis vinegar1.31mg/mL.Using ultrasonic assisted to extract flavonoids from physails, the extraction conditions are optimized response surface method on the basis of single factor experiments. As a result, the best extraction conditions of flavonoids from physalis are as follows:ethanol concentration is64%; ultrasonic time is56min; ultrasonic power is55W. Under these conditions, amount of flayonoids extraction from physalis is1.94mg/g. Due to fermented physalis vinegar and fermented physalis flavonoids vinegar could induce the alloxan hypoglycemic function, diabetic rats lavage after28days, Blood sugar levels of rats is25.86±4.30mmol/L,26.06±3.68mmol/L, which are in intervention group drop to11.64±3.56mmol/L,10.26±2.17mmol/L. Thus, it can be seen that fermented physalis vinegar and fermented physalis flavonoids vinegar have a control effect on blood sugar of diabetic rats, and it has a positive role on recovery of impaired immune organs of rats.