Study On Hovenia Dulcis Vineger And Its Functional Properties

Hovenia dulcis has high nutrition and rich resources, but its weakness of little juice,much slag and bad palatability cause the waste of Hovenia dulcis resources. ProcessingHovenia dulcis into liquid products (juice, wine, vinegar, drink) can make the better use ofHovenia dulcis resources. In this study, fresh Hovenia dulcis was taken as the raw materialthrough squeezing craft, alcoholic fermentation, acetic fermentation (submerged fermentation)and drink blending to produce Hovenia dulcis vinegar drink. Testing the total polyphenolcontent, the total flavonoids content, the total antioxidant property (the antioxidant capacity,the reductive ability and the DPPH free radical-scavenging capacity, the ABTS+freeradical-scavenging capacity)of four kinds of self-made vinegar (Hovenia dulcis vinegar,sweet potato vinegar, peach vinegar and apple vinegar). Study the inhibitory action ofHovenia dulcis juice and Hovenia dulcis vinegar to acute alcoholism and the liver protectionto chronic alcoholism through the animal (mice) experiment. Meanwhile blending Hoveniadulcis vinegar, Hovenia dulcis juice, honey, sugar to develop a brand new Hovenia dulcisvinegar drink, which has golden brown color, gentle and sweet-sour taste, it provides a neweffective way for Hovenia dulcis processing.(1) During the alcohol fermentation, alcohol’s change curve has an upward trend, thecontent of reducing sugar increases then decreases, which leads the final alcohol content to8.2%(V/V). During the first acetic acid fermentation, the alcohol content gradually goesdown but the acetic acid content increases with the total acidity reaching5.18g/100mL on the6thday. But, during the next acetic acid fermentation, the alcohol content drops rapidly whileacetic acid rises, which leads the total acid content to5.12g/100mL at32h and cuts downabout112hours’ fermentation time.(2).Comparing the Hovenia dulcis vinegar with other self-made vinegars (sweet potatovinegar, peach vinegar, apple vinegar) in the aspects of the total polyphenol content, the totalflavonoids content, the total antioxidant capacity, we found that Hovenia dulcis vinegar has ahigher content of total polyphenol and total flavonoids and antioxidant capacity than theothers, then sweet potato vinegar, then peach vinegar and apple vinegar. (3).Taking a week as a cycle of the acute alcoholism experiment, the result shows that,compared with the ethanol group, the Hovenia dulcis jucie and vinegar can inhibitobviously the increase of the liver index caused by acute alcoholism and the abnormal rise ofserum γ-GT, ALT, AST activities, which protect the animal against the acute alcoholism(4).Taking30days as a cycle of chronic alcoholism experiment, the result shows that,compared with the ethanol group, the Hovenia dulcis juice and vinegar can controleffectively the increase of liver index, inhibit the activity of serum γ-GT, ALT, AST and theincrease of TG,TC content; improve the activity of SOD、CAT、GSH-Px; increase the GSHcontent and decrease the MDA content in the liver cells. Through the observation ofHE-stained paraffin slice, the Hovenia dulcis juice and vinegar can prevent the symptom ofthe hepatic injury caused by chronic alcoholism, liver cell intumescence and the disorder ofcell arrangement in the long term, aiming at protecting liver.(5).Through the orthogonal test (take sensory evaluation as index), the optimal formulais as follows: vinegar14mL/100mL, juice8mL/100mL, honey2mL/100mL, sugar7g/100mL.The Hovenia dulcis vinegar drink has golden brown color, gentle and sweet-sour taste and aspecial flavor. After analyzing and comparing we found that the Hovenia dulcis vinegar drinkhas a higher content of total polyphenol and total flavonoids and higher total antioxidantcapacity than other commercially available vinegar drink(strawberry vinegar drink, blueberryvinegar drink, apple vinegar drink).