Processing Technology Of Vinegar Drink From Ganoderma Lucidum And Investigation Of Antioxidant Capacity

The project was about extracting Ganoderma lucidum polysaccharides by three methods, and uesd response surface to optimize ultrasonic-assisted extraction. Regarding the sugar degree, vaccination volume, fermentation temperature, and fermentation time as the effecting factors, optimized the alcohol fermentation process.On the basis of the alcoholic fermentation, researching the factors,such as the PH value, vaccination volume, temperature, fermentation time, and the content of nitrogen source, on the effect of acetic acid fermentation process. Compared with three kinds of clarifier to clarifying the Ganoderma lucidum vinegar, then added defferent amount of L-arabinose, jujube juice, sugar to the liquor of Ganoderma lucidum vinegar. Then we can get one drink with unique flavor. For forecasting the competitive market of the vinegar drink, compared with other drinks on the antioxidant activity.Using three kinds of extracting methods to extract Ganoderma lucidum polysaccharide, the study found that ultrasonic-assisted extraction method was superior to the other two methods.Based on single factor test, used the response surface method to optimiz ultrasonic-assisted extraction method and found that under conditions of ultrasonic power of 500 W, ultrasonic time of 42.29 min, liquid-solid ratio of 41.77 mL/g, the yield of Ganoderma lucidum polysaccharide was up to 2.3%.Adopt the yeast of laboroty and the Huniangl.01 as the best bacterial strain.The bese condition of fermenting were:the initial sugar degree of 14%, vaccination volume of 14%,30 ℃ fermenting for 72 h. The fermentation parameters of Huniangl.01 weretinitial PH value for 5.5, vaccination volume for 10%, yeast extract of 0.08%,31 ℃ fermenting for 84h, at the end of fermentation,the content of acetic acid was up to 4.01%.Comparison with Chitosan, bentonite and gelatin, on the clarification of liquid of Ganoderma lucidum vinegar, regarding the light transmission rate and total acid preservation rate as the determination index. Selected Chitosan as the best clarifiers and the optimal dosage was 15 mg/100mL. By the orthogonal experiment,the formule of Ganoderma lucidum vinegar beverage was:Ganoderma lucidum vinegar 20%, sucrose 4%, L-arabinose 0.8%, jujube juice 30%.Compared with four kinds of acetic acid beverage in vitro antioxidant activity test, the study found that:the capacity of eliminating the DPPH-was that:ganoderma lucidum vinegar beverage was best, strawberry vinegar drink followed, then blueberry vinegar drink, apple vinegar drink was at last; the capacity of eliminating the ABTS+-was that ganoderma lucidum vinegar beverage was best, blueberry vinegar drink followed, then was strawberry vinegar drink, apple vinegar drink was at last; the capacity of eliminating the OH-was that Ganoderma lucidum vinegar drink was best apple vinegar drink followed, then was strawberry vinegar drink, blueberry vinegar drink was at last. The study showed that antioxidant activity of Ganoderma lucidum vinegar beverage was obviously higher than others, and proved that Ganoderma lucidum vinegar beverage will have a broad market in the future.