The Research Of The Fermentation Technology Of Pericarpium Citri Reticulatae And The Analysis Of Quality

In recent years, the probiotic fermented drink is very popular in the market,because of its with regulating intestinal function disorder, maintain the intestinal flora balance and improve immunity efficacy, by people in hot pursuit. Condensate Bacillus Subtilis is probiotics which has health care function of the bright younger generation, most of the lactic acid bacteria, high resistance are better than lactic acid bacteria, non-toxic and safe(J.R. Endres, 2011), from 1996 onwards, Condensate Bacillus Subtilis was effca(European Food and Feed Cultures Association, EFFCA) and the international dairy the Federation(International Dairy Federation IDF) to indicate: can be used as probiotics for human food, and is included in the American FDA GRAS(generally regarded as safe) list;2007, Condensate Bacillus Subtilis won the European European Food Safety Authority(European Food Safety Authority, EFSA) that the Presumption of Safety Qualified(safety qualification, QPS). In February this year, the bacillus is also the Chinese Ministry of health as a new resource for food publicity.China's market of Pericarpium Citri Reticulatae beverage type is rich, but there is currently no Pericarpium Citri Reticulatae fermented beverage. Therefore, this experiment in Pericarpium Citri Reticulatae as raw material, using Condensate Bacillus Subtilis fermentation, and the fermentation process optimization by response surface, was to develop a tangerine peel fermented beverage, and analysesed drinks and liquid fermentation residue of the active ingredients and in vitro antioxidant activity, in order to develop a Pericarpium Citri Reticulatae fermented beverage, and provided some basic data and technical support for the post-processing of waste residue.The main research contents and conclusions were as follows:(1) The results showed that the fermentation time, inoculation amount and fermentation temperature had significant effects on the fermentation process through theanalysis of the total acid and p H value of the fermentation broth during the fermentation process. On the basis of single factors, Pericarpium Citri Reticulatae fermentation process was optimized by response and the results showed that the selected three factors which influence the production of total acid in order for the fermentation time>fermentation temperature>inoculation quantity. The optimized preparation conditions were: fermentation time for 72 h, fermentation temperature of 30? and 2%inoculation amount. In this time, zymotic fluid of Pericarpium Citri Reticulatae had good flavor and the maximum of total acid production of Condensate Bacillus Subtilis was0.816%.(2) After the optimal fermentation conditions of Pericarpium Citri Reticulatae, the active components and in vitro antioxidant activity of before and after fermentation extraction solution of Pericarpium Citri Reticulatae were compared. The results showed that total flavone and total polyphenol content in fermentation broth of of Pericarpium Citri Reticulatae were 1.11 g/100 g and 242.76 mg/100 g respectively, which increased significantly than before fermentation(p<0.05) and were increased by 22.52% and 9.46%respectively. Flavonoids monomer hesperidin and nobiletin content of Pericarpium Citri Reticulatae fermentation broth were 3.3% and 0.19% respectively. After fermentation,hesperidin and nobiletin content in the fermentation broth increased significantly than the extraction solution of Pericarpium Citri Reticulatae(p<0.05), which improved by45.45% and 36.84% respectively. After fermentation, ·OH free radical and DPPH· free radical scavenging capacity of Pericarpium Citri Reticulatae fermentation broth was significantly higher than that of the extraction solution(p<0.05), increased by 16.38%and 17% respectively. That pointed out the fermentation was conducive to nutrient accumulation in Pericarpium Citri Reticulatae fermentation broth and could significantly improve the antioxidant ability.(3) After the optimal fermentation conditions of Pericarpium Citri Reticulatae, the active components and in vitro antioxidant activity of before and after fermentation Pericarpium Citri Reticulatae were compared. The results showed that total flavone and total polyphenol content of Pericarpium Citri Reticulatae were 10.7 g/100 g and 1349.57mg/100 g respectively. After fermentation, total flavonoids and total polyphenol content of Pericarpium Citri Reticulatae decreased significantly(p<0.05), which decreased by53.55% and 3.79% respectively. Flavonoids monomer hesperidin and nobiletin content of Pericarpium Citri Reticulatae were 8.7% and 0.43% respectively, and after fermentation,the content of hesperidin and nobiletin were decreased by 36.78% and 25.58%respectively. After fermentation, ·OH free radical and DPPH· free radical scavenging capacity of Pericarpium Citri Reticulatae was significantly lower than that of before fermentation(p<0.05), with a decrease of 62.44% and 39.29% respectively. That pointed out fermentation was not conducive to active ingredient accumulation of Pericarpium Citri Reticulatae.