Study On The Optimization Of The Preparation Technology Of Biological Selenium Vinegar And The Analysis Of Its Main Components

Selenium is an essential trace element of human body,the selenium content in natural food is generally low,can not meet the normal needs of human life activities,while selenium deficiency is an important cause that lead to Keshan disease and Kashin Beck disease.With the gradual understanding of the function of selenium,the attention of selenium is higher and higher.At present the selenium source is mainly inorganic compounds such as sodium selenite.However,the yeast selenium,which belongs to organic selenium source,has the advantages of high absorption rate,low toxicity,however,the yeast selenium,which belongs to organic selenium source,has the advantages of high absorption rate,low toxicity,but at present,the research and development of organic selenium and health products,which reported relatively less,therefore this experiment is based on the traditional vinegar fermentation,research and optimize fermentation process for biological selenium vinegar,the main research contents the following:1.Based on the traditional vinegar fermentation process,added inkgo juice,black buckwheat,selenium enriched yeast as well as added the function material of health,which optimize biological selenium vinegar fermentation process.By the results of single factor experiment and orthogonal test,the last optimize condition were as follows: Daqu dosage was 12%,yeast dosage was 1.0%,fermentation temperature was 28 ?,selenium enriched yeast was 2.4%,fermentation time was 18 days.The final fermentation of alcohol could be achieved 11.027%.Daqu dosage had extremely significant effect on ethanol fermentation,the dosage of yeast and dosage of selenium enriched yeast had significant effect on the fermentation,but the fermentation temperature and fermentation time had no significant effect on alcohol fermentation.2.On the basis of the optimal conditions of alcohol fermentation,made the single factor experiment and orthogonal test of acetic acidfermentation,finally got the optimal fermentation conditions were: acetic acid bacteria dosage was 11%,fermentation temperature was 32 ?,fermentation time was 10 days,and the initial wine accuracy of fermentation broth was 7%.At last its acetic acid yield was 6.102%.At the same time,the variance analysis showed that the amount of acetic acid bacteria,fermentation temperature,and initial wine accuracy of fermentation broth had significant effect on acetic acid fermentation of biological selenium vinegar,while the effect of fermentation time on acetic acid fermentation was not significant.3.The main components of three kinds of vinegar samples of buckwheat vinegar,Shanxi mature vinegar and biological selenium vinegar were determined,the results showed that acetic acid,lactic acid,flaconoids,polyphenol,water-soluble dietary fiber,ethanol,total ester of old vinegar were higher than buckwheat vinegar and biological selenium vinegar.While selenium contents of biological selenium vinegar could reach 4630.980 ?g/L,which was the largest contents of three kinds of vinegar samples.By the variance analysis could be found,the selenium contents of biological selenium vinegar is significantly higher than buckwheat vinegar and Shanxi mature vinegar.At the same time,the antioxidant indexes of three kinds of vinegar were determined,the results showed that the antioxidant ability of the biological selenium vinegar was improved significantly.When the sample concentration was 300 ?g/mL,the superoxide anion free radical O^2-of the biological selenium vinegar could reach?29.860±0.230?%,and the inhibition rate of hydroxyl radical of the biological selenium vinegar could reach?61.271±0.237?%.The results showed that the biological selenium vinegar greatly improved its selenium content and antioxidant capacity to a large extent.