Study On The Change Of Active Components In Acanthopanax Sessiliflorus Fruit Fermentation Process

In order to release the active ingredients to the maximum degree and remain in Acanthopanax sessiliflorus(Rupr.Maxim.)Seem.products,the Acanthopanax sessiliflorus resources are fully utilized to improve the product quality and economic value.Experiment uses the combination of field tests and laboratory tests to solve the above problems.Field experiment to establish Acanthopanax sessiliflorus ecological cultivation specifications,using high performance liquid chromatography(HPLC)with different content of active ingredients in the fruits of harvest time,check the dynamic changes of the active ingredients.Laboratory tests with composite enzyme enzymatic hydrolysis,respectively study enzymatic hydrolysis conditions of Acanthopanax sessiliflorus fruit wine,fruit vinegar,and the influence of the enzyme active ingredients.Through the single factor and response surface test of enzymatic hydrolysis conditions were optimized respectively,provide reference for Acanthopanax sessiliflorus product development.The results of the study are as follows:1.Use Acanthopanax sessiliflorus as the research object,establish high efficiency and high yield,seed law green cultivation techniques.Determination of active constituents in Acanthopanax sessiliflorus fruits of the same harvest period in different years by high performance liquid chromatography.In contrast,the active ingredient content is higher in 2017 than in 2016,and the ingredient content in late September or early October active is relatively stable.2.Complex enzymatic hydrolysis method can releases the unreleased active ingredients and nutrients from the Acanthopanax sessiliflorus,which means improves product quality and availability.The enzymatic hydrolysis conditions of Acanthopanax sessiliflorus wines were: pectinase 1:1,enzyme addition ratio 1.6%,and Acanthopanax sessiliflorus fruit 35%.The optimum content of measured hyperoside was 1.937±0.12 mg/L,rutin 26.241±0.56 mg/L,and luteolin 2.374±0.24 mg/L.It increased by 17.6%,9.5%,and 13.4%,respectively,compared with the hydrolysis.3.The optimal conditions for the enzymatic hydrolysis of short stem vinegar vinegar enzymatic complex are determined by quadratic regression orthogonal design: cellulase: pectinase 2:1,and the ratio of enzyme addition is 1.6%,the amount of Acanthopanax sessiliflorus fruit added was 35%.The measured hyperoside was 2.77±0.13 mg/L,rutin 24.06±0.43 mg/L,and luteolin 4.97±0.14 mg/L.Compared with non-enzymatic solution increased by 12.8%,20% and 12.8% respectively.4.Determine the optimum conditions for enzymatic hydrolysis of enzyme complex by quadratic regression orthogonal design: cellulase: pectinase 2:1,enzyme addition ratio 1.3%,fruit added amount was 35%.The optimum content of hyperin was 4.379±0.23 mg/L,rutin 26.137±0.46 mg/L,and luteolin 6.934±0.32 mg/L.It increased by 24%,2%,and 27%,respectively,compared with unenzymatic.