Preparation Of Cynanchum Auriculatum Royle Ex Wight Ferment And Its Research On Efficacy

Cynanchum auriculatum Royle ex Wight has high edible value,and its resources is abundant.The existing products of Cynanchum auriculatum Royle ex Wight are still mainly rough processed products,such as shouwu tablets and shouwu powder.And these products have many problems such as poor taste,large loss of active ingredients and low added value.In this paper,a high value-added product of pure Cynanchum auriculatum Royle ex Wight ferment was developed by compound fermentation of yeast and lactic acid bacteria with Cynanchum auriculatum Royle ex Wight as the main raw material.It brought effective enzyme and a large number of beneficial bacteria,and greatly improved the bad flavor of Cynanchum auriculatum Royle ex Wight products.Also,it had good effects of antioxidant and decomposing alcohol.This provides theoretical basis and data support for the industrial production of Cynanchum auriculatum Royle ex Wight ferment and provides a new idea for the utilization of Cynanchum auriculatum Royle ex Wight resources,Jiangsu province.The main contents and conclusions of the research are as follows:The preparation process of Cynanchum auriculatum Royle ex Wight clear juice(fermentation substrate)was optimized.The dried tablets were rehydrated for 70 minutes,then adding 12 U/g of?-amylase liquefying for 60 minutes at 65~oC and adding 140 U/g of glucose amylase saccharifying for 60 minutes at 63~oC.Finally,centrifuging for 20 minutes at 7500 r/min.At this time,the yield of the clear juice was 83.5%,and the content of reducing sugar in clear juice was 4.21 g/100g.The fermentation process of Cynanchum auriculatum Royle ex Wight ferment was optimized.The results showed that the compounded fermentation with yeast and lactic acid bacteria could obtain higher enzyme activity and more beneficial bacteria.Under the conditions of initial pH 5.0,addition of 1.2%peptone and bottling volume of 30 mL(total capacity of 250mL),inoculated 0.2%of baker's yeast S4,vibrately fermented for 24 hours at 30°C,then inoculated 3%of the compounded lactic acid bacteria(Lactobacillus acidophilus:Lactobacillus plantarum with 1:1(v:v)),staticly fermentated for 36 hours at 37°C.At this time,activity of superoxide dismutase,the viable counts of lactic acid bacteria and yeast in the ferment were4.23×10~4 U/L,2.61×10~8 CFU/mL and 7.9×10~7 CFU/mL,respectively.The variation of effective ingredients during fermentation and storage were studied.The results showed that the fermentation of yeast and lactic acid bacteria increased the content of benzophenone and total glucoside and significantly improved the bad flavor of Cynanchum auriculatum Royle ex Wight.During the storage,although the number of viable bacteria of yeast and lactic acid bacteria decreased in the ferment,the amount of both were still above 10~7CFU/mL.The contents of benzophenone and total glucoside were increasing.The antioxidation,decomposing alcohol and black-haired of Cynanchum auriculatum Royle ex Wight ferment were studied.The results of antioxidation showed that both the supernatant and intracellular extracts of the ferment had strong scavenging rate of superoxide anion radical and hydroxyl radical.The results of in vitro decomposing alcohol studies showed that both the supernatant and intracellular extracts of the ferment had strong activation of alcohol dehydrogenase(ADH)and acetaldehyde dehydrogenase.The results of decomposing alcohol studies in mice indicated that the ferment could significantly prolong the drunkenness latency,shorten the duration of drunkenness,reduce the alcohol content in the blood by increasing the activity of ADH,and inhibit the increasing of aspartate aminotransferase and alanine aminotransferase activity in serum of mice after drinking.Thus,the ferment had a certain decomposing alcohol and liver protection.In addition,the ferment had a certain activation effect on tyrosinase.