Study On Extraction Of Chlorogenic Acid From Honeysuckle And Optimization Of Fermentation Process Of Honeysuckle Vinegar

Honeysuckle as a representative of traditional Chinese medicine preparations has significant pharmacological activities,but its health care functions are not widely used in health foods.Because chlorogenic acid is the main substance with biological activity such as antibacterial and antioxidation in the honeysuckle extract,its development and application has a good application prospect.This study explored the application of honeysuckle extract to the vinegar fermentation process based on the extraction protocol for high extraction rate of chlorogenic acid in honeysuckle,and studied the optimum fermentation conditions of the honeysuckle vinegar fermentation process,which provided a combination of honeysuckle extraction and vinegar fermentation.Certain theoretical support.The contents of chlorogenic acid in the extracts of the honeysuckle extracts from stage I(Late May),II(Mid-July),and III(Mid-August)were determined using a high-performance liquid chromatography system.The results showed that the chlorogenic acid contents in the honeysuckle varieties I,II,and III were 3.85% and 3.11%,respectively.,3.44%,therefore,the experiment determined that the phase I honeysuckle with the highest chlorogenic acid content was used as raw material.In order to improve the extraction rate of chlorogenic acid by water decoction,Box-Behnken experimental design method was used to optimize the extraction effect of chlorogenic acid decoction,and the extraction time,extraction temperature,liquid-to-feed ratio(water mL/flosilla g)were selected as single The factors' condition was verified on the extraction rate of chlorogenic acid,and on the basis of single factor experiments,the method of variance analysis and response surface analysis were used to optimize the extraction conditions,and the optimal extraction of chlorogenic acid in honeysuckle by water decoction was established.Extract the model.The results showed that the extraction conditions of chlorogenic acid in honeysuckle were as follows: extraction time 34.30 min,extraction temperature 81°C,extractive liquid ratio 24.2,chlorogenic acid extraction rate 4.38%,and 13.77% higher than unoptimized.After discussing the effect of the honeysuckle extract on the growth of the fermenting strain,the comparative test of the different adding methods of the honeysuckle has determined that the honeysuckle extract has a greater improvement on the quality of the honeysuckle vinegar than the honeysuckle powder.Therefore,it is determined that the extract is added as an extract.On this basis,the effect of the extract on the fermentation strain was tested to verify that the honeysuckle extract had no significant effect on the growth of acetic acid bacteria and yeast.It was determined that the honeysuckle extract can be used in the vinegar fermentation process.Therefore,the Central Composite Design experimental design method was used to optimize the fermentation conditions of honeysuckle vinegar,and the effects of the amount of yeast added,the amount of acetic acid bacteria added and the ratio of the addition of the extract on the fermentation of honeysuckle vinegar were verified by single factor experiments.On this basis,the optimum conditions for the fermentation of honeysuckle vinegar were established by response surface analysis and variance analysis.The results showed that the optimum fermentation conditions were: yeast addition 5.88%,acetic acid bacteria addition 7.30%,and ratio of liquid to material(V extraction Liquid / M glutinous rice)0.81.Under the optimum fermentation conditions,the free radical scavenging rate of honeysuckle vinegar was 92.68%,which was 58.85% higher than that of ordinary fermented vinegar and 6.14% higher than that of the honeysuckle extract,which significantly improved the health effects of honeysuckle vinegar.After testing,the honeysuckle vinegar added with the fermentation conditions obtained will have approximately 40% of chlorogenic acid retention and a small amount of polysaccharides retained in the fermentation broth.The sensory characteristics and physical and chemical indicators of the obtained honeysuckle vinegar are in accordance with the national standards.The vinegar standard indicates that the optimized honeysuckle vinegar fermentation program is feasible.