Study On Fermented Noni Optimization Of Fermentation Process And Hypoglycemic And Hypolipidemic In Mice

Noni,which Latin name is Morinda citrifolia,belongs to the genus Valerianaceae.Noni is an evergreen shrub or small tree growing in the tropics and evergreen areas,bears flowers all year round.As early as more than 2,000 years ago,Noni had been used as a medicine in a wide range of fields.It was mainly used for antibacterial,anti-inflammation,promoting digestion in stomach,lowering blood pressure,improving body immunity,and treating toothache,etc.The fruit of Noni has a special odor that most people can not accept.However,the odor of fermented Noni fruit is clearly improved and can be drank directly.The fermentation method of Noni is original natural fermentation,and the fermentation time is as long as 12-18 months,which consumes a lot of manpower and material resources.This study aims to improve the fermentation broth of Noni through modern fermentation techniques to reduce its fermentation time and increase economic efficiency.The main results are as follows:1.The content of nutrients in fresh Noni including moisture 75.12%,fat 4.39%,protein 8.10%,total sugar 11.71%,and total flavonoids 22.91mg/g.The specific gravity of Noni enzyme produced by natural fermentation is 1.02,pH value is 3.91,alcohol content is 0,soluble solids content is 4.67%,and the total flavonoid content is20.91 mg/g.2.The fermentation process of Noni was optimized through orthogonal experiment and response surface model test of L9?3⁴?.The best fermentation bacterium formula is A₃B₃C₃,the addition of yeast is 5%,the addition of acetic acid bacteria is 3%,the addition of lactic acid bacteria is 3%.The optimal fermentation process parameters:fermentation time is 14d,fermentation temperature is 33?,solid-liquid ratio is 5:5,the whole fruit fermented in half Oxygen conditions.3.According to national standards,the Noni fermentation broth were tested for food hygiene indicators.The total amount of colonies and the detection of Bacillus coli were within the national standards.Sensory evaluation?uniformity,odor,color,and texture?of the Noni enzyme were conducted by thirty professionals.The result showed that this Noni enzyme has sensory score of 84.4.Noni enzyme hypoglycemic test results:Noni fruit juice can only significantly decrease the levels of fasting blood glucose,TC and LDL in serum of mice.However,there were no significant decrease and increase in serum TG and HDL levels in mice.The Noni enzyme produced by the original fermentation method can only significantly reduce the contents of serum fasting blood glucose,TC,TG and LDL in mice,and can not significantly increase the serum HDL level in mice.However,the Noni enzyme produced by this experiment not only significantly reduce the levels of fasting blood glucose,TC,TG and LDL in serum of mice,but also significantly increase the HDL level and had a good health-promoting effect.