Preliminary Study On Dynamic Changes Of Active Components And Antioxidant Capacity In The Fermentation Process Of Acanthopanax Sessiliflorus

In this paper,Acanthopanax sessiliflorus(Rupr.et Maxim.)Seem.was used as the raw material,and the traditional solid-state liquid fermentation method under normal temperature conditions was used to prepare the Acanthopanax sessiliflorus enzyme.Two different sugars were used.The source material was used as a control to clarify the effects of different sugar source substances on the fermentation process of the Acanthopanax sessiliflorus enzyme.By measuring the dynamic changes of active ingredients,antioxidant capacity and bioactive substances in the fermentation process,the trend of change was preliminarily determined.The results are as follows:1.Mixed the Acanthopanax sessiliflorus fruit,sugar source and drinking water in a ratio of 1:3:10 to prepare the Acanthopanax sessiliflorus enzyme.After 90 days of fermentation,no Salmonella and Escherichia coli,Staphylococcus aureus(CFU)<1 were detected,reached the food standard,which proved the fermentation was successful.2.Used UV spectrophotometer and HPLC method to determine the change of activity during the fermentation of Acanthopanax sessiliflorus enzymes.The enzyme 1 was use the honey as fermenting sugar source,enzyme 2 with brown sugar.The results showed that anthocyanin,VC,total flavonoids and total phenols content were respectively increased by 52.30%,16.54%,21.00%,and 50.41%.Enzyme 2 increased by 15.6%,14.44%,6.6%,and 77.66%,respectively.The content of anthocyanins and total flavonoids in enzyme 2 is higher than that of enzyme 1.The content of bioactive component of enzyme 2 was higher than that of enzyme 1 by HPLC method,and the chlorogenic acid of enzyme 1 was increased from 4.38±0.15?g/m L to 6.28±0.22?g/m L,and quercetin reached the maximum at 60 th day,reached 4.68±0.12?g/m L.The contents was increased by 43.40% and 23.28% respectively before fermentation,enzyme 2 only increased by 3.00% and 1.80%.The test results show that the fermentation can promote the release of the active ingredients of the fruit of the Acanthopanax sessiliflorus.3.Used the UV spectrophotometer to determine the free radical scavenging ability and enzyme activity of the two enzymes to indicate the change of antioxidant capacity.The enzyme DPPH radical,hydroxyl radical,superoxide anion scavenging force and reducing power were increased by 14.60 %,4.80%,60.77%,25.96% after fermentation.Enzyme 2 increased less,and DPPH free radical scavenging capacity decreased by 12.57%.The activities of enzyme 1,SOD and CAT increased to 271.41 U/m L and 422.35 U/m L,and the POD activity decreased by 110.10 U/m L.The enzyme activity of enzyme 2 was higher than that of enzyme 1,SOD and CAT increased to 98.25 U/m L,129.07 U/m L,and POD decreased by 89.71 U/m L.It can be seen from the determination of antioxidant capacity that the free radical scavenging ability and enzyme activity of different sugar sources are similar,which proves that the fermentation process is consistent,and the effect of honey as a sugar source to scavenge free radicals is obvious.When brown sugar was as sugar source,enzyme activity was higher,but smaller increase after fermentation.