Preliminary Study On Enzyme Fermentation Of Taraxacum Antungense Kitag. And Ziziphus Zizyphus.

In this experiment,dandelion and jujube were used as test materials,the fermentation experiment was carried out according to the international common enzyme fermentation ratio of 1: 3: 10,and the fermentation process was explored.By measuring the p H value during the fermentation period,monitoring the fermentation environment,and measuring the amylase activity in the enzyme by iodine starch colorimetry,the maximum amylase activity reached 2.48 IU in three months of fermentation,and the amylase activity increased 56 % compared with the initial fermentation period.The protease activity in the enzyme was determined by neutral protease activity determination method.The maximum value of protease activity was 3.75 IU during the four months of fermentation,and the protease activity was increased by 51.4 % during the whole fermentation period.The content of total flavonoids in enzyme was determined by aluminum trichloride colorimetry.The maximum content of total flavonoids reached 0.081 mg / ml after four months of fermentation.The content of chlorogenic acid in enzyme was determined by HPLC,and the maximum value was 0.298 mg / ml in the fifth month of fermentation.Through the above experimental study,the dynamic change rule of the active components in the fermentation was obtained,and the optimum fermentation time for dandelion jujube enzyme was determined to be five months.The yeast solution was successfully fermented,and sensory evaluation was carried out after fine filtration treatment.