Study On Process Optimization And Antioxidant Activity Of Ginseng Flower Fermented Drink

According to the latest information from the WHO,the number of sub-healthy adults in the world has reached to 70%.And the Chinese people has enhanced the awareness of health care constantly,so in last few years,the consumption of health care by Chinese people has also increased year by year.It is well known that ginseng is full of great medicinal value,however,the buds of ginseng-ginseng flowers,have far more medicinal value than that of ginseng root.The ginseng flowers have ginsenosides,volatile oils,polysaccharides,proteins,flavonoids and other functional components,and there are almost no saponins R₉,which can cause metabolic disorders and yin-yang imbalance in human beings.The ginseng flowers also have some important functions,for instance,anti-oxidation,anti-fatigue,anti-aging and so forth.In last few years,the ginseng flower products are increasing,so the future development and utilization of ginseng flowers is promising.Kefir granules were used in fermentation of ginseng flowers for the first time,and the ginseng flowers were directly fermented by using Kefir granules.The content of the components in ginseng flowers was increased by fermentation to improve the“medicine value”of ginseng flowers.It will be the cornerstone of the development and utilization of ginseng flowers in the future.So in this study,the processing technology of ginseng flower fermented drink was optimized,fermentation process was used by processing ginseng flowers,and using ginsenoside and ginseng polysaccharide as the indicators to optimize the processing of ginseng flower fermented drink.And the antioxidant activity of ginseng flower fermented drink was also studied.1.After using the single factor experiment to ascertain the optimal range of each factor,and the response surface design and experiment were performed to optimize the fermentation conditions to determine the optimal production process parameters.Therefore,the optimal fermentation conditions of ginsenosides were as follows:water volume 102ml,fermentation time96h,31?fermentation temperature,inoculation quantity 4%,and the content of ginsenoside was 11.51%.After parallel experiments,the results were stable;The results of the optimal fermentation conditions of polysaccharides were 101ml water addition,32°C fermentation temperature and3%inoculation,72h fermentation time.The content of ginseng polysaccharide was 12.28%.After parallel test,the results were stable.2.The main functional components and physical and chemical indicators of ginseng flower fermented drink before and after fermentation were compared.The results showed that the pH value before fermentation was 5.23,the alcohol content was 0,the ginsenoside content was8.05%,and the ginseng polysaccharide content was 9.27%.After fermentation,the pH value was 4.62,the alcohol content was 0,the result of the ginsenoside content was 11.51%,and the result of ginseng polysaccharide content was 12.14%.3.The coliform group and num of bacteria in the fermented drink of Panax ginseng flower were detected.The results showed that the quantity of coliform bacteria and colony was in accordance with the national standard,and it was within the range of the national standard.The sensory examination of ginseng flower fermented drink was carried out.And the drink was in a stable state and uniform yellow-green with a good taste.4.The antioxidant activity of ginsenoside-type fermented drink was studied.The DPPH radical scavenging ability,hydroxyl radical scavenging ability and scavenging ability of superoxide anion were studied in vitro antioxidant experiment.The results were portrayed below:when the mass concentration of the fermented drink was 3 mg/ml,the DPPH radical scavenging rate reached 57.08%,and when the mass concentration of the fermented drink was 4 mg/ml,the superoxide anion radical scavenging rate was 75.24%,in the fermentation.When the concentration of the drink was 4mg/ml,the hydroxyl radical scavenging rate was 62.81%.In the anti-oxidation experiment in vivo,four antioxidant indexes in the heart,kidney,spleen,liver and serum of the mice were ascertained by measuring seperately.The activity of SOD,MDA activity,GSH-Px activity and T-AOC showed significant effects.Therefore,through the study of antioxidant activity in vitro and in vivo,it is proved that the ginseng flower fermented drink?ginsenoside type?has strong antioxidant activity.