| The development of modern science and technology and multidisciplinary integration provide a powerful guarantee for the research and utilization of plant resources.In recent years,the medicinal mechanism of various medicinal plants has gradually been revealed,and the global pharmaceutical and health care products industry has accelerated the pace of comprehensive utilization of medicinal plants.The key technologies of medicinal plant innovation products will become the direction of future research on plant resource evaluation and utilization.Cornus officinalis Sieb.et Zucc.is considered to be a medicinal and health care value for both medicine and food.However,in recent years,the development of the C.officinalis industry has clearly encountered a“bottleneck".In the case that the demand for C officinalis medicinal materials is not strong and the artificial cost of dry pericarp is high,how to change concepts and break through innovation is the only way for C officinalis to get out of development difficulties in the future.At present,although there are reports on the use of dry peel fermented wine,most of the wines are gray and have a bad taste.The cost of brewing raw materials is not considered,and there is little attention to research on the accumulation of the medicinal ingredients in the fermentation process.This study attempts to use fresh fruit(dry pericarp as a control)to ferment wine.the fermentation technology of C officinalis fresh fruit wine with high content of medicinal ingredients,good color and good taste was selected.The main results are as follows:1.In this study,the best fermentation process of C.officinalis fresh fruit fermented wine and dried fruit fermented wine was determined by single factor experiment and response surface experiment.The best fermentation process of fresh fruit fermented wine were:the sulfur dioxide addition amount was 47 mg/L,the sugar content was 16%,the inoculation amount of yeast was 0.2%;then the optimum brewing process of dried pericarp fermented wine were:the sulfur dioxide addition amount was 46.5 mg/L,the sugar content was 15.5%,the yeast inoculum amount 0.1%.Under the optimal fermentation conditions,the obtained fresh fruit fermented wine was not only rich in mellow taste,bright in color,clear and translucent in wine,but also had high medicinal content.The dry pericarp fermented wine obtained under the optimal fermentation condition was inferior to the fresh fruit fermented wine in color and taste.The most important thing was that the content of various medicinal ingredients was also significantly lower than that of fresh fruit fermented wine.2.High-performance liquid chromatography(HPLC)was used to determine the content of seven medicinal components of C officinalis fresh fruit and dried peel fermented wine during the whole fermentation process,and determined the time of pre-fermentation and post-fermentation.The results showed that the content of seven medicinal ingredients in the pre-fermentation of fresh fruit fermented wine showed a trend of increasing first and then decreasing.During post-fermentation,the content of gallic acid and 5-hydroxymethylfurfural decreased,while the other five medicinal components gradually increased gradually and then slowly decreased.During the pre-fermentation period,the content of seven kinds of medicinal ingredients in dry peel fermented wine increased first,then decreased or remained stable;In addition,the content of 5-hydroxymethylfurfural decreased during the post-fermentation period,and the other six medicinal components showed an upward trend.According to the comprehensive analysis,it was determined that the pre-fermentation time of the fermented wine of the fresh fruit was 8 days,and the pre-fermentation time of the fennented wine of the dried peel was 16 days,and the post-fermentation time of both were 30 days.Finally,the seven medicinal ingredients of the fresh fruit and the dried fruit fermented wine were respectively,loganin(0.0792%,0.0869%,P<0.01),morroniside(0.1447%,0.1216%,P<0.01),sweria(0.009%,0.008%,P>0.05),cornuside(0.006%,0.007%,P>0.05),gallic acid(0.0474%,0.0088%,P<0.01),protocatechuate(0.1033%,0.0077%,P<0.01)and 5-hydroxymethylfurfural(0.0085%,0.0103%,P<0.01).3.There was a significant difference in the content of total iridoid glycoside of C.officinalis fresh fruit and dried peel during the whole fermentation period.The content of total iridoid glycosides in the pre-fermentation process of fresh fruit showed a trend of decreasing first and then increasing.In the post-fermentation period,it showed a significant increase after the first decrease,and then a sharp decline and finally tended to be stable.However,the content of total iridoid glycosides in the pre-fermentation process of the dried peel was gradually decreasing and finally tends to be stable.In the post-fermentation period,it tended to be gradually rising,then tended to be stable.Finally,the content of total iridoid glycosides in fresh fruit fermented wine(2.94%)was significantly higher than that of dried fruit fermented wine(1.25%)(P<0.01).4.The changes of total organic acid content in fresh fruit and dried peel during the whole fermentation period were basically the same,and there was no significant difference.During the pre-fermentation period,both of them showed a trend of rising first and then gradually stabilizing.During the post-fermentation period,they showed a slow rise to a stable state.Finally,the total organic acid content of fresh fruit fermented wine(1.85%)was higher than that of dried fruit fermented wine(1.55%)(P<0.01).5.GC-MS analysis found that there were significant differences in the types and contents of the aroma components of C officinalis fresh fruit and dried peel fermented wine.Comparative analysis found that 76 kinds of aroma components were detected in fresh fruit and dried peel fermented wine.respectively containing alcohol compounds(14 and 12 kinds,such as phenylethyl alcohol,tyrosol,2,3-butanediol),ester compounds(19 and 23 kinds,such as methyl acetate,ethyl palmitate,octyl acetate),acid compounds(22 and 19 kinds,such as malic acid,palmitic acid,isovaleric acid,aldehydes(3 and 3 kinds,such as phenylacetaldehyde,benzaldehyde),ketones(2 and 5 kinds,such as furanol methyl ketone,5-methyldihydrofuran-2-one),other compounds(16 and 14 kinds,such as N-hexadecane,glutaconate);The main aroma components of the two fermented wines were alcohols and esters.The relative content of alcohols(53.79%)and aldehydes(4.59%)in fresh fermented wines were significantly higher than alcohols(41.97%)(P<0.01)and aldehyde compound(1.94%)(P<0.01)of dried peel fermented wine.However,the relative content of esters(19.60%)and ketones(0.07%)in fresh fruit fermented wine were significantly lower than alcohol esters(30.06%)(P<0.01)and ketones(2.69%)(P<0.01)of dried peel fermented wine,it may be the main intrinsic reason for the difference between the final fresh fruit and the dried peel fermented wine in the wine and taste.This study combines medicinal plant resources,food engineering and nutrition with two disciplines to comprehensively screen out the best techniques for the production of C.officinalis fresh fruit and dried peel fermented wine,not only to achieve large-scale comprehensive utilization of C.officinalis fresh fruit,but also it provides research ideas and theoretical basis for other medical and food homologous materials,and opens up new directions for the utilization of medicinal plants. |
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