Preparation Of Plant Active Ingredients By Biological Fermentation And Its Compound Optimization Of Conditions

With the increasing attention to natural sources and health,the application of plant active ingredients in food,medicine and daily chemical products is increasing,and the corresponding extraction and separation technologies are also developing,but the production method still has the disadvantages of low efficiency,high energy consumption and high pollution.In this paper,plant sprouts were used as raw materials and their endophytic bacteria were used as fermentation strains to prepare bioactive components.Plant sprouts to prepare plant active ingredients to achieve efficient use of biomass,green production of functional ingredients,and reduce environmental pollution during product preparation,provide a reference for the preparation of active ingredients,and do some valuable work for plant resource development.,the main contents of the study are as follows:Plant sprouts were prepared by seeding trays from wheat,hemp peas and broccoli as raw materials.According to the growth characteristics and nutritional functional components of different varieties of sprouts,the excellent varieties of Factory-specific sprouts and functional ingredients were selected.The seeds are sterilized by different physical methods to determine the disinfection method suitable for various types.The results showed that wheat variety P10-3,pea variety D10-3 and broccoli F10-2 were the most productive varieties;Wheat variety P10-1,pea variety D10-4,and broccoli F10-1 are varieties of resources with high functional content.By comparing the germination rate and the pollution rate,the optimal disinfection methods for wheat,hemp pea and broccoli are as follows:Hot-water disinfection method combined with 5%food grade oxytech D10 treatment for 8 h,Hot-water disinfection method,ultraviolet irradiation for 10 min combined with 1%food grade oxytech D10 treatment for 6 h.The effects of culture methods on growth,total flavonoids and total phenolic content of sprouts were analyzed by single factor experiment and orthogonal test.The results showed that the optimal conditions for natural bioactive compounds accumulation of wheat were as follows:soaking time 6 h,germination temperature 28?,germination time 5 d.Under optimal conditions,the total flavonoid content of wheat buds averaged 6.87 mg/g,and the total phenolic content averaged 7.85 mg/g.The optimum conditions for natural bioactive compounds accumulation of the peas were as follows:soaking temperature 30?,soaking time 8 h,germination temperature 24?,germination time 3 d.Under the optimal conditions,the total flavonoid content of the pea sprouts was 2.51 mg/g,and the total phenolic content was 4.28 mg/g.The optimum conditions for natural bioactive compounds accumulation of broccoli were as follows:soaking temperature 25?,germination temperature 20?,germination time 4 d.Under the optimal conditions,the total flavonoid content of broccoli sprouts was 11.33 mg/g,and the total phenolic content was 8.42 mg/g.The effect of different combinations of raw materials in the formulation on the content of active ingredients was studied by the mixing design software.The results showed that the fermentation strains used DY4 and FY4,and the two were initially identified as Rhizobium and bacillus cereus.The optimal combination of fermentation broth formulations was 69.8%for wheat,20%for peas,and 10.2%for broccoli.At this point,the comprehensive score of the fermentation broth was predicted to be 0.9080.The fermentation broth was prepared according to the optimized formula,the total flavonoid content and total phenolic content of the fermentation broth was respectively 83.16 mg/100g,26.17 mg/g,and the comprehensive score was 0.8825.The effects of fermentation conditions on the content of the fermentation products were analyzed by single factor and response surface tests.The results showed that the optimal fermentation conditions were fermentation temperature 35.43 ?,fermentation time 58.11 h,solid-liquid ratio 1:4.78,inoculum size 3.12%.Under these conditions,luteolin,kaempferol,apigenin,sinapic acid,and ferulic acid The contents of acid,salicylic acid,gentamic acid,vanillic acid and rutin were respectively 21.12 ?g/g,23.66 ?g/g,12.55 ?g/g,476.34 ?g/g,445.54?g/g,143.24 ?g/g,and 299.66?g/g,299.93 ?g/g,360.62 ?g/g.In this study,the plant active ingredients were prepared by bio-fermentation technology,instead of the commonly used preparation methods,the seedling culture-formulation optimization-fermentation preparation system was successful1y established,which can be applied to the large-scale production of plant active ingredients,which can alleviate the shortage of active ingredient market.The situation promotes the development of active ingredients in Chinese plants.