Study On Solid Fermentation Process Of Fresh Codonopsis Pilosula With Yeast And Its Composition And Antioxidant Activity

Traditional Chinese medicine fermentation technology can be used to enhance or reduce toxicity of traditional Chinese medicine because it can change the content and structure of active ingredients of medicinal materials through the growth and metabolism of microorganisms,and with different fermentation strains,the effect of traditional Chinese medicine is different.Among the many fermentation bacteria,yeast,as a typical sugar bacteria,likes to grow in an acidic environment with high sugar content.Fresh Codonopsis pilosula(C.pilosula)is rich in sugar and has sufficient water,which can be used as a natural nutritional system for yeast.Preliminary research in the laboratory found that the content of active ingredients such as polysaccharides,flavonoids,atractylodes III,and codonopsis in fresh C.pilosula are higher than that in dried C.pilosula,and therefore has better activity than dried C.pilosula.Considering that fresh C.pilosula has a more obvious fermentation advantage and the beneficial effects of fermentation than dried C.pilosula.In this paper,a method for solid fermentation of fresh C.pilosula with yeast is designed.,and optimizing conditions such as the amount of bacteria added and the fermentation temperature in the fermentation process,in order to obtain a fermentation method that is beneficial to increase the efficacy of fresh C.pilosula.The specific research content of this paper includes the following 4 parts:1.Study on the solid fermentation process of fresh C.pilosula with yeastIn order to obtain a stable and feasible process for the solid fermentation of fresh C.pilosula by yeast,firstly crush the fresh C.pilosula until there are no granules and then sterilize,and then add the yeast fermentation according to a certain proportion.During this process,observe the change of yeast count and the calculation of substrate consumption rate,which are used to evaluate the feasibility of solid fermentation system of fresh C.pilosula with yeast.The fermentation period is determined according to the change trend of the substrate p H value and the change trend of the water extract and alcohol extract content of the fermentation product during the fermentation process.Furthermore,the flavonoid content was used as an indicator to optimize the fermentation conditions(fermentation temperature,water content,and The amount of yeast added)by orthogonal experiment method.The results of the study showed that the substrate consumption rate of yeast can reach 11.7% at 48 hours,and the bacterial count has increased by 29 times,indicating that the yeast solid fermentation of fresh C.pilosula has a high feasibility.According to the water extract of the fermentation product,the content of alcohol extract,and the change trend of the p H value of the substrate,the fermentation time was determined to be 48 h.The optimized optimal fermentation conditions are the temperature of 30°C,the water content of 66%,and the amount of yeast added to 10%.2.Analysis of chemical composition of fermentation productsAfter fermenting fresh C.pilosula with a stable fermentation process,the fermentation product is dried under certain temperature conditions and crushed.Determine the content of total sugars,oligosaccharides,polysaccharides,dietary fiber,fat,flavonoids,triterpenes,and 17 amino acids in the fermented product and fresh C.pilosula before fermentation.The study found that the content of oligosaccharides and dietary fiber after fermentation were reduced by 35.96% and 9.24%,respectively,and the content of polysaccharides,flavonoids,triterpenes,total amino acids,fat and codonopsis increased by 47.89 %,69.85%,56.14%,46.04%,402.22% and 69.91%.Except for the cystine content of the 17 amino acids decreased by 20.83%,the content of the other 16 amino acids increased.3.Research on the antioxidant activity of fermentation productsDetermination of DPPH free radical,superoxide anion and hydroxyl radical scavenging rate of C.pilosula and fermentation product extracts(95% ethanol extract,oligosaccharides,polysaccharides).The results of the study showed that at the same concentration,the scavenging rates of DPPH free radicals,superoxide anions and hydroxyl free radicals of the three extracts of the fermentation products were all higher than those before fermentation,indicating that the solid fermentation of fresh C.pilosula by yeast is beneficial to enhance its antioxidant capacity.active.4.Separation of chemical components of fermentation productsColumn chromatography methods such as silica gel and semi-preparative liquid chromatography are used for separation and purification,and the structure of the compound is identified through spectroscopy data.Eighteen compounds were isolated from the chloroform,ethyl acetate,and petroleum ether extraction parts of the fermentation product,and they were identified as dodecane and4-(4’,4’-dimethyl-2’-vinyl-decy)benzene-1,2-diol,respectively,Mannitol,succinic acid,3-O-acetyl-protocatechuic acid,5-hydroxymethylfurfural,ferulic acid,atractylactone III,2’-hydroxydecanylpentadec-5,8,10,12-tetraeno,stigmasterol,stigmasteryl-3β-arachidate,dioctyl phthalate,syringaresinol,4-oxopinoresinol,linolenic acid,(4S,5S)-5-Hydroxy-4-hexanolide,2-hydroxyoctadec-1-yl acetate,linoleic acid.Based on the above research,it is confirmed that the process of solid fermentation of fresh C.pilosula with yeast constructed by us is stable,the content of some components in the fermentation product is significantly increased,and the antioxidant activity is significantly enhanced.On this basis,further research on the chemical composition of the fermentation product is clear Its ingredients.