In order to analyze main components and antioxidant activity in vitro for Lycium ruthenicum Murr. Jiaosu on different raw material ratio before and after fermentation, four Lycium ruthenicum Murr. Jiaosu (XD, GD, XF and GF) were prepared by natural fermentation. The physicochemical components, active ingredients, types and contents of organic acids and antioxidant activity in vitro for these four Jiaosu were analyzed and compared. The results showed that the contents of titratable acids, total flavonoids, total phenols and SOD activities for XD, GD, XF and GF were increased after 90 days of fermentation. The contents of total sugars, reducing sugar, pH values, total protein and anthocyanins were decreased. The amylase activities in XD, GD and XF were increased, while that in GF was decreased. Total organic acids amount in XD, GD and GF were increased, while that in XF was decreased. There were 12, 13, 12, and 12 kinds of organic acids in XD, GD, XF, and GF after fermentation, mainly lactic acid, succinic acid and acetic acid. Moreover, the DPPH free radical scavenging ability, total antioxidant capacity, hydroxyl free radical scavenging capacity and reducing power of four Jiaosu all showed dose-dependent effects. Among them, GD showed relatively strong antioxidant activity. Therefore, the quality of Lycium ruthenicum Murr. Jiaosu was good and it had good antioxidant activity after natural fermentation. It can provide theoretical support for the exploitation of Lycium ruthenicum Murr. Jiaosu in the future.
GAO Qingchao
,
CHANG Yingjiu
,
MA Rong
,
CAO Xiaohai
,
WANG Shulin
. Analysis of main components and antioxidant activity in vitro forLycium ruthenicum Murr. Jiaosu before and after fermentation[J]. Food and Fermentation Industries, 2020
, 46(5)
: 275
-283
.
DOI: 10.13995/j.cnki.11-1802/ts.022774
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