Food and Fermentation Industries >

2022 , Vol. 48 >Issue 9: 117 - 122

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030134

Correlation between active substances and antioxidant capacity during mulberry Jiaosu fermentation

  • YI Yuan ,
  • ZHAO Minhui ,
  • ZUO Yong ,
  • MA Qian ,
  • HU Kun ,
  • HUANG Qin
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  • 1(School of Biological Engineering, Sichuan University of Science & Engineering, Yibin 644005, China)
    2(School of Life Sciences, Sichuan Normal University, Chengdu 610101, China)

Received date: 2021-11-18

  Revised date: 2021-12-06

  Online published: 2022-05-26

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Abstract

In order to improve the natural fermentation enzyme process, shorten the fermentation cycle and standardized evaluation system, this study uses mulberry as raw materials to explore the impact of the main active substances on product antioxidant properties in the fermentation process, and constructed a comprehensive evaluation index (CEI) system of mulberry Jiaosu by using principal component analysis. The results showed that the reducing sugar and pH value decreased continuously and then tended to be stable, while the change of total acid was opposite; the changes of total phenols and total flavonoids were similar. They reached the maximum at 40 days of fermentation, which were 3.42 g/L and 3.60 g/L respectively, and then decreased slightly. Eight kinds of organic acids were detected in the fermentation process, mainly lactic acid, acetic acid, tartaric acid, citric acid and succinic acid. The contents of lactic acid increased from 0.46 g/L to 11.10 g/L and that of acetic acid increased from 0.77 g/L to 7.05 g/L. The results of correlation and principal component analysis showed that except citric acid, other active substances had significant correlation with in vitro antioxidant indicators(P<0.01), and the CEI of mulberry enzyme reached the maximum at 30 days, which can be used as the basis for the end of pre fermentation.

Key words： principal component analysis; in vitro antioxidant capacity; mulberry; Jiaosu; natural fermentation

Cite this article

YI Yuan , ZHAO Minhui , ZUO Yong , MA Qian , HU Kun , HUANG Qin . Correlation between active substances and antioxidant capacity during mulberry Jiaosu fermentation[J]. Food and Fermentation Industries, 2022 , 48(9) : 117 -122 . DOI: 10.13995/j.cnki.11-1802/ts.030134

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