Food and Fermentation Industries >

2023 , Vol. 49 >Issue 8: 145 - 150

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032490

Changes of triterpenic acid and cyclic AMP contents and taste sense during probiotics fermentation of Ziziphus jujube cv Muzao juice

  • ZHANG Ling ,
  • ZHANG Jiangning
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  • (Shanxi Agricultural University, Institute of Functional Food of Shanxi, Taiyuan 030031, China)

Received date: 2022-06-09

  Revised date: 2022-06-28

  Online published: 2023-05-16

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Abstract

In this experiment, Muzao (Ziziphus jujube cv Muzao) was used as raw materials and the changes of triterpenic acid and cyclic AMP contents and the taste sense during the probiotics fermentation of Muzao juice were analyzed. Results showed that with the extension of fermentation time, the total ursolic acid and oleanolic acid content increased and could reach 1.25 mg/mL after Muzao juice fermentation for 3 days. The content of betulinic acid in Muzao juice before fermentation was 2.95 mg/mL and it increased to 8.24 mg/mL after fermentation for 3 days, which was about 2.8 times of that before fermentation. The content of cyclic AMP in Muzao juice before fermentation was 0.74 mg/mL and increased to 1.06 mg/mL after fermentation for 1 day. Taste analysis showed that the value of acid and umami in Muzao juice increased gradually, while the value of sweet, salty, and bitter decreased gradually with the extension of fermentation time. The contents of triterpenic acids and cyclic AMP were increased in Muzao juice fermented by probiotics and the flavor of jujube juice was also enhanced.

Key words： Ziziphus jujube cv Muzao; probiotics fermentation; triterpenic acid; cyclic AMP; taste analysis

Cite this article

ZHANG Ling , ZHANG Jiangning . Changes of triterpenic acid and cyclic AMP contents and taste sense during probiotics fermentation of Ziziphus jujube cv Muzao juice[J]. Food and Fermentation Industries, 2023 , 49(8) : 145 -150 . DOI: 10.13995/j.cnki.11-1802/ts.032490

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