Food and Fermentation Industries >

2026 , Vol. 52 >Issue 15: 197 - 204

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045104

Dynamic changes of minerals and phytic acid during the characteristic fermentation process of Guangxi Huangyao Douchi

  • WANG Qinwen ,
  • CHEN Wenjie ,
  • MAO Jingying ,
  • LI Shuyue ,
  • WANG Tianqi ,
  • LIANG Cuiyue ,
  • CHEN Yuan ,
  • LU Xing ,
  • TIAN Jiang
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  • 1(Root Biology Center, College of Natural Resources and Environment, South China Agricultural University, Guangzhou 510642, China)
    2(Cash Crops Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China)
    3(Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China)

Received date: 2025-11-09

  Revised date: 2025-12-22

  Online published: 2026-08-20

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Abstract

Huangyao Douchi is a distinctive traditional fermented food from Zhaoping County, Guangxi.However, the characteristics of mineral and nutrient changes during the fermentation are still unknown.Here, the physicochemical properties, nutritional components, minerals, and phytic acid dynamics of Huang Yao Douchi at different brewing stages were systematically investigated.The results showed that compared with soybean raw materials, the phytic acid content in the final Douchi product decreased by 50%.Moreover, the phosphorus concentration in Huangyao Douchi increased by 54%, and the concentrations of calcium, magnesium, sulfur, iron, and selenium increased by more than 20%, while the potassium concentration decreased by 7%.The total amino acid content of Huangyao Douchi also increased by seven-fold, and the total antioxidant capacity was significantly enhanced.Notably, there were stage-specific differences in the changes of mineral nutrient concentrations during the brewing process of Huangyao Douchi, including that the fermentation stage promoted the enrichment of potassium, magnesium, sulfur, and selenium, while the pressing stage increased the concentrations of phosphorus, manganese, and copper.This study confirmed that the phytic acid degradation, late-stage moisture evaporation, stage-dependent pH decline, conversation of protein into amino acids, and progressive mineral release are the five hallmark processes for the improvement of the nutritional characteristics of Huangyao Douchi.These results provide scientific supports for optimizing the fermentation of Huangyao Douchi to improve its flavor and nutritional quality.

Key words： Huangyao Douchi; fermentation; minerals; phytic acid

Cite this article

WANG Qinwen , CHEN Wenjie , MAO Jingying , LI Shuyue , WANG Tianqi , LIANG Cuiyue , CHEN Yuan , LU Xing , TIAN Jiang . Dynamic changes of minerals and phytic acid during the characteristic fermentation process of Guangxi Huangyao Douchi[J]. Food and Fermentation Industries, 2026 , 52(15) : 197 -204 . DOI: 10.13995/j.cnki.11-1802/ts.045104

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