Study on the Changes of Material Metabolism and Antioxidant Activity of Bamboo Leaf Jiaosu during the Fermentation Process
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Abstract:
In this study, the ethanol, total acid, lactic acid, acetic acid, total phenolic pH value and antioxidant index (DPPH free radical scavenging ability, ABTS free radical scavenging ability and reducing power) were investigated. Principal component analysis was used to establish an evaluation method of the changes of comprehensive indexes for Bamboo Leaf Jiaosu during the fermentation process. The results showed that during the fermentation of bamboo leaf Jiaosu, the ethanol content increased from 0.55% at day 10 to 2.73% at day 180, reaching the highest level; after 100 days of fermentation, the total acid content increased to 4.78 mg/mL and gradually decreased. During the fermentation, the pH value decreased from 4.37 to 3.54 and then stabilized. Lactic acid and acetic acid content increased rapidly in the first 60 days, and then began to level off; The total phenolic content continued to rise and accumulated to 0.63 mg/mL, which showed the significant correlation between total phenolic content and DPPH radical scavenging rate, ABTS radical scavenging rate and reducing force, respectively (p<0.01). Conclusion: Bamboo leaf Jiaosu has good antioxidant activity, especially for ABTS radical scavenging ability. The total phenolic content can be used as an index to evaluate the antioxidant activity of bamboo leaf Jiaosu. The comprehensive evaluation index (CEI) reached the highest value on the 230 th day and can be used as the basis for determining the pre-fermentation end point and the reference of the fed-batch fermentation time point.
