Changes in Active Components in Stauntonia chinensis Ferment during Fermentation
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Abstract:
In this study, Stauntonia chinensis ferment was prepared through using wild Stauntonia chinensis grown in Guizhou province as the raw material, and three different dominant microflora as the starter cultures. The loss of the major active substances (total triterpenes, total flavonoids, catechins and superoxide dismutase (SOD) were analyzed. The results showed that after efficient fermentation with starter cultures, the total triterpenes decreased from 6.79 mg/100 mL to 5.71 mg/100 mL (decrease by 15.91%), with the total flavonoid content, catechin content and SOD activity decreasing by 40.00%, 37.78% and 56.32%, respectively. After the fermentation with king starter cultures, the contents of total triterpenoids, total flavonoids and catechins, and SOD activity decreased by 38.73%, 58.82%, 35.56% and 42.27% (p<0.05) , respectively. After the fermentation with sweet starter cultures, the content of total triterpenoids increased by 0.74%, whilst the total flavonoid content, content of catechins, and SOD activity decreased by 15.89%, 0.11% and 48.73%, respectively. In conclusion, the fermentation using different starter cultures led to a loss of active components in Stauntonia chinensis ferments, with different dominant microflora causing different extents of loss. Among which, the decreases of the active components in the ferments were the lowest when the composite sweet starter cultures (consisting of yeast, acetic acid bacteria and lactic acid bacteria) was used. Therefore, the composite starter culture composed of yeast, acetic acid bacteria and lactic acid bacteria can be applied in the industrial production of Stauntonia chinensis ferments.
