Comparison of Functional Active Substances and Flavor Components in Dendrobium officinale Juices before and after Lactic Acid Bacteria Fermentation
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Abstract:
To investigate the effect of lactic acid bacteria fermentation on the functional active substances and flavor components in Dendrobium juices, Dendrobium officinale juice was used as the raw material, and the changes of its polysaccharides, ethyl acetate-extracted components, volatile components, free amino acids and organic acids induced by liquid fermentation with the mixture of Lactobacillus acidophilus (La) and Lactobacillus paracasei (Lp) were analyzed. The results showed that after the fermentation of Dendrobium officinale juice, the average molecular weight of polysaccharide decreased from 184.40 ku to 91.27 ku, and the polysaccharide content significantly decreased (by 21.91%; P<0.01); 20 and 16 ethyl acetate extracted components were identified before and after the fermentation, respectively, with 11 being identical components and 14 being different components; the number of volatile components increased from 21 (before fermentation) to 26 (after fermentation). After fermentation, the relative contents of phenolic compounds, alcohol substances and floral aroma species increased, increased; After fermentation, 15 free amino acids were detected, among which 6 were not detected before fermentation, giving the fermented juices sweetness and umami taste. Except for aspartic acid, the contents of the other free amino acid species increased highly significantly (P<0.01) after fermentation; There were 3 and 4 organic acids before and after fermentation, respectively. Lactic acid was only detected after fermentation, and its content accounted for 76.11% of the total organic acid content, giving the fermented juices a soft and moist sensation. Thus, the mixed fermentation with La and Lp resulted in the production of rich active substances and flavor components in Dendrobium officinale juices.
