This paper studied the fermentation rules of apple cider vinegar from fruit juice,to provide a theoretical guidance for the production of apple cider vinegar.Using Fuji apples as raw materials,the process parameters(f...This paper studied the fermentation rules of apple cider vinegar from fruit juice,to provide a theoretical guidance for the production of apple cider vinegar.Using Fuji apples as raw materials,the process parameters(fermentation temperature,fermentation time,stirring speed,and inoculation amount)of apple cider vinegar fermentation were optimized through single-factor experiments and response surface analysis.The results indicated that the fermentation temperature had no significant effect on the total acid content of apple cider vinegar fermentation,the fermentation time had an extremely significant effect on the total acid content of apple cider vinegar fermentation,and the stirring speed and inoculation amount had a significant effect on the total acid content of apple cider vinegar fermentation.Through process optimization,the optimal process parameters for apple cider vinegar fermentation are fermentation temperature of 33℃,fermentation time of 39 h,stirring speed of 1500 r/min,and acetic acid bacteria inoculation amount of 7%.Under such conditions,the total acid content of fermented apple cider vinegar is 62.22 g/L,very close to the predicted value of the model,indicating that the process parameters of acetic acid fermentation obtained by response surface methodology(RSM)optimization are reliable and can be used for actual production prediction.展开更多
Purebred microorganisms were employed to upgrade the fermentation process of Zhejiang rosy vinegar. The fermentation cycle was greatly shorten from 5 months to 72 d. The transformation rate of raw materials was increa...Purebred microorganisms were employed to upgrade the fermentation process of Zhejiang rosy vinegar. The fermentation cycle was greatly shorten from 5 months to 72 d. The transformation rate of raw materials was increased from 1:4.5 in the traditional fermentation to 1:5 or more in the upgraded fermentation. The content of organic acids in the traditional vinegar (TRV), the upgraded vinegar (UPV) and the submerged fermentation vinegar (SFV) were also investigated by HPLC. No significant difference was found regarding the proportion of phenylethanol to the total volatile components in UPV (7.47% ± 0.00324%) and TRV (7.23% ± 0.00329%), but it was significantly higher than that in SFV (2.26% ± 0.00143%). This study provides deep insight into upgrading the fermentation process of Zhejiang rosy vinegar by purebred microorganisms.展开更多
Background:According to the traditional Chinese medicine theory,the common processing methods for Ruxiang(frankincense)include stir-frying processing and vinegar processing.Methods:With network pharmacology and therma...Background:According to the traditional Chinese medicine theory,the common processing methods for Ruxiang(frankincense)include stir-frying processing and vinegar processing.Methods:With network pharmacology and thermal analysis methods,we selected and identified the main and irritating ingredients,established the pyrolysis characteristic parameters for identifying frankincense quality,quantified the starting and optimum temperature limits for processing frankincense,and analyzed the influences of processing adjuvants(vinegar)on combustion pyrolysis characteristics of frankincense.By applying Fourier transformation infrared spectrometry,high performance liquid chromatography,gas chromatography and UV-visible spectrometry,we evaluated the processing technology developed in our study of frankincense and its processed products.Results:Based on network pharmacology,we can find that the classical compounds of essential oil are the main pharmacodynamics components of frankincense possessing the anti-inflammatory,analgesia,anti-tumor,anti-ulcer and ant-inflammatory bowel disease effects.The pyrolysis combustion rate peaks of frankincense at 285.27±7.05℃and 476.99±13.46℃were the characteristic peaks used to identify frankincense quality.The specific temperature of slow-fire processing,including the vinegar processing and stir-frying processing,was 148.72±5.09℃.Heating for 5.67±0.98 min after reaching processing temperature was needed for processing frankincense with vinegar.The kinetics analysis showed that both frankincense and its vinegar mixture exhibited good linear relationships.The feasibility and practicability for our processing technology were verified through the determination of medicinal compounds by Fourier transformation infrared spectrometry,high performance liquid chromatography,gas chromatography and UV.Conclusion:Frankincense essential oils were the main active components of frankincense,which also can be taken as the internal chemical control indexes to judge the quality control and to optimize the processing technology of frankincense.The pyrolysis combustion rate peaks of frankincense at 285.27±7.05℃and 476.99±13.46℃were the characteristic peaks that can be used to identify frankincense quality.The optimum processing conditions of vinegar-processed frankincense with were as follows:with vinegar,20%;heating temperature,148.72±5.09℃;and heating time,5.67±0.98 min.Under these conditions,frankincense essential oil could cause a moderate effect on combustion pyrolysis characteristics to exert its corresponding pharmacological effects.展开更多
基金Supported by Industrial Promotion Project of Shandong Science and Technology Park in 2017(2017YQ016).
文摘This paper studied the fermentation rules of apple cider vinegar from fruit juice,to provide a theoretical guidance for the production of apple cider vinegar.Using Fuji apples as raw materials,the process parameters(fermentation temperature,fermentation time,stirring speed,and inoculation amount)of apple cider vinegar fermentation were optimized through single-factor experiments and response surface analysis.The results indicated that the fermentation temperature had no significant effect on the total acid content of apple cider vinegar fermentation,the fermentation time had an extremely significant effect on the total acid content of apple cider vinegar fermentation,and the stirring speed and inoculation amount had a significant effect on the total acid content of apple cider vinegar fermentation.Through process optimization,the optimal process parameters for apple cider vinegar fermentation are fermentation temperature of 33℃,fermentation time of 39 h,stirring speed of 1500 r/min,and acetic acid bacteria inoculation amount of 7%.Under such conditions,the total acid content of fermented apple cider vinegar is 62.22 g/L,very close to the predicted value of the model,indicating that the process parameters of acetic acid fermentation obtained by response surface methodology(RSM)optimization are reliable and can be used for actual production prediction.
文摘Purebred microorganisms were employed to upgrade the fermentation process of Zhejiang rosy vinegar. The fermentation cycle was greatly shorten from 5 months to 72 d. The transformation rate of raw materials was increased from 1:4.5 in the traditional fermentation to 1:5 or more in the upgraded fermentation. The content of organic acids in the traditional vinegar (TRV), the upgraded vinegar (UPV) and the submerged fermentation vinegar (SFV) were also investigated by HPLC. No significant difference was found regarding the proportion of phenylethanol to the total volatile components in UPV (7.47% ± 0.00324%) and TRV (7.23% ± 0.00329%), but it was significantly higher than that in SFV (2.26% ± 0.00143%). This study provides deep insight into upgrading the fermentation process of Zhejiang rosy vinegar by purebred microorganisms.
基金funded by Natural Science Foundation of Shanxi Province,China(Grant No.2014ZD0302)Science and Technology Innovation Ability Cultivation Plan of Shanxi University of Chinese Medicine(2019PY-154)Research Project of Health Commission of Shanxi Province(2019092)。
文摘Background:According to the traditional Chinese medicine theory,the common processing methods for Ruxiang(frankincense)include stir-frying processing and vinegar processing.Methods:With network pharmacology and thermal analysis methods,we selected and identified the main and irritating ingredients,established the pyrolysis characteristic parameters for identifying frankincense quality,quantified the starting and optimum temperature limits for processing frankincense,and analyzed the influences of processing adjuvants(vinegar)on combustion pyrolysis characteristics of frankincense.By applying Fourier transformation infrared spectrometry,high performance liquid chromatography,gas chromatography and UV-visible spectrometry,we evaluated the processing technology developed in our study of frankincense and its processed products.Results:Based on network pharmacology,we can find that the classical compounds of essential oil are the main pharmacodynamics components of frankincense possessing the anti-inflammatory,analgesia,anti-tumor,anti-ulcer and ant-inflammatory bowel disease effects.The pyrolysis combustion rate peaks of frankincense at 285.27±7.05℃and 476.99±13.46℃were the characteristic peaks used to identify frankincense quality.The specific temperature of slow-fire processing,including the vinegar processing and stir-frying processing,was 148.72±5.09℃.Heating for 5.67±0.98 min after reaching processing temperature was needed for processing frankincense with vinegar.The kinetics analysis showed that both frankincense and its vinegar mixture exhibited good linear relationships.The feasibility and practicability for our processing technology were verified through the determination of medicinal compounds by Fourier transformation infrared spectrometry,high performance liquid chromatography,gas chromatography and UV.Conclusion:Frankincense essential oils were the main active components of frankincense,which also can be taken as the internal chemical control indexes to judge the quality control and to optimize the processing technology of frankincense.The pyrolysis combustion rate peaks of frankincense at 285.27±7.05℃and 476.99±13.46℃were the characteristic peaks that can be used to identify frankincense quality.The optimum processing conditions of vinegar-processed frankincense with were as follows:with vinegar,20%;heating temperature,148.72±5.09℃;and heating time,5.67±0.98 min.Under these conditions,frankincense essential oil could cause a moderate effect on combustion pyrolysis characteristics to exert its corresponding pharmacological effects.
