Study on processing technology for fermentation of Chinese gall leaven based on components analysis and antibacterial test
Objective To optimize the processing technology for Chinese gall leaven by orthogonal test.Methods The L9(34)orthogonal test was used taking the main contents of gallic acid,ellagic acid,and in vitro antibacterial activity as indexes of evaluation.The affecting factors contains factor A,the species ofzymocyte,such as Rhizopus koji,Angelyeast,andAspergillus niger,factor B,the species of tea,such as green tea,black tea,and puer tea,factor C,the material ratios of quantity of raw material,yeast,and tea,such as 25 ∶ 7.5:2.5,25 ∶ 6.25:1.1,and 25 ∶ 2.5 ∶ 1.9.Multi-index comprehensive weighted mark method was used in the data analysis.Results The best processing technology was set at A1B2C1,that strain selection was R.koji,with green tea,and the material ratio was 25 ∶ 7.5 ∶ 2.5.Conclusion The studies show that this processing technology is stable and feasible.The research provides the reference data for processing Chinese gall leaven.
Chinese gall leavenprocessing technologyorthogonal testmulti-index comprehensive weighted mark methodgallic acidellagic acidRhizopus kojiAngel yeastAspergillus nigergreen teablack teapuer tea
NETL
NSTL
万方数据
维普
