The Changes of Organic Acids and It's Bacteriostatic Properties and Antioxidant Capacity in Vitro during Jiangshui Fermentation
Jiangshui is a traditional fermented vegetable food in Northwest China.In this study,Jiangshui was used as fermentation substrate to explore the changes of organic acids in Jiangshui during fermentation and their effects on bacte-riostasis and antioxidation in vitro.The results showed that in the process of Jiangshui fermentation,the acidity increased gradually,the pH value decreased gradually,and tended to be stable after 4 days,when the Jiangshui fermentation was initially mature.In the determination of organic acid,the content of lactic acid was the highest,the content of lactic acid(3.331 mg/mL),malic acid and tartaric acid first decreased and then increased,acetic acid increased at first and then decreased,and the content of citric acid increased as a whole.The bacteriostatic zone of Jiangshui against Es-cherichia coli and Staphylococcus aureus first increased and then decreased as the fermentation proceeds,and the maxi-mum value was reached at the 7th day,of 12.5 mm and 11.4 mm,respectively.The mass concentration of total flavonoids in Jiangshui was 3.64 mg/L on the 5th day and 52.44 mg/L on the 6th day.DPPH radical scavenging rate,ABTS radical scavenging rate,ferrous ion concentration and reducing power four kinds of antioxidant models were used to analyze the antioxidant activity of Jiangshui during fermentation.It was found that the antioxidant capacity of Jiangshui increased gradually during fermentation.In this study,various indexes in the process of Jiangshui fermentation were mea-sured and analyzed,so as to provide reference and reference for the quality analysis of Jiangshui,standardization and industrialization of Jiangshui fermentation process.
万方数据
维普
