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http://dx.doi.org/10.11002/kjfp.2017.24.6.813

Physicochemical components of Cynanchi wilfordii Radix fermented with Rhizopus delemar  

Song, Bit-Na (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA)
Kim, Eun-Ju (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA)
Jeong, Da-Som (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA)
Kim, So-Young (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA)
Cho, Yong-Sik (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA)
Park, Shin-Young (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA)
Publication Information
Food Science and Preservation / v.24, no.6, 2017 , pp. 813-819 More about this Journal
Abstract
This study carried out to determine the physicochemical components of Cynanchi wilfordii Radix (CWR) fermented with Rhizopus delemar. The physicochemical components such as changes on moisture content, pH, total acidity, reducing sugars, and the contents of free sugars, free amino acid, cynandione A were investigated. The moisture content of fermented CWR was increased after 4 days of fermentation. The pH value of fermented CWR was decreased after 4 days of fermentation. The reducing sugars contents were in the range of 1.42-1.69%. The major free sugars were identified as rhamnose, glucose, fructose and sucrose. The content of free sugars was decreased during fermentation process of CWR while the glucose contents in 80% ethanol and water extracts were increased. In addition, the free amino acid increased significantly during fermentation. Finally, The content of cynandion A of the fermented CWR was highest at the level of 14.09 mg/g on the $8^{th}$ day. These results are indicated that fermentation with Rhizopus strains could be used to increase the bioactivity of CWR and the fermented CWR can be used as a functional material and edible resource in the food industry.
Keywords
Rhizopus delemar; fermentation; Cynanchi wilfordii Radix;
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Times Cited By KSCI : 12  (Citation Analysis)
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