Abstract
Objectives
The natural fermentation broth of vegetables and fruits is produced by anaerobic fermentation of vegetables and fruits, so as to form a fermentation beverage with complex components. Some components in the fermentation broth can promote digestion and absorption, alleviate constipation and beautify the face. Fruit and vegetable fermentation can be added into baking products to make natural yeast bread with good flavor and long shelf life. The fermentation broth has broad market application prospects. The contents of organic acids may play an important role in the flavor and nutrition of the natural fermentation broth of vegetables and fruits, which are still under researching.
Methods
HPLC (High Performance Liquid Chromatography) was used to detect the contents of several kinds of organic acids, such as acetic acid, lactic acid, oxalic acid, citric acid, succinic acid, tartaric acid.
Results
The contents of acetic acid, lactic acid, oxalic acid, citric acid, succinic acid, tartaric acid in compound natural fermentation broth (grapefruit + apple + lemon) was 5.650 mg/mL, 0.171 mg/mL, 0.013 mg/mL, 0.213 mg/mL, 0.763 mg/mL, 0.628 mg/mL.
Conclusions
The contents of organic acids were significantly different among different natural fermentation liquors of vegetables and fruits due to different raw materials, formulations and fermentation time.
Funding Sources
Beijing Yiqing Holding Co., Ltd.
Determination of citric and oxalic acid in fungi fermentation broth through HPLC-DAD and solid-phase extraction
