Effects of Different Fermentation Methods on Nutrition and Flavor of Fermented Ginkgo biloba Powder

In order to prepare a fermented Ginkgo biloba powder with high nutrient components and pleasant flavor,the effects of five different fermentation methods on the nutrient components and volatile flavor substances of Ginkgo biloba powder were studied using Taizhou Dafo finger ginkgo fruit as raw material,including monozymatic hydrolysis(M),enzymatic lactic acid bacteria(M+R),lactic acid bacteria(R),lactic acid bacteria yeast(R+J),and enzymatic lysate lactic yeast(M+R+J). The results of nutrient determination showed that:Flavonoids in M+R+J group(17.06±0.82) mg/g,polyphenol(46.62±1.97) mg/g,the total antioxidant capacity(241.91±10.23) U/mL was significantly higher than the other four groups(P<0.05). The soluble protein(4.74±0.18) mg/g was the highest. The soluble sugar(7.61±0.91) mg/g was significantly higher than that in R group(5.24±0.52) mg/g and R+J group(3.82±0.41) mg/g(P<0.05).The results of determination of volatile flavor components showed that:Alcohols(17.44%),phenol substance(3.95%),sour substance(13.46%),volatile esters(11.87%)detected in M+R+J group were the highest,so that the product had a suitable and rich flavor. The flavor defective substances detected by aldehydes(2.38%)were the lowest. Most of the hydrocarbons in the 5 groups were saturated aliphatic hydrocarbons with higher olfactory threshold and less influence on the flavor of the product.Conclusion:The use of lactic acid bacteria and yeast fermentation after enzymatic hydrolysis was beneficial to the precipitation of nutrients and the enrichment of flavor substances,and significantly improved the nutritional value of fermented Ginkgo biloba powder and gave it a good flavor.