Process Optimization and Aroma Composition Analysis of Fermented <i>Lonicera edulis</i> Juice

Xin WANG; Haixin BI; Weiye XIU; Shiyou YU; Chunran HAN

doi:10.13386/j.issn1002-0306.2022080121

Volume 44 Issue 13

Jun. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(13): 176-185. > DOI: 10.13386/j.issn1002-0306.2022080121

WANG Xin, BI Haixin, XIU Weiye, et al. Process Optimization and Aroma Composition Analysis of Fermented Lonicera edulis Juice[J]. Science and Technology of Food Industry, 2023, 44(13): 176−185. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080121.

Citation:

PDF (2427 KB)

Process Optimization and Aroma Composition Analysis of Fermented Lonicera edulis Juice

Xin WANG^{1, 2,},
Haixin BI³,
Weiye XIU¹,
Shiyou YU¹,
Chunran HAN^1, ,

1.
Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province School of Food Engineering, Harbin University of Commerce, Harbin 150028, China
2.
Heilongjiang Academy of Forestry, Harbin 150081, China
3.
College of Food Engineering, East University of Heilongjiang, Harbin 150060, China

More Information

Received Date: August 11, 2022
Available Online: May 07, 2023

Graphical Abstract

Abstract

Abstract

To solve the problems of sour taste, seasonality, and storage difficulties of Lonicera edulis, fermented Lonicera edulis juice was produced by yeast. Its fermentation conditions were optimized by single-factor and orthogonal experiments, and the gas chromatography-mass spectrometry (GC-MS) was used to study the changes of aroma components of Lonicera edulis juice during fermentation under optimal conditions. The results showed that the optimal fermentation conditions for Lonicera edulis juice were fermentation temperature of 18 ℃, fermentation time of 8 d, yeast addition of 1%, under which the sensory score was 93.10±2.73 in fermented juice. A total of 62 aroma substances were detected during the fermentation of the juice under the optimal conditions, and four principal components were obtained by principal component analysis. The cumulative contribution of the first three components was 88.64%, and ethyl decanoate, ethyl acetate, ethyl 9-decenoate, ethyl caproate, heptanic acid and isoamyl alcohol were the main aroma components of juice during fermentation processing. The Lonicera edulis juice with rich flavor substances and pleasant taste could be gained with this method. The results of this study could provide the technological support for produce of Lonicera edulis fermented juice.
- Lonicera edulis,
- fermented juice,
- process,
- aroma,
- principal component analysis

FullText(HTML)

References (35)

References

[1]	RUPASINGHE H P V, YU L J, BHULLAR K S, et al. Haskap (Lonicera caerulea): A new berry crop with high antioxidant capacity[J]. Canadian Journal of Plant Science,2012,92(7):1311−1317. doi: 10.4141/cjps2012-073
[2]	WANG Y, ZHU J, MENG X, et al. Comparison of polyphenol, anthocyanin and antioxidant capacity in four varieties of Lonicera caerulea berry extracts[J]. Food Chemistry,2016,197:522−529. doi: 10.1016/j.foodchem.2015.11.006
[3]	BORS B. Haskap and blue honeysuckles: Types and varieties[J]. Prairie Garden, 2012.
[4]	黄克霞, 祝义伟, 陈秋生, 等. 蓝莓果汁发酵工艺优化及挥发性风味物质分析[J]. 中国酿造,2021,40(12):109−114. [HUANG Kexia, ZHU Yiwei, CHEN Qiusheng, et al. Optimization of fermentation process and analysis of volatile flavor compounds of blueberry juice[J]. China Brewing,2021,40(12):109−114. doi: 10.11882/j.issn.0254-5071.2021.12.020 HUANG Kexia, ZHU Yiwei, CHEN Qiusheng, et al. Optimization of fermentation process and analysis of volatile flavor compounds of blueberry juice[J]. China Brewing, 2021, 40(12): 109-114. doi: 10.11882/j.issn.0254-5071.2021.12.020
[5]	周林, 胡金梅, 洪峻峰, 等. 茶枝柑果肉发酵过程中感官特性及抗氧化活性的变化[J]. 食品工业科技,2020,41(21):116−121. [ZHOU Lin, HU Jinmei, HONG Junfeng, et al. Changes of sensory properties and antioxidant activity of Citrus reticulata ‘chachi’ pulp during fermentation[J]. Science and Technology of Food Industry,2020,41(21):116−121. doi: 10.13386/j.issn1002-0306.2019120311 ZHOU Lin, HU Jinmei, HONG Junfeng, et al. Changes of sensory properties and antioxidant activity of Citrus reticulata ‘chachi’ pulp during fermentation[J]. Science and Technology of Food Industry, 2020, 41(21): 116-121. doi: 10.13386/j.issn1002-0306.2019120311
[6]	黄道梅, 孟繁博, 陈曦, 等. 火龙果发酵饮品低温发酵过程中微生物变化规律分析[J]. 现代食品科技,2019,35(1):103−108. [HUANG Daomei, MENG Fanbo, CHEN Xi, et al. Analysis of microbial changes in fermented beverage of pitaya during low temperature fermentation[J]. Modern Food Science and Technology,2019,35(1):103−108. doi: 10.13982/j.mfst.1673-9078.2019.1.015 HUANG Daomei, MENG Fanbo, CHEN Xi, et al. Analysis of microbial changes in fermented beverage of pitaya during low temperature fermentation[J]. Modern Food Science and Technology, 2019, 35(1): 103-108. doi: 10.13982/j.mfst.1673-9078.2019.1.015
[7]	苏伟, 邓山鸿, 陈钢. 脐橙果酒低温发酵工艺优化及挥发性风味物质分析[J]. 中国酿造,2021,40(1):133−137. [SU Wei, DENG Shanhong, CHEN Gang. Optimization of low temperature fermentation process and analysis of flavor compounds in navel orange wine[J]. China Brewing,2021,40(1):133−137. doi: 10.11882/j.issn.0254-5071.2021.01.025 SU Wei, DENG Shanhong, CHEN Gang. Optimization of low temperature fermentation process and analysis of flavor compounds in navel orange wine[J]. China Brewing, 2021, 40(1): 133-137. doi: 10.11882/j.issn.0254-5071.2021.01.025
[8]	韩春然, 毕海鑫, 王鑫. 发酵蓝靛果果汁酵母菌的筛选及香气成分分析[J]. 食品研究与开发,2022,43(7):199−206. [HAN Chunran, BI Haixin, WANG Xin. Screening of a yeast for fermenting blue honeysuckle (Lonicera edulis) fruit juice and analysis of aroma components[J]. Food Research and Development,2022,43(7):199−206. doi: 10.12161/j.issn.1005-6521.2022.07.028 HAN Chunran, BI Haixin, WANG Xin. Screening of a yeast for fermenting blue honeysuckle (Lonicera edulis) fruit juice and analysis of aroma components[J]. Food Research and Development, 2022, 43(7): 199-206. doi: 10.12161/j.issn.1005-6521.2022.07.028
[9]	MICHEL J, JOURDES M, LE FLOCH A, et al. Influence of wood barrels classified by NIRS on the ellagitannin content/composition and on the organoleptic properties of wine[J]. Journal of Agricultural and Food Chemistry,2013,61(46):11109−11118. doi: 10.1021/jf403192y
[10]	李广伟, 杨春晓, 于杰, 等. 蓝莓-酸樱桃复合果酒发酵工艺优化[J]. 中国酿造,2021(12):211−216. [LI Guangwei, YANG Chunxiao, YU Jie, et al. Optimization of fermentation technology of blueberry-sour cherry compound fruit wine[J]. China Brewing,2021(12):211−216. doi: 10.11882/j.issn.0254-5071.2021.12.038 LI Guangwei, YANG Chunxiao, YU Jie, et al. Optimization of fermentation technology of blueberry-sour cherry compound fruit wine[J]. China Brewing, 2021, (12): 211-216. doi: 10.11882/j.issn.0254-5071.2021.12.038
[11]	迟恩忠, 王丽, 杜传来, 等. 蓝莓原汁贮藏品质的变化及其货架期预测[J]. 食品工业,2018,39(2):187−190. [CHI Enzhong, WANG Li, DU Chuanlai, et al. Storage quality changes and the shelf life prediction of blueberry juice[J]. The Food Industry,2018,39(2):187−190. CHI Enzhong, WANG Li, DU Chuanlai, et al. Storage quality changes and the shelf life prediction of blueberry juice[J]. The Food Industry, 2018, 39(2): 187-190.
[12]	马雪蕾, 王舒伟, 罗春凤, 等. 基于CIELab参数分析发酵前添加不同橡木片对葡萄酒陈酿期间颜色的影响[J]. 食品工业科技,2019,40(20):296−303, 309. [MA Chunlei, WANG Shuwei, LUO Chunfeng, et al. Effect of pre-fermentative addition of different oak chips on the colour based on the CIELab during wine aging[J]. Science and Technology of Food Industry,2019,40(20):296−303, 309. doi: 10.13386/j.issn1002-0306.2019.20.048 MA Chunlei, WANG Shuwei, LUO Chunfeng, et al. Effect of pre-fermentative addition of different oak chips on the colour based on the CIELab during wine aging[J]. Science and Technology of Food Industry, 2019, 40(20): 296-303, 309. doi: 10.13386/j.issn1002-0306.2019.20.048
[13]	张秀玲, 汲润, 李凤凤, 等. 发酵工艺对蓝靛果酒功能性及香气成分的影响[J]. 食品科学,2022,43(10):189−198. [ZHANG Xiuling, JI Run, LI Fengfeng, et al. Effects of fermentation processes on the functional and aroma components of Lonicera edulis wine[J]. Food Science,2022,43(10):189−198. doi: 10.7506/spkx1002-6630-20210618-213 ZHANG Xiuling, JI Run, LI Fengfeng, et al. Effects of Fermentation Processes on the Functional and Aroma Components of Lonicera edulis Wine[J]. Food Science, 2022, 43(10): 189-198. doi: 10.7506/spkx1002-6630-20210618-213
[14]	章佳玫, 吴祖芳, 翁佩芳. 乳酸菌发酵接骨木果汁品质及挥发性风味物质的变化[J]. 中国食品学报,2022,22(5):291−299. [ZHANG Jiamei, WU Zufang, WENG Peifang. Changes of quality and volatile flavor compounds of elderberry juice fermented by lactic acid bacteria[J]. Journal of Chinese Institute of Food Science and Technology,2022,22(5):291−299. doi: 10.16429/j.1009-7848.2022.05.031 ZHANG Jiamei, WU Zufang, WENG Peifang. Changes of quality and volatile flavor compounds of elderberry juice fermented by lactic acid bacteria[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 22(5): 291-299. doi: 10.16429/j.1009-7848.2022.05.031
[15]	田殿梅, 张玫, 吴冬梅, 等. 浓香型白酒酿造品质影响因素研究概述[J]. 酿酒科技,2020(7):75−78, 82. [TIAN Dianmei, ZHANG Mei, WU Dongmei, et al. Research progress in influencing factors of Nongxiang Baijiu quality[J]. Liquor-Making Science & Technology,2020(7):75−78, 82. doi: 10.13746/j.njkj.2020037 TIAN Dianmei, ZHANG Mei, WU Dongmei, et al. Research progress in influencing factors of Nongxiang Baijiu quality[J]. Liquor-Making Science & Technology, 2020(7): 75-78, 82. doi: 10.13746/j.njkj.2020037
[16]	DEED R C, FEDRIZZI B, GARDNER R C. Influence of fermentation temperature, yeast strain, and grape juice on the aroma chemistry and sensory profile of Sauvignon Blanc wines[J]. Journal of Agricultural and Food Chemistry,2017,65(40):8902−8912. doi: 10.1021/acs.jafc.7b03229
[17]	张玉慧. 乳酸菌发酵蓝莓果汁的工艺研究[D]. 沈阳: 沈阳农业大学, 2016 ZHANG Yuhui. Study on processing technology of blueberry juice fermented by lactic acid bacteria[D]. Shenyang: Shenyang Agricultural University, 2016.
[18]	刘佩. 不同多酚提取物理化性质及其对葡萄酒颜色和涩感的影响研究[D]. 西安: 陕西师范大学, 2021 LIU Pei. Study on physicochemical properties of different polyphenol extracts and their effects on wine color and astringency[D]. Xi’an: Shaanxi Normal University, 2021.
[19]	YANG Y, LI M, ZHANG Z, et al. Correlation analysis of key enzyme activities and aroma compounds during fermentation of simulated juice system with Saccharomyces cerevisiae[J]. LWT,2019,108:214−220.
[20]	里奥·范海默特. 化合物嗅觉阅值汇编[M]. 上海: 科学出版社, 2018: 1−229 VAN GEMERT L J. Compound olfactory reading value assembly[M]. Shanghai: Science Press, 2018: 1−229.
[21]	CHEN D, LIU S Q. Chemical and volatile composition of Lychee wines fermented with four commercial Saccharomyces cerevisiae yeast strains[J]. International Journal of Food Science & Technology,2014,49(2):521−530.
[22]	WANG J, SHI Y, ZHANG H, et al. Characterization and comparison of unfermented and fermented seed-watermelon juice[J]. Journal of Food Quality,2018,2018:1−9.
[23]	杜妹玲, 张秀玲, 范丽莉, 等. 蓝靛果酒带渣发酵工艺的优化及其香气分析[J]. 食品工业科技,2020,41(5):136−144, 150. [DU Meiling, ZHANG Xiuliu, FAN Lili, et al. Optimization of the fermentation process of Lonicera caerulea wine with lees and its aroma analysis[J]. Science and Technology of Food Industry,2020,41(5):136−144, 150. doi: 10.13386/j.issn1002-0306.2020.05.023 DU Meiling, ZHANG Xiuliu, FAN Lili, et al. Optimization of the fermentation process of Lonicera caerulea wine with lees and its aroma analysis[J]. Science and Technology of Food Industry, 2020, 41(5): 136-144, 150. doi: 10.13386/j.issn1002-0306.2020.05.023
[24]	MANDHA J, SHUMOY H, DEVAERE J, et al. Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices[J]. Foods,2022,11(3):383−383. doi: 10.3390/foods11030383
[25]	王成涛, 梁婧如, 尹胜, 等. 溶氧量对酿酒酵母及其工程菌的β-苯乙醇合成代谢的影响及调控效应[J]. 中国食品学报,2016,16(8):78−86. [WANG Chengtao, LIANG Jingru, YIN Sheng, et al. Effects and biosynthetic metabolism regulation of dissolved oxygen on β-henethylalcohol in Saccharomyces cerevisiae and its engineering strains[J]. Journal of Chinese Institute of Food Science and Technology,2016,16(8):78−86. WANG Chengtao, LIANG Jingru, YIN Sheng, et al. Effects and biosynthetic metabolism regulation of dissolved oxygen on β-henethylalcohol in Saccharomyces cerevisiae and its engineering strains[J]. Journal of Chinese Institute of Food Science and Technology, 2016, 16(8): 78-86.
[26]	李纪涛, 蒋一鸣, 束俊霞, 等. 不同酿酒酵母发酵的紫薯糯米酒香气成分分析[J]. 食品科学,2014,35(16):202−207. [LI Jitao, JIANG, Yiming, SHU Junxia, et al. Analysis of aroma composition of purple sweet potato and rice wine fermented with different yeast starters[J]. Food Science,2014,35(16):202−207. doi: 10.7506/spkx1002-6630-201416039 LI Jitao, JIANG, Yiming, SHU Junxia, et al. Analysis of aroma composition of purple sweet potato and rice wine fermented with different yeast starters[J]. Food Science, 2014, 35(16): 202-207. doi: 10.7506/spkx1002-6630-201416039
[27]	CHEN H, XIAO G, XU Y, et al. High hydrostatic pressure and co-fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus improve flavor of Yacon-Litchi-Longan juice[J]. Foods,2019,8(8):308. doi: 10.3390/foods8080308
[28]	彭邦远, 罗昱, 张洪礼, 等. β-葡萄糖苷酶对刺梨汁香气物质的影响[J]. 中国酿造,2017,36(7):172−177. [GUO Bangyuan, LUO Yu, ZHANG Hongli, et al. Effect of β-glucosidase on the volatile compounds of Rosa roxburghii juice[J]. China Brewing,2017,36(7):172−177. GUO Bangyuan, LUO Yu, ZHANG Hongli, et al. Effect of β-glucosidase on the volatile compounds of Rosa roxburghii juice[J] China Brewing, 2017, 36(7): 172-177.
[29]	SHENG J, SHAN C, LIU Y, et al. Comparative evaluation of the quality of red globe grape juice fermented by Lactobacillus acidophilus and Lactobacillus plantarum[J]. International Journal of Food Science & Technology,2022,57(4):2235−2248.
[30]	HUANG J, LI H, WANG Y, et al. Evaluation of the quality of fermented kiwi wines made from different kiwifruit cultivars[J]. Food Bioscience,2021(prepublish):101051.
[31]	刘艳敏, 吴拥军, 王亚娟, 等. 贵州油辣椒挥发性风味物质分析[J]. 食品科学,2013,34(20):221−227. [LIU Yanmin, WU Yongjun, WANG Yajuan, et al. Volatile flavor components analysis of fried pepper sauce in Guizhou Province[J]. Food Science,2013,34(20):221−227. LIU Yanmin, WU Yongjun, WANG Yajuan, et al. Volatile flavor components analysis of fried pepper sauce in Guizhou Province[J]. Food Science, 2013, 34(20): 221-227.
[32]	ADRIÁN L, ENRIQUE D, MARÍA C, et al. Development of vinegar obtained from lemon juice: Optimization and chemical characterization of the process[J]. LWT,2019,100:314−321. doi: 10.1016/j.lwt.2018.10.096
[33]	潘鹤立, 张鑫鑫, 潘腾飞, 等. 琯溪蜜柚及其芽变品种红肉蜜柚、三红蜜柚果汁香气组分研究[J]. 福建农业学报,2021,36(3):279−289. [PAN Heli, ZHANG Xinxin, PAN Tengfei, et al. Study on the aroma components of the juice of Guanximiyou and its bud-mutation varieties of Hongroumiyou and Sanhongmiyou[J]. Fujian Journal of Agricultural Sciences,2021,36(3):279−289. doi: 10.19303/j.issn.1008-0384.2021.03.005 PAN Heli, ZHANG Xinxin, PAN Tengfei, et al. Study on the aroma components of the juice of Guanximiyou and its bud-mutation varieties of Hongroumiyou and Sanhongmiyou[J]. Fujian Journal of Agricultural Sciences, 2021, 36(3): 279-289. doi: 10.19303/j.issn.1008-0384.2021.03.005
[34]	朱胜男. 水蜜桃果酒的工艺研究[D]. 淮安: 淮阴工学院, 2020 ZHU Shengnan. Study on the technology of peach wine[D]. Huaian: Huaiyin Institute of Technology, 2020.
[35]	张大海. 基于香气品质提升的蒲城酥梨果酒酿造工艺研究[D]. 杨凌: 西北农林科技大学, 2021 ZHANG Dahai. Investigation of Pucheng Suli fruit wine brewing technology based on enhanced aroma quality[D]. Yangling: Northwest A&F University, 2020.

[1]	DU Mei-ling, ZHANG Xiu-ling, FAN Li-li, ZHAO Heng-tian, LIU Ming-hua. Optimization of the Fermentation Process of Lonicera caerulea Wine with Lees and Its Aroma Analysis[J]. Science and Technology of Food Industry, 2020, 41(5): 136-144,150. DOI: 10.13386/j.issn1002-0306.2020.05.023
[2]	GAO Yun, YU Zhi-fang. Quality Evaluation of Celery Based on Principal Component Analysis[J]. Science and Technology of Food Industry, 2020, 41(3): 308-314,320. DOI: 10.13386/j.issn1002-0306.2020.03.051
[3]	NIU Wen-jing, TIAN Hong-lei, ZHAN Ping. Construction of Aroma Quality Evaluation Model of Zanthoxylum Oil Based on Principal Component Analysis[J]. Science and Technology of Food Industry, 2019, 40(17): 263-269,275. DOI: 10.13386/j.issn1002-0306.2019.17.043
[4]	WEI Lu-lu, QIN Li-kang, WEN An-yan, ZHU Yi. Quality Evaluation of Different Varieties Millet Based on Principal Components Analysis[J]. Science and Technology of Food Industry, 2019, 40(9): 49-56. DOI: 10.13386/j.issn1002-0306.2019.09.010
[5]	ZHANG Wei-wei, ZHANG Xiu-ling. Comparative on Apple Aroma Components and Variety Classification Study based on Principal Component Analysis and Cluster Analysis[J]. Science and Technology of Food Industry, 2018, 39(17): 217-224. DOI: 10.13386/j.issn1002-0306.2018.17.036
[6]	YANG Ting, LEI Pan-deng, ZHOU Han-chen, DING Yong, CUI Peng, CHENG Man-huan, HUANG Jian-qin. Studies on aroma components in Taiping Houkui tea by HS-SPME-GC-MS coupled with principal component analysis[J]. Science and Technology of Food Industry, 2017, (10): 49-53. DOI: 10.13386/j.issn1002-0306.2017.10.001
[7]	YU Huai-long, MA Yong-kun, ZHANG Rong, LIU Li, LI Jun-fang, LI Xi. Principal component analysis of aroma components in mulberry from different varieties[J]. Science and Technology of Food Industry, 2016, (10): 62-66. DOI: 10.13386/j.issn1002-0306.2016.10.003
[8]	LIU Sha-sha, ZHANG Bao-shan, SUN Xiao-yuan, LUO Teng. Principal components analysis of flavor compositions in Zizyphus jujube[J]. Science and Technology of Food Industry, 2015, (20): 72-76. DOI: 10.13386/j.issn1002-0306.2015.20.006
[9]	ZHANG Jing, DENG Jing, SHI Jiao-jiao, ZHAO Chang-qing, ZHAO Xing-xiu, WAN Peng, ZHOU Hong-ying. Principal components analysis of volatile aroma components of five kinds of Yibin sprouts[J]. Science and Technology of Food Industry, 2014, (09): 286-293. DOI: 10.13386/j.issn1002-0306.2014.09.054
[10]	Evaluation on aroma-quality of meat of Chinese mitten handed crab (Eriocheir sinensis) by principal component analysis and cluster analysis[J]. Science and Technology of Food Industry, 2012, (24): 120-125. DOI: 10.13386/j.issn1002-0306.2012.24.088

Supplements (0)

Cited By

Cited by

Periodical cited type(9)

1.	贾娟，杨雯雯. 响应面法优化猴头菇挤压膨化食品配方及工艺的研究. 粮油科学与工程. 2024(03): 12-19 .
2.	马传贵，沈亮，张志秀. 猴头菇多糖的提取、结构特性及药理作用研究进展. 食药用菌. 2024(04): 239-245 .
3.	王艳菊，刘晓兰，李冠龙，郑喜群. 玉米浆水解液对猴头菇菌丝生长及子实体相关性状的影响. 食品研究与开发. 2024(22): 54-61 .
4.	张帅，高媛，杨杨，马春敏，许馨予，边鑫，张娜. 多糖的生物活性及其对胃肠道功能的影响. 中国食品学报. 2024(10): 438-448 .
5.	王雨阳，杨焱，吴迪，李文，陈万超，张忠. 几种药食两用类物质对酒精性胃黏膜损伤的保护及其抑制幽门螺旋杆菌作用. 安徽农业科学. 2023(06): 157-162 .
6.	刘世柱，吴欣灿，胡丽玲，王家俊，吴志君，周晓云，吴经伟. 猴头菇的多糖提取工艺及应用. 中国食用菌. 2022(06): 90-93 .
7.	庄伟鹏，傅金奕，林金福，张维瑞，张承康，魏奇. 响应面法优化蛹虫草猴头菇复合鱼肉香肠加工工艺. 食品工业. 2022(07): 92-96 .
8.	夏蕴实，孙印石，刘畅，李志满，姜辉，王梓. 三种动物油脂对大鼠急性胃粘膜损伤的影响. 食品工业科技. 2021(19): 369-375 . 本站查看
9.	黄福东，何华奇. 猴头菇外泌体和浸膏对乙醇性胃损伤的抗氧化作用. 安徽科技学院学报. 2020(03): 22-29 .

Other cited types(1)

Get Citation

PDF

XML

Article Metrics

Article views (183) PDF downloads (12) Cited by(10)

Science and Technology of Food Industry

Process Optimization and Aroma Composition Analysis of Fermented Lonicera edulis Juice