Preparation and aroma analysis of flavonoid-rich ginkgo seeds fermented using rice wine starter

Abstract

In this work, ginkgo seeds were fermented to improve the quality of ginkgo seeds using solid-state fermentation with rice wine starter, and the parameters of fermentation were investigated based on response surface method. A three-factors, three-levels of Box Behnken Design was successfully applied to optimize the fermentation conditions of ginkgo seeds. Under the optimal fermentation conditions, fermentation temperature 27 °C, inoculum volume 7.6%, and fermentation time 46 h, the total flavonoid content (TFC) of ginkgo seeds reached 0.832 ± 0.062 mg rutin equivalent (RE)/g. What's more, soluble protein and starch content decreased, peptide content, quercetin content, and reducing sugar content increased. Aroma components analysis indicated that the aroma composition of ginkgo seeds using rice wine starter could be also increased. The work provided guidance for the use of rice wine starter to ferment food.