Dynamic Analysis of Nutrition Component in Magnolia and Gardenia Enzyme Nutrient Solutions during Fermentation Process

Changes in nutrition component of magnolia and gardenia enzyme nutrient solutions during fermentation process were investigated.Results showed that total sugar and potassium ion content were decreased，whereas total acid was increased during fermentation.Total phosphorus was first increased，then decreased in the fermentation process.Total phenols，free amino acid and total nitrogen in magnolia enzyme nutrient solution presented a rising tendency at the beginning，then decreased.In the process of gardenia enzyme nutrient solution fermentation，total phenols rose，free amino acid showed a descending trend，and total nitrogen had an irregular inflection.During fermentation，total nitrogen，total phosphorus，total phenols and potassium ion content in magnolia enzyme nutrient solution were higher.On the contrary，gardenia enzyme nutrient solution had a higher content of total sugar and total acid.