CN109010424A - Ferment Herba Lycopi composition and its preparation method and application - Google Patents
Ferment Herba Lycopi composition and its preparation method and application Download PDFInfo
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Abstract
The present invention provides a kind of fermentation Herba Lycopi compositions and its preparation method and application, are related to Chinese medicine, field of feed.The fermentation Herba Lycopi composition is mainly by Herba Lycopi, glutinous rice, soya bean, flour, red yeast rice, the raw materials such as koji and water are made, wherein, the fermentation Herba Lycopi composition is with red yeast rice, koji is as fermenting microbe, with glutinous rice, soya bean and flour are as fermentation substrate, Herba Lycopi and above-mentioned raw materials carry out common fermentation, so that the effective component of Herba Lycopi and medicinal efficacy can obviously increase in fermentation Herba Lycopi composition, Herba Lycopi invigorating qi for strengthening superficies can be improved in obtained fermentation Herba Lycopi composition, diuresis, pus draining and toxin expelling, myogenic function, reduce side effect as much as possible again, improve the bioavilability of Herba Lycopi, and improve the palatability of Herba Lycopi.The present invention also provides the preparation methods of fermentation Herba Lycopi composition, the combination by composite bacteria in the different fermentations stage, so that fermentation Herba Lycopi composition obtained has good comprehensive performance.
Description
Technical field
The present invention relates to Chinese medicines, field of feed, in particular to a kind of fermentation Herba Lycopi composition and its preparation side
Method and application.
Background technique
Herba Lycopi is recorded, alias according to " Chinese Pharmacopoeia (version in 2015) ": lycopus lucidus, bamboo shoot, Chinese artichoke, side's stalk Herba Lycopi are
The dry aerial parts of Lamiaceae plant hair leaf lycopus lucidus Lycopus lucidus Turcz.var.hirtus Regel.Property
Tepor, it is bitter, pungent, return liver, the spleen channel, there is activating microcirculation and removing stasis medicinal, line water detumescence function.Cure mainly irregular menstruation, menostasis, dysmenorrhea, postpartum
Abdominalgia with blood stasis, oedema.Tcm clinical practice often with the compatibilities application such as Radix Angelicae Sinensis, Chinese herbaceous peony, motherwort, tetrandra root.Herb contains volatile oil, glucose
Glucoside, tannin and resin also contain glycosides displayed, phenols, amino acid, organic acid, saponin, glucose, galactolipin, Herba Lycopi sugar, sucrose, cotton
Sub- sugar, stachyose, fructose.Fruit is containing glucose, galactolipin, Herba Lycopi sugar, sucrose, gossypose and stachyose etc..
Herba Lycopi is included in 115 kinds by " the feedstuff catalogue " that the Ministry of Agriculture in 2012 announces No. 1773 publications " can be feeding natural
Among plant ".How to improve as Chinese medicine or can feeding natural plants Herba Lycopi medicine eat two kinds of usages function and reduce its pair
Effect, is a problem to be solved.
In view of this, the present invention is specifically proposed at least one of to solve the above technical problems.
Summary of the invention
The first purpose of this invention is to provide a kind of fermentation Herba Lycopi composition, which can be improved
Herba Lycopi promoting blood circulation for regulating menstruation, line water detumescence function, moreover it is possible to reduce side effect, improve the bioavilability of Herba Lycopi, and improve the suitable of Herba Lycopi
Mouth property.
Second object of the present invention is to provide a kind of preparation method of Herba Lycopi composition that ferments, and the preparation method is simple
It is easy, it is suitable for industrially being mass produced.
Third object of the present invention is to provide a kind of application of Herba Lycopi composition that ferments.
In order to realize above-mentioned purpose of the invention, the following technical scheme is adopted:
The present invention provides a kind of fermentation Herba Lycopi composition, is mainly prepared from the following raw materials in parts by weight: Herba Lycopi 180~
220 parts, 7.5~12.5 parts of glutinous rice, 8.5~12.5 parts of soya bean, 2.5~7.5 parts of flour, 1~6 part of red yeast rice, 1~6 part of koji
With 20~300 parts of water.
As a kind of preferred embodiment of the present invention, the fermentation Herba Lycopi composition is mainly by the raw material of following parts by weight
It is made: 185~215 parts of Herba Lycopi, 8~12 parts of glutinous rice, 9~12 parts of soya bean, 3~7 parts of flour, 1~5 part of red yeast rice, koji 1~5
Part and 30~260 parts of water.
As a kind of preferred embodiment of the present invention, the fermentation Herba Lycopi composition is mainly by the raw material of following parts by weight
It is made: 190~210 parts of Herba Lycopi, 9~11 parts of glutinous rice, 9~11 parts of soya bean, 3.5~6 parts of flour, 2~5 parts of red yeast rice, koji 2~
5 parts and 40~220 parts of water.
The present invention also provides a kind of preparation methods of Herba Lycopi composition that ferments, comprising the following steps:
(a) the yellow rice wine wine obtained the red koji fermentation of the glutinous rice of formula ratio, the water of part formulation amount and formula ratio and part
The koji mixing of the Herba Lycopi, part formulation amount of formula ratio, ferments again, obtains fermentation material one；
(b) soya bean that the flour of the soya bean of formula ratio, the water of remaining formula ratio and formula ratio ferments is made and residue
The koji mixing of the Herba Lycopi of formula ratio, remaining formula ratio, ferments again, obtains fermentation material two；
(c) fermentation material one and fermentation material two are mixed, obtains fermentation Herba Lycopi composition.
As a kind of preferred embodiment of the present invention, in step (a), the glutinous rice of formula ratio is added to part formulation amount
It in water, impregnates, cooks, be cooled to room temperature and ferment again with the mixing of the red yeast rice of formula ratio；
Preferably, fermentation temperature when glutinous rice, water and red yeast rice are fermented in step (a) is 25~33 DEG C, fermentation time
It is 25~40 days.
As a kind of preferred embodiment of the present invention, the mesh number of Herba Lycopi is 200~300 mesh in step (a)；
Preferably, it is 25~33 that yellow rice wine, which makes fermentation temperature when being fermented again with Herba Lycopi, koji, in step (a)
DEG C, fermentation time is 5~15 days.
As a kind of preferred embodiment of the present invention, in step (b), the soya bean of formula ratio is added to remaining formula ratio
It in water, impregnates, cooks, be cooled to room temperature and ferment again with the mixing of the flour of formula ratio；
Preferably, fermentation temperature when soya bean, water and flour are fermented in step (b) is 18~25 DEG C, fermentation time
It is 2~3 days.
As a kind of preferred embodiment of the present invention, in step (b), the mesh number of Herba Lycopi is 200~300 mesh；
Preferably, it is 18~25 that soya bean, which makes fermentation temperature when being fermented again with Herba Lycopi, koji, in step (b)
DEG C, fermentation time is 5~15 days.
As a kind of preferred embodiment of the present invention, in step (c), will fermentation material one and fermentation material two mix after it is dry,
Obtain fermentation Herba Lycopi composition；
Preferably, drying temperature is 45~55 DEG C in step (c), and the dry moisture into fermentation Herba Lycopi composition is lower than
10%.
Made from preparation method the present invention also provides above-mentioned fermentation Herba Lycopi composition or using fermentation Herba Lycopi composition
Application of the fermentation Herba Lycopi composition in Chinese medicine or feed.
Compared with prior art, fermentation Herba Lycopi composition provided by the invention and preparation method thereof has below beneficial to effect
Fruit:
(1) the present invention provides a kind of fermentation Herba Lycopi compositions, mainly by Herba Lycopi, glutinous rice, soya bean, flour, red yeast rice, sweet wine
The raw materials such as bent and water are made, wherein the fermentation Herba Lycopi composition using red yeast rice, koji as fermenting microbe, with glutinous rice, soya bean and
For flour as fermentation substrate, Herba Lycopi and above-mentioned raw materials carry out common fermentation so that in fermentation Herba Lycopi composition Herba Lycopi it is effective
Ingredient and medicinal efficacy can obviously increase, and Herba Lycopi promoting blood circulation for regulating menstruation, line water detumescence can be improved in obtained fermentation Herba Lycopi composition
Function, moreover it is possible to reduce side effect, improve the bioavilability of Herba Lycopi, and improve the palatability at Herba Lycopi end.
It (2) is by glutinous rice and red yeast rice common fermentation first the present invention provides a kind of preparation method of Herba Lycopi composition that ferments
Be made that yellow rice wine is made and soya bean and flour spontaneous fermentation are made soya bean and make, yellow rice wine obtained above make and soya bean wine with Herba Lycopi,
Koji ferments again obtains fermentation material one and fermentation material two, and fermentation material one and fermentation material two are mixed to get fermentation Herba Lycopi group
Close object.The preparation method uses ferments stage by stage, and uses different fermenting microbes during the fermentation, i.e., by compound
Strain may make that the effective component of the Herba Lycopi in fermentation Herba Lycopi composition obtained can be significantly in the combination in different fermentations stage
Increase, while reducing the side effect of Herba Lycopi again, improves the bioavilability and palatability of Herba Lycopi.
In addition, the preparation method simple process, convenient to carry out, be conducive to industrial large-scale processing production.
(3) the present invention provides the applications of fermentation Herba Lycopi composition, in view of excellent possessed by above-mentioned fermentation Herba Lycopi composition
Gesture so that its as Chinese medicine or as can feeding natural plants in Chinese medicine or field of fodder have good application.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
The conventional products that can be obtained by commercially available purchase.
According to the first aspect of the invention, a kind of fermentation Herba Lycopi composition is provided, mainly by following parts by weight
Raw material is made: 180~220 parts of Herba Lycopi, 7.5~12.5 parts of glutinous rice, and 8.5~12.5 parts of soya bean, 2.5~7.5 parts of flour, red yeast rice 1
~6 parts, 1~6 part and 20~300 parts of water of koji.
The present invention provides a kind of fermentation Herba Lycopi compositions, mainly by Herba Lycopi, glutinous rice, soya bean, flour, red yeast rice, koji
It is made with raw materials such as water, wherein red yeast rice, koji are as fermenting microbe, and glutinous rice, soya bean and flour are as fermentation substrate, upper
Under the mating reaction for stating each raw material, Herba Lycopi is made to the form of fermentation Herba Lycopi composition, so that the effective component in Herba Lycopi
And medicinal efficacy can obviously increase, and Herba Lycopi promoting blood circulation for regulating menstruation, line water detumescence function can be improved in obtained fermentation Herba Lycopi composition
Can, while also can effectively reduce side effect, the bioavilability of Herba Lycopi is improved, and improve the palatability of Herba Lycopi.
Specifically, Herba Lycopi is as the main composition in the fermentation Herba Lycopi composition, it is damp by the way that fermentation is made in Herba Lycopi
The form of blue composition can greatly promote the dissolution of the effective component of Herba Lycopi, be conducive to the enhancing of medicinal efficacy, while mitigate pool
Blue side effect adverse effect itself improves Herba Lycopi as Chinese medicine or can the biological utilisation of feeding natural plants in vivo
Degree, while the mouthfeel of Herba Lycopi is improved, significantly improve its palatability.The typical but non-limiting parts by weight of Herba Lycopi are 180
Part, 185 parts, 190 parts, 195 parts, 200 parts, 210 parts or 220 parts.
In the present invention, glutinous rice, soya bean and flour provide nutrition and energy as fermentation substrate for the growth of thallus
Deng.
The used in amounts of fermentation substrate controls in certain amount ranges.The typical but non-limiting parts by weight of glutinous rice are
7.5 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts or 12.5 parts；The typical but non-limiting parts by weight of soya bean be 8.5 parts, 9 parts,
10 parts, 11 parts, 12 parts or 12.5 parts；The typical but non-limiting parts by weight of flour are 2.5 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7
Part or 7.5 parts.
Red yeast rice be the mycelium of Aspergillaceae fungi monascus Monascus purpureus Went. colonize on polished rice and
At red yeast rice.The typical but non-limiting parts by weight of red yeast rice are 1 part, 2 parts, 3 parts, 4 parts, 5 parts or 6 parts.
Koji is saccharolytic and yeast preparation, contained by microorganism mainly have head mold, Mucor and a small amount of yeast.Sweet wine
Bent typical but non-limiting parts by weight are 1 part, 2 parts, 3 parts, 4 parts, 5 parts or 6 parts.
After red yeast rice and koji are mixed as strain with Herba Lycopi, the fermentation of Herba Lycopi can promote, promote Herba Lycopi effective component
Dissolution, meanwhile, the metabolite of strain can also enrich and be promoted the medicinal efficacy of Herba Lycopi in fermentation process.
The typical but non-limiting parts by weight of water be 20 parts, 50 parts, 80 parts, 100 parts, 120 parts, 140 parts, 150 parts,
160 parts, 180 parts, 200 parts, 220 parts, 240 parts, 260 parts, 280 parts or 300 parts.
" mainly by ... be made " of the present invention, it is intended that it can also include other raw materials in addition to the raw material, than
Such as say other traditional Chinese medicinal components, these other components assign the fermentation Herba Lycopi composition different characteristics.In addition to this, this hair
Bright described " mainly by ... be made ", may be replaced by enclosed " for " or " by ... be made ".
As a kind of preferred embodiment of the present invention, the fermentation Herba Lycopi composition is mainly by the raw material of following parts by weight
It is made: 185~215 parts of Herba Lycopi, 8~12 parts of glutinous rice, 9~12 parts of soya bean, 3~7 parts of flour, 1~5 part of red yeast rice, koji 1~5
Part and 30~260 parts of water.
Preferably, the fermentation Herba Lycopi composition is mainly prepared from the following raw materials in parts by weight: 190~210 parts of Herba Lycopi,
9~11 parts of glutinous rice, 9~11 parts of soya bean, 3.5~6 parts of flour, 2~5 parts of red yeast rice, 2~5 parts and 40~220 parts of water of koji.
By being further limited to each raw material dosage in the fermentation Herba Lycopi composition, so that matching cooperation between each raw material
With more significant, the effectiveness for the Herba Lycopi composition that ferments is more prominent.
It should be noted that the fermentation Herba Lycopi composition can be fabricated to different dosage forms, for example, tablet, pill, granule,
Pulvis, capsule etc., are not particularly limited herein.
According to the second aspect of the invention, a kind of preparation method of Herba Lycopi composition that ferments is additionally provided, including following
Step:
(a) the yellow rice wine wine obtained the red koji fermentation of the glutinous rice of formula ratio, the water of part formulation amount and formula ratio and part
The koji mixing of the Herba Lycopi, part formulation amount of formula ratio, ferments again, obtains fermentation material one；
(b) soya bean that the flour of the soya bean of formula ratio, the water of remaining formula ratio and formula ratio ferments is made and residue
The koji mixing of the Herba Lycopi of formula ratio, remaining formula ratio, ferments again, obtains fermentation material two；
(c) fermentation material one and fermentation material two are mixed, obtains fermentation Herba Lycopi composition.
The preparation method of fermentation Herba Lycopi composition provided by the invention, is that yellow rice wine is made in glutinous rice and red yeast rice common fermentation first
Make and soya bean and flour spontaneous fermentation be made soya bean and make, yellow rice wine obtained above make and soya bean wine with Herba Lycopi, koji again
Secondary fermentation obtains fermentation material one and fermentation material two, and fermentation material one and fermentation material two are mixed to get fermentation Herba Lycopi composition.The system
Preparation Method uses to ferment stage by stage, and uses different fermenting microbes during the fermentation, i.e., by composite bacteria not
With the combination of fermentation stage, it may make the effective component of the Herba Lycopi in fermentation Herba Lycopi composition obtained that can increase considerably, together
When reduce the side effect of Herba Lycopi again, improve the bioavilability and palatability of Herba Lycopi.
In addition, the preparation method simple process, convenient to carry out, be conducive to industrial large-scale processing production.
Yellow rice wine is made or soya bean wine is fragrant and sweet, when fermenting again with Herba Lycopi, koji respectively, can be effectively improved Herba Lycopi
Bad mouthfeel, and then improve the palatability of fermentation Herba Lycopi composition.
As a kind of preferred embodiment of the present invention, in step (a), the glutinous rice of formula ratio is added to part formulation amount
It in water, impregnates, cooks, be cooled to room temperature and ferment again with the mixing of the red yeast rice of formula ratio.
Preferably, fermentation temperature when glutinous rice, water and red yeast rice are fermented in step (a) is 25~33 DEG C, fermentation time
It is 25~40 days.
Glutinous rice, water and red yeast rice when being fermented typical but non-limiting fermentation temperature be 25 DEG C, 26 DEG C, 27 DEG C, 28 DEG C,
29 DEG C, 30 DEG C, 31 DEG C, 32 DEG C or 33 DEG C.Typical but non-limiting fermentation time be 25 days, 26 days, 28 days, 30 days, 32 days,
34 days, 35 days, 36 days, 38 days or 40 days.
Fermentation temperature and fermentation when being fermented by the restriction and glutinous rice of the pre-treatment step to glutinous rice, water and red yeast rice
The restriction of time, so that glutinous rice reaches good ferment effect under the action of red yeast rice.
As a kind of preferred embodiment of the present invention, the mesh number of Herba Lycopi is 200~300 mesh in step (a)；
Preferably, it is 25~33 that yellow rice wine, which makes fermentation temperature when being fermented again with Herba Lycopi, koji, in step (a)
DEG C, fermentation time is 5~15 days.
Yellow rice wine make typical but non-limiting fermentation temperature when being fermented again with Herba Lycopi, koji be 25 DEG C, 26 DEG C,
27 DEG C, 28 DEG C, 29 DEG C, 30 DEG C, 31 DEG C, 32 DEG C or 33 DEG C.Typical but non-limiting fermentation time is 5 days, 6 days, 8 days, 10
It, 12 days, 14 days or 15 days.
Fermentation time and fermentation temperature have attenuation degree important influence, by fermentation time and fermentation temperature
It limits, so that yellow rice wine is made when being fermented again with Herba Lycopi, koji, suitable attenuation degree can be reached.
As a kind of preferred embodiment of the present invention, in step (b), the soya bean of formula ratio is added to remaining formula ratio
It in water, impregnates, cooks, be cooled to room temperature and ferment again with the mixing of the flour of formula ratio；
Preferably, fermentation temperature when soya bean, water and flour are fermented in step (b) is 18~25 DEG C, fermentation time
It is 2~3 days.
Soya bean, water and flour when being fermented typical but non-limiting fermentation temperature be 18 DEG C, 19 DEG C, 20 DEG C, 21 DEG C,
22 DEG C, 23 DEG C, 24 DEG C or 25 DEG C.Typical but non-limiting fermentation time is 2 days or 3 days.
As a kind of preferred embodiment of the present invention, in step (b), the mesh number of Herba Lycopi is 200~300 mesh；
Preferably, it is 18~25 that soya bean, which makes fermentation temperature when being fermented again with Herba Lycopi, koji, in step (b)
DEG C, fermentation time is 5~15 days.
Soya bean make typical but non-limiting fermentation temperature when being fermented again with Herba Lycopi, koji be 18 DEG C, 19 DEG C,
20 DEG C, 21 DEG C, 22 DEG C, 23 DEG C, 24 DEG C or 25 DEG C.Typical but non-limiting fermentation time is 5 days, 6 days, 8 days, 10 days, 12
It, 14 days or 15 days.
As a kind of preferred embodiment of the present invention, in step (c), will fermentation material one and fermentation material two mix after it is dry,
Obtain fermentation Herba Lycopi composition；
Preferably, drying temperature is 45~55 DEG C in step (c), and the dry moisture into fermentation Herba Lycopi composition is lower than
10%.
Typical but non-limiting drying temperature is 45 DEG C, 46 DEG C, 48 DEG C, 49 DEG C, 50 DEG C, 51 DEG C, 52 in step (c)
DEG C, 53 DEG C, 54 DEG C or 55 DEG C.
The subsequent fermentation of fermentation material one and fermentation material two is also achieved in fermentation material one and two combination drying process of fermentation material,
To reach good attenuation degree.
It should be noted that different according to specific aftertreatment technology, which can be fabricated to different
Dosage form, such as tablet, pill, granule, pulvis, capsule etc..
In addition, the preparation method use production equipment be routine, do not need separately to install it is standby, and whole preparation process letter
It is single easy, it is suitable for industrially being mass produced.
According to the third aspect of the present invention, above-mentioned fermentation Herba Lycopi composition is additionally provided or using fermentation Herba Lycopi composition
Application of the preparation method fermentation Herba Lycopi composition obtained in Chinese medicine or feed.
In view of advantage possessed by above-mentioned fermentation Herba Lycopi composition, so that it is as Chinese medicine or as can feeding natural plant
Object has good application in Chinese medicine or field of fodder.
Combined with specific embodiments below and comparative example, the invention will be further described.Wherein, red yeast rice is purchased from Hebei Lin Shi
Prepared slices of Chinese crude drugs Co., Ltd, motherwort are purchased from Palestine and China Cologne prepared slices of Chinese crude drugs Co., Ltd, and koji has purchased from Angel Yeast share
Limit company.
Embodiment 1
The present embodiment provides a kind of fermentation Herba Lycopi compositions, are mainly prepared from the following raw materials in parts by weight: Herba Lycopi 200
Part, 10 parts of glutinous rice, 10 parts of soya bean, 5 parts of flour, 3 parts of red yeast rice, 2 parts and 80 parts of water of koji.
A kind of preparation method of Herba Lycopi composition that ferments provided in this embodiment, comprising the following steps:
(a) glutinous rice of 10 parts by weight is added in the water of 40 parts by weight, impregnate, cook, after airing to room temperature again with 3 weights
The red yeast rice for measuring part carries out mixed fermentation, and fermentation temperature is 28 DEG C, and fermentation time is 30 days, obtains yellow rice wine wine；
The Herba Lycopi of 100 parts by weight is crushed to be mixed after 200 mesh impalpable powders with the koji of yellow rice wine wine and 1 parts by weight, then
Secondary fermentation, fermentation temperature is 28 DEG C again, and fermentation time is 10 days again, obtains fermentation material one；
(b) by the soya bean decladding of 10 parts by weight and crush be 8 mesh particles after be added in the water of 40 parts by weight, impregnate, steam
It is ripe, it is mixed again with the flour of 5 parts by weight after airing to room temperature, sets and spread out on thin bamboo strips used for weaving, kept 3cm left and right thickness, cover cotton, set
It ferments in shady and cool library, fermentation temperature is 25 DEG C, and fermentation time is 2 days, obtains soya bean wine；
The Herba Lycopi of 100 parts by weight is crushed to be mixed after 200 mesh impalpable powders with the koji of soya bean wine and 1 parts by weight, then
Secondary fermentation, fermentation temperature is 25 DEG C again, and fermentation time is 10 days again, obtains fermentation material two；
(c) fermentation material one and fermentation material two are uniformly mixed, are prepared into 20 mesh fine graineds with granulator, extremely in 55 DEG C of dryings
Moisture content is lower than 10%, obtains fermentation Herba Lycopi composition.
Embodiment 2
The present embodiment provides a kind of fermentation Herba Lycopi compositions, are mainly prepared from the following raw materials in parts by weight: Herba Lycopi 200
Part, 8 parts of glutinous rice, 12 parts of soya bean, 7 parts of flour, 5 parts of red yeast rice, 6 parts and 100 parts of water of koji.
A kind of preparation method of Herba Lycopi composition that ferments provided in this embodiment, comprising the following steps:
(a) glutinous rice of 8 parts by weight is added in the water of 50 parts by weight, impregnate, cook, after airing to room temperature again with 5 weights
The red yeast rice for measuring part carries out mixed fermentation, and fermentation temperature is 30 DEG C, and fermentation time is 40 days, obtains yellow rice wine wine；
The Herba Lycopi of 100 parts by weight is crushed to be mixed after 300 mesh impalpable powders with the koji of yellow rice wine wine and 1 parts by weight, then
Secondary fermentation, fermentation temperature is 30 DEG C again, and fermentation time is 15 days again, obtains fermentation material one；
(b) by the soya bean decladding of 12 parts by weight and crush be 8 mesh particles after be added in the water of 50 parts by weight, impregnate, steam
It is ripe, it is mixed again with the flour of 7 parts by weight after airing to room temperature, sets and spread out on thin bamboo strips used for weaving, kept 3cm left and right thickness, cover cotton, set
It ferments in shady and cool library, fermentation temperature is 30 DEG C, and fermentation time is 3 days, obtains soya bean wine；
The Herba Lycopi of 100 parts by weight is crushed to be mixed after 200 mesh impalpable powders with the koji of soya bean wine and 5 parts by weight, then
Secondary fermentation, fermentation temperature is 30 DEG C again, and fermentation time is 15 days again, obtains fermentation material two；
(c) fermentation material one and fermentation material two are uniformly mixed, are prepared into 20 mesh fine graineds with granulator, extremely in 45 DEG C of dryings
Moisture content is lower than 10%, obtains fermentation Herba Lycopi composition.
Embodiment 3
The present embodiment provides a kind of fermentation Herba Lycopi compositions, are mainly prepared from the following raw materials in parts by weight: Herba Lycopi 160
Part, 9 parts of glutinous rice, 11 parts of soya bean, 7 parts of flour, 4 parts of red yeast rice, 6 parts and 100 parts of water of koji.
A kind of preparation method of Herba Lycopi composition that ferments provided in this embodiment, the weight of the middle koji used of step (a)
Measuring number is 2 parts, and the parts by weight of the koji used in step (b) is 4 parts, remaining step and parameter and 2 phase of embodiment
Together.
Embodiment 4
The present embodiment provides a kind of fermentation Herba Lycopi compositions, are mainly prepared from the following raw materials in parts by weight: Herba Lycopi 200
Part, 10 parts of glutinous rice, 10 parts of soya bean, 5 parts of flour, 3 parts of red yeast rice, 3 parts and 100 parts of water of koji.
A kind of preparation method of Herba Lycopi composition that ferments provided in this embodiment, the weight of the middle koji used of step (a)
Measuring number is 3 parts, and the parts by weight of the koji used in step (b) is 3 parts, remaining step and parameter and 2 phase of embodiment
Together.
Embodiment 5
The present embodiment provides a kind of fermentation Herba Lycopi compositions, are mainly prepared from the following raw materials in parts by weight: Herba Lycopi 200
Part, 11 parts of glutinous rice, 9 parts of soya bean, 4 parts of flour, 2 parts of red yeast rice, 6 parts and 100 parts of water of koji.
A kind of preparation method of Herba Lycopi composition that ferments provided in this embodiment, the weight of the middle koji used of step (a)
Measuring number is 4 parts, and the parts by weight of the koji used in step (b) is 2 parts, remaining step and parameter and 2 phase of embodiment
Together.
Embodiment 6
The present embodiment provides a kind of fermentation Herba Lycopi compositions, are mainly prepared from the following raw materials in parts by weight: Herba Lycopi 200
Part, 12 parts of glutinous rice, 8 parts of soya bean, 3 parts of flour, 1 part of red yeast rice, 6 parts and 100 parts of water of koji.
A kind of preparation method of Herba Lycopi composition that ferments provided in this embodiment, the weight of the middle koji used of step (a)
Measuring number is 5 parts, and the parts by weight of the koji used in step (b) is 1 parts, remaining step and parameter and 2 phase of embodiment
Together.
Embodiment 7
The present embodiment provides a kind of fermentation Herba Lycopi compositions, are mainly prepared from the following raw materials in parts by weight: Herba Lycopi 180
Part, 10 parts of glutinous rice, 10 parts of soya bean, 6 parts of flour, 4 parts of red yeast rice, 2 parts and 200 parts of water of koji.
A kind of preparation method of Herba Lycopi composition that ferments provided in this embodiment, the weight of the middle glutinous rice used of step (a)
Number is 10 parts, and the parts by weight of red yeast rice are 2 parts, and the parts by weight of Herba Lycopi are 90 parts, and the parts by weight of koji are 1 part, step
Suddenly for the parts by weight of the soya bean used in (b) for 10 parts, the parts by weight of flour are 6 parts, and the parts by weight of Herba Lycopi are 90 parts, sweet tea
The parts by weight of distiller's yeast are 1 part, remaining step and parameter are same as Example 2.
Comparative example 1
This comparative example provides a kind of fermentation Herba Lycopi composition, is mainly prepared from the following raw materials in parts by weight: Herba Lycopi 200
Part, 7 parts of glutinous rice, 13 parts of soya bean, 8 parts of flour, 5 parts of red yeast rice, 6 parts and 100 parts of water of koji.
A kind of preparation method for fermentation Herba Lycopi composition that this comparative example provides, the middle parts by weight using glutinous rice of step (a)
Number is 7 parts, and for the parts by weight of the soya bean used in step (b) for 13 parts, the parts by weight of flour are 8 parts, remaining step and
Parameter is same as Example 2.
Comparative example 2
This comparative example provides a kind of fermentation Herba Lycopi composition, is mainly prepared from the following raw materials in parts by weight: Herba Lycopi 200
Part, 13 parts of glutinous rice, 7 parts of soya bean, 2 parts of flour, 1 part of red yeast rice, 5 parts and 100 parts of water of koji.
A kind of preparation method for fermentation Herba Lycopi composition that this comparative example provides, the weight of the middle glutinous rice used of step (a)
Number is 13 parts, and the parts by weight of red yeast rice are 1 part, and the parts by weight of koji are 5 parts, the weight of the soya bean used in step (b)
Measuring number is 7 parts, and the parts by weight of flour are 2 parts, and the parts by weight of koji are 1 part, remaining step and parameter and implementation
Example 2 is identical.
In order to further verify the effect of above-described embodiment and comparative example, ad hoc following experimental example.
1 effect experiment of experimental example
Experimental method: taking sow due to farrow 220, is randomly divided into 11 groups, respectively blank group, control group, experimental group 1-7 and
Contrast groups 1-2.The fermentation Herba Lycopi combination for the embodiment 1-7 that mass fraction is 1% is added in experimental group 1-7 sow feed respectively
Object；The fermentation Herba Lycopi composition for the comparative example 1-2 that mass fraction is 1% is added in contrast groups 1-2 sow feed respectively；Control group
The Herba Lycopi end that mass fraction is 1%, the straw that addition mass fraction is 1% in blank group sow feed are added in sow feed
End；It is fed before sows farrowing 5 days, postpartum feeds 7 days, and in addition to feed, other rearing conditions are identical；Each group mother is observed and recorded respectively
Pig is averaged stages of labor (average stages of labor, abbreviation ASL), prolonged lochia (prolonged lochia, letter
Claim PL) disease incidence, sow postpartum triad (intimitis, mammitis, agalasisa and lactation are insufficient in uterus, abbreviation MMA) disease incidence
And piglet disease incidence and piglet daily gain average value (ADG)；
Record each group relevant evaluation index, compared with the control group by the result of experimental group, one of index better than pair
According to a "+" is organized to obtain, quite then ignore with control group, quite or is worse than control group with blank group and is then chosen as "-", a "+" one
A "-" is cancelled out each other, and the results are shown in Table 1.
The postpartum health care functional evaluation result of 1 different experiments group of table and contrast groups
As shown in Table 1, the average stages of labor of experimental group 1-7, PL disease incidence, MMA disease incidence and piglet disease incidence and piglet day
Weight gain average value is superior to control group and blank group.This illustrates that fermentation Herba Lycopi composition prepared by the present invention can greatly improve mother
The postpartum health care function of pig.And 2 postpartum health care function of contrast groups is suitable with control group, illustrates different material combinations to fermentation pool
The function curative effect of blue composition has an impact, different material combinations to ASL, PL disease incidence, MMA disease incidence, piglet disease incidence and
The influence of piglet ADG is different.
2 toxicological experiment of experimental example
Experimental animal: Kunming mouse, SPF grades, 18~22g of weight, half male and half female, totally 110, by medicine section of Sichuan Province
Institute's Experimental Animal Center provides, animal certificate number SYXK (army) 2002-005.Animal feeding is in barrier animal room, animal house
Quality certification number SYXK (army) 2002-005.Room temperature (20 ± 2) DEG C, relative humidity 60%~70%, well-ventilated, environment quiet,
Indoor holding 12h illumination, 12h is dark, and periodically sterilizes.
Experimental method: mouse is randomly divided into 11 groups, respectively blank group, control group and experimental group 1-7 (corresponding embodiment
1-7 group) and contrast groups 1-2 (corresponding comparative example 1-2), every group 10, half male and half female.
Control group presses 38gkg-1Daily dosage stomach-filling Herba Lycopi end suspension, experimental group 1-7 and contrast groups 1-2 are pressed
38g·kg-1Daily dosage difference stomach-filling embodiment 1-7 and comparative example 1-2 provide fermentation Herba Lycopi composition suspension, blank
The capacity distilled water such as group stomach-filling；Even fill 14 days；The free diet of animal during administration, the appearance body of daily observation administration front and back animal
Sign, the variation of behavioral activity hair, stool and urine shape, color, whether there is or not abnormal secretions etc. for eye, ear, mouth, nose, anus.It is giving respectively
Medicine 0,1,3,7,11,14d weighing the weight of animals, calculate growth rate.After successive administration 14d, mouse plucks eyeball and takes blood, separates blood
Clearly, glutamic-pyruvic transaminase (ALT), glutamic-oxalacetic transaminease (AST), urea nitrogen (BUN), inosine (CREA), alkaline phosphatase are detected
(ALP), total protein (TP), albumin (ALB), globulin (GLO), A/G, total bilirubin (TBIL), glucose (Glu), total gallbladder
Sterol (CHOL) index.Animal is put to death after taking blood, is carried out to the heart, liver and spleen, lung, kidney, brain, sexual gland, thyroid gland, thymus gland, ileum etc.
It visually observes, weigh and calculates organ coefficient.Liver, nephridial tissue are taken, is fixed with 10% neutral formalin solution, it is de- through graded ethanol
The transparent paraffin embedding of water, dimethylbenzene, slice (4~5 μm thick), HE are dyed, and observe histopathologic change under optical microscopy.
In the biochemical indicator of detection, tetra- index variations of ALT, AST, BUN and CREA are more obvious, and ALP, ALB,
The variation of the indexs such as TP, GLO, A/G, TBIL, CHOL, Glu is unobvious, therefore with tetra- reflection liver kidney functions of ALT, AST, BUN and CREA
The biochemical indicator of energy is toxicity assessment index, and concrete outcome is shown in Table 2 and table 3.
2 different experiments group of table and contrast groups are to liver side effect evaluation result
3 different experiments group of table and contrast groups are to renal adverse effects evaluation result
| Test group | BUN/mmol·L-1 | CREA/μmol·L-1 | Overall merit |
| Experimental group 1 | 6.84±1.60 | 54.06±8.16 | Normally |
| Experimental group 2 | 6.48±1.32 | 55.60±7.90 | Normally |
| Experimental group 3 | 7.34±1.14 | 56.76±9.30 | Normally |
| Experimental group 4 | 7.34±2.04 | 54.22±8.35 | Normally |
| Experimental group 5 | 6.89±1.41 | 54.20±4.79 | Normally |
| Experimental group 6 | 6.67±1.65 | 54.39±8.10 | Normally |
| Experimental group 7 | 6.77±1.73 | 54.85±5.62 | Normally |
| Contrast groups 1 | 7.64±0.75 | 55.28±7.29 | Normally |
| Contrast groups 2 | 7.07±1.13 | 55.29±5.75 | Normally |
| Blank group | 6.92±1.12 | 54.68±7.62 | Normally |
| Control group | 7.04±2.14 | 54.56±6.73 | Normally |
By data in table 2 and 3 as it can be seen that each group is without dead example, general signs no abnormality seen.And the results show that each experimental group
ALT, AST, BUN, CREA index compared with the control group, difference is unobvious, and liver/kidney side effect is chosen as " normal " and (is shown in Table 2, table
3).It can be seen from the results above that the successive administration 14d under higher dosage, does not have found liver/kidney toxicity.
Consolidated statement 1-3 analysis, after product used in experimental group, postpartum health care function gets a promotion, and liver does not also occur
Kidney side effect reaction.The experimental results showed that zymotechnique improves Herba Lycopi end effect, and toxic side effect appearance is not resulted in.
3 Palatability evaluation of experimental example
It takes Herba Lycopi last, is freely eaten by the dosage spice that mass fraction is 1% for healthy swinery, be control group；Take implementation
The fermentation Herba Lycopi composition that example 1-7 and comparative example 1-2 is provided, the dosage spice for being respectively 1% by mass fraction is for healthy swinery
It is freely eaten；If blank group feeds chow diet；Record feeding situation.
Corresponding to palatability using blank group feed intake is " general " as benchmark is judged, is divided into following level: excellent: with blank group
It compares, feed intake increases；Difference: compared to the blank group, feed intake decline；General: compared to the blank group, feed intake is unchanged.
According to the palatability of each group feeding situation evaluation corresponding product, evaluation result is shown in Table 4.
4 different experiments group of table and contrast groups Palatability evaluation standard and result
| Grouping | Evaluation result |
| Experimental group 1 | It is excellent |
| Experimental group 2 | Generally |
| Experimental group 3 | It is excellent |
| Experimental group 4 | It is excellent |
| Experimental group 5 | Generally |
| Experimental group 6 | It is excellent |
| Experimental group 7 | It is excellent |
| Contrast groups 1 | Difference |
| Contrast groups 2 | It is excellent |
| Blank group | Generally |
| Control group | Difference |
The results show that influence of the different auxiliary material combinations to fermentation Herba Lycopi composition palatability is different, and this influence
Not shown regularity.
5 different experiments group of table and contrast groups Quality evaluation result
Consolidated statement 1-5 analysis, since contrast groups 1 are performed poor in terms of palatability, although its postpartum health care effect is fine,
Also toxicity is had no, overall merit is still " poor "；Contrast groups 2 are performed well in terms of palatability, also have no toxicity,
But its postpartum health care poor effect, overall merit are still " poor "；Other group Quality evaluations are " excellent ".
Control efficiency of the fermentation Herba Lycopi composition of experimental example 4 to multisystem exhaustion syndrome (PMWS)
Material: Herba Lycopi end (Chengdu universe animal pharmaceutical estate limited liability company)；Herba Lycopi composition ferment (only with embodiment 5
To represent)；
Test pig farm: the multiple pig farm Shuangliu County postweaning multisystem exhaustion syndrome (PMWS).
Method: pig farm milking sow 54 are randomly selected under identical rearing conditions, is divided into experimental group, positive control
Group and negative control group (every group 18)；Experimental group presses mass fraction 1.0% using fermentation Herba Lycopi composition prepared by embodiment 5
Spice is fed, and positive controls are that 1.0% spice is fed by mass fraction with Herba Lycopi end, wean front and back each continuous use 7 days；Yin
Property control group by daily feeding manner raise, be not administered；PMWS incidence is recorded, the results are shown in Table 6.
The control efficiency of 6 different experiments group of table and contrast groups to pig PMWS
| Test group | PMWS disease incidence (%) |
| Experimental group | 2.3 |
| Positive controls | 11.5 |
| Negative control group | 23.4 |
The result shows that experimental group is better than other groups to the control efficiency of pig PMWS, the Herba Lycopi composition that illustrates to ferment is to pig
The control efficiency of PMWS is better than Herba Lycopi end.
Influence of the fermentation Herba Lycopi composition of experimental example 6 to pig farm RSY
Material: Herba Lycopi end (Chengdu universe animal pharmaceutical estate limited liability company)；Herba Lycopi composition ferment (only with embodiment 5
To represent)；
Test pig farm: Shuangliu County home-bred and autophytic pig farm.
Method: sow is divided into experimental group, positive controls and (every group 16 of negative control group at random under the same conditions
Head)；The fermentation Herba Lycopi composition that experimental group is prepared with embodiment 5 is that 1.0% spice is fed by mass fraction, and positive controls are used
Herba Lycopi end is that 1.0% spice is fed by mass fraction, antenatal continuous use 5 days, postpartum continuous use 15 days；Experimental group piglet is used
Fermentation Herba Lycopi composition prepared by embodiment 5 is that 1.0% spice is fed by mass fraction, and positive controls piglet is pressed with Herba Lycopi end
Mass fraction is that 1.0% spice is fed, continuous use 5 days, continuous use 10 days after wean before weaning；Negative control group is by daily
Feeding manner raising, is not administered；Record each group is always put into and Gross Output, calculates RSY (single head sow year rate of return on investment), RSY
=(Gross Output-is always put into)/total investment, concrete outcome are shown in Table 7.
The influence result of 7 different experiments group of table and contrast groups to pig farm RSY
| Test group | RSY (%) |
| Experimental group | 20.2 |
| Positive controls | 12.1 |
| Negative control group | 6.6 |
The result shows that experimental group is better than other groups in terms of improving pig farm RSY, the Herba Lycopi composition that illustrates to ferment is in raising pig
Effect in terms of the RSY of field is better than Herba Lycopi end.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: its according to
So be possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features into
Row equivalent replacement；And these are modified or replaceed, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (10)
1. a kind of fermentation Herba Lycopi composition, which is characterized in that be mainly prepared from the following raw materials in parts by weight: Herba Lycopi 180~220
Part, 7.5~12.5 parts of glutinous rice, 8.5~12.5 parts of soya bean, 2.5~7.5 parts of flour, 1~6 part of red yeast rice, 1~6 part of koji and water
20~300 parts.
2. fermentation Herba Lycopi composition according to claim 1, which is characterized in that mainly by the raw material system of following parts by weight
At: 185~215 parts of Herba Lycopi, 8~12 parts of glutinous rice, 9~12 parts of soya bean, 3~7 parts of flour, 1~5 part of red yeast rice, 1~5 part of koji
With 30~260 parts of water.
3. fermentation Herba Lycopi composition according to claim 1, which is characterized in that mainly by the raw material system of following parts by weight
At: 190~210 parts of Herba Lycopi, 9~11 parts of glutinous rice, 9~11 parts of soya bean, 3.5~6 parts of flour, 2~5 parts of red yeast rice, koji 2~5
Part and 40~220 parts of water.
4. the preparation method of fermentation Herba Lycopi composition according to any one of claims 1 to 3, which is characterized in that including
Following steps:
(a) the yellow rice wine wine and part formulation obtained the red koji fermentation of the glutinous rice of formula ratio, the water of part formulation amount and formula ratio
The koji mixing of the Herba Lycopi, part formulation amount of amount, ferments again, obtains fermentation material one；
(b) soya bean that the flour of the soya bean of formula ratio, the water of remaining formula ratio and formula ratio ferments is made and is formulated with remaining
The koji mixing of the Herba Lycopi of amount, remaining formula ratio, ferments again, obtains fermentation material two；
(c) fermentation material one and fermentation material two are mixed, obtains fermentation Herba Lycopi composition.
5. the preparation method of fermentation Herba Lycopi composition according to claim 4, which is characterized in that in step (a), will be formulated
The glutinous rice of amount is added in the water of part formulation amount, is impregnated, is cooked, and is cooled to room temperature and is sent out again with the mixing of the red yeast rice of formula ratio
Ferment；
Preferably, fermentation temperature when glutinous rice, water and red yeast rice are fermented in step (a) is 25~33 DEG C, fermentation time 25
~40 days.
6. the preparation method of fermentation Herba Lycopi composition according to claim 4, which is characterized in that Herba Lycopi in step (a)
Mesh number is 200~300 mesh；
Preferably, it is 25~33 DEG C that yellow rice wine, which makes fermentation temperature when being fermented again with Herba Lycopi, koji, in step (a), hair
The ferment time is 5~15 days.
7. the preparation method for the Herba Lycopi composition that ferments according to claim 4~6 any one, which is characterized in that step
(b) in, the soya bean of formula ratio is added in the water of remaining formula ratio, impregnates, cooks, be cooled to room temperature the face again with formula ratio
Powder mixing is fermented；
Preferably, fermentation temperature when soya bean, water and flour are fermented in step (b) is 18~25 DEG C, fermentation time is 2~
3 days.
8. the preparation method for the Herba Lycopi composition that ferments according to claim 4~6 any one, which is characterized in that step
(b) in, the mesh number of Herba Lycopi is 200~300 mesh；
Preferably, it is 18~25 DEG C that soya bean, which makes fermentation temperature when being fermented again with Herba Lycopi, koji, in step (b), hair
The ferment time is 5~15 days.
9. the preparation method for the Herba Lycopi composition that ferments according to claim 4~6 any one, which is characterized in that step
(c) dry after fermentation material one and fermentation material two are mixed in, obtain fermentation Herba Lycopi composition；
Preferably, drying temperature is 45~55 DEG C in step (c), and the dry moisture into fermentation Herba Lycopi composition is lower than 10%.
10. fermentation Herba Lycopi composition according to any one of claims 1 to 3 uses claim 4~9 any one
Application of the preparation method fermentation Herba Lycopi composition obtained of the fermentation Herba Lycopi composition in Chinese medicine or feed.
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| CA2682755A1 (en) * | 2006-06-16 | 2007-12-21 | Kefiplant Inc. | Fermented plant extracts, methods of production and uses |
| CN102102067A (en) * | 2009-12-18 | 2011-06-22 | 施凤芬 | Production process of astragalus liquor |
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