TWI679983B - Poria cocosfermentation products and manufacturing method of the same - Google Patents
Poria cocosfermentation products and manufacturing method of the same Download PDFInfo
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Abstract
一種茯苓（Poria cocos ）發酵產物，其中，以該茯苓發酵產物的總重為基準，該茯苓發酵產物中之如下化合物（1）至（12）的總量係不小於0.15重量%： （1） 茯苓酸（pachymic acid，PA）； （2） 去氫茯苓酸（dehydropachymic acid，DPA）； （3） 土莫酸（tumulosic acid，TA）； （4） 去氫土莫酸（dehydrotumulosic acid，DTA）； （5） 豬苓酸C（polyporenic acid C，PAC）； （6） 3-epi-去氫土莫酸（3-epi-dehydrotumulosic acid，EDTA）； （7） 去氫栓菌酸（dehydrotrametenolic acid，DTTA）； （8） 栓菌酸（trametenolic acid，TTA）； （9） 茯苓新酸A（poricoic acid A，PAA）； （10） 去氫層孔菌酸（dehydroeburicoic acid，DEA）； （11） 茯苓新酸B（poricoic acid B，PAB）；及 （12） 層孔菌酸（eburicoic acid，EA）。A Poria cocos fermentation product, wherein based on the total weight of the Poria cocos fermentation product, the total amount of the following compounds (1) to (12) in the Poria cocos fermentation product is not less than 0.15% by weight: (1) Pachymic acid (PA); (2) dehydropachymic acid (DPA); (3) tumulosic acid (TA); (4) dehydrotumulosic acid (DTA) (5) polyporenic acid C (PAC); (6) 3-epi-dehydrotumulosic acid (EDTA); (7) dehydrotrametenolic acid (DTTA); (8) Trametenolic acid (TTA); (9) Poric acid A (PAA); (10) Dehydroeburicoic acid (DEA); (11) (2) poricoic acid B (PAB); and (12) eburicoic acid (EA).
Description
本發明係關於茯苓之發酵產物，尤其是關於茯苓之固態發酵產物，其係使用固態基質以進行茯苓之發酵培養，該固態基質係含有根莖類農作物及／或瓜類農作物，例如番薯、馬鈴薯、芋頭、山藥、及／或南瓜。The present invention relates to the fermentation products of Poria cocos, in particular to the solid fermentation products of Poria cocos, which uses a solid substrate for fermentation and cultivation of Poria cocos, which contains rhizome crops and / or melon crops, such as sweet potatoes, potatoes, Taro, yam, and / or pumpkin.
茯苓藥材是指擬層孔菌科真菌（Poria cocos (Schw.) Wolf）之乾燥菌核。茯苓真菌常寄生在松樹根部，包覆在樹根外生長為球塊狀，形似甘薯，外皮呈淡棕色或黑褐色（茯苓皮部），內部則呈粉紅色或白色（茯苓肉部）。傳統中醫典籍記載茯苓性味甘、淡、平，歸心、脾、肺、腎經，具有滲濕利水、健脾和胃、寧心安神的效果，主治脾虛食少、水腫脹滿、痰飲咳逆、嘔吐、小便不利、心悸不安、失眠健忘等病症。現代醫學研究也證實茯苓三萜係具有調節免疫系統、增進免疫力、抗過敏、抗發炎、抗腫瘤、降血糖、促進營養吸收等功效。 Poria cocos is the dried sclerotium of Poria cocos (Schw.) Wolf. Poria fungus is often parasitic on the roots of pine trees. It grows in the shape of a ball and grows like a sweet potato. It has a light brown or dark brown outer skin (Poria columba) and a pink or white skin (Poria columba) on the inside. Traditional Chinese medicine classics record that Poria has sweetness, lightness, flatness, homewardness, spleen, lungs, and kidney meridian. It has the effects of dampness and water, spleen and stomach, calming and soothing. It treats spleen deficiency, lack of food, edema, and sputum Cough, vomiting, unfavorable urination, palpitations, insomnia and forgetfulness. Modern medical research has also confirmed that Poria triterpenoids have the effects of regulating the immune system, enhancing immunity, anti-allergic, anti-inflammatory, anti-tumor, lowering blood sugar, and promoting nutrient absorption.
茯苓屬於好氣性真菌，大多寄生於雲南松、赤松、思茅松、馬尾松、以及黃山松等松木，藉由分解松樹根獲得碳源（如纖維素及半纖維素）、氮源、礦物質等養分。茯苓菌絲在松木上腐生生長，可於特定條件下長出子實體、釋出孢子，孢子在適合的環境又會再生長為菌絲，藉此反覆循環繁衍。Poria is an aerobic fungus, mostly parasitic on pines such as Yunnan pine, Japanese pine, Simao pine, Pinus massoniana, and Pinus sylvestris. nutrient. Poria mycelia grows saprophytically on pine wood and can produce fruiting bodies and spores under specific conditions. The spores will regenerate into mycelium in a suitable environment, thereby repeating the cycle.
傳統是以模擬茯苓自然生長環境的「松木段栽培法」來栽培茯苓，然而，松木段栽培法必須消耗大量松木，且苓場選址不易、栽培步驟繁瑣耗時、栽培環境條件難以維持控制。此外，「松木段栽培法」所收獲之茯苓藥材的茯苓三萜含量極低（大約只有0.07%），必須使用大量的茯苓進行萃取、純化，方可提供足夠量的茯苓三萜。Traditionally, Poria cocoa is cultivated by the "Pine Wood Segment Cultivation Method" which simulates the natural growth environment of Poria cocos. However, the pine wood segment cultivation method must consume a large amount of pine wood, and it is not easy to choose the site of the Poria, the cultivating steps are time-consuming, and it is difficult to maintain control of the cultivation environment. In addition, the content of Poria triterpene from Poria cocos medicinal materials harvested by the "Pine Wood Section Cultivation Method" is extremely low (only about 0.07%). A large amount of Poria Cocos must be used for extraction and purification to provide a sufficient amount of Poria triterpenes.
因此，業界持續致力於開發松木段栽培法以外的方式，希望以較有經濟效益的方式獲得茯苓三萜。本案發明人研究發現，透過固態發酵技術，以含有根莖類農作物及／或瓜類農作物的固態基質，對茯苓進行發酵培養，可提供一含有高量茯苓三萜的發酵產物。本案發明人所發現的方法兼具環保功能、步驟簡易、條件容易維持控制、省時等優點，且可在相對低廉的製造成本下提供含有高量茯苓三萜的發酵產物，深具經濟效益。Therefore, the industry continues to devote to the development of methods other than the pine section cultivation method, hoping to obtain Poria triterpene in a more economical manner. The inventors of the present case have discovered that by using solid-state fermentation technology to ferment and cultivate Poria cocos from a solid substrate containing rhizome crops and / or melon crops, a fermented product containing Poria triterpene can be provided. The method discovered by the inventor of the present case has the advantages of environmental protection function, simple steps, easy condition control, time saving, etc., and can provide a fermentation product containing high amount of Poria triterpene at a relatively low manufacturing cost, which is very economical.
本發明之一目的，在於提供一種茯苓（Poria cocos ）發酵產物，其中，以該茯苓發酵產物的總重為基準，該茯苓發酵產物中之如下化合物（1）至（12）的總量係不小於0.15重量%： （1） 茯苓酸（pachymic acid，PA）； （2） 去氫茯苓酸（dehydropachymic acid，DPA）； （3） 土莫酸（tumulosic acid，TA）； （4） 去氫土莫酸（dehydrotumulosic acid，DTA）； （5） 豬苓酸C（polyporenic acid C，PAC）； （6） 3-epi-去氫土莫酸（3-epi-dehydrotumulosic acid，EDTA）； （7） 去氫栓菌酸（dehydrotrametenolic acid，DTTA）； （8） 栓菌酸（trametenolic acid，TTA）； （9） 茯苓新酸A（poricoic acid A，PAA）； （10） 去氫層孔菌酸（dehydroeburicoic acid，DEA）； （11） 茯苓新酸B（poricoic acid B，PAB）；及 （12） 層孔菌酸（eburicoic acid，EA）。An object of the present invention is to provide a Poria cocos fermentation product, wherein based on the total weight of the Poria cocos fermentation product, the total amount of the following compounds (1) to (12) in the Poria cocos fermentation product is not Less than 0.15% by weight: (1) pachymic acid (PA); (2) dehydropachymic acid (DPA); (3) tumulosic acid (TA); (4) dehydro earth Dehydrotumulosic acid (DTA); (5) polyporenic acid C (PAC); (6) 3-epi-dehydrotumulosic acid (EDTA); (7) Dehydrotrametenolic acid (DTTA); (8) Trametenolic acid (TTA); (9) Poric acid A (PAA); (10) Dehydrotrametenolic acid (PAA) dehydroeburicoic acid (DEA); (11) poricoic acid B (PAB); and (12) eburicoic acid (EA).
於本發明之茯苓發酵產物中，化合物（1）至（6）之總量與化合物（7）至（12）之總量的比值為0.5至25；其中，以茯苓發酵產物之總重為基準，該茯苓發酵產物中之化合物（1）至（12）的總量係不小於0.3重量%。In the fermentation product of Poria cocos, according to the present invention, the ratio of the total amount of compounds (1) to (6) to the total amount of compounds (7) to (12) is 0.5 to 25; wherein the total weight of the Poria cocos fermentation product is used as a reference. The total amount of compounds (1) to (12) in the Poria cocos fermentation product is not less than 0.3% by weight.
較佳地，該根據本發明之茯苓發酵產物係茯苓之固態發酵產物，且固態發酵所使用之固態基質係含有根莖類農作物、瓜類農作物或前述之組合。更佳地，該瓜類農作物係南瓜，且該根莖類農作物係以下之至少一者：番薯、馬鈴薯、芋頭、及山藥；尤其較佳地，該根莖類農作物係番薯。Preferably, the Poria cocos fermentation product according to the present invention is a solid fermentation product of Poria cocos, and the solid substrate used in the solid fermentation contains rhizome crops, melon crops, or a combination thereof. More preferably, the melon crop is pumpkin, and the rhizome crop is at least one of the following: sweet potato, potato, taro, and yam; particularly preferably, the rhizome crop is sweet potato.
根據本發明之茯苓發酵產物可以以如下方法製得： （a） 於一發酵容器中置入一固態基質； （b） 於該固態基質上接種一茯苓菌株；以及 （c） 進行發酵培養， 其中，該固態基質係含有根莖類農作物、瓜類農作物或前述之組合。The Poria cocos fermentation product according to the present invention can be prepared as follows: (a) placing a solid substrate in a fermentation vessel; (b) inoculating a Poria cocoa strain on the solid substrate; and (c) performing a fermentation culture, wherein The solid matrix system contains rhizome crops, melon crops, or a combination thereof.
於上述方法中，可視需要於進行步驟（c）之前，調整該基質的含水量為40%至90%。較佳地，步驟（c）之發酵培養係於22℃至32℃之溫度下進行；更佳地，係於22℃至32℃之溫度及30%至70%之相對濕度下進行；尤其較佳地，係於22℃至32℃之溫度及30%至70%之相對濕度下進行該發酵培養歷時2週以上。In the above method, the water content of the substrate may be adjusted to 40% to 90% as required before performing step (c). Preferably, the fermentation culture in step (c) is performed at a temperature of 22 ° C to 32 ° C; more preferably, it is performed at a temperature of 22 ° C to 32 ° C and a relative humidity of 30% to 70%; Preferably, the fermentation is carried out at a temperature of 22 ° C to 32 ° C and a relative humidity of 30% to 70% for more than 2 weeks.
其中，當步驟（c）之發酵培養係進行6週以上，以茯苓發酵產物之總重為基準，該茯苓發酵產物中之化合物（1）至（12）的總量係不小於0.6重量%，且該茯苓發酵產物中之化合物（7）至（12）的總量係不小於0.2重量%；當步驟（c）之發酵培養係進行9週以上，以茯苓發酵產物之總重為基準，該茯苓發酵產物中之化合物（7）至（12）的總量係不小於0.4重量%；當步驟（c）之發酵培養係進行13週以上，以茯苓發酵產物之總重為基準，該茯苓發酵產物中之化合物（7）至（12）的總量係不小於0.6重量%。Wherein, when the fermentation culture of step (c) is performed for more than 6 weeks, based on the total weight of the Poria cocos fermentation product, the total amount of the compounds (1) to (12) in the cocos cocos fermentation product is not less than 0.6% by weight, And the total amount of compounds (7) to (12) in the Poria cocos fermentation product is not less than 0.2% by weight; when the fermentation culture system of step (c) is performed for more than 9 weeks, based on the total weight of the Poria cocos fermentation product, the The total amount of compounds (7) to (12) in the Poria cocos fermentation product is not less than 0.4% by weight; when the fermentation culture system of step (c) is performed for more than 13 weeks, based on the total weight of the Poria cocos fermentation product, the Poria cocoa fermentation The total amount of compounds (7) to (12) in the product is not less than 0.6% by weight.
本發明之詳細技術內容及部分具體實施態樣，將描述於以下內容中，以供本發明所屬領域具通常知識者據以明瞭本發明之特徵。The detailed technical content and some specific implementation aspects of the present invention will be described in the following, so that those having ordinary knowledge in the field to which the present invention pertains can understand the features of the present invention.
以下將描述根據本發明之部分具體實施態樣；惟，在不背離本發明精神下，本發明尚可以多種不同形式之態樣來實踐，不應將本發明保護範圍解釋為限於說明書所陳述者。此外，除非文中有另外說明，於本說明書中（尤其是在後述專利申請範圍中）所使用之「一」、「該」及類似用語應理解為包含單數及複數形式。The following will describe some specific implementation aspects according to the present invention; however, the present invention can be practiced in many different forms without departing from the spirit of the present invention, and the scope of protection of the present invention should not be interpreted as being limited to those stated in the description. . In addition, unless otherwise stated in the text, the terms "a", "the" and similar terms used in this specification (especially in the scope of patent applications described later) shall be understood to include the singular and plural forms.
於本說明書中，所謂「固態發酵」，係指使用固態基質作為營養來源以培養真菌（例如茯苓菌株）的過程；所謂「固態基質」，係指含有根莖類及／或瓜類等農作物的基質；所謂「茯苓肉部三萜」，係指茯苓酸、去氫茯苓酸、土莫酸、去氫土莫酸、豬苓酸C、3-epi-去氫土莫酸等萃取、純化自茯苓肉部的三萜類化合物；所謂「茯苓皮部三萜」，係指去氫栓菌酸、栓菌酸、茯苓新酸A、去氫層孔菌酸、茯苓新酸B、層孔菌酸等萃取、純化自茯苓皮部的三萜類化合物；所謂「茯苓三萜」，係指前述茯苓肉部三萜與茯苓皮部三萜的總和；所謂「基質含水量」，係指以基質中所含根莖類農作物及／或瓜類農作物與所加入純水的總重計，水分所佔比例。In this specification, the so-called "solid fermentation" refers to the process of using a solid substrate as a nutrient source to cultivate fungi (such as Poria strain); the so-called "solid substrate" refers to a substrate containing crops such as rhizomes and / or melons ; The so-called "Poria triterpenes" refers to the extraction and purification of Poria acid, dehydroporiaic acid, tomoic acid, dehydrotomoic acid, holic acid C, 3-epi-dehydrotomoic acid, etc. Triterpenoids in the flesh; so-called "Poria triterpenes" refers to dehydrothrombolic acid, embolic acid, Poriaxin A, dehydroporeellonic acid, Poriaxin B, and laminaria acid Triterpenoids extracted and purified from the skin of Poria cocos; the so-called "Poria triterpenes" refers to the sum of the aforementioned triterpenes of the Poria coccinea and Poria cocos; the so-called "substrate water content" refers to the The proportion of water in the total weight of the rhizome crops and / or melons crops and the pure water added.
如前述，茯苓三萜具有調節免疫系統、增進免疫力、抗過敏、抗發炎、抗腫瘤、降血糖、促進營養吸收等功效，然而，傳統松木段栽培法所提供之茯苓藥材的茯苓三萜含量僅為約0.07±0.01%（以茯苓藥材之總重計）。因此，業界係持續致力於開發可有效提升茯苓藥材之茯苓三萜含量的方法。在茯苓固態發酵方面，已知有專利文獻（如TW I469741 B）記載以穀類或豆類作為茯苓菌株的培養基質進行發酵的方式，該專利文獻顯示，以小麥、糙米作為發酵基質所獲得之產物的粗三萜含量為0.08%，以薏仁作為發酵基質所獲得之產物的粗三萜含量為0.26%，以燕麥作為發酵基質所獲得之產物的粗三萜含量為0.35%。然而，穀物及豆類本身即含有粗三萜成分，因此，該專利文獻所顯示的粗三萜數值並非茯苓三萜的總含量，而是穀物三萜（或豆類三萜）與茯苓三萜的總含量。As mentioned above, Poria triterpene has the effects of regulating the immune system, enhancing immunity, anti-allergic, anti-inflammatory, anti-tumor, lowering blood sugar, and promoting nutrient absorption. However, the content of Poria triterpenes from Poria medicinal materials provided by the traditional pine section cultivation method Only about 0.07 ± 0.01% (based on the total weight of Poria cocos). Therefore, the industry department is continuously committed to developing methods that can effectively increase the content of Poria triterpenes in Poria cocos. In the field of solidification fermentation of Poria cocos, there is a known patent document (such as TW I469741 B) describing the method of fermenting cereals or beans as the culture substrate of Poria cocos strains. This patent document shows that The crude triterpene content was 0.08%, the crude triterpene content of the product obtained by using coix seed as the fermentation substrate was 0.26%, and the crude triterpene content of the product obtained by using oat as the fermentation substrate was 0.35%. However, grains and legumes contain crude triterpenes. Therefore, the crude triterpenes shown in this patent document are not the total content of Poria triterpenes, but the total triterpenes of grains (or legume triterpenes) and Poria triterpenes. content.
如後附實施例所示，本案發明人研究發現，以含有根莖類農作物及／或瓜類農作物的固態基質對茯苓進行發酵培養，可提供含有高量茯苓三萜（包括茯苓肉部三萜與茯苓皮部三萜）的茯苓發酵產物，其中以茯苓三萜之總含量計，茯苓肉部三萜的含量係佔60%以上。前述茯苓發酵產物，除了具有茯苓的營養成分，亦可保有部分根莖類農作物及瓜類農作物的營養成分。此外，由於這類農作物通常甘甜爽口（例如番薯具有來自麥芽糖及葡萄糖的溫和甜味與特殊香氣），因此，相較於以穀類、豆類作為基質進行茯苓發酵培養所提供的發酵產物，以含有根莖類農作物及／或瓜類農作物的基質所提供之發酵產物的風味較佳，營養價值也較高。As shown in the appended examples, the inventors of the present study have found that fermentation and cultivation of Poria cocos with solid substrates containing rhizome crops and / or melon crops can provide high content of Poria triterpenes Poria cocos skin triterpenoids) is the fermentation product of Poria cocos, in which the content of triterpenes in Poria cocos is more than 60% based on the total content of Poria cocos. In addition to the nutritional components of Poria cocos, the fermented product of Poria cocos can also retain the nutritional components of some rhizome crops and melon crops. In addition, because such crops are usually sweet and refreshing (for example, sweet potatoes have a mild sweetness and special aroma from maltose and glucose), compared to fermented products provided by Poria cocoa fermentation culture with cereals and beans as substrates, they contain rhizomes. The flavor of the fermented product provided by the substrate of the crop-like and / or melon crop is better, and the nutritional value is also higher.
因此，本發明係提供一種茯苓發酵產物，其中，以該茯苓發酵產物的總重為基準，該茯苓發酵產物中之如下化合物（1）至（12）的總量係不小於0.15重量%： （1） 茯苓酸（pachymic acid，PA）； （2） 去氫茯苓酸（dehydropachymic acid，DPA）； （3） 土莫酸（tumulosic acid，TA）； （4） 去氫土莫酸（dehydrotumulosic acid，DTA）； （5） 豬苓酸C（polyporenic acid C，PAC）； （6） 3-epi-去氫土莫酸（3-epi-dehydrotumulosic acid，EDTA）； （7） 去氫栓菌酸（dehydrotrametenolic acid，DTTA）； （8） 栓菌酸（trametenolic acid，TTA）； （9） 茯苓新酸A（poricoic acid A，PAA）； （10） 去氫層孔菌酸（dehydroeburicoic acid，DEA）； （11） 茯苓新酸B（poricoic acid B，PAB）；及 （12） 層孔菌酸（eburicoic acid，EA）。Therefore, the present invention provides a Poria cocos fermentation product, wherein based on the total weight of the Poria cocos fermentation product, the total amount of the following compounds (1) to (12) in the Poria cocos fermentation product is not less than 0.15% by weight: ( 1) pachymic acid (PA); (2) dehydropachymic acid (DPA); (3) tumulosic acid (TA); (4) dehydrotumulosic acid, DTA); (5) polyporenic acid C (PAC); (6) 3-epi-dehydrotumulosic acid (EDTA); (7) dehydrothromycin ( dehydrotrametenolic acid (DTTA); (8) trametenolic acid (TTA); (9) poricoic acid A (PAA); (10) dehydroeburicoic acid (DEA); (11) poricoic acid B (PAB); and (12) eburicoic acid (EA).
較佳地，於本發明之茯苓發酵產物中，化合物（1）至（6）之總量與化合物（7）至（12）之總量的比值為0.5至25；其中，以茯苓發酵產物之總重為基準，該茯苓發酵產物中之化合物（1）至（12）的總量係不小於0.3重量%。Preferably, the ratio of the total amount of compounds (1) to (6) to the total amount of compounds (7) to (12) in the Poria cocos fermentation product of the present invention is 0.5 to 25; Based on the total weight, the total amount of compounds (1) to (12) in the Poria cocos fermentation product is not less than 0.3% by weight.
根據本發明之茯苓發酵產物，可以是茯苓之固態發酵產物，其中固態發酵所使用之固態基質係含有根莖類農作物、瓜類農作物或前述之組合。其中，該瓜類農作物較佳係南瓜，該根莖類農作物較佳係以下之至少一者：番薯、馬鈴薯、芋頭、及山藥，且尤其以使用番薯為更佳。The fermentation product of Poria cocos in accordance with the present invention may be a solid fermentation product of Poria cocos, in which the solid substrate used in the solid fermentation contains rhizome crops, melon crops, or a combination thereof. Among them, the melon crop is preferably pumpkin, and the rhizome crop is preferably at least one of the following: sweet potatoes, potatoes, taro, and yam, and especially sweet potatoes are more preferred.
有關本發明所採用之根莖類農作物，其中，番薯的野生種係起源於美洲的熱帶地區，其特色是抗病蟲害強、栽培容易，目前在世界各地都有廣泛栽種。番薯的營養價值高，每100公克新鮮番薯含有28.6公克醣類、1公克粗蛋白質、13毫克維生素C、34毫克鈣，還有磷、胡蘿蔔素等營養成分。番薯皮則含有豐富的多醣類物質，能夠降低血液中的膽固醇、保持血管彈性，有助於預防血管硬化及高血壓等心血管疾病。番薯含豐富的膳食纖維，故食用番薯可獲得相當的飽足感，亦可幫助腸胃蠕動。番薯亦適合作為茯苓菌株的營養來源。Regarding the rhizome crops used in the present invention, the wild germ line of sweet potatoes originated in the tropical regions of the Americas, and is characterized by strong resistance to diseases and insect pests and easy cultivation, and is currently widely cultivated in various parts of the world. Sweet potatoes have high nutritional value. For every 100 grams of fresh sweet potatoes, they contain 28.6 grams of sugars, 1 grams of crude protein, 13 mg of vitamin C, 34 mg of calcium, and other nutrients such as phosphorus and carotene. Sweet potato skin is rich in polysaccharides, which can reduce cholesterol in the blood, maintain vascular elasticity, and help prevent cardiovascular disease such as atherosclerosis and hypertension. Sweet potatoes are rich in dietary fiber, so eating sweet potatoes can get a fairly full feeling, and it can also help the stomach to move. Sweet potato is also suitable as a source of nutrition for Poria cocos strains.
馬鈴薯屬於茄科之多年生草本植物，人工栽培時則通常作為一年生或一年兩季作物，其地下塊莖可供食用，是全球第三大重要的糧食作物，年產量僅次於小麥和玉米，與稻米接近。馬鈴薯塊莖具有芽眼，可用於人工播植。馬鈴薯具有很高的營養價值和藥用價值，其富含碳水化合物，可供給充分的熱能，同時含有蛋白質、礦物質（磷、鈣等）、維生素等營養成分、以及豐富的膳食纖維，有益健康，且食用後會產生相當的飽腹感。馬鈴薯皮富含綠原酸和硫辛酸，綠原酸具有抗氧化和抗癌的功效，硫辛酸則可淡斑、防止皮膚老化。馬鈴薯還含有其他膳食抗氧化劑，有助於減緩老化、避免疾病。Potato is a perennial herb of the Solanaceae family. It is usually cultivated as an annual or two-season crop when cultivated. Its underground tubers are edible. It is the third most important food crop in the world. Its annual output is only after wheat and corn. Rice is close. Potato tubers have bud eyes and can be used for artificial planting. Potato has high nutritional value and medicinal value. It is rich in carbohydrates and can provide sufficient heat energy. It also contains protein, minerals (phosphorus, calcium, etc.), vitamins and other nutrients, as well as rich dietary fiber, which is good for health. , And will produce a considerable satiety after eating. Potato skin is rich in chlorogenic acid and lipoic acid. Chlorogenic acid has anti-oxidant and anti-cancer effects. Lipoic acid can lighten spots and prevent skin aging. Potatoes also contain other dietary antioxidants that help slow down aging and prevent disease.
芋頭屬於天南星科之多年生草本植物，全年皆有產，人工栽培時則通常作為一年生作物，其地下塊莖可食用且可入藥，在大洋洲諸島是部分原住民的傳統主食。芋頭每節都有一個腋芽，可用於人工播植，其又以中下部節位之腋芽活動力最強。芋頭內儲存著大量的小顆粒澱粉，熟食消化率佳，同時也含有蛋白質與豐富的礦物質（鈣、磷、鉀、鎂、氟等）、維生素（B群、C）。一般認為，芋頭能夠促進免疫功能與消化功能，故經常應用於老年人和患者的膳食規劃中。Taro is a perennial herbaceous plant in the Araceae family, which is produced throughout the year. It is usually used as an annual crop when cultivated. Its underground tubers are edible and can be used as medicine. It is a traditional staple food of some indigenous peoples in the islands of Oceania. Taro has an axillary bud at each node, which can be used for artificial planting, and the axillary buds at the middle and lower nodes have the strongest mobility. Taro stores a large amount of small granular starch, which has good digestibility of cooked food. It also contains protein and rich minerals (calcium, phosphorus, potassium, magnesium, fluorine, etc.) and vitamins (group B, C). It is generally believed that taro can promote immune function and digestive function, so it is often used in diet planning for the elderly and patients.
薯蕷屬於薯蕷科之多年生草質纏繞藤本植物，其塊根稱為山藥。山藥是高醣類、高蛋白質、低脂的食品，富含多種人體所需的礦物質與維生素，適量食用可增加飽足感且可促進腸胃蠕動。山藥亦具有抗氧化、降血糖、降血壓、改善血脂、調節女性賀爾蒙等多種功效，適量食用有益於人體健康。Dioscorea is a perennial herbaceous twining vine of the Dioscoreaceae family whose roots are called yam. Yam is a high-sugar, high-protein, low-fat food. It is rich in a variety of minerals and vitamins needed by the human body. Eating in moderation can increase satiety and promote gastrointestinal motility. Yam also has a variety of effects such as anti-oxidation, lowering blood sugar, lowering blood pressure, improving blood lipids, and regulating female hormones. Moderate consumption is beneficial to human health.
有關本發明所採用之瓜類農作物，南瓜屬於葫蘆科之一年生攀緣草本植物，其富含澱粉可作為主食，且含有β-胡蘿蔔素、維他命C和E等具有抗氧化力的成分、以及黃體素、酚、硒、甘露醇等具有防癌、抗癌效果的成分。南瓜的鋅含量高，有助於預防攝護腺腫大或病變，因此被美國聯邦食品藥物管理局（FDA）列為30種抗癌蔬果之一。此外，研究顯示，食用南瓜可提供活化免疫系統、調節血糖、保護心血管、促進皮膚健康等功效。Regarding the melon crops used in the present invention, pumpkin belongs to an annual climbing herb of the Cucurbitaceae family. It is rich in starch and can be used as a staple food, and contains anti-oxidizing ingredients such as β-carotene, vitamins C and E, and lutein. , Phenol, selenium, mannitol and other ingredients with anti-cancer and anti-cancer effects. Pumpkin is high in zinc and helps prevent prostate enlargement or disease. Therefore, it is listed by the US Food and Drug Administration (FDA) as one of 30 anti-cancer fruits and vegetables. In addition, research has shown that eating pumpkin can provide benefits such as activating the immune system, regulating blood sugar, protecting the cardiovascular system, and promoting skin health.
因此，本發明亦關於一種製備根據本發明之茯苓發酵產物的方法，其係包含： （a） 於一發酵容器中置入一固態基質； （b） 於該固態基質上接種一茯苓菌株；以及 （c） 進行發酵培養， 其中，該固態基質係含有根莖類農作物、瓜類農作物或前述之組合；該瓜類農作物較佳係南瓜，且該根莖類農作物較佳係以下之至少一者：番薯、馬鈴薯、芋頭、及山藥，尤其以番薯為更佳。Therefore, the present invention also relates to a method for preparing a Poria cocos fermentation product according to the present invention, comprising: (a) placing a solid substrate in a fermentation vessel; (b) inoculating a Poria cocoa strain on the solid substrate; and (C) carrying out fermentation culture, wherein the solid substrate system contains rhizome crops, melon crops or a combination thereof; the melon crops are preferably pumpkins, and the rhizome crops are preferably at least one of the following: sweet potatoes , Potato, taro, and yam, especially sweet potatoes.
於本發明之製備茯苓發酵產物的方法中，可視需要於進行步驟（b）之前，對茯苓菌株進行一預活化處理。於本發明之部分具體實施態樣中，係取將茯苓菌株，以直徑5毫米之菌塊的接種量接種於培養基平板上，並將接種有茯苓菌株的培養基平板置於溫度為27±5℃、相對濕度為40±10%的條件下進行茯苓菌株之預活化約6天後，才將預活化之茯苓菌株接種至固態基質上。前述用於茯苓菌株之預活化的培養基平板的例子包括，但不限於，麥芽抽出物培養基（malt extract agar，MEA）平板、馬鈴薯葡萄糖洋菜培養基（potato dextrose agar，PDA）平板。In the method for preparing a fermentation product of Poria cocos, according to the present invention, before performing step (b), a preactivation treatment may be performed on the Poria cocos strain. In some embodiments of the present invention, the Poria cocos strain is inoculated on a culture plate with an inoculation amount of a 5 mm diameter bacterial mass, and the culture plate inoculated with the Poria cocos strain is placed at a temperature of 27 ± 5 ° C. The pre-activation of Poria cocoa strain was performed about 6 days under the condition of relative humidity of 40 ± 10%, and then the pre-activated Poria cocoa strain was inoculated on the solid substrate. Examples of the aforementioned pre-activated culture plate for Poria cocos strains include, but are not limited to, malt extract agar (MEA) plates, potato dextrose agar (PDA) plates.
於本發明之製備茯苓發酵產物的方法中，亦可視需要於進行步驟（c）之前調整基質的含水量，以及調整步驟（c）進行時的環境溫度與濕度、以及步驟（c）所進行的時間長短。舉例言之，可於進行步驟（c）之前，將發酵基質的含水量調整為40%至90%，且可於22℃至32℃之溫度、以及30%至70%之相對濕度下進行步驟（c）。於本發明之部分具體實施態樣中，係於進行發酵培養之前，將發酵基質含水量調整為75%至85%，接著係於溫度為27±5℃、相對濕度為40±10%的條件下進行發酵培養2週以上。In the method for preparing a Poria cocos fermentation product of the present invention, it is also possible to adjust the moisture content of the substrate before performing step (c), and adjust the ambient temperature and humidity when step (c) is performed, and the steps performed in step (c). The length of time. For example, before step (c), the moisture content of the fermentation substrate can be adjusted to 40% to 90%, and the step can be performed at a temperature of 22 ° C to 32 ° C and a relative humidity of 30% to 70%. (C). In some embodiments of the present invention, before the fermentation culture, the moisture content of the fermentation substrate is adjusted to 75% to 85%, and then the condition is a temperature of 27 ± 5 ° C and a relative humidity of 40 ± 10%. Fermentation culture was performed for more than 2 weeks.
其中，當步驟（c）之發酵培養係進行6週以上，以所獲得之茯苓發酵產物之總重為基準，該茯苓發酵產物中之化合物（1）至（12）的總量係不小於0.6重量%，且該茯苓發酵產物中之化合物（7）至（12）的總量係不小於0.2重量%；當步驟（c）之發酵培養係進行9週以上，以所獲得之茯苓發酵產物之總重為基準，該茯苓發酵產物中之化合物（7）至（12）的總量係不小於0.4重量%；當步驟（c）之發酵培養係進行13週以上，以所獲得之茯苓發酵產物之總重為基準，該茯苓發酵產物中之化合物（7）至（12）的總量係不小於0.6重量%。Wherein, when the fermentation culture of step (c) is performed for more than 6 weeks, based on the total weight of the obtained Poria cocos fermentation product, the total amount of compounds (1) to (12) in the cocos cocos fermentation product is not less than 0.6 Wt%, and the total amount of compounds (7) to (12) in the Poria cocos fermentation product is not less than 0.2% by weight; when the fermentation culture system of step (c) is performed for more than 9 weeks, Based on the total weight, the total amount of compounds (7) to (12) in the Poria cocos fermentation product is not less than 0.4% by weight; when the fermentation culture system of step (c) is carried out for more than 13 weeks, the obtained Poria cocos fermentation product Based on the total weight, the total amount of compounds (7) to (12) in the Poria cocos fermentation product is not less than 0.6% by weight.
根據本發明所提供的茯苓發酵產物，其茯苓三萜含量明顯高於傳統松木段栽培法所提供之茯苓藥材（其茯苓三萜含量僅為約0.07±0.01%），可直接用以製作食品、飼料、或前述二者之添加物，或者可經由進一步之萃取、純化處理而提供茯苓三萜。舉例言之，可視需要先對本發明之茯苓發酵產物進行殺菌、乾燥、及／或打粉處理之後，再將其製作成例如乳製品、肉類加工品、麵包類、麵食品、餅乾、***錠、膠囊、果汁類、茶類、運動飲料、營養飲料、動物飼料等產品，或者製作成前述該等產品的添加物，但不以此為限。According to the invention, the content of the Poria cocos triterpenes is significantly higher than that of the Poria cocos medicinal materials provided by the traditional pine section cultivation method (the Poria cocos triterpenes content is only about 0.07 ± 0.01%), which can be directly used to make food, The feed, or the additives of the foregoing two, may be provided with Poria triterpene through further extraction and purification treatment. For example, the Poria cocos fermentation product of the present invention may be sterilized, dried, and / or powdered, if necessary, and then made into, for example, dairy products, processed meat products, breads, noodles, biscuits, lozenges, Products such as capsules, juices, teas, sports drinks, nutrition drinks, animal feed, or additives made into the aforementioned products, but not limited to this.
茲以下列實施例進一步例示說明本發明。其中該等實施例僅提供作為說明，而非用以限制本發明之保護範圍。本發明保護範圍係如後附申請專利範圍所示。The invention is further illustrated by the following examples. These embodiments are provided for illustration only, and are not intended to limit the protection scope of the present invention. The protection scope of the present invention is shown in the appended patent application scope.
實施例Examples
[[ 製備實施例Preparation Example ]] ：:
A.A. 茯苓菌株之預活化Preactivation of Poria cocos
取茯苓菌株（Poria cocos ；其係寄存於財團法人食品工業發展研究所，寄存菌種編號為BCRC39126），以直徑5毫米（mm）之菌塊的接種量接種於麥芽抽出物培養基（malt extract agar，MEA；麥芽抽出物購自醫微生物科技有限公司，產品編號：218630；洋菜購自醫微生物科技有限公司，產品編號：LP0011）平板上，接著，將接種有茯苓菌株的MEA平板置於溫度為27±5℃、相對濕度為40±10%的條件下，以進行茯苓菌株預活化，歷時約6天。關於前述茯苓菌株之預活化，亦可以馬鈴薯葡萄糖洋菜培養基（potato dextrose agar，PDA；購自醫微生物科技有限公司，產品編號：254920）平板取代MEA平板而進行。 Poria cocos ( Poria cocos ; deposited at the Food Industry Development Institute of the Consortium, the deposit number is BCRC39126), and inoculated with a diameter of 5 millimeters (mm) in the malt extract medium (malt extract) agar, MEA; the malt extract was purchased from Medical Microbiology Technology Co., Ltd., product number: 218630; amaranth was purchased from Medical Microbiology Technology Co., Ltd., product number: LP0011) on a plate, and then the MEA plate inoculated with Poria cocos strain was placed The pre-activation of Poria cocos strain was performed under the conditions of a temperature of 27 ± 5 ° C and a relative humidity of 40 ± 10%, which lasted for about 6 days. Regarding the pre-activation of the aforementioned Poria cocos strains, potato dextrose agar (PDA; purchased from Medical Microbiology Technology Co., Ltd., product number: 254920) can be used instead of MEA plates.
B.B. 固態基質的Solid matrix 製備preparation
B-1. 取新鮮之番薯、馬鈴薯、芋頭、山藥及南瓜，清洗並去除其外皮後，分別切為粒徑小於1公分的丁塊並置於發酵容器（例如氣密瓶、發酵罐）中。接著，分別以下述之重量比於各發酵容器中加入純水，再於121°Ｃ下滅菌30分鐘，冷卻後分別為第1、2、3、4、5組固態基質，供後續實驗使用： （1） 番薯丁：水 ＝ 1：0.25（此固態基質之含水量為76%）。 （2） 馬鈴薯丁：水 ＝ 1：0.33（此固態基質之含水量為85%）。 （3） 芋頭丁：水 ＝ 1：0.33（此固態基質之含水量為78%）。 （4） 山藥丁：水 ＝ 1：0.33（此固態基質之含水量為83%）。 （5） 南瓜丁：水 ＝ 1：0.25（此固態基質之含水量為83%）。 B-1. Take fresh sweet potatoes, potatoes, taro, yam, and pumpkin, wash and remove the outer skin, cut into small pieces with a particle size of less than 1 cm and place them in fermentation containers (such as airtight bottles and fermentation tanks). Next, pure water was added to each fermentation vessel at the following weight ratios, and then sterilized at 121 ° C for 30 minutes. After cooling, the solid substrates of groups 1, 2, 3, 4, and 5 were respectively used for subsequent experiments: (1) Ipomoea: water = 1: 0.25 (the water content of this solid matrix is 76%). (2) Diced potatoes: water = 1: 0.33 (the water content of this solid substrate is 85%). (3) Taro dicing: water = 1: 0.33 (the water content of this solid matrix is 78%). (4) Chinese yam: water = 1: 0.33 (the water content of this solid matrix is 83%). (5) Diced pumpkin: water = 1: 0.25 (the water content of this solid matrix is 83%).
B-2. 取新鮮之番薯，清洗外皮後切為粒徑小於1公分的番薯丁，再以50°Ｃ熱風將番薯丁烘乾至恆重後置於發酵容器（例如氣密瓶、發酵罐）中。接著，以1：1.5（經烘乾之番薯丁：水）之重量比於發酵容器中加入純水，再於121°Ｃ下滅菌30分鐘，冷卻後即為第6組固態基質（含水量為60%），供後續實驗使用。 B-2. Take fresh sweet potatoes, clean the outer skin and cut into sweet potatoes with a particle size of less than 1 cm. Dry the sweet potatoes with 50 ° C hot air to a constant weight and place them in a fermentation container (such as an airtight bottle, fermentation tank). )in. Next, add pure water to the fermentation container at a weight ratio of 1: 1.5 (dried sweet potatoes: water), and then sterilize at 121 ° C for 30 minutes. After cooling, it will be the sixth group of solid matrix (water content is 60%) for subsequent experiments.
B-3. 取新鮮之番薯，清洗並去除其外皮後切為粒徑小於1公分的番薯丁，再以50°Ｃ熱風將番薯丁烘乾至恆重後置於發酵容器（例如氣密瓶、發酵罐）中。接著，以1：1.5（經去皮烘乾之番薯丁：水）之重量比於發酵容器中加入純水，再於121°Ｃ下滅菌30分鐘，冷卻後即為第7組固態基質（含水量為60%），供後續實驗使用。 B-3. Take fresh sweet potatoes, wash and remove the skin, and cut into sweet potatoes with a particle size of less than 1 cm. Dry the sweet potatoes with 50 ° C hot air to a constant weight and place them in a fermentation container (such as an airtight bottle). , Fermentation tank). Next, add pure water to the fermentation container at a weight ratio of 1: 1.5 (peeled yam: water after peeling and drying), and then sterilize at 121 ° C for 30 minutes. After cooling, it is the seventh group of solid matrix (including The water content is 60%) for subsequent experiments.
實施例Examples 11 ：: 茯苓菌株之固態發酵培養Solid-state fermentation culture of Poria cocos
1-1. 取[製備實施例]A所提供之長有預活化之茯苓菌株（即，茯苓菌塊）的麥芽抽出物培養基（MEA）平板，分別接種於[製備實施例]所提供之第1至7組固態基質的表面（接種量：於每組固態基質上接種1/6平板面積的茯苓菌塊）。接著，於避光、溫度為27±5℃以及相對濕度為40±10%的條件下進行發酵培養，歷時35天，以獲得茯苓發酵產物。 1-1. Take the malt extract medium (MEA) plates with pre-activated Poria cocoa strains (ie, Poria cocoa pieces) provided in [Preparation Example] A and inoculate them respectively in the Surfaces of solid substrates of groups 1 to 7 (inoculation amount: 1/6 plate area of Poria cocoa on each group of solid substrate). Next, fermentation culture was performed under the conditions of protection from light, a temperature of 27 ± 5 ° C, and a relative humidity of 40 ± 10% for 35 days to obtain a Poria cocos fermentation product.
1-2. 取[製備實施例]A所提供之長有預活化之茯苓菌株（即，茯苓菌塊）的麥芽抽出物培養基（MEA）平板，以1/6平板面積的茯苓菌塊之接種量，接種於[製備實施例]所提供之第7組固態基質的表面。接著，於避光、溫度27±5℃為以及相對濕度為40±10%的條件下進行發酵培養，歷時63天，且分別於第0、35及63天取樣茯苓發酵產物。 1-2. Take the malt extract medium (MEA) plate with pre-activated Poria cocoa strain (ie, Poria cocoa mass) provided in [Preparation Example] A, and take 1/6 of the area of Poria cocoa mass. The inoculation amount was inoculated on the surface of the group 7 solid substrate provided in [Preparation Example]. Then, the fermentation culture was performed under conditions of protection from light, a temperature of 27 ± 5 ° C. and a relative humidity of 40 ± 10% for 63 days, and samples of Poria cocos fermentation products were sampled on days 0, 35, and 63, respectively.
1-3. 取[製備實施例]A所提供之長有預活化之茯苓菌株（即，茯苓菌塊）的麥芽抽出物培養基（MEA）平板，以1/6平板面積的茯苓菌塊之接種量，接種於[製備實施例]所提供之第6組固態基質的表面。接著，於避光、溫度為27±5℃以及相對濕度為40±10%的條件下進行發酵培養，歷時91天，且分別於第14、28、35、42、63及91天取樣茯苓發酵產物。 1-3. Take a malt extract medium (MEA) plate provided with a pre-activated Poria cocoa strain (ie, Poria cocoa) provided in [Preparation Example] A. The inoculation amount was inoculated on the surface of the solid matrix of group 6 provided in [Preparation Example]. Then, the fermentation culture was performed under the conditions of protection from light, temperature of 27 ± 5 ° C and relative humidity of 40 ± 10%, which lasted for 91 days, and samples of Poria cocoa were fermented on days 14, 28, 35, 42, 63, and 91, respectively. product.
實施例Examples 22 ：茯苓固態發酵產物之茯苓三萜含量： Poria triterpene content from the solid fermentation product of Poria cocos
2-1.2-1. 分析analysis
對上述實施例1-1至1-3所提供之各組茯苓發酵產物分別進行以下處理： 1. 以60℃熱風進行乾燥並打粉，以獲得一茯苓固態發酵產物粉末； 2. 以超音波震盪對由步驟1獲得之粉末進行酒精萃取，重複前述萃取步驟，共三次； 3. 合併三次萃取所得的萃取液並過濾以去除不溶物，以獲得一粗萃取物； 4. 於60℃下，對由步驟3獲得之粗萃取物進行減壓濃縮以去除溶劑，以獲得一萃取物； 5. 以超高效液相色譜法（Ultra performance liquid chromatography，UPLC）分析由步驟4獲得之萃取物中的茯苓三萜、茯苓肉部三萜、或茯苓皮部三萜含量，結果示於表1至表3（以百分比顯示）。Each group of Poria cocos fermentation products provided in the above Examples 1-1 to 1-3 was subjected to the following treatments respectively: 1. Drying and powdering with hot air at 60 ° C. to obtain a Poria cocoa solid fermentation product powder; 2. Shock with ultrasound The powder obtained in step 1 is subjected to alcohol extraction, and the foregoing extraction steps are repeated three times in total; 3. The extracts obtained from the three extractions are combined and filtered to remove insoluble matters to obtain a crude extract; 4. At 60 ° C, The crude extract obtained in step 3 is concentrated under reduced pressure to remove the solvent to obtain an extract; 5. Ultra performance liquid chromatography (UPLC) is used to analyze Poria cocos in the extract obtained in step 4. The contents of triterpenes, triterpenes of Poria cocos, or triterpenes of Poria cocos skin are shown in Tables 1 to 3 (shown as percentages).
2-2.2-2. 結果result
表1、表2及表3係分別顯示實施例1-1、1-2及1-3之茯苓發酵產物的分析結果。其中，茯苓肉部三萜含量係以萃取物的總重為100%，計算茯苓酸、去氫茯苓酸、土莫酸、去氫土莫酸、豬苓酸C、及3-epi-去氫土莫酸於萃取物的總含量；茯苓皮部三萜含量則係以萃取物的總重為100%，計算去氫栓菌酸、栓菌酸、茯苓新酸A、去氫層孔菌酸、茯苓新酸B、及層孔菌酸於萃取物的總含量；茯苓三萜含量則係前述之茯苓肉部三萜含量與茯苓皮部三萜含量的總和。Table 1, Table 2 and Table 3 show the analysis results of the Poria cocos fermentation products of Examples 1-1, 1-2, and 1-3, respectively. Among them, the triterpene content of Poria cocos is based on the total weight of the extract as 100%. Calculate Poria acid, dehydrocorianic acid, tumonic acid, dehydrotumuric acid, mycosine C, and 3-epi-dehydrogen. The total content of tularamic acid in the extract; the triterpene content in Poria cocos skin is based on the total weight of the extract as 100%. , Poriaxin acid B, and Laminaria acid in the extract total content; Poria triterpene content is the sum of the aforementioned triterpene content in the flesh part of the Poria and the triterpene content in the Poria peel.
表1
表2
表3
由表1可知，使用第1至7組固態基質（即，含有根莖類農作物或瓜類農作物的基質）對茯苓進行發酵培養係可提供含有高量茯苓三萜的茯苓發酵產物，尤其是使用第1、6、7組固態基質進行發酵培養所提供之茯苓發酵產物，其茯苓三萜含量明顯更高。前述結果顯示，根據本發明，以含有根莖類農作物或瓜類農作物（例如番薯、馬鈴薯、芋頭、山藥、及南瓜，尤其是番薯）的固態基質對茯苓進行發酵培養，所提供的茯苓發酵產物係含有高量的茯苓三萜。From Table 1, it can be seen that fermenting culture of Poria cocos using the solid substrates of groups 1 to 7 (that is, substrates containing rhizome crops or melons crops) can provide Poria cocos fermentation products containing high amounts of Poria triterpenes, especially using Poria cocos triterpenoids are significantly higher in the fermentation products of Poria cocos provided by fermentation culture of groups 1, 6, and 7 in solid substrates. The foregoing results show that according to the present invention, Poria cocos is fermented and cultured on a solid substrate containing rhizome crops or melon crops (such as sweet potatoes, potatoes, taro, yam, and pumpkin, especially sweet potatoes). Contains high amounts of Poria triterpene.
由表2及表3可知，以含有根莖類農作物或瓜類農作物的固態基質對茯苓進行發酵培養，所提供之茯苓發酵產物中的茯苓三萜、茯苓肉部三萜、茯苓皮部三萜含量皆隨著發酵培養的時間增加而提升。From Tables 2 and 3, it can be seen that Poria cocos is fermented and cultured on solid substrates containing rhizome crops or melon crops, and the content of Poria triterpenes, Poria triterpenes, and Poria peel triterpenes in the fermented products of Poria cocos. All increased with the increase of fermentation culture time.
如上述實施例所示，根據本發明所提供的茯苓發酵產物，茯苓三萜含量明顯高於傳統松木段栽培法所提供之茯苓藥材（其茯苓三萜含量僅為約0.07±0.01%），可直接用以製作食品、飼料、或前述二者之添加物，或者可經由進一步之萃取、純化處理而提供茯苓三萜。As shown in the above examples, according to the fermented product of Poria cocos, the triterpen content of Poria cocos is significantly higher than that of the Poria cocos medicinal material provided by the traditional pine section cultivation method (the Poria cocos triterpene content is only about 0.07 ± 0.01%). It can be directly used to make food, feed, or the above two additives, or it can be provided with Poria triterpenes through further extraction and purification.
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| 余夢瑤等,"兩種茯苓固體發酵菌質的製備及其主要成分含量測定", 中國食用菌, 2016年3月15日, 35 (2):50-53. * |
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| CN109689879A (en) | 2019-04-26 |
| WO2018045946A1 (en) | 2018-03-15 |
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