CN106387351B - A kind of composite herb medicine forage additive and preparation method thereof - Google Patents
A kind of composite herb medicine forage additive and preparation method thereof Download PDFInfo
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- CN106387351B CN106387351B CN201610970988.3A CN201610970988A CN106387351B CN 106387351 B CN106387351 B CN 106387351B CN 201610970988 A CN201610970988 A CN 201610970988A CN 106387351 B CN106387351 B CN 106387351B
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- China
- Prior art keywords
- cortex eucommiae
- ginkgo leaf
- folium cortex
- herb medicine
- clavisporalusitaniae
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- 239000000654 additive Substances 0.000 title claims abstract description 22
- 239000003814 drug Substances 0.000 title claims abstract description 20
- 239000002131 composite material Substances 0.000 title claims abstract description 19
- 239000004459 forage Substances 0.000 title claims abstract description 15
- 230000000996 additive effect Effects 0.000 title claims description 21
- 238000002360 preparation method Methods 0.000 title claims description 11
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 33
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 33
- 241000218628 Ginkgo Species 0.000 claims abstract description 32
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 22
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 18
- 241001508813 Clavispora lusitaniae Species 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000002054 inoculum Substances 0.000 claims description 13
- 244000005700 microbiome Species 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 5
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 239000007836 KH2PO4 Substances 0.000 claims description 3
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 3
- 241000228212 Aspergillus Species 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims description 2
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims description 2
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 2
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 abstract description 35
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 abstract description 35
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 abstract description 35
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 abstract description 35
- 235000001368 chlorogenic acid Nutrition 0.000 abstract description 35
- 229940074393 chlorogenic acid Drugs 0.000 abstract description 35
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 abstract description 35
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 abstract description 35
- 229930003944 flavone Natural products 0.000 abstract description 27
- 235000011949 flavones Nutrition 0.000 abstract description 27
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract description 26
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract description 26
- 150000002212 flavone derivatives Chemical class 0.000 abstract description 25
- 241001465754 Metazoa Species 0.000 abstract description 10
- 239000000126 substance Substances 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 7
- 230000036039 immunity Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000001963 growth medium Substances 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 238000010563 solid-state fermentation Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 7
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 7
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 7
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 7
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 7
- 235000005493 rutin Nutrition 0.000 description 7
- 229960004555 rutoside Drugs 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 238000011534 incubation Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000013330 chicken meat Nutrition 0.000 description 5
- 235000019441 ethanol Nutrition 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000013558 reference substance Substances 0.000 description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 210000003746 feather Anatomy 0.000 description 3
- -1 flavone compound Chemical class 0.000 description 3
- 229930003935 flavonoid Natural products 0.000 description 3
- 150000002215 flavonoids Chemical class 0.000 description 3
- 235000017173 flavonoids Nutrition 0.000 description 3
- 230000031700 light absorption Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000000899 Gutta-Percha Substances 0.000 description 2
- 240000000342 Palaquium gutta Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 229920000588 gutta-percha Polymers 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- 238000005375 photometry Methods 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- 230000003595 spectral effect Effects 0.000 description 2
- 210000001541 thymus gland Anatomy 0.000 description 2
- BNGXYYYYKUGPPF-UHFFFAOYSA-M (3-methylphenyl)methyl-triphenylphosphanium;chloride Chemical compound [Cl-].CC1=CC=CC(C[P+](C=2C=CC=CC=2)(C=2C=CC=CC=2)C=2C=CC=CC=2)=C1 BNGXYYYYKUGPPF-UHFFFAOYSA-M 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241001260012 Bursa Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010059866 Drug resistance Diseases 0.000 description 1
- 241000305071 Enterobacterales Species 0.000 description 1
- 241000208689 Eucommia ulmoides Species 0.000 description 1
- 241000592346 Ginkgophyta Species 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 229920003266 Leaf® Polymers 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- 244000273256 Phragmites communis Species 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 235000019730 animal feed additive Nutrition 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
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- 229910052564 epsomite Inorganic materials 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
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- 244000144972 livestock Species 0.000 description 1
- 208000030208 low-grade fever Diseases 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
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- 244000000010 microbial pathogen Species 0.000 description 1
- 230000000069 prophylactic effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 235000007586 terpenes Nutrition 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The present invention relates to a kind of composite herb medicine forage additives, are mainly formed by following composition by weight raw material through Clavisporalusitaniae and fermentation of Aspergillus niger: ginkgo leaf and folium cortex eucommiae 50-60%, water 30-35%, wheat bran 5-12%, glucose 1-2%, nitrogen source 1-2%, buffer and inorganic salts 1-2%；The ginkgo leaf: folium cortex eucommiae weight ratio=0.5-4:1.The present invention is using ginkgo leaf and folium cortex eucommiae as raw material compounded culture medium, and combine Clavisporalusitaniae, aspergillus niger compound bacteria solid state fermentation, the feed addictive being prepared, its Major Nutrient composition, the activity substance content based on general flavone and chlorogenic acid greatly improve, and flavor and palatability is made to have larger improvement after being added in feed.While supplement feed nutrition, effectively enhance animal body immunity, increase foodsafety, improve edible quality, enhances mouthfeel.
Description
Technical field
The invention belongs to field of animal feed, and in particular to a kind of composite herb medicine forage additive and preparation method thereof.
Background technique
The food-safe great attention of modern people is continuously improved meat product quality requirements, the hormone of prophyiaxis and promoting growth
And antibiotic etc. is also easy to produce drug resistance and the feed addictive of medicament residue is gradually restricted or even is eliminated by pottery.Guaranteeing feed
On the basis of additive meets national regulation, natural Chinese herbal feed additive has gradually embodied the advantage of oneself.Ginkgo
It is traditional Chinese medicine with Cortex Eucommiae, they are in addition to the nutrition with general leaf, also rich in flavone compound, terpene lactones, green
Ortho acid, polypentenol etc. have the compound of significant bioactivity to people and livestock and poultry.These active materials can effectively enhance animal
The immune function of body promotes the development of Immune Organs of Body；It can inhibit S. pullonum, Salmonella choleraesuls, big
The multiple pathogenic microorganisms such as enterobacteria；And have the effects that improve the fertility and growth performance of animal.Research in recent years
Show using ginkgo leaf, folium cortex eucommiae and its extract as poultry, domestic animal, aquatic products feed addictive, can not only prevent to move
The generation of object disease adjusts Immune Function In Animals, reduces prophylactic, increases edible safety, moreover it is possible to improve edible quality, increase
Strong mouthfeel.
Summary of the invention
The present invention existing animal feed additive there are aiming at the problem that, provide a kind of chlorogenic acid, flavonoids isoreactivity at
The fermentation of Chinese herbal medicine additive for dividing content high enhances animal body immunity while supplement feed nutrition, increases food peace
Quan Xing improves edible quality.
A kind of composite herb medicine forage additive, mainly by following composition by weight raw material through Clavisporalusitaniae and black song
It is mould to ferment: ginkgo leaf and folium cortex eucommiae 50-60%, water 30-35%, wheat bran 5-12%, glucose 1-2%, nitrogen source 1-2%,
Buffer and inorganic salts 1-2%；The ginkgo leaf: folium cortex eucommiae weight ratio=0.5-4:1.
Further, the inoculum concentration of Clavisporalusitaniae is that Clavisporalusitaniae dry powder accounts for ginkgo leaf and folium cortex eucommiae is total
The 0.25-2% of dry weight, the inoculum concentration of aspergillus niger are the 0.5-4% that aspergillus niger spore accounts for ginkgo leaf and folium cortex eucommiae gross dry weight.
It is added to suitable glucose and nitrogen source in above-mentioned component, can star Clavisporalusitaniae and accelerate into logarithm
Growth period, Clavisporalusitaniae can generate the nutritional ingredients such as carbon source and nitrogen source during the growth process.Aspergillus niger utilizes Portugal
The nutrition and wheat bran that stick spore yeast growth generates provide more labile cellulose nutrition to start quick breeding, Jin Erfen
Solve the substances such as ginkgo leaf and cellulose, hemicellulose in folium cortex eucommiae.Clavisporalusitaniae and aspergillus niger symplastic growth, generation
It thanks, can decompose, convert the ingredients such as cellulose, carbohydrate, protein in Chinese medicine, make Chinese medicine breaking-wall cell, make chlorogenic acid, flavones
Substance isoreactivity substance release comes out, and during some metabolites for generating during growth metabolism of microorganism can change
The active constituent of medicine, improves the functionality of product, while promoting the property digested and assimilated of leaf.
Further, the nitrogen source includes (NH4)2SO4、NH4NO3Deng.
Further, the buffer includes KH2PO4、K2HPO4Deng.
Further, the inorganic salts include MgSO4、MgCl2Deng.
Further, the fermentation temperature is 23-32 DEG C, more preferable 28 DEG C.
Further, the fermentation time is 48-120h, more preferable 96h.
Further, the additive amount of the additive nutrition purposes, especially for feeding animals is 0.5-4g/100g basal feed, more preferable 1g/
100g。
The preparation method of above-mentioned composite herb medicine forage additive, comprising the following steps:
(1) preparation of fermentation raw material: by the ginkgo leaf of 50-60% and folium cortex eucommiae, 5-12% wheat bran, 1-2% glucose, 1-
2% nitrogen source, 1-2% buffer and inorganic salts and excess water mix in proportion, sterilizing；
(2) with ginkgo leaf and folium cortex eucommiae overall dry weight inoculation Clavisporalusitaniae dry powder 0.25-2% and aspergillus niger spore
0.5-4% ferments.
Further, sterilising conditions are the 20-30min that sterilizes at 121 DEG C.
The present invention is using ginkgo leaf and folium cortex eucommiae as raw material compounded culture medium, and it is multiple to combine Clavisporalusitaniae, aspergillus niger
Combined bacteria solid state fermentation, the feed addictive being prepared, Major Nutrient composition, the active matter based on general flavone and chlorogenic acid
Matter content greatly improves, and flavor and palatability is made to have larger improvement after being added in feed.While supplement feed nutrition,
Effectively enhancing animal body immunity, increases foodsafety, improves edible quality, enhances mouthfeel.
Detailed description of the invention
1 ginkgo of Fig. 1 embodiment and folium cortex eucommiae match the influence for comparing general flavone and chlorogenic acid content；
Influence of the 2 aspergillus niger inoculum concentration of Fig. 2 embodiment to general flavone and chlorogenic acid content；
Influence of 3 cultivation temperature of Fig. 3 embodiment to general flavone and chlorogenic acid content；
Influence of 4 incubation time of Fig. 4 embodiment to general flavone and chlorogenic acid content.
Biological material specimens preservation information:
Clavisporalusitaniae (Clavispora lusitaniae) is preserved in Chinese microorganism strain preservation management committee
Member's meeting common micro-organisms center (CGMCC), address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, preservation date: 2014
October 20, deposit number are CGMCC No.9836；
Aspergillus niger (Aspergillus.niger) is preserved in China Committee for Culture Collection of Microorganisms's commonly micro- life
Object center (CGMCC), address are Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, preservation date: on October 20th, 2014, preservation
Number is CGMCC No.9776.
Specific embodiment
Combined with specific embodiments below and attached drawing is described in further details the present invention.
Material prepares:
Ginkgo leaf: in October, 2014 is collected in Nanjing Forestry University ginkgo garden, drying leaf；Folium cortex eucommiae: in December, 2014 adopts
Institutes Of Technology Of He'nan's Cortex Eucommiae garden is combined in, leaf-fall is collected, after natural drying；Wheat bran: commercially available.The above equal 60 DEG C of bakings of test material
Dry, grinds are crossed 40 meshes, are sealed spare.
The extraction of general flavone, chlorogenic acid: dry composite herb fermenting object 5.0g is weighed, in ultrasonic power 500W condition
Under, under the conditions of solid-to-liquid ratio 1:15, concentration of alcohol 70%, Extracting temperature are 50 DEG C, 20min is extracted, adds up to extract twice, merging mentions
Take liquid.
The measurement of general flavone content: (1) prepared by control substance of Rutin solution: precision is weighed in 120 DEG C of dry reeds to constant weight
Fourth reference substance 20mg, sets in 100ml volumetric flask, adds 70% appropriate amount of ethanol, and setting low-grade fever on water-bath (40 DEG C) makes to dissolve, and lets cool,
Add 70% ethyl alcohol to scale, shakes up the control substance of Rutin solution to get 0.2mg/ml.(2) visible photometry scanning and standard are bent
The preparation of line: control substance of Rutin solution 0.0ml, 1.0ml, 2.0ml, 3.0ml, 4.0ml, 5.0ml, 6.0ml are pipetted respectively and is set
In the volumetric flask of 25ml, 6.0ml is respectively added water to, adds 5% sodium nitrite solution 1.0ml, is mixed, 6min is placed, adds 10% nitric acid
Aluminum solutions 1.00ml, shakes up, and places 6min, adds 4% sodium hydroxide solution 10ml, add water to scale, shake up, and places 15min.
Using 0.0ml rutin configuration solution as blank, spectral scan is carried out in the range of 200~800nm, is obtained at 505nm as visible light
Maximum absorption band.Using blank reagent as reference, 6 standard solutions are measured into absorbance at 505nm respectively, are compareed with rutin
The concentration of product is abscissa, draws standard curve by ordinate of its absorbance, obtains regression equation A1=11.1556C1+
0.0061, R=0.9997.Rutin concentration is good in 0.0~48.0mg/L range linear relationship.(3) by extracting solution centrifugation, suction filtration
Afterwards, whole constant volumes respectively in the accurate volumetric flask for measuring 2.5ml, 5ml to 25ml, are respectively added water into 200ml volumetric flask
6.0ml adds 5% sodium nitrite solution 1.0ml, mixes, and places 6min, adds 10% aluminum nitrate solution 1.00ml, shake up, and places
6min adds 4% sodium hydroxide solution 10ml, adds water to scale, shake up, and places 15min.Its light absorption value is measured at 505nm,
According to general flavone concentration C in its standard curve regression equation calculation extracting solution1(mg/L)。
The measurement of chlorogenic acid content: (1) preparation of chlorogenic acid reference substance solution: precision weighs dry to constant weight at 120 DEG C
Chlorogenic acid reference substance 20mg, set in 100ml volumetric flask, bonus point analyse straight alcohol it is appropriate, set on water-bath heat (60 DEG C) make it is molten
Solution, lets cool, and bonus point analyses straight alcohol to scale, shakes up the chlorogenic acid reference substance solution to get 0.2mg/ml.(2) visible photometry
Scanning and the drafting of standard curve: the above-mentioned control of 0.0ml, 0.8ml, 1.6ml, 2.4ml, 3.2ml, 4ml, 4.8ml is pipetted respectively
Product solution is diluted to scale into the volumetric flask of 25ml, with 0.2mol/L hydrochloric acid solution, mixes, this is standard serial solution.With
0.0ml rutin configure solution be blank, spectral scan is carried out in the range of 200~800nm, obtain 328nm at be visible light most
Big absorption peak.Light absorption value is measured at 328nm, using the concentration of chlorogenic acid standard items as abscissa, using its absorbance as ordinate
Standard curve is drawn, obtains regression equation: C2=19.0490A1- 0.0744, R=0.9984.Chlorogenic acid concentration 0.0~
38.4mg/L range linear relationship is good.(3) after extracting solution centrifugation, filtering, whole constant volumes are into 200ml volumetric flask, respectively
In the accurate volumetric flask for measuring 2.5ml, 5ml to 25ml, it is diluted to scale with 0.2mol/L hydrochloric acid solution, is mixed, at 328nm
Its light absorption value is measured, according to its standard curve regression equation calculation extracting solution Content of Chlorogenic Acid concentration C2(mg/L)。
Composite herb medicine forage additive is prepared according to the following steps in embodiment 1-15:
(1) preparation of fermentation raw material: to 54% ginkgo leaf and folium cortex eucommiae (ginkgo leaf: folium cortex eucommiae weight ratio=0.5-4:
1) water of addition 31.5%, 10% wheat bran, 1.5% glucose, 1% (NH in4)2SO4, 1% KH2PO4With 1%
MgSO4·7H2O is uniformly mixed, and sterilize 20-30min at 121 DEG C；
(2) in gnotobasis inoculation 1% Clavisporalusitaniae dry powder and 0.5-4% aspergillus niger spore (with ginkgo
Leaf and folium cortex eucommiae overall dry weight)；
(3) 48-120h is cultivated in 23-32 DEG C of incubator.
1 ginkgo leaf of embodiment and folium cortex eucommiae match the influence for comparing general flavone and chlorogenic acid content
In the case where other conditions (aspergillus niger inoculum concentration 2%, 28 DEG C of fermentation temperature, fermentation time 96h) determines, investigate
Ginkgo leaf and the influence of folium cortex eucommiae mass ratio (0.5:1,1:1,2:1,3:1,4:1) to general flavone and chlorogenic acid content, as a result
Such as Fig. 1, with the increase of ginkgo leaf quality specific gravity, the more apparent increase of general flavone content, chlorogenic acid content decreases, in ratio
2:1 starts, and chlorogenic acid content reduces obvious.In the presence of analysis may be Eucommia ulmoides leaf glue larger proportion, it is suppressed that mushroom
Growth.
Influence of the 2 aspergillus niger inoculum concentration of embodiment to general flavone and chlorogenic acid content
It is determined in other conditions (ginkgo leaf and folium cortex eucommiae mass ratio 2:1,28 DEG C of fermentation temperature, fermentation time 96h)
In the case of, the influence of aspergillus niger inoculum concentration (0.5%, 1%, 2%, 3%, 4%) to general flavone and chlorogenic acid content is investigated, as a result
Such as Fig. 2, with the increase of aspergillus niger inoculum concentration, the content of general flavone and chlorogenic acid occurs being obviously improved trend, works as inoculum concentration
When reaching 2%, the general flavone amount deceleration of growth, the influence to chlorogenic acid is smaller.
Influence of 3 cultivation temperature of embodiment to general flavone and chlorogenic acid content
It is determined in other conditions (ginkgo leaf and folium cortex eucommiae mass ratio 2:1, aspergillus niger inoculum concentration 2%, fermentation time 96h)
In the case where, investigate cultivation temperature (23 DEG C, 25 DEG C, 28 DEG C, 30 DEG C, 32 DEG C) to the influence to general flavone and chlorogenic acid content,
As a result such as Fig. 3, with the raising of cultivation temperature, general flavone and chlorogenic acid are fallen after rising.
Influence of 4 incubation time of embodiment to general flavone and chlorogenic acid content
It is true in other conditions (ginkgo leaf and folium cortex eucommiae mass ratio 2:1, aspergillus niger inoculum concentration 2%, 28 DEG C of fermentation temperature)
In the case where fixed, the influence of incubation time (48h, 72h, 84h, 96h, 120h) to general flavone and chlorogenic acid content is investigated, as a result
Such as Fig. 4, with the extension of incubation time, the content of general flavone and chlorogenic acid is obviously improved, and is then occurred in various degree
Decline.
Embodiment 5-15
Fermentation material is prepared using different factor parameter combinations, the parameter being related to is as shown in table 1, and each embodiment is used
Parameter and general flavone, chlorogenic acid measurement result it is as shown in table 2.
1 ginkgo of table-folium cortex eucommiae composite Chinese herbal zymotechnique factor
2 ginkgoes of table-folium cortex eucommiae composite Chinese herbal zymotechnique and result
From Table 2, it can be seen that the solid fermentation products general flavone content that embodiment 10 obtains is 2.124%, chlorogenic acid
Content be 0.421%, equal highest, thus ferment optimum process condition are as follows: ginkgo leaf: folium cortex eucommiae 2:1, aspergillus niger inoculum concentration
2%, 28 DEG C of cultivation temperature, incubation time 96h.
From the point of view of above-described embodiment result: when folium cortex eucommiae ratio is higher, the deadtime of microorganism is slightly longer, it may be possible to due to
The reason of containing gutta-percha in folium cortex eucommiae, thus speculating may be when gutta-percha content be reduced to certain level to microorganism
The influence of growth can be ignored.Microorganism ratio is more than a certain amount of or incubation time when growing to certain time, general flavone and green
Determination of Chlorogenic Acid does not rise anti-drop, it should be due in microorganism growth process can part consumption Flavonoid substances and chlorogenic acid, and
The different stages of growth consumption Flavonoid substances of microorganism and the ratio of chlorogenic acid also change.
The product of embodiment 10 is added in animal feed, to raise white feather chicken on the 7th in advance as feeding trial object, point pair
According to group and test group, the input amount of test group is four gradients 0.5%, 1.0%, 1.5%, 2% (g/g basal feed weight),
After feeding 45, by measurement weight, spleen, thymus gland, bursa of farbricius quality and small intestinal length etc., to calculate bait conversion ratio, point
Analyse various dose composite Chinese herbal tunning to white feather chicken growth promotion, promoted immunity and in terms of effect
Fruit and suitable injected volume.
From the point of view of the result of table 3, experimental group is than the bait conversion ratio of control group, end weight, thymus index and French capsule index
It is significantly improved respectively, illustrates to produce the central immune organ of white feather chicken and significantly affect, improve the immunity of chicken.Together
When, it also makes moderate progress from chicken meat quality in terms of color and myoplasm.
Table 3 promotes ratio relative to control group, the various indexes of different additive amount
Claims (8)
1. a kind of composite herb medicine forage additive, which is characterized in that mainly by following composition by weight raw material through Clavispora lusitaniae
Yeast and fermentation of Aspergillus niger form: ginkgo leaf and folium cortex eucommiae 50-60%, water 30-35%, wheat bran 5-12%, glucose 1-2%,
Nitrogen source 1-2%, buffer and inorganic salts 1-2%；The ginkgo leaf: folium cortex eucommiae weight ratio=0.5-4:1；The fermentation condition is
Ferment 96h at 28 DEG C；The Clavisporalusitaniae has been preserved in China Committee for Culture Collection of Microorganisms's commonly micro- life
Object center, deposit number are CGMCC No.9836；The aspergillus niger has been preserved in China Committee for Culture Collection of Microorganisms
Common micro-organisms center, deposit number are CGMCC No.9776.
2. composite herb medicine forage additive according to claim 1, which is characterized in that the Clavisporalusitaniae
Inoculum concentration is the 0.25-2% that Clavisporalusitaniae dry powder accounts for ginkgo leaf and folium cortex eucommiae gross dry weight, and the inoculum concentration of aspergillus niger is black
Aspergillus spore accounts for the 0.5-4% of ginkgo leaf and folium cortex eucommiae gross dry weight.
3. composite herb medicine forage additive according to claim 1 or 2, which is characterized in that the nitrogen source includes (NH4)2SO4、NH4NO3。
4. composite herb medicine forage additive according to claim 1 or 2, which is characterized in that the buffer includes
KH2PO4、K2HPO4。
5. composite herb medicine forage additive according to claim 1 or 2, which is characterized in that the inorganic salts include
MgSO4、MgCl2。
6. composite herb medicine forage additive according to claim 1 or 2, which is characterized in that the additive is fed dynamic
The additive amount of object is 0.5-2g/100g basal feed.
7. a kind of preparation method of composite herb medicine forage additive, which comprises the following steps:
(1) preparation of fermentation raw material: by the ginkgo leaf of 50-60% and folium cortex eucommiae, 5-12% wheat bran, 1-2% glucose, 1-2%
Nitrogen source, 1-2% buffer and inorganic salts and excess water mix in proportion, sterilizing；
(2) Clavisporalusitaniae dry powder 0.25-2% and aspergillus niger spore 0.5- is inoculated with ginkgo leaf and folium cortex eucommiae overall dry weight
4%, it ferments.
8. the preparation method of composite herb medicine forage additive according to claim 7, which is characterized in that the sterilizing item
Part is the 20-30min that sterilizes at 121 DEG C, and fermentation condition is the 96h that ferments at 28 DEG C.
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| CN101543259A (en) * | 2009-05-08 | 2009-09-30 | 南京林业大学 | Preparation method of biological feed additive |
| CN102318743A (en) * | 2011-09-30 | 2012-01-18 | 南京林业大学 | Method for improving ginkgo leaf feeding palatability and increasing product bioactivity |
| CN103355545A (en) * | 2013-07-23 | 2013-10-23 | 南京林业大学 | Fermentation type botanical weaned piglet feed additive |
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| CN101543259A (en) * | 2009-05-08 | 2009-09-30 | 南京林业大学 | Preparation method of biological feed additive |
| CN102318743A (en) * | 2011-09-30 | 2012-01-18 | 南京林业大学 | Method for improving ginkgo leaf feeding palatability and increasing product bioactivity |
| CN103355545A (en) * | 2013-07-23 | 2013-10-23 | 南京林业大学 | Fermentation type botanical weaned piglet feed additive |
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