CN106538924A - 山苍子植物发酵液及其制备方法 - Google Patents
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Abstract
本发明公开了一种山苍子植物发酵液，涉及微生物发酵技术领域。本发明植物发酵液为干山苍子、生姜、苍术等发酵所得产物，可通过浸泡或者涂覆等方法作用于易感染黄曲霉菌的粮油产品或者食物，本发酵液预防和抑制黄曲霉菌的效果显著，从而抑制黄曲霉毒素的产生。
Description
技术领域
本发明涉及微生物发酵技术领域，尤其是一种山苍子植物发酵液及其制备方法。
背景技术
黄曲霉菌毒素是主要由黄曲霉菌和寄生曲霉产生的次生代谢产物，在湿热地区食品和饲料中出现黄曲霉菌毒素的机率最高。黄曲霉菌毒素广泛存在于土壤、动植物、各种坚果中，特别是容易污染花生、玉米、稻米、大豆、小麦等粮油产品，是霉菌毒素中毒性最大、对人类健康危害极为突出的一类霉菌毒素。如果能采取措施抑制原料储藏过程中黄霉菌的生长，则可从源头上减少黄曲霉毒素的产生。
现有的抑制黄霉菌的药物虽然对黄曲霉的抑制效果显著，但是若用于粮油产品，往往对人体健康有害。
发明内容
本发明的目的是提供一种见效快、无副作用、对黄曲霉菌的抑制和预防具有显著效果且制备简单的山苍子植物发酵液。
为了解决上述问题，本发明采用的技术方案是：这种山苍子植物发酵液，由下列重量份数的原料组成：干山苍子5份～7份，生姜5份～7份，苍术5份～7份，葡萄糖粉0.5份～1份，蜜糖0.5份～1份，寡糖0.5份～1份，干酵母0.02份～0.04份，水50份。
上述技术方案中，更具体的技术方案还可以是：本发明山苍子植物发酵液包括下列重量份的原料：干山苍子5份，生姜5份，苍术5份，葡萄糖粉0.8份，蜜糖0.5份，寡糖0.5份，干酵母0.02份，水50份。
进一步的，本发明山苍子植物发酵液包括下列重量份的原料：干山苍子7份，生姜7份，苍术7份，葡萄糖粉1份，蜜糖1份，寡糖1份，干酵母0.04份，水50份。
进一步的，干山苍子6份，生姜5.5份，苍术6.2份，葡萄糖粉0.5份，蜜糖0.8份，寡糖0.65份，干酵母0.03份，水50份。
本发明山苍子植物发酵液的制备方法包括如下步骤：
（1）、将干山苍子、生姜、苍术粉碎，过100目~150目分子筛；
（2）、将（1）步骤所得物与葡萄糖粉、蜜糖、寡糖、干酵母混合，加水调匀，装入罐内，密封发酵15~25天。
上述技术方案中，更具体的方案还可以是：所用的罐为塑料罐。
进一步的，所采用的水为纯净水。
本发明山苍子，又名山鸡椒、山苍树、山姜子、木香子、木姜子，性味辛、微苦，有香气，无毒，根皮及叶可供药用，具有温肾健胃，行气散结的功效；另外，山苍子对结核杆菌、金黄色葡萄球菌、大肠杆菌、枯草杆菌、铜绿假单胞杆菌杀灭效果显著，对腮腺炎病毒、黄曲霉菌、支原体也具有一定的杀灭作用。
本发明生姜是姜科多年生草本植物姜的新鲜根茎，别名姜根、百辣云、勾装指、因地辛、炎凉小子、鲜生姜、蜜炙姜等。姜的根茎、皮、叶均可入药；生姜在中医药学里具有发散、止呕、止咳、杀菌等功效。
本发明苍术为菊科苍术属多年生草本植物；苍术根状茎入药，具有运脾药，性味苦温辛烈，有燥湿、化浊、止痛之效。
由于采用了上述技术方案，本发明与现有技术相比具有如下有益效果：
1、由于本发酵液为采用纯中药发酵而成，使用安全，无副作用，可通过浸泡或者涂覆等方法作用于易感染黄曲霉菌的粮油产品或者食物，本发酵液预防和抑制黄曲霉菌的效果显著，从而抑制黄曲霉毒素的产生。
2、本发明原料山苍子对黄曲霉菌具有抑制作用，但是抑菌作用较弱；然而本发明通过干山苍子、生姜和苍术的共同发酵的方法，得到的植物发酵液对黄曲霉菌的抑制作用显著增强。
具体实施方式
下面结合实施例对本发明作进一步详述：
实施例1
本实施例山苍子植物发酵液由以下重量的原料制备而成：干山苍子5千克，生姜5千克，苍术5千克，葡萄糖粉0.8千克，蜜糖0.5千克，寡糖0.5千克，干酵母0.02千克，纯净水50千克。
本实施例山苍子植物发酵液的制备方法为：
A、将干山苍子、生姜、苍术粉碎，过100目分子筛；
B、将A步骤所得物与葡萄糖粉、蜜糖、寡糖、干酵母混合，加纯净水调匀，装入塑料罐内，密封发酵25天。
实施例2
本实施例山苍子植物发酵液由以下重量的原料制备而成：干山苍子6千克，生姜5.5千克，苍术6.2千克，葡萄糖粉0.5千克，蜜糖0.8千克，寡糖0.65千克，干酵母0.03千克，水50千克。
本实施例山苍子植物发酵液的制备方法为：
A、将干山苍子、生姜、苍术粉碎，过130目分子筛；
B、将A步骤所得物与葡萄糖粉、蜜糖、寡糖、干酵母混合，加纯净水调匀，装入塑料罐内，密封发酵15天。
实施例3
本实施例山苍子植物发酵液由以下重量的原料制备而成：干山苍子7千克，生姜7千克，苍术7千克，葡萄糖粉1千克，蜜糖1千克，寡糖1千克，干酵母0.04千克，水50千克。
本实施例山苍子植物发酵液的制备方法为：
A、将干山苍子、生姜、苍术粉碎，过150目分子筛；
B、将A步骤所得物与葡萄糖粉、蜜糖、寡糖、干酵母混合，加纯净水调匀，装入塑料罐内，密封发酵21天。
抑菌试验
检测实施例1～实施例3中制备的山苍子植物发酵液对黄曲霉菌的抑制作用，具体试验方法为：
1、配置培养基
蔗糖30.0 g，NaNO33.0 g，MgSO4·7H2O 0.5 g，KCl 0.5 g、FeSO4·7H2O 0.01g，K2HPO41.0 g，琼脂20 g，用800 mL蒸馏水溶解后调pH为6.0~6.5，定容至1000 mL，在电炉上搅拌加热直到琼脂完全溶化，趁热按每个玻璃平皿15~20 mL，倒入平皿中，在121℃、1.034×105 Pa条件下高压蒸汽灭菌20 min。
2、黄曲霉菌孢子悬液的制备
用接种环挑取3～4环培养5天左右的黄曲霉菌菌孢子置于10mL带无菌玻璃珠的无菌水中，采用活菌计数法测定菌数，制成菌体浓度为106～107CFU/mL 的均匀菌悬液。
3、本发明山苍子植物发酵液对黄曲霉菌的抑制作用
滤纸片法：取菌悬液0.1mL滴入培养基中，涂布均匀即成含菌平板，分别取本发明实施例1～实施例3中所制备的山苍子植物发酵液10μL、20μL滴到直径为6mm的无菌圆滤纸片上，在无菌条件下将滤纸片贴在含菌平板中央，将接种好的培养皿用保鲜膜密封，于28℃倒置培养5d，测量抑菌圈大小；用无菌水代替精油做对照组，重复实验3次，求抑菌圈的平均值。
抑菌圈实验判定标准：抑菌圈直径＞15mm为最敏感，10～15mm为中度敏感，7～9mm为低度敏感，无抑菌圈者为不敏感。
4、结果与分析
试验结果见表1：
表1 抑菌试验
由表1可知，本发明实施例1～实施例3所制备的山苍子植物发酵液对黄曲霉菌抑制效果较好。
Claims (8)
1.一种山苍子植物发酵液，其特征在于由下列重量份数的原料组成：干山苍子5份～7份，生姜5份～7份，苍术5份～7份，葡萄糖粉0.5份～1份，蜜糖0.5份～1份，寡糖0.5份～1份，干酵母0.02份～0.04份，水50份。
2.根据权利要求1所述的山苍子植物发酵液，其特征在于包括下列重量份的原料：干山苍子5份，生姜5份，苍术5份，葡萄糖粉0.8份，蜜糖0.5份，寡糖0.5份，干酵母0.02份，水50份。
3.根据权利要求1所述的山苍子植物发酵液，其特征在于包括下列重量份的原料：干山苍子7份，生姜7份，苍术7份，葡萄糖粉1份，蜜糖1份，寡糖1份，干酵母0.04份，水50份。
4.根据权利要求1所述的山苍子植物发酵液，其特征在于包括下列重量份的原料：干山苍子6份，生姜5.5份，苍术6.2份，葡萄糖粉0.5份，蜜糖0.8份，寡糖0.65份，干酵母0.03份，水50份。
5.根据权利要求1或2或3或4所述的山苍子植物发酵液，其特征在于所述水为纯净水。
6.一种山苍子植物发酵液的制备方法，其特征在于：
采用下列重量份的原料：干山苍子5份～7份，生姜5份～7份，苍术5份～7份，葡萄糖粉0.5份～1份，蜜糖0.5份～1份，寡糖0.5份～1份，干酵母0.02份～0.4份，水50份；
其制备方法包括如下步骤：
A、将干山苍子、生姜、苍术粉碎，过100目~150目分子筛；
B、将A步骤所得物与葡萄糖粉、蜜糖、寡糖、干酵母混合，加水调匀，装入罐内，密封发酵15~25天。
7.根据权利要求6所述的山苍子植物发酵液的制备方法，其特征在于：所述罐为塑料罐。
8.根据权利要求6或7所述的山苍子植物发酵液的制备方法，其特征在于所述水为纯净水。
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