CN107212333A - The fermentate of the golden solid state transformed Chinese yam of ear and its application - Google Patents
The fermentate of the golden solid state transformed Chinese yam of ear and its application Download PDFInfo
- Publication number
- CN107212333A CN107212333A CN201710554570.9A CN201710554570A CN107212333A CN 107212333 A CN107212333 A CN 107212333A CN 201710554570 A CN201710554570 A CN 201710554570A CN 107212333 A CN107212333 A CN 107212333A
- Authority
- CN
- China
- Prior art keywords
- solid state
- chinese yam
- fermentate
- ear
- golden
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000007787 solid Substances 0.000 title claims abstract description 75
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 74
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 74
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 74
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 74
- 239000007788 liquid Substances 0.000 claims abstract description 50
- 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 29
- 239000008103 glucose Substances 0.000 claims abstract description 28
- 238000010563 solid-state fermentation Methods 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 241001506047 Tremella Species 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 230000002218 hypoglycaemic effect Effects 0.000 claims abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 48
- 238000000605 extraction Methods 0.000 claims description 37
- 239000000284 extract Substances 0.000 claims description 28
- 238000000855 fermentation Methods 0.000 claims description 28
- 230000004151 fermentation Effects 0.000 claims description 28
- 238000010899 nucleation Methods 0.000 claims description 24
- 239000001963 growth medium Substances 0.000 claims description 23
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 20
- 240000008042 Zea mays Species 0.000 claims description 20
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 20
- 238000012360 testing method Methods 0.000 claims description 18
- 239000000706 filtrate Substances 0.000 claims description 15
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 14
- 235000009973 maize Nutrition 0.000 claims description 14
- 210000005069 ears Anatomy 0.000 claims description 13
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 11
- 239000010931 gold Substances 0.000 claims description 10
- 229910052737 gold Inorganic materials 0.000 claims description 10
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 10
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 10
- 239000002609 medium Substances 0.000 claims description 10
- 238000001556 precipitation Methods 0.000 claims description 10
- 235000015099 wheat brans Nutrition 0.000 claims description 10
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 9
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 9
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 7
- 244000061456 Solanum tuberosum Species 0.000 claims description 7
- 229940041514 candida albicans extract Drugs 0.000 claims description 7
- 230000001376 precipitating effect Effects 0.000 claims description 7
- 239000012138 yeast extract Substances 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 235000004879 dioscorea Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 238000012258 culturing Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 238000011218 seed culture Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 239000003206 sterilizing agent Substances 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 19
- 239000003814 drug Substances 0.000 abstract description 16
- 210000004369 blood Anatomy 0.000 abstract description 13
- 239000008280 blood Substances 0.000 abstract description 12
- 239000000463 material Substances 0.000 abstract description 3
- 208000013016 Hypoglycemia Diseases 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- -1 uxiliary Species 0.000 abstract description 2
- 235000019441 ethanol Nutrition 0.000 description 27
- 150000004676 glycans Chemical class 0.000 description 26
- 229920001282 polysaccharide Polymers 0.000 description 26
- 239000005017 polysaccharide Substances 0.000 description 26
- CJNUQCDDINHHHD-APRUHSSNSA-N dioscin Natural products C[C@@H]1CC[C@@]2(OC1)O[C@H]3C[C@H]4[C@@H]5CC=C6C[C@H](CC[C@@H]6[C@H]5CC[C@]4(C)[C@H]3[C@@H]2C)O[C@@H]7O[C@H](CO)[C@@H](O[C@@H]8O[C@@H](C)[C@H](O)[C@@H](O)[C@H]8O)[C@H](O)[C@H]7O[C@@H]9O[C@@H](C)[C@H](O)[C@@H](O)[C@H]9O CJNUQCDDINHHHD-APRUHSSNSA-N 0.000 description 16
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 16
- 229930182490 saponin Natural products 0.000 description 16
- 150000007949 saponins Chemical class 0.000 description 16
- 239000000243 solution Substances 0.000 description 15
- HDXIQHTUNGFJIC-UHFFFAOYSA-N (25R)-spirost-5-en-3beta-ol 3-O-<O-alpha-L-rhamnopyranosyl-(1-->2)-beta-D-glucopyranoside> Natural products O1C2(OCC(C)CC2)C(C)C(C2(CCC3C4(C)CC5)C)C1CC2C3CC=C4CC5OC1OC(CO)C(O)C(O)C1OC1OC(C)C(O)C(O)C1O HDXIQHTUNGFJIC-UHFFFAOYSA-N 0.000 description 13
- VNONINPVFQTJOC-RXEYMUOJSA-N Collettiside III Natural products O([C@@H]1[C@@H](O)[C@H](O[C@H]2[C@H](O)[C@H](O)[C@@H](O)[C@H](C)O2)[C@H](CO)O[C@@H]1O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]5[C@H](C)[C@@]6(O[C@H]5C4)OC[C@H](C)CC6)CC3)CC=2)CC1)[C@H]1[C@H](O)[C@H](O)[C@@H](O)[C@H](C)O1 VNONINPVFQTJOC-RXEYMUOJSA-N 0.000 description 13
- VNONINPVFQTJOC-ZGXDEBHDSA-N dioscin Chemical compound O([C@@H]1[C@@H](CO)O[C@H]([C@@H]([C@H]1O)O[C@H]1[C@@H]([C@H](O)[C@@H](O)[C@H](C)O1)O)O[C@@H]1CC2=CC[C@H]3[C@@H]4C[C@H]5[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]([C@]1(OC[C@H](C)CC1)O5)C)[C@@H]1O[C@@H](C)[C@H](O)[C@@H](O)[C@H]1O VNONINPVFQTJOC-ZGXDEBHDSA-N 0.000 description 13
- VNONINPVFQTJOC-UHFFFAOYSA-N polyphyllin III Natural products O1C2(OCC(C)CC2)C(C)C(C2(CCC3C4(C)CC5)C)C1CC2C3CC=C4CC5OC(C(C1O)OC2C(C(O)C(O)C(C)O2)O)OC(CO)C1OC1OC(C)C(O)C(O)C1O VNONINPVFQTJOC-UHFFFAOYSA-N 0.000 description 13
- 239000002585 base Substances 0.000 description 12
- 239000000047 product Substances 0.000 description 11
- 206010012601 diabetes mellitus Diseases 0.000 description 7
- 201000010099 disease Diseases 0.000 description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 7
- 241000699666 Mus <mouse, genus> Species 0.000 description 6
- 238000005119 centrifugation Methods 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- VLTRZXGMWDSKGL-UHFFFAOYSA-N perchloric acid Chemical compound OCl(=O)(=O)=O VLTRZXGMWDSKGL-UHFFFAOYSA-N 0.000 description 6
- 244000281702 Dioscorea villosa Species 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 241000699670 Mus sp. Species 0.000 description 5
- 229960000583 acetic acid Drugs 0.000 description 5
- 239000012362 glacial acetic acid Substances 0.000 description 5
- 201000001421 hyperglycemia Diseases 0.000 description 5
- 230000031700 light absorption Effects 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 4
- 235000002723 Dioscorea alata Nutrition 0.000 description 4
- 235000007056 Dioscorea composita Nutrition 0.000 description 4
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 4
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 4
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 4
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 4
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 4
- 241000233866 Fungi Species 0.000 description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- 238000012549 training Methods 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 206010013786 Dry skin Diseases 0.000 description 2
- VFRROHXSMXFLSN-UHFFFAOYSA-N Glc6P Natural products OP(=O)(O)OCC(O)C(O)C(O)C(O)C=O VFRROHXSMXFLSN-UHFFFAOYSA-N 0.000 description 2
- 102000005548 Hexokinase Human genes 0.000 description 2
- 108700040460 Hexokinases Proteins 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- POJWUDADGALRAB-UHFFFAOYSA-N allantoin Chemical compound NC(=O)NC1NC(=O)NC1=O POJWUDADGALRAB-UHFFFAOYSA-N 0.000 description 2
- HIMXGTXNXJYFGB-UHFFFAOYSA-N alloxan Chemical compound O=C1NC(=O)C(=O)C(=O)N1 HIMXGTXNXJYFGB-UHFFFAOYSA-N 0.000 description 2
- 235000011114 ammonium hydroxide Nutrition 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 206010003549 asthenia Diseases 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- VYFYYTLLBUKUHU-UHFFFAOYSA-N dopamine Chemical compound NCCC1=CC=C(O)C(O)=C1 VYFYYTLLBUKUHU-UHFFFAOYSA-N 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002398 materia medica Substances 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid group Chemical class S(O)(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 210000005090 tracheal smooth muscle Anatomy 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 102100031126 6-phosphogluconolactonase Human genes 0.000 description 1
- 108010029731 6-phosphogluconolactonase Proteins 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 241000222382 Agaricomycotina Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- POJWUDADGALRAB-PVQJCKRUSA-N Allantoin Natural products NC(=O)N[C@@H]1NC(=O)NC1=O POJWUDADGALRAB-PVQJCKRUSA-N 0.000 description 1
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000005903 Dioscorea Nutrition 0.000 description 1
- 235000000504 Dioscorea villosa Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 102000030595 Glucokinase Human genes 0.000 description 1
- 108010021582 Glucokinase Proteins 0.000 description 1
- 108010018962 Glucosephosphate Dehydrogenase Proteins 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- 241000699660 Mus musculus Species 0.000 description 1
- 101000840555 Mus musculus Hexokinase-4 Proteins 0.000 description 1
- 241000117280 Naematelia aurantialba Species 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 102000001105 Phosphofructokinases Human genes 0.000 description 1
- 108010069341 Phosphofructokinases Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- ZSJLQEPLLKMAKR-UHFFFAOYSA-N Streptozotocin Natural products O=NN(C)C(=O)NC1C(O)OC(CO)C(O)C1O ZSJLQEPLLKMAKR-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000221424 Tremellaceae Species 0.000 description 1
- 241000221365 Tremellales Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229960000458 allantoin Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001088 anti-asthma Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000002019 anti-mutation Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 208000021735 chronic enteritis Diseases 0.000 description 1
- 235000012716 cod liver oil Nutrition 0.000 description 1
- 239000003026 cod liver oil Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 125000000058 cyclopentadienyl group Chemical group C1(=CC=CC1)* 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- SEGLCEQVOFDUPX-UHFFFAOYSA-N di-(2-ethylhexyl)phosphoric acid Chemical compound CCCCC(CC)COP(O)(=O)OCC(CC)CCCC SEGLCEQVOFDUPX-UHFFFAOYSA-N 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 229960003638 dopamine Drugs 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- ZSWFCLXCOIISFI-UHFFFAOYSA-N endo-cyclopentadiene Natural products C1C=CC=C1 ZSWFCLXCOIISFI-UHFFFAOYSA-N 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000004153 glucose metabolism Effects 0.000 description 1
- 230000004190 glucose uptake Effects 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007928 intraperitoneal injection Substances 0.000 description 1
- 230000009191 jumping Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 230000004108 pentose phosphate pathway Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 1
- 238000011552 rat model Methods 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 230000004648 relaxation of smooth muscle Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 150000005856 steroid saponins Chemical class 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- ZSJLQEPLLKMAKR-GKHCUFPYSA-N streptozocin Chemical compound O=NN(C)C(=O)N[C@H]1[C@@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O ZSJLQEPLLKMAKR-GKHCUFPYSA-N 0.000 description 1
- 229960001052 streptozocin Drugs 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention relates to a kind of fermentate of the golden solid state transformed Chinese yam of ear, the present inventor is using rice Chinese yam as primary raw material, culture is expanded by tremella body fluid state Shaking culture, liquid seeds tank and obtains the liquid spawn containing golden ear, then mixed using the liquid spawn with sterilized rice Chinese yam and auxiliary material, divide on solid state fermentation bed, carry out solid state fermentation.The fermentate of the present invention can significantly reduce blood glucose, be a kind of pure natural preparation, and not only instant effect, effect are notable with existing hypoglycemic medicine compared with, and will not cause hypoglycemia after taking.
Description
Technical field
The present invention relates to a kind of fermentate of the golden solid state transformed Chinese yam of ear, refer to using solid fermentation using tremella kind
Active component dioscin in technical transform Chinese yam, while the glucide such as starch in Chinese yam of degrading, synthesis containing dioscin,
Golden ear saponin(e and polysaccharide fermentate, belong to technical field of bioengineering.
Background technology
It is especially high with China's expanding economy, the raising of living standards of the people and the change of people's dietary structure
Fat dietary int ake increases, and the incidence of disease of the " three high " disease such as hypertension, high fat of blood and hyperglycaemia rises year by year." three high " disease
Turn into the No.1 formidable enemy of influence national healthy, every year because the number of " three high " disease death occupies various disease death numbers
First place.Control and prevention " three high ", although Western medicine effect is preferably, because side effect is big, price is of a relatively high, not each disease
People can receive, therefore development efficacy is more preferable, side effect is smaller medicine and health food have good development prospect.
Chinese yam be potato preparatory course Dioscorea in can form the cultigen of underground meat stem tuber, annual or perennial prehensile rattan
This plant, alias Chinese yam, potato damage, RHIIZOMA DIOSCOREAE from Henan of China etc..Chinese yam is a kind of highly efficient and productive industrial crops of dietotherapeutic, drying to be used as medicine
For tonic invigorator, there is auxiliary curative effect to weakness, chronic enteritis, diabetes etc..Chinese yam is rich in protein, amino acid, starch etc.
Nutriment and polysaccharide, dioscin (steroid saponin), vitamin, allantoin, dopamine, Chinese yam alkali, polyphenol oxidase etc.
Bioactive ingredients.《Compendium of Materia Medica》Chinese yam controls weakness, treats general debility, only pain in the back, relieving restlessness heat, bushing unsaturated vapor, are opened
The effects such as up to heart hole, many accounts, strengthening the bones and muscles, kidney-nourishing gas, strengthening the spleen and stomach, antidiarrheal dysentery, resolving sputum saliva, profit fur,《Join west in medical science inner feelings
Record》Record Chinese yam, which has, only quenches one's thirst (diabetes).Modern medicine study proves that Chinese yam has and adjusted or enhancing immunity of organism, reduction
Blood pressure and the effect of blood fat effect and antitumor, anti-oxidant, anti-aging and anti-mutation etc..The initial eating method of Chinese yam be peeling,
Dry, be milled after long term storage, various food are made by boiling generally by yam flour or Chinese yam is directly stewed into soup to eat
With.In the last few years, with the progress of science and technology, exploitation of the people to Chinese yam is also gradual to in-depth development, relevant Chinese yam
The report of product R ＆ D is a lot：Full powder, fine powder is made in Chinese yam convection drying, Chinese yam is directly beaten serial drink is made
Material, ourishing rice flour is made by Chinese yam starch, by composite fermentations such as Chinese yam and pure milk, rice into yam Yogurt and yam wine etc..But
Quality is unstable, and Chinese yam also has the general character of Chinese medicine, slowly effect.Mountain the effective elements of the medicine is directly extracted and developed into
Food with healthcare function is increasingly becoming the new approaches of Chinese yam exploitation.
Golden ear (Tremella aurantialba ex Fr) is also known as yellow fungus, cyclopentadienyl Ruo Seerbu (Tibetan language).Golden ear belongs to
Basidiomycotina, Hymenomycetes, Tremellales, Tremellaceae, a kind of Tremella.What Tremella had been reported so far has more than 80 kind,
It is poisonous without one kind report.Understanding among the people to Jin Er and its medical value has very long history.Ming Dynasty's period
Medicine scholar's Li Shizhen (1518-1593 A.D.) written by《Compendium of Materia Medica》In also have the note of " its golden (when referring to golden ear) controls the hypochondriac lump and gathered, metal-inflicted wound of suffering from abdominal pain "
Carry.In addition《Chinese medicinal fungi》、《Chinese medicine grand ceremony objective》、《Yunnan edible mushroom》Have in detail to the edibility of golden ear
Record.Clinically cure mainly neurasthenia, the disease such as lung heat, asthma, chronic bronchitis, hypertension, hepatitis.There are some researches prove
It is preventative to take golden ears or side handles of a utensil entity leaching liquor and contribute to the kobadrin of animal the tracheae of cause convulsion is relaxed, improve tracheal smooth muscle
Relaxation rate, have relexation to tracheal smooth muscle, and medicine can be extended and draw the incubation period breathed heavily, thus compound Jin ear have it is stronger
Antiasthmatic effect.They prove that compound Jin ear can improve body's immunity and with stronger antitussive action simultaneously.Mao Shuyong etc.
The diabetes rat model that people is induced with alloxan have studied the effect of golden ears or side handles of a utensil entity water-soluble polysaccharide.As a result golden ear is proved
Fruitbody polysaccharide can effectively reduce the serum level of glucose of hyperglycaemia mouse, at the same improve plasma cholesterol, triglyceride and
The indexs such as glycosylated plasma protein.Kiho et al. have studied the drop of the golden ears or side handles of a utensil entity water-soluble polysaccharide of intraperitoneal injection and alcohol-soluble polysaccharide
Blood glucose is acted on, and as a result finds golden ear fruitbody polysaccharide to normal mouse, the diabetic mice and gene of Streptozotocin induction
Deficiency diabetic mice is respectively provided with hypoglycemic effect；And observe glucose cause hyperglycaemia continuously 30 days golden ears or side handles of a utensil entities of hello drink
The influence of polysaccharide, also finds that golden fungus polysaccharides have obvious reducing hyperglycaemia to act on.Kiho et al. observes sub real again on this basis
Influence of the body polysaccharide to glycolysis key enzyme activity, as a result finds that golden ear fruitbody polysaccharide can significantly raise normal mice and diabetes
Mouse glucokinase and hexokinase activity, reduce the activity of G6P enzyme, phosphofructokinase are not made significant difference,
At the same time golden ear fruitbody polysaccharide also improves the key enzyme of pentose phosphate pathway：The activity of glucose-6-phosphate dehydrogenase.
Because glucokinase and hexokinase are glucose uptake and the key enzyme absorbed, and G6P enzyme is participated in glucose
Liver is transported, the result shows golden ear fruitbody polysaccharide has by promoting glucose absorption and reducing glucose from liver output
Effect ground reduction blood glucose, no matter Kiho et al. result proves that golden ear fruitbody polysaccharide in normal mice or diabetic mice, accelerates
Glucose metabolism is one of its hypoglycemic mechanism.
How the current disclosed report for having customs gold unit ear mainly obtains tremella kind, the cultivation of golden ear or golden ear
The extraction of polysaccharide, and golden ear conversion gingko.Do not utilize guarantor of its production containing dioscin, golden ear saponin(e and polysaccharide
The report of strong product or medicine, and be all laboratory scale, can its technology, which be used for industrialization, to determine.
The content of the invention
It is an object of the invention to：A kind of fermentate of the solid state transformed Chinese yam of golden ear is provided, liquid spawn is expanded and cultivated
Technology is combined with solid-state bioconversion, using golden ear as strain, and rice Chinese yam is primary raw material, is mutually tied with conversion using fermentation
Close, health food and Chinese medicine of the production with function of blood sugar reduction.
Technical scheme
The present inventor passes through in-depth study, finds out one kind using rice Chinese yam as primary raw material, passes through tremella body fluid
State Shaking culture, liquid seeds tank expand culture acquisition and contain golden fungus liquid strain.Using the liquid spawn with it is sterilized big
Rice Chinese yam and auxiliary material mixing, divide on solid state fermentation bed, carry out solid state fermentation.Concrete scheme is as follows：
A kind of fermentate of the solid state transformed Chinese yam of golden ear, it is prepared from by the following method：
A. test tube expands culture：Tremella kind is inoculated in potato glucose slant medium, cultivated at 20-35 DEG C
After 3-10d, 1-10 DEG C of preservation is carried out, gold ear slant strains are made；
B. liquid submerged culture：Golden ear slant strains made from step a are cut into 3mm × 3mm sizes, picking 3-5 blocks connect
Plant into the shaking flask equipped with liquid submerged culture base, cultivated at 20-35 DEG C after 3-10d, liquid shaking bottle strain is made；Wherein, often
1L liquid submerged cultures base is constituted：10~60 grams of glucose, 10~50 grams of corn flour, 5~20 grams of wheat bran, maize peel 5
~25 grams, 5~30 grams of yeast extract, 1-8 grams of potassium dihydrogen phosphate, 1~8 gram of magnesium sulfate；
C. seeding tank seed culture：Liquid shaking bottle strain made from step b is inoculated into seed tank culture base, in seeding tank
It is interior to be cultivated, seeding tank strain liquid is made；Wherein, contain per 1L seed tank culture bases：10~60g of glucose, wheat bran
5~20g of skin, 5~80g of maize peel, 5~30g of yeast extract, potassium dihydrogen phosphate 1-8g, 1~8g of magnesium sulfate；
D. solid fermentation culture：Seeding tank strain liquid and solid fermentation culture medium are well mixed, solid state fermentation is spread out in
On bed, thickness 6-20cm, width 60-120cm are cultivated after 3-15d in solid state fermentation culturing room, are dried to constant weight, are obtained gold
The fermentate of the solid state transformed Chinese yam of ear；
In step d, the solid fermentation culture medium is made by the way that culture medium raw material is carried out into sterilizing, and culture medium raw material is pressed
Parts by weight meter includes：100 parts of rice, 20~60 parts of Chinese yam, 10~50 parts of maize peel, 60~150 parts of water.
Further, in step c, the inoculum concentration that liquid shaking bottle strain is inoculated into seed tank culture base is 2-20v%.
Further, the condition of culture in seeding tank is：Temperature is 20-35 DEG C, and speed of agitator is 50-160r/m, throughput
For 0.2-1.8:1v/v/m, cultivates 18-200h.
Further, in step d, inoculum concentration is：Per 100g solid fermentation inoculation of medium 1-20ml seeding tank strain liquids
Body.
Further, in step d, condition of culture is：20-35 DEG C of temperature, throughput is 0.05-0.5:1v/v/m.
Application of the fermentate of the above-mentioned solid state transformed Chinese yam of golden ear in hypoglycemic.
The fermentate of the solid state transformed Chinese yam of golden ear of the present invention can be prepared alcohol extract and water extract, for way to be injected intraperitoneally
Footpath or oral route.
The preparation method of the alcohol extract of the fermentate of the golden solid state transformed Chinese yam of ear：With the fermentation of the solid state transformed Chinese yam of the golden ears of 1g
Thing is calculated, and in the ethanol solution that the fermentate of the solid state transformed Chinese yam of golden ear is added to 10~60ml20~80wt%, is carried in 85 DEG C
2~6h is taken, is then centrifuged for, filter residue repeats this extraction process twice, three times extraction filtrate merges；Then it is concentrated in vacuo to 2-
10ml, adds 10~20ml water, 2 DEG C of precipitations；Then concentrating and precipitating thing is filtered out, is dried with after 2 DEG C of water washings, obtains Jin Ergu
State converts the alcohol extract of Rhizoma Dioscoreae fermented product.
The preparation method of the water extract of the fermentate of the golden solid state transformed Chinese yam of ear：With the fermentation of the solid state transformed Chinese yam of the golden ears of 1g
Thing is calculated, and the fermentate of the solid state transformed Chinese yam of golden ear of drying is added into 10~60ml water, 2~6h of extraction is boiled, is then centrifuged for,
Filter residue repeats this extraction process twice, and three times extraction filtrate merges；Three times extraction merging filtrate is concentrated in vacuo to 2-10ml；Concentration
Liquid adds 4~10ml ethanol, 2 DEG C of precipitations；Concentrating and precipitating thing is filtered out, is dried after being washed with ethanol, obtains the solid state transformed mountain of golden ear
The water extract of medicine fermentate.
Beneficial effect：In the fermentate of the solid state transformed Chinese yam of golden ear of the present invention, 100 grams of dry fermentates contain 20~80
Milligram dioscin, 10~100 milligrams of golden ear saponin(es, 100~1000 milligrams of polysaccharide.The present inventor confirms through repetition test, golden
The solid state transformed Rhizoma Dioscoreae fermented product oral route of ear and its alcohol extract and water extract lumbar injection approach or oral route give high blood
Sugared rat can significantly reduce its blood glucose.And the fermentate of the present invention is a kind of pure natural preparation, with existing hypoglycemic medicine phase
Than not only instant effect, effect significantly, and after taking will not cause hypoglycemia, it is useful and harmless.
Embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1
A. test tube expands culture：Tremella kind is inoculated in potato glucose slant medium, 10d is cultivated at 20 DEG C
Afterwards, 10 DEG C of preservations are carried out, gold ear slant strains are made；
B. liquid submerged culture：Golden ear slant strains made from step a are cut into 3mm × 3mm sizes, picking 3-5 blocks connect
Plant into the shaking flask equipped with liquid submerged culture base, cultivated at 35 DEG C after 3d, liquid shaking bottle strain is made；Wherein, per 1L liquid
Shake flask medium is constituted：60 grams of glucose, 50 grams of corn flour, 20 grams of wheat bran, 25 grams of maize peel, 30 grams of yeast extract,
8 grams of potassium dihydrogen phosphate, 8 grams of magnesium sulfate；
C. seeding tank seed culture：Liquid shaking bottle strain made from step b is inoculated into seeding tank according to volume ratio 20%
Culture medium, is 35 DEG C in temperature, speed of agitator is 50r/m, and throughput is 0.2:Under conditions of 1v/v/m, 18h is cultivated, kind is made
Sub- tank strain；Wherein, it is per 1L seed tank culture based components：10 grams of glucose, 5 grams of wheat bran, 5 grams of maize peel, yeast leaching
5 grams of cream, 1 gram of potassium dihydrogen phosphate, 1 gram of magnesium sulfate；
D. solid fermentation culture：Seeding tank strain and solid fermentation culture medium is well mixed (per the training of 100g solid fermentations
Support inoculation 20ml seeding tanks strain liquid in base), it is spread out on solid state fermentation bed, thickness 20cm, width 60cm, length is not limited.
20 DEG C of temperature, throughput is 0.05:Cultivate after 15d, dried to constant weight in 1 solid state fermentation culturing room, obtain golden ear solid-state and turn
Change Rhizoma Dioscoreae fermented product；Solid fermentation culture medium is made by the way that culture medium raw material is carried out into sterilizing, and solid fermentation culture medium is with every
The weight of other each compositions of 100Kg rice addition is：Chinese yam 20Kg, maize peel 10Kg, water 60kg.
The preparation of the alcohol extract of the fermentate of the golden solid state transformed Chinese yam of ear：In terms of the fermentate of the solid state transformed Chinese yam of the golden ears of 1g
Calculate, the solid state transformed Rhizoma Dioscoreae fermented product of the golden ear that embodiment 1 is dried is added in 10ml80wt% ethanol solutions, in 85 DEG C of extractions
6h, centrifugation, filter residue repeats this extraction process twice, and three times extraction filtrate merges；It is concentrated in vacuo to after 2ml, adds 10m water, 2 DEG C
Precipitation, filters out concentrating and precipitating thing, is dried, produced with after 2 DEG C of water washings.Contain in the alcohol extract for testing the fermentate for measuring 1 gram
10 milligrams of dioscins, 10 milligrams of golden ear saponin(es.
The preparation of the water extract of the fermentate of the golden solid state transformed Chinese yam of ear：In terms of the fermentate of the solid state transformed Chinese yam of the golden ears of 1g
Calculate, the solid state transformed Rhizoma Dioscoreae fermented product of the golden ear that embodiment 1 is dried adds 10ml water, boil extraction 6h, centrifugation, filter residue repeats this
Extraction process is twice.Three times extraction filtrate merges；Then 2ml is concentrated in vacuo to, 4ml ethanol is added, 2 DEG C of precipitations are filtered out dense
Shrink mark starch, dries after being washed with ethanol, produces.Experiment is measured, and 103 milligrams of polysaccharide are contained in the water extract of 1 gram of fermentate.
Embodiment 2
A. test tube expands culture：Tremella kind is inoculated in potato glucose slant medium, 6d is cultivated at 25 DEG C
Afterwards, 5 DEG C of preservations are carried out, gold ear slant strains are made；
B. liquid submerged culture：Golden ear slant strains made from step a are cut into 3mm × 3mm sizes, 3 pieces of inoculations of picking
Into the shaking flask equipped with liquid submerged culture base, cultivated at 20 DEG C after 10d, liquid shaking bottle strain is made；Wherein, shaken per 1L liquid
Bottle culture medium, which is constituted, is：10 grams of glucose；10 grams of corn flour；5 grams of wheat bran；5 grams of maize peel；5 grams of yeast extract, di(2-ethylhexyl)phosphate
1 gram of hydrogen potassium, 1 gram of magnesium sulfate；
C. seeding tank seed culture：Liquid shaking bottle strain made from step b is inoculated into seeding tank training according to volume ratio 2%
Base is supported, is 20 DEG C in temperature, speed of agitator is 160r/m, and throughput is 1.8:Under conditions of 1v/v/m, 200h is cultivated, kind is made
Sub- tank strain；Wherein, it is per 1L seed tank culture based components：60 grams of glucose, 20 grams of wheat bran, 80 grams of maize peel, yeast
30 grams of medicinal extract, 8 grams of potassium dihydrogen phosphate, 8 grams of magnesium sulfate；
D. solid fermentation culture：Seeding tank strain and solid fermentation culture medium is well mixed (per the training of 100g solid fermentations
Support inoculation 1ml seeding tanks strain liquid in base), it is spread out on solid state fermentation bed, thickness 6cm, width 60cm, length is not limited.In temperature
35 DEG C of degree, throughput is 0.05:Cultivated in 1 solid state fermentation culturing room after 10d, dry to constant weight, obtain the solid state transformed mountain of golden ear
Medicine fermentate；Solid fermentation culture medium is made by the way that culture medium raw material is carried out into sterilizing, and solid fermentation culture medium is big with every 100Kg
The weight of meter Tian Jia other each compositions is：Chinese yam 60Kg, maize peel 50Kg, water 150kg.
The preparation of the alcohol extract of the fermentate of the golden solid state transformed Chinese yam of ear：In terms of the fermentate of the solid state transformed Chinese yam of the golden ears of 1g
Calculate, the solid state transformed Rhizoma Dioscoreae fermented product of the golden ear that embodiment 2 is dried is added in 60ml20wt% ethanol solutions, in 85 DEG C of extractions
2h, with centrifuge, filter residue repeats this extraction process twice, and three times extraction filtrate merges；It is concentrated in vacuo to after 10ml, adds
20ml water, 2 DEG C of precipitations, filters out concentrating and precipitating thing, is dried, produced with after 2 DEG C of water washings.Experiment measures the alcohol of 1 gram of fermentate
Extract contains 25.6 milligrams of dioscins, 38.3 milligrams of golden ear saponin(es.
The preparation of the water extract of the fermentate of the golden solid state transformed Chinese yam of ear：In terms of the fermentate of the solid state transformed Chinese yam of the golden ears of 1g
Calculate, the solid state transformed Rhizoma Dioscoreae fermented product of the golden ear that embodiment 1 is dried adds 60ml water, boil extraction 2h, centrifugation, filter residue repeats this
Extraction process is twice.Three times extraction filtrate merges；Then 10ml is concentrated in vacuo to, 10ml ethanol is added, 2 DEG C of precipitations are filtered out
Concentrating and precipitating thing, dries after being washed with ethanol, produces.Experiment is measured, and is contained in the water extract of 1 gram of fermentate more than 274 milligrams
Sugar.
Embodiment 3
A. test tube expands culture：Tremella kind is inoculated in potato glucose slant medium, cultivated at 20-35 DEG C
After 3d, 1 DEG C of preservation is carried out, gold ear slant strains are made；
B. liquid submerged culture：Golden ear slant strains made from step a are cut into 3mm × 3mm sizes, picking 3-5 blocks connect
Plant into the shaking flask equipped with liquid submerged culture base, cultivated at 28 DEG C after 7d, liquid shaking bottle strain is made；Wherein, per 1L liquid
Shake flask medium is constituted：30 grams of glucose；30 grams of corn flour；12.5 grams of wheat bran, 12.5 grams of corn, yeast extract 18
Gram, 5 grams of potassium dihydrogen phosphate, 4 grams of magnesium sulfate；
C. seeding tank seed culture：Liquid shaking bottle strain made from step b is inoculated into seeding tank according to volume ratio 10%
Culture medium, is 28 DEG C in temperature, speed of agitator is 110r/m, and throughput is 1:Under conditions of 1v/v/m, 100h is cultivated, kind is made
Sub- tank strain；Wherein, it is per 1L seed tank culture based components：30 grams of glucose, 12.5 grams of wheat bran, 42 grams of maize peel, ferment
Female 16 grams of medicinal extract, 5 grams of potassium dihydrogen phosphate, 5 grams of magnesium sulfate；
D. solid fermentation culture：Seeding tank strain and solid fermentation culture medium is well mixed (per the training of 100g solid fermentations
Support inoculation 10ml seeding tanks strain liquid in base), it is spread out on solid state fermentation bed, thickness 13cm, width 75cm, length is not limited.
18 DEG C of temperature, throughput is 0.3:Cultivated in 1 solid state fermentation culturing room after 9d, dry to constant weight, obtain the solid state transformed mountain of golden ear
Medicine fermentate；Solid fermentation culture medium is made by the way that culture medium raw material is carried out into sterilizing, and solid fermentation culture medium is big with every 100Kg
The weight of meter Tian Jia other each compositions is：Chinese yam 40Kg, maize peel 30Kg, water 1000kg.
The preparation of the alcohol extract of the fermentate of the golden solid state transformed Chinese yam of ear：In terms of the fermentate of the solid state transformed Chinese yam of the golden ears of 1g
Calculate, the solid state transformed Rhizoma Dioscoreae fermented product of the golden ear that embodiment 3 is dried is added in 35ml50% ethanol solutions, and 4h is extracted in 85 DEG C,
With centrifuge, filter residue repeats this extraction process twice, and three times extraction filtrate merges；It is concentrated in vacuo to after 5ml, adds 15ml
Water, 2 DEG C of precipitations, filters out concentrating and precipitating thing, is dried, produced with after 2 DEG C of water washings.Experiment measures the alcohol extract of 1 gram of fermentate
Containing 39 milligrams of dioscins, 58.9 milligrams of golden ear saponin(es.
The preparation of the water extract of the fermentate of the golden solid state transformed Chinese yam of ear：In terms of the fermentate of the solid state transformed Chinese yam of the golden ears of 1g
Calculate, the solid state transformed Rhizoma Dioscoreae fermented product of the golden ear that embodiment 1 is dried adds 36ml water, boil extraction 4h, centrifugation, filter residue repeats this
Extraction process is twice.Three times extraction filtrate merges；Then 6ml is concentrated in vacuo to, 7ml ethanol is added, 2 DEG C of precipitations are filtered out dense
Shrink mark starch, dries after being washed with ethanol, produces.Experiment is measured, and 782 milligrams of polysaccharide are contained in the water extract of 1 gram of fermentate.
Experimental test：
1st, the fermentate of the solid state transformed Chinese yam of golden ear made from embodiment 1-3 is subjected to golden ear saponin(e, dioscin, polysaccharide
Content measuring, method of testing is as follows：
1) content measuring of golden ear saponin(e
(1) standard curve making：Draw titer 0.1,0.15,0.20,0.25,0.30,0.35 and 0.40mL1mg/mL
The panaxoside b configured with absolute ethyl alcohol1Standard liquid, is respectively placed in 10mL tool plug test tubes, and 70 DEG C of water-baths volatilize solvent, plus
Enter 0.2mL 5% vanillic aldehyde-glacial acetic acid solution, add 0.8mL perchloric acid, shake up, heated in 60 DEG C of water-baths
20min, immediately taking-up is cooled to room temperature with flowing water, adds glacial acetic acid 5mL, shakes up, and its light absorption value OD is determined at 505nm.Paint
Panaxoside absorbance-concentration standard curve processed.
(2) extraction of golden ear saponin(e：80 DEG C of dryings to the golden ear of constant weight of learning from else's experience converts Chinese yam sample 1.0g250mL triangular flasks
In, the ammoniacal liquor ethanol of 25mL 1% is added, carries out filtering after mechanical shaking extraction, 3h in 70 DEG C of water-bath, filter residue 25mL bis- times
The secondary repetition extraction of 70% ethanol takes thing.Filtrate merges twice filters through 0.45 micron membrane filter, obtains tea saponin leaching liquor.Extraction
Liquid be concentrated under reduced pressure after to pulpous state, then 30 DEG C are dried under vacuum to constant weight, and 20% alcohol melts again, filtering, filtrate is golden ear saponin(e
Extract solution.
(3) measure of Gold Samples ear saponin concentrations：It is accurate to draw golden totally 3 parts of ear saponin extract solution 1.0mL, put respectively
10mL volumetric flasks, the forint phenol reagents of 5.0mL 10% are separately added into each volumetric flask and are shaken up, and in reaction 8min, are added
4.0mL 7.5%Na2CO3 solution, adds water and is settled to scale, shakes up.60min is placed at room temperature.With 10mm cuvettes,
Under 765nm wavelength conditions, blank control is made with water, absorbance (A) is determined, containing for the golden ear saponin(e of sample is calculated according to standard curve
Amount.
2) content measuring of dioscin
A. standard curve making：Draw titer 0.1,0.15,0.20,0.25,0.30,0.35 and 0.40mL1mg/mL is used
The Dioscin standard liquid of absolute ethyl alcohol configuration, is respectively placed in 10mL tool plug test tubes, 70 DEG C of water-baths volatilize solvent, adds
0.2mL 5% vanillic aldehyde-glacial acetic acid solution, adds 0.8mL perchloric acid, shakes up, and 20min is heated in 60 DEG C of water-baths,
Taking-up immediately is cooled to room temperature with flowing water, adds glacial acetic acid 5mL, shakes up, and its light absorption value OD is determined at 505nm.Draw Chinese yam
Saponin absorbance-concentration standard curve.
B. the extraction of sample dioscin:80 DEG C of dryings to the golden ear of constant weight of learning from else's experience converts Chinese yam sample 2.5g, uses ether
Air-dried through apparatus,Soxhlet's degreasing.The accurate air-dried golden ear yam flour 0.2g of degreasing that weighs is accurate to add in 10mL tool plug test tubes
Enter 4mL containing 1% ammoniacal liquor ethanol, ultrasound 1h in ultrasonoscope is put into after jumping a queue, test tube is then taken out, is placed in a centrifuge with 3000
Rev/min centrifugation 15min, supernatant is used as prepare liquid.Leaching liquor be concentrated under reduced pressure after to pulpous state, then 30 DEG C are dried under vacuum to perseverance
Weight, 95% alcohol melts again, filters, filtrate is dioscin extract solution.
C. in sample dioscin concentration measure：Draw above-mentioned each 0.4mL of sample dioscin extract solution, 3 repetitions,
It is respectively placed in 10mL tool plug test tubes, 70 DEG C of water-baths volatilize solvent, adds 0.2mL 5% vanillic aldehyde-glacial acetic acid solution, then add
Enter 0.8mL perchloric acid, shake up, 20min is heated in 60 DEG C of water-baths, taking-up immediately is cooled to room temperature with flowing water, add ice vinegar
Sour 5mL, is shaken up, and its light absorption value OD is determined at 505nm.
3) content measuring of polysaccharide
(1) polysaccharide directrix curve is determined：The accurate grape for measuring 0.1,0.2,0.3,0.4,0.5,0.6 and 0.7mL1mg/mL
Saccharide solution is in quantitative scale test tube, and distilled water constant volume to 2mL is separately added into 1.0mL 5% phenol solution, quickly
Add the 5.0mL concentrated sulfuric acids and shake up, boiling water bath 15min, flowing is water-cooled to room temperature, and titer is replaced with 2mL distilled water, cool down
Afterwards, Standard glucose solution is replaced as blank control with water.Light absorption value is measured at wavelength 490nm, standard Portugal is then drawn
Grape sugar concentration-absorbance curve figure.
(2) extraction of polysaccharide：1g samples are weighed, test tube is put into, 10mL distilled water is added, test tube plug is filled in, at 80 DEG C
Water-bath 3h, is transferred to centrifuge tube centrifugation, and residue adds 30mL distilled water, and boiling water bath 1h takes supernatant, and distilled water is settled to 10mL
It is stored in 4 DEG C of refrigerators, for analyzing polyoses content.
(3) polysaccharide determination in sample：Polysaccharide extraction liquid 2mL accurately is measured, the 5.0mL concentrated sulfuric acids is rapidly joined and shakes up, is boiled
Water-bath 15min, flowing is water-cooled to room temperature, replaces titer with 2mL distilled water, after cooling, replaces standard glucose molten with water
Liquid is used as blank control.Light absorption value is measured at wavelength 490nm.
Test result see the table below：
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Golden ear saponin(e, mg/100g fermentates | 10.02 | 99.6 | 58.7 |
| Dioscin, mg/100g fermentates | 20.1 | 44.6 | 79.9 |
| Polysaccharide, mg/100g fermentates | 102 | 449 | 998 |
2nd, effect of lowering blood sugar evaluation
Test method：100 mouse adapt to feed after 5d with basal feed, and four oxygen that 180mg/kg body weight is injected intraperitoneally are phonetic
Pyridine, feeds common mouse feed (12% casein, 60.98% cornstarch, 15% sucrose, 7% corn oil, 1% vitamin sugar
Powder, 4% mineral salt, 0.02% cod-liver oil) after five days, take tail blood blood sugar kit to determine blood-sugar content, it is high with blood-sugar content
6 groups are randomly divided into 13mmol/mL model mouse：Normal group, hyperglycaemia control group, the sample sets of embodiment 1, embodiment 2
Sample sets and the sample sets of embodiment 3, all experimental mouses all feed basal feed.Each group mouse freely ingests and drunk water, animal
18~22 DEG C of room temperature.After successive administration four weeks, blood is taken every seven days tail veins, blood-sugar content is analyzed, result of the test is shown in figure
1。
As seen from Figure 1, during whole experiment, normal group and positive controls blood glucose value are basically unchanged, and are implemented
Example 1,3 groups of blood glucose values of embodiment 2 and embodiment are significantly reduced.
Claims (8)
1. a kind of fermentate of the solid state transformed Chinese yam of golden ear, it is characterised in that it is prepared from by the following method：
A. test tube expands culture：Tremella kind is inoculated in potato glucose slant medium, 3- is cultivated at 20-35 DEG C
After 10d, 1-10 DEG C of preservation is carried out, gold ear slant strains are made；
B. liquid submerged culture：Golden ear slant strains made from step a are cut into 3mm × 3mm sizes, picking 3-5 blocks are inoculated into
In shaking flask equipped with liquid submerged culture base, cultivated at 20-35 DEG C after 3-10d, liquid shaking bottle strain is made；Wherein, per 1L liquid
Body Shake flask medium is constituted：10~60 grams of glucose, 10~50 grams of corn flour, 5~20 grams of wheat bran, maize peel 5~25
Gram, 5~30 grams of yeast extract, 1-8 grams of potassium dihydrogen phosphate, 1~8 gram of magnesium sulfate；
C. seeding tank seed culture：Liquid shaking bottle strain made from step b is inoculated into seed tank culture base, entered in seeding tank
Row culture, is made seeding tank strain liquid；Wherein, contain per 1L seed tank culture bases：10~60g of glucose, wheat bran 5~
20g, 5~80g of maize peel, 5~30g of yeast extract, potassium dihydrogen phosphate 1-8g, 1~8g of magnesium sulfate；
D. solid fermentation culture：Seeding tank strain liquid and solid fermentation culture medium are well mixed, are spread out on solid state fermentation bed,
Thickness 6-20cm, width 60-120cm, are cultivated after 3-15d in solid state fermentation culturing room, are dried to constant weight, are obtained golden ear solid-state
Convert the fermentate of Chinese yam；
In step d, the solid fermentation culture medium is made by the way that culture medium raw material is carried out into sterilizing, and culture medium raw material is by weight
Part meter includes：100 parts of rice, 20~60 parts of Chinese yam, 10~50 parts of maize peel, 60~150 parts of water.
2. the fermentate of the solid state transformed Chinese yam of gold ear as claimed in claim 1, it is characterised in that in step c, by liquid shaking bottle
The inoculum concentration that strain is inoculated into seed tank culture base is 2-20v%.
3. the fermentate of the solid state transformed Chinese yam of gold ear as claimed in claim 1, it is characterised in that in step c, in seeding tank
Condition of culture is：Temperature is 20-35 DEG C, and speed of agitator is 50-160r/m, and throughput is 0.2-1.8:1v/v/m, cultivates 18-
200h。
4. the fermentate of the solid state transformed Chinese yam of gold ear as claimed in claim 1, it is characterised in that in step d, inoculum concentration is：
Per 100g solid fermentation inoculation of medium 1-20ml seeding tank strain liquids.
5. the fermentate of the solid state transformed Chinese yam of golden ear as claimed in claim 1 or 2 or 3 or 4, it is characterised in that in step d,
Condition of culture is：20-35 DEG C of temperature, throughput is 0.05-0.5:1v/v/m.
6. application of the fermentate of the solid state transformed Chinese yam of golden ear described in claim any one of 1-5 in hypoglycemic.
7. the preparation method of the alcohol extract of the fermentate of the solid state transformed Chinese yam of golden ear described in claim any one of 1-5, it is special
Levy and be, calculated with the fermentate of the golden solid state transformed Chinese yams of ear of 1g, the fermentate of the solid state transformed Chinese yam of golden ear is added 10~
In 20~80wt% of 60ml ethanol solution, 2~6h is extracted in 85 DEG C, is then centrifuged for, filter residue repeats this extraction process twice,
Three times extraction filtrate merges；Then 2-10ml is concentrated in vacuo to, 10~20ml water, 2 DEG C of precipitations is added；Then concentration is filtered out heavy
Starch, is dried with after 2 DEG C of water washings, produced.
8. the preparation method of the water extract of the fermentate of the solid state transformed Chinese yam of golden ear described in claim any one of 1-5, it is special
Levy and be, calculated with the fermentate of the solid state transformed Chinese yam of the golden ears of 1g, the fermentate of the solid state transformed Chinese yam of golden ear of drying is added
10~60ml water, boils 2~6h of extraction, is then centrifuged for, and filter residue repeats this extraction process twice, and three times extraction filtrate merges；Three
Secondary extraction merging filtrate is concentrated in vacuo to 2-10ml；Concentrate adds 4~10ml ethanol, 2 DEG C of precipitations；Concentrating and precipitating thing is filtered out,
Dry, produce after being washed with ethanol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710554570.9A CN107212333A (en) | 2017-07-10 | 2017-07-10 | The fermentate of the golden solid state transformed Chinese yam of ear and its application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710554570.9A CN107212333A (en) | 2017-07-10 | 2017-07-10 | The fermentate of the golden solid state transformed Chinese yam of ear and its application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107212333A true CN107212333A (en) | 2017-09-29 |
Family
ID=59952954
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710554570.9A Pending CN107212333A (en) | 2017-07-10 | 2017-07-10 | The fermentate of the golden solid state transformed Chinese yam of ear and its application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107212333A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107896921A (en) * | 2017-10-13 | 2018-04-13 | 上海六合堂生物科技有限公司 | The white fungus bacterium bioconversion composition and its manufacture method of maca and RHIIZOMA DIOSCOREAE from Henan of China |
| CN109007790A (en) * | 2018-09-07 | 2018-12-18 | 南阳理工学院 | A kind of preparation method of Chinese yam mycoplasma powder and its Chinese yam mycoplasma powder of preparation |
| CN109259201A (en) * | 2018-10-16 | 2019-01-25 | 镇江叶脉康食品生物科技有限公司 | The method for preparing blood sugar reducing food using the solid state transformed ginger of cicada fungus bacterium and bean cake powder |
| CN109259198A (en) * | 2018-10-16 | 2019-01-25 | 镇江叶脉康食品生物科技有限公司 | The method for preparing blood sugar reducing food using the solid state transformed Chinese yam of cicada fungus bacterium and bean cake powder |
| CN109259202A (en) * | 2018-10-16 | 2019-01-25 | 镇江叶脉康食品生物科技有限公司 | The method for preparing blood sugar reducing food using the solid state transformed Chinese yam of tremella and corn |
| CN109259199A (en) * | 2018-10-16 | 2019-01-25 | 镇江叶脉康食品生物科技有限公司 | The method for preparing blood sugar reducing food using the solid state transformed Chinese yam of coprinus comatus and barley |
| CN109259200A (en) * | 2018-10-16 | 2019-01-25 | 镇江叶脉康食品生物科技有限公司 | The method for preparing blood sugar reducing food using the solid state transformed ginger of tremella and corn |
| CN109393444A (en) * | 2018-10-16 | 2019-03-01 | 镇江叶脉康食品生物科技有限公司 | The method for preparing blood sugar reducing food using the solid state transformed ginger of coprinus comatus and barley |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1367182A (en) * | 2002-02-22 | 2002-09-04 | 江苏同源堂生物工程有限公司 | Method for extracting tremella mesenterica polysaccharide |
| CN1623557A (en) * | 2003-12-05 | 2005-06-08 | 江苏河海科技工程集团有限公司 | Application of gold ear mycelium polysaccharide for lowering blood fat and blood sugar |
| CN101822373A (en) * | 2010-04-13 | 2010-09-08 | 江苏大学 | Golden-fungus gingko functional food, preparation method and use thereof |
| CN102599481A (en) * | 2012-03-12 | 2012-07-25 | 杨毅 | Method for preparing solid fermentation mixed edible medicinal fungus sporocarp |
| CN102805335A (en) * | 2012-07-20 | 2012-12-05 | 黄晓青 | Method for preparing edible fungus health-care product |
| CN104382956A (en) * | 2014-12-01 | 2015-03-04 | 北京绿科天成生物科技有限公司 | Saponin extract of tremella aurantialba fruiting body as well as preparation method and application thereof |
| CN106174221A (en) * | 2016-07-12 | 2016-12-07 | 江苏大学 | A kind of method utilizing Ganoderma to convert Rhizoma Dioscoreae production functional food |
-
2017
- 2017-07-10 CN CN201710554570.9A patent/CN107212333A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1367182A (en) * | 2002-02-22 | 2002-09-04 | 江苏同源堂生物工程有限公司 | Method for extracting tremella mesenterica polysaccharide |
| CN1623557A (en) * | 2003-12-05 | 2005-06-08 | 江苏河海科技工程集团有限公司 | Application of gold ear mycelium polysaccharide for lowering blood fat and blood sugar |
| CN101822373A (en) * | 2010-04-13 | 2010-09-08 | 江苏大学 | Golden-fungus gingko functional food, preparation method and use thereof |
| CN102599481A (en) * | 2012-03-12 | 2012-07-25 | 杨毅 | Method for preparing solid fermentation mixed edible medicinal fungus sporocarp |
| CN102805335A (en) * | 2012-07-20 | 2012-12-05 | 黄晓青 | Method for preparing edible fungus health-care product |
| CN104382956A (en) * | 2014-12-01 | 2015-03-04 | 北京绿科天成生物科技有限公司 | Saponin extract of tremella aurantialba fruiting body as well as preparation method and application thereof |
| CN106174221A (en) * | 2016-07-12 | 2016-12-07 | 江苏大学 | A kind of method utilizing Ganoderma to convert Rhizoma Dioscoreae production functional food |
Non-Patent Citations (1)
| Title |
|---|
| SUIJIAZHUANG5: "2016年高等学校科学研究优秀成果奖（科学技术）推荐项目公示", 《豆丁HTTPS://WWW.DOCIN.COM/P-1757784043.HTML?DOCFROM=RRELA》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107896921A (en) * | 2017-10-13 | 2018-04-13 | 上海六合堂生物科技有限公司 | The white fungus bacterium bioconversion composition and its manufacture method of maca and RHIIZOMA DIOSCOREAE from Henan of China |
| CN107896921B (en) * | 2017-10-13 | 2021-03-09 | 上海六合堂生物科技有限公司 | Tremella biotransformation composition of maca and dioscorea opposita and preparation method thereof |
| CN109007790A (en) * | 2018-09-07 | 2018-12-18 | 南阳理工学院 | A kind of preparation method of Chinese yam mycoplasma powder and its Chinese yam mycoplasma powder of preparation |
| CN109259201A (en) * | 2018-10-16 | 2019-01-25 | 镇江叶脉康食品生物科技有限公司 | The method for preparing blood sugar reducing food using the solid state transformed ginger of cicada fungus bacterium and bean cake powder |
| CN109259198A (en) * | 2018-10-16 | 2019-01-25 | 镇江叶脉康食品生物科技有限公司 | The method for preparing blood sugar reducing food using the solid state transformed Chinese yam of cicada fungus bacterium and bean cake powder |
| CN109259202A (en) * | 2018-10-16 | 2019-01-25 | 镇江叶脉康食品生物科技有限公司 | The method for preparing blood sugar reducing food using the solid state transformed Chinese yam of tremella and corn |
| CN109259199A (en) * | 2018-10-16 | 2019-01-25 | 镇江叶脉康食品生物科技有限公司 | The method for preparing blood sugar reducing food using the solid state transformed Chinese yam of coprinus comatus and barley |
| CN109259200A (en) * | 2018-10-16 | 2019-01-25 | 镇江叶脉康食品生物科技有限公司 | The method for preparing blood sugar reducing food using the solid state transformed ginger of tremella and corn |
| CN109393444A (en) * | 2018-10-16 | 2019-03-01 | 镇江叶脉康食品生物科技有限公司 | The method for preparing blood sugar reducing food using the solid state transformed ginger of coprinus comatus and barley |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107212333A (en) | The fermentate of the golden solid state transformed Chinese yam of ear and its application | |
| CN107223983A (en) | The fermentate of the solid state transformed Chinese yam of coprinus comatus and its application | |
| CN109251951B (en) | Method for efficiently producing ganoderma lucidum polysaccharide through semi-continuous liquid culture | |
| CN102488719A (en) | Method for improving triterpene output of Ganoderma lucidum liquid fermented mycelia | |
| CN103263448B (en) | Fermentation bacteria used for fermentation pretreatment to improve extraction of Ginkgo biloba L. leaf flavone and application | |
| CN105996022A (en) | Method for producing functional foods by simultaneously converting Chinese yam from cordyceps taishanensis | |
| CN101138576B (en) | Codonopsis pilosula fermentation liquor and uses thereof | |
| CN106174221A (en) | A kind of method utilizing Ganoderma to convert Rhizoma Dioscoreae production functional food | |
| CN106136136A (en) | A kind of method utilizing Monascus anka Nakazawa et sato to convert Rhizoma Dioscoreae production functional food | |
| CN105077484A (en) | Phellinus igniarius flavored beverage and preparation method thereof | |
| CN106520562A (en) | Method for cultivating caterpillar fungus by using ginseng type extract and application | |
| CN104893992A (en) | Submerged fermentation method for ganoderma lucidum | |
| CN105559068B (en) | It is a kind of to utilize composition for eating the acquisition of medicine fungi fermentation radix tetrastigme and preparation method thereof | |
| CN112691125B (en) | Pharmaceutical composition for whitening or resisting aging, preparation method thereof and skin care product | |
| CN106434380A (en) | Method for culturing cordyceps sinensis by utilizing astragalus membranaceus and application thereof | |
| CN111449239B (en) | Functional food additive of ganoderma lucidum fermented sea buckthorn seed meal and preparation method thereof | |
| CN103005382A (en) | Fungus powder for degrading cholesterol, and compound flavoring paste containing fungus powder for degrading cholesterol as well as applications of compound flavoring paste | |
| CN102250709B (en) | Beverage prepared from raw material containing truffle | |
| CN104357337B (en) | Rhizopus for food fermentation and application | |
| CN102048165B (en) | Food product with decreased content of purine compound and production method thereof | |
| CN105535035B (en) | A kind of Inonotus obliquus fermented and cultured composition and preparation method thereof | |
| CN106497795A (en) | A kind of Cordyceps funguss seed culture medium containing Fructus Lycii and its application | |
| CN109259202A (en) | The method for preparing blood sugar reducing food using the solid state transformed Chinese yam of tremella and corn | |
| CN109259198A (en) | The method for preparing blood sugar reducing food using the solid state transformed Chinese yam of cicada fungus bacterium and bean cake powder | |
| CN114586978A (en) | Preparation method of radix puerariae oral liquid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170929 |
|
| RJ01 | Rejection of invention patent application after publication |