CN107343899B - A kind of formula of fermented Schisandra chinensis snow chrysanthemum for improving sleep and preparation method thereof - Google Patents
A kind of formula of fermented Schisandra chinensis snow chrysanthemum for improving sleep and preparation method thereof Download PDFInfo
- Publication number
- CN107343899B CN107343899B CN201710559783.0A CN201710559783A CN107343899B CN 107343899 B CN107343899 B CN 107343899B CN 201710559783 A CN201710559783 A CN 201710559783A CN 107343899 B CN107343899 B CN 107343899B
- Authority
- CN
- China
- Prior art keywords
- schisandra chinensis
- fermentation
- granules
- content
- snow chrysanthemum
- 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.)
- Active
Links
- 235000008422 Schisandra chinensis Nutrition 0.000 title claims abstract description 78
- 240000006079 Schisandra chinensis Species 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000007516 Chrysanthemum Nutrition 0.000 title abstract description 35
- 244000189548 Chrysanthemum x morifolium Species 0.000 title description 33
- 238000000855 fermentation Methods 0.000 claims abstract description 65
- 230000004151 fermentation Effects 0.000 claims abstract description 65
- 239000008187 granular material Substances 0.000 claims abstract description 54
- 239000007788 liquid Substances 0.000 claims abstract description 35
- 238000002791 soaking Methods 0.000 claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 25
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 24
- 239000008101 lactose Substances 0.000 claims abstract description 24
- 229930006000 Sucrose Natural products 0.000 claims abstract description 23
- 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 claims abstract description 23
- 239000005720 sucrose Substances 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 20
- 238000011081 inoculation Methods 0.000 claims abstract description 14
- 239000000546 pharmaceutical excipient Substances 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 238000012216 screening Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- UFCGDBKFOKKVAC-DSASHONVSA-N Schisantherin A Chemical compound O([C@H]1C=2C=C(C(=C(OC)C=2C2=C(OC)C=3OCOC=3C=C2C[C@H](C)[C@@]1(O)C)OC)OC)C(=O)C1=CC=CC=C1 UFCGDBKFOKKVAC-DSASHONVSA-N 0.000 claims description 27
- UFCGDBKFOKKVAC-CEFZEKJPSA-N Schisantherin A Natural products O=C(O[C@@H]1[C@](O)(C)[C@H](C)Cc2c(c(OC)c3OCOc3c2)-c2c(OC)c(OC)c(OC)cc12)c1ccccc1 UFCGDBKFOKKVAC-CEFZEKJPSA-N 0.000 claims description 27
- ZEMSHIOAFVYIFX-UHFFFAOYSA-N benzoylgomisin Q Natural products C12=CC(OC)=C(OC)C(OC)=C2C=2C(OC)=C(OC)C(OC)=CC=2CC(C)C(C)(O)C1OC(=O)C1=CC=CC=C1 ZEMSHIOAFVYIFX-UHFFFAOYSA-N 0.000 claims 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 claims description 25
- JEJFTTRHGBKKEI-OKILXGFUSA-N deoxyschizandrin Chemical compound C1[C@H](C)[C@H](C)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC JEJFTTRHGBKKEI-OKILXGFUSA-N 0.000 claims description 25
- JEJFTTRHGBKKEI-UHFFFAOYSA-N deoxyschizandrin Natural products C1C(C)C(C)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC JEJFTTRHGBKKEI-UHFFFAOYSA-N 0.000 claims description 25
- 229930003944 flavone Natural products 0.000 claims description 25
- 150000002212 flavone derivatives Chemical class 0.000 claims description 25
- 235000011949 flavones Nutrition 0.000 claims description 25
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims description 25
- 244000128583 Coreopsis cardaminifolia Species 0.000 claims description 18
- 235000005912 Coreopsis cardaminifolia Nutrition 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 3
- 230000006872 improvement Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 28
- 239000004480 active ingredient Substances 0.000 abstract description 13
- 230000008569 process Effects 0.000 abstract description 11
- 238000005469 granulation Methods 0.000 abstract description 10
- 230000003179 granulation Effects 0.000 abstract description 10
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 abstract description 8
- 238000005457 optimization Methods 0.000 abstract description 7
- 238000002474 experimental method Methods 0.000 abstract description 4
- 239000012141 concentrate Substances 0.000 abstract description 3
- 208000019116 sleep disease Diseases 0.000 abstract description 3
- 238000001914 filtration Methods 0.000 abstract description 2
- 241000723353 Chrysanthemum Species 0.000 abstract 3
- 241000736075 Schisandra Species 0.000 abstract 1
- 239000008188 pellet Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 23
- 229960004793 sucrose Drugs 0.000 description 19
- 238000012360 testing method Methods 0.000 description 18
- 239000002245 particle Substances 0.000 description 17
- 239000000843 powder Substances 0.000 description 14
- 239000000243 solution Substances 0.000 description 14
- 238000010586 diagram Methods 0.000 description 12
- YEFOAORQXAOVJQ-RZFZLAGVSA-N schisandrol a Chemical compound C1[C@H](C)[C@@](C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-RZFZLAGVSA-N 0.000 description 10
- 238000013461 design Methods 0.000 description 8
- 229920000858 Cyclodextrin Polymers 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 7
- 238000010521 absorption reaction Methods 0.000 description 6
- 230000004622 sleep time Effects 0.000 description 6
- 230000002618 waking effect Effects 0.000 description 6
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 235000020985 whole grains Nutrition 0.000 description 5
- 229920002774 Maltodextrin Polymers 0.000 description 4
- 239000005913 Maltodextrin Substances 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 229930013686 lignan Natural products 0.000 description 4
- 235000009408 lignans Nutrition 0.000 description 4
- 150000005692 lignans Chemical class 0.000 description 4
- 229940035034 maltodextrin Drugs 0.000 description 4
- 239000011259 mixed solution Substances 0.000 description 4
- 229930193195 schizandrin Natural products 0.000 description 4
- 235000019614 sour taste Nutrition 0.000 description 4
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 238000005054 agglomeration Methods 0.000 description 3
- 230000002776 aggregation Effects 0.000 description 3
- 230000002354 daily effect Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 206010022437 insomnia Diseases 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000002203 pretreatment Methods 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000723366 Coreopsis Species 0.000 description 2
- 206010029412 Nightmare Diseases 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000002671 adjuvant Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000005686 eating Nutrition 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 229960001375 lactose Drugs 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 208000020685 sleep-wake disease Diseases 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 241000208838 Asteraceae Species 0.000 description 1
- NPCPRBGEQSUEFQ-UHFFFAOYSA-N C1CCCCCCC1.C1(=CC=CC=C1)C1=CC=CC=C1 Chemical compound C1CCCCCCC1.C1(=CC=CC=C1)C1=CC=CC=C1 NPCPRBGEQSUEFQ-UHFFFAOYSA-N 0.000 description 1
- 235000007866 Chamaemelum nobile Nutrition 0.000 description 1
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- XDTMQSROBMDMFD-UHFFFAOYSA-N Cyclohexane Chemical compound C1CCCCC1 XDTMQSROBMDMFD-UHFFFAOYSA-N 0.000 description 1
- RTZKSTLPRTWFEV-OLZOCXBDSA-N Deoxygomisin A Chemical compound COC1=C2C=3C(OC)=C(OC)C(OC)=CC=3C[C@@H](C)[C@@H](C)CC2=CC2=C1OCO2 RTZKSTLPRTWFEV-OLZOCXBDSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000008967 Enuresis Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- RTZKSTLPRTWFEV-UHFFFAOYSA-N Isokadsuranin Natural products COC1=C2C=3C(OC)=C(OC)C(OC)=CC=3CC(C)C(C)CC2=CC2=C1OCO2 RTZKSTLPRTWFEV-UHFFFAOYSA-N 0.000 description 1
- 241001506371 Kadsura Species 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 244000042664 Matricaria chamomilla Species 0.000 description 1
- 235000007232 Matricaria chamomilla Nutrition 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 241000736078 Schisandra sphenanthera Species 0.000 description 1
- 241000758724 Schisandraceae Species 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000004056 anthraquinones Chemical class 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N benzo-alpha-pyrone Natural products C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 235000001671 coumarin Nutrition 0.000 description 1
- 150000004775 coumarins Chemical class 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000012259 ether extract Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- YBZZAVZIVCBPDJ-UHFFFAOYSA-N schizandrin B Natural products COC1=C2C=3C(OC)=C(OC)C(OC)=CC=3CC(C)C(C)(O)CC2=CC2=C1OCO2 YBZZAVZIVCBPDJ-UHFFFAOYSA-N 0.000 description 1
- 230000004799 sedative–hypnotic effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/79—Schisandraceae (Schisandra family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/57—Magnoliaceae (Magnolia family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
- A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
- A61K9/1605—Excipients; Inactive ingredients
- A61K9/1617—Organic compounds, e.g. phospholipids, fats
- A61K9/1623—Sugars or sugar alcohols, e.g. lactose; Derivatives thereof; Homeopathic globules
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Pharmacology & Pharmacy (AREA)
- Chemical & Material Sciences (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- Epidemiology (AREA)
- Alternative & Traditional Medicine (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biophysics (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
Abstract
本发明公开一种发酵五味子雪菊改善睡眠冲剂的配方及制备方法。五味子经过筛选、粉碎、酵母发酵、过滤，得到五味子发酵液，将其与雪菊浸泡液混合，经过减压浓缩、造粒、低温干燥、包装等工艺得到发酵五味子雪菊颗粒。经优化，发酵时间36h，发酵温度30℃，接菌量0.7%，料液比为1:15，发酵液中活性成分含量最高。经筛选，确定乳糖和蔗糖为最佳辅料，且乳糖：蔗糖为7:1时，颗粒成型性最好。造粒后过20目，进行低温干燥，在浓缩液：辅料为35:6、温度55℃、时间4h的条件下，颗粒质量最高，是颗粒制备最佳工艺条件。人群实验验证发酵五味子雪菊颗粒对睡眠障碍人群具有改善作用。
The invention discloses a formula and a preparation method of a fermented schisandra snow chrysanthemum for improving sleep. After screening, crushing, yeast fermentation and filtration of Schisandra chinensis to obtain Schisandra chinensis fermented liquid, it is mixed with snow chrysanthemum soaking liquid, and fermented Schisandra chinensis snow chrysanthemum granules are obtained through processes such as concentration under reduced pressure, granulation, low temperature drying and packaging. After optimization, the fermentation time was 36h, the fermentation temperature was 30℃, the inoculation amount was 0.7%, the ratio of material to liquid was 1:15, and the content of active ingredients in the fermentation broth was the highest. After screening, it was determined that lactose and sucrose were the best excipients, and when the ratio of lactose:sucrose was 7:1, the pellets had the best formability. After granulation, pass 20 mesh, and then dry at low temperature. Under the conditions of concentrate: excipient ratio of 35:6, temperature of 55 °C, and time of 4 h, the quality of the granules is the highest, which is the best technological condition for granule preparation. Population experiments verify that fermented Schisandra Xueju granules can improve sleep disorders.
Description
Technical Field
The invention belongs to the technical field of fermentation technology and granulation of schisandra chinensis, and relates to a technical method for improving active ingredients of a schisandra chinensis product and a preparation method of schisandra chinensis snow chrysanthemum sleep improving medicinal granules.
Background
Fructus Schisandrae is dry mature fruit of Schisandra chinensis (Thunb.) S.F.) or Schisandra sphenanthera (Turcz.) S.F.) of Schisandraceae, the former is known as "Schisandra chinensis (North) and the latter is known as" Kadsura longepedunculata (southern Schisandra chinensis (Thunb.) S.F.). Fructus Schisandrae has effects of astringing, eliminating dampness, invigorating qi, promoting fluid production, invigorating kidney, and calming heart, and can be used for treating chronic cough, asthma, nocturnal emission, enuresis, frequent micturition, spontaneous perspiration, night sweat, thirst due to body fluid consumption, internal heat, diabetes, and insomnia due to heart . In addition, the schisandra chinensis has larger influence on the central nervous system, and particularly has better sedative-hypnotic effect. The effective components of the schisandra fruit mainly comprise lignans, polysaccharides, volatile oil and other active ingredients. The main component is lignans, the mother nucleus of the lignans is mostly biphenyl cyclooctane type, and the lignans have chiral difference and comprise active components such as schizandrol A, schizandrin B and the like. There are different degrees of contribution to sleep regulation.
Coreopsis tinctoria, a scientific name for Coreopsis tinctoria, is an annual herb of the genus Coreopsis (Coreopsis) of the family Compositae. Rare alpine plants (called coreopsis tinctoria) with rich fragrance, namely chamomile, grow in karst Kunlun mountains at the altitude of about 3000m and have unique effects. Research reports that water-soluble components in coreopsis tinctoria comprise active components such as amino acids, proteins, glycosides, organic acids, tannins and the like; the alcohol soluble components include flavonoids, phenols, organic acids, coumarins, lactones, alkaloids and anthraquinones; the petroleum ether extract contains liposoluble components such as volatile oil, terpenoids, oil and steroid. Wherein the content of total flavonoids is obviously higher than that of the commercially available chrysanthemum. For a long time, Kunlun snow chrysanthemum is drunk as scented tea by local residents, Xinjiang Uygur hospital also serves as a Uygur medicine material for application, has the functions of clearing heat and removing toxicity, activating blood and dissolving stasis, and harmonizing stomach and invigorating spleen, and can treat diseases such as dryness-heat polydipsia, hypertension, palpitation, gastrointestinal discomfort, inappetence and the like by being drunk with the scented tea. In addition, the effect of drinking Kunlun snow chrysanthemum for a long time is good for people with frequent insomnia.
Snow chrysanthemum is cold in nature and cannot be eaten for a long time, while schisandra chinensis is warm in nature, but acidic substances exist in schisandra chinensis and can stimulate the stomach of a human body after long-time eating, so that the snow chrysanthemum and the schisandra chinensis are combined to make up respective defects.
The low-temperature drying granulation method is a process for drying granules at the temperature of less than 60 ℃ to finish the preparation of the granules. The low-temperature drying process is simple and practical, and the loss of effective components in the granules due to high temperature is prevented.
Disclosure of Invention
The embodiment of the invention aims to provide a formula and a process of fermented schisandra chinensis snow chrysanthemum sleep improving medicinal granules, and aims to solve a schisandra chinensis active ingredient improving method and a medicinal granule granulating method.
According to the first object of the invention, the process conditions for preparing the fermented schisandra chinensis liquid are provided, and after screening, crushing and pasteurization, the schisandra chinensis is fermented by adopting distiller's yeast to obtain the fermentation liquid.
Further, preferably, the pretreatment mode of the schisandra chinensis is to crush the schisandra chinensis to 20 meshes, the schisandra chinensis is crushed and then fermented, and the fermentation liquor contains deoxyschizandrin, schisantherin A and flavone which are higher than the content of the schisandra chinensis whole grain fermentation.
Further, preferably, the fermentation time is 36h, the fermentation temperature is 30 ℃, the inoculation amount is 0.7%, the material-liquid ratio is 1:15, the optimal process condition is that the koji yeast ferments the schisandra chinensis, and the content of active ingredients in the fermentation liquid reaches the best, wherein the content of schisantherin A is 1.8313 mug/mL, the content of deoxyschizandrin is 3.6881 mug/mL, and the content of flavone is 0.0239 mug/mL. Compared with the unfermented schisandra chinensis soak solution, the active ingredients are obviously improved.
According to the second purpose of the invention, the invention provides a preparation process and a formula of fermented schisandra chinensis snow chrysanthemum granules. The schisandra chinensis fermentation liquor is mixed with the snow chrysanthemum soaking solution in equal proportion, and then the mixture is decompressed, concentrated, shaped, granulated, dried at low temperature and packaged to obtain the finished product.
Further, the concentration condition of the mixed solution is determined to be 120r/min at 60 ℃, and the mixed solution is concentrated to 20mL, namely 1/30 of the mixed solution.
Further, different types of excipients are screened by adopting an organoleptic evaluation method, and lactose and cane sugar are preferably selected as the excipients.
Further, preferably, the ratio of lactose: when sucrose is 7:1, the moldability of the granules is the best.
Further, preferably, the low-temperature drying condition is that the concentrated solution: the excipient is 35:6, drying temperature is 55 deg.C, and drying time is 4h, so that the granule has the best hygroscopicity and formability.
The invention provides a method for improving the active ingredients of a product, namely, the contents of deoxyschizandrin, schisantherin A and flavone are increased by adopting a fermentation technology. And provides a granulation method of the schisandra chinensis snow chrysanthemum sleep-improving granules. The schisandra chinensis is warm in nature but contains acidic components to stimulate the stomach, the snow chrysanthemum is good in taste and high in effective components but is cold in nature, the two components are combined to make up respective defects, and the schisandra chinensis has a synergistic effect and effectively improves sleep. The preparation method is simple, and the product has good fragrance and taste, thereby providing certain economic benefit for the society.
Drawings
Fig. 1 is a flow chart of a method for fermenting schisandra chinensis and coreopsis tinctoria to improve sleep.
FIG. 2 is a schematic diagram of the content change of schisantherin A after shizandra powder and shizandra whole grain fermentation provided by the embodiment of the invention.
FIG. 3 is a schematic diagram of the content change of deoxyschizandrin after the schisandra chinensis powder and full grain fermentation of schisandra chinensis provided by the embodiment of the invention.
FIG. 4 is a schematic diagram of the change of flavone content after fermentation of fructus Schisandrae chinensis powder and fructus Schisandrae chinensis whole grains provided by the embodiments of the present invention.
FIG. 5 is a schematic diagram of the content changes of schisantherin A and deoxyschizandrin before and after fermentation of the schisandra chinensis powder provided by the embodiment of the invention.
FIG. 6 is a schematic diagram showing the change of flavone content before and after fermentation of Schisandra chinensis powder provided by the embodiment of the present invention.
FIG. 7 is a schematic diagram showing the effect of the inoculation amount on the schizandrin content in fermented schisandra chinensis according to the embodiment of the invention.
FIG. 8 is a schematic diagram of the effect of fermentation time on the schizandrin content in the fermented schisandra chinensis according to the embodiment of the present invention.
FIG. 9 is a schematic diagram of the effect of temperature on the content of schizandrin in fermented schisandra fruit in the embodiment of the present invention.
FIG. 10 shows the effect of feed liquid ratio on the content of schizandrin in fermented schisandra chinensis.
FIG. 11 is a graphical representation of the granulation effect of various excipients provided in accordance with an embodiment of the present invention.
FIG. 12 is a schematic diagram showing the effect of excipients provided in examples of the present invention on particle moldability.
FIG. 13 is a schematic illustration of the effect of excipients provided in examples of the present invention on bulk density of particles.
FIG. 14 is a schematic illustration of the effect of excipients on the solubility of particles provided in examples of the present invention.
FIG. 15 is a schematic illustration of the effect of excipients provided in examples of the present invention on the hygroscopicity of particles.
FIG. 16 is a schematic illustration of the effect of an adjuvant on the angle of repose of a particle provided in an example of the present invention.
FIG. 17 is a schematic diagram of the effect of the proportion of auxiliary materials provided by the embodiment of the present invention.
FIG. 18 is a schematic diagram showing the effect of the proportion of auxiliary materials on moldability provided in the examples of the present invention.
Fig. 19 is a schematic diagram of the optimization result of the low-temperature drying condition provided by the embodiment of the invention.
Detailed Description
The following detailed description of the embodiments of the present invention will be provided with reference to the drawings and examples, so that how to apply the technical means to solve the technical problems and achieve the technical effects can be fully understood and implemented. It should be noted that, as long as there is no conflict, the embodiments and the features of the embodiments of the present invention may be combined with each other, and the technical solutions formed are within the scope of the present invention.
As shown in fig. 1, fig. 1 is a flowchart of a method for fermenting schisandra chinensis and coreopsis tinctoria to improve sleep, according to the flowchart, the method comprises:
the preparation process of the fermented schisandra chinensis snow chrysanthemum sleep-improving medicinal granules comprises the following steps: screening, crushing, yeast fermentation of distiller's yeast and filtering of schisandra chinensis to obtain fermentation liquor, mixing the fermentation liquor with the snow chrysanthemum soaking solution, and carrying out processes of reduced pressure concentration, shaping, granulation, low-temperature drying, packaging and the like to obtain the fermented schisandra chinensis snow chrysanthemum granules.
According to an embodiment of the invention, the pretreatment method of the schisandra chinensis is as follows: crushing and non-crushing the schisandra chinensis, fermenting under the same condition, respectively detecting the contents of deoxyschizandrin and schisantherin A in fermentation liquor by adopting a high performance liquid chromatography, and determining the content of flavone in the fermentation liquor by adopting a colorimetric method. Selecting a pretreatment method of the schisandra chinensis.
According to a preferred embodiment of the invention, the fermentation process conditions of the schisandra chinensis powder are finally determined, and the fermentation time is 48 hours, the fermentation temperature is 30 ℃, the inoculation amount is 0.7%, and the feed-liquid ratio is 1: 15.
According to another preferred embodiment of the invention, the soaking process conditions of coreopsis tinctoria are finally determined, and the process conditions are characterized in that the material-liquid ratio is 1:90, the soaking time is 1h, the soaking time is 1 time, the content of flavone in the soaking liquid is 2.214 mu g/mL, and the content is the highest.
According to another embodiment of the invention, after the schisandra chinensis fermentation liquid and the coreopsis tinctoria soaking liquid are mixed in equal proportion, the mixture is concentrated under reduced pressure. The concentration condition is 120r/min at 60 ℃, and the concentration is carried out to 20mL, namely 1/30 of the mixed solution.
According to the third preferred embodiment of the invention, lactose, sucrose, maltodextrin, cyclodextrin, dietary fiber and soluble starch are respectively selected as excipients, granules are prepared according to the preparation process and the operation points, the sensory state of the granules is described, and finally lactose and sucrose are screened as the best auxiliary materials. Lactose was determined by optimization: when sucrose is 7:1, the moldability of the granules is the best.
According to a fourth preferred embodiment of the present invention, the shaped granules are further granulated by a low temperature drying method. The method is characterized in that the low-temperature drying conditions are as follows: concentrating the solution: the adjuvant is 35:6, drying temperature is 55 deg.C, and drying time is 4 hr, at which time the granule has the best hygroscopicity and moldability.
According to the third embodiment of the invention, 10g of fermented schisandra chinensis and coreopsis tinctoria granules are dissolved in 200mL of water, and the active ingredients in the granules are qualitatively and quantitatively analyzed by adopting a high performance liquid phase technology.
By adopting the scheme, the active ingredients in the fermented schisandra chinensis snow chrysanthemum granules and the characteristics of the granules are effectively improved.
Test samples: fructus Schisandrae chinensis; coreopsis tinctoria flower; yeast of distillers yeast; white sugar.
Test equipment: an incubator; a rotary evaporator; a high temperature and high pressure sterilizer; high performance liquid chromatography; an enzyme-labeling instrument; an ultrafine grinder.
The method comprises the following steps:
1. extracting and determining the contents of deoxyschizandrin and schisantherin A: extracting deoxyschizandrin and schisantherin A in the fermentation liquor by adopting a cyclohexane secondary extraction method, and measuring the content of the deoxyschizandrin and schisantherin A by adopting an HPLC method;
2. and (3) extracting and measuring flavone content: extracting flavone with 70% ethanol-ultrasonic method, and extracting with NaNO2-Al (NO)3)3Measuring the content of the active ingredients;
screening a pretreatment method of schisandra chinensis:
pulverizing fructus Schisandrae to 20 mesh to obtain fructus Schisandrae powder, fermenting with fructus Schisandrae powder and fructus Schisandrae whole granule as raw materials, and measuring contents of deoxyschizandrin, schisantherin A and flavone in the fermentation broth. As shown in figure 2, the content of deoxyschizandrin in the schisandra powder fermentation broth and the schisandra whole grain fermentation broth is 1.62 mug/mL and 0.65 mug/mL respectively, and the content of schisantherin A is 1.25 mug/mL and 0.24 mug/mL respectively; as shown in FIG. 4, the flavone content in fructus Schisandrae chinensis powder fermentation liquid and fructus Schisandrae chinensis whole granule fermentation liquid is 0.023 μ g/mL and 0.021 μ g/mL respectively. Therefore, the content of active ingredients in the schisandra chinensis powder fermentation broth is obviously higher than that of the schisandra chinensis whole grain fermentation broth. Therefore, the schisandra chinensis is fermented after being crushed and passing through 20 meshes.
The fermentation process conditions of the distiller's yeast are optimized:
single factor test:
respectively carrying out single-factor experiments on the fermentation time, the fermentation temperature, the inoculation quantity and the feed-liquid ratio of the yeast for the distiller's yeast, repeating for three times, and taking schisantherin A and deoxyschizandrin as evaluation indexes.
(1) The inoculation amount is as follows: the ratio of material to liquid is 1:10, the fermentation temperature is 35 ℃, the fermentation time is 48h, the inoculation amount is respectively set to be 0.1%, 0.3%, 0.5%, 0.7% and 0.9%, the fermentation is carried out, schisantherin A and deoxyschizandrin in the fermentation liquor are measured, and the inoculation amount is determined.
(2) Fermentation temperature: inoculating 0.3% of bacteria, fermenting at 25 deg.C, 30 deg.C, 35 deg.C, 40 deg.C, 45 deg.C and 50 deg.C for 48h, measuring schisantherin A and deoxyschizandrin in the fermentation broth, and determining the fermentation temperature.
(3) The material-liquid ratio: inoculating 0.3% of bacteria, fermenting at 35 deg.C for 48h, setting the ratio of material to liquid at 1:5, 1:10, 1:20, 1:30 and 1:40, respectively, fermenting, measuring schisantherin A and deoxyschizandrin in the fermentation liquid, and determining the ratio of material to liquid.
(4) Fermentation time: the inoculation amount is 0.3%, the fermentation temperature is 35 ℃, the material-liquid ratio is 1:10, the fermentation time is respectively set as 12h, 24h, 36h, 48h and 72h for fermentation, schisantherin A and deoxyschizandrin in the fermentation liquor are measured, and the fermentation time is determined.
According to the result of the single-factor test, as shown in figure 5, the fermentation time ranges of 24h, 36h and 48h are selected; the fermentation temperature ranges from 30 ℃, 35 ℃ and 40 ℃; the range of the inoculation amount is 0.3 percent, 0.5 percent and 0.7 percent; the range of the ratio of material to liquid is 1:5, 1:10 and 1:15, which are orthogonal test conditions.
Orthogonal test:
according to the result of the single-factor test, a four-factor three-level test design is carried out, and the contents of schisantherin A, deoxyschizandrin and flavone are taken as evaluation indexes. And determining the optimal fermentation process conditions.
TABLE 1 results of orthogonal experiments
TABLE 1L9（34) Results of orthogonal experiments
Table 1 L9（34）Orthogonal test results
As can be seen from Table 1, the primary and secondary order of the factors under each index can be listed according to the R value of the range. The influence of each factor on the content of schisantherin A is the inoculation quantity (A)>Time (D)>Temperature (B)>The ratio of material to liquid (C). The sequence of the influence of each factor on the deoxyschizandrin content is time (D)>Bacterial quantity (A)>Temperature (B)>The ratio of material to liquid (C). Each factor is to the flavone contentThe order of influence is temperature (B)>Time (D)>Bacterial quantity (A)>The ratio of material to liquid (C). And determining the optimized level combination of each factor according to the average values of different levels of each index. The best combination taking schisantherin A as an index is A3B1C3D3The best combination taking deoxyschizandrin as an index is A3B1C1D3The best combination taking flavone as an index is A2B1C3D3。
The optimization conditions analyzed by the three indexes independently are inconsistent, so that the optimal process conditions are determined by adopting a comprehensive balance method according to the primary and secondary influence of factors. For inoculum size a: the influence on the content of schisantherin A is ranked first, and A is taken at the moment3(ii) a For schisandrin, take A3Is the optimum level; the influence on the flavone content is ranked in the third place and is a secondary factor, therefore, the inoculation amount is selected from A3. For temperature B: get B horizontally1The contents of schisantherin A, deoxyschizandrin and flavone are highest, so that B is taken1. For the feed-liquid ratio C: the influence on the contents of schisantherin A, deoxyschizandrin and flavone is in the fourth place, and is a secondary factor, so C can be selected1And C3But consider in C3The contents of schisantherin A and flavone are highest horizontally, so taking C3. For time D: horizontal fetching D3The contents of schisantherin A, deoxyschizandrin and flavone are highest, so that D is taken3. In summary, the best experimental protocol is A3B1C3D3. Namely, the inoculation amount is 0.7 percent, the fermentation temperature is 30 ℃, the ratio of material to liquid is 1:15, and the fermentation time is 48 hours. At this time, the content of schisantherin A is 1.8313 μ g/mL, the content of deoxyschizandrin is 3.6881 μ g/mL, and the content of flavone is 0.0239 μ g/mL. While the content of schisantherin A in the unfermented schisandra chinensis soak solution is 0.5471 mug/mL, the content of deoxyschizandrin is 0.5539 mug/mL, and the content of flavone is 0.0232 mug/mL.
Optimization of soaking process conditions of coreopsis tinctoria
Mixing Kunlun snow chrysanthemum: water, soaking time and soaking times are used as investigation factors, and the actual material-liquid ratio and soaking of the materials are combined with the preliminary test and the productionThe soaking time was 6 levels per factor and the soaking times were 3 levels. Obtaining a mixed level uniform design table U by adopting a quasi-level method6（62X 3), taking the content of the flavone in the soaking solution as an evaluation index, and the test scheme and the result are shown in table 2:
TABLE 2U6（62X 3) homogeneous test design and results
Table 2 U6（62×3）Uniform design matrix and experimental results
According to the design of a uniform test, under the conditions that the material-liquid ratio is 1:90, the soaking time is 1h, and the soaking time is 1 time, the content of flavone is 2.214 mu g/mL, and the content is the highest.
Mixing principle of fructus Schisandrae fermentation liquid and coreopsis tinctoria soaking liquid
The addition of 3-9g of schisandra chinensis according to the recommended daily intake of a human body achieves the effects of maintaining beauty, keeping young and improving sleep, and 1-2 g of chrysanthemum morifolium ramat is brewed every day, so that the effect of treating frequent insomnia is better. Therefore, the active ingredient content in the finally prepared granules can reach the amount of the active ingredient contained in the daily intake of the schisandra chinensis and the snow chrysanthemum.
The acidic component in the schisandra chinensis is high, and if the concentration of the snow chrysanthemum soaking solution is too high, the taste is bitter, and people cannot eat the snow chrysanthemum soaking solution easily, so that the acidity and the bitter taste can be reduced when the snow chrysanthemum soaking solution and the snow chrysanthemum soaking solution are combined. The schisandra chinensis fermentation liquor and the coreopsis tinctoria soaking solution are mixed according to equal proportion.
Auxiliary material screening and proportioning optimization
Lactose, sucrose, maltodextrin, cyclodextrin, dietary fiber and soluble starch are taken as excipients respectively, and granules are prepared according to the preparation process and the operational points. The sensory state of the granules was described, and then evaluated by hygroscopicity, moldability, angle of repose, solubility, and bulk density. And comprehensively evaluating formability, bulk density, angle of repose, dissolubility and hygroscopicity as indexes, and screening the types of auxiliary materials.
The overall index = (20/maximum moldability value) × moldability value + (15/maximum bulk density value) × bulk density value + (minimum angle of repose value × 15)/angle of repose value + (25/maximum solubility value) × solubility value + (minimum moisture absorption value × 25)/moisture absorption value +(minimum moisture absorption value × 25)/moisture absorption value
The results in fig. 5 show that lactose can be formed, has consistent color, uniform particles, no agglomeration and fine powder, sour, astringent and no off-flavor. The soluble starch can be formed, has consistent color and luster, uniform granules, fine powder, sour and astringent taste and slight peculiar smell. The cyclodextrin has the advantages of uniform color, uniform granules, no agglomeration or fine powder, sour and astringent taste, and no odor. The sucrose can be molded, the color is consistent, and the particles are non-uniform in adhesion. Sour and astringent, no peculiar smell, no possibility of forming maltodextrin, consistent color, agglomeration of particles, sour and astringent taste and no peculiar smell. The dietary fiber can not be formed, has consistent color and luster, particles are agglomerated, and has sour and astringent taste and no peculiar smell. Maltodextrin and dietary fibers are not sticky and not suitable for being used as auxiliary materials for preparing granules, so the two auxiliary materials are excluded in the subsequent screening.
As is clear from FIG. 6, the moldability of lactose and cyclodextrin was good. Bulk density, also known as apparent density or bulk density, refers to the mass of a particle per unit volume. The bulk density is defined as that the granules and the gaps between the granules are large in the bulk density of the granules, namely the bulk volume is small, namely the single-dose volume is small, and the bulk density of sucrose is maximum, so that the sucrose has certain advantages in the granule processing process. The flowability is one of important properties of granules, the quality of the flowability is related to the quality of the granules and the accuracy of divided dose, and the smaller the angle of repose, the better the flowability is, the more commonly expressed in terms of flow rate and angle of repose in pharmaceutics. Generally, the smaller the particle size or the wider the particle size distribution, the larger the angle of repose; the granules with round, large and uniform particle size are easy to flow, the angle of repose is small, and the angle of repose of lactose is minimum, which indicates that the quality of lactose granulation is high. Hygroscopicity is an important index reflecting the quality of granules, and the moisture absorption rate of cyclodextrin and sucrose is relatively low. Lactose and sucrose have the best solubility, and cyclodextrin and soluble starch have poor solubility. The combined sucrose and lactose scores were highest according to the combined analysis of Table 8. However, lactose is relatively fragile and easy to absorb moisture, sucrose is not easy to form, but the hardness of the granules is better, so in order to make up for the advantages and disadvantages of the lactose and the sucrose, the lactose and the sucrose are jointly used as auxiliary materials for granulation.
TABLE 3 comprehensive evaluation of the results
Table 3 Results comprehensive evaluation
| Auxiliary materials | Formability (20) | Bulk density (15) | Repose angle (15) | Solubility in Water (25) | Moisture absorption (25) | Total score |
| Sucrose | 12.15 | 6.91 | 15 | 19 | 20.6 | 73.65 |
| Lactose | 13.95 | 5.25 | 11. 41 | 15.18 | 25 | 70.79 |
| Soluble starch | 12.60 | 4.71 | 12.07 | 6.4 | 19.91 | 55.69 |
| Cyclodextrin | 13.99 | 4.22 | 12.39 | 10.4 | 18.69 | 59.60 |
According to fig. 7, with lactose: sucrose becomes larger gradually, the particle state and the formability become better gradually, the particle hardness is large when the sucrose proportion is larger, the particle forming effect is better when the lactose proportion is larger, but the particle effect is softer when more lactose is added, and the phenomenon of lactose intolerance can also occur after the human body eats the lactose-containing food. Lactose was therefore selected from a combination of mouthfeel and formability: the optimal ratio of sucrose is 7: 1.
Low temperature drying condition optimization
Concentrating the schisandra chinensis snow chrysanthemum concentrate: auxiliary materials, drying temperature and drying time are used as investigation factors, and each factor is taken as 7 levels by combining with a pre-test. Design uniformity test U7（73) The test protocol and results are shown in Table 3 and FIG. 19, using hygroscopicity and moldability as evaluation indices:
TABLE 4U7（73) Design and results of uniformity test
Table 4 U7（73）Uniform design matrix and experimental results
As can be seen from table 3, the concentrate: when the auxiliary material preparation ratio is smaller, the granulation formability is better and reaches more than 85%, the more auxiliary materials are, the stronger the hygroscopicity of the granules is, the comprehensive consideration is given, and the group 6 is selected as the best combination, namely the concentrated solution: the auxiliary materials are 35:6, the drying temperature is 55 ℃, and the drying time is 4 h.
The fermented schisandra chinensis and snow chrysanthemum granules designed by the invention have the effect of improving sleep, and the effect of improving sleep is as follows:
1. crowd selection and use method
The sleep improvement effect of the schisandra chinensis snow chrysanthemum granules is evaluated through a crowd eating test. A self-front-back control study method is adopted. 100 subjects received fermented schisandra chinensis snow chrysanthemum granule treatment after being fully informed to communicate. The fructus Schisandrae chinensis and snow chrysanthemum granule is taken 1 time, 10g each time, and is infused with boiling water for 30 days continuously without changing daily life and dietary habit. And filling out a questionnaire according to the recent one-month sleep condition, and analyzing a feedback result.
2. Feedback analysis
After 45 people feed back, after taking 30d of the schisandra chinensis snow chrysanthemum granules, the sleep time is obviously shortened, and the phenomenon of easy waking or early waking at night is avoided; the nightmare removal times are reduced, the nightmare phenomenon is avoided, the sleep time is prolonged, the sleep feeling is sufficient, the head is clear after the sleep is awakened, and the working state is good during daytime learning.
After 31 people take 30d of the schisandra chinensis snow chrysanthemum granules, the sleep time is obviously shortened, the sleep time is not obviously prolonged, the state after waking is clear, the mood is smooth after waking, and the working state in daytime is better.
After 12 people take 30d of the schisandra chinensis snow chrysanthemum granules, the sleep disorder phenomenon is weakened, the sleep time and the sleep time are not obviously improved, and the phenomena of easy waking at night and early waking are not obviously improved.
After 12 people take the schisandra chinensis and snow chrysanthemum granules for 30d, the sleep disorder is not obviously improved.
Claims (1)
1. A preparation method of schisandra chinensis and coreopsis tinctoria sleep improvement granules is characterized in that schisandra chinensis fermentation liquor and coreopsis tinctoria soaking liquor are mixed in equal proportion, the mixture is concentrated to 20mL under reduced pressure at the temperature of 60 ℃ and the speed of 120r/min, and the concentration is carried out according to the proportion of lactose: sucrose 7:1 as excipient, passing through 20 mesh sieve to obtain granule, drying at low temperature, concentrating: drying the auxiliary materials at 35:6 and 55 ℃ for 4h at low temperature, and packaging to obtain the finished product;
screening, crushing and pasteurizing the schisandra chinensis, and fermenting by adopting distiller's yeast to obtain schisandra chinensis fermentation liquor; the fermentation time is 36h, the fermentation temperature is 30 ℃, the inoculation amount is 0.7%, the feed-liquid ratio of schisandra chinensis to water is 1:15, the content of schisantherin A in the schisandra chinensis fermentation liquid is 1.8313 mu g/mL, the content of deoxyschizandrin is 3.6881 mu g/mL, and the content of flavone is 0.0239 mu g/mL;
the coreopsis tinctoria flower soaking solution is prepared by soaking 1 time according to the feed-liquid ratio of coreopsis tinctoria flower to water of 1:90 for 1h, and the content of flavone in the coreopsis tinctoria flower soaking solution is 2.214 mu g/mL.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710559783.0A CN107343899B (en) | 2017-07-11 | 2017-07-11 | A kind of formula of fermented Schisandra chinensis snow chrysanthemum for improving sleep and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710559783.0A CN107343899B (en) | 2017-07-11 | 2017-07-11 | A kind of formula of fermented Schisandra chinensis snow chrysanthemum for improving sleep and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107343899A CN107343899A (en) | 2017-11-14 |
| CN107343899B true CN107343899B (en) | 2021-07-30 |
Family
ID=60258036
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710559783.0A Active CN107343899B (en) | 2017-07-11 | 2017-07-11 | A kind of formula of fermented Schisandra chinensis snow chrysanthemum for improving sleep and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107343899B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102188485A (en) * | 2011-03-31 | 2011-09-21 | 黑龙江大学 | Microbial fermentation method for improving active ingredients of schisandra chinensis |
| CN103798427A (en) * | 2012-11-14 | 2014-05-21 | 陈春水 | Production method of sanvitalia procumbens black tea |
| CN104017691A (en) * | 2014-06-15 | 2014-09-03 | 罗中平 | Method for brewing schisandra chinensis fruit wine |
-
2017
- 2017-07-11 CN CN201710559783.0A patent/CN107343899B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102188485A (en) * | 2011-03-31 | 2011-09-21 | 黑龙江大学 | Microbial fermentation method for improving active ingredients of schisandra chinensis |
| CN103798427A (en) * | 2012-11-14 | 2014-05-21 | 陈春水 | Production method of sanvitalia procumbens black tea |
| CN104017691A (en) * | 2014-06-15 | 2014-09-03 | 罗中平 | Method for brewing schisandra chinensis fruit wine |
Non-Patent Citations (3)
| Title |
|---|
| 五味子及其发酵酒研究进展;吕临征等;《中国酿造》;20150215;第34卷(第02期);10-12 * |
| 吕临征等.五味子及其发酵酒研究进展.《中国酿造》.2015,第34卷(第02期),10-12. * |
| 雪菊茶有药效,不可频繁饮;柳霖;《食品与健康》;20140605(第06期);26-27 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107343899A (en) | 2017-11-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103622111B (en) | The preparation method of gold shaddock Oryza glutinosa vinegar drink and the golden shaddock Oryza glutinosa vinegar drink obtained by the method | |
| KR101496359B1 (en) | Method for producing breathing fermented solution of wild plants | |
| CN106343090A (en) | Fructus siraitiae, prebiotic and chrysanthemum flower tea instant beverage and preparation method thereof | |
| CN106244372B (en) | Enzyme-fermented gastrodia elata health-preserving beverage for improving sleep and preparation process and application thereof | |
| Nath et al. | An overview of traditional rice beer of North-east India: ethnic preparation, challenges and prospects | |
| CN111548882A (en) | Flavor health-preserving whisky and preparation method thereof | |
| CN103125941A (en) | Chinese magnoliavine fruit leavening product, Chinese magnoliavine fruit and ginseng leavening product and application thereof | |
| KR101157644B1 (en) | Health assistance food using Artemisia annua and Manufacturing method thereof | |
| CN102578319B (en) | A kind of Ginkgo biloba Pu'er raw tea and preparation method thereof | |
| CN101861988B (en) | Preparation method of fruity Rubus suavissimus flavone lozenge | |
| CN104397292A (en) | Folium mori granulated tea and preparation method thereof | |
| KR102225182B1 (en) | Freeze-dryed Makkoli and preparation method of the same | |
| CN105056096A (en) | Wine capable of tonifying kidney and promoting blood circulation to remove meridian obstruction, and preparation method thereof | |
| KR102168192B1 (en) | Healthful mixed tea development using fermented herbs, fruits and shiitake | |
| CN107343899B (en) | A kind of formula of fermented Schisandra chinensis snow chrysanthemum for improving sleep and preparation method thereof | |
| CN109735418A (en) | A kind of tea wine and preparation method thereof | |
| CN103549582B (en) | A kind of lucid ganoderma health-care beverage and preparation method thereof | |
| CN113521212A (en) | Fermented traditional Chinese medicine composition for strengthening spleen and stomach and balancing poultry intestinal flora | |
| CN109221552A (en) | A kind of preparation method of Diaphragma juglandis instant tea | |
| CN104222293A (en) | Chewable Qi tonifying yoghourt tablet and production method thereof | |
| CN105296305B (en) | A kind of preparation method of bitter bamboo bamboo wine | |
| CN109468207B (en) | Ginseng and polygonatum odoratum wine and preparation method thereof | |
| CN110804518A (en) | Preparation method of jasmine flower wine | |
| KR101509909B1 (en) | Sikhye comprising the extracts of achyranthes radix and manufacturing methods thereof | |
| CN107094930A (en) | A kind of tea for improving sleep quality and preparation method thereof |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |