CN108938714A - Ferment Milkvetch root composition and its preparation method and application - Google Patents
Ferment Milkvetch root composition and its preparation method and application Download PDFInfo
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Abstract
The present invention provides a kind of fermentation Milkvetch root compositions and its preparation method and application, are related to Chinese medicine, field of feed.The fermentation Milkvetch root composition is mainly by Radix Astragali, glutinous rice, soya bean, flour, red yeast rice, the raw materials such as koji and water are made, wherein, the fermentation Milkvetch root composition is with red yeast rice, koji is as fermenting microbe, with glutinous rice, soya bean and flour are as fermentation substrate, Radix Astragali and above-mentioned raw materials carry out common fermentation, so that the effective component of Radix Astragali and medicinal efficacy can obviously increase in fermentation Milkvetch root composition, Radix Astragali invigorating qi for strengthening superficies can be improved in obtained fermentation Milkvetch root composition, diuresis, pus draining and toxin expelling, myogenic function, reduce side effect as much as possible again, improve the bioavilability of Radix Astragali, and improve the palatability of Radix Astragali.The present invention also provides the preparation methods of fermentation Milkvetch root composition, the combination by composite bacteria in the different fermentations stage, so that fermentation Milkvetch root composition obtained has good comprehensive performance.
Description
Technical field
The present invention relates to Chinese medicines, field of feed, in particular to a kind of fermentation Milkvetch root composition and its preparation side
Method and application.
Background technique
Radix Astragali is recorded, alias according to " Chinese Pharmacopoeia (version in 2015) ": astragalus, Mu Qi, continuous Radix Astragali, the prince's descendants, arrow stilbene, are beans
Section plant astragalus mongolicus Astragalus membranaceus Bge.var.mongholicus (Bge.) Hsiao and film pod are yellow
The root of stilbene A.membranaceus (Fisch.) Bge..Chinese medicine thinks its slightly warm in nature, sweet in flavor；Converge to the spleen channel, lung channel；Function tonifying Qi is solid
Table, diuresis, pus draining and toxin expelling, myogenic.Clinic be commonly used to treatment shortness of breath and palpitation, out of strength, collapse, spontaneous perspiration, night sweat, physically weak edema, slowly
Property ephritis, chronic diarrhea, rectal prolapse, uterine prolapse, ulcer is difficult to burst, the long disunion of the open sore part, children's bronchus asthma, chronic hepatitis B,
Chronic nephritis and vital myocarditis.Modern studies have found that its in Radix Astragali mainly contains Astragaloside IV, astragalin, calycosin
The ingredients such as glucoside, calycosin, Isoastragaloside Ⅰ, different Astragaloside II, triterpenoid saponin, flavones and polysaccharide.
Radix Astragali is included in 115 kinds by " the feedstuff catalogue " that the Ministry of Agriculture in 2012 announces No. 1773 publications " can be feeding natural
Among plant ".How to fully play the function of Radix Astragali medicine two kinds of usages of food and reduce its side effect and is a problem to be solved.
In view of this, the present invention is specifically proposed at least one of to solve the above technical problems.
Summary of the invention
The first purpose of this invention is to provide a kind of fermentation Milkvetch root composition, which can be improved
Radix Astragali invigorating qi for strengthening superficies, diuresis, pus draining and toxin expelling, myogenic function, moreover it is possible to reduce side effect, improve the bioavilability of Radix Astragali, and change
The palatability at kind Radix Astragali end.
Second object of the present invention is to provide a kind of preparation method of Milkvetch root composition that ferments, and the preparation method is simple
It is easy, it is suitable for industrially being mass produced.
Third object of the present invention is to provide a kind of application of Milkvetch root composition that ferments.
In order to realize above-mentioned purpose of the invention, the following technical scheme is adopted:
The present invention provides a kind of fermentation Milkvetch root composition, is mainly prepared from the following raw materials in parts by weight: Radix Astragali 155~
220 parts, 6~25 parts of glutinous rice, 6~20 parts of soya bean, 3~7 parts of flour, 1~3.5 part of red yeast rice, 1~6 part of koji and water 20~300
Part.
As a kind of preferred embodiment of the present invention, the fermentation Milkvetch root composition is mainly by the raw material of following parts by weight
It is made: 160~210 parts of Radix Astragali, 7~22 parts of glutinous rice, 6~18 parts of soya bean, 3.5~6.5 parts of flour, 1.5~3.5 parts of red yeast rice, sweet tea
1~5 part and 30~260 parts of water of distiller's yeast.
As a kind of preferred embodiment of the present invention, the fermentation Milkvetch root composition is mainly by the raw material of following parts by weight
It is made: 180~200 parts of Radix Astragali, 8~20 parts of glutinous rice, 8~16 parts of soya bean, 4~6 parts of flour, 2~3 parts of red yeast rice, koji 2~4
Part and 40~220 parts of water.
The present invention also provides a kind of preparation methods of Milkvetch root composition that ferments, comprising the following steps:
(a) the yellow rice wine wine obtained the red koji fermentation of the glutinous rice of formula ratio, the water of part formulation amount and formula ratio and part
The koji mixing of the Radix Astragali, part formulation amount of formula ratio, ferments again, obtains fermentation material one；
(b) soya bean that the flour of the soya bean of formula ratio, the water of remaining formula ratio and formula ratio ferments is made and residue
The koji mixing of the Radix Astragali of formula ratio, remaining formula ratio, ferments again, obtains fermentation material two；
(c) fermentation material one and fermentation material two are mixed, obtains fermentation Milkvetch root composition.
As a kind of preferred embodiment of the present invention, in step (a), the glutinous rice of formula ratio is added to part formulation amount
It in water, impregnates, cooks, be cooled to room temperature and ferment again with the mixing of the red yeast rice of formula ratio；
Preferably, fermentation temperature when glutinous rice, water and red yeast rice are fermented in step (a) is 25~33 DEG C, fermentation time
It is 25~40 days.
As a kind of preferred embodiment of the present invention, the mesh number of Radix Astragali is 200~300 mesh in step (a)；
Preferably, it is 25~33 that yellow rice wine, which makes fermentation temperature when being fermented again with Radix Astragali, koji, in step (a)
DEG C, fermentation time is 5~15 days.
As a kind of preferred embodiment of the present invention, in step (b), the soya bean of formula ratio is added to remaining formula ratio
It in water, impregnates, cooks, be cooled to room temperature and ferment again with the mixing of the flour of formula ratio；
Preferably, fermentation temperature when soya bean, water and flour are fermented in step (b) is 18~25 DEG C, fermentation time
It is 2~3 days.
As a kind of preferred embodiment of the present invention, in step (b), the mesh number of Radix Astragali is 200~300 mesh；
Preferably, it is 18~25 that soya bean, which makes fermentation temperature when being fermented again with Radix Astragali, koji, in step (b)
DEG C, fermentation time is 5~15 days.
As a kind of preferred embodiment of the present invention, in step (c), will fermentation material one and fermentation material two mix after it is dry,
Obtain fermentation Milkvetch root composition；
Preferably, drying temperature is 45~55 DEG C in step (c), and the dry moisture into fermentation Milkvetch root composition is lower than
10%.
Made from preparation method the present invention also provides above-mentioned fermentation Milkvetch root composition or using fermentation Milkvetch root composition
Application of the fermentation Milkvetch root composition in Chinese medicine or feed.
Compared with prior art, fermentation Milkvetch root composition provided by the invention and preparation method thereof has below beneficial to effect
Fruit:
(1) the present invention provides a kind of fermentation Milkvetch root compositions, mainly by Radix Astragali, glutinous rice, soya bean, flour, red yeast rice, sweet wine
The raw materials such as bent and water are made, wherein the fermentation Milkvetch root composition using red yeast rice, koji as fermenting microbe, with glutinous rice, soya bean and
For flour as fermentation substrate, Radix Astragali and above-mentioned raw materials carry out common fermentation so that in fermentation Milkvetch root composition Radix Astragali it is effective
Ingredient and medicinal efficacy can obviously increase, and Radix Astragali invigorating qi for strengthening superficies, diuresis, eliminating toxic can be improved in obtained fermentation Milkvetch root composition
Apocenosis, myogenic function, and side effect is reduced as much as possible, the bioavilability of Radix Astragali is improved, and improve the palatability of Radix Astragali.
It (2) is by glutinous rice and red yeast rice common fermentation first the present invention provides a kind of preparation method of Milkvetch root composition that ferments
Be made that yellow rice wine is made and soya bean and flour spontaneous fermentation are made soya bean and make, yellow rice wine obtained above make and soya bean wine with Radix Astragali,
Koji ferments again obtains fermentation material one and fermentation material two, and fermentation material one and fermentation material two are mixed to get fermentation Radix Astragali group
Close object.The preparation method uses ferments stage by stage, and uses different fermenting microbes during the fermentation, i.e., by compound
Strain may make that the effective component of the Radix Astragali in fermentation Milkvetch root composition obtained can be significantly in the combination in different fermentations stage
Increase, while reducing the side effect of Radix Astragali again, improves the bioavilability and palatability of Radix Astragali.
In addition, the preparation method simple process, convenient to carry out, be conducive to industrial large-scale processing production.
(3) the present invention provides the applications of fermentation Milkvetch root composition, in view of excellent possessed by above-mentioned fermentation Milkvetch root composition
Gesture so that its as Chinese medicine or as can feeding natural plants in Chinese medicine or field of fodder have good application.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
The conventional products that can be obtained by commercially available purchase.
According to the first aspect of the invention, a kind of fermentation Milkvetch root composition is provided, mainly by following parts by weight
Raw material is made: 155~220 parts of Radix Astragali, 6~25 parts of glutinous rice, and 6~20 parts of soya bean, 3~7 parts of flour, 1~3.5 part of red yeast rice, sweet wine
Bent 1~6 part and 20~300 parts of water.
The present invention provides a kind of fermentation Milkvetch root compositions, mainly by Radix Astragali, glutinous rice, soya bean, flour, red yeast rice, koji
It is made with raw materials such as water, wherein red yeast rice, koji are as fermenting microbe, and glutinous rice, soya bean and flour are as fermentation substrate, upper
Under the mating reaction for stating each raw material, Radix Astragali is made to the form of fermentation Milkvetch root composition, so that the effective component in Radix Astragali
And medicinal efficacy can obviously increase, and Radix Astragali invigorating qi for strengthening superficies, diuresis, eliminating toxic row can be improved in obtained fermentation Milkvetch root composition
Purulence, myogenic function, while also can effectively reduce side effect, the bioavilability of Radix Astragali is improved, and improve the palatability of Radix Astragali.
Specifically, Radix Astragali is as the main composition in the fermentation Milkvetch root composition, it is yellow by the way that fermentation is made in Radix Astragali
The form of stilbene composition can greatly promote the dissolution of the effective component of Radix Astragali, be conducive to the enhancing of medicinal efficacy, while mitigate Huang
Stilbene side effect adverse effect itself improves Radix Astragali as Chinese medicine or can the biological utilisation of feeding natural plants in vivo
Degree, while the mouthfeel of Radix Astragali is improved, significantly improve its palatability.The typical but non-limiting parts by weight of Radix Astragali are 155
Part, 160 parts, 165 parts, 170 parts, 175 parts, 180 parts, 185 parts, 190 parts, 195 parts, 200 parts, 210 parts or 220 parts.
In the present invention, glutinous rice, soya bean and flour provide nutrition and energy as fermentation substrate for the growth of thallus
Deng.
The used in amounts of fermentation substrate controls in certain amount ranges.The typical but non-limiting parts by weight of glutinous rice are 6
Part, 8 parts, 10 parts, 12 parts, 15 parts, 18 parts, 20 parts, 22 parts or 25 parts；The typical but non-limiting parts by weight of soya bean be 6 parts,
8 parts, 10 parts, 12 parts, 15 parts, 18 parts or 20 parts；The typical but non-limiting parts by weight of flour are 3 parts, 3.5 parts, 4 parts, 5
Part, 6 parts, 6.5 parts or 7 parts.
Red yeast rice be the mycelium of Aspergillaceae fungi monascus Monascus purpureus Went. colonize on polished rice and
At red yeast rice.The typical but non-limiting parts by weight of red yeast rice are 1 part, 2 parts, 3 parts or 3.5 parts.
Koji is saccharolytic and yeast preparation, contained by microorganism mainly have head mold, Mucor and a small amount of yeast.Sweet wine
Bent typical but non-limiting parts by weight are 1 part, 2 parts, 3 parts, 4 parts, 5 parts or 6 parts.
After red yeast rice and koji are mixed as strain with Radix Astragali, the fermentation of Radix Astragali can promote, promote Radix Astragali effective component
Dissolution, meanwhile, the metabolite of strain can also enrich and be promoted the medicinal efficacy of Radix Astragali in fermentation process.
The typical but non-limiting parts by weight of water be 20 parts, 50 parts, 80 parts, 100 parts, 120 parts, 140 parts, 150 parts,
160 parts, 180 parts, 200 parts, 220 parts, 240 parts, 260 parts, 280 parts or 300 parts.
" mainly by ... be made " of the present invention, it is intended that it can also include other raw materials in addition to the raw material, than
Such as say traditional Chinese medicinal components, these other components assign the fermentation Milkvetch root composition different characteristics.In addition to this, of the invention
Described " mainly by ... be made ", may be replaced by enclosed " for " or " by ... be made ".
As a kind of preferred embodiment of the present invention, the fermentation Milkvetch root composition is mainly by the raw material of following parts by weight
It is made: 160~210 parts of Radix Astragali, 7~22 parts of glutinous rice, 6~18 parts of soya bean, 3.5~6.5 parts of flour, 1.5~3.5 parts of red yeast rice, sweet tea
1~5 part and 30~260 parts of water of distiller's yeast.
Preferably, the fermentation Milkvetch root composition is mainly prepared from the following raw materials in parts by weight: 180~200 parts of Radix Astragali,
8~20 parts of glutinous rice, 8~16 parts of soya bean, 4~6 parts of flour, 2~3 parts of red yeast rice, 2~4 parts and 40~220 parts of water of koji.
By being further limited to each raw material dosage in the fermentation Milkvetch root composition, so that matching cooperation between each raw material
With more significant, the effectiveness for the Milkvetch root composition that ferments is more prominent.
It should be noted that the fermentation Milkvetch root composition can be fabricated to different dosage forms, for example, tablet, pill, granule,
Pulvis, capsule etc., are not particularly limited herein.
According to the second aspect of the invention, a kind of preparation method of Milkvetch root composition that ferments is additionally provided, including following
Step:
(a) the yellow rice wine wine obtained the red koji fermentation of the glutinous rice of formula ratio, the water of part formulation amount and formula ratio and part
The koji mixing of the Radix Astragali, part formulation amount of formula ratio, ferments again, obtains fermentation material one；
(b) soya bean that the flour of the soya bean of formula ratio, the water of remaining formula ratio and formula ratio ferments is made and residue
The koji mixing of the Radix Astragali of formula ratio, remaining formula ratio, ferments again, obtains fermentation material two；
(c) fermentation material one and fermentation material two are mixed, obtains fermentation Milkvetch root composition.
The preparation method of fermentation Milkvetch root composition provided by the invention, is that yellow rice wine is made in glutinous rice and red yeast rice common fermentation first
Make and soya bean and flour spontaneous fermentation be made soya bean and make, yellow rice wine obtained above make and soya bean wine with Radix Astragali, koji again
Secondary fermentation obtains fermentation material one and fermentation material two, and fermentation material one and fermentation material two are mixed to get fermentation Milkvetch root composition.The system
Preparation Method uses to ferment stage by stage, and uses different fermenting microbes during the fermentation, i.e., by composite bacteria not
With the combination of fermentation stage, it may make the effective component of the Radix Astragali in fermentation Milkvetch root composition obtained that can increase considerably, together
When reduce the side effect of Radix Astragali again, improve the bioavilability and palatability of Radix Astragali.
In addition, the preparation method simple process, convenient to carry out, be conducive to industrial large-scale processing production.
Yellow rice wine is made or soya bean wine is fragrant and sweet, when fermenting again with Radix Astragali, koji respectively, can be effectively improved Radix Astragali
Bad mouthfeel, and then improve the palatability of fermentation Milkvetch root composition.
As a kind of preferred embodiment of the present invention, in step (a), the glutinous rice of formula ratio is added to part formulation amount
It in water, impregnates, cooks, be cooled to room temperature and ferment again with the mixing of the red yeast rice of formula ratio.
Preferably, fermentation temperature when glutinous rice, water and red yeast rice are fermented in step (a) is 25~33 DEG C, fermentation time
It is 25~40 days.
Glutinous rice, water and red yeast rice when being fermented typical but non-limiting fermentation temperature be 25 DEG C, 26 DEG C, 27 DEG C, 28 DEG C,
29 DEG C, 30 DEG C, 31 DEG C, 32 DEG C or 33 DEG C.Typical but non-limiting fermentation time be 25 days, 26 days, 28 days, 30 days, 32 days,
34 days, 35 days, 36 days, 38 days or 40 days.
Fermentation temperature and fermentation when being fermented by the restriction and glutinous rice of the pre-treatment step to glutinous rice, water and red yeast rice
The restriction of time, so that glutinous rice reaches good ferment effect under the action of red yeast rice.
As a kind of preferred embodiment of the present invention, the mesh number of Radix Astragali is 200~300 mesh in step (a)；
Preferably, it is 25~33 that yellow rice wine, which makes fermentation temperature when being fermented again with Radix Astragali, koji, in step (a)
DEG C, fermentation time is 5~15 days.
Yellow rice wine make typical but non-limiting fermentation temperature when being fermented again with Radix Astragali, koji be 25 DEG C, 26 DEG C,
27 DEG C, 28 DEG C, 29 DEG C, 30 DEG C, 31 DEG C, 32 DEG C or 33 DEG C.Typical but non-limiting fermentation time is 5 days, 6 days, 8 days, 10
It, 12 days, 14 days or 15 days.
Fermentation time and fermentation temperature have attenuation degree important influence, by fermentation time and fermentation temperature
It limits, so that yellow rice wine is made when being fermented again with Radix Astragali, koji, suitable attenuation degree can be reached.
As a kind of preferred embodiment of the present invention, in step (b), the soya bean of formula ratio is added to remaining formula ratio
It in water, impregnates, cooks, be cooled to room temperature and ferment again with the mixing of the flour of formula ratio；
Preferably, fermentation temperature when soya bean, water and flour are fermented in step (b) is 18~25 DEG C, fermentation time
It is 2~3 days.
Soya bean, water and flour when being fermented typical but non-limiting fermentation temperature be 18 DEG C, 19 DEG C, 20 DEG C, 21 DEG C,
22 DEG C, 23 DEG C, 24 DEG C or 25 DEG C.Typical but non-limiting fermentation time is 2 days or 3 days.
As a kind of preferred embodiment of the present invention, in step (b), the mesh number of Radix Astragali is 200~300 mesh；
Preferably, it is 18~25 that soya bean, which makes fermentation temperature when being fermented again with Radix Astragali, koji, in step (b)
DEG C, fermentation time is 5~15 days.
Soya bean make typical but non-limiting fermentation temperature when being fermented again with Radix Astragali, koji be 18 DEG C, 19 DEG C,
20 DEG C, 21 DEG C, 22 DEG C, 23 DEG C, 24 DEG C or 25 DEG C.Typical but non-limiting fermentation time is 5 days, 6 days, 8 days, 10 days, 12
It, 14 days or 15 days.
As a kind of preferred embodiment of the present invention, in step (c), will fermentation material one and fermentation material two mix after it is dry,
Obtain fermentation Milkvetch root composition；
Preferably, drying temperature is 45~55 DEG C in step (c), and the dry moisture into fermentation Milkvetch root composition is lower than
10%.
Typical but non-limiting drying temperature is 45 DEG C, 46 DEG C, 48 DEG C, 49 DEG C, 50 DEG C, 51 DEG C, 52 in step (c)
DEG C, 53 DEG C, 54 DEG C or 55 DEG C.
The subsequent fermentation of fermentation material one and fermentation material two is also achieved in fermentation material one and two combination drying process of fermentation material,
To reach good attenuation degree.
It should be noted that different according to specific aftertreatment technology, which can be fabricated to different
Dosage form, such as tablet, pill, granule, pulvis, capsule etc..
In addition, the preparation method use production equipment be routine, do not need separately to install it is standby, and whole preparation process letter
It is single easy, it is suitable for industrially being mass produced.
According to the third aspect of the present invention, above-mentioned fermentation Milkvetch root composition is additionally provided or using fermentation Milkvetch root composition
Application of the preparation method fermentation Milkvetch root composition obtained in Chinese medicine or feed.
In view of advantage possessed by above-mentioned fermentation Milkvetch root composition, so that it is as Chinese medicine or as can feeding natural plant
Object has good application in Chinese medicine or field of fodder.
Combined with specific embodiments below and comparative example, the invention will be further described.Wherein, red yeast rice is purchased from Hebei Lin Shi
Prepared slices of Chinese crude drugs Co., Ltd, motherwort are purchased from Palestine and China Cologne prepared slices of Chinese crude drugs Co., Ltd, and koji has purchased from Angel Yeast share
Limit company.
Embodiment 1
The present embodiment provides a kind of fermentation Milkvetch root compositions, are mainly prepared from the following raw materials in parts by weight: Radix Astragali 200
Part, 10 parts of glutinous rice, 10 parts of soya bean, 5 parts of flour, 3 parts of red yeast rice, 2 parts and 60 parts of water of koji.
A kind of preparation method of Milkvetch root composition that ferments provided in this embodiment, comprising the following steps:
(a) glutinous rice of 10 parts by weight is added in the water of 30 parts by weight, impregnate, cook, after airing to room temperature again with 3 weights
The red yeast rice for measuring part carries out mixed fermentation, and fermentation temperature is 25 DEG C, and fermentation time is 30 days, obtains yellow rice wine wine；
The Radix Astragali of 100 parts by weight is crushed to be mixed after 200 mesh impalpable powders with the koji of yellow rice wine wine and 1 parts by weight, then
Secondary fermentation, fermentation temperature is 25 DEG C again, and fermentation time is 10 days again, obtains fermentation material one；
(b) by the soya bean decladding of 10 parts by weight and crush be 8 mesh particles after be added in the water of 30 parts by weight, impregnate, steam
It is ripe, it is mixed again with the flour of 5 parts by weight after airing to room temperature, sets and spread out on thin bamboo strips used for weaving, kept 3cm left and right thickness, cover cotton, set
It ferments in shady and cool library, fermentation temperature is 25 DEG C, and fermentation time is 2 days, obtains soya bean wine；
The Radix Astragali of 100 parts by weight is crushed to be mixed after 200 mesh impalpable powders with the koji of soya bean wine and 1 parts by weight, then
Secondary fermentation, fermentation temperature is 25 DEG C again, and fermentation time is 10 days again, obtains fermentation material two；
(c) fermentation material one and fermentation material two are uniformly mixed, are prepared into 20 mesh fine graineds with granulator, extremely in 55 DEG C of dryings
Moisture content is lower than 10%, obtains fermentation Milkvetch root composition.
Embodiment 2
The present embodiment provides a kind of fermentation Milkvetch root compositions, are mainly prepared from the following raw materials in parts by weight: Radix Astragali 160
Part, 8 parts of glutinous rice, 18 parts of soya bean, 7 parts of flour, 1 part of red yeast rice, 6 parts and 100 parts of water of koji.
A kind of preparation method of Milkvetch root composition that ferments provided in this embodiment, comprising the following steps:
(a) glutinous rice of 8 parts by weight is added in the water of 50 parts by weight, impregnate, cook, after airing to room temperature again with 1 weight
The red yeast rice for measuring part carries out mixed fermentation, and fermentation temperature is 30 DEG C, and fermentation time is 40 days, obtains yellow rice wine wine；
The Radix Astragali of 90 parts by weight is crushed to mix after 300 mesh impalpable powders with the koji of yellow rice wine wine and 1 parts by weight, again
Fermentation, fermentation temperature is 30 DEG C again, and fermentation time is 15 days again, obtains fermentation material one；
(b) by the soya bean decladding of 18 parts by weight and crush be 8 mesh particles after be added in the water of 50 parts by weight, impregnate, steam
It is ripe, it is mixed again with the flour of 8 parts by weight after airing to room temperature, sets and spread out on thin bamboo strips used for weaving, kept 3cm left and right thickness, cover cotton, set
It ferments in shady and cool library, fermentation temperature is 30 DEG C, and fermentation time is 3 days, obtains soya bean wine；
The Radix Astragali of 70 parts by weight is crushed to mix after 200 mesh impalpable powders with the koji of soya bean wine and 5 parts by weight, again
Fermentation, fermentation temperature is 30 DEG C again, and fermentation time is 15 days again, obtains fermentation material two；
(c) fermentation material one and fermentation material two are uniformly mixed, are prepared into 20 mesh fine graineds with granulator, extremely in 45 DEG C of dryings
Moisture content is lower than 10%, obtains fermentation Milkvetch root composition.
Embodiment 3
The present embodiment provides a kind of fermentation Milkvetch root compositions, are mainly prepared from the following raw materials in parts by weight: Radix Astragali 160
Part, 11 parts of glutinous rice, 15 parts of soya bean, 6 parts of flour, 2 parts of red yeast rice, 6 parts and 100 parts of water of koji.
A kind of preparation method of Milkvetch root composition that ferments provided in this embodiment, the weight of the middle Radix Astragali used of step (a)
Number is 85 parts, and the parts by weight of koji are 2 parts, the parts by weight of the Radix Astragali used in step (b) for 75 parts, koji
Parts by weight are 4 parts, remaining step and parameter are same as Example 2.
Embodiment 4
The present embodiment provides a kind of fermentation Milkvetch root compositions, are mainly prepared from the following raw materials in parts by weight: Radix Astragali 160
Part, 15 parts of glutinous rice, 12 parts of soya bean, 5 parts of flour, 2 parts of red yeast rice, 6 parts and 100 parts of water of koji.
A kind of preparation method of Milkvetch root composition that ferments provided in this embodiment, the weight of the middle Radix Astragali used of step (a)
Number is 80 parts, and the parts by weight of koji are 3 parts, the parts by weight of the Radix Astragali used in step (b) for 80 parts, koji
Parts by weight are 3 parts, remaining step and parameter are same as Example 2.
Embodiment 5
The present embodiment provides a kind of fermentation Milkvetch root compositions, are mainly prepared from the following raw materials in parts by weight: Radix Astragali 160
Part, 18 parts of glutinous rice, 9 parts of soya bean, 4 parts of flour, 3 parts of red yeast rice, 6 parts and 100 parts of water of koji.
A kind of preparation method of Milkvetch root composition that ferments provided in this embodiment, the weight of the middle Radix Astragali used of step (a)
Number is 75 parts, and the parts by weight of koji are 4 parts, the parts by weight of the Radix Astragali used in step (b) for 85 parts, koji
Parts by weight are 2 parts, remaining step and parameter are same as Example 2.
Embodiment 6
The present embodiment provides a kind of fermentation Milkvetch root compositions, are mainly prepared from the following raw materials in parts by weight: Radix Astragali 160
Part, 22 parts of glutinous rice, 6 parts of soya bean, 4 parts of flour, 3 parts of red yeast rice, 6 parts and 100 parts of water of koji.
A kind of preparation method of Milkvetch root composition that ferments provided in this embodiment, the weight of the middle Radix Astragali used of step (a)
Number is 70 parts, and the parts by weight of koji are 5 parts, the parts by weight of the Radix Astragali used in step (b) for 90 parts, koji
Parts by weight are 1 part, remaining step and parameter are same as Example 2.
Comparative example 1
This comparative example provides a kind of fermentation Milkvetch root composition, is mainly prepared from the following raw materials in parts by weight: Radix Astragali 158
Part, 5 parts of glutinous rice, 22 parts of soya bean, 8 parts of flour, 1 part of red yeast rice, 6 parts and 100 parts of water of koji.
A kind of preparation method for fermentation Milkvetch root composition that this comparative example provides, the weight of the middle Radix Astragali used of step (a)
Number is 93 parts, and the parts by weight of glutinous rice are 5 parts, and the parts by weight of the Radix Astragali used in step (b) is 65 parts, the weight of soya bean
Number is 22 parts, and the parts by weight of flour are 8 parts, remaining step and parameter are same as Example 2.
Comparative example 2
This comparative example provides a kind of fermentation Milkvetch root composition, is mainly prepared from the following raw materials in parts by weight: Radix Astragali 157
Part, 26 parts of glutinous rice, 5 parts of soya bean, 2 parts of flour, 4 parts of red yeast rice, 6 parts and 100 parts of water of koji.
A kind of preparation method for fermentation Milkvetch root composition that this comparative example provides, the weight of the middle Radix Astragali used of step (a)
Number is 65 parts, and the parts by weight of glutinous rice are 26 parts, and the parts by weight of red yeast rice are 4 parts, and the parts by weight of koji are 5 parts, step
Suddenly for the parts by weight of the Radix Astragali used in (b) for 92 parts, the parts by weight of soya bean are 5 parts, and the parts by weight of flour are 2 parts, sweet tea
The parts by weight of distiller's yeast are 1 part, remaining step and parameter are same as Example 2.
Comparative example 3
This comparative example provides a kind of fermentation Milkvetch root composition, in addition to the parts by weight of red yeast rice in the raw material of fermentation Milkvetch root composition
Number is 0.5 part, and the parts by weight of koji are 0.8 part, remaining raw material composition is same as Example 1.
The preparation method for a kind of fermentation Milkvetch root composition that this comparative example provides, in addition to the red yeast rice of use in step (a)
Parts by weight are 0.5 part, and the parts by weight of koji are 0.4 part, and the parts by weight of the koji used in step (b) is 0.4
Part, remaining step and parameter are same as Example 1.
Comparative example 4
This comparative example provides a kind of fermentation Milkvetch root composition, in addition to the parts by weight of Radix Astragali in the raw material of fermentation Milkvetch root composition
Number is 140 parts, remaining raw material composition is same as Example 1.
The preparation method for a kind of fermentation Milkvetch root composition that this comparative example provides, in addition to the Radix Astragali of use in step (a)
Parts by weight are 70 parts, and the parts by weight of the Radix Astragali used in step (b) is 70 parts, remaining step and parameter and embodiment 1
It is identical.
Comparative example 5
This comparative example provides a kind of fermentation Milkvetch root composition, and raw material composition is same as Example 2.
The preparation method for the fermentation Milkvetch root composition that this comparative example provides, comprising the following steps:
(a) glutinous rice of 8 parts by weight is added in the water of 50 parts by weight, impregnate, cook, after airing to room temperature again with 1 weight
Measure the koji progress mixed fermentation of the red yeast rice of part, the Radix Astragali for 90 parts by weight that crushing is 300 mesh impalpable powders, 1 parts by weight, fermentation
Temperature is 30 DEG C, and fermentation time is 55 days, obtains fermentation material one；
Step (b) and step (c) are same as Example 2.
In order to further verify the effect of above-described embodiment and comparative example, ad hoc following experimental example.
1 effect experiment of experimental example
Experimental animal: Kunming mouse, SPF grades, 18~22g of weight, half male and half female, totally 280, by medicine section of Sichuan Province
Institute's Experimental Animal Center provides, animal certificate number SYXK (army) 2002-005.Animal feeding is in barrier animal room, animal house
Quality certification number SYXK (army) 2002-005.Room temperature (20 ± 2) DEG C, relative humidity 60~70%, well-ventilated, environment quiet, room
Interior holding 12h illumination, 12h is dark, and periodically sterilizes.
Experimental method: being divided into 14 groups for mouse, respectively corresponds blank group, negative control group, positive controls, experimental group 1-
6 (corresponding embodiment 1-6) and contrast groups 1-5 (corresponding comparative example 1-5), every group is 20.Mouse experiment room is adapted to raise
After a week, negative control group, positive controls, embodiment and comparative example press 150mg/kgb dosage intraperitoneal injection ring phosphorus respectively
Amide, blank group injection same amount of normal saline, continuous two days.Since first time injects cyclophosphamide, experimental group and contrast groups
By 0.4gkg-1The aqueous dispersions of fermentation Milkvetch root composition are given in dosage stomach-filling, and positive controls press 0.4gkg-1Dosage fills
Stomach gives the aqueous dispersions at Radix Astragali end, and same amount of normal saline is given in blank group and negative control group stomach-filling, is administered one week.It tested
The temperature and suitable illumination kept constant in journey.In 1h after the last administration, the carbon granules cell phagocytic rate of mouse is measured, and respectively
Acquire spleen, blood plasma and the serum of mouse, measurement Spleen coefficient, quantity of leucocyte, lymphocyte quantity and serum interferon-γ
Concentration, data are counted using spss19.0.It is simultaneously and with positive controls evaluation index to be commented referring to (being labeled as " o ")
Valence index is more preferably chosen as "+" compared with positive controls, and evaluation index is worse compared with positive controls to be chosen as "-", comments
Valence index is more preferably chosen as " ++ " compared with blank group, the results are shown in Table 1.
The pharmacodynamic evaluation result of table 1 different experiments group and contrast groups
Note: the * and significant P < 0.05 of negative control group comparing difference, * * and positive controls comparing difference are significant, P < 0.05.
As shown in Table 1, the Spleen coefficient of experimental group 1-6, phagocytic index, leukocyte count, lymphocyte number, interferon-γ
Concentration is superior to contrast groups 1-5, negative control group and positive controls on the whole.This illustrates that different material combinations is yellow to fermentation
The pharmacodynamic evaluation of stilbene composition has an impact, i.e., different material combinations is to Spleen coefficient, phagocytic index, leukocyte count, lymph
Cell number, the influence of interferon-γ concentration are different.By data in table 1 it is found that in present invention fermentation each original of Milkvetch root composition
In the amount ranges of material, fermentation Milkvetch root composition obtained can be improved the immune function of the mouse by Effect of cyclophosphamide.
2 toxicological experiment of experimental example
Experimental method: mouse is randomly divided into 14 groups, respectively blank group, control group and experimental group 1-6 (corresponding embodiment
1-6 group) and contrast groups 1-5 (corresponding comparative example 1-5), every group 20, half male and half female.
Control group presses 38gkg-1Daily dosage stomach-filling Radix Astragali end suspension, experimental group 1-6 and contrast groups 1-5 are pressed
38g·kg-1Daily dosage difference stomach-filling embodiment 1-6 group and comparative example 1-5 offer fermentation Milkvetch root composition suspension, sky
The capacity distilled water such as white group of stomach-filling；Even fill 14 days；The free diet of animal during administration, the appearance of daily observation administration front and back animal
Sign, the variation of behavioral activity hair, stool and urine shape, color, whether there is or not abnormal secretions etc. for eye, ear, mouth, nose, anus.Exist respectively
Administration 0,1,3,7,11,14d weighing the weight of animals, calculate growth rate.After successive administration 14d, mouse plucks eyeball and takes blood, separates blood
Clearly, glutamic-pyruvic transaminase (ALT), glutamic-oxalacetic transaminease (AST), urea nitrogen (BUN), inosine (CREA), alkaline phosphatase are detected
(ALP), total protein (TP), albumin (ALB), globulin (GLO), A/G, total bilirubin (TBIL), glucose (Glu), total gallbladder
Sterol (CHOL) index.Animal is put to death after taking blood, is carried out to the heart, liver and spleen, lung, kidney, brain, sexual gland, thyroid gland, thymus gland, ileum etc.
It visually observes, weigh and calculates organ coefficient.Liver, nephridial tissue are taken, is fixed with 10% neutral formalin solution, it is de- through graded ethanol
The transparent paraffin embedding of water, dimethylbenzene, slice (4~5 μm thick), HE are dyed, and observe histopathologic change under optical microscopy.
In the biochemical indicator of detection, tetra- index variations of ALT, AST, BUN and CREA are more obvious, and ALP, ALB,
The variation of the indexs such as TP, GLO, A/G, TBIL, CHOL, Glu is unobvious, therefore with tetra- reflection liver kidney functions of ALT, AST, BUN and CREA
The biochemical indicator of energy is toxicity assessment index, and concrete outcome is shown in Table 2 and table 3.
2 different experiments group of table and contrast groups are to liver side effect evaluation result
3 different experiments group of table and contrast groups are to renal adverse effects evaluation result
By data in table 2 and 3 as it can be seen that each group is without dead example, general signs no abnormality seen.
Compared with blank group, liver, kidney and the heart of control group and experimental mice, spleen, lung, brain, sexual gland, thyroid gland, thymus gland,
The Organ weights such as ileum and organ coefficient difference is not significant；In Biochemical Indices In Serum, for opposite blank group, control group and experiment
Group changes smaller (difference is not significant), and liver/kidney side effect is chosen as " normal " (being shown in Table 2, table 3).It can be seen from the results above that
Successive administration 14d under higher dosage, experimental mice hepatic and renal function are not damaged.
Consolidated statement 1-3 analysis, the pharmacodynamics in Mice evaluation effect of experimental group gets a promotion, and liver kidney side effect does not occur
Reaction.The experimental results showed that the effect of being able to ascend Radix Astragali using fermentation Milkvetch root composition provided by the invention, does not result in poison
Side effect occurs.
3 Palatability evaluation of experimental example
It takes Radix Astragali last, is freely eaten by the dosage spice that mass fraction is 1% for healthy swinery, be control group；Take implementation
The fermentation Milkvetch root composition that example 1-6 and comparative example 1-5 is provided, the dosage spice for being respectively 1% by mass fraction is for healthy swinery
It is freely eaten；If blank group feeds chow diet；Record feeding situation correspond to palatability with blank group feed intake as " general ",
The palatability of corresponding drug is evaluated according to each group situation of searching for food, and evaluation criterion and the results are shown in Table 4.
4 different experiments group of table and contrast groups Palatability evaluation standard and result
Result in table 3 is as it can be seen that the influence of different auxiliary material combination to fermentation Milkvetch root composition palatability is different.
5 different experiments group of table and contrast groups Quality evaluation result
Consolidated statement 4 and table 5 are analyzed, and since experimental group 2 shows generally in terms of palatability, also have no toxicity, although
Its pharmacodynamic evaluation is " ++ ", and overall merit is still " good "；Contrast groups 1 are performed poor in terms of palatability, although its drug effect
It is fine to learn evaluation effect, also has no toxicity, overall merit is still " poor "；Contrast groups 2 show generally in terms of palatability,
Also have no toxicity, but its pharmacodynamic evaluation is "+", overall merit be still " in "；The comprehensive quality of other experimental groups
Evaluation is " excellent ".
The rejuvenation experiment of the wean weak pigle of experimental example 4
Material: Radix Astragali end (Chengdu universe animal pharmaceutical estate limited liability company)；Milkvetch root composition ferment (only with embodiment 5
For)；
Case: wean weak pigle 36 on double-current area pig farm.
Method: wean weak pigle is divided into 3 groups, every group 12 at random.Respectively blank group, control group and experimental group.It is real
The fermentation Milkvetch root composition that group adds the embodiment 5 that mass fraction is 1% in feed is tested, control group is in feed addition 1%
Radix Astragali end, blank group is at the stalk end of feed addition 1%, other than dosing, other rearing conditions and feeds utilized all the same, oneself
By searching for food, continuous feeding 10 days；The average daily feed intake of wean weak pigle is calculated, the blood plasma and serum of each group weak pigle are acquired, is surveyed
Determine carbon granules phagocytic index, quantity of leucocyte, lymphocyte quantity and serum interferon-γ concentration, data using spss19.0 into
Row statistics, the results are shown in Table 6.
The rejuvenation result of 6 different experiments group of table and contrast groups to wean weak pigle
Note: significant difference P < 0.05 compared with the control group *
As seen from the above table, the average daily feed intake of experimental group, phagocytic index, leukocyte count, lymphocyte number, interferon-γ
Concentration is better than control group and blank group on the whole.This illustrates that fermentation Milkvetch root composition prepared by the present invention answers wean weak pigle
Strong effect is better than Radix Astragali end.
Control efficiency of the fermentation Milkvetch root composition of experimental example 5 to multisystem exhaustion syndrome (PMWS)
Material: Radix Astragali end (Chengdu universe animal pharmaceutical estate limited liability company)；Milkvetch root composition ferment (only with embodiment 5
For)；
Test pig farm: the multiple pig farm Shuangliu County postweaning multisystem exhaustion syndrome (PMWS).
Method: randomly selecting pig farm milking sow 54 under identical rearing conditions, be divided into experimental group, blank group and
Control group (every group 18)；Experimental group is thrown using fermentation Milkvetch root composition prepared by embodiment 5 by 1.0% spice of mass fraction
Hello, control group is that 1.0% spice is fed by mass fraction with Radix Astragali end, wean front and back each continuous use 7 days；Blank group is by daily
Feeding manner raising, is not administered.Each experiment group PMWS incidence is recorded, the results are shown in Table 7.
7 experimental group of table, blank group and control group investigate the control efficiency of pig PMWS
| Test group | PMWS disease incidence (%) |
| Experimental group | 2.6 |
| Blank group | 24.3 |
| Control group | 10.8 |
The result shows that experimental group is better than other groups to the control efficiency of pig PMWS, the Milkvetch root composition that illustrates to ferment is to pig
The control efficiency of PMWS is better than Radix Astragali end.
Influence of the fermentation Milkvetch root composition of experimental example 6 to pig farm RSY
Material: Radix Astragali end (Chengdu universe animal pharmaceutical estate limited liability company)；Milkvetch root composition ferment (only with embodiment 5
For)；
Test pig farm: Shuangliu County home-bred and autophytic pig farm.
Method: sow is divided into experimental group, control group and blank group (every group 16) at random under the same conditions；Experimental group
The fermentation Milkvetch root composition prepared with embodiment 5 is that 1.0% spice is fed by mass fraction, and control group is with Radix Astragali end by quality point
Number is that 1.0% spice is fed, antenatal continuous use 5 days, postpartum continuous use 15 days；Experimental group piglet is prepared with embodiment 5
Fermentation Milkvetch root composition is that 1.0% spice is fed by mass fraction, and control group piglet Radix Astragali end is mixed by mass fraction for 1.0%
Material is fed, continuous use 5 days, continuous use 10 days after wean before weaning；Blank group is raised by daily feeding manner, is not administered；
Record each group is always put into and Gross Output, calculates RSY (single head sow year rate of return on investment), RSY=(Gross Output-is always put into)/total
Investment, concrete outcome are shown in Table 8.
Result is investigated in the influence of 8 experimental group of table, blank group and control group to pig farm RSY
| Test group | RSY (%) |
| Experimental group | 21.2 |
| Blank group | 7.1 |
| Control group | 11.8 |
The result shows that experimental group provided by the invention is better than other groups in terms of improving pig farm RSY, illustrate Radix Astragali group of fermenting
Good technical effect can be reached in terms of improving pig farm RSY by closing object, and Milkvetch root composition effect achieved of fermenting is better than
Radix Astragali end.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: its according to
So be possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features into
Row equivalent replacement；And these are modified or replaceed, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (10)
1. a kind of fermentation Milkvetch root composition, which is characterized in that be mainly prepared from the following raw materials in parts by weight: Radix Astragali 155~220
Part, 6~25 parts of glutinous rice, 6~20 parts of soya bean, 3~7 parts of flour, 1~3.5 part of red yeast rice, 1~6 part and 20~300 parts of water of koji.
2. fermentation Milkvetch root composition according to claim 1, which is characterized in that mainly by the raw material system of following parts by weight
At: 160~210 parts of Radix Astragali, 7~22 parts of glutinous rice, 6~18 parts of soya bean, 3.5~6.5 parts of flour, 1.5~3.5 parts of red yeast rice, sweet wine
Bent 1~5 part and 30~260 parts of water.
3. fermentation Milkvetch root composition according to claim 1, which is characterized in that mainly by the raw material system of following parts by weight
At: 180~200 parts of Radix Astragali, 8~20 parts of glutinous rice, 8~16 parts of soya bean, 4~6 parts of flour, 2~3 parts of red yeast rice, 2~4 parts of koji
With 40~220 parts of water.
4. the preparation method of fermentation Milkvetch root composition according to any one of claims 1 to 3, which is characterized in that including
Following steps:
(a) the yellow rice wine wine and part formulation obtained the red koji fermentation of the glutinous rice of formula ratio, the water of part formulation amount and formula ratio
The koji mixing of the Radix Astragali, part formulation amount of amount, ferments again, obtains fermentation material one；
(b) soya bean that the flour of the soya bean of formula ratio, the water of remaining formula ratio and formula ratio ferments is made and is formulated with remaining
The koji mixing of the Radix Astragali of amount, remaining formula ratio, ferments again, obtains fermentation material two；
(c) fermentation material one and fermentation material two are mixed, obtains fermentation Milkvetch root composition.
5. the preparation method of fermentation Milkvetch root composition according to claim 4, which is characterized in that in step (a), will be formulated
The glutinous rice of amount is added in the water of part formulation amount, is impregnated, is cooked, and is cooled to room temperature and is sent out again with the mixing of the red yeast rice of formula ratio
Ferment；
Preferably, fermentation temperature when glutinous rice, water and red yeast rice are fermented in step (a) is 25~33 DEG C, fermentation time 25
~40 days.
6. the preparation method of fermentation Milkvetch root composition according to claim 4, which is characterized in that Radix Astragali in step (a)
Mesh number is 200~300 mesh；
Preferably, it is 25~33 DEG C that yellow rice wine, which makes fermentation temperature when being fermented again with Radix Astragali, koji, in step (a), hair
The ferment time is 5~15 days.
7. the preparation method for the Milkvetch root composition that ferments according to claim 4~6 any one, which is characterized in that step
(b) in, the soya bean of formula ratio is added in the water of remaining formula ratio, impregnates, cooks, be cooled to room temperature the face again with formula ratio
Powder mixing is fermented；
Preferably, fermentation temperature when soya bean, water and flour are fermented in step (b) is 18~25 DEG C, fermentation time is 2~
3 days.
8. the preparation method for the Milkvetch root composition that ferments according to claim 4~6 any one, which is characterized in that step
(b) in, the mesh number of Radix Astragali is 200~300 mesh；
Preferably, it is 18~25 DEG C that soya bean, which makes fermentation temperature when being fermented again with Radix Astragali, koji, in step (b), hair
The ferment time is 5~15 days.
9. the preparation method for the Milkvetch root composition that ferments according to claim 4~6 any one, which is characterized in that step
(c) dry after fermentation material one and fermentation material two are mixed in, obtain fermentation Milkvetch root composition；
Preferably, drying temperature is 45~55 DEG C in step (c), and the dry moisture into fermentation Milkvetch root composition is lower than 10%.
10. fermentation Milkvetch root composition according to any one of claims 1 to 3 uses claim 4~9 any one
Application of the preparation method fermentation Milkvetch root composition obtained of the fermentation Milkvetch root composition in Chinese medicine or feed.
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| CN110448586A (en) * | 2019-08-14 | 2019-11-15 | 四川成邦药业有限公司 | A kind of Astragalus Root P.E and its preparation method and application |
| CN112980630A (en) * | 2020-12-22 | 2021-06-18 | 江西中医药大学 | Astragalus root fresh sweet rice wine with anti-fatigue effect and preparation method thereof |
| CN114209621A (en) * | 2021-12-06 | 2022-03-22 | 广州环亚化妆品科技股份有限公司 | Moisturizing and antioxidant red yeast rice fermented product and preparation method and application thereof |
| CN114209621B (en) * | 2021-12-06 | 2023-01-17 | 广州环亚化妆品科技股份有限公司 | Moisturizing and antioxidant red yeast rice fermentation product and preparation method and application thereof |
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Effective date of registration: 20190312 Address after: 628300 Jianmen Industrial Park, Xiasi Town, Jiange County, Guangyuan City, Sichuan Province Applicant after: SICHUAN CHENGKANG ANIMAL PHARMACEUTICAL CO.,LTD. Address before: 610000 Jinfu Road, Cross-Strait Science and Technology Industrial Development Park, Wenjiang District, Chengdu City, Sichuan Province Applicant before: CHENGDU QIANKUN VETERINARY PHARMACEUTICAL CO.,LTD. |
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