摘要
目的:探讨青蒿等鲜干品组方及不同制法对六神曲中脂肪酶、淀粉酶活力的影响及其动态变化规律,为六神曲发酵工艺优化及青蒿等鲜干品可能的入药机制分析提供依据。方法:通过拆方研究,制备6组六神曲样品,第1组为基本组(面粉、赤小豆、苦杏仁),第2~3组为鲜品组(基本组+鲜品榨汁、煎汁),第4~6组为干品组(基本组+干品1/3量煎汁,全量煎汁,1/3量粉碎拌料)。各组分别在28,33℃条件下自然发酵,保持湿度70%~80%,发酵时间10 d,逐日动态取样,置于40℃下干燥后待测。动态测定不同温度下各组发酵样品中脂肪酶和淀粉酶的活力。结果:六神曲样品在28℃条件下发酵并不充分;在33℃条件下发酵,脂肪酶、淀粉酶活力在第3~4天达到峰值,基本组与2个鲜品组消化酶活力均明显高于干品组,差异具有显著性,基本组与鲜品组之间差异无显著性。结论:以脂肪酶、淀粉酶活力为检测指标,六神曲33℃发酵优于28℃发酵,青蒿等鲜品入药优于干品入药,鲜品煎汁组优于鲜品榨汁组;六神曲发酵时间以3~5 d为宜。
Objective： To discuss difference of digestive enzyme activity and their dynamic variation rule in the fermentation of medicated leaven composed by fresh or dry Chinese medicine and manufactured by different methods. Method： By studying on the decomposed recipes of medicated leaven,six groups of medicated leaven samples were prepared,including the basic group composed of flour,Vignae Semen and Armeniacae Semen Amarum,fresh medicine groups composed of the basic group and fresh medicine juicing or decocting, dry medicine groups composed of the basic group and 1 /3 amount of dry medicine decocting, full amount of dry medicine decocting or 1 /3 amount of dry medicine curshed mixing. Each group was fermented separately under natural conditions at 28 ℃ and 33 ℃, keeping humidity of 70%-80%, fermentation time for 10 d. In the fermentation process, each group needed to be daily dynamic sampling and then dried at 40 ℃ for testing.Digestive enzyme activity of each group was dynamic tested under different temperatures. Result： The fermentation situations in each group of medicated leaven was not sufficient and needed much longer time at 28 ℃; the activity of lipase and amylase reached the peak value at 3-4 d under fermentation at 33 ℃. Digestive enzyme activity of medicated leaven in the basic group and fresh medicine groups was higher than these dry medicine groups with statistical difference, but difference between the basic group and fresh medicine groups had no significance.Conclusion： With digestive enzyme activity as index, the quality of medicated leaven under condition of fermentation at 33 ℃ is superior to 28 ℃,fresh medicine groups are better than dry medicine groups,the fresh medicine decocting group is better than the fresh medicine juicing group. The suitable fermentation time of medicated leaven is 3-5 d.
出处
《中国实验方剂学杂志》
CAS
CSCD
北大核心
2017年第1期20-24,共5页
Chinese Journal of Experimental Traditional Medical Formulae
基金
山西省科技厅科技攻关项目(20140313008)
关键词
六神曲
鲜品
发酵工艺
消化酶活力
淀粉酶
脂肪酶
medicated leaven
fresh Chinese medicine
fermentation technology
digestive enzyme activity
amylase
lipase
作者简介
王丽芳，博士，副主任药师，从事中药新药和饮片质量控制研究，Tel：0351—8618540，E-mail：wangli—fang@163．com
[通讯作者]裴香萍，硕士，副教授，从事中药鉴定和药效物质基础研究，Tel：13513640187，E—mail：peixp69@163．com
