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Cholestin and preparation method of cholestin

A technology of capsules and red yeast rice, applied in the field of red yeast rice capsules and its preparation, can solve the problems of lack of natural statin control ability, lack of natural statin activity and stability control, harmful citrinin to human body, etc., to inhibit platelet aggregation and enhance Good fibrinolytic activity and stability

Inactive Publication Date: 2015-01-07
杭州双马生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Generally speaking, the existing functional red yeast rice industry is facing three problems: first, the red yeast rice parasitizes on the rice and metabolizes natural statins through fermentation, and at the same time produces citrinin, which is harmful to the human body ; Second, the lack of control over the high and low content of "natural statins" in red yeast rice; Third, the lack of control over the activity and stability of natural statins

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Red yeast rice capsules, based on the following weight ratio, each component and content are 800 parts of functional red yeast rice powder, 45 parts of salvia miltiorrhiza extract, 20 parts of hawthorn extract, and 20 parts of cassia seed extract.

[0032] The preparation method of above-mentioned red yeast rice capsule comprises the following steps,

[0033] A. Preparation of Monascus seeds: insert Monascus bacteria under aseptic conditions, place them in a biochemical incubator, and cultivate them at 32°C for 7 days to obtain koji seeds, put them into shake flasks, and cultivate them at 32°C for 40 hours ;

[0034] B. Fermentation culture: crush rice and soybeans to 40 meshes, cook and sterilize to obtain a sterilized mixture of rice flour and soybean flour, and set aside; into semi-finished red yeast rice;

[0035] C. Inactivation treatment: heat the semi-finished red yeast rice at 100°C for 50 minutes, dry the semi-finished red yeast rice after the inactivation tr...

Embodiment 2

[0041]Red yeast rice capsules, based on the following weight ratio, each component and its content are: 950 parts of functional red yeast rice powder, 60 parts of salvia miltiorrhiza extract, 30 parts of hawthorn extract, and 30 parts of cassia seed extract.

[0042] The preparation method of above-mentioned red yeast rice capsule comprises the following steps,

[0043] A. Preparation of red koji seeds: insert the red koji bacteria under aseptic conditions, place them in a biochemical incubator, and cultivate them at 35°C for 8 days to obtain koji seeds, put the koji seeds into shake flasks, and cultivate them at 35°C for 50 hours ;

[0044] B. Fermentation culture: crush rice and soybeans to 60 mesh, cook and sterilize to obtain a mixture of sterilized rice flour and soybean flour for subsequent use; into semi-finished red yeast rice;

[0045] C. Inactivation treatment: heat the semi-finished red yeast rice at 130°C for 65 minutes, dry the semi-finished red yeast rice after...

Embodiment 3

[0052] Red yeast rice capsules, based on the following weight ratio, each component and content are 890 parts of functional red yeast rice powder, 55 parts of salvia miltiorrhiza extract, 26 parts of hawthorn extract, and 26 parts of cassia seed extract.

[0053] The preparation method of above-mentioned red yeast rice capsule comprises the following steps,

[0054] A. Preparation of red yeast rice seeds: Inoculate Monascus bacterium under aseptic conditions, place in a biochemical incubator, and cultivate at 33°C for 7.5 days to obtain koji seeds, put the koji seeds into shake flasks, and incubate at 33°C for 48 hours ;

[0055] B. Fermentation culture: crush rice and soybeans to 50 meshes, cook and sterilize to obtain a mixture of sterilized rice flour and soybean flour, and set aside; into semi-finished red yeast rice;

[0056] C. Inactivation treatment: heat the semi-finished red yeast rice at 120°C for 60 minutes, dry the semi-finished red yeast rice after the inactivat...

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Abstract

The invention relates to a Chinese herbal compound preparation, and discloses cholestin. The cholestin comprises, by weight, 800-950 parts of functional monascus red powder, 45-60 parts of salvia extracts, 20-30 parts of hawthorn extracts and 20-30 parts of semen cassiae extracts. The invention further discloses a preparation method of the cholestin. The preparation method particularly includes the steps of fermentation cultivation, inactivation processing, extract preparation, dosing and capsule filling. According to the cholestin and the preparation method of the cholestin, through the whole production process (such as cooking sterilization on smashed rice and smashed soybeans in the fermentation cultivation process and inactivation processing on monascus semi-finished products) of strain selection, bacterium cultivation methods (such as monascus seed cultivation under aseptic conditions), temperature regulation and control, fermentation technologies and the like, generation of citrinin in the fermentation process is controlled, and detection of an authority department proves that the content of the citrinin in the functional monascus conforms to international standards.

Description

technical field [0001] The traditional Chinese medicine compound treatment agent involved in the invention particularly relates to red yeast rice capsules and a preparation method thereof. Background technique [0002] Red yeast rice is considered by traditional Chinese medicine as an extremely precious health supplement and has good therapeutic effects on certain diseases. According to the theory of traditional Chinese medicine, red yeast rice is sweet in taste and warm in nature. It has the effects of lowering blood fat, lowering low-density lipoprotein cholesterol and preventing cardiovascular and cerebrovascular diseases. Its active ingredients are lovastatin and five structural analogs. [0003] Generally speaking, the existing functional red yeast rice industry is facing three problems: first, the red yeast rice parasitizes on the rice, metabolizes natural statins through fermentation, and also produces citrinin, which is harmful to human body ; Second, lack of abilit...

Claims

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Application Information

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IPC IPC(8): A61K36/734A61K9/48A61P3/06A61P7/02
CPCA61K9/48A61K36/062A61K36/482A61K36/537A61K36/734A61K36/899A61K2236/13A61K2236/15A61K2236/17A61K2236/19A61K2236/331A61K2236/39A61K2236/51A61K2300/00
Inventor 冯建平
Owner 杭州双马生物科技股份有限公司
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