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Pure-fermenting method for preparing mirabilitum praeparatum and application thereof

A pure-breed fermentation and watermelon frosting technology, applied in the field of bioengineering, can solve problems such as low efficiency, complicated processes, and inconsistent processes

Inactive Publication Date: 2016-10-12
王秋红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the traditional preparation method of watermelon frost, the processing is random, the process is not uniform, the pollution is serious, the production time is long, the efficiency is low, the process is complicated, the pollution of human pathogenic bacteria is common in the production, and the mechanism is unclear, the quality is unstable, It does not meet the needs of modern production, making most watermelon cream manufacturers stop production in the 1970s

Method used

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  • Pure-fermenting method for preparing mirabilitum praeparatum and application thereof
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  • Pure-fermenting method for preparing mirabilitum praeparatum and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1 Watermelon Frost Fermentation Bacteria-Isolation and Purification of Penicillium erythrogenes

[0020] 1. Take fresh watermelon, chop it and put it into a fermentation tank, add 15% watermelon quality Glauber’s salt, mix well, and ferment at room temperature for 15 days, take 10mL of fermentation broth, put it into 90mL of sterile water and put small glass beads In a 250mL Erlenmeyer flask, shake it by hand or on a shaker for 20 minutes to disperse the microbial cells, and let it stand for 20s to 30s to form a 10:1 dilution. Then serially diluted to make 10 -2 ~10 -9 Concentration of the diluted bacterial solution for use. Take 0.2mL of dilutions of each concentration, and use the conventional plate smearing method to spread each gradient dilution in 4 kinds of separation media, and culture PDA, CZA and Sabourand media in a constant temperature incubator at 25°C. The beef extract peptone medium was cultured in a constant temperature incubator at 37°C. Pick...

Embodiment 2

[0027] Embodiment 2 The preparation of pure fermented watermelon frost with different fermentation raw material ratios

[0028] Take fresh watermelon, chop it and put it into the fermentation tank, add Glauber's salt according to the mass ratio of watermelon and Glauber's salt: 2:1, 10:3, 5:1, 20:3, 10:1, 20:1, and mix well , 121°C, 15psi high-pressure steam sterilization for 20min, then inoculated with a single strain of Penicillium erythrogenes, and fermented for 15 days at 25°C, dissolved oxygen during fermentation, and centrifuged at 4000r / min for 10-20min after fermentation , take the supernatant, and dry it at a temperature of -40°C and a vacuum of <13Pa to prepare watermelon frost.

[0029] Table 1. Antibacterial activity of pure fermented watermelon cream with different ratios of fermented raw materials (watermelon: Glauber's salt)

[0030]

Embodiment 3

[0031] Embodiment 3 The preparation of pure fermented watermelon frost at different fermentation temperatures

[0032]Take fresh watermelon, chop it and put it into a fermenter, add Glauber’s salt according to the mass ratio of watermelon and Glauber’s salt at 20:3, mix evenly, sterilize with high-pressure steam at 121°C and 15 psi for 20 minutes, and then add a single strain to produce red and green Molds were fermented for 15 days at 21°C, 23°C, 25°C, 27°C, and 31°C respectively. During the fermentation period, oxygen was dissolved. Dry at -40°C and vacuum <13Pa to prepare watermelon frost.

[0033] Table 2. Antibacterial activity of pure fermented watermelon cream at different fermentation temperatures

[0034]

[0035]

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Abstract

The invention relates to a pure-fermenting method for preparing mirabilitum praeparatum, a preparation process for the mirabilitum praeparatum and application of the mirabilitum praeparatum to medicines for treating diseases related to infectivity and inflammation, healthcare products and cosmetics. According to the method, watermelons and mirabilite (Na2SO4.10H2O) are mixed according to a certain proportion to serve as a culture medium, penicillium rubens serves as a fermentation strain, fermentation is carried out under a certain temperature condition to prepare the mirabilitum praeparatum. The method for preparing the mirabilitum praeparatum is obviously different from a traditional production mode and has a plurality of advantages. The prepared mirabilitum praeparatum and extract have obvious antibacterial and anti-inflammatory activities, can be prepared into various appropriate preparations and products and can be applied to medicines for treating oral cavity infectious diseases, mucous membrane infectious diseases and skin infectious diseases such as stomatitis, the periodontal disease, glossitis, rhinitis, sphagitis, dermatitis and otitis media, healthcare products and cosmetics.

Description

technical field [0001] The invention relates to the field of bioengineering and the field of production of traditional Chinese medicinal materials, in particular to a method for preparing traditional Chinese medicine watermelon cream by fermenting a pure strain of Penicillium rubens. Background technique [0002] The traditional Chinese medicine watermelon frost is white crystalline powder processed from Citrullus lanatus (Thunb.) Matsumu.et Nakai ripe fresh fruit of watermelon of Cucurbitaceae plant and Glauber's salt. The traditional preparation method is: take fresh watermelon, cut a thick slice along the pedicle to make Top cover, dig out part of the melon pulp and seeds, fill the melon with Glauber's salt, cover the top cover, insert it firmly with a bamboo stick, put it in a clay pot, cover it, and put it in a cool and ventilated place. Down, until no hoarfrost is precipitated. Watermelon cream has the effects of clearing heat, detoxifying, reducing swelling and relie...

Claims

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Application Information

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IPC IPC(8): A61K36/42A61K8/97A61K8/23A61P11/04A61P29/00A61P1/02A61P31/04A61P11/02A61P17/00A61P27/16A61Q11/00A61K33/04
CPCA61K8/23A61K8/97A61K33/04A61K36/42A61K2236/19A61Q11/00A61K2300/00A61K8/9728A61K9/006A61K9/2059A61K36/062A61K2236/00A61K2800/80A61P1/02A61P11/02A61P11/04A61P17/00A61P27/16A61P29/00A61P31/04A61Q19/00A61K9/0053A61K9/20A61K9/70
Inventor 王秋红匡海学舒尊鹏王长福
Owner 王秋红
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