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Phytolacca acinosa fruit fermentation liquor as well as preparation method and application thereof

A technology of fermented pokeweed and pokeweed fruit, applied in the field of pokeweed fruit fermented fluid and its preparation, food and health products, and medicine for the treatment of cancer, which can solve the problems that fresh fruit has not been effectively developed and utilized

Pending Publication Date: 2021-01-08
衡阳市文龙野生蔬果研发种植农民专业合作社 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Phytolacca is a perennial plant, its infructescence is terminal or lateral, and cymose. The annual output of mature fresh fruit per plant is 5-15kg. It can last for many years, the output is huge, and the resources are abundant, but its fresh fruit has not been effectively developed. ,use

Method used

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  • Phytolacca acinosa fruit fermentation liquor as well as preparation method and application thereof
  • Phytolacca acinosa fruit fermentation liquor as well as preparation method and application thereof
  • Phytolacca acinosa fruit fermentation liquor as well as preparation method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0032] The preparation of embodiment 1 pokeweed fermented liquid

[0033] Preparation of fermented yeast liquid: take fresh ripe pokeweed fruit, crush, ferment naturally, and constantly stir, add 0.1% to 0.5% ammonium phosphate of fresh fruit weight and 16% crystallized white sugar of fresh fruit weight to adjust the culture conditions, fully Oxygen fermentation, that is, the yeast liquid is obtained.

[0034] Preparation of the first fermentation liquid: take 200kg of fresh ripe pokeweed fruit, wash, drain off the water, and dry in a cool place until 60% to 70% dry, and set aside. Put the net pokeweed fruit in a PVC plastic bucket, and add yeast liquid accounting for 2 to 3% of the mass of the fresh fruit. Add 15%-25% of fresh fruit weight white granulated sugar to adjust sugar content, add 0.5-2% fresh fruit weight citric acid to adjust acidity. Ferment aerobically at 20-30°C for 30-60 days, separate or squeeze the fermented liquid to obtain the product.

[0035] Preparat...

Embodiment 2

[0036] The identification of embodiment 2 pokeweed fermentation strains

[0037] The fermentation strain is the key to obtain the target fermentation product, and the identification of the fermentation strain of the present invention comprises the following steps:

[0038] Sampling: Take 3ml of the fresh fruit sample and the pokeweed fermented liquid sample in Example 1 respectively with cryopreservation tubes, put them directly into liquid nitrogen for quick freezing for 1 hour, then mark the cryopreservation tubes with sealed bags for subpackaging, and put them in Store in -80°C freezer.

[0039] 2. Genomic DNA extraction, extraction steps:

[0040] 1) Homogenize and lyse the sample: add 0.25~0.5g sample and 0.6mL Buffer SOL to 2mL beads Tube, vortex at the highest speed on the vortex for 5~10min; add 60μL Buffer SDS to the sample, vortex for 15s .

[0041] 2) Further lyse the bacteria: put the sample in a water bath at 70°C to keep the temperature for 10 minutes, and cen...

Embodiment 3

[0055] The preparation of embodiment 3 pokeweed fresh fruit fermented liquid

[0056] Fermented with 8 strains

[0057] Take 200kg of fresh and ripe pokeweed fruit, wash them, drain the water, dry them in a cool place until they are 60% to 70% dry, put them into a PVC plastic bucket, add Penicillium sublateritium, Golubevia pallescens, Aspergillus penicillioides, Aspergillus parvulus, Meyerozyma guilliermondii, Eight strains of Candidaintermedia, Lodderomyces elongisporus, and Aspergillus sydowii were added in sequence according to the titer ratio 3.37:3.31:2.32:2.16:1.52:1.45:1.11:1, and then 2.5kg white sugar and 0.6kg citric acid were added to the fermentation broth Adjust the sugar content and acidity of the fermentation environment. The daytime temperature of the fermentation environment is 25-30°C, and the nighttime temperature is 19-27°C. After 30 days of fermentation, it is squeezed and separated with gauze to obtain the first fermentation liquid.

[0058] Place the o...

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Abstract

The invention relates to phytolacca acinosa fruit fermentation liquor and a preparation method thereof. According to the method, ripe phytolacca acinosa fresh fruits are used as a raw material, and eight kinds of mixed strains of Penicillium sublateritium, Golubevia pallescens, Aspergillus penicillioids, Aspergillus parvulus, Meyerozyma guilliermondii, Candida intermedia, Lodderomyces elongisporusand Aspergillus sydowii are taken as fermented strains, and secondary fermentation is carried out at a temperature of 18-32 DEG C. The preparation method is clear in fermentation strain and controllable in process. The prepared fermentation liquor is clear in chemical components and has remarkable anti-cancer activity.

Description

technical field [0001] The invention belongs to the fields of biomedicine, food and health care products, and in particular relates to a pokeweed fruit fermented liquid, a preparation method thereof, and an application thereof in preparing medicines for treating cancer, food and health care products. Background technique [0002] Phytolaccae acinosa Radix is ​​a traditional Chinese medicine. The perennial root is used as medicine. It is bitter and cold, and it returns to the lung, spleen, kidney, and large intestine. Distension, carbuncle and other diseases are also used in the treatment of diseases such as liver ascites tumors and edema in modern clinical practice. Phytolacca was first recorded in "Shen Nong's Materia Medica", listed as inferior, and it was recorded that "Phytophthora, pungent and flat, governs water swelling, tumor numbness, irons away carbuncles, and kills ghost essence." "Famous Physicians" in the Han Dynasty said, "Phytolium sour in taste, treats evil ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/185A61K31/704A61K31/122A61K31/715A61P35/00A61P31/18A61P9/10A61P17/00A23L33/00A61K131/00
CPCA23V2002/00A61K31/122A61K31/704A61K31/715A61K36/185A61K2236/19A23L33/00A61P9/10A61P17/00A61P31/18A61P35/00A23V2200/30
Inventor 刘文龙王秋红李彪张志宏林晗朱金莲
Owner 衡阳市文龙野生蔬果研发种植农民专业合作社
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