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Jasminum enzymolysis fermentation product as well as preparation method and application thereof

A technology of jasmine enzyme and fermented product, applied in the field of jasmine enzymatically hydrolyzed fermented product and its preparation, to achieve the effect of improving antioxidant activity, crude polysaccharide and total flavonoid content

Pending Publication Date: 2021-12-07
深圳浩涵生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] As one of the natural plant resources in China, jasmine contains polysaccharides, flavonoids, volatile oils and other active substances. At present, the extraction of active ingredients in jasmine mainly uses alcohol reflux extraction technology, ultrasonic extraction technology and desorption-heat extraction two-step method and other physical and chemical extraction methods, and the use of microbial fermentation technology to extract active ingredients has few reports

Method used

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  • Jasminum enzymolysis fermentation product as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Example 1: Comparison of the antioxidant capacity of different enzymatic fermentation methods and the content of total flavonoids and crude polysaccharides

[0060] The following enzymatic fermentation methods of different treatments are compared, and the grouping scheme is as follows (each group of jasmine dry powder is 5g):

[0061] (1) Jasmine flower enzymatic hydrolysis pretreatment

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Abstract

The invention relates to the technical field of microbial fermentation, and discloses a jasminum enzymolysis fermentation product as well as a preparation method and application thereof. The jasminum enzymolysis fermentation product is prepared by pretreating jasminum with enzyme liquid of aspergillus niger and aspergillus oryzae and then performing fermenting with lactic acid bacteria and saccharomycetes. The enzyme liquid of the aspergillus oryzae and the aspergillus niger is used for performing enzymolysis pretreatment on the jasminum, then strains suitable for jasminum fermentation are selected and screened, and specific lactic acid bacteria and saccharomycetes are used for fermenting the jasminum, so that the antioxidant activity of the jasminum can be remarkably improved, and besides, the contents of crude polysaccharides and total flavonoids are also remarkably improved; and a better foundation is provided for application of the compound in the field of cosmetics.

Description

technical field [0001] The present application relates to the technical field of microbial fermentation, in particular to a jasmine enzymolysis fermented product and its preparation method and application. Background technique [0002] Jasmine (scientific name: Jasminum sambac (L.) Ait) is an evergreen shrub of the genus Jasmine in the family Oleaceae. Originally produced in the Persian Gulf area, before the Han Dynasty, it was introduced to China with the economic and cultural exchanges between China and foreign countries. Jasmine is deeply loved by people because of its fragrance, fragrance, elegance and purity. Since the Ming Dynasty, jasmine has been used as a medicinal plant. Li Shizhen, a famous pharmacist, made a more detailed description of the traits, cultivation and utilization of jasmine in "Compendium of Materia Medica", pointing out that jasmine is "pungent and non-toxic", and can be "steamed to extract liquid, used as facial fat and head lotion". , long hair ...

Claims

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Application Information

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IPC IPC(8): A61K8/9789A61Q19/08A61Q19/02
CPCA61K8/9789A61Q19/08A61Q19/02A61K2800/782A61K2800/85Y02P60/87
Inventor 金立峰梁彬霞
Owner 深圳浩涵生物科技有限公司
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