肥猪散发酵制剂的制备方法及质量评价

Preparation and Quality Evaluation of Fermented Feizhusan

为了对肥猪散进行发酵和质量评价,采用固态发酵法,以各活性成分的含量为指标对其进行处方筛选及优化工艺,从性状、粒度、活菌数、游离大豆异黄酮的含量及稳定性等方面评价其质量。结果表明:最适宜的发酵菌株为纳豆芽孢杆菌,发酵温度为38℃,发酵时间为4 d,接菌量为12%,含水量为140%,干燥温度为47℃。肥猪散发酵制剂性质稳定,游离大豆异黄酮的含量为99.36μg/g。采用固态发酵法制备的发酵肥猪散活性物质含量高,稳定性好。

To prepare fermented Feizhusan and to evaluate the quality of the product. Fermented Feizhusan was prepared by solid fermentation, suitable prescription was screened out by single factor tests and orthogonal test was performed to optimize the technological conditions properties, granularity, viable count, content of active fermentation strain was bacillus natto and temperature water content was 140% and drying temperature was The quality of fermented Feizhusan was evaluated in ingredients and stability. Results revealed that the optimal was 38℃, time was 4 d, quantity of bacteria was 12%, 47℃. The basic properties was stability, the content of soybean isoflavones aglycon was 99.36 μg/g- Solid fermentation can be used to prepare fermented Feizhusan which contains high quantities of active ingredients and stable character.