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Fermentation method and fermentation product of tartary buckwheat bran

A technology of tartary buckwheat bran and fermentation method, which is applied in the direction of drug combination, medical formula, plant raw materials, etc., can solve the problems of no practical application value and low content, and achieve the effect of good clinical application prospect

Inactive Publication Date: 2013-08-28
SICHUAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Though this method has improved the D-inositol content of tartary buckwheat, but content is still low, does not have practical application value

Method used

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  • Fermentation method and fermentation product of tartary buckwheat bran
  • Fermentation method and fermentation product of tartary buckwheat bran
  • Fermentation method and fermentation product of tartary buckwheat bran

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Embodiment 1 Fermentation method of the present invention

[0063] Ⅰ. Extraction of D-chiro-inositol from tartary buckwheat bran

[0064] D-chiro-inositol extraction process of tartary buckwheat bran:

[0065]

[0066] Accurately weigh 50g of tartary buckwheat bran powder, add 70% ethanol according to the ratio of solid-liquid ratio of 1:6 (g / ml), carry out ultrasonic extraction at 25°C for 5h, extract 4 times with suction filtration, discard Filter the residue, then combine the filtrates obtained by four times of suction filtration, evaporate the ethanol with a rotary evaporator, concentrate and dry to obtain the crude extract of tartary buckwheat bran, put it into the refrigerator for later use.

[0067] Ⅱ. Different bacterial strains were inoculated into tartary buckwheat bran extract

[0068] Inoculate the three activated strains (Anqi sweet wine koji, sweet wine koji, and Aspergillus niger) at 1% respectively in three tubes of YPD liquid medium containing the ...

Embodiment 2

[0069] Embodiment 2 fermentation method of the present invention

[0070] Ⅰ. Extraction of D-chiro-inositol from tartary buckwheat bran

[0071] D-chiro-inositol extraction process of tartary buckwheat bran:

[0072]

[0073] Accurately weigh 50g of tartary buckwheat bran powder, add 90% ethanol according to the ratio of solid-liquid ratio of 1:15 (g / ml), conduct ultrasonic extraction at 25°C for 2 hours, extract 3 times with suction filtration, discard Filter the residue, then combine the filtrates obtained by two suction filtrations, evaporate the ethanol with a rotary evaporator, concentrate and dry to obtain the crude extract of tartary buckwheat bran, and put it into the refrigerator for later use.

[0074] Ⅱ. Different bacterial strains were inoculated into tartary buckwheat bran extract

[0075] Inoculate the three activated strains (Anqi sweet wine koji, sweet wine koji, and Aspergillus niger) at 1% respectively in three tubes of YPD liquid medium containing the c...

Embodiment 3

[0076] Embodiment 3 fermentation method of the present invention

[0077] 1. Experimental method

[0078] Ⅰ. Extraction of D-chiro-inositol from tartary buckwheat bran

[0079] D-chiro-inositol extraction process of tartary buckwheat bran:

[0080]

[0081] Accurately weigh 50g of tartary buckwheat bran powder, add 80% ethanol according to the ratio of solid-liquid ratio of 1:10 (g / ml), conduct ultrasonic extraction at 25°C for 30min, suction filter, and use the above-mentioned method for the filter residue Carry out the second extraction, suction filtration, discard the filter residue, then combine the filtrates obtained from the two suction filtrations, evaporate the ethanol with a rotary evaporator, concentrate and dry to obtain the crude extract of tartary buckwheat bran, put it in the refrigerator for later use.

[0082] Ⅱ. Different bacterial strains were inoculated into tartary buckwheat bran extract

[0083] Inoculate the three activated strains (Anqi sweet wine ...

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Abstract

The invention discloses a fermentation method of tartary buckwheat bran. The fermentation method comprises the following steps: (1) extracting tartary buckwheat bran with 70-90% (v / v) ethanol, recovering a solvent from the extracting liquor to obtain crude extract; and (2) adding the crude extract from the step (1) in a YPD liquid culture medium with pH of 6.8-7.2 for uniformly mixing, wherein the usage amount of the crude extract is one fifth to one twentieth (w / w) that of the culture medium; and inoculating the activated angel sweet wine yeast, sweet wine yeast or aspergillus niger, and fermenting at 25-35 DEG C for 1-4 days, thus obtaining the tartary buckwheat bran. The invention also provides a fermentation product prepared by adopting the fermentation method, pharmacy applications of the fermentation product and applications of the tartary buckwheat flavone extract in preparation of combined medicines. The content of D-chiro-inositol in the fermentation product prepared by adopting the fermentation method is high, and the fermentation product can be used for treating diabetes mellitus and has stronger practical application values.

Description

technical field [0001] The invention relates to a fermentation method of tartary buckwheat bran. Background technique [0002] D-chiro-inositol is an isolated isomer of water-soluble inositol (cyclohexyl alcohol), which exists in buckwheat, mung beans, chickpeas and other beans and some squash plants. D-chiroinositol has hypoglycemic activity and is considered to be a new generation of insulin receptor sensitizer, which can effectively reduce blood sugar concentration, and also has the effect of reducing blood insulin and blood triglyceride levels. In the blood and urine of normal people, people found the existence of D-chiro-inositol, but non-insulin-dependent diabetics did not find the existence of this substance. The reason is that the patients themselves can only produce a very small amount of D- Chiral inositol makes the body less sensitive to insulin, and inhibits the uptake of glucose by human tissues, resulting in elevated blood sugar and greatly increasing the risk...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/70A61P3/10
Inventor 严伟徐黎杨祺珉唐丽
Owner SICHUAN NORMAL UNIV
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