Maca compound fermentation composition, preparation method and product thereof, and application in improving sexual function

Abstract

The present invention belongs to the technical field of traditional Chinese medicine, and specifically relates to a maca compound fermentation composition, a preparation method and product thereof, and an application in improving sexual function. The maca compound fermentation composition of the present invention comprises maca, pine pollen, wolfberry and Lactobacillus plantarum. The preparation method of the present invention is to obtain a maca compound fermentation composition by fermenting maca, pine pollen and wolfberry with Lactobacillus plantarum. The maca compound fermentation composition provided by the present invention has higher biological activity and has great advantages in improving sexual function. The maca compound fermentation composition provided by the present invention also has an excellent taste that is easy to accept, and is easier to expand the beneficiary group.

Description

Technical Field

[0001] The present invention belongs to the technical field of traditional Chinese medicine, and specifically relates to a maca compound fermentation composition, a preparation method and product thereof, and an application thereof in improving sexual function. Background Art

[0002] Maca is an annual herb of the genus Lepidium in the cruciferous family and is regarded as a natural aphrodisiac. Relevant toxicological studies have shown that maca is relatively safe and has the effects of regulating sex hormones, improving sexual function, inhibiting prostate hyperplasia, promoting gastrointestinal motility, preventing liver damage, improving memory, anti-depression, protecting nerves, analgesia, regulating immunity, lowering blood pressure, anti-inflammatory, anti-fatigue, anti-oxidation, anti-ultraviolet radiation, and anti-osteoporosis. Macaamide and glucosinolates, as the characteristic active ingredients in maca, play an important role in regulating the human endocrine system. Their functions are equivalent to human hormones, and they can comprehensively regulate human functions and balance endocrine.

[0003] Pine pollen, also known as pine yellow, contains a variety of chemical components and is rich in proteins, amino acids, vitamins, minerals, lipids, peptides, flavonoids, carotene, auxin, polysaccharides and other bioactive substances, including 8 essential amino acids, 14 vitamins and 24 trace elements for the human body. Fermenting pollen with probiotics can not only solve the problem of pollen wall hindering nutrient absorption, but also improve the taste and flavor of pollen, and has the effects of regulating human intestinal flora, anti-cancer and improving immunity.

[0004] Lycium barbarum is the dried mature fruit of the Ningxia Lycium barbarum plant of the Solanaceae family. It is sweet and neutral in nature and enters the liver and kidney meridians. Pharmacological experiments have shown that Lycium barbarum extract can significantly improve the exercise endurance of mice, accelerate the clearance of metabolites, and reduce sports fatigue and sports injuries. Clinical studies have shown that healthy adults who drink Lycium barbarum juice on a daily basis for a long time can improve their health, including improving sleep quality, sharpening the mind, and relieving fatigue and stress; they can also improve their sense of happiness and satisfaction with sex, including increasing the number of sexual activities and sexual ability.

[0005] Traditional Chinese medicine fermentation technology can upgrade traditional Chinese medicine on the original basis, with many advantages such as reducing toxicity and increasing efficacy, increasing the content of active substances, and making "good medicine" no longer bitter. In addition, fermentation technology combined with the effect of probiotics can produce a variety of metabolites that are beneficial to the human body. At present, there are studies on the application of fermentation technology in maca products, which are mostly focused on product formula development, such as yellow wine, fruit wine, beer, etc. made by combining maca with medicinal and edible substances such as wolfberry, kudzu root, Cordyceps militaris, and mulberry, in addition to enzymes, beverages, fruit vinegar, fermented tea and other forms. Maca itself has a spicy taste, and some traditional Chinese medicines and medicinal and edible substances in maca formulas also have a strong medicinal taste and bitter taste, which seriously affects the acceptance of Chinese consumers for maca fermented products. Therefore, how to determine the best fermentation process so that maca fermented products can maintain the original active ingredients and have a taste that is more acceptable to consumers is another problem that the present invention needs to solve. At the same time, flavor improvement and compound active ingredient enrichment are achieved to reduce the effective amount. Summary of the invention

[0006] In order to solve the above problems, the present invention provides a maca compound fermentation composition, which has a higher content of active ingredients and can effectively improve sexual function. In addition, the maca compound fermentation composition of the present invention has a superior taste and is suitable for promotion.

[0007] In one aspect, the present invention provides a method for preparing a maca compound fermentation composition, comprising the following steps:

[0008] S1, water extraction: maca, pine pollen and wolfberry are mixed and extracted with water to obtain a;

[0009] S2, enzymatic hydrolysis: adding enzyme to the above a for enzymatic hydrolysis to obtain b;

[0010] S3, sterilization: sterilize the above b to obtain c;

[0011] S4, fermentation: inoculating probiotics into the above c, and obtaining d after fermentation;

[0012] S5. Sterilization: sterilize and package the aforementioned d to obtain the maca compound fermentation composition.

[0013] Specifically, the maca, pine pollen and wolfberry in step S1 can be 15-25 parts, 1-3 parts and 15-20 parts respectively by weight.

[0014] The amount of enzyme added in step S2 is 1.0%-1.5% (w / v).

[0015] Specifically, the temperature of the water in step S1 may be 100° C.; and the weight ratio of the maca, pine pollen and wolfberry is 10:1:9.

[0016] Preferably, the maca, pine pollen and wolfberry can be 20 parts, 2 parts and 18 parts respectively by weight.

[0017] Specifically, the probiotics in step S4 are any one or more of dry yeast, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and lactic acid bacteria.

[0018] More specifically, the probiotic in step S4 is Lactobacillus plantarum.

[0019] Specifically, the fermentation conditions in step S4 can be 37-45° C. for 1-5 days.

[0020] Preferably, the fermentation conditions in step S4 can be 40° C. for 3 days.

[0021] Specifically, the inoculation amount of the probiotics in step S4 is 0.01-0.05% (w / v).

[0022] Specifically, the enzyme in step S2 is any one or more of cellulase, hemicellulase, xylanase, pectinase, β-glucanase, α-amylase and methylcellulase.

[0023] More specifically, the enzyme in step S2 can be cellulase and β-glucanase.

[0024] Preferably, the volume ratio of the cellulase to the β-glucanase may be 1-2:2-4.

[0025] Further preferably, the volume ratio of the cellulase to the β-glucanase may be 1:1.

[0026] Specifically, the enzymatic hydrolysis conditions of the enzyme can be 37-50° C., 1-2 h.

[0027] Preferably, the enzymatic hydrolysis conditions of the enzyme may be 45° C. for 1.5 h.

[0028] Specifically, the sterilization conditions in step S3 may be: boiling water bath sterilization for 10-20 minutes, cooling for 15-20 minutes, and then ultraviolet sterilization for 15-20 minutes.

[0029] Specifically, the sterilization conditions in step S5 may be: boiling water bath sterilization for 15-20 minutes.

[0030] Preferably, the sterilization conditions in step S5 may be: boiling water bath sterilization for 20 minutes.

[0031] In another aspect, the present invention provides a maca compound fermentation composition, characterized in that it is prepared by the aforementioned preparation method.

[0032] In another aspect, the present invention provides the use of the aforementioned preparation method or maca compound fermentation composition in the preparation of a product for improving sexual function.

[0033] In yet another aspect, the present invention provides a medicine, characterized in that it comprises the aforementioned maca compound fermentation composition.

[0034] Specifically, the drug also includes pharmaceutically acceptable excipients.

[0035] More specifically, the pharmaceutically acceptable excipient is selected from one or a combination of two or more of a wetting agent, an emulsifier, a preservative, an antioxidant, a buffer, an excipient, a diluent, a lubricant, an antibacterial agent, a suspending agent, a suspending aid, a solubilizer, a thickener, a stabilizer, a sweetener, and a flavoring agent;

[0036] Preferably, the pharmaceutically acceptable excipient can be selected from at least one of lactose, mannose, starch, gum arabic, calcium phosphate, alginate, gelatin, calcium silicate, polyvinyl pyrrolidone, cellulose, water, syrup, methylcellulose, methyl hydroxybenzoate, propyl hydroxybenzoate, magnesium stearate and mineral oil.

[0037] Specifically, the dosage form of the drug is tablets, granules, oral liquid, capsules or alcoholic preparations.

[0038] The technical effects achieved by the present invention are:

[0039] (1) Compared with single-ingredient fermented maca and other compound (maca, wolfberry, raspberry) fermented maca, the compound fermentation product of the present invention can promote the rapid dissolution of key active ingredients and enrich the content of the characteristic active ingredients in maca, namely, macaamide and glucosinolate (which have functions such as enhancing fertility and anti-oxidation), thus laying a foundation for the compound fermentation product to improve sexual function.

[0040] (2) The compound fermentation technology provided by the present invention effectively reduces the inherent spicy taste of maca, enriches aromatic compounds and volatile flavor substances related to oxidation, and improves the product palatability and consumer pleasure.

[0041] (3) Compared with single fermented maca and other compound (maca, wolfberry, raspberry) fermented maca, the compound fermented product of the present invention has been shown to have a beneficial effect in improving sexual function through animal experiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 This is an electronic tongue taste radar chart, where G1 is after fermentation and G01 is before fermentation.

[0043] Figure 2 This is the odor radar chart of the electronic nose, where G1 is after fermentation and G01 is before fermentation.

[0044] Figure 3 Comparison of the capture / mounting latency of mice in the maca single fermentation group and each maca compound fermentation group. Compared with the blank group: * indicates P < 0.05; compared with the maca wolfberry raspberry fermentation group: ## indicates P <0.01.

[0045] Figure 4 Comparison of the number of captures / mounts of mice in the maca single fermentation group and each maca compound fermentation group. Compared with the blank group: ** indicates P < 0.01; compared with the maca wolfberry raspberry fermentation group: # indicates P <0.05, ## indicates P <0.01. DETAILED DESCRIPTION

[0046] The present invention will be further described in detail below in conjunction with specific examples. The following examples are not intended to limit the present invention, but are only intended to illustrate the present invention. The experimental methods used in the following examples are generally conventional, unless otherwise specified, and the materials, reagents, etc. used in the following examples are commercially available, unless otherwise specified.

[0047] The main sources of materials in this invention are:

[0048] Maca powder and pine pollen were provided by New Era Health Industry (Group) Co., Ltd.;

[0049] Wolfberry puree was provided by Ningxia Wofu Bairui Wolfberry Industry Co., Ltd.;

[0050] Raspberry extract was provided by Guangdong Qingyunshan Pharmaceutical Co., Ltd.

[0051] Basic Example

[0052] Dissolve 15-25 parts of maca powder, 1-3 parts of pine pollen and 15-20 parts of wolfberry puree in 10-15 times hot water and stir evenly. Add 1.0%-1.5% (w / v) of cellulase and plant hydrolase (volume ratio 1-2:2-4) and stir at 37-50℃ for 1-2 hours.

[0053] After the enzymatic hydrolysis is completed, the enzyme is inactivated in a boiling water bath for 10-20 minutes and cooled to room temperature. The sample to be fermented is sterilized in a boiling water bath for 15-20 minutes, cooled for 15-20 minutes, and placed in a clean bench for ultraviolet sterilization for 15-20 minutes.

[0054] Inoculate one or more fermentation bacteria selected from the group consisting of highly active dry yeast, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, and lactic acid bacteria in a bottle at a rate of 0.01-0.05% (w / v), adjust the temperature to 37-45°C, and ferment for 1-5 days.

[0055] After fermentation, sterilize in boiling water bath for 15-20 minutes, cool to room temperature, divide the fermentation liquid into portions and store at -20℃ for later use.

[0056] Example 1 Preparation of maca pine pollen and wolfberry fermentation liquid

[0057] Dissolve 20 parts of maca powder, 2 parts of pine pollen and 18 parts of wolfberry puree in 10 times hot water (100°C) and stir evenly. Add cellulase and β-glucanase at a volume ratio of 1:1 (both purchased from Novozymes (China) Investment Co., Ltd., cellulase activity 756.91EGU / g, β-glucanase activity 109FBG / g) at 1.2% (w / v) enzyme dosage, and stir at 45°C for 1.5h for enzymolysis. After the enzymolysis is completed, inactivate the enzyme in a boiling water bath for 15min and cool to room temperature. Stir the sample to be fermented in a boiling water bath for 15min, cool for 15min, and place it in a clean bench for ultraviolet sterilization for 15min. Lactobacillus plantarum (purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd., product number: 20221127003) was inoculated in the bottle at a rate of 0.02% (w / v), and fermented at 40°C for 3 days. After the fermentation, it was sterilized in a boiling water bath for 20 min, cooled to room temperature, and the fermentation liquid was packaged and stored at -20°C for later use.

[0058] Comparative Example 1

[0059] This example refers to Example 1, including:

[0060] Dissolve 40 portions of maca powder in 10 times hot water (100°C) and stir evenly. Add cellulase and β-glucanase at 1.2% (w / v) enzyme dosage, and stir for enzymolysis at 45°C for 1.5h. After the enzymolysis is completed, inactivate the enzyme in a boiling water bath for 15 minutes and cool to room temperature. Sterilize the sample to be fermented in a boiling water bath for 15 minutes, cool for 15 minutes, and sterilize it in a clean bench for 15 minutes. Inoculate Lactobacillus plantarum in a bottle at a 0.02% (w / v) inoculation rate, ferment at 40°C for 3 days, sterilize in a boiling water bath for 20 minutes after the fermentation is completed, cool to room temperature, divide the fermentation liquid into portions, and store at -20°C for later use.

[0061] Comparative Example 2

[0062] This example refers to Example 1, including:

[0063] Dissolve 21.3 parts of maca powder, 13.3 parts of wolfberry puree and 5.3 parts of raspberry extract in 10 times hot water (100℃) and stir evenly. Add cellulase and β-glucanase at 1.2% (w / v) enzyme dosage and stir for enzymolysis at 45℃ for 1.5h. After the enzymolysis is completed, inactivate the enzyme in a boiling water bath for 15min and cool to room temperature. Sterilize the sample to be fermented in a boiling water bath for 15min, cool for 15min, and sterilize it in a clean bench for 15min. Inoculate Lactobacillus plantarum in a bottle at a 0.02% (w / v) inoculation amount, ferment at 40℃ for 3 days, sterilize in a boiling water bath for 20min after the fermentation is completed, cool to room temperature, divide the fermentation liquid into portions, and store at -20℃ for later use.

[0064] Comparative Example 3

[0065] This example refers to Example 1, including:

[0066] Dissolve 20 parts of maca powder and 20 parts of wolfberry puree in 10 times hot water (100°C) and stir evenly. Add cellulase and β-glucanase at 1.2% (w / v) enzyme dosage and stir for enzymolysis at 45°C for 1.5h. After the enzymolysis is completed, inactivate the enzyme in a boiling water bath for 15 minutes and cool to room temperature. Sterilize the sample to be fermented in a boiling water bath for 15 minutes, cool for 15 minutes, and sterilize it in a clean bench for 15 minutes. Inoculate Lactobacillus plantarum in a bottle at a 0.02% (w / v) inoculation amount, ferment at 40°C for 3 days, sterilize in a boiling water bath for 20 minutes after the fermentation is completed, cool to room temperature, divide the fermentation liquid into portions, and store at -20°C for later use.

[0067] Comparative Example 4

[0068] This example refers to Example 1, including:

[0069] Dissolve 20 parts of maca powder and 20 parts of pine pollen in 10 times hot water (100°C) and stir evenly. Add cellulase and β-glucanase at 1.2% (w / v) enzyme dosage and stir for enzymolysis at 45°C for 1.5h. After the enzymolysis is completed, inactivate the enzyme in a boiling water bath for 15 minutes and cool to room temperature. Sterilize the sample to be fermented in a boiling water bath for 15 minutes, cool for 15 minutes, and sterilize it in a clean bench for 15 minutes. Inoculate Lactobacillus plantarum in a bottle at a 0.02% (w / v) inoculation amount, ferment at 40°C for 3 days, sterilize in a boiling water bath for 20 minutes after the fermentation is completed, cool to room temperature, divide the fermentation liquid into portions, and store at -20°C for later use.

[0070] The differences between Comparative Examples 1-4 and Example 1 can be seen in Table 1:

[0071] Table 1

[0072]

[0073] Experimental Example 1 Evaluation of the enrichment effect of macamide and glucosinolate in single fermented maca and compound fermented maca

[0074] 1.1 Experimental methods

[0075] In order to further clarify the advantages of the compound fermentation broth in enriching active ingredients, the contents of macaamide and glucosinolate in maca single formula (Comparative Example 1), maca wolfberry raspberry compound (Comparative Example 2) and maca pine pollen wolfberry compound fermentation broth (Example 1) were determined according to the following method.

[0076] (1) Extraction and determination of macamide

[0077] According to the method of "QB / T 5726-2022 Maca Powder", macaamide in maca powder is extracted with methanol by ultrasonic assistance, injected into a high performance liquid chromatograph, separated by reversed-phase liquid chromatography, detected by a UV detector, and quantified by the external standard method.

[0078] (2) Extraction and determination of glucosinolates

[0079] According to the method of "QB / T 5726-2022 Maca Powder", the glucosinolates in the sample were extracted with 80% methanol aqueous solution, then purified on dextran gel anion exchange resin, and the sulfate groups were enzymatically removed. The glucosinolates were separated by reversed-phase liquid chromatography and detected by ultraviolet detector. The external standard method was used to quantify the glucosinolates.

[0080] 1.2 Experimental results and conclusions

[0081] The experimental results are shown in Table 2:

[0082] Table 2

[0083]

[0084] Note: The pure numbers in Table 2 represent the corresponding comparative example numbers.

[0085] Compared with maca fermentation alone, the macaamide and glucosinolate contents of the maca pine pollen wolfberry compound (Example 1) after fermentation increased by 33.4% and 235%, respectively, indicating that the compound fermentation broth has the effect of promoting the rapid dissolution of key active ingredients and achieving ingredient enrichment, and pine pollen and wolfberry have the effect of synergistically increasing the content of macaamide and glucosinolate, which lays a solid foundation for improving the sexual vitality effect of compound fermentation products. In addition, compared with other compound (maca wolfberry raspberry) fermentation broth (Comparative Example 2), the compound fermentation broth of the present invention has 12.6% and 68.6% higher macaamide and glucosinolate contents than maca wolfberry raspberry compound fermentation broth, respectively, and has a better active ingredient enrichment effect.

[0086] Experimental Example 2 Sensory evaluation experiment of compound fermented maca product before and after fermentation

[0087] 2.1 Experimental methods

[0088] Electronic sensory analysis of the compound fermented maca products before and after fermentation was performed using ASTREE II electronic tongue and FOX4000 electronic nose (Alfamos Instruments, France).

[0089] 2.2 Experimental results and conclusions

[0090] The results of principal component analysis of the overall taste of the maca pine pollen and wolfberry compound before and after fermentation showed that the contribution rate of principal component 1 (PC1) was 56.40%, the contribution rate of principal component 2 (PC2) was 39.18%, and the total contribution rate was 95.58%, indicating that the principal component contains most of the information, and there is no overlap between the two samples, indicating that their flavors are significantly different. Combined with the taste test results of the maca pine pollen and wolfberry compound before and after fermentation in Table 3 (the sensor resolution score is the data that characterizes the difference before and after), when the sensor resolution score is less than 50.00, it means that the taste indicators between the two groups of samples are significantly different. As can be seen from Table 3, the bitterness, astringent aftertaste, and bitter aftertaste of the samples before and after the fermentation of the maca pine pollen and wolfberry compound are not much different, and the sourness, astringency, umami, richness, saltiness and sweetness are quite different. The taste radar chart of the maca pine pollen and wolfberry compound before and after fermentation is as follows Figure 1 As shown in the figure, the sour taste was significantly enhanced after fermentation, while the bitterness, astringency, umami, richness and sweetness were all reduced, indicating that the fermentation process effectively reduced the inherent spiciness of maca and improved the palatability of the product.

[0091] Table 3 Taste index of electronic tongue test

[0092]

[0093] By performing principal component analysis and discriminant factor analysis on the taste data of the maca, pine pollen and wolfberry compound before and after fermentation measured by the electronic nose, the two samples did not overlap, indicating that there was a significant difference in the smell before and after the compound was fermented. Figure 2 As shown, the odor substances detected by sensors TA / 2, T40 / 1, T40 / 2, P30 / 2, P40 / 2, P30 / 1, PA2, T70 / 2, P40 / 1, P10 / 2, P10 / 1, and T30 / 1 after fermentation were significantly higher than those before fermentation, indicating that the fermentation process enriched aromatic compounds and volatile flavor substances related to oxidation.

[0094] Electronic sensory analysis showed that under the above fermentation conditions, the sourness of the fermentation product of maca pine pollen wolfberry compound was significantly enhanced, while the bitterness, astringency, umami, richness and sweetness were reduced. The microbial fermentation method effectively reduced the inherent spicy taste of maca, and also significantly enriched volatile flavor substances such as aromatic and oxidation-related, thereby improving the product palatability and consumer pleasure.

[0095] Experimental Example 3 Animal experiment to evaluate the efficacy of maca, pine pollen and wolfberry compound fermentation product in enhancing sexual vitality

[0096] 3.1 Experimental methods

[0097] The capture latency, capture times, mounting latency and mounting times of healthy male SPF Kunming mice were used as indicators to evaluate the sexual vitality enhancing function of the maca, pine pollen and wolfberry compound fermentation product.

[0098] (1) Test animals

[0099] Kunming mice, non-inbred closed colony, 48 males, 96 females, weighing 35-40 g. Provided by Beijing Weitonglihua Laboratory Animal Technology Co., Ltd., certificate number SCXK (Beijing) 2021-0011: raised in an SPF animal laboratory.

[0100] (2) Test drug

[0101] Maca single fermentation product (Comparative Example 1), maca wolfberry raspberry fermentation product (Comparative Example 2), maca pine pollen wolfberry fermentation product (Example 1) are stored at room temperature and prepared to the required concentration before use. Injectable drugs: estradiol benzoate batch number C15377921, manufacturer McLean Reagent Co., Ltd.; progesterone batch number C15340293, manufacturer McLean Reagent Co., Ltd.

[0102] (3) Dosage setting, route of administration and volume

[0103] Maca single fermentation group: 0.5824g / kg, maca wolfberry raspberry fermentation group: 3.4832g / kg, maca pine pollen wolfberry compound fermentation low-dose group: 0.8708g / kg, maca pine pollen wolfberry compound fermentation medium-dose group: 1.7416g / kg, maca pine pollen wolfberry compound fermentation high-dose group: 3.4832g / kg. Dosing volume: 20mL / kg. Negative control based on an equal amount of distilled water. Route of administration: oral gavage, continuous administration for 28 days.

[0104] The specific process is as follows:

[0105] 1) Adaptive feeding 3d

[0106] 2) Oral administration

[0107] Each mouse was gavaged with about 0.5 mL of the reagent. Eight male mice were gavaged in each group. The mice were given the drug at 10 am every day. The body weight was weighed before gavage every day. The mice were gavaged once a day for 14 consecutive days. The environment: relative humidity was 50%-70%, and the lighting was 10-14 hours a day. The bedding in the mouse cage was changed every three days, and the cage was washed and disinfected. The drinking water was clean and uncontaminated, and the feed was not spoiled or expired.

[0108] 3) Sexual Vitality Experiment

[0109] On the 14th day after gavage and 2 days before the mating experiment, female mice were subcutaneously injected with estradiol benzoate at a dose of 0.2 mg / kg; 4 hours before the mating experiment, progesterone was subcutaneously injected at a dose of 2 mg / kg. The experiment was conducted between 19:00 and 24:00 at night, and the surrounding environment was kept quiet, and a red dim light was used to create an environment suitable for estrus. On the 15th day after gavage with the wolfberry compound product, male mice were placed in cages at a rate of one per cage. After 5 minutes of adaptation, two estrus female mice were placed in each cage, and the mating behavior of mice within 20 minutes was recorded by filming equipment. The sexual behavior parameters of mice in each group were counted, including capture latency, capture times, mounting latency, and mounting times. Capture latency: the time from the female mouse being put into the observation box to the first time the male mouse captures the female mouse (unit: s). Capture behavior: refers to the behavior of the male mouse to capture and chase the female mouse after sniffing the base of the female mouse's tail. Capture times: the number of times a male mouse captures a female mouse within 20 minutes. Mounting latency: the time interval from when a female mouse is placed in the observation box to when it first mounts (unit: seconds). Mounting behavior: refers to the sexual behavior in which the male mouse's waist moves forward and backward while its hind limbs repeatedly flex and extend, with or without insertion. Mounting times: refers to the number of times a male mouse mounts before ejaculation.

[0110] 3.2 Experimental results and conclusions

[0111] The results of the sexual activity experiment on mice with maca fermented products, maca, wolfberry and raspberry fermented products and maca, pine pollen and wolfberry fermented products are as follows Figure 3 , Figure 4 shown.

[0112] Capturing the incubation period: The duration of the maca single-ingredient fermentation group was significantly lower than that of the blank group ( P <0.05), the duration of fermentation of maca, pine pollen and wolfberry compound low-dose group and medium-dose group was not significantly different from that of maca, wolfberry and raspberry fermentation group, and the high-dose group was significantly shorter than that of maca, wolfberry and raspberry fermentation group ( P <0.01).

[0113] Latency of straddling: The duration of maca fermentation group was significantly shorter than that of blank group ( P <0.05), the fermentation time of low, medium and high dose maca pine pollen wolfberry compound group was significantly shorter than that of maca wolfberry raspberry fermentation group (P <0.01) and was dose-dependent.

[0114] As the dosage of maca, pine pollen and wolfberry compound fermentation group increased, the number of capture / mounting of mice gradually increased. Among them, the number of capture / mounting of maca single fermentation group was significantly higher than that of blank group ( P <0.01), the number of capture / mounting times in the low-dose maca, pine pollen and wolfberry compound fermentation group was less than that in the maca, wolfberry and raspberry fermentation group, but more than that in the blank group. The number of mounting times in the medium-dose group was significantly more than that in the maca, wolfberry and raspberry fermentation group ( P <0.05), the number of capture / mounting times in the high-dose group was significantly higher than that in the maca, wolfberry and raspberry fermentation group ( P <0.05).

[0115] In summary, the results of the mouse sexual vitality experiment showed that the maca pine pollen wolfberry compound fermentation product showed the effect of improving sexual function in terms of sexual vitality indicators. The maca pine pollen wolfberry fermentation medium dose group had significantly better mounting latency and mounting frequency than the maca single fermentation group and maca wolfberry raspberry fermentation group ( P <0.05), the capture / mounting latency and number of the high-dose group were significantly better than those of the maca single fermentation and maca wolfberry raspberry fermentation groups ( P <0.05). Therefore, maca pine pollen wolfberry ferment has a better effect on improving sexual vitality.

Claims

1. A method for preparing a maca compound fermented composition for improving sexual function, characterized in that: The following steps are involved: S1, water extraction: maca, pine pollen and wolfberry are mixed and extracted with water to obtain a; S2, enzymatic hydrolysis: adding enzyme to the above a for enzymatic hydrolysis to obtain b; S3, sterilization: sterilize the above b to obtain c; S4, fermentation: inoculating probiotics into the above c, and obtaining d after fermentation; S5, sterilization: sterilize and package the above-mentioned d to obtain a maca compound fermentation composition; In step S1, the maca, pine pollen and wolfberry are respectively calculated by weight as follows: 20 parts, 2 parts and 18 parts; The amount of enzyme added in step S2 is 1.2% (w / v), the enzymes are cellulase and β-glucanase, the dosage ratio is 1:1 by volume, and the enzymatic hydrolysis conditions are 45° C., 1.5 h; The probiotics in step S4 are Lactobacillus plantarum, the inoculation amount is 0.02% (w / v), and the fermentation conditions are 40° C. for 3 days.

2. The preparation method according to claim 1, characterized in that: The temperature of the water in step S1 is 100°C.

3. The preparation method according to claim 1, characterized in that: The sterilization conditions in step S3 are: boiling water bath sterilization for 10-20 minutes, cooling for 15-20 minutes, and then ultraviolet sterilization for 15-20 minutes.

4. The preparation method according to claim 1, characterized in that: The sterilization conditions in step S5 are: boiling water bath sterilization for 15-20 minutes.

5. A maca compound fermentation composition, characterized in that: It is prepared by the preparation method according to any one of claims 1 to 4.

6. Use of the maca compound fermentation composition obtained by the preparation method according to any one of claims 1 to 4 or according to claim 5 in the preparation of drugs for improving sexual function.

7. A drug, characterized in that Including the maca compound fermentation composition according to claim 5.

8. The drug according to claim 7, characterized in that The medicine also includes pharmaceutical excipients.

9. The drug according to claim 7 or 8, characterized in that The dosage form of the medicine is tablet, granule, oral solution, capsule or wine.

Images