Maca compound fermentation composition, preparation method and product thereof, and application in anti-fatigue

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 a product thereof, and an application in anti-fatigue. The maca compound fermentation composition provided by the present invention is obtained by probiotic fermentation of 15-25 parts of maca, 1-3 parts of pine pollen and 15-20 parts of polygonatum. The maca compound fermentation composition provided by the present invention is enriched with polysaccharides, an active ingredient in maca, and has a good anti-fatigue effect. The maca compound fermentation composition provided by the present invention effectively reduces the inherent pungent taste of maca and the sweet taste of polygonatum raw materials, enriches aromatic compounds and volatile flavor substances related to oxidation, and improves the taste of the product.

Description

Technical Field

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

[0002] Maca is rich in polysaccharides, proteins, amino acids, fats, vitamins, minerals (calcium, iron, zinc, potassium, phosphorus) and other nutrients. Among them, the content of protein, amino acids, polysaccharides and minerals (zinc, iron, calcium) is particularly prominent. The various biological activities of maca are inseparable from its nutrients. The protein, amino acids and mineral zinc in maca provide maca with anti-fatigue and anti-anemia effects. The main functional substances related to maca's effect of improving fertility are believed to be arginine and fructose in maca. The fat content in maca is not high, but unsaturated fatty acids such as linoleic acid (38.64%) and linolenic acid (26.46%) account for more than 50% of the fatty acids, which can provide essential fatty acids for the human body, reduce thrombosis, prevent cardiovascular diseases, and promote the normal development of brain tissue and retina.

[0003] Maca polysaccharide is one of the effective active ingredients in maca, with multiple activities such as anti-fatigue, anti-oxidation, liver protection, immune regulation and anti-cancer. The current development of maca products often focuses on the amount of addition and ignores the content of effective active ingredients. At present, maca products are mainly made of maca coarse powder or maca extracts with auxiliary materials. Due to the complexity of the active ingredients in maca, maca extracts prepared by traditional methods (such as water extraction, alcohol extraction, alcohol-water extraction, water extraction and alcohol precipitation, and alcohol extraction and water precipitation) have the disadvantages of low effective ingredients and low use potency. The health function of maca is inseparable from the effective active ingredients in it.

[0004] Traditional Chinese medicine fermentation technology can upgrade traditional Chinese medicine on the original basis, and has many advantages such as reducing toxicity and increasing efficacy, increasing the content of active substances, and having a softer taste. 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 have been studies on the application of fermentation technology to maca products, mostly focusing on product formula development. The main forms of maca fermentation products are health wines such as rice wine, fruit wine, and beer made by combining maca with medicinal and edible substances such as wolfberry, kudzu root, cordyceps militaris, and mulberry. In addition, there are enzymes, beverages, fruit vinegar, fermented tea and other forms. However, maca itself has a spicy taste, and some traditional Chinese medicines and medicinal and edible substances in the maca formula also have a strong medicinal taste and bitter taste, which seriously affects consumers' acceptance of maca fermentation products.

[0005] Therefore, how to maximize the content of maca's active ingredients (such as the content of polysaccharides) within a limited amount of addition, optimize the effective amount, and have an acceptable taste is a difficult problem that needs to be solved. Summary of the invention

[0006] In order to solve the above problems, the present invention optimizes the fermentation raw materials and fermentation strains of maca compound fermented products, enriches the active ingredients in maca compound fermented products, improves the taste of maca fermented products, improves palatability and consumer pleasure, and provides a theoretical basis for the physical fatigue relief function of maca fermented products.

[0007] In one aspect, the present invention provides a maca compound fermentation composition, which is composed of a maca compound and probiotics; the maca compound comprises 15-25 parts of maca, 1-3 parts of pine pollen and 15-20 parts of polygonatum by weight;

[0008] The inoculation amount of the probiotics may be 0.01-0.05% (w / v).

[0009] Preferably, the inoculation amount may be 0.05% (w / v).

[0010] Specifically, the probiotics are one or more of yeast, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and lactic acid bacteria.

[0011] Specifically, the weight ratio of maca, pine pollen and polygonatum can be 5:1:6, such as: the maca compound can include 15 parts of maca, 3 parts of pine pollen and 18 parts of polygonatum by weight.

[0012] In another aspect, the present invention provides a method for preparing the aforementioned maca compound fermentation composition, comprising the following steps:

[0013] S1, water extraction: maca, pine pollen and polygonatum are mixed and then extracted with water to obtain A;

[0014] S2, enzymatic hydrolysis: adding enzyme to the above A for enzymatic hydrolysis to obtain B;

[0015] S3, sterilization: sterilize the above B to obtain C;

[0016] S4, fermentation: inoculating probiotics into the above C, and obtaining D after fermentation;

[0017] S5. Sterilization: sterilize and package the above D to obtain the maca compound fermentation composition.

[0018] Specifically, the temperature of the water in step S1 may be 80-100°C.

[0019] Preferably, the temperature of the water in step S1 may be 100°C.

[0020] Specifically, the enzyme in step S2 can be one or more of cellulase, hemicellulase, xylanase, pectinase or methylcellulase.

[0021] The amount of the enzyme added in step S2 is preferably 1.0%-1.5% (w / v); more preferably 1.5% (w / v).

[0022] More specifically, the enzyme in step S2 can be cellulase and hemicellulase.

[0023] Preferably, the enzymes are cellulase and hemicellulase in a volume ratio of 1-2:1-2; more preferably, the volume ratio is 1:1.

[0024] Specifically, the enzymatic hydrolysis conditions of the enzyme are 37-50° C., 1-2 h.

[0025] Preferably, the enzymatic hydrolysis conditions of the enzyme are 45° C. for 1 h.

[0026] Specifically, the sterilization conditions in step S3 may be boiling water bath sterilization for 10-20 min (preferably 15-20 min), cooling for 15-20 min, and then ultraviolet sterilization for 15-20 min.

[0027] Preferably, the sterilization conditions in step S3 may be boiling water bath sterilization for 15 minutes, cooling for 15 minutes, and then ultraviolet sterilization for 15 minutes.

[0028] Specifically, the probiotics in step S4 can be Lactobacillus rhamnosus.

[0029] Specifically, the fermentation conditions in step S4 can be 37-45° C. for 1-5 days.

[0030] Preferably, the fermentation conditions in step S4 can be 45° C. for 2 days.

[0031] Specifically, the sterilization condition in step S5 may be boiling water bath sterilization for 15-20 minutes.

[0032] Preferably, the sterilization condition in step S5 may be boiling water bath sterilization for 20 minutes.

[0033] In another aspect, the present invention provides a medicine comprising 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] In another aspect, the present invention provides a health product, comprising the aforementioned maca compound fermentation composition.

[0039] Specifically, the health care product also includes pharmaceutically acceptable excipients.

[0040] 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;

[0041] 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.

[0042] In another aspect, the present invention provides the use of the aforementioned maca compound fermentation composition or preparation method in the preparation of anti-fatigue drugs.

[0043] The technical effects achieved by the present invention are:

[0044] (1) Compared with single-ingredient fermented maca and other compound (maca, wolfberry, raspberry) fermented maca, the maca, pine pollen, and polygonatum compound fermentation product can promote the rapid dissolution of key active ingredients and enrich the anti-fatigue active ingredient in the raw material - polysaccharide content, laying the foundation for the anti-fatigue effect of the compound fermentation product.

[0045] (2) The compound fermentation technology effectively reduces the inherent spicy taste of maca and the sweet taste of Polygonatum sibiricum raw materials, enriches aromatic compounds and volatile flavor substances related to oxidation, and improves the product palatability and consumer pleasure.

[0046] (3) Compared with single-ingredient fermented maca and other compound (maca, wolfberry, raspberry) fermented maca, this compound fermented product has been shown to have beneficial effects in relieving physical fatigue through animal experiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] Figure 1 This is an electronic tongue taste radar chart, where H1 is after fermentation and H01 is before fermentation.

[0048] Figure 2 This is the odor radar chart of the electronic nose, where H1 is after fermentation and H01 is before fermentation.

[0049] Figure 3 Comparison of weighted swimming time of mice in maca single fermentation group and maca compound fermentation groups in Experimental Example 3, where 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

[0050] 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.

[0051] The main sources of materials in this invention are:

[0052] Maca powder and pine pollen were provided by New Era Health Industry (Group) Co., Ltd.;

[0053] Polygonatum sibiricum extract and raspberry powder were provided by Guangdong Qingyunshan Pharmaceutical Co., Ltd.;

[0054] The wolfberry puree was provided by Ningxia Wofu Bairui Wolfberry Industry Co., Ltd.

[0055] Basic Example

[0056] The preparation method of the maca, pine pollen and polygonatum compound fermentation product is as follows:

[0057] Add 10-15 times hot water (80-100℃) to dissolve the maca compound: 15-25 parts of maca powder, 1-3 parts of pine pollen and 15-20 parts of polygonatum extract, and stir evenly. Add 1.0%-1.5% (w / v) of cellulase and plant hydrolase (volume ratio 1-2:1-2), and stir at 37-50℃ for 1-2 hours.

[0058] 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.

[0059] 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.

[0060] After fermentation, sterilize in boiling water bath for 15-20 min, cool to room temperature, divide the fermentation liquid into portions and store at -20℃ for later use.

[0061] Example 1 Preparation of maca pine pollen and polygonatum fermentation liquid

[0062] Add 10 times hot water (100℃) to dissolve the maca compound: 15 parts of maca powder, 3 parts of pine pollen and 18 parts of polygonatum extract, and stir evenly. Add cellulase and hemicellulase (volume ratio of 1:1, all purchased from Novozymes (China) Investment Co., Ltd., enzyme activity of 756.91EGU / g) at a 1.5% (w / v) enzyme dosage and stir for enzymolysis at 45℃ for 1h. After the enzymolysis, 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 the bottle with rhamnosus lactobacillus (purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd., item number: 20230906001) at a 0.05% inoculation rate, ferment at 45℃ for 2 days, sterilize in a boiling water bath for 20min after the fermentation, cool to room temperature, divide the fermentation liquid, and store it at -20℃ for later use.

[0063] Example 2 Preparation of maca pine pollen and polygonatum fermentation liquid

[0064] Add 15 times hot water (100℃) to the maca compound: 20 parts of maca powder, 1 part of pine pollen and 15 parts of polygonatum extract to dissolve and stir evenly. Add xylanase and hemicellulase (volume ratio of 1:2, both purchased from Novozymes (China) Investment Co., Ltd., enzyme activity of 756.91EGU / g) at 1.2% (w / v) enzyme dosage and stir for enzymolysis at 45℃ for 2h. After the enzymolysis, 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 20min, cool for 20min, and sterilize it in a clean bench for 15min. Inoculate Lactobacillus rhamnosus in a bottle at a 0.03% inoculation rate, ferment at 45℃ for 2 days, sterilize in a boiling water bath for 20min after the fermentation, cool to room temperature, divide the fermentation liquid, and store it at -20℃ for later use.

[0065] Example 3 Preparation of maca pine pollen and polygonatum fermentation liquid

[0066] Add 10 times hot water (80℃) to dissolve the maca compound: 15 parts of maca powder, 3 parts of pine pollen and 18 parts of Polygonatum sibiricum extract and stir evenly. Add cellulase and hemicellulase (volume ratio of 2:1, all purchased from Novozymes (China) Investment Co., Ltd., enzyme activity of 756.91EGU / g) at a 1.5% (w / v) enzyme dosage and stir for enzymolysis at 45℃ for 1h. After the enzymolysis, 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 (purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd., item number: 20221127003) in a bottle at a 0.04% inoculation rate, ferment at 37℃ for 2 days, sterilize in a boiling water bath for 20min after the fermentation, cool to room temperature, divide the fermentation liquid into portions, and store at -20℃ for later use.

[0067] Comparative Example

[0068] A comparative example was set with reference to Example 1. The difference between the comparative example and the maca compound of Example 1 is shown in Table 1:

[0069] Table 1

[0070]

[0071] Experimental Example 1 Evaluation experiment on the enrichment effect of polysaccharides in single fermented maca and compound fermented maca

[0072] In order to further clarify the advantages of the compound fermentation broth in enriching active ingredients, the polysaccharide contents in maca single formula (Comparative Example 1), maca wolfberry raspberry compound (Comparative Example 2) and maca pine pollen and polygonatum compound fermentation broth (Example 1) were determined according to the following method.

[0073] (1) Extraction and determination of polysaccharides

[0074] The polysaccharides in the maca fermentation broth were extracted by water extraction and alcohol precipitation to obtain polysaccharide sample solutions. Glucose standard solutions of different concentrations were prepared, and 1.0 mL of standard solution and 1.0 mL of polysaccharide extraction samples were respectively taken and placed in 10 mL centrifuge tubes, each was added with water to 2.0 mL, and then 1.0 mL of phenol solution was added to each, and 5.0 mL of concentrated sulfuric acid was added dropwise, and then shaken and placed for 5 minutes, heated in a boiling water bath for 15 minutes, taken out and cooled to room temperature, and the absorbance was measured at 490 nm to calculate the polysaccharide content.

[0075] The test results are shown in Table 2:

[0076] Table 2

[0077]

[0078] Compared with maca fermentation (Comparative Example 1), the polysaccharide content of the maca pine pollen and polygonatum compound (Example 1) after fermentation increased by 96.39%, indicating that the compound fermentation liquid has the effect of promoting the rapid dissolution of key active ingredients and achieving ingredient enrichment, and maca and polygonatum have the effect of synergistically increasing the polysaccharide content, which lays a solid foundation for improving the anti-fatigue effect of compound fermentation products. In addition, compared with other compound (maca wolfberry raspberry) fermentation liquid (Comparative Example 2), the compound fermentation liquid of the present invention has a 30.19% higher polysaccharide content than the maca wolfberry raspberry compound fermentation liquid, and has a better active ingredient enrichment effect.

[0079] Experimental Example 2 Sensory evaluation experiment of compound fermented maca product before and after fermentation

[0080] 2.1 Experimental methods

[0081] 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).

[0082] 2.2 Experimental results and conclusions

[0083] The results of principal component analysis of the overall taste of the maca, pine pollen and polygonatum compound before and after fermentation showed that the contribution rate of principal component 1 (PC1) was 78.51%, the contribution rate of principal component 2 (PC2) was 18.65%, and the total contribution rate was 97.16%, 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. The taste test results of the maca, pine pollen and polygonatum compound before and after fermentation (the sensor resolution score is the data that characterizes the difference before and after) are shown in Table 3. 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. It can be seen from the above table that the bitterness, astringency, bitter aftertaste, and astringent aftertaste of the samples before and after the fermentation of the maca, pine pollen and polygonatum compound are not much different, and the sourness, umami, richness, saltiness and sweetness are quite different. The taste radar chart of the maca, pine pollen and polygonatum compound before and after fermentation is shown in the figure below. Figure 1 As shown in the figure, the sour taste after fermentation was significantly enhanced, while the bitterness, astringency, umami, richness and sweetness were all reduced, indicating that the fermentation process effectively reduced the inherent spiciness of maca and the sweetness of the raw material Polygonatum, thereby improving consumer pleasure.

[0084] Table 3 Taste index of electronic tongue test

[0085]

[0086] By performing principal component analysis and discriminant factor analysis on the taste data of the maca, pine pollen and polygonatum 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, PA / 2, 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 significantly increased the concentration of volatile flavor substances such as aromatic and oxidation-related substances.

[0087] Electronic sensory analysis showed that under the above-mentioned fermentation conditions, the maca compound of the present invention has significantly enhanced sourness, and reduced bitterness, astringency, umami, richness and sweetness. The microbial fermentation method effectively reduces the inherent spiciness of maca and the sweetness of the polygonatum raw material, and also significantly enriches volatile flavor substances such as aromatic and oxidation-related, thereby improving the product palatability and consumer pleasure.

[0088] Experimental Example 3 Animal experiment to evaluate the anti-fatigue effect of maca, pine pollen and polygonatum compound fermentation product

[0089] 3.1 Experimental methods

[0090] The exhaustion time, first sinking time and first continuous sinking time of healthy male SPF Kunming mice were used as indicators to evaluate the anti-fatigue function of maca, pine pollen and polygonatum fermentation products.

[0091] (1) Test animals

[0092] Kunming mice, non-inbred closed group, 48 males, weighing 35-40g. Provided by Beijing Weitonglihua Laboratory Animal Technology Co., Ltd., certificate number SCXK (Beijing) 2021-0011: raised in an SPF animal laboratory.

[0093] (2) Drug under test

[0094] The single fermentation product of maca (Comparative Example 1), the compound fermentation product of maca, wolfberry and raspberry (Comparative Example 2), and the compound fermentation product of maca, pine pollen and polygonatum (Example 1) were stored at room temperature and prepared into the required concentration when used.

[0095] (3) Dosage setting, route of administration and volume

[0096] Maca single fermentation group: 0.3822g / kg, maca wolfberry raspberry compound fermentation group: 2.5608g / kg, maca pine pollen and polygonatum compound fermentation low-dose group: 0.6402g / kg, maca pine pollen and polygonatum compound fermentation medium-dose group: 1.2804g / kg, maca pine pollen and polygonatum compound fermentation high-dose group: 2.5608g / kg. Dosing volume: 20mL / kg. Negative control based on an equal amount of distilled water. Route of administration: oral gavage, continuous administration for 28d.

[0097] The specific experimental process is as follows:

[0098] 1) Adaptive feeding 3d

[0099] 2) Adaptive swimming

[0100] The swimming experiment was conducted once a day 3 days before the start of the experiment. The water depth was set at a level where the mouse's tail could not support the body. The water temperature was around 25 (±1) °C. The mouse was allowed to swim adaptively without any weight on its tail. The mouse was fished out within 5 min to reduce the experimental error caused by the mouse's stress response.

[0101] 3) Oral administration

[0102] Each mouse was gavaged with about 0.5 mL of reagent. There were 8 mice in each group. The drugs were administered at 10 am every day. The body weight was measured before gavage every day. The mice were gavaged once a day for 28 consecutive days. Environment: relative humidity 50%-70%, lighting 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 pollution-free, and the feed was not spoiled or expired.

[0103] 4) Mouse weight-bearing swimming experiment

[0104] On the 28th day of the experiment, mice in each group were subjected to a weight-bearing swimming test. 30 min after the last administration, mice were given a weight of 5% metal lead on their tails according to their body weight. The weight of the wire was about 2.1g-2.4g according to the weight of the mice. The mice were allowed to swim in a swimming box with a smooth inner wall at a water temperature of 25 (±1) °C and a water depth of 30 cm. The weight-bearing swimming test was conducted on mice. The water temperature and depth were consistent with the conditions during adaptive swimming. If any mice stopped to arch their waist or rested in suspension during swimming, they were stimulated to swim with a glass rod to prevent laziness. After marking, three mice were put in to swim at one time and timed. Two people observed and filmed the video at the same time, and recorded the exhaustion time, first sinking time, and first continuous sinking time of each mouse.

[0105] 3.2 Experimental results and conclusions

[0106] The average swimming time of 8 mice in each test dose group was taken, and the results were expressed as mean ± standard deviation. The average exhaustion time, first sinking time, and first continuous sinking time of mice in the low, medium, and high dose groups of maca, pine pollen, and polygonatum fermentation were higher than those in the blank group, maca single fermentation group, and maca, wolfberry, and raspberry fermentation group. Compared with the blank group, the exhaustion time, first sinking time, and first continuous sinking time of the maca single fermentation group were significantly different ( P <0.01). Compared with the maca single fermentation group and the maca wolfberry raspberry fermentation group, the first sinking time and the first continuous sinking time of the low-dose maca pine pollen and polygonatum compound fermentation group were significantly different ( P <0.05); the exhaustion time, first sinking time, and first continuous sinking time of the medium and high dose groups were significantly different ( P <0.01)( Figure 3 ).

[0107] In summary, the data of the anti-fatigue swimming experiment of mice showed that the exhaustion time, first sinking time, and first continuous sinking time of mice in the medium and high dose groups of maca, pine pollen, and polygonatum fermented with compound showed a gradual increase. Among them, the first sinking time and first continuous sinking time of the low dose group were significantly higher than those of the maca single fermentation group and the maca, wolfberry, and raspberry fermentation group ( P <0.05); the exhaustion time, first sinking time, and first continuous sinking time of the medium-dose group and the high-dose group were significantly higher than those of the maca single-prescription fermentation group and the maca, wolfberry, and raspberry fermentation group ( P <0.01). This indicates that the anti-fatigue effect of the fermented maca, pine pollen and polygonatum compound is better.

Claims

1. A polysaccharide-enriched maca compound fermentation composition, characterized in that: The maca compound fermentation composition is made of a maca compound and probiotics; the maca compound comprises 15-25 parts of maca, 1-3 parts of pine pollen and 15-20 parts of polygonatum by weight; the inoculation amount of the probiotics is 0.01-0.05% (w / v); The probiotics are Lactobacillus rhamnosus; The preparation method of the maca compound fermentation composition comprises the following steps: S1, water extraction: maca, pine pollen and polygonatum are mixed according to the ratio and then 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: inoculate probiotics into the above C according to the inoculum amount, and obtain D after fermentation; S5, sterilizing, sterilizing and packaging the above D to obtain a maca compound fermentation composition; The enzymes in step S2 are cellulase and hemicellulase; the volume ratio of the cellulase and the hemicellulase is 1-2:1-2; The fermentation conditions in step S4 are 37-45° C. for 1-5 days.

2. The maca compound fermentation composition according to claim 1, characterized in that: The maca compound comprises 15 parts of maca, 3 parts of pine pollen and 18 parts of polygonatum by weight.

3. The method for preparing the maca compound fermentation composition according to any one of claims 1 to 2, characterized in that: The following steps are involved: S1, water extraction: maca, pine pollen and polygonatum are mixed according to the ratio and then 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: inoculate probiotics into the above C according to the inoculum amount, and obtain D after fermentation; S5, sterilizing, sterilizing and packaging the above D to obtain a maca compound fermentation composition; In step S2, the enzymes are cellulase and hemicellulase, and the volume ratio of the cellulase and the hemicellulase is 1-2:1-2; the enzymolysis conditions of the enzymes are 37-50° C., 1-2 h; In step S4, the probiotic bacteria is Lactobacillus rhamnosus, and the fermentation conditions are 37-45° C. for 1-5 days.

4. The preparation method according to claim 3, characterized in that: The temperature of the water in step S1 is 80-100°C.

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

6. The preparation method according to claim 3, characterized in that: The sterilization conditions in step S5 are: boiling water bath sterilization for 15-20 minutes.

7. A drug, characterized in that The invention comprises the maca compound fermentation composition according to any one of claims 1 to 2.

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.

10. A health product for relieving physical fatigue, characterized in that: The invention comprises the maca compound fermentation composition according to any one of claims 1 to 2.

11. Use of the maca compound fermentation composition according to any one of claims 1 to 2 or the maca compound fermentation composition prepared by the preparation method according to any one of claims 3 to 6 in the preparation of anti-fatigue drugs or health products for relieving physical fatigue.

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