Antrodia camphorata microbial multi-effect feed additive and preparation process thereof
A controlled fermentation process and dual antioxidant protection stabilize the active ingredients of Antrodia cinnamomea feed additives, addressing ingredient fluctuations and ensuring consistent quality and long-term stability.
Patent Information
- Application Number
- CN202411314020.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-20
- Publication Date
- 2024-12-27
AI Technical Summary
The active ingredients of Antrodia cinnamomea-based feed additives fluctuate due to variations in planting, collection, and fermentation processes, leading to inconsistent stability and efficacy.
A controlled fermentation process with dynamic temperature control from 25°C to 35°C for 72 hours, combined with freeze-drying and precise ingredient detection using high-performance liquid chromatography, ensures uniformity and stability of triterpenoids and polysaccharides. A dual antioxidant protection mechanism with vitamin E and vitamin C, along with spray drying and aluminum foil packaging, stabilizes the active ingredients.
The solution stabilizes the active ingredients, ensuring consistent product quality and long-term storage performance by maximizing the production of triterpenoids and polysaccharides, enhancing the feed additive's effectiveness and safety.
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Figure CN119184198A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of feed additives, and in particular to an Antrodia cinnamomea microbial multi-effect feed additive and a preparation process thereof. Background Art
[0002] "Antrodia cinnamomea microbial multi-effect feed additive" is a biological product based on Antrodia cinnamomea and its related microorganisms. Its main ingredients include Antrodia cinnamomea fermentation liquid, fermentation residues, and microbial flora that may coexist with Antrodia cinnamomea. These ingredients are combined through a specific process to form a feed additive with multiple effects. Antrodia cinnamomea has multiple biological activities such as antioxidant, anti-inflammatory, and immune enhancement because it contains a variety of active ingredients, such as triterpenoids, polysaccharides, phenolic compounds, etc. These active ingredients can improve the immunity of animals, promote growth and development, increase feed conversion rate, and improve meat quality after being ingested by animals in the form of feed additives. In addition, the introduction of microbial flora can help maintain the balance of intestinal microorganisms in animals, enhance nutrient absorption efficiency, and inhibit the growth of harmful pathogens.
[0003] Although the "Antrodia cinnamomea microbial multi-effect feed additive" has multiple biological activities and feeding benefits in theory, there are still some defects in practical application. First, the active ingredients of Antrodia cinnamomea may fluctuate greatly due to the differences in its planting, collection, and fermentation processes, resulting in inconsistent stability and efficacy of the final product. Due to the biological complexity of Antrodia cinnamomea and its fermentation products, how to accurately control the concentration and activity of the active ingredients remains a technical challenge. Summary of the invention
[0004] 1. Technical issues to be solved
[0005] In view of the deficiencies in the prior art, the present invention provides a Antrodia cinnamomea microbial multi-effect feed additive and a preparation process thereof, which solves the problem that the active ingredients of Antrodia cinnamomea may fluctuate greatly due to differences in its planting, collection and fermentation processes; given the biological complexity of Antrodia cinnamomea and its fermentation products, how to accurately control the concentration and activity of the active ingredients remains a problem.
[0006] (II) Technical solution
[0007] To achieve the above objectives, the present invention is implemented by the following technical scheme: a multi-effect feed additive of Antrodia cinnamomea microbial bacteria, the formula of which includes the following ingredients in percentage by weight:
[0008] Antrodia cinnamomea fermentation liquid: 20% to 30%, including 2% to 4% triterpenoids and 1.5% to 3% polysaccharides;
[0009] Antrodia cinnamomea fermentation residue: 10% to 15%. After freeze-drying, the retention rate of active ingredients is not less than 80%;
[0010] Microbial flora: 5% to 10%, including lactic acid bacteria, bifidobacteria and yeast, with the content of lactic acid bacteria not less than 10^8 CFU / g;
[0011] Antioxidants: 0.1% to 0.5%, including vitamin E or vitamin C, to stabilize the active ingredients;
[0012] Carrier material: the balance, selected from corn starch, wheat bran or other natural materials with high adsorption and biocompatibility.
[0013] Preferably, the Antrodia cinnamomea fermentation broth adopts dynamic temperature control technology during the fermentation process, and the temperature is gradually increased from 25°C to 35°C during the fermentation period, and the fermentation time is 72 hours to optimize the content and stability of triterpenoids and polysaccharides.
[0014] Preferably, the Antrodia cinnamomea fermentation residue is freeze-dried and pulverized, and the particle size of the obtained powder particles is controlled between 100 and 200 meshes to improve the uniformity and absorption rate of the active ingredients. The antioxidant includes vitamin E, vitamin C or other antioxidants from natural sources to reduce the degradation of the Antrodia cinnamomea active ingredients during storage and use.
[0015] A preparation process of an Antrodia cinnamomea microbial multi-effect feed additive, comprising the following steps:
[0016] S1. Planting and collection of Antrodia cinnamomea: Select Antrodia cinnamomea strains that meet specific conditions, plant them under a controlled environment, collect mature fruiting bodies, and reduce the loss of active ingredients through optimized collection methods.
[0017] S2. Pretreatment of Antrodia cinnamomea: freeze-drying the collected Antrodia cinnamomea fruiting bodies at low temperature to retain their active ingredients, and then pulverizing them to obtain fine powder.
[0018] S3. Preparation of fermentation medium: prepare the fermentation medium according to a specific formula, including water, carbon source, nitrogen source and necessary trace elements, and sterilize it at high temperature.
[0019] S4, inoculation and fermentation: adding Antrodia cinnamomea powder to a fermentation medium, and inoculating the pre-cultured microbial flora, wherein the microbial flora includes lactic acid bacteria, bifidobacteria and yeast.
[0020] S5. Dynamic temperature control: During the fermentation process, dynamic temperature control technology is used to gradually increase the temperature from 25°C to 35°C for 72 hours to maximize the production of triterpenoids and polysaccharides.
[0021] S6. Separation and extraction of fermentation broth: After the fermentation is completed, the fermentation broth is separated by centrifugation, and the fermentation residue is retained for further processing.
[0022] S7. Freeze-drying and pulverizing of fermentation residues: The separated fermentation residues are freeze-dried and then pulverized into powder with a fineness of 100 to 200 meshes.
[0023] S8. Detection and adjustment of active ingredients: Detect the content of triterpenoids and polysaccharides in the fermentation broth and fermentation residue powder. If necessary, adjust the fermentation conditions or supplement the corresponding ingredients to ensure the uniformity and activity of the product.
[0024] S9. Addition of antioxidants: Add 0.1% to 0.5% of antioxidants, such as natural vitamin E or vitamin C, to the fermentation broth and fermentation residue powder respectively to reduce the degradation of active ingredients during storage and use.
[0025] S10, selection and mixing of carrier material: corn starch or wheat bran is selected as the carrier material, and the fermentation liquid and the fermentation residue powder are uniformly mixed and spray-dried.
[0026] S11. Granulation and packaging: The mixture is granulated to form granular feed additives and packaged under low temperature conditions to ensure product stability and long-term storage.
[0027] S12. Product quality control and testing: Conduct comprehensive testing on the final product to ensure that the concentration of active ingredients in each batch is stable within the predetermined range and meets the quality standards.
[0028] Preferably, the Antrodia cinnamomea strain is genetically screened and cultured to increase the content of triterpenoids and polysaccharides.
[0029] Preferably, the fermentation liquid is filtered before separation to remove coarse particles and impurities, and the fermentation residue powder is crushed for a second time to further refine the particles and improve mixing uniformity.
[0030] Preferably, the active ingredient detection adopts high performance liquid chromatography technology to accurately determine the concentration of triterpenoid compounds and polysaccharides, and the antioxidant is added in the order of first adding it to the fermentation broth and then adding it again when mixing the fermentation residue powder to achieve double protection.
[0031] Preferably, the temperature of the spray drying process is controlled between 40° C. and 60° C. to avoid thermal degradation of the active ingredients, and the packaging material is an aluminum foil composite film to provide excellent barrier properties to prevent the intrusion of oxygen and moisture.
[0032] (III) Beneficial effects
[0033] The present invention provides a Antrodia cinnamomea microbial multi-effect feed additive and a preparation process thereof, which has the following beneficial effects:
[0034] By adopting dynamic temperature control technology, the problem of fluctuation of Antrodia cinnamomea active ingredients during the fermentation process was effectively solved. By strictly controlling the gradual increase of fermentation temperature from 25°C to 35°C and fermentation time for 72 hours, the production of triterpenoids and polysaccharides was maximized. This precisely controlled fermentation process, combined with subsequent freeze-drying and crushing, ensures the stability and uniformity of active ingredients in fermentation broth and fermentation residues. In addition, the high performance liquid chromatography technology is used to accurately detect and adjust the concentration of ingredients, further ensuring the consistency of product quality.
[0035] A dual antioxidant protection mechanism is adopted, and antioxidants such as natural vitamin E and vitamin C are added in stages to the fermentation liquid and the fermentation residue powder respectively. This dual protection design effectively prevents the degradation of the active ingredients of Antrodia cinnamomea during storage and use, and significantly improves the stability and effectiveness of the product. By using measures such as spray drying and aluminum foil composite film packaging, the final product of the present invention has excellent long-term storage performance, ensuring the functionality and safety of the feed additive. BRIEF DESCRIPTION OF THE DRAWINGS
[0036] Figure 1 It is a schematic diagram of the process of the present invention. DETAILED DESCRIPTION
[0037] The technical solutions in the embodiments of the present invention are described clearly and completely. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0038] like Figure 1 As shown, the embodiment of the present invention provides a Antrodia cinnamomea microbial multi-effect feed additive, the formula of which includes the following ingredients in percentage by weight:
[0039] Antrodia cinnamomea fermentation liquid: 20% to 30%, including 2% to 4% triterpenoids and 1.5% to 3% polysaccharides;
[0040] Antrodia cinnamomea fermentation residue: 10% to 15%. After freeze-drying, the retention rate of active ingredients is not less than 80%;
[0041] Microbial flora: 5% to 10%, including lactic acid bacteria, bifidobacteria and yeast, with the content of lactic acid bacteria not less than 10^8 CFU / g;
[0042] Antioxidants: 0.1% to 0.5%, including vitamin E or vitamin C, to stabilize the active ingredients;
[0043] Carrier material: the balance is selected from corn starch, wheat bran or other natural materials with high adsorption and biocompatibility. The Antrodia cinnamomea fermentation broth adopts dynamic temperature control technology during the fermentation process. The temperature is gradually increased from 25°C to 35°C during the fermentation. The fermentation time is 72 hours to optimize the content and stability of triterpenoids and polysaccharides. The Antrodia cinnamomea fermentation residue is freeze-dried and crushed, and the particle size of the obtained powder particles is controlled between 100 and 200 meshes to improve the uniformity and absorption rate of the active ingredients. The antioxidants include vitamin E, vitamin C or other antioxidants from natural sources to reduce the degradation of the active ingredients of Antrodia cinnamomea during storage and use.
[0044] A preparation process of an Antrodia cinnamomea microbial multi-effect feed additive, comprising the following steps:
[0045] S1. Planting and collection of Antrodia cinnamomea: Select Antrodia cinnamomea strains that meet specific conditions, plant them under a controlled environment, collect mature fruiting bodies, and reduce the loss of active ingredients through optimized collection methods. Antrodia cinnamomea strains are genetically screened and cultured to increase the content of triterpenoids and polysaccharides.
[0046] S2. Pretreatment of Antrodia cinnamomea: freeze-drying the collected Antrodia cinnamomea fruiting bodies at low temperature to retain their active ingredients, and then pulverizing them to obtain fine powder.
[0047] S3. Preparation of fermentation medium: Fermentation medium is prepared according to a specific formula, including water, carbon source, nitrogen source and necessary trace elements, and is sterilized at high temperature. The fermentation liquid is filtered before separation to remove coarse particles and impurities. The fermentation residue powder is crushed twice to further refine the particles and improve mixing uniformity.
[0048] S4, inoculation and fermentation: add Antrodia cinnamomea powder into the fermentation medium, and inoculate the pre-cultured microbial flora, which includes lactic acid bacteria, bifidobacteria and yeast.
[0049] S5. Dynamic temperature control: During the fermentation process, dynamic temperature control technology is used to gradually increase the temperature from 25°C to 35°C for 72 hours to maximize the production of triterpenoids and polysaccharides.
[0050] S6. Separation and extraction of fermentation broth: After the fermentation is completed, the fermentation broth is separated by centrifugation, and the fermentation residue is retained for further processing.
[0051] S7. Freeze-drying and pulverizing of fermentation residues: The separated fermentation residues are freeze-dried and then pulverized into powder with a fineness of 100 to 200 meshes.
[0052] S8. Detection and adjustment of active ingredients: Detect the content of triterpenoids and polysaccharides in the fermentation broth and fermentation residue powder. If necessary, adjust the fermentation conditions or supplement the corresponding ingredients to ensure the uniformity and activity of the product. The active ingredient detection adopts high performance liquid chromatography technology to accurately determine the concentration of triterpenoids and polysaccharides. The order of adding antioxidants is to add them to the fermentation broth first and then add them again when mixing the fermentation residue powder to achieve double protection.
[0053] S9. Addition of antioxidants: Add 0.1% to 0.5% of antioxidants, such as natural vitamin E or vitamin C, to the fermentation broth and fermentation residue powder respectively to reduce the degradation of active ingredients during storage and use.
[0054] S10, selection and mixing of carrier material: corn starch or wheat bran is selected as the carrier material, and the fermentation liquid and the fermentation residue powder are uniformly mixed and spray-dried.
[0055] S11. Granulation and packaging: The mixture is granulated to form granular feed additives and packaged under low temperature conditions to ensure product stability and long-term storage. The temperature of the spray drying process is controlled between 40°C and 60°C to avoid thermal degradation of the active ingredients. Aluminum foil composite film is selected as the packaging material to provide excellent barrier properties to prevent the intrusion of oxygen and moisture.
[0056] S12. Product quality control and testing: Conduct comprehensive testing on the final product to ensure that the concentration of active ingredients in each batch is stable within the predetermined range and meets the quality standards.
[0057] Table 1:
[0058]
[0059]
[0060] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A Antrodia cinnamomea microbial multi-effect feed additive, characterized in that: Its formula includes the following ingredients in weight percentage: Antrodia cinnamomea fermentation liquid: 20% to 30%, including 2% to 4% triterpenoids and 1.5% to 3% polysaccharides; Antrodia cinnamomea fermentation residue: 10% to 15%. After freeze-drying, the retention rate of active ingredients is not less than 80%; Microbial flora: 5% to 10%, including lactic acid bacteria, bifidobacteria and yeast, with the content of lactic acid bacteria not less than 10^8 CFU / g; Antioxidants: 0.1% to 0.5%, including vitamin E or vitamin C, to stabilize the active ingredients; Carrier material: the balance, selected from corn starch, wheat bran or other natural materials with high adsorption and biocompatibility.
2. The Antrodia cinnamomea microbial multi-effect feed additive according to claim 1, characterized in that: The Antrodia cinnamomea fermentation liquid adopts dynamic temperature control technology during the fermentation process. The temperature is gradually increased from 25° C. to 35° C. during the fermentation period. The fermentation time is 72 hours to optimize the content and stability of triterpenoid compounds and polysaccharides.
3. The Antrodia cinnamomea microbial multi-effect feed additive according to claim 1, characterized in that: The Antrodia cinnamomea fermentation residue is freeze-dried and pulverized, and the particle size of the obtained powder particles is controlled between 100 and 200 meshes to improve the uniformity and absorption rate of the active ingredients. The antioxidant includes vitamin E, vitamin C or other antioxidants from natural sources to reduce the degradation of the Antrodia cinnamomea active ingredients during storage and use.
4. A process for preparing an Antrodia cinnamomea microbial multi-effect feed additive, characterized in that: The following steps are involved: S1. Planting and collection of Antrodia cinnamomea: Select Antrodia cinnamomea strains that meet specific conditions, plant them under a controlled environment, collect mature fruiting bodies, and reduce the loss of active ingredients through optimized collection methods; S2. Pretreatment of Antrodia cinnamomea: freeze-drying the collected Antrodia cinnamomea fruiting bodies at low temperature to retain their active ingredients, and then pulverizing them to obtain fine powder; S3. Preparation of fermentation medium: preparing fermentation medium according to a specific formula, including water, carbon source, nitrogen source and necessary trace elements, and performing high temperature sterilization; S4, inoculation and fermentation: adding Antrodia cinnamomea powder to a fermentation medium, and inoculating a pre-cultured microbial flora, wherein the microbial flora includes lactic acid bacteria, bifidobacteria and yeast; S5. Dynamic temperature control: During the fermentation process, dynamic temperature control technology is used to gradually increase the temperature from 25°C to 35°C for 72 hours to maximize the production of triterpenoids and polysaccharides; S6. Separation and extraction of fermentation broth: After the fermentation is completed, the fermentation broth is separated by centrifugation, and the fermentation residue is retained for further processing; S7, freeze drying and pulverizing of fermentation residue: freeze drying the separated fermentation residue, and then pulverizing it into powder with a fineness of 100 to 200 meshes; S8. Detection and adjustment of active ingredients: Detect the content of triterpenoids and polysaccharides in the fermentation broth and fermentation residue powder, and ensure the uniformity and activity of the product by adjusting the fermentation conditions or supplementing the corresponding ingredients when necessary; S9. Addition of antioxidants: Add 0.1% to 0.5% of antioxidants, such as natural vitamin E or vitamin C, to the fermentation broth and fermentation residue powder respectively to reduce the degradation of active ingredients during storage and use; S10, selection and mixing of carrier material: corn starch or wheat bran is selected as the carrier material, and the fermentation liquid and the fermentation residue powder are uniformly mixed and spray-dried; S11, granulation and packaging: granulate the mixture to form granular feed additives, and package them under low temperature conditions to ensure product stability and long-term storage; S12. Product quality control and testing: Conduct comprehensive testing on the final product to ensure that the concentration of active ingredients in each batch is stable within the predetermined range and meets the quality standards.
5. The process for preparing the Antrodia cinnamomea microbial multi-effect feed additive according to claim 4, characterized in that: The Antrodia cinnamomea strain is genetically screened and cultured to increase the content of triterpenoid compounds and polysaccharides.
6. The process for preparing the Antrodia cinnamomea microbial multi-effect feed additive according to claim 4, characterized in that: The fermentation liquid is filtered before separation to remove coarse particles and impurities, and the fermentation residue powder is crushed twice to further refine the particles and improve mixing uniformity.
7. The process for preparing the Antrodia cinnamomea microbial multi-effect feed additive according to claim 4, characterized in that: The active ingredient detection adopts high performance liquid chromatography technology to accurately determine the concentration of triterpenoid compounds and polysaccharides. The antioxidant is added in the order of first adding it to the fermentation liquid and then adding it again when mixing the fermentation residue powder to achieve double protection.
8. The process for preparing the Antrodia cinnamomea microbial multi-effect feed additive according to claim 4, characterized in that: The temperature of the spray drying process is controlled between 40° C. and 60° C. to avoid thermal degradation of the active ingredients. The packaging material is an aluminum foil composite film to provide excellent barrier properties to prevent the intrusion of oxygen and moisture.