Monascus strain QN01, corn stigma polysaccharide produced by fermentation of monascus strain QN01 and application of monascus strain QN01

Abstract

The invention discloses a monascus strain QN01, corn stigma polysaccharide produced by fermentation of the monascus strain QN01 and application of the monascus strain QN01. The monascus strain QN01 is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.41770; according to the effervescent tablets, corn stigma polysaccharide is prepared by fermenting corn stigma by using monascus QN01, and the optimal formula of the fermented corn stigma polysaccharide effervescent tablets is obtained by researching different addition amounts of a disintegrating agent, the fermented corn stigma polysaccharide and a sweetening agent as well as the proportion of an acid source and an alkali source through a single-factor experiment by taking sensory evaluation as an important reference index. The invention further provides a preparation method of the effervescent tablet, the finally obtained effervescent tablet has the biological activity of assisting in reducing blood sugar and resisting oxidation, and the effervescent tablet not only has the advantages of being rapid in disintegration, free of insoluble substances, good in effervescent effect and the like, but also has good taste, and the use selectivity of consumers can be improved.

Description

Technical Field

[0001] The invention relates to the technical field of effervescent tablets, and in particular to a Monascus strain QN01 and corn silk polysaccharide produced by fermentation thereof and application thereof. Background Art

[0002] Corn silk, as a byproduct of corn, contains rich natural active ingredients, especially corn silk polysaccharides, which have been proven to have multiple biological activities, such as antioxidant, hypoglycemic, anti-tumor, etc. In recent years, with the popularization of health concepts, the development and application of more and more functional foods and health products have attracted much attention.

[0003] In recent years, due to the safety and availability of corn silk, health drinks with corn silk as the main ingredient have emerged in an endless stream, but these are all liquid beverages, which increase costs during transportation and are inconvenient to carry.

[0004] Effervescent tablets are a convenient dosage form that produce carbon dioxide gas when in contact with water, causing the tablets to disintegrate rapidly. They are easy to carry and use, evenly distributed in water, easy to absorb the active ingredients, and have high bioavailability. They have the characteristics of both solid and liquid preparations and are particularly suitable for children, the elderly, and patients who cannot swallow solid preparations.

[0005] Therefore, developing an effervescent tablet with corn silk as the main raw material and optimizing the specific process to obtain an effervescent tablet with good taste and high blood sugar lowering efficiency has a reference significance for the subsequent research and development of related products and large-scale production. Summary of the invention

[0006] The purpose of the present invention is to provide a Monascus strain QN01 and corn silk polysaccharide produced by fermentation thereof and application thereof. Corn silk polysaccharide is obtained by fermenting corn silk with Monascus strain QN01, and the corn silk polysaccharide is mixed and ground with a specific amount of a disintegrant and a sweetener, and mixed and ground with a lubricant, sieved and tableted to form an effervescent tablet. The effervescent tablet has biological activities such as antioxidant and hypoglycemic properties, is not only convenient for special groups to take, but also can improve nutritional value, has good market potential, and at the same time, the efficient use of corn silk resources also provides new ideas for functional research and application of polysaccharides.

[0007] In order to achieve the purpose of the above invention, the present invention adopts the following technical solutions: The present invention provides a Monascus strain QN01, and the classification of the Monascus strain QN01 is named Monascus Monascus sp ., which is deposited in the General Microbiology Center of China Microorganism Culture Collection Administration, with the deposit number CGMCC No. 41770.

[0008] Furthermore, the effervescent tablet comprises corn silk polysaccharide, a disintegrant, a sweetener, a filler, and a lubricant; the corn silk polysaccharide is a fermentation product obtained by fermenting corn silk with the Monascus QN01.

[0009] Furthermore, based on the mass ratio of the effervescent tablet, the corn silk polysaccharide is added in an amount of 5-25%; the disintegrant is added in an amount of 30-70%; and the sweetener is added in an amount of 1-5%.

[0010] Furthermore, the disintegrant comprises an alkali source and an acid source, and the mass ratio of the alkali source to the acid source is 1:0.5 to 1:1.5.

[0011] Furthermore, the alkali source is at least one of anhydrous sodium bicarbonate and sodium carbonate; the acid source is at least one of citric acid, tartaric acid and fumaric acid.

[0012] Furthermore, the sweetener is at least one of stevia, protein sugar and erythritol; the lubricant is at least one of magnesium lauryl sulfate, sodium stearyl fumarate and polyethylene glycol (PEG) 6000; and the filler is at least one of lactose, xylitol and mannitol.

[0013] Furthermore, the optimal formula of the effervescent tablet is that the ratio of sodium bicarbonate to citric acid is 1:1, the content of disintegrant is 50%, the content of sweetener is 4%, and the added amount of fermented corn silk polysaccharide is 10%.

[0014] The present invention also provides a method for preparing an effervescent tablet, which specifically comprises: Preparation of fermented corn silk polysaccharide; Acid source: weigh the acid source, spray PVP-ethanol solution, and place in a drying oven to dry to obtain acid particles; Preparation of alkali source: weigh the alkali source, spray PVP-ethanol solution, place in a drying oven to dry, and obtain alkali particles; Preparation of disintegrant: mixing the base particles and the acid particles in a mass ratio of 1:0.5 to 1:1.5 to obtain a disintegrant; Mixing raw materials for effervescent tablets: add 30%-60% disintegrant, 5-25% corn silk polysaccharide, 1-5% sweetener, grind into ultrafine powder with a mortar, add lubricant and mix, continue grinding, and sieve; Tablet preparation: Weigh the sieved raw materials, press them into tablets using a tablet press, and demould to obtain effervescent tablets.

[0015] Furthermore, the corn silk polysaccharide required for the effervescent tablet is prepared by the following steps: S1. Mix corn silk powder with culture medium and sterilize at high temperature to obtain a solid fermentation substrate, wherein the mass ratio of corn silk powder to culture medium is 1:0.2~1:5; S2. Using Monascus QN01 as the fermentation strain, activating the fermentation strain to obtain a Monascus spore suspension, placing the Monascus spore suspension in a seed culture medium to expand and proliferate, and obtaining a Monascus liquid; S3. The activated Monascus liquid was inoculated with an inoculation amount of 5 to 15% on the solid fermentation substrate of step S1 for fermentation. During the fermentation process, the fermentation temperature was 23 to 27 ° C and the fermentation time was 3 to 10 days. S4. Extraction of fermented polysaccharides: Fermented corn silk polysaccharides are obtained by water extraction and alcohol precipitation method.

[0016] Furthermore, the concentration of the Monascus spore suspension in step S2 is 1×10 6 ~1×10 7 CFU.

[0017] Furthermore, in step S2, the fermentation strain expansion and proliferation time is 2-3 days, and the culture temperature is 25-28°C.

[0018] Furthermore, in step S3, the koji is turned once during the fermentation process, and the time node of turning the koji is the middle stage of fermentation.

[0019] The invention also provides application of the effervescent tablet in preparing food and medicine for assisting in lowering blood sugar and resisting oxidation.

[0020] Compared with the existing technology, the effects and advantages of the present invention are: 1. The corn silk polysaccharide fermented by Monascus in the present invention has significantly improved antioxidant and blood sugar lowering abilities, has stronger biological activity, and can provide better functional products in the health field.

[0021] 2. In terms of formula optimization, the present invention successfully determined the optimal effervescent tablet formula through sensory evaluation and disintegration time test, ensuring the use experience and effectiveness of the product, and further verified the quality stability of the prepared effervescent tablet through friability and hardness test. All indicators meet the requirements of relevant national standards, and at the same time have reference significance for the research and large-scale production of related products in the later stage.

[0022] 3. The effervescent tablet design of the present invention is extremely convenient, the product is easy to carry, and is suitable for special groups to eat conveniently, especially for the elderly, diabetic patients and other groups, providing a simple and easy-to-use nutritional supplement method. Therefore, the present invention not only improves the polysaccharide function of corn silk, but also takes user needs into consideration in product design, and has high market prospects and application value. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 Schematic diagram of the process for preparing polysaccharide effervescent tablets.

[0024] Figure 2 The effect of different carbonic acid ratios on the quality of effervescent tablets.

[0025] Figure 3 To investigate the effect of different disintegrant addition amounts on the quality of effervescent tablets.

[0026] Figure 4 To investigate the effects of different sweetener addition amounts on the quality of effervescent tablets.

[0027] Figure 5 To investigate the effect of different amounts of polysaccharide added on the quality of effervescent tablets.

[0028] Figure 6 This is a functional comparison between the comparative example and the optimal example. DETAILED DESCRIPTION

[0029] The technical solution of the present invention is further described in detail below in conjunction with the accompanying drawings and specific embodiments, but the scope of protection claimed by the present invention is not limited to the scope described in the examples. The experimental methods without specific conditions in the following implementations are usually carried out under conventional conditions or under conditions recommended by the manufacturer, and the materials without detailed sources are all commercially available materials.

[0030] Instruments: centrifuge, analytical balance, air blower dryer, spectrophotometer, digital display constant temperature water bath, tablet press, autoclave, clean bench, constant temperature incubator, shaker, tablet four-purpose measuring instrument.

[0031] Raw materials: corn silk.

[0032] Strain: Monascus QN01.

[0033] Reagents: citric acid, sodium bicarbonate, erythritol, mannitol, PEG-6000, polyvinyl pyrrolidone, ethanol. All the above reagents are food grade. Example 1

[0034] Screening, Isolation and Identification of Monascus QN01 Screening, purification and identification of physiological and biochemical properties of Monascus QN01 After grinding the commercially available koji sample, weigh 2 g of dry koji and place it in a conical flask containing 20 ml of sterile water and shake it for 2 hours. Take the supernatant sample and spread it on PDA medium containing 100 μg / mL ampicillin and 100 μg / mL streptomycin sulfate, and culture it at 28°C. Three days later, pick the strains with colonies similar to Monascus and streak them three times continuously for purification. Then pick the spores to PDA slant at 28°C for sporulation, and collect the spores in 40% glycerol solution.

[0035] Molecular identification of Monascus QN01 The collected spores were inoculated with 100 μL of PDB liquid medium and cultured at 28°C for 2 days. Mycelial samples were collected by centrifugation and genomic DNA was extracted. The ITS sequence was amplified by PCR using ITS4 and ITS5 primers and sequenced to obtain its ITS sequence. The strain was identified as Monascus and named Monascus strain QN01.

[0036] Preservation of Monascus QN01 Monascus QN01 was deposited in the China General Microbiology Center (CGMCC), China Microbiology Culture Collection Administration; Address: Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing; Deposit date: January 6, 2025; Monascus Monascus sp. The deposit number is: CGMCC No.41770. Example 2

[0037] A method for preparing an effervescent tablet, the flow chart of which is as follows Figure 1 As shown, the following steps are included: 1. Fermentation of corn silk (1) Preparation of solid culture medium: Wash and dry corn silk and crush and sieve to make corn silk powder, mix the corn silk powder with the culture medium, sterilize at 121°C for 20 min, and obtain corn silk solid culture medium. The mass ratio of corn silk powder to culture medium is 1:2. (2) Activation of fermentation strains: Monascus QN01 with a preservation number of CGMCC No. 41770 was used as the fermentation strain. The sterilized PDA medium was transferred into a test tube to prepare a slant medium. Mycelial spores were picked up with an inoculation loop and streaked on the PDA slant medium. The spores were cultured at 27°C for 7 days until the mycelium covered the slant. 3 mL of glycerol was added to the slant, spores were scraped off, and filtrated with gauze to prepare a slant medium with a concentration of 1×10 6 CFU of spore suspension.

[0038] (3) Expansion and proliferation of fermentation strains: The spore suspension obtained in step 2 is transferred to a seed culture medium, cultured at a constant temperature (27°C, 120 rpm) for 48 h, poured into a sterile conical flask filled with glass beads, and shaken and crushed to obtain a Monascus seed liquid; (4) Solid-state fermentation: The crushed seed liquid in step 3 is filtered through gauze, the seed liquid is absorbed, and the Monascus seed liquid and corn silk powder are inoculated at an inoculation rate of 10% by mass. The fermentation temperature is 25° C. and inoculated into the solid culture medium of step 1 and fermented for 7 days.

[0039] 2. Extraction of fermented corn silk polysaccharides The fermented corn silk powder was dried, 5.0 g of the fermentation product was weighed, 100 ml of pure water was added, and the mixture was first extracted at room temperature for 5 h, and then placed in a 60°C constant temperature water bath for hot water extraction for 2 h, the soaking liquid was filtered, and the extract was saved. After the filtration, the same amount of water was added to the remaining filter residue, and the above steps were repeated twice. The extracts were combined, and the extracts were centrifuged and concentrated to 1 / 3 of the original volume. A certain amount of anhydrous ethanol was poured into the concentrate to make the ethanol concentration reach 75%, and the concentrate was allowed to stand at 4°C for 48 h. The precipitate was washed with anhydrous ethanol and acetone in turn, and dried at 50°C to constant weight. The obtained dry product was fermented corn silk polysaccharide; Preparation of fermented corn silk polysaccharide effervescent tablets In this embodiment, citric acid is selected as the acid source for preparing effervescent tablets, sodium bicarbonate is selected as the alkali source for preparing effervescent tablets, erythritol is selected as the sweetener, and mannitol is selected as the filler. The acid-base separation wet granulation method is adopted, citric acid is weighed and sprayed with 9.50% PVP-ethanol solution, placed in a drying oven at 50°C and dried for 60 min to obtain acid particles; sodium bicarbonate is weighed, sprayed with 9.50% PVP-ethanol solution, placed in a drying oven at 50°C and dried for 60 min to obtain alkaline particles, wherein the ratio of sodium bicarbonate to citric acid is 1: (0.5~1.5). The acid particles and the alkaline particles are mixed, 5~25% polysaccharide, 30~60% disintegrant, 1~5% sweetener are added, and ground into ultrafine powder with a mortar, lubricant PEG-6000 is added and mixed, and grinding is continued, sieved through a 150-mesh sieve, 2g is weighed, and tableted with a tablet press to obtain effervescent tablets of consistent specifications.

[0040] In the following Examples 3-6, the ratio of the alkali source to the acid source is 1:0.5, 1:0.75, 1:1, 1:1.25, 1:1.5; the acid particles and the alkali particles are mixed, and 5%, 10%, 15%, 20%, 25% of polysaccharide, 40%, 45%, 50%, 55%, 60% of disintegrant, and 1%, 2%, 3%, 4%, 5% of sweetener are added. Example 3

[0041] Step 1, acid source preparation: weigh 1.67g, 2.14g, 2.50g, 2.78g, 3.0g of citric acid respectively, spray 9.50% PVP-ethanol solution, place in a drying oven at 50°C for 60 min to obtain acid particles; Step 2, preparation of alkali source: corresponding to the acid source, weigh 3.33g, 2.86g, 2.50g, 2.22g, 2.00g of sodium bicarbonate respectively, spray 9.50% PVP-ethanol solution, place in a drying oven at 50°C for 60 min to obtain alkali particles; Step 3, mixing the raw materials of the effervescent tablet: adding 1.00 g of the extracted polysaccharide, 0.40 g of erythritol, and 3.10 g of mannitol, grinding into ultrafine powder with a mortar, adding 0.50 g of PEG-6000, mixing, continuing to grind, and passing through a 150-mesh sieve; Step 4, weigh 2.00 g of the sieved raw material, compress it with a tablet press, demold it, and make an effervescent tablet; Example 4

[0042] Step 1, acid source preparation: weigh 2.00g, 2.25g, 2.50g, 2.75g, 3.00g of citric acid respectively, spray 9.50% PVP-ethanol solution, place in a drying oven at 50°C for 60 min to obtain acid particles; Step 2, preparation of alkali source: corresponding to the acid source, weigh 2.00g, 2.25g, 2.50g, 2.75g, 3.00g of sodium bicarbonate respectively, spray 9.50% PVP-ethanol solution, place in a drying oven at 50°C for 60 min to obtain alkali particles; Step 3, mixing the raw materials of the effervescent tablet: adding 1.00 g of the extracted polysaccharide, 0.40 g of erythritol, and the corresponding 4.10 g, 3.60 g, 3.10 g, 2.60 g, and 2.10 g of mannitol, grinding into ultrafine powder with a mortar, adding 0.50 g of PEG-6000, mixing, continuing to grind, and passing through a 150-mesh sieve; Step 4, weigh 2.00 g of the sieved raw material, compress it with a tablet press, demold it, and make an effervescent tablet; Example 5

[0043] Step 1, acid source preparation: weigh 2.50g citric acid, spray 9.50% PVP-ethanol solution, place in a drying oven at 50℃ for 60 min to obtain acid particles; Step 2, preparation of alkali source: weigh 2.50g sodium bicarbonate, spray 9.50% PVP-ethanol solution, place in a drying oven at 50°C and dry for 60 min to obtain alkali particles; Step 3, mixing the raw materials of the effervescent tablet: adding 1.00 g of the extracted polysaccharide, adding 0.10 g, 0.20 g, 0.30 g, 0.40 g, and 0.50 g of erythritol respectively, supplementing the corresponding 3.40 g, 3.30 g, 3.20 g, 3.10 g, and 3.00 g of mannitol, grinding into ultrafine powder with a mortar, adding 0.50 g of PEG-6000 and mixing, continuing to grind, and passing through a 150-mesh sieve; Step 4, weigh 2.00 g of the sieved raw material, compress it with a tablet press, demold it, and make an effervescent tablet; Example 6

[0044] Step 1, acid source preparation: weigh 2.50g citric acid, spray 9.50% PVP-ethanol solution, place in a drying oven at 50℃ for 60 min to obtain acid particles; Step 2, preparation of alkali source: weigh 2.50g sodium bicarbonate, spray 9.50% PVP-ethanol solution, place in a drying oven at 50°C and dry for 60 min to obtain alkali particles; Step 3, mixing the raw materials of the effervescent tablet: adding 0.50g, 1.00g, 1.50g, 2.00g, and 2.50g of the extracted polysaccharide, adding 0.40g of erythritol, supplementing with 3.60g, 3.10g, 2.60g, 2.10g, and 2.10g of mannitol corresponding thereto, grinding into ultrafine powder with a mortar, adding 0.50g of PEG-6000 and mixing, continuing to grind, and passing through a 150-mesh sieve; Step 4: Weigh 2.00 g of the sieved raw material, compress it into tablets using a tablet press, and demold it to obtain an effervescent tablet.

[0045] Comparative Example 1 Step 1, extraction of unfermented corn silk polysaccharide: drying corn silk powder, weighing 5.0g of fermentation product, adding 100ml of pure water, placing in a 60°C constant temperature water bath for hot water extraction for 5h, filtering the soaking liquid, saving the extract, adding the same amount of water to the remaining filter residue after the filtration, repeating the above steps twice, combining the extracts, centrifuging and concentrating the extracts to 1 / 3 of the original volume, pouring a certain amount of anhydrous ethanol into the concentrate to make the ethanol concentration reach 75%, standing at 4°C for alcohol precipitation for 48h, washing the precipitate with anhydrous ethanol and acetone in turn, drying at 50°C to constant weight, and the obtained dry product is unfermented corn silk polysaccharide; Step 2, acid source preparation: weigh 2.50g citric acid, spray 9.50% PVP-ethanol solution, place in a drying oven at 50℃ for 60 min to obtain acid particles; Step 3, preparation of alkali source: weigh 2.50g sodium bicarbonate, spray 9.50% PVP-ethanol solution, place in a drying oven at 50°C for 60 min to obtain alkali particles; Step 4, mixing the raw materials of the effervescent tablet: adding 1.00 g of the extracted polysaccharide, adding 0.40 g of erythritol, supplementing with 3.10 g of mannitol corresponding thereto, grinding into ultrafine powder with a mortar, adding 0.50 g of PEG-6000 and mixing, continuing to grind, and passing through a 150-mesh sieve; Step 5, weigh 2.00 g of the sieved raw material, compress it into tablets using a tablet press, and demold it to obtain an effervescent tablet.

[0046] Comparative Example 2 Step 1, extraction of fermented red yeast rice: the rice is washed and dried, and the fermentation method in reference example 2 is used to ferment the rice, 5.0 g of the fermentation product is weighed, 100 ml of pure water is added, and the mixture is placed in a 60° C. constant temperature water bath for hot water extraction for 5 h, the soaking liquid is filtered by suction, and the extract is stored. After the filtration, the same amount of water is added to the remaining filter residue, and the above steps are repeated 2 times, and the extract is combined, and the extract is centrifuged and concentrated to 1 / 3 of the original volume. A certain amount of anhydrous ethanol is poured into the concentrate to make the ethanol concentration reach 75%, and the alcohol precipitation is allowed to stand at 4° C. for 48 h, and the precipitate is washed with anhydrous ethanol and acetone successively, and dried to constant weight at 50° C. The obtained dry product is red yeast rice polysaccharide; Step 2, acid source preparation: weigh 2.50g citric acid, spray 9.50% PVP-ethanol solution, place in a drying oven at 50℃ for 60 min to obtain acid particles; Step 3, preparation of alkali source: weigh 2.50g sodium bicarbonate, spray 9.50% PVP-ethanol solution, place in a drying oven at 50°C for 60 min to obtain alkali particles; Step 4, effervescent tablet raw material mixing: Effervescent tablet raw material mixing: add 1.00g of the extracted fermented rice polysaccharide, add 0.40g of erythritol, supplement 3.10g of mannitol corresponding thereto, grind into ultrafine powder with a mortar, add 0.50g of PEG-6000 and mix, continue grinding, and pass through a 150-mesh sieve; Step 5, weigh 2.00 g of the sieved raw material, press the tablets using a tablet press, and demold to obtain red yeast rice effervescent tablets.

[0047] Example 7: Inspection of weight difference of prepared effervescent tablets The weight difference test was performed on the auxiliary hypoglycemic effervescent tablets prepared in Examples 3 to 6 respectively: Take 20 prepared auxiliary blood sugar lowering effervescent tablets, weigh the total weight with an analytical balance, then weigh each tablet separately, and get the average tablet weight, compare the weight of each tablet with the average tablet weight. According to regulations, no more than 2 tablets may exceed the weight difference limit, and no single tablet may exceed the limit by 1 times.

[0048] Example 8: Determination of hardness and friability of the prepared effervescent tablets The hardness and friability of the auxiliary hypoglycemic effervescent tablets prepared in Implementations 3 to 6 were tested respectively: Take 10 prepared auxiliary hypoglycemic effervescent tablets, blow away the powder falling off the tablets with a hair dryer, put them into the groove of the tablet four-purpose measuring instrument, and measure the hardness.

[0049] Take 20 prepared corn silk effervescent tablets, blow away the powder from the tablets with a hair dryer, weigh accurately, place in a cylinder, and rotate 100 times. Take out, remove the powder in the same way, weigh accurately, and no broken, cracked or crushed tablets should be detected.

[0050] Example 9: Determination of pH value of prepared effervescent tablets The pH values ​​of the auxiliary hypoglycemic effervescent tablets prepared in Examples 3 to 6 were measured respectively: Take one prepared auxiliary blood sugar lowering effervescent tablet and dissolve it in 250 ml of fresh distilled water at 25°C (±1°C), then use a pH meter to measure the pH value of the solution, perform three parallel and three repeated tests, and take the average value of the results.

[0051] Example 10: Determination of disintegration time of prepared effervescent tablets The disintegration time of the auxiliary hypoglycemic effervescent tablets prepared in Examples 3 to 6 was measured respectively: Take the prepared auxiliary hypoglycemic effervescent tablets and place them in 250 ml of distilled water at a temperature of 20℃±5℃. Many bubbles will be released. When the gas around the polysaccharide effervescent tablets stops escaping, it should be dissolved or dispersed in the water, and no aggregated particles will remain. Unless otherwise specified, check 6 tablets in the same way, and each tablet should disintegrate within 5 minutes. If one tablet cannot disintegrate completely, take another 6 tablets for retesting, and all should meet the requirements.

[0052] Example 11: Sensory evaluation of the prepared effervescent tablets; Sensory evaluation was performed on the auxiliary hypoglycemic effervescent tablets prepared in Examples 3 to 6 respectively: The auxiliary hypoglycemic effervescent tablets were shuffled and numbered, dissolved in water, and asked volunteers to score them using a sensory evaluation form. 20 people were selected for sensory evaluation, and the sensory evaluation standards are shown in Table 1.

[0053] Table 1: Evaluation indicators and scoring criteria for sensory evaluation

[0054] The effervescent tablets prepared according to the specific embodiment of the present invention were subjected to hardness test and weight difference test. The results showed that the average hardness of the effervescent tablets was 74.90N, and the average hardness and the hardness of each effervescent tablet were both greater than 40N, which was in line with the provisions of the Chinese Pharmacopoeia; the evaluation weight of the effervescent tablets was 1.99g, and the weight differences of all effervescent tablets were within ±5%, which met the requirements of the Chinese Pharmacopoeia for effervescent tablets.

[0055] See also Figure 2, Figure A in this embodiment represents the friability of the effervescent tablet, and the mass of the effervescent tablet is weighed before and after the tablet friability detector rotates 100 times, and the weight difference before and after is calculated to be 0.56%, and the friability of the prepared effervescent tablet meets the requirements. Figure B represents the pH value of the beverage brewed from the effervescent tablets with different carbonic acid ratios, and its average pH value is 5.09, which is weakly acidic as a whole. Figure C represents the disintegration time of different carbonic acid ratios. It can be seen that the influence of different carbonic acid ratios on the disintegration time is large, and with the increase of carbonic acid ratio, the disintegration time is extended, but the time is within 5min, which meets the provisions of the Chinese Pharmacopoeia. Figure D represents the sensory evaluation of the effervescent tablets prepared by different carbonic acid ratios. When the carbonic acid ratio is 1:1, its taste, color and aroma are all the best, and the tissue state and foaming state are at a good level. In the sensory evaluation, the taste is the most important evaluation index, so the carbonic acid ratio is selected to be 1:1 to determine it as the optimal carbonic acid ratio of corn silk polysaccharide effervescent tablets.

[0056] See also Figure 3 In this embodiment, Figure A represents the friability of the effervescent tablet. It is calculated that the weight difference before and after is 0.53%, and the friability of the prepared effervescent tablet meets the requirements. Figure B represents the pH value of the beverage brewed from the effervescent tablet with different disintegrant addition amounts. The average pH value is 5.18, and the whole is weakly acidic. Figure C represents the disintegration time of different disintegrant addition amounts. The disintegration time decreases with the increase of the disintegrant addition amount, but when the disintegrant addition amount continues to increase, the disintegration time is extended. The disintegration time presented in Figure C is within 5 minutes, which meets the provisions of the Chinese Pharmacopoeia. Figure D represents the sensory evaluation of the effervescent tablets prepared with different disintegrant addition amounts. When the disintegrant accounts for 50%, it has the best taste, so the dosage of the added disintegrant is selected as 50%.

[0057] See also Figure 4 In this embodiment, Figure A represents the friability of the effervescent tablets. It is calculated that the weight difference before and after is 0.58%, and the friability of the prepared effervescent tablets meets the requirements. Figure B represents the pH value of the beverage brewed from the effervescent tablets with different sweetener addition amounts. The average pH value is 5.24, and the overall is weakly acidic. Figure C represents the disintegration time of different sweetener addition amounts. It can be seen that the unused sweetener addition amount has little effect on the disintegration time. The time is within 5min, which meets the provisions of the "Chinese Pharmacopoeia". Figure D represents the sensory evaluation of effervescent tablets prepared with different sweetener addition amounts. The sweetener mainly affects the taste of the effervescent tablets and has almost no effect on other evaluation indicators. With the gradual increase of the erythritol content, the score of the taste item in the sensory evaluation of the effervescent tablets shows a trend of first rising and then falling, indicating that when the sweetener is too low or too high, the taste is too sour or too sweet, and the palatability is poor. When the sweetener content is 4%, the taste is best.

[0058] See also Figure 5In this embodiment, Figure A represents the friability of the effervescent tablets. It is calculated that the weight difference before and after is 0.66%, and the friability of the prepared effervescent tablets meets the requirements. Figure B represents the pH value of the beverage brewed from the effervescent tablets with different polysaccharide additions, and its average pH value is 5.31, which is weakly acidic as a whole. Figure C represents the disintegration time of the addition of different polysaccharides. When the addition of polysaccharides increases, the dissolution rate of the effervescent tablets slows down and the disintegration time is extended. When the addition of corn silk polysaccharides is 20% and 25%, its disintegration time has exceeded the time limit specified in the Chinese Pharmacopoeia and does not meet the requirements. Figure D represents the sensory evaluation of the effervescent tablets prepared by the addition of different polysaccharides. When the addition of polysaccharides is 10%, its color is the best, and the taste, tissue state and aroma are all at a good level. According to the antioxidant capacity of corn silk polysaccharides, when the addition of corn silk polysaccharides is 10%, the antioxidant effect has reached a high level. In addition, when the polysaccharide addition amount was 10%, the sensory evaluation was the best. Considering the effect and cost, the polysaccharide addition amount of the fermented corn silk polysaccharide effervescent tablet was determined to be 10% under the conditions specified in the pharmacopoeia.

[0059] In summary, combined with experimental data, it can be known that the optimal formula of the effervescent tablets prepared by solid-state fermentation of corn silk polysaccharides using Monascus QN01 is: the ratio of sodium bicarbonate to citric acid is 1:1, the content of disintegrant is 50%, the content of sweetener is 4%, and the addition amount of fermented corn silk polysaccharides is 10%. At this time, all indicators of the effervescent tablets meet the requirements of the Chinese Pharmacopoeia for effervescent tablets, and the bubble water has a good visual effect, a sweet and sour taste, rich bubbles, and is suitable for drinking; and all indicators meet the requirements of the Chinese Pharmacopoeia after testing, and the score is high after sensory evaluation, and the taste is good.

[0060] Example 12: Functional evaluation of the prepared effervescent tablets In Examples 3 to 6, various evaluation indicators were used to evaluate the effervescent tablets prepared using the optimal formula of the effervescent tablets in the examples, named the optimal example, and compared with the effervescent tablets prepared in the comparative example for functional evaluation.

[0061] The effervescent tablets prepared in the best example and the comparative example were taken to measure their α-amylase inhibition rate and α-glucosidase inhibition rate, respectively, to reflect the hypoglycemic ability of the prepared effervescent tablets.

[0062] The various indicators of the effervescent tablets prepared in Comparative Examples 1 and 2 were measured, and the results showed that the hardness was 68.30 and 59.29 N, respectively, the disintegration time was 204 and 186 s, respectively, the pH was 5.97 and 5.65, and the friability weight loss was less than 1%. All indicators met the requirements of the Chinese Pharmacopoeia.

[0063] See also Figure 6In the comparative examples 1 and 2, the scavenging rates of DPPH and ABTS free radicals are lower than those of the effervescent tablets in the optimal example; the scavenging ability of the comparative example 2 for free radicals is slightly stronger than that of the comparative example 1; the inhibition rates of α-amylase and α-glucosidase in the comparative example are lower than those of the effervescent tablets in the optimal example, which reflects that the optimal example has good antioxidant and hypoglycemic abilities. After corn silk is fermented by Monascus QN01, the antioxidant and hypoglycemic abilities of its extract are improved. At the same time, the comparison results prove that the metabolites of Monascus QN01 with corn silk as the fermentation substrate have hypoglycemic and antioxidant functions. Therefore, by solid fermentation of corn silk with Monascus QN01, the antioxidant and hypoglycemic abilities of corn silk extract can be synergistically improved. The auxiliary hypoglycemic effervescent tablet prepared by Monascus QN01 fermentation of the present invention has good functionality.

[0064] In summary, the present invention provides a strain of Monascus QN01 and its effervescent tablets and a preparation method and application of the effervescent tablets. Corn silk polysaccharides are obtained by fermenting corn silk with Monascus QN01, which significantly enhances the anti-oxidation and hypoglycemic biological activities of the effervescent tablets. By optimizing the formula of the effervescent tablets, the stability and biological activity of the product are effectively improved, and it is convenient to carry, which is particularly suitable for the edible needs of special groups of people. Nowadays, consumers prefer healthy and functional foods. This method not only has a good market application prospect, but the prepared effervescent tablets are easy to carry and suitable for special occasions. It can also provide valuable references for research and product development in related fields.

[0065] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for a person skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to replace some of the technical features therein by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions claimed to be protected by the present invention.

Claims

1. A Monascus strain QN01, characterized in that: The Monascus strain QN01 is classified as Monascus Monascus sp ., which is deposited in the General Microbiology Center of China Microorganism Culture Collection Administration, and its deposit number is CGMCC No. 41770.

2. An effervescent tablet, characterized in that: The effervescent tablet comprises corn silk polysaccharide, a disintegrant, a sweetener, a filler, and a lubricant; the corn silk polysaccharide is a fermentation product obtained by fermenting corn silk with the Monascus strain QN01 described in claim 1.

3. The effervescent tablet according to claim 2, characterized in that Calculated by weight ratio of the effervescent tablet, the added amount of the corn silk polysaccharide is 5-25%; the added amount of the disintegrant is 30-70%; and the added amount of the sweetener is 1-5%.

4. The effervescent tablet according to claim 3, characterized in that The disintegrant comprises an alkali source and an acid source, and the mass ratio of the alkali source to the acid source is 1:0.5 to 1:1.

5.

5. The effervescent tablet according to claim 4, characterized in that The alkali source is at least one of anhydrous sodium bicarbonate and sodium carbonate; the acid source is at least one of citric acid, tartaric acid and fumaric acid.

6. The effervescent tablet according to any one of claims 2 to 5, characterized in that: The optimal formula of the effervescent tablet is that the ratio of sodium bicarbonate to citric acid is 1:1, the content of disintegrant is 50%, the content of sweetener is 4%, and the added amount of fermented corn silk polysaccharide is 10%.

7. The method for preparing the effervescent tablet according to any one of claims 2 to 5, characterized in that: The preparation method specifically comprises the following steps: (1) Preparation of fermented corn silk polysaccharide; (2) Acid source: Weigh the acid source, spray the PVP-ethanol solution, and place in a drying oven to dry to obtain acid particles; (3) Preparation of alkali source: weigh the alkali source, spray the PVP-ethanol solution, and place in a drying oven to dry to obtain alkali particles; (4) Preparation of disintegrant: mixing the base particles and the acid particles in a mass ratio of 1:0.5 to 1:1.5 to prepare a disintegrant; (5) Mixing the raw materials for effervescent tablets: add 30-60% disintegrant, 5-25% corn silk polysaccharide, and 1-5% sweetener, grind into ultrafine powder using a mortar, add lubricant and mix, continue grinding, and sieve; (6) Tablet preparation: Weigh the sieved raw materials, press them into tablets using a tablet press, and demold them to obtain effervescent tablets.

8. The method for preparing an effervescent tablet according to claim 7, characterized in that: The corn silk polysaccharide required for the effervescent tablet is prepared by the following steps: S1. Mix corn silk powder with culture medium and sterilize at high temperature to obtain a solid fermentation substrate, wherein the mass ratio of corn silk powder to culture medium is 1:0.2~1:5; S2. Using Monascus QN01 as the fermentation strain, activating the fermentation strain to obtain a Monascus spore suspension, placing the Monascus spore suspension in a seed culture medium to expand and proliferate, and obtaining a Monascus liquid; S3. The activated Monascus liquid is inoculated with an inoculation amount of 5 to 15% on the solid fermentation substrate of step S1 for fermentation, and the fermentation process is turned over, the fermentation temperature is 23 to 27 ° C, and the fermentation time is 3 to 10d; S4. Extraction of fermented polysaccharides: Fermented corn silk polysaccharides are obtained by water extraction and alcohol precipitation method.

9. The method for preparing an effervescent tablet according to claim 8, wherein: The concentration of the Monascus spore suspension in step S2 is 1×10 6 ~1×10 7 CFU; In step S2, the fermentation strain expansion and proliferation time is 2-3 days, and the culture temperature is 25-28°C; In step S3, the koji is turned over once during the fermentation process, and the time node of turning over the koji is the middle stage of fermentation.

10. Use of the effervescent tablet according to any one of claims 2 to 5 in preparing foods and medicines for assisting in lowering blood sugar, lowering blood pressure and resisting oxidation.

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