A fermentation method and fermentation composition of traditional Chinese medicine rose flower

Abstract

The application discloses a kind of traditional Chinese medicine rose flower fermentation method and fermentation composition, it is related to fermentation technical field.The traditional Chinese medicine rose flower fermentation method includes: traditional Chinese medicine rose flower is crushed, mixed with water, and after sterilization, fermentation base material is obtained, yeast peptone solution is added, as blank fermentation pre-liquid;Activated rhamnolipid lactose casein bacillus liquid is inoculated in blank fermentation pre-liquid, and fermentation is carried out.The traditional Chinese medicine rose flower fermentation method provided by the application uses traditional Chinese medicine rose flower as raw material, and utilizes activated rhamnolipid lactose casein bacillus liquid to ferment, without adding exogenous sugar in the fermentation process, but before fermentation, yeast peptone is added first, the addition of yeast peptone can supplement nitrogen source for the fermentation process of subsequent activated rhamnolipid lactose casein bacillus liquid, so that the nutrient content of fermented rose flower is more, and component conversion is more thorough.It is favorable to improve the DPPH free radical scavenging rate, total phenol content and antioxidant property of fermentation composition.

Description

Technical Field

[0001] The invention relates to the technical field of fermentation, in particular to a fermentation method and a fermentation composition of rose, a traditional Chinese medicine. Background Art

[0002] Rose flowers are warm in nature, sweet with a slightly bitter taste. They enter the liver and spleen meridians. They have the effects of promoting qi and relieving depression, harmonizing blood circulation, and relieving pain. During the fermentation process, microorganisms secrete various enzymes that catalyze the decomposition of complex organic matter. These small molecules are more easily able to penetrate the cell membrane and enter the cell interior than larger molecules, allowing them to be utilized by the cell.

[0003] Currently, a wide variety of rose fermented products are available on the market, covering a wide range of sectors, including food, beverages, and health supplements. According to relevant literature, most of these fermentations use rose petals as the raw material, which has relatively high transportation costs and is easily affected by seasons and temperature. This poses difficulties in obtaining raw materials and controlling quality.

[0004] Based on this, a kind of fermentation method with new rose raw material is badly in need in the market.

[0005] In view of this, the present invention is proposed. Summary of the Invention

[0006] The purpose of the present invention is to provide a fermentation method and a fermentation composition of rose, a traditional Chinese medicine.

[0007] The present invention is achieved in that:

[0008] In a first aspect, the present invention provides a fermentation method of rose, a Chinese medicinal herb, comprising:

[0009] Crush the Chinese herbal medicine rose, add water and mix, sterilize to obtain the fermentation base, add yeast peptone solution as the blank pre-fermentation liquid;

[0010] The activated Lactobacillus rhamnosus bacterial liquid is inoculated into the blank pre-fermentation liquid to carry out fermentation.

[0011] In an optional embodiment, the mass ratio of the Chinese medicinal rose to the water is 0.5-2:20-40, the added amount of the yeast peptone is 8%-15% of the mass of the fermentation base, and the inoculation amount of the activated rhamnosus lactobacillus liquid is 1%-4% of the mass of the blank pre-fermentation liquid.

[0012] In an optional embodiment, the Chinese medicinal rose flowers are dried double-petal red rose flowers.

[0013] In an optional embodiment, the fermentation temperature is 32° C. to 40° C.; and the culture time is 12 to 60 hours.

[0014] In an optional embodiment, the Chinese medicine rose flower is crushed and then passed through a 25-80 mesh sieve.

[0015] In an optional embodiment, the sterilization comprises sterilization at 100℃-120℃ for 20-30 min.

[0016] In an optional embodiment, the method for preparing the activated Lactobacillus rhamnosus bacterial solution comprises inoculating Lactobacillus rhamnosus into MRS broth medium and obtaining after activated fermentation.

[0017] In an optional embodiment, the inoculation amount of the Lactobacillus rhamnosus is 1%-4% of the volume of the MRS broth medium.

[0018] In an optional embodiment, the activated fermentation is performed at a temperature of 32℃-40℃ for 12-36 h.

[0019] In a second aspect, the present application provides a fermented composition of Chinese medicine rose flower, which is fermented by the fermentation method of Chinese medicine rose flower according to any one of the preceding embodiments.

[0020] The present application has the following advantages:

[0021] The fermentation method of Chinese medicine rose flower provided by the present application uses Chinese medicine rose flower as raw material and utilizes activated Lactobacillus rhamnosus bacterial solution for fermentation. In the fermentation process, no exogenous sugar is added, but yeast extract is added before fermentation. The addition of yeast extract can supplement nitrogen source for the subsequent fermentation process of the activated Lactobacillus rhamnosus bacterial solution, so that the nutritional content of the fermented rose flower is more and the component conversion is more complete. Through the above fermentation, Lactobacillus rhamnosus can grow and metabolize by utilizing the sugar and other nutrients in Chinese medicine rose flower, producing a series of enzymes. These enzymes can catalyze the decomposition of complex organic matter in rose flower, converting macromolecular substances into small molecular substances such as total phenol. This conversion gradually increases the total phenol content during the fermentation process, improving the antioxidant performance of the fermentation broth. Therefore, the fermented composition of Chinese medicine rose flower obtained after fermentation has a significant increase in DPPH free radical scavenging rate, total phenol content and antioxidant property compared to before fermentation. DETAILED DESCRIPTION

[0022] In order to make the purpose, technical scheme and advantages of the embodiments of the present application more clear, the technical scheme in the embodiments of the present application will be described clearly and completely below. If the specific conditions are not indicated in the embodiments, the conventional conditions or the conditions suggested by the manufacturer are used. If the reagents or instruments used are not indicated by the manufacturer, they are all conventional products that can be purchased in the market.

[0023] The present invention provides a fermentation method of rose, a traditional Chinese medicine, comprising:

[0024] Crush the Chinese herbal medicine rose, add water to mix, sterilize and add yeast peptone solution as blank pre-fermentation solution;

[0025] The activated Lactobacillus rhamnosus bacterial liquid was inoculated into the blank pre-fermentation liquid for fermentation.

[0026] In the present invention, Chinese medicinal rose is used as a raw material, and activated rhamnosus lactobacillus bacterial liquid is used for fermentation. During the fermentation process, no exogenous sugar is added. Instead, yeast peptone is added before fermentation. The addition of yeast peptone can supplement the nitrogen source for the subsequent fermentation process of the activated rhamnosus lactobacillus bacterial liquid, so that the nutritional content of the fermented rose is higher and the component conversion is more thorough.

[0027] Specifically, the fermentation method includes the following steps:

[0028] (1) Crush the rose flower.

[0029] Select non-deteriorated Chinese medicinal rose slices, pour the Chinese medicinal rose slices into a wall breaking machine for crushing, and then pass through a 25-80 mesh sieve after crushing.

[0030] The Chinese medicinal roses of the present invention are double-petaled red rose dried flowers. The double-petaled roses have densely packed petals in multiple layers and are full-bodied. Their fragrance is richer than that of conventional roses. Growing conditions require ample sunlight and well-drained soil, thus having higher medicinal value.

[0031] (2) Prepare blank pre-fermentation solution.

[0032] The crushed Chinese medicinal roses were mixed with water in a ratio of 0.5-2:20-40. The mixture was sterilized with high-pressure steam at 100°C-120°C for 20-30 minutes to obtain a fermentation base. After sterilization, yeast peptone solution was added in an ultra-clean workbench in an amount of 8%-15% of the mass of the fermentation base to serve as a blank pre-fermentation liquid.

[0033] Yeast peptone is a branch of peptone. Peptone is a mixture rich in polypeptides and amino acids that is produced by the decomposition of protein-rich raw materials by proteases. It can provide microorganisms with nutrients such as ammonia source, carbon source, vitamins, growth factors, etc.

[0034] According to the source of raw materials for preparing peptone, it can be divided into animal-based peptone (trypticase peptone, bovine bone peptone, fish peptone), plant-based peptone (soybean peptone, wheat peptone) and yeast peptone.

[0035] Yeast peptone is a powdered product made from baker's yeast through a specialized autolysis, separation, extraction, concentration, and drying process. It is rich in peptides and amino acids, as well as vitamins, nucleotides, minerals, and other growth factors. Compared to animal- and plant-derived peptones, yeast peptone is made from industrially fermented yeast, which is cultivated unaffected by seasonal and climatic conditions, resulting in more stable quality.

[0036] In this invention, yeast peptone is added to the fermentation base. Yeast peptone is rich in organic nitrogen compounds and is an important nitrogen source for microbial growth. It can accelerate microbial growth, improve the nutritional value of the culture medium, promote substrate utilization and product synthesis, and help improve the efficiency and stability of the fermentation process.

[0037] (3) Activate Lactobacillus rhamnosus.

[0038] Lactobacillus rhamnosus was pipetted in a clean bench and inoculated into MRS broth medium. The inoculation amount of Lactobacillus rhamnosus was 1% to 4% of the volume of the MRS broth medium. After inoculation, the culture medium was placed in a shaker for activation fermentation. The temperature of the activation fermentation was 32°C to 40°C, and the culture time was 12 to 36 hours.

[0039] Among them, MRS broth medium is a conventional culture medium, which was purchased from Qingdao Haibo Biotechnology Co., Ltd.

[0040] (4) Fermentation.

[0041] The activated Lactobacillus rhamnosus bacterial liquid is inoculated into the blank pre-fermentation liquid, and the inoculation amount of the activated Lactobacillus rhamnosus bacterial liquid is 1% to 4% of the mass of the blank pre-fermentation liquid. The liquid is then placed in a shaker at 32°C to 40°C for fermentation for 12 to 60 hours. After the fermentation is completed, the supernatant is centrifuged and collected.

[0042] Through the fermentation process, microorganisms can utilize nutrients such as sugars in the rose flower, a traditional Chinese medicine, for growth and metabolism, producing a series of enzymes. These enzymes can catalyze the decomposition of complex organic matter in the rose flower, converting macromolecules into small molecules, such as total phenols. This conversion gradually increases the total phenol content during the fermentation process, improving the antioxidant properties of the fermentation liquid. Therefore, the fermented rose flower composition obtained after fermentation has significantly increased DPPH free radical scavenging rate, total phenol content, and antioxidant properties compared to the fermentation liquid before fermentation.

[0043] The features and performance of the present invention are further described in detail below with reference to the embodiments.

[0044] The Chinese medicine rose flower is commercially available from Jiangxi Jiangzhong Chinese Medicine Slice Co., Ltd., the yeast peptone solution is commercially available from Shanghai Aladdin Biochem Technology Co., Ltd., the Lactobacillus rhamnosus HCS01-013 (CGMCC No. 19510) is purchased from Jiangxi Renren Healthy Microecological Technology Co., Ltd., and the MRS broth medium is commercially available from Qingdao Haibo Biotechnology Co., Ltd. The ingredient formula of the MRS broth medium (per liter) includes the following: 10.0 g of peptone, 8.0 g of beef infusion powder, 4.0 g of yeast extract powder, 20.0 g of glucose, 2.0 g of potassium phosphate dibasic, 2.0 g of diammonium hydrogen citrate, 5.0 g of sodium acetate, 0.2 g of magnesium sulfate (MgSO4·7H2O), 0.04 g of manganese sulfate (MnSO4·4H2O), 1.0 g of Tween-80, and the final pH is 5.7±0.2.

[0045] Example 1

[0046] The present embodiment provides a fermentation method of Chinese medicine rose flower, which comprises the following steps.

[0047] The Chinese medicine rose flower is ground into powder and then sieved through a 80-mesh sieve. The rose flower powder and water are mixed at a certain ratio (1:30), and then sterilized by high-pressure steam at 115°C for 20 min. After the rose flower fermentation base is cooled, the sterilized yeast peptone solution is added in the clean bench, so that the addition amount of the yeast peptone is 10%.

[0048] The Lactobacillus rhamnosus is taken by a pipette gun in the clean bench and inoculated into the MRS broth medium. The inoculation amount of the Lactobacillus rhamnosus is 2% of the volume of the MRS broth medium. After inoculation, the activated fermentation is carried out in a shaking bed at a temperature of 37°C for 24 h, so as to obtain the activated Lactobacillus rhamnosus liquid.

[0049] The activated Lactobacillus rhamnosus liquid is inoculated at an inoculation amount of 2%. The fermentation is carried out in a constant-temperature shaking air bed at a temperature of 37°C and a rotation speed of 180 r / min for 24 h. After the fermentation is completed, the supernatant is obtained by centrifugation.

[0050] Example 2

[0051] The present embodiment provides a fermentation method of Chinese medicine rose flower, which comprises the following steps.

[0052] The Chinese medicine rose flower is ground into powder and then sieved through a 20-mesh sieve. The rose flower powder and water are mixed at a certain ratio (1:40), and then sterilized by high-pressure steam at 100°C for 30 min. After the rose flower fermentation base is cooled, the sterilized yeast peptone solution is added in the clean bench, so that the addition amount of the yeast peptone is 15%.

[0053] Lactobacillus rhamnosus was pipetted in a clean bench and inoculated into MRS broth medium. The inoculation amount of Lactobacillus rhamnosus was 3% of the volume of the MRS broth medium. After the inoculation, the culture medium was placed in a shaker for activation fermentation. The activation fermentation temperature was 32° C. and the culture time was 36 h to obtain an activated Lactobacillus rhamnosus liquid.

[0054] Inoculate the culture with an activated Lactobacillus rhamnosus solution at a 4% inoculum concentration. Ferment the mixture in a constant temperature air shaker at 32°C and 180 rpm for 60 hours. After fermentation, centrifuge and collect the supernatant.

[0055] Example 3

[0056] This embodiment provides a fermentation method of rose flower, a Chinese medicinal herb, comprising:

[0057] The Chinese medicinal rose is powdered and passed through an 80-mesh sieve. The rose pollen and water are mixed in a certain ratio (1:20) and sterilized with high-pressure steam at 120°C for 20 minutes. After the rose fermentation base is cooled, sterilized yeast peptone solution is added in an ultra-clean workbench to make the added amount of yeast peptone 8%.

[0058] Lactobacillus rhamnosus was pipetted in a clean bench and inoculated into MRS broth medium. The inoculation amount of Lactobacillus rhamnosus was 1% of the volume of the MRS broth medium. After inoculation, the broth was placed in a shaker for activation fermentation. The activation fermentation temperature was 40° C. and the culture time was 18 h to obtain an activated Lactobacillus rhamnosus liquid.

[0059] Inoculate the culture with an activated Lactobacillus rhamnosus solution at a 1% inoculum concentration. Ferment the mixture in a constant temperature air shaker at 40°C and 180 rpm for 60 hours. After fermentation, centrifuge and collect the supernatant.

[0060] Comparative Example 1

[0061] This comparative example provides a Chinese medicinal rose flower, which is not fermented.

[0062] Comparative Example 2

[0063] This comparative example is substantially the same as Example 1, except that conventional rose petals (commercially available from Yongsheng Senyuan Food Co., Ltd., Lijiang, Yunnan Province) are used as raw materials in this comparative example.

[0064] Comparative Example 3

[0065] This comparative example is substantially the same as Example 1, except that the yeast peptone in Example 1 is omitted in this comparative example, and the activated Lactobacillus rhamnosus solution is directly inoculated into the fermentation base.

[0066] Comparative Example 4

[0067] This comparative example is basically the same as Example 1, except that the amount of yeast peptone added in this comparative example is 20% of the fermentation base.

[0068] Comparative Example 5

[0069] This comparative example is basically the same as Example 1, except that the amount of yeast peptone added in this comparative example is 5% of the fermentation base.

[0070] Comparative Example 6

[0071] This comparative example is basically the same as Example 1, except that in this comparative example, yeast peptone is replaced by animal-derived peptone (trypticase peptone), which is purchased from Nanjing Dulai Biotechnology Co., Ltd.

[0072] Comparative Example 7

[0073] This comparative example is basically the same as Example 1, except that in this comparative example, the activated Lactobacillus rhamnosus liquid is replaced with Lactobacillus plantarum HCS03-001 (CGMCC No. 16258) (commercially available from Renren Healthy Microecology Technology Co., Ltd.).

[0074] Comparative Example 8

[0075] This comparative example is basically the same as Example 1, except that in this comparative example, the yeast peptone in Example 1 is added to the activation fermentation process.

[0076] Comparative Example 9

[0077] This comparative example is basically the same as Example 1, except that in this comparative example, the peptone in the MRS broth medium in Example 1 is replaced with yeast peptone, and the yeast peptone in Example 1 is omitted, and the activated Lactobacillus rhamnosus solution is directly inoculated into the fermentation base.

[0078] Comparative Example 10

[0079] This comparative example is basically the same as Example 1, except that in this comparative example, the Lactobacillus rhamnosus in Example 1 is replaced by a composite bacterial strain (a mixed bacterial strain obtained by mixing Lactobacillus plantarum HCS03-001, Lactobacillus mucilaginosus HCS02-001, and Lactobacillus rhamnosus HCS01-013 in a mass ratio of 5:3:2).

[0080] Comparative Example 11

[0081] The comparative example is basically the same as example 1, the only difference is that the strain and medium in the comparative example are different: the mixed strain obtained by mixing Lactobacillus plantarum HCS03-001, Lactobacillus rhamnosus HCS02-001 and Lactobacillus rhamnosus HCS01-013 in a mass ratio of 5:3:2 is inoculated in an activated culture medium (water 927.48 g / L, anhydrous glucose 40 g / L, yeast extract 15 g / L, yeast peptone 10 g / L, L-malic acid 3 g / L, citric acid 2 g / L, potassium dihydrogen phosphate 2 g / L, calcium chloride 0.5 g / L, magnesium sulfate 0.01 g / L, manganese sulfate 0.01 g / L) at an inoculation amount of 2%, the pH is adjusted to 6.8, the liquid volume is 60%, and the culture is carried out at 35°C for 24h until the viable cell count of the bacterial solution reaches 5.0×10 8 CFU / mL.

[0082] Comparative example 12

[0083] The comparative example is basically the same as example 1, the only difference is that the yeast peptone in example 1 is replaced by glucose in the comparative example.

[0084] Comparative example 13

[0085] The comparative example is basically the same as example 1, the only difference is that the yeast peptone in example 1 is replaced by glucose in the comparative example.

[0086] Experimental example one

[0087] UPLC-TOF-MS / MS (negative ion mode) is used to analyze the solution before and after fermentation of rose flowers. Through database comparison and literature review, 23 compounds are identified before and after fermentation of rose flowers, of which 13 compounds are unique components after fermentation. For the identification of components, please refer to Table 1.

[0088] Table 1. Qualitative analysis of components before and after fermentation of rose flowers

[0089]

[0090] Experimental example two

[0091] The antioxidant DPPH free radical scavenging rate, total phenol content, and viable bacterial count of the above examples and comparative examples were detected. The DPPH free radical scavenging rate detection method included taking 100 μL of the sample solution to be tested and mixing it with 100 μL of 0.2 mol / L DPPH solution, standing in the dark for 30 minutes, and measuring the absorbance A1 at 517 nm. The control group replaced the DPPH solution with anhydrous ethanol and measured the absorbance A2. The blank group replaced the sample solution to be tested with anhydrous ethanol and measured the absorbance A0. The formula was used to calculate the DPPH free radical scavenging rate (%) = The total phenol content was determined by adding 20 μL of sample and 100 μL of 0.2 mol / L folin phenol solution to a 96-well plate. After reacting in the dark for 5 minutes, 80 μL of 10% Na2CO3 solution was added, the plate was allowed to stand for 30 minutes, and the absorbance at a wavelength of 765 nm was measured. The viable bacterial count was determined by the plate count method, expressed as the logarithm of the total number of microorganisms (1 g CFU / mL).

[0092] Please refer to Table 2 for the test results:

[0093] Table 2. Statistical table of DPPH free radical scavenging rate and total phenol content test results for different examples

[0094]

[0095] From the above table, it can be seen that the viable count of Comparative Example 1 is not counted because it is not fermented, and the viable count of Comparative Example 2 is significantly lower than that of Example 1, which proves that the specific Chinese medicine rose is more suitable for fermentation. In Comparative Example 3, no proteose peptone is added to the fermentation base material, and the viable count is 0, indicating that the lack of nutrients in the fermentation process affects the survival of the strain. Even if it is fermented, its effect is similar to that of the unfermented one. Therefore, the present application reasonably infers that the composition of Comparative Example 1 is not much different from that of Comparative Example 3, which is fermented but has no viable count. The composition analysis of Comparative Example 3 can refer to Comparative Example 1. In Comparative Example 4, the amount of yeast peptone added is too large, and in Comparative Example 5, the amount of yeast peptone added is too small, which will affect the viable count and further affect the fermentation process, which proves that the amount of yeast peptone added is crucial to the fermentation effect. In Comparative Example 6, the yeast peptone is replaced by animal source peptone (tryptone), and the viable count is significantly reduced, which proves that not all peptones can achieve the effect of yeast peptone in the present application. In Comparative Example 8, yeast peptone is added to the activation fermentation process, and the viable count is also 0, indicating that the lack of nutrients in the fermentation process affects the survival of the strain. Even if it is fermented, its effect is similar to that of the unfermented one, which fully proves that when the addition time of yeast peptone is changed, the fermentation base material will lack nutrients and cannot continue to ferment, even if it is added in the subsequent activation process, it cannot improve the viable count. In Comparative Example 9, the proteose peptone in the MRS meat broth medium is replaced by yeast peptone, and the viable count is also 0, which fully proves that without yeast peptone in the fermentation base material, only with yeast peptone in the culture medium activation, it still cannot achieve the effect of fermentation. In Comparative Example 10, a composite strain is selected for fermentation, and the viable count is actually reduced, which may be due to the different characteristics of each strain. The demand for carbon, nitrogen and other nutrients of the composite strain overlaps, resulting in competitive consumption of the substrate. In Comparative Example 11, the composite strain and the activation culture medium of the specific component are activated, and it can be seen that the viable count is not much different from that of Comparative Example 10, and even slightly lower than that of Comparative Example 10. This is because the culture medium components are different, and the nutrients provided are different. In Comparative Example 12, yeast peptone is replaced by glucose, and the addition of exogenous sugar can be seen. In the absence of yeast peptone, even with glucose, the viable count is still 0, and the fermentation effect cannot be achieved. Combined with Example 1 and Comparative Example 12 of the present application, it can be seen that the present application can still achieve good fermentation effect without adding exogenous sugar in the presence of yeast peptone. Comparative Example 13 can be seen that adding glucose on the basis of Example 1 does not significantly improve the viable count.

[0096] Therefore, when using rose as the base material for lactic acid bacteria fermentation, it is necessary to supplement the nitrogen source. Yeast peptone contains a rich nitrogen source to support the growth of the strain. In the fermentation process of traditional Chinese medicine, the nutritional formula is optimized according to the characteristics of the strain and the matrix components to achieve efficient fermentation. The DPPH free radical scavenging rate of the example samples showed a significant increasing trend compared to the comparative example samples. The DPPH free radical scavenging rate is an important indicator for evaluating the ability of antioxidants. The higher the value, the stronger the sample's ability to scavenge free radicals, that is, the more superior the antioxidant performance. The example samples can more effectively capture and neutralize DPPH free radicals, thereby reducing the number of free radicals in the system. This result directly reflects the enhancement of their antioxidant activity. At the same time, the total phenol content of the example samples was determined, which also revealed a significant improvement compared to the comparative example samples. Total phenol content is one of the key parameters for measuring the total amount of antioxidant components in plant foods, medicines and natural extracts. Phenolic compounds are potent antioxidants. The increase in total phenol content in the example samples means that they are rich in more active ingredients with antioxidant potential. These ingredients can work synergistically to further enhance the antioxidant capacity of the samples.

[0097] The example samples not only performed well in DPPH free radical scavenging rate, but the significant increase in their total phenol content also further confirmed their enhanced antioxidant properties, indicating that the example samples may have potential application value in preventing oxidative stress-related diseases, delaying aging, etc.

[0098] In summary, the fermentation method of the Chinese medicinal rose provided by the present invention uses the Chinese medicinal rose as raw material and utilizes activated rhamnosus lactobacillus bacteria liquid to ferment. During the fermentation process, there is no need to add exogenous sugar in the present invention. Instead, before fermentation, yeast peptone is first added. The addition of yeast peptone can supplement the nitrogen source for the fermentation process of the subsequent activated rhamnosus lactobacillus bacteria liquid, so that the nutritional content of the fermented rose is higher and the component conversion is more thorough. Through the above-mentioned fermentation, rhamnosus lactobacillus can utilize the nutrients such as sugars in the Chinese medicinal rose to grow and metabolize, producing a series of enzymes. These enzymes can catalyze the decomposition of complex organic matter in the rose, converting macromolecular substances into small molecular substances, such as total phenols. This conversion causes the total phenol content to gradually increase during the fermentation process, improving the antioxidant properties of the fermented liquid. Therefore, the fermented composition of the Chinese medicinal rose obtained after fermentation has a significantly increased DPPH free radical scavenging rate, total phenol content and antioxidant properties compared to before fermentation.

[0099] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A fermentation method for Chinese medicinal rose, characterized in that: It includes: The Chinese medicinal roses are crushed, mixed with water, and sterilized to obtain a fermentation base, and a yeast peptone solution is added as a blank pre-fermentation liquid, wherein the Chinese medicinal roses are double-petaled red rose dried flowers, and the amount of the yeast peptone added is 8% to 15% of the mass of the fermentation base; The activated Lactobacillus rhamnosus bacterial liquid is inoculated into the blank pre-fermentation liquid for fermentation, wherein the Lactobacillus rhamnosus in the activated Lactobacillus rhamnosus bacterial liquid is Lactobacillus rhamnosus HCS01-013, and the preservation number of the Lactobacillus rhamnosus HCS01-013 is CGMCC No.19510.

2. The fermentation method of the Chinese medicine rose according to claim 1, characterized in that, The mass ratio of the Chinese medicinal rose to the water is 0.5-2:20-40, and the inoculation amount of the activated Lactobacillus rhamnosus bacterial liquid is 1%-4% of the mass of the blank pre-fermentation liquid.

3. The fermentation method of the Chinese medicine rose according to claim 1, characterized in that, The fermentation temperature is 32° C. to 40° C., and the culture time is 12 to 60 hours.

4. The fermentation method of the Chinese medicinal rose according to claim 1, characterized in that, The Chinese medicinal rose flowers are crushed and then passed through a 25-80 mesh sieve.

5. The fermentation method of the Chinese medicinal rose according to claim 1, characterized in that, The sterilization includes sterilizing at 100° C. to 120° C. for 20 to 30 minutes.

6. The fermentation method of the Chinese medicinal rose according to claim 1, characterized in that: The preparation method of the activated Lactobacillus rhamnosus bacterial liquid comprises the following steps: inoculating Lactobacillus rhamnosus into an MRS broth culture medium, and performing activation and fermentation to obtain the liquid.

7. The fermentation method of the Chinese medicinal rose according to claim 6, characterized in that: The inoculation amount of the Lactobacillus rhamnosus is 1% to 4% of the volume of the MRS broth culture medium.

8. The fermentation method of the Chinese medicinal rose according to claim 6, characterized in that: The activation fermentation temperature is 32° C. to 40° C., and the culture time is 12 to 36 hours.

9. A fermentation composition of rose, a traditional Chinese medicine, characterized in that: The fermentation method is prepared by fermenting the rose flower according to any one of claims 1 to 8.

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