Method for improving component yield of safflower seed meal by utilizing microbial fermentation

Abstract

The invention provides a method for increasing the yield of safflower seed meal components by microbial fermentation, and relates to the technical field of fermentation engineering.The method comprises the following steps that (a) safflower seed meal powder and water are mixed, and a fermentation substrate with the water content of 65-75% is prepared; (b) inoculating eurotium cristatum seed liquid into the fermentation substrate, wherein the inoculation amount is 1.5-3% of the weight of the fermentation substrate; (c) performing solid-state fermentation at 26-30 DEG C for 1-10 days; and (d) drying the fermentation product until the water content is less than 10% to obtain the fermented safflower seed meal product. According to the method, the yield and quality of target components are remarkably improved, and raw material consumption and extraction energy consumption are greatly reduced. The fermentation product can be directly applied to development of functional food, health care products or medicine raw materials, and efficient all-component utilization of safflower seed meal resources is achieved.

Description

Technical Field

[0001] This invention relates to the field of fermentation engineering technology, and more specifically, to a method for increasing the yield of safflower seed meal components using microbial fermentation. Background Technology

[0002] Safflower seed meal is a byproduct of safflower seed processing. Although it is a residue after oil extraction, it is still rich in protein, polysaccharides, dietary fiber, and various bioactive components. Dietary fiber has multiple physiological functions, including regulating gut health, and it also contains potent antioxidants such as serotonin derivatives, which show significant activity in scavenging DPPH free radicals. However, current research on the high-value utilization of safflower seed meal is severely insufficient. The vast majority of this resource is used only as animal feed, failing to fully explore the application potential of its functional components, resulting in a huge waste of resources.

[0003] Current technologies primarily employ physicochemical methods to extract active ingredients from safflower seed meal: polysaccharides are extracted via water extraction and alcohol precipitation after pulverizing the raw material; polyphenols are extracted using ultrasound-assisted extraction; and 5-hydroxytryptamine is extracted using ethanol solutions. These conventional methods have two major drawbacks: first, low extraction efficiency, resulting in generally low levels of polysaccharides, polyphenols, and 5-hydroxytryptamine; second, excessive raw material consumption. According to actual calculations, assuming an average target component content of only 0.1% in safflower seed meal, extracting 1 gram of active substance requires as much as 1000 grams of raw material. With the increasing market demand for active ingredients from safflower seed meal, this inefficient extraction method will lead to over-exploitation of raw materials, making sustainable resource utilization difficult.

[0004] Although microbial fermentation technology has been applied in the value-added processing of agricultural by-products, there has been no breakthrough in the targeted fermentation of safflower seed meal. Existing fermentation technologies mostly focus on improving protein digestibility or feed palatability, failing to effectively address the core issue of low extraction rates of active ingredients. Therefore, developing a green bioconversion method that can significantly improve the yield of functional components in safflower seed meal and reduce raw material consumption has become a pressing technological bottleneck in this field. Summary of the Invention

[0005] In view of this, the present invention proposes a method for increasing the yield of safflower seed meal components by utilizing microbial fermentation, so as to solve the problems existing in the prior art.

[0006] To achieve the above objectives, this invention proposes a method for increasing the yield of safflower seed meal components using microbial fermentation, characterized by the following steps: (a) Mix safflower seed meal powder with water to prepare a fermentation substrate with a moisture content of 65-75%; (b) Inoculate the fermentation substrate with *Aspergillus cristatus* seed culture at a concentration of 1.5-3% of the weight of the fermentation substrate; (c) Solid-state fermentation at 26-30℃ for 1-10 days; (d) The fermentation product is dried to a moisture content of <10% to obtain fermented safflower seed meal product.

[0007] Furthermore, the strain preservation number of the *Eurotium cristatum* is BNCC146563.

[0008] Furthermore, the spore concentration of the *Eurotium cristatum* seed liquid is 1 × 10⁻⁶. 7 -2×10 8 CFU / g matrix.

[0009] Furthermore, the particle size of the safflower seed meal powder is 0.2-0.5 mm.

[0010] Furthermore, the *Eurotium cristatum* seed solution is prepared by the following method: The *Eurotium cristatum* was inoculated into PDA medium and activated at 28°C for 5 days. Rinse the spores with physiological saline, disperse them by shaking, and then dilute to the target concentration.

[0011] Furthermore, it also includes the process of extracting 5-hydroxytryptamine from fermented safflower seed meal: Add anhydrous ethanol at a material-to-liquid ratio of 1:5 to 1:8, and reflux at 80°C for 2-3 hours. 5-hydroxytryptamine was obtained by fractional extraction with hexane and ethyl acetate and then concentrated.

[0012] Furthermore, it also includes the process of extracting crude polysaccharides from fermented safflower seed meal: Add water at a material-to-liquid ratio of 1:8 to 1:12 and extract at 80-85℃ for 30-50 minutes. Combine the filtrates, add 3-5 times the volume of ethanol to precipitate, and collect the crude polysaccharide by centrifugation.

[0013] Furthermore, it also includes the process of extracting polyphenols from fermented safflower seed meal: Add 70-85% ethanol at a material-to-liquid ratio of 1:40-1:60; Ultrasonic extraction at 40-45℃ for 30-50 min, followed by concentration and drying to produce polyphenols.

[0014] Furthermore, the drying temperature in step (d) is 45-55℃.

[0015] Furthermore, the fermentation time in step (c) is 6-10 days.

[0016] Compared with the prior art, the beneficial effects of the present invention are as follows: This invention significantly improves the high-value utilization efficiency of safflower seed meal resources through directed solid-state fermentation of *Aspergillus cristatus* BNCC146563. Compared with traditional physicochemical extraction processes, this fermentation method effectively overcomes the technical bottlenecks of low yield of active ingredients and high raw material consumption in safflower seed meal. During microbial fermentation, extracellular enzymes secreted by *Aspergillus cristatus* (such as cellulase and pectinase) biodegrade the safflower seed meal matrix, destroying the cell wall structure and transforming anti-nutritional factors, thus allowing for a more complete release of active ingredients such as polysaccharides, polyphenols, and serotonin embedded in the cell matrix. Simultaneously, secondary products generated by bacterial metabolism synergistically enhance the target components, not only improving the extraction efficiency of the target components but also enhancing their biological stability, providing a green and efficient biotechnological pathway to solve the problem of safflower seed meal resource waste.

[0017] This process achieves dual optimization of active ingredient yield and quality. Under mild fermentation conditions, *Aspergillus cristatus* biotransforms macromolecules in safflower seed meal into smaller, more easily extracted active forms, significantly reducing solvent and energy consumption in subsequent extraction processes. The solubility of crude polysaccharides, the antioxidant activity of polyphenols, and the bioavailability of 5-hydroxytryptamine in the fermentation products are all simultaneously enhanced, providing a high-quality matrix for developing functional foods, health products, or pharmaceutical raw materials. Furthermore, the fermentation process simultaneously achieves value-added transformation of by-products; the dried fermentation residue is still rich in microbial protein and bioactive peptides, which can be further extended to the feed or fertilizer fields, forming a complete resource utilization system. Attached Figure Description

[0018] Figure 1 The standard curve for 5-hydroxytryptamine; Figure 2 This is the standard curve for glucose; Figure 3 The standard curve for polyphenols; Figure 4 The effect of fermentation days on the yield of 5-HT from safflower seed meal; Figure 5 The effect of fermentation days on the yield of crude polysaccharides from safflower seed meal; Figure 6 The effect of fermentation days on the yield of polyphenols from safflower seed meal; Figure 7 The effect of fermentation days on the 5-HT content of safflower seed meal; Figure 8 The effect of fermentation days on the crude polysaccharide content of safflower seed meal; Figure 9 The effect of fermentation days on the polyphenol content of safflower seed meal. Detailed Implementation

[0019] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0020] All raw materials used in this invention are not particularly restricted in their source; they can be purchased from the market or prepared using conventional methods known to those skilled in the art.

[0021] There are no particular restrictions on the purity of any of the raw materials used in this invention. However, this invention preferably uses raw materials of analytical grade or purity commonly used in the field of chemical synthesis.

[0022] This invention utilizes *Aspergillus cristatus* (… Eurotium cristatum The solid-state fermentation process of BNCC146563 significantly improves the yield and content of polysaccharides, polyphenols, and 5-hydroxytryptamine (5-HT) in safflower seed meal. The implementation process of the technical solution is described in detail below with reference to the examples. The *Aurogonium cristatum* BNCC146563 used in the experiment was purchased from the Henan Provincial Engineering Technology Research Center for Industrial Microbial Strains.

[0023] The fermentation described in the following examples was prepared by activating Eurotium cristatum BNCC146563. The specific activation process is as follows: Activation of *Eurotium cristatum* BNCC146563 strain: Inject approximately 0.3-0.5 mL of sterile water into a lyophilized tube, gently pipette to fully dissolve the bacteria into a suspension. Spread the suspension evenly onto the surface of three potato dextrose agar (PDA) plates. Incubate at 28 °C. Alternatively, place a single activated *Eurotium cristatum* spore into a potato dextrose agar (PDA) plate and incubate at 28 °C in a shaker for 5 days. Rinse the spores with physiological saline, place sterile steel beads in an Erlenmeyer flask, and shake at 28 °C and 180 rpm for 30 min. Dilute the spore concentration to 1*103 7 Seed solution was obtained at a rate of CPU / mL.

[0024] Example 1 A method for increasing the yield of safflower seed meal components using microbial fermentation includes the following steps: (a) Weigh 50 g of safflower seed meal powder, crush it to a particle size of 0.2-0.5 mm, and dispense it into 250 mL conical flasks to prepare a fermentation substrate with a water content of 70%. (b) Inoculate the fermentation substrate with *Aspergillus cristatus* seed culture at a concentration of 2% of the weight of the fermentation substrate; (c) Solid-state fermentation at 28°C for 0 days; (d) The fermentation product is dried in a 50°C forced-air drying oven until the moisture content is <10% to obtain fermented safflower seed meal product.

[0025] Example 2 A method for increasing the yield of safflower seed meal components using microbial fermentation includes the following steps: (a) Weigh 50 g of safflower seed meal powder, crush it to a particle size of 0.2-0.5 mm, and dispense it into 250 mL conical flasks to prepare a fermentation substrate with a water content of 65%. (b) Inoculate the fermentation substrate with *Aspergillus cristatus* seed culture at a concentration of 2% of the weight of the fermentation substrate; (c) Solid-state fermentation at 28°C for 2 days; (d) The fermentation product is dried in a 50°C forced-air drying oven until the moisture content is <10% to obtain fermented safflower seed meal product.

[0026] Example 3 A method for increasing the yield of safflower seed meal components using microbial fermentation includes the following steps: (a) Weigh 50 g of safflower seed meal powder, crush it to a particle size of 0.2-0.5 mm, and dispense it into 250 mL conical flasks to prepare a fermentation substrate with a water content of 75%. (b) Inoculate the fermentation substrate with *Aspergillus cristatus* seed culture at a concentration of 2% of the weight of the fermentation substrate; (c) Solid-state fermentation at 28°C for 4 days; (d) The fermentation product is dried in a 50°C forced-air drying oven until the moisture content is <10% to obtain fermented safflower seed meal product.

[0027] Example 4 A method for increasing the yield of safflower seed meal components using microbial fermentation includes the following steps: (a) Weigh 50 g of safflower seed meal powder, crush it to a particle size of 0.2-0.5 mm, and dispense it into 250 mL conical flasks to prepare a fermentation substrate with a water content of 70%. (b) Inoculate the fermentation substrate with *Aspergillus cristatus* seed culture at a concentration of 1.5% of the weight of the fermentation substrate; (c) Solid-state fermentation at 28°C for 6 days; (d) The fermentation product is dried in a 50°C forced-air drying oven until the moisture content is <10% to obtain fermented safflower seed meal product.

[0028] Example 5 A method for increasing the yield of safflower seed meal components using microbial fermentation includes the following steps: (a) Weigh 50 g of safflower seed meal powder, crush it to a particle size of 0.2-0.5 mm, and dispense it into 250 mL conical flasks to prepare a fermentation substrate with a water content of 70%. (b) Inoculate the fermentation substrate with *Aspergillus cristatus* seed culture at a concentration of 2% of the weight of the fermentation substrate; (c) Solid-state fermentation at 28°C for 8 days; (d) The fermentation product is dried in a 50°C forced-air drying oven until the moisture content is <10% to obtain fermented safflower seed meal product.

[0029] Example 6 A method for increasing the yield of safflower seed meal components using microbial fermentation includes the following steps: (a) Weigh 50 g of safflower seed meal powder, crush it to a particle size of 0.2-0.5 mm, and dispense it into 250 mL conical flasks to prepare a fermentation substrate with a water content of 70%. (b) Inoculate the fermentation substrate with *Aspergillus cristatus* seed culture at a concentration of 3% of the weight of the fermentation substrate; (c) Solid-state fermentation at 28°C for 10 days; (d) The fermentation product is dried in a 50°C forced-air drying oven until the moisture content is <10% to obtain fermented safflower seed meal product.

[0030] Experimental Example 1 Development of the standard curve for 5-hydroxytryptamine derivatives S1: Weigh 0.0305 g of 5-hydroxytryptamine sulfate creatinine reference standard and add it to a 25 mL volumetric flask (No. 1). Dissolve the standard in methanol by sonication. Transfer 2 mL of the solution to a 10 mL volumetric flask (No. 2) using a pipette and dilute to the mark with 0.01 mol / mL HCl. Take five 5 mL volumetric flasks and pipette 0.25, 0.5, 0.75, 1.0, and 1.25 mL of the solution from flask No. 2, respectively. Dilute to the mark with 0.01 mol / mL HCl to obtain serially diluted 5-hydroxytryptamine sulfate creatinine standard solutions.

[0031] S2: Add 2.5 mL of Ehrlich reagent to each volumetric flask, incubate at 50 ℃ for 10 min, cool, and then dilute to the mark with 0.01 mol / mL HCl. Accurately pipette 100 μL of each solution into a 96-well detachable microplate and measure the absorbance at 623 nm using a full-wavelength microplate reader. Plot a standard working curve with 5-hydroxytryptamine concentration on the x-axis and absorbance on the y-axis. Figure 1 ).

[0032] Experimental Example 2 Development of the standard curve for crude polysaccharides S1: Accurately weigh 5 mg of glucose standard, place it in a 25 mL volumetric flask, add ultrapure water to dissolve and dilute to volume, shake well to obtain glucose standard solution.

[0033] S2: Accurately weigh 1.25 g of phenol, place it in a 25 mL volumetric flask, add ultrapure water to dissolve and dilute to volume to obtain a 5% phenol solution.

[0034] S3: Measure out 0, 5, 10, 20, 30, 40 and 50 μL of glucose standard solution respectively, label them, and place them in test tubes. Add ultrapure water to make up to 100 μL. Add 50 μL of 5% phenol solution to each test tube, vortex to mix, quickly add 250 μL of concentrated sulfuric acid, vortex to mix, let stand for 10 min, and then place in a constant temperature water bath at 40℃ for 15 min. Remove and quickly cool to room temperature.

[0035] S4: Place 200 μL of the above reaction solution into a 96-well plate and measure the absorbance at 490 nm. Develop a standard curve with glucose concentration (μg / mL) on the x-axis and absorbance on the y-axis. Figure 2 ).

[0036] Experimental Example 3 Development of the standard curve for polyphenols S1: Accurately weigh 0.025 g of gallic acid standard, and dilute to 25 mL with ultrapure water to obtain a 1 mg / mL gallic acid standard solution.

[0037] S2: Take 0, 10, 20, 30, 40, 50, and 60 μL of standard solution into EP tubes, add ultrapure water to 1 mL, and prepare a series of concentrations of 0, 10, 20, 30, 40, 50, and 60 μg / mL.

[0038] S3: Add 0.5 mL of 10% Folin-Ciocalteu solution to each tube (weigh 2.5 g of Folin-Ciocalteu and dilute to 25 mL with ultrapure water), vortex for 30 s, and let stand at room temperature in the dark for 5 min.

[0039] S4: Add 0.4 mL of 7.5% Na2CO3 solution to each tube (weigh 1.875 g Na2CO3 and dilute to 25 mL with ultrapure water), vortex for 30 s, and react at room temperature in the dark for 40 min.

[0040] S5: Accurately pipette 100 μL of the reaction solution into a 96-well plate and measure the absorbance at 765 nm. Plot a standard curve with gallic acid concentration (μg / mL) on the x-axis and absorbance on the y-axis. Figure 3 ).

[0041] Test Example 4 Extracting 5-HT from the fermented safflower seed meal products obtained in Examples 1-6 and Comparative Examples 1-3 includes the following steps: S1: Weigh 2.0g of fermented safflower seed meal powder, add 12mL of anhydrous ethanol to form a fermented safflower seed meal mixed solution with a material-to-liquid ratio of 1:6; S2: The fermented safflower seed meal mixture was refluxed at 80℃ for 2.5 h, filtered, and the filtrate was evaporated to dryness. It was then dissolved in 80% ethanol solution, extracted with n-hexane, allowed to stand, separated, and the ethanol phase was taken and evaporated to dryness. Ethyl acetate was added to dissolve, and the solution was extracted with water. The mixture was allowed to stand, separated, and the ethyl acetate phase was taken and evaporated to dryness to obtain the 5-hydroxytryptamine derivative.

[0042] The content and yield of the obtained 5-hydroxytryptamine derivatives were determined, and the steps are as follows: S1: Weigh 0.05 g of 5-hydroxytryptamine extract and add it to a 25 mL volumetric flask (No. 1). Sonicate the solution to volume with methanol. Transfer 1 mL of the extract to a 5 mL volumetric flask (No. 2) and add 0.01 mol / mL HCl to volume.

[0043] S2: Pipette 1.0 mL of solution from bottle 2 into a 5 mL volumetric flask, add 2.5 mL of Ehrlich reagent, incubate at 50 ℃ for 10 min, cool, and then dilute to volume with 0.01 mol / mL HCl. Take 200 μL of each sample and place them in a 96-well detachable microplate. Measure the concentration of 5-hydroxytryptamine in the extract using a full-wavelength microplate reader at 623 nm. Calculate the 5-hydroxytryptamine content based on the standard curve.

[0044] S3: Calculate the concentration according to the standard curve. 5-HT yield (%) = (mass of 5-HT in the extract / mass of fermented safflower seed meal raw material) × 100%.

[0045] Experimental Example 5 The extraction of crude polysaccharides from the fermented safflower seed meal products obtained in Examples 1-6 and Comparative Examples 1-3 includes the following steps: S1: Take 3 g of safflower seed meal powder and add 30 mL of ultrapure water to form a fermented safflower seed meal mixed solution with a material-to-liquid ratio of 1:10. S2: Extract at 80 ℃ for 40 min, filter, repeat extraction three times, combine the supernatants into one, add 4 times the volume of 95% ethanol and stir continuously, let stand at 4 ℃ overnight, centrifuge at 5500 r / min for 10 min, collect the precipitate, and freeze dry to obtain crude polysaccharide.

[0046] The content of the obtained crude polysaccharide was determined, and the steps are as follows: S1: Accurately weigh 0.005 g of crude polysaccharide extract, place it in a 25 mL volumetric flask, add ultrapure water to dissolve and dilute to volume, shake well to obtain the sample solution.

[0047] S2: Accurately weigh 1.25 g of phenol, place it in a 25 mL volumetric flask, add ultrapure water to dissolve and dilute to volume to obtain a 5% phenol solution.

[0048] S3: Accurately measure 50 μL of the prepared sample solution and place it in an EP tube. Accurately add 50 μL of ultrapure water, vortex to mix, and then perform the color development operation (add 50 μL of 5% phenol solution, vortex, then quickly add 250 μL of sulfuric acid, continue vortexing, let stand for 10 min, incubate in a 40 ℃ water bath for 15 min, remove, and quickly cool to room temperature). Measure the OD value at 490 nm using an ELISA reader, and calculate the polysaccharide content of the sample according to the standard curve.

[0049] S4: Crude polysaccharide yield (%) = (crude polysaccharide mass / fermented safflower seed meal raw material mass) × 100%.

[0050] Experimental Example 6 Extracting polyphenols from the fermented safflower seed meal products obtained in Examples 1-6 and Comparative Examples 1-3 includes the following steps: S1: Weigh 2.0 g of safflower seed meal powder, add 100 mL of 80% ethanol, and place it in a 250 mL Erlenmeyer flask to form a fermented safflower seed meal mixed solution with a material-to-liquid ratio of 1:50. S2: Extraction was performed using an ultrasonic extractor with 80% ethanol (ultrasonic power 360 W, frequency 40 Hz). The temperature was set to 42 ℃ and the time to 40 min according to the experimental parameters. After extraction, the mixture was filtered, and the supernatant was concentrated under reduced pressure and then freeze-dried to obtain polyphenols.

[0051] The polyphenol content was determined using the following steps: S1: Accurately weigh 0.005 g of polyphenol extract, and dilute to 5 mL with ultrapure water to prepare a sample solution with a concentration of 1 mg / mL.

[0052] S2: Take 40 μL of sample solution, add ultrapure water to make up to 1 mL, shake well, add 0.5 mL of 10% Folin-Ciocalteu solution, vortex for 30 s, and let stand at room temperature in the dark for 5 min.

[0053] S3: Then add 0.4 mL of 7.5% Na2CO3 solution to each EP tube, vortex for 30 s, mix well, and store at room temperature in the dark for 40 min.

[0054] S4: Accurately pipette 100 μL of each sample solution into a 96-well plate and measure the concentration of polyphenols in the extract at 765 nm using a microplate reader. Calculate the polyphenol concentration in the extract based on the standard curve, and then calculate the polyphenol content.

[0055] S5: Polyphenol yield (%) = (mass of polyphenols in the extract / mass of fermented safflower seed meal raw material) × 100%.

[0056] The yields and contents of 5-HT, crude polysaccharides, and polyphenols were determined, and the results are as follows: Figures 4-9 As shown, the test results indicate that the solid-state fermentation process of *Aspergillus cristatus* of this invention significantly improves the yield and content of the target active ingredients in safflower seed meal. By comparing the synergistic effects of different fermentation times (0-10 days) on crude polysaccharides, polyphenols, and 5-hydroxytryptamine (5-HT), it was found that: the yield and content of 5-HT derivatives reached their maximum at 10 days, with the yield at 10 days being 2.6 times that at 0 days and the 5-HT content at 10 days being 7.6 times that at 0 days; the yield of polyphenols reached its maximum at 8 days, and the content reached its maximum at 6 days, with the yield at 8 days being 2.3 times that at 0 days and the content at 6 days being 1.2 times that at 0 days; the yield and content of crude polysaccharides reached their maximum at 8 days, with the yield at 8 days being 2 times that at 0 days and the content at 8 days being 1.5 times that at 0 days.

[0057] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A method for increasing the yield of safflower seed meal components using microbial fermentation, characterized in that, Includes the following steps: (a) Mix safflower seed meal powder with water to prepare a fermentation substrate with a moisture content of 65-75%; (b) Inoculate the fermentation substrate with *Aspergillus cristatus* seed culture at a concentration of 1.5-3% of the weight of the fermentation substrate; (c) Solid-state fermentation at 26-30℃ for 1-10 days; (d) The fermentation product is dried to a moisture content of <10% to obtain fermented safflower seed meal product.

2. The method according to claim 1, characterized in that, The strain of *Eurotium cristatum* has the accession number BNCC146563.

3. The method according to claim 1, characterized in that, The spore concentration of the *Eurotium cristatum* seed liquid was 1 × 10⁻⁶. 7 -2×10 8 CFU / g matrix.

4. The method according to claim 1, characterized in that, The particle size of the safflower seed meal powder is 0.2-0.5 mm.

5. The method according to claim 1, characterized in that, The *Eurotium cristatum* seed solution was prepared by the following method: The *Eurotium cristatum* was inoculated into PDA medium and activated at 28°C for 5 days. Rinse the spores with physiological saline, disperse them by shaking, and then dilute to the target concentration.

6. The method according to claim 1, characterized in that, It also includes the process of extracting 5-hydroxytryptamine from fermented safflower seed meal: Add anhydrous ethanol at a material-to-liquid ratio of 1:5 to 1:8, and reflux at 80°C for 2-3 hours. 5-hydroxytryptamine was obtained by fractional extraction with hexane and ethyl acetate and then concentrated.

7. The method according to claim 1, characterized in that, It also includes the process of extracting crude polysaccharides from fermented safflower seed meal: Add water at a material-to-liquid ratio of 1:8 to 1:12 and extract at 80-85℃ for 30-50 minutes. Combine the filtrates, add 3-5 times the volume of ethanol to precipitate, and collect the crude polysaccharide by centrifugation.

8. The method according to claim 1, characterized in that, It also includes the process of extracting polyphenols from fermented safflower seed meal: Add 70-85% ethanol at a material-to-liquid ratio of 1:40-1:60; Ultrasonic extraction at 40-45℃ for 30-50 min, followed by concentration and drying to produce polyphenols.

9. The method according to claim 1, characterized in that, The drying temperature in step (d) is 45-55℃.

10. The method according to claim 1, characterized in that, The fermentation time in step (c) is 6-10 days.

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