肥猪散发酵制剂的制备方法及质量评价

Preparation and Quality Evaluationof Fermented Feizhusan

关键词:  肥猪散,固态发酵,工艺优化,质量评价,活菌数

Key words:  feizhusan, solid  fermentation, technology  optimization, quality  evaluation

摘要:

利用固态发酵法对肥猪散进行发酵,以活菌数等综合参数为指标,利用正交试验对发酵工艺进行优化,得到最适的工艺条件,从性状、粒度、活菌数以及含量、稳定性等方面对制得的发酵肥猪散进行质量评价,结果表明：最适宜的发酵菌株为纳豆芽孢杆菌,发酵温度为38℃,发酵时间为4d,接菌量为12%,含水量为140%,干燥温度为47℃；肥猪散发酵制剂性状符合中药散剂的各项要求,游离大豆异黄酮的含量为99.36μg/g。

Abstract:

Fermented feizhusan was prepared by solid fermentation, optimal prescription and technology were accomplished through orthogonal test and the quality of fermented feizhusan was evaluated in character, granularity, the active bacteria number, the content of active ingredient and stability. Results revealed that the optimal fermentation strain was bacillus natto and temperature was 38℃, time was 4ds, quantity of bacteria was 12%, water content was 140% and drying temperature was 47℃. All the indicators of fermented feizhusan met the requirements of the china veterinary pharmacopoeia(2010 Edition) and the content of soybean isoflavones aglycon was 99.36μg/g.