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目的:探讨青蒿等鲜干品组方及不同制法对六神曲中脂肪酶、淀粉酶活力的影响及其动态变化规律,为六神曲发酵工艺优化及青蒿等鲜干品可能的入药机制分析提供依据。方法:通过拆方研究,制备6组六神曲样品,第1组为基本组(面粉、赤小豆、苦杏仁),第2~3组为鲜品组(基本组+鲜品榨汁、煎汁),第4~6组为干品组(基本组+干品1/3量煎汁,全量煎汁,1/3量粉碎拌料)。各组分别在28,33℃条件下自然发酵,保持湿度70%~80%,发酵时间10 d,逐日动态取样,置于40℃下干燥后待测。动态测定不同温度下各组发酵样品中脂肪酶和淀粉酶的活力。结果:六神曲样品在28℃条件下发酵并不充分;在33℃条件下发酵,脂肪酶、淀粉酶活力在第3~4天达到峰值,基本组与2个鲜品组消化酶活力均明显高于干品组,差异具有显著性,基本组与鲜品组之间差异无显著性。结论:以脂肪酶、淀粉酶活力为检测指标,六神曲33℃发酵优于28℃发酵,青蒿等鲜品入药优于干品入药,鲜品煎汁组优于鲜品榨汁组;六神曲发酵时间以3~5 d为宜。
OBJECTIVE: To investigate the effects of different fresh and dry herbs such as Artemisia annua L. on the activities of lipase and amylase in Liushen Qu and their dynamic changes, and to optimize the fermentation process of Liushen Qu and the probable mechanism of adding herbs such as Artemisia annua L. Analysis provides the basis. Methods: Six groups of Liushen samples were prepared by the demolition study. The first group was basic group (flour, adzuki bean and bitter almond), and the second to third groups were fresh product group (basic group + fresh product juice and decoction) , The fourth to the sixth group of dry goods group (basic group + dry goods 1/3 amount of fried juice, the whole amount of fried juice, 1/3 amount of crushed spices). Each group was naturally fermented at 28 and 33 ℃, keeping the humidity at 70% -80% and the fermentation time at 10 days. Samples were taken daily and placed at 40 ℃ for testing. The activity of lipase and amylase in the fermentation samples of different groups at different temperatures was determined dynamically. Results: The Liushen song sample was insufficiently fermented at 28 ℃. The activity of lipase and amylase peaked at 3 ~ 4 days after fermentation at 33 ℃. The activities of digestive enzymes in the basic group and the two fresh products group were all significant Higher than the dry product group, the difference was significant, the basic group and the fresh product group no significant difference between. Conclusion: Lipase and amylase activity as the detection index, the fermentation at 33 ℃ of Liushen song is better than the fermentation at 28 ℃. The fresh herbs such as Artemisia annua are better than the dry herbs, Divine Comedy fermentation time to 3 ~ 5 d is appropriate.