Xây dựng quy trình bào chế vị thuốc thần khúc (Massa medicata fermentata)

Abstract

Objective: To develop a process to prepare the Shenqu (Massa medicata fermentata) to enhance its effect by optimizing amylase enzyme activity.

Subjects and methods: The object of this study is Shenqu product which is fermented from different materials and processes. Change the parameters in the preparation process, including recipe and temperature, humidity, time of fermentation, then evaluate amylase enzyme activity to find optimal formula and process.

Results: The formula and production process of Shenqu for the highest amylase enzyme activity is as follows: The recipe includes 500g of rice flour, 5g of turmeric (Rhizoma Curcumae longae), 5g of red mulberry leaves (Folium Mori albae), 5g of mugwort (Folium Artemisiae), 5g of common cocklebur (Fructus Xanthii); Fermentation conditions: temperature 40°C, humidity 75%, time 4 days. The obtained product has amylase activity rate of 53.62 ± 2.19%.

Conclusion: This study has built a process of preparing Shenqu to optimize amylase enzyme activity.