Preparation of Functional Enzyme by Traditional Chinese Medicine and Study the Effective Component Activity

Abstract

In this article, add a variety of enzymes to raw materials, which is composed of angelica, astragalus, codonopsis and licorice, that used to make Chinese herbal function enzymes. In the same raw materials, temperature, time, liquid fermentation conditions, the article use single factor experiment and orthogonal experiment to research the influence of enzymes on the experiment, which include kinds, content and ratio. Protease activity, total flavones, total sugar decided the best fermentation technology. At the same time, the contents of protease, total flavones and total sugar in food enzymes were detected, and comparing the active ingredients of Chinese herbal function enzymes and food enzymes to determine the nutritional value of Chinese herbal function enzymes.The results show that laboratory fermentation broth not only enzyme activity and total sugar is higher than enzyme products, but also add flavones. Flavones is a strong antioxidant, can effectively remove the body of oxygen free radicals, can prevent cell degradation, aging. Polysaccharide can enhance immune anti-tumor.