The Manufacture Of Fermented Decoction Of Chinese Medicinal Herb And The Study On Their Efficacy

There were four parts in this experiment. The object of the first part was to screen a Chinese medicinal herb preparation which could increase immunce function and the conversion rate of the feed. In the second part the Chinese medicinal herb were fermented with SD-1. The optimal fermentation time , temperture, concentration, pH and adding dose of glucose were defined. In the third part, different components before and after fermentation of Chinese herb decoctions were analysed by HPLC . The function of the Chinese herb decoctions before and after fermentation were compared in the four part.Part Ⅰ : 3 Chinese medicinal herb preparation which could increase immunce function and the conversion rate of the feed were established according to doctrine of Chinese medicinal herb. The best one was screened in animal experiment.One-day-old AA chickens(n=120) were divided into 4 groups(n=30) randomly, Chinese medicinal herb additive group Ⅰ, Chinese medicinal herb additive group Ⅱ, Chinese medicinal herb additive group Ⅲ and the control group. The results showed that the serum antibody titers to NDV and the immune organs indexs inthe group I were all higher than ones in control group(p<0. 05).In addition, the weight of chickens in the group I was higher than ones in the other groups. The feed/gain ratio in group I was lower than one in the control group(p<0. 05), group II and group III (p>0.05). It indicated that the Chinese medicinal herb added in group I consisting of moggolian milkvetch, tangshen, Tuckahoe, hawthorn fruit, malt and medicated leaven had significant effect on increasing immune function in the chickens. So we select the Chinese medicinal herb preparation added in group I to be used in follow test. Part II : The optimal fermentation concentration , time , temperture, pH and the optimal adding dose of glucose were defined in this test. The results showed that the optimal concentration was 6%, the optimal PH was 5, the optimal adding glucose was 1%, the optimal cultivation temperature was 32°C and the optimal cultivation time was 24h in traditional Chinese medicinal herb. It was defined that Chinese medicinal herb was fermented most abundantly by SD-1 and the function of the effective component in the Chinese medicinal herb preparation could be most effective. Part HI :The different components of Chinese herb decoctions before and after fermentation were analysed by HPLC .According to chromatographical analysis, the amount of some conponent in fermented Chinese herb decoction was 1~4 times as much as those in non-fermented decoction, and some new absorptive peaks in fermented appeared while some specific absorptive peaks in non-fermentative herb disappeared. The results showed that some components changed and some crude components were improved which showed that some new components appeared in fermented Chinese herb decoction. Part IV : Two sorts of function were compared by raising thechickens with Chinese herb preparation before and after fermentation. The results showed that the serum antibody titers to NDV, immune organs indexs, numbers of erythrocytes and E-QbR in fermented preparation group were all higher than those in non-fermented preparation group(p<0.05) and the conversion rate of fermented feed increased obviously. It showed that its efficacy of fermented preparation was better than that in non-fermented preparation.