Effect Of Extraction Process On Nutritive Value Of Chinese Herbal Madicine

In this study,the effects of the extraction process on the nutritional value of Chinese herbal medicine were studied by means of laboratory simulation extraction,routine nutrition analysis,nylon bag test and mobile nylon bag test method,so as to develop new feed resources and utilization to provide basic research data.The study included a total of 3separate trials.Experiment 1:Effects of boiling and extraction on conventional nutritional components of Chinese herbal medicineIn this experiment,Astragalus,Malt and Liquorice were used as the subjects,and the quality loss rate and conventional nutrients were determined by boiling and extraction,and the results were as follows:?1?There were some quality losses in the boiled and extracted treatments,and the quality loss rate?QLR?of the 3 Chinese herbal medicines presented the law of“QLR extraction>QLR boiling”.?2?After 3 Chinese herbal medicines were boiled and extracted,the CP was either“increased”or“decreased”compared to the raw materials,and its variation amplitude was relatively small,in which the CP of Astragalus reduced by 1.25%and 18.97%respectively after boiling and extraction,and the CP of Malt after boiling and extraction increased by 1.32%and 8.95%respectively.The CP of Licorice was increased by 4.12%after boiling,and the CP decreased by 9.79%after Licorice was extracted.The content of EE?except for the boiled treatment group of Licorice,P<0.05?and Ash?except the extraction treatment group of Astragalus?increased to a certain extent.?3?The content of NFE decreased in different degree,which showed as“raw material>boiled>extracted”,in which the NFE decreased by 4.76%-13.58%after boiling,and the NFE reduced 7.18%-22.3%after extraction treatment.?4?CF,NDF,ADF increased to varying degrees?P<0.05?,3 Chinese medicines were presented with“raw materials<boiling<extraction”,of which after boiling and extraction of CF,NDF,ADF,respectively,compared with the raw materials increased by 4.95%-71.09%,11.84%-89.28%and 19.36%-81.03%.Experiment 2:Effect of boiling and extraction on dry matter digestibility and intestinal digestible crude protein of Chinese herbal medicineThe ED_DM,ED_CP,ED_NDF and ED_ADF of Astragalus,Malt and Licorice were determined by the method of nylon bag test,and the Idg_UDM and Idg_UDP were determined by the method of mobile nylon bag test,based on this,the dry matter digestibility and the small intestine digestible protein were estimated.As follows of the results:?1?After the 3 Chinese herbal medicines were boiled and extracted,ED_DM and ED_CPP were lower than those of raw materials,and the rules of“raw materials>boiled>extracted”were presented,ED_NDF and ED_ADF improved,and the performances were“boiled and extracted>raw materials”;Idg_UDM?P<0.05?and Idg_UDP significantly improved.?2?The IDCP content of Astragalus raw materials was 0.07%and 2.43%lower than that after boiling and extraction respectively,and its D_DM increased by 12.15%and 1.45%respectively.The IDCP of malt were increased by 0.82%and 1.82%respectively after boiling and extraction,while the D_DM of the former two increased by 11.29%and 9.36%respectively.After boiling,Licorice IDCP increased by 0.27%,its D_DM was increased by 4.78%,Licorice IDCP after extration decreased by 1.1%,and its D_DM decreased by 2.03%.Experiment 3:Effects of enzyme preparation on dry matter digestibility and intestinal digestible crude protein of Chinese herbal medicine extractsThe ED_DM,ED_CP,ED_NDF and ED_ADF of the extracts residue of poria cocos,lotus seeds and seed of Oriental Arborvitae were determined by nylon bag test,and the Idg_UDM and Idg_UDPDP under the action of enzyme were determined by mobile nylon bag test method,based on this,the dry matter digestibility and the small intestine digestible protein were estimated.As follows of the results:?1?The ruminal degradation rate of the main nutrient of the three kinds of Chinese herbal medicine extraction residue was significantly increased,and ruminal degradation rate of pectinase extract group was slightly higher than that of non-starch polysaccharide enzymic group.?2?The digestibility of UDM and UDP in the digestive tract of the three Chinese herbal extract residues was reduced.?3?The IDCP of the extraction residues of the three kinds of Chinese herbal medicines was slightly lower,and the D_DM was slightly increased,but the overall change was not significant.Through this study,we can draw the following conclusions:?1?The quality loss of Chinese herbal medicine is mainly caused by the material volatilization,the quality loss of extracting and treating Chinese herbal medicine is much greater than the boiling treatment,mainly by the material volatilization,dissolution and filtration loss,in which the dissolution and the filtration loss of material are the main factors leading to mass loss.?2?From the potential nutritional value and the value of digestible nutrition analysis,if there is no special needs,there is no need for the Chinese herbal medicine to boil water treatment;After the extraction and treatment of Chinese herbal medicine still has a high nutritional value,with the potential of coarse fodder astragalus and licorice can replace coarse fodder.The use of malt with concentrated potential instead of concentrated should be used in production practice.?3?Through the application of enzyme preparation,the main anti nutritional factors of 3kinds of Chinese herbal medicines to extract residues did not play a passivation effect,and even had negative effects on their digestibility.