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A preparation method of functional sucrose with hypoglycemic function

A functional and sucrose technology, which is applied in the preparation of functional sucrose and the field of sucrose preparation, can solve the problems of poor stability and low dose-effectiveness of active components

Active Publication Date: 2021-01-01
广东华之糖健康食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of sucrose with hypoglycemic effect and its preparation method. On the basis of not adding additives other than sugar raw materials, it overcomes technical problems such as low dose efficiency and poor stability of active components, and the obtained sugar product Good color and taste, high bioavailability, high safety, stable properties, good hypoglycemic effect, convenient to eat

Method used

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  • A preparation method of functional sucrose with hypoglycemic function

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1. Select brown sugar with a color value of 4500IU in the beet sugar factory as raw material, dissolve the brown sugar with hot water into 60Bx syrup, filter to remove sediment and suspended matter, and obtain clear syrup;

[0039] 2. Take 500g of dry bagasse and crush it to a particle size of 120 mesh; add 50% (volume concentration) ethanol solution of 3 times the volume of bagasse, soak for 18 hours, and filter coarsely; the filtrate is concentrated to remove 70% of the volume of ethanol solution after 0.2 μm microfiltration , to get the concentrated solution; add the acetic acid of 5% volume of the concentrated solution, and separate the upper chromatographic column of the mixed solution, the column packing is AB-8 resin, first use the acetic acid of 0.1 (v / v) of 1AB-8 volume, and then use 60 % (v / v) ethanol aqueous solution to elute the chromatographic column, collect the eluent, concentrate in vacuum to 50Bx, and determine that the extract contains 0.23% alfalfa...

Embodiment 2

[0045] 1. Select sugarcane raw sugar with a color value of 1500IU, dissolve the raw sugar with dilute sugar juice to form a 62Bx syrup, and filter to remove sediment and suspended matter to obtain clear syrup;

[0046] 2, 300g sugarcane is slightly crushed through 80 mesh sieves; add 4 times the volume concentration of cane sugar to be 70% ethanol solution, soak for 13 hours, coarse filter, and the filtrate is concentrated to remove 80% volume of ethanol solution after 0.22 μm microfiltration, to obtain Concentrate; add 6% volume of acetic acid in the concentrate, and separate the mixed solution on a chromatographic column. The column filler is D730 resin. Elute the chromatographic column with ethanol aqueous solution, collect the eluent, concentrate in vacuum to 35Bx, and determine that the extract contains 0.30% alfalfalin, 0.29% diglycoside, 0.25% apigenin, 0.20% luteolin, and 0.35% chlorogenic acid , 0.75% of ferulic acid, 0.85% of caffeic acid, 0.13% of epicatechin, 0....

Embodiment 3

[0054] 1. Select sugarcane clear syrup with a solid content of 70Bx for use;

[0055] 2. Slightly pulverize 200g of bagasse and 100g of sugarcane to a particle size of 100 mesh; add 4 times the volume of 60% ethanol solution to soak for 10 hours, coarsely filter, and concentrate the filtrate to remove 75% of the volume of ethanol solution after 1.0 μm microfiltration; add 7% of the concentrated solution volume of acetic acid, separate the mixed solution on a chromatographic column, the column filler is D101 macroporous adsorption resin, first use 3D101 volume of 0.5v / v acetic acid, and then use 70% v / v ethanol aqueous solution to elute the chromatographic column, The eluate was collected, concentrated in vacuum to 42Bx, and the extract contained 0.29% alfalfalin, 0.25% apigenin, 0.32% diglycoside, 0.32% luteolin, 0.37% chlorogenic acid, 0.94% ferulic acid, coffee 0.70% acid, 0.27% protocatechin, 0.15% tricoflavone, 0.21% pliol, 3.82% total active ingredients such as alfalf...

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Abstract

The present invention discloses a preparation method of functional sucrose having a sugar lowering function. The method comprises the following steps: sugar syrup or sugar syrup dissolved by solid sugar is clarified and the clarified syrup is finely filtered to remove precipitates and suspended matters to obtain a clear sugar syrup; bagasse and / or sugarcane tips are crushed, the crushed materials are soaked, and the soaked materials are extracted to obtain an extract; a colloid aqueous solution is added into the extract concentrate to prepare an extract dispersion liquid; the extract dispersion liquid is added into the clear sugar syrup to be stirred evenly to obtain a mixed sugar syrup of the extract and the clear sugar syrup; the mass ratio of total mass of total polyphenols and flavonoids in the mixed sugar syrup and the solid matter of the sugar syrup is 0.02% or above; and the liquid mixed sugar syrup is subjected to a crystallization transformation into solid sucrose and the medium-sized or microcrystalline functional sucrose having the sugar lowering function is prepared. The plant resources of the sugarcanes, sugar beet, etc. are fully utilized, a product sugar lowering active substance is an active phytochemical, and the functional sucrose has the characteristics of being purely natural and green, healthy and safe, is suitable for populations with diabetes, and also has prevention and health-care functions for healthy populations.

Description

technical field [0001] The invention relates to the preparation of sucrose, in particular to a method for preparing functional sucrose with hypoglycemic function, and belongs to the field of functional sugar production and processing. Background technique [0002] Diabetes mellitus is a chronic metabolic disease characterized by hyperglycemia caused by defective insulin secretion or impaired biological function, or both. It is one of the greatest threats to human health in the 21st century. According to the seventh edition of "Diabetes Atlas" published by the International Diabetes Federation (IDF) in 2015, there are currently 415 million adults with diabetes and 540,000 children with type 1 diabetes, which will increase by 2040 $637 billion to $1,197 billion per year is spent on diabetes treatment to $642 million. China has 109 million adults suffering from diabetes, ranking first in the world. Therefore, the prevention and treatment of diabetes in China has become one of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/125A61K36/899A61P3/10A61K31/7016
CPCA23V2002/00A61K31/7016A61K36/899A61K2236/333A61K2236/51A61K2236/53A61K2236/55A23V2200/328A61K2300/00
Inventor 于淑娟孟赫诚孔繁晟
Owner 广东华之糖健康食品有限公司
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