Preparation method of citrus Pu'er tea extract and application of citrus Pu'er tea extract in aspects of losing weight, reducing blood sugar and inhibiting bacteria

Abstract

The preparation method comprises the following steps: carrying out ultrasonic extraction for 25-35 minutes at 85-95 DEG C according to a liquid-material ratio of 1: (18-22), stirring once every 10 minutes, extracting for three times, filtering while hot, combining filtrate, centrifuging for 10-12 minutes at 5000rpm, concentrating the filtrate to 400mL under reduced pressure by using a rotary evaporator, and freeze-drying to obtain the citrus and Pu'er tea extract. Preserving at-80 DEG C; the inner tea of the citrus Pu'er tea is Pu'er tea, and the outer tea is pericarpium citri reticulatae. The mass ratio of the inner tea to the outer tea is (4-5): 1. According to the method, three digestive enzymes and two malignant bacteria are taken as research objects, and different proportions are set for internal tea and external tea of the citrus Pu'er tea, so that a targeted tea drinking scheme beneficial to reducing blood fat and blood sugar and treating bacterial intestinal diseases is obtained, and a new thought is provided for people in the aspects of daily tea drinking, health care, health preservation, disease treatment and the like.

Description

[0001] This application is a divisional application with an application date of December 10, 2021, application number 202111506387.4, and invention name "Application of Ganpu Tea with Different Ratios of Internal and External Tea in Weight Loss, Blood Sugar Lowering and Antibacterial Effects". Technical Field

[0002] The invention belongs to the field of food, and in particular relates to a preparation method of a citrus pueraria tea extract and its use in weight loss, blood sugar reduction and antibacterial properties. Background Art

[0003] With the improvement of living standards and irregular diet, obesity is becoming more and more common. It is known in the art that obesity can cause complications such as high blood pressure, hyperlipidemia, type 2 diabetes and heart disease. Pancreatic lipase is a key enzyme for the digestion and absorption of dietary fat, and α-amylase and α-glucosidase are key enzymes for the digestion of carbohydrates. Therefore, inhibiting the activity of these three digestive enzymes can effectively control obesity. In addition, obesity can also cause the weakening of the immune system, causing the invasion of pathogenic bacteria and the imbalance of intestinal flora, causing symptoms such as extraintestinal infection and diarrhea caused by Escherichia coli, Staphylococcus aureus, etc., so inhibiting the activity of these two harmful bacteria can effectively prevent and treat intestinal infections and diarrheal diseases.

[0004] Pu'er tea is mainly produced in Pu'er and Xishuangbanna in Yunnan Province, my country. It is made from Yunnan large-leaf sun-dried green tea within the geographical indication range, and is specially processed to produce a black tea with unique quality. Aged Pu'er tea has an aged aroma, color, and flavor. It becomes more fragrant as it ages within a certain storage period. It has health benefits such as lowering blood lipids, lowering blood pressure, and anti-oxidation.

[0005] Xinhui dried tangerine peel is an aged storage product of Xinhui tangerine peel that has been dried or roasted. It has the characteristics of being both medicine and food, and is also a famous geographical indication product in China. It has the effects of regulating qi and regulating the middle, strengthening the spleen and stomach, drying dampness and resolving phlegm, and eliminating accumulation and stagnation.

[0006] Ganpu tea is a tea made by filling Pu'er tea into the hollowed-out Xinhui oranges, and then baking and aging them. The pure fruity aroma of Xinhui oranges and the mellow sweet aroma of Pu'er tea are perfectly combined, and the orange peel (i.e. tangerine peel) and tea absorb each other's essence, forming a unique flavor and taste of Ganpu tea. Its health care effects combine the effects of the orange peel in regulating qi and regulating the middle, strengthening the spleen and stomach, drying dampness and resolving phlegm, and eliminating accumulation and stagnation, as well as the lipid-lowering, blood pressure-lowering, and anti-oxidation effects of Pu'er tea, and it is deeply loved by the public.

[0007] According to a report on the tea website, when the ratio of inner tea (Pu'er tea) to outer tea (tangerine peel) is 3:1, the taste and color of Ganpu tea are the best. However, there is no relevant literature reporting on the specific effects of Ganpu tea with different inner and outer tea ratios on weight loss, blood sugar reduction and antibacterial effects. Summary of the invention

[0008] The purpose of the present invention is to set the internal Pu'er tea and the external tangerine peel into different proportions, and evaluate the optimal proportion from the aspects of the activities of three digestive enzymes and two harmful bacteria, including the application in the inhibition of pancreatic lipase, alpha-amylase, alpha-glucosidase activities and the inhibition of the activities of Escherichia coli (E.coli W3110) and Staphylococcus aureus (S.aureusATCC 29213). It also includes the application in the preparation of products that inhibit the activities of the three digestive enzymes and the two harmful bacteria. Then, it provides brand-new ideas and more professional and effective references for people's daily tea drinking, health care, disease treatment, etc.

[0009] In order to achieve the above-mentioned purpose, the present invention adopts the following technical scheme.

[0010] The invention provides an application of a tangerine peel tea extract with different ratios of inner and outer teas in weight loss and blood sugar reduction. The inner tea is puer tea, the outer tea is tangerine peel, and the mass ratio of the inner and outer teas is 4-5:1.

[0011] The preparation method of the Pu'er tea extract is as follows: ultrasonically extracting for 25 to 35 minutes at 85 to 95° C. according to a liquid-to-solid ratio of 1:18 to 22, stirring once every 10 minutes, extracting three times, filtering while hot, combining the filtrate, centrifuging at 5000 rpm for 10 to 12 minutes, concentrating the filtrate to 400 mL under reduced pressure using a rotary evaporator, freeze-drying, obtaining the Pu'er tea extract, and storing it at -80° C.

[0012] Furthermore, the application is to inhibit the activity of digestive enzymes.

[0013] Furthermore, the digestive enzymes are pancreatic lipase, α-amylase, and α-glucosidase.

[0014] Furthermore, the digestive enzyme is pancreatic lipase, and the mass ratio of the inner and outer teas is 4:1.

[0015] The pancreatic lipase can hydrolyze nitrophenol palmitate (pNPP) into p-nitrophenol (pNP), which is yellow under alkaline conditions and has a maximum absorption wavelength at 405nm. Therefore, the hydrolysis performance of pancreatic lipase can be used to measure absorbance, and then the activity of pancreatic lipase can be measured.

[0016] The method for measuring the absorbance of pNP is as follows: 25-35 μL Tris-HCl buffer, 45-55 μL pancreatic lipase, and 15-25 μL tea samples of different concentrations are sequentially added into a centrifuge tube, preheated at 35-38° C. in a constant temperature incubator for 8-13 minutes, and 90-110 μL pNPP is added, and reacted for 25-35 minutes.

[0017] The calculation formula of the pancreatic lipase activity inhibition rate is:

[0018] Pancreatic lipase activity inhibition rate (%) = [1-(A 样 -A 样空 ) / (A 阴 -A 阴空 )]×100.

[0019] Furthermore, the digestive enzymes are α-amylase and α-glucosidase, and the mass ratio of the inner and outer teas is 5:1.

[0020] The α-amylase can hydrolyze 2-chloro-4-nitrobenzene-α-galactose-maltoside (Gal-G2-α-CNP) to produce two substances, 2-chloro-4-nitrophenol (CNP) and maltotriose. CNP is a colorant that appears yellow in aqueous solution and has a maximum absorption wavelength at 405 nm. Therefore, the activity of the α-amylase can be measured by measuring the absorbance of CNP at 405 nm.

[0021] The method for measuring the absorbance of CNP is as follows: 25-35 μl of phosphate buffer, 45-55 μl of pancreatic α-amylase, and 15-25 μl of sample solutions of different concentrations are added into a centrifuge tube, preheated at 37° C. for 8-12 min in a constant temperature incubator, 100 μl of Gal-G2-α-CNP is added, and reacted for 2-5 min.

[0022] The calculation formula of the α-amylase activity inhibition rate is:

[0023] α-amylase activity inhibition rate (%) = [1-(A 样 -A 样空 ) / (A 阴 -A 阴空 )]×100.

[0024] The α-glucosidase can hydrolyze p-nitrophenol-α-D-glucoside (PNPG) and release p-nitrophenol (pNP). Therefore, the hydrolysis performance of α-glucosidase can also be used to measure absorbance, and then the activity of α-glucosidase can be measured.

[0025] The method for measuring the absorbance of pNP is as follows: 45-55 μL of tea samples of different concentrations, 45-55 μL of enzyme solution, and 45-55 μL of phosphate buffer are added into a centrifuge tube, and the tube is placed in a constant temperature shaker and incubated at 37°C for 3-8 minutes, and then 100 μL of pNPPG is added to each well, and the tube is mixed on a shaker and incubated at 37°C for 18-23 minutes, and finally 100 μL of Na2CO3 is added to each well to terminate the reaction, and the tube is left to stand at room temperature for 1 minute and then placed in a multifunctional microplate reader to measure the absorbance at 405 nm.

[0026] The calculation formula of the α-glucosidase activity inhibition rate is:

[0027] α-glucosidase activity inhibition rate (%) = [1-(A 样 -A 样空 ) / (A 阴 -A 阴空 )]×100.

[0028] The present invention also provides an application of a tangerine peel tea extract with different ratios of inner and outer teas in antibacterial aspects, wherein the application is an application in inhibiting the activity of harmful bacteria, the inner tea is pu'er tea, the outer tea is tangerine peel, and the mass ratio of the inner and outer teas is 4 to 5:1.

[0029] Furthermore, the bacteria are Escherichia coli and Staphylococcus aureus.

[0030] Furthermore, the mass ratio of the inner and outer tea is 5:1.

[0031] The relevant determination indicators of the harmful bacteria include: the influence of tea samples in different proportions on the inhibition zones of the two bacteria, the minimum inhibitory concentration (MIC) of the two bacteria, and the influence of tea samples in different proportions on the growth curves of the two bacteria.

[0032] The determination of the indexes can be carried out according to conventional fungus culture test procedures.

[0033] The present invention also provides an application of the Ganpu tea extracts with different internal and external tea quality ratios in preparing weight-loss, blood sugar-lowering and antibacterial products.

[0034] The beneficial effects of the present invention are:

[0035] (1) The mass ratio of tangerine peel to Pu'er tea in the present invention is set to 1:4, and the IC 50 The present invention sets the mass ratio of tangerine peel and Pu'er tea in Ganpu tea to 1:5, and obtains IC 50 The lowest; all significantly lower than the general setting ratio of 1:3 in terms of IC of these three enzyme activities 50 Therefore, the setting of the mass ratio of the inner and outer teas of the 4:1 Ganpu tea has the best lipid-lowering effect; the setting of the mass ratio of the inner and outer teas of the 5:1 Ganpu tea has the best blood sugar-lowering effect; the setting of the mass ratio of the inner and outer teas of the 4-5:1 Ganpu tea is especially suitable for people who need to reduce fat and blood sugar.

[0036] (2) The present invention sets the mass ratio of tangerine peel to Pu'er tea in the tangerine peel tea to 1:4-5, which has the most significant effect in inhibiting the activity of Escherichia coli and Staphylococcus aureus; and the inhibitory activity on Escherichia coli is higher than that on Staphylococcus aureus, among which the effects of the 1:4 group and the 1:5 group are higher than those of the 1:3 group, and the 1:5 group has the best effect. Therefore, the mass ratio of the inner and outer teas of the tangerine peel tea to 4-5:1 is particularly effective for intestinal diseases caused by Escherichia coli and Staphylococcus aureus.

[0037] (3) The present invention studies the effects of different ratios of internal and external tea in Ganpu tea on the activities of three digestive enzymes and two harmful bacteria, and obtains targeted tea drinking treatment plans that can reduce blood lipids and blood sugar and treat bacterial intestinal diseases. And the application of the tea drinking plan in the preparation of products that inhibit the activities of the three digestive enzymes and two harmful bacteria. It provides new ideas for people in daily tea drinking, health care, disease treatment, etc., and can provide people with more professional and effective reference opinions. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 is the inhibition rate of pancreatic lipase by tea samples in different proportions in Example 2;

[0039] Figure 2 is the inhibition rate of α-amylase by tea samples in different proportions in Example 3;

[0040] Figure 3 is the inhibition rate of α-glucosidase by tea samples in different proportions in Example 4;

[0041] Figure 4 This is the growth curve of the effect of tea samples in different proportions on Escherichia coli (E.coliW3110) in Example 7;

[0042] Figure 5 This is the growth curve of the effect of tea samples in different proportions on Staphylococcus aureus (S. aureus ATCC 29213) in Example 7. DETAILED DESCRIPTION

[0043] The present invention will be described in detail below in conjunction with specific embodiments. It should be noted that the technical features or combinations of technical features described in the following embodiments should not be considered isolated, and they can be combined with each other to achieve better technical effects.

[0044] Example 1

[0045] Extraction of Ganpu Tea

[0046] According to the mass ratio of tangerine peel and Pu'er tea, 5 internal and external tea ratios were set, specifically: the mass ratios of tangerine peel and Pu'er tea were 1:1, 1:2, 1:3, 1:4 and 1:5, respectively. Among them, 1:3 was the control group, and the rest were experimental groups. According to the liquid ratio of 1:20, the 5 groups of tea were ultrasonically extracted at 90°C for 30 minutes, stirred once every 10 minutes, extracted three times, filtered while hot, the filtrate was combined, centrifuged at 5000rpm for 10 minutes, and the filtrate was concentrated to 400mL under reduced pressure using a rotary evaporator, freeze-dried, and the tangerine tea extract was obtained and stored at -80°C.

[0047] The prepared Ganpu tea extract was used for subsequent experiments.

[0048] Example 2

[0049] Inhibition of pancreatic lipase by tea samples in different proportions

[0050] 30 μL Tris-HCl buffer, 50 μL pancreatic lipase, and 20 μL tea samples of different concentrations were added to the centrifuge tubes in sequence, preheated at 37°C in a constant temperature incubator for 10 min, and 100 μL pNPP was added. After reacting for 30 min, the absorbance was measured at 405 nm. The reaction system is shown in Table 1. Each group of experiments was repeated three times, and the experimental results are shown in Table 2. Figure 1 shown.

[0051] Pancreatic lipase activity inhibition rate (%) = [1-(A 样 -A 样空 ) / (A 阴 -A 阴空 )]×100.

[0052] Table 1 Pancreatic lipase reaction system

[0053] sample Tris-HCl (μL) Pancreatic lipase (μL) pNPP(μL) Inhibitor (μL) <![CDATA[A 样 ]]> 30 50 100 20 <![CDATA[A 阴 ]]> 50 50 100 0 <![CDATA[A 样空 ]]> 80 0 100 20 <![CDATA[A 阴空 ]]> 100 0 100 0

[0054] Table 2 IC values ​​of tea samples in different proportions on pancreatic lipase 50 (mg / mL)

[0055] Tangerine peel: Pu'er tea 1:1 1:2 1:3 1:4 1:5 <![CDATA[Pancreatic lipase IC 50 > 27.79 21.05 17.84 16.29 17.01

[0056] The results showed that the inhibitory activity of tangerine peel and tangerine tea with different ratios on pancreatic lipase increased with the increase of concentration, in a dose-dependent manner. Among them, the inhibition rate of the 1:4 group increased with the increase of concentration, and IC 50 was 16.29 mg / mL, which had the best inhibitory effect on pancreatic lipase; among them, the IC 50 The inhibitory effect of the 1:1 group on pancreatic lipase was the worst among the five groups of tea samples, IC 50 It is 27.79mg / mL.

[0057] Example 3

[0058] Inhibition of α-amylase by tea samples in different proportions

[0059] Add 30 μL of phosphate buffer, 50 μL of α-amylase, and 20 μL of sample solution of different concentrations to a centrifuge tube, preheat in a constant temperature incubator at 37°C for 10 min, add 100 μL of Gal-G2-α-CNP, and react for 3 min. The reaction system is shown in Table 3. Each group of experiments was repeated three times, and the experimental results are shown in Table 4. Figure 2 As shown. α-amylase activity inhibition rate (%) = [1-(A 样 -A 样空 ) / (A 阴 -A 阴空 )]×100.

[0060] Table 3 α-amylase reaction system

[0061] sample Tris-HCl (μL) α-Amylase (μL) Gal-G2-α-CNP (μL) Inhibitor (μL) <![CDATA[A 样 ]]> 30 50 100 20 <![CDATA[A 阴 ]]> 50 50 100 0

[0062]

[0063] Table 4 IC values ​​of tea samples in different proportions for α-amylase 50 (mg / mL)

[0064] Tangerine peel: Pu'er tea 1:1 1:2 1:3 1:4 1:5 <![CDATA[α-Amylase IC 50 > 33.92 26.23 21.86 19.96 18.37

[0065] The results showed that the inhibitory effect of different ratios of tea samples on pancreatic α-amylase was dose-dependent, that is, as the concentration increased, the inhibitory effect also increased. 50 The values ​​were 33.92 mg / mL, 26.23 mg / mL, 21.86 mg / mL, 19.96 mg / mL, and 18.37 mg / mL, respectively. The inhibitory activity of 1:4 and 1:5 groups on α-amylase was higher than that of 1:3 group, and 1:5 group had the best effect.

[0066] Example 4

[0067] Inhibition of α-glucosidase by tea samples in different proportions

[0068] Add 50 μL of tea samples of different concentrations, 50 μL of enzyme solution, and 50 μL of phosphate buffer to the centrifuge tube, incubate at 37°C for 5 min in a constant temperature shaker, then add 100 μL of PNPG to each well, mix on a shaker, and incubate at 37°C for 20 min. Finally, add 100 μL of Na2CO3 to each well to terminate the reaction, let stand at room temperature for 1 min, and then place in a multifunctional microplate reader to measure the absorbance at 405 nm. The reaction system is shown in Table 5. Each group of experiments was repeated three times, and the experimental results are shown in Table 6. Figure 3 shown.

[0069] α-glucosidase activity inhibition rate (%) = [1-(A 样 -A 样空 ) / (A 阴 -A 阴空 )]×100.

[0070] Table 5 α-glucosidase reaction system

[0071] sample Tris-HCl (μL) Enzyme solution (μL) PNPG (μL) Inhibitor (μL) <![CDATA[Na2CO3(μL)]]> <![CDATA[A 样 ]]> 50 50 100 50 100 <![CDATA[A 阴 ]]> 100 50 100 0 100 <![CDATA[A 样空 ]]> 100 0 100 50 100 <![CDATA[A 阴空 ]]> 150 0 100 0 100

[0072] Table 6 IC values ​​of tea samples with different ratios for α-glucosidase 50 (mg / mL)

[0073] Tangerine peel: Pu'er tea 1:1 1:2 1:3 1:4 1:5 <![CDATA[α - glucosidase IC 50 > 0.85 0.70 0.72 0.72 0.63

[0074] The results showed that the inhibitory activity of different ratios of Ganpu tea on α-glucosidase increased with the increase of concentration. The curve of 1:5 group was the highest, and the inhibitory effect of α-glucosidase activity was the best. The curves of 1:2, 1:3, and 1:4 groups were basically overlapped, and the inhibitory effects of the three groups were equivalent. The inhibitory curve of 1:1 group was the lowest, and its inhibitory effect on α-glucosidase activity was the worst. The IC values ​​of the 5 groups on α-amylase 50 The values ​​are 0.85 mg / mL, 0.70 mg / mL, 0.72 mg / mL, 0.72 mg / mL, and 0.63 mg / mL respectively.

[0075] Example 5

[0076] Inhibition zones of tea samples in different proportions against Escherichia coli and Staphylococcus aureus

[0077] A single colony was picked from the culture dish and placed in LB liquid medium and cultured in an incubator at 37°C and 180 rpm for 5 hours. The bacteria were diluted to 1.5×10 8 cfu / mL, and a bacterial suspension was prepared. 100 μL of the diluted bacterial suspension was evenly spread on an LB solid culture plate, and a drug-sensitive paper was pasted on the plate, and 20 μL of 16 mg / mL, 32 mg / mL, and 64 mg / mL tea extracts were added. Incubate at 37°C for more than 8 hours, measure the diameter of the antibacterial ring (mm), do it three times in parallel, and take the average value. The results are shown in Table 7.

[0078] Table 7 Effect of different proportions of tea samples on the antibacterial diameter of two bacteria (mm)

[0079]

[0080] Note: There is no significant difference between the same letters, and there is a significant difference between different letters.

[0081] It can be seen that the size of the inhibition zone expands with the increase of tea extract concentration. The size of the inhibition zone of the 1:1 group and the 1:2 group is not much different, and the antibacterial effect is poor. The antibacterial effect of the 1:4 and 1:5 groups is higher than that of the 1:3 group, and the inhibition of Escherichia coli is higher than that of Staphylococcus aureus.

[0082] Example 6

[0083] Minimum inhibitory concentration (MIC)

[0084] Add 100 μL of blank culture medium to the first 5 rows of a sterile 96-well culture plate, add 100 μL of a 64 mg / mL drug solution to the first well of rows A, B, C, D, and E, mix well, then pipette 100 μL into the second well, mix well, and pipette 100 μL into the third well. Repeat this process until the last well, pipette 100 μL and discard it, then add 100 μL of the diluted bacterial suspension. The final bacterial content in the 96-well plate is 1×10 5 cfu / mL, and a negative control group (100μL culture medium + 100μL bacterial suspension) was prepared, and the cells were cultured in a biochemical incubator at 37°C for 24 hours. After being taken out, 10μL of 5mg / mL 2,3,5-triphenyltetrazolium chloride was added for color development observation. If the wells were clear, it meant that there was no bacterial growth, and the minimum inhibitory concentration was obtained. The results are shown in Table 8.

[0085] Table 8 MIC test results of different proportions of Ganpu tea samples against two bacteria (mg / mL)

[0086] Tangerine peel: Pu'er tea 1:1 1:2 1:3 1:4 1:5 E. coli 8 4 4 2 1 S. aureus 16 8 4 4 2

[0087] It can be seen that in terms of the effect of inhibiting Escherichia coli, the minimum inhibitory concentrations of the 1:4 and 1:5 groups were lower than those of the 1:3 group, among which the 1:5 group had the lowest inhibitory concentration of 1 mg / mL; and the inhibitory effects of these 5 groups of tea samples on Escherichia coli were higher than those on Staphylococcus aureus.

[0088] Example 7

[0089] Determination of growth curve

[0090] The growth of Escherichia coli (W3110) and Staphylococcus aureus (ATCC 29213) at MIC concentrations of 1:1, 1:2, 1:3, 1:4, and 1:5 was measured using a microbial growth tester. Bacterial suspensions were prepared in the above manner, and 100 μL of tea extracts of different concentrations were added to the microplate. Then, 100 μL of the diluted bacterial suspension was added. The final concentration of tea extract in the microplate was MIC, and the concentration of bacteria was 1×10 5 cfu / mL, three replicates were made for each well, and a 10-hour growth assay was performed using a microbial growth analyzer. A growth curve was drawn. The results are shown in Figure 4 , Figure 5 shown.

[0091] Depend on Figure 4 , Figure 5 It can be concluded that at the MIC concentration of each group, the growth of the two bacteria in the 1:4 and 1:5 groups was relatively slow, and the growth of the two bacteria was significantly inhibited. However, compared with Escherichia coli, the inhibitory effect of each ratio of Ganpu tea samples on Staphylococcus aureus was weaker. Among them, the inhibitory ability of the 1:1, 1:2, and 1:3 groups weakened after 6 hours of action, and the growth rate of the two bacteria accelerated. The reason may be that the extracts in the laboratory group with high tea sample concentrations were used as carbon sources and consumed by Escherichia coli and Staphylococcus aureus for growth. Finally, the inhibition of Escherichia coli by water extract has a dual effect of growth inhibition feedback and growth promotion feedback.

[0092] Although some embodiments of the present invention have been given herein, those skilled in the art should understand that the embodiments of the present invention may be modified without departing from the spirit of the present invention. The above embodiments are merely exemplary and should not be used as a limitation on the scope of the present invention.

Claims

1. A method for preparing a Ganpu tea extract, characterized in that: The following steps are involved: According to the liquid-to-solid ratio of 1:18-22, ultrasonic extraction was carried out at 85-95°C for 25-35 minutes, stirring once every 10 minutes, and extraction was carried out three times, and the mixture was filtered while hot, and the filtrate was combined and centrifuged at 5000rpm for 10-12 minutes. The filtrate was concentrated to 400mL under reduced pressure using a rotary evaporator, and freeze-dried to obtain the Ganpu tea extract, which was stored at -80°C; The inner tea of ​​the Ganpu tea is Pu'er tea, and the outer tea is tangerine peel; the mass ratio of the inner and outer teas is 4-5:

1.

2. Application of the Ganpu tea extract prepared by the preparation method according to claim 1 in weight loss and blood sugar reduction.

3. The use according to claim 2, characterized in that The application is application in inhibiting the activity of digestive enzymes.

4. The use according to claim 3, characterized in that The digestive enzymes are pancreatic lipase, α-amylase, and α-glucosidase.

5. The use according to claim 4, characterized in that The digestive enzyme is pancreatic lipase, and the mass ratio of the inner and outer teas is 4:

1.

6. The use according to claim 4, characterized in that The digestive enzymes are α-amylase and α-glucosidase, and the mass ratio of the inner and outer teas is 5:

1.

7. Application of the Ganpu tea extract prepared by the preparation method according to claim 1 in antibacterial aspects.

8. The use according to claim 7, characterized in that The bacteria are Escherichia coli and Staphylococcus aureus.

9. The use according to claim 8, characterized in that The mass ratio of the inner and outer teas is 5:

1.

10. Use of the Ganpu tea extract prepared by the preparation method according to claim 1 in the preparation of weight loss, blood sugar reduction and antibacterial products.

Images