A composite type of sagittaria non-starch polysaccharide granules, a preparation method and use thereof

Abstract

The application belongs to the technical field of health food, and particularly relates to a compound type sagittaria sagittifolia non-starch polysaccharide granules as well as a preparation method and application thereof. The compound type sagittaria sagittifolia non-starch polysaccharide granules provided by the application have a high sensory score (91.08) and a high total sugar content (36.25+ / -1.68%); have a strong inhibitory effect on alpha-glucosidase; when the concentration is 8 mg / mL, the inhibition rate reaches 99.4+ / -1.35%, and the blood glucose lowering effect is significant. The compound type sagittaria sagittifolia non-starch polysaccharide granules provided by the application can be used for preventing and adjuvant treating diabetes.

Description

Technical Field

[0001] This invention belongs to the field of health food technology, specifically relating to a compound arrowhead non-starch polysaccharide powder, its preparation method, and its uses. Background Technology

[0002] arrowhead( Sagittaria trifolia Arrowhead (Sagittaria sagittifolia) is the tuber of a plant in the Alismataceae family, widely cultivated in the middle and lower reaches of the Yangtze River. It is a traditional aquatic vegetable with a history of thousands of years in southern Jiangsu and northern Zhejiang. Arrowhead has a long history of medicinal use; the *Mingyi Bielu* records its effects as "treating thirst, numbness and fever, internal heat, and replenishing qi"; the *Compendium of Materia Medica* records it as "generating body fluids, moistening the lungs, replenishing the middle jiao and replenishing qi." Modern research shows that non-starch polysaccharides are important active ingredients in arrowhead, possessing activities such as enhancing immunity and anti-tumor activity. Journal of the Science of Food and Agriculture , 2021, 101(8): 3085-3098). However, due to the interference of coexisting starch, the efficient extraction of non-starch polysaccharides from arrowhead presents a great challenge, and a sufficiently high yield is an important prerequisite for the development of polysaccharide products. In the early stage, the project team developed a method for efficient extraction of arrowhead non-starch polysaccharides using compound enzyme-assisted microwave extraction technology, which increased the yield to 76.5 ± 2.90%, and the arrowhead non-starch polysaccharides prepared by this method have significant antioxidant and hypoglycemic effects (CN 117757872 A; CN 113801248 B), laying the foundation for the development of related functional products.

[0003] Quinoa ( Chenopodium quinoa Quinoa is a crop belonging to the genus *Chenopodium* of the family Chenopodiaceae. Due to its drought, cold, and salt tolerance, it is widely cultivated in high-altitude areas. Quinoa is rich in protein, unsaturated fatty acids, and dietary fiber. It is a low-fructose, low-glucose grain that can play a beneficial role in glucose and lipid metabolism. Recommended by the Food and Agriculture Organization of the United Nations as an ideal food that can meet all the nutritional needs of the human body, it is listed as one of the top ten most promising healthy and nutritious foods. Quinoa is widely used in the production of instant noodles (CN117652622 A), mixed grain flour (CN117694493 A), biscuits (CN117617288 A), and solid beverages (CN113575689 A), but there are no reports of its use in the preparation of functional products by combining it with plant polysaccharides.

[0004] This invention uses arrowhead non-starch polysaccharide as the active ingredient, and further combines it with quinoa pulp to provide a compound polysaccharide powder, its preparation method, and its hypoglycemic use. Summary of the Invention

[0005] The present application aims to provide a composite type of sagittaria sagittifolia non-starch polysaccharide granules, a preparation method and use thereof. The composite type of sagittaria sagittifolia non-starch polysaccharide granules prepared by the technical scheme has high comprehensive sensory score, high total sugar content, and significant hypoglycemic effect.

[0006] According to a first aspect of the present application, the present application provides a composite type of sagittaria sagittifolia non-starch polysaccharide granules, comprising sagittaria sagittifolia non-starch polysaccharide, quinoa, malt dextrin and erythritol.

[0007] According to a second aspect of the present application, the present application provides a preparation method of the composite type of sagittaria sagittifolia non-starch polysaccharide granules. The sagittaria sagittifolia non-starch polysaccharide is configured into an aqueous solution, mixed with quinoa juice according to a certain proportion, and then a certain amount of malt dextrin and erythritol are sequentially added, and the composite type of sagittaria sagittifolia non-starch polysaccharide granules are prepared by using a spray dryer at a certain inlet air temperature.

[0008] In some embodiments, the sagittaria sagittifolia non-starch polysaccharide is configured into a 10 mg / mL pure water solution, then mixed with quinoa juice according to a certain proportion, and then a certain amount of malt dextrin and 10% erythritol are sequentially added, and the granules are prepared by using a spray dryer; the fan frequency of the spray dryer is fixed at 50 Hz, the feeding speed is 10 mL / min, and the outlet temperature is 80°C, and the composite type of sagittaria sagittifolia non-starch polysaccharide granules are prepared by spray drying at a certain inlet air temperature.

[0009] In some embodiments, the preparation method of the composite type of sagittaria sagittifolia non-starch polysaccharide granules specifically comprises the following steps:

[0010] 1) Fresh sagittaria sagittifolia is washed, sliced, and dried at 60°C until constant weight, then crushed through a 60-mesh sieve, degreased in petroleum ether for 2 h in the dark, and then filtered under reduced pressure to obtain sagittaria sagittifolia defatted powder; the sagittaria sagittifolia defatted powder is soaked in water at a solid-liquid ratio of 1:40 g / mL for 4 h, the pH value is adjusted to about 5.0, and 2% of a composite enzyme (consisting of α - amylase and cellulase at a mass ratio of 7:3, wherein α - amylase enzyme activity 40 U / mg, cellulase enzyme activity 10 U / mg) is added, and incubated in a shaking bed at about 55°C for 2 h; after enzyme hydrolysis, the enzyme is inactivated in a boiling water bath for 15 min, then the pH value is adjusted to 7.0, and then transferred to a microwave extractor for further extraction at a power of 506 W for 8 min; after extraction, the supernatant is obtained by centrifugation, the supernatant is concentrated to 1 / 4 of the original volume, 3 times the volume of anhydrous ethanol is added, and then precipitated at 4°C for 12 h; the precipitate is freeze-dried to obtain sagittaria sagittifolia non-starch polysaccharide, which is configured into a 10 mg / mL pure water solution for standby use;

[0011] 2) The clean three-color quinoa is put into the appropriate amount of warm water and soaked for 2 hours, and then cooked for about 30 minutes until it is transparent and swollen. After cooling, pure water is added according to the material-liquid ratio of 1:6 g / mL (based on the weight of the swollen quinoa), mixed, and then put into a wall-breaking machine for pulping. The larger particles are removed by gauze filtration. The filtrate is quickly heated to boiling and sterilized for 6 minutes. After cooling, the quinoa slurry is obtained and reserved for use.

[0012] 3) The arrowhead non-starch polysaccharide solution and the quinoa slurry are mixed according to a certain proportion, and then a certain amount of malt dextrin and 10% m / V erythritol are added. The granules are prepared by using a spray dryer. The fan frequency of the spray dryer is fixed at 50 Hz, the feeding speed is 10 mL / min, and the outlet temperature is 80°C. The composite arrowhead non-starch polysaccharide granules are obtained by spray drying under a certain inlet air temperature.

[0013] Preferably, the proportion of the arrowhead non-starch polysaccharide solution and the quinoa slurry is 1:3-1:7 mL / mL, and more preferably 1:5 mL / mL.

[0014] Preferably, the addition amount of the malt dextrin is 0-40% m / V, and more preferably 29% m / V, that is, based on the quinoa slurry and the arrowhead non-starch polysaccharide solution (volume V).

[0015] Preferably, the inlet air temperature of the spray dryer is 140-220°C, and more preferably 204°C.

[0016] Preferably, the proportion of the arrowhead non-starch polysaccharide solution and the quinoa slurry is 1:5 mL / mL, the addition amount of the malt dextrin is 29% m / V, and the inlet air temperature of the spray dryer is 204°C. The composite arrowhead non-starch polysaccharide granules prepared by using the method have high comprehensive sensory score, high total sugar content, and high hypoglycemic activity.

[0017] In some embodiments, the present application provides a composite arrowhead non-starch polysaccharide granule, which presents a white to slightly yellow powder state before being dissolved, has a soft and non-caking texture, and presents a smooth but irregular morphological feature. After being dissolved, the granule presents a light yellow color, has a moderate sweetness, and has a slight arrowhead fragrance. The water content of the composite arrowhead non-starch polysaccharide granule is 2.28 ± 0.79%, the total sugar content is 36.25 ± 1.68%, the protein content is 8.90 ± 1.32%, the sugar acid content is 3.31 ± 0.17%, and the sulfuric acid group content is 2.03 ± 0.25%.

[0018] According to a third aspect of the present application, the present application provides the hypoglycemic use of the composite arrowhead non-starch polysaccharide granule, which is suitable for α-Glucosidase has a strong inhibitory effect.

[0019] The present invention has the following beneficial effects:

[0020] ① The compound arrowhead non-starch polysaccharide powder provided by this invention has a simple formula, high comprehensive score, and high total sugar content; the preparation method is convenient, highly operable, and easy to achieve industrial mass production.

[0021] ② The compound arrowhead non-starch polysaccharide powder provided by this invention has significant hypoglycemic activity. α - The inhibitory effect of glucosidase has a certain synergistic effect, which is superior to the individual effects of arrowhead non-starch polysaccharide and quinoa juice. Attached Figure Description

[0022] Figure 1 The effect of the ratio of arrowhead non-starch polysaccharide solution to quinoa juice on the sensory score of the granules;

[0023] Figure 2 The effect of spray dryer inlet air temperature on the sensory score of granules;

[0024] Figure 3 The effect of maltodextrin addition on the sensory score of granules;

[0025] Figure 4 Before reconstitution, the compound arrowhead non-starch polysaccharide powder is ready.

[0026] Figure 5 SEM image of compound arrowhead non-starch polysaccharide powder × 5.0 k;

[0027] Figure 6 The compound arrowhead non-starch polysaccharide powder after being prepared and left to stand at room temperature for 12 hours;

[0028] Figure 7 Compound arrowhead non-starch polysaccharide powder, arrowhead non-starch polysaccharide and quinoa juice have the effect on... α - Comparison of glucosidase inhibition effects. Detailed Implementation

[0029] The arrowhead was supplied by a vegetable planting base in Chefang area, Wuzhong District, Suzhou City, Jiangsu Province, and the variety was Suzhou Yellow Arrowhead; the tricolor quinoa was provided by Fujian Shenger Food Co., Ltd. α -Amylase (40 U / mg) and cellulase (10 U / mg) were purchased from Shanghai Maclean Biochemical Technology Co., Ltd. α - Glucosidase (50 U / mg), Acarbose, 4-Nitrophenyl- β - DGalactopyranoside was purchased from Nanjing Laili Biotechnology Co., Ltd.; the spray dryer was provided by Shanghai Yacheng Instrument Co., Ltd., and the model was YC-500.

[0030] All publications, patents, and patent applications mentioned in this specification are herein incorporated by reference to the same extent as if each individual publication, patent, or patent application was specifically and individually indicated to be incorporated by reference. Example 1 Extraction of Sagittaria sagittifolia non-starch polysaccharide

[0031] Referring to the method disclosed in the patent CN117757872 A, a composite enzyme-assisted microwave method is used to extract Sagittaria sagittifolia non-starch polysaccharide. Fresh Sagittaria sagittifolia is washed and sliced, then dried at 60°C to a constant weight, crushed through a 60-mesh sieve, and then defatted with petroleum ether for 2 h in the dark. The defatted Sagittaria sagittifolia powder is obtained by vacuum filtration. The defatted Sagittaria sagittifolia powder is soaked in water at a solid-liquid ratio of 1:40 g / mL for 4 h, the pH value is adjusted to about 5.0, and 2% of a composite enzyme (consisting of α - The amylase and cellulase are composed of a mass ratio of 7:3, wherein α - The amylase has an enzyme activity of 40 U / mg, and the cellulase has an enzyme activity of 10 U / mg), and is incubated in a shaker at about 55°C for 2 h. After enzyme hydrolysis, the enzyme is inactivated in a boiling water bath for 15 min, then the pH value is adjusted to 7.0, and transferred to a microwave extractor for further extraction at a power of 506 W for 8 min. After extraction, the supernatant is obtained by centrifugation, and the supernatant is concentrated to 1 / 4 of the original volume. Anhydrous ethanol is added to 3 times the volume of the concentrated solution, and the mixture is precipitated at 4°C for 12 h. The precipitate is freeze-dried to obtain Sagittaria sagittifolia non-starch polysaccharide, which is prepared into a 10 mg / mL aqueous solution for use.

[0032] Example 2 Preparation of quinoa pulp juice

[0033] The clean three-color quinoa is soaked in warm water for 2 h, and then cooked for about 30 min until it is transparent and swollen. After cooling, pure water is added at a solid-liquid ratio of 1:6 g / mL, and then mixed and put into a cell disrupter for pulping. The larger particles are removed by gauze filtration. The filtrate is quickly heated to boiling and sterilized for 6 min. After cooling, quinoa pulp juice is obtained.

[0034] Example 3 Preparation of composite Sagittaria sagittifolia non-starch polysaccharide granules

[0035] A non-starch polysaccharide solution of arrowhead and quinoa pulp were mixed in a certain ratio (1:3 ~ 1:7 mL / mL). A certain amount of maltodextrin (0 ~ 40% m / V) and 10% m / V erythritol were added sequentially, and then a powder was prepared using a spray dryer (the amounts of maltodextrin and erythritol added were calculated based on the total volume of the arrowhead non-starch polysaccharide solution and quinoa pulp). The spray dryer was kept at a fan frequency of 50 Hz, a feed rate of 10 mL / min, and an outlet temperature of 80℃. The compound arrowhead non-starch polysaccharide powder was obtained by spray drying at a certain inlet air temperature (140 ~ 220℃).

[0036] Sensory evaluation scores were used to assess the formulation and spray-drying effect of the powder. Ten volunteers were randomly selected to form an evaluation group, who scored the product based on the powder form before preparation, the texture after preparation, flavor, and taste. The maximum score was 100 points, and the average score of the evaluation group was used as the evaluation index. The sensory scoring criteria are shown in Table 1.

[0037] Table 1. Sensory evaluation criteria for compound arrowhead non-starch polysaccharide powder

[0038]

[0039] 1. Single-factor experiment

[0040] 1.1 Effect of the ratio of arrowhead non-starch polysaccharide solution to quinoa pulp on the sensory score of the granules

[0041] The addition levels of maltodextrin were fixed at 30% m / V and erythritol at 10% m / V; the fan frequency of the spray dryer was fixed at 50 Hz, the feed rate at 10 mL / min, the outlet temperature at 80℃, and the inlet air temperature at 200℃. The effect of the addition ratio of arrowhead non-starch polysaccharide solution to quinoa pulp (1:3 ~ 1:7 mL / mL) on the sensory score of the granules was investigated. Figure 1 As shown, the sensory score of the powder increased with increasing quinoa juice content. However, when the ratio of arrowhead non-starch polysaccharide solution to quinoa juice exceeded 1:5 mL / mL, further increasing the amount of quinoa juice would decrease the sensory score. The results indicate that a small amount of quinoa juice results in poor solubility, a coarse powder texture, numerous small particles during preparation, and a slightly bitter taste. Conversely, a larger proportion results in a less pronounced arrowhead flavor, affecting the overall taste of the powder. Therefore, the optimal ratio of arrowhead non-starch polysaccharide solution to quinoa juice is 1:5 mL / mL.

[0042] 1.2 Effect of spray dryer inlet air temperature on sensory scores of granules

[0043] The fixed solution of non-starch polysaccharide of sagittaria sagittifolia and quinoa juice ratio was 1:5 mL / mL, the malt dextrin addition amount was 30% m / V, the erythritol addition amount was 10% m / V; the fan frequency of the spray dryer was 50 Hz, the feeding speed was 10 mL / min, and the outlet temperature was 80℃. The effect of the inlet air temperature (140-220℃) of the spray dryer on the sensory score of the granules was investigated. As shown in Figure 2 the sensory score of the granules gradually increased with the increase of the inlet air temperature of the spray dryer; when the inlet air temperature exceeded 200℃, the sensory score began to decrease. The results showed that when the inlet air temperature of the spray dryer was low, the water in the feed liquid was not fully evaporated, the drying was not complete, and the wall sticking phenomenon was prone to occur; when the inlet air temperature was too high, the sugar substances in the feed liquid would be caramelized, and the hot melt wall sticking phenomenon would occur. Therefore, the inlet air temperature of the spray dryer was preferably 200℃.

[0044] 1.3 Effect of malt dextrin addition amount on sensory score of granules

[0045] The fixed solution of non-starch polysaccharide of sagittaria sagittifolia and quinoa juice ratio was 1:5 mL / mL, the erythritol addition amount was 10% m / V; the fan frequency of the spray dryer was 50 Hz, the feeding speed was 10 mL / min, the inlet air temperature was 200℃, and the outlet temperature was 80℃. The effect of the malt dextrin addition amount (0-40%) on the sensory score of the granules was investigated. As shown in Figure 3 with the increase of the malt dextrin addition amount, the sensory score of the granules showed a trend of first increasing and then decreasing. As a drying aid, malt dextrin can prevent product caking, enhance the solubility of powdery products, and improve their organizational structure. The results showed that within the range of 0-30% m / V, the sensory score of the granules increased with the increase of the malt dextrin addition amount; when the malt dextrin addition amount exceeded 30% m / V, its drying aid performance decreased, and too much malt dextrin would make the granules taste rough, and the aroma of sagittaria sagittifolia would also be weakened. Therefore, the addition amount of 30% m / V of malt dextrin not only had good drying aid effect, but also had less effect on the color, flavor, and aroma of the granules.

[0046] 2. Response surface optimization

[0047] According to the results of the single factor test, the solution of non-starch polysaccharide of sagittaria sagittifolia and quinoa juice ratio was 1:5 mL / mL, the inlet air temperature of the spray dryer was 200℃, and the malt dextrin addition amount was 30% m / V. In the response surface test, the solution of non-starch polysaccharide of sagittaria sagittifolia and quinoa juice ratio A, the inlet air temperature of the spray dryer B, and the malt dextrin addition amount C were selected as independent variables, and the sensory score of the granules was used as the response value Y. The experimental factors and levels are shown in Table 2.

[0048] Table 2. Factors and levels of response surface optimization

[0049]

[0050] Response surface design was performed by Design-Expert 13 software. According to Box-Behnken Design (BBD), a three-factor and three-level response surface test scheme was designed, and the results are shown in Table 3.

[0051] Table 3. Response surface optimization test scheme and results

[0052]

[0053] The sensory score of the granules was defined as Y. By using Design-Expert software, a quadratic regression model equation of the predicted value of Y to the coded values of A, B and C was obtained by multiple regression fitting:

[0054] Y = 87.73 - 1.23 × A + 1.24 × B - 0.35 × C + 0.73× AB + 0.060 ×AC - 1.81 × BC - 9.78× A 2 - 3.93 × B 2 - 2.74 × C 2

[0055] The variance analysis of the regression model is shown in Table 4.

[0056] Table 4. Variance analysis of the regression model

[0057]

[0058] As shown in Table 4, the regression model has a P value < 0.01, indicating that the model is extremely significant; the effects of the process parameters on the granules are in the order of B > A > C, i.e., the outlet air temperature of the spray dryer > the ratio of cienor non-starch polysaccharide to quinoa slurry > the amount of maltodextrin added; R 2 = 0.9854, close to 1, indicating that the model has high significance, and Adj R 2 = 0.9666, indicating that the model can explain 96.66% of the response value. These results show that the model has a good fitting degree with the true data and has practical guiding significance, and the model can be used to analyze and predict the optimal process formula of the compound cienor non-starch polysaccharide granules, which has practical guiding significance.

[0059] The optimal formulation fitted by the software was: a ratio of arrowhead non-starch polysaccharide to quinoa pulp of 1:4.94 mL / mL, an inlet air temperature of 203.62℃ for the spray dryer, and a maltodextrin addition of 28.76% m / V. Under these conditions, the model predicted a sensory score of 87.90 for the granules. Considering the feasibility of actual operation, the prediction parameters were adjusted to: a ratio of arrowhead non-starch polysaccharide to quinoa pulp of 1:5 mL / mL, an inlet air temperature of 204℃ for the spray dryer, and a maltodextrin addition of 29% m / V. Under these conditions, the actual sensory score of the granules was 91.08, with a relative deviation of 3.62% (less than 5%) from the predicted value. This further demonstrates that using this response surface methodology to optimize the formulation of the compound arrowhead non-starch polysaccharide granules is effective and feasible.

[0060] Example 4: Quality Analysis of Compound Arrowhead Non-Starch Polysaccharide Powder

[0061] 1. Appearance and properties

[0062] like Figure 4 As shown, the unmixed compound arrowhead non-starch polysaccharide powder is a white to slightly yellow powder with a soft, non-clumping texture. Scanning electron microscopy (SEM) revealed a relatively smooth powder surface with irregular shapes, deep, tightly connected small depressions, exhibiting a layered appearance. Figure 5 ).

[0063] Take 10 g of the powder and put it into 200 mL of 80℃ hot water. It will dissolve quickly with gentle stirring. The solution is pale yellow. After standing at room temperature for 12 hours, only a small amount of precipitate will form. Figure 6 It exhibits good mixing and stability; the taste is moderately sweet and has a subtle arrowhead aroma.

[0064] 2. Component analysis

[0065] The moisture content of the powder was determined to be 2.28 ± 0.79% using a moisture analyzer (GY-SF701 type, Guanyu Instruments); the total sugar content was determined to be 36.25 ± 1.68% using the phenol-sulfuric acid method; the protein content was determined to be 8.90 ± 1.32% using the Coomassie brilliant blue method; the uronic acid content was determined to be 3.31 ± 0.17% using the m-hydroxybiphenyl method; and the sulfate content was determined to be 2.03 ± 0.25% using the barium chloride gelatin turbidimetric method.

[0066] Example 5 Evaluation of the hypoglycemic activity of compound arrowhead non-starch polysaccharide powder

[0067] inhibition α - Glucosidase, which in turn reduces glucose uptake, is the most important hypoglycemic mechanism of polysaccharide products. Therefore, further evaluation of the effects of powders on... α - Inhibitory activity of glucosidase.

[0068] Referring to the method in patent CN 113801248 B, the test concentration range was determined to be 1 ~ 8 mg / mL through preliminary experiments. The powder was dissolved in an aqueous solution containing 10% DMSO (co-solvent) to prepare solutions of 1 mg / mL, 2 mg / mL, 4 mg / mL, 6 mg / mL, and 8 mg / mL, respectively. 100 μL of each concentration of powder solution was then mixed with 300 μL of 0.25 U / mL DMSO. α Mix the glucosidase solution, then add 600 μL of phosphate-buffered saline (PBS, pH = 6.8); mix thoroughly and incubate at 37°C for 15 min; add 100 μL of 4-nitrophenyl- β - D A solution of galactopyranoside (PNPG, 2.75 mg / mL) was mixed thoroughly and incubated at 37°C for 20 min. The reaction was terminated by adding 2 mL of sodium carbonate solution (1 mol / L), and the absorbance at 400 nm was measured. Arrowhead non-starch polysaccharide and quinoa juice freeze-dried powder with the same concentration gradient (1 ~ 8 mg / mL) were used as controls, and the method was the same as above. α - The glucosidase inhibition rate is calculated using the following formula: α - Glucosidase inhibition rate (%) = [1-(A 样品 – A 背景 ) / (A 阴性 – A 空白 )] × 100; Table 5 is α - Glucosidase inhibitory activity experimental reaction system.

[0069] Table 5. α -Reaction system for glucosidase inhibition activity experiment

[0070]

[0071] like Figure 7 As shown, within the concentration range of 1–8 mg / mL, with increasing concentration, the effects of compound arrowhead non-starch polysaccharide powder, arrowhead non-starch polysaccharide, and quinoa juice freeze-dried powder on… α The inhibitory activity of glucosidase gradually increased, with the order of activity being: compound arrowhead non-starch polysaccharide powder > arrowhead non-starch polysaccharide > quinoa pulp freeze-dried powder; at 8 mg / mL, the inhibitory activity of the three on glucosidase gradually increased. α The inhibition rates of β-glucosidase were 99.4 ± 1.35%, 96.5 ± 2.25%, and 82.0 ± 4.88%, respectively. These results indicate that the compound arrowhead non-starch polysaccharide powder prepared using the technical solution of this invention has a strong inhibitory effect. α- glucosidase inhibitory activity, significant hypoglycemic effect.

[0072] The above embodiments are the preferred embodiments of the present application, but the embodiments of the present application are not limited to the above embodiments, and any changes, modifications, substitutions, combinations, simplifications, etc. made without departing from the spirit and principles of the present application are equivalent replacement modes and are included in the protection scope of the present application.

Claims

1. A method for preparing a compound arrowhead non-starch polysaccharide powder, characterized in that, Arrowhead non-starch polysaccharide solution and quinoa juice were mixed at a ratio of 1:5 mL / mL, and a certain amount of maltodextrin and erythritol were added in sequence. The mixture was then spray-dried at a certain air inlet temperature using a spray dryer to obtain a compound arrowhead non-starch polysaccharide granule. The preparation method of the arrowhead non-starch polysaccharide solution is as follows: Fresh arrowhead is washed, sliced, and dried to constant weight. After being pulverized and sieved, it is defatted with petroleum ether in the dark and filtered under reduced pressure to obtain defatted arrowhead powder. The defatted arrowhead powder is soaked in water, the pH value is adjusted, and a complex enzyme composed of α-amylase and cellulase is added for enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the enzyme is inactivated, and then the pH value is adjusted to 7.

0. The mixture is then transferred to a microwave extractor for further extraction. After extraction, the supernatant is collected by centrifugation. The supernatant is concentrated, anhydrous ethanol is added for precipitation, and the precipitate is freeze-dried to obtain arrowhead non-starch polysaccharide. The precipitate is then mixed with purified water to prepare a 10 mg / mL arrowhead non-starch polysaccharide solution for later use. The preparation method of the quinoa pulp is as follows: Soak the cleaned tricolor quinoa in an appropriate amount of warm water, steam and boil until transparent and expanded; after cooling, add purified water at a material-to-liquid ratio of 1:6 g / mL, mix and put into a blender to make pulp, filter with gauze to remove larger particles, and obtain filtrate; quickly heat the filtrate to boiling and keep it warm for sterilization, and cool to obtain quinoa pulp for later use.

2. The method according to claim 1, characterized in that, The fixed spray dryer has a fan frequency of 50 Hz, a feed rate of 10 mL / min, and an outlet temperature of 80℃.

3. The method according to any one of claims 1-2, characterized in that, The amount of maltodextrin added is 0~40% m / V; The addition amount of erythritol is 5-15% m / V.

4. The method according to claim 3, characterized in that, The amount of maltodextrin added is 29% m / V.

5. The method according to any one of claims 1-2, characterized in that, The air inlet temperature is 140 ~ 220℃.

6. The method according to claim 5, characterized in that, The air inlet temperature is 204℃.

7. The method according to claim 6, characterized in that, The amount of maltodextrin added is 29% m / V, and the moisture content of the compound arrowhead non-starch polysaccharide powder is 2.28 ± 0.79%, the total sugar content is 36.25 ± 1.68%, the protein content is 8.90 ± 1.32%, the uronic acid content is 3.31 ± 0.17%, and the sulfate content is 2.03 ± 0.25%.

8. The use of a compound arrowhead non-starch polysaccharide powder prepared according to the method of claim 1 in the preparation of health food that helps maintain healthy blood sugar levels.

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