Stabilized black rice skin micro-powder with high anthocyanin retention and application of micro-powder in preparation of auxiliary hypoglycemic products
Microwave and steam explosion techniques stabilize black rice husk powder by inactivating lipase, preserving anthocyanins and enhancing nutritional benefits for diabetes management.
Patent Information
- Application Number
- CN202411157585.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-08-22
- Publication Date
- 2024-12-13
AI Technical Summary
Black rice husk, rich in anthocyanins and other nutrients, faces issues with oxidation and rancidity due to lipase activity, limiting its high-value utilization and anthocyanin retention during thermal treatments.
A method involving microwave treatment, acidification, and steam explosion to stabilize black rice husk powder, minimizing heat exposure and inactivating lipase, thereby preserving anthocyanins and improving dietary fiber content.
The process significantly reduces thermal degradation of anthocyanins and enhances the blood sugar and lipid-lowering effects of black rice husk powder, making it suitable for auxiliary diabetes treatment.
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Figure CN119111724A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of food processing, and in particular to a stabilized black rice husk micropowder with high anthocyanin retention, a preparation method thereof, and an application thereof in the preparation of an auxiliary blood sugar lowering product. Background Art
[0002] Black rice (Oryza sativa L.) is an excellent specialty rice resource that is rich in a variety of essential nutrients for the human body. It has biological activities such as antioxidant, liver protection, and improvement of atherosclerosis. However, black rice currently has problems such as a relatively single consumption form, few high value-added products, and low comprehensive utilization rate.
[0003] Black rice is rich in anthocyanins, phenolic substances, dietary fiber, oil and other nutritional active ingredients, and is mainly concentrated in the black rice skin. It is a high-quality functional food base material, but at the same time, black rice skin is rich in lipase. Under the action of lipase, oil is very easy to oxidize and deteriorate, and cannot be preserved for a long time. This is also an important reason that limits the high-value utilization of black rice skin. Although defatting, superheated steam, microwave and other methods have been used to prevent or delay the oxidation and rancidity of fat in rice skin, anthocyanins are heat-sensitive substances. Thermal treatments such as superheated steam and microwaves cause serious loss of anthocyanins, and defatting can cause complete loss of rice bran oil. How to reduce the oxidation and rancidity of black rice skin oil and reduce the degradation of anthocyanins is the key to realizing the high added value of black rice skin. Summary of the invention
[0004] In order to overcome the shortcomings and deficiencies of the prior art, the object of the present invention is to provide a method for preparing stabilized black rice husk micropowder with high anthocyanin retention.
[0005] Another object of the present invention is to provide a stabilized black rice husk micropowder with high anthocyanin retention prepared by the above preparation method.
[0006] Another object of the present invention is to provide the use of the above-mentioned stabilized black rice husk powder with high anthocyanin retention in the preparation of auxiliary blood sugar lowering products.
[0007] The purpose of the present invention is achieved through the following technical solutions:
[0008] A method for preparing stabilized black rice bran micropowder with high anthocyanin retention comprises the following steps:
[0009] (1) taking a certain amount of black rice, grinding the black rice skin, and pulverizing and sieving to obtain black rice skin powder;
[0010] (2) subjecting the black rice bran powder to microwave treatment;
[0011] (3) The microwave-treated black rice husk powder is acidified, steam-exploded, dried, crushed, and sieved to obtain stabilized black rice husk micropowder with high anthocyanin retention.
[0012] The black rice selected in step (1) is preferably highly mature and rich in anthocyanins, and its quality meets the requirements of first-class black rice in the black rice agricultural industry standard (NY / T 832-2022).
[0013] In step (1), the black rice skin extracted accounts for 2% to 6% (preferably 6%) of the black rice mass. When the accuracy of the black rice skin extracted exceeds 6%, the anthocyanin content will be significantly reduced, affecting the quality of the raw material.
[0014] The water content of the black rice bran powder in step (1) is below 14%.
[0015] The sieving in step (1) is preferably through a 20-60 mesh sieve, and further preferably through a 40 mesh sieve. If the particle size of the raw material particles is too large, the effect of steam explosion on lipase will be weakened; while if the particle size is too small, more anthocyanins will be exposed and lost.
[0016] In step (2), during microwave treatment, the thickness of the black rice husk powder layer in the sample dish is 0.5 to 3 cm, more preferably 1.5 cm.
[0017] In step (2), the microwave conditions are preferably: power 600-800W, working treatment time 30-60s; further: power 800W, working treatment time 40-60s; further: power 800W, working treatment time 40-45s.
[0018] In step (3), the acidification treatment is treatment with acetic acid;
[0019] Furthermore, the dosage of the acetic acid is 0.5% to 1.0% (v / w); further 1%.
[0020] In step (3), the steam explosion conditions are preferably: pressure 0.5-0.8 MPa, working time 30-50 s, further preferably pressure 0.6±0.05 MPa, working time 40±5 s.
[0021] In step (3), the drying temperature is preferably 40-55°C; further preferably 45°C.
[0022] In step (3), drying is performed until the moisture content is below 5%.
[0023] In step (3), a high-speed rotary shearing type ultrafine grinder is used for pulverizing, and the sieving is preferably through a 150-250 mesh sieve, and further preferably through a 200 mesh sieve.
[0024] A stabilized black rice bran micropowder with high anthocyanin retention is prepared by the preparation method.
[0025] Furthermore, the stabilized black rice husk micropowder with high anthocyanin retention is used in the preparation of products that assist in lowering blood sugar and / or blood lipids.
[0026] Furthermore, the product is a functional food, a health product or a medicine.
[0027] Compared with the prior art, the present invention has the following advantages and effects:
[0028] (1) The present invention treats black rice husk powder by short-time microwave treatment, and further treats the black rice husk powder by acidification treatment and steam explosion to inactivate the black rice husk powder lipase, and the whole process reduces the heat treatment time as much as possible, while stabilizing the black rice husk powder, reducing the thermal degradation of anthocyanins in the black rice husk powder to the greatest extent.
[0029] (2) The steam-exploded black rice husk powder prepared by the present invention is rich in polyphenolic compounds and dietary fiber, and the steam explosion has a certain improvement effect on the structure of the dietary fiber of the black rice husk, and can increase the content of soluble dietary fiber. Compared with the traditional high-pressure steam enzyme inactivation, the black rice husk powder prepared by the present invention has significantly improved blood sugar and blood lipid lowering effects, which is of great significance for the auxiliary treatment of diabetes. BRIEF DESCRIPTION OF THE DRAWINGS
[0030] Figure 1 This is the effect of steam explosion pressure on anthocyanin retention rate and lipase inhibition rate in Example 5.
[0031] Figure 2 This is the effect of the steam explosion pressure maintenance time on the anthocyanin retention rate and lipase inhibition rate in Example 6. DETAILED DESCRIPTION
[0032] The present invention is further described in detail below in conjunction with embodiments and drawings, but the embodiments of the present invention are not limited thereto.
[0033] Determination methods of relevant parameters
[0034] Determination of anthocyanin content
[0035] Take 1g of black rice husk and mix it with 50mL of 4℃ precooled acidified acetone (80% acetone: 12mol / L hydrochloric acid = 99:1, V / V), homogenize at 10000rpm for 5min under ice bath, centrifuge at 8000r / min for 5min, take the supernatant, and repeat the extraction of the residue twice. Combine all the supernatants, evaporate to dryness using a rotary evaporator, and add precooled acidified methanol (anhydrous methanol: 1mol / L hydrochloric acid = 85:15, V / V) to make up to 10mL. Take 0.1 mL of the above anthocyanin extract, add potassium chloride buffer (0.025 M KCl, pH 1.0) and sodium acetate solution (0.4 M CH3COONa·3H2O, pH 4.5) to dilute to appropriate concentrations, mix well, protect from light, and allow to react for 20 min. Use a spectrophotometer to measure the absorbance at wavelengths of 515 nm and 700 nm, and calculate the anthocyanin content according to the formula;
[0036]
[0037] Where: △A=[A 515 nm(pH 1.0)-A 700nm (pH 1.0)]-[A 515 nm(pH 4.5)-A 700nm (pH 4.5)]; V is the final volume (mL); n is the dilution factor; Mw is the molecular weight of cyanidin-3-O-glucoside (449.2 g / moL); ε is the molar extinction coefficient (25740 cm 2 / mol); m is the sample mass (g); l is the optical path length (1 cm). The anthocyanin retention rate below is the ratio of the anthocyanin content of untreated black rice skin to the anthocyanin content of steam-exploded black rice skin.
[0038] Determination of polyphenol content
[0039] Take 1g of black rice skin and mix it with 50mL of 4℃ precooled acidified acetone (80% acetone: 12mol / L hydrochloric acid = 99:1, V / V), homogenize at 10000rpm for 5min under ice bath condition, centrifuge at 8000r / min for 5min, take the supernatant, and repeat the extraction of the residue twice. Combine all the supernatants, evaporate to dryness using a rotary evaporator, add precooled acidified methanol (anhydrous methanol: 1mol / L hydrochloric acid = 85:15, V / V) to make the volume 10mL. Take 0.125mL of the above extract in a test tube, add 0.125mL of Folin phenol and 0.5mL of double distilled water to mix, and place it at room temperature away from light for 6min. Add 1 mL of double distilled water and 1.25 mL of 7% Na2CO3, mix well and place at room temperature away from light for 90 min. Measure the absorbance at 765 nm. At the same time, weigh 10.0 mg of gallic acid to prepare a 1.0 mg / mL solution. Take 0, 0.1, 0.2, 0.4, 0.6, 0.8, and 1.0 mL of gallic acid solution respectively, make up to 10 mL with distilled water, take 0.125 mL of gallic acid of different concentrations (use the same volume of distilled water as a blank) in a test tube, measure the absorbance as above, and draw a gallic acid standard curve.
[0040] The polyphenol content was calculated by substituting the polyphenol absorbance value of black rice husk into the standard curve. The result was expressed as gallic acid equivalent (GAE) per g dry weight of black rice husk, i.e. mg GAE / g DW.
[0041]
[0042] Where: c is the gallic acid concentration (μg / mL); V is the final volume (mL); f is the dilution factor; m is the sample mass (g).
[0043] Determination of lipase activity
[0044] Take 2g of black rice husk and pour it into a mortar, add a small amount of quartz sand and 1mL soybean oil, mix well, add 5mL of phosphate buffer, grind into a thin paste, transfer to a stoppered conical flask and culture at 30℃ for 24h. Take out and add 50mL of ethanol and ether (4:1) mixed solution, shake well, let stand and filter, titrate with 0.05mol / L potassium hydroxide solution to pH=8.20, and record the volume of potassium hydroxide consumed V1. Take another 2g of black rice husk as a blank, except that it is not kept at 30℃ for 24h, the rest of the operation is the same as above, and the volume of potassium hydroxide consumed V0 is recorded. The lipase activity X is calculated according to the formula:
[0045]
[0046] Wherein: X is lipase activity (mg / g); V1 is the volume of potassium hydroxide solution consumed in sample titration (mL); V0 is the volume of potassium hydroxide solution consumed in blank titration (mL); C is the concentration of potassium hydroxide solution (mol / L); m is the sample mass (g); 56.1 is the molar mass of potassium hydroxide (g / mol).
[0047] Lipase inhibition rate = (lipase activity of untreated black rice peel - lipase activity of treated group) / lipase activity of untreated black rice peel.
[0048] Example 1 Effects of different microwave treatment times on lipase inhibition rate, anthocyanin retention rate and polyphenol retention rate of black rice bran powder
[0049] (1) taking a certain amount of black rice, grinding the black rice skin accounting for 6% of the black rice quality with a rice polishing machine, and pulverizing through a 40 mesh sieve to obtain black rice skin powder; wherein the water content of the black rice skin powder is 13.2%;
[0050] (2) The black rice husk powder obtained in the above step (1) was spread on a disk (the layer thickness was about 1.5 cm), and microwave treatment was performed at a power of 800 W for 20 s, 40 s and 60 s, respectively. The black rice husk powder was collected and dried by hot air at a drying temperature of 45° C. for 2 hours until the moisture content was below 5%; then the powder was crushed by a high-speed rotary shearing ultrafine grinder and passed through a 200-mesh sieve. The black rice husk powder that was not subjected to microwave treatment was used as a control to determine the lipase activity, anthocyanin content and polyphenol content of the black rice husk powder, and the lipase inhibition rate, anthocyanin retention rate and polyphenol retention rate of the black rice husk powder with different treatments were calculated. The results show (Table 1) that as the microwave time increases, the lipase inhibition rate increases, the anthocyanin retention rate decreases, and the polyphenol retention rate decreases. When the microwave is 60 s, the lipase inhibition rate is 48.9%, the anthocyanin retention rate is 55.91%, and the polyphenol retention rate is 98.64%.
[0051] Table 1
[0052] Microwave time(s) Lipase inhibition rate (%) Anthocyanin retention rate (%) Polyphenol retention rate (%) 20 24.3 83.7 117.51 40 35.16 73.45 105.54 60 48.9 55.91 98.64
[0053] Example 2 Effect of different acetic acid dosages on black rice bran powder lipase inhibition rate
[0054] The black rice husk powder obtained in step (1) of Example 1 was spread in a disk (layer thickness was about 1.5 cm), sprayed with acetic acid at concentrations of 0.1%, 0.25%, 0.5% and 1% (v / w), and mixed evenly. The black rice husk powder was collected and dried with hot air at a drying temperature of 45° C. for 1 hour until the moisture content was below 5%; then the powder was crushed through a 200 mesh sieve using a high-speed rotary shearing type ultrafine grinder. The black rice husk powder lipase activity was measured using the black rice husk powder not sprayed with acetic acid as a control, and the black rice husk lipase inhibition rates of the different treatments were calculated to be 13.39%, 24.26%, 36.47% and 45.52%, respectively.
[0055] Example 3 Effects of different steam explosion pressure maintenance times on lipase inhibition rate, anthocyanin retention rate and polyphenol retention rate of black rice husk powder
[0056] The black rice husk powder obtained in step (1) of Example 1 was added to the preheated steam explosion machine material bin, and the cover was closed to introduce high-temperature steam. Under the condition of steam explosion pressure of 0.5 MPa, the effect of steam explosion on the polyphenol retention rate, anthocyanin retention rate and lipase inhibition rate of black rice husk powder was investigated when the pressure maintenance time was 10s, 50s and 90s. The black rice husk powder was collected and dried with hot air at a drying temperature of 45°C and a drying time of 2 hours until the moisture content was below 5%; then it was crushed by a high-speed rotary shearing ultrafine grinder through a 200-mesh sieve. The black rice husk powder without steam explosion treatment was used as a control, and the lipase activity, anthocyanin content and polyphenol content of the black rice husk powder were determined, and the lipase inhibition rate, anthocyanin retention rate and polyphenol retention rate of the black rice husk powder with different treatments were calculated. The results show (Table 2) that with the increase of pressure maintenance time, the polyphenol retention rate and lipase inhibition rate gradually increased, and the anthocyanin retention rate gradually decreased. When the compression time increased from 10s to 90s, the polyphenol retention rate increased from 104.59% to 129.50%, the lipase inhibition rate increased from 24.26% to 72.93%, and the anthocyanin retention rate decreased from 82.58% to 58.35%.
[0057] Table 2
[0058]
[0059] Example 4 Effects of different steam explosion pressure maintenance times on lipase inhibition rate, anthocyanin retention rate and polyphenol retention rate of black rice husk powder
[0060] The black rice husk powder obtained in step (1) of Example 1 was added to the preheated steam explosion machine material bin, and the cover was closed to pass high-temperature steam. Under the condition of steam explosion pressure of 0.7 MPa, the effect of steam explosion on the retention rate of black rice husk polyphenols, anthocyanin retention rate and lipase inhibition rate was explored when the pressure maintenance time was 10s, 50s and 90s. The black rice husk powder was collected and dried with hot air at a drying temperature of 45°C and a drying time of 2 hours until the moisture content was below 5%; then it was crushed through a 200-mesh sieve using a high-speed rotary shearing ultrafine grinder. The black rice husk powder without steam explosion treatment was used as a control, and the lipase activity, anthocyanin content and polyphenol content of the black rice husk powder were determined, and the lipase inhibition rate, anthocyanin retention rate and polyphenol retention rate of the black rice husk powder with different treatments were calculated. The results show (Table 3) that when the pressure maintenance time gradually increases, the polyphenol retention rate shows a trend of first increasing and then decreasing, the anthocyanin retention rate shows a downward trend, and the lipase inhibition rate shows an upward trend. When the pressure maintenance time was 90s, the anthocyanin retention rate was 39.70% and the lipase inhibition rate was 78.80%.
[0061] Table 3
[0062]
[0063] Example 5 Effect of different steam explosion pressures on lipase inhibition rate and anthocyanin retention rate of black rice husk powder
[0064] After the black rice husk powder obtained in step (1) of Example 1 was subjected to microwave treatment (power of 800w, treatment time of 40s), 1% (v / w) acetic acid was added and the pressure was maintained for 40s to investigate the effect of steam explosion on the anthocyanin retention rate and lipase inhibition rate of the black rice husk powder when the steam explosion pressure was 0.3MPa, 0.6MPa, 0.9MPa, and 1.2MPa. The black rice husk powder was collected and dried with hot air at a drying temperature of 45°C for 2 hours until the moisture content was below 5%; then it was crushed with a high-speed rotary shearing ultrafine grinder and passed through a 200-mesh sieve. Taking the black rice husk powder without any treatment as the control, the lipase activity and anthocyanin content of the black rice husk powder were determined, and the lipase inhibition rate and anthocyanin retention rate of the black rice husk powder with different treatments were calculated. The results show that ( Figure 1 ), with the increase of steam explosion pressure, the anthocyanin retention rate gradually decreased, and the lipase inhibition rate gradually increased. When the pressure increased from 0.3MPa to 1.2MPa, the anthocyanin retention rate decreased from 79.96% to 36.67%, while the lipase inhibition rate increased from 52.69% to 88.03%.
[0065] Example 6 Effect of different steam explosion pressure maintenance time on lipase inhibition rate and anthocyanin retention rate of black rice husk powder
[0066] After the black rice husk powder obtained in step (1) of Example 1 was subjected to microwave treatment (power of 800w, treatment time of 40s), 1% (v / w) acetic acid was added and the steam explosion pressure was 0.6MPa. The effect of steam explosion on the retention rate of anthocyanins and the lipase inhibition rate of black rice husk was investigated when the pressure maintenance time was 20s, 40s, 60s and 80s. The black rice husk powder was collected and dried with hot air at a drying temperature of 45°C and a drying time of 2 hours until the moisture content was below 5%; then it was crushed with a high-speed rotary shearing ultrafine grinder and passed through a 200-mesh sieve. Taking the black rice husk powder without any treatment as the control, the lipase activity and anthocyanin content of the black rice husk powder were determined, and the lipase inhibition rate and anthocyanin retention rate of the black rice husk powder with different treatments were calculated. The results show that ( Figure 2 ), when the pressing time gradually increased, the anthocyanin retention rate showed a downward trend, and the lipase inhibition rate showed an upward trend. When the pressing time increased from 20s to 80s, the anthocyanin retention rate decreased from 88.46% to 28.13%, while the lipase inhibition rate increased from 50.44% to 86.51%.
[0067] Example 7 Preparation of stabilized black rice husk micropowder with high anthocyanin retention
[0068] The black rice husk powder obtained in step (1) of Example 1 was spread in a disc (layer thickness was about 1.5 cm), and microwave treatment was performed at a power of 800 W for a treatment time of 45 s. After cooling to room temperature, acetic acid with a concentration of 1% (v / w) was sprayed and mixed evenly. The black rice husk powder was collected and added to the preheated steam blasting machine material bin, and the cover was closed to allow high-temperature steam to pass through. The steam blasting pressure was 0.62 MPa and the pressure maintenance time was 36 s. The black rice husk powder was collected and dried with hot air at a drying temperature of 45° C. for 2 hours until the moisture content was below 5%; then the powder was crushed through a 200 mesh sieve using a high-speed rotary shearing type ultrafine pulverizer. The black rice husk powder without any treatment was used as a control to determine the lipase activity, anthocyanin content and polyphenol content of the black rice husk powder. The anthocyanin content of black rice peel was measured to be 16.32 mg / g, with a retention rate of 72.47%, a lipase inhibition rate of 80.12%, and a polyphenol content of 51.54 mg / g, an increase of 13.20%, and a soluble dietary fiber content of 3.69 g / 100 g, an increase of 37.74%.
[0069] Example 8
[0070] Adopt the male db / db mice (purchased from the Animal Model Research Center of Nanjing University) of 6 weeks old as the diabetic model mice, take the male db / m mice (purchased from the Animal Model Research Center of Nanjing University) of 6 weeks old as the normal control, 10 in each group; 30 db / db mice were randomly divided into 3 groups, 10 in each group, respectively, model group, contrast black rice peel micropowder group, and process black rice peel micropowder group. The feeds of normal control group and model group are all AIN-93G standard feeds, and different black rice peel micropowder treatment groups are all based on AIN-93G standard feeds, and add the black rice peel micropowder (contrast black rice peel micropowder) of high pressure steam enzyme deactivation and the feed prepared by the stabilized black rice peel micropowder in embodiment 7 respectively, and the black rice peel micropowder addition amount is 5% in the feed, and the experiment was carried out for 8 weeks. Measure TC (total cholesterol), TG (triglyceride) content in the fasting blood glucose of mice, serum. As shown in Table 4, although both black rice husk micropowders can significantly reduce the fasting blood sugar and blood lipid levels of diabetic mice, the effect of the black rice husk micropowder prepared by the present invention is significantly better than that of the traditional high-pressure steam enzyme-inactivated black rice husk micropowder. It can be seen that the black rice husk micropowder prepared by the present invention has a better effect of improving sugar metabolism.
[0071] The method for preparing high-pressure steam enzyme-killed black rice husk powder comprises the following steps: treating the black rice husk powder prepared in step (1) of Example 1 in an autoclave at 121° C. for 15 min, drying at 45° C. to a moisture content of less than 5%, and then crushing the powder through a 200-mesh sieve using a high-speed rotary shearing type ultrafine grinder to obtain high-pressure steam enzyme-killed black rice husk powder.
[0072] Table 4
[0073] parameter Normal control group Model Group Black rice powder Black rice peel powder in embodiment 7 Fasting blood sugar 5.32±0.82a 25.97±1.15d 16.44±1.77c 12.83±2.03b Triglycerides 1.11±0.25a 2.63±0.39d 1.73±0.21c 1.48±0.18b Total cholesterol 7.82±0.48a 28.23±1.04d 17.45±2.11c 13.35±1.24b
[0074] Note: Different letters in the same row represent significant differences (p<0.05).
[0075] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.
Claims
1. A method for preparing a stabilized black rice bran micropowder with high anthocyanin retention, characterized in that: The steps include: (1) taking a certain amount of black rice, grinding the black rice skin, and pulverizing and sieving to obtain black rice skin powder; (2) subjecting the black rice bran powder to microwave treatment; (3) The microwave-treated black rice husk powder is acidified, steam-exploded, dried, crushed, and sieved to obtain stabilized black rice husk micropowder with high anthocyanin retention.
2. The preparation method according to claim 1, characterized in that: In step (1), the ground black rice skin accounts for 2% to 6% of the weight of the black rice; The water content of the black rice bran powder described in step (1) is below 14%; The sieving in step (1) is through a 20-60 mesh sieve; In step (2), the thickness of the black rice husk powder layer in the sample dish during microwave treatment is 0.5 to 3 cm.
3. The preparation method according to claim 1, characterized in that: In step (2), the microwave conditions are: power 600-800W, working treatment time 30-60s; further: power 800W, working treatment time 40-60s; further: power 800W, working treatment time 40-45s.
4. The preparation method according to claim 1, characterized in that: In step (3), the acidification treatment is treatment with acetic acid.
5. The preparation method according to claim 4, characterized in that: The dosage of the acetic acid is 0.5% to 1.0% v / w.
6. The preparation method according to claim 1, characterized in that: In step (3), the steam explosion conditions are: pressure 0.5-0.8 MPa, working time 30-50 s; further, pressure 0.6±0.05 MPa, working time 40±5 s.
7. The preparation method according to claim 1, characterized in that: In step (3), the drying temperature is 40 to 55° C.; In step (3), drying to a moisture content of less than 5%; In step (3), the sieving is through a 150-250 mesh sieve.
8. A stabilized black rice bran micropowder with high anthocyanin retention, characterized in that: It is prepared by the preparation method according to any one of claims 1 to 7.
9. Use of the stabilized black rice bran powder with high anthocyanin retention according to claim 8 in preparing products that assist in lowering blood sugar and / or blood lipids.
10. The use according to claim 9, characterized in that: The product is a functional food, a health product or a medicine.