Long-acting food additive with effects of reducing blood sugar and blood fat and preparation method of long-acting food additive

Abstract

The invention discloses a long-acting food additive with effects of reducing blood sugar and blood fat and a preparation method of the long-acting food additive, and relates to the technical field of functional foods. The additive comprises the following components in percentage by mass: 1-10% of linseed globulin, 1-10% of linseed globulin polypeptide, 60-90% of poloxamer 188 and 5-20% of fructose, totaling 100%. The additive provided by the invention can efficiently and rapidly reduce the blood sugar and blood fat level of an organism in a safe range, and the bioavailability is remarkably improved. Compared with a simple mixing mode, the additive shows more excellent effects of reducing blood sugar and blood fat, and the effects of reducing blood sugar and blood fat exceed those of any other single component. The composition is especially suitable for common people to prevent diabetes and hyperlipemia in daily life and for patients to assist in treatment of diabetes and hyperlipemia, and has application potential.

Description

Technical Field

[0001] The present invention relates to the technical field of functional foods, and in particular to a long-acting food additive having the effects of lowering blood sugar and blood lipids and a preparation method thereof. Background Art

[0002] With the improvement of economic level, in the fields of health functional food, drug research and development, lowering the body's blood sugar and blood lipid levels has become a very valuable research direction. At present, the number of diabetes patients is increasing rapidly worldwide, and my country is the country with the largest number of patients. Diabetes can easily lead to kidney damage or even renal failure, and cause cardiovascular and cerebrovascular diseases, while also having adverse effects on nerves and metabolism. Hyperlipidemia refers to the content of lipid substances in plasma exceeding the normal level, which leads to atherosclerosis and then promotes cardiovascular and cerebrovascular diseases such as stroke and coronary heart disease. One of the main causes. About 40% of the population in my country has abnormal blood lipids. Therefore, the prevention and treatment of diabetes and hyperlipidemia is imperative.

[0003] At present, the treatment of diabetes and hyperlipidemia mainly relies on chemical drugs. Although their effects are significant, long-term or excessive use may cause abnormal liver and kidney metabolism or damage. Therefore, it is of great significance to find a natural functional food that has no toxic side effects and can work sustainably. In terms of lowering blood sugar, there is an invention patent application CN201410374772.1 that discloses a hemp seed meal polypeptide with the ability to inhibit α-glucosidase activity and its enzymatic preparation method. In terms of lowering blood lipids, there is an invention patent ZL202210475808.X that discloses a soybean peptide, soybean oligopeptide, and its preparation method and application with lipid-lowering effects. The inventors used soybean peptides and soybean oligopeptides to feed mice by gavage for 35 days, and found that soybean peptides and soybean oligopeptides can significantly reduce the levels of total cholesterol and triglyceride in the blood of mice. Although the prior art has disclosed the technology of using specific polypeptides to achieve the functions of lowering blood sugar and blood lipids, after the human body ingests the polypeptide, the polypeptide is rapidly released in the body. Although this ensures the advantage of fast onset of action, the release of the polypeptide is poorly sustained, so the effect of lowering blood sugar and blood lipids is not sustained (animal experiments show that long-term continuous use is required). Summary of the invention

[0004] In view of the deficiencies in the above background technology, the present invention provides a long-acting food additive with the effect of lowering blood sugar and blood lipids and a preparation method thereof, so as to solve the problems that the current edema protein polypeptide has low efficiency in lowering blood sugar and blood lipids and has a too fast release rate.

[0005] To achieve the above objectives, the first objective of the present invention is to provide a long-acting food additive with the effects of lowering blood sugar and blood lipids, the additive comprising the following components in mass fractions: 1-10% edestin, 1-10% edestin polypeptide, 60-90% poloxamer 188, 5-20% fructose, a total of 100%.

[0006] Preferably, the edestrin is prepared by salting out method.

[0007] Preferably, the edestrin polypeptide is a polypeptide prepared by a composite enzymatic hydrolysis method, that is, it is firstly hydrolyzed by papain and then hydrolyzed by neutral protease to perform composite enzymatic hydrolysis.

[0008] Preferably, edestin and edestin polypeptide are functional factors, and poloxamer 188 and fructose are synergistic auxiliary components.

[0009] The second object of the present invention is to provide a method for preparing a long-acting food additive having the effects of lowering blood sugar and blood lipids, comprising the following steps: The food additive is prepared by adding edestin, edestin polypeptide and fructose into molten poloxamer 188, uniformly mixing, and then rapidly cooling to form a solid, which is then ground into powder.

[0010] Preferably, in the process of forming a solid, the molten edestin, edestin polypeptide, poloxamer 188 and fructose mixture is poured into an aluminum or copper container and quickly immersed in a CaCl2 aqueous solution at a temperature of -20°C, and the molten mixture will quickly solidify into a solid.

[0011] The third object of the present invention is to provide a long-acting food additive with hypoglycemic and hypolipidemic effects for use in the preparation of hypoglycemic and hypolipidemic functional foods or medicines.

[0012] Preferably, during application, it is prepared into powder, tablet, capsule or beverage.

[0013] Compared with the prior art, the present invention has the following beneficial effects: The present invention provides a long-acting food additive with hypoglycemic and hypolipidemic effects and a preparation method thereof. The combined formula of the present invention comprises edema protein, edema protein polypeptide, poloxamer 188 and fructose. In order to further optimize the hypoglycemic and hypolipidemic performance of the additive, edema protein is prepared by sodium chloride precipitation method, and edema protein polypeptide is prepared by composite enzymatic hydrolysis method. Utilizing edema protein and edema protein polypeptide as functional factors, poloxamer 188 and fructose as synergistic auxiliary components, and preparing the food additive by melt mixing, rapid cooling and grinding special processes. Through verification by examples and comparative examples, this composition has the effect of significantly and permanently reducing the blood sugar concentration, total cholesterol concentration, triglyceride concentration and low-density lipoprotein concentration of the body, and can efficiently and quickly exert its effect within a safe range. It is particularly suitable for the prevention of diabetes and hyperlipidemia in the daily life of the general population, and as an auxiliary measure for the treatment of patients, and has broad application prospects.

[0014] The present invention adopts the innovative combination of "protein + polypeptide", and the polypeptide can be quickly absorbed and effective after entering the body. After the protein enters the gastrointestinal tract, it is continuously degraded by the digestive system to form new polypeptides and amino acids, which are continuously absorbed by the body, increasing the release time of the effective ingredients.

[0015] The present invention adopts a combination of poloxamer 188 and fructose, which can help improve the solubility of functional factor components (protein + polypeptide) in a water-based environment and increase the bioavailability of the functional factor components. Therefore, it not only has a fast onset of effect and good duration of effect, but also has high bioavailability.

[0016] The present invention adopts a special melt-state quick-freezing process to achieve the homogenization of the internal structure of the solid mixture product, so that the components of the final food additive product are more evenly distributed, and the various components can play a synergistic role more effectively, and the blood sugar and blood lipid lowering effects are better.

[0017] In summary, the novel food additive disclosed in the present invention adopts a new formula and a unique preparation process, which not only has the advantage of rapid onset of action, but also can continuously exert the effect of lowering blood sugar and blood lipids. Compared with the simple mixing method of a single component, the additive exhibits a more excellent effect of lowering blood sugar and blood lipids, and its onset time is also longer than any other single ingredient. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 The effect of food additives on blood sugar and blood lipids. DETAILED DESCRIPTION

[0019] In order to enable those skilled in the art to better understand and implement the technical solution of the present invention, the present invention is further described below in conjunction with specific embodiments and drawings, but the embodiments are not intended to limit the present invention.

[0020] The present invention aims at the problems that the current edema protein polypeptide has low efficiency in reducing blood sugar and blood lipids and has too fast a release rate. The present invention uses edema protein and edema protein polypeptide as functional factors, poloxamer 188 and fructose as synergistic auxiliary components, and prepares the food additive through a special process of melt mixing, rapid cooling and grinding.

[0021] The first aspect of the present invention provides a long-acting food additive with the effects of lowering blood sugar and blood lipids, characterized in that the additive comprises the following components in mass fractions: 1-10% edestin, 1-10% edestin polypeptide, 60-90% poloxamer 188, and 5-20% fructose, which totals 100%.

[0022] The edema protein is prepared by salting out method, specifically, the edema protein is prepared by salting out method using hemp seed meal as raw material.

[0023] The edema protein polypeptide is a polypeptide prepared by a composite enzymatic hydrolysis method, that is, it is first hydrolyzed by papain and then hydrolyzed by neutral protease, and the composite enzymatic hydrolysis is carried out. Specifically, the edema protein is preliminarily hydrolyzed by papain and then hydrolyzed by neutral protease to obtain an edema protein polypeptide with good blood sugar and blood lipid lowering activity.

[0024] Edema protein and edema protein polypeptide are functional factors, and poloxamer 188 and fructose are synergistic auxiliary ingredients.

[0025] Preparation of edema protein: add defatted hemp meal to a 5% sodium chloride solution, stir and heat for 1 hour, then control the heating temperature at 60±2℃, and keep it at 60℃ for 1 hour, take the supernatant, and after the temperature drops to room temperature, put it in a 4℃ refrigerator to allow the protein to settle naturally. Take the lower precipitate, add 20 times the volume of distilled water and stir thoroughly to make the protein completely dispersed in the distilled water, put it in the refrigerator again, take the lower precipitate, repeat 5 times and dialyze to obtain desalted hemp protein, and freeze-dry to obtain edema protein.

[0026] At the same time, edema protein was used as raw material and a composite enzymatic hydrolysis method was used to prepare the polypeptide, that is, papain was first used for enzymatic hydrolysis and then neutral protease was used for enzymatic hydrolysis. The enzymatic hydrolysis conditions were pH 7.0, enzymatic hydrolysis temperature 50°C, enzyme activity 10000U / g, and enzymatic hydrolysis time 5 hours to obtain edema protein polypeptide.

[0027] The second aspect of the present invention provides a method for preparing a long-acting food additive having the effects of lowering blood sugar and blood lipids, comprising the following steps: The food additive is prepared by adding edestin, edestin polypeptide and fructose into molten poloxamer 188, uniformly mixing, and then rapidly cooling to form a solid, which is then ground into powder.

[0028] In the process of forming a solid, the molten mixture of edestin, edestin polypeptide, poloxamer 188 and fructose is poured into an aluminum or copper container and quickly immersed in a CaCl2 aqueous solution at a temperature of -20°C, and the molten mixture will quickly solidify into a solid.

[0029] Specifically, the molten mixture is prepared by heating poloxamer 188 to 60° C., adding the edestin, edestin polypeptide and fructose to the poloxamer 188 to obtain a molten mixture.

[0030] Preparation of solid mixture: Pour the molten mixture into an aluminum or copper container and quickly immerse it in a CaCl2 aqueous solution at a temperature of -20°C. The molten mixture will quickly solidify to form a solid mixture.

[0031] Preparation of food additives: The solid mixture is ground and sieved through 80 meshes to obtain a powdery substance, which is the food additive of the present invention.

[0032] In one embodiment, a method for preparing a long-acting food additive having the effects of lowering blood sugar and blood lipids comprises the following specific steps: Poloxamer 188 is heated to 60°C, and the edestin, edestin polypeptide and fructose are added to poloxamer 188 in proportion to obtain a molten mixture. The molten mixture is poured into an aluminum or copper container and quickly immersed in a CaCl2 aqueous solution at a temperature of -20°C. The molten mixture will quickly solidify to form a solid mixture, which is ground and sieved through 80 mesh to obtain the food additive.

[0033] The third aspect of the present invention provides a long-acting food additive with hypoglycemic and hypolipidemic effects for use in the preparation of hypoglycemic and hypolipidemic functional foods or medicines.

[0034] During application, it is prepared into powder, tablet, capsule or drink.

[0035] Statistical analysis: All experimental data were analyzed using GraphPad Prism 8.0 software (GraphPad-software Inc., CA, USA).

[0036] The additive provided by the present invention can efficiently and rapidly reduce the blood sugar and blood lipid levels of the body within a safe range, and significantly improve the bioavailability. Compared with a simple mixing method, the additive exhibits a more excellent blood sugar and blood lipid lowering effect, and exceeds any other single component. It is particularly suitable for the prevention of diabetes and hyperlipidemia in the daily life of the general population and the auxiliary treatment of patients, and has great application potential.

[0037] It should be noted that the experimental methods used in the present invention are all conventional methods unless otherwise specified; the reagents and materials used are all commercially available unless otherwise specified.

[0038] The composite enzymatic polypeptide used in the following examples refers to edema protein polypeptide.

[0039] Example 1 A long-acting food additive with the effects of lowering blood sugar and blood lipids is prepared according to the following formula: The mass fraction of edema protein is 2%; the mass fraction of complex enzymatic polypeptide is 10%; the mass fraction of poloxamer 188 is 70% and the mass fraction of fructose is 18%.

[0040] Preparation method: Poloxamer 188 is heated to 60°C, and edestin, edestin polypeptide and fructose are added to poloxamer 188 in proportion to obtain a molten mixture. The molten mixture is poured into an aluminum or copper container and quickly immersed in a CaCl2 aqueous solution at a temperature of -20°C. The molten mixture will quickly solidify to form a solid mixture, which is ground and sieved through 80 mesh to obtain the food additive.

[0041] Example 2 The difference from Example 1 is that the formula of this embodiment is: The mass fraction of edestrin was 8%; the mass fraction of complex enzymatic polypeptide was 8%; the mass fraction of poloxamer 188 was 69% and the mass fraction of fructose was 15%.

[0042] Example 3 The difference from Example 1 is that the formula of this embodiment is: The mass fraction of edestrin was 4%; the mass fraction of complex enzymatic polypeptide was 7%; the mass fraction of poloxamer 188 was 74% and the mass fraction of fructose was 15%.

[0043] Example 4 The difference from Example 1 is that the formula of this embodiment is: The mass fraction of edestrin was 1%; the mass fraction of complex enzymatic polypeptide was 1%; the mass fraction of poloxamer 188 was 85% and the mass fraction of fructose was 13%.

[0044] Example 5 The difference from Example 1 is that the formula of this embodiment is: The mass fraction of edema globulin is 3%; the mass fraction of complex enzymatic polypeptide is 6%; the mass fraction of poloxamer 188 is 78% and the mass fraction of fructose is 13%.

[0045] Example 6 The difference from Example 1 is that the formula of this embodiment is: The mass fraction of edestrin is 5%; the mass fraction of complex enzymatic polypeptide is 5%; the mass fraction of poloxamer 188 is 80% and the mass fraction of fructose is 10%.

[0046] Comparative Example 1 The difference from Example 6 is that the formula of this comparative example is: The mass fraction of edestrin is 20%; the mass fraction of complex enzymatic polypeptide is 30%; the mass fraction of poloxamer 188 is 30% and the mass fraction of fructose is 20%.

[0047] Comparative Example 2 The difference from Example 6 is that the formula of this comparative example is: The mass fraction of edestrin was 0.5%; the mass fraction of complex enzymatic polypeptide was 0.8%; the mass fraction of poloxamer 188 was 68.2% and the mass fraction of fructose was 30.5%.

[0048] Comparative Example 3 The difference from Example 6 is that the formula of this comparative example is: The mass fraction of edestrin is 15%; the mass fraction of complex enzymatic polypeptide is 25%; the mass fraction of poloxamer 188 is 33% and the mass fraction of fructose is 27%.

[0049] Comparative Example 4 The difference from Example 6 is that the formula of this comparative example is: The mass fraction of edestrin was 12%, the mass fraction of complex enzymatic peptide was 12% and the mass fraction of poloxamer 188 was 76%.

[0050] Comparative Example 5 The difference from Example 6 is that the formula of this comparative example is: The mass fraction of edema protein is 35%; the mass fraction of complex enzymatic polypeptide is 35% and the mass fraction of fructose is 30%.

[0051] Comparative Example 6 The difference from Example 6 is that the preparation process of this comparative example is: The mass fraction of edema protein is 5%, the mass fraction of complex enzymatic polypeptide is 5%, the mass fraction of poloxamer 188 is 80%, and the mass fraction of fructose is 10%. The components are simply mixed.

[0052] In order to illustrate the relevant properties of the additives provided by the present invention, the food additives obtained in Examples 1 to 6 and Comparative Examples 1 to 6 were tested for relevant properties.

[0053] Test 1: In vitro α-amylase inhibition rate and α-glucosidase inhibition rate determination The food additives obtained in Examples 1 to 6 and Comparative Examples 1 to 6 were subjected to in vitro α-amylase inhibition rate and α-glucosidase inhibition rate determination to determine their ability to reduce blood sugar levels in vitro.

[0054] The experimental results are shown in Table 1. The in vitro hypoglycemic effect of Example 6 is the most significant, which is significantly higher than that of the control group. Its in vitro α-amylase inhibition rate is 98.89%±0.57%, and its α-glucosidase inhibition rate is 94.23%±3.23%.

[0055] Table 1 Determination of in vitro α-amylase inhibition rate and α-glucosidase inhibition rate of each group

[0056] Test 2: Determination of in vitro bile salt adsorption activity The food additives obtained in Examples 1 to 6 and Comparative Examples 1 to 6 were subjected to in vitro bile salt adsorption activity assay to determine their ability to reduce blood lipid levels in vitro.

[0057] The experimental results are shown in Table 2. The in vitro lipid-lowering effect of Example 6 was the most significant, which was significantly higher than that of the control group, and its in vitro bile salt adsorption rate was the highest, among which the adsorption rate of sodium taurocholate was 98.13%±0.012%, the adsorption rate of sodium glycocholate was 99.51%±0.014%, and the adsorption rate of sodium cholate was 98.50%±0.011%.

[0058] Table 2 Determination of in vitro bile salt adsorption activity of each group

[0059] Test 3: Experimental verification of hypoglycemic effect in mice 84 Kunming mice were divided into a blank group, a model group, Example 1-6 groups and Comparative Example 1-6 groups according to their body weight, with 6 mice in each group. The mice in the blank group were not treated in any way, and the remaining mice were intraperitoneally injected with alloxan at a dose of 0.2 g / kg•BW to establish a diabetes model, and 5 hours after the injection, they were gavaged again with 50% glucose solution to relieve the stress response caused by the process of lowering blood sugar in the mice. 72 hours after the injection, blood was collected from the tail vein to measure the fasting blood sugar value. When the blood sugar value was greater than 11.1 mmol / L, the mouse diabetes model was successfully established.

[0060] After the model was successfully established, the mice were gavaged once a day for seven consecutive days. During the experiment, the mice's mental state, fur changes, and defecation and urination were observed every day. In addition, the mice's food intake and water intake were recorded every day, and their fasting blood glucose levels were measured before the first gavage and after the last gavage.

[0061] Table 3 Effects of different food additives on blood glucose levels in alloxan-induced diabetic mice

[0062] According to Table 3, on day 0, the blood glucose levels of mice in each group (except the blank group) were greater than 11.1 mmol / L, indicating that the diabetes model was successfully established. Then, the food additives were gavaged. The results showed that after 7 days of gavage feeding, the blood glucose levels of mice in the Example groups all decreased significantly. Among them, the blood glucose levels of mice in the Example 6 group decreased by 40.14% compared with the model group.

[0063] Test 4: Experimental verification of lowering blood lipids in mice 112 SPF healthy male Kunming mice were selected and fed with ordinary diet for 5 days. Then, they were divided into blank control group (8 mice) and model group (104 mice) according to body weight. The model group was given high-fat diet, and the blank control group was given ordinary diet. After feeding for 14 days, blood was collected from the eyeballs, and serum was quickly separated to determine the contents of high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), total cholesterol (TC), and triglyceride (TG) in the serum of mice. If the model group was compared with the blank group, serum triglycerides increased, serum total cholesterol or low-density lipoprotein cholesterol increased, and the differences were significant, then the hyperlipidemia mouse model was determined.

[0064] After the model was successfully established, intragastric administration was performed once a day for seven consecutive days. During intragastric administration, the blank control group continued to be fed with ordinary feed, and the model control group and each embodiment and comparative group were fed with high-fat feed. The animal weight was recorded every day. After the last intragastric administration, blood was collected from the mouse eyeballs, serum was quickly separated, and the contents of HDL-C, LDL-C, TC, and TG in the mouse serum were determined.

[0065] According to Table 4, after 14 days of high-fat diet feeding, the mice in each group did not experience obvious discomfort. Except for the blank group, the blood lipid data of the other groups increased to a significant level, indicating that the hyperlipidemia model was successfully established, and then the food additive was gavage treated.

[0066] Table 4 Effects of high-fat diet for 14 days on blood lipids in each group of mice

[0067] The weight change results of mice are shown in Table 5, where the weight of mice fed with high-fat diet was significantly higher than that of mice in the blank control group. After oral administration, the weight of mice in each group decreased significantly, indicating that each example group can effectively improve the obesity of mice and reduce their weight. Among them, Example 6 has the most significant effect.

[0068] Table 5 Effects of each group of additives on the body weight of mice

[0069] The test results of the effects of each group of additives on blood lipids in mice are shown in Table 6. As shown in Table 6, compared with the model group, each example group can significantly reduce the levels of total cholesterol, triglycerides and low-density lipoprotein, and increase the level of high-density lipoprotein, with a significant lipid-lowering effect, among which Example 6 has the most significant lipid-lowering effect.

[0070] Table 6 Effects of each group of additives on blood lipids in mice

[0071] Test 5: The effect of the additive on the blood sugar and blood lipid levels of volunteers In order to further verify the efficacy of Example 6, the following human trials were conducted: 14 volunteers aged 18-25 were recruited to study the effect of this blood sugar and blood lipid lowering food additive on the regulation of blood sugar and blood lipids. The 14 volunteers were randomly divided into two groups, the control group and the experimental group. The experimental group consumed 0.8 g of food each time, and the control group consumed the same dose of placebo (milk powder) for five consecutive days. Blood sugar and blood lipid tests were performed before and after consumption. The results are shown in the attached figure. Figure 1 As shown, this food additive can significantly reduce the body's blood sugar concentration, total cholesterol concentration, triglyceride concentration and low-density lipoprotein concentration within a healthy range. The results are significantly different. This additive can provide new ideas for the prevention and treatment of diabetes and hyperlipidemia.

[0072] After the additive provided by the present invention is ingested by the body, the edestin polypeptide is first digested and absorbed, and takes effect quickly. After the edestin enters the gastrointestinal tract, it is continuously degraded by the digestive system to form new polypeptides and amino acids, which are continuously absorbed by the body, thereby increasing the release time of the effective ingredients. Poloxamer 188 and fructose are used as carriers to assist in solubilizing edestin, aid digestion, and increase the bioavailability of edestin and its polypeptides. Therefore, it not only takes effect quickly, has good persistence of effect, but also has high bioavailability. Compared with the simple mixing of the components (Comparative Example 6), the composition of the present invention has a better effect of reducing blood sugar and blood lipids after being prepared by the melting method.

[0073] Based on the above embodiments and comparative examples, it is found that the food additive can efficiently and rapidly reduce the body's blood sugar and blood lipid levels within a safe range, significantly improve bioavailability, and is particularly suitable for the prevention of diabetes and hyperlipidemia in the daily life of the general population and for the treatment of patients, and has great application potential.

Claims

1. A long-acting food additive with hypoglycemic and hypolipidemic effects, characterized in that: The additive comprises the following components in mass fractions: 1-10% of edema protein, 1-10% of edema protein polypeptide, 60-90% of poloxamer 188, and 5-20% of fructose, which is 100% in total.

2. The long-acting food additive with hypoglycemic and hypolipidemic effects according to claim 1, characterized in that: The edestrin is prepared by salting out method.

3. The long-acting food additive with hypoglycemic and hypolipidemic effects according to claim 1, characterized in that: The edestrin polypeptide is a polypeptide prepared by a composite enzymatic hydrolysis method, that is, it is firstly hydrolyzed by papain and then hydrolyzed by neutral protease to perform composite enzymatic hydrolysis.

4. The long-acting food additive with hypoglycemic and hypolipidemic effects according to claim 1, characterized in that: Edema protein and edema protein polypeptide are functional factors, and poloxamer 188 and fructose are synergistic auxiliary ingredients.

5. A method for preparing the long-acting food additive with hypoglycemic and hypolipidemic effects according to any one of claims 1 to 4, characterized in that: The following steps are involved: The food additive is prepared by adding edestin, edestin polypeptide and fructose into molten poloxamer 188, uniformly mixing, and then rapidly cooling to form a solid, which is then ground into powder.

6. The method for preparing the long-acting food additive with hypoglycemic and hypolipidemic effects according to claim 5, characterized in that: In the process of forming a solid, the molten mixture of edestin, edestin polypeptide, poloxamer 188 and fructose is poured into an aluminum or copper container and quickly immersed in a CaCl2 aqueous solution at a temperature of -20°C, and the molten mixture will quickly solidify into a solid.

7. Use of the long-acting food additive with hypoglycemic and hypolipidemic effects according to any one of claims 1 to 4 in the preparation of hypoglycemic and hypolipidemic functional foods or medicines.

8. The use according to claim 7, characterized in that: During application, it is prepared into powder, tablet, capsule or drink.

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