Extraction method of composite sugar-resistant component

Abstract

The invention discloses an extraction method of a composite sugar-resistant component, which relates to the technical field of biological medicine and food and comprises the following steps: raw material pretreatment, preparation of microorganisms and enzyme preparations, combined fermentation and extraction. In the invention, in view of the threat of diabetes to human health and the hypoglycemic effect of traditional Chinese medicinal materials such as cyclocarya paliurus, malus hupehensis and mulberry leaves, a microorganism and enzyme preparation combined fermentation method is adopted to extract the composite hypoglycemic component, and the method overcomes the limitation of traditional extraction; according to the present invention, the extract can efficiently destroy the cell structure, improve the component dissolution rate, generate the high-activity component, reduce oxidation and improve the inhibition activity, the synergistic effect of the various components can be utilized to develop the efficient and safe blood glucose reducing product, and the extracted sugar-resistant component is applied to the traditional food such as pancakes, such that the food requirement can be met while the sugar intake can be regulated so as to provide the health-care food. And people are assisted to control the blood sugar level.

Description

Technical Field

[0001] The invention relates to the technical field of biomedicine and food, and in particular to a method for extracting a composite sugar-blocking component. Background Art

[0002] With the improvement of people's living standards and changes in dietary structure, chronic diseases such as diabetes are becoming a major threat to human health. Diabetes is a metabolic disease characterized by high blood sugar. Long-term high blood sugar can lead to a variety of complications and seriously affect the quality of life of patients. Therefore, the development of effective hypoglycemic drugs and health products is of great significance for the prevention and treatment of diabetes.

[0003] As traditional Chinese medicinal materials, Cyclocarya paliurus, Malus hupehensis, and mulberry leaves have significant hypoglycemic effects. Cyclocarya paliurus is rich in polysaccharides, flavonoids and other active ingredients, which can regulate blood sugar levels and enhance immunity; Malus hupehensis contains tea polyphenols, flavonoids and other nutrients, which have antibacterial and anti-inflammatory, hypoglycemic and other pharmacological effects; mulberry leaves contain a variety of biologically active substances, which can inhibit the activity of glucosidase, delay the absorption of carbohydrates, and thus lower blood sugar.

[0004] Since plant cells have a solid cell structure such as cell wall, it is difficult to completely extract the effective ingredients in plants by traditional extraction methods, and some effects are more dependent on the degradation products of natural plant ingredients. Therefore, the extraction of sugar-blocking components from Cyclocarya paliurus, Malus hupehensis and mulberry leaves by combined fermentation of microorganisms and enzyme preparations has great advantages. The metabolic activities of microorganisms can decompose the complex components in plant cell walls, such as cellulose and hemicellulose, thereby releasing sugar-blocking components such as polysaccharides and flavonoids in the cells. Compared with traditional extraction methods, such as hot water extraction and alcohol extraction, microbial fermentation can more efficiently destroy the cell structure of Cyclocarya paliurus and improve the dissolution rate of effective ingredients. During the microbial fermentation process, the enzymes produced by microorganisms can not only catalyze the hydrolysis of polysaccharides and flavonoids in Cyclocarya paliurus, but also transform and modify them to a certain extent to generate sugar-blocking components with higher biological activity. These transformed components may have stronger hypoglycemic activity, thereby improving the application effect of sugar-blocking components. Through fermentation, polysaccharides and flavonoids in plants are more easily absorbed and utilized by the human body, thereby enhancing their hypoglycemic effect. In addition, some metabolites produced during the fermentation process may also have a synergistic effect, further enhancing the biological activity of the sugar-blocking components of Cyclocarya paliurus. At the same time, the synergistic effect of the combined antioxidant enzyme preparations (superoxide dismutase and peroxidase) can reduce the superoxide free radicals produced during the fermentation process, ensure that the effective ingredients are not oxidized during the fermentation process, and improve the inhibitory activity of the sugar-blocking components. This is also a major innovation of the microbial fermentation method.

[0005] The microbial fermentation method can make full use of the effective ingredients in the raw materials of Cyclocarya paliurus and reduce waste. Traditional extraction methods can often only extract part of the effective ingredients, while the microbial fermentation method can more comprehensively utilize the polysaccharides, flavonoids and other sugar-blocking components in the raw materials, thereby improving the utilization rate of the raw materials. The fermentation process can be optimized by adjusting the fermentation conditions (such as temperature, pH value, inoculation amount, etc.) to improve the extraction efficiency and purity of the sugar-blocking components of Cyclocarya paliurus. This controllability makes the microbial fermentation method have great application potential in industrial production.

[0006] At the same time, since the hypoglycemic effect of a single Chinese herbal medicine is limited and there are individual differences, it is expected that more efficient and safer hypoglycemic products will be developed by compounding Cyclocarya paliurus, Malus hupehensis and mulberry leaves and utilizing the synergistic effect of multiple active ingredients.

[0007] In view of this, a method for extracting a composite sugar-blocking component is provided to overcome the above problems. Summary of the invention

[0008] The purpose of the present invention is to provide a method for extracting a composite sugar-blocking component to solve the problems raised in the above background technology.

[0009] In order to solve the above technical problems, the present invention provides a method for extracting a composite sugar-blocking component, comprising the following steps:

[0010] Raw material pretreatment: Pick fresh Cyclocarya paliurus leaves, Malus chinensis leaves and mulberry leaves, spread them in a ventilated place to naturally lose water and wither, then use a stainless steel rolling machine to roll for half an hour, then ferment at 28 degrees and humidity of about 80% for 4-8 hours, and then dry in an oven at 70 degrees;

[0011] Preparation of microorganisms and enzyme preparations: weigh a certain amount of tea leaves in a fermentation tank, add purified water in proportion, mix and sterilize, then inoculate with Eurotium cristatum for cultivation; weigh highly stable superoxide dismutase, dissolve in purified water, filter and sterilize with a membrane for use;

[0012] Combined fermentation: Place the pre-treated Cyclocarya paliurus leaves, Malus hupensis leaves, and mulberry leaves in a stainless steel tank according to a preset ratio, add purified water, Eurotium cristatum fermentation liquid, and superoxide dismutase preparation, and control the temperature at 28 degrees for 5 days;

[0013] Extraction: After the fermentation is completed, add an appropriate amount of purified water, extract at 80-90 degrees for 1-2 hours, filter to remove the leaf residue, concentrate the extract and spray dry to obtain the composite sugar-blocking component. Peroxidase preparations can also be added during the fermentation process.

[0014] Furthermore, the picking amounts of Cyclocarya paliurus leaves, Malus hupensis leaves, and mulberry leaves were 15 kg, 3 kg, and 2 kg, respectively, 10 kg of purified water was added, 0.6 L of the fermentation liquid of Eurotium cristatum was inoculated, and 100 ml of superoxide dismutase preparation was added.

[0015] Furthermore, 2 kg of tea leaves were weighed and mixed with purified water at a ratio of 1:0.5. After sterilization at 121 degrees for 15 minutes, the tea leaves were inoculated with Eurotium cristatum and cultured at 28 degrees for 5 days.

[0016] Furthermore, 100 mg of superoxide dismutase was weighed and dissolved in 100 ml of purified water.

[0017] Furthermore, the concentration of the peroxidase preparation is 10000 U / mg, and the amount added is determined according to the fermentation requirements.

[0018] Furthermore, when adjusting the fermentation temperature: a constant temperature control system is used to stabilize the temperature at 28 degrees, with an error range of ±1 degree; the method for adjusting the pH value is to use an acid-base regulator to maintain the pH value of the fermentation system in a range suitable for microbial growth and enzyme activity, which is 5.5-6.5;

[0019] When adjusting the inoculation amount: according to the volume ratio, accurately measure the fermentation liquid of Eurotium cristatum so that its inoculation amount matches the volume of the raw materials and the fermentation tank. The inoculation amount ratio is 0.6L of Eurotium cristatum fermentation liquid per cubic meter of fermentation tank volume.

[0020] Furthermore, the method of applying the extracted composite sugar-blocking component to traditional foods including but not limited to pancakes, biscuits, and cakes is as follows:

[0021] When making the batter, add the composite sugar-blocking ingredient at a ratio of 1%-5% of the total weight of the flour, first fully mix the flour and the composite sugar-blocking ingredient, then add other auxiliary materials and an appropriate amount of water to stir to form the batter, and then prepare the food according to conventional processes.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] Prevention and treatment of diabetes: In response to the global health problem of diabetes, an innovative method for extracting and applying complex glucose-blocking ingredients is provided. Cyclocarya paliurus, Malus hupehensis and mulberry leaves are traditional Chinese medicinal materials with significant hypoglycemic effects. The glucose-blocking ingredients extracted by the combined fermentation of microorganisms and enzyme preparations provide the possibility for the development of effective hypoglycemic drugs and health products, which helps prevent and treat diabetes, reduce various complications caused by long-term hyperglycemia, and thus improve the quality of life of patients.

[0024] Advantages of the extraction process: Overcoming the limitation that traditional extraction methods are difficult to completely extract effective plant ingredients. Using microbial metabolic activities to decompose complex components of plant cell walls, such as cellulose and hemicellulose, releases polysaccharides, flavonoids and other sugar-blocking components in the cells. Compared with traditional methods such as hot water extraction and alcohol extraction, it can more efficiently destroy the cell structure of Cyclocarya paliurus and increase the dissolution rate of effective ingredients. The enzymes produced during microbial fermentation not only catalyze hydrolysis, but also transform and modify polysaccharides and flavonoids to generate sugar-blocking components with higher biological activity, which enhances the blood sugar-lowering effect. In addition, certain metabolites produced by fermentation have synergistic effects, further enhancing the biological activity of the sugar-blocking components of Cyclocarya paliurus. Combined antioxidant enzyme preparations (superoxide dismutase and peroxidase) can reduce the superoxide free radicals produced during the fermentation process, ensure that the effective ingredients are not oxidized during the fermentation process, and improve the inhibitory activity of the sugar-blocking components. The microbial fermentation method can make full use of the effective ingredients in the raw materials of Cyclocarya paliurus and reduce waste. By adjusting the fermentation conditions (such as temperature, pH value, inoculation amount, etc.), the fermentation process can be optimized and the extraction efficiency and purity of the sugar-blocking components of Cyclocarya paliurus can be improved. It has great application potential in industrial production.

[0025] In terms of the synergistic effect of compound extraction: the compound extraction of Cyclocarya paliurus, Malus membranaceus and mulberry leaves is carried out, and the synergistic effect of multiple active ingredients is utilized to develop a more efficient and safer blood sugar lowering product, which makes up for the limited blood sugar lowering effect of a single Chinese medicinal material and the individual differences.

[0026] Food application: The extracted sugar-blocking ingredients can be applied to traditional foods such as pancakes, biscuits, and cakes. While meeting people's demand for such foods, they can effectively regulate sugar intake. Promoted as a new type of healthy food, it helps people easily control and regulate blood sugar levels in their daily diet and adapt to the trend of healthy eating. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is a graph showing the inhibition of glucosidase by different extracts in a method for extracting a composite sugar-blocking component of the present invention;

[0028] Figure 2 This is a graph showing the half-inhibitory concentration of the extract on glucosidase in a method for extracting a composite sugar-blocking component of the present invention;

[0029] Figure 3 This is a graph showing a glucose tolerance test on a hyperglycemic mouse model using different extracts from a method for extracting a composite glucose-blocking component of the present invention. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] See also Figure 1-Figure 3 , the present invention provides a technical solution:

[0032] See also Figure 1-Figure 3 As shown, a method for extracting a composite sugar-blocking component comprises the following steps:

[0033] Pick fresh green willow leaves, Hubei crabapple leaves, and mulberry leaves, spread them in a ventilated place, and let them lose water and wither naturally. Use a stainless steel rolling machine to roll the leaves for half an hour, and then ferment them at 28 degrees for 4-8 hours (humidity is about 80%). After fermentation, dry them in an oven at 70 degrees.

[0034] Weigh 2 kg of tea leaves into a 10 L fermentation tank, add 1 L of purified water at a ratio of 1:0.5, mix well and sterilize at 121 degrees for 15 minutes, inoculate with Eurotium cristatum after cooling, and culture at 28 degrees for 5 days before use.

[0035] Weigh 100 mg (10000 U / mg) of highly stable superoxide dismutase, dissolve it in 100 ml of purified water, and filter it through a 0.22 μm filter membrane for sterilization.

[0036] Weigh 15 kg of Cyclocarya paliurus leaves, 3 kg of Malus hupensis leaves, and 2 kg of mulberry leaves into a 500-liter stainless steel tank, add 10 kg of purified water, inoculate 0.6 L of Eurotium cristatum fermentation liquid, and 100 ml of superoxide dismutase preparation (10,000 U / ml) and mix well, then control the temperature of the stainless steel tank at 28 degrees and culture for 5 days.

[0037] After fermentation, add 170 kg of purified water into the stainless steel tank and extract at 80 degrees for 1 hour.

[0038] After filtering and removing the leaf residue, the extract was concentrated to about 20 kg and spray-dried to obtain the composite extract component.

[0039] Raw material selection:

[0040] The main raw materials are one or more combinations of rice flour, corn flour, soybean flour, wheat flour, sorghum flour, sweet potato flour and other main ingredients.

[0041] The auxiliary materials include one or more combinations of black sesame, wolfberry, pineapple, durian, banana, etc., as well as corn oil, baking soda, drinking water, etc.

[0042] Add the compound extract prepared by this patent.

[0043] Production process:

[0044] Mixing: Mix the above main ingredients evenly in a certain proportion, add different auxiliary ingredients and compound sugar-blocking extract, and stir evenly.

[0045] Add water to prepare the batter: Gradually add warm water to the mixture, stirring as you add, until the batter reaches the desired consistency. The batter should be of moderate consistency, neither too thick nor too thin, so that it can be spread and baked smoothly.

[0046] Proofing: Cover the batter with plastic wrap and let it rise for a while, usually 15 to 20 minutes, or adjust the time according to the state of the batter and the temperature. The batter will be softer after proofing, and the pancakes will taste better.

[0047] Pancakes: Heat a proper amount of oil in a frying pan or electric baking pan, pour the batter into the pan, and spread it into a pancake shape. Fry until both sides are golden brown, then serve.

[0048] Example 1: Microbial combined enzyme fermentation extraction of composite sugar-blocking components

[0049] 1. Weigh 2kg of black tea leaves into a 10L fermentation tank, add 1L of purified water at a ratio of 1:0.5, mix well and sterilize at 121 degrees for 15 minutes. After cooling, inoculate the mixture with Eurotium cristatum and culture it at 28 degrees for 5 days before use.

[0050] 2. Take 100 mg (10,000 U / mg) of highly stable superoxide dismutase and 200 mg (10,000 U / mg) of peroxidase, dissolve them in 100 ml of purified water, filter and sterilize them with a 0.22-micron filter membrane for later use.

[0051] 3. Pick fresh Cyclocarya paliurus leaves, Malus chinensis leaves and mulberry leaves, and spread them in a ventilated place for 4-8 hours to make them lose water and wither naturally. Use a stainless steel rolling machine to roll the leaves for half an hour, and then ferment them at 28 degrees for 4-8 hours (humidity is about 80%). After fermentation, dry them in an oven at 70 degrees.

[0052] 4. Weigh 15 kg of dried Cyclocarya paliurus leaves, 3 kg of Malus hupehensis leaves, and 2 kg of mulberry leaves into a 500-liter stainless steel tank, add 10 kg of purified water, and inoculate 0.6 L of the above-prepared fermentation broth of Eurotium cristatum and 100 ml of superoxide dismutase preparation (10,000 U / ml). Mix well and control the temperature of the stainless steel tank at 28 degrees for 5 days.

[0053] 5. After the fermentation is completed, 170 kg of purified water is added to a stainless steel tank and extracted at 90 degrees for 2 hours. After filtering to remove the leaf residue, the extract is concentrated to about 20 kg and spray-dried to obtain a composite fermentation extract.

[0054] Example 2: Inhibitory effect of composite fermentation extract on glucosidase

[0055] In order to verify the inhibitory effect of the composite fermentation extract prepared by the present invention on glucosidase, an inhibition test was performed in this example, specifically:

[0056] 1. Instruments: UV-visible spectrophotometer (Hitachi, U-3900), pH meter (Sartorius, PB10); electronic balance (Sartorius, BSA2202S); water bath (Ningbo Tianheng, THD);

[0057] 2. Reagents: α-glucosidase (Merck, 9001-42-7); p-Nitrophenyl-α-D-glucoside (Mack lin, N814753); Disodium hydrogen phosphate (Mack lin), Sodium dihydrogen phosphate (Mack lin);

[0058] 3. Preparation method:

[0059] 1. Prepare the substrate p-nitrophenyl-β-D-pyranoglucoside (PNPG) solution: accurately weigh 0.7532 g PNPG, add an appropriate amount of 0.1 mol / L phosphate buffer (pH 6.8) to dissolve, and then use a volumetric flask to accurately fill up to 100 mL to prepare a 4 mmol / L substrate;

[0060] 2. Prepare α-glucosidase enzyme solution: Dissolve the freeze-dried enzyme powder (enzyme activity is 100 U / mg) in 0.01 mol / L phosphate buffer (pH 6.8) to prepare 3 U / mL enzyme solution;

[0061] 3. Take 0.1 mol / L phosphate buffer (pH 6.8)

[0062] 4. Take 0.01 mol / L phosphate buffer (pH 6.8)

[0063] 5. Take Cyclocarya paliurus extract, Malus hupensis extract, mulberry leaf extract, composite extract (unfermented), and composite fermented extract respectively, dissolve them in 0.01 mol / L phosphate buffer, and prepare samples of 0.05, 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.5, 0.6, 0.7, and 0.8 mg / ml.

[0064] IV. Experimental steps: PNPG, buffer, and extract samples were added as shown in Table 1.

[0065] Table 1 Glucosidase inhibition experimental procedures

[0066]

[0067] It should also be noted that the calculation formula for the inhibition of glucosidase by the above extract is:

[0068]

[0069] The above parameters specifically refer to:

[0070] Ac0: initial absorbance of blank control group;

[0071] Ac: absorbance of blank control group after 2 minutes of reaction;

[0072] As0: initial absorbance of the extract group;

[0073] As: absorbance of the extract group after 2 minutes of reaction;

[0074] Table 2 Calculation of half-inhibitory concentration of glucosidase in different extracts

[0075]

[0076] The test results show that the inhibitory ability of the composite fermentation extract on glucosidase is higher than that of Cyclocarya paliurus, Malus hupensis, mulberry leaves and the composite extract of the three (unfermented), and the half-inhibitory concentrations are 63%, 60%, 52% and 71% of the former respectively.

[0077] Example 3 Glucose tolerance test (rat)

[0078] 1. Grouping and modeling:

[0079] 6-8 week old male C57BL / 6J mice were divided into 7 groups:

[0080] (1) Normal control group (NC): fed with a low-fat diet (10% of calories from fat) for 18 weeks;

[0081] (2) Model group (HFD): fed with a high-fat diet (60% of calories from fat) for 18 weeks;

[0082] (3) Cyclocarya paliurus group: high-fat diet + Cyclocarya paliurus extract: The mice were fed a high-fat diet for 18 weeks, and starting from the 19th week, the mice were gavaged with 0.05 g of Cyclocarya paliurus extract, with a gavage volume of 0.1 ml per mouse, once a day for a total of 5 days.

[0083] (4) Malus melongena group: high-fat diet + Malus melongena extract: After being fed a high-fat diet for 18 weeks, the mice were gavaged with 0.05 g of Malus melongena extract starting from the 19th week. The gavage volume was 0.1 ml per mouse, once a day for a total of 5 days.

[0084] (5) Mulberry leaf group: high-fat diet + mulberry leaf extract: The mice were fed with a high-fat diet for 18 weeks, and from the 19th week onwards, they were gavaged with 0.05 g of mulberry leaf extract (0.1 ml per mouse) once a day for a total of 5 days.

[0085] (6) Compound extract group (unfermented): high-fat diet + compound extract: The mice were fed with high-fat food for 18 weeks, and from the 19th week, they were gavaged with 0.05g of mulberry leaf extract, 0.1ml per mouse, once a day for 5 days. (Note: The compound extract is a composite extract of three raw materials: Cyclocarya paliurus, Malus hupensis, and mulberry leaf)

[0086] (7) Compound fermentation extract group: high-fat diet + compound fermentation extract: The mice were fed with high-fat food for 18 weeks, and from the 19th week, the mice were gavaged with 0.05g of compound fermentation extract, with a gavage volume of 0.1ml per mouse, once a day for 5 days. (Note: The compound fermentation extract is a compound fermentation extract of three raw materials: Cyclocarya paliurus, Malus hupensis, and mulberry leaves)

[0087] Low-fat feed ingredients: corn flour, soybean meal, wheat flour, fish, vegetable oil, etc.

[0088] High-fat feed components: lard is added to low-fat feed.

[0089] 2. Blood glucose and glucose tolerance test

[0090] After the last dose, mice were fasted overnight, and tail tip blood was collected to measure fasting blood glucose (0 hour). Then, 2.5 g / kg glucose solution was gavaged according to body weight, and the blood glucose of mice was measured 0.5 hour, 1 hour, and 2 hours later, and the area under the curve (AUC) was calculated.

[0091] 3. Test results:

[0092] A hyperglycemia model was established in mice by a high-fat diet. The fasting blood glucose in the model group was significantly higher than that in the normal control group, and the rate of decline of blood glucose was also slower than that in the normal control group, with AUC significantly greater than that in the normal control group. After intragastric administration of different plant extracts, fasting blood glucose decreased significantly, and the recovery of blood glucose after intragastric administration of glucose was significantly faster than that in the model group, with ACU significantly lower than that in the model group. Among them, the blood glucose recovery rate of the compound fermentation extract group was the fastest in the glucose tolerance test. This indicates that the compound fermentation extract has the most significant effect on restoring the glucose metabolism function in the hyperglycemic mouse model.

[0093] Table 3 Results of glucose tolerance test of different extracts on hyperglycemic mouse model

[0094]

[0095] Example 4: Preparation of sugar-blocking pancakes using composite fermentation extracts

[0096] Mix 80 grams of rice flour, 100 grams of corn flour, 120 grams of wheat flour, and 5 grams of compound sugar-blocking ingredients.

[0097] Add about 150 ml of water and mix into a batter.

[0098] Heat a proper amount of oil in a frying pan or electric baking pan, pour the batter into the pan, and spread it into a thin pancake shape. Fry until both sides are golden brown, and the sugar-free pancake is ready.

[0099] Example 5: Test on the effect of composite fermentation extract on the increase of blood sugar in human body by preparing sugar-blocking pancakes

[0100] 1. Grouping and testing:

[0101] (1) Non-sugar-blocking pancake group: 10 adults aged 25-40 years and weighing less than 80 catties were selected. After fasting overnight, fasting blood glucose (0 hour) was measured using a Roche blood glucose meter. Then, 100 g of non-sugar-blocking pancake was consumed within 30 minutes, and blood glucose changes were measured at 1 hour, 2 hours, 3 hours, and 4 hours.

[0102] (2) Sugar-blocking pancake group (prepared with compound fermentation extract): 10 adults aged 25-40 years and weighing less than 80 catties were selected. After fasting overnight, fasting blood glucose (0 hour) was measured using a Roche blood glucose meter. Then, 100 g of sugar-blocking pancake prepared with compound fermentation extract was consumed within 30 minutes, and blood glucose changes were measured at 1 hour, 2 hours, and 3 hours.

[0103] 2. Results

[0104] For people who ate sugar-blocking pancakes, the rate of rise and peak of blood sugar after meal were significantly lower than those who ate non-sugar-blocking pancakes.

[0105] Table 4 Test of the effect of composite fermented extract on the increase of blood sugar in human body by preparing sugar-blocking pancakes

[0106]

[0107] Summarize:

[0108] The present invention provides a process for extracting sugar-blocking components (NGI) from leaves of natural plants such as Cyclocarya paliurus, Malus hupehensis, and mulberry leaves after combined fermentation with microorganisms and enzyme preparations. The main feature of the process is that high-efficiency sugar-blocking components are obtained through specific raw material selection, fermentation technology, and extraction and production process, and are applied in foods such as pancakes, biscuits, and cakes.

[0109] In summary, the extraction of sugar-blocking components by microbial fermentation has many advantages, including improving extraction efficiency, optimizing component structure, enhancing bioavailability, improving raw material utilization, environmental friendliness, and strong process controllability. These advantages make the microbial fermentation method have broad application prospects in the development and utilization of sugar-blocking components in Cyclocarya paliurus, Malus hupehensis, and mulberry leaves.

[0110] The sugar-blocking ingredients obtained by this extraction technology can be applied to pancakes, biscuits, cakes and other traditional foods to control and regulate the blood sugar level after the human body consumes such carbohydrate foods, and can be promoted as a new type of healthy food. This can not only maintain people's demand for such foods, but also effectively regulate sugar intake, which can meet people's demand for healthy foods.

Claims

1. A method for extracting a composite sugar-blocking component, characterized in that: The following steps are involved: Raw material pretreatment: Pick fresh Cyclocarya paliurus leaves, Malus chinensis leaves and mulberry leaves, spread them in a ventilated place to naturally lose water and wither, then use a stainless steel rolling machine to roll for half an hour, then ferment at 28 degrees and humidity of about 80% for 4-8 hours, and then dry in an oven at 70 degrees; Preparation of microorganisms and enzyme preparations: weigh a certain amount of tea leaves in a fermentation tank, add purified water in proportion, mix and sterilize, then inoculate with Eurotium cristatum for cultivation; weigh highly stable superoxide dismutase, dissolve in purified water, filter and sterilize with a membrane for use; Combined fermentation: Place the pre-treated Cyclocarya paliurus leaves, Malus hupensis leaves, and mulberry leaves in a stainless steel tank according to a preset ratio, add purified water, Eurotium cristatum fermentation liquid, and superoxide dismutase preparation, and control the temperature at 28 degrees for 5 days; Extraction: After the fermentation is completed, add an appropriate amount of purified water, extract at 80-90 degrees for 1-2 hours, filter to remove the leaf residue, concentrate the extract and spray dry to obtain the composite sugar-blocking component. Peroxidase preparations can also be added during the fermentation process.

2. The method for extracting a composite sugar-blocking component according to claim 1, characterized in that: The picking amount of Cyclocarya paliurus leaves, Malus hupensis leaves and mulberry leaves were 15kg, 3kg and 2kg respectively, the added purified water was 10kg, the inoculated fermentation liquid of Eurotium cristatum was 0.6L, and the superoxide dismutase preparation was 100ml.

3. The method for extracting a composite sugar-blocking component according to claim 1, characterized in that: The weighed amount of tea leaves was 2 kg, mixed with purified water at a ratio of 1:0.5, sterilized at 121 degrees for 15 minutes, inoculated with Eurotium cristatum and cultured at 28 degrees for 5 days.

4. The method for extracting a composite sugar-blocking component according to claim 1, characterized in that: 100 mg of superoxide dismutase was weighed and dissolved in 100 ml of purified water.

5. The method for extracting a composite sugar-blocking component according to claim 1, characterized in that: The concentration of the peroxidase preparation is 10000U / mg, and the amount added is determined according to the fermentation requirements.

6. The method for extracting a composite sugar-blocking component according to claim 1, characterized in that: When adjusting the fermentation temperature: a constant temperature control system is used to stabilize the temperature at 28 degrees, with an error range of ±1 degree; the method for adjusting the pH value is to use an acid-base regulator to maintain the pH value of the fermentation system in a range suitable for microbial growth and enzyme activity, which is 5.5-6.5; When adjusting the inoculation amount: according to the volume ratio, accurately measure the fermentation liquid of Eurotium cristatum so that its inoculation amount matches the volume of the raw materials and the fermentation tank. The inoculation amount ratio is 0.6L of Eurotium cristatum fermentation liquid per cubic meter of fermentation tank volume.

7. The method for extracting a composite sugar-blocking component according to claim 1, characterized in that: The method of applying the extracted composite sugar-blocking ingredients to traditional foods including but not limited to pancakes, biscuits, and cakes is as follows: When making the batter, add the composite sugar-blocking ingredient at a ratio of 1%-5% of the total weight of the flour, first fully mix the flour and the composite sugar-blocking ingredient, then add other auxiliary materials and an appropriate amount of water to stir to form the batter, and then prepare the food according to conventional processes.

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