Red date, radix astragali and michelia alba composition and preparation thereof

Abstract

The invention discloses a red date, radix astragali and michelia alba composition, which comprises the following components in percentage by mass: 3 to 5 percent of red date fermented concentrated juice, 0.05 to 0.09 percent of radix astragali extract and 0.14 to 0.18 percent of michelia alba extract. The invention also provides a preparation method and a detection method of the red date, radix astragali and michelia alba composition preparation. The raw materials are all medicinal and edible varieties, contain rich nutrient substances such as protein, fat and carbohydrate and effective active ingredients such as verbascoside, general flavone and total phenolic acid, have the effect of reducing blood glucose, can improve symptoms such as dizziness, emaciation, fatigue and weakness, weakness of spleen and stomach and anemia of diabetic patients, are safe and effective, and do not have toxic or side effects.

Description

Technical Field

[0001] The invention belongs to the field of biotechnology, and particularly relates to a red date, astragalus and white jasmine flower composition and a preparation thereof. Background Art

[0002] Shennong's Herbal Classic is the earliest monograph in my country that records "medicine and food are of the same origin". The inventor selected three plants from the "medicine and food are of the same origin" plants, namely red dates, astragalus, and white jasmine, and scientifically formulated them using biotechnology to develop a new hypoglycemic composition. The composition contains effective ingredients for the prevention and treatment of diabetes and rich nutrients, has a good taste, has hypoglycemic effects, can improve symptoms of diabetic patients such as dizziness, weight loss, fatigue, weakness, spleen and stomach weakness, anemia, etc., and can also supplement the nutrients needed by the human body. It has high safety and good hypoglycemic activity. There is no relevant literature report yet.

[0003] Red dates (i.e. jujube) are the dried mature fruits of the rhamnaceae plant jujube (Ziziphus jujuba Mill.); the fruits are harvested in autumn when they are ripe and dried. It is included in the "Jujube" item on page 23 of Volume 1 of the "Chinese Pharmacopoeia" (2020 edition). It belongs to the spleen and stomach meridians and has the effects of tonifying the middle and replenishing qi, nourishing blood and calming the mind. It is also included in the "Jujube (Jujube)" item in Appendix 1 of the "Notice on Further Standardizing the Management of Health Food Ingredients" (Weifajianfa

[2002] No. 51) "List of Items that are Both Food and Medicine".

[0004] Astragalus is the dried root of Astragalusmembranaceus (Fisch.) Bge.var.mongholicus (Bge.) Hsiao or Astragalusmembranaceus (Fisch.) Bge of the Leguminosae family; it is dug in spring and autumn, the fibrous roots and root heads are removed, and it is dried in the sun. It is included in the "Astragalus" item on page 315 of Volume 1 of the "Chinese Pharmacopoeia" (2020 edition), and belongs to the lung and spleen meridians. It has the effects of replenishing qi and strengthening the exterior, promoting diuresis and detoxification, draining pus, and healing sores and promoting tissue regeneration. It is also included in the "Astragalus" item in the "List of Items That Can Be Used in Health Foods" in Appendix 2 of the "Notice on Further Standardizing the Management of Health Food Ingredients" (Weifajianfa

[2002] No. 51). It is also included in the "Astragalus" item in the catalog of the "Announcement on 9 New Substances That Are Traditionally Both Food and Chinese Medicinal Materials, Including Codonopsis" (No. 9, 2023).

[0005] White jasmine is the flower of Michelia alba Candolle, a plant of the Magnoliaceae family. It is harvested when the flowers bloom in late summer and early autumn. It is included in the "Hunan Province Traditional Chinese Medicine Standard" (2009 edition) page 10; it belongs to the lung and stomach meridians. It has the effects of removing dampness, promoting qi, and relieving cough. White jasmine can be extracted into essential oils or extracts as food additives. See "White jasmine oil", "White jasmine absolute oil", and "White jasmine extract" in Table B.2 of "GB 2760-2024 Food Safety Standards, Food Additives Usage Standards" under the "List of Natural Flavors for Food Use Allowed"

[0006] The disclosure of the above background technology content is only used to assist in understanding the inventive concept and technical solution of the present invention. It does not necessarily belong to the prior art of this patent application. In the absence of clear evidence that the above content has been disclosed on the filing date of this patent application, the above background technology should not be used to evaluate the novelty and creativity of the present application. Summary of the invention

[0007] The object of the present invention is to provide a safer and more effective hypoglycemic composition and a preparation thereof, and to provide a quality control method for the preparation thereof.

[0008] The technical solution adopted by the present invention is as follows:

[0009] A red date, astragalus and white jasmine composition, the raw materials of the composition include red date fermented concentrated juice, astragalus extract and white jasmine extract. In the composition: the mass fraction of the red date fermented concentrated juice is preferably 3-5%, the mass fraction of the astragalus extract is preferably 0.05-0.09%, and the mass fraction of the white jasmine extract is preferably 0.14-0.18%.

[0010] The red date, astragalus and white jasmine composite described above, the preparation method of the red date fermented concentrated juice is: take red dates, wash, soak in 90-95℃ hot water for 30 minutes, cool, and remove the date pits; add water to pulp according to the red date to water ratio of 1:3 to obtain red date pulp; adjust the pH value of the red date pulp to 4.0 with citric acid; add yeast to the red date pulp and ferment for 24-30 hours at a fermentation temperature of 25-28℃ to obtain fermentation liquid, preferably concentrate the fermentation liquid to a solid content of 60-70%, that is, to obtain red date fermented concentrated juice;

[0011] The preparation method of the astragalus extract is as follows: taking astragalus, heating and extracting 3 times, adding 6 times the amount of water to extract for 2 hours for the first time, adding 5 times the amount of water to extract for 2 hours for the second time, and adding 4 times the amount of water to extract for 1.5 hours for the third time, filtering, combining the filtrate, heating and concentrating, and obtaining the astragalus extract, wherein the preferred extraction rate is 28-30%;

[0012] The preparation method of the white jasmine extract is as follows: take white jasmine, add 10-15 times of water, heat and distill for 5 hours, take the white jasmine water extract, vacuum concentrate at 60°C to obtain the white jasmine extract, and the preferred extraction rate is 3.8-4.2%. The white jasmine is preferably fresh white jasmine, but dried white jasmine can also be used.

[0013] In the above-mentioned red date, astragalus and white jasmine composition, the mass fraction of red date fermented concentrated juice is preferably 5%, the mass fraction of astragalus extract is preferably 0.07%, and the mass fraction of white jasmine extract is preferably 0.18%.

[0014] The above-mentioned red date, astragalus and white jasmine flower composition can be added with auxiliary materials to prepare any oral preparation, such as liquid preparation, solid preparation, etc., preferably prepared as a liquid preparation. The raw materials of the red date, astragalus and white jasmine flower composition preparation also include 0.02% by mass of stevioside, 0.008% by mass of citric acid, 0.04% by mass of β-cyclodextrin, 0.06% by mass of xanthan gum, and the balance is made up of water.

[0015] The preparation method of the above-mentioned red date, astragalus and white jasmine composite preparation comprises the following steps:

[0016] R1: Take red dates, wash them, soak them in hot water at 90-95°C for 30 minutes, cool them, and remove the pits; add water to pulp the red dates at a ratio of 1:3 to obtain red date pulp; adjust the pH value of the red date pulp to 4.0 with citric acid; add yeast to the red date pulp and ferment for 24-30 hours at a fermentation temperature of 25-28°C to obtain fermentation liquid, and concentrate the fermentation liquid to a solid content of 60-70% to obtain red date fermented concentrated juice;

[0017] R2: Take Astragalus, heat and extract 3 times, add 6 times the amount of water to extract for 2 hours for the first time, add 5 times the amount of water to extract for 2 hours for the second time, and add 4 times the amount of water to extract for 1.5 hours for the third time, filter, combine the filtrate, heat and concentrate to obtain Astragalus extract, with an extract yield of 28-30%;

[0018] R3: The preparation method of the white jasmine extract is as follows: take white jasmine, add 10-15 times the amount of water, heat and distill for 2-3 hours, take the white jasmine water extract, vacuum concentrate at 60°C to obtain the white jasmine extract, and the extract yield is 3.8-4.2%;

[0019] R4: Take 3-5% of red date fermented concentrated juice, 0.05-0.09% of astragalus extract and 0.14-0.18% of white jasmine extract respectively, add water to mix, then add 0.02% of stevioside, 0.008% of citric acid, 0.04% of β-cyclodextrin and 0.06% of xanthan gum, make up the remainder with water, mix, homogenize, fill and sterilize to obtain.

[0020] In the method for preparing the above-mentioned red date, astragalus and white jasmine composite preparation, in step R4: the mass fraction of the fermented red date concentrated juice is preferably 5%, the mass fraction of the astragalus extract is preferably 0.07%, and the mass fraction of the white jasmine extract is preferably 0.18%.

[0021] In order to better control the quality of the red date, astragalus and white jasmine composite preparation product, the present invention also conducts quality standard research on the preparation, including the determination of moisture, ash, soluble solids, and the determination of nutrients such as energy, protein, fat, carbohydrates, and sodium. The detection method of the red date, astragalus and white jasmine composite preparation is also studied, including the determination of the content of verbascoside, the determination of the content of total flavonoids, and the determination of the content of total phenolic acid. The method for determining the content of verbascoside is:

[0022] S1. Preparation of reference solution: Take verbascoside reference, accurately weigh, and add methanol to prepare a verbascoside reference solution with a concentration of 0.5 mg / mL;

[0023] S2. Preparation of the test solution: Take 250 mL of the red date, astragalus and white jasmine composite preparation, evaporate to dryness in an evaporating dish, add 20 mL of methanol, ultrasonically treat for 30 minutes, place in a 25 mL volumetric flask, add methanol to volume, shake well, filter through a 0.22 μm microporous membrane, and take the filtrate as the test solution;

[0024] S3. Chromatographic conditions: The chromatographic column is filled with octadecylsilane bonded silica gel; the detection wavelength is 330 nm; the mobile phase is acetonitrile as mobile phase A and 0.1% phosphoric acid solution as mobile phase B, and the gradient elution is performed according to the provisions in the following table;

[0025]

[0026] S4. Determination: Accurately measure 10 μL of the reference solution and the test solution respectively, inject into the high performance liquid chromatograph, and determine according to the method in step S3.

[0027] The detection method of the above-mentioned red date, astragalus and white jasmine composite preparation, the method for determining the content of total flavonoids is:

[0028] T1: Accurately weigh the rutin reference substance and add 75% ethanol solution to prepare a 0.4 mg / mL rutin reference substance solution;

[0029] T2: Accurately measure 5 mL of the red date, astragalus and white jasmine composite preparation, add 20 mL of 75% ethanol, perform ultrasonic extraction for 30 minutes, centrifuge for 10 minutes, and take the supernatant as the test solution;

[0030] T3: Accurately measure 1.0mL, 2.0mL, 3.0mL, 4.0mL, and 5.0mL of the rutin reference solution under T1, respectively, and place them in a 25mL volumetric flask, add 1mL of 5% NaNO2 solution, and let it stand for 6 minutes; add 1mL of 10% Al(NO3)3 solution, and let it stand for 6 minutes; then add 10mL of 4% NaOH solution and make up to volume with water; use the corresponding reagent as a blank, measure the absorbance at a wavelength of 510nm, use absorbance A as the ordinate and the concentration of rutin reference as the abscissa, draw a standard curve, and find the regression equation;

[0031] T4: Accurately measure 10 mL of the test solution prepared in T2, prepare the sample solution in the same way as in T3, use the corresponding reagent as the blank, and measure the absorbance at a wavelength of 510 nm.

[0032] The detection method of the above-mentioned red date, astragalus and white jasmine composite preparation, the method for determining the content of total phenolic acid is:

[0033] U1: Accurately weigh the gallic acid reference substance and add 75% ethanol solution to prepare a 0.17 mg / mL gallic acid reference substance solution;

[0034] U2: Accurately measure 2 mL of the red date, astragalus and white jasmine composite preparation, add 20 mL of methanol, perform ultrasonic extraction for 30 minutes, centrifuge for 10 minutes, and take the supernatant as the test solution;

[0035] U3: Accurately measure 0.1mL, 0.2mL, 0.3mL, 0.4mL, and 0.5mL of the gallic acid reference solution under U1, respectively, and place them in a 10mL volumetric flask, add 1mL of 15% folin phenol solution and 2mL of 5% Na2CO3 solution, add water to make up to volume, and color develop for 1 hour in the dark; use the corresponding reagent as a blank, measure the absorbance A at a wavelength of 760nm, use A as the ordinate and the concentration of the gallic acid reference as the abscissa, draw a standard curve, and find the regression equation;

[0036] U4: Accurately measure 1 mL of the test solution under U2, prepare the sample solution in the same way as under U3, use the corresponding reagent as blank, and measure the absorbance at a wavelength of 760 nm.

[0037] The application of the above-mentioned red date, astragalus and white jasmine composite preparation, and the application of the composite and its preparation in the preparation of hypoglycemic products can be added with excipients acceptable in the fields of food, health food and medicine to prepare any oral preparation.

[0038] The beneficial effects of the present invention are:

[0039] (1) The results of the in vitro hypoglycemic test of the present invention show that the fermented jujube concentrated juice obtained by biological fermentation has an inhibition rate of α-glucosidase that is more than 1 times higher than that of the unfermented jujube puree concentrated juice. The inventors used the fermented jujube concentrated juice, screened by a large number of scientific experiments, and combined it with water-extracted jasmine extract and astragalus extract to obtain the jujube, astragalus and jasmine preparation of the present invention, which has an inhibition rate of α-glucosidase of more than 86%, and the best combination is 97.36%, and the hypoglycemic effect is very significant. The composition of the present invention has a scientific formula, contains effective ingredients for the prevention and treatment of diabetes, has a hypoglycemic effect, can improve the symptoms of dizziness, weight loss, fatigue, spleen and stomach weakness, anemia, etc. in diabetic patients, has high safety, and good hypoglycemic activity.

[0040] (2) The main raw materials of the red date, astragalus and white jasmine composite preparation of the present invention are derived from three plants: red date, astragalus and white jasmine, all of which are "medicine and food" varieties. The raw material sources are safe and non-toxic and non-toxic, and contain rich nutrients such as soluble solids, protein, fat, carbohydrates, sodium, and effective active ingredients such as verbascoside, total flavonoids, and total phenolic acid, and can be taken for a long time. Among them, red date is included in Appendix 1 of the "Notice on Further Standardizing the Management of Health Food Raw Materials" (Weifajianfa

[2002] No. 51). Astragalus is included in the "Announcement on 9 New Materials Such as Codonopsis that are Traditionally Both Food and Chinese Medicinal Materials" (No. 9, 2023). White jasmine is included in the "Hunan Province Traditional Chinese Medicine Standards" and can be extracted into essential oils or extracts for use as food additives. See "White jasmine extract" under the "List of Natural Flavors for Food Use Allowed" in Table B.2 of "GB 2760-2024 Food Safety Standards and Food Additives Usage Standards".

[0041] (3) The present invention prepares a liquid preparation by combining the optimal compatibility of "fermented red date concentrated juice, astragalus extract, and white jasmine extract", and adds 0.02% by mass of stevioside, 0.008% by mass of citric acid, 0.04% by mass of β-cyclodextrin, and 0.06% by mass of xanthan gum. The obtained red date, astragalus, and white jasmine composite preparation has good taste, slight sweetness, and no astringency; it has a strong aroma of white jasmine and red date, contains rich nutrients and active ingredients for improving human health, and can supplement the nutrients needed by the human body while reducing blood sugar. The production process of the present invention is highly operable, can be industrialized and mass-produced, and has broad market prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 The effect of stevioside addition on sensory scores

[0043] Figure 2 The effect of citric acid addition on sensory scores

[0044] Figure 3 The effect of β-cyclodextrin addition on sensory scores

[0045] Figure 4 The effect of xanthan gum addition on sensory scores

[0046] Figure 5 The standard curve of rutin

[0047] Figure 6 This is the standard curve of gallic acid

[0048] Figure 7 HPLC chromatogram of verbascoside

[0049] Figure 8 HPLC chromatogram of the red date, astragalus and white jasmine composite preparation of the present invention DETAILED DESCRIPTION

[0050] The present invention is further described below in conjunction with specific embodiments, but the protection scope and application scope of the present invention are not limited: 1. Instruments and Reagents

[0051] 1. Instruments and equipment

[0052] Agilent 1260 high performance liquid chromatograph, Agilent, USA; Milli-Q Gradient A10 ultrapure water purification system, Millipore, USA; UV-1900 ultraviolet-visible spectrophotometer, Shimadzu, Japan; FA2004B electronic balance, Shanghai Youke Company; KQ5200 ultrasonic cleaner, Kunshan Ultrasonic Instrument Co., Ltd.; LRH-250-S constant temperature and humidity incubator, Shaoguan Taihong Medical Instrument Co., Ltd.; MULTISKAN Sky full-wavelength microplate reader, Thermo Fisher Scientific; TGL-16G high-speed desktop centrifuge, Shanghai Anting Scientific Instrument Factory.

[0053] 2. Reagents and Materials

[0054] Red dates, astragalus, and white jasmine were purchased from the market; yeast BV818 was purchased from Angel Yeast Co., Ltd.; stevioside, citric acid, β-cyclodextrin, and xanthan gum were purchased from Guangdong Xinrurong Biotechnology Co., Ltd.; sodium dihydrogen phosphate dihydrate was purchased from Guangdong Guanghua Technology Co., Ltd.; disodium hydrogen phosphate and anhydrous sodium carbonate were purchased from Chengdu Cologne Chemicals Co., Ltd.; α-glucosidase and p-nitrophenyl-α-D-pyranoglucoside (PNPG) were purchased from Beijing Solebow Technology Co., Ltd.; rutin and gallic acid were purchased from Chengdu Medson Technology Co., Ltd.; methanol and acetonitrile (chromatographic grade) were purchased from Thermo Fisher Scientific (China) Co., Ltd.

[0055] 2. In vitro hypoglycemic indexes and methods

[0056] The present invention uses α-glucosidase inhibition activity as a blood sugar lowering assessment index.

[0057] 1. Preparation of reaction solution for α-glucosidase activity assay.

[0058] (1) Preparation of phosphate buffered saline (PBS): Take 7.800 g of NaH2PO4·2H2O and 7.098 g of Na2HPO4 respectively and place them in a 500 mL clean volumetric flask, and make up to volume with pure water. Mix well and measure with a pH meter to obtain the pH value (pH = 6.8).

[0059] (2) Preparation of α-glucosidase solution: Accurately weigh an appropriate amount of α-glucosidase and place it in a volumetric flask. Add PBS solution to make up to volume to obtain a 0.2 U / mL α-glucosidase solution.

[0060] (3) Preparation of PNPG solution: Accurately weigh 15.06 mg of PNPG, place it in a 10 mL clean volumetric flask, and add PBS solution to make up to volume.

[0061] (4) Preparation of anhydrous sodium carbonate solution: Accurately weigh 2.10 g of anhydrous sodium carbonate, place it in a 100 mL volumetric flask, and add pure water to make up to volume.

[0062] 2. Determination of α-glucosidase activity

[0063] The experiment was set up with a sample group, a sample blank group, a control group, and a blank group. Using the 96-well plate method, PBS buffer, sample solution, and α-glucosidase solution were added in sequence. After being fully mixed, they were placed at 37°C for a constant temperature reaction for 10 minutes. After the reaction, the substrate PNPG was added, mixed and reacted at 37°C for 15 minutes. Finally, Na2CO3 solution was added to terminate the reaction. The absorbance value (A) of each group was measured at a wavelength of 405nm using an enzyme reader. The inhibition rate of α-glucosidase was calculated as follows:

[0064]

[0065] D——α-glucosidase inhibition rate, %;

[0066] A1——absorbance of reference substance;

[0067] A2——absorbance of blank group;

[0068] A3——Sample absorbance;

[0069] A4——Absorbance of sample blank group.

[0070] 3. Extraction of raw materials of red dates, astragalus and white jasmine composite

[0071] 1. Red date puree concentrated juice: Take 1 kg of red dates, wash them, soak them in hot water at 90-95℃ for 30 minutes, cool them, and remove the pits; add water to make pulp according to the red date to water ratio of 1:3 to obtain red date puree, and concentrate it to a relative density of 1.23 at 60℃.

[0072] 2. Preparation of fermented red date concentrated juice: Take 50 kg of red dates, wash them, soak them in hot water at 93°C for 30 minutes, cool them, and remove the pits; add water to pulp them at a red date to water ratio of 1:3 to obtain red date pulp; adjust the pH value of the red date pulp to 4.0 with citric acid; add yeast in an amount of 0.05% to the red date pulp and ferment for 28 hours at a fermentation temperature of 25°C to obtain fermented liquid, and concentrate the fermented liquid to a solid content of 65% to obtain fermented red date concentrated juice.

[0073] 3. Preparation of Astragalus extract: Take 5 kg of Astragalus, heat and extract 3 times, add 6 times the amount of water to extract for 2 hours for the first time, add 5 times the amount of water to extract for 2 hours for the second time, and add 4 times the amount of water to extract for 1.5 hours for the third time, filter, combine the filtrate, heat and concentrate, concentrate to 60 ° C with a relative density of 1.042, and obtain Astragalus extract, with an extract yield of 29%;

[0074] 4. Preparation of white jasmine extract: Take 10 kg of white jasmine, add 12 times the amount of water, heat and distill for 5 hours, take the white jasmine water extract, vacuum concentrate at 60°C, concentrate to a relative density of 1.113 at 60°C, and obtain the white jasmine extract, with an extract yield of 4.0%. The volatile oil and distillate obtained by distillation of white jasmine are collected for separate use.

[0075] 4. Optimization of the raw material ratio of red dates, astragalus and white jasmine composite

[0076] Red dates, astragalus and white jasmine are all plants with medicinal and edible properties. The present invention uses the red date puree concentrated juice (the relative density is 1.23 when concentrated to 60°C, and the amount of original red date medicinal materials contained is equivalent to that of red date fermented concentrated juice) extracted from the raw materials, red date fermented concentrated juice, astragalus extract and white jasmine extract to carry out compatibility research on lowering blood sugar.

[0077] 1. Single factor test: Taking α-glucosidase inhibitory activity as the evaluation index, the effects of white jasmine extract (0.10, 0.12, 0.14, 0.16, 0.18%), astragalus extract (0.01, 0.03, 0.05, 0.07, 0.09%), red date fermented concentrated juice (1, 2, 3, 4, 5%), and red date puree concentrated juice (1, 2, 3, 4, 5%) on α-glucosidase inhibitory activity were investigated, as shown in Table 1. The half inhibition rate (IC 50 )Results are shown in Table 2.

[0078] Table 1 Single factor study on the inhibition rate of α-glucosidase by raw materials ( n=3)

[0079]

[0080] Table 2 Effect of different raw materials on α-glucosidase IC 50 Measurement results

[0081]

[0082] It can be seen from Tables 1 and 2 that with the increase of the mass fraction of each raw material, the inhibition rate of α-glucosidase gradually increases, but with the increase of concentration, the growth trend gradually slows down. The inhibition rate of α-glucosidase of red date puree concentrated juice is much lower than that of red date fermented concentrated juice. In the next step of the experiment, red date fermented concentrated juice will be used instead of red date puree concentrated juice.

[0083] 2. Orthogonal experiment: According to the results of single factor experiment, the inventors selected: 0.14%, 0.16%, 0.18% of white jasmine extract, 0.05%, 0.07%, 0.09% of astragalus extract, 3%, 4%, 5% of red date fermented concentrated juice as the three levels of orthogonal experiment, and carried out orthogonal experiment. The results are shown in Table 3 and Table 4.

[0084] Table 3 Factor level table

[0085]

[0086] Table 4 Orthogonal test results intuitive analysis table

[0087]

[0088] As shown in Table 3 and Table 4, the order of influence of each factor on the inhibition rate of α-glucosidase is A>B>C, that is, white jasmine extract>astragalus extract>red jujube fermented concentrated juice, and any combination of the above three factors and three levels has an inhibition rate of α-glucosidase greater than 86%, which is more than 10% higher than the inhibition rate of α-glucosidase by a single raw material. According to the comprehensive intuitive analysis table, the preferred combination of raw materials of red jujube, astragalus and white jasmine preparations for inhibiting α-glucosidase activity is A3B2C3, that is, 0.18% white jasmine extract, 0.07% astragalus extract, and 5% red jujube fermented concentrated juice. The test results show that the optimal compatibility of the raw materials of the hypoglycemic composition of the present invention is: the mass fraction of red date fermented concentrated juice is 3-5%, the mass fraction of astragalus extract is 0.05-0.09%, and the mass fraction of white jasmine extract is 0.14-0.18%; the best preferred composition is: the mass fraction of red date fermented concentrated juice is 5%, the mass fraction of astragalus extract is 0.07%, and the mass fraction of white jasmine extract is 0.18%.

[0089] 5. Optimization of the preparation process of the red date, astragalus and white jasmine composite

[0090] The present invention proposes to prepare a liquid preparation from a composition of fermented red date concentrated juice, astragalus extract and white jasmine extract.

[0091] 1. Evaluation criteria: The sensory indicators of the red date, astragalus and white jasmine composite preparation, such as the sour-sweet ratio, aroma, appearance and taste, were scored. Each item had 3 grades with a full score of 100. The scoring criteria are shown in Table 5.

[0092] Table 5 Comprehensive sensory scoring standards for preparations

[0093]

[0094] 2. Single factor experiment: The above orthogonal experiment determined that the optimal compatibility ratio of the composition of white jasmine extract, astragalus extract and red jujube juice fermented concentrated juice was A3B2C3. Taking the sensory score as the evaluation index, 50 mL of the red jujube, astragalus and white jasmine composition preparation was prepared, and stevioside (0.002, 0.004, 0.006, 0.008, 0.010 g), citric acid (0.002, 0.004, 0.006, 0.008, 0.010 g), β-cyclodextrin (0.005, 0.010, 0.015, 0.020, 0.025 g) and xanthan gum (0.01, 0.02, 0.03, 0.04, 0.05 g) were added respectively to investigate the influence on the comprehensive sensory score of the preparation and optimize the preparation process conditions of the preparation.

[0095] (1) Amount of stevioside added: Figure 1It can be seen that the sensory score changes with the increase of stevioside addition. When the addition amount is 0.008g, the sensory score of the red date, astragalus and white jasmine beverage is the highest, and then it decreases slightly. Too little stevioside addition leads to insufficient sweetness and poor flavor. The taste presented by the addition amount of 0.008g is more popular. Therefore, the addition amounts of 0.006, 0.008, and 0.010g were selected for the next test.

[0096] (2) Amount of citric acid added: Figure 2 It shows that with the increase of citric acid addition, the comprehensive sensory score first increases and then gradually decreases. At 0.004g, the comprehensive score is the highest, and the sweet-sour ratio is coordinated and soft. Since people's taste buds are sensitive to sourness, the amount of citric acid added has a large impact on the taste of beverages. Too little addition leads to a bland taste; too much addition leads to excessive sourness, resulting in an uncoordinated sweet-sour ratio that is difficult to accept. The addition amounts of 0.002, 0.004, and 0.006g were selected for the next test.

[0097] (3) β-cyclodextrin addition amount: Figure 3 It can be seen that when the addition amount of β-cyclodextrin is 0.020g, the comprehensive sensory score of the beverage is the highest. The addition of β-cyclodextrin can reduce the astringency of the beverage and make its aroma suitable. However, when the addition amount exceeds 0.02g, it will cover up the special fragrance of the white jasmine itself, and the score is not ideal. Therefore, the addition amount of β-cyclodextrin is selected to be 0.015, 0.020, and 0.025g for orthogonal experiment.

[0098] (4) Xanthan gum addition amount: Figure 4 It can be seen that when the amount of xanthan gum added is 0.03g, the comprehensive sensory score of the beverage is the highest, and the taste is delicate and smooth. Xanthan gum has high water solubility and high viscosity. It is used as a thickener and suspending agent in the food industry to increase the consistency and viscosity of beverages. When the amount of xanthan gum added is greater than 0.03g, the viscosity of the beverage is too high, which has a greater impact on the taste and appearance. Therefore, 0.02, 0.03, and 0.04g were selected for the next optimization test.

[0099] 3. Orthogonal test: According to the results of the single factor test, three levels were selected for each factor, and L9 (3 4 ) orthogonal design was used to optimize the preparation process conditions of the preparation of the present invention. 4 ) Orthogonal experiment was used to optimize the optimal preparation process conditions of the beverage. The results of factor level design and orthogonal experiment are shown in Tables 6 and 7.

[0100] Table 6 Factor level table

[0101]

[0102] Table 7 Orthogonal test scheme and intuitive analysis of test results

[0103]

[0104] As shown in Table 7, in the preparation of the red date, astragalus and white jasmine composite preparation, the order of primary and secondary factors affecting the sensory score is A>D>C>B, that is, the amount of stevioside added has the greatest impact on the sensory score of the preparation, and the amount of citric acid added has the least impact. The best experimental combination is A3B2C2D2. That is, the optimal amount of excipients added to prepare 50mL preparations: stevioside, citric acid, β-cyclodextrin, and xanthan gum are 0.010g, 0.004g, 0.020g, and 0.03g, respectively. The test results show that, calculated by mass fraction, the optimal solution for the auxiliary materials of the red dates, astragalus and white jasmine composite preparation of the present invention is: adding 0.02% by mass of stevioside, 0.008% by mass of citric acid, 0.04% by mass of beta-cyclodextrin and 0.06% by mass of xanthan gum; the prepared red dates, astragalus and white jasmine composite preparation has the flavor of red dates and white jasmine, with appropriate sweet and sour taste, no bitter taste, smooth entrance, moderate thickness and no impurities.

[0105] 4. Preparation of Red Dates, Astragalus and White Orchid Composition Preparation Samples

[0106] Take the raw materials prepared in the above "III. Extraction of red dates, astragalus and white jasmine composite raw materials" respectively: 5% by mass of red dates fermented concentrated juice, 0.07% by mass of astragalus extract, 0.18% by mass of white jasmine extract, add water to mix well, then add 0.02% by mass of stevioside, 0.008% by mass of citric acid, 0.04% by mass of β-cyclodextrin, 0.06% by mass of xanthan gum, make up the remainder with water, mix well, homogenize, fill, sterilize, and you have it.

[0107] 5. Comparative study on the hypoglycemic activity of raw materials and red dates, astragalus and white jasmine combined preparations in vitro

[0108] In order to verify the in vitro hypoglycemic activity of the preferred combination of raw materials of the present invention and the red date, astragalus and white jasmine composite preparation samples, comparative research experiments were conducted. The results showed that: (1) the "red date puree concentrated juice: astragalus extract: white jasmine extract" composition (i.e., 5% red date puree concentrated juice, 0.07% astragalus extract, and 0.18% white jasmine extract) without yeast fermentation of red dates has a very low inhibition rate of 82.50% on α-glucosidase inhibition activity. (2) The optimal combination of the red date, astragalus and white jasmine composite of the present invention (i.e., 5% red date fermentation concentrated juice, 0.07% astragalus extract, and 0.18% white jasmine extract) has the highest inhibition rate of 97.36% on α-glucosidase inhibition activity. (3) The inhibition rate of the red date, astragalus and white jasmine composite preparation sample of the present invention is similar to that of the composite, and the inhibition rate of 92.16% on α-glucosidase inhibition activity. This indicates that the red date, astragalus and white jasmine flower preparation sample of the present invention has a significant hypoglycemic effect. The results are shown in Table 8.

[0109] Table 8 Comparison of in vitro hypoglycemic activity of different inhibitors

[0110]

[0111] VI. Quality Control Method for Preparation of Red Dates, Astragalus and White Jasmine Composite

[0112] The prepared red dates, astragalus and white jasmine composite preparation samples were taken to carry out quality control research on the preparation.

[0113] 1. Sensory evaluation

[0114] Color: jujube red; Taste: has the aroma of white jasmine and red dates, slightly sweet, no astringency; Tissue state: uniform, no bubbles; Smell: rich aroma of white jasmine and red dates.

[0115] 2. Determination of physical and chemical indicators and nutritional components

[0116] The moisture and ash contents were determined according to the first method of GB 5009.3-2016 and the first method of GB 5009.4-2016 respectively. The soluble solids were determined according to the method of GB / T 12143-2008. The energy, protein, fat, carbohydrate, sodium and other nutritional indexes were determined according to the determination methods of GB 28050-2011, the first method of GB 5009.5-2016, the second method of GB5009.6-2016 and the fourth method of GB 5009.91-2017 respectively.

[0117] The sample of the red date, astragalus and white jasmine composite preparation contains 95.4% water, 0.41% ash and 36.5% soluble solids. The results of the nutrient component determination are shown in Table 9.

[0118] Table 9 Nutritional composition of red dates, astragalus and white orchid preparation samples

[0119]

[0120] 3. Determination of total flavonoids content

[0121] (1) Preparation of reference solution: Accurately weigh rutin reference solution and add 75% ethanol solution to prepare a 0.4032 mg / mL rutin reference solution;

[0122] (2) Preparation of test solution: Accurately measure 5 mL of the red date, astragalus and white orchid preparation sample, add 20 mL of 75% ethanol, ultrasonically extract for 30 minutes, centrifuge for 10 minutes, and take the supernatant as the test solution;

[0123] (3) Accurately measure 1.0mL, 2.0mL, 3.0mL, 4.0mL, and 5.0mL of the rutin reference solution under T1, respectively, and place them in a 25mL volumetric flask, add 1mL of 5% NaNO2 solution, and let it stand for 6 minutes; add 1mL of 10% AI(NO3)3 solution, and let it stand for 6 minutes; then add 10mL of 4% NaOH solution and add water to make up the volume; use the corresponding reagent as a blank, measure the absorbance at a wavelength of 510nm, and use the absorbance A as the ordinate and the rutin reference concentration as the abscissa to draw a standard curve. The regression equation and linear range of rutin are: Y=11.458X-0.0216 (r=0.9997), 0.01613~0.08064mg / mL. Results are shown in Figure 5 (4) Accurately measure 10 mL of the test solution in step (2), prepare a sample solution in the same manner as in step (3), use the corresponding reagent as a blank, and measure the absorbance at a wavelength of 510 nm. The results showed that the total flavonoid content in the red date, astragalus, and white jasmine composite preparation sample was 0.5283 mg / mL, and the RSD value was 2.09%. The results are shown in Table 10.

[0124] Table 10 Determination results of total flavonoids content in red dates, astragalus and white orchid composite preparation samples

[0125]

[0126] 4. Determination of total phenolic acid content

[0127] (1) Accurately weigh the gallic acid reference substance and add 75% ethanol solution to prepare a 0.1700 mg / mL gallic acid reference substance solution;

[0128] (2) Accurately measure 2 mL of the red date, astragalus and white orchid composite preparation sample, add 20 mL of methanol, perform ultrasonic extraction for 30 minutes, centrifuge for 10 minutes, and take the supernatant as the test solution;

[0129] (3) Accurately measure 0.1mL, 0.2mL, 0.3mL, 0.4mL, and 0.5mL of the gallic acid reference solution under U1, respectively, and place them in a 10mL volumetric flask, add 1mL of 15% folin phenol solution and 2mL of 5% Na2CO3 solution, add water to make up to volume, and color for 1 hour in the dark; use the corresponding reagent as a blank, measure the absorbance A at a wavelength of 760nm, and draw a standard curve with A as the ordinate and the concentration of the gallic acid reference as the abscissa. The regression equation and linear range of gallic acid are: Y=97.824X+0.0154 (r=0.9999), 0.0017~0.0085mg / mL. Results are shown in Figure 6

[0130] (4) Accurately measure 1 mL of the test solution in step (2) of "Determination of the content of total phenolic acids", prepare a sample solution in the same manner as in step (3), use the corresponding reagent as a blank, and measure the absorbance at a wavelength of 760 nm. The results show that the total phenolic acid content in the red date, astragalus, and white jasmine composite preparation sample was 0.4853 mg / mL. The results are shown in Table 11.

[0131] Table 11 Determination results of total phenolic acid content in red dates, astragalus and white orchid composite preparation samples

[0132]

[0133] 5. Determination of the content of verbascoside

[0134] (1) Preparation of reference solution: Take verbascoside reference, accurately weigh it, and add methanol to prepare a verbascoside reference solution with a concentration of 0.5152 mg / mL;

[0135] (2) Preparation of the test solution: Take 250 mL of the red date, astragalus and white jasmine composite preparation sample, evaporate it to dryness in an evaporating dish, add 20 mL of methanol, and ultrasonically treat it for 30 minutes. Place it in a 25 mL volumetric flask, add methanol to the volume, shake well, filter through a 0.22 μm microporous membrane, and take the filtrate as the test solution;

[0136] (3) Chromatographic conditions: The chromatographic column was filled with octadecylsilane bonded silica gel, which was Thermo Syncronis C18 (250 mm×4.6 mm, 5 μm); detection wavelength: 330 nm; column temperature: 25°C; flow rate: 1.0 mL / min; mobile phase: acetonitrile (A)-0.1% phosphoric acid solution (B), with acetonitrile as mobile phase A and 0.1% phosphoric acid solution as mobile phase B, and gradient elution was performed according to the provisions in Table 12;

[0137] Table 12 Gradient elution table for determination of verbascoside content

[0138]

[0139] (1) Determination: Accurately measure 10 μL of the reference solution and the test solution, respectively, inject them into the high performance liquid chromatograph, and determine according to the method in step S3. The chromatograms of the verbascoside reference and the red date, astragalus, and white jasmine composite preparation samples are shown in Figure 7 , Figure 8 The calculated content of verbascoside in the red date, astragalus and white jasmine preparation sample was 5.096 μg / mL, see Table 13.

[0140] Table 13 Determination results of total phenolic acid content in red dates, astragalus and white orchid composite preparation samples

[0141]

[0142] VII. Preparation of Red Dates, Astragalus and White Orchid Composition Preparation Example

[0143] (I) Preparation of composition raw materials

[0144] 1. Fermented red dates juice concentrate

[0145] Fermented red date concentrated juice A: Take 100 kg of red dates, wash them, soak them in hot water at 90°C for 30 minutes, cool them, and remove the pits; add water to pulp the red dates at a red date to water ratio of 1:3 to obtain red date puree; adjust the pH value of the red date puree to 4.0 with citric acid; add yeast in an amount of 0.10% to the red date puree and ferment for 24 hours at a fermentation temperature of 26°C to obtain fermented liquid, and concentrate the fermented liquid to a solid content of 60% to obtain fermented red date concentrated juice A.

[0146] Fermented red date concentrated juice B: Take 100 kg of red dates, wash them, soak them in hot water at 95°C for 30 minutes, cool them, and remove the pits; add water to pulp the red dates at a red date to water ratio of 1:3 to obtain red date puree; adjust the pH value of the red date puree to 4.0 with citric acid; add yeast in an amount of 0.05% to the red date puree and ferment for 28 hours at a fermentation temperature of 25°C to obtain fermented liquid, and concentrate the fermented liquid to a solid content of 70% to obtain fermented red date concentrated juice B.

[0147] Fermented red date concentrated juice C: Take 100 kg of red dates, wash them, soak them in hot water at 92°C for 30 minutes, cool them, and remove the pits; add water to pulp the red dates at a red date to water ratio of 1:3 to obtain red date pulp; adjust the pH value of the red date pulp to 4.0 with citric acid; add yeast in an amount of 0.07% to the red date pulp and ferment for 26 hours at a fermentation temperature of 28°C to obtain fermented liquid, and concentrate the fermented liquid to a solid content of 66% to obtain fermented red date concentrated juice C.

[0148] 2. Astragalus extract

[0149] Astragalus Extract A: Take 50 kg of Astragalus, heat and extract 3 times, add 6 times the amount of water to extract for 2 hours for the first time, add 5 times the amount of water to extract for 2 hours for the second time, and add 4 times the amount of water to extract for 1.5 hours for the third time. Filter, combine the filtrate, heat and concentrate, concentrate to 60°C with a relative density of 1.045, and obtain Astragalus Extract A with an extract yield of 28%.

[0150] Astragalus extract B: Take 50 kg of Astragalus, heat and extract 3 times, add 6 times the amount of water for the first time to extract for 2 hours, add 5 times the amount of water for the second time to extract for 2 hours, and add 4 times the amount of water for the third time to extract for 1.5 hours. Filter, combine the filtrate, heat and concentrate, concentrate to 60°C with a relative density of 1.040, and obtain Astragalus extract B with an extract yield of 30%.

[0151] Astragalus Extract C: Take 50 kg of Astragalus, heat and extract 3 times, add 6 times the amount of water for the first time to extract for 2 hours, add 5 times the amount of water for the second time to extract for 2 hours, and add 4 times the amount of water for the third time to extract for 1.5 hours. Filter, combine the filtrate, heat and concentrate, concentrate to 60°C with a relative density of 1.043, and obtain Astragalus Extract C with an extract yield of 29%.

[0152] 3. White Orchid Extract

[0153] White jasmine extract A: take 50 kg of fresh white jasmine, add 10 times the amount of water, heat and distill for 5 hours, take the white jasmine water extract, vacuum concentrate at 60°C, concentrate to a relative density of 1.116 at 60°C, and obtain white jasmine extract A, with an extract yield of 3.8%; the volatile oil and distillate obtained by distillation of white jasmine are collected for separate use.

[0154] White jasmine extract B: Take 25 kg of dry white jasmine, add 13 times the amount of water, heat and distill for 5 hours, take the white jasmine water extract, vacuum concentrate at 60°C, concentrate to a relative density of 1.111 at 60°C, and obtain white jasmine extract A, with an extract yield of 4.2%; the volatile oil and distillate obtained by distillation of white jasmine are collected for separate use.

[0155] White jasmine extract C: take 50 kg of fresh white jasmine, add 15 times the amount of water, heat and distill for 5 hours, take the white jasmine water extract, vacuum concentrate at 60°C, concentrate to a relative density of 1.112 at 60°C, and obtain white jasmine extract C, with an extract yield of 4.0%; the volatile oil and distillate obtained by distillation of white jasmine are collected for separate use.

[0156] (II) Preparation of Red Dates, Astragalus and White Orchid Composition Preparation Example Product

[0157] Example 1

[0158] Take the prepared red date fermented concentrated juice A with a mass fraction of 3%, astragalus extract A with a mass fraction of 0.05%, and white jasmine extract A with a mass fraction of 0.14%, add water to mix, then add stevioside with a mass fraction of 0.02%, citric acid with a mass fraction of 0.008%, β-cyclodextrin with a mass fraction of 0.04%, and xanthan gum with a mass fraction of 0.06%, add water to make up the remainder, mix, homogenize, fill, and sterilize to obtain the product.

[0159] Example 2

[0160] Take the prepared red date fermented concentrated juice B with a mass fraction of 4%, astragalus extract B with a mass fraction of 0.09%, and white jasmine extract B with a mass fraction of 0.16%, add water to mix, then add stevioside with a mass fraction of 0.02%, citric acid with a mass fraction of 0.008%, β-cyclodextrin with a mass fraction of 0.04%, and xanthan gum with a mass fraction of 0.06%, add water to make up the remainder, mix, homogenize, fill, and sterilize to obtain the product.

[0161] Example 3

[0162] Take the above-prepared 5% red date fermented concentrated juice C, 0.07% astragalus extract C, and 0.18% white jasmine extract C respectively, add water to mix, then add 0.02% stevioside, 0.008% citric acid, 0.04% β-cyclodextrin, and 0.06% xanthan gum, add water to make up the remainder, mix, homogenize, fill, and sterilize to obtain the product.

[0163] 8. Product quality inspection of the embodiment of the present invention

[0164] The products of Examples 1-3 of the red date, astragalus and white orchid composition preparation of the present invention were respectively taken, and the sensory evaluation, water content, ash content, soluble solids, energy, protein, fat, carbohydrate, sodium, total flavonoids, total phenolic acid, verbascoside, and in vitro hypoglycemic activity were tested according to the method under "VI. Quality control method of red date, astragalus and white orchid composition preparation" mentioned above, and all of them met the requirements. The results of some test items are shown in Table 14.

[0165] Table 14: Results of product quality testing in Example 1-3

[0166]

[0167] From the results in Table 14, it can be seen that the quality indicators of the products of Examples 1-3 of the red date, astragalus and white jasmine composite preparation of the present invention are good. The product is a reddish-red, uniform, bubble-free solution; slightly sweet, without astringency; with a strong aroma of white jasmine and red dates, without bitterness or astringency, good taste, and popular with consumers; contains rich nutrients such as soluble solids, protein, fat, carbohydrates, sodium, and effective active ingredients such as verbascoside, total flavonoids, and total phenolic acid, and can be taken for a long time. IX. Stability test of the products of the present invention

[0168] The products of the red date, astragalus and white jasmine composition preparation examples 1-3 of the present invention were respectively packaged in glass bottles and placed in an accelerated stability test box for testing at a temperature of 40±2° C. and a relative humidity of 75±5%. The accelerated test lasted for 3 months. The test results are shown in Table 15.

[0169] Table 15 Stabilizer test results

[0170]

[0171] The test results show that the sensory evaluation, total flavonoids, total phenolic acids, verbascoside and other key stability indicators of the red dates, astragalus and white jasmine composition preparation examples 1-3 of the present invention are compared with the product measurement results at 0 month, and there is no obvious change, indicating that the quality of the red dates, astragalus and white jasmine composition preparation of the present invention is relatively stable, can meet the stability requirements of storage, transportation and use, and can be industrialized.

Claims

1. A red date, astragalus and white jasmine composition, characterized in that: The composition comprises red date fermented concentrated juice, astragalus extract and white jasmine extract. In the composition, the mass fraction of red date fermented concentrated juice is 3-5%, the mass fraction of astragalus extract is 0.05-0.09% and the mass fraction of white jasmine extract is 0.14-0.18%.

2. The red date, astragalus and white jasmine flower composition according to claim 1, characterized in that: The preparation method of the fermented red date concentrated juice is as follows: take red dates, wash them, soak them in hot water at 90-95°C for 30 minutes, cool them, and remove the pits; add water to pulp them at a red date to water ratio of 1:3 to obtain red date pulp; adjust the pH value of the red date pulp to 4.0 with citric acid; add yeast to the red date pulp and ferment for 24-30 hours at a fermentation temperature of 25-28°C to obtain fermentation liquid, and concentrate the fermentation liquid to a solid content of 60-70% to obtain the fermented red date concentrated juice; The preparation method of the astragalus extract is as follows: taking astragalus, heating and extracting 3 times, adding 6 times the amount of water to extract for 2 hours for the first time, adding 5 times the amount of water to extract for 2 hours for the second time, and adding 4 times the amount of water to extract for 1.5 hours for the third time, filtering, combining the filtrate, heating and concentrating, and obtaining the astragalus extract, and the extract yield is 28-30%; The preparation method of the white jasmine extract is as follows: take white jasmine, add 10-15 times amount of water, heat and distill for 5 hours, take the white jasmine water extract, vacuum concentrate at 60°C to obtain the white jasmine extract, and the extract yield is 3.8-4.2%.

3. The red date, astragalus and white jasmine flower composition according to claim 1, characterized in that: In the composition, the mass fraction of the fermented red date concentrated juice is 5%, the mass fraction of the astragalus extract is 0.07%, and the mass fraction of the white jasmine extract is 0.18%.

4. The red date, astragalus and white jasmine composite preparation according to any one of claims 1 to 3, characterized in that: The preparation raw materials also include 0.02% of steviol glycoside by mass fraction, 0.008% of citric acid by mass fraction, 0.04% of beta-cyclodextrin by mass fraction, and 0.06% of xanthan gum by mass fraction.

5. A method for preparing the red date, astragalus and white jasmine composite preparation as claimed in claim 4, characterized in that: The following steps are involved: R1: Take red dates, wash them, soak them in hot water at 90-95°C for 30 minutes, cool them, and remove the pits; add water to pulp the red dates at a ratio of 1:3 to obtain red date pulp; adjust the pH value of the red date pulp to 4.0 with citric acid; add yeast to the red date pulp and ferment for 24-30 hours at a fermentation temperature of 25-28°C to obtain fermentation liquid, and concentrate the fermentation liquid to a solid content of 60-70% to obtain red date fermented concentrated juice; R2: Take Astragalus, heat and extract 3 times, add 6 times the amount of water to extract for 2 hours for the first time, add 5 times the amount of water to extract for 2 hours for the second time, and add 4 times the amount of water to extract for 1.5 hours for the third time, filter, combine the filtrate, heat and concentrate to obtain Astragalus extract, with an extract yield of 28-30%; R3: The preparation method of the white jasmine extract is as follows: take white jasmine, add 10-15 times the amount of water, heat and distill for 2-3 hours, take the white jasmine water extract, vacuum concentrate at 60°C to obtain the white jasmine extract, and the extract yield is 3.8-4.2%; R4: Take 3-5% of red date fermented concentrated juice, 0.05-0.09% of astragalus extract and 0.14-0.18% of white jasmine extract respectively, add water to mix, then add 0.02% of stevioside, 0.008% of citric acid, 0.04% of β-cyclodextrin and 0.06% of xanthan gum, add water to make up the balance, mix, homogenize, fill and sterilize.

6. The method for preparing the red date, astragalus and white jasmine composite preparation according to claim 5, characterized in that: In the step R4, the mass fraction of the fermented red date concentrated juice is 5%, the mass fraction of the astragalus extract is 0.07%, and the mass fraction of the white jasmine extract is 0.18%.

7. The detection method of the red date, astragalus and white jasmine composite preparation as claimed in claim 4, characterized in that: It includes the determination of verbascoside content, the determination of total flavonoids content, and the determination of total phenolic acid content. The method for determining the content of verbascoside is as follows: S1. Preparation of reference solution: Take verbascoside reference, accurately weigh, and add methanol to prepare a verbascoside reference solution with a concentration of 0.5 mg / mL; S2. Preparation of the test solution: Take 250 mL of the red date, astragalus and white orchid preparation, evaporate to dryness in an evaporating dish, add 20 mL of methanol, ultrasonically treat for 30 minutes, place in a 25 mL volumetric flask, add methanol to the volume, shake well, filter through a 0.22 μm microporous membrane, and take the filtrate as the test solution; S3. Chromatographic conditions: The chromatographic column is filled with octadecylsilane bonded silica gel; the detection wavelength is 330 nm; the mobile phase is acetonitrile as mobile phase A and 0.1% phosphoric acid solution as mobile phase B, and the gradient elution is performed according to the provisions in the following table; S4. Determination: Accurately measure 10 μL of the reference solution and the test solution respectively, inject into the high performance liquid chromatograph, and determine according to the method in step S3.

8. The detection method of the red date, astragalus and white jasmine composite preparation according to claim 7, characterized in that: The content determination method of the total flavonoids is: T1: Accurately weigh the rutin reference substance and add 75% ethanol solution to prepare a 0.4 mg / mL rutin reference substance solution; T2: Accurately measure 5 mL of the red date, astragalus and white jasmine composite preparation, add 20 mL of 75% ethanol, perform ultrasonic extraction for 30 minutes, centrifuge for 10 minutes, and take the supernatant as the test solution; T3: Accurately measure 1.0mL, 2.0mL, 3.0mL, 4.0mL, and 5.0mL of the rutin reference solution under T1, respectively, and place them in a 25mL volumetric flask, add 1mL of 5% NaNO2 solution, and let it stand for 6 minutes; add 1mL of 10% Al(NO3)3 solution, and let it stand for 6 minutes; then add 10mL of 4% NaOH solution and make up to volume with water; use the corresponding reagent as a blank, measure the absorbance at a wavelength of 510nm, use absorbance A as the ordinate and the concentration of rutin reference as the abscissa, draw a standard curve, and find the regression equation; T4: Accurately measure 10 mL of the test solution prepared in T2, prepare the sample solution in the same way as in T3, use the corresponding reagent as the blank, and measure the absorbance at a wavelength of 510 nm.

9. The detection method of the red date, astragalus and white jasmine composite preparation according to claim 7, characterized in that: The content determination method of the total phenolic acid is: U1: Accurately weigh the gallic acid reference substance and add 75% ethanol solution to prepare a 0.17 mg / mL gallic acid reference substance solution; U2: Accurately measure 2 mL of red date, astragalus and white orchid preparation, add 20 mL of methanol, ultrasonically extract for 30 minutes, centrifuge for 10 minutes, and take the supernatant as the test solution; U3: Accurately measure 0.1mL, 0.2mL, 0.3mL, 0.4mL, and 0.5mL of the gallic acid reference solution under U1, respectively, and place them in a 10mL volumetric flask, add 1mL of 15% folin phenol solution and 2mL of 5% Na2CO3 solution, add water to make up to volume, and color develop for 1 hour in the dark; use the corresponding reagent as a blank, measure the absorbance A at a wavelength of 760nm, use A as the ordinate and the concentration of the gallic acid reference as the abscissa, draw a standard curve, and find the regression equation; U4: Accurately measure 1 mL of the test solution under U2, prepare the sample solution in the same way as under U3, use the corresponding reagent as blank, and measure the absorbance at a wavelength of 760 nm.

10. The use of the red date, astragalus and white jasmine flower composition and its preparation as claimed in any one of claims 1 to 9, characterized in that: The composition and the preparation thereof are used in preparing blood sugar lowering products.

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