Composition for improving blood sugar, mulberry twig extract solid beverage and preparation method of mulberry twig extract solid beverage

Abstract

The invention relates to the technical field of biological medicine, in particular to a composition for improving blood sugar, a mulberry twig extract solid beverage and a preparation method of the mulberry twig extract solid beverage, in particular to a novel plant composite solid beverage for assisting in reducing blood sugar and a preparation method of the novel plant composite solid beverage. Xylitol, citric acid and sweet orange essence are used as auxiliary materials. The mulberry twig extract composite solid beverage capable of assisting in reducing blood sugar provided by the invention is prepared by optimally designing and reasonably combining various plant extracts serving as raw materials, plant active ingredients in the formula have a synergistic promotion effect and have a remarkable effect of assisting in reducing blood sugar, and the solid beverage is simple in preparation process, free of any chemical medicines and hormones, free of toxic and side effects and free of toxic and side effects. The problem that an existing medicinal and edible preparation for diabetes causes adverse effects on the health of diabetics is solved. The method has a wide product market, and research on remarkable economic benefits can be obtained.

Description

Technical Field

[0001] The invention relates to the technical field of biomedicine, and in particular to a composition for improving blood sugar, a mulberry branch extract solid beverage and a preparation method thereof. Background Art

[0002] Diabetes is a chronic, complex metabolic disease that poses a serious threat to human health. With the rapid development of social economy, the improvement of living standards, the change of life patterns, and the rapid arrival of population aging, the global prevalence and number of diabetes patients are growing at an alarming rate. Diabetes is a chronic metabolic dysfunction disease. Patients often show higher blood sugar levels than normal. Long-term high blood sugar can cause damage to the eyes, feet, kidneys and cardiovascular system, and can cause multiple diabetic complications such as renal failure, blindness, cardiovascular disease and diabetic liver disease. In severe cases, it can be fatal. Diabetes and its complications not only cause serious harm to the physical and mental health of patients, but also bring heavy economic burdens to patients, families and society. It is currently one of the most common and challenging major public health issues in the world.

[0003] At present, the main treatments for diabetes are oral hypoglycemic drugs or insulin injections, which are often inefficient and unsafe. Commonly used drugs include glibenclamide, metformin, pioglitazone, acarbose, etc. Oral hypoglycemic drugs can cause toxic side effects such as hypoglycemia, weight gain, adverse gastrointestinal reactions, hepato-renal toxicity, and antibody resistance. For example, combined treatment with metformin and sulfonylurea drugs may increase the risk of cardiovascular complications; the use of insulin drugs usually causes weight gain due to temporary or persistent excessive insulin concentrations, which has adverse effects on cardiovascular disease and worsens the disease. The hypoglycemic drugs used in modern medicine have many problems such as drug dependence and drug resistance, and may cause possible medical complications and high treatment costs. Drugs derived from natural products have lower toxicity and side effects, and the trend of non-drug treatment is increasing.

[0004] Food and medicine resources refer to plant resources that are widely found in nature and can be used as both medicine and food. They have potential medicinal value and health care effects. Many active ingredients such as polysaccharides, saponins, and flavonoids in food and medicine resources have been proven to have hypoglycemic effects. Mulberry leaves come from plants that are both medicinal and edible. They are the dried leaves of the mulberry plant (Morus alba L.) of the Moraceae family. Mulberry leaves are bitter and sweet, cold in nature, and have the effects of dispersing wind-heat, clearing the lungs and moistening dryness, clearing the liver and improving eyesight. They can be used for lung heat and dry cough, wind-heat cold, red eyes and blurred vision, etc. Modern research has shown that mulberry leaves have pharmacological effects such as lowering blood pressure, lowering blood sugar, anti-aging, lowering blood lipids, and anti-oxidation. Domestic and foreign scholars have used different methods to separate and extract a variety of active ingredients from mulberry leaves, such as flavonoids, alkaloids, volatile oils, polysaccharides, vitamins, amino acids, steroids, and trace elements. Among them, the active ingredients with hypoglycemic effects mainly include flavonoids, alkaloids, and polysaccharides. More importantly, compared with other Chinese medicinal materials that can be used as both medicine and food, mulberry trees are widely planted in various regions of my country, and mulberry leaf resources are more abundant. Therefore, how to utilize mulberry leaf resources more efficiently is an issue that needs to be urgently addressed. Summary of the invention

[0005] In order to solve the above technical problems, the purpose of the present invention is to provide a composition for improving blood sugar, a mulberry branch extract solid beverage and a preparation method thereof. The combination is a rational combination optimized and designed with multiple plant extracts as raw materials. The plant active ingredients in the formula have a synergistic promoting effect and have a significant auxiliary blood sugar lowering effect. The preparation process of the solid beverage is simple, and there are no chemical drugs or hormones. The problem that existing diabetes medicine and food preparations have adverse effects on the health of diabetic patients is avoided. The technical solution has a broad product market and can obtain research with significant economic benefits.

[0006] In order to achieve the above technical effects, the present invention adopts the following technical solutions:

[0007] Firstly, the present invention provides a composition for improving blood sugar, which comprises the following raw materials: mulberry extract, kudzu root extract, wolfberry extract and honeysuckle extract.

[0008] Preferably, the composition for improving blood sugar comprises the following raw materials in parts by weight: 40-60 parts of mulberry extract, 30-50 parts of kudzu root extract, 20-40 parts of wolfberry extract and 20-40 parts of honeysuckle extract.

[0009] Preferably, the mulberry extract is any one or more of mulberry leaf extract, mulberry branch extract, mulberry bark extract or white mulberry bark extract; preferably mulberry branch extract.

[0010] Further preferably, the extraction conditions of the mulberry branch extract are: using mulberry branch as raw material, adopting a high-pressure water extraction method, the high-pressure pressure is 10MPa-300MPa, the solid-liquid ratio is 1:5-40 (g / mL), the extraction time is 5-50min, and after extraction, the extract is subjected to alcohol precipitation operation, and the mulberry branch extract is obtained by precipitation and drying;

[0011] Preferably, the high pressure is 200 MPa, the solid-liquid ratio is 1:10 (g / mL), and the extraction time is 20 min;

[0012] Preferably, the alcohol precipitation operation uses 60% ethanol.

[0013] Preferably, in the composition for improving blood sugar, the Pueraria root extract is extracted by flash extraction.

[0014] Preferably, the wolfberry extract is extracted by water extraction, and the extract is precipitated with anhydrous ethanol, and the precipitate is dried to obtain the wolfberry extract.

[0015] Preferably, the honeysuckle extract is extracted by ethanol ultrasonic extraction, and after extraction, the extract is concentrated under reduced pressure and dried to obtain the honeysuckle extract.

[0016] In a second aspect, the present invention also provides an application of a composition for improving blood sugar in the preparation of food, functional food, health care product or medicine.

[0017] In a third aspect, the present invention also provides a mulberry branch extract solid beverage for improving blood sugar, which is made from the following raw materials in parts by mass: 40-60 parts of mulberry branch extract, 30-50 parts of kudzu root extract, 20-40 parts of wolfberry extract, 20-40 parts of honeysuckle extract, 40-80 parts of sweetener, 3-7 parts of citric acid and 3-7 parts of flavor.

[0018] In a fourth aspect, the present invention further provides a method for preparing the aforementioned mulberry branch extract solid beverage for assisting in improving blood sugar, the steps are as follows: all raw materials are crushed and sieved, water is used as a solvent and all solutes are evenly dispersed in the water.

[0019] Preferably, the steps are:

[0020] S1, preparing mulberry branch extract, kudzu root extract, wolfberry extract, and honeysuckle extract, and crushing and sieving them;

[0021] S2, taking mulberry branch extract, kudzu root extract, wolfberry extract, and honeysuckle extract and mixing them evenly, and then sterilizing them;

[0022] S3 and auxiliary materials xylitol, citric acid and sweet orange essence are sterilized separately and mixed evenly with S2, and then filled under aseptic conditions to obtain the hypoglycemic solid beverage.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] First, the composition for improving blood sugar provided by the present invention comprises: mulberry extract, kudzu root extract, wolfberry extract and honeysuckle extract, wherein the mulberry extract is selected from mulberry branch extract, and the present invention utilizes the "yin deficiency as the root and dryness and heat as the symptom" in the pathogenesis of diabetes, and starts from the two aspects of "tonifying qi and raising yang, tonifying qi deficiency" and "producing fluid to quench thirst, clearing lungs and moistening dryness", and refers to the "monarch, minister, assistant and messenger" concept of traditional Chinese medicine, wherein mulberry branch belongs to the liver meridian, is flat in nature, slightly bitter in taste, strengthens lung qi, dries dampness, nourishes kidney water, unblocks menstruation, relieves cough and relieves restlessness, reduces swelling and relieves pain, and the extract mulberry branch extract is the "monarch" medicine; kudzu root extract The root belongs to the spleen meridian, has a neutral nature, a sweet taste, can relieve the symptoms and reduce fever, and the kudzu root extract is the "minister" medicine; wolfberry belongs to the liver meridian, kidney meridian and lung meridian, has a neutral nature, a sweet taste, nourishes the kidney, moistens the lung, nourishes the liver, improves eyesight, and treats liver and kidney yin deficiency, soreness of the waist and knees, dizziness, vertigo, blurred vision and excessive tears, asthenia cough, thirst, sweet taste, neutral nature, wolfberry extract is the "adjuvant" medicine; honeysuckle belongs to the lung meridian and stomach meridian, has a cold nature, a sweet taste, clears away heat and detoxifies, treats fever caused by febrile diseases, heat toxic bloody dysentery, carbuncle, swelling, scrofula, hemorrhoid fistula, and its extract is the "envoy" medicine for clearing heat. The whole prescription is reconciled and reasonably and scientifically matched to develop a solid beverage of mulberry branch extract. This prescription is consistent with the etiology and pathogenesis of early type 2 diabetes with damp-heat accumulation and fullness in the middle and internal heat, and can be used for the treatment or auxiliary treatment of type 2 diabetes. In the composition for improving blood sugar provided by the present invention, in addition to mulberry extract, Pueraria contains various chemical components such as flavonoids, triterpenoids, saponins and polysaccharides, which have the effects of promoting body fluid and quenching thirst, invigorating the spleen and relieving alcohol, raising yang and stopping diarrhea, and reducing fat, and have certain curative effects on cardiovascular and cerebrovascular diseases, diabetes, neuroprotection, alcohol and liver protection, and osteoporosis. Among them, Lycium barbarum polysaccharide is one of the effective biologically active ingredients, rich in various monosaccharide components, with many targets, and has the potential advantage of lowering blood sugar. Honeysuckle is rich in various active ingredients, such as flavonoids, organic acids, volatile oils, triterpenoid saponins, etc., with anti-inflammatory, antioxidant, anti-ultraviolet damage, hypolipidemic, hypoglycemic, antiviral and other effects. The above four, through reasonable compatibility, have played a synergistic technical effect in improving blood sugar, and are expected to play a huge role in the clinical treatment of diabetes.

[0025] In addition, the present invention also provides a mulberry branch extract solid beverage that assists in improving blood sugar and a preparation method thereof. In the mulberry branch extract solid beverage that assists in improving blood sugar, xylitol is not only a natural and healthy sweetener, but also an intermediate of carbohydrate metabolism. When insulin deficiency in the human body affects sugar metabolism, xylitol can also be absorbed and utilized by tissues through cell membranes, thereby promoting liver glycogen synthesis, allowing cells to obtain nutrition and energy, and more importantly, it will not cause blood sugar levels to rise. Citric acid is a natural organic acid that is usually found in immature fruits and is widely used as a food additive with antioxidant and seasoning functions. In addition, citric acid does not cause changes in the activity of SCOT and ATP synthase in the heart of diabetic mice, can reduce the number of apoptotic myocardial cells in diabetic mice, alleviates cardiac inflammatory reactions, and increases cardiac cell energy. Secondly, the use of citric acid can protect the heart from diabetes-induced cardiac abnormalities, so citric acid can be used as a potential drug for preventing and treating diabetes-induced heart disease. Sweet orange flavor is a kind of food additive. Sweet orange flavor has a fresh smell and does not contain sugar. The main component is sweet orange oil. It also contains chemical substances such as octanal and citral. It can be used to make candy, fruit juice and other foods. Diabetics can eat less sweet orange flavor, which generally does not cause large fluctuations in blood sugar in the body, thereby aggravating the condition. The invention innovates the product formula, is not limited to the traditional form, adopts the composite formula of mulberry branch extract and medicinal and edible plant extract, and for the first time uses kudzu root extract, wolfberry extract and honeysuckle extract with mulberry branch extract as the main raw materials to assist in lowering blood sugar solid beverage. The raw materials of the invention are easy to obtain, easy to take, and pure natural, non-dependent, non-toxic and side effects, providing consumers with more convenient, more affordable and safer hypoglycemic functional foods; and the product development process is simple and easy, and it is easy to realize industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The inhibitory curves of α-glucosidase at different addition amounts of mulberry branch extract (A), kudzu root extract (B), wolfberry extract (C) and honeysuckle extract (D). DETAILED DESCRIPTION

[0027] The following examples are only used to more clearly illustrate the technical scheme of the present invention, and are therefore only used as examples, and cannot be used to limit the scope of the present invention. For those skilled in the art, any equivalent modifications and substitutions to the embodiments described below are also within the scope of the present invention. Therefore, the equalization transformations and modifications made without departing from the spirit and scope of the present invention should all be included in the scope of the present invention. Those who do not specify specific conditions in the embodiments are carried out according to normal conditions or the conditions recommended by the manufacturer. All reagents or instruments that do not specify manufacturers are conventional products that can be purchased commercially.

[0028] In order to better illustrate the present invention, numerous specific details are provided in the following specific embodiments. It should be understood by those skilled in the art that the present invention can be implemented without certain specific details. In other embodiments, methods, means, equipment and steps well known to those skilled in the art are not described in detail in order to highlight the subject matter of the present invention.

[0029] Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those commonly understood by those skilled in the art. Unless otherwise specified, the units used in this specification are all international standard units, and the numerical values ​​and numerical ranges appearing in the present invention should be understood to include the inevitable errors in industrial production.

[0030] The specific implementation of the present invention will be described below with reference to the accompanying drawings.

[0031] Example 1

[0032] This embodiment provides a composition for improving blood sugar, which includes the following raw materials in parts by mass: 50 parts of mulberry leaf extract, 35 parts of kudzu root extract, 25 parts of wolfberry extract and 25 parts of honeysuckle extract, wherein the composition is recorded as K1, and each component is a commercially available product.

[0033] Example 2

[0034] This embodiment provides a composition for improving blood sugar. The difference between this embodiment and embodiment 1 is that the present invention uses mulberry branch extract instead of mulberry leaf extract. The composition is recorded as K2, and all components are commercially available.

[0035] Example 3

[0036] This embodiment provides a composition for improving blood sugar. The difference between this embodiment and embodiment 1 is that the present invention uses mulberry bark extract instead of mulberry leaf extract. The composition is recorded as K3, and all components are commercially available.

[0037] Example 4

[0038] This embodiment provides a composition for improving blood sugar. The difference between this embodiment and embodiment 1 is that the present invention uses Morus alba bark extract instead of mulberry leaf extract. The composition is recorded as K4, and all components are commercially available.

[0039] Example 5

[0040] On the basis of the above-mentioned embodiments, this embodiment provides a composition for improving blood sugar, including compositions A1 to A4; the composition includes the following raw materials in parts by weight: 500 mg of mulberry branch extract, 350 mg of kudzu root extract, 250 mg of wolfberry extract and 250 mg of honeysuckle extract, wherein the preparation methods of the mulberry branch extracts in compositions A1 to A4 are respectively as follows:

[0041] The preparation method of the mulberry branch extract in composition A1 is as follows: high pressure extraction of the mulberry branch extract is carried out under the following extraction conditions: high pressure pressure of 200 MPa, feed liquid ratio of 1:10 (g / mL), and time of 20 min. Filtration, concentration of the filtrate, 60% alcohol precipitation, and freeze drying of the precipitate to obtain the mulberry branch extract, which is named MTP-61.

[0042] The preparation method of the mulberry branch extract in composition A2 is: extraction is performed by ultrasonic assisted extraction method, named MTP-62. (Ultrasonic time is 30 min, ultrasonic power is 800 W, temperature is 30° C., solid-liquid ratio is 1:50, and the extraction is cyclically performed twice. The supernatant is filtered and combined, the supernatant is concentrated, alcohol precipitation is performed, and the precipitate is freeze-dried to obtain a crude extract of mulberry branch extract.)

[0043] The preparation method of the mulberry branch extract in composition A3 is: extraction by hot water extraction method, named MTP-63. (The mulberry branch is crushed to make its particle size reach 60-80 mesh. Reflux degreasing: add ethanol or petroleum ether and other organic solvents to the crushed mulberry branch powder for reflux degreasing to remove lipids and pigments. The defatted mulberry branch powder is mixed with water in a certain ratio (1:14). Hot water extraction is carried out in a constant temperature water bath at about 80°C, and the extraction time is 3h. The number of extractions is usually 3 times, and the filtrates are combined after each extraction. The extract is concentrated under reduced pressure, and an equal volume of ethanol is added to the concentrate. The precipitate is centrifuged to remove insoluble matter, and freeze-dried to obtain mulberry branch crude polysaccharide.)

[0044] The preparation method of the mulberry branch extract in composition A4 is: extraction by microwave extraction method, named MTP-64. (The extraction conditions are microwave power 400W, time 6min, solid-liquid ratio 1:20. The temperature is between 50°C and 60°C. After the extraction is completed, the extract is centrifuged to remove insoluble matter to obtain a preliminary polysaccharide solution. The polysaccharide solution is freeze-dried to obtain a powdered mulberry branch extract)

[0045] This example uses the aforementioned compositions A1 to A4 to perform hypoglycemic activity tests (α-glucosidase) under the same test conditions. The test method is as follows:

[0046] The experimental method is as follows: use a pipette to draw 200 μL of PBS solution and 40 μL of different concentrations of composition A1-A4 solution into a 96-well plate, add 40 μL of 1U / mL α-glucosidase solution, mix well, and react at 37°C for 15 minutes. Then add 40 μL of pNPG solution (8 mM) and react for 15 minutes. Finally, add 280 μL of Na 2 CO 3 The reaction system was adjusted with a solution (1 M) to terminate the reaction. The absorbance was measured at a wavelength of 405 nm using an enzyme marker, and the α-glucosidase inhibition rate (R) was calculated.

[0047] The experimental results are shown in Table 1:

[0048] Table 1 Results of hypoglycemic activity test of compositions A1 to A4

[0049]

[0050] The above experimental results show that different extraction methods have a significant effect on the overall hypoglycemic activity of the composition. The high-pressure extraction of the mulberry branch extract in composition A1 is not only simple in extraction method, but also has significant differences in hypoglycemic activity compared with other groups.

[0051] Test Example 1

[0052] This test example uses the above-mentioned compositions K1 to K4 to carry out the following experiments, as follows:

[0053] Unless otherwise specified, the prepared compositions K1 to K4 were placed in a colorless transparent container with warm water (60±1)°C at a ratio of 1:100 (g / mL) to prepare a test solution for testing.

[0054] 1.1 Antioxidant activity test

[0055] The experimental method is as follows:

[0056] 1.1.1DPPH clearance rate

[0057] Take 100 μL of each concentration of the test solution and add 100 μL of DPPH solution and mix evenly. After dark reaction for 30 minutes, use a microplate reader to measure the absorbance at 517 nm. Use water-soluble VC as the positive control and calculate the DPPH clearance rate using the following formula:

[0058] DPPH·scavenging rate (%)=(A 样品 -A 样品对照 ) / (A 空白 -A 空白对照 )×100%

[0059] A 样品 A is the absorbance value after the reaction between DPPH solution and sample solution;样品对照 ddH 2 The absorbance value after O reacts with the sample solution is A 空白 ddH 2 The absorbance value after the reaction between O and DPPH solution; A 空白对照 ddH 2 The absorbance of O.

[0060] 1.1.2 ABTS + Clearance

[0061] Mix 180 μL ABTS solution with 20 μL of each concentration of the test solution, react in the dark at room temperature for 3-5 minutes, and use an ELISA reader to measure the absorbance at 734 nm. Use water-soluble VC as a positive control and calculate ABTS according to the following formula + Clearance rate:

[0062] ABTS + · Clearance rate (%) = (A 样品 -A 样品对照 ) / (A 空白 -A 空白对照 )×100%

[0063] A 样品 A is the absorbance value after the reaction between ABTS solution and sample solution; 样品对照 ddH 2 The absorbance value after O reacts with the sample solution; A 空白 ddH 2 The absorbance value after the reaction between O and ABTS solution; A 空白对照 ddH 2 The absorbance of O.

[0064] 1.1.3 OH clearance rate

[0065] Will FeSO 4 (75 μL, 1.5 mM) and H 2 O 2 The solution (50μL, 6mM) was mixed, and after reaction (37℃, 30min), 50μL of each concentration of the test solution and salicylic acid solution (25μL, 20Mm) were added. After reaction (37℃, 60min), the absorbance was measured at 562nm. Water-soluble VC was used as a positive control, and the OH clearance rate was calculated according to the following formula:

[0066] OH removal rate (%) = (A 样品 -A 样品对照 ) / (A 空白 -A 空白对照 )×100%

[0067] A 样品A is the absorbance value after the sample solution reacts with each solution; 样品对照 To H 2 O 2 The solution was replaced with ddH 2 O solution after the absorbance value; A 空白 To replace the sample solution with ddH 2 O solution after the absorbance value; A 空白对照 To H 2 O 2 The absorbance values ​​of the solution and sample solution were replaced by those of the aqueous solution.

[0068] 1.1.4 O 2 - Clearance

[0069] 120 μL of 0.05M Tris-HCl was added to 30 μL of each concentration of the test solution, mixed and incubated at room temperature for 20 min. Then 30 μL of 3mM pyrogallol was added, mixed and reacted at room temperature for 20 min, and the absorbance was measured at 325 nm. Water-soluble VC was used as a positive control, and the following formula was used to calculate the absorbance: 2 - Clearance rate:

[0070] O 2 - · Clearance rate (%) = (A 样品 -A 样品对照 ) / (A 空白 -A 空白对照 )×100%

[0071] A 样品 A is the absorbance value after the sample solution reacts with each solution; 样品对照 A is the absorbance value after replacing the phenoxyethanol solution with 10 mM HCl solution; 空白 To replace the sample solution with ddH 2 O solution after the absorbance value; A 空白对照 is the absorbance value when the phenoxyethanol solution is replaced with 10 mM HCl and the sample solution is replaced with an aqueous solution.

[0072] The experimental results are shown in Table 2 below:

[0073] Table 2 Free radical scavenging activity of the test solution (IC 50 , mg / mL)

[0074]

[0075] The experimental results show that: VC 2 - IC 50 The test solution has a positive effect on O2 - IC 50 The IC value of VC for OH is 2.3623±0.1879mg / mL. 50 The IC value of the test solution to OH is 0.2307±0.0073mg / mL. 50 4.1743±0.2810mg / mL. + IC 50 The test solution has a ABTS + IC 50 The IC value of VC for DPPH· 50 The IC value of the test solution to DPPH· is 0.0316±0.0010mg / mL. 50 The test solution has a certain inhibitory effect on each free radical, so the mulberry branch extract composite test solution of the present invention has a certain antioxidant activity and is also helpful for the auxiliary treatment of diabetics.

[0076] 1.2 α-Glucosidase inhibition test

[0077] The experimental method is as follows: use a pipette to draw 200 μL of PBS solution and 40 μL of different concentrations of the test solution into a 96-well plate, add 40 μL of 1U / mL α-glucosidase solution, mix well, and react at 37°C for 15 minutes. Then add 40 μL of pNPG solution (8mM) and react for 15 minutes. Finally, add 280 μL of Na 2 CO 3 The reaction system was adjusted with a solution (1 M) to terminate the reaction. The absorbance was measured at a wavelength of 405 nm using an enzyme marker to calculate the α-glucosidase inhibition rate (R).

[0078] The experimental results are shown in Table 3:

[0079] Table 3 Inhibitory activity of each component and the composition for improving blood sugar on α-glucosidase (IC 50 , mg / mL)

[0080]

[0081] Each value is expressed as mean ± standard deviation; different letters in each column indicate significant difference (p < 0.05);

[0082] The experimental results show that the inhibitory activity of mulberry branch extract, kudzu root extract, wolfberry extract and honeysuckle extract on α-glucosidase is shown in Table 2. Determination of IC of each raw material extract on α-glucosidase50 As follows: Pueraria extract: 0.236±0.006mg / mL; Lycium barbarum extract: 5.238±0.116mg / mL; Honeysuckle extract: 1.703±0.021mg / mL; MTP-60: 0.582±0.007mg / mL. IC of mulberry branch extract to α-glucosidase 50 It is 0.212±0.006mg / mL, thus it can be concluded that the inhibitory effect of the mulberry branch extract composite test solution on α-glucosidase is stronger than that of each single component extract.

[0083] Example 6

[0084] The present invention further provides an application of the aforementioned composition for assisting in improving blood sugar in preparing a solid beverage, specifically preparing the composition into a mulberry branch extract solid beverage, and the specific preparation method is as follows:

[0085] S1. Prepare or purchase mulberry branch extract, kudzu root extract, wolfberry extract, and honeysuckle extract, and crush and sieve them;

[0086] S2, taking mulberry branch extract, kudzu root extract, wolfberry extract, and honeysuckle extract and mixing them evenly, and then sterilizing them;

[0087] S3 and auxiliary materials xylitol, citric acid and sweet orange essence are sterilized separately and mixed evenly with S2, and then filled under aseptic conditions to obtain the hypoglycemic solid beverage.

[0088] This embodiment further uses a fuzzy mathematical sensory evaluation model to determine the amount of auxiliary materials added to the mulberry branch extract solid beverage that assists in improving blood sugar: the four aspects of tissue morphology, color, smell, and taste are used as evaluation indicators, and are expressed as a factor set X = {x1, x2, x3, x4}, where x1 represents tissue morphology, x2 represents color, x3 represents smell, and x4 represents taste. The evaluation level is expressed as a comment set Y = {y1, y2, y3, y4}. Among them, y1 = excellent (90); y2 = good (80); y3 = medium (70); y4 = poor (30). A professional review group of 10 people was established. Based on comprehensive analysis, a weight set Z = {z1, z2, z3, z4} was obtained through various indicators, where z1 (tissue morphology) = 0.15, z2 (color) = 0.20, z3 (smell) = 0.25, and z4 (taste) = 0.40. Determine the fuzzy comprehensive evaluation matrix and evaluate each factor xi. Each element in the matrix is ​​expressed as the sum of the same evaluation level divided by the total number of personnel 10, as follows:

[0089]

[0090] Where: g represents the ordinal number, g = 1, 2, 3 ... 15, which are the numbers of the 15 samples; i = 1, 2, 3, 4 represent the four sensory evaluation indicators of tissue morphology, color, smell and taste respectively; x i y 1 、x i y 2 、x i y 3 、x i y 4 Then they represent the number of votes obtained by the i-th sensory evaluation index. Let the comprehensive evaluation result be W, according to the standard fuzzy comprehensive evaluation mathematical model:

[0091] W g =Z×R g =(a 1 , a 2 , a 3 , a 4 ) (2)

[0092] From formula (1) and (2), we can get W 1 -W 15 , the scoring result is expressed by the fuzzy mathematical sensory evaluation formula:

[0093]

[0094] Substituting into formula (3) to calculate the sensory score of the first group, the sensory scores of other groups can be obtained in the same way. Based on a large number of preliminary experiments, the sensory scores were used as indicators to investigate the effects of three factors, namely, the amount of xylitol added (400-800 mg), the amount of citric acid added (30-70 mg), and the amount of sweet orange essence added (300-700 mg), on the taste of the mulberry branch extract solid beverage.

[0095] The experimental results are as follows:

[0096] Ten volunteers were invited to evaluate the sensory quality of the mulberry branch solid beverage in four levels: excellent, good, medium, and poor. Based on the fuzzy sensory mathematical evaluation model, the fuzzy matrix of samples 1-15 in the single factor experiment was obtained:

[0097]

[0098]

[0099] The fuzzy comprehensive evaluation is as follows:

[0100] W g =Z×R g =[0.15, 0.2, 0.25, 0.4]·R g (4)

[0101] W1 =[0.225, 0.265, 0.47, 0.04] W 2 =[0.195,0.38,0.385,0.04]

[0102] W 3 =[0.39,0.3,0.31,0] W 4 =[0.35,0.425,0.225,0]

[0103] W 5 =[0.375,0.35,0.275,0]W 6 =[0.265, 0.44, 0.295, 0]

[0104] W 7 =[0.415, 0.395, 0.19, 0] W 8 =[0.31, 0.235, 0.415, 0.04]

[0105] W 9 =[0.195,0.23,0.575,0] W 10 =[0.23,0.17,0.44,0.16]

[0106] W 11 =[0.5,0.375,0.1,0.025] W 12 =[0.52,0.31,0.17,0]

[0107] W 13 =[0.475, 0.525, 0, 0] W 14 =[0.415,0.32,0.115,0.15]

[0108] W 15 =[0.385, 0.365, 0.025, 0.225]

[0109] From formula (4) and (5), we can get W 1 -W 15 , the scoring result is expressed by the fuzzy mathematical sensory evaluation formula:

[0110]

[0111] K 1 =75.55, K 2 =76.1, K 3 =80.8, K 4 =81.675, K 5 =81

[0112] K6 =79.7, K 7 =82.25, K 8 =76.95, K 9 =76.2, K 10 =69.9

[0113] K 11 =82.75, K 12 =83.5, K 13 =84.75, K 14 =75.5, K 15 =72.35

[0114] The experimental results are shown in Tables 4 to 6:

[0115] Table 4 Effect of xylitol addition on sensory scores of solid beverages

[0116]

[0117] Table 5 Effect of citric acid addition on sensory scores of solid beverages

[0118]

[0119] Table 6 Effect of orange flavor addition on sensory scores of solid beverages

[0120]

[0121]

[0122] As shown in Table 4, with the increase of xylitol addition, the solid beverage score first increases and then decreases. When the xylitol addition is 0.70g, the solid beverage sensory score reaches a maximum of 81.68 points. If the addition is too much, the solid beverage will have an excessive sweetness and antagonize other flavors.

[0123] As shown in Table 5, with the increase of citric acid addition, the sensory score of solid beverage increases first and then decreases. Citric acid is an acidulant. When the acidulant addition amount is 0.05g, the sensory score of solid beverage reaches 82.25 points. However, the increase in the amount of acidulant will directly cover up the fragrance of each extract raw material itself, and the sweet and sour taste will be unbalanced.

[0124] It can be seen from Table 6 that with the increase in the amount of sweet orange flavor added, the sensory score of the solid beverage first increases and then decreases. When the amount of sweet orange flavor added is 0.50g, the solid beverage has the highest score of 84.75 points, and the flavor is coordinated with obvious sweet orange flavor.

[0125] Example 7

[0126] Based on Example 6, the products on the market with auxiliary blood sugar lowering function were compared.

[0127] The best-selling health foods on the market that assist in lowering blood sugar (Beijing Tongrentang Jin'ao Li brand bitter melon, buckwheat and mulberry leaf capsules, Sanshengbao brand Puhui tablets, Xiatangling yam and kudzu root powder solid beverage, Jiuzhitang Shijikang brand mulberry leaf and ophiopogon capsules) were selected to determine their blood sugar-lowering activity (α-glucosidase) and compare them with the mulberry branch extract compound solid beverage of this study. The test method is as follows:

[0128] Use a pipette to draw 200 μL of PBS solution and 40 μL of solid beverage sample solutions of different concentrations into a 96-well plate, add 40 μL of 1U / mL α-glucosidase solution, mix well, and react at 37°C for 15 min. Then add 40 μL of pNPG solution (8 mM) and react for 15 min. Finally, add 280 μL of Na 2 CO 3 Solution (1M) was added to adjust the reaction system and terminate the reaction. The absorbance was measured at a wavelength of 405 nm using an enzyme marker. The α-glucosidase inhibition rate (R) was calculated according to the following formula. Figure 1 As shown, the IC of solid beverage on α-glucosidase 50 The IC value of MTP-60 for α-glucosidase is 0.4066±0.0113mg / mL. 50 Therefore, the inhibition rate of α-glucosidase by the solid beverage after compound formulation is improved, which indicates that the hypoglycemic effect of the mulberry branch extract compound solid beverage of the present invention is improved, and it can be used for daily drinking by diabetics to assist their treatment.

[0129] The experimental results are shown in Table 7:

[0130] Table 7 Inhibitory activity of each product on α-glucosidase

[0131]

[0132] Each value is expressed as mean ± standard deviation; different letters in each column indicate significant difference (p < 0.05);

[0133] As shown in Table 3, the IC values ​​of each product for α-glucosidase 50 They are as follows: Jin Aoli brand bitter melon, buckwheat and mulberry leaf capsules: 0.586±0.140mg / mL; Sanshengbao brand Puhui tablets: 0.483±0.029mg / mL; Chinese yam and kudzu root powder solid beverage: 1.688±0.041mg / mL; Shijikang brand mulberry leaf and ophiopogon capsules: 0.778±0.017mg / mL; mulberry branch extract solid beverage: 0.212±0.006mg / mL. The IC values ​​of mulberry branch extract solid beverage in this study50 It is lower than the products on the market, so the mulberry branch extract solid beverage has a better auxiliary blood sugar lowering function.

[0134] 1.4 Results of single factor test screening of solid beverage formula of mulberry branch extract

[0135] The addition amount of mulberry branch extract was selected as 400, 450, 500, 550, and 600 mg. Other conditions were 400 mg of kudzu root extract, 300 mg of wolfberry and honeysuckle extract. After the finished product was made, the inhibition rate of α-glucosidase was determined.

[0136] The results are as follows Figure 1 shown.

[0137] The experimental results show that when the amount of mulberry branch extract added is 500 mg, its α-glucosidase inhibition rate is the highest, so the amount of mulberry branch extract added is 500 mg. The addition amount of kudzu root extract is selected as 300, 350, 400, 450, and 500 mg. The other conditions are 500 mg of mulberry branch extract, 300 mg of wolfberry and honeysuckle extract. The inhibition rate of α-glucosidase is determined after the finished product is made. When the amount of kudzu root extract added is 350 mg, its α-glucosidase inhibition rate is the highest, so the amount of kudzu root extract added is 350 mg. The addition amount of wolfberry extract is selected as 200, 250, 300, 350, and 400 mg. The other conditions are 500 mg of mulberry branch extract, 350 mg of kudzu root extract, and 300 mg of honeysuckle extract. The inhibition rate of α-glucosidase is determined after the finished product is made. When the amount of wolfberry extract added was 250 mg, its α-glucosidase inhibition rate was the highest, so the amount of wolfberry extract added was 250 mg. The amount of honeysuckle extract added was selected to be 200, 250, 300, 350, and 400 mg. Other conditions were 500 mg of mulberry branch extract, 350 mg of kudzu root extract, and 250 mg of wolfberry extract. After the finished product was made, the inhibition rate of α-glucosidase was measured. When the amount of honeysuckle extract added was 250 mg, its α-glucosidase inhibition rate was the highest, so the amount of honeysuckle extract added was 250 mg.

[0138] The above describes the basic principles, main features and advantages of the present invention. The scope of protection claimed in the present invention is defined by the attached claims and their equivalents. The above embodiments are only used to illustrate the technical solution of the present invention, rather than to limit it. Although the invention is described in detail with reference to the aforementioned embodiments, it is still possible for ordinary technicians in this field to modify the technical solution described in the aforementioned embodiments, or to replace some of the technical features therein by equivalents; and these modifications or replacements do not make the essence of the corresponding technical solution deviate from the spirit and scope of the technical solution claimed to be protected by the present invention.

Claims

1. A composition for improving blood sugar, characterized in that: It includes the following raw materials: Mulberry extract, kudzu root extract, wolfberry extract and honeysuckle extract.

2. A composition for improving blood sugar as claimed in claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 40 to 60 parts of mulberry extract, 30 to 50 parts of kudzu root extract, 20 to 40 parts of wolfberry extract and 20 to 40 parts of honeysuckle extract.

3. A composition for improving blood sugar as claimed in claim 2, characterized in that: The mulberry extract is any one or more of mulberry leaf extract, mulberry branch extract, mulberry bark extract or white mulberry bark extract; preferably mulberry branch extract.

4. A composition for improving blood sugar as claimed in claim 3, characterized in that: The extraction conditions of the mulberry branch extract are as follows: using mulberry branch as raw material, adopting a high-pressure water extraction method, the high-pressure pressure is 10MPa-300MPa, the solid-liquid ratio is 1:5-40 (g / mL), the extraction time is 5-50min, and after extraction, the extract is subjected to alcohol precipitation operation, and the mulberry branch extract is obtained by precipitation and drying; Preferably, the high pressure is 200 MPa, the solid-liquid ratio is 1:10 (g / mL), and the extraction time is 20 min; Preferably, the alcohol precipitation operation uses 60% ethanol.

5. A composition for improving blood sugar as claimed in claim 2, characterized in that: The kudzu root extract is extracted by a flash extraction method.

6. A composition for improving blood sugar as claimed in claim 2, characterized in that: The wolfberry extract is extracted by water extraction, and the extract is precipitated with anhydrous ethanol, and the precipitate is dried to obtain the wolfberry extract.

7. A composition for improving blood sugar as claimed in claim 2, characterized in that: The honeysuckle extract is extracted by ethanol ultrasonic extraction, and after extraction, the extract is concentrated under reduced pressure and dried to obtain the honeysuckle extract.

8. Use of the composition for improving blood sugar as claimed in any one of claims 1 to 7 in the preparation of food, functional food, health care product or medicine.

9. A solid beverage containing mulberry branch extract for assisting in improving blood sugar, characterized in that: The invention is prepared from the following raw materials in parts by weight: 40-60 parts of mulberry branch extract, 30-50 parts of kudzu root extract, 20-40 parts of wolfberry extract, 20-40 parts of honeysuckle extract, 40-80 parts of sweetener, 3-7 parts of citric acid and 3-7 parts of essence.

10. A solid beverage containing mulberry branch extract for assisting in improving blood sugar as claimed in claim 9, characterized in that: The steps are as follows: crush and sieve all the raw materials, use water as a solvent and evenly disperse all the solutes in the water to obtain the product.

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