Preparation method of medicinal and edible plant composition with synergistic hypoglycemic effect

Abstract

The invention discloses a preparation method of a medicinal and edible plant composition with a synergistic hypoglycemic effect, and relates to the technical field of preparation of medicinal and edible health products. The method comprises the following steps: step a, crushing jerusalem artichoke, bitter gourd and Chinese waxgourd peel according to a mass ratio of 1: (0.5-2): (0.5-1.5) until the particle size is 0.2-0.5 mm, performing cold soaking at 4-10 DEG C for 48-72 hours, and performing filtering to obtain a water-soluble component filtrate; step b, adding cellulase (the enzyme activity is greater than or equal to 10000 U / g) which accounts for 0.1-0.3% of the mass of the raw materials into the residues in the step a; according to the method, multi-process combined extraction is carried out, specifically, heat-sensitive components such as momordica saponins are reserved through cold extraction (4-10 DEG C), fat-soluble components are extracted through supercritical extraction, cell membranes are damaged through high-temperature transduction to release cinnamyl aldehyde, the synanthrin decomposition rate reaches 75% through the enzymolysis technology, the quercetin conversion rate is larger than or equal to 90%, and the quercetin content is larger than or equal to 30% through the enzymolysis technology. According to the invention, four mechanisms, namely alpha-glycosidase inhibition, insulin sensitization, oxidation resistance and GLUT4 transport promotion, are used for synergistically reducing blood glucose, the blood glucose reducing effect is remarkable, the absorption rate of fat-soluble components is increased by 2 times by the nano-emulsion, and the in-vivo half-life period of the balsam pear saponin is prolonged to 6.5 hours by the lipidosome.

Description

Technical Field

[0001] The present invention relates to the technical field of preparation of medicinal and edible health products, and in particular to a method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect. Background Art

[0002] Diabetes is a highly prevalent metabolic disease worldwide. According to the International Diabetes Federation in 2023, the number of patients worldwide reached 537 million, with my country leading the world in this number. Existing glucose-lowering medications (such as metformin and insulin) can pose gastrointestinal irritation, risk of hypoglycemia, and inconvenient injections. Medicinal and edible plants, however, have become a research hotspot due to their safety and minimal side effects.

[0003] Traditional plant extraction technology has significant defects: water decoction (boiling at 100°C) causes the ineffectiveness of heat-labile components such as bitter melon saponins (decomposition temperature ≤ 60°C) and dihydromyricetin (oxidation threshold 70°C), with a bioavailability of only 30%-40%. The blood sugar lowering effect of a single component (such as bitter melon saponins that only inhibit α-glucosidase) is limited, and the synergistic effect of multiple components is required. The plant cell wall (cellulose, hemicellulose) leads to a low dissolution rate of inulin and flavonoids. Under traditional technology, the inulin extraction rate is only 55%-65%.

[0004] In the existing technology, although the cold soaking method can retain heat-sensitive components, it has the problems of long extraction time (usually >72 hours) and insufficient extraction of fat-soluble components; although supercritical extraction technology is suitable for fat-soluble components, it has low extraction efficiency for water-soluble components (such as inulin).

[0005] To this end, we provide a method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect to solve the above problems. Summary of the Invention

[0006] The purpose of the present invention is to provide a method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect. Through the combination of multi-process extraction and multi-component synergistic effect, the problems of active ingredient destruction, low bioavailability and insufficient single target effect in the prior art are solved.

[0007] To solve the above technical problems, the present invention is achieved through the following technical solutions:

[0008] The present invention discloses a preparation method of a medicinal and edible plant composition with synergistic hypoglycemic effect, comprising the following steps: step a: crushing Jerusalem artichoke, bitter melon and wax gourd peel in a mass ratio of 1:0.5-2:0.5-1.5 to a particle size of 0.2-0.5 mm, cold soaking at 4-10° C. for 48-72 hours, and filtering to obtain a water-soluble component filtrate; step b: adding 0.1%-0.3% of the mass of the raw materials of cellulase (enzyme activity ≥10000 U / g) to the residue in step a, performing enzymolysis at 50±2° C. and pH 5.0-5.5 for 2-4 hours, and simultaneously adding beta-glucosidase (enzyme substrate mass ratio 1:50-1:100) to hydrolyze rutin; step c: treating Kudingcha, bitter melon, and wax gourd peel with water-soluble component filtrate; The berry tea is subjected to supercritical CO2 extraction at a mass ratio of 1:1-2, an extraction pressure of 20-30 MPa, a temperature of 35-50°C, and a time of 1-3 hours to obtain a fat-soluble component extract; step d: Pu'er green tea and cinnamon are subjected to instantaneous heat treatment at 100±5°C for 20-40 seconds at a mass ratio of 2:1-3:1, and then rapidly cooled to -20±5°C and frozen and crushed to a particle size of ≤50 μm; step e: The filtrate of step a, the enzymatic hydrolyzate of step b, the extract of step c, and the crushed product of step d are mixed, and a nanoemulsion with a particle size of 50-200 nm is prepared by a high-pressure homogenization method (pressure of 80-120 MPa), or a liposome with an encapsulation rate of ≥85% is prepared by a thin film dispersion method to obtain a composition.

[0009] The present invention is further configured such that the mass ratio of the core components of the composition is: Jerusalem artichoke 15%-25%, cinnamon 3%-8%, bitter melon 10%-20%, buckwheat 10%-20% (bitter melon: buckwheat = 1:2-2:1), frost mulberry leaves 8%-15%, wax gourd peel 5%-10%, Pu'er green tea 5%-10%, kuding tea 3%-8%, raw astragalus 8%-15%, kudzu root 5%-12%, and berry tea 2%-5%.

[0010] The present invention is further configured such that, during the cold soaking process of step a, 0.05%-0.1% ascorbic acid by weight of the raw material is added as a protective agent to prevent oxidation of the polyphenol components.

[0011] The present invention is further configured such that after the enzymatic hydrolysis in step b, plate and frame filtration (pore size 1-5 μm) is used to remove the residue, and the filtrate is vacuum concentrated (40-50° C., vacuum degree -0.08 MPa) to 1 / 3-1 / 2 of the original volume.

[0012] The present invention is further configured such that in the step c supercritical CO2 extraction, the CO2 flow rate is 5-10 L / min, the entrainer is ethanol with a volume fraction of 5%-10%, and the amount used is 1-2 times the mass of the raw material.

[0013] The present invention is further configured such that, after the freezing and crushing in step d, ultrasonic treatment (power 200-400W, time 10-20 minutes) is performed to promote the release of cinnamaldehyde and kudzu root isoflavones.

[0014] The present invention is further configured such that, when preparing the liposomes in step e, lecithin: cholesterol: cinnamon volatile oil is used as a carrier material in a mass ratio of 5:1:0.5-1:1, and momordica charantia saponins are encapsulated by a reverse evaporation method.

[0015] The present invention is further provided that when the composition is made into capsules, tablets or oral liquid, the added excipients are microcrystalline cellulose (tablets), gelatin (capsules) or glycerol (oral liquid), and the amount of the excipient added does not exceed 20% of the total mass of the composition.

[0016] The present invention is further configured such that the composition synergistically lowers blood sugar through multiple targets, including α-glucosidase inhibition rate ≥ 60%, insulin sensitivity improvement of 30%-50%, and GLUT4 transporter expression increase of 25%-40%.

[0017] The present invention is further provided that the prepared composition is used in the preparation of functional food or medicine for preventing or treating type 2 diabetes.

[0018] The present invention has the following beneficial effects:

[0019] 1. The present invention adopts a multi-process combined extraction: cold extraction (4-10°C) retains heat-sensitive components such as bitter melon saponins, supercritical extraction extracts fat-soluble components, high temperature energy conversion destroys cell membranes to release cinnamaldehyde, and enzymatic hydrolysis technology makes the inulin decomposition rate reach 75% and the quercetin conversion rate ≥90%.

[0020] 2. The present invention synergistically lowers blood sugar through a quadruple mechanism of α-glucosidase inhibition, insulin sensitization, anti-oxidation, and GLUT4 transport promotion.

[0021] 3. The nanoemulsion of the present invention increases the absorption rate of fat-soluble components by 2 times, and the liposomes extend the half-life of momordica charantia saponins in vivo to 6.5 hours. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments.

[0023] Figure 1 The present invention is an overall flow chart of a method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect;

[0024] Figure 2 A flow chart of cold soaking in a method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect;

[0025] Figure 3 The present invention is a flow chart of enzymatic hydrolysis in a method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect.

[0026] Figure 4 The present invention is a flow chart of supercritical CO2 extraction in a method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect.

[0027] Figure 5 The present invention is a flow chart of heat treatment and crushing in a method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect.

[0028] Figure 6 The present invention is a flow chart of mixing and preparation in a method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect. DETAILED DESCRIPTION

[0029] The technical solutions in the embodiments of the present invention will be described below in conjunction with the drawings in the embodiments of the present invention. The described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0030] Example 1

[0031] Please refer to Figure 1 A method for preparing a medicinal and edible plant composition with a synergistic hypoglycemic effect comprises the following steps: step a: crushing Jerusalem artichoke, bitter melon, and wax gourd peel in a mass ratio of 1:0.5-2:0.5-1.5 to a particle size of 0.2-0.5 mm, cold soaking at 4-10° C. for 48-72 hours, and filtering to obtain a water-soluble component filtrate; step b: adding 0.1%-0.3% of the mass of the raw materials to the residue in step a, performing enzymatic hydrolysis at 50±2° C. and pH 5.0-5.5 for 2-4 hours, and simultaneously adding β-glucosidase (enzyme substrate mass ratio 1:50-1:100) to hydrolyze rutin; step c: treating Kuding tea and berry tea with water; Supercritical CO2 extraction is performed at a mass ratio of 1:1-2, an extraction pressure of 20-30 MPa, a temperature of 35-50°C, and a time of 1-3 hours to obtain a fat-soluble component extract; step d: Pu'er green tea and cinnamon are instantaneously heat-treated at 100±5°C for 20-40 seconds at a mass ratio of 2:1-3:1, and then rapidly cooled to -20±5°C and freeze-crushed to a particle size of ≤50 μm; step e: The filtrate of step a, the enzymatic hydrolyzate of step b, the extract of step c, and the crushed product of step d are mixed, and a nanoemulsion with a particle size of 50-200 nm is prepared by a high-pressure homogenization method (pressure of 80-120 MPa), or a liposome with an encapsulation efficiency of ≥85% is prepared by a thin film dispersion method to obtain a composition.

[0032] The α-glucosidase inhibition rate of the composition is ≥60%, insulin sensitivity is improved by 30%-50%, and the expression of GLUT4 transporter protein is increased by 25%-40%. In the Phase III clinical pilot trial, the blood glucose level of the test group 2 hours after meal was reduced by 19.1% compared with the control group, and HbA1c decreased by 1.2%. The blood glucose-lowering effect was significantly better than that of the traditional process. At the same time, acute and long-term toxicity tests proved that it is highly safe and suitable for the preparation of functional foods or drugs for the prevention or treatment of type 2 diabetes. It has broad market application prospects and important clinical value.

[0033] Example 2

[0034] Please refer to Figure 1-6A method for preparing a medicinal and edible plant composition with a synergistic hypoglycemic effect comprises the following steps: step a: crushing Jerusalem artichoke, bitter melon, and wax gourd peel in a mass ratio of 1:0.5-2:0.5-1.5 to a particle size of 0.2-0.5 mm, cold soaking at 4-10°C for 48-72 hours, filtering to obtain a water-soluble component filtrate, and adding 0.05%-0.1% ascorbic acid by weight of the raw materials as a protective agent during the cold soaking process to prevent oxidation of polyphenol components; step b: adding 0.1%-0.1% ascorbic acid by weight of the raw materials to the residue of step a. 0.3% cellulase (enzyme activity ≥ 10000U / g) is enzymatically hydrolyzed at 50±2°C and pH 5.0-5.5 for 2-4 hours, and β-glucosidase (enzyme substrate mass ratio 1:50-1:100) is added to hydrolyze rutin. After enzymatic hydrolysis, the residue is removed by plate and frame filtration (pore size 1-5μm), and the filtrate is vacuum concentrated (40-50°C, vacuum degree -0.08MPa) to 1 / 3-1 / 2 of the original volume; step c: supercritical C filtration is performed on Kuding tea and berry tea at a mass ratio of 1:1-2 O2 extraction, supercritical CO2 extraction with a CO2 flow rate of 5-10 L / min, an entrainer of 5%-10% ethanol by volume, an amount of 1-2 times the mass of the raw material, an extraction pressure of 20-30 MPa, a temperature of 35-50°C, and a time of 1-3 hours to obtain a fat-soluble component extract; step d: instantaneously heat-treating Pu'er green tea and cinnamon at a mass ratio of 2:1-3:1 at 100±5°C for 20-40 seconds, rapidly cooling to -20±5°C and freeze-crushing to a particle size of ≤50μm, and then freeze-crushing Ultrasonic treatment (power 200-400W, time 10-20 minutes) is performed to promote the release of cinnamaldehyde and kudzu root isoflavones. Step e: The filtrate of step a, the enzymatic hydrolyzate of step b, the extract of step c, and the crushed product of step d are mixed and a nanoemulsion with a particle size of 50-200 nm is prepared by a high-pressure homogenization method (pressure 80-120 MPa), or liposomes with an encapsulation efficiency of 85% or more are prepared by a thin film dispersion method to obtain a composition. When preparing the liposomes, a ratio of lecithin: cholesterol: cinnamon volatile oil is used in a ratio of 5:1:0.5-1:1 mass ratio as a carrier material, through the reverse evaporation method to encapsulate bitter melon saponin, the core components of the composition mass ratio is: Jerusalem artichoke 15%-25%, cinnamon 3%-8%, bitter melon 10%-20%, buckwheat 10%-20% (bitter melon: buckwheat = 1:2-2:1), frosted mulberry leaves 8%-15%, wax gourd peel 5%-10%, Pu'er green tea 5%-10%, Kuding tea 3%-8%, raw astragalus 8%-15%, kudzu root 5%-12%, berry tea 2%-5%, When the composition is formulated into capsules, tablets, or oral liquids, the excipients added are microcrystalline cellulose (tablets), gelatin (capsules), or glycerol (oral liquids), with the amount of excipient added not exceeding 20% of the total mass of the composition. The composition achieves multi-target synergistic glucose reduction, including α-glucosidase inhibition of ≥60%, improved insulin sensitivity of 30%-50%, and increased GLUT4 transporter expression by 25%-40%. The prepared composition is used in the preparation of functional foods or drugs for the prevention or treatment of type 2 diabetes.

[0035] It possesses significant technical and application advantages. The formula design utilizes a selection of medicinal and edible plants, including Jerusalem artichoke, cinnamon, bitter melon, and buckwheat, using a scientifically formulated formula to achieve multi-target synergistic blood sugar reduction. The components complement each other, with Jerusalem artichoke regulating intestinal flora, cinnamon enhancing insulin sensitivity, and bitter melon and buckwheat synergistically inhibiting α-glucosidase. These multiple ingredients work together to exert hypoglycemic effects across multiple pathways, including α-glucosidase inhibition, insulin sensitization, antioxidant activity, and GLUT4 transport. Compared to single ingredients, the hypoglycemic effect is more pronounced.

[0036] This method utilizes a combination of innovative technologies, including cold extraction, enzymatic hydrolysis, supercritical CO2 extraction, and high-temperature energy conversion. Cold extraction, performed at temperatures of 4-10°C, effectively preserves heat-labile components like bitter melon saponins, keeping the decomposition rate to ≤5%. Enzymatic hydrolysis, using cellulase and β-glucosidase, achieves a 75% inulin decomposition rate and a ≥90% quercetin conversion rate. Supercritical CO2 extraction is highly effective for extracting fat-soluble components, increasing the yield of dihydromyricetin by 40% compared to traditional solvent methods. High-temperature energy conversion, through instantaneous treatment at 100°C and rapid freezing and crushing, increases the extraction rate of components like cinnamaldehyde by 35%. These processes not only avoid the destruction of active ingredients by traditional high-temperature extraction but also significantly improve the extraction efficiency and dissolution rate of various ingredients.

[0037] In terms of dosage form design, it can be made into nanoemulsion or liposome. Nanoemulsion can increase the absorption rate of fat-soluble components by 2 times, and liposome can extend the half-life of bitter melon saponins in the body to 6.5 hours, significantly optimizing bioavailability. The α-glucosidase inhibition rate of the composition is ≥60%, insulin sensitivity is improved by 30%-50%, and the expression of GLUT4 transporter protein is increased by 25%-40%. In the Phase III clinical pilot trial, the blood sugar level of the experimental group 2 hours after the meal was reduced by 19.1% compared with the control group, and HbA1c decreased by 1.2%. The blood sugar-lowering effect was significantly better than that of the traditional process. At the same time, acute and long-term toxicity tests have proved that it is highly safe and suitable for the preparation of functional foods or drugs for the prevention or treatment of type 2 diabetes. It has broad market application prospects and important clinical value.

[0038] Example 3

[0039] Preparation method of medicinal and edible plant composition with synergistic hypoglycemic effect

[0040] Raw material preparation

[0041] The raw materials were weighed in a mass ratio of Jerusalem artichoke: bitter melon: wax gourd peel = 1:0.5:0.5 and crushed to a particle size of 0.2 mm. At the same time, ascorbic acid was prepared at a concentration of 0.05% by mass of the raw materials as a protective agent.

[0042] Step a: Extraction of water-soluble components

[0043] The crushed raw material was placed in a cold soak at 4°C for 48 hours. Ascorbic acid was added during the cold soak to prevent oxidation of the polyphenols. After the cold soak, the raw material was filtered to obtain a filtrate of water-soluble components.

[0044] Step b: Residue treatment and concentration

[0045] To the residue from step a, 0.1% of the raw material weight of cellulase (enzyme activity ≥ 10,000 U / g) was added, and enzymolysis was carried out at 50° C. and pH 5.0 for 2 hours. At the same time, β-glucosidase was added to hydrolyze rutin at an enzyme-substrate mass ratio of 1:50. After the enzymolysis was completed, the residue was removed by plate and frame filtration (pore size 1 μm), and the filtrate was vacuum concentrated at 40° C. and a vacuum degree of -0.08 MPa until the volume was concentrated to 1 / 3 of the original volume.

[0046] Step c: Extraction of fat-soluble components

[0047] Kudingcha and berry tea were extracted with supercritical CO2 at a 1:1 mass ratio. The CO2 flow rate was set at 5 L / min, and the entrainer was 5% ethanol by volume, at a volume ratio of 1:1 to the raw material mass. The extraction pressure was controlled at 20 MPa, the temperature was maintained at 35°C, and the extraction time was 1 hour to obtain a fat-soluble component extract.

[0048] Step d: Heat treatment and ultrasonic treatment

[0049] Pu'er green tea and cinnamon were mixed in a 2:1 mass ratio and subjected to instantaneous heat treatment at 100°C for 20 seconds. The mixture was then rapidly cooled to -20°C and freeze-crushed to a particle size of ≤50 μm. After freeze-crushing, the mixture was ultrasonically treated at 200 W for 10 minutes to promote the release of cinnamaldehyde and kudzu isoflavones.

[0050] Step e: Mixing and formulation preparation

[0051] The filtrate obtained in step a, the enzymatic hydrolyzate of step b, the extract of step c, and the crushed product of step d are mixed. A nanoemulsion with a particle size of 50-200 nm is prepared by a high-pressure homogenization method under a pressure of 80 MPa. A capsule dosage form is prepared according to the mass ratio of 15% Jerusalem artichoke, 3% cinnamon bark, 10% bitter melon, 20% buckwheat (bitter melon: buckwheat = 1:2), 8% frosted mulberry leaves, 5% wax gourd peel, 5% Pu'er green tea, 3% kuding tea, 8% raw astragalus, 5% kudzu root, and 2% berry tea. Gelatin is added as an excipient, with the amount of the excipient added not exceeding 20% of the total mass of the composition.

[0052] Example 4

[0053] Preparation method of medicinal and edible plant composition with synergistic hypoglycemic effect

[0054] Raw material preparation

[0055] Weigh Jerusalem artichoke, bitter melon, and wax gourd peel in a mass ratio of 1:2:1.5 and crush them to a particle size of 0.5 mm. Prepare 0.1% ascorbic acid by weight of the raw materials.

[0056] Step a: Extraction of water-soluble components

[0057] The raw material was cold-soaked at 10° C. for 72 hours, ascorbic acid was added, and then filtered to obtain a water-soluble component filtrate.

[0058] Step b: Residue treatment and concentration

[0059] To the residue, 0.3% cellulase (mass fraction) of the raw material was added, and enzymatic hydrolysis was carried out at 52°C and pH 5.5 for 4 hours. β-glucosidase was then added at an enzyme-substrate mass ratio of 1:100. After enzymatic hydrolysis, the product was filtered through a plate and frame filter (pore size 5 μm) and vacuum concentrated to 1 / 2 of its original volume at 50°C and a vacuum degree of -0.08 MPa.

[0060] Step c: Extraction of fat-soluble components

[0061] Kuding tea and berry tea are in a mass ratio of 1:2, and during supercritical CO2 extraction, the CO2 flow rate is 10 L / min, the entrainer is 10% volume fraction ethanol, the amount used is twice the mass of the raw materials, the extraction pressure is 30 MPa, the temperature is 50°C, and the time is 3 hours to obtain the extract.

[0062] Step d: Heat treatment and ultrasonic treatment

[0063] Pu'er green tea and cinnamon were treated at a mass ratio of 3:1 at 105°C for 40 seconds, cooled to -15°C and frozen, and ultrasonically treated at 400W for 20 minutes.

[0064] Step e: Mixing and formulation preparation

[0065] The products from each step are mixed and liposomes with an encapsulation efficiency of 85% or higher are prepared using a thin film dispersion method. The carrier material is a 5:1:1 ratio of lecithin:cholesterol:cinnamon essential oil. Tablets are prepared by mixing 25% Jerusalem artichoke, 8% cinnamon, 20% bitter melon, 10% buckwheat (bitter melon:buckwheat ratio = 2:1), 15% frosted mulberry leaves, 10% wax gourd peel, 10% Pu'er green tea, 8% Kuding tea, 15% raw astragalus, 12% kudzu root, and 5% berry tea in a weight ratio. Microcrystalline cellulose is added as an excipient, not exceeding 20% of the total weight.

[0066] Example 5

[0067] Preparation of liposome-type hypoglycemic composition

[0068] Formula (100g): Jerusalem artichoke 20g, cinnamon 5g, bitter melon 15g, buckwheat 15g, frost mulberry leaves 10g, wax gourd peel 8g, Pu'er green tea 8g, kuding tea 6g, raw astragalus 12g, kudzu root 10g, berry tea 1g

[0069] Preparation steps:

[0070] Cold extraction: Crush Jerusalem artichoke, bitter melon, and wax gourd peels to 0.3 mm, add 200 ml of deionized water, and soak at 4°C for 72 hours. Add 0.08 g of ascorbic acid and filter to obtain 180 ml of filtrate.

[0071] Enzymatic hydrolysis: Add 0.2 g of cellulase (10,000 U / g) to the residue (including mulberry leaves), incubate at 50°C and pH 5.0 for 3 hours, add β-glucosidase (enzyme:rutin = 1:80), filter on a plate and frame, and concentrate to 60 ml.

[0072] Supercritical extraction: Kudingcha:berry tea = 2:1, extraction pressure 25MPa, temperature 40℃, CO2 flow rate 8L / min, entrainer 10% ethanol (100ml), extraction for 2 hours, obtaining 5.2g of fat-soluble extract;

[0073] High-temperature energy conversion: Pu'er green tea: cinnamon = 3:1, heat treatment at 100°C for 30 seconds, crushed to 40 μm at -20°C, and ultrasonicated for 15 minutes (300W);

[0074] Liposome preparation: 5g of lecithin + 1g of cholesterol + 0.8g of cinnamon essential oil were used to encapsulate momordica charantia saponins by thin film dispersion method, and high-pressure homogenization (100MPa) was used to obtain liposomes with a particle size of 180nm and an encapsulation efficiency of 87.3%.

[0075] Effect verification:

[0076] In vitro α-glucosidase inhibition rate: 68.2% (45.7% by traditional decoction method);

[0077] In diabetic rats (n=10), blood glucose 2 hours after meal was 4.2±0.5mmol / L (6.8±0.9mmol / L in the traditional group), and AUC decreased by 42%.

[0078] GLUT4 protein expression: The expression level in skeletal muscle tissue increased by 38% compared with the model group (p<0.01).

[0079] Example 6

[0080] Preparation of nanoemulsion hypoglycemic oral solution

[0081] Formula (100g): Jerusalem artichoke 25g, cinnamon 8g, bitter melon 20g, buckwheat 10g, frost mulberry leaves 15g, wax gourd peel 10g, Pu'er green tea 10g, Kuding tea 8g, raw astragalus 8g, kudzu root 5g, berry tea 2g

[0082] Preparation steps:

[0083] Cold brew: 10℃ cold soak for 48 hours, filtrate 220ml;

[0084] Enzymatic hydrolysis: 0.3 g cellulase, 50°C, pH 5.5 for 2 hours, concentrated to 80 ml;

[0085] Supercritical extraction: pressure 30 MPa, temperature 50 ° C, extraction 1.5 hours, extract 6.1g;

[0086] High temperature conversion: heat treatment at 100℃ for 40 seconds, crushing to 50μm;

[0087] Nanoemulsion preparation: high pressure homogenization (120 MPa) 3 times, particle size 120 ± 15 nm, polydispersity index (PDI) 0.25.

[0088] Effect verification:

[0089] Dihydromyricetin extraction rate: 9.2 mg / g (6.5 mg / g by traditional ethanol reflux method);

[0090] Insulin sensitivity (HOMA-IR): After 4 weeks of administration, the model mice were 1.8±0.3 (2.9±0.5 in the traditional group), an increase of 37.9%;

[0091] Safety: The maximum tolerated dose of rats by oral administration is ≥20g / kg, with no acute toxic reactions.

[0092] Example 7

[0093] Tablet preparation (containing microcrystalline cellulose excipient)

[0094] Formula (100 g composition + 20 g excipients): The core components are the same as those in Example 1, 20 g of microcrystalline cellulose is added, the mixture is dried at 90° C. for 2 hours, and the tablet is made into 0.5 g / tablet using a tablet press (pressure 5-10 kN).

[0095] Quality inspection:

[0096] Disintegration time: 12 minutes (in compliance with pharmacopoeia requirements ≤ 15 minutes);

[0097] Active ingredient content: Momordica charantia saponins ≥ 2.5 mg / tablet, astragaloside ≥ 1.2 mg / tablet, dihydromyricetin ≥ 0.8 mg / tablet;

[0098] Stability: After 6 months at 40°C and 75% humidity, the degradation rate of ingredients is ≤8% (the degradation rate of traditional tablets is 22%).

[0099] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all details in detail, nor do they limit the invention to only the specific implementation methods described. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can better understand and utilize the present invention.

Claims

1. A method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect, characterized by: The following steps are involved: Step a: crushing Jerusalem artichoke, bitter melon, and wax gourd peel in a mass ratio of 1:0.5-2:0.5-1.5 to a particle size of 0.2-0.5 mm, cold soaking at 4-10° C. for 48-72 hours, and filtering to obtain a water-soluble component filtrate; Step b: adding 0.1%-0.3% of the weight of the raw material to the residue of step a, performing enzymatic hydrolysis at 50±2°C and pH 5.0-5.5 for 2-4 hours, and simultaneously adding β-glucosidase to hydrolyze rutin; Step c: performing supercritical CO2 extraction on Kudingcha and berry tea in a mass ratio of 1:1-2, at an extraction pressure of 20-30 MPa, a temperature of 35-50° C., and a time of 1-3 hours to obtain a fat-soluble component extract; Step d: instantaneously heat-treating Pu'er green tea and cinnamon in a mass ratio of 2:1-3:1 at 100±5°C for 20-40 seconds, rapidly cooling to -20±5°C and freeze-crushing to a particle size of ≤50 μm; Step e: The filtrate of step a, the enzymatic hydrolyzate of step b, the extract of step c, and the crushed product of step d are mixed, and a nanoemulsion with a particle size of 50-200 nm is prepared by a high-pressure homogenization method, or a liposome with an encapsulation efficiency of ≥85% is prepared by a thin film dispersion method to obtain a composition.

2. The method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect according to claim 1, characterized in that: The core components of the composition are as follows: 15%-25% of Jerusalem artichoke, 3%-8% of cinnamon bark, 10%-20% of bitter melon, 10%-20% of buckwheat, 8%-15% of frost mulberry leaves, 5%-10% of wax gourd peel, 5%-10% of Pu'er green tea, 3%-8% of kuding tea, 8%-15% of raw astragalus, 5%-12% of kudzu root, and 2%-5% of berry tea.

3. The method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect according to claim 1, characterized in that: During the cold soaking process in step a, 0.05%-0.1% of ascorbic acid by weight of the raw material is added as a protective agent to prevent the polyphenol components from being oxidized.

4. The method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect according to claim 1, characterized in that: After the enzymatic hydrolysis in step b, the residue is removed by plate and frame filtration, and the filtrate is vacuum concentrated to 1 / 3-1 / 2 of the original volume.

5. The method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect according to claim 1, characterized in that: In the supercritical CO2 extraction in step c, the CO2 flow rate is 5-10 L / min, the entrainer is ethanol with a volume fraction of 5%-10%, and the amount used is 1-2 times the mass of the raw material.

6. The method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect according to claim 1, characterized in that: In step d, ultrasonic treatment is performed after the freezing and crushing to promote the release of cinnamaldehyde and kudzu root isoflavones.

7. The method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect according to claim 1, characterized in that: In the step e, when preparing liposomes, lecithin: cholesterol: cinnamon essential oil is used as a carrier material in a mass ratio of 5:1:0.5-1:1, and momordica charantia saponins are encapsulated by a reverse evaporation method.

8. The method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect according to claim 1, characterized in that: When the composition is prepared into capsules, tablets or oral liquid, the added auxiliary materials are microcrystalline cellulose, gelatin or glycerin, and the amount of the auxiliary materials added does not exceed 20% of the total mass of the composition.

9. The method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect according to claim 1, characterized in that: The composition synergistically lowers blood sugar through multiple targets, including α-glucosidase inhibition rate ≥60%, insulin sensitivity improvement 30%-50%, and GLUT4 transporter expression increase 25%-40%.

10. The method for preparing a medicinal and edible plant composition with synergistic hypoglycemic effect according to claim 1, characterized in that: The prepared composition is used in preparing functional food or medicine for preventing or treating type 2 diabetes.

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