Compound beverage capable of reducing blood sugar and blood fat and preparation method of compound beverage

Abstract

The invention relates to a compound beverage capable of reducing blood sugar and blood fat and a preparation method thereof, and particularly belongs to the technical field of biology. The beverage comprises the following components: a composition with the effects of reducing blood sugar and reducing fat, a sweetening agent, an antioxidant, a thickening agent and deionized water, wherein the composition with the effects of reducing blood sugar and reducing fat is prepared from psyllium seed powder, mulberry leaf powder, white kidney bean powder and haematococcus pluvialis powder through enzymolysis and column chromatography separation. The composition with the effects of reducing blood sugar and reducing fat provided by the invention has excellent effects of reducing blood sugar and reducing fat.

Description

Technical Field

[0001] The present invention belongs to the field of biotechnology, and particularly relates to a blood sugar and lipid lowering compound beverage and a preparation method thereof. Background Art

[0002] In the functional food sector, despite the widespread attention paid to natural products due to their safety advantages, existing glucose- and lipid-lowering products generally face three major technical bottlenecks: First, inefficient separation and purification of active ingredients. Traditional water and alcohol extraction processes have poor selectivity for extracting low-polarity active substances from plant raw materials. Second, the multi-component synergistic mechanism is unclear. Existing technologies often use simple physical mixing to compound raw materials, lacking systematic research on the interactions between active ingredients and the mechanisms of synergistic enhancement. Third, production process stability is poor. Existing chromatographic separation technologies often utilize silica gel or gel columns, which present challenges such as difficulty controlling elution gradients and a high risk of active ingredient degradation. More critically, existing technologies often focus on optimizing a single target, failing to establish a comprehensive solution for dual regulation of glucose and lipid metabolism. This invention, by constructing an innovative technological system of "targeted enzymatic hydrolysis-graded purification-synergistic enhancement," breaks through the technical constraints of traditional processes and provides a new solution for precision nutritional intervention. Summary of the Invention

[0003] In view of the deficiencies in the prior art, the present invention aims to provide a blood sugar and lipid lowering compound beverage and a preparation method thereof.

[0004] To achieve the above objectives, the present invention discloses the following technical solutions:

[0005] In a first aspect, the present invention provides a composition with blood sugar and fat reducing functions, comprising raw materials: psyllium seed powder, mulberry leaf powder, white kidney bean powder, and Haematococcus pluvialis powder. The weight percentages of the raw materials and the preparation method of the composition are as follows:

[0006] 2-6 parts of psyllium seed powder;

[0007] 1-5 parts of mulberry leaf powder;

[0008] 1-5 parts white kidney bean powder;

[0009] 0.2-0.6 parts of Haematococcus pluvialis powder;

[0010] The preparation method of the composition comprises the following steps:

[0011] S1: Dry the raw materials and mix them to obtain mixed powder;

[0012] S2: using deionized water to prepare the mixed powder into a 10-20 wt% mixed solution;

[0013] S3: adding the complex enzyme to the mixed solution for enzymolysis, and obtaining an enzymolysis solution by solid-liquid separation;

[0014] S4: The enzymatic hydrolyzate is concentrated by rotary evaporation to 2 / 5 of its original volume to obtain a concentrated extract;

[0015] S5: Use a balanced DEAE-52 cellulose chromatography column to separate the concentrated extract by column chromatography. Load the concentrated extract onto the chromatography column, add 0.1-0.2 column volumes of distilled water to elute and collect fraction A; add 0.1-0.2 column volumes of 0.1±0.005 mol / L sodium chloride solution to elute and collect fraction B; add 0.1-0.2 column volumes of 0.3±0.005 mol / L sodium chloride solution to elute and collect fraction C; add 0.1-0.2 column volumes of 0.6±0.005 mol / L sodium chloride solution to elute and collect fraction D;

[0016] S6: removing the solvent from fractions A and D respectively, and freeze-drying them to obtain A powder and D powder;

[0017] S7: Mix A powder and D powder in a mass ratio of 1:0.7-0.9:0.3-0.5:0.6-0.8 to obtain a composition with blood sugar lowering and fat reducing functions.

[0018] Further preferably, the complex enzyme is α-amylase, glucoamylase, and papain in a mass ratio of 1:2-4:0.6-0.7; the S3 enzymatic hydrolysis conditions are: enzymatic hydrolysis temperature is 55°C±2°C; enzymatic hydrolysis time is 4±0.5h, and enzymatic hydrolysis pH is 5.0-5.2; and the amount of complex enzyme added accounts for 5-8wt% of the mixed solution.

[0019] Further preferably, the rotary evaporation conditions in step S4 are: rotary evaporation pressure is 0.07-0.09 MPa, and rotary evaporation temperature is 55±1°C.

[0020] Further preferably, the raw materials of the composition are as follows by weight:

[0021] 3-5 parts of psyllium seed powder;

[0022] 2-4 parts mulberry leaf powder;

[0023] 2-4 parts white kidney bean flour;

[0024] 0.3-0.5 parts of Haematococcus pluvialis powder;

[0025] The mass ratio of A powder to D powder is 1:0.75-0.85:0.35-0.45:0.65-0.75.

[0026] Further preferably, the raw materials of the composition are as follows by weight:

[0027] 4 parts of psyllium seed powder;

[0028] 3 parts mulberry leaf powder;

[0029] 3 parts white kidney bean flour;

[0030] 0.4 parts of Haematococcus pluvialis powder;

[0031] The mass ratio of A powder to D powder is 1:0.8:0.4:0.7.

[0032] In a second aspect, the present invention provides use of the composition with blood sugar lowering and fat reducing effects described in the first aspect in the preparation of health food.

[0033] In a third aspect, the present invention provides a beverage having the effects of lowering blood sugar and reducing fat, the beverage comprising the following components in percentage by mass:

[0034] 10-20 wt% of the composition with blood sugar and fat reducing function of the first aspect;

[0035] Sweetener: 1-3 wt%;

[0036] Antioxidant: 0.1-0.5wt%;

[0037] Thickener: 0.1-0.3wt%;

[0038] Deionized water was added to make up to 100 wt%.

[0039] More preferably, the sweetener is at least one of erythritol, L-arabinose, and sucralose.

[0040] More preferably, the antioxidant is at least one of vitamin C, citric acid, and tea polyphenols.

[0041] More preferably, the thickener is at least one of sodium carboxymethyl cellulose, gum arabic, tamarind polysaccharide gum, and sodium alginate.

[0042] In the present invention:

[0043] The complex dietary fiber in Plantago seeds can delay the intestinal absorption of sugar and reduce postprandial blood sugar fluctuations. In addition, dietary fiber can absorb bile acid, promote cholesterol metabolism, and indirectly help lower blood lipid levels.

[0044] Mulberry leaf powder contains deoxynojirimycin, which can inhibit the activity of α-glucosidase and block the decomposition of carbohydrates into glucose, thereby lowering blood sugar.

[0045] White kidney beans contain α-amylase inhibitors, which can inhibit amylase activity, reduce the conversion of starch into glucose, and lower blood sugar production.

[0046] Haematococcus pluvialis is rich in astaxanthin, which can reduce insulin resistance and improve pancreatic cell function through antioxidant effects, indirectly assisting in lowering blood sugar. In addition, the rich astaxanthin can also regulate lipid metabolism, inhibit fat accumulation, and has a certain fat-reducing effect.

[0047] Beneficial effects of the present invention:

[0048] The composition with blood sugar and fat reducing function provided by the present invention is obtained by compounding psyllium seed powder, mulberry leaf powder, white kidney bean powder and Haematococcus pluvialis powder as raw materials and then subjecting them to enzymatic hydrolysis and separation. It has excellent effects of inhibiting the activities of α-glucosidase and α-amylase and reducing fat and weight. Specifically:

[0049] Synergistic effect of lowering blood sugar and reducing fat

[0050] Composition 1 has an α-glucosidase inhibition rate of 47.38% and an α-amylase inhibition rate of 79.18%, which is significantly better than that of a single component. Animal experiments have shown that Composition 1 has a significant weight loss effect on mice fed a high-fat diet.

[0051] The possible synergistic mechanism is as follows: the dietary fiber in psyllium seed powder delays sugar absorption through physical adsorption, the deoxynojirimycin (DNJ) in mulberry leaf powder specifically inhibits α-glucosidase, the α-amylase inhibitor (α-AI) in white kidney bean powder blocks starch breakdown, and the astaxanthin in Haematococcus pluvialis powder alleviates insulin resistance through antioxidant action. These four ingredients, when combined in specific proportions, form a multi-target synergistic network.

[0052] Efficient separation and purification technology improves the utilization rate of active ingredients

[0053] Gradient elution (0.1-0.6 mol / L NaCl solution) on a DEAE-52 cellulose column was used to achieve fractional purification of the active ingredient. Experimental data showed that the mixed fractions AD obtained after chromatographic separation had a significantly higher α-glucosidase inhibition rate than the directly lyophilized concentrated extract (composition ①).

[0054] In summary, the present invention solves the technical difficulties of traditional blood sugar and lipid-lowering products, such as single target, low utilization rate of active ingredients, and questionable safety, through component screening, process optimization and synergistic mechanism design, and provides a solution that is both efficient and safe for precise nutritional intervention of metabolic syndrome. DETAILED DESCRIPTION

[0055] To make the objectives, technical solutions, and advantages of the present invention more clearly understood, the present invention is further described in detail below with reference to specific embodiments. However, the following embodiments are merely preferred embodiments of the present invention and are not exhaustive. For the sake of clarity, not all features of the actual embodiments are described.

[0056] Based on the embodiments in the implementation manner, other embodiments obtained by those skilled in the art without making any creative work shall all fall within the protection scope of the present invention.

[0057] The technical solution of the present invention is described in detail below with reference to specific embodiments.

[0058] In the present invention:

[0059] White kidney bean, also known as large white kidney bean and cotton bean, with the Latin name Phaseolus lunatus L., was purchased from Yunnan Diancai Agricultural Products Co., Ltd. and the variety was identified;

[0060] Plantago seed powder: purchased from Lanzhou Waterless Biotechnology Co., Ltd.

[0061] Mulberry leaf powder: purchased from Fufeng Sinuote Biotechnology Co., Ltd.

[0062] Haematococcus pluvialis powder: purchased from Xi'an Lavia Biotechnology Co., Ltd.

[0063] α-Amylase; purchased from Xiasheng (Beijing) Biotechnology Development Co., Ltd., product number FDY-2247: enzyme activity 20,000 U / g;

[0064] Glucoamylase; purchased from Xiasheng (Beijing) Biotechnology Development Co., Ltd., product number FDY-2223: enzyme activity 260,000 U / g;

[0065] Papain; purchased from Xiasheng (Beijing) Biotechnology Development Co., Ltd., product number FDG-2203: enzyme activity 100,000 U / g;

[0066] Other raw materials are commercially available.

[0067] Preparation of a composition with blood sugar lowering and fat reducing functions:

[0068] Composition 1:

[0069] 4 parts of psyllium seed powder;

[0070] 3 parts mulberry leaf powder;

[0071] 3 parts white kidney bean flour;

[0072] 0.4 parts of Haematococcus pluvialis powder;

[0073] The preparation method of the composition comprises the following steps:

[0074] S1: Dry the raw materials and mix them to obtain mixed powder;

[0075] S2: Prepare the mixed powder into a 15 wt% mixed solution using deionized water;

[0076] S3: adding a composite enzyme to the mixed solution for enzymatic hydrolysis, and performing solid-liquid separation to obtain an enzymatic hydrolyzate; wherein the composite enzyme comprises α-amylase, glucoamylase, and papain in a mass ratio of 1:3:0.65; the enzymatic hydrolysis conditions are: enzymatic hydrolysis temperature of 55° C.; enzymatic hydrolysis time of 4 hours; enzymatic hydrolysis pH of 5.0; and the amount of the composite enzyme added accounts for 7 wt% of the mixed solution;

[0077] S4: Concentrating the enzymatic hydrolyzate to 2 / 5 of its original volume by rotary evaporation to obtain a concentrated extract; wherein the rotary evaporation conditions are: rotary evaporation pressure of 0.08 MPa, and rotary evaporation temperature of 55° C.;

[0078] S5: Use a balanced DEAE-52 cellulose chromatography column to separate the concentrated extract by column chromatography. Load the concentrated extract onto the chromatography column, add 0.2 column volumes of distilled water to elute and collect fraction A; add 0.2 column volumes of 0.1 mol / L sodium chloride solution to elute and collect fraction B; add 0.2 column volumes of 0.3 mol / L sodium chloride solution to elute and collect fraction C; add 0.2 column volumes of 0.6 mol / L sodium chloride solution to elute and collect fraction D;

[0079] S6: removing the solvent from fractions A and D respectively, and freeze-drying them to obtain A powder and D powder;

[0080] S7: Mix A powder and D powder in a mass ratio of 1:0.8:0.4:0.7 to obtain a composition with blood sugar lowering and fat reducing functions.

[0081] Composition 2:

[0082] 6 parts of psyllium seed powder;

[0083] 1 part mulberry leaf powder;

[0084] 1 part white kidney bean powder;

[0085] 0.6 parts of Haematococcus pluvialis powder;

[0086] The preparation method of the composition comprises the following steps:

[0087] S1: Dry the raw materials and mix them to obtain mixed powder;

[0088] S2: Prepare the mixed powder into a 20 wt% mixed solution using deionized water;

[0089] S3: adding a composite enzyme to the mixed solution for enzymolysis, and obtaining an enzymolysis solution by solid-liquid separation, wherein the composite enzyme comprises α-amylase, glucoamylase, and papain in a mass ratio of 1:4:0.6; the enzymolysis conditions are as follows: enzymolysis temperature of 57° C.; enzymolysis time of 3.5 h; enzymolysis pH of 5.2; and the amount of the composite enzyme added accounts for 8 wt% of the mixed solution;

[0090] S4: The enzymatic hydrolyzate is concentrated by rotary evaporation to 1 / 3 of its original volume to obtain a concentrated extract; wherein the rotary evaporation conditions are: a rotary evaporation pressure of 0.09 MPa and a rotary evaporation temperature of 54° C.;

[0091] S5: Use a balanced DEAE-52 cellulose chromatography column to separate the concentrated extract by column chromatography. Load the concentrated extract onto the chromatography column, add 0.1 column volume of distilled water to elute and collect fraction A; add 0.1 column volume of 0.1 mol / L sodium chloride solution to elute and collect fraction B; add 0.1 column volume of 0.3 mol / L sodium chloride solution to elute and collect fraction C; add 0.1 column volume of 0.6 mol / L sodium chloride solution to elute and collect fraction D;

[0092] S6: removing the solvent from fractions A and D respectively, and freeze-drying them to obtain A powder and D powder;

[0093] S7: Mix A powder and D powder in a mass ratio of 1:0.7:0.5:0.6 to obtain a composition with blood sugar lowering and fat reducing functions.

[0094] Composition 3:

[0095] 2 parts of psyllium seed powder;

[0096] 5 parts of mulberry leaf powder;

[0097] 5 parts white kidney bean powder;

[0098] 0.2 parts of Haematococcus pluvialis powder;

[0099] The preparation method of the composition comprises the following steps:

[0100] S1: Dry the raw materials and mix them to obtain mixed powder;

[0101] S2: Prepare the mixed powder into a 10 wt% mixed solution using deionized water;

[0102] S3: adding a composite enzyme to the mixed solution for enzymolysis, and obtaining an enzymolysis solution by solid-liquid separation, wherein the composite enzyme comprises α-amylase, glucoamylase, and papain in a mass ratio of 1:2:0.7; the enzymolysis conditions are as follows: enzymolysis temperature of 53° C.; enzymolysis time of 4.5 h; enzymolysis pH of 5.0; and the amount of the composite enzyme added accounts for 5 wt% of the mixed solution;

[0103] S4: Concentrating the enzymatic hydrolyzate to 1 / 2 of its original volume by rotary evaporation to obtain a concentrated extract; wherein the rotary evaporation conditions are: a rotary evaporation pressure of 0.07 MPa and a rotary evaporation temperature of 56° C.;

[0104] S5: Use a balanced DEAE-52 cellulose chromatography column to separate the concentrated extract by column chromatography. Load the concentrated extract onto the chromatography column, add 0.2 column volumes of distilled water to elute and collect fraction A; add 0.2 column volumes of 0.1 mol / L sodium chloride solution to elute and collect fraction B; add 0.2 column volumes of 0.3 mol / L sodium chloride solution to elute and collect fraction C; add 0.2 column volumes of 0.6 mol / L sodium chloride solution to elute and collect fraction D;

[0105] S6: removing the solvent from fractions A and D respectively, and freeze-drying them to obtain A powder and D powder;

[0106] S7: Mix A powder and D powder in a mass ratio of 1:0.9:0.3:0.8 to obtain a composition with blood sugar lowering and fat reducing functions.

[0107] Composition ①:

[0108] The difference from composition 1 is that the psyllium seed powder and mulberry leaf powder are missing, and the missing parts by mass are supplemented by white kidney bean powder and Haematococcus pluvialis powder in a mass ratio of 3:0.4.

[0109] Composition ②:

[0110] The difference from composition 1 is that the Haematococcus pluvialis powder is missing, and the missing mass parts are supplemented by psyllium seed powder, mulberry leaf powder and white kidney bean powder in a mass ratio of 4:3:3.

[0111] Composition ③:

[0112] The difference from composition 1 is that white kidney bean powder is missing, and the missing mass parts are supplemented by psyllium seed powder, mulberry leaf powder and Haematococcus pluvialis powder in a mass ratio of 4:3:0.4.

[0113] Composition ④:

[0114] The difference from composition 1 is that powder A is missing and the missing mass is made up with an equal mass of deionized water.

[0115] Composition ⑤:

[0116] The difference from composition 1 is that B powder is missing and the missing mass is made up with an equal mass of deionized water.

[0117] Composition ⑥:

[0118] The difference from composition 1 is that C powder is missing, and the missing mass is made up with an equal mass of deionized water.

[0119] Composition ⑦:

[0120] The difference from composition 1 is that D powder is missing and the missing mass is made up with an equal mass of deionized water.

[0121] Composition ⑧:

[0122] The difference from composition 1 is that B powder, C powder and D powder are missing, and the missing parts by mass are made up with an equal mass of deionized water.

[0123] Composition 9:

[0124] The difference from composition 1 is that A powder, C powder and D powder are missing, and the missing parts by mass are made up with an equal mass of deionized water.

[0125] Composition ⑩:

[0126] The difference from composition 1 is that A powder, B powder and D powder are missing, and the missing parts by mass are made up with an equal mass of deionized water.

[0127] Composition

[0128] The difference from composition 1 is that A powder, B powder and C powder are missing, and the missing parts by mass are made up with an equal mass of deionized water.

[0129] Composition

[0130] Different from composition 1, the concentrated extract obtained in step S4 is freeze-dried to obtain freeze-dried powder, which is used as the composition.

[0131] Preparation of beverage with blood sugar lowering and fat reducing effects

[0132] Drink 1:

[0133] Composition 1: 15 wt%;

[0134] Sweetener: 2wt%;

[0135] Antioxidant: 0.3wt%;

[0136] Thickener: 0.2wt%;

[0137] Deionized water was added to 100 wt%;

[0138] The sweetener is erythritol, the antioxidant is vitamin C, and the thickener is sodium carboxymethyl cellulose.

[0139] Drink 2:

[0140] Composition 1: 20 wt%;

[0141] Sweetener: 1wt%;

[0142] Antioxidant: 0.1wt%;

[0143] Thickener: 0.3wt%;

[0144] Deionized water was added to 100 wt%;

[0145] The sweetener is sucralose, the antioxidant is tea polyphenols, and the thickener is tamarind polysaccharide gum.

[0146] Drink 3:

[0147] Composition 1: 10 wt%;

[0148] Sweetener: 3wt%;

[0149] Antioxidant: 0.5wt%;

[0150] Thickener: 0.1wt%;

[0151] Deionized water was added to 100 wt%;

[0152] The sweetener is L-arabinose, the antioxidant is citric acid, and the thickener is gum arabic and sodium alginate in a mass ratio of 1:4.

[0153] The preparation method of the above beverages 1-3 comprises the following steps:

[0154] Step 1: Add the composition, sweetener, and thickener into deionized water and homogenize to obtain a mixed solution;

[0155] Step 2: adding the antioxidant to the mixed solution, homogenizing, filling, and sterilizing to obtain a beverage.

[0156] Performance Testing

[0157] Test samples: Compositions 1-3, Composition ①-

[0158] Preparation of test samples: The test samples were prepared into a 15 wt % mixed solution using phosphate buffer (pH 6.8).

[0159] Test reagents: α-glucosidase solution (7000U / mL, solvent is phosphate buffer (pH6.8)), p-nitrophenyl-α-D-pyranose solution (2.5mmol / L, solvent is phosphate buffer (pH6.8)), Na2CO3 solution (0.10mol / L, solvent is distilled water), α-amylase (1.4U / mL), starch solution (1wt%, solvent is), DNS reagent.

[0160] α-Glucosidase inhibitory activity assay:

[0161] Mix 200 μL of test sample with 200 μL of α-glucosidase solution, react at 37°C for 15 min, then add 200 μL of p-nitrophenyl-α-D-pyranose solution, react at 37°C for 20 min, and then add 5 mL of Na2CO3 solution to terminate the reaction. Measure the absorbance at 400 nm. The α-glucosidase inhibition rate is calculated as follows:

[0162] α-glucosidase inhibition rate (%) = (1-(A0-A1) / A2) × 100%

[0163] Where: A0 is the OD value after the mixed reaction of the test sample, α-glucosidase solution, and p-nitrophenyl-α-D-pyranose glucose solution 400 ; A1 is the OD after the reaction of replacing α-glucosidase solution with phosphate buffer (pH 6.8) 400 A2 is the OD after the test sample was replaced with phosphate buffer (pH 6.8) and mixed reaction 400 .

[0164] α-Amylase inhibitory activity assay

[0165] 250 μL of test sample solution was mixed evenly with 250 μL of α-amylase, and the mixture was reacted at 37°C for 10 min. Then, 250 μL of starch solution was added and the mixture was reacted at 37°C for 10 min. Then, 500 μL of DNS solution was added to terminate the reaction. After boiling in a water bath for 5 min, the mixture was quickly cooled to room temperature. 5 mL of distilled water was added to dilute the mixture, and the absorbance was measured at 540 nm. The α-amylase inhibition rate was calculated as follows:

[0166] α-amylase inhibition rate (%) = (1-(A0-A1) / A2) × 100%

[0167] Where: A0 is the OD after the test sample, α-amylase solution, and starch solution are mixed and reacted. 400 ; A1 is the OD after the reaction of replacing α-amylase solution with phosphate buffer (pH 6.8) 400 A2 is the OD after the test sample was replaced with phosphate buffer (pH 6.8) and mixed reaction 400 .

[0168] The above α-glucosidase inhibition rate and α-amylase inhibition rate results are expressed as mean values. The specific results are shown in Table 1.

[0169] Table 1 Enzyme inhibition rate

[0170]

[0171] The composition provided by the present invention has excellent effect of inhibiting the activity of α-glucosidase and α-amylase.

[0172] According to the comparison of the results of composition 1 with compositions ①-③, the plantago seed powder, mulberry leaf powder, white kidney bean powder, and Haematococcus pluvialis powder provided by the present invention have a certain synergistic effect in inhibiting the activities of α-glucosidase and α-amylase. The results showed that the AD powder isolated by the enzymatic hydrolysis-separation preparation method of the present invention using psyllium seed powder, mulberry leaf powder, white kidney bean powder and Haematococcus pluvialis powder as raw materials had a significant synergistic effect in inhibiting the activities of α-glucosidase and α-amylase; the AD powder obtained by comparing composition 1 with composition 2 had a significant synergistic effect in inhibiting the activities of α-glucosidase and α-amylase. The results show that the preparation method of the composition has a great influence on the performance of the composition in inhibiting the activities of α-glucosidase and α-amylase.

[0173] Weight loss effect evaluation

[0174] Six-week-old male C57BL mice (weight range 18-20g) (FPS grade) were selected and individually housed in a controlled environment (ambient temperature 24±2°C, relative humidity 45-60%, 12h light-dark cycle) with free access to food and water throughout the entire feeding period. After one week of adaptive feeding, the mice were divided into 15 groups, namely, Composition 1-3 Group, Composition ①- The normal control group was fed with ordinary feed (synergistic biological, XTCON50J), the model control group, the composition 1-3 groups, the composition ①- The group was fed with a high-fat diet (synergistic biological, XTHF60), and in the fourth week of feeding, the composition 1-3 group, the composition ①- The mice in each group were gavaged with the corresponding composition (500 mg / kg), while the normal control group and the model control group were gavaged with an equal amount of normal saline. After the six-week experiment, the average weight W1 of the mice in each group was recorded. The experimental results are expressed as mean values, as shown in Table 2.

[0175] The weight gain = W1-W0; W0 and W1 are the mean weights of the mice in this group.

[0176] Table 2 Evaluation of weight loss effect

[0177]

[0178]

[0179] According to the results in Table 2, the composition provided by the present invention has a significant weight loss effect.

[0180] Comparing the results of the positive control group and the model control group, it can be seen that the model was successfully established;

[0181] Comparison of the results of compositions 1-3 and the model control group shows that the compositions provided by the present invention can effectively inhibit fat accumulation.

[0182] Comparing the results of composition 1 and compositions ①-③, it can be seen that the raw material ratio in the present invention has a certain influence on the synergistic effect.

[0183] Comparative composition 1 and composition ④ The results show that the AD powder obtained by the process provided by the present invention has a better fat-reducing effect when compounded with the mass ratio described in the present invention.

[0184] Comparative composition 1 and composition Composition Due to the lack of separation process, its fat-reducing effect is significantly weaker than that of composition 1, indicating that the process provided by the present invention can significantly improve the fat-reducing effect of the composition.

[0185] Acute toxicity test

[0186] Experimental standard: The experiment was conducted in accordance with the method specified in GB 15193.3-2014 "National Food Safety Standard Acute Oral Toxicity Test".

[0187] Animal grouping: 30 SPF SD rats, half male and half female, were divided into groups with the individual weight values of the same sex within the range of the mean ± 20%.

[0188] Experimental method: Composition 1 was used as the test substance. Before the test, the animals were fasted overnight (about 16 hours) and had free access to water. During the formal test, the test group animals were gavaged with the test substance at 6g (mass of composition 1) / kg body weight. The test substance was gavage-administered twice within 24 hours, with an interval of about 4 hours between the two gavages. A small amount of feed was given during this period, and the animals continued to fast for about 3 hours after the first administration of the test substance. After the administration of the test substance, the time of appearance and disappearance of the signs of poisoning and the time of death were observed and recorded. The observation period was 14 days. Animals that died of poisoning during the observation period should be dissected and observed with the naked eye. If abnormalities were found in the tissues or organs, further histopathological examination should be performed. Weigh them on days 0, 1, 3, 7, and 14 respectively.

[0189] Experimental results: The animals were observed during the period of administration of the test solution and 14 days later.

[0190] No abnormal symptoms were observed during the experiment, and the animals gained weight normally. No animal died. At the end of the experiment, all animals were dissected and no abnormalities were found by naked eye observation.

[0191] Experimental conclusion: The test substance was tested according to GB 15193.3-2014 "National Food Safety Standard Acute Oral Toxicity Test", and the acute oral toxicity LD 50 >6g / kg body weight, practically non-toxic.

[0192] Although specific embodiments of the present invention have been described above, those skilled in the art will appreciate that these are merely illustrative and that the scope of the present invention is defined by the appended claims. Those skilled in the art may make various changes or modifications to these embodiments without departing from the principles and essence of the present invention, and such changes and modifications are intended to fall within the scope of the present invention.

Claims

1. A composition with blood sugar and fat reducing functions, characterized in that: The composition comprises the following raw materials in parts by weight: 2-6 parts of psyllium seed powder; 1-5 parts of mulberry leaf powder; 1-5 parts white kidney bean powder; 0.2-0.6 parts of Haematococcus pluvialis powder; The preparation method of the composition comprises the following steps: S1: Dry the raw materials and mix them to obtain mixed powder; S2: using deionized water to prepare the mixed powder into a 10-20 wt% mixed solution; S3: adding the complex enzyme to the mixed solution for enzymatic hydrolysis, and performing solid-liquid separation to obtain an enzymatic hydrolyzate; S4: The enzymatic hydrolyzate is concentrated by rotary evaporation to 2 / 5 of its original volume to obtain a concentrated extract; S5: Use a balanced DEAE-52 cellulose chromatography column to separate the concentrated extract by column chromatography. Load the concentrated extract onto the chromatography column, add 0.1-0.2 column volumes of distilled water to elute and collect fraction A; add 0.1-0.2 column volumes of 0.1±0.005 mol / L sodium chloride solution to elute and collect fraction B; add 0.1-0.2 column volumes of 0.3±0.005 mol / L sodium chloride solution to elute and collect fraction C; add 0.1-0.2 column volumes of 0.6±0.005 mol / L sodium chloride solution to elute and collect fraction D; S6: removing the solvent from fractions A and D respectively, and freeze-drying them to obtain A powder and D powder; S7: Mix A powder and D powder in a mass ratio of 1:0.7-0.9:0.3-0.5:0.6-0.8 to obtain a composition with blood sugar lowering and fat reducing functions.

2. The composition according to claim 1, characterized in that Including the following raw materials by weight: 3-5 parts of psyllium seed powder; 2-4 parts mulberry leaf powder; 2-4 parts white kidney bean flour; 0.3-0.5 parts of Haematococcus pluvialis powder; The mass ratio of A powder to D powder is 1:0.75-0.85:0.35-0.45:0.65-0.

75.

3. The composition according to claim 1, characterized in that Including the following raw materials by weight: 4 parts of psyllium seed powder; 3 parts mulberry leaf powder; 3 parts white kidney bean flour; 0.4 parts of Haematococcus pluvialis powder; The mass ratio of A powder to D powder is 1:0.8:0.4:0.

7.

4. The composition according to claim 1, characterized in that The complex enzyme comprises α-amylase, glucoamylase and papain in a mass ratio of 1:2-4:0.6-0.7; the S3 enzymatic hydrolysis conditions are as follows: enzymatic hydrolysis temperature is 55°C±2°C; enzymatic hydrolysis time is 4±0.5h, and enzymatic hydrolysis pH is 5.0-5.2; and the amount of the complex enzyme added accounts for 5-8wt% of the mixed solution.

5. The composition according to claim 2, characterized in that The rotary evaporation conditions in step S4 are as follows: the rotary evaporation pressure is 0.07-0.09 MPa, and the rotary evaporation temperature is 55±1°C.

6. Use of the composition having the blood sugar and fat reducing function according to any one of claims 1 to 5 in the preparation of a beverage having the blood sugar and fat reducing function.

7. A beverage with blood sugar and fat reducing effects, characterized in that: Includes the following components by mass percentage: 10-20 wt% of the composition with blood sugar and fat reducing function according to any one of claims 1-5; Sweetener: 1-3 wt%; Antioxidant: 0.1-0.5wt%; Thickener: 0.1-0.3wt%; Deionized water was added to make up to 100 wt%.

8. The beverage according to claim 7, characterized in that The sweetener is at least one of erythritol, L-arabinose, and sucralose.

9. The beverage according to claim 7, characterized in that: The antioxidant is at least one of vitamin C, citric acid and tea polyphenols.

10. The beverage according to claim 7, characterized in that: The thickener is at least one of sodium carboxymethyl cellulose, gum arabic, tamarind polysaccharide gum and sodium alginate.

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