A hypoglycemic and lipid-lowering compound beverage and its preparation method

Abstract

This invention discloses a hypoglycemic and lipid-lowering compound beverage and its preparation method, specifically belonging to the field of biotechnology. The beverage comprises the following components: a composition with hypoglycemic and lipid-lowering effects, a sweetener, an antioxidant, a thickener, and deionized water. The composition with hypoglycemic and lipid-lowering effects is obtained by enzymatic hydrolysis and column chromatography separation of psyllium husk powder, mulberry leaf powder, white kidney bean powder, and Haematococcus pluvialis powder. The composition with hypoglycemic and lipid-lowering effects provided by this invention exhibits excellent hypoglycemic and lipid-lowering effects.

Description

Technical Field

[0001] This invention belongs to the field of biotechnology, specifically relating to a hypoglycemic and lipid-lowering compound beverage and its preparation method. Background Technology

[0002] In the field of functional foods, although natural products have attracted much attention due to their safety advantages, existing hypoglycemic and lipid-lowering products generally suffer from three major technical bottlenecks: First, the efficiency of active ingredient separation and purification is low. Traditional water extraction and alcohol extraction processes have poor selectivity for extracting low-polarity active substances from plant raw materials. Second, the synergistic mechanism of multiple components is unclear. Existing technologies mostly use simple physical mixing methods to compound raw materials, lacking systematic research on the interaction and synergistic effect between active ingredients. Third, the production process has poor stability. Existing chromatographic separation technologies mostly use silica gel columns or gel columns, which have problems such as difficulty in controlling the elution gradient and high risk of active ingredient degradation. More importantly, existing technologies mostly focus on single target optimization and have failed to establish a holistic solution for "dual regulation of glucose and lipid metabolism". This invention constructs an innovative technology system of "directed enzymatic hydrolysis-graded purification-synergistic effect", breaking through the technical constraints of traditional processes and providing a new solution for precision nutritional intervention. Summary of the Invention

[0003] To address the shortcomings of existing technologies, the present invention aims to provide a hypoglycemic and lipid-lowering compound beverage and its preparation method.

[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 reduction functions, comprising the following raw materials: psyllium husk powder, mulberry leaf powder, white kidney bean powder, and Haematococcus pluvialis powder. The specific mass proportions of the raw materials and the preparation method of the composition are as follows:

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

[0007] 1-5 parts mulberry leaf powder;

[0008] 1-5 portions of white kidney bean flour;

[0009] Haematococcus pluvialis powder 0.2-0.6 parts;

[0010] The method for preparing the composition includes the following steps:

[0011] S1: After drying the raw materials, mix them to obtain a mixed powder;

[0012] S2: Use deionized water to prepare a 10-20 wt% mixture of powders;

[0013] S3: Add the compound enzyme to the mixture for enzymatic hydrolysis, and obtain the enzymatic hydrolysate through solid-liquid separation;

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

[0015] S5: Separate the concentrated extract by column chromatography using a equilibrated DEAE-52 cellulose column. Load the concentrated extract into the 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: Remove the solvent from fractions A and D, and freeze-dry them to obtain powder A and powder D;

[0017] S7: Mix powder A and powder D 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 and fat reduction functions.

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

[0019] More preferably, the rotary evaporation conditions in step S4 are: rotary evaporation pressure of 0.07-0.09 MPa and rotary evaporation temperature of 55±1℃.

[0020] More preferably, the raw materials of the composition are in the following proportions by weight:

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

[0022] 2-4 parts mulberry leaf powder;

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

[0024] Haematococcus pluvialis powder 0.3-0.5 parts;

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

[0026] More preferably, the raw materials of the composition are in the following proportions by weight:

[0027] 4 parts of psyllium husk 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 powder A to powder D is 1:0.8:0.4:0.7.

[0032] Secondly, the present invention provides the application of the composition with hypoglycemic and lipid-reducing effects described in the first aspect in the preparation of health food.

[0033] Thirdly, the present invention provides a beverage with blood sugar and fat reduction effects, the beverage comprising the following components by weight percentage:

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

[0035] Sweetener: 1-3 wt%;

[0036] Antioxidant: 0.1-0.5 wt%;

[0037] Thickener: 0.1-0.3 wt%;

[0038] Add deionized water to bring the total 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 this invention:

[0043] The complex dietary fiber in psyllium husk can slow down the absorption of sugar in the intestines and reduce postprandial blood sugar fluctuations. In addition, dietary fiber can also adsorb bile acids, promote cholesterol metabolism, and indirectly help lower blood lipid levels.

[0044] Mulberry leaf powder contains deoxynojirimycin, which can lower blood sugar by inhibiting the activity of α-glucosidase and blocking the breakdown of carbohydrates into glucose.

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

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

[0047] The beneficial effects of this invention are:

[0048] The composition provided by this invention, obtained by enzymatic hydrolysis and separation of psyllium husk powder, mulberry leaf powder, white kidney bean powder, and Haematococcus pluvialis powder, has excellent hypoglycemic and lipid-reducing functions. Specifically:

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

[0050] Composition 1 exhibits an inhibition rate of 47.38% against α-glucosidase and 79.18% against α-amylase, significantly superior to the single component. Animal experiments show that Composition 1 has a significant weight loss effect on mice on a high-fat diet.

[0051] The possible synergistic mechanism is as follows: the dietary fiber in psyllium husk powder delays sugar absorption through physical adsorption; 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 astaxanthin in Haematococcus pluvialis powder reduces insulin resistance through antioxidant effects. These four components, when combined in a specific ratio, form a multi-target synergistic network.

[0052] High-efficiency separation and purification technology improves the utilization rate of active ingredients

[0053] Gradient elution (0.1-0.6 mol / L NaCl solution) using a DEAE-52 cellulose chromatography column was employed to achieve fractional purification of the active ingredients. Experimental data showed that the mixture of fractions AD obtained after chromatographic separation exhibited a significantly higher α-glucosidase inhibition rate compared to the directly lyophilized concentrated extract (composition ①).

[0054] In summary, this invention solves the technical problems of traditional hypoglycemic 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. It provides a solution that is both efficient and safe for precise nutritional intervention in metabolic syndrome. Detailed Implementation

[0055] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments. However, the following embodiments are merely preferred embodiments of this invention and not all of them. For clarity, not all features of the actual embodiments are described.

[0056] Based on the embodiments described in the implementation plan, other embodiments obtained by those skilled in the art without creative effort are all within the scope of protection of this invention.

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

[0058] In this invention:

[0059] White kidney beans, also known as large white kidney beans or cotton beans, with the Latin name Phaseolus lunatus L., were purchased from Yunnan Diancai Agricultural Products Co., Ltd., and the variety has been identified.

[0060] Psyllium husk powder: purchased from Lanzhou Waterles Biotechnology Co., Ltd.;

[0061] Mulberry leaf powder: purchased from Fufeng Sinote 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 100000U / g;

[0066] Other raw materials are commercially available.

[0067] Preparation of compositions with blood sugar and fat-reducing functions:

[0068] Composition 1:

[0069] 4 parts of psyllium husk powder;

[0070] 3 parts mulberry leaf powder;

[0071] 3 parts white kidney bean flour;

[0072] 0.4 parts of Haematococcus pluvialis powder;

[0073] The method for preparing the composition includes the following steps:

[0074] S1: After drying the raw materials, mix them to obtain a mixed powder;

[0075] S2: Prepare a 15wt% mixture of powder using deionized water;

[0076] S3: Add the compound enzyme to the mixture for enzymatic hydrolysis, and obtain the hydrolysate after solid-liquid separation; wherein the compound enzyme is α-amylase, glucosylamylase and papain in a mass ratio of 1:3:0.65; the enzymatic hydrolysis conditions are: hydrolysis temperature of 55℃; hydrolysis time of 4h; hydrolysis pH of 5.0; the amount of compound enzyme added accounts for 7wt% of the mixture.

[0077] S4: The enzymatic hydrolysate is concentrated 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℃;

[0078] S5: Use a equilibrated DEAE-52 cellulose chromatography column to separate the concentrated extract by column chromatography. Load the concentrated extract into 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: Remove the solvent from fractions A and D, and freeze-dry them to obtain powder A and powder D;

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

[0081] Composition 2:

[0082] 6 parts of psyllium husk powder;

[0083] 1 part mulberry leaf powder;

[0084] One portion of white kidney bean flour;

[0085] 0.6 parts of Haematococcus pluvialis powder;

[0086] The method for preparing the composition includes the following steps:

[0087] S1: After drying the raw materials, mix them to obtain a mixed powder;

[0088] S2: Prepare a 20wt% mixture of powder using deionized water;

[0089] S3: The compound enzyme is added to the mixture for enzymatic hydrolysis, and the hydrolysate is obtained by solid-liquid separation. The compound enzyme is α-amylase, glucosylamylase and papain in a mass ratio of 1:4:0.6. The enzymatic hydrolysis conditions are: hydrolysis temperature of 57℃; hydrolysis time of 3.5h; hydrolysis pH of 5.2; and the amount of compound enzyme added accounts for 8wt% of the mixture.

[0090] S4: After concentrating the enzymatic hydrolysate to 1 / 3 of its original volume by rotary evaporation, a concentrated extract is obtained; wherein, the rotary evaporation conditions are: rotary evaporation pressure of 0.09 MPa and rotary evaporation temperature of 54℃;

[0091] S5: Use a equilibrated DEAE-52 cellulose chromatography column to separate the concentrated extract by column chromatography. Load the concentrated extract into 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: Remove the solvent from fractions A and D, and freeze-dry them to obtain powder A and powder D;

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

[0094] Composition 3:

[0095] Two portions of psyllium husk powder;

[0096] 5 parts mulberry leaf powder;

[0097] 5 portions of white kidney bean flour;

[0098] 0.2 parts of Haematococcus pluvialis powder;

[0099] The method for preparing the composition includes the following steps:

[0100] S1: After drying the raw materials, mix them to obtain a mixed powder;

[0101] S2: Prepare a 10wt% mixture of powder using deionized water;

[0102] S3: The compound enzyme is added to the mixture for enzymatic hydrolysis, and the hydrolysate is obtained by solid-liquid separation. The compound enzyme is α-amylase, glucosylamylase and papain in a mass ratio of 1:2:0.7. The enzymatic hydrolysis conditions are: hydrolysis temperature of 53℃; hydrolysis time of 4.5h; hydrolysis pH of 5.0; and the amount of compound enzyme added is 5wt% of the mixture.

[0103] S4: The enzymatic hydrolysate is concentrated to half its original volume by rotary evaporation to obtain a concentrated extract; wherein, the rotary evaporation conditions are: rotary evaporation pressure of 0.07 MPa and rotary evaporation temperature of 56℃;

[0104] S5: Use a equilibrated DEAE-52 cellulose chromatography column to separate the concentrated extract by column chromatography. Load the concentrated extract into 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: Remove the solvent from fractions A and D, and freeze-dry them to obtain powder A and powder D;

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

[0107] Composition ①:

[0108] Unlike composition 1, it lacks psyllium husk powder and mulberry leaf powder, and the missing parts are made up by white kidney bean powder and Haematococcus pluvialis powder in a mass ratio of 3:0.4.

[0109] Composition ②:

[0110] Unlike composition 1, it lacks Haematococcus pluvialis powder, and the missing parts are made up by psyllium husk powder, mulberry leaf powder and white kidney bean powder in a mass ratio of 4:3:3.

[0111] Composition ③:

[0112] Unlike composition 1, this composition lacks white kidney bean powder, and the missing mass is made up by psyllium husk powder, mulberry leaf powder, and Haematococcus pluvialis powder in a mass ratio of 4:3:0.4.

[0113] Composition ④:

[0114] Unlike composition 1, it lacks powder A, and the missing mass is made up by an equal mass of deionized water.

[0115] Composition ⑤:

[0116] Unlike composition 1, it lacks powder B, and the missing mass is made up by an equal mass of deionized water.

[0117] Composition ⑥:

[0118] Unlike composition 1, it lacks C powder, and the missing mass is made up by an equal mass of deionized water.

[0119] Composition ⑦:

[0120] Unlike composition 1, it lacks powder D, and the missing mass is made up by an equal mass of deionized water.

[0121] Composition ⑧:

[0122] Unlike composition 1, it lacks powders B, C, and D, and the missing mass is made up by an equal mass of deionized water.

[0123] Composition 9:

[0124] Unlike composition 1, it lacks powders A, C, and D, and the missing mass is made up with an equal mass of deionized water.

[0125] Composition ⑩:

[0126] Unlike composition 1, it lacks powder A, powder B, and powder D, and the missing mass is made up with an equal mass of deionized water.

[0127] Composition

[0128] Unlike composition 1, it lacks powder A, powder B, and powder C, and the missing mass is made up with an equal mass of deionized water.

[0129] Composition

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

[0131] Preparation of beverages with blood sugar and fat reduction effects

[0132] Beverage 1:

[0133] Composition 1: 15 wt%;

[0134] Sweetener: 2wt%;

[0135] Antioxidant: 0.3 wt%;

[0136] Thickener: 0.2 wt%;

[0137] Add deionized water to bring the total to 100 wt%.

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

[0139] Beverage 2:

[0140] Composition 1: 20 wt%;

[0141] Sweetener: 1 wt%;

[0142] Antioxidant: 0.1 wt%;

[0143] Thickener: 0.3 wt%;

[0144] Add deionized water to bring the total to 100 wt%.

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

[0146] Beverage 3:

[0147] Composition 1: 10 wt%;

[0148] Sweetener: 3wt%;

[0149] Antioxidant: 0.5 wt%;

[0150] Thickener: 0.1 wt%;

[0151] Add deionized water to bring the total 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 methods for the above-mentioned beverages 1-3 include the following steps:

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

[0155] Step 2: Add antioxidants to the mixture, homogenize, fill, and sterilize to obtain the beverage.

[0156] Performance testing

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

[0158] Test sample preparation: The test sample was prepared into a 15 wt% mixture using phosphate buffer (pH 6.8).

[0159] Test reagents: α-glucosidase solution (7000 U / mL, phosphate buffer (pH 6.8)), p-nitrophenyl-α-D-glucopyranose solution (2.5 mmol / L, phosphate buffer (pH 6.8)), Na2CO3 solution (0.10 mol / L, distilled water), α-amylase (1.4 U / mL), starch solution (1 wt%), DNS reagent.

[0160] Assay for α-glucosidase inhibitory activity:

[0161] Mix 200 μL of the test sample with 200 μL of α-glucosidase solution thoroughly and react at 37℃ for 15 min. Then add 200 μL of p-nitrophenyl-α-D-glucopyranose solution and react at 37℃ for 20 min. Finally, add 5 mL of Na2CO3 solution to terminate the reaction. Measure the absorbance at 400 nm. The α-glucosidase inhibition rate is calculated using the following formula:

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

[0163] In the formula: A0 is the OD after the reaction of the test sample, α-glucosidase solution, and p-nitrophenyl-α-D-glucopyranose solution. 400 A1 represents the OD after mixing the reaction mixture with phosphate buffer (pH 6.8) instead of α-glucosidase solution. 400 A2 represents the OD after mixing and reacting the test samples using phosphate buffer (pH 6.8). 400 .

[0164] Assay for α-amylase inhibitory activity

[0165] 250 μL of the test sample solution was mixed thoroughly with 250 μL of α-amylase and reacted at 37°C for 10 min. Then, 250 μL of starch solution was added, and the reaction was continued at 37°C for 10 min. Finally, 500 μL of DNS solution was added to terminate the reaction. After boiling in a water bath for 5 min, the mixture was rapidly 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 using the following formula:

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

[0167] In the formula: A0 is the OD of the mixture of the test sample, α-amylase solution, and starch solution after reaction. 400 A1 represents the OD after mixing the reaction mixture with phosphate buffer (pH 6.8) instead of the α-amylase solution. 400 A2 represents the OD after mixing and reacting the test samples using phosphate buffer (pH 6.8). 400 .

[0168] The above results for α-glucosidase inhibition rate and α-amylase inhibition rate 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 this invention has excellent inhibitory effects on α-glucosidase and α-amylase activity.

[0172] The comparison between composition 1 and compositions ①-③ shows that the psyllium husk powder, mulberry leaf powder, white kidney bean powder, and Haematococcus pluvialis powder provided by this invention have a certain synergistic effect in inhibiting α-glucosidase and α-amylase activity. (Comparison of composition 1 and composition ④-) The results show that the AD powder isolated using the specific enzymatic hydrolysis-separation preparation method of this invention, based on psyllium husk powder, mulberry leaf powder, white kidney bean powder, and Haematococcus pluvialis powder as raw materials, exhibits a significant synergistic effect in inhibiting α-glucosidase and α-amylase activities; Comparative composition 1 and composition... The results showed that the preparation method of the composition had a significant impact on its ability to inhibit 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 housed individually in a controlled environment (temperature 24±2℃, relative humidity 45-60%, 12h light-dark cycle), with free access to food and water throughout the rearing period. After one week of acclimatization, the mice were divided into 15 groups: groups 1-3 (compositions ①-) Groups were divided into a normal control group and a model control group, with 10 animals in each group. The initial average body weight (W0) of each group was recorded. The normal control group was fed with ordinary feed (Xyzol Biotech, XTCON50J), while the model control group, groups 1-3 (compositions ①-) and groups ② (composition ①-) were fed with ordinary feed (Xyzol Biotech, XTCON50J). Groups were fed a high-fat diet (Synergistic Bio, XTHF60). Starting in the fourth week of feeding, groups 1-3 and group ①- were introduced to the diet. Mice in the control group were administered the corresponding composition (500 mg / kg) by gavage, while the normal control group and the model control group were administered the same volume of physiological saline by gavage. After six weeks of experimentation, the average body weight W1 of each group of mice was recorded. The experimental results are expressed as mean values, as shown in Table 2.

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

[0176] Table 2 Evaluation of Weight Loss Effect

[0177]

[0178]

[0179] As shown in Table 2, the composition provided by the present invention has significant weight loss effects.

[0180] Comparison of the results of the positive control group and the model control group shows that the model was successfully established.

[0181] Comparing the results of compositions 1-3 with the model control group, it can be seen that the compositions provided by the present invention can effectively inhibit fat accumulation.

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

[0183] Comparison of Composition 1 and Composition ④ The results show that AD powder obtained by the process provided by this invention, when used in combination with other products according to the mass ratio described in this invention, has a better fat-reducing effect.

[0184] Comparison of Composition 1 and Composition Composition The lack of a separation process results in a significantly weaker fat-reducing effect compared to composition 1, indicating that the process provided by this invention can significantly improve the fat-reducing effect of the composition.

[0185] Acute poisoning experiment

[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-grade SD rats were divided into half males and half females, and the individual weights of the same sex were within the mean ± 20%.

[0188] Experimental Methods: Composition 1 was used as the test substance. Before the experiment, animals were fasted overnight (approximately 16 hours) but allowed free access to water. During the formal experiment, the experimental group animals were administered the test substance by gavage at a dose of 6 g (mass of Composition 1) / kg body weight, twice within 24 hours, with an interval of approximately 4 hours between the two administrations. A small amount of feed was given during this period. After the first administration of the test substance, the animals were kept fasted for approximately 3 hours. After administration of the test substance, the onset and disappearance of signs of poisoning and the time of death were observed and recorded. The observation period was 14 days. Animals that died during the observation period were dissected and visually examined. If any abnormalities were found in tissues or organs, further histopathological examination was performed. Animals were weighed on days 0, 1, 3, 7, and 14.

[0189] Experimental results: Animals were observed during administration of the test substance solution and at 14 days.

[0190] No abnormal symptoms were observed during the period, and the animals gained weight normally without any deaths. At the end of the experiment, all animals underwent gross necropsy, and no abnormalities were found upon visual inspection.

[0191] Experimental conclusion: The test substance was tested according to GB 15193.3-2014 "National Food Safety Standard Acute Oral Toxicity Test", and its acute oral toxicity LD50 in SD rats was [not specified]. 50 >6g / kg body weight, practically non-toxic.

[0192] While specific embodiments of the present invention have been described above, those skilled in the art should understand that these are merely illustrative examples, and the scope of protection of the present invention is defined by the appended claims. Those skilled in the art can make various changes or modifications to these embodiments without departing from the principles and essence of the present invention, but all such changes and modifications fall within the scope of protection of the present invention.

Claims

1. A composition having blood sugar lowering and fat reduction functions, characterized in that, The composition is made of the following mass parts of raw materials: Pisum sativum L. powder 2-6 parts; Mulberry leaf powder 1-5 parts; White kidney bean powder 1-5 parts; Haematococcus pluvialis powder 0.2-0.6 parts; The preparation method of the composition comprises the following steps: S1: after drying the raw materials, mix them to obtain a mixed powder; S2: use deionized water to prepare the mixed powder into a mixed solution with a concentration of 10-20wt%; S3: add a complex enzyme to the mixed solution for enzymolysis, and then perform solid-liquid separation to obtain an enzymolysis solution; S4: concentrate the enzymolysis solution by rotary evaporation to 2 / 5 of the original volume to obtain a concentrated extract; S5: use a DEAE-52 cellulose chromatography column that has been balanced to perform column chromatography separation on the concentrated extract, load the concentrated extract into 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±0.005mol / L sodium chloride solution to elute and collect fraction B; add 0.1-0.2 column volumes of 0.3±0.005mol / L sodium chloride solution to elute and collect fraction C; add 0.1-0.2 column volumes of 0.6±0.005mol / L sodium chloride solution to elute and collect fraction D; S6: remove the solvents from fractions A-D respectively, and then freeze-dry to obtain A powder-D powder; S7: mix A powder-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 a function of reducing blood sugar and fat; The complex enzyme is α-amylase, glucoamylase, and papain in a mass ratio of 1:2-4:0.6-0.7; the enzymolysis conditions in S3 are as follows: the enzymolysis temperature is 55℃±2℃; the enzymolysis time is 4±0.5h, and the enzymolysis pH is 5.0-5.2; the amount of the complex enzyme added accounts for 5-8wt% of the mixed solution.

2. The composition of claim 1, wherein, The composition is made of the following mass parts of raw materials: Pisum sativum L. powder 2-6 parts; Mulberry leaf powder 1-5 parts; White kidney bean powder 1-5 parts; Haematococcus pluvialis powder 0.2-0.6 parts; The A powder-D powder has a mass ratio of 1:0.75-0.85:0.35-0.45:0.65-0.

75.

3. The composition of claim 1, wherein The composition is made of the following mass parts of raw materials: Pisum sativum L. powder 2-6 parts; Mulberry leaf powder 1-5 parts; White kidney bean powder 1-5 parts; Haematococcus pluvialis powder 0.2-0.6 parts; The A powder-D powder has a mass ratio of 1:0.75-0.85:0.35-0.45:0.65-0.

75.

4. The composition of claim 2, wherein The A powder-D powder has a mass ratio of 1:0.75-0.85:0.35-0.45:0.65-0.

75. The rotary evaporation conditions in the S4 step are as follows: the rotary evaporation pressure is 0.07-0.09MPa, and the rotary evaporation temperature is 55±1℃.

6. A drink having a blood sugar-reducing and fat-reducing effect, characterized by comprising, 5. Use of the composition with a function of reducing blood sugar and fat according to any one of claims 1-4 in the preparation of a beverage with a function of reducing blood sugar and fat. The beverage comprises the following components in the following mass percentages: The composition with a function of reducing blood sugar and fat according to any one of claims 1-4 10-20wt%; Sweetener: 1-3wt%; Antioxidant: 0.1-0.5wt%; Thickening agent: 0.1-0.3wt%; 7. The beverage according to claim 6, characterized in that Deionized water is added to 100wt%.

8. The beverage according to claim 6, wherein The sweetener is at least one of erythritol, L-arabinose, and sucralose. The antioxidant is at least one of vitamin C, citric acid, and tea polyphenol.

9. The beverage according to claim 6, wherein The thickening agent is at least one of sodium carboxymethyl cellulose, gum arabic, tamarind polysaccharide gum, and sodium alginate. The thickening agent is at least one of sodium carboxymethyl cellulose, gum arabic, tamarind polysaccharide gum, and sodium alginate.

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