Onion extract for controlling sugar and preparation method of freeze-dried powder of onion extract

Abstract

The invention relates to the technical field of plant extraction, in particular to an onion extract for controlling sugar and a preparation method of freeze-dried powder of the onion extract. The preparation method comprises the following steps: adding water into onions, pulping, adding beta-glucanase, glucose and zymophyte, carrying out anaerobic fermentation, adding methanol, heating, extracting, centrifuging, taking clear liquid, filtering, concentrating and drying to obtain the onion extract for controlling sugar. The onion extract has an excellent sugar control effect.

Description

Technical Field

[0001] The present invention relates to the technical field of plant extraction, and in particular to a method for preparing an onion extract for controlling sugar content and a freeze-dried powder thereof. Background Art

[0002] Hyperglycemia is a contributing factor to numerous chronic diseases. Patients with chronic hyperglycemia are at increased risk for cardiovascular disease, as well as chronic damage and dysfunction of the eyes, kidneys, and heart. As people pursue healthier diets and become more aware of health, more and more consumers are turning to products that combine medicinal and edible properties.

[0003] The main mechanisms of glucose control by medicinal and edible ingredients are: 1. Direct blood sugar reduction: For example, inhibiting gluconeogenesis primarily lowers blood sugar by inhibiting the degradation of exogenous polysaccharides into glucose; inhibiting glycosidase activity, thereby delaying glucose absorption; and promoting glycolysis, which promotes glucose metabolism and thus lowers postprandial blood sugar levels. 2. Improving insulin resistance and increasing insulin sensitivity: Insulin resistance is a condition characterized by decreased insulin sensitivity in target cells, requiring increased insulin secretion to maintain normal blood sugar levels. Certain functional ingredients may improve insulin resistance by promoting GLUT4 expression, increasing insulin sensitivity and promoting glucose uptake. 3. Protecting pancreatic beta cells: Pancreatic beta cells secrete insulin, which, together with glucagon secreted by pancreatic A cells, regulates blood sugar. Impaired pancreatic beta cell function and absolute or relative insulin deficiency (insulin resistance) can lead to elevated blood sugar levels, potentially contributing to diabetes. Certain functional ingredients protect pancreatic beta cells, thereby lowering blood sugar levels.

[0004] Onions contain a large amount of crude fiber, trace elements, vitamins, etc., and contain little sugar. Eating onions regularly can promote the body's metabolism, promote the breakdown of fat, and stimulate pancreatic cells to secrete more insulin, lowering blood sugar and having the effect of stabilizing blood sugar. Currently, there are many research technologies on onion sugar control, but further improving the sugar-control and blood sugar-lowering effects of onion extracts remains a problem that needs to be solved. At the same time, using other medicinal and edible ingredients in combination with onion extracts to improve sugar control and blood sugar-lowering effects is also a technical problem that needs to be solved. Summary of the Invention

[0005] In response to the above technical problems, the inventors proposed the technology of the present invention, which includes a method for preparing an onion extract for controlling sugar and its freeze-dried powder.

[0006] The present invention provides a preparation method of an onion extract for controlling sugar, comprising the following steps: (1) washing and draining onions, and beating with water to obtain a mixture; (2) sterilizing the mixture, adding β-glucanase, glucose and fermentation bacteria, mixing to obtain a mixture, and then anaerobically fermenting and sterilizing to obtain a fermentation product; (3) adding methanol to the fermentation product to obtain a mixture, heating and extracting, centrifuging, removing precipitation, and obtaining a clear liquid; (4) filtering the clear liquid, concentrating under reduced pressure, and drying to obtain the onion extract for controlling sugar.

[0007] Preferably, in (1), the weight ratio of onion to water is 1:5-40.

[0008] Preferably, in (2), the weight concentrations of β-glucanase and glucose in the mixture are 0.01-2% and 0.5-4%, respectively.

[0009] Preferably, in (2), the fermentation bacteria include Paenibacillus polymyxa and Lactobacillus casei, and the concentration of the fermentation bacteria in the mixture is 10 11 -10 13 pcs / g.

[0010] Preferably, the Paenibacillus polymyxa and Lactobacillus casei suitable for the present invention include Paenibacillus polymyxa with the number SHMCC D50554 and Lactobacillus casei with the number GDMCC NO.: 1.80.

[0011] Preferably, when selecting fermentation bacteria, the ratio of the number of live bacteria of Paenibacillus polymyxa numbered SHMCC D50554 and Lactobacillus casei numbered GDMCC NO.:1.80 affects the fermentation effect. Considering the fermentation effect, a ratio of 1:1.2-3 is better.

[0012] Preferably, in (3), the weight concentration of methanol in the mixture is 20-35%.

[0013] Preferably, in (2), the anaerobic fermentation temperature and time are 30-40°C and 2-5 days.

[0014] Preferably, in (3), the temperature and time of heating extraction are 35-50°C and 3-15 hours.

[0015] The present invention also provides an onion extract for controlling sugar content prepared according to the above preparation method.

[0016] The present invention also provides a freeze-dried powder for controlling blood sugar. The raw materials include, by weight, onion extract, bamboo shavings extract, mogroside, malic acid and water.

[0017] Preferably, the preparation method of the bamboo shavings extract comprises: mixing the bamboo shavings with water, boiling and then cooling, adding ethanol to obtain a pretreated product, then heating and stirring for extraction, centrifuging, removing the precipitate, taking the supernatant, concentrating, and drying to obtain the bamboo shavings extract.

[0018] Preferably, the weight ratio of bamboo shavings to water is 1:5-40.

[0019] Preferably, the ethanol weight concentration in the pretreated material is 25-45%.

[0020] Preferably, the heating extraction temperature and time are 35-50° C. and 3-15 hours.

[0021] The present invention also provides a method for preparing freeze-dried powder for controlling blood sugar, which comprises stirring and mixing onion extract, bamboo shavings extract, mogroside, malic acid and water, and drying the mixture.

[0022] Preferably, in parts by weight: 10-30 parts of onion extract, 10-30 parts of bamboo shavings extract, 0.005-0.5 parts of mogroside, 0.01-0.5 parts of malic acid and 20-60 parts of water.

[0023] Preferably, the weight ratio of the onion extract to the bamboo shavings extract is 1:0.8-2.

[0024] The present invention also provides an application, including using onion extract and bamboo shavings extract in a weight ratio of 1:0.8-2 in the preparation of a sugar control product. The selection of such a ratio can further enhance the sugar control effect of the product.

[0025] Compared with the prior art, the present invention has the following beneficial effects: The invention prepares an onion extract for controlling blood sugar by adding water to pulp, adding beta-glucanase, glucose and fermentation bacteria, performing anaerobic fermentation, then adding methanol for heating and extraction, centrifuging, filtering, concentrating and drying the clear liquid, and obtaining the onion extract for controlling blood sugar; the extract has an excellent blood sugar control effect.

[0026] The method comprises the following steps: mixing bamboo shavings with water, boiling and then cooling, adding ethanol, heating and stirring for extraction, centrifuging, removing the precipitate, concentrating and drying the supernatant to obtain the bamboo shavings extract; and the obtained extract has a good blood sugar control effect.

[0027] During the preparation of onion extract, fermentation significantly enhances the extract's glucose-control effects. The use of Paenibacillus polymyxa (SHMCCD50554) and Lactobacillus casei (GDMCC NO. 1.80) synergistically enhances this effect. Their combined fermentation enriches the concentration and variety of active ingredients, synergistically significantly improving glucose control. A ratio of 1:1.2-3 between the two fermentation bacteria yields even better results. The combined use of enzymes and fermentation bacteria further enhances glucose control, while methanol extraction enhances the extract's effectiveness, particularly when the methanol concentration reaches 20-35%.

[0028] Bamboo shavings are an excellent raw material for controlling blood sugar and are both medicinal and edible, and in the process of the present invention, the extraction effect is better when 25-45% ethanol is selected.

[0029] When the ratio of onion extract and bamboo shavings extract in the present invention changes from 1:0.1 to 1:5, the blood sugar control effect of the compound changes from strong to weak, especially when the ratio is 1:1.5, the effect is optimal; and when the ratio of the two is between 1:0.8-2, the combination of the two shows a synergistic effect, which can further enhance the blood sugar lowering effect.

[0030] The freeze-dried powder prepared from raw materials such as onion extract has excellent sugar control effect and good application prospect. DETAILED DESCRIPTION

[0031] The present invention is further described and explained in conjunction with specific embodiments.

[0032] The present invention provides a preparation method of an onion extract for controlling sugar, comprising the following steps: (1) washing and draining onions, and beating with water to obtain a mixture; (2) sterilizing the mixture, adding β-glucanase, glucose and fermentation bacteria, mixing to obtain a mixture, and then anaerobically fermenting and sterilizing to obtain a fermentation product; (3) adding methanol to the fermentation product to obtain a mixture, heating and extracting, centrifuging, removing precipitation, and obtaining a clear liquid; (4) filtering the clear liquid, concentrating under reduced pressure, and drying to obtain the onion extract for controlling sugar.

[0033] Preferably, in (1), the weight ratio of onion to water is 1:5-40.

[0034] Preferably, in (2), the weight concentrations of β-glucanase and glucose in the mixture are 0.01-2% and 0.5-4%, respectively.

[0035] Preferably, in (2), the fermentation bacteria include Paenibacillus polymyxa and Lactobacillus casei, and the concentration of the fermentation bacteria in the mixture is 10 11 -10 13 pcs / g.

[0036] Preferably, the Paenibacillus polymyxa and Lactobacillus casei suitable for the present invention include Paenibacillus polymyxa with the number SHMCC D50554 and Lactobacillus casei with the number GDMCC NO.: 1.80.

[0037] Preferably, when selecting fermentation bacteria, the ratio of the number of live bacteria of Paenibacillus polymyxa numbered SHMCC D50554 and Lactobacillus casei numbered GDMCC NO.:1.80 affects the fermentation effect. Considering the fermentation effect, a ratio of 1:1.2-3 is better.

[0038] Preferably, in (3), the weight concentration of methanol in the mixture is 20-35%.

[0039] Preferably, in (2), the anaerobic fermentation temperature and time are 30-40°C and 2-5 days.

[0040] Preferably, in (3), the temperature and time of heating extraction are 35-50°C and 3-15 hours.

[0041] The present invention also provides an onion extract for controlling sugar content prepared according to the above preparation method.

[0042] The present invention also provides a freeze-dried powder for controlling blood sugar. The raw materials include, by weight, onion extract, bamboo shavings extract, mogroside, malic acid and water.

[0043] Preferably, the preparation method of the bamboo shavings extract comprises: mixing the bamboo shavings with water, boiling and then cooling, adding ethanol to obtain a pretreated product, then heating and stirring for extraction, centrifuging, removing the precipitate, taking the supernatant, concentrating, and drying to obtain the bamboo shavings extract.

[0044] Preferably, the weight ratio of bamboo shavings to water is 1:5-40.

[0045] Preferably, the ethanol weight concentration in the pretreated material is 25-45%.

[0046] Preferably, the heating extraction temperature and time are 35-50° C. and 3-15 hours.

[0047] The present invention also provides a method for preparing freeze-dried powder for controlling blood sugar, which comprises stirring and mixing onion extract, bamboo shavings extract, mogroside, malic acid and water, and drying the mixture.

[0048] Preferably, in parts by weight: 10-30 parts of onion extract, 10-30 parts of bamboo shavings extract, 0.005-0.5 parts of mogroside, 0.01-0.5 parts of malic acid and 20-60 parts of water.

[0049] Preferably, the weight ratio of the onion extract to the bamboo shavings extract is 1:0.8-2.

[0050] The present invention also provides an application, including using onion extract and bamboo shavings extract in a weight ratio of 1:0.8-2 in the preparation of a sugar control product. The selection of such a ratio can further enhance the sugar control effect of the product.

[0051] The implementation contents of the specific embodiment of the present invention are as follows.

[0052] Paenibacillus polymyxa numbered SHMCC D50554 was purchased from Shanghai Collection of Microorganisms.

[0053] Lactobacillus casei numbered GDMCC NO.: 1.80 was purchased from Guangdong Provincial Microbiological Culture Collection Center.

[0054] β-Glucanase: Product No. D888657, Shanghai MacLean Biochemical Technology.

[0055] 1. Preparation Example 1. Onion Extract Onion Extract I: (1) Wash the onion with water, drain, and add water in a weight ratio of onion to water of 1:15 to make a pulp to obtain a mixture; (2) Sterilize the mixture, add β-glucanase, glucose and fermentation bacteria, mix to obtain a mixture, and then anaerobically ferment at 35°C for 4 days, sterilize and obtain a fermentation product; The weight concentrations of β-glucanase and glucose in the mixture were 0.8% and 2.6%, respectively; the concentration of the fermentation bacteria in the mixture was 7.7×1012 cells / g; and the ratio of the viable counts of Paenibacillus polymyxa (SHMCC D50554) and Lactobacillus casei (GDMCC NO.: 1.80) in the fermentation bacteria was 1:2.5; (3) Methanol was added to the fermented material to obtain a mixture (methanol concentration in the mixture was 32.5% by weight), heated at 45°C for 6.5 hours, centrifuged, and the precipitate was removed to obtain a clear solution; (4) The clear liquid was filtered through a 0.22 μm filter membrane, concentrated under reduced pressure at 55°C and 0.007 MPa to 10.7% of the filtrate mass, and freeze-dried at -45°C and 20 Pa to a water content of 2.51% by weight to obtain an onion extract for sugar control.

[0056] Onion Extract II: (1) Wash the onion with water, drain, and add water in a weight ratio of onion to water of 1:20 to obtain a mixture; (2) sterilizing the mixture, adding β-glucanase, glucose and fermentation bacteria, mixing to obtain a mixture, and then anaerobically fermenting at 32°C for 4.5 days, sterilizing to obtain a fermentation product; The weight concentrations of β-glucanase and glucose in the mixture were 0.7% and 2.5%, respectively; the concentration of the fermentation bacteria in the mixture was 8.0×1012 cells / g; and the ratio of the viable bacterial counts of Paenibacillus polymyxa (SHMCC D50554) and Lactobacillus casei (GDMCC NO.: 1.80) in the fermentation bacteria was 1:1.2; (3) Methanol was added to the fermented material to obtain a mixture (methanol concentration in the mixture was 20% by weight), heated and extracted at 45°C for 5 hours, centrifuged, and the precipitate was removed to obtain a clear solution; (4) The clear liquid was filtered through a 0.22 μm filter membrane, concentrated under reduced pressure at 55°C and 0.007 MPa to 10.3% of the filtrate mass, and freeze-dried at -45°C and 20 Pa to a water content of 2.43% by weight to obtain an onion extract for sugar control.

[0057] Onion Extract III: (1) Wash the onion with water, drain, and add water in a weight ratio of onion to water of 1:15 to make a pulp to obtain a mixture; (2) Sterilize the mixture, add glucose and fermentation bacteria, mix to obtain a mixture, and then anaerobically ferment at 35°C for 4 days, sterilize, and obtain a fermentation product; The weight concentration of glucose in the mixture is 2.6%; the concentration of fermentation bacteria in the mixture is 7.7×1012 cells / g; the ratio of the number of viable bacteria of Paenibacillus polymyxa numbered SHMCC D50554 to that of Lactobacillus casei numbered GDMCC NO.: 1.80 is 1:2.5; (3) Methanol was added to the fermented material to obtain a mixture (methanol concentration in the mixture was 32.5% by weight), heated at 45°C for 6.5 hours, centrifuged, and the precipitate was removed to obtain a clear solution; (4) The clear liquid was filtered through a 0.22 μm filter membrane, concentrated under reduced pressure at 55°C and 0.007 MPa to 10.7% of the filtrate mass, and freeze-dried at -45°C and 20 Pa to a water content of 2.51% by weight to obtain an onion extract for sugar control.

[0058] Onion Extract IV: (1) Wash the onion with water, drain, and add water in a weight ratio of onion to water of 1:15 to make a pulp to obtain a mixture; (2) Sterilize the mixture, add β-glucanase, mix, and obtain a mixture, which is then placed at 35°C for 4 days and sterilized to obtain material 1; The weight concentration of β-glucanase in the mixture was 0.8%; (3) Methanol was added to material 1 to obtain a mixture (methanol concentration in the mixture was 32.5% by weight), heated at 45°C for 6.5 hours, centrifuged, and the precipitate was removed to obtain a clear solution; (4) The clear liquid was filtered through a 0.22 μm filter membrane, concentrated under reduced pressure at 55°C and 0.007 MPa to 10.7% of the filtrate mass, and freeze-dried at -45°C and 20 Pa to a water content of 2.51% by weight to obtain an onion extract for sugar control.

[0059] Onion extract V: (1) Wash the onion with water, drain, and add water in a weight ratio of onion to water of 1:15 to make a pulp to obtain a mixture; (2) Sterilize the mixture, add β-glucanase, glucose and fermentation bacteria, mix to obtain a mixture, and then anaerobically ferment at 35°C for 4 days, sterilize and obtain a fermentation product; The weight concentrations of β-glucanase and glucose in the mixture were 0.8% and 2.6%, respectively; the concentration of fermentation bacteria in the mixture was 7.7×1012 cells / g; the ratio of the number of viable bacteria of Paenibacillus polymyxa (SHMCC D50554) to that of Lactobacillus casei (GDMCC NO.:1.80) was 1:2.5; (3) Add water to the fermented material to obtain a mixture (the proportion of water added in step (3) in the mixture is 32.5 wt%), heat and extract at 45°C for 6.5 hours, centrifuge to remove the precipitate, and obtain a clear solution; (4) The clear liquid was filtered through a 0.22 μm filter membrane, concentrated under reduced pressure at 55°C and 0.007 MPa to 10.7% of the filtrate mass, and freeze-dried at -45°C and 20 Pa to a water content of 2.51% by weight to obtain an onion extract for sugar control.

[0060] Onion Extract VI: (1) Wash the onion with water, drain, and add water in a weight ratio of onion to water of 1:15 to make a pulp to obtain a mixture; (2) Sterilize the mixture, add β-glucanase, glucose and fermentation bacteria, mix to obtain a mixture, and then anaerobically ferment at 35°C for 4 days, sterilize and obtain a fermentation product; The weight concentrations of β-glucanase and glucose in the mixture were 0.8% and 2.6%, respectively; the concentration of the fermentation bacteria in the mixture was 7.7×1012 cells / g; and the ratio of the viable counts of Paenibacillus polymyxa (SHMCC D50554) and Lactobacillus casei (GDMCC NO.: 1.80) in the fermentation bacteria was 1:2.5; (3) Methanol was added to the fermented material to obtain a mixture (methanol concentration in the mixture was 75% by weight), heated at 45°C for 6.5 hours, centrifuged, and the precipitate was removed to obtain a clear solution; (4) The clear liquid was filtered through a 0.22 μm filter membrane, concentrated under reduced pressure at 55°C and 0.007 MPa to 10.7% of the filtrate mass, and freeze-dried at -45°C and 20 Pa to a water content of 2.51% by weight to obtain an onion extract for sugar control.

[0061] Onion Extract VII: (1) Wash the onion with water, drain, and add water in a weight ratio of onion to water of 1:15 to make a pulp to obtain a mixture; (2) Sterilize the mixture, add β-glucanase, glucose and fermentation bacteria, mix to obtain a mixture, and then anaerobically ferment at 35°C for 4 days, sterilize and obtain a fermentation product; The weight concentrations of β-glucanase and glucose in the mixture were 0.8% and 2.6%, respectively; the concentration of the fermentation bacteria in the mixture was 7.7×1012 cells / g; the fermentation bacteria was Paenibacillus polymyxa with the number SHMCC D50554; (3) Methanol was added to the fermented material to obtain a mixture (methanol weight concentration in the mixture was 32.5%), heated at 45°C for 6.5 hours, centrifuged, and the precipitate was removed to obtain a clear solution; (4) The clear liquid was filtered through a 0.22 μm filter membrane, concentrated under reduced pressure at 55°C and 0.007 MPa to 10.7% of the filtrate mass, and freeze-dried at -45°C and 20 Pa to a water content of 2.51% by weight to obtain an onion extract for sugar control.

[0062] Onion Extract VIII: (1) Wash the onion with water, drain, and add water in a weight ratio of onion to water of 1:15 to make a pulp to obtain a mixture; (2) Sterilize the mixture, add β-glucanase, glucose and fermentation bacteria, mix to obtain a mixture, and then anaerobically ferment at 35°C for 4 days, sterilize and obtain a fermentation product; The weight concentrations of β-glucanase and glucose in the mixture are 0.8% and 2.6% respectively; the concentration of the fermentation bacteria in the mixture is 7.7×1012 cells / g; the fermentation bacteria is Lactobacillus casei with a GDMCC No.: 1.80; (3) Methanol was added to the fermented material to obtain a mixture (methanol weight concentration in the mixture was 32.5%), heated at 45°C for 6.5 hours, centrifuged, and the precipitate was removed to obtain a clear solution; (4) The clear liquid was filtered through a 0.22 μm filter membrane, concentrated under reduced pressure at 55°C and 0.007 MPa to 10.7% of the filtrate mass, and freeze-dried at -45°C and 20 Pa to a water content of 2.51% by weight to obtain an onion extract for sugar control.

[0063] Onion extract IX: (1) Wash the onion with water, drain, and add water in a weight ratio of onion to water of 1:15 to make a pulp to obtain a mixture; (2) Sterilize the mixture, add β-glucanase, glucose and fermentation bacteria, mix to obtain a mixture, and then anaerobically ferment at 35°C for 4 days, sterilize and obtain a fermentation product; The weight concentrations of β-glucanase and glucose in the mixture were 0.8% and 2.6%, respectively; the concentration of the fermentation bacteria in the mixture was 7.7×1012 cells / g; and the ratio of the viable counts of Paenibacillus polymyxa (SHMCC D50554) and Lactobacillus casei (GDMCC NO.: 1.80) in the fermentation bacteria was 1:0.2; (3) Methanol was added to the fermented material to obtain a mixture (methanol weight concentration in the mixture was 32.5%), heated at 45°C for 6.5 hours, centrifuged, and the precipitate was removed to obtain a clear solution; (4) The clear liquid was filtered through a 0.22 μm filter membrane, concentrated under reduced pressure at 55°C and 0.007 MPa to 10.7% of the filtrate mass, and freeze-dried at -45°C and 20 Pa to a water content of 2.51% by weight to obtain an onion extract for sugar control.

[0064] Onion extract X: (1) Wash the onion with water, drain, and add water in a weight ratio of onion to water of 1:15 to make a pulp to obtain a mixture; (2) Sterilize the mixture, add β-glucanase, glucose and fermentation bacteria, mix to obtain a mixture, and then anaerobically ferment at 35°C for 4 days, sterilize and obtain a fermentation product; The weight concentrations of β-glucanase and glucose in the mixture were 0.8% and 2.6%, respectively; the concentration of the fermentation bacteria in the mixture was 7.7×1012 cells / g; and the ratio of the viable bacterial counts of Paenibacillus polymyxa (SHMCC D50554) and Lactobacillus casei (GDMCC NO.: 1.80) in the fermentation bacteria was 1:7; (3) Methanol was added to the fermented material to obtain a mixture (methanol weight concentration in the mixture was 32.5%), heated at 45°C for 6.5 hours, centrifuged, and the precipitate was removed to obtain a clear solution; (4) The clear liquid was filtered through a 0.22 μm filter membrane, concentrated under reduced pressure at 55°C and 0.007 MPa to 10.7% of the filtrate mass, and freeze-dried at -45°C and 20 Pa to a water content of 2.51% by weight to obtain an onion extract for sugar control.

[0065] 2. Bamboo Ru Extract Bamboo Shavings Extract I: Mix bamboo shavings and water in a weight ratio of 1:20, boil and then cool to 25°C, add ethanol to obtain a pretreated material (the weight concentration of ethanol in the pretreated material is 35%), then heat and stir at 47°C for 6 hours, centrifuge, remove the precipitate, and take the supernatant, concentrate under reduced pressure at 55°C and 0.006MPa to 12.5% ​​of the mass of the filtrate, and freeze-dry at -42°C and 20Pa to a water content of 1.34% by weight to obtain the bamboo shavings extract.

[0066] Bamboo Shavings Extract II: Mix bamboo shavings and water in a weight ratio of 1:25, boil and then cool to 20°C, add ethanol to obtain a pretreated material (the weight concentration of ethanol in the pretreated material is 25%), then heat and stir at 40°C for 8 hours, centrifuge, remove the precipitate, and take the supernatant, concentrate under reduced pressure at 55°C and 0.006MPa to 12.5% ​​of the mass of the filtrate, and freeze-dry at -42°C and 20Pa to a water content of 1.29% by weight to obtain the bamboo shavings extract.

[0067] Bamboo Shavings Extract III: Mix bamboo shavings and water in a weight ratio of 1:20, boil and then cool to 25°C, add ethanol to obtain a pretreated material (the weight concentration of ethanol in the pretreated material is 5%), then heat and stir at 47°C for 6 hours, centrifuge, remove the precipitate, and take the supernatant, concentrate under reduced pressure at 55°C and 0.006MPa to 12.5% ​​of the mass of the filtrate, and freeze-dry at -42°C and 20Pa to a water content of 1.34% by weight to obtain bamboo shavings extract.

[0068] Bamboo shavings extract IV: Mix bamboo shavings and water in a weight ratio of 1:20, boil and then cool to 25°C, add ethanol to obtain a pretreated material (the weight concentration of ethanol in the pretreated material is 85%), then heat and stir at 47°C for 6 hours, centrifuge, remove the precipitate, and take the supernatant, concentrate under reduced pressure at 55°C and 0.006MPa to 12.5% ​​of the mass of the filtrate, and freeze-dry at -42°C and 20Pa to a water content of 1.34% by weight to obtain bamboo shavings extract.

[0069] 2. Test Case The above extracts were subjected to a blood sugar control test, and the specific test method is as follows.

[0070] Experimental animals: 20±2g SPF-grade C57BL / 6J male mice, obtained from the Experimental Animal Center of the Institute of Microbiology, Guangdong Academy of Sciences.

[0071] Reagents and feed: the above extracts, positive drug acarbose (Bayer), 1% streptozotocin solution; high-fat feed (60% high-fat feed, product number BGHF-60, Nanjing Yihe Suyuan Bioengineering), ordinary feed (product number SPF-F02-001, Sibeifu (Beijing) Biotechnology Co., Ltd.).

[0072] Groups: onion extract groups I to X, bamboo shavings extract groups I to IV, blank group, model group and positive drug group.

[0073] Experimental Procedure: Mice were acclimated to a normal diet for 3 days. 14 mice continued to be fed a normal diet, while 200 mice were fed a high-fat diet with free access to food and water for 8 weeks. All mice, except those fed a normal diet, were intraperitoneally injected with a 1% streptozotocin solution (110 mg / kg mouse). Mice fed a normal diet were injected with an equal volume of saline. The feeding regimen remained unchanged. Seven days after the intraperitoneal injection of 1% streptozotocin, fasting blood glucose levels were measured in mice. Mice with fasting blood glucose levels greater than 11.5 mmol / L (indicating successful model establishment) were selected as test mice for onion extract groups I to X, bamboo extract groups I to IV, model group, and positive drug group.

[0074] After successful modeling, mice were randomly assigned based on their blood glucose levels to onion extract groups I to X, bamboo shavings extract groups I to IV, a model group, and a positive drug group, with 10 mice per group. Ten mice fed a standard diet were randomly selected as a blank group. Mice in the onion extract and bamboo shavings extract groups were orally administered with 1 g of extract / kg (0.2 mL / 10 g, dissolved in saline). Mice in the positive drug group were orally administered with 35 mg / kg (0.2 mL / 10 g, dissolved in saline). The model and blank groups were orally administered with the same volume of saline. All groups were maintained on the same diet with free access to food and water for 5 consecutive weeks. Fasting blood glucose levels were measured at 3 and 5 weeks of treatment (8 hours after the final dose, with blood drawn from the tail vein). The blood glucose values ​​for each group are shown in Table 1. The blood glucose reduction (A) for each group compared to the model group was calculated. All values ​​are in mmol / L.

[0075] Table 1: Fasting blood glucose values ​​of each group Serial number / blood sugar value 3 weeks 5 weeks A value / 3 weeks A value / 5 weeks Blank group 8.54±0.13 8.63±0.27 / / Model Group 27.93±1.02 29.73±1.35 / / Positive drug group 15.27±0.65 10.61±0.38 12.66 19.12 Onion Extract I 16.01±0.58 11.49±0.29 11.92 18.24 Onion Extract II 16.42±0.67 12.16±0.42 11.51 17.57 Onion Extract III 19.07±0.85 16.08±0.67 8.86 13.65 Onion Extract IV 21.53±0.62 19.64±0.78 6.40 10.09 Onion Extract V 19.70±0.75 17.03±0.35 8.23 12.70 Onion Extract VI 20.34±0.93 17.92±0.46 7.59 11.81 Onion Extract VII 18.78±0.84 15.67±0.76 9.15 14.06 Onion Extract VIII 18.19±0.79 14.89±0.61 9.74 14.84 Onion Extract IX 16.91±0.81 13.01±0.27 11.02 16.72 Onion ExtractX 17.60±0.97 13.97±0.60 10.33 15.76 Bamboo Shavings Extract I 16.97±1.12 12.04±0.42 10.96 17.69 Bamboo Ru Extract II 17.72±0.76 12.97±0.51 10.21 16.76 Bamboo Extract III 20.16±0.99 17.83±0.73 7.77 11.90 Bamboo Extract IV 21.04±1.05 18.64±0.68 6.89 11.09 It can be concluded from the test in Table 1 that the onion extract and bamboo shavings extract prepared by the present invention have a good blood sugar control effect. In the preparation process of onion extract, fermentation can significantly improve the blood sugar control effect of the extract, and the polymyxa bacillus numbered SHMCCD50554 and the lactobacillus casei numbered GDMCC NO.: 1.80 produce synergistic enhancement of the blood sugar control effect. The two are combined to enrich the concentration and type of active substances, and the synergistic production significantly improves the blood sugar control effect, and the effect obtained by the fermentation of the two bacteria is better than that obtained by the dosage ratio of 1:1.2-3. The above content can be obtained by comparing onion extracts I, IV, VII-X; combined with the onion extracts I-III and V-VI test results, it can be seen that the blood sugar control effect can be further improved by using enzymes in combination with fermentation bacteria, and the extract effect can be improved by using methanol extraction, especially when the methanol concentration reaches 20-35% concentration. The extraction effect is better. Bamboo shavings is an excellent blood sugar control medicine and food homologous raw material, and the 25-45% ethanol extraction effect is better in the process of the present invention. All the content can be obtained in combination with the bamboo shavings extract I-IV test results.

[0076] Onion Extract I and Bamboo Extract I, which have excellent blood sugar control effects, were compounded to study the effect of the combination of the two. The specific test method was the same as the above experiment. The mice in the extract group were gavaged with 1g of total extract / kg mouse (gavage volume 0.2mL / 10g mouse, and the extract was dissolved in normal saline before gavage). The total amount of gavage extract was kept at 1g / kg mouse, while the dosage ratio of Onion Extract I and Bamboo Extract I was changed, and everything else was the same. The specific ratio relationship and test results are shown in Table 2. The B value in Table 2 represents the weight ratio of Onion Extract I and Bamboo Extract I, and the unit of each test value is mmol / L.

[0077] Table 2: Fasting blood glucose values ​​of extract combinations Serial number / blood sugar value B value 3 weeks 5 weeks Onion Extract I / 16.01 11.49 Bamboo Shavings Extract I / 16.97 12.04 Compound 1 1:0.1 17.53 12.16 Compound 2 1:0.5 16.47 11.63 Compound 3 1:0.8 15.61 11.17 Compound 4 1:1.5 14.69 9.98 Compound 5 1:2 15.12 10.67 Compound 6 1:3 16.34 11.87 Compound 7 1:5 17.26 12.95 Combined with the results in Table 2, it can be seen that when the ratio of onion extract and bamboo extract changes from 1:0.1 to 1:5, the blood sugar control effect of the compound changes from strong to weak, especially when the ratio is 1:1.5, the effect is optimal; and when the ratio of the two is between 1:0.8-2, the combination of the two shows a synergistic effect, which can further enhance the blood sugar lowering effect.

[0078] 2. Application Lyophilized powder 1: Raw materials: 20 parts of onion extract I, 20 parts of bamboo shavings extract I, 0.05 parts of mogroside, 0.2 parts of malic acid and 50 parts of water; the above raw materials are placed in a mixing container, stirred at 40°C and 100 rpm for 0.5 hour to obtain a mixture, concentrated under reduced pressure at 55°C to a mixture weight of 15.7%, and then freeze-dried at -40°C to a water content of 1.34 wt% to obtain a lyophilized powder.

[0079] Lyophilized powder 2: Raw materials: 18 parts of onion extract II, 30 parts of bamboo shavings extract II, 0.05 parts of mogroside, 0.18 parts of malic acid and 55 parts of water; the above raw materials are placed in a mixing container, stirred at 45°C and 100 rpm for 0.4 hour to obtain a mixture, concentrated under reduced pressure at 55°C to a mixture mass of 14.8%, and then freeze-dried at -45°C to a water content of 1.29 wt% to obtain a lyophilized powder.

[0080] Lyophilized powder 3: Raw materials: 22 parts of onion extract I, 18 parts of bamboo shavings extract II, 0.05 parts of mogroside, 0.2 parts of malic acid and 54 parts of water; the above raw materials are placed in a mixing container, stirred at 40°C and 100 rpm for 0.5 hour to obtain a mixture, concentrated under reduced pressure at 55°C to a mixture mass of 17.3%, and then freeze-dried at -40°C to a water content of 1.24 wt% to obtain a lyophilized powder.

[0081] The above embodiments are preferred implementations of the present invention, but the implementations of the present invention are not limited to the above embodiments. Any other changes that do not deviate from the spirit and principles of the present invention should be considered equivalent replacements and are included in the scope of protection of the present invention.

Claims

1. A method for preparing an onion extract for controlling sugar content, characterized in that: The preparation method comprises the following steps: (1) washing onions, draining them, and beating them with water to obtain a mixture; (2) sterilizing the mixture, adding β-glucanase, glucose and fermentation bacteria, mixing them to obtain a mixture, and then anaerobically fermenting and sterilizing them to obtain a fermentation product; (3) adding methanol to the fermentation product to obtain a mixture, heating and extracting it, centrifuging it, removing the precipitate, and obtaining a clear liquid; (4) filtering the clear liquid, concentrating it under reduced pressure, and drying it to obtain an onion extract for controlling sugar.

2. The preparation method according to claim 1, characterized in that In (1), the weight ratio of onion to water is 1:5-40; or, in (2), the weight concentrations of β-glucanase and glucose in the mixture are 0.01-2% and 0.5-4%, respectively.

3. The preparation method according to claim 1, characterized in that (2) The fermentation bacteria include Paenibacillus polymyxa and Lactobacillus casei, and the concentration of the fermentation bacteria in the mixture is 10 11 -10 13 pcs / g.

4. The preparation method according to claim 1, characterized in that (3), the methanol weight concentration in the mixture is 20-35%.

5. The preparation method according to claim 1, characterized in that The temperature and time of anaerobic fermentation are 25-40°C and 2-5 days.

6. The preparation method according to claim 1, characterized in that The temperature and time of heating extraction are 35-50°C and 3-15 hours.

7. An onion extract for controlling sugar content prepared according to the method according to any one of claims 1 to 6.

8. A freeze-dried powder for controlling blood sugar, characterized in that: The raw materials include, by weight, onion extract, bamboo shavings extract, mogroside, malic acid and water.

9. The freeze-dried powder for controlling blood sugar according to claim 8, characterized in that The preparation method of the bamboo shavings extract comprises the following steps: mixing the bamboo shavings with water, boiling and then cooling, adding ethanol to obtain a pretreated product, then heating and stirring for extraction, centrifuging, removing the precipitate, concentrating and drying the supernatant to obtain the bamboo shavings extract.

10. A method for preparing the freeze-dried powder for controlling blood sugar according to any one of claims 8 to 9, characterized in that: The invention comprises the steps of stirring and mixing onion extract, bamboo shavings extract, mogroside, malic acid and water, and drying the mixture.