Wheat malt seedling tea bag rich in gamma-aminobutyric acid as well as preparation method and application of wheat malt seedling tea bag

Abstract

The invention discloses a wheat malt seedling teabag rich in gamma-aminobutyric acid as well as a preparation method and application of the wheat malt seedling teabag. The preparation method comprises the following steps: (1) preparing wheat seedling bud tea powder: selecting full hard red-skin wheat grains with the same size, germinating and growing at 25 DEG C, treating wheat malt seedlings by utilizing ultrasound and hypoxia, then drying, crushing, and sieving with a 20-mesh sieve to obtain the wheat malt seedling tea powder; and (2) preparing mulberry leaf tea powder: selecting mulberry leaves without diseases and insect pests, cleaning, spreading and evaporating moisture in a shady and ventilated place for 10 hours, continuously turning over during the period, carrying out fixation treatment at 150 DEG C until the leaves are dark green, manually rolling for 15 minutes, drying at 60 DEG C until the moisture is 5%, and crushing to 20 meshes, so as to obtain the mulberry leaf tea powder. And (3) preparing the wheat malt seedling teabag: mixing the wheat malt seedling tea powder and the mulberry leaf tea powder according to a ratio of 4: 1 (w / w). In the tea, the content of gamma-aminobutyric acid is 9.5 to 15.35 mg / g, the content of DNJ is 385.43 to 387.25 g / g, and the content of total phenols is 7.79 to 10.55 mg GAE / g. The wheat malt seedling teabag prepared by the invention has sleep and health preserving effects.

Description

Technical Field

[0001] This invention relates to the field of innovative functional tea bags, and in particular to a wheat sprout tea bag rich in γ-aminobutyric acid (GABA) and its preparation method and application. Background Technology

[0002] Wheat is a major grain crop in my country, with an annual output exceeding 136 million tons, ranking first in the world. For a long time, wheat grains have been primarily processed into flour and pasta products, while the processing of wheat sprouts has been less common. After germination, wheat grains are rich in gamma-aminobutyric acid (GABA), polyphenols, chlorophyll, amino acids, cellulose, and minerals such as iron, copper, and zinc, making them an alkaline food highly compatible with human needs.

[0003] Gamma-aminobutyric acid (GABA) is an important neurotransmitter found in the brain and spinal cord of mammals, possessing various physiological functions such as promoting sleep, reducing anxiety, and improving brain function. With increasing life stress and aging, the body's ability to produce GABA declines; supplementing with appropriate amounts of GABA can improve sleep. However, GABA content in plants is low, limiting its application in the development of functional foods. Therefore, increasing the GABA content in plants has become a hot topic in functional food research.

[0004] Modern research shows that when plants are subjected to abiotic stress (hypoxia, drought, high salinity, low temperature, and mechanical damage), the content of γ-aminobutyric acid (GABA) in their bodies increases. Currently, there are reports of GABA enrichment in plants under abiotic stress, such as vacuum stress enrichment of GABA in pea sprouts and ultrasound-assisted salt stress enrichment of GABA in water chestnuts. However, research on the enrichment of GABA in wheat sprouts under ultrasound-assisted hypoxia treatment is rarely reported, and wheat sprout tea and related products are not available on the market. Summary of the Invention

[0005] To address the shortcomings of existing technologies, the present invention aims to provide a wheat sprout tea bag rich in γ-aminobutyric acid (GABA), its preparation method, and its application. This wheat sprout tea bag uses sprouted wheat sprouts as the subject, and the content of GABA in the wheat sprouts is increased by ultrasound-assisted hypoxia stress. Combined with mulberry leaf powder, it can be used for blood sugar lowering applications. The preparation method is simple and has good market prospects.

[0006] To address the problems in the existing technology, the technical solution adopted by the present invention is as follows:

[0007] A method for preparing wheat sprout tea bags rich in γ-aminobutyric acid (GABA) includes the following steps:

[0008] (1) Wheat sprout tea powder: Select plump, hard red wheat, wash and soak for 12 hours, germinate at 25℃ for 96-144 hours, change the water once every 24 hours during this period; after ultrasonic and low oxygen treatment, cut off the roots of wheat sprouts, spread them out in a cool and ventilated place, roll and crush the grains, fix them at high temperature, knead them by hand, dry and coarsely grind them to obtain wheat sprout tea powder;

[0009] (2) Mulberry leaf tea powder: After washing the mulberry leaves, spread them out to dry, fix them at high temperature, knead them by hand, dry them and coarsely grind them to obtain mulberry leaf tea powder;

[0010] (3) Preparation of tea bags: Mix wheat sprout tea powder and mulberry leaf tea powder at a mass ratio of 4:1, and package into 4.0g / bags to obtain wheat sprout tea bags.

[0011] As an improvement, the ultrasonic power in step (1) is 50-100W / L.

[0012] As an improvement, the ultrasound time in step (1) is 10-20 min.

[0013] The mechanical stimulation and local microcurrent generated by ultrasound can activate glutamate decarboxylase, a key enzyme in the synthesis of γ-aminobutyric acid (GABA), which catalyzes the conversion of glutamate to GABA. The cavitation effect of ultrasound creates transient micropores in the cell membrane, promoting the outflow of intracellular glutamate and providing more substrate for glutamate decarboxylase, thereby improving the efficiency of GABA synthesis. In addition, sound waves, as an abiotic stress signal, can induce stress responses in wheat seedlings, upregulate the expression of genes related to the GABA metabolic pathway, and further promote GABA accumulation. The microfluidic effect of ultrasound can enhance intercellular material exchange and improve ATP production efficiency, providing sufficient energy and precursor substances for GABA synthesis.

[0014] As an improvement, the treatment time in the hypoxic environment described in step (1) is 4-8 hours.

[0015] As an improvement, the vacuum degree in the low-oxygen environment described in step (1) is 0.05Mpa-0.09Mpa.

[0016] Stable expression of hypoxia-inducible factor HIF-1α regulates downstream genes, promotes the activity of key enzymes in the glycolysis pathway, accelerates glucose breakdown, and provides sufficient precursors for γ-aminobutyric acid (GABA) synthesis. After oxidative phosphorylation is blocked, cells shift to anaerobic metabolism, pyruvate accumulates and is converted into lactate, and glutamate decarboxylase activity is enhanced, catalyzing the decarboxylation of glutamate to generate GABA to maintain intracellular pH balance and energy supply. Furthermore, under hypoxia stimulation, the expression levels of genes related to GABA synthesis are significantly increased, further promoting GABA accumulation.

[0017] Wheat sprout tea bags can be prepared using any of the above-described preparation methods.

[0018] As an improvement, the γ-aminobutyric acid content of the wheat sprout tea bags is 9.5-15.35 mg / g.

[0019] As an improvement, the DNJ content of the wheat sprout tea bags is 385.43-387.25µg / g.

[0020] As an improvement, the total phenolic content of the wheat sprout tea bags is 7.79-10.55 mg GAE / g.

[0021] The above-mentioned wheat sprout tea bags are used in the preparation of hypoglycemic products.

[0022] Invention Mechanism:

[0023] This invention employs an ultrasound-assisted hypoxia technique for preparation. Ultrasound activates glutamate decarboxylase through mechanical stimulation and microcurrent, catalyzing the conversion of glutamate to γ-aminobutyric acid (GABA). Cavitation increases cell membrane permeability, promoting glutamate release and providing more substrate. Simultaneously, ultrasound acts as a stress signal, inducing a stress response and upregulating the expression of GABA synthesis-related genes. Microfluidic effects enhance substance exchange and ATP supply, synergistically promoting GABA accumulation. In a hypoxic environment, hypoxia stabilizes HIF-1α, activates glycolysis, increases the supply of glutamate precursors, inhibits oxidative phosphorylation, promotes anaerobic metabolism, enhances glutamate decarboxylase activity, and catalyzes the conversion of glutamate to GABA to maintain pH and energy balance. It also upregulates the expression of GABA synthesis-related genes, synergistically promoting its accumulation. Finally, DNJ from mulberry leaf tea powder is used to enhance the GABA content in wheat sprout tea powder. DNJ inhibits GABA enzymes, blocking the GABA decomposition pathway, thereby accumulating GABA in the complex. Therefore, this invention increases the content of γ-aminobutyric acid and total phenols in wheat sprout tea bags.

[0024] Beneficial effects:

[0025] Compared with the prior art, the present invention has the following significant advantages: (1) The wheat sprout tea bag of the present invention adopts ultrasonic synergistic hypoxia treatment to overcome the problem of low content of γ-aminobutyric acid and total phenols in natural wheat sprouts; (2) After ultrasonic synergistic hypoxia treatment, the content of γ-aminobutyric acid in the wheat sprout tea bag of the present invention is 9.5-15.35 mg / g, which is 11.37-79.95% higher than that of untreated wheat sprout tea bag; (3) The wheat sprout tea bag of the present invention is rich in DNJ, with a content of 385.43-387.25 µg / g; (4) The total phenol content of the wheat sprout tea bag is 7.79-10.55 mg GAE / g, which is 27.08-72.10% higher than that of untreated wheat sprout tea bag; (5) The preparation method is simple and suitable for industrial production. Attached Figure Description

[0026] Figure 1 Wheat sprout tea;

[0027] Figure 2 This is a sleep-inducing health tea made from wheat sprouts.

[0028] Figure 3 This is a tea soup made from wheat sprouts for sleep and health. Detailed Implementation

[0029] The technical solution of the present invention will be further described below with reference to the embodiments.

[0030] Example 1

[0031] A method for preparing wheat sprout tea bags rich in γ-aminobutyric acid (GABA) includes the following steps:

[0032] (1) Preparation of wheat sprout tea powder: Select hard red wheat grains of the same size and full grains, clean them and soak them in water for 12 hours. Spread them evenly in the germination tray and germinate and grow at 25℃. Change the water at the bottom of the germination tray once every 24 hours. Collect wheat sprouts that have germinated for 120 hours and treat them with an ultrasonic frequency of 40kHz, ultrasonic power of 50W / L and ultrasonic time of 10min. Then treat them in a low oxygen environment of 0.07Mpa for 4 hours. After treatment, cut off the roots and spread them thinly in a cool and ventilated place to evaporate the moisture for 10 hours. During this period, turn them continuously. Roll the seed structure on the sprouts to break them up and dry them for 1 hour. Then, treat them with greening at 150℃ until the leaves are dark green. After kneading by hand for 15 minutes, dry them at 60℃ until the moisture content is about 5%. Grind them into about 20 mesh to obtain wheat sprout tea powder.

[0033] (2) Preparation of mulberry leaf tea powder: Select disease-free mulberry leaves, clean them, spread them thinly in a cool and ventilated place to evaporate moisture for 10 hours, and turn them continuously during this period. Then, fix them at 150℃ until the leaves turn dark green. After kneading by hand for 15 minutes, dry them at 60℃ until the moisture content is 5%, and grind them to 20 mesh to obtain mulberry leaf tea powder.

[0034] (3) Preparation of wheat sprout tea bags: Mix the above wheat sprout tea powder and mulberry leaf tea powder in a ratio of 4:1 (w / w) and prepare wheat sprout tea bags at a ratio of 4.0g / bag.

[0035] Example 2

[0036] A method for preparing wheat sprout tea bags rich in γ-aminobutyric acid (GABA) includes the following steps:

[0037] (1) Preparation of wheat sprout tea powder: Select hard red wheat grains of the same size and full grains, clean them and soak them in water for 12 hours. Spread them evenly in the germination tray and germinate and grow at 25℃. Change the water at the bottom of the germination tray once every 24 hours. Collect wheat sprouts that have germinated for 120 hours and treat them with an ultrasonic frequency of 40kHz, ultrasonic power of 50W / L and ultrasonic time of 15min. Then treat them in a low oxygen environment of 0.07Mpa for 4 hours. After treatment, cut off the roots and spread them thinly in a cool and ventilated place to evaporate the moisture for 10 hours. During this period, turn them continuously. Roll the seed structure on the sprouts to break them up and dry them for 1 hour. Then treat them with blanching at 150℃ until the leaves are dark green. After kneading by hand for 15 minutes, dry them at 60℃ until the moisture content is about 5%. Grind them into about 20 mesh to obtain wheat sprout tea powder.

[0038] (2) Preparation of mulberry leaf tea powder: Select disease-free mulberry leaves, clean them, spread them thinly in a cool and ventilated place to evaporate moisture for 10 hours, and turn them continuously during this period. Then, fix them at 150℃ until the leaves turn dark green. After kneading by hand for 15 minutes, dry them at 60℃ until the moisture content is 5%, and grind them to 20 mesh to obtain mulberry leaf tea powder.

[0039] (3) Preparation of wheat sprout tea bags: Mix the above wheat sprout tea powder and mulberry leaf tea powder in a ratio of 4:1 (w / w) and prepare wheat sprout tea bags at a ratio of 4.0g / bag.

[0040] Example 3

[0041] A method for preparing wheat sprout tea bags rich in γ-aminobutyric acid (GABA) includes the following steps:

[0042] (1) Preparation of wheat sprout tea powder: Select hard red wheat grains of the same size and full grains, clean them and soak them in water for 12 hours. Spread them evenly in the germination tray and germinate and grow at 25℃. Change the water at the bottom of the germination tray once every 24 hours. Collect wheat sprouts that have germinated for 120 hours and treat them with an ultrasonic frequency of 40kHz, ultrasonic power of 50W / L and ultrasonic time of 20min. Then treat them in a low oxygen environment of 0.07Mpa for 4 hours. After treatment, cut off the roots and spread them thinly in a cool and ventilated place to evaporate the moisture for 10 hours. During this period, turn them continuously. Roll the seed structure on the sprouts to break them up and dry them for 1 hour. Then fix them at 150℃ until the leaves are dark green. After kneading by hand for 15 minutes, dry them at 60℃ until the moisture content is about 5%. Grind them into about 20 mesh to obtain wheat sprout tea powder.

[0043] (2) Preparation of mulberry leaf tea powder: Select disease-free mulberry leaves, clean them, spread them thinly in a cool and ventilated place to evaporate moisture for 10 hours, and turn them continuously during this period. Then, fix them at 150℃ until the leaves turn dark green. After kneading by hand for 15 minutes, dry them at 60℃ until the moisture content is 5%, and grind them to 20 mesh to obtain mulberry leaf tea powder.

[0044] (3) Preparation of wheat sprout tea bags: Mix the above wheat sprout tea powder and mulberry leaf tea powder in a ratio of 4:1 (w / w) and prepare wheat sprout tea bags at a ratio of 4.0g / bag.

[0045] Example 4

[0046] Based on Example 2, the ultrasonic power was changed to 75W / L, and the rest were the same as in Example 2.

[0047] Example 5

[0048] Based on Example 2, the ultrasonic power was changed to 100W / L, and the rest were the same as in Example 2.

[0049] Example 6

[0050] Based on Example 4, the treatment time under low oxygen conditions was changed to 6 hours, while the rest remained the same as in Example 4.

[0051] Example 7

[0052] Based on Example 4, the treatment time under low oxygen conditions was changed to 8 hours, while the rest remained the same as in Example 4.

[0053] Example 8

[0054] The germination time was changed to 96 hours based on Example 6, and the rest was the same as in Example 6.

[0055] Example 9

[0056] The germination time was changed to 144 hours based on Example 6, and the rest were the same as in Example 6.

[0057] Example 10

[0058] Based on Example 6, the vacuum degree of the low-oxygen environment was changed to 0.05 MPa, and the rest was the same as in Example 6.

[0059] Example 11

[0060] Based on Example 6, the vacuum degree of the low-oxygen environment was changed to 0.09 MPa, and the rest was the same as in Example 6.

[0061] Comparative Example 1

[0062] Untreated wheat sprout tea bags.

[0063] Comparative Example 2

[0064] Except for not adding mulberry leaf powder, the rest is the same as in Example 6.

[0065] Comparative Example 3

[0066] Except for not subjecting the hypoxia stress, the rest is the same as in Example 6.

[0067] Comparative Example 4

[0068] Except for not performing ultrasonic treatment, the rest is the same as in Example 6.

[0069] Performance testing

[0070] 1. Determination of γ-aminobutyric acid

[0071] Weigh 10 mg of γ-aminobutyric acid (GABA) standard, dissolve it in distilled water, and then dilute to 10 mL with distilled water to obtain a 1.0 mg / mL GABA standard solution. Take 0.05 mL, 0.1 mL, 0.2 mL, 0.3 mL, 0.4 mL, 0.5 mL, and 0.6 mL of the standard solution into centrifuge tubes, respectively, and add distilled water to 1 mL. Add 1 mL of 0.1 mol / L sodium tetraborate buffer solution, then add 1.2 mL of 6% redistilled phenol and 0.6 mL of 7% sodium hypochlorite. Mix well with a mixer, heat in a boiling water bath for 10 min, then immediately place in an ice bath for 5 min. Allow to cool to room temperature until a blue-green color appears, then add 2 mL of 60% ethanol. Mix well and measure the absorbance of the sample at 640 nm. Plotting concentration on the x-axis and absorbance on the y-axis, the standard curve for γ-aminobutyric acid (GABA) was obtained: y = 1.1841x - 0.0068, R0. 2 =0.9961. The absorbance measured from different samples was substituted into the standard curve to obtain the concentrations of different samples. The test results of Examples 1-11 and Comparative Examples 1-4 are shown in Table 1.

[0072] Table 1. Content of γ-aminobutyric acid in wheat sprout tea bags

[0073] Serial Number γ-aminobutyric acid content (mg / g) Comparative Example 1 8.53 Comparative Example 2 8.77 Comparative Example 3 8.83 Comparative Example 4 8.92 Example 1 9.5 Example 2 11.97 Example 3 10.03 Example 4 14.32 Example 5 13.14 Example 6 15.35 Example 7 13.77 Example 8 14.13 Example 9 13.88 Example 10 13.13 Example 11 12.98

[0074] As shown in Table 1, the wheat sprout tea bags in Examples 1-11 exhibited higher γ-aminobutyric acid (GABA) content, significantly increasing the GABA content compared to Comparative Example 1. Ultrasound activated glutamate decarboxylase through mechanical stimulation and microcurrent, catalyzing the conversion of glutamate to GABA. Cavitation effect increased membrane permeability, promoting glutamate release to provide substrate. Stress effect induced stress response, upregulating the GABA synthesis gene. Hypoxia stabilized HIF-1α, promoted glycolysis, and increased glutamate supply. It inhibited oxidative phosphorylation, enhanced glutamate decarboxylase activity, catalyzed the conversion of glutamate to GABA to maintain pH and energy balance, and upregulated the GABA synthesis gene, synergistically promoting its accumulation.

[0075] The only difference was the ultrasonic treatment time. Compared to Comparative Example 1, the γ-aminobutyric acid (GABA) content in the wheat sprout tea bags prepared in Examples 1, 2, and 3 increased by 11.37%, 40.33%, and 17.58%, respectively, indicating that the highest GABA content was achieved after 15 minutes of ultrasonic treatment. Compared to Comparative Example 2, the GABA content in the wheat sprout tea bags prepared in Examples 1, 2, and 3 increased by 8.23%, 36.49%, and 14.37%, respectively, indicating that the addition of mulberry leaf powder increased the GABA content. Compared to Comparative Example 3, the increases were 7.59%, 35.56%, and 13.59%, respectively, indicating that the highest GABA content was achieved under low-oxygen conditions. Compared to Comparative Example 4, the increases were 6.5%, 34.19%, and 12.44%, respectively, indicating that ultrasonic treatment increased the GABA content.

[0076] The only difference was the ultrasonic power. Compared to Comparative Example 1, the γ-aminobutyric acid (GABA) content in the wheat sprout tea bags prepared in Examples 2, 4, and 5 increased by 40.33%, 67.88%, and 54.04%, respectively. This indicates that the highest GABA content was achieved under ultrasonic treatment for 15 minutes at a frequency of 75 W / L. The GABA content in the wheat sprout tea bags prepared in Examples 4 and 5 increased by 63.28% and 49.83%, respectively, compared to Comparative Example 2, indicating that the addition of mulberry leaf powder increased the GABA content. Compared to Comparative Example 3, the GABA content increased by 62.17% and 48.81%, respectively, indicating that the highest GABA content was achieved under low-oxygen conditions. Compared to Comparative Example 4, the GABA content increased by 60.54% and 47.31%, respectively, indicating that ultrasonic treatment increased the GABA content.

[0077] The only difference was the hypoxia treatment time. The γ-aminobutyric acid (GABA) content prepared in Examples 4, 6, and 7 increased by 67.88%, 79.95%, and 61.43% respectively compared to Comparative Example 1. This shows that the highest GABA content was achieved under hypoxia treatment conditions of 15 minutes of ultrasound at a frequency of 75 W / L for 6 hours, reaching 79.95% compared to no treatment. The GABA content in the wheat sprout tea bags prepared in Examples 6 and 7 increased by 75.03% and 57.01% respectively compared to Comparative Example 2, indicating that the addition of mulberry leaf powder increased the GABA content. Compared to Comparative Example 3, the increases were 73.84% and 55.95% respectively, showing that the highest GABA content was achieved under hypoxia conditions. Compared to Comparative Example 4, the increases were 72.09% and 54.37% respectively, indicating that ultrasound treatment increased the GABA content.

[0078] The only difference was the germination time. The γ-aminobutyric acid (GABA) content in Examples 6, 8, and 9 was increased by 79.95%, 65.65%, and 62.72% respectively compared to Comparative Example 1. The GABA content in the wheat sprout tea bags prepared in Examples 8 and 9 was increased by 61.12% and 58.27% respectively compared to Comparative Example 2, indicating that the addition of mulberry leaf powder increased the GABA content. Compared to Comparative Example 3, the GABA content was increased by 60.02% and 57.19% respectively, showing that the GABA content was highest under low-oxygen conditions. Compared to Comparative Example 4, the GABA content was increased by 58.41% and 55.61% respectively, indicating that ultrasonic treatment increased the GABA content.

[0079] The only difference was the vacuum level. The γ-aminobutyric acid (GABA) content prepared in Examples 6, 10, and 11 increased by 79.95%, 53.93%, and 52.17% respectively compared to Comparative Example 1. This shows that under the conditions of 15 minutes of ultrasound treatment, 6 hours of low-oxygen treatment at a frequency of 75 W / L, 120 hours of germination time, and a vacuum level of 0.07 MPa, the GABA content was highest, increasing by 79.95% compared to no treatment. The GABA content in the wheat sprout tea bags prepared in Examples 10 and 11 increased by 49.71% and 48.00% respectively compared to Comparative Example 2, indicating that the addition of mulberry leaf powder increased the GABA content. Compared to Comparative Example 3, the GABA content increased by 48.70% and 47.00% respectively, showing that the highest GABA content was achieved under low-oxygen conditions. Compared to Comparative Example 4, the GABA content increased by 47.20% and 45.52% respectively, indicating that ultrasound treatment increased the GABA content.

[0080] 2. Determination of DNJ

[0081] Test method: The content of DNJ in wheat sprout tea bags was determined according to GB / T 40642-2021.

[0082] The test results of Examples 1-11 and Comparative Examples 1-4 are shown in Table 2.

[0083] Table 2. DNJ content in wheat sprout tea bags

[0084] Serial Number DNJ content µg / g Comparative Example 1 384.97 Comparative Example 2 0 Comparative Example 3 385.11 Comparative Example 4 385.39 Example 1 385.43 Example 2 386.28 Example 3 385.77 Example 4 385.74 Example 5 386.44 Example 6 387.25 Example 7 386.82 Example 8 386.91 Example 9 387.03 Example 10 386.45 Example 11 387.06

[0085] As shown in Table 2, the wheat sprout tea bags in Examples 1-11 exhibited high DNJ content. The DNJ mainly originated from the addition of mulberry leaf tea, but the difference in DNJ content among the examples was not significant. This invention, by adding mulberry leaf tea to wheat sprout tea bags, endows them with a good hypoglycemic effect, thereby enhancing the sleep-promoting effects of γ-aminobutyric acid (GABA).

[0086] 3. Determination of total phenols

[0087] Test method: The total phenol content in wheat sprout tea bags was determined according to GB / T 8313-2008.

[0088] The test results of Examples 1-11 and Comparative Examples 1-4 are shown in Table 3.

[0089] Table 3. Total phenol content of wheat sprout tea bags

[0090] Serial Number Total phenol content (mg GAE / g) Comparative Example 1 6.13 Comparative Example 2 6.44 Comparative Example 3 6.91 Comparative Example 4 7.22 Example 1 7.79 Example 2 8.74 Example 3 8.14 Example 4 10.03 Example 5 9.62 Example 6 10.55 Example 7 9.79 Example 8 9.98 Example 9 10.06 Example 10 9.88 Example 11 9.93

[0091] Table 3 shows that the total phenolic content of the wheat sprout tea bags in Examples 1-9 was significantly increased. Compared with Comparative Example 1, only the ultrasonic time was different, and the total phenolic content of the wheat sprout tea bags prepared in Examples 1, 2, and 3 increased by 27.08%, 42.58%, and 32.79%, respectively. The γ-aminobutyric acid (GABA) content of the wheat sprout tea bags prepared in Examples 1, 2, and 3 increased by 20.96%, 35.71%, and 26.40% compared with Comparative Example 2, respectively, indicating that the addition of mulberry leaf powder increased the GABA content; compared with Comparative Example 3, it increased by 12.74%, 26.48%, and 17.80%, respectively, indicating that the GABA content was highest under low oxygen conditions; compared with Comparative Example 4, it increased by 7.89%, 21.05%, and 12.74%, respectively, indicating that ultrasonic treatment increased the GABA content.

[0092] Compared with Comparative Example 1, only the ultrasonic power was different. The total phenolic content of the wheat sprout tea bags prepared in Examples 2, 4, and 5 increased by 42.58%, 63.62%, and 56.93%, respectively. The γ-aminobutyric acid (GABA) content of the wheat sprout tea bags prepared in Examples 4 and 5 increased by 55.75% and 49.38% compared with Comparative Example 2, respectively, indicating that the addition of mulberry leaf powder increased the GABA content; compared with Comparative Example 3, it increased by 45.15% and 39.22%, respectively, indicating that the GABA content was highest under low oxygen conditions; compared with Comparative Example 4, it increased by 38.92% and 33.24%, respectively, indicating that ultrasonic treatment increased the GABA content.

[0093] Compared with Comparative Example 1, only the hypoxia treatment time differed, resulting in a 63.62%, 72.1%, and 59.71% increase in the total phenolic content of the wheat sprout tea bags prepared in Examples 4, 6, and 7, respectively. The γ-aminobutyric acid (GABA) content of the wheat sprout tea bags prepared in Examples 6 and 7 was 63.82% and 52.02% higher than that in Comparative Example 2, respectively, indicating that the addition of mulberry leaf powder increased the GABA content; compared to Comparative Example 3, it was 52.68% and 41.68% higher, respectively, showing that the GABA content was highest under hypoxia conditions; compared to Comparative Example 4, it was 46.12% and 35.60% higher, respectively, indicating that ultrasonic treatment increased the GABA content.

[0094] Compared with Comparative Example 1, only the germination time differed. The total phenolic content of the wheat sprout tea bags prepared in Examples 6, 8, and 9 increased by 72.10%, 62.81%, and 64.11%, respectively. The γ-aminobutyric acid (GABA) content of the wheat sprout tea bags prepared in Examples 8 and 9 increased by 54.97% and 56.21% compared with Comparative Example 2, respectively, indicating that the addition of mulberry leaf powder increased the GABA content; compared with Comparative Example 3, it increased by 44.43% and 45.59%, respectively, indicating that the GABA content was highest under low oxygen conditions; compared with Comparative Example 4, it increased by 38.23% and 39.34%, respectively, indicating that ultrasonic treatment increased the GABA content.

[0095] The only difference was the vacuum level. The γ-aminobutyric acid (GABA) content prepared in Examples 6, 10, and 11 increased by 72.10%, 61.17%, and 61.99% respectively compared to Comparative Example 1. This shows that under the conditions of 15 minutes of ultrasound treatment, 6 hours of low-oxygen treatment at a frequency of 75 W / L, 120 hours of germination time, and a vacuum level of 0.07 MPa, the GABA content was highest, increasing by 72.10% compared to no treatment. The GABA content in the wheat sprout tea bags prepared in Examples 10 and 11 increased by 53.42% and 54.19% respectively compared to Comparative Example 2, indicating that the addition of mulberry leaf powder increased the GABA content; compared to Comparative Example 3, it increased by 42.98% and 43.70% respectively, showing that the GABA content was highest under low-oxygen conditions; compared to Comparative Example 4, it increased by 36.84% and 37.53% respectively, indicating that ultrasound treatment increased the GABA content.

[0096] In summary, this invention increases the content of γ-aminobutyric acid and total phenols in wheat sprouts through ultrasound-assisted hypoxia stress. Combined with mulberry leaf powder, it can be used for hypoglycemic applications. The preparation method is simple and has great potential for application in the field of functional tea bag innovation.

Claims

1. A method for preparing wheat sprout tea bags rich in γ-aminobutyric acid (GABA), characterized in that, Includes the following steps: (1) Wheat sprout tea powder: Select plump, hard red wheat, wash and soak for 12 hours, germinate at 25℃ for 96-144 hours, change the water every 24 hours during this period; after ultrasonic and low oxygen treatment, cut off the roots of wheat sprouts, spread them out in a cool and ventilated place, roll and crush the grains, kill the green at high temperature, knead by hand, dry and coarsely grind to obtain wheat sprout tea powder; (2) Mulberry leaf tea powder: After washing the mulberry leaves, spread them out to dry, fix them at high temperature, knead them by hand, dry them and coarsely grind them to obtain mulberry leaf tea powder; (3) Preparation of tea bags: Mix wheat sprout tea powder and mulberry leaf tea powder at a mass ratio of 4:1, and package into 4.0 g / bags to obtain wheat sprout tea bags.

2. The method for preparing a bagged tea rich in γ-aminobutyric acid (GABA) wheat sprouts according to claim 1, characterized in that, The ultrasonic power mentioned in step (1) is 50-100W / L.

3. The method for preparing a bagged tea rich in γ-aminobutyric acid (GABA) wheat sprouts according to claim 1, characterized in that, The ultrasound time mentioned in step (1) is 10-20 min.

4. The method for preparing a bagged tea rich in γ-aminobutyric acid (GABA) wheat sprouts according to claim 1, characterized in that, The treatment time in the low-oxygen environment described in step (1) is 4-8 hours.

5. The method for preparing a bagged tea rich in γ-aminobutyric acid (GABA) wheat sprouts according to claim 1, characterized in that, The vacuum degree in the low-oxygen environment described in step (1) is 0.05Mpa-0.09Mpa.

6. A method for preparing wheat sprout tea bags according to any one of claims 1 to 5.

7. A wheat sprout tea bag rich in γ-aminobutyric acid (GABA) according to claim 6, characterized in that, The wheat sprout tea bags contain 9.5-15.35 mg / g of γ-aminobutyric acid.

8. A wheat sprout tea bag rich in γ-aminobutyric acid according to claim 6, characterized in that, The DNJ content of the wheat sprout tea bags is 385.43-387.25µg / g.

9. A wheat sprout tea bag rich in γ-aminobutyric acid (GABA) according to claim 6, characterized in that, The total phenolic content of the wheat sprout tea bags is 7.79-10.55 mg GAE / g.

10. The application of the wheat sprout tea bags according to claim 6 in the preparation of hypoglycemic products.

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