A composition containing d-allulose to help maintain healthy blood sugar levels and a method of making the same

Abstract

The application discloses a composition containing D-allulose which helps maintain a healthy blood sugar level and a preparation method thereof, and comprises the following raw materials in parts by weight: 30-40 parts of Rosa roxburghii tratt extract, 15-20 parts of D-allulose, 10-15 parts of inulin, 1-1.5 parts of oligomannose and 0.7-1 part of sugarcane polyphenol. The active ingredients in the composition containing D-allulose which helps maintain a healthy blood sugar level complement each other, and the blood sugar lowering effect of the composition is significantly improved through synergistic effect. Meanwhile, the composition also has a good regulating effect on intestinal flora, and the bioavailability of the effective ingredients in the composition to intestinal flora is improved. The raw materials used in the composition are all plant-derived ingredients, are safe, have no toxic side effects, and can be used for preparing blood sugar lowering or auxiliary blood sugar lowering food or medicine.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a composition containing D-allulose that helps maintain healthy blood sugar levels and its preparation method. Background Technology

[0002] With rapid social development and rising living standards, people are experiencing increased stress, leading to more and more unhealthy eating habits and irregular lifestyles, resulting in the prevalence of many diseases. Among these, hyperglycemia has become increasingly common in recent years, with a rising incidence rate and a trend towards affecting younger people. Hyperglycemia poses significant risks to the body, causing acute or chronic complications. Acute complications include diabetic ketoacidosis, ketoacidosis, or hyperglycemic hyperosmolar states; chronic complications include retinopathy and diabetic foot. Furthermore, high blood sugar can increase the incidence of cardiovascular disease, bacterial infections, and oral diseases. If hyperglycemia is not controlled or poorly controlled, it can easily develop into diabetes.

[0003] Diabetes mellitus is a common heterogeneous metabolic disorder syndrome caused by insulin secretion defects. It is one of the most serious chronic diseases in the world and can lead to very serious complications. Due to modern lifestyles and dietary habits, the number of people with diabetes worldwide is constantly increasing, and more and more teenagers are experiencing elevated blood sugar levels. Diabetes is a group of metabolic diseases characterized by hyperglycemia. Long-term hyperglycemia leads to chronic damage and dysfunction of various tissues, especially the eyes, kidneys, heart, blood vessels, and nerves. Therefore, people with diabetes are prone to various complications, which can even lead to disability or death, severely impacting their quality of life.

[0004] Polysaccharides in our daily diet are hydrolyzed into monosaccharides, which raises blood glucose levels. Alpha-glucosidase is an intestinal cell membrane enzyme whose main physiological function is to hydrolyze polysaccharides. Therefore, controlling alpha-glucosidase activity is an effective method for treating prediabetes and alleviating diabetes symptoms. Currently, some synthetic alpha-glucosidase inhibitors, such as acarbose and miglitol, are used clinically; however, these synthetic drugs can cause side effects such as digestive disorders, flatulence, and liver toxicity. Therefore, some researchers are focusing on natural products found in foods, fruits, and plants, which have fewer side effects and can help control blood glucose levels through a regular diet.

[0005] Current traditional Chinese medicine (TCM) preparations for lowering blood sugar have many shortcomings. For example, TCM formulas are complex, contain numerous raw materials, and face difficulties in quality control. Some TCM herbs also contain harmful drug components that accumulate over long-term use, potentially harming health. Chinese patent CN108653559A discloses a blood sugar-lowering composition comprising a ginseng and astragalus blood sugar-lowering formula and metformin, with a mass ratio of (2-6.5):1. The ginseng and astragalus blood sugar-lowering formula contains the following ingredients: ginseng stem and leaf saponins, schisandra chinensis, astragalus membranaceus, yam, rehmannia glutinosa, raspberry, ophiopogon japonicus, poria cocos, trichosanthes kirilowii, alisma plantago-aquatica, and wolfberry. This invention also discloses the uses of the blood sugar-lowering composition. The combination of the ginseng and astragalus blood sugar-lowering formula and metformin in this invention produces a synergistic effect, offering advantages over single-drug use, resulting in better blood sugar-lowering effects and more effective treatment of diabetes. However, this patented composition still contains Western medicine components, which have certain side effects, and long-term use may damage liver and kidney function. Chinese patent CN109078132A discloses a composition for lowering or assisting in lowering blood sugar, prepared from the following raw materials in the indicated weight ratios: 0.5-1.5 parts of Polygonatum sibiricum, 1-2 parts of corn silk, 0.5-1.5 parts of Siraitia grosvenorii, and 0.1-0.5 parts of Glycyrrhiza uralensis. This invention also provides a method for preparing and using this composition. The medicinal materials used in this invention are all listed in the National Food and Drug Administration's catalogue, belonging to pure natural products. These resources are relatively abundant, the finished product has few flavors, and the price is relatively low. It can regulate the body's metabolic function as a whole, with a stable blood sugar lowering effect and high safety, especially showing unique advantages in improving insulin resistance and diabetic complications. However, this composition has a long duration of action and a low blood sugar lowering rate, with an optimal rate of 26.4%, and its blood sugar lowering effect needs further improvement.

[0006] Therefore, it is of great significance to develop a composition that is effective and has no toxic side effects to help maintain healthy blood sugar levels and its preparation method. Summary of the Invention

[0007] To address the shortcomings of existing technologies, the present invention aims to provide a composition containing D-allulose that helps maintain healthy blood sugar levels and a method for preparing the same.

[0008] To achieve the above objectives, the present invention provides the following technical solution:

[0009] A composition containing D-allulose to help maintain healthy blood sugar levels, comprising, by weight, the following ingredients:

[0010] 30-40 parts of prickly pear extract, 15-20 parts of D-allulose, 10-15 parts of inulin, 1-1.5 parts of oligomannose, and 0.7-1 part of sugarcane polyphenols.

[0011] Preferably, a composition containing D-allulose helps maintain healthy blood sugar levels, comprising, by weight, the following ingredients:

[0012] 35-40 parts of prickly pear extract, 15-18 parts of D-allulose, 10-13 parts of inulin, 1-1.3 parts of oligomannose, and 0.7-0.9 parts of sugarcane polyphenols.

[0013] In this invention, prickly pear extract and sugarcane polyphenols are used as the core active ingredients, D-allulose is used as a novel functional sugar source, and inulin and oligomannose, among other prebiotics, are scientifically combined. The resulting composition not only has the potential to help maintain healthy blood sugar levels, but also has a synergistic effect of regulating gut microbiota and providing comprehensive antioxidant support. Prickly pear extract, as a key component of this invention, is enriched with highly active vitamin C, superoxide dismutase (SOD), and a variety of polyphenols and flavonoids through the invention's unique low-temperature water extraction + enzymatic alcohol extraction two-stage preparation process. The combination of these active ingredients gives it excellent efficacy in scavenging free radicals and reducing oxidative stress damage, which is one of the key causes of insulin resistance and β-cell dysfunction. Sugarcane polyphenols, another key active component, are also targeted and enriched in sugarcane through the invention's innovative alcohol-water co-enzymatic hydrolysis process. The significance of this invention lies in the discovery that when polyphenols derived from sugarcane peel and bagasse are combined in a specific ratio, they can synergistically act on various enzymes (such as α-glucosidase) and signaling pathways related to sugar metabolism in the human body. The combined effect is superior to that of polyphenols from a single source, and it can more effectively delay the digestion and absorption of carbohydrates in the diet. The combination of D-allulose, inulin, and oligomannose forms the basic framework for the glycemic-friendly nature of this invention. D-allulose, as a rare sugar with almost no calories, replaces traditional sugars with high glycemic indexes at the source. Inulin and oligomannose, as high-quality prebiotics and dietary fiber, not only increase satiety and physically delay glucose absorption, but more importantly, they can be utilized by beneficial intestinal bacteria to ferment and produce metabolites such as short-chain fatty acids (SCFAs). These metabolites can improve intestinal barrier function and act as signaling molecules to regulate systemic energy metabolism and insulin sensitivity.

[0014] Preferably, the method for preparing the prickly pear extract includes the following steps:

[0015] S1. Crush fresh prickly pear fruit and add it to deionized water. Then add polyoxyethylene sorbitan monolaurate and perform low-temperature water extraction under ultrasonic conditions. After the water extraction is completed, filter to obtain prickly pear water extract. Dry the fruit residue for later use.

[0016] S2. Add deionized water to the prickly pear pomace, then add cellulase and pectinase for enzymatic hydrolysis. After enzymatic hydrolysis, inactivate the enzymes, dry and crush to obtain pretreated pomace. Then add the pretreated pomace to an ethanol solution, then add citric acid and soak at room temperature. After soaking, add hot water at 75-80℃ and β-cyclodextrin for extraction. After extraction, filter to obtain pomace extract.

[0017] S3. Mix the prickly pear water extract from step S1 and the pomace extract from step S2 evenly, then concentrate under reduced pressure to 1 / 4 of the volume, then add 4 times the volume of 95wt% ethanol to precipitate, filter, wash and dry to obtain the prickly pear extract.

[0018] Preferably, in step S1, the mass ratio of fresh prickly pear fruit, deionized water, and polyoxyethylene sorbitan monolaurate is 80-100:400-600:0.3-0.6, and the water extraction temperature is 20-30℃, and the time is 40-60 min.

[0019] In this invention, sugars in prickly pear pulp are extracted by water extraction. Polyoxyethylene sorbitan monolaurate is added during the extraction process to improve the extraction rate of polysaccharides in prickly pear pulp.

[0020] Preferably, in step S2, the mass ratio of prickly pear pomace, deionized water, cellulase, and pectinase is 30-40:200-300:1-2:1-2, the enzymatic hydrolysis temperature is 40-50℃, and the time is 1-2 hours; the mass ratio of pretreated pomace, ethanol solution, citric acid, hot water, and β-cyclodextrin is 30-40:100-150:1.5-2:600-800:40-50, the volume fraction of ethanol in the ethanol solution is 80-90%, and the extraction time is 10-15 minutes.

[0021] In this invention, the prickly pear pomace is first enzymatically hydrolyzed, and then the pretreated pomace is subjected to internal boiling to extract the active substances from the pomace. At the same time, β-cyclodextrin is added during the extraction process, which can form inclusion complexes with water-insoluble active substances such as polyphenols and flavonoids, thereby improving the water solubility of the active substances and thus improving the bioavailability of the prickly pear extract.

[0022] Preferably, the mass ratio of the prickly pear aqueous extract to the pomace extract in step S3 is 400-600:700-900.

[0023] In this invention, the water extract and pomace extract of prickly pear are mixed in a specific ratio to obtain a prickly pear extract containing a variety of active ingredients that lower blood sugar. This not only effectively improves the utilization rate of prickly pear, but also significantly enhances the blood sugar lowering effect of the prickly pear extract.

[0024] Preferably, the method for preparing the sugarcane polyphenols includes the following steps:

[0025] Sugarcane is peeled and desugared, then washed and crushed to obtain sugarcane bagasse. The bagasse is added to an ethanol-water solution, followed by the addition of cellulase, pectinase, and xylanase for enzymatic hydrolysis. After hydrolysis, the enzymes are inactivated and the mixture is filtered to obtain sugarcane bagasse hydrolysate. Sugarcane peel is crushed and added to an ethanol-water solution, followed by the addition of cellulase and pectinase. Enzymatic hydrolysis is carried out at pH 4-5 and temperature 35-45℃ for 1-2 hours. After hydrolysis, the enzymes are inactivated and the mixture is filtered to obtain sugarcane peel hydrolysate. The sugarcane bagasse hydrolysate and sugarcane peel hydrolysate are mixed evenly and filtered to obtain filtrate and filter residue. The filtrate is concentrated under reduced pressure and freeze-dried to obtain the final product.

[0026] Preferably, the particle size after crushing is 2-3 mm, the mass concentration of the ethanol aqueous solution is 40-50%, the mass ratio of sugarcane bagasse, ethanol aqueous solution, cellulase, pectinase, and xylanase is 90-100:500-600:0.4-0.6:0.3-0.5:0.1-0.2, the enzymatic hydrolysis temperature is 40-45℃, and the time is 2.5-3.5 h; the mass ratio of sugarcane peel, ethanol aqueous solution, cellulase, and pectinase is 90-100:400-500:0.5-0.7:0.1-0.2; and the mass ratio of sugarcane bagasse enzymatic hydrolysate to sugarcane peel enzymatic hydrolysate is 500-700:100-200.

[0027] In this invention, the sugarcane polyphenols used are not derived from a single source of sugarcane raw materials. Instead, sugarcane bagasse and sugarcane peel are innovatively combined as two different functional raw materials, each with its own emphasis in chemical composition and potential biological activity, complementing each other. Sugarcane bagasse, as the main byproduct of sugarcane sugar extraction, is primarily composed of vascular bundle fibers. In addition to containing a large amount of cellulose and hemicellulose, its cell wall structure is cross-linked with abundant phenolic acid compounds, such as ferulic acid and coumaric acid, through ester bonds. These phenolic acids are key components of the lignin-carbohydrate complex and possess strong antioxidant potential. Sugarcane peel, as the external protective tissue of the sugarcane plant, directly faces environmental stresses and has therefore evolved unique chemical defense mechanisms. In addition to basic nutrients, sugarcane peel is rich in a wider variety of bioactive substances, especially flavonoids (such as luteolin and apigenin) and specific phenolic derivatives. Related studies have shown that these secondary metabolites derived from plant epidermis often exhibit stronger bioactivity than structural phenolic acids in terms of antioxidant, anti-inflammatory, and glycosidase inhibition. This invention achieves maximum enrichment of different active substances through classified enzymatic hydrolysis and targeted extraction of the above two raw materials. A potent complex enzyme (containing xylanase) effectively breaks the complex chemical bonds in sugarcane bagasse, releasing bound phenolic acids into free small-molecule phenolic acids; while gentle enzymatic hydrolysis of sugarcane peel efficiently extracts its abundant flavonoids. Ultimately, by scientifically combining extracts from two sources, a compound sugarcane polyphenol was obtained, exhibiting a much broader and more comprehensive spectrum of active ingredients than extracts from a single source. The short-chain phenolic acids, flavonoids, and other active substances in this compound polyphenol can directly delay the breakdown and absorption of carbohydrates by inhibiting the activity of key digestive enzymes such as α-glucosidase in the small intestine. Simultaneously, after absorption, these small-molecule active substances may also act as signaling molecules to regulate glucose and lipid metabolism pathways in the body, thereby synergistically and on multiple targets to help maintain healthy blood sugar levels.

[0028] This invention also protects a method for preparing a composition containing D-allulose as described above that helps maintain healthy blood sugar levels, characterized by comprising the following steps:

[0029] Weigh the raw materials according to the formula, mix the prickly pear extract, D-allulose, inulin, sugarcane polyphenols and oligomannose evenly, and freeze-dry to obtain the final product.

[0030] This invention also protects the use of a composition containing D-allulose, as described above, which helps maintain healthy blood sugar levels, in the preparation of foods or medicines that help lower blood sugar.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] (1) The composition containing D-allulose provided by this invention helps maintain healthy blood sugar levels. It uses prickly pear extract (a food and medicine homology) and sugarcane polyphenols as core functional ingredients, supplemented with novel functional sugars—D-allulose, prebiotics—mannose oligosaccharides, and dietary fiber—inulin. Prickly pear is rich in vitamin C, superoxide dismutase, polyphenols, flavonoids, and other bioactive substances, and is itself a low-sugar, high-fiber healthy fruit. Sugarcane polyphenols can effectively inhibit the activity of various enzymes related to sugar metabolism, delaying glucose absorption. D-allulose, as a rare sugar, hardly participates in human metabolism and does not cause blood sugar fluctuations, thus reducing sugar intake from the source. The active ingredients of each raw material in this composition complement each other, significantly improving the overall efficacy of the composition through synergistic effects. Simultaneously, the prebiotics and dietary fiber contained in the composition also have a good regulatory effect on intestinal flora, promoting the proliferation of beneficial bacteria, which may improve the bioavailability of the active ingredients in the composition. All raw materials used in this composition are plant-derived, with good safety and no toxic side effects, and can be used to prepare foods or medicines that help lower blood sugar.

[0033] (2) The composition containing D-allulose provided by this invention helps maintain healthy blood sugar levels. The prickly pear extract added therein is first subjected to a gentle, low-temperature water extraction of fresh prickly pear fruit. Simultaneously, polyoxyethylene sorbitan monolaurate is added as a surfactant during the water extraction process, which effectively improves cell wall permeability, allowing heat-sensitive active substances such as vitamin C and water-soluble polysaccharides to be efficiently dissolved under low-temperature conditions, maximizing the protection of their biological activity. Subsequently, this invention innovatively performs a complex enzymatic hydrolysis (cellulase and pectinase) on the prickly pear residue after water extraction. This enzymatic pretreatment disrupts the dense cellulose-pectin network structure within the residue, laying the foundation for subsequent extraction. Then, an internal boiling method is used to deeply extract the enzymatically hydrolyzed residue, efficiently dissolving more strongly bound active substances such as polyphenols and flavonoids. Simultaneously, β-cyclodextrin is added during the extraction process, which can encapsulate poorly water-soluble active substances such as polyphenols and flavonoids in the extract, forming inclusion complexes, thereby significantly improving the stability and bioavailability of these key active substances in the final product. This invention, through this two-stage extraction method, not only achieves the stepwise and maximized utilization of different active ingredients in fresh prickly pear fruit, but also significantly enhances the comprehensive bioactivity of the final prickly pear extract.

[0034] (3) The composition containing D-allulose provided by the present invention helps maintain healthy blood sugar levels. The sugarcane polyphenols added therein are uniquely differentiated and refined in the treatment of sugarcane bagasse and sugarcane peel. For the dense sugarcane bagasse, a powerful compound enzyme formula of cellulase + pectinase + xylanase is used for alcohol-water co-enzymatic hydrolysis. For the sugarcane peel, a mild and simplified formula of cellulase + pectinase is used. Through the classified treatment method, the extraction efficiency is ensured while the unnecessary enzyme preparation cost is significantly reduced. More importantly, the present invention combines the multiple steps of the traditional process of first aqueous phase enzymatic hydrolysis and then solid phase alcohol extraction into a one-step process of simultaneous enzymatic hydrolysis and extraction in ethanol-water solution. In this system, the small molecule polyphenols released during the enzymatic hydrolysis process can be extracted by the ethanol solution in time and efficiently, avoiding their oxidation and degradation in the aqueous environment. At the same time, this one-step process is greatly shortened, significantly reducing energy consumption and production cycle. The final polyphenol product has a synergistic effect better than any single source of polyphenols and exhibits more comprehensive biological activity. Attached Figure Description

[0035] Figure 1 This is a comparison chart of the inhibitory effects of different compositions on α-amylase activity;

[0036] Figure 2 This is a comparison chart of the inhibitory effects of different compositions on α-glucosidase activity. Detailed Implementation

[0037] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0038] The enzyme activities of cellulase, pectinase, and xylanase are all 100,000 U / g.

[0039] Example 1

[0040] A composition containing D-allulose to help maintain healthy blood sugar levels, comprising, by weight, the following ingredients:

[0041] 35 parts of prickly pear extract, 17 parts of D-allulose, 13 parts of inulin, 1.2 parts of oligomannose, and 0.9 parts of sugarcane polyphenols.

[0042] The preparation method of the prickly pear extract includes the following steps:

[0043] S1. Crush 900g of fresh prickly pear fruit and add it to 5kg of deionized water. Then add 5g of polyoxyethylene sorbitan monolaurate. Extract the prickly pear water at 25℃ for 50min under ultrasonic conditions with a power of 200W. After the water extraction is completed, filter to obtain prickly pear water extract. Dry the fruit residue for later use.

[0044] S2. Add 2.5 kg of deionized water to 350 g of prickly pear pomace, then add 15 g of cellulase and 15 g of pectinase, and enzymatically hydrolyze at 45 °C for 1.5 h. After enzymatic hydrolysis, inactivate the enzymes, dry and crush to obtain pretreated pomace. Then add 350 g of pretreated pomace to 1.3 kg of ethanol solution (ethanol volume fraction is 85%), then add 17 g of citric acid, and soak at room temperature for 35 min. After soaking, add 7 kg of hot water at 75 °C and 45 g of β-cyclodextrin, and extract for 12 min. After extraction, filter to obtain pomace extract.

[0045] S3. Mix 500g of prickly pear aqueous extract from step S1 and 800g of pomace extract from step S2 evenly, then concentrate under reduced pressure to 1 / 4 of the volume, then add 4 times the volume of 95wt% ethanol to precipitate, filter, wash and dry to obtain the prickly pear extract.

[0046] The method for preparing the sugarcane polyphenols includes the following steps:

[0047] Sugarcane is peeled and desugared, then washed with water and crushed to 2-3 mm to obtain sugarcane bagasse. 950g of sugarcane bagasse is added to 5.5kg of ethanol-water solution (ethanol concentration 45%), followed by the addition of 5g of cellulase, 4g of pectinase, and 1.5g of xylanase. Enzymatic hydrolysis is carried out at 40℃ for 3 hours. After hydrolysis, the enzymes are inactivated and the solution is filtered to obtain sugarcane bagasse hydrolysate. 950g of crushed sugarcane peel is added to 4.5kg of ethanol-water solution (ethanol concentration 45%), followed by the addition of 6g of cellulase and 1.5g of pectinase. Enzymatic hydrolysis is carried out at pH 4.5 and 40℃ for 1.5 hours. After hydrolysis, the enzymes are inactivated and the solution is filtered to obtain sugarcane peel hydrolysate. 6kg of hydrolysate is mixed evenly with 1.5kg of liquid and filtered. The filtrate is concentrated under reduced pressure and freeze-dried to obtain the final product.

[0048] A method for preparing a composition containing D-allulose that helps maintain healthy blood sugar levels includes the following steps: weighing raw materials according to the specified ratio, mixing prickly pear extract, D-allulose, inulin, sugarcane polyphenols, and oligomannose evenly, and freeze-drying to obtain the final product.

[0049] Example 2

[0050] A composition containing D-allulose to help maintain healthy blood sugar levels, comprising, by weight, the following ingredients:

[0051] 30 parts of prickly pear extract, 15 parts of D-allulose, 10 parts of inulin, 1 part of oligomannose, and 0.7 parts of sugarcane polyphenols.

[0052] The preparation method of the prickly pear extract includes the following steps:

[0053] S1. Crush 800g of fresh prickly pear fruit and add it to 4kg of deionized water. Then add 3g of polyoxyethylene sorbitan monolaurate. Extract the prickly pear water at 20℃ for 60min under ultrasonic conditions with a power of 200W. After the water extraction is completed, filter to obtain prickly pear water extract. Dry the fruit residue for later use.

[0054] S2. Add 2kg of deionized water to 300g of prickly pear pomace, then add 10g of cellulase and 10g of pectinase, and hydrolyze at 40℃ for 2h. After hydrolysis, inactivate the enzymes, dry and crush to obtain pretreated pomace. Then add 300g of pretreated pomace to 1kg of ethanol solution (ethanol volume fraction is 80%), then add 15g of citric acid, and soak at room temperature for 30min. After soaking, add 6kg of hot water at 80℃ and 40g of β-cyclodextrin, and extract for 10min. After extraction, filter to obtain pomace extract.

[0055] S3. Mix 400g of prickly pear aqueous extract from step S1 and 700g of pomace extract from step S2 evenly, then concentrate under reduced pressure to 1 / 4 of the volume, then add 4 times the volume of 95wt% ethanol to precipitate, filter, wash and dry to obtain the prickly pear extract.

[0056] The method for preparing the sugarcane polyphenols includes the following steps:

[0057] Sugarcane is peeled and desugared, then washed with water and crushed to 2-3 mm to obtain sugarcane bagasse. 900g of sugarcane bagasse is added to 5kg of ethanol aqueous solution (ethanol mass concentration is 40%), followed by the addition of 4g of cellulase, 3g of pectinase, and 1g of xylanase. Enzymatic hydrolysis is carried out at 40℃ for 3.5h. After enzymatic hydrolysis, the enzymes are inactivated and filtered to obtain sugarcane bagasse enzymatic hydrolysate. 900g of sugarcane peel is crushed and added to 4kg of ethanol aqueous solution (ethanol mass concentration is 40%), followed by the addition of 5g of cellulase and 1g of pectinase. Enzymatic hydrolysis is carried out at pH 4 and 35℃ for 2h. After enzymatic hydrolysis, the enzymes are inactivated and filtered to obtain sugarcane peel enzymatic hydrolysate. 5kg of hydrolysate is mixed evenly with 1kg of liquid and filtered. The filtrate is concentrated under reduced pressure and freeze-dried to obtain the final product.

[0058] A method for preparing a composition containing D-allulose that helps maintain healthy blood sugar levels includes the following steps: weighing raw materials according to the specified ratio, mixing prickly pear extract, D-allulose, inulin, sugarcane polyphenols, and oligomannose evenly, and freeze-drying to obtain the final product.

[0059] Example 3

[0060] A composition containing D-allulose to help maintain healthy blood sugar levels, comprising, by weight, the following ingredients:

[0061] 40 parts of prickly pear extract, 20 parts of D-allulose, 15 parts of inulin, 1.5 parts of oligomannose, and 1 part of sugarcane polyphenols.

[0062] The preparation method of the prickly pear extract includes the following steps:

[0063] S1. Crush 1000g of fresh prickly pear fruit and add it to 6kg of deionized water. Then add 6g of polyoxyethylene sorbitan monolaurate. Extract the prickly pear water at 30℃ for 40min under ultrasonic conditions with a power of 200W. After the water extraction is completed, filter to obtain prickly pear water extract. Dry the fruit residue for later use.

[0064] S2. Add 3kg of deionized water to 400g of prickly pear pomace, then add 20g of cellulase and 20g of pectinase, and hydrolyze at 50℃ for 1h. After hydrolysis, inactivate the enzymes, dry and crush to obtain pretreated pomace. Then add 400g of pretreated pomace to 1.5kg of ethanol solution (ethanol volume fraction is 90%), then add 20g of citric acid, and soak at room temperature for 40min. After soaking, add 8kg of hot water at 75℃ and 50g of β-cyclodextrin, and extract for 15min. After extraction, filter to obtain pomace extract.

[0065] S3. Mix 600g of prickly pear aqueous extract from step S1 and 900g of pomace extract from step S2 evenly, then concentrate under reduced pressure to 1 / 4 of the volume, then add 4 times the volume of 95wt% ethanol to precipitate, filter, wash and dry to obtain the prickly pear extract.

[0066] The method for preparing the sugarcane polyphenols includes the following steps:

[0067] Sugarcane is peeled and desugared, then washed with water and crushed to 2-3 mm to obtain sugarcane bagasse. 1000g of sugarcane bagasse is added to 6kg of ethanol aqueous solution (ethanol mass concentration is 50%), followed by the addition of 6g of cellulase, 5g of pectinase, and 2g of xylanase. Enzymatic hydrolysis is carried out at 45℃ for 2.5h. After enzymatic hydrolysis, the enzymes are inactivated and filtered to obtain sugarcane bagasse enzymatic hydrolysate. 1000g of crushed sugarcane peel is added to 5kg of ethanol aqueous solution (ethanol mass concentration is 50%), followed by the addition of 7g of cellulase and 2g of pectinase. Enzymatic hydrolysis is carried out at pH 5 and 45℃ for 1h. After enzymatic hydrolysis, the enzymes are inactivated and filtered to obtain sugarcane peel enzymatic hydrolysate. 7kg of hydrolysate is mixed evenly with 2kg of liquid and filtered. The filtrate is concentrated under reduced pressure and freeze-dried to obtain the final product.

[0068] A method for preparing a composition containing D-allulose that helps maintain healthy blood sugar levels includes the following steps: weighing raw materials according to the specified ratio, mixing prickly pear extract, D-allulose, inulin, sugarcane polyphenols, and oligomannose evenly, and freeze-drying to obtain the final product.

[0069] Comparative Example 1

[0070] A composition containing D-allulose to help maintain healthy blood sugar levels, comprising, by weight, the following ingredients:

[0071] 35 parts of prickly pear extract, 17 parts of D-allulose, 13 parts of inulin, 1.2 parts of oligomannose, and 0.9 parts of sugarcane polyphenols.

[0072] The preparation method of the prickly pear extract includes the following steps:

[0073] S1. Crush 900g of fresh prickly pear fruit and add it to 5kg of deionized water. Then add 5g of polyoxyethylene sorbitan monolaurate. Extract the prickly pear water at 25℃ for 50min under ultrasonic conditions with a power of 200W. After the water extraction is completed, filter to obtain prickly pear water extract. Dry the fruit residue for later use.

[0074] S2. Add 2.5 kg of deionized water to 350 g of prickly pear pomace, then add 15 g of cellulase and 15 g of pectinase, and enzymatically hydrolyze at 45 °C for 1.5 h. After enzymatic hydrolysis, inactivate the enzymes, dry and crush to obtain pretreated pomace. Then add 350 g of pretreated pomace to 1.3 kg of ethanol solution (ethanol volume fraction is 85%), then add 17 g of citric acid, and soak at room temperature for 35 min. After soaking, add 7 kg of hot water at 75 °C and 45 g of β-cyclodextrin, and extract for 12 min. After extraction, filter to obtain pomace extract.

[0075] S3. Mix 500g of prickly pear aqueous extract from step S1 and 800g of pomace extract from step S2 evenly, then concentrate under reduced pressure to 1 / 4 of the volume, then add 4 times the volume of 95wt% ethanol to precipitate, filter, wash and dry to obtain the prickly pear extract.

[0076] The method for preparing the sugarcane polyphenols includes the following steps:

[0077] After peeling the sugarcane, it is desugared, then washed with water and crushed to 2-3 mm to obtain sugarcane bagasse. 950g of sugarcane bagasse is added to 5.5kg of ethanol aqueous solution (ethanol mass concentration is 45%), followed by 5g of cellulase, 4g of pectinase and 1.5g of xylanase. The mixture is enzymatically hydrolyzed at 40℃ for 3h. After the enzymatic hydrolysis is completed, the enzymes are inactivated and filtered. The filtrate is concentrated under reduced pressure and freeze-dried to obtain the final product.

[0078] A method for preparing a composition containing D-allulose that helps maintain healthy blood sugar levels includes the following steps: weighing raw materials according to the specified ratio, mixing prickly pear extract, D-allulose, inulin, sugarcane polyphenols, and oligomannose evenly, and freeze-drying to obtain the final product.

[0079] Compared with Example 1, the sugarcane polyphenols added in this comparative example are only sugarcane bagasse polyphenols, and no sugarcane peel polyphenols are added.

[0080] Comparative Example 2

[0081] A composition containing D-allulose to help maintain healthy blood sugar levels, comprising, by weight, the following ingredients:

[0082] 35 parts of prickly pear extract, 17 parts of D-allulose, 13 parts of inulin, 1.2 parts of oligomannose, and 0.9 parts of sugarcane polyphenols.

[0083] The preparation method of the prickly pear extract includes the following steps:

[0084] S1. Crush 900g of fresh prickly pear fruit and add it to 5kg of deionized water. Then add 5g of polyoxyethylene sorbitan monolaurate. Extract the prickly pear water at 25℃ for 50min under ultrasonic conditions with a power of 200W. After the water extraction is completed, filter to obtain prickly pear water extract. Dry the fruit residue for later use.

[0085] S2. Add 2.5 kg of deionized water to 350 g of prickly pear pomace, then add 15 g of cellulase and 15 g of pectinase, and enzymatically hydrolyze at 45 °C for 1.5 h. After enzymatic hydrolysis, inactivate the enzymes, dry and crush to obtain pretreated pomace. Then add 350 g of pretreated pomace to 1.3 kg of ethanol solution (ethanol volume fraction is 85%), then add 17 g of citric acid, and soak at room temperature for 35 min. After soaking, add 7 kg of hot water at 75 °C and 45 g of β-cyclodextrin, and extract for 12 min. After extraction, filter to obtain pomace extract.

[0086] S3. Mix 500g of prickly pear aqueous extract from step S1 and 800g of pomace extract from step S2 evenly, then concentrate under reduced pressure to 1 / 4 of the volume, then add 4 times the volume of 95wt% ethanol to precipitate, filter, wash and dry to obtain the prickly pear extract.

[0087] The method for preparing the sugarcane polyphenols includes the following steps:

[0088] 950g of sugarcane peel was crushed and added to 4.5kg of ethanol aqueous solution (ethanol mass concentration of 45%). Then, 6g of cellulase and 1.5g of pectinase were added. The enzyme was hydrolyzed at pH 4.5 and temperature 40℃ for 1.5h. After the enzymatic hydrolysis was completed, the enzyme was inactivated and filtered. The filtrate was concentrated under reduced pressure and freeze-dried to obtain the final product.

[0089] A method for preparing a composition containing D-allulose that helps maintain healthy blood sugar levels includes the following steps: weighing raw materials according to the specified ratio, mixing prickly pear extract, D-allulose, inulin, sugarcane polyphenols, and oligomannose evenly, and freeze-drying to obtain the final product.

[0090] Compared with Example 1, the sugarcane polyphenols added in this comparative example are only sugarcane peel polyphenols, and no sugarcane bagasse polyphenols are added.

[0091] Comparative Example 3

[0092] A composition containing D-allulose to help maintain healthy blood sugar levels, comprising, by weight, the following ingredients:

[0093] 35 parts of prickly pear extract, 17 parts of D-allulose, 13 parts of inulin, 1.2 parts of oligomannose, and 0.9 parts of sugarcane polyphenols.

[0094] The preparation method of the prickly pear extract includes the following steps:

[0095] Add 2.5 kg of deionized water to 350 g of prickly pear pomace, then add 15 g of cellulase and 15 g of pectinase, and hydrolyze at 45 °C for 1.5 h. After hydrolysis, inactivate the enzymes, dry and crush to obtain pretreated pomace. Then add 350 g of pretreated pomace to 1.3 kg of ethanol solution (ethanol volume fraction of 85%), then add 17 g of citric acid, and soak at room temperature for 35 min. After soaking, add 7 kg of hot water at 75 °C and 45 g of β-cyclodextrin, and extract for 12 min. After extraction, filter, then concentrate under reduced pressure to 1 / 4 of the volume, then add 4 times the volume of 95 wt% ethanol to precipitate, filter, wash and dry to obtain the prickly pear extract.

[0096] The method for preparing the sugarcane polyphenols includes the following steps:

[0097] Sugarcane is peeled and desugared, then washed with water and crushed to 2-3 mm to obtain sugarcane bagasse. 950g of sugarcane bagasse is added to 5.5kg of ethanol-water solution (ethanol concentration 45%), followed by the addition of 5g of cellulase, 4g of pectinase, and 1.5g of xylanase. Enzymatic hydrolysis is carried out at 40℃ for 3 hours. After hydrolysis, the enzymes are inactivated and the solution is filtered to obtain sugarcane bagasse hydrolysate. 950g of crushed sugarcane peel is added to 4.5kg of ethanol-water solution (ethanol concentration 45%), followed by the addition of 6g of cellulase and 1.5g of pectinase. Enzymatic hydrolysis is carried out at pH 4.5 and 40℃ for 1.5 hours. After hydrolysis, the enzymes are inactivated and the solution is filtered to obtain sugarcane peel hydrolysate. 6kg of hydrolysate is mixed evenly with 1.5kg of liquid and filtered. The filtrate is concentrated under reduced pressure and freeze-dried to obtain the final product.

[0098] A method for preparing a composition containing D-allulose that helps maintain healthy blood sugar levels includes the following steps: weighing raw materials according to the specified ratio, mixing prickly pear extract, D-allulose, inulin, sugarcane polyphenols, and oligomannose evenly, and freeze-drying to obtain the final product.

[0099] Compared with Example 1, no prickly pear aqueous extract was added to the prickly pear extract in this comparative example.

[0100] Comparative Example 4

[0101] A composition containing D-allulose to help maintain healthy blood sugar levels, comprising, by weight, the following ingredients:

[0102] 35 parts of prickly pear extract, 17 parts of D-allulose, 13 parts of inulin, 1.2 parts of oligomannose, and 0.9 parts of sugarcane polyphenols.

[0103] The preparation method of the prickly pear extract includes the following steps:

[0104] Crush 900g of fresh prickly pear fruit and add it to 5kg of ethanol solution (ethanol volume fraction of 80%). Then add 17g of citric acid and soak at room temperature for 35min. After soaking, heat and reflux to extract twice. Combine the extracts and then concentrate under reduced pressure to 1 / 4 of the volume. Then add 4 times the volume of 95wt% ethanol to precipitate. Filter, wash and dry to obtain the prickly pear extract.

[0105] The method for preparing the sugarcane polyphenols includes the following steps:

[0106] Sugarcane is peeled and desugared, then washed with water and crushed to 2-3 mm to obtain sugarcane bagasse. 950g of sugarcane bagasse is added to 5.5kg of ethanol-water solution (ethanol concentration 45%), followed by the addition of 5g of cellulase, 4g of pectinase, and 1.5g of xylanase. Enzymatic hydrolysis is carried out at 40℃ for 3 hours. After hydrolysis, the enzymes are inactivated and the solution is filtered to obtain sugarcane bagasse hydrolysate. 950g of crushed sugarcane peel is added to 4.5kg of ethanol-water solution (ethanol concentration 45%), followed by the addition of 6g of cellulase and 1.5g of pectinase. Enzymatic hydrolysis is carried out at pH 4.5 and 40℃ for 1.5 hours. After hydrolysis, the enzymes are inactivated and the solution is filtered to obtain sugarcane peel hydrolysate. 6kg of hydrolysate is mixed evenly with 1.5kg of liquid and filtered. The filtrate is concentrated under reduced pressure and freeze-dried to obtain the final product.

[0107] A method for preparing a composition containing D-allulose that helps maintain healthy blood sugar levels includes the following steps: weighing raw materials according to the specified ratio, mixing prickly pear extract, D-allulose, inulin, sugarcane polyphenols, and oligomannose evenly, and freeze-drying to obtain the final product.

[0108] Compared with Example 1, the prickly pear extract in this comparative example was extracted using traditional ethanol reflux heating.

[0109] The compositions containing D-allulose, which help maintain healthy blood glucose levels, prepared in Examples 1-3 and Comparative Examples 1-4, were subjected to functional testing as follows:

[0110] 1. α-Amylase Activity Inhibition Experiment

[0111] The compositions prepared in Examples 1-3 and Comparative Examples 1-4 were diluted with 0.1 mol / L PBS buffer to prepare sample dilutions with mass concentrations of 0.25, 0.5, 1.0, 2.0, 4.0, and 6.0 mg / mL, respectively. 30 μL of each solution was taken. An equal volume of 1 U / mL α-amylase solution was then placed in an ELISA plate and reacted at 37°C for 10 min. An equal volume of 1% starch solution was then added and mixed thoroughly. The mixture was incubated at 37°C for 15 min, and then 50 μL of DNS solution was quickly added to terminate the reaction. The plate was then boiled for 5 min, and after color development, incubated in an ice-water bath for 15 min. Acarbose was used as a positive control. The absorbance of the solution at a wavelength of 540 nm was measured, and the inhibition rate of each composition against α-amylase was calculated. The test results are as follows: Figure 1 .

[0112] 2. α-Glucosidase Activity Inhibition Experiment

[0113] The compositions prepared in Examples 1-3 and Comparative Examples 1-4 were diluted with 0.1 mol / L PBS buffer to prepare sample dilutions with mass concentrations of 0.25, 0.5, 1.0, 2.0, 4.0, and 6.0 mg / mL, and 40 μL of each solution was taken. An equal volume of 1 U / mL α-glucosidase solution was then placed in an ELISA plate and reacted at 37°C for 10 min. An equal volume of 5 mmol / L PNPG solution was added and mixed well. After incubating at 37°C for 5 min, 100 mL of 0.1 mol / L Na₂CO₃ solution was added and the reaction was stopped by shaking for 1 min. Acarbose was used as a positive control. The absorbance of the solution at a wavelength of 405 nm was measured, and the inhibition rate of each composition against α-glucosidase was calculated. The test results are as follows: Figure 2 .

[0114] from Figure 1 and Figure 2 As can be seen from the present invention, the composition containing D-allulose that helps maintain healthy blood sugar levels has a good inhibitory effect on α-amylase and α-glucosidase, which can slow down the digestion process of carbohydrates, thereby slowing down the rise in postprandial blood glucose concentration, thus helping to maintain healthy blood sugar levels.

[0115] The compositions containing D-allulose, which help maintain healthy blood glucose levels, prepared in Example 1 and Comparative Examples 1-4 were used in a hyperglycemic model hypoglycemic experiment, as follows:

[0116] Hyperglycemia modeling method: SPF-grade adult male C57BL / 6J mice (26±2)g were selected and acclimatized for 3-5 days. The rearing environment was maintained at 24℃-26℃ and 40%-60% relative humidity, with alternating light and dark cycles every 12 hours. Free access to food and water was provided during this period. Fifteen animals were randomly selected and fasted for 3-5 hours, and their fasting blood glucose was measured as the baseline blood glucose level for this batch. Subsequently, the animals were fasted for 24 hours (with free access to water) and injected with alloxan (freshly prepared before use) to induce the model (50mg / kg BW, IV). Seven days later, the animals were fasted for 3 hours, and their blood glucose was measured. Animals with a blood glucose level of 10-25 mmol / L were considered successful hyperglycemic models.

[0117] Hyperglycemic model animal hypoglycemic experiment: Based on the blood glucose results after modeling, mice that successfully developed the model were divided into four groups: Example 1 low-dose group, Example 1 medium-dose group, Example 1 high-dose group, model group, Comparative Example 1 group, Comparative Example 2 group, Comparative Example 3 group, and Comparative Example 4 group, with 10 mice in each group. The control group was allowed free access to maintenance diet, while the Example 1 low-dose group, Example 1 medium-dose group, Example 1 high-dose group, model group, Comparative Example 1 group, Comparative Example 2 group, Comparative Example 3 group, and Comparative Example 4 group were allowed free access to a high-energy diet (10% lard, 15% sucrose, 15% egg yolk powder, 5% casein, 1.2% cholesterol, 0.2% sodium cholate, 0.6% calcium bicarbonate, 0.4% limestone powder, and 52.6% of the maintenance diet). The high-energy diet had a higher caloric content than the maintenance diet. Low, medium, and high doses were defined as 10, 20, and 30 times the recommended human dosage, respectively. In Example 1, the low-dose group received the composition containing D-allulose prepared in Example 1 (1 g / kg BW) via oral gavage daily. In Example 1, the medium-dose group received the composition containing D-allulose prepared in Example 1 (2 g / kg BW) via oral gavage daily. In Example 1, the high-dose group received the composition containing D-allulose prepared in Example 1 (2 g / kg BW) via oral gavage daily. The composition for maintaining healthy blood glucose levels (3 g / kg BW) was administered orally daily to Comparative Examples 1, 2, 3, and 4 via gavage. The composition containing D-allulose (1 g / kg BW) prepared in Comparative Examples 1, 2, 3, and 4 was used to help maintain healthy blood glucose levels. The model control group and blank group were given an equal volume of physiological saline (1 g / kg BW). After 30 consecutive days, fasting blood glucose levels were measured (fasting was the same as before the experiment). Blood glucose levels and the percentage decrease in blood glucose were compared among the groups. Percentage decrease in blood glucose = (pre-experiment blood glucose - post-experiment blood glucose) / pre-experiment blood glucose. The test results are shown in Table 1 below.

[0118] Table 1 Effects of different groups on hypoglycemic effects in hyperglycemic mice

[0119]

[0120] Note: Compared with the control group: ##P<0.01; Compared with the model group: *P<0.05, **P<0.01

[0121] As can be seen from Table 1 above, after modeling, there were no significant differences in the initial fasting blood glucose values ​​between the model group and the three dose groups of Example 1 (high, medium, and low) and the comparative groups 1-4 before the experiment (p>0.05). After 30 days of experiment, compared with the model control group, the terminal fasting blood glucose values ​​of the hyperglycemic mice in the three dose groups of Example 1 (high, medium, and low) were significantly reduced (p<0.01). This indicates that the composition containing D-allulose prepared in this invention helps maintain healthy blood glucose levels and has an inhibitory effect on alloxan-induced hyperglycemia, which can effectively reduce blood glucose in hyperglycemic mice.

[0122] Glucose tolerance test in hyperglycemic model animals: The dosage groups and administration time of the test sample were the same as in the hypoglycemic experiment described above. After measuring blood glucose levels in each group for 30 days, the animals in each group were fasted for 3-5 hours. Blood glucose levels were measured before glucose administration (i.e., 0 h). The dosage groups were given different concentrations of the test sample, while the blank group and the model group were given the same volume of physiological saline. 20 minutes later, each group was orally administered glucose at 2.0 g / kg BW. Blood glucose levels were measured at 0.5 and 2 h after glucose administration. The changes in blood glucose levels and the area under the blood glucose curve at each time point (0, 0.5, 2 h) after glucose administration were observed in the model control group and the test sample group. The area under the blood glucose curve = (0-hour blood glucose + 0.5-hour blood glucose) × 0.25 + (2-hour blood glucose + 0.5-hour blood glucose) × 0.75. The test results are shown in Table 2 below.

[0123] Table 2 Effects of different compositions on glucose tolerance in hyperglycemic mice

[0124]

[0125] Note: Compared with the model group, *P<0.05, **P<0.01

[0126] As can be seen from Table 2 above, compared with the model group, the area under the blood glucose curve of hyperglycemic mice in the low, medium and high dose groups of Example 1 was significantly lower than that of the control group (p<0.01). The area under the blood glucose curve reflects the glucose tolerance of experimental mice, indicating that the composition containing D-allulose prepared in this invention can effectively improve the glucose tolerance of mice and help maintain blood glucose at a healthy level.

[0127] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A composition containing D-allulose that helps maintain healthy blood sugar levels, characterized in that, By weight, it includes the following ingredients: 30-40 parts of prickly pear extract, 15-20 parts of D-allulose, 10-15 parts of inulin, 1-1.5 parts of oligomannose, and 0.7-1 part of sugarcane polyphenols; The method for preparing the sugarcane polyphenols includes the following steps: Sugarcane is peeled and desugared, then washed and crushed to obtain sugarcane bagasse. The bagasse is added to an ethanol-water solution, followed by the addition of cellulase, pectinase, and xylanase for enzymatic hydrolysis. After hydrolysis, the enzymes are inactivated and the solution is filtered to obtain sugarcane bagasse hydrolysate. Sugarcane peel is crushed and added to an ethanol-water solution, followed by the addition of cellulase and pectinase. Enzymatic hydrolysis is carried out at pH 4-5 and temperature 35-45℃ for 1-2 hours. After hydrolysis, the enzymes are inactivated and the solution is filtered to obtain sugarcane peel hydrolysate. The sugarcane bagasse hydrolysate and sugarcane peel hydrolysate are mixed evenly and filtered. The filtrate is concentrated under reduced pressure and freeze-dried to obtain the final product. The preparation method of the prickly pear extract includes the following steps: S1. Crush fresh prickly pear fruit and add it to deionized water. Then add polyoxyethylene sorbitan monolaurate and extract it with water under ultrasonic conditions. After the water extraction is completed, filter it to obtain prickly pear water extract. Dry the fruit residue for later use. S2. Add deionized water to the prickly pear pomace, then add cellulase and pectinase for enzymatic hydrolysis. After enzymatic hydrolysis, inactivate the enzymes, dry and crush to obtain pretreated pomace. Then add the pretreated pomace to an ethanol solution, then add citric acid and soak at room temperature. After soaking, add hot water at 75-80℃ and β-cyclodextrin for extraction. After extraction, filter to obtain pomace extract. S3. Mix the prickly pear water extract from step S1 and the pomace extract from step S2 evenly, then concentrate under reduced pressure to 1 / 4 of the volume, then add 4 times the volume of 95wt% ethanol to precipitate, filter, wash and dry to obtain the prickly pear extract.

2. The composition containing D-allulose according to claim 1, which helps maintain healthy blood sugar levels, is characterized in that, By weight, it includes the following ingredients: 35-40 parts of prickly pear extract, 15-18 parts of D-allulose, 10-13 parts of inulin, 1-1.3 parts of oligomannose, and 0.7-0.9 parts of sugarcane polyphenols.

3. The composition containing D-allulose according to claim 1, which helps maintain healthy blood sugar levels, is characterized in that... In step S1, the mass ratio of fresh prickly pear fruit, deionized water, and polyoxyethylene sorbitan monolaurate is 80-100:400-600:0.3-0.6, and the water extraction temperature is 20-30℃ for 40-60 minutes.

4. The composition containing D-allulose according to claim 1, which helps maintain healthy blood sugar levels, is characterized in that, In step S2, the mass ratio of prickly pear pomace, deionized water, cellulase, and pectinase is 30-40:200-300:1-2:1-2, and the enzymatic hydrolysis temperature is 40-50℃ for 1-2 hours. The mass ratio of pretreated pomace, ethanol solution, citric acid, hot water, and β-cyclodextrin is 30-40:100-150:1.5-2:600-800:4-5, and the volume fraction of ethanol in the ethanol solution is 80-90%, with an extraction time of 10-15 minutes.

5. The composition containing D-allulose according to claim 1, which helps maintain healthy blood sugar levels, is characterized in that, The mass ratio of the prickly pear aqueous extract and the pomace extract in step S3 is 400-600:700-900.

6. The composition containing D-allulose according to claim 1, which helps maintain healthy blood sugar levels, is characterized in that, The crushed particles have a diameter of 2-3 mm; the ethanol aqueous solution has a mass concentration of 40-50%; the mass ratio of sugarcane bagasse, ethanol aqueous solution, cellulase, pectinase, and xylanase is 90-100:500-600:0.4-0.6:0.3-0.5:0.1-0.2; the enzymatic hydrolysis temperature is 40-45℃; and the time is 2.5-3.5 h. The mass ratio of sugarcane peel, ethanol aqueous solution, cellulase, and pectinase is 90-100:400-500:0.5-0.7:0.1-0.2; and the mass ratio of sugarcane bagasse enzymatic hydrolysate to sugarcane peel enzymatic hydrolysate is 500-700:100-200.

7. A method for preparing a composition containing D-allulose as described in any one of claims 1-6 that helps maintain healthy blood glucose levels, characterized in that, Includes the following steps: Weigh the raw materials according to the formula, mix the prickly pear extract, D-allulose, inulin, sugarcane polyphenols and oligomannose evenly, and freeze-dry to obtain the final product.

8. The use of a composition containing D-allulose as described in any one of claims 1-6 that helps maintain healthy blood glucose levels in the preparation of a blood glucose-lowering food or pharmaceutical.

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