Method for increasing content of gastrodin in gastrodia elata through synergistic transformation

Abstract

The invention discloses a method for increasing the content of gastrodin in gastrodia elata through synergistic transformation, which comprises the following steps: (1) preparation of gastrodia elata powder: sieving dry gastrodia elata powder with a 100-mesh sieve for later use; (2) synergistic conversion reaction: mixing the gastrodia elata powder with a buffer solution, adjusting the pH value of the system to 5, adding beta-glucosidase, and carrying out enzymolysis reaction; and (3) enzyme deactivation and centrifugation: after the enzymolysis reaction is finished, boiling for enzyme deactivation, cooling, centrifugally filtering, and taking supernate, so as to obtain the gastrodia elata synergistic conversion liquid rich in gastrodigenin. According to the invention, the catalytic action of beta-glucosidase on precursor substances in whole gastrodia elata powder in a weakly acidic buffer system with the pH value of 5 is found and verified for the first time, and the environment promotes a parishin component to be preliminarily hydrolyzed into gastrodin. Gastrodin is directionally converted into gastrodin to the maximum extent by beta-glucosidase.

Description

Technical Field

[0001] This invention relates to the field of functional food development technology, and in particular to a method for the targeted and efficient conversion of free gastrodin and bound barison glycosides into gastrodin using β-glucosidase on whole Gastrodia elata powder raw material by controlling a slightly acidic reaction environment. Background Technology

[0002] Gastrodia elata is a traditional Chinese medicinal herb, officially included in the list of medicinal and edible homologous herbs in 2023. It possesses pharmacological effects such as sedation, anticonvulsant properties, and memory improvement. The plant's pharmacological effects primarily stem from its abundant phenolic components, with gastrodin being one of the most abundant glycosides. Gastrodia elata also contains a series of more complex phenolic glycosides, such as barisonoside A (PA), barisonoside B (PB), and barisonoside C (PC). These components can undergo hydrolysis during processing; for example, PA can be converted into PB and PC, ultimately producing gastrodin. Chemically, gastrodin is composed of gastrodin aglycone linked to a glucose molecule via a β-glycosidic bond. It has been the most extensively studied and has been proven to have multiple effects, including lowering blood pressure, lowering blood lipids, improving hyperuricemia, and lowering blood sugar. Meanwhile, the hypoglycemic effect of gastrodin has been reported in studies. In the deep fermentation system of Grifola frondosa, gastrodin has been shown to be a key synergist, which can significantly enhance the α-glucosidase inhibitory activity of its extracellular polysaccharide and the overall hypoglycemic effect, and show the potential to improve diabetic complications. Studies by Yang et al. have shown that gastrodin has significantly better activity than gastrodin and Parishin derivatives in inhibiting α-glucosidase, a key enzyme in postprandial blood glucose, and is a highly effective natural α-glucosidase inhibitor.

[0003] Although gastrodin is considered a key substance for the hypoglycemic effect of gastrodia, its content in raw materials is extremely low. After consumption, gastrodin and other glycoside precursors (such as Parishin AC) in gastrodia require biotransformation by endogenous β-glucosidase in the human body. This process suffers from uncertain conversion pathways and low efficiency, resulting in low activity of the gastrodin that ultimately enters the body, thus failing to fully exert its hypoglycemic activity. Therefore, the final hypoglycemic capacity of gastrodia heavily depends on all the aforementioned precursors containing β-glycosidic bonds, including gastrodin, PA, PB, and PC. Efficiently and directionally hydrolyzing and cleaving their β-glycosidic bonds during processing to release the more active gastrodin is an effective way to improve the hypoglycemic activity of gastrodia products. Therefore, achieving efficient and targeted conversion to gastrodin during product processing to compensate for insufficient in vivo conversion has become a major technical challenge currently facing the industry.

[0004] Currently, the technical pathways for increasing the content of gastrodin mainly face two major bottlenecks: First, existing enzymatic conversion studies mostly focus on the single hydrolysis of pure gastrodin. However, the content of free gastrodin in whole gastrodia powder is extremely low (usually less than 0.3%), and the dominant barisoniol components, due to their complex structure, cannot be directly acted upon. Furthermore, existing enzymatic methods have low conversion efficiency for the effective components in whole gastrodia powder, leaving most potential precursors unutilized. Second, there is a lack of synergistic conversion strategies for complex systems. Recent research by Li et al. found that under weakly acidic and heating conditions, the ester bonds in the molecules of barisoniol components can undergo hydrolysis, gradually releasing gastrodin. This provides a possibility for utilizing these components, but simple acidic hydrolysis releases gastrodin slowly and cannot further efficiently convert it into the target product, gastrodin.

[0005] Therefore, the whole Gastrodia elata powder contains a mixed system consisting of "a large amount of bound basilin" and "a small amount of free gastrodin". The key to overcoming existing technological bottlenecks and maximizing the yield of gastrodin is to simultaneously and efficiently complete the "degradation of basilin" and "conversion of gastrodin" within a single reaction system. Currently, there is no high-gastrodin conversion process specifically for the whole Gastrodia elata powder system that combines the enzymatic hydrolysis of β-glucosidase with the acid-promoted hydrolysis effect of basilin. Summary of the Invention

[0006] To address the aforementioned problems in existing technologies, this invention provides a method for enhancing the content of gastrodin in Gastrodia elata through synergistic conversion. This invention eliminates the need for chemical reagents to extract the active substances from Gastrodia elata and achieves full utilization of the plant. It also discovers and verifies for the first time the catalytic effect of β-glucosidase on precursor substances in Gastrodia elata powder in a weakly acidic buffer system at pH 5: this environment promotes the initial hydrolysis of barison glycosides into gastrodin. Gastrodin is then maximally and directionally converted into gastrodin by β-glucosidase.

[0007] The technical solution of the present invention is as follows: The first objective of this invention is to provide a method for increasing the content of gastrodin in Gastrodia elata through synergistic transformation, comprising the following steps: (1) Preparation of Gastrodia elata powder: Pass the dried Gastrodia elata powder through a 100-mesh sieve for later use; (2) Co-conversion reaction: Gastrodia elata powder was mixed with buffer solution, the pH of the system was adjusted to 5, β-glucosidase was added, and enzymatic hydrolysis was carried out; (3) Enzyme inactivation and centrifugation: After the enzymatic reaction is completed, boil to inactivate the enzyme, cool and centrifuge to filter and take the supernatant to obtain the gastrodia elata co-conversion liquid rich in gastrodin.

[0008] In one embodiment of the present invention, in step (2), the buffer solution is an acetate buffer solution.

[0009] In one embodiment of the present invention, in step (2), the concentration of the buffer solution is 50 mM; the mass-to-volume ratio of Gastrodia elata powder to the buffer solution is 1:10-1:15 g / mL.

[0010] In one embodiment of the present invention, in step (2), the amount of β-glucosidase used is such that the enzyme concentration of the enzymatic hydrolysis system is 3-7 U / mL.

[0011] In one embodiment of the present invention, in step (2), the conditions for the enzymatic hydrolysis reaction are: reaction at 45-55°C for 3-5 hours.

[0012] In one embodiment of the present invention, in step (3), the time for boiling to inactivate the enzyme is 5-8 min.

[0013] In one embodiment of the present invention, in step (3), the centrifugation conditions are: 8000-10000 rpm, 8-10 min.

[0014] The second objective of this invention is to provide a Gastrodia elata synergistic conversion liquid prepared by the above method.

[0015] The third objective of this invention is to provide an application of the above-mentioned Gastrodia elata synergistic conversion liquid for the preparation of hypoglycemic functional products.

[0016] In one embodiment of the present invention, the blood sugar lowering functional product is a beverage for regulating blood sugar, a blood sugar control food, a health product, a special medical food, or a medicine.

[0017] The Gastrodia elata synergistic conversion liquid prepared by this invention can be used as a core raw material and excipient for developing hypoglycemic functional foods. Its specific product forms include, but are not limited to: blood sugar regulating beverages, blood sugar control foods, health products, special medical foods, and pharmaceuticals, which significantly enhances the application value and competitiveness of Gastrodia elata in hypoglycemic health products.

[0018] The beneficial technical effects of this invention are as follows: The innovative conversion mechanism breaks through the bottleneck of precursor utilization: This invention is not a simple enzymatic hydrolysis, but creatively utilizes a slightly acidic (pH 5) reaction environment to design a tandem conversion pathway of "synergistic chemical hydrolysis and enzymatic hydrolysis". This pathway is the first to efficiently incorporate the abundant but structurally complex barisoniside compounds in Gastrodia elata powder into the conversion process, allowing them to be fully utilized through a continuous process of "initial acidic hydrolysis → release of gastrodin → enzymatic hydrolysis to gastrodin aglycone".

[0019] The yield of gastrodin was unexpectedly and significantly increased: Thanks to the aforementioned synergistic conversion mechanism, the method of this invention can obtain a conversion product with a gastrodin content of over 0.7% (e.g., 0.79% in Example 3) from gastrodin powder raw materials with extremely low free gastrodin content (e.g., only 0.25%), representing a yield increase of more than 8 times. This result far exceeds theoretical predictions based solely on the free gastrodin content of the raw material, providing direct evidence of the successful conversion of barisoniside precursors and vividly demonstrating the unexpected technical effects of this invention. Significantly enhanced hypoglycemic activity: Since gastrodin is the core active molecule inhibiting α-glucosidase, its doubling directly leads to a sharp increase in the hypoglycemic activity of the final product. Experiments show that the inhibition rate of α-glucosidase by the synergistic conversion solution obtained in this invention can be increased from 13.46% in the control group to over 72.10%, providing a high-quality raw material for the development of highly effective hypoglycemic products.

[0020] The process conditions are mild, green, and controllable: the entire conversion process is carried out under mild temperature and pH conditions, avoiding the destruction of active ingredients by strong acids, strong alkalis, or high temperatures; only water and biological enzymes are used, without the need for organic solvents, which is in line with the concept of green production; by adjusting parameters such as pH, temperature, time, and enzyme amount, the degree of conversion and product composition can be precisely controlled. Attached Figure Description

[0021] Figure 1 This is a flowchart of the extraction process of Gastrodia elata powder using the synergistic conversion method of the present invention.

[0022] Figure 2 This is a comparison chart of the gastrodin content and α-glucosidase inhibition rate of the synergistic conversion solution prepared in Example 3 and the extract without enzyme addition in Comparative Example 1.

[0023] Figure 3 HPLC chromatogram of mixed standards (gastrodin, gastrodin, PA, PB, PC).

[0024] Figure 4 This is the HPLC chromatogram after enzymatic digestion of mixed standards (standards PA, PB, PC + β-glucosidase). Detailed Implementation

[0025] The present invention will now be described in detail with reference to the accompanying drawings and embodiments.

[0026] Raw materials: The acetate buffer concentration used in the following examples was 50 mM; the β-glucosidase source was Aspergillus niger.

[0027] The method for determining the α-glucosidase inhibition rate is as follows: Mix 50 μL of Gastrodia elata extract with 50 μL of α-glucosidase solution and pre-incubate at 37℃ for 10 minutes. Add 100 μL of 6 mM pNPG to the mixture, react at 37℃ for 60 minutes, then add 1 mL of Na2CO3 solution (1 M) to stop the reaction and cool to room temperature. Measure the absorbance at 400 nm (A400) and calculate the inhibition rate. The α-glucosidase inhibition rate can be calculated using the following formula: α-glucosidase inhibition rate (%) = ×100 In the formula, A1 is the absorbance of the group without sample, A3 is the absorbance of the group with sample, and A2 and A4 are the absorbance of the control group and the sample group with buffer solution replacing the substrate pNPG, respectively.

[0028] Determination of gastrodin content: High performance liquid chromatography (HPLC) was used. A mixed solution of p-hydroxybenzyl alcohol at different concentrations was prepared using an acetonitrile-water (3:97) mixture. The sample was diluted tenfold with the acetonitrile-water (3:97) mixture, and a standard C18 column was used as the packing material. The mobile phase was acetonitrile-0.05% phosphoric acid solution (3:97). Detection was performed using ultraviolet light at a wavelength of 220 nm.

[0029] Example 1: (1) Preparation of Gastrodia elata powder: Take fresh Gastrodia elata, steam it, dry it, pulverize it and pass it through a 100-mesh sieve to obtain Gastrodia elata powder; (2) Co-conversion reaction: Take 1 g of Gastrodia elata powder and mix it with 10 mL of acetate buffer (pH=5.0), add β-glucosidase to a final concentration of 5 U / mL, and co-convert in a 45℃ water bath for 5 hours; (3) Enzyme inactivation and centrifugation: After the reaction is complete, boil for 5 minutes to inactivate the enzyme, cool and centrifuge (10000 rpm, 10 min), filter and take the supernatant as the co-conversion solution.

[0030] The content of gastrodin was determined by high performance liquid chromatography, and the inhibition rate against α-glucosidase was determined by in vitro inhibition assay. The test results are shown in Table 1.

[0031] Example 2: (1) The preparation of Gastrodia elata powder is the same as in Example 1; (2) Co-conversion reaction: Take 1 g of Gastrodia elata powder and mix it with 10 mL of acetate buffer (pH=5.0), add β-glucosidase to a final concentration of 5 U / mL, and co-convert in a 55℃ water bath for 5 hours; (3) Enzyme inactivation and centrifugation: After the reaction, boil for 5 minutes to inactivate the enzyme, cool and centrifuge (10000 rpm, 10 min), filter and take the supernatant as the co-conversion solution.

[0032] The content of gastrodin was determined by high performance liquid chromatography, and the inhibition rate against α-glucosidase was determined by in vitro inhibition assay. The test results are shown in Table 1.

[0033] Example 3: (1) The preparation of Gastrodia elata powder is the same as in Example 1; (2) Co-conversion reaction: Take 1 g of Gastrodia elata powder and mix it with 10 mL of acetate buffer (pH=5.0), add β-glucosidase to the final concentration of 7 U / mL, and co-convert in a 50℃ water bath for 5 hours; (3) Enzyme inactivation and centrifugation: After the reaction, boil for 5 minutes to inactivate the enzyme, cool and centrifuge (10000 rpm, 10 min), filter and take the supernatant as the co-conversion solution.

[0034] The content of gastrodin was determined by high performance liquid chromatography, and the inhibition rate against α-glucosidase was determined by in vitro inhibition assay. The test results are shown in Table 1.

[0035] Example 4: (1) The preparation of Gastrodia elata powder is the same as in Example 1; (2) Co-conversion reaction: Take 1 g of Gastrodia elata powder and mix it with 10 mL of acetate buffer (pH=5.0), add β-glucosidase to a final concentration of 5 U / mL, and co-convert in a 50℃ water bath for 4 hours; (3) Enzyme inactivation and centrifugation: After the reaction, boil for 5 minutes to inactivate the enzyme, cool and centrifuge (10000 rpm, 10 min), filter and take the supernatant as the co-conversion solution.

[0036] The content of gastrodin was determined by high performance liquid chromatography, and the inhibition rate against α-glucosidase was determined by in vitro inhibition assay. The test results are shown in Table 1.

[0037] Example 5: (1) The preparation of Gastrodia elata powder is the same as in Example 1; (2) Co-conversion reaction: Take 1 g of Gastrodia elata powder and mix it with 10 mL of acetate buffer (pH=5.0), add β-glucosidase to a final concentration of 7 U / mL, and extract in a 50℃ water bath for 5 hours; (3) Boiling and centrifugation: After the reaction, boil for 5 minutes, cool and centrifuge (10000 rpm, 10 min), filter and take the supernatant as hydrolysate.

[0038] The content of gastrodin was determined by high performance liquid chromatography, and the inhibition rate against α-glucosidase was determined by in vitro inhibition assay. The test results are shown in Table 1.

[0039] Comparative Example 1: (1) The preparation of Gastrodia elata powder is the same as in Example 1; (2) Water extraction process: Take 1 g of Gastrodia elata powder and mix it with 10 mL of acetate buffer (pH=5.0), and extract it in a 50℃ water bath for 5 hours; (3) Boiling and centrifugation: After the reaction, boil for 5 minutes, cool and centrifuge (10000 rpm, 10 min), filter and take the supernatant as hydrolysate.

[0040] The content of gastrodin was determined by high performance liquid chromatography, and the inhibition rate against α-glucosidase was determined by in vitro inhibition assay. The test results are shown in Table 1.

[0041] Comparative Example 2: (1) The preparation of Gastrodia elata powder is the same as in Example 1; (2) Co-conversion reaction: Take 1 g of Gastrodia elata powder and mix it with 10 mL of acetate buffer (pH=3.5), add β-glucosidase to the final concentration of 7 U / mL, and co-convert in a 50°C water bath for 5 hours; (3) Enzyme inactivation and centrifugation: After the reaction, boil for 5 minutes to inactivate the enzyme, cool and centrifuge (10000 rpm, 10 min), filter and take the supernatant as the co-conversion solution.

[0042] The content of gastrodin was determined by high performance liquid chromatography, and the inhibition rate against α-glucosidase was determined by in vitro inhibition assay. The test results are shown in Table 1.

[0043] Comparative Example 3: (1) The preparation of Gastrodia elata powder is the same as in Example 1.

[0044] (2) Co-conversion reaction: Take 1 g of Gastrodia elata powder and mix it with 10 mL of acetate buffer (pH=6.5), add β-glucosidase to a final concentration of 7 U / mL, and co-convert in a 50°C water bath for 5 hours; (3) Enzyme inactivation and centrifugation: After the reaction, boil for 5 minutes to inactivate the enzyme, cool and centrifuge (10000 rpm, 10 min), filter and take the supernatant as the co-conversion solution.

[0045] (4) Determination: The content of gastrodin was determined by high performance liquid chromatography, and the inhibition rate against α-glucosidase was determined by in vitro inhibition experiment. The test results are shown in Table 1.

[0046] Comparative Example 4: (1) The preparation of Gastrodia elata powder is the same as in Example 1.

[0047] (2) Co-conversion reaction: Take 1 g of Gastrodia elata powder and mix it with 10 mL of acetate buffer (pH=5.0), add β-glucosidase to a final concentration of 5 U / mL, and co-convert in a 37℃ water bath for 4 hours.

[0048] (3) Enzyme inactivation and centrifugation: After the reaction, boil for 5 minutes to inactivate the enzyme, cool and centrifuge (10000 rpm, 10 min), filter and take the supernatant as the co-conversion solution.

[0049] (4) Determination: The content of gastrodin was determined by high performance liquid chromatography, and the inhibition rate against α-glucosidase was determined by in vitro inhibition experiment. The test results are shown in Table 1.

[0050] Comparative Example 5: (1) The preparation of Gastrodia elata powder is the same as in Example 1; (2) Alcohol extraction process: Take 1 g of Gastrodia elata powder and mix it with 25 mL of 80% ethanol. After ultrasonic extraction for 1 h, perform rotary evaporation, concentrate and then adjust the volume to 10 mL.

[0051] The content of gastrodin was determined by high performance liquid chromatography, and the inhibition rate against α-glucosidase was determined by in vitro inhibition assay. The test results are shown in Table 1.

[0052] Table 1

[0053] The results of Comparative Example 1 (without enzyme) provide the most direct evidence for the effectiveness of the present invention. Without the addition of β-glucosidase, the content of gastrodin (HBA) in Gastrodia elata was extremely low (85.22 μg / mL), and its inhibition rate against α-glucosidase was only 13.46%. This fully demonstrates that without the addition of β-glucosidase, the active ingredients in Gastrodia elata powder cannot achieve efficient conversion to gastrodin, and the resulting enzymatic hydrolysate has poor hypoglycemic activity.

[0054] The experimental results of Comparative Example 5 (Pharmacopoeia Method) showed an inhibition rate of 66.97% and HBA was not detected. Although the traditional method can obtain certain activity, it cannot selectively and efficiently enrich gastrodin. The results of all examples showed that the content of gastrodin (HBA) in the extract obtained by complete conversion of gastrodin was below the detection limit (<0.05%).

[0055] The results of Example 3 and Comparative Examples 2 and 3 demonstrate that the pH value of the reaction system affects the conversion efficiency. A slightly acidic environment of pH 5.0 can promote the targeted acidolysis of barisoniside precursors at the optimal rate and provide the highest catalytic activity for β-glucosidase, thus achieving the best conversion effect (inhibition rate 72.10%, HBA content 789.51 μg / mL). Deviations in pH (too acidic or near neutral) simultaneously inhibit acidolysis specificity and enzyme activity, leading to a significant decrease in product yield and activity. Under the conditions of Example 3, acid hydrolysis can release gastrodin at a suitable rate while providing the highest catalytic activity and stability for β-glucosidase. Therefore, Example 3 not only confirms the effectiveness of the synergistic conversion but also provides a precise and controllable key basis for the industrial application of this invention.

[0056] The results of Example 4 and Comparative Example 4 demonstrate that a suitable temperature is a necessary condition for ensuring a complete reaction. The reaction condition of 50°C is more conducive to promoting reaction kinetics, resulting in significantly higher inhibition rates (71.04% vs. 52.84%) and HBA content (793.84 μg / mL vs. 651.62 μg / mL).

[0057] In Examples 1-4, by adjusting the temperature and time parameters, stable results were still obtained. This demonstrates that the proposed synergistic conversion process possesses high directionality, controllability, and stability, and can achieve efficient and stable production of the target product through parameter optimization, providing a solid and reliable process foundation for industrial applications.

[0058] Figure 3 HPLC chromatogram of gastrodin, gastrodin, and PA, PB, and PC (all at a concentration of 50 μg / mL) mixed standards (chromatographic conditions: C18 column, acetonitrile-0.1% phosphoric acid gradient elution, detection at 220 nm).

[0059] Figure 4 The HPLC chromatogram of a mixture of PA, PB, and PC standards (each at a concentration of 50 μg / mL) treated with β-glucosidase (6 U / mL) at 50°C for 3 hours is shown (chromatographic conditions as before).

[0060] A comparison of the two figures shows that the original chromatographic peaks of PA, PB, and PC have basically disappeared, while a significant chromatographic peak of gastrodin (retention time of about 14.42 min) has been newly formed, proving that under these enzymatic hydrolysis conditions, PA, PB, and PC can be converted by β-glucosidase, and the main final product is gastrodin.

[0061] In summary, the inventiveness of this invention lies not only in significantly improving the yield of gastrodin and the hypoglycemic activity of the extract, but also in providing an innovative process that can directionally convert multiple precursors in the complex system of Gastrodia elata into a single, clearly defined active ingredient. Compared with the control group without enzyme (Comparative Example 1), the content of gastrodin was increased by approximately 9 times and the inhibition rate was increased by approximately 5 times under the optimal process (Example 3). Furthermore, through parameter optimization and comparison of the enzyme conversion process, it was confirmed that this invention can stably produce the target product with high activity and high content.

[0062] This invention provides an innovative technical path for the in-depth development of Gastrodia elata resources and lays a solid foundation for its industrial application in the prevention and treatment of diabetes. In the functional food sector, the obtained synergistic transformation products can be used as core raw materials to develop special dietary foods such as gastrodin beverages and blood sugar regulating chewable tablets suitable for prediabetic and diabetic patients. In the pharmaceutical field, due to its significant α-glucosidase inhibitory activity, this product can be used as a raw material to prepare adjunctive hypoglycemic drugs or plant-derived inhibitors. Furthermore, in the general food sector, it can be used to develop functional beverages for public blood sugar health management. These applications fully demonstrate the complete value chain of this invention from Gastrodia elata raw materials to high-value-added products, opening up new avenues for the efficient utilization of Gastrodia elata in the fields of diabetes nutritional intervention and drug development.

[0063] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A method for increasing the content of gastrodin in Gastrodia elata through synergistic transformation, characterized in that, Includes the following steps: (1) Preparation of Gastrodia elata powder: Pass the dried Gastrodia elata powder through a 100-mesh sieve for later use; (2) Co-conversion reaction: Gastrodia elata powder was mixed with buffer solution, the pH of the system was adjusted to 5, β-glucosidase was added, and enzymatic hydrolysis was carried out; (3) Enzyme inactivation and centrifugation: After the enzymatic reaction is completed, boil to inactivate the enzyme, cool and centrifuge to filter and take the supernatant to obtain the gastrodia elata co-conversion liquid rich in gastrodin.

2. The method according to claim 1, characterized in that, In step (2), the buffer solution is acetate buffer.

3. The method according to claim 2, characterized in that, In step (2), the concentration of the buffer solution is 50 mM; the mass-to-volume ratio of Gastrodia elata powder to the buffer solution is 1:10-1:15 g / mL.

4. The method according to claim 1, characterized in that, In step (2), the amount of β-glucosidase used is such that the enzyme concentration in the enzymatic hydrolysis system is 3-7 U / mL.

5. The method according to claim 1, characterized in that, In step (2), the conditions for the enzymatic hydrolysis reaction are: reaction at 45-55℃ for 3-5 hours.

6. The method according to claim 1, characterized in that, In step (3), the time for boiling to inactivate the enzyme is 5-8 minutes.

7. The method according to claim 1, characterized in that, In step (3), the centrifugation conditions are: 8000-10000 rpm, 8-10 min.

8. A Gastrodia elata synergistic transformation liquid prepared by the method according to any one of claims 1-7.

9. An application of the Gastrodia elata synergistic transformation liquid according to claim 8, characterized in that, Used to prepare hypoglycemic functional products.

10. The application according to claim 9, characterized in that, Hypoglycemic functional products are beverages, blood sugar control foods, health products, special medical foods, or medicines that regulate blood sugar.

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