Compound formula beneficial to fat reduction and sugar resistance and preparation method thereof

Abstract

The invention discloses a composite formula helpful for reducing fat and resisting sugar and a preparation method thereof, and relates to the technical field of health food. The composition mainly comprises the following raw materials in parts by weight: 60-75 parts of resistant dextrin, 10-20 parts of beta-glucan, 8-15 parts of a mulberry leaf extract, 1.5-4 parts of a radix puerariae extract and 1-3 parts of a lotus leaf extract. Through the synergistic effect of various dietary fibers and plant active ingredients, the dietary fiber composition has remarkable inhibitory activity on alpha-glucosidase and pancreatic lipase, and is beneficial to supplementing the dietary fibers and inhibiting the activity of related enzymes, thereby assisting in maintaining healthy blood sugar and blood fat levels.

Description

Technical Field

[0001] This invention relates to the field of health food technology. More specifically, this invention relates to a compound formula that helps with weight loss and sugar control, and its preparation method. Background Technology

[0002] With the increasing demand for healthy eating, foods rich in dietary fiber and natural plant extracts have received widespread attention. Common products often use a single dietary fiber component (such as resistant dextrin) or a plant extract (such as mulberry leaf extract) as their main ingredient. Resistant dextrin and beta-glucan, as soluble dietary fibers, not only supplement dietary fiber but also inhibit the absorption of fat and sugar to some extent. Mulberry leaf extract is a traditional food and medicine ingredient, often used to help maintain healthy blood sugar levels. Kudzu root extract and lotus leaf extract are also believed to have a certain inhibitory effect on the absorption of sugar and fat.

[0003] However, existing products of this type mostly focus on simple blends of single or a few ingredients. Due to significant differences in the physical properties of different raw materials (such as hygroscopicity, bulk density, and particle size), conventional physical mixing processes easily lead to uneven mixing, resulting in fluctuations in ingredient content between different batches and even within the same batch, affecting the accuracy of dosage. Furthermore, some plant-based active ingredients are sensitive to the processing environment (such as oxygen and temperature), and their activity may decrease during ordinary mixing and storage, posing challenges to the long-term stability and consistency of the product's expected effects. How to ensure product homogeneity and physical stability while preserving the auxiliary functions of each raw material as much as possible through reasonable formulation and stable preparation processes is a problem that needs to be solved in actual production. Summary of the Invention

[0004] This invention provides a compound formula that helps reduce fat and fight sugar. Through the synergistic effect of various dietary fibers and plant active ingredients, it has significant inhibitory activity on α-glucosidase and pancreatic lipase, which helps to supplement dietary fiber and inhibit the activity of related enzymes, thereby helping to maintain healthy blood sugar and blood lipid levels.

[0005] This invention provides a method for preparing a compound formula that helps reduce fat and fight sugar. By targeting and microencapsulating plant extracts, and combining refined processes such as inert atmosphere protection throughout the process, low-temperature mixing, and gradient bulk density addition, it solves the technical problems of easy inactivation of active ingredients, poor physical stability, and uneven mixing in existing products.

[0006] To achieve these objectives and other advantages according to the present invention, a compound formulation that helps with weight loss and sugar control is provided, comprising the following ingredients in parts by weight: Resistant dextrin 60-75 parts by weight, β-glucan 10-20 parts by weight, mulberry leaf extract 8-15 parts by weight, kudzu root extract 1.5-4 parts by weight, lotus leaf extract 1-3 parts by weight.

[0007] Preferably, the product form of the compound formulation is a solid beverage, granules, or powder.

[0008] Preferably, the mulberry leaf extract is prepared by the following method: a) Pulverize dried mulberry leaves to 20-40 mesh, use an acidic aqueous solution with a pH of 4.0-5.0 as a solvent, and perform ultrasonic extraction at 40-55℃ with a material-to-liquid ratio of 1:(10-15) g / mL. The ultrasonic power is 300-500 W, the extraction time is 30-50 min, and the extraction is repeated twice. b) Combine the extracts, filter, and load the filtrate onto a pre-treated D101 macroporous adsorption resin column. First, elute with 3-5 column volumes of deionized water, then elute with 4-6 column volumes of 20-40% ethanol aqueous solution. Collect the ethanol eluent from this stage. c) The collected ethanol eluent is concentrated to a paste with a relative density of 1.10-1.20 under conditions of temperature ≤60℃ and vacuum degree ≥-0.08 MPa, and then spray-dried with an inlet air temperature of 160-180℃ and an outlet air temperature of 80-90℃ to obtain the mulberry leaf extract powder.

[0009] A method for preparing a compound formula that helps with weight loss and sugar control includes the following steps: S1. Raw material pretreatment and microencapsulation: Mulberry leaf extract, kudzu root extract, and lotus leaf extract were mixed with an encapsulating agent at a weight ratio of (0.5-1):1. The encapsulating agent was a mixture of maltodextrin and gum arabic at a weight ratio of (2-4):1. The mixture was then processed by a colloid mill to a particle size ≤5 μm and then spray-dried to prepare microencapsulated plant extract powder. The encapsulation rate of the active ingredients in the microencapsulated plant extract powder was ≥90%. Meanwhile, resistant dextrin and β-glucan were dried separately at a temperature ≤25℃ and a relative humidity ≤35% until the moisture content was ≤4%. S2, a combination of segmented temperature control and atmosphere protection: First stage mixing: Put all the dried resistant dextrin and β-glucan into a three-dimensional motion mixer, seal it and evacuate it to -0.095 ~ -0.08 MPa, maintain it for 5-10 min, then fill it with nitrogen to normal pressure, mix it under an inert atmosphere for 15-30 min to obtain the basic mixed powder. Second stage mixing: Keep the equipment sealed, add all the microencapsulated kudzu root extract powder, microencapsulated lotus leaf extract powder and 40% of the total weight of microencapsulated mulberry leaf extract powder prepared in step S1 to the basic mixed powder, control the water temperature of the mixer jacket at 10-20℃ and mix for 20-40 min to obtain the primary mixture. Third stage mixing: While keeping the equipment sealed and in a low-temperature water bath, add the remaining 60% of the total weight of microencapsulated mulberry leaf extract powder to the primary mixture and mix for 25-50 minutes to obtain the final mixture; S3. Low-temperature curing and packaging: The final mixture is transferred to a nitrogen-filled constant temperature and humidity chamber under nitrogen protection and matured at 20-25℃ and 30-40% relative humidity for 1.5-3.5 hours. During maturation, the mixture is turned over intermittently for 1-2 minutes every 30-45 minutes. The moisture content of the finished product is ≤3.5%, and then packaged.

[0010] Preferably, the particle size of the microencapsulated plant extract powder prepared in step S1 is 50-200 μm.

[0011] Preferably, between the first stage of mixing and the second stage of mixing in step S2, there is also a step of sieving and granulating the basic mixed powder through a 60-mesh sieve, and the material on the sieve is crushed to a particle size ≤150 μm and then returned to the mixing equipment.

[0012] Preferably, during the second and third mixing stages in step S2, the real-time temperature of the material in the mixing chamber is monitored by a temperature sensor, and the jacket water temperature is controlled by feedback to ensure that the material temperature is never higher than 28°C.

[0013] Preferably, in step S1, a bulk density of 0.45-0.65 g / cm³ is selected. 3 The resistant dextrin and β-glucan were dried separately at a temperature ≤25℃ and a relative humidity ≤35% until the moisture content was ≤4%.

[0014] Preferably, in step S1, the spray drying process parameters are: inlet air temperature 165-175℃, outlet air temperature 85-90℃, feed rate 15-25 mL / min, and the bulk density of the prepared plant extract powder is 0.55-0.65 g / cm³. 3 .

[0015] Preferably, in step S1, by adjusting the process parameters of spray drying, products with a bulk density of 0.55-0.65 g / cm³ are prepared. 3 The first microencapsulated mulberry leaf extract powder has a bulk density of 0.50-0.58 g / cm³. 3The second microencapsulated mulberry leaf extract powder is used in the second stage of mixing in step S2, and the second microencapsulated mulberry leaf extract powder is used in the third stage of mixing in step S2.

[0016] The present invention has at least the following beneficial effects: First, the compound formula of the present invention, through the synergistic combination of resistant dextrin, β-glucan and three plant extracts of mulberry leaf, kudzu root and lotus leaf, has a synergistic inhibitory effect on α-glucosidase and pancreatic lipase, which helps to supplement dietary fiber and inhibit the activity of related enzymes, thereby helping to maintain healthy blood sugar and blood lipid levels.

[0017] Secondly, the preparation method of the present invention, through a systematic process of microencapsulation, inert atmosphere protection throughout the process, and low-temperature mixing and ripening, forms multiple protections for heat-sensitive and easily oxidized active ingredients, which significantly improves the retention rate and storage stability of active ingredients in the product.

[0018] Third, the preparation method of the present invention optimizes the hybrid dynamics from the perspective of powder engineering through precise bulk density matching and gradient bulk density addition process, achieving excellent physical uniformity and storage stability of the product, and solving the common problems of easy stratification and agglomeration of similar products.

[0019] Fourth, the preparation method of the present invention, through a specific mulberry leaf extract preparation method, can efficiently enrich the target active ingredients and remove a large number of interfering impurities, which not only directly improves the raw material efficiency, but also gives it excellent process adaptability, which is conducive to subsequent successful microencapsulation and precise mixing.

[0020] Other advantages, objectives and features of the present invention will become apparent in part from the following description, and in part from those skilled in the art through study and practice of the invention. Detailed Implementation

[0021] The present invention will now be described in further detail with reference to examples, so that those skilled in the art can implement it based on the description.

[0022] It should be understood that terms such as “having,” “comprising,” and “including” as used herein do not exclude the presence or addition of one or more other elements or combinations thereof.

[0023] It should be noted that, unless otherwise specified, the test methods described in the following embodiments are all conventional methods, and the reagents and materials described are all commercially available unless otherwise specified, and therefore should not be construed as limiting the present invention.

[0024] <Example 1> The compound formula that helps with weight loss and sugar control mainly includes the following ingredients in parts by weight: 71.4 parts by weight of resistant dextrin, 14.3 parts by weight of β-glucan, 10.7 parts by weight of mulberry leaf extract, 2.1 parts by weight of kudzu root extract, and 1.5 parts by weight of lotus leaf extract.

[0025] The preparation method is as follows: Weigh out sufficient amounts of resistant dextrin and β-glucan, add 30% mulberry leaf extract, 50% kudzu root extract and 50% lotus leaf extract, mix them in a mixing pot, then add 40% mulberry leaf extract, mix the remaining kudzu root extract and lotus leaf extract again in the mixing pot, and then add the remaining 30% mulberry leaf extract and mix well.

[0026] <Example 2> The compound formula that helps with weight loss and sugar control mainly includes the following ingredients in parts by weight: 68.5 parts by weight of resistant dextrin, 16.2 parts by weight of β-glucan, 11.8 parts by weight of mulberry leaf extract, 2.5 parts by weight of kudzu root extract, and 1.0 part by weight of lotus leaf extract.

[0027] The preparation method is as follows: weigh out sufficient amounts of resistant dextrin and β-glucan, mix them evenly in a mixing pot, then add mulberry leaf extract, kudzu root extract and lotus leaf extract all at once, and continue to mix evenly in the mixing pot.

[0028] <Example 3> The compound formula that helps with weight loss and sugar control mainly includes the following ingredients in parts by weight: 73.2 parts by weight of resistant dextrin, 12.5 parts by weight of β-glucan, 9.3 parts by weight of mulberry leaf extract, 3.8 parts by weight of kudzu root extract, and 1.2 parts by weight of lotus leaf extract.

[0029] The preparation method is as follows: First, weigh out sufficient amounts of mulberry leaf extract, kudzu root extract and lotus leaf extract, mix them evenly in a mixing pot, then add resistant dextrin and β-glucan, and continue to mix evenly in the mixing pot.

[0030] <Example 4> The compound formula that helps with weight loss and sugar control is the same as in Example 1, except that the mulberry leaf extract is prepared by the following method: a) Pulverize dried mulberry leaves to 40 mesh, use an acidic aqueous solution with a pH of 4.5 as a solvent, and perform ultrasonic extraction at 45℃ with a material-to-liquid ratio of 1:10 g / mL. The ultrasonic power is 500 W, the extraction time is 40 min, and the extraction is repeated twice. b) Combine the extracts, filter, and load the filtrate onto a pre-treated D101 macroporous adsorption resin column. First, elute with 5 column volumes of deionized water, then elute with 4 column volumes of 20-40% ethanol aqueous solution. Collect the ethanol eluent from this stage. c) The collected ethanol eluent is concentrated to a paste with a relative density of 1.10-1.20 under conditions of temperature ≤60℃ and vacuum degree ≥-0.08 MPa, and then spray-dried at an inlet air temperature of 160℃ and an outlet air temperature of 80℃ to obtain the mulberry leaf extract powder.

[0031] <Example 5> A compound formula that helps with weight loss and sugar control, the formula is the same as in Example 4.

[0032] The preparation method is as follows: S1. Raw Material Pretreatment and Microencapsulation: Mulberry leaf extract, kudzu root extract, and lotus leaf extract are mixed with an encapsulating agent at a weight ratio of 0.5:1. The encapsulating agent is a mixture of maltodextrin and gum arabic at a weight ratio of 2:1. The mixture is processed by colloid milling to a particle size ≤5 μm, and then spray-dried to prepare microencapsulated plant extract powder with a particle size of 50-200 μm. The spray-drying process parameters are: inlet air temperature 165℃, outlet air temperature 90℃, and feed rate 20 mL / min. The encapsulation rate of the active ingredients in the microencapsulated plant extract powder is ≥90%, and the bulk density of all microencapsulated plant extract powders is 0.55-0.65 g / cm³. 3 ; A bulk density of 0.45-0.65 g / cm³ is selected. 3 The resistant dextrin and β-glucan were dried separately at a temperature ≤25℃ and a relative humidity ≤35% until the moisture content was ≤4%. S2. Segmented Temperature Control and Atmosphere Protection Mixing: First Stage Mixing: Add all the dried resistant dextrin and β-glucan to a three-dimensional motion mixer, seal it, and evacuate to -0.095 ~ -0.08 MPa. Maintain this pressure for 10 minutes, then purge with nitrogen to atmospheric pressure and mix for 15 minutes under an inert atmosphere to obtain a basic mixed powder. Sieve the powder through a 60-mesh sieve for granulation. The material remaining on the sieve is then pulverized to a particle size ≤150 mm. After μm, return to the mixing equipment; Second stage mixing: Keep the equipment sealed, add all the microencapsulated kudzu root extract powder, all the microencapsulated lotus leaf extract powder, and 40% of the total weight of microencapsulated mulberry leaf extract powder prepared in step S1 to the basic mixed powder. Control the jacket water temperature of the mixer at 10-20℃. The real-time temperature of the material in the mixing chamber is monitored by a temperature sensor and the jacket water temperature is controlled to ensure that the material temperature is never higher than 28℃. Mix for 30 minutes to obtain the primary mixture; Third stage mixing: Keep the equipment sealed and in a low-temperature water bath, add the remaining 60% of the total weight of microencapsulated mulberry leaf extract powder to the primary mixture, mix for 30 minutes to obtain the final mixture; S3. Low-temperature curing and packaging: The final mixture is transferred to a nitrogen-filled constant temperature and humidity chamber under nitrogen protection and cured at 20-25℃ and 30-40% relative humidity for 2 hours. During curing, the mixture is turned over intermittently for 2 minutes every 30 minutes. The moisture content of the finished product is ≤3.5%.

[0033] <Example 6> A compound formula that helps with weight loss and sugar control, the formula is the same as in Example 4.

[0034] The preparation method is as follows: S1. Raw Material Pretreatment and Microencapsulation: Mulberry leaf extract, kudzu root extract, and lotus leaf extract are mixed with an encapsulating agent at a weight ratio of 0.5:1. The encapsulating agent is a mixture of maltodextrin and gum arabic at a weight ratio of 2:1. The mixture is processed by colloid milling to a particle size ≤5 μm, and then spray-dried to prepare microencapsulated plant extract powder with a particle size of 50-200 μm. The encapsulation rate of the active ingredients in the microencapsulated plant extract powder is ≥90%. A high feed solid content (30%) and an atomization pressure of 0.2-0.3 MPa are used for spray drying (inlet air 165℃, outlet air 90℃) to prepare microencapsulated powder with high bulk density. Specifically, the bulk density of all microencapsulated kudzu root extract powder, microencapsulated lotus leaf extract powder, and 40% of the total weight of microencapsulated mulberry leaf extract powder is 0.55-0.65 g / cm³. 3 Microencapsulated mulberry leaf powder with low bulk density was prepared by spray drying with a low feed solid content (20%) and an atomization pressure of 0.3-0.4 MPa (inlet air temperature 165℃, outlet air temperature 90℃). Specifically, the bulk density of 60% total weight microencapsulated mulberry leaf extract powder was 0.50-0.58 g / cm³. 3 ; A bulk density of 0.45-0.65 g / cm³ is selected. 3 The resistant dextrin and β-glucan were dried separately at a temperature ≤25℃ and a relative humidity ≤35% until the moisture content was ≤4%. S2. Segmented temperature-controlled and atmosphere-protected mixing: First stage mixing: Add all the dried resistant dextrin and β-glucan to the three-dimensional motion mixer, seal it, and evacuate to -0.095 ~ -0.08 MPa. Maintain this pressure for 10 min, then purge with nitrogen to atmospheric pressure and mix for 15 min under an inert atmosphere to obtain the basic mixed powder. Sieve through a 60-mesh sieve for granulation. The material remaining on the sieve is then pulverized to a particle size ≤150 μm and returned to the mixing equipment. Second stage mixing: Maintaining the equipment sealed, add all the microencapsulated kudzu root extract powder, microencapsulated lotus leaf extract powder, and 40% by weight of microencapsulated mulberry leaf extract powder (bulk density 0.55-0.65 g / cm³) prepared in step S1 to the basic mixed powder. 3 The temperature of the mixer jacket water is controlled at 10-20℃. The real-time temperature of the material in the mixing chamber is monitored by a temperature sensor, and the jacket water temperature is controlled accordingly to ensure that the material temperature does not exceed 28℃. Mix for 30 minutes to obtain the primary mixture. The third stage of mixing: Maintaining the equipment sealed and in a low-temperature water bath, add the remaining 60% by weight of microencapsulated mulberry leaf extract powder (bulk density 0.50-0.58 g / cm³) to the primary mixture. 3 Mix for 30 minutes to obtain the final mixture; S3. Low-temperature curing and packaging: The final mixture is transferred to a nitrogen-filled constant temperature and humidity chamber under nitrogen protection and cured at 20-25℃ and 30-40% relative humidity for 2 hours. During curing, the mixture is turned over intermittently for 2 minutes every 30 minutes. The moisture content of the finished product is ≤3.5%.

[0035] Performance Validation Test of Mulberry Leaf Extract Prepared by Specific Methods This experiment aims to verify the differences in key quality indicators between a specific mulberry leaf extract preparation method and the raw material obtained by conventional water extraction, and to evaluate its process adaptability as a core material for microencapsulation.

[0036] 1.1 Experimental Grouping Example 5: Mulberry leaf extract prepared by a specific method and microencapsulated mulberry leaf extract powder obtained by microencapsulation treatment according to step S1. Comparative Example 1: Weigh an equal amount of dried mulberry leaves, pulverize them to 40 mesh, use pure water as solvent, and extract twice at 95°C for 1 hour each time, with a material-to-liquid ratio of 1:10 g / mL. Combine the extracts, filter, concentrate the filtrate at 65°C using conventional methods, and then spray dry under the same conditions (inlet air 160°C, outlet air 80°C) to obtain mulberry leaf extract powder; and microencapsulated mulberry leaf extract powder obtained by microencapsulation treatment according to step S1 of Example 5.

[0037] 1.2 Test Methods Raw material characteristic analysis: The DNJ content of mulberry leaf extract was determined by HPLC-ELSD. The sample was dissolved in methanol, diluted to volume, filtered, and then injected for analysis. Chromatographic conditions: NH2 column, acetonitrile-water (75:25) mobile phase, flow rate 1.0 mL / min, column temperature 30℃; ELSD detector drift tube temperature 80℃, carrier gas (nitrogen) flow rate 2.0 L / min. The content was calculated using the external standard method.

[0038] The total water-soluble polysaccharide content of mulberry leaf extract was determined using the phenol-sulfuric acid method. After hot water extraction and volume adjustment, an appropriate amount of the extract was reacted with 5% phenol solution and concentrated sulfuric acid. Color development was performed in a boiling water bath, and the absorbance was measured at 490 nm after cooling. A standard curve was prepared using glucose as a standard, and the total polysaccharide content in the sample, calculated as glucose, was determined.

[0039] The hygroscopicity of mulberry leaf extract was measured using the constant humidity weighing method. Mulberry leaf extract was dried to constant weight at 105℃, and 2.00 g was accurately weighed and placed in a desiccator with saturated NaCl solution (75%RH, 25℃) at the bottom. The desiccator was then placed in a 25℃ constant temperature incubator for 24 h, removed, and weighed immediately. The hygroscopic weight gain rate was calculated.

[0040] Comparison of the microencapsulation effects of mulberry leaf extract: DNJ, puerarin, and total flavonoids were used as characteristic indicator components of mulberry leaf, kudzu root, and lotus leaf extracts, respectively. The encapsulation rate of microencapsulated mulberry leaf extract powder was determined by surface washing method combined with complete encapsulation method.

[0041] Surface free component determination: Accurately weigh the sample, wash it three times with petroleum ether using gentle shaking, combine the washing solutions, evaporate the solvent, redissolve the sample, and determine the content of each characteristic component. M free The contents of DNJ and puerarin were determined by HPLC, and the total flavonoid content of lotus leaf was determined by ultraviolet spectrophotometry.

[0042] Total component determination: Take another equal amount of sample, sonicate to break up the capsules with 70% ethanol solution and extract fully, then determine the total content of each characteristic component. M total The contents of DNJ and puerarin were determined by HPLC, and the total flavonoid content of lotus leaf was determined by ultraviolet spectrophotometry.

[0043] Encapsulation rate (%) = [1 - ( M free / M total )] × 100%.

[0044] Comparison of physical properties of microencapsulated mulberry leaf extract powder: The bulk density was measured according to the method for determining bulk density in the Chinese Pharmacopoeia. The sample was allowed to flow naturally through a funnel into a 100 mL graduated cylinder of known weight until overflowing. The cylinder opening was leveled, and the sample was weighed. The bulk density was calculated. Three parallel determinations were performed, and the average value was taken.

[0045] Three independent batches of microencapsulation were produced. The bulk density of the microencapsulated powder obtained in each batch was measured. The mean and standard deviation (SD) of the results of the three batches were calculated, and the reproducibility between batches was evaluated by the SD value.

[0046] 1.3 Test Results The results of the raw material characteristic analysis and the microencapsulation effect are shown in Table 1, and the results of the comparison of the physical properties of the microencapsulated powder are shown in Table 2.

[0047] Table 1 As shown in Table 1, compared with Comparative Example 1, the mulberry leaf extract prepared in Example 5 had a higher content of the active ingredient DNJ, while the content of water-soluble total polysaccharides was significantly reduced, and it also exhibited lower hygroscopicity. This is probably because the acidic ultrasonic extraction combined with macroporous resin purification process used in Example 5 has high selectivity. The acidic extraction environment can promote the partial hydrolysis of pectin-like substances in the cell walls of mulberry leaves under mild conditions, which is more conducive to the dissolution of the target alkaloid DNJ, while inhibiting the large-scale leaching of neutral polysaccharides, thus achieving preliminary targeted enrichment. Utilizing the adsorption differences of resin for substances of different polarities, most of the highly polar and hydrophilic polysaccharide impurities (such as pectin and arabinogalactan) were first removed by elution with water, and then the adsorbed DNJ and other effective components were eluted and enriched with ethanol, thereby achieving efficient purification at the molecular level. The fundamental reduction of highly hygroscopic impurities in the raw material directly led to a significant improvement in its physical stability.

[0048] As shown in Table 1, the microencapsulation embedding rate of Example 5 is significantly higher than that of Comparative Example 1. This is likely due to the following mechanism: the high content of hydrophilic polysaccharide impurities remaining in the extract of Comparative Example 1 severely interferes with the microencapsulation process. These impurities compete for water, increase the viscosity of the liquid, and absorb moisture themselves during spray drying, preventing the wall material from forming a continuous and dense encapsulation layer. In contrast, the specific extraction process of Example 5 efficiently removes these key impurities through acid extraction and resin purification, thereby achieving an embedding rate comparable to that of other components in the formulation (kudzu root extract and lotus leaf extract).

[0049] Table 2 As shown in Table 2, the bulk density data of the three batches in Example 5 are highly concentrated with a very small standard deviation (SD=0.01), while the data of Comparative Example 1 show a large dispersion (SD=0.07), and the values ​​of individual batches may deviate from the target range. This is probably because the bulk density of the microencapsulated product is directly affected by the homogeneity, viscosity, and surface tension of the liquid before spray drying. In Example 5, after acid extraction and resin purification, most of the hydrophilic polysaccharide impurities were removed. Under a fixed microencapsulation process, the properties of the liquid formed were stable and predictable, and the drying kinetics of the droplets during spray drying were consistent, allowing for the continuous and repeated production of microcapsule powder with a high degree of bulk density. Comparative Example 1 contains a large amount of hydrophilic polysaccharide impurities with unstable content, causing fluctuations in the viscosity and solid behavior of the liquid between batches. Under the same spray drying parameters, the uncontrollable properties of the liquid directly lead to inconsistent droplet sizes and drying rates, ultimately forming microcapsule particles with significant differences in structure (such as porosity and sphericity), resulting in drastic fluctuations in bulk density.

[0050] <In vitro enzyme inhibition activity verification test> This experiment aims to evaluate the inhibitory effect of the compound formulation of the present invention on lipase and α-glucosidase through in vitro simulation.

[0051] 2.1 Experimental Grouping Products prepared in Examples 1-6; The product prepared in Comparative Example 2 had the same formulation and preparation method as in Example 1, except that it lacked mulberry leaf extract. The product prepared in Comparative Example 3 had the same formulation and preparation method as in Example 2, except that it lacked kudzu root extract. The product prepared in Comparative Example 4 had the same formulation and preparation method as in Example 3, except that it lacked lotus leaf extract.

[0052] 2.2 Test methods: For the products prepared in Examples 1-6 and Comparative Examples 2-4, accurately weigh 0.35g (simulating the concentration after dissolving 7g in 200mL of water for one consumption), add 10mL of phosphate buffer (PBS, pH 6.8), and vortex to fully disperse them, as the mother liquor.

[0053] In vitro pancreatic lipase inhibition rate was determined using the p-nitrophenol method: Reaction system: In a 96-well plate, add 140 μL Tris-HCl buffer (pH 8.2, containing sodium taurocholate), 20 μL of sample test solution of different concentrations (set 2-3 concentration gradients) or blank control (PBS), and 20 μL pancreatic lipase solution (dissolved in the above buffer). Mix well and incubate at 37°C for 10 min. Add 20 μL of substrate p-nitrophenol palmitate (PNPB) solution and immediately place the plate in a microplate reader. Monitor the reaction rate (ΔOD / min) at a wavelength of 405 nm.

[0054] Inhibition rate (%) = [1-(ΔOD)] 样品 / ΔOD 空白 )]×100%.

[0055] The in vitro α-glucosidase inhibition rate was determined using the PNPG method. Reaction system: In a 96-well plate, add 50 μL of PBS buffer (pH 6.8), 10 μL of sample test solution or blank control (PBS), and 20 μL of α-glucosidase solution (dissolved in PBS) in sequence, mix well, pre-incubate at 37°C for 10 min, add 20 μL of substrate p-nitrophenol-α-D-glucopyranoside (PNPG) solution, react accurately at 37°C for 30 min, and immediately add 100 μL of Na2CO3 solution to terminate the reaction. Measure the absorbance at a wavelength of 405 nm.

[0056] Calculation: Inhibition rate (%) = [1-(OD)] 样品 / OD 空白 )]×100%.

[0057] 2.3 Test Results The results of in vitro pancreatic lipase inhibition rate and α-glucosidase inhibition rate tests are shown in Table 3.

[0058] Table 3 As shown in Table 3, Examples 1-3 outperformed Comparative Examples 2-4 in both inhibition rates. The absence of mulberry leaf extract had the greatest impact on the α-glucosidase inhibition rate. This is probably because 1-deoxynojirimycin (DNJ), the signature active ingredient in mulberry leaf extract, is a potent competitive inhibitor of α-glucosidase. Its absence directly weakened the product's ability to target this core target. The absence of kudzu root or lotus leaf extract also led to a decrease in lipase inhibition rate. This is probably because isoflavones (such as puerarin) in kudzu root extract and alkaloids and flavonoids in lotus leaf extract have a certain degree of inhibitory effect on lipase activity. Their absence affected the overall potential of the compound formula in inhibiting fat absorption.

[0059] As can be seen from Table 3, Example 4 is superior to Examples 1-3 in both inhibition rates. This is probably because a specific preparation method was used to prepare the mulberry leaf extract, resulting in a higher content and better purity of active ingredients (especially DNJ) per unit mass. Acidic ultrasonic extraction can more gently and selectively dissolve alkaloids with strong α-glucosidase inhibitory activity (such as 1-deoxynojirimycin, DNJ) in mulberry leaves, while reducing the dissolution of ineffective components such as polysaccharides. Subsequent purification with D101 macroporous resin further enriched small molecule active substances such as DNJ and removed impurities such as pigments and tannins.

[0060] As can be seen from Table 3, Example 5 is superior to Example 4 in both inhibition rates. This is probably because the preparation method of the present invention retains the active ingredients of the original feed of all three plant extracts (mulberry leaf, kudzu root, and lotus leaf) to the greatest extent. By microencapsulating the active ingredients of heat-sensitive and easily oxidized plant extracts, the contact with oxygen, metal ions, etc. and degradation caused by frictional heat generation are reduced in subsequent mixing. The inert atmosphere (nitrogen) protection and low-temperature mixing and maturation completely isolate the main pathways of oxidation and thermal damage from the environment.

[0061] As can be seen from Table 3, Example 6 and Example 5 showed comparable performance in the two in vitro inhibition rates, indicating that the bulk density matching and gradient addition process mainly optimizes the physical properties of the product without changing the nature and content of the chemically active ingredients. Example 6 was mixed evenly, ensuring higher consistency and reproducibility of the test results, further consolidating the reliability of the product quality.

[0062] <Verification Test of Powder Physical Properties and Stability> This experiment aims to verify the effects of different mixing and post-processing techniques on the physical properties (flowability, density) and storage stability (anti-caking properties) of the final product powder in the preparation method of this invention.

[0063] 3.1 Experimental Grouping Products prepared in Examples 4-6; The product prepared in Comparative Example 5 has the same formulation and preparation method as in Example 5, except that the third mixing stage is omitted, that is, all microencapsulated mulberry leaf extract powder is added at once during the second mixing stage.

[0064] 3.2 Test methods: For the products prepared in Examples 4-6 and Comparative Example 5, physical property tests and anti-caking tests were conducted respectively.

[0065] Physical property testing: The fixed funnel method was used to test the angle of repose. The outlet of the funnel was placed at a certain height above a horizontally placed circular plate, and the products prepared in Examples 4-6 and Comparative Example 5 were allowed to flow freely to form a cone. The height of the cone and the radius of its base were measured, and the angle of repose (θ = arctan(height / radius)) was calculated. The method was repeated three times and the average value was taken. The smaller the angle of repose, the better the flowability.

[0066] Tap density was tested using a tap density meter. A certain mass (m) of the products prepared in Examples 1, 4-6, and Comparative Example 5 was placed in a graduated cylinder and vibrated under specific conditions (e.g., 250 times per minute, 1250 vibrations) until the volume remained constant. The volume (V) after tapping was recorded. Tap density = m / V.

[0067] Anti-caking test: 20 g of the products prepared in Examples 4-6 and Comparative Example 5 were spread evenly in an open weighing dish and placed in a constant temperature and humidity chamber (40℃ ± 2℃, 75% ± 5% RH) for 14 days. After storage, the samples were visually observed and the agglomeration, hardness, and morphology of the agglomerates were recorded. All samples after accelerated testing were passed through a standard sieve (e.g., a 10-mesh sieve), and the mass of the agglomerates that failed to pass through the sieve was weighed. Agglomeration rate (%) = (mass of agglomerates / total mass of test samples) × 100%.

[0068] 3.3 Test Results The results of the physical property tests are shown in Table 4, and the results of the anti-caking test are shown in Table 5.

[0069] Table 4 Table 5 As shown in Tables 4-5, Example 4 exhibits a larger angle of repose, lower tap density, and a high agglomeration rate of 18.5% after acceleration. Even in high-temperature and high-humidity environments, the components easily adhere to each other after absorbing moisture, forming clumps. This is likely because simply mixing the plant extracts (mulberry leaf extract, kudzu root extract, lotus leaf extract) with other highly hygroscopic raw materials (resistant dextrin, β-glucan) cannot overcome the macroscopic inhomogeneity caused by differences in the physical properties (particle size, shape, surface energy) of the components and insufficient mixing.

[0070] As can be seen from Tables 4-5, compared with Example 4, Example 5 showed a significantly reduced angle of repose, increased tap density, and a substantial decrease in agglomeration rate to 6.8%. The product powder exhibited better flowability, a denser packing structure, and significantly enhanced resistance to deliquescence. This is likely because microencapsulation forms a dense wall material on the surface of the plant extract particles, significantly reducing their moisture absorption rate and amount, fundamentally reducing the formation of liquid bridges that lead to agglomeration. The use of nitrogen and control of low temperature during mixing and maturation effectively prevented changes in surface properties and moisture migration caused by oxidation or heating. Sieving and granulation eliminated initial agglomerates, segmented mixing made trace components easier to disperse, and maturation and agitation allowed the powder to achieve a denser and more stable packing state under stable conditions.

[0071] As can be seen from Tables 4-5, Example 6 exhibits the smallest angle of repose, the highest tap density, and an extremely low agglomeration rate (1.2%). This is likely because the bulk density range of the resistant dextrin / β-glucan base powder and the microencapsulated plant powder is similar, minimizing the tendency for gravitational separation due to differences in component density within the mixture, thus ensuring component uniformity on a macroscopic scale. The powder with a higher bulk density (0.55-0.65 g / cm³) is added first. 3 The microencapsulated plant extract powder has particle settling characteristics that are highly compatible with the base powder. During the three-dimensional mixing process, it can quickly form a uniform mixing framework with the base powder, avoiding local aggregation or rapid settling due to density differences. Then, a lower bulk density (0.50-0.58 g / cm³) is added. 3 The remaining mulberry leaf extract microencapsulated powder has better flowability and can effectively penetrate into the gaps in the previously formed mixing skeleton during the mixing process, achieving a three-dimensional spatial interweaving distribution of skeleton support and gap filling. Ultimately, the active ingredients achieve uniform dispersion at the microscopic level throughout the entire mixing system, and this uniform state is more stable during subsequent ripening and storage, and is less prone to stratification due to particle rearrangement.

[0072] As can be seen from Tables 4-5, the angle of repose and agglomeration rate of Comparative Example 5 are higher than those of Examples 5 and 6, while the fluidity is slightly worse and the anti-caking ability is weakened. This is probably because when all the mulberry leaf microcapsule powder is added at once, it is enriched locally and difficult to disperse evenly in an instant. Within the same mixing time, it is easy to form short-term agglomeration cores, resulting in a decrease in microdispersion. Adding it in stages can improve the mixing uniformity. A more uniform microstructure means that the contact points and interaction forces between particles are more evenly distributed, thus exhibiting the best fluidity, the highest tap density and the strongest anti-caking structural stability.

[0073] The number of devices and processing scale described herein are for the purpose of simplifying the description of the invention. Applications, modifications, and variations of the invention will be readily apparent to those skilled in the art.

[0074] Although embodiments of the present invention have been disclosed above, they are not limited to the applications listed in the specification and embodiments. They can be applied to various fields suitable for the present invention. For those skilled in the art, other modifications can be easily made. Therefore, without departing from the general concept defined by the claims and their equivalents, the present invention is not limited to the specific details and examples shown and described herein.

Claims

1. A compound formula that helps with weight loss and sugar control, characterized in that: It mainly includes the following raw materials in parts by weight: Resistant dextrin 60-75 parts by weight, β-glucan 10-20 parts by weight, mulberry leaf extract 8-15 parts by weight, kudzu root extract 1.5-4 parts by weight, lotus leaf extract 1-3 parts by weight.

2. The compound formula for weight loss and sugar control according to claim 1, characterized in that, The product form of the compound formulation is a solid beverage, granules, or powder.

3. The compound formula for weight loss and sugar control according to claim 1, characterized in that, The mulberry leaf extract was prepared by the following method: a) Pulverize dried mulberry leaves to 20-40 mesh, use an acidic aqueous solution with a pH of 4.0-5.0 as a solvent, and perform ultrasonic extraction at 40-55℃ with a material-to-liquid ratio of 1:(10-15) g / mL. The ultrasonic power is 300-500 W, the extraction time is 30-50 min, and the extraction is repeated twice. b) Combine the extracts, filter, and load the filtrate onto a pre-treated D101 macroporous adsorption resin column. First, elute with 3-5 column volumes of deionized water, then elute with 4-6 column volumes of 20-40% ethanol aqueous solution. Collect the ethanol eluent from this stage. c) The collected ethanol eluent is concentrated to a paste with a relative density of 1.10-1.20 under conditions of temperature ≤60℃ and vacuum degree ≥-0.08 MPa, and then spray-dried with an inlet air temperature of 160-180℃ and an outlet air temperature of 80-90℃ to obtain the mulberry leaf extract powder.

4. The method for preparing the compound formula for weight loss and sugar control as described in any one of claims 1-3, characterized in that, Includes the following steps: S1. Raw material pretreatment and microencapsulation: Mulberry leaf extract, kudzu root extract, and lotus leaf extract were mixed with an encapsulating agent at a weight ratio of (0.5-1):

1. The encapsulating agent was a mixture of maltodextrin and gum arabic at a weight ratio of (2-4):

1. The mixture was then processed by a colloid mill to a particle size ≤5 μm and then spray-dried to prepare microencapsulated plant extract powder. The encapsulation rate of the active ingredients in the microencapsulated plant extract powder was ≥90%. Meanwhile, resistant dextrin and β-glucan were dried separately at a temperature ≤25℃ and a relative humidity ≤35% until the moisture content was ≤4%. S2, a combination of segmented temperature control and atmosphere protection: First stage mixing: Put all the dried resistant dextrin and β-glucan into a three-dimensional motion mixer, seal it and evacuate it to -0.095 ~ -0.08 MPa, maintain it for 5-10 min, then fill it with nitrogen to normal pressure, mix it under an inert atmosphere for 15-30 min to obtain the basic mixed powder. Second stage mixing: Keep the equipment sealed, add all the microencapsulated kudzu root extract powder, microencapsulated lotus leaf extract powder and 40% of the total weight of microencapsulated mulberry leaf extract powder prepared in step S1 to the basic mixed powder, control the water temperature of the mixer jacket at 10-20℃ and mix for 20-40 min to obtain the primary mixture. Third stage mixing: While keeping the equipment sealed and in a low-temperature water bath, add the remaining 60% of the total weight of microencapsulated mulberry leaf extract powder to the primary mixture and mix for 25-50 minutes to obtain the final mixture; S3. Low-temperature curing and packaging: The final mixture is transferred to a nitrogen-filled constant temperature and humidity chamber under nitrogen protection and matured at 20-25℃ and 30-40% relative humidity for 1.5-3.5 hours. During maturation, the mixture is turned over intermittently for 1-2 minutes every 30-45 minutes. The moisture content of the finished product is ≤3.5%, and then packaged.

5. The preparation method according to claim 4, characterized in that, The particle size of the microencapsulated plant extract powder prepared in step S1 is 50-200 μm.

6. The preparation method according to claim 4, characterized in that, Between the first stage of mixing and the second stage of mixing in step S2, there is also a step of sieving and granulating the basic mixed powder through a 60-mesh sieve. The material on the sieve is then crushed to a particle size ≤150 μm and returned to the mixing equipment.

7. The preparation method according to claim 4, characterized in that, During the second and third mixing stages in step S2, the real-time temperature of the material in the mixing chamber is monitored by a temperature sensor, and the jacket water temperature is controlled to ensure that the material temperature does not exceed 28°C.

8. The preparation method according to claim 4, characterized in that, In step S1, a bulk density of 0.45-0.65 g / cm³ is selected. 3 The resistant dextrin and β-glucan were dried separately at a temperature ≤25℃ and a relative humidity ≤35% until the moisture content was ≤4%.

9. The preparation method according to claim 8, characterized in that, In step S1, the spray drying process parameters are: inlet air temperature 165-175℃, outlet air temperature 85-90℃, feed rate 15-25 mL / min, and the bulk density of the prepared plant extract powder is 0.55-0.65 g / cm³. 3 .

10. The preparation method according to claim 9, characterized in that, In step S1, by adjusting the spray drying process parameters, products with a bulk density of 0.55-0.65 g / cm³ were prepared. 3 The first microencapsulated mulberry leaf extract powder has a bulk density of 0.50-0.58 g / cm³. 3 The second microencapsulated mulberry leaf extract powder is used in the second stage of mixing in step S2, and the second microencapsulated mulberry leaf extract powder is used in the third stage of mixing in step S2.

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