CN108157939A - 一种具有降血糖作用的食品及其制备方法 - Google Patents
一种具有降血糖作用的食品及其制备方法 Download PDFInfo
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- CN108157939A CN108157939A CN201711169288.5A CN201711169288A CN108157939A CN 108157939 A CN108157939 A CN 108157939A CN 201711169288 A CN201711169288 A CN 201711169288A CN 108157939 A CN108157939 A CN 108157939A
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- ginkgo biloba
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种具有降血糖作用的食品及其制备方法,有降血糖作用的食品按照重量百分含量包括以下组分:灵芝发酵液70‑95份,海藻提取物5‑10份,辣木叶提取物1‑5份,银杏叶提取物0.5‑3份。本发明的具有降血糖作用的食品为无糖型液体产品,没有异味,利用灵芝发酵液、海藻提取物、辣木叶提取物和银杏叶提取物的相互协同配合,起到治疗糖尿病的作用。具有以下功效:(1)对由四氧嘧啶引起的糖尿病高血糖症状具有很好的缓解作用,且在停止服用后效果仍会持续;(2)缓解糖尿病引起的多尿、体重减少及肾功能损伤等典型糖尿病及糖尿病肾病症状;(3)提高身体免疫力,降低糖尿病并发症的发生。
Description
技术领域
本发明涉及功能食品技术领域,具体来说涉及一种具有降血糖作用的食品及其制备方法。
背景技术
糖尿病是一种内分泌代谢紊乱性疾病,主要的原因是胰岛素产生和作用异常相关。目前,全球已诊断的2型糖尿病达l.3亿人,我国已超过4000万人,而且发病率在逐步上升。由于并发症的高发性和严重性,糖尿病在全球范围内己成为继心脑血管疾病、肿瘤之后严重危害人类健康的第三大慢性病,已经成为全球第五大致死性疾病。
现有专利申请号CN200510118948.8公开的一种降糖中药配方及其制作方法,该中药配方中公开了一种降糖中药,由参须、黄芪、云茯苓、知母、当归、川芎、丹参、赤芍、泽泻、麦芽、天花粉、地黄、黄精、麦冬、玉竹、石斛、乌梅、葛根、杜仲、淮山药、山茱萸、芡实、甘枸杞、五味子、猪胰、苦瓜所组成,该中药配方能够用于治疗糖尿病,但所选部分原料不是食品,该方仅可作为药品使用,无法达到糖尿病人长期无害食用的效果,此外该配方中成分较多,而且制备方法较为复杂,生产成本较高。为此,急需开发一种方便长期无害食用且能够用于治疗糖尿病、提高易感人群的免疫力的组合物。
发明内容
本发明的目的在于提供一种具有降血糖作用的食品及其制备方法,以解决现有治疗糖尿病的药物存在的治疗效果不显著,且无法缓解糖尿病患者并发症高,免疫力低下的缺陷。
为此,本发明提供了一种具有降血糖作用的食品,按照重量百分含量包括以下组分:灵芝发酵液70-95份,海藻提取物5-10份,辣木叶提取物1-5份,银杏叶提取物0.5-3 份。
本发明还提供了一种具有降血糖作用的食品的制备方法,所述方法包括以下步骤:
(1)将灵芝菌丝体种子液或灵芝子实体种子液接种于添加富硒玉米粉、海藻提取物和添加剂的培养基中进行发酵培养,得到发酵液;(2)发酵结束后在发酵液中添加辣木叶提取物和银杏叶提取物并搅拌均匀,待冷却后进行无菌灌装,得到具有降血糖作用的食品。
与现有技术相比,本发明的优点和积极效果是:本发明提供了一种具有降血糖作用的食品及其制备方法,本发明的具有降血糖作用的食品为无糖型液体产品,没有异味,利用灵芝发酵液、海藻提取物、辣木叶提取物和银杏叶提取物的相互协同配合,起到治疗糖尿病的作用,服用量不依赖于血糖浓度,患者无需测试血糖,健康的人群也用以保健。本发明的具有降血糖作用的食品具有以下功效:(1)对由四氧嘧啶引起的糖尿病高血糖症状具有很好的缓解作用,且在停止服用后效果仍会持续;(2)缓解糖尿病引起的多尿、体重减少及肾功能损伤等典型糖尿病及糖尿病肾病症状;(3)提高身体免疫力,降低糖尿病并发症的发生。
阅读本发明的具体实施方式后,本发明的其他特点和优点将变得更加清楚。
具体实施方式
以下对本发明的具体实施方式进行详细说明,应当理解的是,此处所描述的具体实施方式仅用于说明和解释本发明,并不用于限制本发明。
本发明的保健食品,其组分及重量份为:灵芝发酵液70-95份,海藻提取物5-10份,辣木叶提取物1-5份,银杏叶提取物0.5-3份。
优选的组分及重量份为:灵芝发酵液80-90份,海藻提取物5-8份,辣木叶提取物1.5-3份,银杏叶提取物1-2份。
所述灵芝发酵液为培养基中添加富硒玉米培养的灵芝菌丝体发酵液或灵芝子实体发酵液,发酵后发酵液中含有硒元素,可以起到保护和恢复胰岛功能的作用,有利于改善糖尿病的症状,降低尿中的葡萄糖和血红蛋白水平。硒元素是构成谷胱甘肽过氧化物酶的活性成分,能防止胰岛β细胞氧化破坏,使其功能正常,促进糖份代谢、降低血糖和尿糖。
海藻提取物中的L-岩藻糖含量≥20%,有机硫酸根含量≥15%,L-岩藻糖和有机硫酸根为评估岩藻多糖含量的标准,岩藻多糖能提高肾脏活力,避免肾衰竭,还可活化免疫细胞,提高人体免疫力,达到补肾益气的效果。
辣木叶提取物中多糖含量≥25%,多糖含量为评估辣木叶提取物品质的指标,含量高说明抽提过程纯度高,其中保留的其他活性成分也会得到浓缩。
银杏叶提取物中黄酮含量≥20%,银杏黄酮能够增加脑血管血液流量,扩张冠状动脉,避免糖尿病引起的心脑并发症,同时提高机体免疫能力。
辣木叶提取物中富含的钾、锰、铬,以及精氨酸、赖氨酸、亮氨酸、苯丙氨酸等添加剂,可以活化免疫细胞,增强免疫力,有助于分泌胰岛素和调节血糖,有效地抗氧化、拮抗自由基,可控制症状、缓解病情,甚至摆脱糖尿病的困扰。
海藻提取物通过增强肾功,避免肾脏损伤,间接缓解糖尿病症状,在发酵前将海藻提取物加入,通过灵芝菌体的发酵,分解海藻提取物中大分子物质,更易被人体吸收利用。
银杏叶提取物和灵芝多糖能够提高免疫力,保护心脑血管,预防糖尿病并发症的发生。
本发明结合中医对于糖尿病“消渴症”、“肾气不足”、“燥热内聚”、“津气耗伤”的病因,提供了一种具有降血糖作用的食品,本发明的具有降血糖作用的食品为无糖型液体产品,没有异味,利用灵芝发酵液、海藻提取物、辣木叶提取物和银杏叶提取物的相互协同配合,起到治疗糖尿病的作用。本发明的具有降血糖作用的食品具有以下功效:(1)对由四氧嘧啶引起的糖尿病高血糖症状具有很好的缓解作用,且在停止服用后效果仍会持续;(2)缓解糖尿病引起的多尿、体重减少及肾功能损伤等典型糖尿病及糖尿病肾病症状;(3)提高身体免疫力,降低糖尿病并发症的发生。
本发明的具有降血糖作用的食品的制备方法包括以下步骤:
(1)将灵芝菌丝体种子液或灵芝子实体种子液接种于添加富硒玉米粉、海藻提取物和添加剂的培养基中进行发酵培养,得到发酵液;
(2)发酵结束后在发酵液中添加辣木叶提取物和银杏叶提取物并搅拌均匀,待冷却后进行无菌灌装,得到具有降血糖作用的食品。
步骤(1)中,富硒玉米粉的添加量为16-25g/L,添加剂包括葡萄糖、KH2PO4、MgSO4·7H2O,添加量分别为16-25g/L、0.5-1.5g/L、0.5-1.5g/L。
步骤(1)中,培养温度为28℃,搅拌速度为200r/min,通风速度为3L/min,发酵时间为110h。
述步骤(2)中,搅拌温度为121℃,搅拌压力为105kpa,搅拌时间为15min。
下面结合具体实施例和功能试验对本发明作进一步的说明,本发明所提到的比例、“份”,如果没有特别的标记,均以重量为准。
实施例1
本实施例的具有降血糖作用的食品由下列重量配比的原料制成:灵芝发酵液75份,海藻提取物15份,辣木叶提取物5份和银杏叶提取物5份。
制备方法包括以下步骤:(1)将灵芝菌体种子液接种于添加海藻提取物、20g/L富硒玉米粉、20g/L葡萄糖、1g/L KH2PO4和1g/L MgSO4·7H2O的培养基中进行发酵培养;培养温度28℃,搅拌速度200r/min,通风3L/min,发酵时间为110h。(2)发酵结束后在发酵液中添加辣木叶提取物和银杏叶提取物并搅拌均匀,待冷却后进行无菌灌装,得到具有降血糖作用的食品;搅拌温度为121℃,搅拌压力为105kpa,搅拌时间为15min。
实施例2
本实施例的具有降血糖作用的食品由下列重量配比的原料制成:灵芝发酵液70份,海藻提取物15份,辣木叶提取物10份和银杏叶提取物5份。
制备方法包括以下步骤:(1)将灵芝菌体种子液接种于添加海藻提取物、20g/L富硒玉米粉、20g/L葡萄糖、1g/L KH2PO4和1g/L MgSO4·7H2O的培养基中进行发酵培养;培养温度28℃,搅拌速度200r/min,通风3L/min,发酵时间为110h。(2)发酵结束后在发酵液中添加辣木叶提取物和银杏叶提取物并搅拌均匀,待冷却后进行无菌灌装,得到具有降血糖作用的食品;搅拌温度为121℃,搅拌压力为105kpa,搅拌时间为15min。
实施例3
本实施例的具有降血糖作用的食品由下列重量配比的原料制成:灵芝发酵液80份,海藻提取物12份,辣木叶提取物7份和银杏叶提取物1份。
制备方法包括以下步骤:(1)将灵芝菌体种子液接种于添加海藻提取物、20g/L富硒玉米粉、20g/L葡萄糖、1g/L KH2PO4和1g/L MgSO4·7H2O的培养基中进行发酵培养;培养温度28℃,搅拌速度200r/min,通风3L/min,发酵时间为110h。(2)发酵结束后在发酵液中添加辣木叶提取物和银杏叶提取物并搅拌均匀,待冷却后进行无菌灌装,得到具有降血糖作用的食品;搅拌温度为121℃,搅拌压力为105kpa,搅拌时间为15min。
功能实验结果
1、小鼠的降糖实验
利用腹腔注射四氧嘧啶方法得到糖尿病小鼠,将糖尿病小鼠分为四组,分别食用动物饲料、实施例1的食品、实施例2的食品和实施例3的食品。取未注射四氧嘧啶的小鼠作为正常小鼠,将正常小鼠分为四组,分别食用动物饲料、实施例1的食品、实施例2的食品和实施例3的食品。对糖尿病小鼠和正常小鼠喂食30天,每5天从小鼠尾部采血,用葡萄糖氧化酶法测定其空腹血糖,测试数据如表1所示。动物饲料是指在市场上能够买到的鼠粮。
表1
由表1数据可见,对于正常组小鼠而言,食用动物饲料、实施例1的食品、实施例2的食品和实施例3的食品的小鼠的血糖均处在比较稳定的水平,说明本发明的具有降血糖作用的食品对正常小鼠的血糖不会产生影响。而对于糖尿病组小鼠而言,食用动物饲料的小鼠的血糖随喂养时间的增长持续升高,食用实施例1的食品、实施例2的食品和实施例3的食品的小鼠的血糖均低于相同时间段的食用动物饲料的小鼠的血糖;且在30天停止喂食后,食用实施例1的食品、实施例2的食品和实施例3的食品的小鼠的血糖也没有出现反弹升高。
由以上分析得出,本发明的具有降血糖作用的食品对由四氧嘧啶引起的糖尿病高血糖症状具有很好的缓解作用,且在停止服用后效果仍会持续;另外正常小鼠服用本发明的具有降血糖作用的食品后,血糖值没有出现异常现象,说明本发明的具有降血糖作用的食品在有效控制高血糖症的同时对正常小鼠的血糖不会产生不利影响。
2、对小鼠免疫器官的影响
胸腺和脾脏是重要的免疫器官,其脏器指数可在一定程度上反映机体免疫功能的强弱。胸腺的主要功能是产生T淋巴细胞和分泌胸腺素,主要参与细胞免疫;脾脏中有丰富的淋巴细胞和巨噬细胞,但B淋巴细胞比例较大,因此与体液免疫关系更为密切。胸腺和脾脏的重量与机体的免疫力相关,胸腺和脾脏的重量越大,机体免疫力相对越好。对喂食36天之后的正常小鼠和糖尿病小鼠测试体重、胸腺重量和脾脏重量,测试数据如表2所示。
表2
由表2数据可见,经过36天的喂食生长,对于正常组小鼠而言,与食用动物饲料的小鼠相比,食用实施例1的食品、实施例2的食品和实施例3的食品的小鼠的胸腺与体重的比例和脾脏与体重的比例均有所提升,说明本发明的具有降血糖作用的食品对于正常小鼠的免疫力起到一定程度的提高作用。对于糖尿病小鼠而言,与食用动物饲料的小鼠相比,食用实施例1的食品、实施例2的食品和实施例3的食品的小鼠的胸腺与体重的比例和脾脏与体重的比例均有所提升,说明本发明的具有降血糖作用的食品对于糖尿病小鼠的免疫力起到显著的恢复作用。
由以上分析得出,本发明的具有降血糖作用的食品能有效恢复糖尿病组小鼠的免疫功能,而且对正常小鼠的免疫功能也有增强效果,属于安全无毒食品。
3、结论
本发明的具有降血糖作用的食品具有以下功效:(1)对由四氧嘧啶引起的糖尿病高血糖症状具有很好的缓解作用,且在停止服用后效果仍会持续;(2)缓解糖尿病引起的多尿、体重减少及肾功能损伤等典型糖尿病及糖尿病肾病症状;(3)提高身体免疫力,降低糖尿病并发症的发生。
以上实施例仅用以说明本发明的技术方案,而非对其进行限制;尽管参照前述实施例对本发明进行了详细的说明,对于本领域的普通技术人员来说,依然可以对前述实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或替换,并不使相应技术方案的本质脱离本发明所要求保护的技术方案的精神和范围。
Claims (10)
1.一种具有降血糖作用的食品,其特征在于,
按照重量百分含量包括以下组分:
灵芝发酵液 70-95份,海藻提取物 5-10份,辣木叶提取物 1-5份,银杏叶提取物 0.5-3份。
2.如权利要求1所述的具有降血糖作用的食品,其特征在于,
按照重量百分含量包括以下组分:
灵芝发酵液 80-90份,海藻提取物 5-8份,辣木叶提取物 1.5-3份,银杏叶提取物 1-2份。
3.根据权利要求1或2所述的具有降血糖作用的食品,其特征在于,
所述灵芝发酵液为培养基中添加富硒玉米培养的灵芝菌丝体发酵液或灵芝子实体发酵液。
4.根据权利要求1或2所述的具有降血糖作用的食品,其特征在于,
所述海藻提取物中的L-FUC含量≥20%,有机硫酸根含量≥15%。
5.根据权利要求1或2所述的具有降血糖作用的食品,其特征在于,
所述辣木叶提取物中多糖含量≥25%。
6.根据权利要求1或2所述的具有降血糖作用的食品,其特征在于,
所述银杏叶提取物中黄酮含量≥20%。
7.根据权利要求1或2所述的一种具有降血糖作用的食品的制备方法,其特征在于,所述方法包括以下步骤:
(1)将灵芝菌丝体种子液或灵芝子实体种子液接种于添加富硒玉米粉、海藻提取物和添加剂的培养基中进行发酵培养,得到发酵液;
(2)发酵结束后在发酵液中添加辣木叶提取物和银杏叶提取物并搅拌均匀,待冷却后进行无菌灌装,得到具有降血糖作用的食品。
8.根据权利要求7所述的具有降血糖作用的食品的制备方法,其特征在于,
所述步骤(1)中,所述富硒玉米粉的添加量为16-25 g/L,所述添加剂包括葡萄糖KH2PO4、MgSO4·7H2O,添加量分别为16-25g/L、0.5-1.5 g/L、0.5-1.5 g/L。
9.根据权利要求7所述的具有降血糖作用的食品的制备方法,其特征在于,
所述步骤(1)中,培养温度为28℃,搅拌速度为200r/min,通风速度为3L/min,发酵时间为110h。
10.根据权利要求7所述的具有降血糖作用的食品的制备方法,其特征在于,
所述步骤(2)中,搅拌温度为121℃,搅拌压力为105kpa,搅拌时间为15min。
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