CN113397016A - 一种用于降糖的山茱萸山楂佐餐茶的制备方法 - Google Patents
一种用于降糖的山茱萸山楂佐餐茶的制备方法 Download PDFInfo
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Abstract
本发明公开了一种以山楂和山茱萸提取物为原料的用于降糖的佐餐茶,属于固体饮料技术领域,原料主要包括:山茱萸提取物(山茱萸环烯醚萜总苷、山茱萸总三萜)、山楂水提液、L‑***糖、番茄红素和β‑环糊精。食用时将本产品放入杯中倒入沸水待产品溶解之后即可食用。
Description
技术领域
本发明属于食品加工领域,涉及固体饮料技术领域,更具体地说,本发明涉及一种用于降糖的山茱萸山楂佐餐茶的制备方法。
背景技术
糖尿病是一种因胰岛素分泌不足而导致的以高血糖和糖、脂质及蛋白质代谢异常为主要特征的一种慢性疾病。据报道,全球约有2.85亿的糖尿病患者,且预计到2030年糖尿病的患者数量会上升到4.38亿。
有文献指出,山茱萸的主要降糖成分为山茱萸的环烯醚萜总苷和总三萜提取物,山楂的水提物具有降糖功效。
随着城市化的发展,人们的饮食水平也越来越高。处在亚健康状态的人群在餐后会有血糖升高的现象,这种现象也是使得糖尿病患者数量升高的原因,因此急需一款用来及时降低餐后血糖的佐餐茶来消除这一健康隐患。
因此,一种制备方法简单,具有降糖降脂效果的佐餐茶制备方法被提出。
发明内容
本发明的目的皆在提供一种用于降糖的山茱萸山楂佐餐茶的制备方法。
为实现上述目的,本发明提供如下的技术方案:
一种用于降糖的山茱萸山楂佐餐茶的制备方法,选用山茱萸环烯醚萜总苷、山茱萸总三萜和山楂水提物,所述山茱萸环烯醚萜总苷、山茱萸总三萜和山楂水提物的重量份比为2:2:1。
一种用于降糖的山茱萸山楂佐餐茶的制备方法,包括以下重量份的原料:山茱萸环烯醚萜总苷提取物10~20份、山茱萸总三萜提取物10~20份、山楂水提液5~10份、L-***糖1-5份、番茄红素0.5~2份和β-环糊精2~8份。
进一步的,包括以下重量份的原料:山茱萸环烯醚萜总苷提取物10份、山茱萸总三萜提取物10份、山楂水提液5份、L-***糖1份、番茄红素0.5份和β-环糊精2份。
进一步的,包括以下重量份的原料:山茱萸环烯醚萜总苷提取物20份、山茱萸总三萜提取物20份、山楂水提液10份、L-***糖5份、番茄红素2份和β-环糊精8份。
进一步的,包括以下重量份的原料:山茱萸环烯醚萜总苷提取物14份、山茱萸总三萜提取物14份、山楂水提液7份、L-***糖3份、番茄红素1份和β-环糊精8份。
进一步的,所述的山茱萸环烯醚萜总苷提取物和山茱萸总三萜提取物的原料山茱萸及山楂水提液的原料山楂均选用无病虫害产品,所述的L-***糖、番茄红素和β-环糊精均属于食品级。
本发明的技术效果和优点:
本发明采用山茱萸环烯醚萜总苷、山茱萸总三萜和山楂水提液作为本发明的原料,使得降糖成分在最终的佐餐茶中的占比升高,从而增强了佐餐茶的降糖功效。
本发明中用L-***糖作为甜味剂。L-***糖是一种专门用于糖尿病食品的甜味剂,使得本产品更适用于餐后血糖易升高的人群。本发明中添加了β-环糊精和番茄红素,β-环糊精增加了产品的溶解性,在用沸水冲泡之后不会出现有残渣的存在,且因此提高了有效物质的利用率从而增强了效果;番茄红素使得产品具有良好的色泽,从而使得本产品的水体颜色更能被食用者所接受。
附图说明
图1是各组血清空腹血糖水平;
每条线表示平均值±SD(n=3);标有不同字母的表示有显著性差异(p<0.05)。
图2是各组大鼠甘油三酯水平;
每条线表示平均值±SD(n=3);标有不同字母的表示有显著性差异(p<0.05)。
图3是各组大鼠总胆固醇水平;
每条线表示平均值±SD(n=3);标有不同字母的表示有显著性差异(p<0.05)。
具体实施方式
以下通过实施例对本发明的上述内容做进一步详细说明,显然,所描述的实施例仅仅是本发明的一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:一种用于降糖的山茱萸山楂佐餐茶的制备方法,包括以下步骤:
(1)制备山茱萸干果粉:取洗净的山茱萸新鲜果实在50℃的温水中浸泡20min,后去除山茱萸的果核。将去除果核的果肉置于45℃中烘制10h,后用粉碎机将烘干的果肉磨碎即得到山茱萸干果粉。
(2)制备山茱萸醇提物总浸膏水溶液:将山茱萸干果粉和70%~90%的水乙醇溶液按照1g:(5~8)mL的比例进行回流提取。过滤后获得醇提液。将获得的醇提液进行减压浓缩之后即得到山茱萸醇提液总浸膏。将所得的山茱萸醇提液总浸膏溶于水之后即得到山茱萸醇提物总浸膏水溶液。
(3)萃取山茱萸环烯醚萜总苷:用同等体积的正丁醇进行萃取之后,取出上层萃取液进行减压浓缩即得到山茱萸环烯醚萜总苷。
(4)萃取山茱萸总三萜:将(3)中的下层萃取液之后与同等体积的乙酸乙酯进行萃取之后,取出上层萃取液进行减压浓缩即可得到山茱萸总三萜。
(5)制备山楂干果粉:将洗净的山楂新鲜果实洗净之后去核。去核之后将果肉置于45℃中烘制10h,之后用粉碎机磨碎即得山楂干果粉。
(6)山楂水溶液总浸膏的制作:将山楂干果粉和70~90℃的水溶液按照1g:(8~12mL)的比例进行回流提取。将获得的水溶液进行减压浓缩之后即可获得山楂水提物总浸膏。
(7)制备山茱萸山楂佐餐茶:将山茱萸总三萜、山茱萸环烯醚萜总苷和山楂水提物按照重量份比2:2:1进行混匀,并制成混合物料。在混合物料中加入L-***糖、β-环糊精和番茄红素。然后将溶液进行喷雾干燥,即得到用于降糖的山茱萸山楂佐餐茶。
实施例2:降血糖、降甘油三酯和降总胆固醇的试验
一、实验方法
1、药品的制备
按照实施例1中的方法制备山茱萸山楂佐餐茶,按照实施例1中的步骤(2)制备山茱萸醇提物,按照实施例1中的步骤(6)制备山楂水提物,将山茱萸和山楂打成干粉之后按照2:1的比例制备山茱萸山楂干粉,按照实施例1中的方法制备不含β-环糊精的山茱萸山楂佐餐茶。
2、糖尿病模型的建立
将购买的72只雄性昆明大鼠适应性饲养3天之后称重,并按照体重大小随机分出8组,9只/组。除正常组之外其余大鼠均需造模。正常组大鼠9只在一个笼中饲养,造模大鼠63只,分7笼饲养。正常组喂养正常饲料,模型组饲养高糖高脂饲料。
饲养2周之后,正常组和模型组禁食12h(可自由饮水),然后模型组腹腔注射链脲佐菌素(STZ,50mg/kg),模型组大鼠则注射等量的0.9%生理盐水。注射一周之后,禁食12h(可自由饮水),并口服葡萄糖(2g/kg)。在注射葡萄糖的0min和120min之后从大鼠尾尖采集血液样本,并用血糖仪测量血糖水平。0min血糖水平≥7.8mmol/L或120min血糖水平≥11.1mmol/L的大鼠被认为是2型糖尿病大鼠。
3、动物分组、给药及样本的采集
将三只正常大鼠设置为正常对照组(NC),将63只造模的大鼠随机分成7组,即糖尿病模型组(T2DM)、山茱萸醇提物组(DOG)、山楂水提物组(HAW)、山茱萸山楂干粉组(D+H(DP))、无β-环糊精的山茱萸山楂佐餐茶组(D+H(Nβ))、山茱萸山楂佐餐茶组(D+H)和阳性对照组(ORL)。DOG、HAW、D+H(DP)、D+H(Nβ)、D+H和ORL组分别给予100mg/kg体重的山茱萸醇提物、山楂水提物、山茱萸山楂干粉、无β-环糊精的山茱萸山楂佐餐茶、山茱萸山楂佐餐茶和奥利司他,给予NC和T2DM组等量的0.9%生理盐水,每天灌胃2次,连续14天。称重后处死实验动物,采集血液和胰腺组织样本。4℃下300g离心10min,并将血清从血液样本中分离出来,并保存在-20℃下直到进一步分析。并将剩下的胰腺组织在0.9%冷生理盐水中彻底洗涤,然后在液氮中冷冻并储存在-80℃下用于生化分析。
4、检测指标
1)血清甘油三酯(TG)和总胆固醇(TC)测定
使用商业诊断试剂盒(南京建成生物技术研究所),用分光光度法测定血清TG和TC水平。
2)血糖水平测定
用相应的药物喂食2周后测定血糖水平,同时饲喂高糖高脂饲料。测定血糖水平之前要对大鼠禁食过夜。从大鼠的尾静脉尖采血,用血糖仪测量血糖水平。
二、统计学分析
所有实验数据均以均数±SD表示。在所有实验中,通过SPSS(IBM Corporation,Chicago,IL,USA)的单因素方差分析(ANOVA)评估与各自对照的显著性差异。p<0.05被认为具有统计学意义。
三、实验结果
1)山茱萸山楂佐餐茶可以显著降低糖尿病大鼠的空腹血糖
NC组大鼠空腹血糖为4.08±0.14mmol/L,T2DM组大鼠空腹血糖为34.19±0.07mmol/L。山茱萸醇提物、山楂水提物、山茱萸山楂干粉、无β-环糊精的山茱萸山楂佐餐茶和山茱萸山楂佐餐茶都可显著降低2型糖尿病大鼠的空腹血糖水平。分别为16.23±0.08、21.47±0.05、13.31±0.06、9.14±0.09和5.32±0.09mmol/L。且从结果中看在治疗组中加入了β-环糊精的山茱萸山楂佐餐茶组测出的空腹血糖值是最低的,之后血糖值从低到高依次为:无β-环糊精的山茱萸山楂佐餐茶组、山茱萸山楂干粉组、山茱萸醇提物组和山楂水提物组。(p<0.05)。
2)山茱萸山楂佐餐茶可以显著降低糖尿病大鼠的甘油三酯和总胆固醇水平
与NC组相比,T2DM组的TG和TC水平明显升高。与T2DM组比较,DOG组、HAW组、D+H(DP)、D+H(Dβ)和D+H组的TG水平分别降低137.52%、116.33%、170.43、208.55%和244.78%。与T2DM组比较,与T2DM组比较,DOG组、HAW组、D+H(DP)、D+H(Dβ)和D+H组的TC水平分别降低210.82%、152.91%、260.43%、339.37%和484.57%。且从结果中看加了β-环糊精的山茱萸山楂佐餐茶组对于降低糖尿病大鼠的TG和TC水平的能力均显著高于山茱萸醇提物、山楂水提物、山茱萸山楂干粉和无β-环糊精(p<0.05)。
Claims (8)
1.一种用于降糖的山茱萸山楂佐餐茶的制备方法,其特征在于由以下原料组成:包含山茱萸环烯醚萜总苷、山茱萸总三萜和山楂水提物;所述山茱萸环烯醚萜总苷、山茱萸总三萜和山楂水提物的重量份比为2:2:1;
将三种原料制成混合物料,在混合物料中加入L-***糖、β-环糊精和番茄红素,加入后溶于常温水中,然后将溶液进行喷雾干燥,即得到用于降糖的山茱萸山楂佐餐茶。
2.根据权利要求1所述的一种用于降糖的山茱萸山楂佐餐茶的制备方法,其特征在于由以下重量份的原料组成:山茱萸环烯醚萜总苷提取物10~20份、山茱萸总三萜提取物10~20份、山楂水提液5~10份、L-***糖1-5份、番茄红素0.5~2份和β-环糊精2~8份。
3.根据权利要求1所述的一种用于降糖的山茱萸山楂佐餐茶的制备方法,其特征在于:由以下重量份的原料组成:山茱萸环烯醚萜总苷提取物10份、山茱萸总三萜提取物10份、山楂水提液5份、L-***糖1份、番茄红素0.5份和β-环糊精2份。
4.根据权利要求1所述的一种用于降糖的山茱萸山楂佐餐茶的制备方法,其特征在于:包括以下重量份的原料:山茱萸环烯醚萜总苷提取物20份、山茱萸总三萜提取物20份、山楂水提液10份、L-***糖5份、番茄红素2份和β-环糊精8份。
5.根据权利要求1所述的一种用于降糖的山茱萸山楂佐餐茶的制备方法,其特征在于:包括以下重量份的原料:山茱萸环烯醚萜总苷提取物14份、山茱萸总三萜提取物14份、山楂水提液7份、L-***糖3份、番茄红素1份和β-环糊精8份。
6.根据权利要求1所述的一种用于降糖的山茱萸山楂佐餐茶的制备方法,其特征在于:所述的山茱萸环烯醚萜总苷提取物和山茱萸总三萜提取物的原料山茱萸及山楂水提液的原料山楂均选用无病虫害产品,所述的L-***糖、番茄红素和β-环糊精均属于食品级。
7.根据权利要求1~6任一所述的一种用于降糖的山茱萸山楂佐餐茶的制备方法,其特征在于:山茱萸环烯醚萜总苷和山茱萸总三萜通过如下方法获得:
(1)制备山茱萸干果粉:取洗净的山茱萸新鲜果实在50℃的温水中浸泡20min,后去除山茱萸的果核,将去除果核的果肉置于45℃中烘制10h,后用粉碎机将烘干的果肉磨碎即得到山茱萸干果粉;
(2)制备山茱萸醇提物总浸膏水溶液:将山茱萸干果粉和70%~90%的水乙醇溶液按照1g:(5~8)mL的比例进行回流提取,过滤后获得醇提液,将获得的醇提液进行减压浓缩之后即得到山茱萸醇提液总浸膏。将所得的山茱萸醇提液总浸膏溶于水之后即得到山茱萸醇提物总浸膏水溶液;
(3)萃取山茱萸环烯醚萜总苷:用同等体积的正丁醇进行萃取之后,取出上层萃取液进行减压浓缩即得到山茱萸环烯醚萜总苷;
(4)萃取山茱萸总三萜:将(3)中的下层萃取液之后与同等体积的乙酸乙酯进行萃取之后,取出上层萃取液进行减压浓缩即可得到山茱萸总三萜。
8.根据权利要求1~6任一所述的一种用于降糖的山茱萸山楂佐餐茶的制备方法,其特征在于:山楂水提物通过如下方法获得:
(1)制备山楂干果粉:将洗净的山楂新鲜果实洗净之后去核。去核之后将果肉置于45℃中烘制10h,之后用粉碎机磨碎即得山楂干果粉。
(2)山楂水溶液总浸膏的制作:将山楂干果粉和70~90℃的水溶液按照1g:(8~12mL)的比例进行回流提取,将获得的水溶液进行减压浓缩之后即可获得山楂水提物总浸膏。
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