CN116210830A

CN116210830A - Blood sugar-reducing compound anthocyanin beverage and preparation method thereof

Info

Publication number: CN116210830A
Application number: CN202310094270.2A
Authority: CN
Inventors: 韩林; 龚子鉴; 梁佳懿; 王敏; 何财安; 刘钊阳
Original assignee: Northwest A&F University
Current assignee: Northwest A&F University
Priority date: 2023-02-08
Filing date: 2023-02-08
Publication date: 2023-06-06

Abstract

The invention discloses a blood sugar-reducing compound anthocyanin beverage and a preparation method thereof, belonging to the field of anthocyanin beverage preparation, wherein the preparation raw materials of the blood sugar-reducing compound anthocyanin beverage comprise: sang Shecu extract, beta-cyclodextrin, compound sugar, citric acid, anthocyanin extract, tea polyphenol and tartary buckwheat tea. The preparation method of the anthocyanin extract comprises the steps of anthocyanin crude extraction and anthocyanin extract preparation, and the obtained anthocyanin extract has high anthocyanin content, deep red color and no suspended matters. Solves the problems of low anthocyanin content, non-ideal taste, color and luster and blood sugar reducing function of the prepared anthocyanin beverage due to insufficient anthocyanin dissolution and excessive impurities which are easy to generate oxidation-reduction reaction in the anthocyanin extraction process.

Description

Blood sugar-reducing compound anthocyanin beverage and preparation method thereof

Technical Field

The invention relates to the field of anthocyanin drinks, in particular to a blood sugar-reducing compound anthocyanin drink and a preparation method thereof.

Background

Fasting blood glucose is higher than 6.1mmol/L, and postprandial blood glucose is higher than 7.8mmol/L, which can be called hyperglycemia. Patients with pathological hyperglycemia can have symptoms of thirst, polydipsia, diuresis, hypodynamia, weight loss, nausea, vomit, abdominal discomfort, heart beat acceleration and the like, long-term hyperglycemia can cause pathological changes of organs and tissues of the whole body, various chronic complications can occur, and the physical health of people can be endangered more seriously. In recent years, the number of hyperglycemia crowds in China is continuously rising, and a series of diseases including diabetes caused by hyperglycemia are seriously endangering the health life of people in China.

Anthocyanin is also called anthocyanin, belongs to flavonoid compounds, is widely existing in angiosperm, and is a natural water-soluble pigment. It has strong effects of regulating lipid and saccharide metabolism, and has antioxidant, antitumor, and intestinal flora regulating effects. In addition, anthocyanin can also reduce hyperglycemia by inhibiting liver gluconeogenesis. Anthocyanin can reduce food digestibility by inhibiting alpha-amylase, inhibit alpha-glucosidase to regulate postprandial hyperglycemia, protect pancreatic cells, reduce insulin resistance, inflammation and oxidative stress, and reduce diabetes-related diseases. However, the current anthocyanin-rich foods have the effects of whitening, resisting aging, scavenging free radicals, relieving visual fatigue and the like, and the effect of reducing blood sugar is not utilized. The anthocyanin sold in the market mainly takes powder, the powder is taken with warm water, the edible scene is limited, the anthocyanin is inconvenient to carry, is not beneficial to the absorption of human bodies, and has low utilization rate. Therefore, the anthocyanin-rich fruit is directly prepared into the anthocyanin beverage which is convenient to carry after being simply extracted, and the anthocyanin-rich fruit can be drunk in a cold and hot state and has excellent mouthfeel. However, when preparing anthocyanin, the pH value is often required to be reduced by adding hydrochloric acid to improve the solubility of the anthocyanin, so that the content of the anthocyanin in the anthocyanin beverage is improved, but the high-purity anthocyanin extracted by the hydrochloric acid method has hydrochloric acid residues, and the anthocyanin can be carcinogenic after being eaten by people, and if the solubility of the anthocyanin is not improved by adopting hydrochloric acid, insufficient dissolution of the anthocyanin in the beverage is easily caused, so that the content is lower. The anthocyanin solution extracted from fruits and vegetables is easy to generate oxidation-reduction reaction due to excessive impurities, so that the structure and the color of the anthocyanin are changed, and the taste, the color and the blood sugar reducing function of the anthocyanin beverage prepared by the method are influenced. Therefore, there is an urgent need for a compound anthocyanin beverage for reducing blood glucose and a preparation method thereof, which solve the problems of low anthocyanin content, poor taste, color and luster and unsatisfactory blood glucose reducing function in the prepared anthocyanin beverage due to insufficient anthocyanin dissolution and excessive impurities which are easy to undergo oxidation-reduction reaction in the process of extracting anthocyanin.

Disclosure of Invention

In view of the above, the invention aims to provide a compound anthocyanin drink for reducing blood sugar and a preparation method thereof, which solve the problems that the anthocyanin is not fully dissolved in the process of extracting anthocyanin, excessive impurities are easy to generate oxidation-reduction reaction after extraction, and the prepared anthocyanin drink has low anthocyanin content, and is not ideal in taste, color and luster and blood sugar reducing function.

The invention solves the technical problems by the following technical means:

the invention provides a blood sugar-reducing compound anthocyanin beverage, which comprises the following raw materials: sang Shecu extract, beta-cyclodextrin, compound sugar, citric acid, anthocyanin extract, tea polyphenol and tartary buckwheat tea.

Further, the compound sugar comprises the following raw materials in parts by mass: 4-6 parts of erythritol and 1-2 parts of sucralose.

Further, the anthocyanin extract, sang Shecu extract, beta-cyclodextrin, compound sugar, citric acid, tea polyphenol and tartary buckwheat tea are prepared from the following components in percentage by mass: (30-50): (2-4): (0.2-0.3): (3-5): (0.1-0.2): (0.05-0.15): (50-60).

In addition, the invention also provides a preparation method of the blood sugar-reducing compound anthocyanin beverage, which comprises the following steps:

mixing the compound anthocyanin extract, sang Shecu extract, beta-cyclodextrin, compound sugar, citric acid, tea polyphenol and tartary buckwheat tea, stirring uniformly, centrifuging, layering, taking supernatant, filling, sterilizing by adopting an ultrahigh pressure technology, and treating for 5-15min under 800MPa to obtain the compound anthocyanin beverage.

Further, the anthocyanin extract is prepared from the following raw materials: anthocyanin extraction raw material, lysozyme, pectase, lactic acid, propyl gallate and saturated calcium chloride solution.

Still further, the anthocyanin extract, sang Shecu extract, beta-cyclodextrin, compound sugar, citric acid, tea polyphenol and tartary buckwheat tea have the following mass ratio: (30-50): (2-4): (0.2-0.3): (3-5): (0.1-0.2): (0.05-0.15): (50-60).

Further, the preparation method of the anthocyanin extract specifically comprises the following steps:

s1, carrying out coarse extraction on anthocyanin: mixing anthocyanin extraction raw materials, pulverizing into particles with the particle diameter of 200-400 μm, adding lysozyme and pectase, performing enzymolysis at 50-60deg.C for 1-3 days, adding lactic acid, stirring, mixing well, and standing at normal temperature for 4-6 hr to obtain anthocyanin crude extract;

s2, preparing anthocyanin extract: adding propyl gallate into the anthocyanin crude extract, stirring and mixing uniformly, adding deionized water for dilution, standing and layering, and taking the supernatant to obtain anthocyanin extract;

still further, in the step S1, the mass ratio of the raw materials for extracting the compound anthocyanin, the lysozyme, the pectinase and the lactic acid is as follows; (30-40): (1-2): (1-2): (3-5).

Still further, in the step S2, the mass ratio of the anthocyanin crude extract, propyl gallate and deionized water is as follows: (5-15): (0.5-1.5): (10-20): (1-3).

Further, the preparation method of the Sang Shecu extract specifically comprises the following steps:

pulverizing folium Mori into particles with particle diameter of 200-400 μm, adding deionized water, stirring, mixing, decocting at 70-80deg.C for 2-3 hr, cooling to room temperature, and filtering to obtain supernatant.

The invention takes crude mulberry leaf extract, beta-cyclodextrin, compound sugar, citric acid, anthocyanin extract, tea polyphenol and tartary buckwheat tea as raw materials to successfully prepare the blood sugar-reducing compound anthocyanin drink. The anthocyanin extracting solution is prepared by the steps of carrying out enzymolysis on grapes, blueberries, hawthorns and orange peels under the action of lysozyme and pectase, so that plant cell walls are broken to release a large amount of anthocyanin, and then adding lactic acid to reduce the pH value of a system, so that the solubility of the anthocyanin is improved, the anthocyanin content in the anthocyanin crude extracting solution is greatly improved, and meanwhile, the surface of solid particles generated after enzymolysis under the action of lactic acid is positively charged.

Propyl gallate is added into the anthocyanin crude extract and adsorbed on large particle sediment in the crude extract, so that the surface of the anthocyanin crude extract is negatively charged, small particles with positive charge are adsorbed and gradually gathered and then settled under the action of static electricity, the impurities in the extract are reduced, and meanwhile, the change of structure and color of the anthocyanin after oxidation is effectively prevented, so that the prepared composite anthocyanin beverage has good taste, bright color and good blood sugar reducing function.

The beneficial effects are that:

1. the invention successfully prepares the hypoglycemic compound anthocyanin drink and provides a preparation method, the whole preparation process is simple, the anthocyanin content is high, the hypoglycemic compound anthocyanin drink has good hypoglycemic effect and good taste.

2. Grape, blueberry, hawthorn and orange peel are used as raw materials, and after enzymolysis, high-concentration anthocyanin crude extract is obtained under the action of lactic acid, and meanwhile, the surface of solid residues remained in the crude extract is positively charged, so that the follow-up residue precipitation is convenient to remove.

3. Under the action of propyl gallate, the anthocyanin crude extract is successfully prepared into anthocyanin extract with good taste, bright color and good blood sugar reducing function.

Drawings

FIG. 1 is a graph of a composite anthocyanin beverage prepared in example 4;

fig. 2 is a single factor result chart of an anthocyanin beverage mouthfeel evaluation experiment in an anthocyanin beverage mouthfeel evaluation experiment;

FIG. 3 shows a normal distribution diagram of response surface experiment residuals in an anthocyanin beverage taste evaluation experiment;

FIG. 4 is a graph of response surface residuals versus predicted values in an anthocyanin beverage mouthfeel evaluation experiment;

FIG. 5 is a graph of response surface predicted values versus actual values in an anthocyanin beverage mouthfeel evaluation experiment;

FIG. 6 is a contour plot of an AB interaction response surface building model in an anthocyanin beverage mouthfeel evaluation experiment;

FIG. 7 is a 3D model diagram of an AB interactive response surface in an anthocyanin beverage mouthfeel evaluation experiment;

FIG. 8 is a graph showing the results of a test for determining the blood sugar level of mice in an evaluation test for the blood sugar level reducing function of anthocyanin drink;

fig. 9 area under the curve of the blood sugar content of mice in the evaluation experiment of the blood sugar lowering function of anthocyanin drink.

Detailed Description

The invention will be described in detail below with reference to examples and figures:

the invention needs to prepare anthocyanin extraction raw materials before preparing anthocyanin extraction liquid, and specifically comprises the following steps:

anthocyanin extraction raw materials:

200g of grape, 500g of blueberry, 30g of hawthorn and 30g of orange peel are respectively weighed and uniformly mixed to obtain anthocyanin extraction raw materials.

Example 1: preparation of anthocyanin extract

S1, carrying out coarse extraction on anthocyanin: weighing 350g of the anthocyanin extraction raw material, crushing the anthocyanin extraction raw material into particles with the particle size of 200-400 mu m, adding 15g of lysozyme and 15g of pectase, carrying out constant-temperature enzymolysis for 5 days at the temperature of 55 ℃, adding 40g of lactic acid, uniformly stirring and mixing, and standing for 5 hours at the normal temperature to obtain the anthocyanin crude extract.

S2, preparing anthocyanin extract: adding 10g propyl gallate into 100g anthocyanin crude extract, stirring and mixing uniformly, adding 150g deionized water for dilution, adding 20g saturated calcium chloride solution, continuously stirring for 15min, standing and layering, and collecting supernatant to obtain anthocyanin extract.

Example 2: preparation of anthocyanin extract II

S1, carrying out coarse extraction on anthocyanin: weighing 300g of the anthocyanin extraction raw materials, mixing, crushing into particles with the particle size of 200-400 mu m, adding 10g of lysozyme and 10g of pectase, carrying out enzymolysis for 3 days at 50 ℃, adding 50g of lactic acid, stirring and mixing uniformly, and standing at normal temperature for 4 hours to obtain the anthocyanin crude extract.

S2, preparing anthocyanin extract: adding 5g propyl gallate into 50g anthocyanin crude extract, stirring and mixing uniformly, adding deionized water 100g for dilution, adding saturated calcium chloride solution 10g, continuously stirring for 10min, standing and layering, and collecting supernatant to obtain anthocyanin extract.

Example 3: preparation of anthocyanin extract

S1, carrying out coarse extraction on anthocyanin: weighing 400g of the anthocyanin extraction raw material, mixing, crushing into particles with the particle size of 200-400 mu m, adding 20g of lysozyme and 20g of pectase, carrying out enzymolysis for 1 day at the temperature of 60 ℃, adding 30g of lactic acid, stirring and mixing uniformly, and standing at normal temperature for 6 hours to obtain an anthocyanin crude extract;

s2, preparing anthocyanin extract: adding 15g propyl gallate into 150g anthocyanin crude extract, stirring and mixing uniformly, adding 200g deionized water for dilution, adding 30g saturated calcium chloride solution, continuously stirring for 20min, standing and layering, and taking supernatant to obtain anthocyanin extract.

Comparative example 1:

this comparative example is to be compared with example 1, and differs only in that lysozyme and pectase are not added in step S1, and the remaining steps are the same, and step S1 is specifically as follows:

s1, carrying out coarse extraction on anthocyanin: weighing 350g of the anthocyanin extraction raw materials, mixing, crushing into particles with the particle size of 200-400 mu m, standing at 55 ℃ for 5 days, adding 40g of lactic acid, stirring, mixing uniformly, and standing at normal temperature for 5 hours to obtain the anthocyanin crude extract.

Comparative example 2:

this comparative example is to be compared with example 1, and differs only in that no lactic acid is added in step S1, and the remaining steps are the same, and step S1 is specifically as follows:

s1, carrying out coarse extraction on anthocyanin: weighing 350g of the anthocyanin extraction raw materials, mixing, crushing into particles with the particle size of 200-400 mu m, adding 15g of lysozyme and 15g of pectase, carrying out enzymolysis for 5 days at 55 ℃, and standing for 5 hours at normal temperature to obtain an anthocyanin crude extract.

Comparative example 3:

this comparative example is to be compared with example 1, and differs only in that propyl gallate is not added in step S2, and the other steps are the same, and step S2 is specifically as follows:

s2, preparing anthocyanin extract: and (3) diluting 100g of anthocyanin crude extract with 150g of deionized water, standing for layering, and taking supernatant to obtain anthocyanin extract.

Experiment one: determination of anthocyanin content in anthocyanin extract

Anthocyanin extracts prepared in example 1, comparative examples 1 to 3 and blank were measured for the concentration of anthocyanin in the extract and the clarity of the extract, and the results are shown in table 1:

the procedure for blank control was specifically as follows:

mixing 350g of anthocyanin extraction raw material, pulverizing into particles with the particle size of 200-400 mu m, adding 15g of lysozyme and 15g of pectase, carrying out enzymolysis for 5 days at 55 ℃, adding 10g of 1mol/L hydrochloric acid, stirring, mixing uniformly, standing for 5 hours, layering, and taking the supernatant to obtain anthocyanin extraction liquid.

TABLE 1

The anthocyanin extract is shown in figure 1:

analysis of results:

from the results of example 1 and the blank in Table 1, it is understood that the anthocyanin extract prepared by the method of example 1 of the present invention is as shown in FIG. 1, and the anthocyanin extract has a concentration of 104.67mg/g and is dark red and free of suspended matters. 26.32mg/g was increased over the blank. As can be seen from comparison of example 1 and comparative examples 1 to 3 in Table 1, comparative example 1 was free of lysozyme and pectase during the preparation of the anthocyanin extract, the anthocyanin extract had a reduced anthocyanin content, and the anthocyanin extract was bright red and free of suspended matter. This is mainly because plant cells contain a large amount of anthocyanins, which cannot be obtained in a simple manner by crushing, and which need to be released after the cell wall has been broken by enzymatic hydrolysis. Comparative example 2 no lactic acid was added during the preparation of the anthocyanin extract, the anthocyanin content in the anthocyanin extract was reduced, and the anthocyanin extract was bright red and had suspended matter. This is because the addition of lactic acid increases the solubility of anthocyanin, and thus increases the anthocyanin content in the anthocyanin extract, and at the same time, lactic acid attaches to small particles to positively charge the surface thereof. Comparative example 3 the anthocyanin content in the anthocyanin extract was slightly reduced without propyl gallate. The anthocyanin extract is red and black, and has suspended matters. Propyl gallate is adsorbed in large particles to enable the surfaces of the propyl gallate to be negatively charged, and small particles are mutually attracted with the large particles through electrostatic action to gradually form larger particles so as to be deposited, so that impurities in the extracting solution are reduced, and meanwhile, the change of structure and color of anthocyanin after oxidation is effectively prevented.

The Sang Shecu extract, the compound sugar and the tartary buckwheat tea are needed to be prepared before the hypoglycemic compound anthocyanin beverage is prepared, and the preparation method is as follows:

sang Shecu extract preparation:

pulverizing folium Mori into particles with particle diameter of 200-400 μm, adding deionized water, stirring, decocting at 75deg.C for 2.5 hr, cooling to room temperature, and filtering to obtain supernatant.

Preparing compound sugar:

5g of erythritol and 1.5g of sucralose are respectively weighed and evenly mixed to obtain the compound sugar.

Preparation of tartary buckwheat tea:

respectively weighing 5g of tartary buckwheat tea, soaking for 2min by using deionized water with the temperature of 80 ℃, omitting supernatant, adding 500g of deionized water, and continuously soaking for 30min to obtain the tartary buckwheat tea for later use.

Example 4: preparation of blood sugar reducing compound anthocyanin beverage

40g of anthocyanin extract, 3g of Sang Shecu extract, 0.25g of beta-cyclodextrin, 4g of compound sugar, 0.15g of citric acid, 0.1g of tea polyphenol and 55g of tartary buckwheat tea are uniformly mixed, and are stirred uniformly, the supernatant is centrifugally layered, filled, and then treated for 10min under the condition of 800MPa by adopting an ultrahigh pressure technology for sterilization, so that the composite anthocyanin drink is obtained, and the result is shown in figure 1.

Example 5: preparation method of compound anthocyanin beverage capable of reducing blood sugar

30g of composite anthocyanin extract, 2g of Sang Shecu extract, 0.3g of beta-cyclodextrin, 3g of compound sugar, 0.1g of citric acid, 0.15g of tea polyphenol and 60g of tartary buckwheat tea are mixed and uniformly stirred, the supernatant is centrifugally layered, filled, and then treated for 5min under the condition of 800MPa by adopting an ultrahigh pressure technology for sterilization, so that the composite anthocyanin drink is obtained.

Example 6: preparation method of compound anthocyanin beverage for reducing blood sugar

50g of compound anthocyanin extract, 4g of Sang Shecu extract, 0.2g of beta-cyclodextrin, 5g of compound sugar, 0.2g of citric acid, 0.05g of tea polyphenol and 50g of tartary buckwheat tea are mixed and uniformly stirred, the supernatant is centrifugally layered, filled, and then treated for 15min under the condition of 800MPa by adopting an ultrahigh pressure technology for sterilization, so that the compound anthocyanin drink is obtained.

Experiment II: anthocyanin beverage taste evaluation experiment

The anthocyanin with larger influence on the mouthfeel and the flavor of the product (the anthocyanin extract is prepared by selecting the anthocyanin extract prepared in the embodiment 1 of the invention, the addition amount of the anthocyanin extract is calculated according to the anthocyanin concentration measured in the first experiment), the mulberry leaf (Sang Shecu extract), the compound sugar and the citric acid are selected, and the single-factor experiment is carried out according to the experimental steps of the embodiment 4, wherein other conditions are the same as the addition amount of the embodiment. In the single factor experiment, the design levels of different addition amounts of anthocyanin extract, sang Shecu extract, compound sugar and citric acid are shown in table 2.

Table 2 single factor experimental design level table

After the beverage was prepared, 10 professionals with food sensory evaluation experience were asked to rate the different products, and the anthocyanin composite beverage was subjected to sensory scores with color (10 points), mouth odor (10 points), taste (50 points) and unique style (30 points) as indexes, for a total of 100 points, and the sensory score criteria are shown in table 3.

TABLE 3 beverage sensory scoring criteria

Analysis of results:

from fig. 2, anthocyanin can be obtained in a certain concentration range to improve the taste of the beverage, and when the anthocyanin exceeds a certain range, the overall taste of the beverage is deteriorated. Sang Shetong anthocyanin increases the sensory score of the beverage in a certain range along with the increase of the addition amount, and decreases the sensory score of the beverage along with the increase of the addition amount after exceeding a certain range. The taste of the compound sugar is greatly improved, and the sensory score of the beverage is improved along with the increase of the additive amount of the compound sugar. It is possible that citric acid will significantly reduce the mouthfeel of the beverage in a selected concentration range.

Experiment III: response surface experiment of anthocyanin functional beverage

According to the single-factor experimental test of the anthocyanin functional beverage, the influence of the addition amount of each ingredient on the taste and the functionality of the anthocyanin-mulberry leaf compound beverage is obtained, 4 factors with the largest influence on the taste and the functionality are selected, a response surface test with the level of 4 factors and 3 is carried out, after the anthocyanin functional beverage is successfully configured according to the experimental design, sensory scoring standards are carried out, and the results are shown in table 4.

TABLE 4 response surface Experimental design Table

Regression fitting was performed on response surface data Box-Behnken test results (table 4) to obtain a quadratic polynomial regression equation (manufactured by coding) of the independent variables anthocyanin (a), mulberry leaf (B), compound sugar (C), citric acid (D) and sensory evaluation score (R): r=69.5-1.9×a+0.2708×b+10.1×c-3.06×d+0.6875×ab-0.875×ac+1.38×ad+1.81×bc+4.06×bd-1×cd-2.37×a2-0.625×b2+5.12×c2+1.69×d2.

TABLE 5 analysis of variance results of sensory evaluation score regression equation

Note that: r2= 0.9567, r2adj= 0.9133, r2pred= 0.8082; significance: * Representing significant differences, P <0.05; * Representing the difference being very significant, P <0.01

A statistical analysis of variance was performed on the sensory evaluation score prediction mathematical model as shown in table 5. The magnitude of the F value is an important index for evaluating the influence degree of each variable on the response value, and the larger the F value is, the higher the contribution degree of the relevant model component on the response influence is. When the significance test probability P is less than 0.05, the influence of the variable on the response value is obvious, and the significance test method has mathematical statistical significance. As can be seen from table 5, the compound sugar has a significant effect on the sensory evaluation score. The model P is less than 0.0001, which shows that the difference of the model has statistical significance, the correction coefficient R2 is 0.9567, the model fitting goodness is higher, and R2 adj= 0.9133 can explain the response value change of the test 91.33 percent and has little difference with the prediction correlation coefficient R2Pred, so that the model has higher prediction accuracy. In summary, the above model can be used to analyze and predict optimal feedstock configurations to maximize the sensory scores.

The linear fitting effect of the residual normal map obtained in the figure 3 is good, and the experiment is significant; FIG. 4 illustrates the dispersion of the relationship between the response surface residual error and the predicted value, and also illustrates the good experimental results; in fig. 5, it can be seen that the experimental data are more uniformly distributed near the fitted straight line, and the experimental results are also good. In fig. 6, the response center point can be seen to lie inside the ellipse, indicating interaction between AB, and fig. 7 is a 3D interaction model of AB.

From this model, design-experiment 13 automatically analyzed the optimal process recipe for the beverage, and five final examples were determined with reference to the process optimization recipe shown in table 6 while ensuring hypoglycemic activity.

TABLE 6 Process optimization scheme Table

Experiment IV: anthocyanin beverage blood sugar reducing function evaluation experiment

(1) Material

Functional beverage a (composite anthocyanin beverage prepared in example 4);

the preparation method of the functional beverage B comprises the following steps:

mixing 40g of anthocyanin extract, 3g of Sang Shecu extract, 0.25g of beta-cyclodextrin, 4g of compound sugar, 0.15g of citric acid, 0.1g of tea polyphenol and 55g of deionized water, uniformly stirring, centrifuging, layering, taking supernatant, filling, and then sterilizing by adopting an ultrahigh pressure technology under 800MPa for 10min to obtain a compound anthocyanin beverage;

acarbose, sucrose and purified water.

(2) Grouping and feeding animals

20 healthy Kunming mice, male, weight 35-40g, feeding temperature 24+ -1deg.C, relative humidity 50%, were randomly divided into 6 groups of 3, each, the specific experimental groups were as follows:

blank (Blank): test group mice lavage purified water (10 ml/kg bw)

Negative control group (S): test group mice were perfused with sucrose solution (5 ml/kg. Bw) +purified water (5 ml/kg. Bw)

Positive control group (s+a): test group mice were perfused with acarbose (5 ml/kg. Bw) and sucrose solution (5 ml/kg. Bw)

Basic version beverage treatment group (s+ functional beverage a): test group mice lavage functional drink A (5 ml/kg. Bw) and sucrose solution (5 ml/kg. Bw)

Tartary buckwheat tea beverage treatment group (S+functional beverage B) test group mice lavage functional beverage B (5 ml/kg. Bw) and sucrose solution (5 ml/kg. Bw)

(3) Solution preparation

Sucrose solution: 0.4g sucrose/ml purified water

Acarbose solution: purified water of 4mg/ml

Functional beverage a: the converted mouse dose is calculated by 12.3 times of human body according to 100ml of functional beverage A consumed by an adult (the weight is calculated by 75 kg), and after the corresponding conversion of the ingredient amount in the functional beverage A, the corresponding functional beverage is prepared by using 100ml of water, and the specific conversion value can be seen in a mouse stomach-filling conversion table in Table 7.

Functional beverage B: the converted mouse dose is calculated by 12.3 times of human body according to 100ml of functional beverage A consumed by an adult (the weight is calculated by 75 kg), and after the corresponding conversion of the ingredient amount in the functional beverage B, the corresponding functional beverage is prepared by using 100ml of water, and the specific conversion value can be seen in a mouse stomach-filling conversion table in Table 7.

TABLE 7 conversion table for mice lavage

(4) Blood glucose determination

In vivo glucose absorption healthy Kunming mice are grouped according to sucrose loading measurement of mice, the mice are fasted for 8 hours before the test without water control, blood is taken from the tips of the mice, blood glucose is measured for 0min as an initial sample, stomach filling is carried out according to the grouping condition after blood taking, and the blood glucose of the mice is measured after 15min, 30min, 60min, 90min and 120min respectively.

(5) Data analysis

Data analysis, processing, and mapping were performed using SPSSStatics 25 and Origin2021 software, each data was repeated 3 times, and the average was taken and the results are shown in FIGS. 8 and 9.

Analysis of results:

as can be seen from fig. 8, the blood sugar of animals in each group except the blank group started to rise after sucrose administration, reached a peak after 15min, and the rise of the blood sugar of mice in the model group was significantly higher than that of mice in other groups, indicating that the model establishment was successful.

As can be seen from fig. 9, the area under the blood glucose curve of the model group is 1182, the areas under the curves of the positive control group and the two functional beverage groups are 884.3,991 and 878 respectively, which are lower than those of the model control group, so that the anthocyanin functional beverage has the effect of reducing the blood glucose of mice.

The above embodiments are only for illustrating the technical solution of the present invention and not for limiting the same, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications and equivalents may be made thereto without departing from the spirit and scope of the technical solution of the present invention, which is intended to be covered by the scope of the claims of the present invention. The technology, shape, and construction parts of the present invention, which are not described in detail, are known in the art.

Claims

1. The hypoglycemic compound anthocyanin beverage is characterized by comprising the following raw materials: sang Shecu extract, beta-cyclodextrin, compound sugar, citric acid, anthocyanin extract, tea polyphenol and tartary buckwheat tea.

2. The hypoglycemic compound anthocyanin beverage of claim 1, wherein the compound sugar comprises the following raw materials in parts by mass: 4-6 parts of erythritol and 1-2 parts of sucralose.

3. The hypoglycemic compound anthocyanin beverage of claim 1, wherein the anthocyanin extract, sang Shecu extract, beta-cyclodextrin, compound sugar, citric acid, tea polyphenol and tartary buckwheat tea are in mass ratio: (30-50): (2-4): (0.2-0.3): (3-5): (0.1-0.2): (0.05-0.15): (50-60).

4. The preparation method of the blood sugar-reducing compound anthocyanin drink is characterized by comprising the following steps of:

mixing anthocyanin extract, sang Shecu extract, beta-cyclodextrin, compound sugar, citric acid, tea polyphenols and Fagopyrum tataricum tea, stirring, centrifuging, layering, collecting supernatant, packaging, and sterilizing by ultrahigh pressure technology to obtain compound anthocyanin beverage.

5. The method for preparing the hypoglycemic compound anthocyanin beverage of claim 4, wherein the preparation of the anthocyanin extract comprises the following raw materials: anthocyanin extraction raw material, lysozyme, pectase, lactic acid, propyl gallate and saturated calcium chloride solution.

6. The preparation method of the hypoglycemic compound anthocyanin beverage of claim 5, wherein the anthocyanin extraction raw materials comprise the following raw materials in parts by mass: 5-15 parts of grape, 20-30 parts of blueberry, 1-3 parts of hawthorn and 1-2 parts of orange peel.

7. The preparation method of the hypoglycemic compound anthocyanin beverage of claim 4, wherein the anthocyanin extract is prepared by the following steps:

s1, carrying out coarse extraction on anthocyanin: mixing anthocyanin extraction raw materials, pulverizing, adding lysozyme and pectase, performing enzymolysis at 50-60deg.C for 1-3 days, adding lactic acid, stirring, and standing for 4-6 hr to obtain anthocyanin crude extract;

s2, preparing anthocyanin extract: adding propyl gallate into the anthocyanin crude extract, stirring and mixing uniformly, adding deionized water for dilution, adding saturated calcium chloride solution for continuous stirring, and then standing and layering to obtain the supernatant to obtain the anthocyanin extract.

8. The method for preparing the hypoglycemic compound anthocyanin beverage of claim 7, wherein the mass ratio of the compound anthocyanin extraction raw material, lysozyme, pectinase and lactic acid in the step S1 is; (30-40): (1-2): (1-2): (3-5).

9. The preparation method of the hypoglycemic compound anthocyanin beverage of claim 7, wherein the mass ratio of the anthocyanin crude extract, propyl gallate, deionized water and saturated calcium chloride solution in the step S2 is: (5-15): (0.5-1.5): (10-20): (1-3).

10. The preparation method of the hypoglycemic compound anthocyanin beverage of claim 8, wherein the preparation method of the Sang Shecu extract is specifically as follows:

pulverizing folium Mori, adding deionized water, stirring, decocting at 70-80deg.C for 2-3 hr, cooling to room temperature, filtering, and collecting supernatant to obtain crude extract of folium Mori.