CN103734842B - A kind of Angelica Keiskei beverage with effect of lowering blood sugar and preparation method thereof - Google Patents

Abstract

The present invention relates to a Ashitaba beverage with hypoglycemic effect, which is characterized in that it is made of the following raw materials in mass percent: Ashitaba extract 15-50%, hawthorn extract 10-30%, sodium citrate 0.1- 0.6%, cyclamate 0.01-0.03%, vitamin C? 0.01-0.04%, D-sodium erythorbate 0.005-0.01%, potassium sorbate 0.01-0.02%, the balance is water. The formula of Ashitaba hypoglycemic drink disclosed by the present invention is formed through repeated researches from dozens of "medicine and food dual-purpose" traditional Chinese medicines with hypoglycemic effect. The beverage made from the formula has bright color and high clarity. Distinctive scent rich in Ashitaba Chalcones.

Description

Ashitaba drink with hypoglycemic effect and preparation method thereof

technical field

The invention relates to an ashitaba drink with hypoglycemic effect and a preparation method thereof.

Background technique

Diabetes is a chronic metabolic disease characterized by endocrine disorders such as fat, protein, and carbohydrate metabolism disorders due to insufficient insulin secretion. At present, most western medicines for hypoglycemia fall into two categories: oral hypoglycemic drugs and injection hypoglycemic drugs. Oral hypoglycemic Western medicines have serious side effects and are not suitable for long-term use. Some Chinese medicines have good hypoglycemic effects, but Chinese medicines have certain requirements for boiling, and they are inconvenient to carry and taste bad. These undoubtedly bring many difficulties to diabetic patients.

Ashitaba is a perennial herbaceous plant belonging to the Umbelliferae family Angelica. Recent studies have found that Ashitaba contains a very rare chalcone, which has many effects such as lowering blood sugar and preventing diabetes. According to reports, ashitaba chalcone can up-regulate the expression levels of liver glucose transporter 2 and skeletal muscle glucose transporter 4, reduce fasting blood glucose and insulin levels, and improve insulin resistance in diabetes.

At present, there are not many researches and developments on blood sugar-lowering health drinks, and the blood-sugar-lowering drinks made from Ashitaba have not been reported yet, and Ashitaba is a "dual-purpose food and medicine" ingredient, and the Ashitaba drink made has a unique flavor and is convenient. drink.

Contents of the invention

The technical problem to be solved by the present invention is to use ashitaba as the main raw material, supplemented with hawthorn extract, blended with sweetener and sour agent, to make ashitaba drink with good taste, unique fragrance and hypoglycemic effect.

Technical scheme of the present invention is:

A kind of Ashitaba beverage with hypoglycemic effect is characterized in that it is made of the following raw materials in mass percentage: Ashitaba extract 15-50%, hawthorn extract 10-30%, sodium citrate 0.1-0.6%, Cyclamate 0.01-0.03%, vitamin C 0.01-0.04%, D-sodium erythorbate 0.005-0.01%, potassium sorbate 0.01-0.02%, and the balance is water.

The sweetener is cyclamate.

A preparation method of Ashitaba beverage with hypoglycemic effect, is characterized in that, its steps are as follows:

(1) Preparation of Ashitaba extract: Add 20 times the weight of Ashitaba dry leaves to a water bath at 90-95°C for half an hour, extract twice, and combine the second extracts to make Ashitaba extract.

(2) Preparation of hawthorn extract: extract 10 times the weight of dried hawthorn fruit in a water bath at 90-95°C for 2 hours to prepare a hawthorn extract.

(3) Mix Ashitaba extract and hawthorn extract in proportion, add sodium citrate, cyclamate, vitamin C, D-sodium erythorbate, potassium sorbate, add purified water and mix evenly, at a temperature of 20-85°C ﹑Under the condition of power 100-400W, conduct ultrasonic homogenization for 30-60 minutes, sterilize at 80-90 ℃ for 10-15 minutes, fill and cool.

The formula of Ashitaba hypoglycemic drink disclosed by the present invention is formed through repeated researches from dozens of "medicine and food dual-purpose" traditional Chinese medicines with hypoglycemic effect. The beverage made from the formula has bright color and high clarity. Distinctive scent rich in Ashitaba Chalcones. The sweetener described in the present invention is cyclamate suitable for diabetics.

The characteristics of the present invention are: 1. This beverage uses sweetener cyclamate suitable for diabetics as sweetener, so it is suitable for diabetics to eat; 2. The selected raw material of this beverage is ashitaba for both medicine and food And hawthorn, do not add any pigment and flavor, retain its natural color and fragrance, long-term use without any side effects, and the process is simple, suitable for industrial production.

The ashitaba beverage prepared with the formula of the present invention has obvious hypoglycemic effect on diabetic model mice through animal experiments and has no obvious effect on normal mice.

detailed description

Example 1

A hypoglycemic Ashitaba beverage, which is composed of the following raw materials: 1000g as the total amount, 200g of Ashitaba extract, 200g of hawthorn extract, 5g of sodium citrate, 0.3g of cyclamate, 0.4g of vitamin C, D-isocyanate Sodium ascorbate 0.1g, potassium sorbate 0.2g, the balance is water.

The preparation method steps of described hypoglycemic Ashitaba beverage are as follows:

(1) Preparation of Ashitaba extract: add 20 times the weight of Ashitaba dry leaves to water bath at 90-95°C for half an hour, extract twice, and combine the second extracts to make Ashitaba extract.

(2) Preparation of hawthorn extract: Add 10 times the weight of water to the dried hawthorn and extract in a water bath at 90-95°C for 2 hours to make a hawthorn extract.

(3) Mix Ashitaba extract and hawthorn extract in proportion, add sodium citrate, cyclamate, vitamin C, D-sodium erythorbate, potassium sorbate, add purified water and mix evenly, at a temperature of 20-85°C ﹑Under the condition of power 100-400W, conduct ultrasonic homogenization for 30-60min, sterilize at 80-90℃ for 10-15min, fill and cool.

Example 2

A hypoglycemic Ashitaba beverage, which is made up of the following raw materials: 1000g is the total amount, 300g of Ashitaba extract, 100g of hawthorn extract, 4.5g of sodium citrate, 0.25g of cyclamate, vitamin C0.3g, D- Sodium erythorbate 0.1g, potassium sorbate 0.2g, and the balance is water.

The preparation method steps of described hypoglycemic Ashitaba beverage are as follows:

(1) Preparation of Ashitaba extract: Add 20 times the weight of Ashitaba dry leaves to a water bath at 90-95°C for half an hour, extract twice, and combine the two extracts to make Ashitaba extract.

(2) Preparation of hawthorn extract: Add 10 times the weight of water to the dried hawthorn and extract in a water bath at 90-95°C for 2 hours to make a hawthorn extract.

(3) Mix Ashitaba extract and hawthorn extract in proportion, add sodium citrate, cyclamate, vitamin C, D-sodium erythorbate, potassium sorbate, add purified water and mix evenly, at a temperature of 20-85°C ﹑Under the condition of power 100-400W, conduct ultrasonic homogenization for 30-60min, sterilize at 80-90℃ for 10-15min, fill and cool.

Example 3

A hypoglycemic ashitaba beverage, which is made up of the following raw materials: 1000g as total amount, 400g of ashitaba extract, 100g of hawthorn extract, 5g of sodium citrate, 0.25g of cyclamate, 0.35g of vitamin C, D-isocyanate Sodium ascorbate 0.1g, potassium sorbate 0.2g, the balance is water.

The preparation method steps of described hypoglycemic Ashitaba beverage are as follows:

(1) Preparation of Ashitaba extract: Add 20 times the weight of Ashitaba dry leaves to water bath at 90-95°C for half an hour, extract twice, and combine the two extracts to make Ashitaba extract.

(2) Preparation of hawthorn extract: Add 10 times the weight of water to the dried hawthorn and extract in a water bath at 90-95°C for 2 hours to make a hawthorn extract.

(3) Mix Ashitaba extract and hawthorn extract in proportion, add sodium citrate, cyclamate, vitamin C, D-sodium erythorbate, potassium sorbate, add purified water and mix evenly, at a temperature of 20-85°C ﹑Under the condition of power 100-400W, conduct ultrasonic homogenization for 30-60min, sterilize at 80-90℃ for 10-15min, fill and cool.

Evaluation of the hypoglycemic effect of Ashitaba beverage on diabetic mice

(1) Modeling and grouping of diabetic mice

After the ICR mice were fed adaptively for 3 days, the mice were divided into a model group and a blank group. After 16 hours of fasting, the mice in the model group were intraperitoneally injected with 0.1 mg/g bw streptozotocin sodium citrate buffer solution, and the blank group was injected intraperitoneally. The same dose of normal saline was injected into the control group, blood glucose was measured 3 days later, 24 mice with blood glucose higher than 11.1mmol/L were selected and divided into 3 groups, and 16 mice in the blank group were selected and divided into two groups: blank group and blank control group.

(2) Hypoglycemic test

The blank group and the model group were intragastrically administered normal saline, the blank control group and the test group were intragastrically administered the prepared beverage, the positive group were intragastrically administered metformin solution, and each group was free to eat and drink. After 3 consecutive weeks of gavage, fasting blood glucose was measured with a blood glucose meter. The results are shown in Table 1.

(3) Experimental results

Each indicator is Indicates that the F test for the mean difference between groups was carried out with SPSS statistical software.

The influence of table 1 Ashitaba beverage on the change of blood sugar in mice (mmol/l, )

Note: a: p<0.01, compared with the blank group; b: p<0.01, compared with the model group

It can be seen from Table 1 that the blood sugar level of the mice in the blank control group has almost no change compared with the blank group, and the blood sugar level of the mice in the hyperglycemia model group is significantly higher than that of the blank group (p<0.01), which shows that the establishment of a hyperglycemia model in mice is relatively success. The blood sugar level of the positive group was lower than that of the model group (p<0.05), and the blood sugar level of the test group was significantly lower than that of the model group (p<0.01), indicating that the ashitaba drink had a significant hypoglycemic effect and had no effect on normal mice .

Claims (2)

1. a Ashitaba beverage with hypoglycemic effect, is characterized in that it is made of the raw material of following mass percent: Ashitaba extract 15-50%, hawthorn extract 10-30%, sodium citrate 0.1-0.6 %, cyclamate 0.01-0.03%, vitamin C 0.01-0.04%, D-sodium erythorbate 0.005-0.01%, potassium sorbate 0.01-0.02%, and the balance is water. 2. the preparation method of the Ashitaba beverage with hypoglycemic effect according to claim 1, is characterized in that, its steps are as follows: (1) Preparation of Ashitaba extract: add 20 times the weight of Ashitaba dry leaves to water bath at 90-95°C for half an hour, extract twice, and combine the second extracts to make Ashitaba extract; (2) Preparation of hawthorn extract: extract 10 times the weight of dried hawthorn fruit in a water bath at 90-95°C for 2 hours to prepare hawthorn extract; (3) Mix Ashitaba extract and hawthorn extract in proportion, add sodium citrate, cyclamate, vitamin C, D-sodium erythorbate, potassium sorbate, add purified water and mix evenly, at a temperature of 20-85°C ﹑Under the condition of power 100-400W, conduct ultrasonic homogenization for 30-60 minutes, sterilize at 80-90 ℃ for 10-15 minutes, fill and cool.