CN110150623A - A kind of lithocarpus litseifolius sweet taste particle and preparation method thereof - Google Patents
A kind of lithocarpus litseifolius sweet taste particle and preparation method thereof Download PDFInfo
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- CN110150623A CN110150623A CN201910472896.6A CN201910472896A CN110150623A CN 110150623 A CN110150623 A CN 110150623A CN 201910472896 A CN201910472896 A CN 201910472896A CN 110150623 A CN110150623 A CN 110150623A
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- lithocarpus litseifolius
- sweet taste
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- phloridzin
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- 241001365741 Lithocarpus litseifolius Species 0.000 title claims abstract description 68
- 235000019605 sweet taste sensations Nutrition 0.000 title claims abstract description 47
- 239000002245 particle Substances 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- IOUVKUPGCMBWBT-UHFFFAOYSA-N phloridzosid Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000019139 phlorizin Nutrition 0.000 claims abstract description 34
- IOUVKUPGCMBWBT-DARKYYSBSA-N Phloridzin Natural products O[C@H]1[C@@H](O)[C@H](O)[C@H](CO)O[C@H]1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-DARKYYSBSA-N 0.000 claims abstract description 33
- IOUVKUPGCMBWBT-QNDFHXLGSA-N phlorizin Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-QNDFHXLGSA-N 0.000 claims abstract description 33
- RMBMLYUFYBZPCX-DZPSSIEHSA-N Trifloroside Natural products O=C(OC[C@H]1[C@@H](OC(=O)c2c(O)c(O[C@H]3[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O3)ccc2)[C@H](OC(=O)C)[C@@H](OC(=O)C)[C@H](O[C@H]2[C@@H](C=C)[C@H]3C(C(=O)OCC3)=CO2)O1)C RMBMLYUFYBZPCX-DZPSSIEHSA-N 0.000 claims abstract description 29
- RMBMLYUFYBZPCX-XQARLGSBSA-N trifloroside Chemical compound CC(=O)OC[C@H]1O[C@@H](O[C@@H]2OC=C3[C@@H](CCOC3=O)[C@H]2C=C)[C@H](OC(C)=O)[C@@H](OC(C)=O)[C@@H]1OC(=O)c1cccc(O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)c1O RMBMLYUFYBZPCX-XQARLGSBSA-N 0.000 claims abstract description 29
- 239000000284 extract Substances 0.000 claims abstract description 28
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 23
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims abstract description 23
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 23
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 23
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000002425 crystallisation Methods 0.000 claims abstract description 12
- 230000008025 crystallization Effects 0.000 claims abstract description 12
- 235000003599 food sweetener Nutrition 0.000 claims description 40
- 239000003765 sweetening agent Substances 0.000 claims description 40
- 239000013078 crystal Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 7
- 238000013329 compounding Methods 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 11
- 210000004369 blood Anatomy 0.000 abstract description 11
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 11
- 150000002632 lipids Chemical class 0.000 abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 7
- 229930006000 Sucrose Natural products 0.000 abstract description 7
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 7
- 229960004793 sucrose Drugs 0.000 abstract description 7
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- 230000036772 blood pressure Effects 0.000 abstract description 5
- 235000014633 carbohydrates Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
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- 230000003064 anti-oxidating effect Effects 0.000 abstract description 3
- 238000013461 design Methods 0.000 abstract description 3
- 239000008187 granular material Substances 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 230000003078 antioxidant effect Effects 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 206010018473 Glycosuria Diseases 0.000 description 2
- 108010023302 HDL Cholesterol Proteins 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 150000002338 glycosides Chemical class 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000001689 FEMA 4674 Substances 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 108010028554 LDL Cholesterol Proteins 0.000 description 1
- 108010059801 Lactase-Phlorizin Hydrolase Proteins 0.000 description 1
- 241001633106 Lithocarpus Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- AONTYURQWYQJNQ-UHFFFAOYSA-N Phlo-OH Natural products OCC1OC(Oc2cc(O)cc(O)c2C(=O)CCc3ccc(O)c(O)c3)C(O)C(O)C1O AONTYURQWYQJNQ-UHFFFAOYSA-N 0.000 description 1
- 229940126902 Phlorizin Drugs 0.000 description 1
- 102100040402 Phlorizin hydrolase Human genes 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
- 229930182647 Trilobatin Natural products 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 229940127003 anti-diabetic drug Drugs 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical group 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000001491 myopia Diseases 0.000 description 1
- 230000004379 myopia Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- GSTCPEBQYSOEHV-QNDFHXLGSA-N trilobatin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC(C=C1O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 GSTCPEBQYSOEHV-QNDFHXLGSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/38—L-sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses a kind of lithocarpus litseifolius sweet taste particle and preparation method thereof, the sweet taste particle is made of the raw material of following weight fraction ratio: 0.3-0.8 parts of lithocarpus litseifolius extract, 60-80 parts of antierythrite and 20-40 parts of arabinose；Weight percentage in the lithocarpus litseifolius extract is phloridzin 60-70% and trifloroside 30-40%.The present invention by scientific and reasonable design proportion in conjunction with crystallization processes obtain a kind of sugar-free that sugariness is 1-1.5 times of sweetness of cane sugar with hypoglycemic, reducing blood lipid, blood pressure lowering, anti-oxidation efficacy sweet taste granule, it is sweet food fan, personage and the ideal carbohydrate substitute of diabetes patient of losing weight of liking to be beautiful, wide market.
Description
Technical field
The present invention relates to sweetening agent technical field, specifically a kind of lithocarpus litseifolius sweet taste particle and preparation method thereof.
Background technique
Reinforce with the development of science and technology with consciousness of the people to health, it has been found that excessive edible sucrose is to people
Know from experience the very big harm of product, nutrition survey discovery, although diabetes, long-term large amounts of food may directly not resulted in by eating sugar
Sweet food can make insulism, carbohydrate and fat metabolic disturbance, and human internal environment is caused to lack of proper care, and then promote more
Kind chronic disease, such as cardiovascular and cerebrovascular disease, the generation of diabetes, obesity cataract of old people, saprodontia, myopia, rickets.Cause
This, sugar-free, low in calories, pure natural diet trend will be increasingly becoming new trend, and market is for sugar-free, low in calories, non-saprodontia
The demand of sweetener will be growing day by day, and market prospects are extremely wide.
Lithocarpus litseifolius [Lithocarpus litseifolius (Hance) Chun.] is that Fagaceae Lithocarpus plant belongs to evergreen
Arbor, alias Sweet tea, sweetleaf subtree, fat thick, sweet taste dish, the thick son of great Ye, hydrangeae dulcis folium, multiple-ear rock Ke etc..Lithocarpus litseifolius main component
It is flavonoids, wherein dihydrochalcone-like component content highest, mainly includes phloridzin (Phlorizin), trifloroside
(Trilobatin) and 3- hydroxyl phloridzin (3-Hydroxy Phlorizin) etc..Modern research shows that in lithocarpus litseifolius
The effects of flavones ingredient has hypoglycemic, blood pressure lowering, reducing blood lipid and antiallergy, anti-inflammatory, anti-oxidant, especially phloridzin, three leaves
Glycosides has unique effect in the prevention and treatment of diabetes and its complication.Therefore lithocarpus litseifolius oneself become a kind of prevention and treatment glycosuria
The new medicinal material of disease.Secondly the main component of lithocarpus litseifolius is phloridzin, trifloroside is a kind of higher natural non-saccharide sweet taste of sugariness
Agent, wherein phloridzin has very high sugariness, is 300 times of sucrose, and heat is only the 1/300 of sucrose, is liked for sweet food
Good person and diabetes patient are a kind of ideal carbohydrate substitutes, in the exploitation of newtype drug and functional food have it is wide before
Scape, but there has been no the research reports about lithocarpus litseifolius as sweetener at present.
The disclosure of background above technology contents is only used for auxiliary and understands inventive concept and technical solution of the invention, not
The prior art for necessarily belonging to present patent application shows above content in the applying date of present patent application in no tangible proof
In the case where having disclosed, above-mentioned background technique should not be taken to the novelty and creativeness of evaluation the application.
Summary of the invention
It is an object of that present invention to provide one kind using lithocarpus litseifolius extract, antierythrite, arabinose as raw material, by section
Learn rationally design proportion in conjunction with crystallization processes obtain the sugar-free that a kind of sugariness is 1-1.5 times of sweetness of cane sugar have it is hypoglycemic, drop
Blood lipid, blood pressure lowering, anti-oxidation efficacy sweet taste granule.
In order to achieve the goal above, The technical solution adopted by the invention is as follows:
A kind of lithocarpus litseifolius sweet taste particle, the sweet taste particle are made of the raw material of following weight fraction ratio: lithocarpus litseifolius
0.3-0.8 parts of extract, 60-80 parts of antierythrite and 20-40 parts of arabinose；The lithocarpus litseifolius extract be phloridzin and
Two kinds of trifloroside compoundings.
Preferably, the weight percentage in the lithocarpus litseifolius extract is phloridzin 60-70% and trifloroside 30-
40%.
Preferably, the sweet taste particle is made of the raw material of following weight fraction ratio: 0.6 part of lithocarpus litseifolius extract, red
72 parts and 31 parts of arabinose of moss sugar alcohol；Phloridzin 65w% and trifloroside 35w% in the lithocarpus litseifolius extract.This formula
So that sweet taste particle sugariness and the sugariness of sucrose are the most close, and reasonably proportion has preferably for both phloridzin and trifloroside
Coordinative role, so that " lower hyperlipidemia, hypertension, hyperglycemia ", antioxidant effect are more preferably.
The present invention also provides the preparation methods of lithocarpus litseifolius sweet taste particle, include the following steps:
(1) 0.1-0.8 parts of lithocarpus litseifolius extract, 60-80 parts of antierythrite and 20-40 parts of arabinose are dissolved in
200-350 parts of 60 DEG C of hot water, stirring dissolve it sufficiently, obtain sweetener soln；
(2) while hot sweetener soln is carried out being cooled to 30 DEG C with 10 DEG C per hour, is then cooled to 10 with 5 DEG C per hour
DEG C, it finally carries out being cooled to 4 DEG C to reduce by 2 DEG C per hour, so that sweetener sufficient crystallising；
(3) sweetener soln after crystallization is filtered, takes crystal, be dried in vacuo, lithocarpus litseifolius sweet taste particle is made.
Preferably, the vacuum drying is the dry 4-6h at 50-70 DEG C.
Compared with prior art, it advantages of the present invention and has the beneficial effect that
1, the present invention is matched using lithocarpus litseifolius extract, antierythrite, arabinose as raw material by scientific and reasonable design
Obtaining the sugar-free that a kind of sugariness is 1-1.5 times of sweetness of cane sugar in conjunction with crystallization processes has hypoglycemic, reducing blood lipid, blood pressure lowering, resists
The sweet taste granule of oxidation efficiency is sweet food fan, personage and the ideal carbohydrate substitute of diabetes patient of losing weight of liking to be beautiful.
2, the lithocarpus litseifolius extract that the present invention selects is compounded with phloridzin 60-70% and trifloroside 30-40%, by
There is inhibiting effect to enteron aisle Phlorizin hydrolase in trifloroside, enteral phloridzin can be protected, improves the bioavilability of phloridzin,
And trifloroside has significant anti-oxidation efficacy, has both phloridzin and trifloroside more
Good coordinative role not only makes sweetener have significant hypoglycemic, reducing blood lipid, blood pressure lowering, also has anti-oxidant well
Effect, and mouthfeel is sweeter.
Specific embodiment
Invention is further described in detail With reference to embodiment.It is emphasized that following the description is only
It is merely exemplary, the range and its application being not intended to be limiting of the invention.
Phloridzin used in the present invention and trifloroside are our company's made products, and purity reaches 99% or more.Antierythrite,
Arabinose is purchased from Shandong BaoLingBao Biology Co., Ltd.
Embodiment 1
A kind of lithocarpus litseifolius sweet taste particle, is made of the raw material of following weight fraction ratio: 0.6 part of lithocarpus litseifolius extract,
72 parts and 31 parts of arabinose of antierythrite；Phloridzin 65w% (0.39 part) and trifloroside in the lithocarpus litseifolius extract
35w% (0.21 part).
Preparation method includes the following steps:
(1) 0.39 part of phloridzin, 0.21 part of trifloroside, 72 parts of antierythrite and 31 parts of arabinose are dissolved in 300 parts
60 DEG C of hot water, stirring dissolve it sufficiently, obtain sweetener soln；
(2) while hot sweetener soln is carried out being cooled to 30 DEG C with 10 DEG C per hour, is then cooled to 10 with 5 DEG C per hour
DEG C, it finally carries out being cooled to 4 DEG C to reduce by 2 DEG C per hour, so that sweetener sufficient crystallising；
(3) sweetener soln after crystallization is filtered, takes crystal, lithocarpus litseifolius is made in dry 6h at being 60 DEG C in temperature
Sweet taste particle.
Embodiment 2
A kind of lithocarpus litseifolius sweet taste particle, is made of the raw material of following weight fraction ratio: 0.5 part of lithocarpus litseifolius extract,
67 parts and 35 parts of arabinose of antierythrite；Phloridzin 60w% (0.3 part) and trifloroside in the lithocarpus litseifolius extract
40w% (0.2 part).
Preparation method includes the following steps:
(1) 0.3 part of phloridzin, 0.2 part of trifloroside, 67 parts of antierythrite and 35 parts of arabinose are dissolved in 250 parts
60 DEG C of hot water, stirring dissolve it sufficiently, obtain sweetener soln；
(2) while hot sweetener soln is carried out being cooled to 30 DEG C with 10 DEG C per hour, is then cooled to 10 with 5 DEG C per hour
DEG C, it finally carries out being cooled to 4 DEG C to reduce by 2 DEG C per hour, so that sweetener sufficient crystallising；
(3) sweetener soln after crystallization is filtered, takes crystal, lithocarpus litseifolius is made in dry 4h at being 70 DEG C in temperature
Sweet taste particle.
Embodiment 3
A kind of lithocarpus litseifolius sweet taste particle, is made of the raw material of following weight fraction ratio: 0.3 part of lithocarpus litseifolius extract,
62 parts and 25 parts of arabinose of antierythrite；Phloridzin 70w% (0.21 part) and trifloroside in the lithocarpus litseifolius extract
30w% (0.09 part).
Preparation method includes the following steps:
(1) 0.21 part of phloridzin, 0.09 part of trifloroside, 62 parts of antierythrite and 25 parts of arabinose are dissolved in 200 parts
60 DEG C of hot water, stirring dissolve it sufficiently, obtain sweetener soln；
(2) while hot sweetener soln is carried out being cooled to 30 DEG C with 10 DEG C per hour, is then cooled to 10 with 5 DEG C per hour
DEG C, it finally carries out being cooled to 4 DEG C to reduce by 2 DEG C per hour, so that sweetener sufficient crystallising；
(3) sweetener soln after crystallization is filtered, takes crystal, lithocarpus litseifolius is made in dry 6h at being 50 DEG C in temperature
Sweet taste particle.
Embodiment 4
A kind of lithocarpus litseifolius sweet taste particle, is made of the raw material of following weight fraction ratio: 0.8 part of lithocarpus litseifolius extract,
75 parts and 30 parts of arabinose of antierythrite；Phloridzin 65w% (0.52 part) and trifloroside in the lithocarpus litseifolius extract
35w% (0.28 part).
Preparation method includes the following steps:
(1) 0.52 part of phloridzin, 0.28 part of trifloroside, 75 parts of antierythrite and 30 parts of arabinose are dissolved in 300 parts
60 DEG C of hot water, stirring dissolve it sufficiently, obtain sweetener soln；
(2) while hot sweetener soln is carried out being cooled to 30 DEG C with 10 DEG C per hour, is then cooled to 10 with 5 DEG C per hour
DEG C, it finally carries out being cooled to 4 DEG C to reduce by 2 DEG C per hour, so that sweetener sufficient crystallising；
(3) sweetener soln after crystallization is filtered, takes crystal, lithocarpus litseifolius is made in dry 5h at being 60 DEG C in temperature
Sweet taste particle.
Embodiment 5
A kind of lithocarpus litseifolius sweet taste particle, is made of the raw material of following weight fraction ratio: 0.4 part of lithocarpus litseifolius extract,
65 parts and 30 parts of arabinose of antierythrite；Phloridzin 60w% (0.24 part) and trifloroside in the lithocarpus litseifolius extract
40w% (0.16 part).
Preparation method includes the following steps:
(1) 0.24 part of phloridzin, 0.16 part of trifloroside, 65 parts of antierythrite and 30 parts of arabinose are dissolved in 250 parts
60 DEG C of hot water, stirring dissolve it sufficiently, obtain sweetener soln；
(2) while hot sweetener soln is carried out being cooled to 30 DEG C with 10 DEG C per hour, is then cooled to 10 with 5 DEG C per hour
DEG C, it finally carries out being cooled to 4 DEG C to reduce by 2 DEG C per hour, so that sweetener sufficient crystallising；
(3) sweetener soln after crystallization is filtered, takes crystal, lithocarpus litseifolius is made in dry 6h at being 50 DEG C in temperature
Sweet taste particle.
Comparative example 1
A kind of lithocarpus litseifolius sweet taste particle, is made of the raw material of following weight fraction ratio: 0.6 part of phloridzin, antierythrite
72 parts and 31 parts of arabinose；
Preparation method includes the following steps:
(1) 0.6 part of phloridzin, 72 parts of antierythrite and 31 parts of arabinose are dissolved in 300 parts of 60 DEG C of hot water, are stirred
Mixing dissolves it sufficiently, obtains sweetener soln；
(2) while hot sweetener soln is carried out being cooled to 30 DEG C with 10 DEG C per hour, is then cooled to 10 with 5 DEG C per hour
DEG C, it finally carries out being cooled to 4 DEG C to reduce by 2 DEG C per hour, so that sweetener sufficient crystallising；
(3) sweetener soln after crystallization is filtered, takes crystal, lithocarpus litseifolius is made in dry 6h at being 60 DEG C in temperature
Sweet taste particle.
Comparative example 2
A kind of sweet taste particle, is made of the raw material of following weight fraction ratio: 0.6 part of trifloroside, 72 parts of antierythrite and Ah
Draw 31 parts of uncle's sugar；
Preparation method includes the following steps:
(1) 0.6 part of trifloroside, 72 parts of antierythrite and 31 parts of arabinose are dissolved in 300 parts of 60 DEG C of hot water, are stirred
Mixing dissolves it sufficiently, obtains sweetener soln；
(2) while hot sweetener soln is carried out being cooled to 30 DEG C with 10 DEG C per hour, is then cooled to 10 with 5 DEG C per hour
DEG C, it finally carries out being cooled to 4 DEG C to reduce by 2 DEG C per hour, so that sweetener sufficient crystallising；
(3) sweetener soln after crystallization is filtered, takes crystal, sweet taste particle is made in dry 6h at being 60 DEG C in temperature.
Influence of the lithocarpus litseifolius sweet taste particle to blood sugar in diabetic patients and blood lipid
The present invention randomly selects diabetes B 80, is randomly divided into 8 groups, unused insulin therapy, age distribution 50 ±
5 years old, body mass index was 25.3 ± 2.5.Antidiabetic drug is deactivated on the day of experimenter, be administered at empty stomach the embodiment of the present invention and comparative example in the morning
Sweet taste particle 80g obtained collects venous blood respectively and surveys total cholesterol (TC), triglyceride in blood after continuously taking 30 days
(TG), the variation of low density lipoprotein cholesterol (LDL-G) and high-density lipoprotein cholesterol (HDL-C) and fasting blood-glucose
Variation.
Table 1: influence of the lithocarpus litseifolius sweet taste particle of the present invention to diabetic's blood lipid is taken
Table 2: influence of the lithocarpus litseifolius sweet taste particle of the present invention to diabetic's fasting blood-glucose is taken
| Fasting blood-glucose | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example 5 | Comparative example 6 | Control group |
| Before drinking tea | 12.54±0.59 | 11.34±0.23 | 12.56±0.24 | 11.65±0.23 | 12.65±0.26 | 12.66±0.27 | 11.34±0.34 |
| After drinking tea | 6.14±0.59 | 6.27±0.51 | 6.54±0.59 | 6.02±0.51 | 7.14±0.59 | 7.87±0.51 | 12.27±0.51 |
The experimental results showed that taking the blood lipid of diabetes patient after lithocarpus litseifolius sweet taste particle of the invention has improvement result；
Also there is hypoglycemic effect, lithocarpus litseifolius extract phloridzin is added and trifloroside hypoglycemic effect is better than single phloridzin or three
Leaf glycosides.
Lithocarpus litseifolius sweet taste particle Oxidation Resistance Test
Using methanol as solvent, the sample solution of different quality concentration is prepared, draws 50 μ L prepare liquids in 96 hole elisa Plates,
150 μ L DPPH solution (0.2mmol/L) are added, shake up, 25 DEG C are protected from light standing 30min, and trial target is put into microplate reader and is used
515nm wavelength stops, using hole not with sample as blank control every the absorbance of survey in 10 minutes when absorbance is stablized
Group makees free radical scavenging activity-time diagram, calculates SC% (SC:Scaveng) value by data.And it defines and removes mono- half strength of DPPH
Required sample concentration is IC50 value.
Calculation formula are as follows:
SC%=(1-A sample ÷ A blank) × 100%.
Table 3: the anti-oxidant experimental result of lithocarpus litseifolius sweet taste particle
It learns from the above, lithocarpus litseifolius sweet taste particle provided by the invention has very after phloridzin and trifloroside is added
Good antioxidant effect, therefore, product of the present invention lithocarpus litseifolius sweet taste particle is sweet food fan, personage and the glycosuria of losing weight of liking to be beautiful
The ideal carbohydrate substitute of patient, market prospects are extremely wide.
The above content is combine it is specific/further detailed description of the invention for preferred embodiment, cannot
Assert that specific implementation of the invention is only limited to these instructions.General technical staff of the technical field of the invention is come
It says, without departing from the inventive concept of the premise, some replacements or modifications can also be made to the embodiment that these have been described,
And these substitutions or variant are regarded as belonging to the scope of protection of the present invention.
Claims (5)
1. a kind of lithocarpus litseifolius sweet taste particle, it is characterised in that: the sweet taste particle is made of the raw material of following weight fraction ratio:
0.3-0.8 parts of lithocarpus litseifolius extract, 60-80 parts of antierythrite and 20-40 parts of arabinose；The lithocarpus litseifolius extract is
Phloridzin and two kinds of trifloroside compoundings.
2. lithocarpus litseifolius sweet taste particle according to claim 1, it is characterised in that: the weight in the lithocarpus litseifolius extract
Percentage composition is phloridzin 60-70% and trifloroside 30-40%.
3. lithocarpus litseifolius sweet taste particle according to claim 2, it is characterised in that: the sweet taste particle is by following parts by weight
The raw material of ratio forms: 0.6 part of lithocarpus litseifolius extract, 72 parts of antierythrite and 31 parts of arabinose；The lithocarpus litseifolius extracts
Phloridzin 65w% and trifloroside 35w% in object.
4. a kind of preparation method of lithocarpus litseifolius sweet taste particle according to claim 1, it is characterised in that: including walking as follows
It is rapid:
(1) 0.1-0.8 parts of lithocarpus litseifolius extract, 60-80 parts of antierythrite and 20-40 parts of arabinose are dissolved in 200-
350 parts of 60 DEG C of hot water, stirring dissolve it sufficiently, obtain sweetener soln；
(2) while hot sweetener soln is carried out being cooled to 30 DEG C with 10 DEG C per hour, is then cooled to 10 DEG C with 5 DEG C per hour,
It finally carries out being cooled to 4 DEG C to reduce by 2 DEG C per hour, so that sweetener sufficient crystallising；
(3) sweetener soln after crystallization is filtered, takes crystal, be dried in vacuo, lithocarpus litseifolius sweet taste particle is made.
5. the preparation method of lithocarpus litseifolius sweet taste particle according to claim 4, it is characterised in that: it is described vacuum drying be
Dry 4-6h at 50-70 DEG C.
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