CN115474640A - Functional Litsea pungens leaf and lithocarpus litseifolius tea beverage and preparation method thereof - Google Patents
Functional Litsea pungens leaf and lithocarpus litseifolius tea beverage and preparation method thereof Download PDFInfo
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- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the technical field of health-care tea, in particular to functional Lithocarpus litseifolius tea and a preparation method thereof, wherein the tea consists of 0.1 to 0.5 mass percent of Lithocarpus litseifolius extract and the balance of purified water. The content of total flavonoids in the tea drink is 0.02-0.4%, and the weight ratio of representative components of phlorizin and trilobatin is 1:1 to 1:2, the content of the total polysaccharide is less than 0.9 percent, and the molecular weight of more than 50 percent of the total polysaccharide is less than 22000Da. The lithocarpus litseifolius tea drink prepared by the invention not only fully retains the color, fragrance and taste of lithocarpus litseifolius leaves, but also ensures that the proportion of phlorizin and trilobatin and the content of total flavonoids and total polysaccharides in the tea drink are proper through the blending of the prescription, thereby playing a role of synergistically reducing blood sugar, having good drug effect and avoiding adverse reactions brought by long-term taking of the hypoglycemic drug. The tea is suitable for long-term use by the majority of people, especially for long-term use by diabetics and potential diabetics.
Description
Technical Field
The invention belongs to the technical field of health-care tea with development and utilization of natural products, and particularly relates to lithocarpus litseifolius tea with a blood sugar reducing effect and a preparation method thereof.
Background
Litsea pungens, also known as hydrangea aspera, sweet tea, dayezi, glycoside tea, litsea polysachyus, etc., are known as "Cordyceps sinensis on trees". Scattered in wild form in the low mountain dense forest of each province in the south of the Yangtze river of China, belongs to a plant with homology of medicine and food, and has three functions of tea, sugar and medicine. The leaves have sweet taste, are mucilage when chewed and have high sweet taste after being soaked, so that the leaves are used as tea substitutes in most mountain areas in the south of Yangtze river, and have been drunk for more than 300 years. The tea is sweet and fresh, has strong fragrance, bright color, lasting aftertaste and unique flavor, and has the effects of promoting the production of body fluid to quench thirst, clearing heat, detoxifying and diminishing inflammation. Modern researches find that Lithocarpus litseifolius contains a large amount of phlorizin, trilobatin and other flavone components, can inhibit sugar absorption of organisms, and has the function of repairing insulin in vivo.
Tea is one of the favorite beverages of the people in China, common tea beverages in the market are popular with consumers due to the fact that tea is free of brewing and good in taste, but most of tea beverages in the current tea beverage market are added with food additives such as essence, sodium ascorbate and sugar, and burden can be caused on human health after long-term use. And with the increasing population of modern 'three highs', consumers pay more and more attention to the safety and efficacy of foods. Therefore, the healthy tea with the efficacy of reducing blood sugar and the like has wide market and prospect in China.
CN106720511A discloses a multi-tassel family black tea which is rich in tea aroma and fresh and sweet in taste, but is not convenient to use outdoors because the black tea needs to be brewed with hot water; CN 109745356A discloses a freeze-dried extract of sweet tea, which is prepared from fresh leaves only, and mainly relates to a preparation method of lithocarpus litseifolius aqueous extract freeze-dried powder and application thereof in preparing a medicament for treating acute liver injury, wherein active ingredients in the extracted product are not controlled, and sugar reduction and tea drink taste research and the like are not involved; CN109007128A discloses an instant tea beverage and buccal tablet of Lithocarpus litseifolius, which adopts ultrasonic immersion and alcohol extraction, but has high extraction cost, and is not suitable for industrial production. Therefore, the related inventions of the prior Lithocarpus litseifolius tea beverage are based on the conventional processing preparation and the conventional composition of tea, the content of effective components in the tea beverage is not controlled based on the hypoglycemic effect, and the content of total flavonoids, the proportion of key components of phlorizin and trilobatin, the content of total polysaccharides and the molecular weight are not controlled. Wherein, the control of the total flavone and the representative component is beneficial to the exertion of the drug effect, the control of the total polysaccharide is beneficial to the reduction of the blood sugar burden of a diabetic patient, the control of the molecular weight of the total polysaccharide is beneficial to the stability of the tea drink, and the exertion of the drug effect and the taste and the stability of the tea drink are not considered simultaneously in the prior invention.
The information disclosed in this background section is only for enhancement of understanding of the general background of the invention and should not be taken as an acknowledgement or any form of suggestion that this information forms the prior art that is known to a person skilled in the art.
Disclosure of Invention
The first purpose of the invention is to provide a functional tea drink which has fresh and sweet taste and bright color, and has good effects of reducing blood sugar and improving the immunity of the organism. The tea beverage takes Lithocarpus litseifolius leaves as raw materials, does not contain any flavoring agent and preservative, has good taste, and is suitable for long-term drinking by vast population, especially diabetic patients and potential diabetic patients, and beauty-conscious people who have requirements for weight reduction and body shaping.
The technical purpose of the invention is realized by the following technical scheme:
a functional Lithocarpus litseifolius tea beverage comprises 0.1-0.5 wt% of Lithocarpus litseifolius extract and purified water in balance. The functional Litsea pungens leaf tea does not contain other raw materials such as flavoring agents, preservatives and the like. The tea drink with the content of the lithocarpus litseifolius extract being lower than 0.1% or higher than 1% has the taste problem, and the tea drink with the content of the extract being higher than 1% is easy to precipitate and has the long-term stability problem, so that the lithocarpus litseifolius extract is not suitable for being developed into the tea drink.
Furthermore, the content of the total flavone is 0.02% -0.4%, and the content of the total polysaccharide is lower than 0.9%. The Lithocarpus litseifolius tea drink provided by the invention has the effects of reducing blood sugar and improving the immune function of organisms by controlling the proportion of the effective components in the extract and performing synergistic effect, is convenient to use, fresh and sweet in taste, good in stability, simple in production process and suitable for industrial production, and the utilization rate of the effective components in the Lithocarpus litseifolius leaves exceeds 50% by adopting pure water extraction and no ethanol. The lithocarpus litseifolius tea beverage provided by the invention does not contain any flavoring agent or preservative, and the color, fragrance and taste of lithocarpus litseifolius are kept to the maximum extent.
Further, based on 1000 parts by weight of tea drink, the content of total flavonoids is 0.3 to 5.0 parts by weight, and the content of total polysaccharides is less than 5.0 parts by weight. The content of the total flavonoids is too low, so that the content of active ingredients in the tea drink is reduced, the effect of the tea drink based on the same component is weak, and the good blood sugar reduction effect cannot be achieved, and if the content of the total flavonoids is too high, the content of the lithocarpus litseifolius extract in the tea drink is higher than 1%, so that the active ingredients in the tea drink are easy to precipitate, and the long-term stability is poor.
Furthermore, based on 1000 parts by weight of the tea drink, the content of the representative component phlorizin is 0.1-0.5 part, and the content of the representative component trilobatin is 0.2-0.7 part. The hesperidin and the trilobatin are effective components with the blood sugar reducing capacity, and have a synergistic effect, wherein the trilobatin has an inhibiting effect on hydrolase of the phloridzin in an intestinal tract, the phloridzin in the intestinal tract can be protected, the bioavailability of the phloridzin is improved, the trilobatin has a remarkable antioxidant effect, and the combined use effect of the phloridzin and the trilobatin is more remarkable than that of the independent use of the phloridzin or the trilobatin.
Further, the weight ratio of phlorizin to trilobatin in the tea drink is 1: 1-1: 2, the taste of the tea drink is ensured while the synergistic hypoglycemic effect is exerted. If the content of the phlorizin is too much, the tea drink has heavy mouthfeel and astringent taste and is difficult to swallow, and if the content of the trilobatin is too much, the tea drink has too heavy sweet taste and is easy to generate sweet taste of saccharin with low price, so that in order to ensure the balance of the tea taste and the sweet taste in the tea drink, the weight ratio of the phlorizin to the trilobatin in the tea drink is 1: 1-1: 2.
furthermore, the molecular weight of more than 50 percent of total polysaccharide in the tea drink is lower than 22000Da, and the molecular weight of less than 10 percent of total polysaccharide in the tea drink is higher than 2000000Da. The balance among the molecular weights of the polysaccharides is ensured, the precipitation of the tea drink in the effective period is avoided, and the stability of the tea drink is improved.
The second purpose of the invention is to provide a preparation method of the functional Lithocarpus litseifolius tea, which adopts Lithocarpus litseifolius leaf combination, controls the content of total flavone and total polysaccharide of the extract and the molecular weight of the total polysaccharide at the same time, prepares tea powder according to a proper proportion, or directly adopts Lithocarpus litseifolius leaf with a proper proportion to extract and prepare the functional healthy tea with a good blood sugar reducing effect.
The technical purpose of the invention is realized by the following technical scheme:
a preparation method of a functional Lithocarpus litseifolius tea beverage comprises:
a. tea powder extraction:
(1) Cleaning Lithocarpus litseifolius leaves;
(2) Extracting the cleaned Lithocarpus litseifolius leaves with pure water at 75-100 ℃;
(3) Drying the extracting solution obtained in the step (2) to obtain Lithocarpus litseifolius extract, and mixing into tea powder according to a proportion, wherein the active ingredient phlorizin: the weight ratio of trilobatin is 1: 1-1: 2. the content of active ingredients of the Lithocarpus litseifolius nakai leaves is different from that of the trilobatin, if the Lithocarpus litseifolius nakai leaves with corresponding active ingredient ratio are simply used for extracting tea soup to prepare tea drinks, a large amount of Lithocarpus litseifolius nakai leaves can be wasted.
b. Preparing a tea drink:
and c, preparing the tea powder prepared in the step a and purified water into a solution, filtering and/or sterilizing the solution, and filling the solution to obtain a tea product.
Further, in the step (2), the cleaned lithocarpus litseifolius leaves are cut into pieces, and are soaked in purified water for 2 hours for standby; extracting with pure water at 75-100 ℃ for 2-3 times, and each time for 40-60min; after extraction, the extract is coarsely filtered, then is decompressed and concentrated, and is frozen and dried in vacuum.
Preferably, the preparation method of the functional lithocarpus litseifolius tea beverage comprises the following steps:
(1) Cleaning leaves of Lithocarpus litseifolius;
(2) Taking cleaned Lithocarpus litseifolius leaves, extracting with pure water at 75-100 ℃, filtering, preparing a liquid and/or sterilizing the extract, and filling to obtain the tea beverage.
Further, in the step (2), the cleaned lithocarpus litseifolius leaves are cut into pieces and are soaked in purified water for 2 hours for standby; extracting with pure water at 75-100 ℃ for 2-3 times, and each time for 40-60min.
Further, the sterilization is one selected from steam sterilization, water bath sterilization, ultrahigh temperature instantaneous sterilization and filtration sterilization, and the obtained tea beverage has the sanitation index meeting the national requirements.
The Lithocarpus litseifolius tea prepared by the two methods has similar mouthfeel, fragrance and efficacy, fully retains the color, fragrance and taste of Lithocarpus litseifolius leaves, has good mouthfeel, and has good synergistic hypoglycemic effect and good drug effect by controlling the proportion of phlorizin and trilobatin, the content of total flavonoids, the content of total polysaccharides and the molecular weight in the tea.
In conclusion, the invention has the following beneficial effects:
(1) The invention controls the content of total flavone, the proportion of representative components phlorizin and trilobatin, the content of total polysaccharide and molecular weight in the tea drink by reasonably combining the active ingredients of lithocarpus litseifolius leaves, wherein the control of the proportion of phlorizin and trilobatin and the content of total flavone is beneficial to playing the role of cooperative blood sugar reduction; the control of the total polysaccharide content can reduce the blood sugar control burden of the diabetic, and is beneficial to the diabetic; the control of the molecular weight of the total polysaccharide is beneficial to improving the stability of the tea drink. The tea drink provided by the invention has a synergistic blood sugar reducing effect, is obvious and durable in drug effect, has good mouthfeel, and is suitable for long-term use of the vast population, especially for diabetics and potential diabetics.
(2) Compared with the traditional tea and tea drink, the Lithocarpus litseifolius tea drink is convenient to use, does not contain any flavoring agent or preservative, is a functional tea drink with the functions of reducing blood sugar and/or maintaining stable blood sugar, can assist the hypoglycemic drug, prevents and treats hyperglycemia crowds, can avoid adverse reaction caused by long-term administration of the hypoglycemic drug, is easy to be absorbed and utilized by human bodies, has good affinity,
(3) The preparation method and conditions provided by the invention are simple and mild, organic solvents such as ethanol and the like are not needed, and the preparation method is suitable for large-scale industrial production.
Detailed Description
Hereinafter, the present invention will be described in detail. Before the description is made, it should be understood that the terms used in the present specification and the appended claims should not be construed as limited to general and dictionary meanings, but interpreted based on the meanings and concepts corresponding to technical aspects of the present invention on the basis of the principle that the inventor is allowed to define terms appropriately for the best explanation. Accordingly, the description proposed herein is just a preferable example for the purpose of illustrations only, not intended to limit the scope of the invention, so it should be understood that other equivalents and modifications could be made thereto without departing from the spirit and scope of the invention.
According to the functional Lithocarpus litseifolius tea drink, the phlorizin and the trilobatin have a synergistic effect, and the combined use effect is more remarkable than that of the phlorizin or the trilobatin which is used independently. The contents of effective components phlorizin and trifolioside in Lithocarpus litseifolius leaves are different, wherein young leaves contain a large amount of trifolioside, old leaves contain a large amount of phlorizin, if Lithocarpus litseifolius leaves with corresponding effective component ratio are simply used for extracting tea soup to prepare tea drinks, a large amount of Lithocarpus litseifolius leaves are wasted, the prepared tea drinks have poor blood sugar reducing effect, the taste is easy to have astringent taste or excessive sweet problem, the function of Lithocarpus litseifolius cannot be fully played, and the risk of precipitation is caused after long-term storage. Therefore, the invention adopts Lithocarpus litseifolius leaf combination, simultaneously controls the content of total flavone and total polysaccharide of the extract and the molecular weight of the total polysaccharide, prepares tea powder according to proper proportion, or directly adopts Lithocarpus litseifolius leaf with proper proportion to extract and prepare functional health tea with good blood sugar reducing effect.
According to the tea drink provided by the invention, lithocarpus litseifolius leaves are respectively extracted, an extracting solution is dried and then compounded into the tea drink, or the Lithocarpus litseifolius leaves are directly compounded and extracted, the content of active ingredients, namely total flavonoids, in the tea drink is 0.03-0.5%, and the weight ratio of phlorizin to trilobatin is 1: 1-1: 2, the content of the total polysaccharide is less than 0.9 percent, the molecular weight of more than 50 percent of the total polysaccharide is less than 22000Da, and the molecular weight of less than 10 percent of the total polysaccharide is more than 2000000Da.
In order to enable the tea drink of the invention to have proper taste and outstanding blood sugar reducing and/or maintaining effects, the tea drink further comprises the following components in percentage by weight, that is, 0.03-0.5% of total flavonoids as effective components in the tea drink, and 1: 1-1: 2, the content of the total polysaccharide is less than 0.9 percent, the molecular weight of more than 50 percent of the total polysaccharide is less than 22000Da, and the molecular weight of less than 10 percent of the total polysaccharide is more than 2000000Da, thereby having the best effect.
The following examples are given by way of illustration of embodiments of the invention and are not to be construed as limiting the invention, and it will be understood by those skilled in the art that modifications may be made without departing from the spirit and scope of the invention. Unless otherwise specified, reagents and equipment used in the following examples are commercially available products.
Examples of the detection
Detection example 1
Weighing 80g of Lithocarpus litseifolius leaf 1, cleaning, and cutting into pieces. The mixture was placed in a beaker, soaked with 400ml of purified water for 2 hours, boiled on a hotplate and timed. Extraction was performed 3 times according to table 1 and the liquid phase was used to determine the extraction yield for different extraction times.
TABLE 1 extraction process of Lithocarpus litseifolius leaf
Weighing 24g of Lithocarpus litseifolius leaf 2, cleaning, cutting into pieces and mixing. Placing in a stainless steel barrel with cover, soaking in 3L pure water for 2 hr, boiling in an electric ceramic furnace, timing for 60min, measuring the content of effective components in the extractive solution with liquid phase, and calculating the extraction rate. The pure water extraction rate of Lithocarpus litseifolius leaf is shown in the following table 2:
TABLE 2 extraction rates of different Lithocarpus litseifolius leaves
The results show that: the two methods can be used for extracting the effective components in the Lithocarpus litseifolius leaves, and the total extraction rate is more than 70%.
Detection example 2
Cleaning Lithocarpus litseifolius leaves, extracting with pure water at 75-100 deg.C for 2-3 times, drying the extractive solution to obtain Lithocarpus litseifolius extract, and detecting the molecular weight distribution of total polysaccharides in different Lithocarpus litseifolius extracts by Gel Permeation Chromatography (GPC), the results are shown in Table 3.
TABLE 3 Lithocarpus litseifolius extract total polysaccharide molecular weight distribution
The results show that: the molecular weight of more than 50 percent of total polysaccharide in the invention is lower than 22000Da, and the molecular weight of less than 10 percent of total polysaccharide is higher than 2000000Da.
Preparation examples
In the embodiment of the invention, the mouthfeel of the prepared tea drink is graded, and the grading table is shown in table 4, wherein the grade is 2 or less, the tea drink is not suitable for being prepared due to poor mouthfeel or general suitability, and the mouthfeel with the grade of 3 or more is good and is suitable for being prepared into the tea drink.
TABLE 4 Litsea pungens leaf tea beverage grading Table
Preparation of example 1
Respectively washing 500g of different Lithocarpus litseifolius leaves with tap water for 3 times, washing with pure water for 2 times, pulverizing the leaves after washing, respectively placing in a sealed extraction tank, and adding 2L of pure water to soak for 2h for use; extracting cleaned Lithocarpus litseifolius leaf with 80 deg.C pure water for 2 times, each for 60min; after extraction, the extract is roughly filtered, decompressed, concentrated and freeze-dried in vacuum.
According to the representative ingredients of the extract, phlorizin and trilobatin 2: 1. 1: 1. 1:2. 1: 3. 1:5, adding a proper amount of purified water, stirring for dissolving, filtering for sterilization, preparing different tea drinks, and filling into a 250ml PET plastic bottle. The sensory evaluation results of the obtained tea drink are shown in Table 5.
TABLE 5 sensory evaluation of Lithocarpus litseifolius tea drink with different effective component ratios
The results show that: sensory evaluation shows that excessive trilobatin in the tea drink can cause over-heavy sweetness, greasiness, poor mouthfeel and low consumer acceptance; the excessive phlorizin can make the tea drink obvious in astringent taste, poor in mouthfeel and low in consumer acceptance; and in phlorizin: trilobatin is represented by 1:1 to 1: the tea drink within 2 has good taste.
Preparation of example 2
Washing Lithocarpus litseifolius leaves with tap water for 3 times, washing with pure water for 2 times, pulverizing leaves after washing, placing 500g Lithocarpus litseifolius leaves in a sealed extraction tank, adding 2L of pure water, and soaking for 2 h; extracting with 80 deg.C pure water for 45min for 2 times; the extract is coarsely filtered, added with a proper amount of purified water, stirred and mixed into tea, steam-sterilized at 105 ℃, and filled into 250ml of PET plastic bottles. And obtaining a finished product.
Preparation of example 3
Respectively washing 500g of different Lithocarpus litseifolius leaves with tap water for 3 times, washing with pure water for 2 times, pulverizing the leaves, placing in a closed extraction tank, and soaking in 2L of pure water for 2 h; extracting cleaned Lithocarpus litseifolius leaf with 100 deg.C pure water for 3 times, each for 50min; after extraction, coarsely filtering the extracting solution, concentrating under reduced pressure, and freeze-drying under vacuum to obtain Lithocarpus litseifolius extract tea powder. According to the ratio of phlorizin and trilobatin according to 1:1, adding different amounts of purified water to prepare different concentrations, stirring for dissolving, carrying out ultrahigh temperature instantaneous sterilization for 4 seconds, and filling into a 250ml PET plastic bottle. Thus obtaining the finished product.
Preparation of example 4
Respectively washing 500g of different Lithocarpus litseifolius leaves with tap water for 3 times, washing with pure water for 2 times, pulverizing the leaves, placing in a closed extraction tank, and soaking in 4L of pure water for 2 hr; extracting cleaned Lithocarpus litseifolius leaf with 100 deg.C pure water for 3 times, each for 50min; respectively carrying out rough filtration on the extracting solution, and carrying out rough filtration according to the ratio of phlorizin to trilobatin according to 1:3, adding different amounts of purified water to prepare different concentrations, stirring and mixing to obtain tea, carrying out ultrahigh-temperature instantaneous sterilization for 4 seconds, and filling into a 250ml PET plastic bottle. And obtaining a finished product.
Preparation of example 5
Cleaning 130g of lithocarpus litseifolius leaves, drying in the air, crushing the leaves, uniformly mixing, placing in a closed extraction tank, adding 20L of purified water, extracting for 60min at 80-100 ℃, performing coarse filtration, performing ultrahigh-temperature instantaneous sterilization for 4s, and filling into a 250ml PET plastic bottle. Thus obtaining the finished product.
Sensory evaluation results of the tea drinks obtained in preparation examples 1 to 5 are shown in Table 6.
TABLE 6 sensory evaluation of sweet tea beverages produced in different examples
The contents of phlorizin, trilobatin and total flavonoids of the lithocarpus litseifolius tea drink of examples 1 to 5 were measured by the following methods, and appearance stability observation was performed at 1 month and 3 months. Measuring the content of phlorizin and trilobatin: performing gradient elution by high performance liquid chromatography (Agilent HPLC 1260) with 0.03% acetic acid and acetonitrile as mobile phase; and (3) total flavone determination: aluminum nitrate method; and (3) total polysaccharide determination: phenol-sulfuric acid process; determination of total polysaccharide molecular weight: and (4) GPC.
TABLE 7 ingredients of Lithocarpus litseifolius tea beverage in different examples
TABLE 8 molecular weight distribution of Lithocarpus litseifolius tea beverage total polysaccharides in different examples
The results show that: in the embodiment with a clear taste score, the proportion of phlorizin and trilobatin, the content of total flavone, the content of total polysaccharide and the molecular weight are in the range of the invention, and the stability is good after long-term storage for 3 months; combinations outside the scope of the present invention have mouthfeel problems; meanwhile, different proportions and processes can be used for producing the Lithocarpus litseifolius tea, and the tea is preferably sterilized by adopting high-temperature instantaneous sterilization, filtration sterilization and other methods during production.
Preparation of example 6
Respectively washing 300g of different Lithocarpus litseifolius leaves with tap water for 3 times, washing with pure water for 2 times, pulverizing the leaves after washing, respectively placing in a sealed extraction tank, and adding 1L of pure water to soak for 2h for use; extracting cleaned Lithocarpus litseifolius leaf with 80 deg.C pure water for 3 times, each for 60min; after extraction, the extract is coarsely filtered, then is decompressed and concentrated, and is frozen and dried in vacuum.
Taking the extracts, measuring the contents of main components according to the method of example 5, mixing the extracts according to different proportions, adding a proper amount of purified water, stirring to dissolve, filtering and sterilizing to prepare lithocarpus litseifolius tea drinks consisting of different extract concentrations and key components shown in the table 9, grading the taste, and observing the appearance stability at different time points.
Table 9 Lithocarpus litseifolius tea beverage with different compositions and taste
The results show that: in the embodiment with a clear taste score, the proportion of phlorizin and trilobatin and the contents of total flavone and total polysaccharide are within the range of the invention, and the stability is good after long-term storage for 3 months; combinations outside the scope of the invention, such as tea drinks with extract content less than 0.1% or more than 1%, tea drinks with phlorizin in weight parts above 0.4 and trilobatin in weight parts above 0.8, have taste problems and are not suitable for being developed into tea drinks; tea drinks with an extract content higher than 1% still have a long-term stability problem and are not suitable for development into tea drinks.
Preparation of example 7
Respectively washing 300g of different Lithocarpus litseifolius leaves with tap water for 3 times, washing with pure water for 2 times, pulverizing the leaves, respectively placing in a closed extraction tank, and soaking in 1L of pure water for 2 h; extracting cleaned Lithocarpus litseifolius leaf with 80 deg.C pure water for 6 times, each for 60min; after extraction, the extract is coarsely filtered, then is decompressed and concentrated, and is frozen and dried in vacuum.
According to the ratio of phlorizin and trilobatin 1:2, adding purified water to prepare a tea drink containing 0.35 weight part of phlorizin and 0.70 weight part of trilobatin, carrying out ultrahigh-temperature instantaneous sterilization for 4 seconds, and filling into a 250ml PET plastic bottle.
The tea drink is scored to have a taste of 1 point, and the taste is poor. The molecular weight distribution of the polysaccharides is detected by adopting a gel permeation chromatography, the polysaccharide proportion with the molecular weight of less than 2.2 ten thousand Da is 45.3%, the polysaccharide proportion with the molecular weight of 2-10 ten thousand Da is 10.4%, the polysaccharide proportion with the molecular weight of 10-200 ten thousand Da is 26.6%, and the polysaccharide proportion with the molecular weight of more than 200 ten thousand Da is 17.7%. Wherein polysaccharides having a molecular weight of less than 2.2 million Da and greater than 200 million Da are beyond the scope of the present invention. The tea drink begins to precipitate at the bottom in 1 month, and precipitates remarkably in 3 months in the standing process, so that the stability problem exists.
Experimental examples
Experimental example 1
The Lithocarpus litseifolius extract of example 1 (phlorizin: trilobatin in weight ratios of 1, 1.
The method comprises the following steps: the diabetes model db/db mice are fed with common feed, freely drink water and are randomly grouped. The mice were administered by gavage 1 time a day for three consecutive weeks, and the mice were assayed for random blood glucose and fasting blood glucose at 1, 2, and 3 weeks before and after administration, respectively.
Feeding the diabetes model db/db mouse and the normal mouse with common feed, freely drinking water, respectively serving as a blank control group and a normal group, performing intragastric administration on the blank group and the normal group while administering the drug, administering the pure water with the same volume, continuously performing intragastric administration for three weeks, and respectively measuring the random blood sugar and the fasting blood sugar of the mouse in 1, 2 and 3 weeks before and after the intragastric administration.
The results are shown in tables 10 and 11.
TABLE 10 Effect of Long-term administration of test substances on random blood glucose (mmd/L) in diabetic db/db mice
TABLE 11 Effect of Long-term administration of test substances on fasting plasma glucose (mmd/L) in diabetic db/db mice
Note: * P <0.05 compared to model control; # p <0.01 compared to model control.
As a result: after the Lithocarpus litseifolius extract prepared according to the proportion of the invention is orally taken for 3 weeks, the random blood sugar and fasting blood sugar of a diabetes model db/db mouse can be obviously reduced. The compound Lithocarpus litseifolius extract has obvious effect of reducing blood sugar and obvious drug effect. Therefore, the developed Lithocarpus litseifolius tea beverage also has good blood sugar reducing capability.
It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. A functional Lithocarpus litseifolius tea drink is characterized by comprising 0.1-0.5% of Lithocarpus litseifolius extract and the balance of purified water according to mass fraction, wherein the content of total flavonoids is 0.02-0.4%, and the content of total polysaccharides is lower than 0.9%.
2. The functional Lithocarpus litseifolius tea beverage as claimed in claim 1, wherein the total flavone content is 0.3 to 5.0 parts by weight and the total polysaccharide content is less than 5.0 parts by weight based on 1000 parts by weight of the tea beverage.
3. The functional Lithocarpus litseifolius tea beverage as claimed in claim 1, wherein the content of phlorizin, a representative component of total flavonoids, is 0.1-0.5 parts, and the content of trilobatin, a representative component of total flavonoids, is 0.2-0.7 parts, based on 1000 parts by weight of the tea beverage.
4. The functional Lithocarpus litseifolius tea beverage as claimed in claim 1, wherein the weight ratio of phlorizin to trilobatin in the tea beverage is 1: 1-1: 2.
5. the functional Lithocarpus litseifolius tea beverage as claimed in claim 1, wherein the molecular weight of more than 50% of total polysaccharides in the tea beverage is less than 22000Da, and the molecular weight of less than 10% of total polysaccharides in the tea beverage is more than 2000000Da.
6. The method for preparing the functional Lithocarpus litseifolius tea beverage according to claim 1, wherein the method comprises:
a. tea powder extraction:
(1) Cleaning Lithocarpus litseifolius leaves;
(2) Extracting the cleaned lithocarpus litseifolius leaves with pure water at 75-100 ℃;
(3) Drying the extracting solution obtained in the step (2) to obtain Lithocarpus litseifolius extract, and mixing into tea powder according to a proportion, wherein the active ingredient phlorizin: the weight ratio of trilobatin is 1: 1-1: 2;
b. preparing a tea drink:
and c, preparing the tea powder prepared in the step a and purified water into a solution, filtering and/or sterilizing the solution, and filling the solution to obtain a tea product.
7. The preparation method of the functional Lithocarpus litseifolius Koehne tea beverage according to claim 6, wherein in the step (2), the cleaned Lithocarpus litseifolius Koehne leaves are cut into pieces, and are soaked in purified water for 2h for standby; extracting with pure water at 75 to 100 ℃ for 2 to 3 times, and 40 to 60min each time; after extraction, the extract is coarsely filtered, then is decompressed and concentrated, and is frozen and dried in vacuum.
8. The method for preparing the functional Lithocarpus litseifolius tea beverage according to claim 1, wherein the method comprises:
(1) Cleaning Lithocarpus litseifolius leaves;
(2) Taking cleaned lithocarpus litseifolius leaves, extracting with pure water at 75-100 ℃, filtering, preparing a liquid and/or sterilizing the extracting solution, and filling to obtain the tea beverage.
9. The preparation method of the functional Litsea pungens tea beverage according to claim 8, wherein in step (2), the cleaned Litsea pungens leaves are cut into pieces, and soaked in purified water for 2h for use; extracting with pure water at 75 to 100 ℃ for 2 to 3 times, and 40 to 60min each time.
10. The method for preparing the functional Lithocarpus litseifolius tea beverage according to any one of claims 6 to 9, wherein the sterilization treatment is one selected from steam sterilization, water bath sterilization, ultrahigh temperature instantaneous sterilization and filter sterilization.
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