CN116076724A - 一种具有降血糖功效的牡丹籽油口服液及其制备方法 - Google Patents
一种具有降血糖功效的牡丹籽油口服液及其制备方法 Download PDFInfo
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Abstract
本发明属于血糖调节的技术领域，具体涉及一种具有降血糖功效的牡丹籽油口服液及其制备方法。本发明具有降血糖功效的牡丹籽油口服液包括以下重量份数的原料：牡丹籽油80~90份，维生素B 0.05~0.09份，甜菊糖苷2~7份。本发明通过在牡丹籽油中添加甜菊糖苷这一低热量的甜味成分，不仅改善了口服液产品的口感，而且由于甜菊糖苷摄入人体后并不会被人体吸收，因此其摄入并不会影响机体自身糖分的调节，此外，还能够协调牡丹籽油，起到良好的血糖调节的效果，非常适合血糖调节失衡的人群使用。
Description
技术领域
本发明属于血糖调节的技术领域，具体涉及一种具有降血糖功效的小分子牡丹籽油及其制备方法。
背景技术
随着人们生活水平的提高，人们对营养物质的摄入量也逐渐增多，但是智能化与机械化的普及，在一定程度上降低了人们的劳动强度，使得人们的运动量普遍减小，导致人体摄入的能量远超过机体本身消耗的能量，进而造成摄入的糖类物质无法被完全利用，在体内逐渐堆积，代谢不及时，造成血糖失衡。
牡丹籽油是一种从牡丹籽中提取到的木本坚果类植物油，营养价值极高，研究表明，牡丹籽油中所含有的不饱和脂肪酸的含量高达90％，而其中亚麻酸的含量超过40％，是橄榄油的200多倍；并且，牡丹籽油中的成分有完美的黄金比例，如70％的必须脂肪酸中亚油酸与亚麻酸的比例是1：1.5。
除此之外，牡丹籽油中还含有众多特殊的营养成分，如牡丹皂苷、牡丹酚、牡丹醇等多种天然生物活性成分，同时还含有多种氨基酸，维生素和矿物质，不仅能够补充机体所需要的矿物质、维生素等成分，而且现有研究也证明了牡丹籽油具有良好的抗衰老、降三高、促进新陈代谢等机体保健功效。
但是当前市场上牡丹籽油的应用范围有限，主要是用作食用油或者化妆品的添加剂，而对于食用油而言，由于牡丹籽油的价格较高，因此较难为大众所认可；牡丹籽油的相关保健品在市场上较为匮乏，因此，有必要开发一种含有牡丹籽油的保健品，来达到调节人体血糖平衡，促进机体健康的效果。
发明内容
为了解决上述的技术问题，本发明提供了一种具有降血糖功效的牡丹籽油口服液，该口服液中含有降血糖的牡丹籽油这一成分，并且为缓解牡丹籽油的油腥味，预先将牡丹籽油进行了炒制熟化，此外，口服液中还添加了甜菊糖苷这一低热量的甜味剂，其热值仅为蔗糖的1/300，其在改善口服液口感的同时，摄入人体后不会被吸收，不产生热量，对血糖失衡的人群极为友好。
本发明具有降血糖功效的牡丹籽油口服液，具体包括以下重量份数的原料：牡丹籽油80～90份，维生素B 0.05～0.09份，甜菊糖苷2～7份。
优选的，各原料的重量份数为：牡丹籽油83～88份，维生素B 0.06～0.08份，甜菊糖苷2～5份。
优选的，各原料的重量份数为：牡丹籽油85份，维生素B 0.06份，甜菊糖苷3份。
本发明具有降血糖功效的牡丹籽油口服液，主要是通过以下的技术方案制备获得的：
S1，水酶解法提取牡丹籽油；
S2，取配方量的步骤S1所获得的牡丹籽油加热，然后加入配方量的维生素B、甜菊糖苷，搅拌至混合均匀，均质，即得。
更具体的，是通过以下的技术方案制备获得的：
S1，水酶解法提取牡丹籽油；
(1)牡丹籽干燥、破壁粉碎、过筛，得牡丹籽粉；
(2)将步骤(1)获得的牡丹籽粉溶于水，然后加入纤维素酶，于25～38℃的温度条件下酶解30～50min，灭酶，得混合酶解液；
(3)向步骤(2)中的混合酶解液中加入pH调节剂，调节pH至8～11，然后加入碱性蛋白酶，于40～60℃的条件下，再次酶解60～90min，酶解结束后灭酶；
(4)将步骤(3)灭酶之后的酶解液，过滤、浓缩，于60～65℃炒制熟化，即得牡丹籽油；
S2，取配方量的牡丹籽油加热至50～65℃，加热10～25min，然后向其中加入配方量的维生素B、甜菊糖苷，搅拌至混合均匀，然后均质，均质的转速为8000～10000r/min，均质2～3min，均质2次，即得。
上述步骤中，优选的，维生素B选自维生素B1、维生素B2、维生素B6中的至少一种。
本发明的牡丹籽油口服液的制备过程中，为避免生油的油腥味，在牡丹籽油的制备过程中采用了低温炒制熟化，使得牡丹籽油的生油味消失，取而代之的是牡丹籽油的浓香，提升了牡丹籽油的口感，让食用者更易接受。
本发明的牡丹籽油口服液通过袋装或瓶装的任一种方式进行包装，包装剂量均为10g，独立小包装更方便人的食用，既不会因为摄入量过少，降血糖效果不明显，也不会因为摄入量过多造成油脂摄入不平衡而导致肥胖。
本发明的牡丹籽油口服液通过直接口服摄入或者调凉菜等方式食用，毋须再进行熟化，操作简易，适合当下快节奏生活的人群食用。
本发明的有益效果在于：
本发明的牡丹籽油口服液在降低血糖方面具有良好的效果，并且，通过甜菊糖苷这一低热量成分的添加，不仅改善了产品的口感，而且还不会影响机体自身的糖分调节，非常适合血糖调节失衡的人群使用。
具体实施方式
为了能使本领域技术人员更好的理解本发明，现结合具体实施方式对本发明进行更进一步的阐述。
实施例1
S1，水酶解法提取牡丹籽油；
(1)牡丹籽干燥、破壁粉碎、过筛，得牡丹籽粉；
(2)将步骤(1)获得的牡丹籽粉溶于水，然后加入纤维素酶，于35℃的温度条件下酶解30min，灭酶，得混合酶解液；
(3)向步骤(2)中的混合酶解液中加入pH调节剂，调pH为9，然后加入碱性蛋白酶，于50℃的条件下，再次酶解60min，酶解结束后灭酶；
(4)将步骤(3)灭酶之后的酶解液，过滤、浓缩，于60℃炒制熟化，即得牡丹籽油；
S2，取步骤S1所获得的牡丹籽油85g，加热至65℃，加热15min，然后向其中加入维生素B 0.06g、甜菊糖苷3g，搅拌至混合均匀，然后均质，均质的转速为9000r/min，均质3min，均质2次，即得；
S3，将步骤S2获得的牡丹籽油进行杀菌，然后灌装或袋装密封，即得具有降血糖功效的牡丹籽油口服液成品。
实施例2
选择经饮食控制或口服降糖药治疗后病情较稳定，不需要更换药物品种及剂量，仅服用维持量的成年II型糖尿病患者(DM)，即空腹血糖≥7mmol/L(126mg/dL)或餐后2小时血糖≥11.1mmol/L(200mg/dL)；或者选择空腹血糖5.6～7mmol/L(100～126mg/dL)或餐后2小时血糖7.8～11.1mmol/L(140～200mg/dL)的糖调节受损(IGR)人群进行实验。
实验过程采用自身和组间两种对照设计，根据随机盲法的要求进行分组。依照上述纳入者标准选择Ⅱ型糖尿病及高血糖试食者，按糖化血红蛋白或糖化血清蛋白及血糖水平、性别、年龄、病程、服药种类(磺脲类与双胍类)等随机分为试食组和对照组，进行均衡性检验，以保证组间的可比性，每组受试者不少于50例。
试验前对每一位受试者按性别、年龄、不同劳动强度、理想体重参照原来生活习惯规定相应的饮食，试食期间两组均坚持饮食控制，原用药物种类和剂量不变。试食组服用牡丹籽油，每日1次，每次10g。对照组采用空白对照，连续服用2个月。
试验通过试食牡丹籽油口服液产品的功能性和安全性观察两方面指标进行评价。
其中，功效性评价包括，对比空腹血糖、餐后2小时血糖、糖化血红蛋白(HBA1C)、血脂(试食前后血清总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL))等指标的变化。
安全性观察包括一般状况检察、血尿便常规检查、肝肾功能(谷草转氨酶(AST)、谷丙转氨酶(ALT)、血清总蛋白(TP)、白蛋白(Alb)、尿素(Urea)、肌酐(Cre))、腹部B超、心电图、胸透(试验前检查一次)等指标。
实施例3
S1，结果判定标准
空腹血糖、餐后2小时血糖、糖化血红蛋白(或糖化血清蛋白)、血脂四项指标均无明显升高，且空腹血糖、餐后2小时血糖两项指标中一项指标阳性，对机体健康无影响，可判定该受试样品具有辅助降血糖功能。
S2，实验结果见下表。
表1试食前后的血糖水平变化情况
由表1的数据可以看出，对照组为空白对照，试食组服用牡丹籽油，每日1次，每次10g，观察期间坚持饮食控制，原治疗糖尿病药物种类和剂量不变，2个月后，试食组自身比较空腹血糖平均下降0.19mmol/L(P<0.01)，平均下降百分率为2.61％；试食组自身比较餐后2h血糖平均下降0.17mmol/L(P<0.01)，平均下降百分率为1.68％；糖化血红蛋白下降，差异有显著性(P<0.01)；试食后与对照组比较，试食组空腹血糖、餐后2h血糖、糖化血红蛋白均有下降趋势；并且试食组血脂自身比较和与对照组比较均无明显升高(P>0.05)。
本发明的牡丹籽油口服液具有良好的降血糖，改善血糖平衡的功效。
表2试食前后血常规、血生化、尿和便常规变化比较
由表2可见，试食前后试食组和对照组各项检测指标均基本在正常范围。
试食牡丹籽油前后，血常规、肝肾功能、尿常规及便常规指标均基本在正常范围，说明本发明产品对试食者身体健康无不良影响。
Claims (9)
1.一种具有降血糖功效的牡丹籽油口服液，其特征在于，包括以下重量份数的原料：牡丹籽油80~90份，维生素B 0.05~0.09份，甜菊糖苷2~7份。
2.如权利要求1所述的具有降血糖功效的牡丹籽油口服液，其特征在于，包括以下重量份数的原料：牡丹籽油83~88份，维生素B 0.06~0.08份，甜菊糖苷2~5份。
3.如权利要求1所述的具有降血糖功效的牡丹籽油口服液，其特征在于，所述的维生素B选自维生素B1、维生素B2、维生素B6中的至少一种。
4.如权利要求1-2中任一所述的具有降血糖功效的牡丹籽油口服液，其特征在于，是由以下方法制备获得的：
S1，水酶解法提取牡丹籽油；
S2，取配方量的步骤S1所获得的牡丹籽油加热，然后加入配方量的维生素B、甜菊糖苷，搅拌至混合均匀，均质，即得。
5.如权利要求3所述的具有降血糖功效的牡丹籽油口服液，其特征在于，步骤S1中的牡丹籽油，其提取方法为：
（1）牡丹籽干燥、破壁粉碎、过筛，得牡丹籽粉；
（2）将步骤（1）获得的牡丹籽粉溶于水，然后加入纤维素酶，于25~38℃的温度条件下酶解30~50 min，灭酶，得混合酶解液；
（3）向步骤（2）中的混合酶解液中加入pH调节剂，调节pH至8~11，然后加入碱性蛋白酶，于40~60℃的条件下，再次酶解60~90 min，酶解结束后灭酶；
（4）将步骤（3）灭酶之后的酶解液，过滤、浓缩，即得牡丹籽油。
6.如权利要求4所述的具有降血糖功效的牡丹籽油口服液，其特征在于，S2的操作具体为：
取配方量的牡丹籽油加热至50~65℃，加热10~25 min，然后向其中加入配方量的维生素B、甜菊糖苷，搅拌至混合均匀，然后均质，均质的转速为8000~10000 r/min，均质2~3min，均质2次，即得。
7.如权利要求3所述的具有降血糖功效的牡丹籽油口服液，其特征在于，是由以下方法制备获得的：
S1，水酶解法提取牡丹籽油；
（1）牡丹籽干燥、破壁粉碎、过筛，得牡丹籽粉；
（2）将步骤（1）获得的牡丹籽粉溶于水，然后加入纤维素酶，于25~38℃的温度条件下酶解30~50 min，灭酶，得混合酶解液；
（3）向步骤（2）中的混合酶解液中加入pH调节剂，调节pH至8~11，然后加入碱性蛋白酶，于40~60℃的条件下，再次酶解60~90 min，酶解结束后灭酶；
（4）将步骤（3）灭酶之后的酶解液，过滤、浓缩、于60~65℃炒制熟化，即得牡丹籽油；
S2，取配方量的牡丹籽油加热至50~65℃，加热10~25 min，然后向其中加入配方量的维生素B、甜菊糖苷，搅拌至混合均匀，然后均质，均质的转速为8000~10000 r/min，均质2~3min，均质2次，即得。
8.如权利要求1-2所述的具有降血糖功效的牡丹籽油口服液，其特征在于，所述的牡丹籽油通过袋装或瓶装中的任一种方式进行包装，牡丹籽油口服液的包装剂量为10 g。
9.如权利要求1-2所述的具有降血糖功效的牡丹籽油口服液，其特征在于，所述的牡丹籽油口服液的服用方式为口服、拌凉菜中的任一种，服用次数为每日1次。
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