WO2019080848A1 - 抹竹及其制备方法和用途 - Google Patents

抹竹及其制备方法和用途

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Publication number
WO2019080848A1
WO2019080848A1 PCT/CN2018/111523 CN2018111523W WO2019080848A1 WO 2019080848 A1 WO2019080848 A1 WO 2019080848A1 CN 2018111523 W CN2018111523 W CN 2018111523W WO 2019080848 A1 WO2019080848 A1 WO 2019080848A1
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WO
WIPO (PCT)
Prior art keywords
bamboo
rags
leaves
color
matcha
Prior art date
Application number
PCT/CN2018/111523
Other languages
English (en)
French (fr)
Inventor
张英
付诗尧
黄骆镰
Original Assignee
四川森隆生物科技有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from CN201711004411.8A external-priority patent/CN107811301A/zh
Application filed by 四川森隆生物科技有限公司 filed Critical 四川森隆生物科技有限公司
Priority to CN202310972724.1A priority Critical patent/CN117441810A/zh
Priority to EP18870333.4A priority patent/EP3701809A4/en
Priority to JP2020543677A priority patent/JP7054736B2/ja
Priority to US16/759,574 priority patent/US11278585B2/en
Priority to CN201880069981.1A priority patent/CN111655048B/zh
Priority to KR1020207014928A priority patent/KR102459017B1/ko
Publication of WO2019080848A1 publication Critical patent/WO2019080848A1/zh
Priority to US17/589,963 priority patent/US20220226418A1/en

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    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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    • A23V2300/31—Mechanical treatment
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/10—Preparation or pretreatment of starting material
    • A61K2236/15—Preparation or pretreatment of starting material involving mechanical treatment, e.g. chopping up, cutting or grinding
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/30—Extraction of the material
    • A61K2236/31—Extraction of the material involving untreated material, e.g. fruit juice or sap obtained from fresh plants
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/30—Extraction of the material
    • A61K2236/37—Extraction at elevated pressure or temperature, e.g. pressurized solvent extraction [PSE], supercritical carbon dioxide extraction or subcritical water extraction

Definitions

  • the present invention relates to the field of natural products, food materials, functional ingredients and dietary supplements. More specifically, it relates to a rag bamboo product and a preparation method and use thereof.
  • the tea powder on the market is mainly divided into two categories, namely matcha and green tea powder.
  • the prices vary greatly and the quality is uneven.
  • Matcha is a kind of ultrafine powder made by a series of special processing processes such as shading, steaming and stone grinding.
  • the average particle size is generally 800-1000 mesh, with green color and refreshing seaweed. aroma. Brew with a certain amount of hot water and whipped it thoroughly.
  • the tea soup is green and has a white foam on the surface, and the tea is overflowing.
  • the reason why Matcha has such excellent quality thanks to its unique raw materials and processing methods, the entire production process needs to go through: tea tree shading, tender bud picking, steaming, cooling, baking, screening, stone grinding and so on. Among them, shading treatment is one of the key steps in the production of matcha.
  • the shading treatment of tea leaves with one bud and two leaves increases the content of chlorophyll and amino acids in the leaves, and reduces the polyphenols and caffeine content of heavier astringency. .
  • Grinding method is another key factor in the production of matcha. Due to the unstable green and aroma of the tea leaves, the increase in heat generated by high-speed shearing during pulverization significantly affects the color and flavor of the matcha. Therefore, stone grinding is conventionally used to maintain low-speed and low-temperature to minimize the loss of flavor.
  • Matcha polished with high-quality graphite from Japan is said to have a fineness of more than 5,000 mesh, and it is said that it can be directly absorbed through the skin.
  • ultra-fine green tea powder refers to green tea powder prepared by ultra-fine pulverization of fresh tea leaves after high-temperature greening and dehydration drying.
  • the preparation process comprises: blade picking, high temperature killing (usually using steam inactivation enzyme), hydrazine, dehydration drying, ultrafine pulverization, etc., wherein there is no shading process of tea tree, and the pulverizing method adopts more efficient mechanical pulverization, and the product is generally granulated.
  • the diameter is between 500 and 800 mesh, and the sensory qualities such as color, aroma and fineness cannot be compared with matcha. Therefore, there are significant differences between the two types of matcha and green tea powder, and their market prices are also very different.
  • bamboo forest is a natural companion to tea gardens, and the requirements for climate and soil micro-ecology are almost identical.
  • China is known as the "kingdom of bamboo”.
  • China's existing bamboo forest area is 90.15 million mu, mainly distributed in the Yangtze River Basin and southern provinces, including Fujian, Zhejiang, Jiangxi, Hunan and Sichuan.
  • the output value of the bamboo industry reached 192.3 billion yuan, and it has developed into a dynamic and potential emerging industry from resource cultivation, processing and utilization to export trade to bamboo forest eco-tourism.
  • the national treasure giant panda relies on bamboo forest for a living, and bamboo leaves are one of its important food sources.
  • bamboo leaves contain a large number of biologically active substances beneficial to the human body, such as: flavonoids, phenolic acids, terpenoids, polysaccharides, adenosine, and trace elements and minerals such as organic germanium, silicone, etc., which can fight free radicals and antioxidants. , anti-fatigue, enhance immunity, regulate lipid metabolism and prevent cardiovascular and cerebrovascular diseases. China and Southeast Asia have had the habit of eating bamboo leaves since ancient times.
  • bamboo leaf porridge, heatstroke should be used For example, “July Golden Moon” contains “July bamboo leaf porridge, heatstroke should be used”; “Materia Medica”: “Bamboo leaves, cool heart and spleen, Clear and thirst.”
  • bamboo leaf antioxidants extracted from bamboo leaves have been included in the national standard GB 2760 as a food additive in 2004, and bamboo leaf flavonoids were also approved by the Chinese government as “new food ingredients” in 2013. At present, there are several kinds of bamboo leaf original tea and instant health tea developed from bamboo leaves.
  • the so-called “bamboo leaf powder” or “light bamboo leaf powder” seen on the market are all extracts of bamboo leaves, generally water extracts.
  • the basic method is: dry bamboo leaves with water (liquid to liquid ratio 1:10-15) ), hot reflux extraction, extract concentrated under reduced pressure, then add dextrin and other fillers, spray drying to obtain a powder (particle size is generally less than 300 mesh), its color can vary from light yellow to tan depending on the amount of filler It is slightly bitter and slightly scented with a certain fragrance of bamboo leaves. Its main purpose is to serve as a functional ingredient for health care products, food or drinks.
  • the technical problem to be solved by the present invention is to provide a shovel (Matzhu or Matzoo), a preparation method thereof and a use thereof, and provide a new functional raw material, ingredients and dietary supplement components for the food and health care products industry. .
  • the present invention provides a rag, which is prepared from the leaves of Graminae and Bambusoideae plants, has a stable emerald color, and has an average particle size.
  • the diameter is between 800 and 10,000 mesh (ie, D 50 is 18.0-1.3 ⁇ m); the total dietary fiber is ⁇ 60%, the lignin content is ⁇ 20%, the mineral is ⁇ 7%; and at least three or more bamboo leaves are included.
  • the characteristic components of the bamboo leaves are valerin, isoquercetin, vitexin, isovite, adenosine, ⁇ -hydroxylysine, p-coumaric acid.
  • the stable emerald green color means that the color value of the rags is between 46 and 60, and ⁇ a* is between -16 and -8.
  • the stable emerald green color means that after the rags are baked at a high temperature of 180 ° C for 30 min, the L* of the color value is still maintained between 40 and 50, and ⁇ a* is still at -7 ⁇ . Between 5
  • the stable emerald green color means that the ⁇ a* of the color value of the rags after the ultraviolet irradiation for 180 minutes is still between -6 and -3.
  • the stable emerald green color means that the color value is between 47 and 59, and ⁇ a* is between -15 and -9.
  • the measurement and definition of the color value in the present invention adopts the L*, a*, b* chromaticity system of the International Commission on Illumination (CIE), which is most widely used for measuring the color tone of an object, and uses all the colors in a stereoscopic representation of a uniform color.
  • CIE International Commission on Illumination
  • *, a*, b* are defined by the coordinates of the three axes.
  • L* indicates the brightness of the sample, where 0 is black and 100 is white; a* indicates the red-green direction of the sample, "+" is red, "-” is green; b* is blue-yellow, "+” It is yellow and the "-” value is blue.
  • the value of ⁇ a indicates the difference between the a* value of the sample and the reference point, which better indicates the deviation of the sample from the red-green value of the standard white.
  • the raw material source is Phyllostachys nigra var. Hnonis (Bean) Stepf ex Rendle, Zhejiang Phyllostachys meyeri McClure, Phyllostachys heterocycla var. pubescens (Mazel) Ohwi, and N. affinis ( Rendle)Keng f.), B.intermedia Hsueh et Yi, Yushania Keng f., P.amarus (keng Keng f.), B.fangiana Keng f.et Wen), fresh leaves of Pleioblastus kongosanensis f. aureostriaus, Sasa tsuboiana and Indocalamus decorus.
  • the raw material source is Phylostachys nigra var. Hnonis (Bean) Stepf ex Rendle, Zhejiang Phyllostachys meyeri McClure, N. affinis (Rendle) Keng f., and M. bamboo (B.intermedia) Hsueh et Yi), Yushania Keng f., P. amarus (keng Keng f.), B.fangiana Keng f.et Wen, Sasa tsuboiana and Fresh leaves of the beautiful Indocalamus decorus.
  • the invention also provides the preparation method of the above rags: the raw materials are sequentially subjected to blanching, color protection, drying and ultrafine pulverization; and the kiln having an average particle diameter of 800 to 10,000 is obtained;
  • the raw material is a leaf of a plant of Graminae or Bambusoideae;
  • the step of blanching and protecting the color is: placing the bamboo leaf as a raw material into a color protection liquid having a temperature of 80 to 100 ° C, immersing, removing and draining;
  • the color protection liquid used in the blanching color protection is a zinc sulfate aqueous solution or a zinc gluconate aqueous solution having a concentration of 0.5 to 2.0 g/100 mL or a combination thereof.
  • the step of blanching and protecting the color is: placing the bamboo leaf as a raw material into a color protection liquid having a temperature of 85 to 95 ° C, immersing for 30 to 90 seconds, removing and draining;
  • the ratio of material to liquid of bamboo leaves and color protection liquid is 1g: 50 ⁇ 100mL;
  • the color protection liquid used in the blanching color protection is a zinc sulfate aqueous solution or a zinc gluconate aqueous solution or a combination thereof having a concentration of 0.5 to 2.0 g/100 mL, and the color protection mechanism is to convert the originally unstable chlorophyll magnesium salt into Stable chlorophyll zinc salt maintains the chlorophyll's steady state and super-stable state, thus keeping the phoenix powder bright green.
  • the color protection liquid used in the blanching color protection is a zinc sulfate aqueous solution or a zinc gluconate aqueous solution having a concentration of 0.5 g/100 mL or a combination thereof.
  • the preparation process may further include photoelectric color selection and metal detection steps;
  • the drying is: drying the leaves after the blanching and color treatment to a water content of ⁇ 11%;
  • the drying is at least one of hot air drying, microwave drying, vacuum drying, freeze drying, or a combination thereof.
  • the leaves after the blanching treatment are further dried to a moisture content of ⁇ 10% before the ultrafine pulverization.
  • the leaves after the blanching treatment are further dried to a moisture content of ⁇ 7% before the ultrafine pulverization.
  • the leaves after the blanching treatment are further dried to a moisture content of ⁇ 5% before the ultrafine pulverization.
  • the raw material source is Phyllostachys nigra var. Hnonis (Bean) Stepf ex Rendle, Zhejiang Phyllostachys meyeri McClure, Phyllostachys heterocycla var. pubescens (Mazel) Ohwi, and N. affinis ( Rendle)Keng f.), B.intermedia Hsueh et Yi, Yushania Keng f., P.amarus (keng Keng f.), B.fangiana Keng f.et Wen), fresh leaves of Pleioblastus kongosanensis f. aureostriaus, Sasa tsuboiana and Indocalamus decorus.
  • the raw material source is Phylostachys nigra var. Hnonis (Bean) Stepf ex Rendle, Zhejiang Phyllostachys meyeri McClure, N. affinis (Rendle) Keng f., and M. bamboo (B.intermedia) Hsueh et Yi), Yushania Keng f., P. amarus (keng Keng f.), B.fangiana Keng f.et Wen, Sasa tsuboiana and beautiful Fresh leaves of Indocalamus decorus.
  • the ultrafine pulverization is to pulverize the dried leaves to an average particle diameter of 800 to 10,000 mesh.
  • the ultrafine pulverization pulverizes the dried leaves to an average particle diameter of 1,000 to 3,000 mesh.
  • the ultrafine pulverization pulverizes the dried leaves to an average particle diameter of 1,500 to 2,000 mesh.
  • the ultrafine pulverization is performed by high-energy nano-impact ball milling, and the grinding ball is selected from zirconium balls, and the ball-to-batch ratio is 10:1;
  • the ultrafine pulverization may also be performed by jet milling
  • the ultrafine pulverization may also be performed by jet milling + high energy nano impact ball milling.
  • the ball is made of zirconium ball, the ball-to-batch ratio is 10:1 (w/w); the ultra-finely pulverized sample is a piece of 0.5-1.0 cm in diameter, pulverized for 1-8 hours, average The particle size is from 800 to 10,000 mesh.
  • the preparation process is specifically: using bamboo leaves as raw materials for blanching and color protection, and the color protection liquid adopts 0.5-2.0 g/100 mL of zinc sulfate aqueous solution or zinc gluconate aqueous solution or a combination thereof, and the ratio of material to liquid is 1 g: 50 to 100 mL, the bamboo leaves as raw materials are placed in a color protection liquid at a temperature of 85 to 95 ° C, and the blanching time is 30 to 90 sec; the bamboo leaves after the blanching and color treatment are dried to a moisture content of ⁇ 11%.
  • the nano-impact mill is pulverized, or pulverized to about 300 mesh by a jet mill, and then pulverized by a high-energy nano-impact mill.
  • the ball-to-batch ratio is 10:1, and the pulverization time is 1-8 h, and the average particle diameter is 800-10,000. Purpose smear products.
  • the more preferable preparation process is specifically: using bamboo leaves as raw materials, the color protection liquid adopts 1.5 g/100 mL (1.5%, w/v) zinc gluconate aqueous solution, the ratio of material to liquid is 1 g: 80 mL, and the bamboo leaves are placed in the temperature.
  • the color protection liquid 85-95 ° C
  • the blanching time is 60 sec; the leaves after the blanching and color-protecting treatment are dried at 80 ⁇ 1 ° C until the moisture content is about 10%; and the crusher is cut into 0.5-1.0 cm.
  • Tablets color selection to remove leaf trays and yellow zebra leaves; further microwave sterilization for sterilization and dehydration, so that the moisture content is reduced to 5% or less; pulverized to about 300 mesh with a jet mill, and then pulverized with a high-energy nano-impact mill,
  • the ball-to-material ratio was 10:1 (w/w), and the pulverization time was 1.5 hours, and the kiln having an average particle diameter of 2,000 mesh was obtained.
  • chlorophyll is the main substance of bamboo leaf color, including chlorophyll a and chlorophyll b.
  • Chlorophyll is a magnesium porphyrin compound, its chemical properties are extremely unstable, light, acid, alkali, oxygen, oxidant, etc. will decompose and discolor. For example, under acidic conditions, chlorophyll molecules can easily lose magnesium in the porphyrin ring to become brown. Demagnesium chlorophyll.
  • the ratio of chlorophyll to pheophytin was positively correlated with the quality of bamboo leaves.
  • the green protection method commonly used in fruit and vegetable processing is to replace Mg 2+ with Zn 2+ , Cu 2+ , Fe 2+ , Ca 2+ , etc. to form stable chlorophyll zinc, copper, iron, calcium and other compounds, so that green save.
  • a suitable blanching treatment time of 80 to 100 ° C (more preferably 85 to 95 ° C) is 30 to 60 sec, and the obtained blade has the brightest color. And green; if the blanching time is too long (such as 120sec and above), not only the leaf color is significantly lighter, but also the significant decrease in the content of active ingredients (such as flavonoids, phenolic acids, triterpenoids, etc.) can be detected.
  • the extraction of the leaves of different color retention times clearly shows that the extracts of the 30 sec and 60 sec samples of the blanching treatment are very dark, while the green color of the extract treated for 120 sec is significantly lighter.
  • the leaves treated with such color protection and the obtained rags are bright and green, have excellent light stability and thermal stability, and have excellent color stability.
  • the preparation method of the rags bamboo of the present invention first, a green, ecological, non-polluting natural bamboo forest is selected, and fresh leaves are picked to obtain raw materials having low heavy metal content and almost zero agricultural residues; the raw material pretreatment includes Finishing, cleaning and cleaning of fresh bamboo leaves; the process of blanching and color protection is: putting the pretreated raw bamboo leaves into a color protection liquid with a temperature of 85-95 ° C, the concentration of the color protection liquid is 0.5-2.0 g /100mL of zinc sulphate aqueous solution or zinc gluconate aqueous solution or a combination thereof, control blanching time between 30 ⁇ 90s (liquid to liquid ratio of 1g: 50 ⁇ 100mL), and then remove and drain; the drying process is: Drying and bleaching the leaves after drying (may be hot air drying, microwave drying, vacuum drying or vacuum freeze drying) to a water content of ⁇ 11%; after breaking to pieces of 0.5 to 1.0 cm, color selection removes leaf and yellow spots Leave
  • the ultrafine pulverization adopts a high-energy nano-impact grinding
  • the grinding ball uses a zirconium ball
  • the ball-to-material ratio is 10:1 (w/w)
  • the injection material is a piece having a diameter of 0.5 to 1.0 cm
  • the pulverization treatment After 1 to 2 hours, the average particle size can reach 1,000 mesh or more.
  • the material can be pulverized to 100-500 mesh in advance with a conventional ball mill or jet mill.
  • the color protection liquid adopts 1.5 g/100 mL (1.5%, w/v) zinc gluconate aqueous solution, and the ratio of material to liquid is 1 g: 80 mL, heat
  • the hot time is 60 sec; the leaves after blanching and color treatment are dried at 80 ⁇ 1 ° C until the moisture content is about 10.0%; the pieces are cut into 0.5-1.0 cm pieces by a crusher, and the leaves and yellow zebra leaves are removed by color selection;
  • Microwave drying is used for sterilization and dehydration to reduce the moisture content to 5% or less; it is pulverized to about 300 mesh by a jet mill, and then pulverized by a high-energy nano-impact mill.
  • the ball-to-batch ratio is 10:1 (w/w).
  • the pulverization time was 4 hours, and the kiln having an average particle diameter of about 2,000 mesh was obtained.
  • the invention also provides the use of the rags prepared by the above method: using the thermal stability and photostability of the bamboo as a food material, a functional ingredient, or as a dietary supplement;
  • the added amount of rags is 1 to 10% (w/w), preferably 2 to 5% (w/w).
  • Supplementing dietary fiber improving gastrointestinal function, helping to control weight and prevent constipation
  • Strengthening natural leaf antioxidants such as flavonoids, p-coumaric acid, adenosine, and ⁇ -hydroxylysine can help improve microcirculation, regulate glycolipid metabolism, and effectively protect cardiovascular and cerebrovascular diseases;
  • bamboo-specific ingredients such as silicone and organic bismuth, which helps prevent osteoporosis, keeps the skin young and delays the body's aging.
  • the invention adopts fresh bamboo leaves as raw materials, adopts unique processing technology, and creates an ultra-fine powder with excellent green color, fragrant scent and uniform fineness, which is called rag bamboo, has the processing suitability and health effect close to matcha, and is human.
  • the society provides a new type of food functional ingredient and/or dietary supplement that is natural, green, rich in bamboo leaf chemicals and dietary fiber.
  • the razor bamboo has bright emerald green color, high thermal stability and light stability, and can be widely used in the food industry as a coloring agent, a thickener and a flavoring agent, such as a cake, a cookie, an ice cream, Chocolate, candy, and milk tea are especially advantageous in foods that require high-temperature processing (such as baking, frying, and puffing).
  • rags can be used independently as a dietary supplement, as well as in pet food or livestock and aquaculture.
  • the rags of the present invention is used as a natural source of food and a low energy density functional ingredient in various food systems.
  • the content of heavy metals (lead, arsenic, mercury, cadmium, etc.) and pesticide residues of the bamboo of the present invention are significantly lower than that of Matcha.
  • the rags of the present invention can obtain products with different particle size distributions by selecting different pulverizing equipments or combinations thereof and adjusting the process parameters of the pulverizing unit.
  • the beneficial effects of the invention are prominently manifested in: firstly, according to the characteristics of bamboo leaf materials (high degree of fiber quality, active ingredients are not easily dissolved; color green, good thermal stability, etc.), using hot water blanching method, using zinc salt The solution is subjected to a replacement color protection treatment, that is, the unstable chlorophyll magnesium salt in the original leaf is converted into a highly stable chlorophyll zinc salt to maintain its green color. Secondly, based on the stability energy of the above raw materials, high-energy nano-impact grinding is used to achieve ultrafine pulverization of bamboo leaves, which greatly improves the production efficiency of the pulverizing section compared with the stone-grinding Matcha process.
  • the high-strength zirconium ball used in the pulverization process can also ensure the entry of foreign matter in the rag bamboo (and it is difficult to avoid the stone powder entering the product during the stone grinding process).
  • most of China's bamboo forests are natural or semi-natural forests, and pesticides and fertilizers are rarely used, which is conducive to the production of natural, green and non-polluting organic razor products.
  • the rags of the present invention have the following specific uses:
  • rag As a natural source of fibrous food and low energy density functional ingredients, rag can be used in solid, semi-solid, suspended foods, to supplement human dietary fiber, improve gastrointestinal function, etc. Helps prevent constipation and control weight.
  • scented bamboo In view of the green appearance and scent of scented bamboo, it has good color stability. It can be used as a natural coloring agent, thickener and flavoring agent in food fields (such as cakes and cookies) where all matcha may be used. Ice cream, chocolate, candy, milk tea, coffee, etc., especially in high-temperature processed food systems (such as baking, frying, extruded products).
  • Adding bamboo to a variety of foods in a certain proportion helps to improve and regulate the intestinal flora, improve the body's sensitivity to insulin, prevent insulin resistance, and prevent metabolic syndrome.
  • the rags of the present invention can be independently used as a dietary supplement, and can also be applied to pet food or added to livestock and poultry and aquatic feed.
  • the present invention has the following main advantages:
  • the bamboo of the present invention has a total dietary fiber of >60%, a lignin content of >20%, and a mineral (ash) of >7%, both equal to or higher than Matcha; and at the same time, is rich in carbon flavonoids (Herba a functional component unique to bamboo leaves such as glycosides, isoquercetin, vitexin, isovite, adenosine, ⁇ -hydroxylysine, p-coumaric acid, organic hydrazine, and silicone.
  • the sorrel of the present invention has a brighter green color than Matcha and has higher thermal stability and light stability.
  • the rags remained substantially green within 30 min, while the matcha had browned significantly at 15 min.
  • Due to its verdant, stable natural color, rags can be added directly as a natural pigment to a variety of solid, semi-solid and suspended foods that require coloration. For example, it is used in cakes, cookies, ice cream, chocolate, candy, milk tea, coffee, especially in foods that require high temperature processing (such as baking, frying, puffing). At the same time, it can also play a role in thickening and flavoring in the food system.
  • bamboo can be used to supplement human body in various foods. Dietary fiber, improving gastrointestinal function, etc., help to control weight and prevent constipation; help to improve and regulate intestinal flora, improve the body's sensitivity to insulin, prevent insulin resistance, prevent metabolic syndrome; help Improve the human microcirculation, regulate sugar and lipid metabolism, effectively protect the heart and brain blood vessels; help prevent osteoporosis, keep the skin young and delay the body aging.
  • rag bamboo has a level of heavy metals far lower than matcha, and almost no pesticide residue, is a substantially pure natural green organic food.
  • special antibacterial components flavonoids, phenolic acids, etc.
  • conventional nutrients such as proteins, amino acids, sugars, etc.
  • bamboo forests in China are mainly distributed in old, small, border and poor areas.
  • the invention of razor bamboo has opened up a new way for the high value conversion of bamboo resources. While providing high-quality food functional ingredients and dietary supplements for human society and promoting the construction of healthy China, it is also very helpful to the issue of “agriculture, rural areas and farmers”. The solution and the poverty alleviation of the poor will surely become a new economic growth point for the bamboo industry.
  • Fig. 1 is a schematic view showing the reaction process of blanching and color protection according to the present invention.
  • Figure 2 is a comparison of the particle sizes of the rags prepared in Examples 1.3, 1.5, and 1.6 and the commercially available Grade 1 Matcha;
  • A is Mianzhu - rag,
  • B bitter bamboo - rag,
  • C cold arrow - wipe bamboo,
  • D Matcha (Grade 1);
  • A is dietary fiber
  • B soluble dietary fiber C hemicellulose
  • D lignin E coarse ash
  • F moisture content
  • Figure 4 is a sensory evaluation result of the rags and matcha prepared in Examples 1.5 and 1.6;
  • Figure 5 is a graph showing the weight gain of mice with metabolic syndrome
  • Figure 6 is a bar graph of the weight of some organs and tissues in the 12th week of metabolic syndrome mice; A is liver, B kidney, C spleen, D perirenal fat, E epididymal fat;
  • Figure 7 shows changes in insulin sensitivity at 12 weeks in mice with metabolic syndrome; A is an insulin tolerance test (ITT) and B is a glucose tolerance test (GTT);
  • ITT insulin tolerance test
  • GTT glucose tolerance test
  • Figure 8 is the level of inflammatory factors in the serum of mice with metabolic syndrome; the left panel is the TNF- ⁇ content map, and the right panel is the MCP-1 content map;
  • Figure 9 is a liver H&E stained section of the mice with metabolic syndrome (400 ⁇ ), 50 ⁇ m; among them, A to E represent the normal group, high fat group, 2.5% bitter bamboo + high fat group, 5.0% bitter bamboo + high fat group, 2.5% cold arrow bamboo rag + high fat group, 2.5% matcha powder + high fat group;
  • Figure 10 is a H&E stained section of adipose tissue in mice with metabolic syndrome (200 ⁇ ), 100 ⁇ m; among them, A to E represent normal group, high fat group, 2.5% bitter bamboo + high fat group, 5.0% bitter bamboo bamboo + high fat group, 2.5% cold arrow bamboo + bamboo high fat group, 2.5% matcha powder + high fat group;
  • Figure 11 is a structural diagram of the intestinal flora of experimental mice with metabolic syndrome
  • Figure 12 is a process flow diagram of cake making
  • Figure 13 is a sensory evaluation of plain yogurt and three yogurts added with the same proportion of rags (Example 1.5) and Matcha;
  • Figure 14 is a sensory evaluation of three nougat additions of rags, matcha and blanks as described in Example 1.5.
  • the raw material of the invention preferably the fresh leaves with complete morphology, the old leaves, the yellow leaves, the worm leaves are removed, and the petioles are removed as much as possible; the bamboo core which has not been leaf-leaved is the best raw material, and the best smeared bamboo can be prepared.
  • the rags according to the present invention are prepared from the leaves of Graminae and Bambusoideae plants, and have stable emerald green color, and the average particle diameter of the powder is 800-10,000 mesh (ie, D 50 is Between 18 and 1.3 ⁇ m); total dietary fiber ⁇ 60%, lignin content ⁇ 20%, mineral ⁇ 7%; and at least 3 or more bamboo leaf characteristic components; and at least 3 and above Characteristic of bamboo leaves;
  • the characteristic components of the bamboo leaves are valerin, isoquercetin, vitexin, isovite, adenosine, ⁇ -hydroxylysine, p-coumaric acid.
  • the stable emerald green color means that the color value of the rags is between 46 and 60, and ⁇ a* is between -16 and -8.
  • the stable emerald green color means that after the rags are baked at a high temperature of 180 ° C for 30 min, the L* of the color value is still maintained between 40 and 50, and the ⁇ a* is still at -7 ⁇ . Between -5.
  • the stable emerald green color means that after the ultraviolet ray is irradiated for 180 minutes, the ⁇ a* of the color value is still between -6 and -3.
  • the stable emerald green color means that the color value is between 47 and 59, and ⁇ a* is between -15 and -9.
  • the preparation method of rags is specifically as follows:
  • the method may be hot air drying, microwave drying, vacuum drying, or even freeze drying, any one or a combination thereof.
  • the pieces of ⁇ 1.0 cm are pulverized for 1 to 8 hours to obtain an ultrafine powder of rags with an average particle size of 800 to 10,000 mesh, bright green color, fragrant smell, and fineness.
  • the pulverizing apparatus may be subjected to stepwise pulverization before the ultrafine pulverization, and the pulverizing apparatus may be any one or a combination of ball milling, stone grinding, high energy nano impact grinding, and jet mill.
  • test methods used in the present invention are as follows:
  • Experimental method first adjust the color difference meter to the whiteboard zero calibration, and then take a certain amount of rags sample on the standard whiteboard to evenly level the sample. Align the entrance of the colorimeter with the sample and click the test button to test.
  • the portable colorimeter for food evaluation uses the L*, a*, b* chromaticity system of the International Commission on Illumination (CIE), which is most widely used to measure the color of objects, and all the stereoscopic representations of uniform colors.
  • the color is defined by the coordinates of the three axes L*, a*, and b*.
  • L* indicates the brightness of the sample, where 0 is black and 100 is white; a* indicates the red-green direction of the sample, "+” is red, "-” is green; b* is blue-yellow, "+” It is yellow and the "-” value is blue.
  • the value of ⁇ a indicates the difference between the a* value of the sample and the reference point, which better indicates the deviation of the sample from the red-green value of the standard white.
  • the sample was weighed in an appropriate amount, and 70% ethanol was added at a ratio of 1:20 to the liquid to be extracted by hot reflux at 90 ° C for 2 h.
  • the extract was filtered to volume. Then, the flavonoid content in the extract was determined by the same method as described in the standard curve preparation, and then converted into the total flavonoid content of the bamboo.
  • the sample was weighed in an appropriate amount, and 70% ethanol was added at a ratio of 1:20 to the liquid to be extracted by hot reflux at 90 ° C for 2 h.
  • the extract was filtered to volume.
  • the total phenolic content of the extract was then determined in the same manner as described in the standard curve fabrication and converted to the total phenolic content of the rag.
  • the 20 mg arbutin standard was transferred into a small beaker, dissolved in 95% ethanol, and made up to 100 mL, and shaken to obtain a ursolic acid standard solution of 0.200 mg/mL.
  • the color protection solution is a 1.5% (w/v) zinc gluconate aqueous solution, and the ratio of material to liquid is 1 g: 80 mL (w/v). According to the above ratio of material to liquid, cast a certain amount of fresh bamboo leaves to the slightly boiling color protection liquid (that is, the color protection liquid heated to 85-90 ° C), stir gently to spread the leaves evenly, and quickly remove them after 60 sec. dry;
  • the dry leaves are cut into 0.5 ⁇ 1.0cm pieces by a crusher, and after removing the leaf leaves and the yellow spot leaves, the microwave drying is further used for sterilization and dehydration, so that the moisture content is reduced to 5% or less;
  • the bamboo leaf is crushed to about 300 mesh by a jet mill, and then pulverized by a high-energy nano-impact mill (produced by Qinhuangdao Taiji Ring Nano-product Co., Ltd., model CJM-SY-B; the same below). 10:1 (w/w), ball milling time 1.0 h, to obtain an average particle size of about 900 mesh rags (recorded as: light bamboo - rag bamboo).
  • the color protection liquid is a 0.5 g/100 mL (0.5%, w/v) zinc gluconate aqueous solution, and the ratio of the material to the liquid is 1 g: 80 mL (w/v).
  • a slightly boiling color protection liquid that is, a color protection liquid heated to 85-90 ° C
  • the dried leaves are broken into pieces of 0.5-1.0 cm, and the leaves are removed and the leaves are removed.
  • the microwave drying is further used for sterilization and dehydration to reduce the moisture content to 5% or less;
  • the dried bamboo leaves were pulverized with a high-energy nano-impact mill.
  • the ball-to-batch ratio was 10:1 (w/w), and the ball milling time was 30 min.
  • the kiln with an average particle size of about 900 mesh was obtained (recorded as: Cizhu-Matu).
  • the color protection solution is a 1.0% (w/v) zinc sulfate aqueous solution, and the ratio of material to liquid is 1 g: 80 mL (w/v).
  • a certain amount of bamboo leaves are added to the micro-boiling color protection liquid (that is, the color protection liquid heated to 85-95 ° C), the leaves are evenly dispersed by slight stirring, and quickly removed after 30 sec, drained. ;
  • the bamboo shoots were treated with a high-energy nano-impact mill.
  • the ratio of the ball to the material was 15:1 (w/w), and the pulverization time was 2 h.
  • the kiln with an average particle size of about 2000 was obtained (recorded as: Mianzhu-Matu).
  • the drained bamboo leaves are continuously treated with a belt type microwave drying equipment (Shanghai Yuanyue Light Industry Machinery Co., Ltd., model YTLD), the microwave power is 4Kw, the conveyor speed is about 0.5m/min, and the drying time is about 60. Minutes, get dry leaves with a moisture content of about 7%, use ordinary Chinese herbal medicine grinder to break them into pieces and keep them for use;
  • a belt type microwave drying equipment Shanghai Yuanyue Light Industry Machinery Co., Ltd., model YTLD
  • the pulverization treatment was carried out with a high-energy nano-impact mill, the ball-to-material ratio was 10:1 (w/w), and the pulverization time was 3 hours, and the kiln with an average particle diameter of about 8000 mesh was obtained (denoted as: bitter bamboo - rag bamboo).
  • Product characteristics are shown in Table 5.
  • the pulverization treatment was carried out with a high-energy nano-impact mill, the ball-to-material ratio was 10:1 (w/w), and the pulverization time was 2 hours, and the razor bamboo having an average particle diameter of about 10,000 was obtained (denoted as: cold arrow bamboo - rag bamboo).
  • Preparation of sample solution Take a certain amount of rags, add 30% ethanol solution at a ratio of 1:20; then extract in a 70 °C water bath for 2 h; filter the extract, store in vacuum, and transfer to a 50 mL volumetric flask. The volume was dissolved in methanol. After storage at 4 ° C, the sample was filtered through a 0.22 ⁇ m microporous membrane before the sample was injected, and the filtrate was taken as the test solution for use.
  • the method for determination of flavonoids of cucurbita (valerin, isoquercetin, vitexin, isovite) and p-coumaric acid is referred to the national standard "food additive bamboo leaf antioxidant" (GB 30615-2014).
  • the chromatographic conditions were: C 18 ODS column (4.6 mm ⁇ 250 mm, 5 ⁇ m); mobile phase mixed solvent A (acetonitrile) and solvent B (volume fraction 0.2% acetic acid). Gradient elution conditions: 0-15min, A 15%, B 85%; 15-25min, A 15% ⁇ 40%, B 85% ⁇ 60%; 25 ⁇ 34min, A 40%, B 60%; 34 ⁇ 40min , A 40% to 15%, B 60% to 85%.
  • the flow rate was 1.0 mL/min; the detection wavelength was 330 nm; the column temperature was 30 ° C; and the injection amount was 10 ⁇ L.
  • ⁇ -hydroxylysine was determined by an automatic amino acid analyzer (Hitachi 835-50 high-speed amino acid automatic analyzer).
  • the standard product was from Japan Wako Pure Chemical Industries Co., Ltd.; the determination of adenosine reference literature [Gong Jinyan et al., High Performance Liquid Chromatography The method is used to determine the content of adenosine in bamboo extract and its different parts, Food Industry 2014, 35 (12): 264-265, and the standard product is from China National Institute for the Control of Pharmaceutical and Biological Products.
  • Figure 2 and Table 8 show that the particle size of the powder obtained by different bamboo species and different process parameters is significantly different.
  • the average particle size of the four bamboo samples is smaller than that of the commercially available first-grade matcha sample.
  • the contents of the conventional ingredients (including dietary fiber, soluble dietary fiber, hemicellulose, lignin, crude ash, and moisture) of the six rags samples and the control samples (primary matcha) in Example 1 were measured. According to the standard of GB 5009.88-2014, the content of dietary fiber and soluble dietary fiber is determined. The lignin content is determined according to the standard of GB/T 20805-2006. The moisture is determined according to the standard of GB/T 8304, and the total is determined according to the standard of GB/T 8306. Ash. The visual representation of the results is shown in Figure 3 and analyzed as follows.
  • Total dietary fiber The dietary fiber content of 6 rags is between 63.0 and 80.2%, with an average of 76.1%. Among them, the lowest content is cold arrow bamboo - rag, the highest is Cizhu - rag bamboo; at the same time, the dietary fiber content of matcha is 63.9%; the total dietary fiber content of rag is higher than matcha.
  • Soluble dietary fiber The soluble dietary fiber of 6 rags samples ranged from 28.2 to 33.6% with an average of 30.7%. Among them, the content of cold arrow bamboo - rag bamboo is the highest, Cizhu - rag bamboo is the lowest; the soluble dietary fiber content of Matcha is 31.8%, which falls within the variation range of rags.
  • Hemicellulose The hemicellulose content of 6 rags samples ranged from 37.2 to 42.9%, the highest was sulphur-bamboo-sorrel, the lowest was bitter bamboo-sorrel; the half-cellulose content of matcha was 37.7%. It falls within the variation range of the rags sample.
  • the lignin content of the six rags samples ranged from 23.0 to 25.4% with an average of 24.5%. Among them, the lignin content of bitter bamboo-wiat bamboo was the highest, and the sulphur-bamboo-sorry bamboo was the lowest; while the lignin content of matcha was only 13.3%; the lignin content of scented bamboo was significantly higher than matcha.
  • Crude ash The coarse ash of 6 rags samples is between 8.1 and 11.9%, the highest content of cold arrow bamboo - rag bamboo, the lowest of Cizhu - rag bamboo; and the coarse ash content of matcha is only 5.7%, significantly lower than wipe bamboo.
  • the total dietary fiber content, lignin and crude ash of the bamboo are significantly higher than the matcha.
  • the content of soluble dietary fiber and hemicellulose of Matcha is not much different from that of the rags prepared in the above examples, and falls within the range of corresponding indicators of rag. This result is consistent with the fact that the degree of fibrosis of bamboo leaves is higher than that of tea leaves.
  • the processing temperature commonly used for baking was 180 ° C for 5, 15, 30 min, and the same amount of samples were placed in each petri dish and placed in an oven for heat treatment.
  • the results of the color difference analysis are summarized in Table 9.
  • rags has better light stability than matcha, can be baked at 180 ° C for 30 minutes without browning, and at this time the green color of rags and the green at the beginning of the first matcha Close.
  • Matcha changed from green to reddish brown after baking at 180 °C for 15 minutes.
  • UV irradiation was used to observe the damage to the color of the sample.
  • Three samples were simultaneously irradiated with 10 8w UV lamps, and the sample was placed 30 cm below the tube. Color difference analysis was performed after 60, 120, and 180 minutes of irradiation, respectively. The color value changes are shown in Table 10.
  • the sensory evaluator statistically analyzed the scores of the three samples (mean ⁇ standard error), and the results are shown in FIG. 4 .
  • the highest score of the two samples was bitter bamboo - sorrel, followed by cold arrow bamboo - rag, and matcha scored the lowest. From the scores of the four indicators, the bamboo is significantly higher in the shape and the color of the soup than the matcha, and the scores on the taste and the powder aroma are similar. Because ragatta has a more green color than Matcha, it is loved by the evaluators.
  • the chlorophyll is decomposed by heat, and the tea soup quickly appears yellowish brown, so the score is lower than that of the bamboo; while the green color of the bamboo is stable, and the soup color can remain green for a long time after brewing.
  • Example 3 Comparison of biological health effects of smut and matcha
  • Metabolic syndrome refers to a group of disease risk factors such as central obesity, type 2 diabetes or impaired glucose tolerance, hypertension, abnormal lipid metabolism and insulin resistance (IR). Clinical syndrome. In recent years, the metabolic syndrome has a high incidence and a younger trend, and its prominent features are obesity, insulin resistance and impaired glucose tolerance. In addition to its rich fibrous content, Phyllostachys pubescens contains a variety of biologically active substances unique to bamboo leaves. It has strong anti-free radical and anti-oxidant activities, and can also reduce inflammation, lipid-lowering and protect cardiovascular and cerebrovascular diseases. efficacy. Matcha is also rich in bioactive ingredients (such as tea polyphenols, tea polysaccharides, theanine, etc.), and many studies have shown that it can effectively prevent obesity and stroke, and reduce the risk of cerebral thrombosis and hyperlipidemia.
  • bioactive ingredients such as tea polyphenols, tea polysaccharides, theanine, etc.
  • the invention is represented by two kinds of sorrel bamboos (Bitter Bamboo - Wisdom bamboo and Cold Arrow bamboo -fulness bamboo), and a comparatively experimental study is carried out using a mouse model of metabolic syndrome with reference to a commercially available first-grade matcha.
  • the rag and matcha were added to the high fat diet of the mice in a certain proportion.
  • the four experimental groups were as follows: the first group was 2.5% of bitter bamboo - rag bamboo + high fat feed, the second group was 5.0% bitter bamboo - rag bamboo + high fat feed, and the third group was 2.5% cold arrow bamboo - rag bamboo + High fat diet, the fourth group is 2.5% matcha + high fat feed.
  • mice Sixty 6-week-old C57BL/6J male mice were fed with basic diet for 5 days, and those who had no adverse reactions, ie, eating, drinking, and normal activities, were included in the experiment.
  • the mice were randomly divided into 6 groups to ensure that the average body weight of each group was close, and the following feeds were fed separately: basic feed, high fat feed, bitter bamboo-salt low dose group, bitter bamboo-salt high dose group, cold arrow bamboo-salt low Dosage group and matcha low dose group.
  • every 5 mice were caged, and they were given free access to drinking water in a feeding environment with a light cycle of 12 h, a temperature of 23 ⁇ 2 ° C, and a relative humidity of 50 to 70%.
  • the test period was 12 weeks.
  • the test grouping of mice is shown in Table 12.
  • Group code 1 Basic feed control group 10 Bas-C 2 High fat diet control group 10 HFD 3 High fat feed + 2.5% bitter bamboo - rag 10 2.5% BP1-HFD 4 High fat feed +5.0% bitter bamboo - rag 10 5.0%BP1-HFD 5 High fat feed + 2.5% cold arrow bamboo - rag 10 2.5% BP2-HFD 6 High fat diet + 2.5% Matcha 10 2.5% M-HFD
  • BP1 is the Phyllostachys pubescens obtained in Example 1.5; BP2 is the cold arrow bamboo stalk prepared in Example 1.6.
  • mice During the feeding period, the general condition, dietary changes, behavior (autonomous activities, mental state) changes, and hair changes of the mice were observed every day. Mice were weighed once a week and changes in body weight were recorded. After 12 weeks of feeding, the liver, kidney, and spleen of the mice were carefully weighed and the visceral specific gravity coefficient was calculated. At the same time, the epididymal fat and perirenal fat were taken out and weighed. All organs were then stored at -80 °C.
  • mice After 12 weeks of feeding, the mice were euthanized in a CO 2- filled incubator, and then blood was quickly taken from the heart, and serum was collected by centrifugation (3500 r/min, 15 min) for detection of triglyceride (TG), total Cholesterol (TC), low density lipoprotein cholesterol (LDL-c), high density lipoprotein cholesterol (HDL-c), free fatty acid (FFA) and other indicators.
  • TG triglyceride
  • TC total Cholesterol
  • LDL-c low density lipoprotein cholesterol
  • HDL-c high density lipoprotein cholesterol
  • FFA free fatty acid
  • mice were fasted for 12 hours (without water), and then blood was drawn using Roche blood glucose meter to detect the fasting blood glucose (FBG) value of the mice, and the enzyme-linked immunosorbent assay kit was used to determine the small amount.
  • FBG fasting blood glucose
  • FINS Fasting insulin
  • mice were intraperitoneally injected with 0.75 U/Kg ⁇ BW of an insulin physiological saline solution (concentration: 0.075 U/mL). The blood glucose levels of the mice were then tested and recorded at 30, 60, 90, and 120 minutes after injection. The mice were fed back after the test.
  • mice were quickly removed from the liver after euthanasia.
  • the blood was washed away as much as possible, blotted dry, weighed and a small portion was added with 4 °C physiological saline high-speed homogenate to make a 10% homogenate, centrifuged at 3000 r/min for 20 min to take the supernatant.
  • the solution was then used to determine the activity of SOD, GSH-Px and MDA in liver homogenate using a kit produced by Nanjing Institute of Bioengineering.
  • IL-6 Serum interleukin-6
  • TNF- ⁇ tumor necrosis factor- ⁇
  • MCP-1 chemokine
  • Leptin, adiponectin (ADPN) and lipopolysaccharide (LPS) in mouse serum were detected by enzyme-linked immunosorbent assay, and the detection method was carried out by referring to the Elisa kit method.
  • the colonic feces of the mice were taken for 12 weeks, and high-throughput sequencing was performed. Illumina PE250 sequencing was used to extract the intestinal microbial DNA from the feces, followed by PCR amplification, and finally the intestinal microbial species were identified by sequencing.
  • mice The weight gain of the mice, the index of each organ and the blood biochemical indicators were used to evaluate the efficacy of Phyllostachys pubescens and Matcha to lose weight and reduce fat.
  • mice in the high-fat diet model group showed obesity characteristics.
  • the weight gain of the mice in the basal diet group was significantly lower than that in the high-fat diet group.
  • the effect of the broiler and matcha in the diet on body weight is shown in Fig. 5.
  • the third group (high fat diet + 2.5% bitter bamboo - rag bamboo) had the best control effect on the body weight of mice.
  • the average body weight of the mice was significantly lower than that of the high fat group;
  • the addition of bitter bamboo-scented bamboo increased to 5% (fourth group), but the effect of controlling body weight was not obvious.
  • the control effect of the sixth group (high-fat diet + 2.5% Matcha) on the weight of mice was second only to the same dose of bitter bamboo-scented bamboo.
  • the average body weight at the end of the experiment was also significantly lower than that in the high-fat group.
  • the weight loss effect of the fifth group (high-fat diet + 2.5% cold arrow bamboo - rag bamboo) was between the same dose of bitter bamboo - rag bamboo (third group) and matcha (the sixth group).
  • the perirenal fat of mice in 2.5% bitter bamboo-Muzhu group is significantly lower than that in high fat group, which is obviously better than other three.
  • Test group. 2.5% bitter bamboo - smudge bamboo and 2.5% cold arrow bamboo - smear bamboo have the effect of reducing epididymal fat, of which the effect of bitter bamboo is better, reducing the epididymal fat of mice by nearly half.
  • mice serum was taken to test blood biochemical indicators including triglyceride (TG), total cholesterol (TC), low density lipoprotein cholesterol (LDL-c), high density lipoprotein cholesterol (HDL-c), Free fatty acids (FFA), and the results are shown in Table 13.
  • TG triglyceride
  • TC total cholesterol
  • LDL-c low density lipoprotein cholesterol
  • HDL-c high density lipoprotein cholesterol
  • FFA Free fatty acids
  • the high-fat diet leads to obesity in mice, and the accumulation of fat in obese mice increases, and it also causes an increase in the levels of TG, TC, LDL-c and FFA in the blood, and a certain degree of HDL-c reduction. It can be seen from Table 13 that Matcha has the best effect of reducing TG. After 3 months of dietary enhancement for 2.5%, the TG level of high-fat mice is close to the normal feed group; The most significant effect of reducing TC was to strengthen the 2.5% bitter bamboo-smoke group, while the 5.0% bitter bamboo-smoked bamboo and 2.5% cold arrow bamboo-smoked bamboo had no effect on TC, while the 2.5% matcha group TC was significantly higher than high fat. Model group.
  • the performance group significantly improved the effect of 2.5% bitter bamboo - rag, followed by 2.5% matcha, followed by 2.5% cold arrow bamboo - rag.
  • Free fatty acids are significantly increased in obese mice due to an imbalance in glycolipid metabolism.
  • the data in Table 13 showed that all the test groups inhibited the increase in FFA levels, with the best effect being 2.5% Matcha, followed by 2.5% Bitter Bamboo and Cold Arrow Bamboo, and finally 5.0% Bitter Bamboo - bamboo. Once again proved that the amount of 2.5% of the additive is a reasonable level.
  • the lipid-lowering effect was 2.5% of the bitter bamboo - rags, followed by 2.5% of matcha.
  • the high-fat diet leads to an increase in fasting blood glucose (FBG) and fasting insulin (FINS) in mice, and HOME-IR is the insulin resistance index.
  • FBG fasting blood glucose
  • FINS fasting insulin
  • HOME-IR is the insulin resistance index.
  • 2.5% bitter bamboo - rag bamboo and 2.5% cold arrow bamboo - rag bamboo can better improve the insulin resistance caused by high-fat diet, and reduce the fasting insulin level in mice.
  • 5.0% bitter bamboo - sorrel and matcha group did not significantly improve.
  • Figure 7 shows changes in mouse insulin sensitivity at the end of the trial, A is the insulin tolerance test (ITT) and B is the glucose tolerance test (GTT).
  • ITT insulin tolerance test
  • GTT glucose tolerance test
  • SOD and GSH-Px in the liver are the main antioxidant enzymes in the body and have strong ability to scavenge free radicals.
  • the data in Table 15 showed that the SOD levels of the high-fat group, 5.0% bitter bamboo-wiat bamboo and 2.5% matcha group were significantly higher than those of the normal group, while 2.5% of the bamboos of the bamboo, the bamboo and the cold bamboo The SOD activity is comparable to the normal group.
  • GSH-Px level 2.5% of the Phyllostachys pubescens - Phyllostachys praecox and the cold arrow bamboo - rag bamboo were between the normal group and the high fat group, while the 5.0% bitter bamboo - rag bamboo and 2.5% matcha group were significantly higher than the high.
  • Lipid group From the perspective of reducing the level of lipid peroxide products, the effect of rags is generally better than that of matcha, and bitter bamboo is preferred.
  • Oxidative stress is caused by a large amount of reactive oxygen species (ROS) in the body after being stimulated by various harmful factors.
  • ROS reactive oxygen species
  • the compensatory increase in the activity of antioxidant enzymes cannot prevent free radical damage, which will eventually lead to a decrease in enzyme activity and an increase in oxidative damage.
  • the high-fat diet increased the degree of oxidative stress in the mouse body.
  • the dietary intervention of Phyllostachys pubescens could effectively reduce the oxidative stress response of the body, and the 2.5% rag additive was preferred.
  • MCP-1 is a chemokine.
  • MCP-1 a chemokine.
  • the enlarged adipose tissue in obese people releases a large amount of MCP-1, which induces a large number of phagocytic cells to enter adipose tissue and release a large number of inflammatory factors.
  • IL-6 and TNF- ⁇ are two pro-inflammatory factors closely related to obesity. When the levels of the two are increased, it indicates that the degree of inflammatory infiltration of the body is increased.
  • the levels of TNF- ⁇ and MCP-1 in the high-fat group were significantly higher than those in the normal group, indicating that there was inflammation in the obese mice in the high-fat group.
  • the high-fat mice added with bitter bamboo-scented bamboo, scutellaria chinensis-scented bamboo and matcha had significantly decreased TNF- ⁇ content, indicating that different doses of Phyllostachys pubescens and Matcha could significantly inhibit the pro-inflammatory factors caused by obesity (TNF- The secretion of ⁇ ). 2.5% added amount of bitter bamboo - rag bamboo, cold arrow bamboo - rag and matcha can significantly reduce the content of MCP-1, while the high dose (5.0% bitter bamboo - rag bamboo) failed to significantly reduce its content.
  • the results showed that dietary intervention with appropriate doses of rags and matcha can significantly improve the inflammatory infiltration in obese mice.
  • Leptin is a circulating hormone secreted by fat cells, which acts mainly on the central nervous system. By inhibiting the synthesis of neuropeptide Y, it reduces appetite and reduces energy intake, thereby achieving the effect of reducing weight and reducing fat. Studies have shown that too high or too low leptin may lead to insulin resistance (IR). The data in Table 16 showed that serum leptin levels in the high-fat group were significantly higher than those in the normal group, indicating that the high-fat diet produced leptin resistance in the mice.
  • the 2.5% added amount of bitter bamboo - sorrel showed the best effect of reducing serum leptin levels in mice, followed by 2.5% Matcha, followed by 2.5% of cold arrow bamboo - rag, and 5% added bitter bamboo -
  • the effect of smearing bamboo is not significant.
  • Adiponectin is closely related to obesity and glycolipid metabolism. Studies have shown that ADP levels are significantly lower in obese people, and adiponectin levels are negatively correlated with obesity. From the data in Table 16, the adiponectin content of the high-fat group mice was significantly lower than that of the normal group, and the four test groups of Phyllostachys pubescens and Matcha showed significant effects on increasing serum ADP levels in high-fat mice. It is better to add 2.5% of the bitter bamboo - sorrel and matcha, and the ADP after intervention is close to the normal group of mice.
  • Lipopolysaccharide is mainly produced by cleavage of Gram-negative bacteria in the intestine. Studies have shown that lipopolysaccharide is closely related to the up-regulation of inflammatory factors in obese mice.
  • the data in Table 16 showed that the lipopolysaccharide content of the high-fat group was significantly higher than that of the normal group.
  • the test group with the addition of rag and matcha in the high-fat diet significantly reduced the level of lipopolysaccharide in the serum of obese mice, and 2.5% bitter bamboo.
  • the effect of rags is extremely significant, and the LPS values of this group of mice are significantly lower than those of the normal group. It indicated that the dietary intervention of rag and matcha can significantly improve the secretion of intracellular factors caused by high-fat diet.
  • Figure 9 is a H&E stained section of liver tissue from different groups of mice. It can be seen that there are many white lipid droplets of different sizes in the liver section of the high-fat model group (B) compared with the normal group (A) mice, indicating that the high-fat diet causes liver lipid metabolism. Obstacles, the large amount of fat ingested cannot be broken down smoothly and gradually deposited in the liver. The number of liver lipid droplets in the high-fat diet group (C, D, E) and the high-fat diet group (F) added with Matcha was significantly lower than that in the high-fat model group, and no large white color was observed. Lipid drops. It shows that both rag and matcha can significantly improve the lipid metabolism of the liver and reduce the risk of fatty liver caused by high-fat diet.
  • Figure 10 is a H&E stained section of the epididymal adipose tissue of different groups of mice (200 ⁇ ), 100 ⁇ m; among them, A to E represent the normal group, the high-fat group, the 2.5% bitter bamboo + high-fat group, and 5.0% bitter bamboo.
  • the high fat model group (B) mice have a significantly larger volume of fat cells than the normal group (A) due to long-term feeding of high fat diet. After the diet was intensively smeared with Matcha and Matcha, the fat cells in the epididymis showed a significant decrease trend, and the most significant was 2.5% of the bitter bamboo-Mathu group.
  • the normal group, the high-fat model group, the 2.5% added amount of rag and the matcha test group were selected and analyzed by high-throughput sequencing technology.
  • the intestinal flora structure of the mouse the results are shown in Figure 11, in each column, from bottom to top, followed by Firmicutes, Bacteroidetes, Actinobacteria, and deformation. Proteobacteria and Verrucomicrobia.
  • the OTUs of intestinal microbes of different groups of experimental mice were obtained by high-throughput sequencing. After the gene library comparison and species annotation, the OUTs of the tested mice belonged to the following nine gates: Firmicutes, Bacteroidetes, Actinobacteria, Proteobacteria, Deferribacteres, Verrucomicrobia, Cyanobacteria, Tenericutes ) and Saccharibacteria. Among them, the five doors of Firmicutes, Bacteroidetes, Actinobacteria, Proteobacteria, and Verrucomicrobia are shared by all groups.
  • the F/B value of the mice in the group was significantly reduced to 2.82, indicating that it has a good regulatory effect on the intestinal flora structure of mice, which can correct the adverse effects caused by the high-fat diet; and 2.5% of the cold arrow bamboo-wipe bamboo and 2.5% of Matcha did not show this effect.
  • the F/B values of the two experimental groups did not decrease, and were 12.60 and 9.25, respectively.
  • mice Twenty healthy ICR mice with a body weight of 18 to 22 g, 10 males and 10 females, were selected.
  • a dose group of 20.0 g/kg.BW was set according to the limit method. Weigh 20g of Phyllostachys pubescens L. and prepare a 40mL sample solution using 1% sodium carboxymethylcellulose as a solvent. The mice were fasted (without water) for 6 hours before the gavage, and were intragastrically administered with a perfusion volume of 20 mL/kg. BW. The rats were intragastrically administered twice with an interval of 4 hours. After 3 hours of oral administration, they were free to eat and drink, and recorded animal poisoning performance and death. The observation period was 14 days, and the mice were recorded at the beginning and end of the experiment. The results are shown in Table 17.
  • bitter bamboo - smudge bamboo as raw material, according to the raw material formula of Table 20 to make rag cookies.
  • the bitter bamboo-sorrel was used for the production of nougat, and the formulation was as shown in Table 22, and the preparation method was referred to the conventional technique.
  • the sirloin nougat scored the highest, followed by the original nougat, and finally the matcha nougat; in terms of tissue status, the sorrel nougat score was slightly higher than the other two.
  • the scores of the original taste and the scented bamboo taste are very close, which are higher than the matcha taste.
  • the original nougat score is slightly higher than the other two. Due to the bitter taste of the matcha, it is difficult for some testers to accept .
  • the bitter bamboo-sorrel was used for the preparation of the sauce, and the formulation is shown in Table 23.
  • the light bamboo-sorrel was used for the production of solid beverages, and the formulation is shown in Table 24.
  • the light bamboo-sorrel was used for the production of solid beverages, and the formulation is shown in Table 25.
  • the bitter bamboo-sorrel was used for the preparation of the seasoning salt, and the formulation is shown in Table 26.
  • Example 5 The regulation of human lipid metabolism and the prevention and treatment of osteoporosis as a dietary supplement (solid beverage)
  • Example 1.6 The bitter bamboo-sorrel obtained in Example 1.6 is divided into small packages of 4g/bag, washed with warm water, or added to milk, honey and stirred for delivery. Take a bag every day in the afternoon and afternoon.
  • the data in Table 28 shows that rags has a significant regulatory effect on the body fat and blood lipids of the subject.
  • the weight loss of the 16 subjects was between 0.7 and 4.5 kg; the waist circumference of all the subjects was reduced (2 to 4 cm), indicating that the bamboo has a certain effect on the reduction of centripetal fat in obese patients.
  • the TG, TC and LDL-c levels of most of the subjects showed a downward trend, and the abnormal serum TG and TC indexes of 1 # , 2 # and 14 # after 3 months of trials all returned to normal levels; 7 # , 9 # , 10 # significantly decreased.
  • the invention adopts fresh bamboo leaves as raw materials, adopts unique processing technology, and creates an ultra-fine powder with excellent green color, fragrant scent and uniform fineness, which is called rag bamboo, has the processing suitability and health effect close to matcha, and is human.
  • the society provides a new type of food functional ingredient and/or dietary supplement that is natural, green, rich in bamboo leaf chemicals and dietary fiber.

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Abstract

一种抹竹，以禾本科( Graminae)、竹亚科( Bambusoideae)植物的叶片为原料制备，具有稳定的翠绿色泽，粉体平均粒径在800～10,000目之间；膳食纤维总量≥60％、木质素含量≥20％、矿物质≥7％；并至少含有3种及以上的竹叶特征性成分，如荭草苷、异荭草苷、牡荆苷、异牡荆苷、腺苷、δ-羟基赖氨酸、对香豆酸。该抹竹的制备方法为将原料依次进行烫漂护色、干燥、超微粉碎。可利用该抹竹的热稳定性和光稳定性将其作为食品原料、功能配料，或作为膳食补充剂。

Description

抹竹及其制备方法和用途 技术领域
本发明涉及天然产物、食品原料、功能配料和膳食补充剂领域。更具体地涉及抹竹产品及其制备方法和用途。
背景技术
中国的饮茶文化可追溯到公元前2700年。传统的绿茶饮用方式为热水冲泡，品尝茶汤。相关研究表明，茶叶用热水冲泡，茶多酚的浸出率为60～70％，游离氨基酸的浸出率比茶多酚高出10％左右，而不溶性膳食纤维则完全无法浸出。因此，以抹茶为代表的茶粉应运而生，将“喝茶”转变成了“吃茶”，不仅最大程度地保留了绿茶的营养成分和健康功能，而且开拓了绿茶在食品工业中的新用途。
目前市面上的茶粉主要分为两大类，即抹茶和绿茶粉，价格相差巨大，品质参差不齐。
抹茶(Matcha)，是一种通过遮阴、蒸青和石磨碾磨等一系列特殊加工过程制作出的超微粉末，平均粒径一般在800～1000目，具有翠绿的色泽和清爽的海苔香气。用一定量的热水冲泡，并进行充分搅打，茶汤碧绿且表面浮有一层白色泡沫，茶香四溢。抹茶之所以有如此优良的品质，得益于其独特的原料及加工方式，整个制作过程需要经过：茶树遮阴、嫩芽采摘、蒸青、冷却、烘焙、筛选、石磨研磨等。其中，遮阴处理是抹茶生产的关键步骤之一，将一芽两叶的茶树进行遮阴处理使得叶片中的绿叶素 和氨基酸含量增加，同时降低了涩味较重的茶多酚和咖啡碱含量。研磨方式，是抹茶制作的另一关键因素。由于茶叶的绿色和香气不稳定，粉碎时高速剪切产生的热量增加会显著影响抹茶的色泽和风味，因此传统上采用石磨研磨，保持低速低温，以最大程度地减少其风味损失。用日本优质的石墨研磨出的抹茶，据说细度可达5000目以上，声称涂抹在皮肤上可直接透皮吸收。
而绿茶粉的生产则比抹茶简单许多。如超微绿茶粉，是指鲜茶叶经高温杀青及脱水干燥等步骤后，进行超微粉碎制成的绿茶粉末。其制备工艺包括：叶片采摘、高温杀青(通常采用蒸汽灭酶)、揉捻、脱水干燥、超微粉碎等，其中没有茶树的遮阴过程，且粉碎方式采用效率更高的机械粉碎，产品一般粒径在500～800目之间，色泽、香气、细度等感官品质均无法与抹茶相提并论。因而，抹茶和绿茶粉二类存在显著差异的产品，其市场售价也大相径庭。
无论是抹茶还是绿茶粉都难以回避卫生学指标(如重金属和农残)的困扰，同时茶粉中所含的丰富营养物是微生物滋生的优良条件。因此，重金属超标、农药残留以及储藏过程中菌落总数超标等问题是制约抹茶/绿茶粉商品品质的三个关键因素。
竹林是茶园的天然良伴，二者对气候及土壤微生态的要求几乎完全一致。我国素有“竹子王国”之称。据第八次全国森林资源调查，我国现有竹林面积9015万亩，主要分布在长江流域及南部各省，包括福建、浙江、江西、湖南及四川等。2015年竹产业产值达到1923亿元，已发展成为一个由资源培育、加工利用到出口贸易，再到竹林生态旅游的颇具活力和潜 力的新兴产业。众所周知，国宝大熊猫依赖于竹林为生，竹叶是其重要的食物来源之一。竹叶中含有大量对人体有益的生物活性物质，如：黄酮、酚酸、萜类、多糖、腺苷，以及有机锗、有机硅等微量元素和矿物质，可以起到抗自由基、抗氧化、抗疲劳、增强免疫、调节脂代谢和防治心脑血管疾病等功效。我国及东南亚地区自古以来就有食用竹叶的习惯，如《千金月令》载“七月竹叶粥，中暑者宜用”；《本草求真》曰：“竹叶，凉心缓脾，清痰止渴”。从竹叶中提取的竹叶抗氧化物已于2004年列入国标GB 2760作为食品添加剂使用，竹叶黄酮也于2013年被中国政府批准作为“新食物原料”。目前，市面上已有几种以竹叶为原料开发的竹叶原茶和速溶保健茶。
目前，市面上见到的所谓“竹叶粉”或“淡竹叶粉”都是竹叶的提取物，一般为水提物，基本方法为：干竹叶加水(料液比1:10～15)，热回流提取，提取液减压浓缩，然后添加糊精等填充料，喷雾干燥得到粉末(粒径一般小于300目)，其色泽根据填充料的多少可变化在浅黄色至棕褐色之间，微苦、微涩，带有一定的竹叶清香，主要用途是作为保健品原料、食品或饮品的功能性配料。
迄今，国内外尚未见有本发明所述的“抹竹”类产品,其技术难点在于竹叶加工过程中如何保持叶绿素的稳态和超稳态，将其制成色泽翠绿、质地细腻的超微粉末，同时克服产品重金属超标、农药残留和微生物滋生等问题。
发明内容
本发明要解决的技术问题是提供一种抹竹(Matzhu or Matzoo)及其制备方法和用途，为食品和保健品行业提供了一种新的功能性原料、配料及膳食补充成分。。
为了解决上述技术问题，本发明提供一种抹竹，所述抹竹是以禾本科(Graminae)、竹亚科(Bambusoideae)植物的叶片为原料制备的，具有稳定的翠绿色泽，粉体平均粒径在800～10,000目(即D 50为18.0～1.3μm)之间；膳食纤维总量≥60％、木质素含量≥20％、矿物质≥7％；并至少含有3种及以上的竹叶特征性成分；
所述竹叶特征性成分为荭草苷、异荭草苷、牡荆苷、异牡荆苷、腺苷、δ-羟基赖氨酸、对香豆酸。
其中，所述具有稳定的翠绿色泽是指，所述抹竹的色值在L*为46～60之间，△a*为-16～-8之间。
其中，所述具有稳定的翠绿色泽是指，所述抹竹在180℃的高温下烘烤30min后，色值的L*仍保持在40～50之间，△a*仍在-7～-5之间。
其中，所述具有稳定的翠绿色泽是指，所述抹竹在紫外线照射180min后，其色值的△a*仍在-6～-3之间。
优选的，所述具有稳定的翠绿色泽是指，色值在L*为47～59之间，△a*为-15～-9之间。
本发明中色值的测量和定义采用最广泛使用于测量物体色调的国际照明委员会(CIE)的L*，a*，b*色度系统，借助均匀色的立体表示方法将所有的颜色用L*，a*，b*三个轴的坐标来定义。L*表示样品的亮度，其中0为黑，100为白；a*表示样品的红绿色向，“+”值为红色，“-”值 为绿色；b*表示蓝黄色向，“+”值为黄色，“-”值为蓝色。Δa值表示样品的a*值相对基准点的差值，能更好地表示样品较标准白色的红绿色值偏差。
其中，所述原料来源为淡竹[Phyllostachys nigra var.Hnonis(Bean)Stepf ex Rendle]、浙江淡竹(Phyllostachys meyeri McClure)、毛竹(Phyllostachys heterocycla var.pubescens(Mazel)Ohwi)、慈竹(N.affinis(Rendle)Keng f.)、绵竹(B.intermedia Hsueh et Yi)、硫玉竹(Yushania Keng f.)、苦竹(P.amarus(keng)Keng f.)、冷箭竹(B.fangiana Keng f.et Wen)、黄条金刚竹(Pleioblastus kongosanensis f.aureostriaus)、青氏赤竹(Sasa tsuboiana)和美丽箬竹(Indocalamus decorus)的鲜叶。
优选的，所述原料来源为淡竹[Phyllostachys nigra var.Hnonis(Bean)Stepf ex Rendle]、浙江淡竹(Phyllostachys meyeri McClure)、慈竹(N.affinis(Rendle)Keng f.)、绵竹(B.intermedia Hsueh et Yi)、硫玉竹(Yushania Keng f.)、苦竹(P.amarus(keng)Keng f.)、冷箭竹(B.fangiana Keng f.et Wen)、青氏赤竹(Sasa tsuboiana)和美丽箬竹(Indocalamus decorus)的鲜叶。
本发明还同时提供了上述抹竹的制备方法：将原料依次进行烫漂护色、干燥、超微粉碎；得平均粒径为800～10,000目的抹竹；
所述原料为禾本科(Graminae)、竹亚科(Bambusoideae)植物的叶片；
所述烫漂护色步骤为：将作为原料的竹叶片放入温度为80～100℃的护色液中，浸泡后捞出，沥干；
所述烫漂护色中所采用的护色液为浓度0.5～2.0g/100mL的硫酸锌水 溶液或葡萄糖酸锌水溶液或其组合。
其中，所述烫漂护色步骤为：将作为原料的竹叶片放入温度为85～95℃的护色液中，浸泡30～90s后捞出，沥干；
竹叶与护色液的料液比为1g:50～100mL；
所述烫漂护色中所采用的护色液为浓度为0.5～2.0g/100mL的硫酸锌水溶液或葡萄糖酸锌水溶液或其组合，其护色机理是将原先不稳定的叶绿素镁盐转换成了稳定的叶绿素锌盐，保持叶绿素的稳态和超稳态，从而使抹竹粉末保持明亮的翠绿色。
优选的，所述烫漂护色中所采用的护色液为浓度为0.5g/100mL的硫酸锌水溶液或葡萄糖酸锌水溶液或其组合。
其中，所述制备过程中还可包括光电色选、金属探测环节；
其中，所述干燥为：将烫漂护色处理后的叶片干燥至含水率≤11％；
所述干燥为热风干燥、微波干燥、真空干燥、冷冻干燥中的至少一种或其组合。
优选的，在超微粉碎前进一步将烫漂护色处理后的叶片干燥至含水率≤10％。
优选的，在超微粉碎前进一步将烫漂护色处理后的叶片干燥至含水率≤7％。
优选的，在超微粉碎前进一步将烫漂护色处理后的叶片干燥至含水率≤5％。
其中，所述原料来源为淡竹[Phyllostachys nigra var.Hnonis(Bean)Stepf ex Rendle]、浙江淡竹(Phyllostachys meyeri McClure)、毛竹 (Phyllostachys heterocycla var.pubescens(Mazel)Ohwi)、慈竹(N.affinis(Rendle)Keng f.)、绵竹(B.intermedia Hsueh et Yi)、硫玉竹(Yushania Keng f.)、苦竹(P.amarus(keng)Keng f.)、冷箭竹(B.fangiana Keng f.et Wen)、黄条金刚竹(Pleioblastus kongosanensis f.aureostriaus)、青氏赤竹(Sasa tsuboiana)和美丽箬竹(Indocalamus decorus)的鲜叶。
优选的，所述原料来源为淡竹[Phyllostachys nigra var.Hnonis(Bean)Stepf ex Rendle]、浙江淡竹(Phyllostachys meyeri McClure)、慈竹(N.affinis(Rendle)Keng f.)、绵竹(B.intermedia Hsueh et Yi)、硫玉竹(Yushania Keng f.)、苦竹(P.amarus(keng)Keng f.)、冷箭竹(B.fangiana Keng f.et Wen)青氏赤竹(Sasa tsuboiana)和美丽箬竹(Indocalamus decorus)的鲜叶。
所述超微粉碎为：将干燥后的叶片粉碎至平均粒径为800～10,000目。
优选的，超微粉碎将干燥后的叶片粉碎至平均粒径为1,000～3,000目。
更优选的，超微粉碎将干燥后的叶片粉碎至平均粒径为1,500～2,000目。
其中，所述超微粉碎采用高能纳米冲击球磨，磨球选用锆球，所述球料比为10:1；
或者，所述超微粉碎也可采用气流粉碎；
或者，所述超微粉碎也可采用气流粉碎+高能纳米冲击球磨。
高能纳米冲击球磨，磨球选用锆球，所述球料比为10:1(w/w)；超微粉碎的进样物料为直径0.5～1.0cm的碎片，粉碎处理1～8小时，平均粒径为800～10,000目。
优选的，所述制备过程具体为，以竹叶为原料进行烫漂护色，护色液 采用0.5～2.0g/100mL的硫酸锌水溶液或葡萄糖酸锌水溶液或其组合，料液比为1g:50～100mL，将作为原料的竹叶放入温度为85～95℃的护色液中，热烫时间为30～90sec；将烫漂护色处理后的竹叶烘干至水分含量≤11％；用破碎机切割成0.5～1.0cm的片，色选除去叶托和黄斑叶；可进一步采用微波干燥进行杀菌和脱水，使水分含量下降到10％或7％或5％及以下；用高能纳米冲击磨进行粉碎处理，或用气流粉碎机粉碎至300目左右，再用高能纳米冲击磨进行粉碎处理，球料比为10:1，粉碎时间1～8h，得到平均粒径为800～10,000目的抹竹产品。
更优选的制备过程具体为：以竹叶为原料，护色液采用1.5g/100mL(1.5％，w/v)的葡萄糖酸锌水溶液，料液比为1g:80mL，将竹叶放入温度为85～95℃的护色液中，热烫时间为60sec；将烫漂护色处理后的叶片于80±1℃烘干直至水分含量10％左右；用破碎机切割成0.5～1.0cm的片，色选除去叶托和黄斑叶；进一步采用微波干燥进行杀菌和脱水，使水分含量下降到5％及以下；用气流粉碎机粉碎至300目左右，再用高能纳米冲击磨进行粉碎处理，球料比为10:1(w/w)，粉碎时间1.5h，得到平均粒径为2,000目的抹竹。
本发明提供的抹竹产品的护色机理为：叶绿素是竹叶呈色的主要物质，包括叶绿素a和叶绿素b等。叶绿素是镁卟啉化合物，其化学性质极不稳定，光、酸、碱、氧、氧化剂等都会使其分解褪色，如在酸性条件下，叶绿素分子很容易失去卟啉环中的镁成为褐色的脱镁叶绿素。
叶绿素和脱镁叶绿素的比值与竹叶色泽品质呈正相关。目前果蔬加工中常用的护绿方法是采用Zn 2+、Cu 2+、Fe 2+、Ca 2+等取代Mg 2+，从而形成 稳定的叶绿素锌、铜、铁、钙等化合物，使绿色得以保存。然而，以上这些二价离子对卟啉环中Mg 2+的置换机理虽然相同，但复绿效果不同，叶绿素的铜盐偏蓝色、铁盐偏红色，色泽均不自然；而叶绿素的锌盐呈现明亮的翠绿色，与原植物绿色最为接近，因此也最自然、最理想。此外，从食品安全性的角度看，铜是国家规定的限量元素(硫酸铜不属于食品添加剂，近年已禁止在食品中使用)；而硫酸锌是一种食品添加剂(列入GB2760)，葡萄糖酸锌则更是一种营养强化剂(GB14880)。因此以硫酸锌和葡萄糖酸锌作为护色液，能够更好地保存竹叶片的绿色，且更安全健康。
本发明所述的锌代叶绿素的反应过程如图1所示。
采用0.5％(w/v)的硫酸锌水溶液作为护色剂时，80～100℃(更佳地为85～95℃)下适宜的烫漂处理时间是30～60sec，获得的叶片色泽最为明亮和翠绿；如果烫漂时间过长(如120sec及以上)，不仅叶片颜色显著变浅，还可检测到有效成分(如黄酮、酚酸、三萜等)含量的显著下降。对不同护色时间的叶片进行提取，可清楚地看到，烫漂处理30sec和60sec试样的提取液色泽很深，而处理120sec的提取液绿色显著变浅。经这样护色处理的叶片及得到的抹竹，色彩明亮翠绿，并具有优良的光稳定性和热稳定性，色泽稳定性上佳。
作为本发明的抹竹的制备方法的改进：首先，选取绿色、生态、无污染的天然竹林，采摘鲜叶，获得重金属含量低和农残几乎为零的原料；所述的原料预处理，包括鲜竹叶的整理、除杂和清洗；烫漂护色的工艺为：将预处理后的原料竹叶放入温度为85～95℃的护色液中，护色液为浓度0.5～2.0g/100mL的硫酸锌水溶液或葡萄糖酸锌水溶液或其组合，控制烫漂 时间在30～90s之间(料液比为1g:50～100mL)，然后捞出、沥干；所述干燥工艺为：将烫漂护色处理后的叶片干燥(可以是热风干燥、微波干燥、真空干燥或真空冷冻干燥)至含水率≤11％；破碎至0.5～1.0cm的碎片后，色选除去叶托和黄斑叶；采用微波加热进一步干燥、杀菌，至水分含量≤5％；所述超微粉碎为：将干燥后的叶片经过一级或多级粉碎(气流粉碎机和/或纳米冲击磨)至平均粒径为800～10,000目(较佳为1,000～3,000目，更佳为1,500～2,000)的超微粉末。
本发明中，超微粉碎采用高能纳米冲击磨，磨球选用锆球，所述球料比为10:1(w/w)；当进样物料为直径0.5～1.0cm的碎片时，粉碎处理1～2小时，平均粒径即可达到1,000目以上。为了提高纳米冲击磨的效率和产能，可在前面配套普通球磨机或气流粉碎机，预先将物料粉碎至100～500目。
作为本发明的抹竹的制备方法的进一步改进：以淡竹叶为原料：护色液采用1.5g/100mL(1.5％，w/v)的葡萄糖酸锌水溶液，料液比为1g:80mL，热烫时间为60sec；将烫漂护色处理后的叶片于80±1℃烘干直至水分含量10.0％左右；用破碎机切割成0.5～1.0cm的片，色选除去叶托和黄斑叶；进一步采用微波干燥进行杀菌和脱水，使水分含量下降到5％及以下；用气流粉碎机粉碎至300目左右，再用高能纳米冲击磨进行粉碎处理，球料比为10:1(w/w)，粉碎时间4h，得到平均粒径约为2,000目的抹竹。
本发明还同时提供了利用上述方法制备而得的抹竹的用途：利用抹竹的热稳定性和光稳定性将其作为食品原料、功能配料，或作为膳食补充剂；
抹竹的添加量为1～10％(w/w)，较佳地为2～5％(w/w)。
作为本发明的抹竹的用途的改进，为以下任一：
稳定的天然绿色素；
补充人体膳食纤维、改善肠胃道功能，有助于控制体重和预防便秘；
改善和调节肠道菌群，提高人体对胰岛素的敏感性，防治胰岛素抵抗，预防代谢综合征；
强化竹叶黄酮、对香豆酸、腺苷、δ-羟基赖氨酸等天然抗氧化成分，有助于改善人体微循环，调节糖脂代谢，有效保护心脑血管；
提供丰富的矿物质和微量元素，尤其是有机硅和有机锗等竹子特有成分，有助于防止骨质疏松，保持皮肤年轻态，延缓人体衰老。
本发明以新鲜竹叶为原料，采用独到的加工技术，创制出色泽翠绿、气味清香、均一细腻的超微粉末，将其称为抹竹，具有接近抹茶的加工适性和健康效应，为人类社会提供一种新型的天然、绿色、富含竹叶化学素和膳食纤维的食品功能配料和/或膳食补充成分。
本发明抹竹拥有明亮的翠绿色泽，具有高度的热稳定性和光稳定性，能广泛应用于食品工业中作为增色剂、增稠剂及矫味剂使用，如应用于蛋糕、曲奇、冰淇淋、巧克力、糖果、奶茶，尤其是在需要高温加工(如烘焙、油炸、膨化)的食品中更具优势。此外，抹竹可独立作为膳食补充剂使用，也可用于宠物食品或畜禽、水产饲料中。
本发明的抹竹作为一种天然来源的食材和低能量密度的功能性配料，应用于各类食品体系中。
本发明的抹竹，其重金属(铅、砷、汞、镉等)含量和农药残留显著低于抹茶。
本发明的抹竹，可通过选择不同的粉碎设备或其组合、调节粉碎单元的工艺参数，即可得到不同粒径分布的产品。
本发明的有益效果突出表现在：其一，根据竹叶物料的特点(纤维质程度高，有效成分不易溶出；色泽翠绿，热稳定性好等)，采用热水烫漂的方式,用锌盐溶液进行置换式护色处理，即将原来叶片中不稳定的叶绿素镁盐转变为高度稳定的叶绿素锌盐，以保持其翠绿的色泽。其二，基于上述原料的稳定性能，采用高能纳米冲击磨，实现竹叶的超微粉碎，与采用石磨研磨的抹茶工艺相比，大大提高了粉碎环节的生产效率。同时，粉碎过程中采用的高强度锆球，也能确保避免抹竹中异物的进入(而石磨研磨过程中很难避免石粉进入产品)。其三，我国的竹林大部分为天然林或半天然林，绝少使用农药和化肥，有利于生产出天然、绿色、无污染的有机抹竹产品。
本发明的抹竹具有如下具体用途：
1)作为一种天然来源的纤维质食材和低能量密度的功能性配料，抹竹可应用于固态、半固态、悬浮态的食品中，起到补充人体膳食纤维、改善胃肠道功能等作用，有助于预防便秘和控制体重。
2)鉴于抹竹的翠绿外观和清香风味，色泽稳定性好，它可作为一种天然的着色剂、增稠剂和矫味剂，应用于一切抹茶可能应用的食品领域(如蛋糕、曲奇、冰淇淋、巧克力、糖果、奶茶、咖啡等)，尤其是在高温加工的食品体系(如烘焙、油炸、挤压膨化的产品)中更具优势。
3)抹竹以一定比例添加于各类食品中，有助于改善和调节肠道菌群，提高人体对胰岛素的敏感性，防治胰岛素抵抗，预防代谢综合征。
4)抹竹以一定比例添加于各类食品中，强化了竹叶黄酮、多酚等天然抗氧化成分，能改善人体微循环，调节脂代谢，有效保护心脑血管。
5)抹竹以一定比例添加于各类食品中，强化了竹子特有的有机硅、有机锗等成分，有助于防止骨质疏松，保持皮肤年轻态，延缓人体衰老。
此外，本发明的抹竹可独立作为膳食补充剂食用，也可应用于宠物食品或添加于畜禽、水产饲料中。
与现有技术相比，本发明具有以下主要优势：
1)以竹叶为原料，发明了一种色泽翠绿而稳定、气味清香、粉体均一细腻的抹竹，相比于抹茶的生产，过程简单，取材方便。鉴于竹叶特殊的质地(其纤维化程度高于茶叶)，加上护色处理后叶绿素锌盐的高稳定性，采用不同程度的机械粉碎就能产出平均粒径在800～10,000目(即D 50为18～1.3μm)之间的不同细度产品。
2)本发明的抹竹，膳食纤维总量>60％、木质素含量>20％、矿物质(灰分)>7％，均等于或高于抹茶；同时，含有丰富的碳苷黄酮(荭草苷、异荭草苷、牡荆苷、异牡荆苷)、腺苷、δ-羟基赖氨酸、对香豆酸、有机锗和有机硅等竹叶特有的功能成分。
3)本发明的抹竹，其色泽比抹茶更为明亮翠绿，并拥有更高的热稳定性和光稳定性。在180℃的烘焙温度下，抹竹在30min内基本保持绿色，而抹茶在15min时就已明显褐变。鉴于其青翠、稳定的自然色泽，抹竹可作为一种天然色素直接添加于各类需要着色的固态、半固态和悬浮状食品中。如，应用于蛋糕、曲奇、冰淇淋、巧克力、糖果、奶茶、咖啡，尤其是在需要高温加工(如烘焙、油炸、膨化)的食品中更具优势。同时，还 可在食品体系中起到增稠和矫味等作用。
4)鉴于抹竹含有丰富的纤维质、矿物质和多种竹叶活性成分，作为一种天然来源的食材和低能量密度的功能性配料，抹竹应用于各类食品中可起到补充人体膳食纤维、改善肠胃道功能等作用，有助于控制体重和预防便秘；有助于改善和调节肠道菌群，提高人体对胰岛素的敏感性，防治胰岛素抵抗，预防代谢综合征；有助于改善人体微循环，调节糖、脂代谢，有效保护心脑血管；有助于防止骨质疏松，保持皮肤年轻态，延缓人体衰老。
5)立地条件好的纯天然竹林或半天然材用林，几乎不施肥，不打农药。鉴于此先天优势，抹竹具有远低于抹茶的重金属水平，且几乎无农药残留，是一种实质上的纯天然绿色有机食品。竹叶中特殊抑菌成分(黄酮、酚酸等)的存在和相对较低的常规营养素(如蛋白质、氨基酸、糖等)含量，加上微波辐射及高速剪切过程中产生的相对较高的热强度，使得抹竹产品的菌落总数远低于抹茶，在商品流通过程中更易控制微生物指标。
我国的竹林主要分布在老、少、边、穷地区。抹竹的发明为竹类资源的高值转化开辟了一条新途径，在为人类社会提供优质食品功能配料和膳食补充剂、助推健康中国建设的同时，还十分有助于“三农”问题的解决和贫困人口的脱贫，必将成为竹产业的一个新的经济增长点。
附图说明
下面结合附图对本发明的具体实施方式作进一步详细说明。
图1为本发明烫漂护色的反应过程示意图。
图2为实施例1.3、1.5、1.6制备的抹竹与市售1级抹茶的粒径对比图；(A)为绵竹-抹竹，(B)苦竹-抹竹，(C)冷箭竹-抹竹，(D)抹茶(1级)；
图3为实施例1.2～1.6制得的抹竹和抹茶的常规成分含量比较；A为膳食纤维，B可溶性膳食纤维，C半纤维素，D木质素，E粗灰分，F水分含量；
图4为实施例1.5和1.6制得的抹竹与抹茶的感官评价结果；
图5为代谢综合征实验小鼠的体重增长情况图；
图6为代谢综合征实验小鼠第12周部分器官和组织的重量柱图；A为肝脏，B肾脏，C脾脏，D肾周脂肪，E附睾脂肪；
图7为代谢综合征实验小鼠第12周的胰岛素敏感性变化；A为胰岛素耐量实验(ITT)，B为葡萄糖耐量试验(GTT)；
图8为代谢综合征实验小鼠血清中炎症因子水平；左图是TNF-α含量图，右图是MCP-1含量图；
图9为代谢综合征实验小鼠肝脏H&E染色切片(400×)，50μm；其中，A～E分别代表了正常组、高脂组、2.5％苦竹抹竹+高脂组、5.0％苦竹抹竹+高脂组、2.5％冷箭竹抹竹+高脂组、2.5％抹茶粉+高脂组；
图10为代谢综合征实验小鼠脂肪组织H&E染色切片(200×)，100μm；其中，A～E分别代表了正常组、高脂组、2.5％苦竹抹竹+高脂组、5.0％苦竹抹竹+高脂组、2.5％冷箭竹抹竹+高脂组、2.5％抹茶粉+高脂组；
图11为代谢综合征实验小鼠肠道菌群结构图；
每列中，从下至上的依次为厚壁菌门(Firmicutes)、拟杆菌门 (Bacteroidetes)、放线菌门(Actinobacteria)、变形菌门(Proteobacteria)和疣微菌门(Verrucomicrobia)。
图12为蛋糕制作的工艺流程图；
图13为原味酸奶以及添加相同比例抹竹(实施例1.5)和抹茶的三种酸奶的感官评价；
图14为添加了实施例1.5所述抹竹、抹茶及空白对照的三种牛轧糖的感官评价。
具体实施方式
以下结合具体实施例对本发明作进一步的阐述。实施例仅用于说明本发明，而不应限定本发明的范围。实施例中未注明具体技术或条件处，均按照本领域内相关文献所描述的技术条件进行。所用试剂未注明生产厂商者，均为常用的实验试剂和产品。
除非另行定义，文中所使用的所有专业与科学用语与本领域熟练人员所熟悉的意义相同。此外，任何与所记载内容相似或均等的方法及材料皆可应用于本发明方法中。文中所述的较佳实施方法与材料仅作示范之用。
本发明的原料：优选形态完整的鲜叶，剔除老叶、黄叶、虫斑叶，并尽可能除去叶柄；尚未展叶的竹芯为最佳原料，可制备极品抹竹。
本发明所述的抹竹是以禾本科(Graminae)、竹亚科(Bambusoideae)植物的叶片为原料制备的，具有稳定的翠绿色泽，粉体平均粒径在800～10,000目(即D 50为18～1.3μm)之间；膳食纤维总量≥60％、木质素含量≥20％、矿物质≥7％；并至少含有3种及以上的竹叶特征性成分； 并至少含有3种及以上的竹叶特征性成分；
所述竹叶特征性成分为荭草苷、异荭草苷、牡荆苷、异牡荆苷、腺苷、δ-羟基赖氨酸、对香豆酸。
其中，所述具有稳定的翠绿色泽是指，所述抹竹的色值在L*为46～60之间，△a*为-16～-8之间。
其中，所述具有稳定的翠绿色泽是指，所述抹竹在180℃的高温下烘烤30min后，色值的L*仍保持在40～50之间，△a*也仍在-7～-5之间。
其中，所述具有稳定的翠绿色泽是指，所述抹竹在紫外线照射180min后，色值的△a*仍在-6～-3之间。
优选的，所述具有稳定的翠绿色泽是指，色值在L*为47～59之间，△a*为-15～-9之间。
抹竹的制备方法具体为：
1)新鲜采摘的竹叶，经过精选、除杂后，进行烫漂护色处理，护色液采用0.5～2.0g/100mL的硫酸锌或葡萄糖酸锌水溶液，任意一种或其组合，将作为原料的竹叶放入温度为85～95℃的护色液中，浸泡30～90s后捞出，沥干；竹叶与护色液的料液比为1g:50～100mL。
2)烫漂护色、沥干后进行干燥，使叶片的水分含量降低至11.0％以下；方法可采用热风干燥、微波干燥、真空干燥、乃至冷冻干燥，任意一种或其组合。
3)将干燥后的叶片破碎为直径约0.5～1.0cm的碎片,采用光电色选机除去叶托、黄斑叶等，进一步提高其纯净度；然后采用微波加热，在进行杀菌处理的同时，将叶片水分降低到5％及以下。
4)将干燥完全的竹叶进行超微粉碎，采用高能纳米冲击球磨，磨球选用锆球，所述球料比为10:1(w/w)；超微粉碎的进样物料为直径0.5～1.0cm的碎片，粉碎处理1～8小时，得到平均粒径在800～10,000目之间、色泽明亮翠绿、气味清香、细腻均一的抹竹超微粉末。在超微粉碎之前可进行逐级粉碎，粉碎设备可采用球磨、石磨、高能纳米冲击磨和气流粉碎机等，任意一种或其组合。
本发明采用的试验方法具体如下：
1.色差分析
检测仪器：色差仪CM-600d(日本KNICA MINOLTA公司出品)。
实验方法：先将色差仪进行白板调零校准，然后取一定量抹竹样品置于标准白板上，将样品均匀铺平。将色差仪的进光口对准样品，然后点击测试按钮进行测试。
用于食品评价的便携式色差仪，其测量原理采用最广泛使用于测量物体色调的国际照明委员会(CIE)的L*，a*，b*色度系统，借助均匀色的立体表示方法将所有的颜色用L*，a*，b*三个轴的坐标来定义。L*表示样品的亮度，其中0为黑，100为白；a*表示样品的红绿色向，“+”值为红色，“-”值为绿色；b*表示蓝黄色向，“+”值为黄色，“-”值为蓝色。Δa值表示样品的a*值相对基准点的差值，能更好地表示样品较标准白色的红绿色值偏差。
2.粒径测试
检测仪器：LS-230Coulter激光粒度仪(美国库尔特公司出品)。
实验方法：用蒸馏水作为分散介质，称取一定量的粉末样品加入水中， 超声分散1min。将激光粒度仪预先开机预热将，用无水乙醇和蒸馏水依次清洗仪器，直到PIDS＝0～2％。打开进样口，然后将分散的样液缓慢滴加入激光粒度仪中，当仪器显示PIDS＝40％(或测试液浓度达到8％)时，点击测试键进行测试。
3.总黄酮含量测定(硝酸铝－亚硝酸钠比色法，以芦丁为标准品)
本方法参照王光亚主编的《保健食品功效成分检测方法》(中国轻工业出版社,2002,p29-31)。
1)标准曲线制作
精密称取芦丁对照品10mg于100mL的容量瓶中，加甲醇溶解并稀释至刻度，从中吸取溶液0、0.5、1.0、2.0、3.0、4.0mL分别于25mL比色管中，加入30％乙醇溶液稀释至5mL，依次各加5％亚硝酸钠溶液0.3mL，振摇后放置5min；加入10％硝酸铝溶液0.3mL，振摇后放置6min；加入1.0mol/L氢氧化钠溶液4.0mL，30％乙醇溶液稀释至10.0mL，摇匀后放置10min；以零号管为空白，摇匀后用1cm的比色杯、在510nm的波长处测定吸光度，以吸收度为纵坐标、浓度为横坐标绘制标准曲线。
2)试样总黄酮含量测定
精称试样适量，以1:20的料液比加入70％的乙醇，90℃水浴热回流提取2h，将提取液过滤定容。然后按照标准曲线制作中描述的相同方法测定提取液中的黄酮含量，进而换算成抹竹的总黄酮含量。
4.总酚含量测定(福林试剂还原比色法，以对羟基苯甲酸作为标准品。)
1)标准曲线制作
精密称取经真空干燥至恒质量的对羟基苯甲酸对照品25.0mg，水溶解并定容至100mL量瓶，配成0.250mg/mL的对羟基苯甲酸对照品溶液。准确吸取对照品溶液0.05、0.10、0.20、0.40、0.80、1.20mL，移入25mL具塞试管中，分别用水稀释至10.0mL。各加入1.0mL稀释2倍的福林试剂和20％Na 2CO 3水溶液2.0mL，在沸水浴上加热1min，用水冷却并稀释至25mL。室温放置30min，在745nm的波长处测定吸光度。以吸光度为纵坐标，对羟基苯甲酸为对照品的浓度为横坐标绘制标准曲线。
2)试样总酚含量测定
精称试样适量，以1:20的料液比加入70％的乙醇，90℃水浴热回流提取2h，将提取液过滤定容。然后按照标准曲线制作中描述的相同方法测定提取液的总酚含量，进而换算成抹竹的总酚含量。
5.总三萜皂苷含量测定(香草醛-冰醋酸比色法，以熊果苷为标准品)
1)标准曲线的制作
将20mg熊果苷标品移入小烧杯中，用95％乙醇溶解，定容至100mL，摇匀，得0.200mg/mL的熊果酸标准溶液。分别移取0.0、0.5、1.0、1.5、2.0、2.5、3.0mL标准溶液于8个试管中，置于85℃水浴挥干乙醇，各加0.5mL 5％的香草醛-冰醋酸溶液，摇匀，再各加1.0mL高氯酸，摇匀。60℃水浴反应15min后，取出冷却。加入5.0mL 4％冰醋酸，摇匀，在548nm波长处测定吸光度。以浓度(μg/mL)为横坐标、吸光度为纵坐标作标准曲线图。
2)试样总三萜含量测定
取抹竹5.0g,加入100mL甲醇,75℃水浴中热回流提取2h，过滤， 旋干，加水分散；用1:1体积的正丁醇萃取5次，合并正丁醇相，旋干，加水旋至无味；用甲醇溶解，定容至250mL。然后按照标准曲线制作中描述的方法测定抹竹提取液的三萜皂苷含量，再换算成抹竹的总三萜皂苷含量。
实施例1、抹竹的制备
1.1以淡竹叶为原料
1)将新鲜采摘的淡竹叶进行筛选，去除枝条、老叶、黄叶和斑点叶，并尽可能除去叶柄；
2)叶片清洗后进行烫漂护色处理，护色液采用1.5％(w/v)的葡萄糖酸锌水溶液，料液比为1g:80mL(w/v)。按照上述料液比，投一定量的淡竹鲜叶到微沸的护色液(即，加热至85～90℃的护色液)中，轻微搅拌使叶片均匀分散，60sec后迅速捞出，沥干；
3)将烫漂后的竹叶放入烘箱中烘干，烘干温度为(80±1)℃，时间1.5h，冷却至室温，得到水分含量10％左右的干叶；
4)将干叶用破碎机切割成0.5～1.0cm的碎片，色选除去叶托和黄斑叶后，进一步采用微波干燥进行杀菌和脱水，使水分含量下降到5％及以下；
5)用气流粉碎机将竹叶粉碎至300目左右，再用高能纳米冲击磨(秦皇岛市太极环纳米制品有限公司出品，型号CJM-SY-B；下同)进行粉碎处理，球料比为10:1(w/w)，球磨时间1.0h，得到平均粒径约为900目的抹竹(记作：淡竹-抹竹)。
测定其色泽、粒径及生物活性物质含量，结果见表1。
表1、淡竹-抹竹的产品特性
Figure PCTCN2018111523-appb-000001
1.2以慈竹叶为原料
1)将新鲜采摘的慈竹叶进行筛选，去除老叶、黄叶和斑点叶，并尽可能除去叶柄；
2)清洗后进行烫漂护色处理，护色液采用0.5g/100mL(0.5％，w/v)的葡萄糖酸锌水溶液，料液比为1g:80mL(w/v)。按照上述料液比，投一定量的慈竹鲜叶到微沸的护色液(即，加热至85～90℃的护色液)中，轻微搅拌使叶片均匀分散，90sec后迅速捞出，沥干；
3)将烫漂后的竹叶放入烘箱中烘干，烘干温度为(80±1)℃，时间1.5h，冷却至室温，得到水分含量10％左右的干叶；
4)将干叶破碎成0.5～1.0cm的碎片，色选除去叶托和黄斑叶后，进一步采用微波干燥进行杀菌和脱水，使水分含量下降到5％及以下；
5)用高能纳米冲击磨粉碎干竹叶，球料比为10:1(w/w)，球磨时间30min，得到平均粒径约为900目的抹竹(记作：慈竹-抹竹)。
测定其色泽、粒径及生物活性物质含量，结果见表2。
表2、慈竹-抹竹的产品特性
Figure PCTCN2018111523-appb-000002
1.3以绵竹叶为原料
1)将新鲜采摘的绵竹叶进行筛选，去除老叶、黄叶和斑点叶，并尽可能除去叶柄；
2)进行烫漂护色处理，护色液采用1.0％(w/v)的硫酸锌水溶液，料液比为1g:80mL(w/v)。按照上述料液比，将一定量的绵竹叶加入微沸的护色液(即，加热至85～95℃的护色液)中，轻微搅拌使叶片均匀分散，30sec后迅速捞出，沥干；
3)将烫漂后的竹叶放入真空干燥箱中(真空度约为100±10Pa，干燥温度约为40℃,干燥时间150min)，得到水分含量为4.5％的干叶；
4)用高能纳米冲击磨处理绵干竹叶，球料比为15:1(w/w)，粉碎时间2h，得到平均粒径约为2000目的抹竹(记作：绵竹-抹竹)。
测定其色泽、粒径及生物活性物质含量，结果见表3。
表3、绵竹-抹竹的产品特性
Figure PCTCN2018111523-appb-000003
1.4以硫玉竹叶为原料
1)将新鲜采摘的硫玉竹叶进行筛选，去除老叶、黄叶和斑点叶，并尽可能除去叶柄；
2)进行烫漂护色处理，护绿液采用2％(w/v)的葡萄糖酸锌水溶液，料液比为1g:80mL(w/v)。按照上述料液比，投一定量的鲜竹叶到微沸的护色液(即，加热至85～95℃的护色液)中，轻微搅拌使叶片均匀分散， 90sec后迅速捞出，沥干；
3)将沥干后的竹叶用带式微波干燥设备(上海远跃轻工机械有限公司，型号YTLD)进行连续处理，微波功率为4Kw，传送带速度约为0.5m/min，干燥时间约60分钟，得到水分含量为7％左右的干叶，采用普通中草药粉碎机将其打成碎片，保存待用；
4)将上述碎片，用气流粉碎设备(潍坊正远粉体工程设备有限公司，型号：LHJ-10实验室超细机械粉碎机)处理，得到平均粒径约为800目的粉末(记作：硫玉竹-抹竹)。
测定其色泽、粒径及生物活性物质含量，结果见表4。
表4、硫玉竹-抹竹的产品特性
Figure PCTCN2018111523-appb-000004
1.5以苦竹叶为原料
1)将新鲜采摘的苦竹叶进行筛选，去除老叶、黄叶和斑点叶，并尽可能除去叶柄；
2)进行烫漂护色处理，护色液采用0.5％(w/v)的硫酸锌水溶液，料液比为1g:80mL(w/v)。按照上述料液比，投一定量的苦竹叶至微沸的护色液(即，加热至85～95℃的护色液)中，轻微搅拌使叶片均匀分散，60s后迅速捞出，沥干；
3)将烫漂后的苦竹叶放入热风干燥箱中，烘干温度为(80±1)℃，时间1.5h，得到水分含量5.0％的干叶；
4)用高能纳米冲击磨进行粉碎处理，球料比为10:1(w/w)，粉碎时间3h，得到平均粒径约为8000目的抹竹(记作：苦竹-抹竹)。产品特性见表5。
表5、苦竹-抹竹的产品特性
Figure PCTCN2018111523-appb-000005
1.6以冷箭竹叶为原料
1)将新鲜采摘的冷箭竹叶进行筛选，去除老叶、黄叶和斑点叶，并尽可能除去叶柄；
2)进行烫漂护色处理，护色液采用0.5％(w/v)的硫酸锌水溶液，料液比为1g:80mL(w/v)。按照上述料液比，将一定量的冷箭竹叶投入微沸的护色液(即，加热至85～95℃的护色液)中，轻微搅拌使叶片均匀分散，30s后迅速捞出，沥干；
3)将沥干后的竹叶放入热风干燥箱中，烘干温度为(80±1)℃，时间1.5h，得到水分含量＜5％的干叶；
4)用高能纳米冲击磨进行粉碎处理，球料比为10:1(w/w)，粉碎时间2h，得到平均粒径约为10,000目的抹竹(记作：冷箭竹-抹竹)。
产品特性见表6。
表6、冷箭竹-抹竹的产品特性
Figure PCTCN2018111523-appb-000006
1.7抹竹的特征性成分检测
取上述六个抹竹试样适量，测定其中竹叶特征性成分的含量。
样品溶液的制备：取一定量的抹竹，以1:20的料液比加入30％的乙醇溶液；然后70℃水浴提取2h；将提取液过滤保留，真空浓缩后转移至50mL容量瓶中，用甲醇溶解定容。4℃保存，样品进样前均经0.22μm微孔滤膜过滤，取续滤液作为供试品溶液，备用。
竹叶碳苷黄酮(荭草苷、异荭草苷、牡荆苷、异牡荆苷)和对香豆酸的测定方法参考国标《食品添加剂竹叶抗氧化物》(GB 30615-2014)。色谱条件为：C 18ODS柱(4.6mm×250mm,5μm)；流动相混合溶剂A(乙腈)和溶剂B(体积分数0.2％乙酸水)。梯度洗脱条件：0～15min，A 15％，B 85％；15～25min,A 15％～40％，B 85％～60％；25～34min，A 40％，B 60％；34～40min，A 40％～15％，B 60％～85％。流速1.0mL/min；检测波长330nm；柱温30℃；进样量10μL。
δ-羟基赖氨酸采用氨基酸自动分析仪(日立835-50型高速氨基酸自动分析仪)测定，标准品来自日本和光纯药工业株式会社；腺苷的测定参照文献【龚金炎等，高效液相色谱法测定竹茹提取物及其不同部位中的腺苷含量，食品工业2014,35(12)：264-265】，标准品来自中国药品生物制品检定所。
六种抹竹试样特征性成分的测试结果如表7所示。
表7、不同竹叶品种来源的抹竹所含的竹叶特征性成分[μg/g,以干基计]
Figure PCTCN2018111523-appb-000007
Figure PCTCN2018111523-appb-000008
实施例2、抹竹与抹茶的性能对比
2.1抹竹与抹茶的粉体粒径对比
利用LS-230Coulter激光粒度仪，测试绵竹-抹竹、苦竹-抹竹和冷箭竹-抹竹的粉体粒径分布，并与对照样(市售一级抹茶，由浙江省茶叶集团股份有限公司提供)对比，结果如图2和表8所示。
表8、抹竹与抹茶的粉体粒径比对
Figure PCTCN2018111523-appb-000009
图2和表8表明，不同竹种和不同工艺参数得到的粉体粒径大小有显著差异，4种抹竹试样的平均粒径均小于比照的市售一级抹茶样品。
2.2抹竹与抹茶中常规成分含量对比
测定实施例1中6个抹竹试样和对照样(一级抹茶)的常规成分(包括膳食纤维、可溶性膳食纤维、半纤维素、木质素、粗灰分和水分)的含 量。按GB 5009.88-2014的标准测定膳食纤维、可溶性膳食纤维的含量，参照GB/T 20805-2006的标准测定木质素含量，按GB/T 8304的标准测定水分，按GB/T 8306的标准测定总灰分。结果的直观表达见图3，分析如下。
总膳食纤维：6个抹竹的膳食纤维含量在63.0～80.2％之间，平均为76.1％。其中，含量最低的是冷箭竹-抹竹，最高的是慈竹-抹竹；同时，测得抹茶的膳食纤维含量为63.9％；抹竹的总膳食纤维含量高于抹茶。
可溶性膳食纤维：6个抹竹试样的可溶性膳食纤维在28.2～33.6％之间，平均为30.7％。其中，冷箭竹-抹竹的含量最高，慈竹-抹竹最低；抹茶的可溶性膳食纤维含量为31.8％，落在抹竹试样的变化范围内。
半纤维素：6个抹竹试样的半纤维素含量在37.2～42.9％之间，最高的是硫玉竹-抹竹，最低是苦竹-抹竹；抹茶的半纤维素含量为37.7％，落在抹竹试样的变化范围内。
木质素：6个抹竹试样的木质素含量在23.0～25.4％之间，平均为24.5％。其中，苦竹-抹竹的木质素含量最高，硫玉竹-抹竹最低；而同时测得的抹茶的木质素含量仅为13.3％；抹竹的木质素含量极显著地高于抹茶。
粗灰分：6个抹竹试样的粗灰分在8.1～11.9％之间，冷箭竹-抹竹含量最高，慈竹-抹竹最低；而抹茶的粗灰分含量仅为5.7％，显著低于抹竹。
以上百分含量均以试样的干基计算。
根据该结果，可得知：抹竹的总膳食纤维含量、木质素与粗灰分这三项化学成分均显著高于抹茶。抹茶的可溶性膳食纤维和半纤维素的含量与 上述实施例制备的抹竹相差不大，均落在抹竹相应指标的范围中。该结果符合竹叶的纤维化程度高于茶叶这一事实。
2.3抹竹与抹茶的稳定性比较
将2种抹竹(苦竹-抹竹和冷箭竹-抹竹)与抹茶进行光稳定性和热稳定性的比对分析。
2.3.1.热稳定性
采用烘焙常用的加工温度180℃，时间分别为5、15、30min，将等量的试样平铺于各培养皿中，放入烘箱中进行加热处理。色差分析结果汇总于表9。
表9、抹竹与抹茶高温加热不同时间后的色差值变化
Figure PCTCN2018111523-appb-000010
从表9可见，加热之前(180℃、0min)，抹竹与抹茶的亮度值接近，但是抹竹的绿度比抹茶大。180℃处理5min后，抹竹和抹茶的亮度均有下降，绿度变小。180℃加热15min时，抹茶的Δa值由负值变为正值，表明其色相由绿转红，即颜色从黄绿色变为棕褐色；而此时3个抹竹试样的Δa 值仍为负值(淡竹-抹竹为-5.56，苦竹-抹竹为-6.70，冷箭竹-抹竹为-7.31)，与180℃加热5min的值差异不显著。180℃下加热30min时，抹竹仍然具有可接受的绿色，而此时抹茶则已完全褐变。
根据该结果，可得知：抹竹比抹茶具有更好的光稳定性，能在180℃高温下烘烤30min不变褐，且此时抹竹的绿色色泽与一级抹茶起始时的绿色接近。而抹茶经180℃高温烘烤15min候就由绿色变为红褐色。
2.3.2.光稳定性
采用紫外线(UV)辐照，观察其对试样色泽的破坏作用。用10根8w紫外灯管对三个样品同时进行辐照处理，样品置于灯管下方30cm处。分别辐照60、120、180min后进行色差分析。色值变化如表10所示。
抹竹和抹茶经过UV照射后，L *和Δa值的变化程度有差别。经相同时间的紫外辐照后，抹茶比抹竹的绿色破坏程度更大，并呈现少许褐色。表12数据显示，UV辐照60min后，抹竹的亮度值下降比抹茶大，但是抹茶的绿度值下降比抹竹大。抹茶经过180min辐照后，Δa值接近0，说明其颜色即将由绿色转为红色，开始变褐，而此时2个抹竹试样的Δa值仍保持负值。说明与抹茶相比，抹竹拥有更好的光稳定性。
表10、抹竹与抹茶在不同紫外辐照强度下的色值变化
Figure PCTCN2018111523-appb-000011
Figure PCTCN2018111523-appb-000012
2.4抹竹与抹茶的感官品质
取2个抹竹试样(苦竹-抹竹和冷箭竹-抹竹)与市售一级抹茶对照品进行感官品质评价试验。
参考超微绿茶粉的相关文献和国家农业部颁发的茶粉标准，选择了15名感官评定员，对2个抹竹和1个抹茶试样的外形、粉末香气、滋味和汤色四个方面进行感官评价(指标设置见表11)。
将感官评价员对三种样品的打分结果(平均值±标准误差)进行了统计分析，结果如图4所示。2个试样得分最高的是苦竹-抹竹，其次是冷箭竹-抹竹，抹茶的得分最低。从四项指标的得分情况看，抹竹在外形和冲泡汤色上显著高于抹茶，在滋味和粉末香气上得分相接近。由于抹竹拥有比抹茶更加翠绿的色泽，因此受到评价员的喜爱。抹茶经过沸水冲泡后，叶绿素受热分解，茶汤很快呈现黄褐色，因此得分低于抹竹；而抹竹的绿色较稳定，冲泡后汤色仍能长期间保持绿色。
表11感官评价表
样品序号：                    评价人序号：
Figure PCTCN2018111523-appb-000013
Figure PCTCN2018111523-appb-000014
实施例3、抹竹与抹茶的生物学健康效应比较
代谢综合征(metabolic syndrome，MS)是指以向心性肥胖、Ⅱ型糖尿病或糖耐量异常、高血压、脂代谢异常和胰岛素抵抗(insulin resistance，IR)等一组疾病危险因素为病理生理基础的临床症候群。近年来，代谢综合症呈现高发态势和年轻化趋势，其突出特征表现为肥胖、胰岛素抵抗和糖耐量异常等。抹竹除了含有丰富的纤维质成分外，还含有多种竹叶特有的生物活性物质，具有相当强的抗自由基、抗氧化活性，同时还能起到消炎、降脂及保护心脑血管的功效。抹茶同样含有丰富的生物活性成分(如茶多酚、茶多糖、茶氨酸等)，并已有许多研究证明其可以有效防治肥胖和脑中风，降低脑血栓和高血脂的风险。
本发明以2种抹竹(苦竹-抹竹和冷箭竹-抹竹)为代表，以市售一级抹茶为参照，采用代谢综合症的小鼠模型进行比较试验研究。
3.1材料与方法
3.1.1试验剂量配置
分别将抹竹和抹茶按一定比例添加于小鼠的高脂饲料中。4个试验组 如下：第一组为2.5％的苦竹-抹竹+高脂饲料，第二组为5.0％苦竹-抹竹+高脂饲料，第三组为2.5％的冷箭竹-抹竹+高脂饲料，第四组为2.5％的抹茶+高脂饲料。
3.1.2受试动物分组
将60只6周龄的C57BL/6J雄性小鼠用基础饲料适应性喂养5天，将无不良反应的，即进食、饮水和活动正常者纳入实验。将小鼠随机分成6组，保证每组平均体重接近，分别饲喂以下饲料：基础饲料、高脂饲料、苦竹-抹竹低剂量组、苦竹-抹竹高剂量组、冷箭竹-抹竹低剂量组和抹茶低剂量组。试验期间，每5只小鼠为一笼，在光照周期12h、温度23±2℃、相对湿度50～70％的饲养环境下，自由进食饮水，试验周期12周。小鼠的试验分组见表12。
表12、实验小鼠的分组情况
序号 组别 数量(n) 组别代号
1 基础饲料对照组 10 Bas-C
2 高脂饲料对照组 10 HFD
3 高脂饲料+2.5％苦竹-抹竹 10 2.5％BP1-HFD
4 高脂饲料+5.0％苦竹-抹竹 10 5.0％BP1-HFD
5 高脂饲料+2.5％冷箭竹-抹竹 10 2.5％BP2-HFD
6 高脂饲料+2.5％抹茶 10 2.5％M-HFD
注：，BP1为实施例1.5制得的苦竹抹竹；BP2为实施例1.6制得的冷箭竹抹竹
3.1.3小鼠体重及各脏器重量变化记录
饲养期间，每天观察小鼠的一般状况、饮食变化、行动(自主活动、精神状态)变化、毛发变化。小鼠每周称重1次，记录体重变化。饲喂12周后，小心取出小鼠的肝脏、肾脏、脾脏称重，并计算脏体比重系数。同时取出附睾脂肪和肾周脂肪，称重。然后将所有器官置于-80℃储存。
3.1.4血样采集及常规血生化指标分析
饲喂12周后，将小鼠放入充满CO 2的饲养箱中安乐死，然后迅速从心脏取血，离心分离取血清(3500r/min，15min)，用于检测甘油三酯(TG)、总胆固醇(TC)、低密度脂蛋白胆固醇(LDL-c)、高密度脂蛋白胆固醇(HDL-c)、游离脂肪酸(FFA)等指标。
3.1.5空腹血糖(FBG)和空腹胰岛素(FINS)水平测试
在饲喂12周时，分别择日对小鼠进行禁食12h(不禁水)处理，然后抽血采用罗氏血糖仪检测小鼠的空腹血糖(FBG)值，用酶联免疫法试剂盒测定小鼠的空腹胰岛素(FINS)含量。
3.1.6胰岛素耐量(ITT)测试
在饲喂12周时，择日禁食6h(不禁水)后，尾部取血测定血糖值，该值作为胰岛素耐受实验零时刻(0min)的血糖值。紧接着往小鼠腹腔内注射0.75U/Kg·BW的胰岛素生理盐水溶液(浓度为0.075U/mL)。然后在注射完的30、60、90、120min内分别测试小鼠的血糖值并记录。测试结束后恢复小鼠供食。
3.1.7葡萄糖耐量(GTT)测试
在饲喂12周时，择日禁食6h(不禁水)后，尾部取血测定血糖值，以该值作为葡萄糖耐受实验零时刻(0min)的血糖值。随即向小鼠腹腔按1.5g/kg·BW的给药剂量注射葡萄糖生理盐水溶液(浓度为0.15g/mL)，并在注射后的30、60、90、120min时刻测定小鼠的血糖值。测试结束后恢复小鼠供食。
3.1.8肝脏氧化应激指标测试
试验结束时，将小鼠安乐死后迅速取出肝脏，尽量冲掉血液，吸干，称重并取小部分加4℃生理盐水高速匀浆制成10％匀浆液，3000r/min离心20min取上清液，然后用南京建成生物工程研究所生产的试剂盒测定肝匀浆中SOD、GSH-Px活性及MDA水平。
3.1.9血清炎症因子检测
采用Elisa试剂盒检测小鼠血清白介素-6(IL-6)、肿瘤坏死因子-α(TNF-α)和趋化因子(MCP-1)。
3.1.10血清细胞因子检测
采用酶联免疫法检测小鼠血清中的瘦素(leptin)、脂联素(ADPN)、脂多糖(LPS)，检测方法参照Elisa试剂盒方法进行。
3.1.11肠道菌群检测
取12周末的小鼠结肠粪便，进行高通量测序，采用Illumina PE250测序，通过粪便提取肠道微生物的DNA，然后进行PCR扩增，最后通过测序鉴定肠道微生物的类别。
3.2试验结果
3.2.1抹竹与抹茶减肥降脂的功效
用小鼠的体重增长情况、各脏器指数及血生化指标来评价抹竹与抹茶减肥降脂的功效。
3.2.1.1对实验小鼠体重的影响
高脂饲料模型组小鼠表现出肥胖特征，基础饲料组小鼠的体重增长显著低于高脂饲料组，饲料中强化抹竹和抹茶后对体重的影响见图5。
4个试验组中，第三组(高脂饲料+2.5％苦竹-抹竹)对小鼠体重的控 制效果最好，12周后该组小鼠的平均体重显著低于高脂组；但是当苦竹-抹竹的添加量增加到5％(第四组)反而控制体重的效果不明显。第六组(高脂饲料+2.5％抹茶)对小鼠体重的控制效果仅次于相同剂量的苦竹-抹竹，试验结束时的平均体重也显著低于高脂组。第五组(高脂饲料+2.5％冷箭竹-抹竹)的减重效果介于同剂量的苦竹-抹竹(第三组)和抹茶(第六组)之间。
3.2.1.2对实验小鼠脏器指标的影响
试验结束时，分别取6组小鼠的部分组织及器官，包括肝脏、肾脏、脾、肾周脂肪和附睾脂肪，然后将这些器官分别称重，结果见图6。
在肝脏和肾脏重量方面，只有2.5％苦竹-抹竹和2.5％抹茶组表现出显著减轻器官重量的作用，其余试验组的肝、肾重量均与高脂组无显著性差异。对于脾脏而言，添加了抹竹与抹茶后小鼠的脾脏重量均显著低于高脂组，其中，2.5％抹茶组的脾脏重量与高脂组有极显著差异。肾周脂肪和附睾脂肪是小鼠体内质量最大、且与肥胖最密切相关的两个脂肪组织，2.5％苦竹-抹竹组的小鼠肾周脂肪显著低于高脂组，明显优于其他三个试验组。2.5％苦竹-抹竹和2.5％冷箭竹-抹竹均有减少附睾脂肪的作用，其中苦竹效果更好，将小鼠的附睾脂肪减少了近一半。
3.2.1.3对实验小鼠血脂水平的影响
饲喂结束时取小鼠血清，测试血生化指标，包括甘油三酯(TG)、总胆固醇(TC)、低密度脂蛋白胆固醇(LDL-c)、高密度脂蛋白胆固醇(HDL-c)、游离脂肪酸(FFA)，结果如表13所示。
表13、抹竹和抹茶12周的膳食干预对小鼠血脂水平的影响(mmol/L，
Figure PCTCN2018111523-appb-000015
n＝10)
Figure PCTCN2018111523-appb-000016
高脂饮食导致小鼠肥胖，肥胖小鼠体内的脂肪累积增多，同时会引起其血液中TG、TC和LDL-c及FFA含量的增加，并会一定程度地降低HDL-c水平。由表13可知，抹茶具有最好的降TG效果，2.5％剂量的膳食强化3个月后，高脂小鼠的TG水平接近正常饲料组；抹竹的降TG效果不明显。降低TC效果最显著的是强化了2.5％苦竹-抹竹组，而5.0％苦竹-抹竹和2.5％冷箭竹-抹竹两组对TC无作用，2.5％抹茶组TC反而显著高于高脂模型组。
对于LDL-c水平，只有2.5％苦竹-抹竹组表现组显著的降低，其余3个试验组与高脂组相比均无显著性差异。而对于HDL-c，表现组显著提升作用的是2.5％苦竹-抹竹，其次是2.5％抹茶，然后是2.5％冷箭竹-抹竹。
由于糖脂代谢失衡，肥胖小鼠体内的游离脂肪酸(FFA)会显著增加。表13的数据显示，所有试验组均抑制了FFA水平的增加，其中效果最好的是2.5％的抹茶，其次是2.5％的苦竹和冷箭竹，最后是5.0％的苦竹-抹竹。 再次证明了2.5％的添加剂量是一个合理的水平。综合上述各项指标，4个试验组中，降脂效果以2.5％的苦竹-抹竹为佳，其次是2.5％的抹茶。
3.2.2抹竹与抹茶对小鼠胰岛素抵抗的改善
12周试验结束时小鼠的空腹血糖(FBG)和空腹胰岛素(FINS)测试结果如表14所示。
表14、抹竹和抹茶12周的膳食干预对小鼠空腹血糖和空腹胰岛素的影响(
Figure PCTCN2018111523-appb-000017
n＝10)
Figure PCTCN2018111523-appb-000018
从表14可知，高脂膳食会导致小鼠的空腹血糖(FBG)和空腹胰岛素(FINS)升高，HOME-IR即为胰岛素抵抗指数，其值越大，说明胰岛素敏感性越低，胰岛素抵抗症状越明显。2.5％苦竹-抹竹和2.5％冷箭竹-抹竹均能较好地改善高脂膳食带来的胰岛素抵抗，降低了小鼠空腹胰岛素水平。而5.0％苦竹-抹竹与抹茶组则无显著的改善作用。
图7展示了试验结束时小鼠胰岛素敏感性的变化，A为胰岛素耐量实验(ITT)，B为葡萄糖耐量试验(GTT)。在胰岛素耐量试验(ITT)中，高脂组小鼠由于受高脂饲料的影响，胰岛素敏感性降低，当注射胰岛素后， 胰岛素不能迅速起作用促进血液中葡萄糖的分解利用。而添加了抹竹和抹茶的试验组小鼠，胰岛素敏感均得到改善，但注射胰岛素时，能促使其快速作用、促进血液中葡萄糖的分解利用。在葡萄糖耐量试验(GTT)中，向小鼠注射葡萄糖溶液后，其血液中的葡萄糖水平会暂时性升高，随着胰岛素等因子的作用，葡萄糖被慢慢分解利用，从而恢复初始值。而高脂小鼠，由于胰岛素抵抗所以无法像正常小鼠一样快速分解葡萄糖，故血液中葡萄糖含量会陡增、并且降低速度缓慢。添加2.5％苦竹-抹竹试验组显著改善了这一症状，使其血糖值接近于正常组小鼠。
3.2.3抹竹与抹茶降低了实验小鼠肝脏的氧化应激反应
抹竹和抹茶12周的膳食干预对小鼠肝脏氧化应激评价指标的影响如表15所示。
表15、抹竹和抹茶12周的膳食干预对小鼠肝脏氧化应激评价指标的影响(
Figure PCTCN2018111523-appb-000019
n＝10)
Figure PCTCN2018111523-appb-000020
肝脏中SOD和GSH-Px是体内主要的抗氧化酶，有较强的清除自由基 的能力。表15数据显示，高脂组、5.0％苦竹-抹竹以及2.5％抹茶组小鼠的SOD水平明显高于正常组，而2.5％苦竹-抹竹和冷箭竹-抹竹这两组小鼠的SOD活力与正常组相当。在GSH-Px水平方面，2.5％苦竹-抹竹和冷箭竹-抹竹这两组介于正常组和高脂组之间，而5.0％苦竹-抹竹和2.5％抹茶组则显著高于高脂组。从降低脂质过氧化物产物的水平看，抹竹的效果普遍优于抹茶，且以苦竹为佳。
氧化应激是机体受到各种有害因素刺激后，体内的活性氧自由基(ROS)大量产生。ROS是导致胰岛素抵抗的重要原因，长期的高脂高糖饮食会导致机体产生大量ROS。有研究表明，为了抵抗大量产生的ROS，机体的抗氧化酶也会相应地代偿性增加，以抗衡自由基对机体的损伤。但随着氧化应激程度的不断升高，抗氧化酶的活力代偿性的增加已无法阻止自由基损伤，这会最终导致酶活力降低，机体氧化损伤加剧。从表15的数据综合来看，高脂饮食使得小鼠机体的氧化应激程度增大，抹竹的膳食干预能有效地降低机体的氧化应激反应，并优选2.5％的抹竹添加剂量。
3.2.4抹竹与抹茶对实验小鼠血清炎症因子水平的影响
抹竹和抹茶12周的膳食干预对肥胖小鼠血清炎症因子表达的影响见图8。
许多研究证明，肥胖与2型糖尿病及炎症关系密切，还有研究表明肥胖是由于机体长期处于低炎症浸润状态，即慢性炎症。MCP-1是一种趋化因子，肥胖者体内增大的脂肪组织会释放大量的MCP-1，从而诱导大量吞噬细胞进入脂肪组织，并释放出大量炎症因子。其中IL-6和TNF-α是与肥胖密切相关的两种促炎因子，当二者水平上升时，表示机体炎症浸润程度 增大。
从图8可见，高脂组小鼠的TNF-α和MCP-1含量较正常组显著上升，说明高脂组的肥胖小鼠体内出现炎症。添加了苦竹-抹竹、冷箭竹-抹竹和抹茶后的高脂小鼠，其TNF-α含量显著降低，表明不同剂量的抹竹和抹茶均能显著抑制肥胖导致的促炎因子(TNF-α)的分泌。2.5％添加量的苦竹-抹竹、冷箭竹-抹竹和抹茶均能显著降低MCP-1的含量，而高剂量(5.0％苦竹-抹竹)反而未能显著降低其含量。试验结果表明，用适当剂量的抹竹与抹茶进行膳食干预，能显著改善肥胖小鼠体内的炎症浸润现象。
3.2.5抹竹与抹茶对实验小鼠细胞因子水平的影响
抹竹和抹茶12周的膳食干预对对肥胖小鼠血清细胞因子水平的影响如表16所示。
表16、抹竹和抹茶12周的膳食干预对对肥胖小鼠血清炎症因子表达的影响(
Figure PCTCN2018111523-appb-000021
n＝10)
Figure PCTCN2018111523-appb-000022
瘦素(LEP)是脂肪细胞分泌的一种循环激素，主要作用于中枢神经 系统，通过抑制神经肽Y的合成以降低食欲，减少能量摄入，从而达到减肥降脂的功效。有研究表明瘦素过高或过低都可能导致胰岛素抵抗(IR)。表16数据显示，高脂组小鼠的血清瘦素水平明显高于正常组，说明高脂饮食使小鼠产生了瘦素抵抗。而2.5％添加量的苦竹-抹竹表现出降低小鼠血清瘦素水平的最佳效果，其次是2.5％的抹茶，然后是2.5％的冷箭竹-抹竹，而5％添加量的苦竹-抹竹效果不显著。
脂联素(ADP)与肥胖和糖脂代谢密切相关，有研究表明肥胖人群中ADP的水平显著降低，认为脂联素含量与肥胖呈负相关。从表16的数据可知，高脂组小鼠的脂联素含量显著低于正常组，抹竹和抹茶4个试验组均表现出显著的升高高脂小鼠血清ADP水平的效果，其中尤以2.5％添加量的苦竹-抹竹和抹茶为佳，干预后的ADP接近正常组小鼠。
脂多糖(LPS)主要由肠道中的革兰氏阴性菌裂解产生，有研究表明脂多糖与肥胖小鼠体内炎症因子的表达上调密切相关。表16数据显示，高脂组小鼠的脂多糖含量显著高于正常组，高脂饲料中添加抹竹和抹茶的试验组均能显著降低肥胖小鼠血清中的脂多糖水平，且2.5％苦竹-抹竹的效应极显著，该组小鼠的LPS值显著低于正常组小鼠。表明抹竹与抹茶的膳食干预能显著改善高脂饮食带来的细胞内因子的分泌紊乱。
3.2.6抹竹与抹茶对实验小鼠肝脏和脂肪组织形态学的影响
图9为不同组别小鼠肝脏组织的H&E染色切片。从中可看到，与正常组(A)小鼠相比，高脂模型组(B)小鼠的肝脏切片中出现了许多大小不一的白色脂滴，表明高脂饮食使得肝脏的脂代谢出现障碍，摄入的大量脂肪无法顺利分解而在肝脏中逐渐沉积。添加了抹竹的高脂膳食组(C、D、 E)和添加抹茶的高脂膳食组(F)小鼠的肝脏脂滴数量均明显少于高脂模型组，且不见体积较大的白色脂滴。说明抹竹和抹茶均能显著改善肝脏的脂代谢，降低高脂膳食带来的脂肪肝风险。
图10为不同组别小鼠的附睾脂肪组织H&E染色切片(200×)，100μm；其中，A～E分别代表了正常组、高脂组、2.5％苦竹抹竹+高脂组、5.0％苦竹抹竹+高脂组、2.5％冷箭竹抹竹+高脂组、2.5％抹茶粉+高脂组。从中可见，高脂模型组(B)小鼠由于长期摄食高脂饲料，脂肪细胞的体积显著大于正常组(A)。膳食强化了抹竹和抹茶后，附睾中脂肪细胞均表现出明显减小的趋势，且以2.5％的苦竹-抹竹组为最显著。
3.2.7抹竹与抹茶对实验小鼠肠道菌群的影响
选取正常组、高脂模型组、2.5％添加量的抹竹和抹茶试验组(苦竹-抹竹、冷箭竹-抹竹和一级抹茶)，运用高通量测序技术，分析测定这五组实验小鼠的肠道菌群结构，结果如图11所示，每列中，从下至上的依次为厚壁菌门(Firmicutes)、拟杆菌门(Bacteroidetes)、放线菌门(Actinobacteria)、变形菌门(Proteobacteria)和疣微菌门(Verrucomicrobia)。
通过高通量测序得到不同组别实验小鼠肠道微生物的OTUs，经基因库比对和物种注释后发现，所试小鼠的OUTs分属以下9个门：厚壁菌门(Firmicutes)、拟杆菌门(Bacteroidetes)、放线菌门(Actinobacteria)、变形菌门(Proteobacteria)、脱铁杆菌门(Deferribacteres)、疣微菌门(Verrucomicrobia)、蓝细菌(Cyanobacteria)、软壁菌门(Tenericutes)及Saccharibacteria。其中，厚壁菌门(Firmicutes)、拟杆菌门(Bacteroidetes)、 放线菌门(Actinobacteria)、变形菌门(Proteobacteria)和疣微菌门(Verrucomicrobia)这5个门为所有组别共有。
从图11还可看出，在五组小鼠的肠道微生物中，厚壁菌门和拟杆菌门占绝对的数量优势。美国华盛顿大学Jeffrey I.Gordon教授等的研究结果表明，肥胖小鼠肠道内厚壁菌门(Firmicutes)与拟杆菌门(Bacteroidetes)丰度的比值(F/B比值)比瘦者显著增高。而当肥胖小鼠变瘦后，其F/B值会降低。本研究结果显示，高脂模型组(HFD)小鼠的F/B值为8.37，明显高于正常组(Bac-C)的F/B值3.58，2.5％苦竹-抹竹(BP1-HFD)组小鼠的F/B值显著降低为2.82，表明其对小鼠的肠道菌群结构有较好的调节作用，可修正高脂饮食带来的不良影响；而2.5％的冷箭竹-抹竹和2.5％的抹茶没有表现出这种作用，这两个试验组的F/B值不降反增，分别为12.60和9.25。
实施例4抹竹的食用安全性评价(急性毒性试验)
选用健康、成熟，体重18～22g的ICR小鼠20只，雌雄各10只。
按限量法设20.0g/kg.BW一个剂量组。称取淡竹-抹竹20g，以1％羧甲基纤维素钠为溶媒配制成40mL样品液。小鼠灌胃前禁食(不禁水)6小时，按20mL/kg.BW灌胃容量灌胃，灌胃2次，每次间隔4小时。末次灌胃3小时后自由进食、饮水，记录动物中毒表现及死亡情况。观察期限为14天，记录小鼠实验期初及期末体重。结果如表17所示。
表17、抹竹的小鼠急性毒性实验结果
Figure PCTCN2018111523-appb-000023
Figure PCTCN2018111523-appb-000024
急性毒性试验期间，小鼠均未出现中毒表现，无一死亡。得出结论：抹竹对雌雄小鼠经口LD 50均大于20.0g/kg.BW，属实际无毒级。
实施例5抹竹在食品工业中的应用
5.1抹竹应用于烘焙食品
5.1.1抹竹在蛋糕中的应用
以苦竹-抹竹为原料，按照表18的蛋糕配方制作抹竹戚风蛋糕。蛋糕制作的工艺流程如图12所示。
表18、抹竹戚风蛋糕配方表
Figure PCTCN2018111523-appb-000025
以同样的配方和制作方法，将抹竹换成抹茶(一级)，制作抹茶戚风蛋糕和普通蛋糕。对比三种蛋糕的感官指标，感官评价结果见表19。
表19、三种蛋糕的感官评价指标
Figure PCTCN2018111523-appb-000026
15位感官评价员分别评价了三种蛋糕的6项指标，总得分为：普通蛋糕83.5分，抹竹蛋糕84.1分，抹茶蛋糕69.7分。三种蛋糕中，普通蛋糕和抹竹蛋糕更受欢迎，二者除色泽外，在形态、弹柔性和内部结构上差异不大；比容上抹竹和抹茶蛋糕相对得分更高。以上结果说明抹竹用于蛋糕的制作比抹茶更受大众喜爱，其突出优势在于拥有更为翠绿、诱人的色泽。
5.1.2在曲奇中的应用
以苦竹-抹竹为原料，按照表20的原料配方制作抹竹曲奇饼干。
表20、抹竹曲奇饼干的配方
Figure PCTCN2018111523-appb-000027
抹竹曲奇的制作方法：(1)黄油室温放至软化，用打蛋器搅打至顺滑；
(2)加入细砂糖、糖粉，再次打发至顺滑，直到黄油颜色变浅，体积变大，并且形成顺滑的纹路；
(3)分三次加入打散的鸡蛋液，每次都要打至融合后再加入下一次蛋液，这个时候的黄油体积蓬松，颜色发白类似奶油霜状；
(4)称好低筋面粉和抹竹，搅拌均匀后筛入打发的黄油中，用拌勺搅拌均匀；
(5)将曲奇面糊装入裱花袋中，挤在烤盘上，然后烤箱180℃烤15min。
4.2抹竹在酸奶中的应用
采用伊利“畅轻”有机风味发酵乳原味作为抹竹酸奶的基底，然后加入1.0％的苦竹-抹竹，均匀搅拌，直至见不到抹竹粒。同时制作相同添加 剂量的抹茶(一级)酸奶。然后将这两种酸奶与原料酸奶进行比较。
请12位感官评价员对三种酸奶的感官进行评价，包括色泽、香味、组织状态和滋味四种评价指标，结果如附图13所示。由图可知，抹茶酸奶在四项评价指标中的得分均为最低，在色泽和香气上，抹竹酸奶的得分略高于普通酸奶。由于抹竹鲜嫩的绿色加入酸奶后，使得酸奶的色泽也呈现明亮的绿色，因此在色泽上容易受到大众的喜爱。组织状态和滋味的评价上，普通酸奶的得分高于抹竹酸奶。在组织状态上，由于抹竹和抹茶粉的添加，抹竹酸奶和抹茶酸奶的得分均低于原料酸奶。
12位感官评价员还对三种酸奶的喜好程度做了选择，如表21所示。
表21、感官评价员对三种不同酸奶的喜好程度
Figure PCTCN2018111523-appb-000028
4.3抹竹在糖果中的应用
将苦竹-抹竹用于牛轧糖的制作，配方如表22所示，制备方法参照常规技术。
表22、抹竹牛轧糖配方表
Figure PCTCN2018111523-appb-000029
除了制作抹竹牛扎糖，按照相同制作工艺制作普通牛轧糖和相同浓度的抹茶牛轧糖15名感官评价员对3种牛轧糖的色泽、组织、风味和口感四 个指标进行了感官评价，结果汇总于图14。
从图14可知，在色泽上，抹竹牛轧糖的得分最高，其次是原味牛轧糖，最后是抹茶牛轧糖；在组织状态方面，仍然是抹竹牛轧糖得分略高于另外两种；风味上，原味与抹竹味的得分非常接近，都高于抹茶味；在口感方面，原味牛轧糖得分略高于另外两种，由于抹茶特有的苦涩味，难以被部分试验者接受。
综上所述，受众对抹竹牛轧糖的接受度高于抹茶牛轧糖。
4.4抹竹在调味酱中的应用
将苦竹-抹竹用于调味酱的制作，配方如表23所示。
表23、抹竹酱配方表
Figure PCTCN2018111523-appb-000030
抹竹酱的制作方法：
(1)将100g牛奶加热到接近沸腾；
(2)加入过筛的抹竹，用蛋抽充分搅匀至顺滑状态，制成抹竹牛奶溶液；
(3)将剩余的200g牛奶和甜味剂、淡奶油小火加热至粘稠状，整个过程需要不断搅拌；
(4)将抹竹牛奶溶液与上步中的粘稠状牛奶酱混合均匀，同时加入抑菌剂；
(5)包装后进行灭菌即可。
4.5抹竹在咖啡中的应用
将淡竹-抹竹用于固体饮料的制作，配方如表24所示。
表24、抹竹固体饮料配方表
Figure PCTCN2018111523-appb-000031
抹竹固体饮料的制作方法：
将所有粉末混合均匀，经检验合格后包装即可。
4.6抹竹在面条中的应用
将淡竹-抹竹用于固体饮料的制作，配方如表25所示。
表25、抹竹面条配方表
Figure PCTCN2018111523-appb-000032
抹竹面条的制作方法：
(1)将过筛的抹竹和115g水调和成浆，搅拌均匀；
(2)将抹竹浆加入到面粉中，和面10到15min；
(3)将面团放入面条机中进行轧片，烘干、切断后，包装即可。
4.7抹竹在调味盐中的应用
将苦竹-抹竹用于调味盐的制作，配方如表26所示。
表26、抹竹调味盐配方表
Figure PCTCN2018111523-appb-000033
抹竹调味盐的制作方法：
(1)将80g粗盐与过筛的抹竹、竹叶香精混合均匀；
(2)用磨粉机将上述混合物研磨成均匀粉末状调味盐。
实施例5、抹竹作为膳食补充剂(固体饮料)对人体脂代谢的调节和骨质疏松的防治
5.1试验方法
将实施例1.6制得的苦竹-抹竹分装成4g/袋的小包装，用温水冲服，或加入牛奶、蜂蜜水中搅拌后送服。每日上下午各摄食一袋。
选取具有不同程度的肥胖、脂代谢异常或胰岛素抵抗的男性、女性各8人为受试人群(年龄分布在30～64岁之间，除代谢性慢病以外，无其他临床疾病指征)，进行为期3个月的试食试验。受试对象共16人，基本情况列于表27。
表27、抹竹试食试验的受众情况
Figure PCTCN2018111523-appb-000034
Figure PCTCN2018111523-appb-000035
试验期间受试者保持原有的生活方式不变，抹竹以膳食补充剂的方式摄入。分别于试验前后抽取空腹血样，检测血脂水平和骨密度(超声波骨密度仪，左脚踝)；每周同一时间记录体重和腰围，同时记录试验期间的各种自觉症状，如对食欲、睡眠、心情、排便、血压等的影响。
5.2试验结果
5.2.1抹竹对血脂和体脂的调节作用
16名受试者3个月试验前后的体脂和血脂变化情况如表28所示。
表28、抹竹对体脂和血脂的调节作用
Figure PCTCN2018111523-appb-000036
Figure PCTCN2018111523-appb-000037
表28数据显示了抹竹对受试者的体脂和血脂具有显著的调节作用。16名受试人员的体重减少幅度在0.7～4.5kg之间；而全部受试人员的腰围均得以减少(2～4cm)，表明抹竹对肥胖患者的向心性脂肪减少有一定的效果。同时，多数试验者的TG、TC和LDL-c水平均呈现下降趋势，其中1 #、2 #和14 #经过3个月试验后异常的血清TG和TC指标均回归至正常水平；7 #、9 #、10 #显著下降。除了1 #受试者外，其余受试者的HDL-c均有不同程度的上升，其中2 #、15 #和16 #的效果显著；在LDL-c方面，2 #、7 #、9 #和10 #受试者的LDL-c显著降低至正常值。以上结果均说明，抹竹作为膳食补充剂摄入能有效调节肥胖人体的脂代谢，起到同时降低体脂和血脂的显著功效。
5.2.2抹竹对骨质疏松的防治作用
以上8位受试者试验前后骨密度的变化情况如表30所示。结果表明， 抹竹中丰富的矿物质、尤其是有机硅和有机锗等特征成分能有效改善中老年的骨质流失，尤其是对更年期妇女有显著效果。
表29、抹竹对更年期妇女骨密度的改善
Figure PCTCN2018111523-appb-000038
本发明以新鲜竹叶为原料，采用独到的加工技术，创制出色泽翠绿、气味清香、均一细腻的超微粉末，将其称为抹竹，具有接近抹茶的加工适性和健康效应，为人类社会提供一种新型的天然、绿色、富含竹叶化学素和膳食纤维的食品功能配料和/或膳食补充成分。
最后，还需要注意的是，以上列举的仅是本发明的若干个具体实施例。显然，本发明不限于以上实施例，还可以有许多变形。本领域的普通技术人员能从本发明公开的内容直接导出或联想到的所有变形，均应认为是本发明的保护范围。

Claims (17)

  1. 抹竹，其特征是：所述抹竹是以禾本科(Graminae)、竹亚科(Bambusoideae)植物的叶片为原料制备的，具有稳定的翠绿色泽，粉体平均粒径在800～10,000目之间；膳食纤维总量≥60％、木质素含量≥20％、矿物质≥7％；并至少含有3种及以上的竹叶特征性成分；
    所述竹叶特征性成分为荭草苷、异荭草苷、牡荆苷、异牡荆苷、腺苷、δ-羟基赖氨酸、对香豆酸。
  2. 如权利要求1所述的抹竹，其特征是：所述具有稳定的翠绿色泽是指，所述抹竹的色值在L*为46～60之间，△a*为-16～-8之间。
  3. 如权利要求1所述的抹竹，其特征是：所述具有稳定的翠绿色泽是指，所述抹竹在180℃的高温下烘烤30min后，色值的L*仍保持在40～50之间，△a*仍在-7～-5之间。
  4. 如权利要求1所述的抹竹，其特征是：所述具有稳定的翠绿色泽是指，所述抹竹在紫外线照射180min后，其色值的△a*仍保持在-6～-3之间。
  5. 如权利要求2所述的抹竹，其特征是：所述具有稳定的翠绿色泽是指，所述抹竹的色值在L*为47～59之间，△a*为-15～-9之间。
  6. 如权利要求1所述的抹竹，其特征是：所述原料来源为淡竹[Phyllostachys nigra var.Hnonis(Bean)Stepf ex Rendle]、浙江淡竹(Phyllostachys meyeri McClure)、毛竹(Phyllostachys heterocycla var.pubescens(Mazel)Ohwi)、慈竹(N.affinis(Rendle)Keng f.)、绵竹(B.intermedia Hsueh et Yi)、硫玉竹(Yushania Keng f.)、苦竹(P.amarus(keng)Keng f.)、冷箭竹(B.fangiana Keng f.et Wen)、黄条金刚竹(Pleioblastus  kongosanensis f.aureostriaus)、青氏赤竹(Sasa tsuboiana)和美丽箬竹(Indocalamus decorus)的鲜叶。
  7. 抹竹的制备方法，其特征是：将原料依次进行烫漂护色、干燥、超微粉碎；得平均粒径为800～10,000目的抹竹；
    所述原料为禾本科(Graminae)、竹亚科(Bambusoideae)植物的叶片；
    所述烫漂护色步骤为：将作为原料的竹叶放入温度为80～100℃的护色液中，浸泡后捞出，沥干；
    所述烫漂护色中所采用的护色液为浓度0.5～2.0g/100mL的硫酸锌水溶液或葡萄糖酸锌水溶液或其组合。
  8. 根据权利要求7所述的抹竹的制备方法，其特征是：
    所述烫漂护色步骤为：将作为原料的竹叶放入温度为85～95℃的护色液中，浸泡30～90s后捞出，沥干；
    竹叶与护色液的料液比为1g:50～100mL。
  9. 根据权利要求7所述的抹竹的制备方法，其特征是：
    所述干燥为：将烫漂护色处理后的叶片干燥至含水率≤11％；
    所述干燥采用热风干燥、微波干燥、真空干燥、冷冻干燥中的至少一种或其组合。
  10. 根据权利要求7所述的抹竹的制备方法，其特征是：
    在超微粉碎前进一步将烫漂护色处理后的叶片干燥至含水率≤10％。
  11. 根据权利要求7所述的抹竹的制备方法，其特征是：
    在超微粉碎前进一步将烫漂护色处理后的叶片干燥至含水率≤7％。
  12. 根据权利要求7所述的抹竹的制备方法，其特征是：超微粉碎将 干燥后的叶片粉碎至平均粒径为1,000～3,000目。
  13. 根据权利要求7所述的抹竹的制备方法，其特征是：超微粉碎将干燥后的叶片粉碎至平均粒径为1,500～2,500目。
  14. 根据权利要求7所述的抹竹的制备方法，其特征是：
    所述原料来源为淡竹[Phyllostachys nigra var.Hnonis(Bean)Stepf ex Rendle]、浙江淡竹(Phyllostachys meyeri McClure)、毛竹(Phyllostachys heterocycla var.pubescens(Mazel)Ohwi)、慈竹(N.affinis(Rendle)Keng f.)、绵竹(B.intermedia Hsueh et Yi)、硫玉竹(Yushania Keng f.)、苦竹(P.amarus(keng)Keng f.)、冷箭竹(B.fangiana Keng f.et Wen)、黄条金刚竹(Pleioblastus kongosanensis f.aureostriaus)、青氏赤竹(Sasa tsuboiana)和美丽箬竹(Indocalamus decorus)的鲜叶。
  15. 根据权利要求7所述的抹竹的制备方法，其特征是：
    所述超微粉碎采用高能纳米冲击球磨，磨球选用锆球，球料比为10:1；
    或者，所述超微粉碎也可采用气流粉碎；
    或者，所述超微粉碎也可采用气流粉碎+高能纳米冲击球磨。
  16. 如权利要求7～15任一所述制备而得的抹竹的用途，其特征是：利用抹竹的热稳定性和光稳定性将其作为食品原料、功能性配料，或者作为膳食补充剂；
    以干物质计，抹竹在食品体系中的添加量为1～10％。
  17. 根据权利要求16所述的抹竹的用途，其特征是为以下任一：
    稳定的天然绿色素；
    补充人体膳食纤维、改善肠胃道功能，有助于控制体重和预防便秘；
    改善和调节肠道菌群，提高人体对胰岛素的敏感性，防治胰岛素抵抗， 预防代谢综合征；
    有助于改善人体微循环，有效保护心脑血管；
    有助于调节糖脂代谢和能量代谢，防治代谢综合症；
    有助于防止骨质疏松，保持皮肤年轻态，延缓人体衰老。
PCT/CN2018/111523 2017-10-25 2018-10-24 抹竹及其制备方法和用途 WO2019080848A1 (zh)

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