| Through microcrystalline sugar and rock sugar process separately, sucrose was used asthe encapsulation material and co-crystallized with Momordica charantia L. Extract andL-Arabinose. The preparation of co-crystallization products, optimum conditions of theproduction process, characterization of the crystalline structure of the co-crystal products, andevaluation of hypoglycemic effect on Kunming mice were investigated in this paper. Theresults are as follows:1. The relationship between boiling point of syrup and its°Bx, and the influence of syrupconcentrate terminal temperature and pH on the crystallization of multicrystal rock sugarbased on oscillation were investigated in this paper. Results showed that a linear correlationwas found in the relationship between boiling point of syrup and its°Bx, y=1.1634x-51.371，R2=0.9964. While, the lowest concentrate terminal temperature, the°Bx and the degree ofsupersaturation were115℃,83.1and1.2, respe ctively. As the terminal concentration was88.0°Bx, the crystallization rate increased to71.91%. The appropriate pH values for syrupwere ranged from7to8. This research provided an essential theory for the design of the newcrystallizer for multicrystal rock sugar.2. The microcrystalline sugar and rock sugar both contained Momordica charantia L.Extract and L-Arabinose. Production rate of microcrystalline sugar was as high as78.6%～88.6%. Compared with microcrystalline sugar of Momordica charantia L., production rate andreducing sugar of microcrystalline sugar of L-Arabinose are higher. Compared with the normalpressure concentration process, vacuum concentration process has low temperature, lowreducing sugar, and prevents ingredients from the damage of high temperature. The productionrate of rock sugar was only46%～55%. For rock sugar, the yield and reducing sugar of rocksugar of L-arabinose are greater than rock sugar of Momordica charantia L.Compared with theprocess of rock sugar, the process of microcrystalline sugar has higher yield, short productioncycle. By HPLC analysis, the percent of L-arabinose in microcrystalline sugar is9.03%, inrock sugar is2.31%.3. In the present study, Differential Scanning Calorimetry (DSC) and X-rays Diffraction(XRD) were used to analyze the phase transitions and structure of samples. Results showedthat the active compounds and colourants were incorporated into sugar, white multicrystal rocksugar, yellow multicrystal rock sugar and co-crystals of rock sugar. While the activecompounds and colourants were incorporated, mixed or adsorbed with co-crystal of microcrystalline sugar. It is our hope that the present work is a first small step in that novelavenue to produce new functional and colorful sugar products.4. The hypoglycemic effect of co-crystals was estimated with normal Kunmingmice.Normal Kunming mice ate the same amount of sucrose, microcrystalline sugar and rocksugar. On the tenth day, compared with sugar control group, microcrystalline sugar ofL-arabinose, rock sugar of Momordica charantia L. and microcrystalline sugar of Momordicacharantia L. groups were low respectively50.56%,33.44%,46.58%on blood glucose. On thefifteenth day, microcrystalline sugar of L-arabinose, rock sugar of Momordica charantia L.and microcrystalline sugar of Momordica charantia L. groups were low respectively29.49%,12.25%,22.13%on blood glucose. Meanwhile, on the tenth and fifteenth day, microcrystallinesugar of L-arabinose and Momordica charantia L. groups compared with controls, weresignificant different (P<0.05), which means that they can significantly adjust blood glucoselevels. With insignificantly increased of blood sugar levels, the products are available used ashealthy sugar. Because of the use of normal Kunming mice, compared with controls, groups ofthe co-crystals did not have significant difference in total cholesterol, triglyceride, glucosetolerance test and weight. |
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