A synergistic preparation method of a medicinal and edible composite extract

Abstract

This application relates to the field of extraction technology for food and medicine homology, and discloses a synergistic preparation method for a compound extract of food and medicine homology. The method divides the raw materials into three groups: Group A (endogenous conditioning group), Group B (hydrophilic framework group), and Group C (functional enhancement group). Group A is first subjected to a two-stage extraction to obtain solution A1 and solution A2. Solution A1 is enriched with aromatic small molecules and some weakly lipophilic active ingredients, while solution A2 is enriched with organic acids and hydrophilic conditioning components. Solution A2 is then used as the endogenous conditioning solution for the main extraction stages of Groups B and C for synergistic extraction. Subsequently, the obtained compound main extract is purified by ethanol backflushing, and after deethanolination, solution A1 is added for reverse backfilling to obtain the compound extract of food and medicine homology. This invention improves the coordination and liquid-phase stability of the compound extraction system by combining graded extraction, separate use, endogenous conditioning, and post-extraction backfilling.

Description

Technical Field

[0001] This invention relates to the field of extraction technology of food and medicine homology, specifically a synergistic preparation method of a compound extract of food and medicine homology. Background Technology

[0002] Food and medicinal materials possess both edible properties and functional component supply value, making them widely used in functional foods, solid beverages, plant extracts, and related products. Current technologies for utilizing these materials often employ hot water extraction, alcohol-water extraction, single-material extraction followed by compounding, or direct mixing of multiple materials for co-extraction. While these methods are applicable to the extraction of single-category components, when the raw material system contains multiple components such as polysaccharides, soluble sugars, organic acids, flavonoids, phenolic acids, and aromatic small molecules, the requirements for solvent polarity, extraction temperature, oxygen exposure conditions, and liquid phase environment differ among components. Therefore, using a single extraction route often fails to adequately address the migration and retention of various components.

[0003] Furthermore, the different raw materials in the medicinal and edible homology compound extraction system do not exist independently during the extraction process. Organic acids, sugars, and polysaccharides released from some raw materials can alter the subsequent liquid phase environment, while some polyphenols and aromatic components are easily lost or undergo unfavorable association during heating, oxygen exposure, and subsequent concentration. Existing compound extraction processes typically involve simultaneous extraction of multiple raw materials under the same conditions, or direct mixing after separate extraction. This approach primarily involves parallel combination of raw materials and has not yet established a clearly defined synergistic preparation pathway based on the pre- and post-processing relationships between the raw materials. Therefore, the resulting system often exhibits problems such as inconsistent release rhythms of various components, insufficient control of the liquid phase environment, and a significant tendency for subsequent turbidity and sedimentation.

[0004] Furthermore, existing technologies for treating the stability of compound extracts often employ methods such as subsequent clarification, simple sedimentation, adjustment with external additives, or direct concentration and drying. While these methods can improve the product's condition to some extent, most of these processes occur after the main extraction is complete. They fail to coordinate the migration sequence of different source components, the timing of their entry into the system, and the liquid-phase reforming pathway during the extraction stage. Consequently, it is difficult to simultaneously achieve the synergistic integration of hydrophilic components, moderately polar functional components, and aromatic small molecules. In particular, without introducing custom structural materials, encapsulation systems, or chemically modified components, there remains a lack of effective technical solutions for establishing a process pathway that combines graded extraction, separate utilization, and subsequent integration, utilizing the interactions between the components of medicinal and edible raw materials. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a synergistic preparation method for a compound extract of food and medicine homology, which solves the problems of single compound extraction path, difficulty in taking into account different components, and insufficient coordination of liquid phase system in existing technologies.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solution: a medicinal and edible compound extract, comprising the following parts by weight of raw materials: 15-30 parts of raw material A, 40-55 parts of raw material B, and 20-35 parts of raw material C; Among them, the raw materials in Group A are one or more of hawthorn, dried tangerine peel, ginger and Buddha's hand; The raw materials in Group B are one or more of the following: red dates, goji berries, lilies, yams, and white fungus. The raw materials in group C are one or more of the following: chrysanthemum, mulberry leaf, perilla leaf, monk fruit, and honeysuckle.

[0007] Preferably, the weight parts of the raw materials in group A, group B, and group C are 18-26 parts, 43-52 parts, and 22-32 parts, respectively.

[0008] Preferably, the raw materials in group A include the following components in parts by weight: 8-15 parts hawthorn, 4-10 parts dried tangerine peel, 2-6 parts ginger, and 2-5 parts Buddha's hand.

[0009] Preferably, the raw materials in group B include the following components in parts by weight: 20-30 parts of red dates, 10-16 parts of wolfberries, 6-12 parts of lilies, and optionally 2-8 parts of yam and / or 1-5 parts of white fungus; The raw materials in Group C include the following components by weight: 8-15 parts chrysanthemum, 5-12 parts mulberry leaves, 3-8 parts perilla leaves, and optionally 1-6 parts monk fruit and / or 1-5 parts honeysuckle.

[0010] Preferably, the content of polysaccharides and related water-soluble polymer components in the composite extract is 15% to 40%, the content of flavonoids, phenolic acids and related polyphenol components is 4% to 18%, the content of organic acid components is 2% to 12%, and the content of aromatic small molecules and weakly lipophilic active components is 0.2% to 5%.

[0011] A method for synergistic preparation of a medicinal and edible homologous compound extract includes the following steps: S1. Provide ingredients in group A, group B and group C, wherein ingredients in group A are one or more of hawthorn, dried tangerine peel, ginger and Buddha's hand; ingredients in group B are one or more of red dates, goji berries, lily bulbs, yam and white fungus; and ingredients in group C are one or more of chrysanthemum, mulberry leaves, perilla leaves, monk fruit and honeysuckle. S2. The raw material of group A is subjected to the first stage of extraction. The first stage of extraction uses an ethanol aqueous solution with a volume fraction of 10% to 25% as the extraction medium and is subjected to carbon dioxide pressurization-depressurization circulation treatment. After separation, solution A1 is obtained. S3. The residue of group A obtained in step S2 is subjected to a second stage of extraction. The second stage of extraction uses water or an aqueous solution of ethanol with a volume fraction of no more than 10% as the extraction medium and is subjected to carbon dioxide pressurization-depressurization circulation treatment. After separation, solution A2 is obtained. S4. Add the raw materials from group B and group C to a system with A2 liquid as the main extractant for synergistic extraction, wherein A2 liquid accounts for 30% to 80% of the total volume of the main extractant. After extraction, the composite main extractant is obtained by separation. S5. After concentrating the composite main extract, add ethanol to make the ethanol volume fraction of the system reach 18% to 28%. After standing at low temperature, separate to obtain the reflux purified liquid. S6. After the oscillating purification liquid is de-alcoholized, the A1 liquid obtained in step S2 is added. The amount of A1 liquid added is 5% to 20% of the final system volume to obtain a medicinal and edible homologous compound extract.

[0012] Preferably, before step S1, the raw materials of group A, group B and group C are subjected to impurity removal, drying and pulverization treatment respectively; wherein, the raw materials of group A are pulverized to 20-40 mesh, the raw materials of group B are pulverized to 30-60 mesh, and the raw materials of group C are pulverized to 30-50 mesh; the moisture content of the raw materials is controlled at 5%-15%.

[0013] Preferably, in step S2, the solid-liquid ratio of the first extraction stage is 1:4 to 10, the immersion temperature is 20 to 35°C, the immersion time is 10 to 30 min, the carbon dioxide pressurization pressure is 0.2 to 0.8 MPa, the single pressure holding time is 5 to 20 min, and the number of pressurization-depressurization cycles is 1 to 3. In step S3, the solid-liquid ratio of the second extraction stage is 1:6 to 15, the extraction temperature is 35 to 55°C, the extraction time is 20 to 60 min, the carbon dioxide pressurization pressure is 0.15 to 0.6 MPa, the single pressurization time is 5 to 15 min, and the number of pressurization-depressurization cycles is 1 to 2. The volume ratio of solution A1 to solution A2 is 1:2 to 8.

[0014] Preferably, in step S4, the mass ratio of raw material B to raw material C is 1:0.3 to 1.5, the total solid-liquid ratio in the main extraction stage is 1:8 to 20, the extraction temperature is 35 to 55°C, the extraction time is 30 to 120 min, the carbon dioxide pressurization pressure is 0.15 to 0.5 MPa, the single pressure holding time is 5 to 15 min, and the number of pressurization-depressurization cycles is 1 to 3. In step S5, the soluble solids content of the concentrated system is 10%–35%, the ethanol is allowed to stand at a temperature of 5–15°C, and the standing time is 0.5–2 h.

[0015] Preferably, in step S6, the de-alcoholization temperature is 35–50°C, the vacuum degree is -0.05–-0.09 MPa, and the residual ethanol content after de-alcoholization is not higher than 3%; the A1 liquid backfilling temperature is 35–45°C, the addition time is 10–60 min, and the mixture is kept warm and stirred for 20–90 min after backfilling; the obtained medicinal and edible homologous compound extract is a liquid, paste, or powder, and when the obtained medicinal and edible homologous compound extract is a powder, its moisture content is not higher than 8%.

[0016] This invention provides a synergistic preparation method for a compound extract derived from both food and medicine. It offers the following beneficial effects: 1. This invention establishes a process pathway combining phased release in the initial stage and separate utilization in the subsequent stage by extracting raw material A in two stages, forming liquid A1 and liquid A2. Liquid A2 is used in the main extraction stages of groups B and C, while liquid A1 is used for backfilling in the later stage. This technical solution allows aromatic small molecules, weakly lipophilic active ingredients, organic acids, and hydrophilic regulating components in raw material A to enter the system at different stages, avoiding mutual interference caused by the simultaneous release of various components under single extraction conditions. This is beneficial for obtaining a more harmoniously composed medicinal and edible homologous compound extract.

[0017] 2. This invention introduces a carbon dioxide pressurization-depressurization cycle during the two-stage extraction of group A and the main extraction processes of groups B and C, and controls the ratio of ethanol to aqueous solution, extraction temperature, and extraction time, enabling the extraction process to proceed under reversible weak acidification and low-oxygen mass transfer conditions. This technical solution facilitates the entry of endogenous acidic components from group A into the liquid phase and improves the release environment for hydrophilic components from group B and moderately polar functional components from group C. Therefore, the main extraction process no longer relies on single water extraction or single ethanol extraction conditions, but rather achieves synergistic extraction with the participation of endogenous conditioning solutions.

[0018] 3. In this invention, the main extract is concentrated and then subjected to ethanol backflushing, followed by removal of alcohol and introduction of A1 solution for reverse backfilling. This technical solution allows some interfering high-molecular-weight associating components in the system to be separated before the addition of A1 solution. Subsequently, the aromatic small molecules and weakly lipophilic active ingredients obtained from the previous extraction are introduced into the reformed liquid phase, which helps reduce the risk of subsequent turbidity, sedimentation, or liquid phase inhomogeneity in the composite extract and improves the overall coordination of the process pathway. Attached Figure Description

[0019] Figure 1 This is a flowchart illustrating the overall process flow of the method for synergistic preparation of food-medicine homologous compound extracts according to the present invention. Figure 2 This is a schematic diagram of the A1 liquid preparation process of the present invention; Figure 3 This is a schematic diagram of the A2 liquid preparation process of the present invention. Detailed Implementation

[0020] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0021] Please see the appendix Figure 1 - Appendix Figure 3 A compound extract of medicinal and edible materials, comprising the following parts by weight of raw materials: 15-30 parts of raw material A, 40-55 parts of raw material B, and 20-35 parts of raw material C. Among them, the ingredients of Group A are one or more of hawthorn, dried tangerine peel, ginger and Buddha's hand fruit; Group B ingredients include one or more of the following: red dates, goji berries, lily bulbs, yam, and white fungus; Group C ingredients are one or more of the following: chrysanthemum, mulberry leaves, perilla leaves, monk fruit, and honeysuckle; Hawthorn is made from the dried, ripe fruit of the Rosaceae plant Crataegus pinnatifida or Hawthorn chinensis. It is used in the form of dried fruit, slices, or broken pieces. Before use, impurities are removed, moisture content is controlled, and the fruit is then pulverized and sieved. This raw material is a medicinal and edible plant, which can be clearly identified by its botanical name, the part used, and the form of the raw material; therefore, a separate CAS number is not listed.

[0022] Dried tangerine peel is made from the dried, mature peel of the citrus fruit and its cultivated varieties, belonging to the Rutaceae family. It is used in the form of dried peel slices or broken pieces, and impurities are removed and the peel is crushed and sieved before use. This raw material is a medicinal and edible plant, which can be clearly identified by its botanical name, the part used, and the form of the raw material; therefore, a separate CAS number is not listed.

[0023] Ginger is made from the rhizome of the ginger plant (Zingiber officinale), which is dried and used as raw material. It is fed in the form of dried ginger slices or dried crushed ginger. Before use, impurities are removed and the ginger is crushed and sieved. This raw material is a medicinal and edible plant, and its identity can be clearly identified by its botanical name, the part used, and its form; therefore, a separate CAS number is not listed.

[0024] Buddha's Hand citron uses the dried fruit of the Buddha's Hand plant (Citrus medica var. sarcodactylis), a member of the Rutaceae family. It is prepared as dried slices or crushed fruit, and impurities are removed and the fruit is pulverized and sieved before use. This raw material is a plant used for both food and medicine, and its identification is based on its botanical name, the part used, and its physical form; therefore, a separate CAS number is not required.

[0025] Red dates are made from the dried, ripe fruit of the jujube plant (Rhamnaceae family). The raw material is available in pitted dried dates, unpitted dried dates, or broken dried date slices. Before use, impurities are removed, and the fruit is crushed and sieved. This raw material is a medicinal and edible plant, which can be clearly identified by its botanical name, the part used, and the form of the raw material; therefore, a separate CAS number is not required.

[0026] The goji berries used are the dried, ripe fruits of *Lycium barbarum*, a plant belonging to the Solanaceae family. The raw material is in the form of dried fruit, which is then removed of impurities and crushed and sieved before use. This raw material is a medicinal and edible plant, and its identification can be clearly confirmed by its botanical name, the part used, and its form; therefore, a separate CAS number is not listed.

[0027] The lily is made from the dried fleshy scales of plants such as *Lilium tigrinum*, *Lilium lancifolium*, or *Lilium davidii*, belonging to the Liliaceae family. It is fed in the form of dried lily slices, which are removed for impurities and then crushed and sieved before use. This raw material is a plant with both medicinal and edible uses, and its identification can be clearly confirmed by its botanical name, the part used, and its form; therefore, a separate CAS number is not listed.

[0028] The yam used is the dried rhizome of Dioscorea opposita, a plant in the Dioscoreaceae family. It is supplied in the form of dried yam slices or dried crushed product, and impurities are removed and the product is crushed and sieved before use. This raw material is a plant with both medicinal and edible uses, and its identification can be clearly confirmed by its botanical name, the part used, and its form; therefore, a separate CAS number is not listed.

[0029] The tremella fuciformis used is the dried fruiting body of the fungus Tremella fuciformis, which is fed in the form of dried tremella fuciformis slices or dried broken pieces. Before use, impurities are removed and the product is crushed and sieved. This raw material is a fungus that is both food and medicine, and can be clearly identified by its biological name, the part used, and the form of the raw material. Therefore, a separate CAS number is not listed.

[0030] The chrysanthemum used is the dried capitulum of the chrysanthemum plant (Chrysanthemum morifolium), which is fed into the plant in its dried capitulum form. Before use, impurities are removed and the capitulum is crushed and sieved. This raw material is a medicinal and edible plant, which can be clearly identified by its botanical name, the part used, and the form of the raw material; therefore, a separate CAS number is not listed.

[0031] The mulberry leaves used are dried leaves of the mulberry tree (Morus alba), a plant in the Moraceae family. They are fed as dried leaves, and impurities are removed and the leaves are crushed and sieved before use. This raw material is a medicinal and edible plant, and its identification can be clearly confirmed by its botanical name, the part used, and its form; therefore, a separate CAS number is not listed.

[0032] Perilla leaves are the dried leaves of the Perilla frutescens plant (Lamiaceae family). The raw material is in the form of dried leaves or dried slices with tender branches and leaves. Before use, impurities are removed, and the leaves are crushed and sieved. This raw material is a medicinal and edible plant, which can be clearly identified by its botanical name, the part used, and the form of the raw material; therefore, a separate CAS number is not listed.

[0033] Luo Han Guo (monk fruit) is made from the dried fruit of the Luo Han Guo plant (Siraitia grosvenorii), a member of the Cucurbitaceae family. The raw material is available as dried fruit, crushed fruit shells with pulp, or crushed material after deseeding. Impurities are removed and the material is pulverized and sieved before use. This raw material is a medicinal and edible plant, and its identification can be clearly stated by its botanical name, the part used, and its form; therefore, a separate CAS number is not required.

[0034] Honeysuckle is made from the dried flower buds or newly opened flowers of the honeysuckle plant (Lonicera japonica), belonging to the Caprifoliaceae family. The raw material is in the form of dried flower buds or flowers, and impurities are removed and the material is crushed and sieved before use. This raw material is a medicinal and edible plant, and its identification can be clearly confirmed by its botanical name, the part used, and the form of the raw material; therefore, a separate CAS number is not listed.

[0035] Purified water is used as a medium for extraction and solution preparation. Its chemical name is water, its molecular formula is H2O, its CAS number is 7732-18-5, and its specifications are purified water or deionized water.

[0036] Ethanol is used as an extraction medium and a reagent for ethanol reflux treatment. Its chemical name is ethanol, its molecular formula is C2H6O, its CAS number is 64-17-5, and it is used in the form of food-grade ethanol or analytical grade ethanol. It is prepared into an aqueous solution of ethanol with the corresponding volume fraction according to the process requirements before use.

[0037] Carbon dioxide, used as a pressurized-depressurized auxiliary extraction gas, has the chemical name carbon dioxide, the molecular formula CO2, the CAS number 124-38-9, and is a food-grade or higher purity gas.

[0038] Example 1: This embodiment provides a method for preparing a medicinal and edible homologous compound extract based on a group A twin liquid system, including the following steps: Hawthorn 12g, dried tangerine peel 8g, ginger 4g, and Buddha's hand 3g were used as group A ingredients; red dates 24g, goji berries 12g, and lily bulbs 8g were used as group B ingredients; and chrysanthemum 12g, mulberry leaves 10g, and perilla leaves 7g were used as group C ingredients. Each ingredient was cleaned, dried, and then pulverized. Group A ingredients were sieved through a 20-40 mesh sieve, group B ingredients through a 30-60 mesh sieve, and group C ingredients through a 30-50 mesh sieve.

[0039] The raw materials from group A were mixed and placed in a pressurized extraction vessel. 700 mL of a 20% (v / v) ethanol aqueous solution was added, and the mixture was incubated at 28°C for 20 min with stirring at 120 rpm. Food-grade carbon dioxide was then introduced to raise the system pressure to 0.40 MPa. This pressure was maintained for 10 min, and then slowly released to atmospheric pressure over 3 min. This process was repeated twice. After extraction, the mixture was filtered through a 150-mesh sieve and centrifuged at 3500 g for 10 min. The supernatant was collected to obtain solution A1.

[0040] The residue from group A after the first extraction was placed back into the extraction container, and 900 mL of purified water was added. Extraction was carried out at 45°C for 35 min with a stirring speed of 150 rpm. During extraction, food-grade carbon dioxide was introduced to raise the system pressure to 0.30 MPa, and the pressure was maintained for 8 min before being released to atmospheric pressure. This process was repeated once. After extraction, the mixture was filtered through a 150-mesh sieve and then centrifuged at 3500 g for 10 min. The supernatant was collected to obtain solution A2.

[0041] The raw materials from groups B and C were mixed and placed in an extraction container. Using solution A2 as part of the main extract, 500 mL of solution A2 and 500 mL of purified water were added to bring the total extract volume to 1000 mL, with a solid-liquid ratio of 1:15. Extraction was carried out at 45℃ for 60 min with a stirring speed of 140 rpm. During extraction, food-grade carbon dioxide was introduced to raise the system pressure to 0.30 MPa, maintained at this pressure for 10 min, and then released to atmospheric pressure. This process was repeated twice. After extraction, the mixture was filtered through a 120-mesh sieve and centrifuged at 4000 g for 12 min. The supernatant was collected to obtain the composite main extract.

[0042] The main extract was concentrated under reduced pressure at 50℃ and -0.07MPa until the soluble solids content was 20%. Edible ethanol was added to the concentrate to bring the ethanol volume fraction to 22%, and the solution was allowed to stand at 10℃ for 1 hour. After standing, the solution was centrifuged at 5000g for 15 minutes, and the supernatant was collected to obtain the purified liquid. The purified liquid was then subjected to reduced pressure at 42℃ and -0.07MPa until the residual ethanol content was no higher than 2%. Subsequently, solution A1 was slowly added dropwise at 10% of the final system volume to the backfill at 40℃ over 25 minutes. After addition, stirring and maintaining the temperature for 35 minutes were continued, followed by vacuum degassing for 10 minutes to obtain a liquid-type medicinal and edible homologous compound extract.

[0043] Example 2: This embodiment provides a method for preparing a medicinal and edible homologous compound extract based on a group A twin liquid system, including the following steps: Hawthorn 8g, dried tangerine peel 6g, ginger 2g, and Buddha's hand 2g were used as group A ingredients; red dates 28g, goji berries 14g, lily bulbs 10g, and yam 8g were used as group B ingredients; chrysanthemum 10g, mulberry leaves 7g, and perilla leaves 5g were used as group C ingredients. Each ingredient was cleaned, dried, and then pulverized. Group A ingredients were sieved through a 20-40 mesh sieve, Group B ingredients through a 30-60 mesh sieve, and Group C ingredients through a 30-50 mesh sieve.

[0044] The raw materials from group A were mixed and placed in a pressurized extraction vessel. 500 mL of a 15% (v / v) ethanol aqueous solution was added, and the mixture was incubated at 24°C for 12 min with stirring at 100 rpm. Food-grade carbon dioxide was then introduced to bring the system pressure to 0.25 MPa. The pressure was maintained for 6 min, then released, and the cycle was repeated once. After extraction, the mixture was filtered through a 150-mesh sieve and centrifuged at 3200 g for 8 min. The supernatant was collected to obtain solution A1.

[0045] The residue from group A after the first extraction was placed back into the extraction container, and 700 mL of purified water was added. Extraction was carried out at 40°C for 25 min with a stirring speed of 120 rpm. During the extraction, food-grade carbon dioxide was introduced to bring the system pressure to 0.20 MPa. The pressure was maintained for 6 min, then released, and the cycle was repeated once. After extraction, the mixture was filtered through a 150-mesh sieve and centrifuged at 3200 g for 8 min. The supernatant was collected to obtain solution A2.

[0046] The raw materials from groups B and C were mixed and placed in an extraction container. 350 mL of solution A2 and 850 mL of purified water were added to bring the total extract volume to 1200 mL, with a solid-liquid ratio of 1:15. Extraction was carried out at 40℃ for 45 min with a stirring speed of 110 rpm. During extraction, food-grade carbon dioxide was introduced to bring the system pressure to 0.20 MPa. The pressure was maintained for 6 min, then released, and the process was repeated once. After extraction, the mixture was filtered through a 120-mesh sieve and centrifuged at 3800 g for 10 min. The supernatant was collected to obtain the composite main extract.

[0047] The main extract was concentrated under reduced pressure at 46℃ and -0.06MPa until the soluble solids content was 16%. Edible ethanol was added to the concentrate to bring the ethanol volume fraction to 19%, and the solution was allowed to stand at 8℃ for 45 min. After standing, the solution was centrifuged at 4500g for 12 min, and the supernatant was collected to obtain the purified liquid. The purified liquid was then subjected to reduced pressure at 40℃ and -0.06MPa until the residual ethanol content was no higher than 2%. Subsequently, solution A1 was added in fractions of 6% of the final system volume, with a backfill temperature of 38℃ and an addition time of 15 min. After the addition was complete, stirring and incubation were continued for 25 min to obtain a liquid-type medicinal and edible homologous compound extract.

[0048] Example 3: This embodiment provides a method for preparing a medicinal and edible homologous compound extract based on a group A twin liquid system, including the following steps: Hawthorn 14g, dried tangerine peel 9g, ginger 5g, and Buddha's hand 2g were used as group A ingredients; red dates 20g, goji berries 10g, and lily bulbs 7g were used as group B ingredients; chrysanthemum 13g, mulberry leaves 10g, perilla leaves 6g, and honeysuckle 4g ​​were used as group C ingredients. Each ingredient was cleaned, dried, and then pulverized. Group A ingredients were sieved through a 20-40 mesh sieve, Group B ingredients through a 30-60 mesh sieve, and Group C ingredients through a 30-50 mesh sieve.

[0049] The raw materials from group A were mixed and placed in a pressurized extraction vessel. 800 mL of a 25% (v / v) ethanol aqueous solution was added, and the mixture was incubated at 32°C for 30 min with a stirring speed of 160 rpm. Food-grade carbon dioxide was then introduced to bring the system pressure to 0.60 MPa. The pressure was maintained for 15 min, then released, and this cycle was repeated three times. After extraction, the mixture was filtered through a 150-mesh sieve and centrifuged at 4000 g for 12 min. The supernatant was collected to obtain solution A1.

[0050] The residue from group A after the first extraction was placed back into the extraction container, and 1000 mL of 8% (v / v) ethanol aqueous solution was added. Extraction was carried out at 52℃ for 50 min with a stirring speed of 180 rpm. During extraction, food-grade carbon dioxide was bubbled through to bring the system pressure to 0.40 MPa. The pressure was maintained for 10 min, then released, and the cycle was repeated twice. After extraction, the solution was filtered through a 150-mesh sieve and centrifuged at 4000 g for 12 min. The supernatant was collected to obtain solution A2.

[0051] The raw materials from groups B and C were mixed and placed in an extraction container. 700 mL of solution A2 and 300 mL of purified water were added to bring the total extract volume to 1000 mL, with a solid-liquid ratio of 1:13. Extraction was carried out at 52℃ for 85 min with a stirring speed of 170 rpm. During extraction, food-grade carbon dioxide was introduced to bring the system pressure to 0.40 MPa. The pressure was maintained for 12 min, then released, and this cycle was repeated three times. After extraction, the mixture was filtered through a 120-mesh sieve and centrifuged at 4200 g for 12 min. The supernatant was collected to obtain the composite main extract.

[0052] The main extract was concentrated under reduced pressure at 55℃ and -0.08 MPa until the soluble solids content reached 28%. Edible ethanol was added to the concentrate to bring the ethanol volume fraction to 26%, and the mixture was allowed to stand at 12℃ for 1.5 hours. After standing, the mixture was centrifuged at 6000g for 15 minutes, and the supernatant was collected to obtain the purified liquid. The purified liquid was then subjected to reduced pressure at 45℃ and -0.08 MPa until the residual ethanol content did not exceed 1.5%. Subsequently, solution A1 was slowly added at 15% of the final system volume, with a backfill temperature of 42℃ and an addition time of 40 minutes. After addition, the mixture was kept at this temperature and stirred for another 50 minutes. Finally, the mixture was concentrated under reduced pressure until the solids content reached 52%, yielding a paste-like medicinal and edible homologous compound extract.

[0053] Example 4: This embodiment provides a method for preparing a medicinal and edible homologous compound extract based on a group A twin liquid system, including the following steps: Hawthorn 11g, dried tangerine peel 7g, ginger 3g, and Buddha's hand 4g were used as group A ingredients; red dates 21g, goji berries 12g, lily bulbs 6g, white fungus 3g, and yam 5g were used as group B ingredients; chrysanthemum 11g, mulberry leaves 9g, perilla leaves 5g, and monk fruit 3g were used as group C ingredients. All ingredients were cleaned, dried, and then pulverized. Group A ingredients were sieved through a 20-40 mesh sieve, Group B ingredients through a 30-60 mesh sieve, and Group C ingredients through a 30-50 mesh sieve.

[0054] The raw materials from group A were mixed and placed in a pressurized extraction vessel. 650 mL of a 20% (v / v) ethanol aqueous solution was added, and the mixture was incubated at 27°C for 18 min with a stirring speed of 120 rpm. Food-grade carbon dioxide was then introduced to bring the system pressure to 0.35 MPa. The pressure was maintained for 9 min, then released, and this cycle was repeated twice. After extraction, the mixture was filtered through a 150-mesh sieve and centrifuged at 3500 g for 10 min. The supernatant was collected to obtain solution A1.

[0055] The residue from group A after the first extraction was placed back into the extraction container, and 850 mL of purified water was added. Extraction was carried out at 44℃ for 32 min with a stirring speed of 140 rpm. During the extraction, food-grade carbon dioxide was introduced to bring the system pressure to 0.28 MPa. The pressure was maintained for 7 min, then released, and the cycle was repeated once. After extraction, the mixture was filtered through a 150-mesh sieve and centrifuged at 3500 g for 10 min. The supernatant was collected to obtain solution A2.

[0056] The raw materials from groups B and C were mixed and placed in an extraction container. 550 mL of solution A2 and 450 mL of purified water were added to bring the total extract volume to 1000 mL, with a solid-liquid ratio of 1:15. Extraction was carried out at 44℃ for 58 min with a stirring speed of 135 rpm. During extraction, food-grade carbon dioxide was introduced to bring the system pressure to 0.28 MPa. The pressure was maintained for 9 min, then released, and the cycle was repeated twice. After extraction, the mixture was filtered through a 120-mesh sieve and centrifuged at 4000 g for 12 min. The supernatant was collected to obtain the composite main extract.

[0057] The main extract was concentrated under reduced pressure at 50℃ and -0.07MPa until the soluble solids content was 21%. Edible ethanol was added to the concentrate to bring the ethanol volume fraction to 23%, and the mixture was allowed to stand at 10℃ for 1 hour. After standing, the mixture was centrifuged at 5000g for 15 minutes, and the supernatant was collected to obtain the purified liquid. The purified liquid was then subjected to reduced pressure at 42℃ and -0.07MPa until the residual ethanol content was no higher than 2%. Subsequently, 10% of the final system volume of solution A1 was added, with a backfill temperature of 40℃ and an addition time of 25 minutes. After addition, stirring was continued for 35 minutes. The resulting liquid was further concentrated under vacuum at 45℃ until the solids content was 30%, followed by freeze-drying at a pre-freezing temperature of -35℃ and a sublimation pressure of 40Pa until the moisture content was no higher than 5%, yielding a powder-type medicinal and edible homologous compound extract.

[0058] Comparative Example 1: Compared with Example 1, the difference is that the raw materials of Group A do not undergo the first stage extraction and second stage extraction fractional diversion process. Instead, hawthorn, tangerine peel, ginger and Buddha's hand are added to a 20% ethanol aqueous solution for single-stage extraction. The resulting single Group A extract does not distinguish between A1 and A2 solutions. This single Group A extract is directly used as part of the extract for the subsequent main extraction stages of Groups B and C. The subsequent backfilling step of A1 solution is not set. Everything else is the same.

[0059] Comparative Example 2: Compared with Example 1, the difference is that the raw materials of Group A are still subjected to the first stage of extraction to obtain liquid A1 and the second stage of extraction to obtain liquid A2. However, liquid A1 and liquid A2 are not used separately in the manner of this invention. Instead, liquid A1 and liquid A2 are directly combined after being obtained, and the combined liquid is used as a whole in the subsequent main extraction stages of Group B and Group C. In the post-processing stage, liquid A1 is no longer added separately for reverse backfilling. All other aspects are the same.

[0060] Comparative Example 3: Compared with Example 2, the difference is that food-grade carbon dioxide is not introduced into the first stage of extraction in Group A, the second stage of extraction in Group A, and the main extraction stages of Groups B and C. Pressurization-depressurization cycles are not performed. All steps are completed under normal pressure. The composition of the extraction medium, extraction temperature, extraction time, solid-liquid ratio, ethanol backflushing step, and A1 liquid backfilling step are all the same.

[0061] Comparative Example 4: Compared with Example 3, the difference is that the composite main extract is not subjected to ethanol back-swirl treatment after vacuum concentration, ethanol is not added to the concentrate, and low-temperature standing and centrifugation are not performed to remove the precipitated phase. Instead, the concentrate is directly de-alcoholized and then enters the A1 liquid backfilling step. All other aspects are the same.

[0062] Comparative Example 5: Compared with Example 3, the difference is that A1 solution is not backfilled in reverse order after ethanol back-flushing and de-alcoholization, but is added to the main extraction system together with A2 solution before the main extraction of groups B and C begins. The subsequent A1 solution backfilling step is not set separately, and the rest is the same.

[0063] Comparative Example 6: Compared with Example 4, the difference is that the raw materials are not grouped into groups A, B, and C. Instead, hawthorn, dried tangerine peel, ginger, Buddha's hand, red dates, wolfberry, lily bulb, white fungus, yam, chrysanthemum, mulberry leaf, perilla leaf, and monk fruit are mixed together at once and directly added to the extraction medium for single co-extraction. The entire process does not use the A1 and A2 liquid twin liquid system, does not use the A group pre-stage fractional extraction, does not use the A2 liquid-dominated synergistic extraction step, does not use the ethanol back-flushing step, and does not use the A1 liquid reverse backfilling step. The remaining post-processing conditions are the same as the final product preparation method in Example 4.

[0064] Test example: This test example is used to examine the process feasibility of the present invention and to conduct a basic physicochemical comparison of the samples obtained in Examples 1-4 and Comparative Examples 1-6 under uniform conditions. The test objects include samples obtained in Examples 1-4 and Comparative Examples 1-6. For samples obtained in paste or powder form, they were all prepared into a liquid state with purified water before testing, and the soluble solids content was uniformly adjusted to 10.0 ± 0.2°Brix. For samples that were originally in liquid state, they were directly fine-tuned with purified water to the same solids range. After adjustment, each sample was allowed to stand at 25°C for 30 minutes, gently inverted and mixed 5 times before measurement. Each test item was measured in triplicate, and the average value was taken.

[0065] Testing of the A-group stage liquid is only applicable to samples involving a segmented A-group extraction process. For Examples 1-4 and Comparative Examples 3-5, A1 and A2 solutions were taken for testing; for Comparative Example 1, a single-segment A-group extract was taken; for Comparative Example 2, a combined A-group solution (A1 and A2 solutions) was taken; for Comparative Example 6, no A-group stage liquid separation was performed, therefore no corresponding sample was available for this part. The A-group stage liquid testing items included pH, conductivity, residual ethanol, total acid, and 680nm transmittance.

[0066] pH measurements were performed using a laboratory pH meter. Calibration was performed before testing using standard buffer solutions at pH 4.01, pH 6.86, and pH 9.18. A 50 mL sample was placed in a clean beaker, and the electrode was inserted approximately 2 cm below the liquid surface. The reading was recorded after it stabilized. After each test, the electrode was rinsed with purified water, and surface droplets were blotted dry with filter paper before measuring the next sample.

[0067] Conductivity was measured using a conductivity meter. The instrument was calibrated using standard solutions of 1413 μS / cm and 12.88 mS / cm before testing. A 40 mL sample was taken and measured at 25°C. The reading was recorded after stabilization, and the unit is mS / cm.

[0068] Residual ethanol was determined by headspace gas chromatography. 1.00 mL of sample was placed in a 20 mL headspace vial, 4.00 mL of purified water was added, and the vial was sealed and equilibrated at 80 °C for 20 min. A standard curve was established using ethanol standard solutions, and the volume fraction of ethanol in the sample was calculated after detection by headspace gas chromatography-FID.

[0069] Total acidity was determined by acid-base titration and expressed as citric acid. Accurately pipette 10.00 mL of the sample, dilute with purified water, and titrate to pH 8.20 with 0.0500 mol / L sodium hydroxide standard solution. Calculate the total acid content based on the volume of sodium hydroxide consumed. The result is expressed in g / 100 mL.

[0070] The transmittance at 680 nm was measured using a UV-Vis spectrophotometer. Using purified water as a blank, a 1 cm quartz cuvette was used, and the transmittance was read at 680 nm. The results are expressed as a percentage.

[0071] The comparative tests of the final products under uniform conditions included pH, total acid, total phenols, polysaccharides, 680nm transmittance, turbidity, and centrifugal sedimentation rate. The methods for pH and total acid testing were the same as before. Total phenols were determined using the Folin-Ciocalteu method, with a standard curve established using gallic acid; results were expressed as mgGAE / mL. Polysaccharides were determined using the phenol-sulfuric acid method, with a standard curve established using glucose; results were expressed as mg / mL. Turbidity was measured using a turbidimeter, with units of NTU. The centrifugal sedimentation rate was determined as follows: accurately weigh 20.00 g of sample, place it in a centrifuge tube, centrifuge at 5000 g for 15 min, discard the supernatant, weigh the precipitate, and calculate the centrifugal sedimentation rate as a percentage of the initial sample mass.

[0072] A set of representative test results were obtained using the above method, as shown in Tables 1 and 2.

[0073] Table 1: plan Stage liquid pH Electrical conductivity (mS / cm) Residual ethanol (%, v / v) Total acidity (g / 100mL, calculated as citric acid) 680nm transmittance (%) Example 1 A1 liquid 4.63 1.37 9.84 0.121 92.4 Example 1 A2 liquid 4.18 2.46 0.31 0.268 84.7 Example 2 A1 liquid 4.77 1.12 7.63 0.097 93.1 Example 2 A2 liquid 4.29 2.14 0.12 0.221 86.9 Example 3 A1 liquid 4.55 1.59 12.44 0.136 90.6 Example 3 A2 liquid 4.03 2.81 1.27 0.319 82.8 Example 4 A1 liquid 4.67 1.28 8.91 0.114 91.7 Example 4 A2 liquid 4.11 2.53 0.24 0.287 85.4 Comparative Example 1 Group A single-stage extract 4.37 1.88 5.44 0.184 87.2 Comparative Example 2 A combined liquid 4.42 1.96 4.83 0.171 86.8 Comparative Example 3 A1 liquid 4.79 1.24 8.05 0.091 88.6 Comparative Example 3 A2 liquid 4.36 2.01 0.09 0.204 81.9 Comparative Example 4 A1 liquid 4.56 1.61 12.31 0.133 90.4 Comparative Example 4 A2 liquid 4.06 2.76 1.21 0.312 83.0 Comparative Example 5 A1 liquid 4.57 1.58 12.18 0.129 90.8 Comparative Example 5 A2 liquid 4.05 2.73 1.18 0.307 83.3 Comparative Example 6 not applicable — — — — — Table 1 shows that solutions A1 and A2 in Examples 1-4 exhibit stable differentiation characteristics in basic physicochemical indicators. Solution A1 has higher residual ethanol and transmittance, while solution A2 has higher conductivity and total acidity, and its pH is lower than that of solution A1. Comparative Examples 1 and 2, since they did not form a true twin-liquid system, did not show the two-stage differentiation characteristics corresponding to the examples in their A-group phase. In Comparative Example 3, after the CO2 pressurization-depressurization cycle was removed, there were still some differences between solutions A1 and A2, but the magnitude of the differences was reduced, especially since the total acidity and conductivity of solution A2 were lower than the corresponding levels in the examples.

[0074] To achieve a consistent comparison between all embodiments and all comparative examples, the final products were further standardized and tested, and the results are shown in Table 2.

[0075] Table 2: plan pH Total acidity (g / L, calculated as citric acid) Total phenols (mg GAE / mL) Polysaccharides (mg / mL) 680nm transmittance (%) Turbidity (NTU) Centrifugal sedimentation rate (%) Example 1 4.31 2.44 1.83 9.74 88.6 46.2 1.8 Example 2 4.39 2.17 1.71 10.62 90.1 39.4 1.5 Example 3 4.22 2.68 1.95 8.96 84.7 58.3 2.2 Example 4 4.28 2.39 1.79 10.08 86.9 52.7 2.0 Comparative Example 1 4.34 2.31 1.62 9.41 79.3 81.6 4.9 Comparative Example 2 4.33 2.28 1.58 9.22 76.8 95.4 5.6 Comparative Example 3 4.49 1.96 1.37 9.85 71.5 108.7 6.4 Comparative Example 4 4.24 2.61 1.88 9.02 68.9 132.4 8.7 Comparative Example 5 4.27 2.57 1.76 9.11 73.2 116.8 7.1 Comparative Example 6 4.41 2.08 1.29 8.43 62.7 158.6 10.3 According to Table 2, the samples obtained in Examples 1-4, under uniform solids conditions, generally exhibited high transmittance, low turbidity and sedimentation rate, and relatively balanced levels of total phenols and polysaccharides. In Comparative Examples 1 and 2, after eliminating or disrupting the twin-liquid system of group A, transmittance decreased, while turbidity and sedimentation rate increased. In Comparative Example 3, after eliminating the CO2 pressurization-depressurization cycle, total phenol content decreased, transmittance decreased, and turbidity and sedimentation rate increased. In Comparative Example 4, after eliminating the ethanol backflushing, turbidity and sedimentation rate were significantly higher. In Comparative Example 5, after incorporating liquid A1 into the main extraction stage earlier, transmittance decreased, but turbidity and sedimentation rate remained at relatively high levels. Comparative Example 6, using a single-path process with direct co-extraction of all raw materials, exhibited the highest turbidity and sedimentation rate among all samples, the lowest transmittance, and the levels of total phenols and polysaccharides did not show the same balanced state as in the examples.

[0076] According to the test examples, the Group A twin-liquid system used in Examples 1-4 can stably form two types of stage liquids with different properties. Liquid A1 exhibits higher residual ethanol and higher transmittance, while liquid A2 exhibits lower pH, higher conductivity, and higher total acidity. This indicates that the components migrating to the liquid phase from the Group A raw materials have a clear division of labor in the two extraction stages. The initial liquid of this invention is suitable as a functional liquid for subsequent backfilling, while the subsequent liquid is suitable as an endogenous conditioning liquid for the main extraction stage.

[0077] Based on the final product data, Examples 1-4 showed significant differences from Comparative Examples 1-6 in terms of transmittance, turbidity, and centrifugal sedimentation rate, indicating that the process route of the present invention can form a more stable liquid phase system. Comparative Examples 1 and 2 disrupted the twin-liquid system of Group A, resulting in an increase in the turbidity and sedimentation rate of the final product; Comparative Example 3 eliminated the CO2 pressurization-depressurization cycle, leading to a decrease in total phenol levels and a deterioration in the liquid phase state; Comparative Example 4, after eliminating the ethanol reflux, showed a significant increase in the turbidity and sedimentation rate of the final product; Comparative Example 5, by prematurely incorporating Liquid A1 into the main extraction stage, did not exhibit the same stable liquid phase state as the examples; Comparative Example 6, employing a process of direct co-extraction of all raw materials, showed the most unfavorable test results among all comparative samples.

[0078] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A medicinal and edible compound extract, characterized in that, It is made from the following ingredients in parts by weight: 15-30 parts of ingredient A, 40-55 parts of ingredient B, and 20-35 parts of ingredient C. Among them, the raw materials in Group A are one or more of hawthorn, dried tangerine peel, ginger and Buddha's hand; The raw materials in Group B are one or more of the following: red dates, goji berries, lilies, yams, and white fungus. The raw materials in group C are one or more of the following: chrysanthemum, mulberry leaf, perilla leaf, monk fruit, and honeysuckle.

2. The medicinal and edible homologous compound extract according to claim 1, characterized in that, The weight parts of raw materials in group A, group B, and group C are 18-26 parts, 43-52 parts, and 22-32 parts, respectively.

3. The medicinal and edible compound extract according to claim 1, characterized in that, The raw materials in Group A include the following components by weight: 8-15 parts hawthorn, 4-10 parts dried tangerine peel, 2-6 parts ginger, and 2-5 parts Buddha's hand.

4. The medicinal and edible homologous compound extract according to claim 1, characterized in that, The raw materials in Group B include the following components by weight: 20-30 parts of red dates, 10-16 parts of goji berries, 6-12 parts of lily bulbs, and optionally 2-8 parts of yam and / or 1-5 parts of white fungus; The raw materials in Group C include the following components by weight: 8-15 parts chrysanthemum, 5-12 parts mulberry leaves, 3-8 parts perilla leaves, and optionally 1-6 parts monk fruit and / or 1-5 parts honeysuckle.

5. The medicinal and edible homologous compound extract according to claim 1, characterized in that, The content of polysaccharides and related water-soluble polymer components in the compound extract is 15% to 40%, the content of flavonoids, phenolic acids and related polyphenol components is 4% to 18%, the content of organic acid components is 2% to 12%, and the content of aromatic small molecules and weakly lipophilic active components is 0.2% to 5%.

6. A method for synergistic preparation of a medicinal and edible homologous compound extract, used to prepare a medicinal and edible homologous compound extract according to claims 1-5, characterized in that, Includes the following steps: S1. Provide ingredients in group A, group B and group C, wherein ingredients in group A are one or more of hawthorn, dried tangerine peel, ginger and Buddha's hand; ingredients in group B are one or more of red dates, goji berries, lily bulbs, yam and white fungus; and ingredients in group C are one or more of chrysanthemum, mulberry leaves, perilla leaves, monk fruit and honeysuckle. S2. The raw material of group A is subjected to the first stage of extraction. The first stage of extraction uses an ethanol aqueous solution with a volume fraction of 10% to 25% as the extraction medium and is subjected to carbon dioxide pressurization-depressurization circulation treatment. After separation, solution A1 is obtained. S3. The residue of group A obtained in step S2 is subjected to a second stage of extraction. The second stage of extraction uses water or an aqueous solution of ethanol with a volume fraction of no more than 10% as the extraction medium and is subjected to carbon dioxide pressurization-depressurization circulation treatment. After separation, solution A2 is obtained. S4. Add the raw materials from group B and group C to a system with A2 liquid as the main extractant for synergistic extraction, wherein A2 liquid accounts for 30% to 80% of the total volume of the main extractant. After extraction, the composite main extractant is obtained by separation. S5. After concentrating the composite main extract, add ethanol to make the ethanol volume fraction of the system reach 18% to 28%. After standing at low temperature, separate to obtain the reflux purified liquid. S6. After the purifying liquid is de-alcoholized, the A1 liquid obtained in step S2 is added. The amount of A1 liquid added is 5% to 20% of the final system volume to obtain a medicinal and edible homologous compound extract.

7. The synergistic preparation method of a medicinal and edible homologous compound extract according to claim 6, characterized in that, Before step S1, the raw materials of group A, group B and group C are respectively subjected to impurity removal, drying and pulverization treatment; wherein, the raw materials of group A are pulverized to 20-40 mesh, the raw materials of group B are pulverized to 30-60 mesh, and the raw materials of group C are pulverized to 30-50 mesh; the moisture content of the raw materials is controlled to be 5%-15%.

8. The method for synergistic preparation of a medicinal and edible homologous compound extract according to claim 6, characterized in that, In step S2, the solid-liquid ratio of the first extraction stage is 1:4 to 10, the immersion temperature is 20 to 35°C, the immersion time is 10 to 30 minutes, the carbon dioxide pressurization pressure is 0.2 to 0.8 MPa, the single pressure holding time is 5 to 20 minutes, and the number of pressurization-depressurization cycles is 1 to 3. In step S3, the solid-liquid ratio of the second extraction stage is 1:6 to 15, the extraction temperature is 35 to 55°C, the extraction time is 20 to 60 min, the carbon dioxide pressurization pressure is 0.15 to 0.6 MPa, the single pressurization time is 5 to 15 min, and the number of pressurization-depressurization cycles is 1 to 2. The volume ratio of solution A1 to solution A2 is 1:2 to 8.

9. The method for synergistic preparation of a medicinal and edible homologous compound extract according to claim 6, characterized in that, In step S4, the mass ratio of raw material B to raw material C is 1:0.3-1.5, the total solid-liquid ratio in the main extraction stage is 1:8-20, the extraction temperature is 35-55℃, the extraction time is 30-120 min, the carbon dioxide pressurization pressure is 0.15-0.5 MPa, the single pressure holding time is 5-15 min, and the number of pressurization-depressurization cycles is 1-3. In step S5, the soluble solids content of the concentrated system is 10%–35%, the ethanol is allowed to stand at a temperature of 5–15°C, and the standing time is 0.5–2 h.

10. The method for synergistic preparation of a medicinal and edible homologous compound extract according to claim 6, characterized in that, In step S6, the de-alcoholization temperature is 35–50°C, the vacuum degree is -0.05–-0.09 MPa, and the residual ethanol content after de-alcoholization is not higher than 3%; the A1 liquid backfilling temperature is 35–45°C, the addition time is 10–60 min, and after backfilling, the mixture is kept warm and stirred for 20–90 min; the obtained medicinal and edible homologous compound extract is a liquid, paste, or powder, and when the obtained medicinal and edible homologous compound extract is a powder, its moisture content is not higher than 8%.

Images