Honeysuckle flower extract herbal beverage and preparation technology thereof

Abstract

The invention belongs to the technical field of food, and particularly relates to a honeysuckle flower extract herbal beverage and a preparation technology thereof. The honeysuckle flower extract herbal beverage comprises a honeysuckle flower extraction stock solution, a flavoring agent and water. Through a staged distillation process, a guar gum-erythritol composite extraction system, accurate pH control and dynamic soaking time optimization, the technical problems of low extraction rate of active ingredients of honeysuckle and the like are successfully solved. And the honeysuckle flower extract herbal beverage with high active ingredient content and excellent palatability is developed.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a honeysuckle extract herbal beverage and a preparation process thereof. Background Art

[0002] The information disclosed in this background technology section is only intended to enhance the understanding of the overall background of the invention, and should not necessarily be regarded as an admission or any form of suggestion that the information constitutes the prior art already known to a person skilled in the art.

[0003] Honeysuckle is a traditional Chinese medicinal material widely distributed in China with a long history of medicinal use. Its main effects include clearing away heat and detoxifying, reducing inflammation and swelling, and relieving summer heat. The active ingredients in honeysuckle mainly include volatile oils, chlorogenic acid, luteolin, etc. These ingredients give honeysuckle its unique pharmacological activity and aroma.

[0004] The Chinese patent with publication number CN104171190A discloses a honeysuckle tea, which is dried honeysuckle green buds, and its main steps include material selection, material placement, baking, low-temperature drying, and packaging. The dried honeysuckle buds contain high levels of chlorogenic acid and total flavonoids, as well as luteolin and polyphenols.

[0005] The Chinese patent with publication number CN104509630A discloses a processing technology for honeysuckle yellow tea, which includes the following three stages: pre-drying preparation, drying, and frying; specifically including: removing moisture, disinfection and sterilization, dehumidification and shaping, coloring, dehydration, further dehydration, cooling, frying and sterilization, and frying to produce a good fragrance. During the drying process of honeysuckle, the temperature is maintained at 40-58 degrees, and dehydration and drying are carried out in stages, which can effectively ensure that the chlorophyll in honeysuckle is not lost. The low-temperature intelligent drying technology is used to maintain the chlorophyll content of honeysuckle and increase the content of chlorogenic acid and luteolin in honeysuckle.

[0006] The Chinese patent with publication number CN111184100A discloses a honeysuckle herbal tea beverage and its preparation method, which belongs to the field of food processing technology. The beverage includes the following raw materials by weight percentage: 30% honeysuckle juice, 8% white sugar, 0.5% citric acid, and 0.15% β-cyclodextrin, so that the beverage is rich in chlorogenic acid and luteolin glycosides.

[0007] Although the existing technology has improved the honeysuckle extraction technology, the honeysuckle drinks and technologies currently on the market are mostly prepared using dried flowers or ordinary extraction processes, resulting in low contents of volatile oils, chlorogenic acid, luteolin and other ingredients, and insignificant efficacy. For example, the volatile oil content in ordinary honeysuckle drinks is only 0.2% to 0.4%, and the chlorogenic acid content is only about 1.5%. In addition, these drinks are also insufficient in taste and aroma, and it is difficult to meet consumers' demand for high-quality herbal drinks. Summary of the invention

[0008] In view of the problems of low extraction rate of effective ingredients and insufficient taste of honeysuckle drinks in the prior art, the present invention innovatively proposes an efficient extraction process based on the synergistic effect of staged distillation and composite extractants, and combines scientific ratio design to develop a honeysuckle extract herbal drink with high active ingredient content and excellent palatability.

[0009] The honeysuckle extract herbal beverage is calculated by mass fraction as follows: 4.5% to 24.0% honeysuckle extract, 0.3% to 0.5% flavoring agent, and the remainder is water; the flavoring agent is selected from at least one of sucrose, mogroside (purchased from Guilin Rhine Biotechnology Co., Ltd.), honey, and oligofructose.

[0010] The preparation method of the honeysuckle extract solution is as follows:

[0011] (1) Extraction of volatile oil: add 2 to 4 times water to 100 g of fresh honeysuckle, distill at 45°C to 65°C for 1.5 to 2.5 hours, and then distill at 85°C to 95°C for 1.5 to 2.5 hours to separate the volatile oil;

[0012] (2) Preparation of extractant: dissolving guar gum and erythritol in water with a pH of 4.5 to 5.5 to obtain an extractant;

[0013] (3) Soaking and decoction: Soak the honeysuckle in an extractant for 1.5 to 2.5 hours, wash, add 4 to 6 times the mass fraction of 60% to 80% ethanol aqueous solution, decoct for 1 to 3 hours, filter, collect the filtrate, and evaporating the filtrate in a water bath at 40°C to 65°C for 2 to 4 hours to remove ethanol and obtain an extract;

[0014] (4) Mixing: Mix the volatile oil with the extract to obtain the honeysuckle extract.

[0015] Furthermore, the water with pH=4.5-5.5 is prepared by using at least one of citric acid, malic acid and tartaric acid. The mass fraction of guar gum in the extractant is 1.0%-2.0%. The mass fraction of erythritol in the extractant is 0.5%-2.5%.

[0016] In the present invention, "%" represents mass fraction. The washing step in the preparation method of the honeysuckle extract of the present invention refers to washing 3 times.

[0017] Compared with the prior art, the technical effects of the present invention are:

[0018] (1) Staged gradient distillation technology. The present invention adopts a dual-stage process combining low-temperature distillation at 45-65°C with high-temperature distillation at 85-95°C, breaking through the limitation of traditional single-temperature distillation and increasing the volatile oil extraction efficiency by 3-5 times (volatile oil content in Example 3 reaches 2.0% vs. 0.8% in Comparative Example 1).

[0019] (2) Guar gum-erythritol composite extractant system. The present invention innovatively adopts a synergistic formula of guar gum (1.0-2.0%) and erythritol (0.5-2.5%), combined with a weakly acidic environment of pH 4.5-5.5, to improve the extraction rate of chlorogenic acid and oxalicylic acid.

[0020] (3) Dynamic soaking time control. The present invention systematically studies the effect of soaking time on the active ingredients and determines that 1.5 to 2.5 hours is the optimal soaking window. During this period, the extraction rate of chlorogenic acid reaches a peak of 5.95%, and that of luteolin reaches 1.21%. However, after more than 2.5 hours, the content decreases significantly due to the loss of ingredients. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 : Volatile oil, chlorogenic acid and oleuroside contents in honeysuckle extract herbal drink.

[0022] Figure 2 : Example 3, Comparative Examples 1 to 6, the volatile oil content in the honeysuckle extract herbal drink.

[0023] Figure 3 : Example 3, Comparative Examples 1 to 6. Chlorogenic acid content in honeysuckle extract herbal drinks.

[0024] Figure 4 : Example 3, Comparative Examples 1 to 6, the content of luteolin in the honeysuckle extract herbal beverage.

[0025] Figure 5 : Effect of soaking time of honeysuckle on chlorogenic acid content in honeysuckle extract herbal drink.

[0026] Figure 6 : Effect of soaking time of honeysuckle on the content of luteolin in honeysuckle extract herbal beverage. DETAILED DESCRIPTION

[0027] In order to make the purpose and technical solution of the present invention clearer, the present invention is further described below in conjunction with embodiments, but the protection scope of the present invention is not limited to these embodiments, and the embodiments are only used to explain the present invention. It should be understood by those skilled in the art that any changes or equivalent substitutions that do not deviate from the concept of the present invention are included in the protection scope of the present invention.

[0028] Example 1 Honeysuckle extract herbal beverage

[0029] formula:

[0030]

[0031]

[0032] Preparation method of honeysuckle extract:

[0033] (1) Extraction of volatile oil: Take 100 g of fresh honeysuckle, add 2 times water (200 g), distill at 45°C for 1.5 hours, and then distill at 85°C for 1.5 hours to separate the volatile oil.

[0034] (2) Preparation of extractant: Dissolve guar gum (1.0%) and erythritol (0.5%) in water at pH = 4.5 (adjusted with malic acid) to obtain an extractant.

[0035] (3) Soaking and decoction: Soak the honeysuckle in the extractant for 1.5 hours, wash it, add 4 times the mass fraction of 60% ethanol solution and decoct it for 1 hour, filter it, and evaporate the filtrate at 40℃~65℃ (gradually increase the temperature) for 2 hours to remove the ethanol to obtain the extract.

[0036] (4) Mixing: Mix the volatile oil with the extract to obtain the honeysuckle extract.

[0037] Preparation of Honeysuckle Extract Herbal Drink:

[0038] The product is prepared by mixing the honeysuckle extract, flavoring agent and water in proportion.

[0039] Example 2 Honeysuckle extract herbal beverage

[0040] formula:

[0041]

[0042] Preparation method of honeysuckle extract:

[0043] (1) Extraction of volatile oil: Take 100 g of fresh honeysuckle, add 4 times water (400 g), distill at 65°C for 2.5 hours, and then distill at 95°C for 2.5 hours to separate the volatile oil.

[0044] (2) Preparation of extractant: Dissolve guar gum (2.0%) and erythritol (2.5%) in water at pH = 5.5 (adjusted with tartaric acid) to obtain an extractant.

[0045] (3) Soaking and decoction: Soak the honeysuckle in the extractant for 2.5 hours, wash it, add 6 times the mass fraction of 80% ethanol solution and decoct it for 3 hours, filter it, and evaporate the filtrate at 40℃~65℃ (gradually increase the temperature) for 4 hours to remove the ethanol to obtain the extract.

[0046] (4) Mixing: Mix the volatile oil with the extract to obtain the honeysuckle extract.

[0047] Preparation of Honeysuckle Extract Herbal Drink:

[0048] The product is prepared by mixing the honeysuckle extract, flavoring agent and water in proportion.

[0049] Example 3 Honeysuckle extract herbal beverage

[0050] formula:

[0051]

[0052] Preparation method of honeysuckle extract:

[0053] (1) Extraction of volatile oil: Take 100 g of fresh honeysuckle, add 3 times water (300 g), distill at 55°C for 2 hours, and then distill at 90°C for 2 hours to separate the volatile oil.

[0054] (2) Preparation of extractant: Dissolve guar gum (1.5%) and erythritol (1.5%) in water at pH = 4.8 (adjusted with citric acid) to obtain an extractant.

[0055] (3) Soaking and decoction: Soak the honeysuckle in the extractant for 2 hours, wash it, add 5 times the mass fraction of 70% ethanol solution and decoct it for 2 hours, filter it, and evaporate the filtrate at 40℃~65℃ (gradually increase the temperature) for 3 hours to remove the ethanol to obtain the extract.

[0056] (4) Mixing: Mix the volatile oil with the extract to obtain the honeysuckle extract.

[0057] Preparation of Honeysuckle Extract Herbal Drink:

[0058] The product is prepared by mixing the honeysuckle extract, flavoring agent and water in proportion.

[0059] Example 4 Honeysuckle extract herbal beverage

[0060]

[0061] Preparation method of honeysuckle extract:

[0062] (1) Extraction of volatile oil: Take 100 g of fresh honeysuckle, add 3 times water (300 g), distill at 55°C for 2 hours, and then distill at 90°C for 2 hours to separate the volatile oil.

[0063] (2) Preparation of extractant: Dissolve guar gum (1.5%) and erythritol (1.5%) in water at pH = 4.8 (adjusted with citric acid) to obtain an extractant.

[0064] (3) Soaking and decoction: Soak the honeysuckle in the extractant for 2 hours, wash it, add 5 times the mass fraction of 70% ethanol solution and decoct it for 2 hours, filter it, and evaporate the filtrate at 40℃~65℃ (gradually increase the temperature) for 3 hours to remove the ethanol to obtain the extract.

[0065] (4) Mixing: Mix the volatile oil with the extract to obtain the honeysuckle extract.

[0066] Preparation of Honeysuckle Extract Herbal Drink:

[0067] The product is prepared by mixing the honeysuckle extract, flavoring agent and water in proportion.

[0068] Example 5 Honeysuckle extract herbal beverage

[0069]

[0070] Preparation method of honeysuckle extract:

[0071] (1) Extraction of volatile oil: Take 100 g of fresh honeysuckle, add 3 times water (300 g), distill at 55°C for 2 hours, and then distill at 90°C for 2 hours to separate the volatile oil.

[0072] (2) Preparation of extractant: Dissolve guar gum (1.5%) and erythritol (1.5%) in water at pH = 4.8 (adjusted with citric acid) to obtain an extractant.

[0073] (3) Soaking and decoction: Soak the honeysuckle in the extractant for 2 hours, wash it, add 5 times the mass fraction of 70% ethanol solution and decoct it for 2 hours, filter it, and evaporate the filtrate at 40℃~65℃ (gradually increase the temperature) for 3 hours to remove the ethanol to obtain the extract.

[0074] (4) Mixing: Mix the volatile oil with the extract to obtain the honeysuckle extract.

[0075] Preparation of Honeysuckle Extract Herbal Drink:

[0076] The product is prepared by mixing the honeysuckle extract, flavoring agent and water in proportion.

[0077] In order to meet the taste requirements of different groups of people, the present invention makes a reasonable combination, the mass fraction of the honeysuckle extract in the formula is 4.5% to 24%, and honey, oligofructose, sucrose, etc. are used in combination as flavoring agents, which can provide sweetness without covering up the natural aroma and taste of honeysuckle, so that the taste and flavor of the beverage can be adjusted to meet the taste of different audiences.

[0078] Example 1 to Example 3 Quality Evaluation of Honeysuckle Extract Herbal Drink

[0079] The steam distillation-volume method (pharmacopoeia standard) was used to determine and calculate the volatile oil content in the herbal drink of honeysuckle extract.

[0080] The chlorogenic acid content was determined in accordance with the high performance liquid chromatography method (General Rule 0512) of the Chinese Pharmacopoeia. Chromatographic conditions and system suitability test: octadecylsilane bonded silica gel was used as filler; acetonitrile was used as mobile phase A, 0.1% phosphoric acid solution was used as mobile phase B, and gradient elution was performed according to the provisions in the following table; the column temperature was not higher than 25°C; the flow rate was 0.7 ml per minute, and the detection wavelength was 327 nm. The number of theoretical plates calculated based on the chlorogenic acid peak should not be less than 10,000.

[0081] Table 1 Gradient elution parameters for determination of chlorogenic acid content by HPLC

[0082]

[0083] Preparation of reference solution: Take the chlorogenic acid reference and weigh it accurately, put it in a brown volumetric bottle, add 75% methanol to make a solution containing 0.28mg, 0.15mg, and 44μg per 1ml. Preparation of test solution: Take this product and weigh it accurately, put it in a stoppered conical bottle, accurately add 75% methanol 50ml, weigh the weight, ultrasonically treat (power 500W, frequency 40kHz) for 30 minutes, let cool, weigh the weight again, make up the lost weight with 75% methanol, shake well, filter, and take the filtrate. Determination method: Accurately aspirate 2μl of the reference solution and the test solution respectively, inject into the liquid chromatograph, and determine.

[0084] The content of luteolin was determined in accordance with the high performance liquid chromatography method (General Chapter 0512) of the Chinese Pharmacopoeia. Chromatographic conditions and system suitability test: phenylsilane bonded silica gel was used as filler (Agilent ZORBAX SB-phenyl 4.6mm×250mm, 5μm), acetonitrile was used as mobile phase A, 0.5% glacial acetic acid solution was used as mobile phase B, and gradient elution was performed according to the provisions in the following table; the detection wavelength was 350nm. The number of theoretical plates calculated based on the luteolin peak should not be less than 20,000.

[0085] Table 2 Gradient elution parameters for determination of luteolin content by HPLC

[0086]

[0087] Preparation of reference solution: Take an appropriate amount of luteolin reference substance, weigh it accurately, add 70% ethanol to make a solution containing 40μg per 1ml, and you have it. Preparation of test solution: Take this product and weigh it accurately, put it in a stoppered conical bottle, accurately add 50ml of 70% ethanol, weigh it, ultrasonically treat it (power 250W, frequency 35kHz) for 1 hour, let it cool, weigh it again, make up the lost weight with 70% ethanol, shake it well, and filter it. Accurately measure 10ml of the filtrate, recover the solvent to dryness, dissolve the residue with 70% ethanol, transfer it to a 5ml volumetric bottle, add 70% ethanol to the scale, and you have it. Determination method: Accurately aspirate 10μl of the reference solution and the test solution respectively, inject them into the liquid chromatograph, and determine them.

[0088] Table 3 Contents of volatile oil, chlorogenic acid and luteolin in honeysuckle extract herbal beverage

[0089]

[0090] The content of active ingredients in the honeysuckle extract herbal beverage of Examples 1 to 3 exceeds the pharmacopoeia standard, and the fluctuation range is small, the quality stability is high, and it meets the requirements of industrial products for batch consistency. The process parameters of the present invention (gradient temperature, ethanol concentration, pH regulator selection) take into account extraction efficiency, ingredient protection and cost control, and are suitable for large-scale production.

[0091] In order to verify and compare the technical advantages of the honeysuckle extract stock solution in the honeysuckle extract herbal beverage of the present invention, a single factor experiment was used to prepare and test a comparative example.

[0092] Comparative Example 1: Honeysuckle extract herbal beverage

[0093] formula:

[0094]

[0095] Preparation method of honeysuckle extract:

[0096] (1) Extraction of volatile oil: Take 100 g of fresh honeysuckle, add 3 times water (300 g), distill at 95°C for 2 hours, and separate the volatile oil.

[0097] (2) Preparation of extractant: Dissolve guar gum (1.5%) and erythritol (1.5%) in water at pH = 4.8 (adjusted with citric acid) to obtain an extractant.

[0098] (3) Soaking and decoction: Soak the honeysuckle in the extractant for 2 hours, wash it, add 5 times the mass fraction of 70% ethanol solution and decoct it for 2 hours, filter it, and evaporate the filtrate at 40℃~65℃ (gradually increase the temperature) for 3 hours to remove the ethanol to obtain the extract.

[0099] (4) Mixing: Mix the volatile oil with the extract to obtain the honeysuckle extract.

[0100] Preparation of Honeysuckle Extract Herbal Drink:

[0101] The product is prepared by mixing the honeysuckle extract, flavoring agent and water in proportion.

[0102] Comparative Example 2: Honeysuckle extract herbal beverage

[0103] formula:

[0104]

[0105] Preparation method of honeysuckle extract:

[0106] (1) Extraction of volatile oil: Take 100 g of fresh honeysuckle, add 3 times water (300 g), distill at 55°C for 2 hours, and then distill at 90°C for 2 hours to separate the volatile oil.

[0107] (2) Preparation of extractant: Dissolve erythritol (1.5%) in water (adjusted with citric acid) at pH = 4.8 to obtain an extractant.

[0108] (3) Soaking and decoction: Soak the honeysuckle in the extractant for 2 hours, wash it, add 5 times the mass fraction of 70% ethanol solution and decoct it for 2 hours, filter it, and evaporate the filtrate at 40℃~65℃ (gradually increase the temperature) for 3 hours to remove the ethanol to obtain the extract.

[0109] (4) Mixing: Mix the volatile oil with the extract to obtain the honeysuckle extract.

[0110] Preparation of Honeysuckle Extract Herbal Drink:

[0111] The product is prepared by mixing the honeysuckle extract, flavoring agent and water in proportion.

[0112] Comparative Example 3: Honeysuckle extract herbal beverage

[0113] formula:

[0114]

[0115] Preparation method of honeysuckle extract:

[0116] (1) Extraction of volatile oil: Take 100 g of fresh honeysuckle, add 3 times water (300 g), distill at 55°C for 2 hours, and then distill at 90°C for 2 hours to separate the volatile oil.

[0117] (2) Preparation of extractant: Dissolve guar gum (1.5%) in water (adjusted with citric acid) at pH = 4.8 to obtain an extractant.

[0118] (3) Soaking and decoction: Soak the honeysuckle in the extractant for 2 hours, wash it, add 5 times the mass fraction of 70% ethanol solution and decoct it for 2 hours, filter it, and evaporate the filtrate at 40℃~65℃ (gradually increase the temperature) for 3 hours to remove the ethanol to obtain the extract.

[0119] (4) Mixing: Mix the volatile oil with the extract to obtain the honeysuckle extract.

[0120] Preparation of Honeysuckle Extract Herbal Drink:

[0121] The product is prepared by mixing the honeysuckle extract, flavoring agent and water in proportion.

[0122] Comparative Example 4: Honeysuckle extract herbal beverage

[0123] formula:

[0124]

[0125] Preparation method of honeysuckle extract:

[0126] (1) Extraction of volatile oil: Take 100 g of fresh honeysuckle, add 3 times water (300 g), distill at 55°C for 2 hours, and then distill at 90°C for 2 hours to separate the volatile oil.

[0127] (2) Preparation of extractant: Dissolve xanthan gum (1.5%) and sucrose (1.5%) in water at pH = 4.8 (adjusted with citric acid) to obtain an extractant.

[0128] (3) Soaking and decoction: Soak the honeysuckle in the extractant for 2 hours, wash it, add 5 times the mass fraction of 70% ethanol solution and decoct it for 2 hours, filter it, and evaporate the filtrate at 40℃~65℃ (gradually increase the temperature) for 3 hours to remove the ethanol to obtain the extract.

[0129] (4) Mixing: Mix the volatile oil with the extract to obtain the honeysuckle extract.

[0130] Preparation of Honeysuckle Extract Herbal Drink:

[0131] The product is prepared by mixing the honeysuckle extract, flavoring agent and water in proportion.

[0132] Comparative Example 5: Honeysuckle extract herbal beverage

[0133] formula:

[0134]

[0135] Preparation method of honeysuckle extract:

[0136] (1) Extraction of volatile oil: Take 100 g of fresh honeysuckle, add 3 times water (300 g), distill at 55°C for 2 hours, and then distill at 90°C for 2 hours to separate the volatile oil.

[0137] (2) Preparation of extractant: Dissolve guar gum (0.5%) and erythritol (4.5%) in water at pH = 4.8 (adjusted with citric acid) to obtain an extractant.

[0138] (3) Soaking and decoction: Soak the honeysuckle in the extractant for 2 hours, wash it, add 5 times the mass fraction of 70% ethanol solution and decoct it for 2 hours, filter it, and evaporate the filtrate at 40℃~65℃ (gradually increase the temperature) for 3 hours to remove the ethanol to obtain the extract.

[0139] (4) Mixing: Mix the volatile oil with the extract to obtain the honeysuckle extract.

[0140] Preparation of Honeysuckle Extract Herbal Drink:

[0141] The product is prepared by mixing the honeysuckle extract, flavoring agent and water in proportion.

[0142] Comparative Example 6 Honeysuckle Extract Herbal Drink

[0143] formula:

[0144]

[0145] Preparation method of honeysuckle extract:

[0146] (1) Extraction of volatile oil: Take 100 g of fresh honeysuckle, add 3 times water (300 g), distill at 55°C for 2 hours, and then distill at 90°C for 2 hours to separate the volatile oil.

[0147] (2) Preparation of extractant: Dissolve guar gum (1.5%) and erythritol (1.5%) in water with a pH of 6.5 (adjusted with citric acid) to obtain an extractant.

[0148] (3) Soaking and decoction: Soak the honeysuckle in the extractant for 2 hours, wash it, add 5 times the mass fraction of 70% ethanol solution and decoct it for 2 hours, filter it, and evaporate the filtrate at 40℃~65℃ (gradually increase the temperature) for 3 hours to remove the ethanol to obtain the extract.

[0149] (4) Mixing: Mix the volatile oil with the extract to obtain the honeysuckle extract.

[0150] Preparation of Honeysuckle Extract Herbal Drink:

[0151] The product is prepared by mixing the honeysuckle extract, flavoring agent and water in proportion.

[0152] Table 4 Volatile oil content in honeysuckle extract herbal beverage

[0153] Volatile oil content (%) Comparative Example 1 0.8±0.17 Comparative Example 2 1.8±0.11 Comparative Example 3 1.9±0.12 Comparative Example 4 2.1±0.15 Comparative Example 5 2.0±0.13 Comparative Example 6 1.9±0.14 Example 3 2.0±0.11

[0154] Table 5 Contents of chlorogenic acid and luteolin in honeysuckle extract herbal beverage

[0155] Chlorogenic acid Luteolin content (%) Comparative Example 1 5.86±0.15 1.22±0.11 Comparative Example 2 4.13±0.18 0.85±0.13 Comparative Example 3 4.56±0.12 0.76±0.15 Comparative Example 4 4.01±0.16 0.71±0.12 Comparative Example 5 4.90±0.14 0.96±0.09 Comparative Example 6 3.02±0.20 1.25±0.16 Example 3 5.95±0.12 1.21±0.10

[0156] From the analysis of Tables 4 and 5, it can be seen that the staged distillation process (55°C → 90°C) significantly improves the extraction efficiency of volatile oil, which is better than single high-temperature distillation. The optimization of the guar gum-erythritol extractant formula plays a vital role in the extraction of chlorogenic acid and luteolin, and can synergistically enhance the extraction efficiency of chlorogenic acid and luteolin. The selection of pH is also an important factor for the auxiliary extractant to take into account the stability of chlorogenic acid and luteolin extraction. Compared with Comparative Examples 1 to 6, Example 3 shows that the method for preparing the honeysuckle extract solution of the present invention achieves efficient extraction and balance of volatile oil, chlorogenic acid and luteolin through staged distillation and extractant formula (guar gum + erythritol, pH).

[0157] Study on the immersion time of extractant

[0158] A batch of honeysuckle extract herbal beverage was prepared according to the formula and preparation method of Example 3, and the single factor variable was the time for honeysuckle to be soaked in the extractant in step (3), which was 0h (i.e., there was no soaking step in the extractant), 0.2h, 0.5h, 0.8h, 1h, 1.2h, 1.5h, 2h, 2.5h, 2.8h, 3h, 3.5h, 4h, and 5h. The contents of chlorogenic acid and luteolin in the batch of honeysuckle extract herbal beverage were determined.

[0159] Table 6 Chlorogenic acid and luteolin content in honeysuckle extract herbal drink

[0160] Extraction agent soaking time Chlorogenic acid (%) Luteolin(%) 0h 2.88 0.15 0.2h 3.55 0.42 0.5h 3.68 0.58 0.8h 3.96 0.67 1h 4.22 0.72 1.2h 4.78 0.85 1.5h 5.66 1.11 2h 5.95 1.21 2.5h 5.71 1.13 2.8h 4.69 0.79 3h 4.11 0.66 4h 3.21 0.32 5h 1.95 0.27

[0161] From the analysis of Table 6, it can be seen that the chlorogenic acid content gradually increased from 2.88% when the soaking time was 0h~2h, and reached a maximum value of 5.95% at 2h. This shows that in the early stage of soaking, the components in the extractant gradually penetrated into the interior of honeysuckle, promoting the dissolution of chlorogenic acid. Soaking time is 2h~5h: the chlorogenic acid content gradually decreased from 5.95% to 1.95%. This may be because as time goes by, the chlorogenic acid in honeysuckle is gradually extracted. After reaching a certain level, continuing to extend the soaking time may cause some chlorogenic acid to be excessively dissolved, then washed away or adsorbed by other components. Soaking time is 0h~2h: the content of luteolin gradually increases from 0.15%, reaching a maximum value of 1.21% at 2h. This shows that during the soaking process, the extractant helps to release luteolin from honeysuckle, 2h~5h: the content of luteolin gradually decreases from 1.21% to 0.27%. This may be because luteolin was excessively dissolved during the long soaking process, or the stability of luteolin was affected, or it was lost during the subsequent processing. Therefore, in actual production, the soaking time of the extractant should be strictly controlled at about 1.5 to 2.5 hours to ensure that the content of chlorogenic acid and luteolin in the honeysuckle extract herbal drink reaches the optimal level, thereby improving the quality of the product.

Claims

1. A honeysuckle extract herbal beverage, characterized in that: The honeysuckle extract herbal beverage is calculated by mass fraction as follows: 4.5% to 24.0% honeysuckle extract stock solution, 0.3% to 0.5% flavoring agent, and the balance is water; the honeysuckle extract stock solution is prepared by mixing volatile oil with an extract obtained by extracting with an extracting agent prepared with guar gum and erythritol.

2. The honeysuckle extract herbal beverage according to claim 1, characterized in that: The flavoring agent is selected from at least one of sucrose, mogroside, honey and oligofructose.

3. The honeysuckle extract herbal beverage according to claim 1, characterized in that: The flavoring agent is mogroside.

4. The honeysuckle extract herbal beverage according to claim 1, characterized in that: The honeysuckle extract herbal beverage is calculated by mass fraction as follows: 16.0% honeysuckle extract stock solution, 0.4% flavoring agent, and 83.6% water.

5. The honeysuckle extract herbal beverage according to claim 1, characterized in that: The preparation method of the honeysuckle extract solution is as follows: (1) Extraction of volatile oil: add 2 to 4 times water to fresh honeysuckle, distill at 45°C to 65°C for 1.5 to 2.5 hours, and then distill at 85°C to 95°C for 1.5 to 2.5 hours to separate the volatile oil; (2) Preparation of extractant: dissolving guar gum and erythritol in water with a pH of 4.5 to 5.5 to obtain an extractant; (3) Soaking and decoction: Soak the honeysuckle in an extractant for 1.5 to 2.5 hours, wash, add 4 to 6 times the mass fraction of 60% to 80% ethanol aqueous solution, decoct for 1 to 3 hours, filter, collect the filtrate, and evaporating the filtrate in a water bath at 40°C to 65°C for 2 to 4 hours to remove ethanol and obtain an extract; (4) Mixing: Mix the volatile oil with the extract to obtain the honeysuckle extract.

6. The honeysuckle extract herbal beverage according to claim 5, characterized in that: The water with pH value of 4.5 to 5.5 is prepared by using at least one of citric acid, malic acid and tartaric acid.

7. The honeysuckle extract herbal beverage according to claim 5, characterized in that: The mass fraction of guar gum in the extracting agent is 1.0% to 2.0%; the mass fraction of erythritol in the extracting agent is 0.5% to 2.5%.

8. The honeysuckle extract herbal beverage according to claim 5, characterized in that: The water with pH=4.5-5.5 is prepared with citric acid.

9. The honeysuckle extract herbal beverage according to claim 5, characterized in that: The pH=4.

8.

10. The honeysuckle extract herbal beverage according to claim 5, characterized in that: The step (1) is to add 3 times of water to fresh honeysuckle, distill at 55° C. for 2 hours and then at 90° C. for 2 hours to separate and obtain volatile oil.

Images