Traditional Chinese medicine compound qi-tonifying composition for improving endurance as well as preparation method and application of traditional Chinese medicine compound qi-tonifying composition

Abstract

The invention discloses a traditional Chinese medicine compound qi-tonifying composition for improving endurance as well as a preparation method and application thereof, and belongs to the technical field of traditional Chinese medicines. The traditional Chinese medicine compound qi-tonifying composition for improving endurance comprises the following raw materials in parts by weight: 20-40 parts of astragalus membranaceus, 20-40 parts of codonopsis pilosula, 40-60 parts of Chinese yam, 40-60 parts of poria cocos, 10-20 parts of medlar and 10-20 parts of radix ophiopogonis. The invention further discloses a preparation method of the composition and application of the composition in preparation of functional food for improving endurance. The endurance functional food developed on the basis of the traditional Chinese medicine Qi tonifying theory has a compatibility structure of tonifying Qi without dryness, nourishing Yin without greasiness and tonifying middle-Jiao for dredging; the health food not only can improve the endurance of a human body, but also has good safety and applicability, and meets the core requirements of'safety, effectiveness and wide application 'of endurance health food.

Description

Technical Field

[0001] This invention belongs to the field of traditional Chinese medicine technology, specifically relating to a traditional Chinese medicine compound for improving endurance, its preparation method and application. Background Technology

[0002] In recent years, with the popularization of national fitness activities and the continuous improvement of competitive sports, the market demand for sports nutrition products has continued to grow. Especially in endurance sports such as long-distance running, cycling, and triathlon, which require extremely high physical fitness, people urgently need functional products that can effectively improve sustained exercise capacity, significantly delay the onset of fatigue, and accelerate post-competition recovery.

[0003] Currently, mainstream endurance sports nutrition products on the market mainly rely on carbohydrates (such as energy gels and sports drinks), specific amino acids (such as branched-chain amino acids BCAA), creatine, caffeine, and electrolytes. These ingredients can provide timely energy replenishment during exercise, maintain the body's basal metabolic balance, or have a short-term energizing effect, and their effectiveness in meeting basic energy and metabolic needs has been verified.

[0004] However, consumer and athlete expectations are rising, with a growing preference for more natural and safer products. These products not only provide immediate energy replenishment but also offer deeper and more lasting endurance support by modulating internal physiological mechanisms. Specifically, the market craves innovative solutions that can systematically optimize the body's energy metabolism efficiency, improve oxygen utilization, enhance tissue resistance to fatigue, and promote rapid functional recovery.

[0005] The theory and related practices of "tonifying Qi" in traditional Chinese medicine provide unique insights and resources for this purpose. Herbs such as ginseng, astragalus, eleutherococcus senticosus, and rhodiola rosea, which have Qi-tonifying effects, are often used in traditional medicine to improve physical weakness and fatigue. Modern science has also observed that specific active substances contained in these herbs (such as ginsenosides, astragaloside A, rhodioloside, and polysaccharides) have biological activities that promote cellular energy production (such as enhancing mitochondrial function), improve blood circulation, and enhance antioxidant capacity. These mechanisms are highly consistent with the principles of improving endurance in modern exercise physiology.

[0006] Unfortunately, despite the clear potential of traditional Chinese medicine (TCM) in tonifying Qi to improve physical strength and combat fatigue, current technologies have not yet successfully developed mature nutritional food products specifically designed for endurance sports based on TCM Qi-tonifying theory. This makes it difficult for athletes to readily access this natural nutritional solution that integrates traditional experience with modern scientific concepts and aims to systematically enhance endurance. Therefore, providing an endurance-oriented sports food based on TCM Qi-tonifying theory has become a pressing issue for those skilled in the art.

[0007] Purpose of the invention

[0008] One of the objectives of this invention is to provide a traditional Chinese medicine compound for improving endurance, which has the effects of "tonifying qi without causing dryness, nourishing yin without being greasy, and promoting circulation while tonifying", and can be used in sports nutrition foods.

[0009] A second objective of this invention is to provide sports nutrition foods prepared using this composition.

[0010] The third objective of this invention is to provide the application of this sports nutrition food.

[0011] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0012] The first aspect of this invention discloses a traditional Chinese medicine compound for improving endurance, the raw materials of which include the following components by weight: 20-40 parts of Astragalus membranaceus, 20-40 parts of Codonopsis pilosula, 40-60 parts of Dioscorea opposita, 40-60 parts of Poria cocos, 10-20 parts of Lycium barbarum, and 10-20 parts of Ophiopogon japonicus.

[0013] In some embodiments of the present invention, the raw materials of the composition include the following components in parts by weight: 30 parts Astragalus membranaceus, 30 parts Codonopsis pilosula, 50 parts Dioscorea opposita, 50 parts Poria cocos, 15 parts Lycium barbarum, and 15 parts Ophiopogon japonicus.

[0014] In some embodiments of the present invention, the composition is a preparation made by adding pharmaceutically acceptable or food-acceptable excipients to Astragalus membranaceus, Codonopsis pilosula, Dioscorea opposita, Poria cocos, Lycium barbarum, and Ophiopogon japonicus as raw materials.

[0015] In some embodiments of the present invention, the preparation is obtained by extracting Astragalus membranaceus, Codonopsis pilosula, Dioscorea opposita, Poria cocos, Lycium barbarum, and Ophiopogon japonicus.

[0016] Preferably, the extract is an aqueous extract.

[0017] The second aspect of this invention discloses a method for preparing the traditional Chinese medicine compound for improving endurance, comprising the following steps: preparing each raw material according to the formula, adding water and decocting, combining the decoctions, filtering, concentrating the filtrate, and adjusting the volume.

[0018] In some embodiments of the present invention, the ratio of material to liquid during decoction is 1:4 to 8, preferably 1:6; the number of extractions is 1 to 3, preferably 3; and the extraction time for each extraction is 0.5 to 2 hours, preferably 1 hour.

[0019] The third aspect of this invention discloses the application of a traditional Chinese medicine compound qi-tonifying composition in the preparation of functional foods for improving endurance.

[0020] The fourth aspect of this invention discloses a functional food for improving endurance, which is made from the above-mentioned traditional Chinese medicine compound qi-tonifying composition.

[0021] In some embodiments of the present invention, the functional food is in the form of a sandwich jelly, with the inner core being a component of traditional Chinese medicine extract and the outer shell being jelly; the traditional Chinese medicine extract is an aqueous extract of a traditional Chinese medicine compound qi-tonifying composition, with a concentration of 1-4 g / mL based on the raw herb, preferably 2 g / mL.

[0022] Each jelly weighs 30g and contains 5g of traditional Chinese medicine extract.

[0023] In some embodiments of the present invention, the jelly shell is composed of the following raw materials: carrageenan, konjac flour, xylitol, citric acid, and water;

[0024] The mass ratio of carrageenan to konjac flour is 1:0.5 to 2, preferably 1:1; the amount of carrageenan is 2 to 4 wt%, preferably 2 wt%.

[0025] The xylitol content is 4-12 wt%, preferably 6 wt%;

[0026] The citric acid content is 0.05–0.3 wt%, preferably 0.05 wt%.

[0027] The fifth aspect of this invention discloses a method for preparing the above-mentioned functional food for improving endurance, comprising the following steps:

[0028] S1. Preparation of adhesive solution: Dry mix carrageenan, konjac powder and xylitol. After mixing evenly, slowly pour the mixture into distilled water while stirring continuously and let it stand at room temperature. Then place the mixture in a water bath at about 70-90℃ for 10-60 minutes, stirring occasionally to ensure that the adhesive powder is fully dissolved.

[0029] S2. After dissolving, cool the glue solution to 60-75℃, add citric acid aqueous solution while stirring, stir evenly, and pour it into the sandwich jelly mold while hot;

[0030] S3. Sandwich Injection: Inject the Chinese herbal extract into the blank sandwich jelly using a syringe, let it stand, cool, and set.

[0031] The Astragalus mentioned in this invention is the dried root of Astragalus membranaceus (Fisch.) Bge. var. monghlicus (Bge.) Hsiao or Astragalus membranaceus (Fisch.) Bge., both belonging to the Fabaceae family.

[0032] The Codonopsis pilosula mentioned in this invention is the dried root of Codonopsis pilosula (Franch.) Nannf., Codonopsis pilosula Nannf. var. modesta (Nannf.) L. Shen, or Codonopsis tangshen Oliv., all belonging to the Campanulaceae family.

[0033] The yam described in this invention is the dried rhizome of Dioscorea opposita Thunb., a plant of the Dioscoreaceae family.

[0034] The Poria cocos described in this invention is the dried sclerotium of the fungus Poria cocos (Schw.) Wolf, belonging to the Polyporaceae family.

[0035] The wolfberry mentioned in this invention is the dried, mature fruit of Lycium barbarum L., a plant belonging to the Solanaceae family.

[0036] The Ophiopogon japonicus mentioned in this invention is the dried tuberous root of Ophiopogon japonicus (Lf) Ker-Gawl., a plant of the Liliaceae family.

[0037] The formulation of this invention primarily focuses on tonifying Qi, with spleen-strengthening as the foundation (principal herbs + assistant herbs). Astragalus membranaceus, considered the "most potent Qi-tonifying herb," ​​enters the spleen and lung meridians, greatly tonifying the Qi of the entire body, especially the Qi of the spleen and stomach and the defensive Qi, enhancing the body's endurance and anti-fatigue ability; therefore, it is the principal herb. Codonopsis pilosula, when combined with Astragalus membranaceus, enhances the Qi-tonifying effect, targeting the core symptoms of weakness and fatigue caused by Qi deficiency; therefore, it is the assistant herb. Dioscorea opposita strengthens the spleen and stomach, working synergistically with Codonopsis pilosula to promote the digestive function of the spleen and stomach, ensuring a source for the generation of Qi and blood ("the spleen and stomach are the foundation of acquired constitution"), avoiding the adverse effects of simply tonifying Qi and causing the body to be unable to tolerate the tonic; therefore, it is also an assistant herb. The three herbs work together to form a closed loop of "tonifying Qi - strengthening the spleen - promoting digestion," laying the foundation for sustained Qi tonification.

[0038] This formula also has the effects of harmonizing Yin and Yang and preventing dryness and dampness (assistant medicine): Poria cocos strengthens the spleen and removes dampness, alleviates the warming and drying nature of Astragalus membranaceus and Codonopsis pilosula, and prevents the internal generation of dampness and turbidity during the Qi-tonifying process (such as abdominal distension, thick and greasy tongue coating, etc.), embodying the principle of "tonifying without stagnation", and serves as an assistant medicine. Goji berries nourish Yin and tonify the kidneys, nourish the liver and improve eyesight, and replenish "Yin blood" to contain "Yang Qi" (Yang is endlessly generated with the help of Yin). Ophiopogon japonicus clears heat and moistens the lungs, nourishes the stomach and generates fluids, and alleviates symptoms such as dry mouth and internal heat that may be caused by Qi-tonifying medicines. It is especially suitable for people with both Qi and Yin deficiency (such as fatigue accompanied by thirst and dry throat), and serves as an assistant medicine. With Qi-tonifying as the main focus, supplemented by Yin-nourishing, dryness-moistening, and dampness-removing medicines, the formula balances the medicinal properties and can be used for Qi deficiency with Yin deficiency and dampness-turbidity constitution.

[0039] The prescription of this invention uses Astragalus membranaceus, Codonopsis pilosula, and Dioscorea opposita as the core ingredients to replenish Qi and strengthen the spleen, supplemented by Lycium barbarum and Ophiopogon japonicus to nourish Yin and moisten dryness, and Poria cocos to remove dampness and prevent stagnation, forming a compatibility structure that is "replenishing Qi without causing dryness, nourishing Yin without being greasy, and replenishing while promoting circulation", which meets the development requirements of "safe, effective and widely applicable" for Qi-replenishing endurance health products.

[0040] Compared with the prior art, the present invention has the following beneficial effects:

[0041] This invention boasts a scientific design and ingenious concept. Based on the theory of Qi tonification in Traditional Chinese Medicine, this functional endurance food possesses a formula that is "Qi-tonifying without causing dryness, Yin-nourishing without being greasy, and promoting circulation while tonifying." It not only enhances human endurance but also exhibits excellent safety and applicability. The composition of this invention gently tonifies the central and lung Qi, enhancing the body's ability to generate and transport Qi and blood, thus providing a more abundant energy supply for sustained activities. Simultaneously, the rationally combined Yin-nourishing components protect the body's foundation, avoiding the potential for dryness and heat that may result from simply tonifying Qi. The underlying concept of "circulation," such as regulating Qi flow and promoting blood circulation, ensures that the supplemented energy and nutrients are effectively delivered to the tissues that need them, preventing stagnation and thus improving the efficiency of tonification. This more effectively alleviates fatigue and enhances the body's endurance and recovery capabilities. This gentle and comprehensive formulation approach meets the core requirements of endurance health foods: "safety, effectiveness, and wide applicability." It avoids the discomfort risks caused by excessive warming or nourishing, allowing people with different physical conditions to use it more safely for a long time when pursuing daily physical fitness maintenance or supporting athletic performance, and to obtain a natural improvement in physical strength. Detailed Implementation

[0042] The following detailed embodiments further illustrate the above-described content of the present invention. However, this should not be construed as limiting the scope of the present invention to the following embodiments.

[0043] The medicinal materials used in the embodiments of this invention were all provided by Chongqing Zhongjing Traditional Chinese Medicine Pieces Co., Ltd.

[0044] The method for determining the total polysaccharide content described in this embodiment of the invention is as follows:

[0045] Preparation of reference solution: Accurately weigh an appropriate amount of glucose reference standard dried to constant weight at 105℃, dissolve it in water, and prepare a glucose standard solution of 0.1 mg / mL.

[0046] Preparation of the standard curve: Accurately pipette 0.2 mL, 0.4 mL, 0.6 mL, 0.8 mL, and 1.0 mL of glucose reference solution into separate 25 mL stoppered test tubes. Add 1 mL of 5% phenol solution to each tube, shake well, and then quickly add 5.0 mL of sulfuric acid. Shake well again, heat in a boiling water bath for 15 min, remove, and cool to room temperature with ice water. Using the corresponding reagents as blanks, measure the absorbance at the maximum absorption wavelength of 490 nm. Plot the standard curve with absorbance as the ordinate and mass as the abscissa.

[0047] Preparation of the test solution: Take 1 ml of the aqueous extract and place it in a 250 ml volumetric flask. Dilute with water to the mark to obtain the test solution.

[0048] Assay: Pipette 1 ml of the test solution and dilute to 5 ml with pure water. Then, pipette 0.5 ml of the solution and follow the procedure under the Preparation of Standard Curve, starting from "place in a 25 ml stoppered test tube". Measure the absorbance and read the amount of glucose in the test solution from the standard curve.

[0049] The method for determining the total saponin content described in this embodiment of the invention is as follows:

[0050] Preparation of the test solution: Accurately pipette 10 mL of the test solution into a separatory funnel, extract 4 times with 60 mL of water-saturated n-butanol each time, combine the n-butanol solutions, wash twice with 40 mL of ammonia solution each time, discard the washings, evaporate the n-butanol solution to dryness, dissolve the residue in methanol and transfer it to a 10 mL volumetric flask, add methanol to the mark, and shake well to obtain the test solution.

[0051] Preparation of reference solution: Weigh approximately 5 mg of astragaloside A accurately, place it in a 10 mL volumetric flask, and dilute to the mark with methanol to obtain the astragaloside A reference solution.

[0052] Preparation of the standard curve: Accurately pipette 0.1 mL, 0.2 mL, 0.3 mL, 0.4 mL, 0.5 mL, and 0.6 mL of astragaloside A reference solution into 25 mL stoppered test tubes. Evaporate the solvent by heating in a water bath. Add 0.2 mL of 5% vanillin-glacial acetic acid solution (freshly prepared) and 0.8 mL of perchloric acid. Seal tightly and heat in a 70°C water bath for 15 minutes. Remove and immediately cool. Add 5.0 mL of glacial acetic acid and mix well. Use the corresponding reagents as blanks and measure the absorbance at the maximum absorption wavelength of 535 nm. Plot the standard curve with absorbance as the ordinate and mass as the abscissa.

[0053] Assay: Place 0.3 mL of the test solution in a stoppered test tube according to the method under the preparation of the standard curve. Measure the absorbance and read the amount of astragaloside A in the test solution from the standard curve.

[0054] In this embodiment of the invention, the content of astragaloside A was determined by high performance liquid chromatography.

[0055] Chromatographic conditions and system suitability test: Octadecylsilane-bonded silica gel was used as the packing material; acetonitrile-water (40:60) was used as the mobile phase; flow rate: 1 mL / min; evaporative light scattering detector was used; gas pressure: 350 kPa; carrier gas: nitrogen; column temperature: 40 ℃; the theoretical plate number calculated based on the astragaloside A peak should not be less than 4000.

[0056] Preparation of the test solution: Accurately pipette 10 mL of the test solution into a separatory funnel, extract 4 times with 60 mL of water-saturated n-butanol each time, combine the n-butanol extracts, wash twice with ammonia solution each time with 40 mL, discard the washings, evaporate the n-butanol extract to dryness, dissolve the residue in methanol and transfer it to a 10 mL volumetric flask, add methanol to the mark, shake well, filter through a 0.22 μm filter membrane, discard the initial filtrate, and collect the subsequent filtrate to obtain the test solution.

[0057] Preparation of reference solution: Weigh approximately 5 mg of astragaloside A accurately and place it in a 10 mL volumetric flask. Add methanol to the mark and filter through a 0.22 μm filter membrane. Discard the initial filtrate and collect the subsequent filtrate to obtain the astragaloside A reference solution.

[0058] Assay: Accurately pipette 5 μL and 10 μL of the reference solution and 20 μL of the test solution into the liquid chromatograph and determine the results. Calculate the results using the logarithmic equation with the external standard two-point method. A new standard curve must be prepared for each sequence.

[0059] The method for determining the dry paste rate in this embodiment of the invention is as follows:

[0060] Take 10 mL of each sample solution and place them separately into pre-dried and weighed evaporating dishes. Then, evaporate the solution in a water bath, followed by drying the evaporating dishes in an oven at 105°C for 3 hours. After drying, place the evaporating dishes in a desiccator to cool for 30 minutes. Finally, quickly remove the evaporating dishes and weigh them to calculate the yield of the dried extract.

[0061]

[0062] This invention employs the entropy weight method to accurately calculate the content of total polysaccharides, total saponins, astragaloside A, and the dry extract yield, thereby deriving a comprehensive score for each sample. Subsequently, based on this comprehensive score, the extraction process was explored in depth through single-factor experiments and orthogonal design. First, taking the material-to-liquid ratio in the single-factor experiment as an example, information entropy weight analysis and comprehensive score calculation were performed. Assuming the original number matrix X consists of m samples and n indicators, then X = (X... ij ) m*nThe basic steps of the entropy method are as follows: First, the data is normalized, converting the absolute values ​​of the indicators into relative values, compressing the values ​​of each indicator to between 0 and 1. Since all indicators in this invention are positive, ... Then calculate the weight of the indicator value of the i-th scheme under the j-th indicator: Next, calculate the K value and the information entropy value of the j-th indicator: Calculate the coefficient of variation of the j-th indicator: d j =1-e j (j = 1, 2, ..., n) ; Then calculate the weights of each indicator: Finally, calculate the overall score:

[0063]

[0064] Unless otherwise specified, the parts mentioned in the embodiments of this invention refer to parts by mass.

[0065] Example 1

[0066] This embodiment discloses the extraction process research of the present invention. The formula of the present invention contains a large amount of polysaccharides and saponins, including Astragalus membranaceus, Codonopsis pilosula, Poria cocos, Ophiopogon japonicus, and Lycium barbarum. Therefore, the total polysaccharide and total saponin content were used as evaluation indicators to optimize the extraction process parameters.

[0067] 1. Single-factor experiment

[0068] This experimental example uses a single-factor experiment to investigate the extraction conditions of the composition of the present invention: material-liquid ratio, number of extractions, and extraction time.

[0069] The prescription in this embodiment is as follows: 30 parts Astragalus membranaceus, 30 parts Codonopsis pilosula, 50 parts Dioscorea opposita, 50 parts Poria cocos, 15 parts Lycium barbarum, and 15 parts Ophiopogon japonicus.

[0070] 1.1 Liquid-to-material ratio

[0071] Different liquid-to-material ratios were set for the experiment: 1:4, 1:6, 1:8, and 1:10. After preparing the medicinal materials according to the prescription requirements, water was added in the appropriate proportion, and the extraction was carried out twice by heating, one hour each time. The filtrates from the two extractions were then combined, concentrated, and brought to a final volume of 100 mL (the crude drug content was approximately 2 g / mL). The contents of total polysaccharides, total saponins, and astragaloside A in the concentrate were determined, and the dry extract yield was calculated. Then, the entropy weight method was used for comprehensive scoring, and the effect of different liquid-to-material ratios on extraction efficiency was explored based on this.

[0072] 1.2 Examination of the number of extractions

[0073] The experiment included 1, 2, 3, and 4 extraction cycles. After preparing the medicinal materials according to the prescription, 6 times the volume of pure water was added, and the extraction was performed twice, each time for 1 hour. The filtrates from the two extractions were then combined, concentrated, and brought to a final volume of 100 mL (the crude drug content was approximately 2 g / mL). The contents of total polysaccharides, total saponins, and astragaloside A in the concentrate were determined, and the dry extract yield was calculated. An entropy weight method was then applied for comprehensive scoring, and the effect of different extraction cycles on extraction efficiency was investigated.

[0074] 1.3 Examination of extraction time

[0075] Different extraction times were set for the experiment: 0.5 h, 1 h, 1.5 h, and 2 h. After preparing the medicinal materials according to the prescription requirements, 6 times the amount of pure water was added, and the extraction was carried out twice by heating, with each extraction lasting the corresponding time. The filtrates from the two extractions were then combined, concentrated, and brought to a final volume of 100 mL (the crude drug content was approximately 2 g / mL). The contents of total polysaccharides, total saponins, and astragaloside A in the concentrate were determined, and the dry extract yield was calculated. Then, the entropy weight method was used for comprehensive scoring, and based on this, the effect of different extraction times on extraction efficiency was explored.

[0076] 2. Results of single-factor experiments

[0077] 2.1 The results of the investigation on the material-liquid ratio are shown in Table 1.

[0078] Table 1 Results of Single-Factor Investigation of Liquid-to-Factory Ratio

[0079]

[0080] As shown in Table 1, the overall score initially increases and then decreases with increasing solvent (pure water) usage. The highest score is achieved at a liquid-to-solid ratio of 1:6; however, scores drop below the 1:6 level when solvent usage increases to 1:8 and 1:10. Considering the practical needs of large-scale production in the future, the impact of water addition on production efficiency must be comprehensively considered—excessive water may prolong concentration time and increase energy consumption, while insufficient water may affect the dissolution of active ingredients. After weighing the economic benefits, liquid-to-solid ratios of 1:4, 1:6, and 1:8 will be the focus of subsequent investigations.

[0081] 2.2 The results of the examination of the number of extractions are shown in Table 2.

[0082] Table 2 Results of the single-factor analysis based on the number of extractions.

[0083]

[0084] As shown in Table 2, the overall score initially increased and then decreased with the increase in the number of extractions. The overall score reached its highest value when the number of extractions was 3. However, the difference in overall scores between 2 and 4 extractions was not significant. Considering that increasing the number of extractions in actual production would lead to increased solvent consumption and thus higher extraction costs, and taking into account both economic benefits and experimental data performance, subsequent investigations will focus on extractions of 1, 2, and 3 times.

[0085] 2.3 The results of the investigation on extraction time are shown in Table 3.

[0086] Table 3 Results of the single-factor investigation of extraction time

[0087]

[0088] As shown in Table 3, the overall score gradually increases with the extension of extraction time; however, the overall score begins to decline after 1.5 hours, with the highest score at 1.5 hours. Based on these results, to further explore the impact of extraction time on the results, subsequent studies will focus on three time points: 1 hour, 1.5 hours, and 2 hours.

[0089] Example 2

[0090] Based on single-factor experiments, this embodiment identifies the main factors affecting the extraction process as the number of extractions (A), extraction time (B), and solid-liquid ratio (C). An orthogonal experiment with three factors and three levels was conducted, and the extraction process was screened based on sensory evaluation of total polysaccharides, total saponins, astragaloside A, and dry extract yield.

[0091] Extraction times were 1 h, 1.5 h, and 2 h; extraction times were 1, 2, and 3; and liquid-to-solid ratios were 4, 6, and 8. L9(3) was used. 4 The experiment was designed to test three factors at three levels: number of extractions (A), extraction time (B), and solid-liquid ratio (C).

[0092] To quantitatively assess the content of total polysaccharides, total saponins, and astragaloside A, the raw materials were first extracted, filtered, and concentrated according to a pre-defined protocol to obtain the test solution. Then, the required amount of the test solution was accurately measured and analyzed under predetermined conditions to calculate the specific content of the aforementioned compounds. Furthermore, an appropriate amount of the test solution was transferred to a pre-dried and constant-weight evaporating dish, and evaporated to dryness using a water bath. The solution was then placed in an oven at 105°C for 3 hours and dried further. After cooling for 30 minutes, the solution was weighed to calculate the dry extract yield. The results of the orthogonal experiments and the analysis of variance are shown in the table below.

[0093] Table 4 Results of the Orthogonal Experiment

[0094]

[0095]

[0096] Table 5. Results of Variance Analysis of Orthogonal Experiments

[0097]

[0098] The orthogonal experimental results showed that the three factors had different degrees of influence on the overall score, ranked from largest to smallest as follows: liquid-to-solid ratio (C) > number of extractions (A) > extraction time (B). Intuitive analysis revealed that the overall score reached its highest value when the number of extractions was 3, the extraction time was 1.5 hours per extraction, and the liquid-to-solid ratio was 1:6. These were the optimal extraction conditions initially selected.

[0099] Further analysis of variance showed that the liquid-to-solid ratio (C) and the number of extractions (A) had a significant impact on the overall score. Combined with the intuitive analysis of the orthogonal experiment, the number of extractions was determined to be 3, and the liquid-to-solid ratio to be 6. Extraction time (B) had no significant impact on the overall score. Considering both ensuring extraction effectiveness and saving costs, the extraction time was ultimately determined to be 1 hour.

[0100] Example 3

[0101] This embodiment screens the blank sandwich jelly matrix used in the molding process of the present invention.

[0102] 1. Screening of blank sandwich jelly matrix (single-gel experiment)

[0103] The gelling properties of agar powder, pectin, carrageenan, konjac gum, sodium alginate, and xanthan gum were investigated. First, the properties of each matrix were reviewed and summarized (see table below).

[0104] Table 6. Literature Reports on the Nature of Each Matrix

[0105]

[0106] Next, examine the state of each gel after swelling. The specific experimental procedure is as follows: Weigh 1g each of agar powder, pectin, carrageenan, konjac gum, sodium alginate, and xanthan gum, place them in beakers, add 50ml of water to each, stir well, and swell at room temperature for 10min; then place them in boiling water and stir to dissolve for 5min, remove them and place them in an 80℃ water bath to continue swelling for 20min (stirring continuously during this period); after swelling is complete, place them at room temperature for 12 hours, observe and record the state of each sample.

[0107] Based on the experimental results and literature review, konjac gum and carrageenan were initially selected as candidate blank matrices. Since the sensory properties of jellies made from single food gums are unsatisfactory, a composite formulation method was considered to utilize the synergistic effect between food gums to meet production requirements.

[0108] 2. Colloidal Compounding Study

[0109] Based on the results of single-colloid experiments and literature reports, this experiment selected carrageenan and xanthan gum as base single-colloids, and conducted two-colloid compound experiments with konjac gum, locust bean gum, and agar, respectively. The specific combinations were: A. Carrageenan and konjac gum; B. Carrageenan and locust bean gum; C. Xanthan gum and konjac gum. The ratios, concentrations, and corresponding elasticity and transparency of different composite colloids are shown in the table below:

[0110] Table 7. Combination of different colloids and results

[0111] colloid Proportion concentration elasticity transparency A 1:1 1.0 ++ + A 1:1 1.2 ++ + A 4:1 1.2 + + B 1:1 1.2 + － B 2:1 1.2 + + C 1:1 1.0 － + C 2:1 1.0 － －

[0112] In Table 7, ++ indicates that the corresponding indicator (elasticity or transparency) is excellent, that is, it is elastic and not easy to break, or it is highly transparent and has no obvious turbidity.

[0113] +: indicates that the corresponding indicator is performing reasonably well, with moderate elasticity and some resilience, or with average transparency and slight turbidity.

[0114] - indicates that the corresponding indicator is performing poorly, with weak elasticity, easy breakage, or low transparency, obvious turbidity, or even an opaque state.

[0115] The data in the table above shows that the jelly made from the combination of carrageenan and konjac gum exhibits better elasticity and transparency, indicating a significant synergistic effect between the two. Therefore, this experiment ultimately selected a combination of carrageenan and konjac gum as the final blending agent.

[0116] Example 4

[0117] This embodiment screened the matrix for preparing sandwich jelly. A compound gum of carrageenan and konjac flour was used as the fixed matrix, and single-factor experiments were conducted on four factors: the ratio of the compound gum, the amount of gum, the amount of xylitol added, and the amount of citric acid added.

[0118] 1. The effect of compound gum ratio on jelly quality

[0119] The fixed conditions for this experiment were: 2 wt% carrageenan, 4 wt% xylitol, and 0.2 wt% citric acid (note that the citric acid must be dissolved before being added to the system). Based on these conditions, the effects of adjusting the ratio of carrageenan to konjac flour on the quality of the jelly were investigated, using hardness, elasticity, and chewiness as indicators.

[0120] The specific preparation steps are as follows: First, dry mix the compound adhesive powder with xylitol to ensure uniform mixing. Then, slowly pour the mixture into distilled water while continuously stirring, and let it stand at room temperature for a period of time. Next, place the mixture in a water bath at approximately 80°C and keep it warm for 20 minutes, stirring several times during this period to ensure complete dissolution of the adhesive powder. After complete dissolution, cool the solution to approximately 70°C, and add pre-dissolved citric acid while stirring. Finally, pour the uniformly mixed solution into a sandwich jelly mold while it is still hot.

[0121] The results are shown in Table 8 below:

[0122] Table 8. Effect of compound adhesive ratio on jelly quality

[0123] Carrageenan: Konjac flour (by weight) Hardness (n) elasticity chewing 7:3 6.664±0.2080 0.957±0.007 5.266±0.311 3:2 7.403±0.382 0.941±0.008 5.726±0.452 1:1 8.813±0.038 0.970±0.019 7.177±0.333 2:3 8.623±0.321 0.895±0.028 6.833±0.179 3:7 8.759±0.158 0.909±0.009 6.568±0.229

[0124] Experimental data shows that as the ratio of adhesives in the compound adhesive changes, the hardness and chewiness of the jelly exhibit a trend of first increasing and then decreasing, with both reaching their maximum values ​​at an adhesive ratio of 1:1; simultaneously, the jelly's elasticity is also at its highest level at this ratio. Based on these indicators, it can be proven that the overall performance of the jelly adhesive is optimal when the adhesive ratio is 1:1.

[0125] 2. The effect of compound adhesive amount on jelly quality

[0126] The fixed conditions for this group of experiments were: carrageenan:konjac flour at a ratio of 1:1 (mass ratio), xylitol added at 4 wt%, and citric acid added at 0.2 wt% (note that the citric acid must be dissolved before being added to the system). Based on this, the effect of adjusting the amount of carrageenan on the quality of the jelly was investigated, using hardness, elasticity, and chewiness as indicators. The specific preparation procedure is the same as that under the section "Effect of Compound Carrageenan Ratio on Jelly Quality" in this embodiment.

[0127] The results are shown in Table 9 below:

[0128] Table 9. Effect of Compound Adhesive Content on Jelly Quality

[0129] Adhesive content (wt%) Hardness (N) chewing elasticity transparency 2 7.901±0.611 5.833±0.454 0.941±0.009 +++ 2.5 7.625±2.158 5.70±1.325 0.884±0.009 ++ 3 11.55±1.053 9.162±0.353 0.964±0.023 + 4 15.87±0.522 12.76±1.954 0.913±0.033 －

[0130] In Table 9, the transparency decreases sequentially from +++, ++, +, -.

[0131] Analysis of the data in Table 9 shows that as the amount of adhesive increases, the matrix hardness and chewiness gradually increase; the elasticity reaches its maximum value when the amount of adhesive is 3%, and remains at around 0.9 overall.

[0132] In terms of transparency, the jelly exhibits optimal transparency when the glue content is 2%. However, when the glue content increases to 3%–4%, the jelly becomes too firm, significantly increasing the difficulty of chewing and negatively impacting the overall texture. Considering transparency, settling consistency, and texture, a glue content of 2% yields the best results—at this level, the jelly boasts good transparency, excellent settling, and a moderate firmness and chewiness, providing a pleasant eating experience.

[0133] 3. The effect of xylitol addition on jelly quality

[0134] The fixed conditions for this group of experiments were: carrageenan:konjac flour at a ratio of 1:1 (mass ratio), carrageenan content of 2 wt%, and citric acid addition of 0.2 wt% (note that the citric acid must be dissolved before being added to the system). Based on this, the effect of xylitol addition on jelly quality was investigated by adjusting the amount of xylitol added, using hardness, elasticity, and chewiness as indicators. The specific preparation procedure is the same as under the section "Effect of Compound Gum Ratio on Jelly Quality" in this embodiment.

[0135] The results are shown in Table 10 below:

[0136] Table 10 Effect of Xylitol Addition Amount on Jelly Quality

[0137]

[0138]

[0139] The results above show that as the amount of xylitol added changes, the elasticity and chewiness of the jelly exhibit a trend of first increasing and then decreasing, reaching the maximum value when the amount added is 6%.

[0140] The principle behind this phenomenon is that when the xylitol content increases, the hydration of its molecules is significantly enhanced, which reduces the free water content in the gel system and makes the gel network structure more tightly bound, thereby increasing elasticity and chewiness. However, when the xylitol concentration continues to increase, it will hinder the cross-linking between the compound gum molecules, thus causing the elasticity and chewiness to decrease again.

[0141] Meanwhile, in sensory evaluation, the jelly achieved a suitable sweetness level when xylitol was added at a concentration of 6%. Considering all these factors, the optimal addition amount of xylitol was determined to be 6%.

[0142] 4. The effect of citric acid addition on jelly quality

[0143] The fixed conditions for this group of experiments were: carrageenan:konjac flour at a ratio of 1:1 (mass ratio), carrageenan content of 2 wt%, and xylitol addition of 6 wt%. Based on these conditions, the effect of citric acid addition was investigated on the quality of the jelly, using hardness, elasticity, and chewiness as indicators. The specific preparation procedures were the same as those described in the section "Effect of Compound Gum Ratio on Jelly Quality" of this embodiment.

[0144] The results are shown in Table 11 below:

[0145] Table 11 Effect of Citric Acid Addition Amount on Jelly Quality

[0146] Citric acid content (wt%) hardness elasticity chewing 0.05 8.229±0.401 0.969±0.015 6.372±1.682 0.1 8.054±0.375 0.918±0.009 5.196±0.384 0.15 7.455±0.22 0.968±0.015 5.744±0.815 0.2 6.987±0.431 0.932±0.007 5.920±0.322 0.3 4.423±0.176 0.942±0.016 3.609±0.346

[0147] Data analysis shows that the elasticity and chewiness of the jelly gradually decrease with increasing citric acid content. This is because the addition of citric acid alters the pH of the compound gum system. During this process, carrageenan undergoes acid hydrolysis, while konjac gum is prone to precipitation under acidic conditions. The combined effect of these two factors leads to a decrease in both the elasticity and chewiness of the compound gum. Furthermore, as the amount of citric acid increases, the jelly becomes excessively sour, significantly affecting its palatability.

[0148] Example 5

[0149] This embodiment discloses a method for preparing a functional food for improving endurance according to the present invention, comprising the following steps:

[0150] S1. Preparation of adhesive solution: Dry mix carrageenan, konjac powder and xylitol. After mixing evenly, slowly pour the mixture into distilled water while stirring continuously and let it stand at room temperature. Then place the mixture in a water bath at about 70-90℃ for 10-60 minutes, stirring occasionally to ensure that the adhesive powder is fully dissolved.

[0151] S2. After dissolving, cool the glue solution to 60-75℃, add citric acid aqueous solution while stirring, stir evenly, and pour it into the sandwich jelly mold while hot;

[0152] S3. Sandwich Injection: Inject the Chinese herbal extract into the blank sandwich jelly using a syringe, let it stand, cool, and set.

[0153] The carrageenan and konjac flour have a mass ratio of 1:1, with the carrageenan accounting for 2 wt%, xylitol accounting for 6 wt%, and citric acid accounting for 0.05 wt%.

[0154] The preparation method of the herbal extract is as follows: Weigh out 30 parts of Astragalus membranaceus, 30 parts of Codonopsis pilosula, 50 parts of Dioscorea opposita, 50 parts of Poria cocos, 15 parts of Lycium barbarum, and 15 parts of Ophiopogon japonicus. Add water and decoct three times, adding 6 times the amount of water each time, and decoct for 1 hour each time. Combine the decoctions, filter, and concentrate to a crude drug content of approximately 2g / mL.

[0155] In this embodiment, the filling jelly is 30g / piece, and each filling jelly contains 5g of traditional Chinese medicine extract; the recommended serving size is 3-5 pieces / day.

[0156] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A traditional Chinese medicine compound for improving endurance, characterized in that, Its raw materials include the following components by weight: Astragalus membranaceus 20-40 parts, Codonopsis pilosula 20-40 parts, Dioscorea opposita 40-60 parts, Poria cocos 40-60 parts, Lycium barbarum 10-20 parts, and Ophiopogon japonicus 10-20 parts.

2. The traditional Chinese medicine compound for improving endurance according to claim 1, characterized in that, Its raw materials include the following components by weight: Astragalus membranaceus 30 parts, Codonopsis pilosula 30 parts, Dioscorea opposita 50 parts, Poria cocos 50 parts, Lycium barbarum 15 parts, and Ophiopogon japonicus 15 parts.

3. The traditional Chinese medicine compound for improving endurance according to claim 1, characterized in that, The composition is a preparation made by adding pharmaceutically acceptable or food-acceptable excipients to Astragalus membranaceus, Codonopsis pilosula, Dioscorea opposita, Poria cocos, Lycium barbarum and Ophiopogon japonicus as raw materials.

4. The traditional Chinese medicine compound for improving endurance according to claim 1, characterized in that, The preparation is obtained by extracting Astragalus membranaceus, Codonopsis pilosula, Dioscorea opposita, Poria cocos, Lycium barbarum, and Ophiopogon japonicus. Preferably, the extract is an aqueous extract.

5. The method for preparing the traditional Chinese medicine compound qi-tonifying composition for endurance improvement according to any one of claims 1-4, characterized in that, The process includes the following steps: preparing each ingredient according to the formula, adding water and boiling, combining the decoctions, filtering, concentrating the filtrate, and adjusting the volume.

6. The method for preparing the traditional Chinese medicine compound for improving endurance according to claim 5, characterized in that, In some embodiments of the present invention, the ratio of material to liquid during decoction is 1:4 to 8, preferably 1:6; the number of extractions is 1 to 3, preferably 3; and the extraction time for each extraction is 0.5 to 2 hours, preferably 1 hour.

7. The application of the traditional Chinese medicine compound qi-tonifying composition for endurance improvement according to any one of claims 1-4, characterized in that, Application in the preparation of functional foods for improving endurance.

8. A functional food for improving endurance, characterized in that, It is made from the traditional Chinese medicine compound qi-tonifying composition for endurance enhancement as described in any one of claims 1-4.

9. The functional food for improving endurance according to claim 8, characterized in that, The product is in the form of a sandwich jelly, with a core of traditional Chinese medicine extract and a shell of jelly; the traditional Chinese medicine extract is an aqueous extract of a traditional Chinese medicine compound qi-tonifying composition, and its concentration is 1-4 g / mL based on the raw drug, preferably 2 g / mL. Preferably, each jelly weighs 30g and contains 5g of traditional Chinese medicine extract. Preferably, the jelly shell is composed of the following raw materials: carrageenan, konjac flour, xylitol, citric acid, and water; The mass ratio of carrageenan to konjac flour is 1:0.5 to 2, preferably 1:1; the amount of carrageenan is 2 to 4 wt%, preferably 2 wt%. The xylitol content is 4-12 wt%, preferably 6 wt%; The citric acid content is 0.05–0.3 wt%, preferably 0.05 wt%.

10. The method for preparing a functional food for improving endurance according to claim 9, characterized in that, Includes the following steps: S1. Preparation of adhesive solution: Dry mix carrageenan, konjac powder and xylitol. After mixing evenly, slowly pour the mixture into distilled water while stirring continuously and let it stand at room temperature. Then place the mixture in a water bath at about 70-90℃ for 10-60 minutes, stirring occasionally to ensure that the adhesive powder is fully dissolved. S2. After dissolving, cool the glue solution to 60-75℃, add citric acid aqueous solution while stirring, stir evenly, and pour it into the sandwich jelly mold while hot; S3. Sandwich Injection: Inject the Chinese herbal extract into the blank sandwich jelly using a syringe, let it stand, cool, and set.

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