Spina date seed, poria cocos and lily drink as well as preparation method and application thereof

Abstract

The invention relates to the technical field of plant beverages, in particular to a spina date seed, poria cocos and lily beverage as well as a preparation method and application thereof. The semen ziziphi spinosae, poria cocos and lily drink is prepared from the following components in parts by weight: 25 to 35 parts of semen ziziphi spinosae, 5 to 15 parts of lily, 5 to 15 parts of poria cocos, 15 to 25 parts of lycium ruthenicum, 30 to 40 parts of longan, 1 to 3 parts of gamma-aminobutyric acid, 0.1 to 0.6 part of tea leaf theanine, 10 to 20 parts of sour cherry concentrated juice, 3 to 8 parts of fructus momordicae concentrated solution and 1000 to 1500 parts of water. The semen ziziphi spinosae, poria cocos and lily drink has the advantages of being good in taste, high in stability and better in sleep improving effect.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of plant beverages, in particular to a spina date kernel, tuckahoe and lily beverage and a preparation method and application thereof. BACKGROUND

[0002] With the acceleration of social rhythm and the increase of life pressure, the size of sleep disorder population continues to expand, and the market demand for health drinks for soothing the nerves and helping sleep is increasingly booming. The sleep-aiding drinks made of food materials with the same origin as medicine and without chemical additives have a good development prospect due to their clear efficacy and high safety.

[0003] The current sleep-aiding drink market has significant polarization drawbacks. One type of product blindly pursues compound efficacy, adding more than ten kinds of herbal and chemical components, which has defects such as unclear primary and secondary raw materials, unknown interaction mechanism of components, bitter taste, and difficulty in swallowing. Another type of product mainly uses single plant raw materials, such as pure spina date kernel drinks, which are only limited to traditional nerve-soothing efficacy and lack of pertinence in nerve regulation and sleep cycle optimization, making it difficult to meet the diversified needs of consumers for efficient and comfortable sleep-aiding.

[0004] For example, Chinese Patent Publication No. CN117044859A discloses a lily and spina date kernel solid beverage formula, which includes the following components by weight: lily 2.5-6.5 parts, spina date kernel 2.5-6.5 parts, tuckahoe 2.5-6.5 parts, yellow ginseng 2.5-6.5 parts, orange peel 2.5-6.5 parts, Chinese yam 2.5-6.5 parts, lotus seed 1.5-5.5 parts, medlar 1.5-5.5 parts, chicken gizzard 1.5-5.5 parts, gardenia 1.5-5.5 parts, raphanus 1.5-5.5 parts, lophatherum 1-3 parts, and gamma-aminobutyric acid 0.5-3.5 parts. The formula has many components, the mechanism of action of the raw materials is unknown, and the taste needs to be further improved.

[0005] In addition, Chinese Patent Publication No. CN119033100A discloses a spina date kernel, lily and tuckahoe plant beverage and a preparation method thereof. The specific formula of the plant beverage is as follows:

[0006] The above-mentioned plant beverage improves the sleep improvement effect to a certain extent, and the components in the formula for improving sleep are relatively few, but the taste and stability are poor and need to be further improved.

[0007] Therefore, it is particularly necessary to develop a spina date kernel, tuckahoe and lily beverage with a scientific formula, reasonable proportion, definite effect of soothing the nerves and helping sleep, suitable taste and high stability. SUMMARY

[0008] The purpose of this invention is to overcome the shortcomings of the prior art and provide a jujube seed, poria cocos and lily bulb drink with better taste, higher stability and better sleep-improving effect, as well as its preparation method and application.

[0009] This invention is achieved through the following technical solutions: The first aspect of this invention provides a jujube seed, poria cocos, and lily bulb drink, comprising the following components by weight: 25-35 parts jujube seed, 5-15 parts lily bulb, 5-15 parts poria cocos, 15-25 parts black goji berries, 30-40 parts longan, 1-3 parts γ-aminobutyric acid, 0.1-0.6 parts tea theanine, 10-20 parts concentrated sour cherry juice, 3-8 parts concentrated monk fruit extract, and 1000-1500 parts water.

[0010] The term "sour cherry concentrate" as used in this article refers to the following: after washing sour cherries, the cherries are crushed and separated to remove the skin, pulp and seeds. The pulp is first heated to 80°C and kept at that temperature for 2-3 minutes, then quickly cooled to room temperature, filtered through an 80-100 mesh filter, and concentrated to 1 / 5 of the original volume using a vacuum concentrator.

[0011] The term "monk fruit concentrate" as used herein refers to: monk fruit as raw material, which is crushed, extracted with water at 60-80℃ for 1-2 hours, separated and clarified, and concentrated into a fluid or viscous semi-fluid liquid. The monk fruit concentrate of this invention is concentrated to 1.5 times the sweetness of sucrose.

[0012] In this invention, jujube seed, poria cocos, black goji berries, longan, and lily bulb are all traditional medicinal and edible ingredients. Modern active ingredients such as γ-aminobutyric acid (GABA) and tea theanine have been scientifically proven to have clear neuroregulatory and sleep-aiding effects. Jujube seed and lily bulb work synergistically to calm the mind and relieve irritability and insomnia; poria cocos strengthens the spleen and eliminates dampness, calms the mind and provides organ-regulating support for sleep; black goji berries nourish the liver and kidneys, and longan replenishes qi and blood, improving poor sleep caused by liver and kidney deficiency and insufficient qi and blood; GABA and tea theanine work together to soothe central nervous system tension and prolong deep sleep; concentrated tart cherry juice is rich in melatonin and tryptophan, helping the body naturally enter the sleep cycle; and concentrated monk fruit juice gently adjusts the taste of the beverage, achieving a balance between sleep-aiding effects and drinking experience. This formula is based on the traditional Chinese medicine theory of "nourishing the heart and calming the mind," integrating modern neuroscience and nutritional research results to form a scientific and systematic formula for calming the mind and aiding sleep.

[0013] This invention scientifically combines traditional food-medicine ingredients with modern active ingredients, fully leveraging the gentle conditioning advantages of natural raw materials while enhancing sleep-aiding efficacy through precise ingredient selection. Furthermore, it optimizes the taste with concentrated sour cherry juice and monk fruit juice, achieving a dual improvement in both sleep-aiding effects and drinking experience.

[0014] In one embodiment of the present invention, the preferred amount of jujube seed is 28-35 parts.

[0015] In one embodiment of the present invention, the amount of γ-aminobutyric acid is preferably 1.2-2.5 parts.

[0016] In one embodiment of the present invention, the amount of theanine in the tea leaves is preferably 0.3-0.6 parts.

[0017] In one embodiment of the present invention, the preferred amount of the monk fruit concentrate is 5-8 parts.

[0018] As one embodiment of the present invention, the sour jujube seed, poria cocos and lily drink comprises the following components by weight: 30 parts sour jujube seed, 10 parts lily, 5 parts poria cocos, 20 parts black goji berries, 30 parts longan, 1.8 parts γ-aminobutyric acid, 0.3 parts tea theanine, 10 parts concentrated sour cherry juice, 5 parts concentrated monk fruit juice and 1200 parts water.

[0019] A second aspect of the present invention provides a method for preparing the above-mentioned jujube seed, poria cocos, and lily bulb decoction, comprising the following steps: (1) Mix and extract the jujube seed, poria cocos, black goji berry, longan, lily bulb with a portion of water to obtain mixed solution A; (2) Solid-liquid separation was performed on the mixed solution A to obtain extract B; (3) Add the remaining water, concentrated sour cherry juice, concentrated monk fruit juice, γ-aminobutyric acid, and tea theanine to extract B, mix well, and you will get the sour jujube seed, poria cocos and lily drink.

[0020] In one embodiment of the present invention, the extraction temperature in step (1) is 85-95°C and the extraction time is 30-40 min.

[0021] In one embodiment of the present invention, the amount of water in step (1) is 20-30% of the total amount of water, preferably 25%.

[0022] As one embodiment of the present invention, the solid-liquid separation method includes at least one of filtration, thermal sedimentation and centrifugation.

[0023] Preferably, the solid-liquid separation method includes sequentially performing a first filtration, thermal sedimentation, a second filtration, centrifugation, and a third filtration.

[0024] More preferably, the first filtration is performed using a filter bag with a pore size of 100-200 mesh.

[0025] More preferably, the second filtration is performed using a filter bag with a pore size of 100-200 mesh.

[0026] More preferably, the third filtration is performed using a filter bag with a size of 20-25 μm.

[0027] Preferably, the thermal settling includes cooling the sample to <15°C via a cold plate and settling in a settling tank for 10-20 minutes.

[0028] Preferably, the centrifugation speed is 5000-6000 rpm and the time is 20-30 min.

[0029] As one embodiment of the present invention, step (3) further includes filtration and sterilization after the mixture is evenly mixed.

[0030] A third aspect of this invention provides the application of the above-mentioned jujube seed, poria cocos, and lily bulb drink, or the jujube seed, poria cocos, and lily bulb drink prepared by the above-mentioned preparation method, in the preparation of sleep-improving products. The product is preferably a health food or a medicine.

[0031] The beneficial effects of this invention are: This invention is based on the traditional Chinese medicine theory of "nourishing the heart and calming the mind." It scientifically combines traditional medicinal and edible ingredients such as jujube seed, poria cocos, black goji berries, longan, and lily bulb with modern active ingredients like gamma-aminobutyric acid (GABA), tea theanine, and concentrated tart cherry juice. This formulation meets the diverse needs of people with different sleep problems—whether it's difficulty falling asleep due to nervous tension, frequent awakenings at night caused by insufficient qi and blood, or poor sleep quality due to organ dysfunction. Through the synergistic effect of the ingredients and active components, it leverages the calming and mind-clearing effects of jujube seed and lily bulb, the organ-regulating effects of poria cocos and longan, and the precise neuromodulation capabilities of GABA and tea theanine, thus broadening the product's applicability and aiming to provide gentle and effective health support for people with various sleep disorders. Simultaneously, the addition of concentrated monk fruit juice naturally harmonizes the taste, giving the beverage a sweet flavor and enhancing its overall palatability.

[0032] The formula and preparation process of this invention for a jujube seed, poria cocos, and lily bulb drink achieve a triple balance of calming effects, natural taste, and stability. It fully preserves the gentle, calming properties of jujube seeds and the soothing and moisturizing qualities of lily bulbs, while also fully stimulating the neuroregulatory activity of γ-aminobutyric acid (GABA) and tea theanine. Simultaneously, it utilizes concentrated monk fruit juice to create a naturally sweet taste, and concentrated sour cherry juice adds a soft, layered flavor. The drink is not only rich in various active nutrients, helping to soothe the mind and body and induce sleep, but also provides a smooth and mellow drinking experience. Our team's evaluation shows that this drink has a mild and lingering flavor, excellent palatability, and can meet the needs of people of different ages and with different sleep problems. Compared with similar sleep aids on the market, it demonstrates significant advantages in terms of synergistic effects, natural ingredients, and drinking comfort, providing consumers with a more efficient and gentle new choice for calming and sleep aids. Attached Figure Description

[0033] Figure 1 Experimental results on prolonging the sleep time of sodium pentobarbital with different jujube seed, poria cocos and lily bulb decoctions.

[0034] Figure 2 The results of experiments on the sodium barbital sleep latency of different jujube seed, poria cocos and lily bulb decoctions. Detailed Implementation

[0035] The present invention will be further described below with reference to specific embodiments, and the advantages and features of the present invention will become clearer as a result. However, these embodiments are merely exemplary and do not constitute any limitation on the scope of the present invention. Those skilled in the art should understand that modifications or substitutions can be made to the details and form of the technical solutions of the present invention without departing from the spirit and scope of the present invention, but all such modifications and substitutions fall within the protection scope of the present invention.

[0036] This invention specifically provides a jujube seed, poria cocos, and lily bulb drink, composed of the following ingredients in parts by weight: 25-35 parts jujube seed, 5-15 parts lily bulb, 5-15 parts poria cocos, 15-25 parts black goji berries, 30-40 parts longan, 1-3 parts γ-aminobutyric acid, 0.1-0.6 parts tea theanine, 10-20 parts concentrated sour cherry juice, 3-8 parts concentrated monk fruit extract, and 1000-1500 parts water.

[0037] The term "sour cherry concentrate" as used in this article refers to the following: European sour cherries are washed, crushed and separated to remove skins, pulp and seeds. The pulp is first heated to 80°C and kept at that temperature for 3 minutes, then rapidly cooled to room temperature, filtered through a 100-mesh sieve, and concentrated to 1 / 5 of its original volume using a vacuum concentrator.

[0038] The term "monk fruit concentrate" as used in this article refers to a viscous, semi-fluid liquid made from monk fruit as raw material, which is crushed, extracted with water at 80°C for 1 hour, separated and clarified, and concentrated. The monk fruit concentrate of this invention is concentrated to 1.5 times the sweetness of sucrose.

[0039] Example 1 A sour jujube seed, poria cocos and lily drink is composed of the following ingredients in parts by weight: 30 parts sour jujube seed, 10 parts lily, 5 parts poria cocos, 20 parts black goji berries, 30 parts longan, 1.8 parts γ-aminobutyric acid, 0.3 parts tea theanine, 10 parts concentrated sour cherry juice, 5 parts concentrated monk fruit juice and 1200 parts water.

[0040] This invention also provides a method for preparing a jujube seed, poria cocos, and lily bulb decoction, which includes the following steps: (1) Ingredient weighing: Accurately weigh the following ingredients according to the weight proportions: jujube seed, poria cocos, black goji berry, longan, lily bulb and 300 parts water; (2) Extraction: Soak all the raw materials in step (1) in water at 95°C for 30 minutes until the extraction time is reached, and stir during the process; (3) Filtration and centrifugation: The extract obtained in step (2) is filtered with a 100-mesh filter bag; cooled to <15°C by a cold plate and settled in a settling tank for 15 min; the extract is filtered again with a 100-mesh filter bag; centrifuged at 5000 rpm for 30 min, and after the residue is discharged, it is placed in a buffer tank; passed through a 25 μm filter bag, and finally sterilized at 136°C for 16 s by UHT before being temporarily stored in a sterile bag; (4) Mixing and blending: Add the remaining water, concentrated sour cherry juice, concentrated monk fruit juice, γ-aminobutyric acid, and tea theanine to the sterile bag liquid in step (3) to obtain sour jujube seed, poria cocos and lily drink. (5) Filling: The jujube seed, poria cocos and lily drink prepared in step (4) is filtered by a 25μm filter bag and then sterilized by UHT instantaneous high temperature at 136℃ for 16s, followed by aseptic filling.

[0041] Based on the formulation and process of Example 1, the extraction temperature and extraction time of jujube seed, poria cocos, black goji berry, longan, and lily were investigated. The specific contents are as follows.

[0042] 1. Experimental Methods 1.1 Instruments FA2104 electronic balance (Shanghai Shunyu Hengping Scientific Instruments Co., Ltd.), SHJ-8A magnetic stirring water bath (Hunan Qianyan Technology Co., Ltd.).

[0043] 1.2 Materials Sour jujube seed, Poria cocos, black goji berry, longan, lily bulb, γ-aminobutyric acid, tea theanine, sour cherry concentrate, monk fruit concentrate.

[0044] 2. Single-factor experiment This experiment used the controlled variable method to investigate the effects of extraction temperature and time on the taste of the finished product.

[0045] (1) Determination of different extraction temperatures The ingredients of jujube seed, poria cocos, black goji berries, longan, and lily bulb were weighed separately. Under the condition of fixed extraction time, experiments were conducted at different extraction temperatures (95℃, 90℃, 85℃, 80℃, and 70℃). By observing the appearance indicators such as the transparency of the soup and the expansion of the raw materials, and combined with the taste evaluation of the jujube seed, poria cocos, and lily bulb drink, the optimal extraction temperature that combines the efficiency of nutrient dissolution and sensory experience was comprehensively screened.

[0046] (2) Determination of different extraction times The ingredients of jujube seed, poria cocos, black goji berries, longan, and lily bulb were weighed separately. Under a fixed extraction temperature, experiments were conducted at different extraction times (60 min, 50 min, 40 min, 30 min, and 20 min). By observing the appearance indicators such as the transparency of the soup and the expansion of the raw materials, and combined with the taste evaluation of the jujube seed, poria cocos, and lily bulb drink, the optimal extraction time was finally determined to fully release the active ingredients of the herbs while avoiding over-extraction that would lead to flavor degradation.

[0047] 3. Optimization Experiment Based on the results of the single-factor experiments, the effects of changes in extraction temperature and extraction time on the product's taste and appearance were considered, and an optimization experiment was conducted.

[0048] 4. Sensory evaluation of Ziziphus jujuba seed, Poria cocos and lily bulb drink Taste: The taste of the sour jujube seed, poria cocos and lily drink was tasted to obtain the taste evaluation results.

[0049] The taste evaluation criteria are shown in Table 1.

[0050] Table 1 Taste Evaluation Criteria

[0051] 5. Conclusion and Discussion 5.1 Results of Single-Factor Experiment 5.1.1 Determination of different extraction temperatures With an extraction time of 30 min, the extraction temperature was varied to examine the appearance, taste, and flavor of jujube seed, poria cocos, black goji berry, longan, and lily bulb at different extraction temperatures. The results are shown in Table 2.

[0052] Table 2. Single-factor analysis of extraction temperature for Ziziphus jujuba seed, Poria cocos, and Lily bulb decoction.

[0053] Under the same extraction time, the extraction temperature range for jujube seed, poria cocos, black goji berry, longan and lily is 85℃-95℃.

[0054] 5.1.2 Determination of different extraction times At an extraction temperature of 95℃, the extraction time was varied to examine the appearance, taste, and flavor of jujube seed, poria cocos, black goji berry, longan, and lily bulb under different extraction times. The results are shown in Table 3.

[0055] Table 3. Single-factor analysis of extraction time for Ziziphus jujuba seed, Poria cocos, and Lily bulb decoction.

[0056] With the same extraction time, the extraction time range for jujube seed, poria cocos, black goji berry, longan and lily is 30min-40min.

[0057] 5.2 Optimization of Experimental Results Based on the results of the single-factor experiment, the extraction temperature range of the jujube seed, poria cocos and lily drink was 85℃-95℃, and the extraction time range was 30min-40min. The sweetness and sourness taste indicators were investigated, and the results are shown in Table 4.

[0058] Table 4. Evaluation of Optimal Conditions for Ziziphus jujuba seed, Poria cocos, and Lily

[0059] Table 4 shows that the optimal extraction temperature and time for jujube seed, poria cocos, black goji berry, longan, and lily bulb is 95℃ and 30min.

[0060] 5.3 Sensory evaluation (1) The process of Jujube Seed, Poria and Lily Drink was prepared according to the process of Example 1. One part of Jujube Seed, Poria and Lily Drink was extracted according to the established process (95℃, 30min), and the other part was extracted at high temperature (90℃, 40min) (Comparative Example 6 process). The two Jujube Seed, Poria and Lily Drinks were prepared by the same extraction liquid preparation method and evaluated according to the sensory evaluation criteria shown in Table 1.

[0061] (2) 95 volunteers (45 males and 50 females) were recruited. The recipe and group were not disclosed. The volunteers were given the two types of jujube seed, poria cocos and lily bulb drink mentioned above. After tasting, the volunteers filled out a questionnaire and scored the aroma, taste, mouthfeel and aftertaste using a numerical rating method. The scores were based on the evaluation criteria in Table 1. The average score was taken to obtain the evaluation results. The results are shown in Table 5.

[0062] Table 5 Sensory evaluation results

[0063] The results showed that when the extraction temperature and time were 95℃ and 30min, the product obtained after extraction had higher public acceptance across all indicators and a more palatable overall taste.

[0064] Examples 2-5 The proportions of raw materials by weight for each embodiment are shown in Table 6.

[0065] Table 6. Proportions of raw materials in Examples 2-5

[0066] Comparative Examples 1-6 The proportions of raw materials by weight for each comparative example are shown in Table 7.

[0067] Table 7. Proportions of raw materials for Comparative Examples 1-6

[0068] Note: " / " indicates that no addition is needed; "*" indicates that black goji berries have been replaced with mulberries; "**" indicates that lily bulbs have been replaced with lotus seeds; "a" indicates that the difference between the preparation process and Example 1 is only in the extraction conditions of jujube seed, poria cocos, black goji berry, longan and lily, specifically extraction at 90℃ for 40 min.

[0069] The preparation processes of Examples 2-5 and Comparative Examples 1-5 were the same as those of Example 1.

[0070] Examples 1-5 and Comparative Examples 1-5 were evaluated according to the sensory evaluation criteria shown in Table 1, and the results are shown in Table 8.

[0071] Table 8. Sensory evaluation results of Examples 1-5 and Comparative Examples 1-5

[0072] 5.4 Stability Test The final product prepared in Example 1 was subjected to different standing times under freezing (-10℃), refrigeration (4℃), room temperature (25℃), heat preservation (37℃), and high temperature (55℃) conditions. The results of pH, solid content, microbial count, product state, and taste were tested and are shown in Table 9 below. The stability of Examples 2-5 was comparable to that of Example 1, indicating that the product of the present invention has high stability. pH was tested according to national standard GB 5009.237-2016; solid content was tested according to national standard GB / T12143-2008 Part 4 Determination of soluble solids in beverages (refractometer method); total microbial colony count was tested according to national standard GB 4789.2-2022; Escherichia coli was tested according to national standard GB 4789.3-2016; and molds and yeasts were tested according to national standard GB 4789.15-2016.

[0073] Table 9 Product Stability Assessment

[0074] The above detailed description is a specific description of one of the feasible embodiments of the present invention. This embodiment is not intended to limit the patent scope of the present invention. All equivalent implementations or modifications that do not depart from the present invention should be included within the scope of the technical solution of the present invention.

[0075] Experiments show that the Jujube Seed, Poria, and Lily Bulb Drink can help improve sleep. Experimental animals: SPF-grade male Kunming mice, 5 weeks old, weighing 18-22g, were housed at a temperature of 20℃-26℃ and an air humidity of 50%-60%, with 12-hour light-dark cycles and free access to food and water. They were randomly assigned to groups, and the test sample was administered for 30 days. The recommended daily dose of the Ziziphus jujuba seed, Poria cocos, and Lilium brownii decoction prepared according to the above process was 70mL. Using the body surface area conversion method and based on the conversion coefficient between adults and mice, mice were administered 9.1mL / kg daily by gavage, while the control group was administered the corresponding volume of distilled water daily by gavage.

[0076] 1. Direct Sleep Experiment The direct sleep experiment was conducted to investigate whether the Ziziphus jujuba seed, Poria cocos, and lily bulb decoction could induce direct sleep in mice. If the sample did not have a direct sleep effect, the remaining three behavioral experiments were performed. The animals in the test group were observed to exhibit sleep after being given the test sample, while the control group was given distilled water. Sleep was measured by the disappearance of the righting reflex. Table 10 shows that 30 minutes after the last gavage, no direct sleep was observed in either the control group or any of the treatment groups, indicating that the Ziziphus jujuba seed, Poria cocos, and lily bulb decoction has no direct sleep effect.

[0077] Table 10 Effects of Ziziphus jujuba seed, Poria cocos and lily bulb decoction on direct sleep in mice.

[0078] 2. Experiment on prolonging sodium pentobarbital sleep time Sodium pentobarbital is a drug that acts on the central nervous system. Based on the hypnotic effect of sodium pentobarbital, this study observed whether the test substance could prolong sleep time. If sleep time was prolonged, it indicated a synergistic effect between the test substance and sodium pentobarbital. One hour after the last gavage, mice in each group were intraperitoneally injected with 60 mg / kg sodium pentobarbital (0.1 mL / 10 g). The time from the disappearance to the recovery of the righting reflex was defined as the sleep time in mice. Sleep time was compared between the control group and each treatment group. The results are shown in Table 11 and... Figure 1 As shown in Table 11, compared with the control group, the sleep time of mice in the Example 1 gavage group was prolonged by 46.0%, the sleep time of mice in the Comparative Example 1 gavage group was prolonged by 23.0%, the sleep time of mice in the Comparative Example 4 gavage group was prolonged by 30.4%, the sleep time of mice in the Comparative Example 5 gavage group was prolonged by 33.1%, the sleep time of mice in the Comparative Example 6 gavage group was prolonged by 32.0%, and the sleep time of mice gavage with the beverage prepared in Example 1 (CN119033100A) was prolonged by 12.7%. This indicates that the Ziziphus jujuba seed, Poria cocos, and Lily bulb drink has a synergistic effect with sodium pentobarbital, which can prolong the sleep time of mice, and the effect of Example 1 is better than that of the comparative examples.

[0079] Table 11 Effects of Ziziphus jujuba seed, Poria cocos and lily bulb decoction on sleep duration in mice

[0080] Note: Compared with the control group, ### p <0.001; compared with Example 1 group, * p <0.05,** p <0.01, ns indicates no significant difference.

[0081] 3. Subthreshold dose hypnotic experiment with sodium pentobarbital The synergistic effect of the test substance and sodium pentobarbital was observed. Since sodium pentobarbital is metabolized by liver enzymes, and drugs that inhibit these enzymes can also prolong the sleep time associated with sodium pentobarbital, a subthreshold dose experiment was conducted to rule out this effect. One hour after the last gavage, mice in each group were intraperitoneally injected with 30 mg / kg sodium pentobarbital (0.1 mL / 10 g). The number of mice falling asleep and the sleep incidence rate were measured after 30 minutes. Sleep incidence rate = (number of animals falling asleep / number of animals per group) × 100%. The sleep incidence rates of the control group and each treatment group were compared. Table 12 shows that compared with the control group, the sleep incidence rate of mice in each experimental group increased, and more than 50% of mice in the example group fell asleep within 30 minutes.

[0082] Table 12 Effects of Ziziphus jujuba seed, Poria cocos and lily bulb decoction on the incidence of sleep in mice.

[0083] 4. Sodium barbital sleep latency test One hour after the last gavage, mice in each group were intraperitoneally injected with 300 mg / kg sodium barbital (0.1 mL / 10 g). The time from sodium barbital injection to the disappearance of the righting reflex was defined as sleep latency. Sleep latency was compared between the control group and each treatment group. Results are shown in Table 13 and... Figure 2 As shown in Table 13, compared with the control group, the sleep latency of mice in the Example 1 gavage group was shortened by 24.3%, the sleep latency of mice in the Comparative Example 1 gavage group was shortened by 14.0%, the sleep latency of mice in the Comparative Example 4 gavage group was shortened by 12.7%, the sleep latency of mice in the Comparative Example 5 gavage group was shortened by 17.1%, the sleep latency of mice in the Comparative Example 6 gavage group was shortened by 6.3%, and the sleep latency of mice gavage with the beverage prepared in Example 1 of CN119033100A was shortened by 12.7%.

[0084] Table 13 Effects of Ziziphus jujuba seed, Poria cocos and lily bulb decoction on sleep latency in mice

[0085] Note: Compared with the control group, # p <0.05, ns indicates no significant difference.

[0086] In summary, the Ziziphus jujuba seed, Poria cocos and lily bulb decoction has no direct sleep-inducing effect. However, Examples 1-5 can significantly increase the incidence of sleep in mice. Example 1 can significantly prolong the sodium pentobarbital sleep time and reduce the sodium barbital sleep latency. Compared with the examples, the comparative proportions are relatively less effective in prolonging the sodium pentobarbital sleep time, increasing the incidence of sleep in mice, and reducing the sodium barbital sleep latency.

Claims

1. A sour jujube seed, poria cocos, and lily bulb drink, characterized in that, The product comprises the following components by weight: 25-35 parts of jujube seed, 5-15 parts of lily bulb, 5-15 parts of poria cocos, 15-25 parts of black goji berries, 30-40 parts of longan, 1-3 parts of γ-aminobutyric acid, 0.1-0.6 parts of tea theanine, 10-20 parts of concentrated sour cherry juice, 3-8 parts of concentrated monk fruit extract, and 1000-1500 parts of water.

2. The sour jujube seed, poria cocos, and lily bulb decoction according to claim 1, characterized in that, The product comprises the following components by weight: 28-35 parts of jujube seed, 5-15 parts of lily bulb, 5-15 parts of poria cocos, 15-25 parts of black goji berries, 30-40 parts of longan, 1.2-2.5 parts of γ-aminobutyric acid, 0.3-0.6 parts of tea theanine, 10-20 parts of concentrated sour cherry juice, 5-8 parts of concentrated monk fruit extract, and 1000-1500 parts of water.

3. The sour jujube seed, poria cocos, and lily bulb decoction according to claim 2, characterized in that, The product comprises the following components by weight: 30 parts jujube seed, 10 parts lily bulb, 5 parts poria cocos, 20 parts black goji berries, 30 parts longan, 1.8 parts γ-aminobutyric acid, 0.3 parts tea theanine, 10 parts concentrated sour cherry juice, 5 parts concentrated monk fruit juice, and 1200 parts water.

4. A method for preparing the Ziziphus jujuba seed, Poria cocos, and lily bulb decoction according to any one of claims 1-3, characterized in that, Includes the following steps: (1) Mix and extract the jujube seed, poria cocos, black goji berry, longan, lily bulb with a portion of water to obtain mixed solution A; (2) Solid-liquid separation was performed on the mixed solution A to obtain extract B; (3) Add the remaining water, concentrated sour cherry juice, concentrated monk fruit juice, γ-aminobutyric acid, and tea theanine to extract B, mix well, and you will get the sour jujube seed, poria cocos and lily drink.

5. The preparation method according to claim 4, characterized in that, The extraction temperature in step (1) is 85-95℃ and the extraction time is 30-40 min; and / or the water in step (1) is 20-30% of the total water volume, preferably 25%.

6. The preparation method according to claim 4, characterized in that, The solid-liquid separation method includes at least one of filtration, thermal sedimentation, and centrifugation.

7. The preparation method according to claim 6, characterized in that, The solid-liquid separation method includes sequentially performing a first filtration, thermal sedimentation, a second filtration, centrifugation, and a third filtration.

8. The preparation method according to claim 7, characterized in that, The first filtration is performed using a 100-200 mesh filter bag; and / or the second filtration is performed using a filter bag with a pore size of 100-200 mesh; and / or the third filtration is performed using a filter bag with a size of 20-25 μm; and / or the thermal settling includes cooling to <15°C via a cold plate into a settling tank and settling for 10-20 minutes; and / or the centrifugation speed is 5000-6000 rpm and the time is 20-30 minutes.

9. The preparation method according to claim 4, characterized in that, After the mixture is thoroughly mixed in step (3), filtration and sterilization are also performed.

10. The use of the jujube seed, poria cocos and lily bulb drink according to any one of claims 1-3 or the jujube seed, poria cocos and lily bulb drink prepared by any one of claims 4-9 in the preparation of sleep-improving products.

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