Gastrodia elata and dogwood composite health-care beverage and preparation method thereof

Abstract

The invention belongs to the technical field of functional foods, and particularly relates to a gastrodia elata-dogwood composite health-care beverage and a preparation method thereof. Specifically, the gastrodia elata extract and the dogwood extract are respectively extracted, then a sweetening agent (such as white granulated sugar) is added for compounding to finally obtain the gastrodia elata and dogwood composite health-care beverage, and the beverage is light pink, clear and transparent, free of sediment, good in storage stability, harmonious in flavor, appropriate in taste, free of abrupt external taste, and capable of being eaten by people. Meanwhile, the gastrodia elata beverage is rich in functional components such as gastrodin, gastrodia elata polysaccharide, loganin and the like, and has a good health-care value. Meanwhile, the gastrodia elata and dogwood composite health-care beverage is simple in preparation method, low in cost and easy for large-scale production, so that deep processing of agricultural products such as gastrodia elata and dogwood is facilitated, and the gastrodia elata and dogwood composite health-care beverage has good practical application value.

Description

Technical Field

[0001] This invention belongs to the field of functional food technology, specifically relating to a compound health beverage made from Gastrodia elata and Cornus officinalis and its preparation method. Background Technology

[0002] The information disclosed in this background section is intended only to enhance understanding of the overall background of the invention and is not necessarily to be construed as an admission or in any way implying that such information constitutes prior art known to those skilled in the art.

[0003] Gastrodia elata, also known as Chijian, Dingfengcao, and Duyaozhi, is the dried tuber of the orchid (Gastrodia elata Bl.), a traditional and precious Chinese medicinal herb with a long history. It is listed as a superior-grade herb in the *Shennong Bencao Jing* (Shennong's Classic of Materia Medica). On November 9, 2023, it was officially included in the National List of Food and Medicine of the Same Origin. Gastrodia elata is sweet and neutral in nature, and enters the liver meridian. It has functions such as calming the liver and extinguishing wind, and relieving spasms. It contains various components including gastrodin, vanillin, p-hydroxybenzaldehyde, vanillin alcohol, gastrodia polysaccharides, and various trace elements. Modern pharmacological experiments have shown that Gastrodia elata has effects such as enhancing immunity, sedation, inducing sleep, analgesia, and improving myocardial ischemia. In addition to the above effects, it also has effects such as improving eyesight, enhancing memory, treating migraines, enhancing the resolving power of the optic nerve, anti-aging, preventing and treating Alzheimer's disease, increasing antioxidant activity, enhancing learning and memory function, lowering blood pressure, and improving the phagocytic capacity of macrophages.

[0004] Cornus officinalis (Cornus officinalis Sieb. et Zucc.), a plant in the Cornaceae family, is the dried, ripe fruit pulp. It is mainly produced in Shaanxi, Henan, Sichuan, Zhejiang, Anhui, Shanxi, and Shandong provinces, with Foping in Hanzhong, Shaanxi, renowned as the "Hometown of Cornus officinalis." Cornus officinalis is a precious traditional Chinese medicine with over two thousand years of medicinal history and is one of the 42 key protected wild medicinal plants in China. It is widely used in traditional Chinese medicine prescriptions. The Chinese Pharmacopoeia lists more than 20 prescriptions containing Cornus officinalis. On November 9, 2023, Cornus officinalis was officially included in the National List of Food and Medicine with the Same Origin. Cornus officinalis has a sour and astringent taste, is slightly warm in nature, and enters the liver and kidney meridians. Its functions include tonifying the liver and kidneys, astringing essence and stopping sweating. It is a traditional Chinese tonic, often used for tonifying the liver and kidneys, strengthening the stomach, and improving eyesight and hearing. The pulp of Cornus officinalis is rich in nutrients, such as trace elements, amino acids, organic acids, saponins, and vitamins. It contains over 200 components with definite chemical structures, primarily iridoids, tannins, and flavonoids. Its pharmacological and health-promoting functions have attracted increasing attention from food industry professionals. Pharmacological studies have demonstrated that Cornus officinalis possesses functions such as nourishing blood and strengthening the stomach, inhibiting bacteria, enhancing cellular immune function, boosting immunity, increasing physical endurance, relieving fatigue, anti-oxidation, lowering blood sugar, and improving eyesight.

[0005] Currently, Gastrodia elata and Cornus officinalis are widely used in food, but there is no research on combining them to prepare functional beverages. Summary of the Invention

[0006] To overcome the aforementioned technical problems, this invention provides a compound health beverage made from Gastrodia elata and Cornus officinalis, and its preparation method. Specifically, this invention extracts Gastrodia elata extract and Cornus officinalis extract separately, then adds a sweetener (such as white sugar) for compounding to obtain the Gastrodia elata and Cornus officinalis compound health beverage. The beverage is light pink in color, clear and transparent, without sediment, and has good storage stability, harmonious flavor, suitable taste, no abrupt off-flavors, and no bitterness. It is also rich in functional components such as gastrodin, gastrodia polysaccharide, and loganin, and has good health benefits. This invention is based on the above research results.

[0007] To achieve the above-mentioned technical objectives, the technical solution adopted by the present invention is as follows:

[0008] In a first aspect, the present invention provides a compound health beverage containing Gastrodia elata and Cornus officinalis, wherein the compound health beverage contains at least Gastrodia elata extract and Cornus officinalis extract.

[0009] Specifically, the gastrodia extract is obtained by adding water to pretreated gastrodia, crushing and pulping it, and then heating and extracting it.

[0010] The Cornus officinalis extract is specifically obtained by adding water to pretreated Cornus officinalis, crushing and pulping it, heating and extracting it, and then adding pectinase for enzymatic hydrolysis; the volume ratio of the Gastrodia elata extract to the Cornus officinalis extract is 1-5:2-10.

[0011] In a second aspect, the present invention provides a method for preparing the above-mentioned Gastrodia elata and Cornus officinalis compound health beverage, the method comprising: mixing the Gastrodia elata extract and Cornus officinalis extract, adding a sweetener, and then adding water to make up the volume.

[0012] The beneficial technical effects of one or more of the above technical solutions are as follows:

[0013] The above technical solution provides a compound health beverage of Gastrodia elata and Cornus officinalis. By separately extracting Gastrodia elata and Cornus officinalis extracts and adding sweeteners, a light pink, clear, and transparent beverage with no sediment and good storage stability (uniform and stable state within a 6-month shelf life, without flocculation, stratification, or sedimentation) is obtained. It has a harmonious flavor, pleasant taste, no abrupt off-flavors, and no bitterness. Measurements show that the average content of gastrodin in the compound beverage is 16.9 μg / mL, the average content of monoglucoside is 233.1 μg / mL, and the average content of loganin is 49.7 μg / mL, thus exhibiting good nutritional and health benefits. Furthermore, the preparation method of the Gastrodia elata and Cornus officinalis compound health beverage is simple, low-cost, and easy to scale up, thereby contributing to the deep processing of agricultural products such as Gastrodia elata and Cornus officinalis, and possessing good practical application value. Attached Figure Description

[0014] The accompanying drawings, which form part of this invention, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an improper limitation of the invention.

[0015] Figure 1 The effect of the amount of Gastrodia elata extract added on the sensory score of the compound beverage.

[0016] Figure 2 The effect of the amount of Cornus officinalis extract added on the sensory score of compound beverage.

[0017] Figure 3 The effect of added white sugar on the sensory score of compound beverages.

[0018] Figure 4 This is the chromatogram for the determination of gastrodin reference standard.

[0019] Figure 5 A chromatogram for determining the content of gastrodin in compound beverages.

[0020] Figure 6 This is a standard curve for the determination of gastrodin content.

[0021] Figure 7 This is the chromatogram for the determination of mononoside reference standard.

[0022] Figure 8 The chromatogram shows the content of mononosides in compound beverages.

[0023] Figure 9 This is a standard curve for the determination of mononoside content.

[0024] Figure 10 This is the chromatogram for the determination of loganin reference standard.

[0025] Figure 11This is a chromatogram for the determination of loganin content in compound beverages.

[0026] Figure 12 This is a standard curve for the determination of loganin content. Detailed Implementation

[0027] It should be noted that the following detailed description is illustrative and intended to provide further explanation of the invention. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0028] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the scope of exemplary embodiments according to the present invention. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof. It should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terminology used in the embodiments of the present invention is for the purpose of describing specific embodiments and not for limiting the scope of protection of the present invention.

[0029] In a typical embodiment of the present invention, a compound health beverage of Gastrodia elata and Cornus officinalis is provided, wherein the compound health beverage of Gastrodia elata and Cornus officinalis contains at least Gastrodia elata extract and Cornus officinalis extract;

[0030] Specifically, the gastrodia extract is obtained by adding water to pretreated gastrodia, crushing and pulping it, and then heating and extracting it.

[0031] The Cornus officinalis extract is specifically obtained by adding water to pretreated Cornus officinalis, crushing and pulping it, heating and extracting it, and then adding pectinase for enzymatic hydrolysis; the volume ratio of the Gastrodia elata extract to the Cornus officinalis extract is 1-5:2-10, preferably 3:5.

[0032] In another specific embodiment of the present invention, the preparation method of the Gastrodia elata extract includes:

[0033] Wash and peel the Gastrodia elata, cut it into pieces and soak it in water. Then take the soaked Gastrodia elata, add water and make it into a pulp. Then continue to add water until the material-liquid ratio is 1:30-40 (preferably 1:35, g / mL). Extract it at 50-70℃ (preferably 60℃) for 10-100 min (preferably 60 min). Take the extract, let it stand and cool it. After filtering out the coarse residue once, take the filtrate, centrifuge it and filter it a second time.

[0034] The extraction can be performed 1-3 times, preferably 2 times; when extraction is performed multiple times, the extracts are combined for subsequent processing.

[0035] In another specific embodiment of the present invention, the primary filtration can be carried out using gauze filtration; the secondary filtration can be carried out using filter paper filtration, wherein the pore size of the filter paper is no greater than 0.45 micrometers (preferably 0.45 micrometers); the centrifugation conditions are: centrifugation at a speed of 2000-4000 r / min (preferably 3000 r / min) for 1-20 min (preferably 15 min).

[0036] In another specific embodiment of the present invention, the preparation method of the Cornus officinalis extract includes:

[0037] The washed Cornus officinalis pulp is blanched in boiling water for 1-10 minutes (preferably 5 minutes) to soften it. Then, water is added to the Cornus officinalis pulp and it is pulped. The pulped Cornus officinalis pulp is extracted with water. The extract is filtered through gauze and centrifuged once. 0.1-1% (preferably 0.5%) of pectinase (enzyme activity 10,000-100,000 U / g) of the weight of the Cornus officinalis pulp is added to the extract and it is kept at 35-50℃ (preferably 45℃) for clarification for 1-10 hours (preferably 6 hours). The precipitate is removed by a second centrifugation, and the enzyme is inactivated by heating. The extract is then filtered through filter paper to obtain the final product.

[0038] The extraction process can be repeated 1-3 times, preferably twice. The conditions for the first extraction are as follows: add water at a mass ratio of 20-30 (preferably 25) of the Cornus officinalis pulp to the Cornus officinalis pulp slurry and extract at 55-65℃ (preferably 60℃) for 10-100 min (preferably 60 min). The conditions for the second extraction are as follows: add water at a mass ratio of 20-30 (preferably 25) of the Cornus officinalis pulp residue after the first extraction to the residue and extract at 65-75℃ (preferably 70℃) for 10-100 min (preferably 60 min). The extracts obtained from the two extractions are then combined for further processing.

[0039] The centrifugation conditions were as follows: centrifugation at 2000-4000 r / min (preferably 3000 r / min) for 1-20 min (preferably 15 min).

[0040] The specific conditions for inactivating enzymes by heating can be: inactivate enzymes at 60℃ for 60 minutes.

[0041] In filter paper filtration, the pore size of the filter paper is no greater than 0.45 micrometers (preferably 0.45 micrometers).

[0042] In another specific embodiment of the present invention, the Gastrodia elata and Cornus officinalis compound health beverage further includes a sweetener, which may be white sugar. The amount of white sugar is controlled to be 1-15% (w / v) of the Gastrodia elata and Cornus officinalis compound health beverage, preferably 9%.

[0043] In another specific embodiment of the present invention, a method for preparing the above-mentioned Gastrodia elata and Cornus officinalis compound health beverage is provided. The preparation method includes: mixing the Gastrodia elata extract and the Cornus officinalis extract, adding a sweetener, and then adding water to make up the volume. The present invention uses different preparation methods to prepare the Gastrodia elata extract and the Cornus officinalis extract. In addition to effectively preserving the active ingredients, the use of the above-mentioned extracts for compounding can effectively improve the stability of the final compound health beverage, especially the long-term storage stability is significantly improved. It has been verified that it is uniform and stable within a shelf life of 6 months, without flocculation, stratification, or precipitation.

[0044] The gastrodia elata extract contains 10-30% (preferably 18%) of the volume in the compound health beverage; the cornus officinalis extract contains 20-50% (preferably 30%) of the volume in the compound health beverage.

[0045] In another specific embodiment of the present invention, the preparation method further includes mixing, degassing, homogenizing, packaging, and sterilizing the solution after it has been brought to a fixed volume.

[0046] The technical solution of the present invention will be described below through specific embodiments. The raw materials used in the following embodiments are all commercially available, and the equipment used is all existing equipment.

[0047] Example 1:

[0048] This example is used for the preparation of Gastrodia elata extract:

[0049] 1. Experimental Methods:

[0050] 1.1 Experimental Materials and Equipment:

[0051] Gastrodia elata; purified water; MJ-BL15U11 juicer, a product of Guangdong Midea Household Appliances Manufacturing Co., Ltd.; HH.W21.420 water bath, a product of Shanghai Yuejin Medical Instrument Factory; FA2004 electronic balance, a product of Shanghai Shangping Instrument Co., Ltd.

[0052] 1.2 Preparation of Gastrodia elata extract:

[0053] Wash and peel the Gastrodia elata, carefully cut it into small pieces, and soak it in distilled water. Then, add 8 times its weight of distilled water to the soaked Gastrodia elata and blend it in a juicer until there are no obvious particles. Add more distilled water to a material-to-liquid ratio of 1:35 g / mL (Gastrodia elata raw material: distilled water), and place it in a 60℃ constant temperature water bath for 60 minutes. Repeat the extraction twice, combine the extracts, seal with plastic wrap, let stand, cool, and filter through multiple layers of gauze. Finally, centrifuge the filtrate (3000 r / min, 15 min) and filter it through 0.45 micron filter paper. Refrigerate the clear juice for later use.

[0054] Example 2:

[0055] This example is used for the preparation of Cornus officinalis extract:

[0056] 1. Experimental Methods:

[0057] 1.1 Experimental Materials and Equipment:

[0058] Cornus officinalis; purified water; MJ-BL15U11 juicer, a product of Guangdong Midea Household Appliances Manufacturing Co., Ltd.; HH.W21.420 water bath, a product of Shanghai Yuejin Medical Instrument Factory; FA2004 electronic balance, a product of Shanghai Shangping Instrument Co., Ltd.

[0059] 1.2 Preparation of Cornus officinalis extract:

[0060] The raw materials selected are bright red, disease-free, and thoroughly cleaned Cornus officinalis fruit. The Cornus officinalis fruit is blanched in boiling water for 5 minutes to soften it, then distilled water is added at a water-to-pulp weight ratio of 2.5:1 for pulping. The pulped Cornus officinalis fruit is extracted twice. For the first extraction, 25 times its weight of distilled water is added and the mixture is extracted in a 60℃ water bath for 1 hour, then filtered. The residue is then extracted again with 25 times its weight of distilled water at 70℃ for 1 hour. The extracts are combined, filtered through gauze to remove coarse residue, and centrifuged at 3000 rpm for 15 minutes. 0.5% pectinase powder (0.5% of the weight of the Cornus officinalis fruit, with a pectinase activity of 60000 U / g) is added to the resulting extract and incubated at 45℃ for 6 hours to clarify. Centrifuge at 3000 r / min for 15 min to remove precipitate, heat to 60℃ to inactivate enzyme for 60 min, filter with 0.45 micron filter paper, and refrigerate the clear juice for later use.

[0061] Example 3

[0062] This embodiment is a single-factor experiment used to determine the amount of Gastrodia elata extract, Cornus officinalis extract, and white sugar added:

[0063] 1 Experimental Methods

[0064] 1.1 Effect of different amounts of Gastrodia elata extract added on the sensory scores of compound beverages

[0065] Based on the preparation of 100mL of compound beverage, five different amounts of Gastrodia elata extract (6mL, 9mL, 12mL, 15mL, and 18mL) were selected, along with 24mL of Cornus officinalis extract and 7% white sugar. Sensory evaluation was used as the indicator to study the effect of different amounts of Gastrodia elata extract on the quality of the compound beverage.

[0066] 1.2 Effects of different amounts of Cornus officinalis extract added on the sensory scores of compound beverages

[0067] Based on the preparation of 100mL of compound beverage, five different amounts of Cornus officinalis extract (12mL, 18mL, 24mL, 30mL, and 36mL) were selected, along with 12mL of Gastrodia elata extract and 7% white sugar. Sensory evaluation was used as the indicator to study the effect of different amounts of Cornus officinalis extract added on the quality of the compound beverage.

[0068] 1.3 Effects of different amounts of added white sugar on the sensory scores of compound beverages

[0069] Based on the preparation of 100 mL of Gastrodia elata compound beverage, five different amounts of white sugar (6%, 7%, 8%, 9%, and 10%) were added, along with 12 mL of Gastrodia elata extract and 24 mL of Cornus officinalis extract. Sensory evaluation was used as the indicator to study the effect of different amounts of white sugar on the quality of the compound beverage. The effect of white sugar addition on the sensory evaluation of the compound beverage is shown in […]. Figure 3 .

[0070] 2 Results

[0071] 2.1 As Figure 1 As shown, the relationship between the amount of Gastrodia elata extract added and the sensory score first increased and then decreased. The sensory score was highest when the amount of Gastrodia elata extract added was 15 mL; the flavor of Gastrodia elata was relatively mild when the amount of Gastrodia elata extract added was 6, 9, and 12 mL; and a slight astringent taste of Gastrodia elata could be tasted when the amount added was 18 mL. Therefore, 15 mL of Gastrodia elata extract was selected as the optimal amount to add.

[0072] 2.2 such as Figure 2 As shown, the relationship between the amount of Cornus officinalis extract added and the sensory score first increased and then decreased. The sensory score was highest when the extract volume was 30 mL; the flavor of Cornus officinalis was relatively weak when the extract volumes were 12, 18, and 24 mL; and the taste was too sour when the extract volume was 36 mL, affecting the overall flavor harmony of the compound beverage. Therefore, a maximum extract volume of 30 mL was selected.

[0073] 2.3 such as Figure 3As shown, the relationship between the amount of added white sugar and sensory scores initially increases and then decreases. The sensory score reaches its maximum when the added amount is 8%; when the added amount is 6% or 7%, the beverage becomes slightly sour due to insufficient sweetness; and when the added amount is 10%, the amount is too high, resulting in an overly sweet taste and affecting the mouthfeel. Therefore, an added amount of 8% white sugar was chosen.

[0074] Example 4

[0075] This embodiment is used to determine the optimal preparation process for compound beverages:

[0076] 1 Experimental Methods

[0077] 1.1 Orthogonal Experiment

[0078] Based on the results of the single-factor experiments, a three-factor, three-level L9(3) experimental design was adopted, using the addition amounts of Gastrodia elata extract, Cornus officinalis extract, and white sugar as three orthogonal experimental factors. 3 Orthogonal experiment. The factor levels for the orthogonal experiment are shown in Tables 1 and 2.

[0079] Table 1

[0080]

[0081] Table 2

[0082]

[0083]

[0084] 1.2 Sensory evaluation

[0085] The compound beverage was sensorily evaluated by 11 professionals trained in sensory assessment. The evaluation was out of 100 points, and scores were assigned using a sensory assessment form. The scoring criteria were determined by referring to the compound beverage evaluation standards and references. The sensory evaluation criteria are shown in Table 3.

[0086] Table 3

[0087]

[0088] 1.3 Orthogonal Verification Experiment

[0089] The mixture was blended three times under optimal conditions, and sensory analysis was performed.

[0090] 2 Results

[0091] As shown in Table 4, a larger range (R) indicates a greater impact of the factor on the overall score. Conversely, a smaller range indicates a smaller impact of the factor on the overall score. The R values ​​show that the influence of each factor on the compound beverage, from largest to smallest, is A>C>B, i.e., the amount of Gastrodia elata extract added (A) > the amount of white sugar added (C) > the amount of Cornus officinalis extract added (B). The K values ​​indicate that A3B3C3 is the optimal formula, i.e., 18 mL of Gastrodia elata extract, 30 mL of Cornus officinalis extract, and 9% white sugar added, which is the optimal ratio for the sensory evaluation of this compound beverage.

[0092] Table 4

[0093]

[0094]

[0095] Three formulations were performed under optimal conditions, and sensory analysis was conducted. The average score of the three formulations was 92.7 points, which is greater than the highest score of 83.5 points in the orthogonal experiment, proving that the formulation scheme of this experiment is feasible.

[0096] Example 5:

[0097] This embodiment is used to determine the content of gastrodin, the active ingredient in Gastrodia elata, in a compound beverage:

[0098] 1. Experimental Methods:

[0099] 1.1 Experimental Materials and Equipment:

[0100] Four batches of compound beverages; purified water; high performance liquid chromatograph, Shimadzu Corporation, model: LC-2050; HH.W21.420 water bath, Shanghai Yuejin Medical Instrument Factory product; electronic balance, Mettler Toledo Instruments (Shanghai) Co., Ltd., model: PL2002.

[0101] 1.2 Determination of gastrodin content:

[0102] Preparation of the reference solution: Take an appropriate amount of gastrodin reference standard, accurately weigh it, and add it to a methanol-water (3:97) mixed solution to prepare a solution containing 500 μg / mL of gastrodin per 1 mL.

[0103] Preparation of the test solution: Accurately measure 1 mL of the beverage sample to be tested and place it in a 1.5 mL centrifuge tube. Place the tube open and heat it in a water bath until the water evaporates. Take an appropriate amount of residue, weigh it, and dissolve it in a methanol-water (3:97) mixed solution to prepare a 100 μg / mL test sample. Transfer 1 mL of the test sample through a syringe, filter it through a 0.22 μm microporous membrane, and place it in the test bottle for analysis.

[0104] 2 Results

[0105] Gastrodin in compound beverages ( Figure 5 ) and gastrodin reference standard ( Figure 4 Peaks appeared at similar time points, and the separation was good. The standard curve for the determination of gastrodin content is y = 5379.9x + 23011(R). 2 =0.9989)( Figure 6 The content of gastrodin in all four batches of compound beverages was greater than 142.08 μg / mL.

[0106] Example 6:

[0107] This embodiment is used to determine the content of mononoside, an active ingredient in Cornus officinalis, in a compound beverage:

[0108] 1. Experimental Methods:

[0109] 1.1 Experimental Materials and Equipment:

[0110] Four batches of compound beverages; purified water; high performance liquid chromatograph, Shimadzu Corporation, model: LC-2050; HH.W21.420 water bath, Shanghai Yuejin Medical Instrument Factory product; electronic balance, Mettler Toledo Instruments (Shanghai) Co., Ltd., model: PL2002.

[0111] 1.2 Determination of Monoglycine Content:

[0112] Preparation of the reference solution: Take an appropriate amount of monoglycine reference standard, accurately weigh it, and add it to an acetonitrile-water (14:86) mixed solution to prepare a solution containing 500 μg / mL of monoglycine per 1 mL.

[0113] Preparation of the test solution: Accurately measure 1 mL of the beverage sample to be tested and place it in a 1.5 mL centrifuge tube. Place the tube open and heat it in a water bath until the water evaporates. Take an appropriate amount of residue, weigh it, and dissolve it in an acetonitrile-water (14:86) mixed solution to prepare a 100 μg / mL test sample. Transfer 1 mL of the test sample through a syringe, filter it through a 0.22 μm microporous membrane, and place it in the test bottle for analysis.

[0114] 2 Results

[0115] Monoglycosides in compound beverages Figure 8 ) and monoglucoside reference standard ( Figure 7 Peaks appeared at similar time points, and the separation was good. The standard curve for the determination of mononoside content was y = 4440.8x - 58578 (R0). 2 =0.9989)( Figure 9 The content of mononoside in all four batches of compound beverages was greater than 105.67 μg / mL.

[0116] Example 7:

[0117] This embodiment is used to determine the content of loganin, an active ingredient in Cornus officinalis, in a compound beverage:

[0118] 1. Experimental Methods:

[0119] 1.1 Experimental Materials and Equipment:

[0120] Four batches of compound beverages; purified water; high performance liquid chromatograph, Shimadzu Corporation, model: LC-2050; HH.W21.420 water bath, Shanghai Yuejin Medical Instrument Factory product; electronic balance, Mettler Toledo Instruments (Shanghai) Co., Ltd., model: PL2002.

[0121] 1.2 Determination of loganin content:

[0122] Preparation of the reference solution: Take an appropriate amount of loganin reference standard, accurately weigh it, and add acetonitrile-water (14:86) mixed solution to prepare a solution containing 500 μg / mL of loganin per mL.

[0123] Preparation of the test solution: Accurately measure 1 mL of the beverage sample to be tested and place it in a 1.5 mL centrifuge tube. Place the tube open and heat it in a water bath until the water evaporates. Take an appropriate amount of residue, weigh it, and dissolve it in an acetonitrile-water (14:86) mixed solution to prepare a 100 μg / mL test sample. Transfer 1 mL of the test sample through a syringe, filter it through a 0.22 μm microporous membrane, and place it in the test bottle for analysis.

[0124] 2 Results

[0125] Loganin in compound beverages ( Figure 11 ) and loganin reference standard ( Figure 10 Peaks appeared at similar time points, and the separation was good. The standard curve for the determination of loganin content was y = 8705.8x - 16368 (R²). 2 =0.9989)( Figure 12 The content of loganin in all four batches of compound beverages was greater than 128.09 μg / mL.

[0126] Finally, it should be noted that the above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of them. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention. Although the specific embodiments of the present invention have been described above, they are not intended to limit the protection scope of the present invention. Those skilled in the art should understand that various modifications or variations that can be made by those skilled in the art without creative effort based on the technical solutions of the present invention are still within the protection scope of the present invention.

Claims

1. A compound health beverage containing Gastrodia elata and Cornus officinalis, characterized in that, The Gastrodia elata and Cornus officinalis compound health beverage contains at least Gastrodia elata extract and Cornus officinalis extract; Specifically, the gastrodia extract is obtained by adding water to pretreated gastrodia, crushing and pulping it, and then heating and extracting it. The Cornus officinalis extract is specifically obtained by adding water to pretreated Cornus officinalis, crushing and pulping it, heating and extracting it, and then adding pectinase for enzymatic hydrolysis; the volume ratio of the Gastrodia elata extract to the Cornus officinalis extract is 1-5:2-10.

2. The Gastrodia elata and Cornus officinalis compound health beverage as described in claim 1, characterized in that, The preparation method of the Gastrodia elata extract includes: Wash and peel the Gastrodia elata, cut it into pieces and soak it in water. Then take the soaked Gastrodia elata, add water and mash it into a paste. Then continue to add water until the material-liquid ratio is 1:30-40. Extract the Gastrodia elata at 50-70℃ for 10-100 minutes. Take the extract, let it stand and cool it. After filtering out the coarse residue once, take the filtrate, centrifuge it, and then filter it a second time. The extraction is performed 1-3 times, preferably 2 times; when extraction is performed multiple times, the extracts are combined for subsequent processing.

3. The Gastrodia elata and Cornus officinalis compound health beverage as described in claim 2, characterized in that, The primary filtration uses gauze filtration; the secondary filtration uses filter paper filtration, wherein the pore size of the filter paper is no greater than 0.45 micrometers (preferably 0.45 micrometers); the centrifugation conditions are: centrifugation at 2000-4000 r / min (preferably 3000 r / min) for 1-20 min (preferably 15 min).

4. The Gastrodia elata and Cornus officinalis compound health beverage as described in claim 1, characterized in that, The preparation method of the Cornus officinalis extract includes: The washed Cornus officinalis pulp is blanched in boiling water for 1-10 minutes (preferably 5 minutes) to soften it. Then, water is added to the Cornus officinalis pulp and it is pulped. The pulped Cornus officinalis pulp is extracted with water. The extract is filtered through gauze and centrifuged once. 0.1-1% (preferably 0.5%) of pectinase (enzyme activity 10,000-100,000 U / g) of the weight of the Cornus officinalis pulp is added to the extract and it is kept at 35-50℃ (preferably 45℃) for clarification for 1-10 hours (preferably 6 hours). The precipitate is removed by a second centrifugation, and the enzyme is inactivated by heating. The extract is then filtered through filter paper to obtain the final product.

5. The Gastrodia elata and Cornus officinalis compound health beverage as described in claim 4, characterized in that, The extraction is performed 1-3 times, preferably twice. The conditions for the first extraction are as follows: add water at a mass ratio of 20-30 (preferably 25) of the Cornus officinalis pulp to the Cornus officinalis pulp slurry and extract at 55-65°C (preferably 60°C) for 10-100 min (preferably 60 min). The conditions for the second extraction are as follows: add water at a mass ratio of 20-30 (preferably 25) of the Cornus officinalis pulp residue after the first extraction to the residue and extract at 65-75°C (preferably 70°C) for 10-100 min (preferably 60 min). The extracts obtained from the two extractions are then combined for further processing.

6. The Gastrodia elata and Cornus officinalis compound health beverage as described in claim 5, characterized in that, The centrifugation conditions were all: centrifugation at 2000-4000 r / min for 1-20 min; In filter paper filtration, the pore size of the filter paper is no greater than 0.45 micrometers (preferably 0.45 micrometers).

7. The Gastrodia elata and Cornus officinalis compound health beverage as described in any one of claims 1-6, characterized in that, The Gastrodia elata and Cornus officinalis compound health beverage also includes a sweetener, which is white sugar. The amount of white sugar is controlled to be 1-15% (w / v) of the Gastrodia elata and Cornus officinalis compound health beverage, preferably 9%.

8. The preparation method of the Gastrodia elata and Cornus officinalis compound health beverage according to any one of claims 1-7, characterized in that, The preparation method includes: mixing the Gastrodia elata extract and Cornus officinalis extract, adding a sweetener, and then adding water to make up the volume.

9. The preparation method according to claim 8, characterized in that, The volume percentage of the Gastrodia elata extract in the compound health beverage is 10-30% (preferably 18%); the volume percentage of the Cornus officinalis extract in the compound health beverage is 20-50% (preferably 30%).

10. The preparation method according to claim 9, characterized in that, The preparation method further includes mixing, degassing, homogenizing, packaging, and sterilizing the solution after it has been brought to a fixed volume.

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