Gastro-resistant tablet of ginkgo biloba extract

Abstract

The application discloses a kind of gastrodia elata acid jujube anemian instant solid beverage and preparation method thereof, belong to food processing technical field, for the big polarity difference of gastrodia elata element and jujube saponin and difficult to consider extraction, effective component is easily oxidized degradation and wall sticking and end product batch consistency problem, the application will gastrodia elata decoction piece and jujube saponin decoction piece mix, crush;Add low concentration and high concentration ethanol aqueous solution is extracted in turn, to first filter residue is extracted again, filter liquor is combined, is concentrated under reduced pressure and adds L-ascorbic acid and β-cyclodextrin and obtains thick cream, add malt dextrin and trichloro sucrose mix dry and obtain, significantly improve the transfer rate of gastrodia elata element and jujube saponin A, reduce the oxidation degradation and wall sticking of effective component in concentration process.The application is used for improving sleep gastrodia elata acid jujube anemian instant solid beverage.

Description

Technical Field

[0001] This invention relates to the field of food processing technology. More specifically, this invention relates to a gastrodia elata and jujube seed instant solid beverage for sleep aid and its preparation method. Background Technology

[0002] Both Gastrodia elata Bl. and Ziziphus jujuba Mill. var. spinosa are traditional Chinese medicinal herbs. Modern research shows that gastrodin in Gastrodia elata has sedative and calming effects; jujube seed saponins in Ziziphus jujuba are one of its main sedative and hypnotic active ingredients. Based on their potential synergistic effect in improving sleep, there have been technical attempts to combine Gastrodia elata and Ziziphus jujuba for use in sleep aid products.

[0003] For example, Chinese patent application CN107006851A discloses a health food that improves sleep. Its raw materials include components such as Gastrodia elata, Ziziphus jujuba var. spinosa and γ-aminobutyric acid. It is made into tablets through processes such as crushing, premixing, granulation, drying and tableting. It adopts a direct crushing and mixing processing method and does not involve the extraction and purification of the effective components in Gastrodia elata and Ziziphus jujuba var. spinosa.

[0004] For example, Chinese patent application CN121287847A discloses an instant product containing Gastrodia elata extract and its preparation method. Gastrodia elata is extracted with ethanol and then with water, and Ziziphus jujuba var. spinosa is extracted with ethanol. The two extracts are combined and purified by macroporous resin and dehydrated to obtain a mixed extract. The extract is then mixed with excipients such as dextrin, soybean lecithin, and β-cyclodextrin and spray-dried to granulate. This method achieves the extraction and granulation of the effective components of Gastrodia elata and Ziziphus jujuba var. spinosa. However, Gastrodia elata and Ziziphus jujuba var. spinosa are extracted separately and then combined, and a macroporous resin purification step is used.

[0005] The following aspects exist in the preparation process of the compound extract of Gastrodia elata and Ziziphus jujuba var. spinosa:

[0006] Gastrodin in Gastrodia elata is a highly polar phenolic glycoside, while jujube seed saponins in Ziziphus jujuba seed are less polar triterpenoid saponins. The significant difference in polarity between the two makes extraction with a single concentration of ethanol solution difficult. Low concentrations of ethanol promote gastrodin dissolution but result in insufficient saponin dissolution, while high concentrations of ethanol promote saponin dissolution but limit gastrodin dissolution. It is difficult to achieve optimal extraction efficiency for both target components simultaneously. Furthermore, the residue after ultrasonic extraction is typically a fine powder. Direct filtration of this powder can easily clog the filter paper pores, potentially prolonging the filtration time. Additionally, the mother liquor entrained in the filter cake layer may cause physical loss of the target components.

[0007] Heating is required during the vacuum concentration process of the extract. Dissolved oxygen in the liquid phase may cause oxidative degradation of gastrodin and saponins under heating conditions, affecting the retention rate of effective components. Chinese patent CN115944592B mentions the use of β-cyclodextrin as a slurry excipient in the granulation process of drug extracts, but it mainly involves the wall adhesion problem of traditional Chinese medicine extracts with high sugar content during the granulation process, and does not involve the protection of heat-sensitive components during the concentration of extracts. When the extract is concentrated to a higher relative density, the concentration of macromolecules such as saponins and polysaccharides in the system increases, and the viscosity of the liquid increases. Adhesion and local overheating may occur on the heating wall, affecting the heat transfer efficiency and the smooth progress of the concentration process. The content of saponins, polysaccharides and other components in different batches of raw materials varies, which may cause the actual viscosity of the thick paste to deviate when concentrated to the same relative density, thus affecting the uniformity of the mixing system after the addition of excipients and the batch-to-batch consistency of the final product. In solid beverage products prepared from gastrodia and jujube seed, the saponins in jujube seed often bring obvious bitterness, affecting the taste acceptance of the product.

[0008] Therefore, how to improve the extraction efficiency of gastrodin and jujube seed saponins during the extraction process, reduce the oxidative degradation and wall adhesion of active ingredients and improve batch-to-batch consistency during the concentration process, reduce the degradation of heat-sensitive components and improve the taste of the final product during the drying process are technical problems that need to be solved by those skilled in the art. Summary of the Invention

[0009] One object of the present invention is to solve at least the above-mentioned problems and to provide at least the advantages that will be described later.

[0010] To achieve these objectives and other advantages according to the present invention, a method for preparing a Gastrodia elata and Ziziphus jujuba seed sleep-inducing instant solid beverage is provided, comprising:

[0011] S1. Mix the sliced ​​Gastrodia elata and the sliced ​​Ziziphus jujuba var. spinosa at a mass ratio of 1:(1~3), and then pulverize them to obtain mixed medicinal powder;

[0012] S2. Add an ethanol aqueous solution with a volume fraction of 40% to 55% to the mixed powder, sonicate at 50℃ to 70℃ for 20 to 40 minutes, then centrifuge and filter the supernatant to obtain the first filtrate and the first filter residue. The ultrasonic power is 300 to 700W and the ultrasonic frequency is 20 to 40kHz.

[0013] S3. Add an ethanol aqueous solution with a volume fraction of 70% to 85% to the first filter residue, sonicate at 40℃ to 60℃ for 10 to 30 minutes, then centrifuge and filter the supernatant to obtain the second filtrate. Combine the first filtrate and the second filtrate to obtain the combined extract. Record the initial mass of the combined extract. The ultrasonic power is 200 to 600 W and the ultrasonic frequency is 20 to 40 kHz.

[0014] S4. Concentrate the combined extract under reduced pressure to a preliminary concentrate with a relative density of 1.01 to 1.03. Add 0.02% to 0.08% of L-ascorbic acid and 0.3% to 1.2% of β-cyclodextrin by initial mass to the preliminary concentrate, stir evenly, and then concentrate under reduced pressure to a thick paste with a relative density of 1.10 to 1.25.

[0015] S5. Add maltodextrin and sucralose to the thick paste, stir and mix to obtain a mixture, and dry to obtain the Gastrodia elata and Ziziphus jujuba seed sleep aid instant solid beverage. The amount of maltodextrin and sucralose added is 0.3 to 0.8 times and 0.001 to 0.005 times the mass of the thick paste, respectively.

[0016] Preferably, the amount of ethanol aqueous solution added in S2 is 6 to 10 times the mass of the mixed powder, and the amount of ethanol aqueous solution added in S3 is 4 to 8 times the mass of the mixed powder.

[0017] Preferably, the centrifugation speed in S2 and S3 is 3000-4000 rpm and the centrifugation time is 10-20 min.

[0018] Preferably, the conditions for vacuum concentration in S4 are a temperature of 50℃~65℃ and an absolute pressure of 0.06~0.09MPa.

[0019] Preferably, spray drying is used, with the inlet air temperature controlled at 100℃~140℃ and the outlet air temperature at 60℃~80℃.

[0020] Preferably, step S5 further includes adding γ-aminobutyric acid and soybean lecithin to the thick paste, wherein the amount of γ-aminobutyric acid and soybean lecithin added is 0.05 to 0.2 times and 0.01 to 0.06 times the mass of the thick paste, respectively, and stirring to obtain a mixture.

[0021] Preferably, in step S3, before adding an ethanol aqueous solution with a volume fraction of 70% to 85% to the first filter residue, the first filter residue is loosened and crushed so that the first filter residue is in the form of loose granules or flocculent material.

[0022] Preferably, in step S5, after spray drying, the obtained granules are granulated, and the material passing through a 20-mesh sieve is taken to obtain the Gastrodia elata and Ziziphus jujuba seed instant solid beverage for sleep relief.

[0023] Preferably, in step S5, before adding γ-aminobutyric acid and soybean lecithin to the thick paste, they are first added together to deionized water at 0.1 to 0.3 times the mass of the thick paste, and stirred at 100 to 200 rpm at 40°C to 60°C until evenly dispersed to obtain a premix. Then, the premix is ​​added to the thick paste along with maltodextrin and sucralose, and then stirred and mixed before drying.

[0024] Preferably, in step S1, at least one of Poria cocos, lily bulb, and lotus seed is added. Poria cocos, lily bulb, and lotus seed are all added in the form of processed medicinal slices. The amount of Poria cocos added is 0.3 to 1.0 times the mass of the processed Gastrodia elata slices, the amount of lily bulb added is 0.2 to 0.8 times the mass of the processed Gastrodia elata slices, and the amount of lotus seed added is 0.2 to 0.8 times the mass of the processed Gastrodia elata slices.

[0025] After crushing in step S1 and before ultrasonic treatment in step S2, the mixture also includes adding 0.5 to 1.5 times the mass of the mixed powder to the mixed powder, soaking it at 30°C to 50°C for 15 to 30 minutes, and then directly adding an ethanol aqueous solution for ultrasonic treatment in step S2.

[0026] This invention provides a gastrodia elata and jujube seed instant solid beverage for sleep relief, which is prepared by the aforementioned preparation method.

[0027] The present invention has at least the following beneficial effects:

[0028] First, this invention employs a two-step gradient ultrasonic extraction method, first at a low concentration and then at a high concentration, which allows gastrodin and jujube seed saponins, which have significant differences in polarity, to be fully extracted under their respective suitable alcohol concentrations. This solves the technical defect of one component being fully extracted while the other is under-extracted when using single-concentration ethanol extraction, and achieves efficient and balanced extraction of the two main active ingredients.

[0029] Secondly, this invention combines L-ascorbic acid and β-cyclodextrin in the early stage of concentration. The two play an antioxidant role in scavenging dissolved oxygen and a physical protective role in reducing wall adhesion, respectively, forming a joint protective effect of anti-oxidation and anti-wall adhesion. This ensures the chemical stability of the heat-sensitive component throughout the concentration process and ensures the controllability of the process operation, solving the problem that a single excipient cannot simultaneously meet the dual requirements of anti-oxidation and anti-wall adhesion.

[0030] Third, by adding β-cyclodextrin in the early stage of concentration, this invention can immediately encapsulate impurities during the critical window period when lipid-soluble impurities begin to precipitate due to the decrease in ethanol concentration, preventing them from agglomerating into suspensions or micelles. This reduces the risk of impurities precipitating during subsequent concentration, which could lead to turbidity or precipitation in the solution after brewing. At the same time, it reduces the possibility of impurities precipitating and exacerbating adhesion to the atomizing disc or nozzle during spray drying, which helps to ensure the clarity of the final product solution and the continuity of industrial production.

[0031] Fourth, this invention utilizes the homogenization effect of β-cyclodextrin on the dispersion of hydrophobic macromolecules in the paste, so that the relationship between viscosity and relative density of the paste tends to be stable when concentrated to the same relative density. After the addition of excipients, the uniformity and reproducibility of the mixing system are significantly improved, providing a material basis with uniform physical properties for drying and granulation, and ensuring batch-to-batch consistency of product quality in industrial production.

[0032] Fifth, this invention adds γ-aminobutyric acid to the thick paste, which complements the known activities of gastrodin and jujube seed saponins, resulting in a further extension of sleep time in animal models and enhancing the overall activity intensity per unit dose of the product. At the same time, γ-aminobutyric acid can synergistically modify the product flavor with β-cyclodextrin and sucralose, effectively reducing the aftertaste of jujube seed saponins, thus achieving the dual functions of activity enhancement and taste improvement.

[0033] Sixth, this invention further incorporates Poria cocos, lily bulb, and lotus seed into the formula. All three are food and medicine homologous substances. Poria cocos strengthens the spleen and calms the mind, lily bulb clears the heart and soothes the nerves, and lotus seed nourishes the heart and soothes the nerves. Together with Gastrodia elata and Ziziphus jujuba var. spinosa, they form a multi-target synergistic sleep-aiding effect, further enriching the product's sleep-aiding efficacy. At the same time, a low-temperature water soaking step is added before extraction, allowing the water-soluble active ingredients in Poria cocos polysaccharides, lily bulb steroidal saponins, and lotus seed to pre-absorb water and swell before ethanol extraction. This facilitates the synergistic and efficient dissolution of multiple active ingredients during subsequent gradient ultrasonic extraction, enhancing the overall activity intensity of the product.

[0034] Other advantages, objectives and features of the present invention will be apparent in part from the following description, and in part from the understanding of those skilled in the art through study and practice of the invention. Attached Figure Description

[0035] Figure 1 This is a process flow diagram of the preparation method of the Gastrodia elata and Ziziphus jujuba seed instant solid beverage for sleep relief according to the present invention. Detailed Implementation

[0036] The following is combined with Figure 1 The present invention will be further described in detail with reference to the embodiments, so that those skilled in the art can implement it based on the description.

[0037] It should be noted that, unless otherwise specified, the experimental methods described in the following implementation plan are all conventional methods, and the reagents and materials described are all commercially available unless otherwise specified.

[0038] Example 1

[0039] A method for preparing a gastrodia elata and jujube seed instant solid beverage for sleep relief includes the following steps:

[0040] S1. Mix the sliced ​​Gastrodia elata and the sliced ​​Ziziphus jujuba var. spinosa at a mass ratio of 1:1, pulverize them and pass them through a 40-mesh sieve to obtain mixed medicinal powder;

[0041] S2. Add a 40% volume fraction of ethanol aqueous solution to the mixed powder. The amount of ethanol aqueous solution added is 6 times the mass of the mixed powder. Sonicate at 50℃ for 20 min, then centrifuge and filter the supernatant to obtain the first filtrate and the first filter residue. The ultrasonic power is 300W, the ultrasonic frequency is 20kHz, the centrifugation speed is 3000rpm, and the centrifugation time is 20 min.

[0042] S3. Loosen and crush the first filter residue to make it into loose granules; then add a 70% ethanol aqueous solution to the loosened first filter residue, the amount of ethanol aqueous solution being 4 times the mass of the mixed powder; sonicate at 40℃ for 10 min; then centrifuge and filter the supernatant to obtain the second filtrate; the centrifugation speed is 3000 rpm, the centrifugation time is 20 min, the ultrasonic power is 200 W, and the ultrasonic frequency is 20 kHz; combine the first filtrate and the second filtrate to obtain the combined extract, and record the initial mass of the combined extract.

[0043] S4. The combined extracts were concentrated under reduced pressure at 50℃ and 0.06MPa to a primary concentrate with a relative density of 1.01 (measured at 60℃). 0.02% L-ascorbic acid and 0.3% β-cyclodextrin were added to the primary concentrate, and the mixture was stirred until homogeneous. Then, it was concentrated under reduced pressure at 50℃ and 0.06MPa to a thick paste with a relative density of 1.10 (measured at 60℃).

[0044] S5. Add 0.3 times the mass of maltodextrin and 0.001 times the mass of sucralose to the thick paste, and stir to obtain a mixture; use spray drying, control the inlet air temperature to be 100℃ and the outlet air temperature to be 60℃; after spray drying, granulate the obtained particles, and take the material passing through a 20-mesh sieve to obtain the Gastrodia elata and Ziziphus jujuba seed instant solid beverage for sleep.

[0045] Example 2

[0046] A method for preparing a gastrodia elata and jujube seed instant solid beverage for sleep relief includes the following steps:

[0047] S1. Mix the sliced ​​Gastrodia elata and the sliced ​​Ziziphus jujuba var. spinosa at a mass ratio of 1:2, pulverize them and pass them through a 40-mesh sieve to obtain mixed medicinal powder;

[0048] S2. Add a 50% volume fraction of ethanol aqueous solution to the mixed powder. The amount of ethanol aqueous solution added is 8 times the mass of the mixed powder. Sonicate at 60℃ for 30 min, then centrifuge and filter the supernatant to obtain the first filtrate and the first filter residue. The ultrasonic power is 500W, the ultrasonic frequency is 30kHz, the centrifugation speed is 3500rpm, and the centrifugation time is 15 min.

[0049] S3. Loosen and crush the first filter residue to make it into loose granules; then add a 78% ethanol aqueous solution to the loosened first filter residue, the amount of ethanol aqueous solution being 6 times the mass of the mixed powder; sonicate at 50℃ for 20 min; then centrifuge and filter the supernatant to obtain the second filtrate; the centrifugation speed is 3500 rpm, the centrifugation time is 15 min, the ultrasonic power is 400 W, and the ultrasonic frequency is 30 kHz; combine the first filtrate and the second filtrate to obtain the combined extract, and record the initial mass of the combined extract.

[0050] S4. The combined extracts were concentrated under reduced pressure at 60℃ and 0.075MPa to a preliminary concentrate with a relative density of 1.02 (measured at 60℃). 0.05% L-ascorbic acid and 0.8% β-cyclodextrin were added to the preliminary concentrate, and the mixture was stirred until homogeneous. Then, it was concentrated under reduced pressure at 58℃ and 0.075MPa to a thick paste with a relative density of 1.18 (measured at 60℃).

[0051] S5. Add 0.6 times the mass of maltodextrin and 0.003 times the mass of sucralose to the thick paste, and stir to obtain a mixture; use spray drying, control the inlet air temperature at 120℃ and the outlet air temperature at 70℃; after spray drying, granulate the obtained particles, and take the material passing through a 20-mesh sieve to obtain the Gastrodia elata and Ziziphus jujuba seed instant solid beverage for sleep.

[0052] Example 3

[0053] A method for preparing a gastrodia elata and jujube seed instant solid beverage for sleep relief includes the following steps:

[0054] S1. Mix the sliced ​​Gastrodia elata and the sliced ​​Ziziphus jujuba var. spinosa at a mass ratio of 1:3, pulverize them and pass them through a 40-mesh sieve to obtain mixed medicinal powder;

[0055] S2. Add a 55% ethanol aqueous solution to the mixed powder. The amount of ethanol aqueous solution added is 10 times the mass of the mixed powder. Sonicate at 70℃ for 40 min, then centrifuge and filter the supernatant to obtain the first filtrate and the first filter residue. The ultrasonic power is 700W, the ultrasonic frequency is 40kHz, the centrifugation speed is 4000rpm, and the centrifugation time is 10 min.

[0056] S3. Loosen and crush the first filter residue to make it into loose granules; then add an 85% ethanol aqueous solution to the loosened first filter residue, the amount of ethanol aqueous solution being 8 times the mass of the mixed powder; sonicate at 60℃ for 30 min; then centrifuge and filter the supernatant to obtain the second filtrate; the centrifugation speed is 4000 rpm, the centrifugation time is 10 min, the ultrasonic power is 600 W, and the ultrasonic frequency is 40 kHz; combine the first filtrate and the second filtrate to obtain the combined extract, and record the initial mass of the combined extract.

[0057] S4. The combined extracts were concentrated under reduced pressure at 65℃ and 0.09MPa to a preliminary concentrate with a relative density of 1.03 (measured at 60℃). 0.08% L-ascorbic acid and 1.2% β-cyclodextrin were added to the preliminary concentrate, and the mixture was stirred until homogeneous. Then, it was concentrated under reduced pressure at 65℃ and 0.09MPa to a thick paste with a relative density of 1.25 (measured at 60℃).

[0058] S5. Add 0.8 times the mass of maltodextrin and 0.005 times the mass of sucralose to the thick paste, and stir to obtain a mixture; use spray drying, control the inlet air temperature at 140℃ and the outlet air temperature at 80℃; after spray drying, granulate the obtained particles, and take the material passing through a 20-mesh sieve to obtain the Gastrodia elata and Ziziphus jujuba seed instant solid beverage for sleep.

[0059] Example 4

[0060] A method for preparing a gastrodia elata and jujube seed instant solid beverage for sleep relief includes the following steps:

[0061] S1. Mix the sliced ​​Gastrodia elata and the sliced ​​Ziziphus jujuba var. spinosa at a mass ratio of 1:1, pulverize them and pass them through a 40-mesh sieve to obtain mixed medicinal powder;

[0062] S2. Add a 40% volume fraction of ethanol aqueous solution to the mixed powder. The amount of ethanol aqueous solution added is 6 times the mass of the mixed powder. Sonicate at 50℃ for 20 min, then centrifuge and filter the supernatant to obtain the first filtrate and the first filter residue. The ultrasonic power is 300W, the ultrasonic frequency is 20kHz, the centrifugation speed is 3000rpm, and the centrifugation time is 20 min.

[0063] S3. Loosen and crush the first filter residue to make it into loose granules; then add a 70% ethanol aqueous solution to the loosened first filter residue, the amount of ethanol aqueous solution being 4 times the mass of the mixed powder; sonicate at 40℃ for 10 min; then centrifuge and filter the supernatant to obtain the second filtrate; the centrifugation speed is 3000 rpm, the centrifugation time is 20 min, the ultrasonic power is 200 W, and the ultrasonic frequency is 20 kHz; combine the first filtrate and the second filtrate to obtain the combined extract, and record the initial mass of the combined extract.

[0064] S4. The combined extracts were concentrated under reduced pressure at 50℃ and 0.06MPa to a primary concentrate with a relative density of 1.01 (measured at 60℃). 0.02% L-ascorbic acid and 0.3% β-cyclodextrin were added to the primary concentrate, and the mixture was stirred until homogeneous. Then, it was concentrated under reduced pressure at 50℃ and 0.06MPa to a thick paste with a relative density of 1.10 (measured at 60℃).

[0065] S5. Add 0.1 times the mass of γ-aminobutyric acid and 0.03 times the mass of soybean lecithin to 0.2 times the mass of the thickening paste in deionized water, and stir at 150 rpm at 50℃ until evenly dispersed to obtain a premixed liquid; add the premixed liquid, 0.3 times the mass of maltodextrin and 0.001 times the mass of sucralose to the thickening paste, and stir to obtain a mixture; spray dry, controlling the inlet air temperature at 100℃ and the outlet air temperature at 60℃; after spray drying, granulate the obtained particles, and take the material passing through a 20-mesh sieve to obtain the Gastrodia elata and Ziziphus jujuba seed instant solid beverage for sleep.

[0066] Example 5

[0067] Based on Example 4, further adding Poria cocos, lily bulb, and lotus seed, a method for preparing a Gastrodia elata and Ziziphus jujuba seed sleep-inducing instant solid beverage includes the following steps:

[0068] S1. Mix Gastrodia elata slices and Ziziphus jujuba seed slices in a 1:1 mass ratio, then add Poria cocos slices (0.5 times the mass of Gastrodia elata slices), Lilium brownii slices (0.3 times the mass of Lilium brownii slices), and Nelumbo nucifera seed slices (0.3 times the mass of Lilium brownii slices) respectively. After mixing, pulverize the mixture and pass it through a 40-mesh sieve to obtain mixed medicinal powder.

[0069] Add water at 0.8 times the weight of the mixed powder to the mixed powder and soak at 40℃ for 20 minutes;

[0070] S2. Add a 40% ethanol aqueous solution to the soaked mixed powder. The amount of ethanol aqueous solution added is 6 times the mass of the mixed powder. Sonicate at 50℃ for 20 min, then centrifuge and filter the supernatant to obtain the first filtrate and the first filter residue. The ultrasonic power is 300W, the ultrasonic frequency is 20kHz, the centrifugation speed is 3000rpm, and the centrifugation time is 20 min.

[0071] S3. Loosen and crush the first filter residue to make it into loose granules; then add a 70% ethanol aqueous solution to the loosened first filter residue, the amount of ethanol aqueous solution being 4 times the mass of the mixed powder; sonicate at 40℃ for 10 min; then centrifuge and filter the supernatant to obtain the second filtrate; the centrifugation speed is 3000 rpm, the centrifugation time is 20 min, the ultrasonic power is 200 W, and the ultrasonic frequency is 20 kHz; combine the first filtrate and the second filtrate to obtain the combined extract, and record the initial mass of the combined extract.

[0072] S4. The combined extracts were concentrated under reduced pressure at 50℃ and 0.06MPa to a primary concentrate with a relative density of 1.01 (measured at 60℃). 0.02% L-ascorbic acid and 0.3% β-cyclodextrin were added to the primary concentrate, and the mixture was stirred until homogeneous. Then, it was concentrated under reduced pressure at 50℃ and 0.06MPa to a thick paste with a relative density of 1.10 (measured at 60℃).

[0073] S5. Add 0.1 times the mass of γ-aminobutyric acid and 0.03 times the mass of soybean lecithin to 0.2 times the mass of the thickening paste in deionized water, and stir at 150 rpm at 50℃ until evenly dispersed to obtain a premixed liquid; add the premixed liquid, 0.3 times the mass of maltodextrin and 0.001 times the mass of sucralose to the thickening paste, and stir to obtain a mixture; spray dry, controlling the inlet air temperature at 100℃ and the outlet air temperature at 60℃; after spray drying, granulate the obtained particles, and take the material passing through a 20-mesh sieve to obtain the Gastrodia elata and Ziziphus jujuba seed instant solid beverage for sleep.

[0074] Comparative Example 1

[0075] A method for preparing a gastrodia elata and jujube seed instant solid beverage for sleep relief includes the following steps:

[0076] S1. Mix the sliced ​​Gastrodia elata and the sliced ​​Ziziphus jujuba var. spinosa at a mass ratio of 1:1, pulverize them and pass them through a 40-mesh sieve to obtain mixed medicinal powder;

[0077] S2. Add a 40% volume fraction of ethanol aqueous solution to the mixed powder. The amount of ethanol aqueous solution added is 6 times the mass of the mixed powder. Sonicate at 50℃ for 20 min, then centrifuge and filter the supernatant to obtain the first filtrate and the first filter residue. The ultrasonic power is 300W, the ultrasonic frequency is 20kHz, the centrifugation speed is 3000rpm, and the centrifugation time is 20 min.

[0078] S3. Omit the high-concentration ethanol extraction step and directly use the first filtrate as the combined extract, and record the initial mass of the combined extract;

[0079] S4. The combined extracts were concentrated under reduced pressure at 50℃ and 0.06MPa to a primary concentrate with a relative density of 1.01 (measured at 60℃). 0.02% L-ascorbic acid and 0.3% β-cyclodextrin were added to the primary concentrate, and the mixture was stirred until homogeneous. Then, it was concentrated under reduced pressure at 50℃ and 0.06MPa to a thick paste with a relative density of 1.10 (measured at 60℃).

[0080] S5. Add 0.3 times the mass of maltodextrin and 0.001 times the mass of sucralose to the thick paste, and stir to obtain a mixture; use spray drying, control the inlet air temperature to be 100℃ and the outlet air temperature to be 60℃; after spray drying, granulate the obtained particles, and take the material passing through a 20-mesh sieve to obtain the Gastrodia elata and Ziziphus jujuba seed instant solid beverage for sleep.

[0081] Comparative Example 2

[0082] A method for preparing a gastrodia elata and jujube seed instant solid beverage for sleep relief includes the following steps:

[0083] S1. Mix the sliced ​​Gastrodia elata and the sliced ​​Ziziphus jujuba var. spinosa at a mass ratio of 1:1, pulverize them and pass them through a 40-mesh sieve to obtain mixed medicinal powder;

[0084] S2. Omit the low-concentration ethanol extraction step and directly add a 70% volume fraction ethanol aqueous solution to the mixed powder. The amount of ethanol aqueous solution added is 6 times the mass of the mixed powder. Ultrasonic treatment is carried out at 50℃ for 20 min. Then, the supernatant is collected by centrifugation and filtered to obtain the first filtrate and the first filter residue. The ultrasonic power is 300W, the ultrasonic frequency is 20kHz, the centrifugation speed is 3000rpm, and the centrifugation time is 20 min.

[0085] S3. Loosen and crush the first filter residue to make it into loose granules; then add a 70% ethanol aqueous solution to the loosened first filter residue, the amount of ethanol aqueous solution being 4 times the mass of the mixed powder; sonicate at 40℃ for 10 min; then centrifuge and filter the supernatant to obtain the second filtrate; the centrifugation speed is 3000 rpm, the centrifugation time is 20 min, the ultrasonic power is 200 W, and the ultrasonic frequency is 20 kHz; combine the first filtrate and the second filtrate to obtain the combined extract, and record the initial mass of the combined extract.

[0086] S4. The combined extracts were concentrated under reduced pressure at 50℃ and 0.06MPa to a primary concentrate with a relative density of 1.01 (measured at 60℃). 0.02% L-ascorbic acid and 0.3% β-cyclodextrin were added to the primary concentrate, and the mixture was stirred until homogeneous. Then, it was concentrated under reduced pressure at 50℃ and 0.06MPa to a thick paste with a relative density of 1.10 (measured at 60℃).

[0087] S5. Add 0.3 times the mass of maltodextrin and 0.001 times the mass of sucralose to the thick paste, and stir to obtain a mixture; use spray drying, control the inlet air temperature to be 100℃ and the outlet air temperature to be 60℃; after spray drying, granulate the obtained particles, and take the material passing through a 20-mesh sieve to obtain the Gastrodia elata and Ziziphus jujuba seed instant solid beverage for sleep.

[0088] Comparative Example 3

[0089] A method for preparing a gastrodia elata and jujube seed instant solid beverage for sleep relief includes the following steps:

[0090] S1. Mix the sliced ​​Gastrodia elata and the sliced ​​Ziziphus jujuba var. spinosa at a mass ratio of 1:1, pulverize them and pass them through a 40-mesh sieve to obtain mixed medicinal powder;

[0091] S2. Add a 40% volume fraction of ethanol aqueous solution to the mixed powder. The amount of ethanol aqueous solution added is 6 times the mass of the mixed powder. Sonicate at 50°C for 20 min, and then filter directly without centrifugation to obtain the first filtrate and the first filter residue. The ultrasonic power is 300W and the ultrasonic frequency is 20kHz.

[0092] S3. Loosen and crush the first filter residue to make it into loose granules; then add a 70% ethanol aqueous solution to the loosened first filter residue, the amount of ethanol aqueous solution being 4 times the mass of the mixed powder; sonicate at 40℃ for 10 min, then filter directly without centrifugation to obtain the second filtrate; the ultrasonic power is 200W and the ultrasonic frequency is 20kHz; combine the first and second filtrates to obtain a combined extract, and record the initial mass of the combined extract.

[0093] S4. The combined extracts were concentrated under reduced pressure at 50℃ and 0.06MPa to a primary concentrate with a relative density of 1.01 (measured at 60℃). 0.02% L-ascorbic acid and 0.3% β-cyclodextrin were added to the primary concentrate, and the mixture was stirred until homogeneous. Then, it was concentrated under reduced pressure at 50℃ and 0.06MPa to a thick paste with a relative density of 1.10 (measured at 60℃).

[0094] S5. Add 0.3 times the mass of maltodextrin and 0.001 times the mass of sucralose to the thick paste, and stir to obtain a mixture; use spray drying, control the inlet air temperature to be 100℃ and the outlet air temperature to be 60℃; after spray drying, granulate the obtained particles, and take the material passing through a 20-mesh sieve to obtain the Gastrodia elata and Ziziphus jujuba seed instant solid beverage for sleep.

[0095] Comparative Example 4

[0096] A method for preparing a gastrodia elata and jujube seed instant solid beverage for sleep relief includes the following steps:

[0097] S1. Mix the sliced ​​Gastrodia elata and the sliced ​​Ziziphus jujuba var. spinosa at a mass ratio of 1:1, pulverize them and pass them through a 40-mesh sieve to obtain mixed medicinal powder;

[0098] S2. Add a 40% volume fraction of ethanol aqueous solution to the mixed powder. The amount of ethanol aqueous solution added is 6 times the mass of the mixed powder. Sonicate at 50℃ for 20 min, then centrifuge and filter the supernatant to obtain the first filtrate and the first filter residue. The ultrasonic power is 300W, the ultrasonic frequency is 20kHz, the centrifugation speed is 3000rpm, and the centrifugation time is 20 min.

[0099] S3. Loosen and crush the first filter residue to make it into loose granules; then add a 70% ethanol aqueous solution to the loosened first filter residue, the amount of ethanol aqueous solution being 4 times the mass of the mixed powder; sonicate at 40℃ for 10 min; then centrifuge and filter the supernatant to obtain the second filtrate; the centrifugation speed is 3000 rpm, the centrifugation time is 20 min, the ultrasonic power is 200 W, and the ultrasonic frequency is 20 kHz; combine the first filtrate and the second filtrate to obtain the combined extract, and record the initial mass of the combined extract.

[0100] S4. The combined extracts were concentrated under reduced pressure at 50℃ and 0.06MPa to a preliminary concentrate with a relative density of 1.01 (measured at 60℃). 0.3% of β-cyclodextrin was added to the preliminary concentrate, without adding L-ascorbic acid. The mixture was stirred until homogeneous, and then concentrated under reduced pressure at 50℃ and 0.06MPa to a thick paste with a relative density of 1.10 (measured at 60℃).

[0101] S5. Add 0.3 times the mass of maltodextrin and 0.001 times the mass of sucralose to the thick paste, and stir to obtain a mixture; use spray drying, control the inlet air temperature to be 100℃ and the outlet air temperature to be 60℃; after spray drying, granulate the obtained particles, and take the material passing through a 20-mesh sieve to obtain the Gastrodia elata and Ziziphus jujuba seed instant solid beverage for sleep.

[0102] Comparative Example 5

[0103] A method for preparing a gastrodia elata and jujube seed instant solid beverage for sleep relief includes the following steps:

[0104] S1. Mix the sliced ​​Gastrodia elata and the sliced ​​Ziziphus jujuba var. spinosa at a mass ratio of 1:1, pulverize them and pass them through a 40-mesh sieve to obtain mixed medicinal powder;

[0105] S2. Add a 40% volume fraction of ethanol aqueous solution to the mixed powder. The amount of ethanol aqueous solution added is 6 times the mass of the mixed powder. Sonicate at 50℃ for 20 min, then centrifuge and filter the supernatant to obtain the first filtrate and the first filter residue. The ultrasonic power is 300W, the ultrasonic frequency is 20kHz, the centrifugation speed is 3000rpm, and the centrifugation time is 20 min.

[0106] S3. Loosen and crush the first filter residue to make it into loose granules; then add a 70% ethanol aqueous solution to the loosened first filter residue, the amount of ethanol aqueous solution being 4 times the mass of the mixed powder; sonicate at 40℃ for 10 min; then centrifuge and filter the supernatant to obtain the second filtrate; the centrifugation speed is 3000 rpm, the centrifugation time is 20 min, the ultrasonic power is 200 W, and the ultrasonic frequency is 20 kHz; combine the first filtrate and the second filtrate to obtain the combined extract, and record the initial mass of the combined extract.

[0107] S4. The combined extracts were concentrated under reduced pressure at 50℃ and 0.06MPa to a preliminary concentrate with a relative density of 1.01 (measured at 60℃). 0.02% L-ascorbic acid was added to the preliminary concentrate, without adding β-cyclodextrin. The mixture was stirred until homogeneous, and then concentrated under reduced pressure at 50℃ and 0.06MPa to a thick paste with a relative density of 1.10 (measured at 60℃).

[0108] S5. Add 0.3 times the mass of maltodextrin and 0.001 times the mass of sucralose to the thick paste, and stir to obtain a mixture; use spray drying, control the inlet air temperature to be 100℃ and the outlet air temperature to be 60℃; after spray drying, granulate the obtained particles, and take the material passing through a 20-mesh sieve to obtain the Gastrodia elata and Ziziphus jujuba seed instant solid beverage for sleep.

[0109] Comparative Example 6

[0110] A method for preparing a gastrodia elata and jujube seed instant solid beverage for sleep relief includes the following steps:

[0111] S1. Mix the sliced ​​Gastrodia elata and the sliced ​​Ziziphus jujuba var. spinosa at a mass ratio of 1:1, pulverize them and pass them through a 40-mesh sieve to obtain mixed medicinal powder;

[0112] S2. Add a 40% volume fraction of ethanol aqueous solution to the mixed powder. The amount of ethanol aqueous solution added is 6 times the mass of the mixed powder. Sonicate at 50℃ for 20 min, then centrifuge and filter the supernatant to obtain the first filtrate and the first filter residue. The ultrasonic power is 300W, the ultrasonic frequency is 20kHz, the centrifugation speed is 3000rpm, and the centrifugation time is 20 min.

[0113] S3. Loosen and crush the first filter residue to make it into loose granules; then add a 70% ethanol aqueous solution to the loosened first filter residue, the amount of ethanol aqueous solution being 4 times the mass of the mixed powder; sonicate at 40℃ for 10 min; then centrifuge and filter the supernatant to obtain the second filtrate; the centrifugation speed is 3000 rpm, the centrifugation time is 20 min, the ultrasonic power is 200 W, and the ultrasonic frequency is 20 kHz; combine the first filtrate and the second filtrate to obtain the combined extract, and record the initial mass of the combined extract.

[0114] S4. The combined extracts were concentrated under reduced pressure at 50℃ and 0.06MPa to a preliminary concentrate with a relative density of 1.01 (measured at 60℃). 0.02% L-ascorbic acid was added to the preliminary concentrate, and the mixture was stirred until homogeneous. Then, the mixture was concentrated under reduced pressure at 50℃ and 0.06MPa to a thick paste with a relative density of 1.10 (measured at 60℃). 0.3% β-cyclodextrin was added to the thick paste, and the mixture was stirred until homogeneous.

[0115] S5. Add 0.3 times the mass of maltodextrin and 0.001 times the mass of sucralose to the thick paste, and stir to obtain a mixture; use spray drying, control the inlet air temperature to be 100℃ and the outlet air temperature to be 60℃; after spray drying, granulate the obtained particles, and take the material passing through a 20-mesh sieve to obtain the Gastrodia elata and Ziziphus jujuba seed instant solid beverage for sleep.

[0116] Experimental data detection

[0117] 1. Determination of the transfer rate of gastrodin and jujube seed saponin A

[0118] Gastrodin content determination: Following the content determination method under the Gastrodia elata section of the 2025 edition of the Chinese Pharmacopoeia, high-performance liquid chromatography (HPLC) was used. Chromatographic conditions: octadecylsilane-bonded silica gel was used as the packing material; acetonitrile-0.05% phosphoric acid solution (3:97) was used as the mobile phase; the detection wavelength was 220 nm; the theoretical plate number, calculated based on the gastrodin peak, should not be less than 5000. The gastrodin content in the raw Gastrodia elata and the combined extracts obtained in Examples 1-3 were determined separately. The gastrodin transfer rate was calculated using the following formula:

[0119] Gastrodin transfer rate (%) = (mass of gastrodin in combined extract / mass of gastrodin in raw material) × 100%;

[0120] Determination of Jujube Seed Saponin A Content: Following the content determination method under the Jujube Seed section of the 2025 edition of the Chinese Pharmacopoeia, high-performance liquid chromatography (HPLC) was used. Chromatographic conditions: octadecylsilane-bonded silica gel as the packing material; acetonitrile-water (30:70) as the mobile phase; evaporative light scattering detector. The content of jujube seed saponin A in the raw jujube seed and in the combined extracts obtained in Examples 1-3 were determined separately. The transfer rate of jujube seed saponin A was calculated using the following formula:

[0121] Jujube seed saponin A transfer rate (%) = (mass of jujube seed saponin A in the combined extract / mass of jujube seed saponin A in the raw material) × 100%;

[0122] The results are shown in the table below:

[0123] Table 1. Transfer rates of gastrodin and jujuboside A in the combined extracts obtained in Examples 1-3

[0124]

[0125] As shown in Table 1, the transfer rates of gastrodin in Examples 1-3 were 91.3%, 92.7%, and 91.8%, respectively, and the transfer rates of jujube seed saponin A were 90.6%, 92.1%, and 91.2%, respectively. The transfer rates of both target components reached over 90%, and the absolute difference between the transfer rates of the two target components did not exceed 0.7 percentage points. The results indicate that the two-step gradient ultrasonic extraction method, first at a low concentration and then at a high concentration, can ensure that gastrodin and jujube seed saponin A, which have significant differences in polarity, are fully and evenly extracted under their respective suitable alcohol concentration conditions.

[0126] 2. Determination of spray drying yield

[0127] With a feed rate of 100%, which is the total mass of the mixture before spray drying in step S5, the mass of the particles passing through a 20-mesh sieve after spray drying and granulation is collected, and the spray drying yield is calculated using the following formula:

[0128] Spray drying yield (%) = (mass of particles passing through a 20-mesh sieve after spray drying / total mass of the mixture before spray drying) × 100%;

[0129] The results are shown in the table below:

[0130] Table 2. Spray drying yields of methods in Examples 1-3

[0131]

[0132] As shown in Table 2, the spray drying yields of Examples 1-3 were 72.4%, 75.1%, and 73.8%, respectively. In this basic scheme, no surface-active anti-sticking agents such as soybean lecithin were added. During the spray drying process, the liquid containing saponins and polysaccharides exhibited a certain degree of adhesion on the tower wall. The yield was within the industrially acceptable range of 70% to 76%. The yield of Example 2 was relatively high, indicating that under moderate inlet and outlet air temperatures, the instantaneous drying and forming speed of the particles and the adhesion to the wall surface were optimally balanced. The resulting particles had uniform color and good flowability, meeting the requirements for subsequent packaging and reconstitution.

[0133] 3. Product solubility test

[0134] Take 3.000g of each of the Gastrodia elata and Ziziphus jujuba seed instant solid beverages obtained in Examples 1-3, place them in a 100mL beaker, measure 100mL of purified water at 40℃, slowly pour it into the beaker, stir at 100r / min, and record the time required for the particles to completely dissolve, i.e., no visible solid particles and the solution to become clear. Each sample was measured three times, and the average value was taken. The results are shown in the table below:

[0135] Table 3. Dissolution time of the Gastrodia elata and Ziziphus jujuba seed instant solid beverages obtained in Examples 1-3

[0136]

[0137] As shown in Table 3, the dissolution times of the products in Examples 1-3 in 40°C warm water were 26s, 22s, and 24s, respectively, all of which were completely dissolved within 30s. The solutions were clear and free of precipitate. The results indicate that the present application, through the excipient effect of maltodextrin and the porous particle structure formed by spray drying, enables the final product to have good solubility and solution clarity.

[0138] 4. Taste evaluation test

[0139] Sensory evaluation was conducted using a sensory rating method. Ten trained sensory evaluators were selected to rate the intensity of the bitterness of the products obtained in Examples 1-3. The rating scale was 10 points: 0 points for no bitterness, 1-3 points for slight bitterness, 4-6 points for moderate bitterness, 7-9 points for noticeable bitterness, and 10 points for extremely bitterness. Each sample was provided to the evaluators with a random number. After tasting each sample, the evaluators rinsed their mouths with purified water and waited 5 minutes before tasting the next sample. The average score of the 10 evaluators was taken as the final score. The results are shown in the table below:

[0140] Table 4. Taste evaluation of the Gastrodia elata and Ziziphus jujuba seed instant solid beverages obtained in Examples 1-3

[0141]

[0142] As shown in Table 4, the bitterness intensity scores of the products in Examples 1-3 were 3.2, 2.9, and 3.4, respectively, all below 3.5, falling within the range of mild bitterness. Jujube seed saponins typically exhibit a significant and persistent bitterness aftertaste, with conventional untreated extracts scoring 6-7 points. This application significantly reduced the concentration of free bitter matrix by adding β-cyclodextrin in the early stage of concentration, utilizing its hydrophobic cavity to encapsulate saponin bitter molecules in situ. Simultaneously, sucralose was added in the later stage of blending for sweetness modification. The synergistic effect of both effectively masked the bitterness of the final product. The results indicate that the product of this application has good taste acceptance and is suitable for daily consumption as a sleep aid.

[0143] 5. Batch consistency test

[0144] Three batches of product were prepared repeatedly according to the preparation method in Example 2, with batch numbers 20250501, 20250502, and 20250503, respectively. The dissolution time of each batch of product in purified water at 40°C was measured, and the state of the solution after dissolution was observed. The results are shown in the table below:

[0145] Table 5. Batch Consistency Test

[0146]

[0147] As shown in Table 5, the dissolution times of the three batches of products in Example 2 were 22s, 23s, and 23s, respectively. The results showed good reproducibility with an RSD of 2.5%, indicating that the preparation method of this application, especially after homogenizing the dispersion of hydrophobic macromolecules in the thick paste with β-cyclodextrin, has good batch-to-batch consistency, smaller batch-to-batch fluctuations, and more stable process controllability.

[0148] 6. Example 4 involves adding γ-aminobutyric acid and 0.03 times the amount of soybean lecithin to the basic formula. The performance of the product in Example 4 was tested and compared with that in Example 1. The results are shown in the table below:

[0149] Table 6. Spray drying yields of Examples 4 and 1

[0150]

[0151] As shown in Table 6, the spray drying yield of Example 4 was 87.6%, which was significantly higher than that of Example 1. In Example 4, soybean lecithin, which accounted for 0.03 times the mass of the thick paste, was added before spray drying. Soybean lecithin, as a surfactant, effectively reduced the surface tension of the liquid and reduced the adhesion of the liquid containing saponins and polysaccharides to the tower wall during spray drying. This increased the spray drying yield from 72.4% without the addition of soybean lecithin to 87.6%. The results show that the addition of soybean lecithin can effectively improve the wall adhesion problem during spray drying and increase the product yield.

[0152] Table 7. Dissolution time of the Gastrodia elata and Ziziphus jujuba seed instant solid beverages obtained in Examples 4 and 1.

[0153]

[0154] As shown in Table 7, the dissolution time of the product in Example 4 in 40℃ warm water was 18s, which was further shortened compared to Example 1. In Example 4, the soybean lecithin was evenly dispersed by stirring during the premixing process and was evenly distributed on the surface of the particles after spray drying. As a wetting agent, it reduced the interfacial tension between the particles and water, accelerated the penetration of water into the particles, and thus improved the product's quick-dissolving performance. The results show that the addition of soybean lecithin can not only improve the spray drying yield, but also further improve the solubility of the final product.

[0155] Table 8. Taste evaluation of the Gastrodia elata and Ziziphus jujuba seed instant solid beverages obtained in Examples 4 and 1.

[0156]

[0157] As shown in Table 8, the bitterness intensity score of the product in Example 4 was 1.8 points, which was further reduced compared to Example 1. In Example 4, γ-aminobutyric acid (GABA) was added at a concentration of 0.1 times the mass of the thick paste. GABA itself has a certain sweet taste and the ability to mask unpleasant flavors. It forms a triple synergy with the inclusion effect of β-cyclodextrin on bitter saponin molecules and the sweetness modification of sucralose, which further reduced the bitterness of the final product from the slight bitterness of Example 1 to almost no bitterness. The results show that the addition of GABA can further improve the taste acceptance of the product while enhancing the sleep-inducing effect.

[0158] Retention rate determination of γ-aminobutyric acid (GABA) and soybean lecithin in the final product; GABA content determination: Following the method in GB 5009.124-2016 "National Food Safety Standard - Determination of Amino Acids in Food", an amino acid analyzer was used to determine the total amount of GABA added to the thick paste before the addition of the premix in step S5, and the content of GABA in the final product after spray drying. The retention rate was calculated using the following formula:

[0159] γ-aminobutyric acid (GABA) retention rate (%) = (mass of GABA in the final product / mass of GABA added in the thick paste) × 100%;

[0160] Determination of soybean lecithin content: Following the method outlined in GB / T 5537-2008 "Determination of Phospholipid Content in Grains and Oils", the molybdenum blue colorimetric method was used to determine the total amount of soybean lecithin added to the thick paste before the addition of the premix in step S5, and the content of soybean lecithin in the final product after spray drying. The retention rate was calculated using the following formula:

[0161] Soy lecithin retention rate (%) = (mass of soybean lecithin in the final product / mass of soybean lecithin added to the thick paste) × 100%;

[0162] Table 9. Retention rates of γ-aminobutyric acid and soybean lecithin in the final product in Example 4.

[0163]

[0164] As shown in Table 9, the retention rate of γ-aminobutyric acid (GABA) in Example 4 was 93.1%, and the retention rate of soybean lecithin was 95.4%. The retention rate of GABA was slightly lower than that of soybean lecithin. Since GABA is a small molecule amino acid, it may experience slight heat loss in the high-temperature airflow of spray drying, but it still achieved a high retention rate of over 93%. The retention rate of soybean lecithin during the spray drying process reached over 95%. The results show that under the spray drying conditions set in this application, both GABA and soybean lecithin can be effectively retained in the final product, ensuring the actual efficacy of the functional excipients in the final product.

[0165] Using the product obtained in Example 4 as the test sample and the product obtained in Example 1 as the control sample, the effects of Examples 1 and 4 on the sleep time of sodium pentobarbital were determined. Animal grouping and administration: Forty ICR mice were randomly divided into four groups of 10 mice each: the blank control group was administered saline by gavage, the model control group was administered saline by gavage, the Example 1 group was administered 1.0 g / kg of the product of Example 1 by gavage, and the Example 4 group was administered 1.0 g / kg of the product of Example 4 by gavage. All groups were administered the product at a dose of 0.2 mL / 10 g body weight by gavage once daily for 14 consecutive days. After the last administration, except for the blank control group, all groups were injected intraperitoneally with 45 mg / kg of sodium pentobarbital. The disappearance of the righting reflex was used as an indicator, and the sleep time was recorded. The results are shown in the table below:

[0166] Table 10 Sleep Time

[0167]

[0168] Note: Compared with the model control group, *P<0.05, **P<0.01.

[0169] As shown in Table 10, the sleep time of mice in the Example 1 group was 96 min, which was significantly longer than that of the model control group, indicating that the product of Example 1 has the effect of improving sleep. The sleep time of mice in the Example 4 group was 118 min, which was further longer than that of the Example 1 group and close to the level of the blank control group. γ-aminobutyric acid was added in Example 4. As an inhibitory neurotransmitter of the central nervous system, γ-aminobutyric acid can complement the endogenous hypnotic effects of gastrodin and jujube seed saponins, further prolonging the sleep time of insomniac mice. The results show that the addition of γ-aminobutyric acid can improve the overall hypnotic efficacy of a unit dose of the product.

[0170] 7. The performance of Comparative Examples 1-6 was tested and compared with that of Example 1. The results are shown in the table below:

[0171] Table 11 Comparison of the transfer rates of gastrodin and jujube seed saponin A

[0172]

[0173] As shown in Table 11, Comparative Example 1, using only 40% low-concentration ethanol for one-step extraction, achieved a gastrodin transfer rate of 89.7%, but a jujube seed saponin A transfer rate of only 61.3%, with an absolute difference of 28.4 percentage points between the two target components. Comparative Example 2, using only 70% high-concentration ethanol for one-step extraction, achieved a jujube seed saponin A transfer rate of 88.2%, but a gastrodin transfer rate of only 72.4%, with an absolute difference of 15.8 percentage points between the two target components. In contrast, Example 1, using a two-step gradient ultrasonic extraction with low concentration followed by high concentration, achieved transfer rates of over 90% for both target components, with an absolute difference of only 0.7 percentage points. The results indicate that the two-step gradient extraction can effectively balance the extraction efficiency of gastrodin and jujube seed saponin A, which have significant differences in polarity, achieving balanced extraction of both.

[0174] Comparative determination of filtration efficiency: The total filtration time of steps S2 and S3 in Example 1 and Comparative Example 3 was recorded respectively, that is, the sum of the S2 filtration time and the S3 filtration time. The liquid content of the first and second filter residues were measured respectively. The liquid content was measured by drying the filter residues after filtration at 105°C to constant weight and calculating the liquid content according to the following formula:

[0175] Liquid content (%) = (mass of filter residue before drying - mass of filter residue after drying) / mass of filter residue before drying × 100%;

[0176] Table 12 Filtration performance of Example 1 and Comparative Example 3

[0177]

[0178] As shown in Table 12, Comparative Example 3 did not add a centrifugation separation step and directly filtered the fine powder residue after ultrasonic extraction. The total filtration time was as long as 52 min. The fine powder quickly blocked the filter paper pores, resulting in a significant decrease in the filtration rate. The liquid content of the first and second filter residues was 61.3% and 57.8%, respectively. The filter cake contained a large amount of mother liquor containing the target component. In contrast, after adding a centrifugation separation step in Example 1, the total filtration time was shortened to 18 min, and the liquid content of the first and second filter residues decreased to 42.6% and 38.9%, respectively. The results show that adding a centrifugation step before filtration can effectively reduce the amount of suspended fine powder entering the filtration system, shorten the filtration time, and at the same time reduce the liquid content of the filter residue, thereby reducing the loss of the target component with the filter residue.

[0179] The retention rates of gastrodin and jujube seed saponin A were compared and determined. The contents of gastrodin and jujube seed saponin A in the thick extracts obtained in Example 1, Comparative Example 4, Comparative Example 5, and Comparative Example 6 were measured respectively. The total amount of gastrodin and jujube seed saponin A in the combined extracts was taken as 100%, and the retention rate after concentration was calculated according to the following formula:

[0180] Retention rate (%) = (Mass of target component in thick extract / Total mass of target component in combined extract) × 100%;

[0181] Table 13 Retention rate of target components in the thick pastes obtained in Example 1, Comparative Example 4, Comparative Example 5 and Comparative Example 6

[0182]

[0183] As shown in Table 13, in Comparative Example 4, without the addition of L-ascorbic acid during the concentration process, the retention rates of gastrodin (82.7%) and jujube seed saponin A (83.4%) were significantly lower than those in Example 1. This indicates that the addition of L-ascorbic acid can effectively reduce oxidative degradation caused by dissolved oxygen during the concentration process. In Comparative Example 5, without the addition of β-cyclodextrin during the concentration process, the retention rates of gastrodin (94.6%) and jujube seed saponin A (91.2%) were slightly lower than those in Example 1. This indicates that β-cyclodextrin itself also has a certain protective effect on heat-sensitive components. In Comparative Example 6, β-cyclodextrin was added after the concentration reached a thick paste stage. The retention rates of gastrodin (94.1%) and jujube seed saponin A (90.7%) were slightly better than those in Comparative Example 5, but still lower than those in Example 1. The results show that the combined use of L-ascorbic acid and β-cyclodextrin in the initial concentrated stage of the concentration process can exert the best synergistic protective effect.

[0184] A comparative observation of spray drying yield and wall adhesion phenomenon was conducted. The wall adhesion phenomenon during the spray drying process was observed and recorded. The results are shown in the table below:

[0185] Table 14 Spray drying yield and wall adhesion phenomenon

[0186]

[0187] As shown in Table 14, Comparative Example 5 did not add β-cyclodextrin during the entire concentration process, and the spray drying yield was only 63.7%. Moderate wall adhesion occurred during spray drying, requiring periodic shaking to maintain operation. Comparative Example 6 added β-cyclodextrin at the thick paste stage, achieving a spray drying yield of 66.2%, which was an improvement over Comparative Example 5 but still lower than Example 1. Example 1 added β-cyclodextrin in the early stage of concentration, achieving a spray drying yield of 72.4%, and there was no significant wall adhesion during spray drying. The results indicate that adding β-cyclodextrin at the initial concentrated liquid stage in the early stage of concentration can effectively exert its anti-wall adhesion protection effect, providing a material basis with uniform physical properties for subsequent spray drying. If the addition is delayed until the thick paste stage, the effect is significantly weakened, further verifying the criticality of the timing of β-cyclodextrin addition.

[0188] The results of the comparative determination of the intensity of bitterness are shown in the table below:

[0189] Table 15. Taste evaluation of the Gastrodia elata and Ziziphus jujuba seed instant solid beverages obtained in Example 1 and Comparative Examples 5 and 6.

[0190]

[0191] As shown in Table 15, Comparative Example 5 did not add β-cyclodextrin during the entire concentration process, and the bitterness intensity score of the product was 5.8, which is considered moderately bitter. Comparative Example 6 added β-cyclodextrin at the thickening stage, and the bitterness intensity score was 4.7, which is lower than that of Comparative Example 5 but still significantly bitter. Example 1 added β-cyclodextrin in the early stage of concentration, and the bitterness intensity score was only 3.2, which is considered slightly bitter. The results show that adding β-cyclodextrin in the early stage of concentration can fully encapsulate the bitter molecules of jujube seed saponins in situ using its hydrophobic cavity. If it is added at the thickening stage, the saponin molecules have already aggregated with other macromolecules, the encapsulation efficiency has decreased significantly, and the bitterness of the product has increased significantly.

[0192] For the batch-to-batch consistency comparison test, three batches of product were prepared repeatedly according to the preparation methods of Example 1 and Comparative Example 5, respectively. The dissolution time of each batch of product in purified water at 40°C was measured, and the RSD value was calculated. The results are shown in the table below:

[0193] Table 16 Inter-batch consistency test

[0194]

[0195] As shown in Table 16, the dissolution times of the three batches of products in Example 1 were 26s, 27s, and 26s, respectively, with an RSD value of only 2.2%. In contrast, the dissolution times of the three batches of products in Comparative Example 5 were 25s, 32s, and 29s, with an RSD value as high as 12.4%. The results indicate that the addition of β-cyclodextrin can homogenize the dispersion of hydrophobic macromolecules in the paste, significantly reducing the impact of fluctuations in saponin and polysaccharide content in different batches of raw materials on the viscosity of the paste. This ensures the uniformity of the mixing system and the batch-to-batch consistency of the final product after the subsequent addition of maltodextrin.

[0196] The table below summarizes the key performance characteristics of Examples 1-4 and Comparative Examples 1-6.

[0197] Table 17 Summary of key performance of Examples 1-4 and Comparative Examples 1-6

[0198]

[0199] Note: "—" indicates that this measurement or comparison was not performed.

[0200] Example 5, based on Example 4, added three medicinal and edible raw materials—Poria cocos, lily bulb, and lotus seed—to step S1, and added a low-temperature water soaking pretreatment step S1-2. Performance tests were conducted using the same method as in Example 4. The results showed that: the gastrodin transfer rate in Example 5 was 91.6%, and the jujube seed saponin A transfer rate was 90.9%, basically the same as in Example 4 with a slight improvement; the spray drying yield was 86.9%, and the dissolution time was 20 seconds, both maintaining excellent levels; the bitterness score was 1.4, further improving the taste; the γ-aminobutyric acid retention rate was 92.7%, and the soybean lecithin retention rate was 95.0%, the same as in Example 4; the sodium pentobarbital sleep time in mice was extended to 136 minutes, an improvement of 15.3% compared to Example 4.

[0201] Although embodiments of the present invention have been disclosed above, they are not limited to the applications listed in the specification and embodiments. They can be applied to various fields suitable for the present invention. Other modifications can be easily made by those skilled in the art. Therefore, without departing from the general concept defined by the claims and their equivalents, the present invention is not limited to the specific details and examples shown and described herein.

Claims

1. A method for preparing a gastrodia and jujube seed instant solid beverage for sleep relief, characterized in that, include: S1. Mix the sliced ​​Gastrodia elata and the sliced ​​Ziziphus jujuba var. spinosa at a mass ratio of 1:(1~3), and then pulverize them to obtain mixed medicinal powder; S2. Add an ethanol aqueous solution with a volume fraction of 40% to 55% to the mixed powder, sonicate at 50℃ to 70℃ for 20 to 40 minutes, then centrifuge and filter the supernatant to obtain the first filtrate and the first filter residue. The ultrasonic power is 300 to 700W and the ultrasonic frequency is 20 to 40kHz. S3. Add an ethanol aqueous solution with a volume fraction of 70% to 85% to the first filter residue, sonicate at 40℃ to 60℃ for 10 to 30 minutes, then centrifuge and filter the supernatant to obtain the second filtrate. Combine the first filtrate and the second filtrate to obtain the combined extract. Record the initial mass of the combined extract. The ultrasonic power is 200 to 600 W and the ultrasonic frequency is 20 to 40 kHz. S4. Concentrate the combined extract under reduced pressure to a preliminary concentrate with a relative density of 1.01 to 1.

03. Add 0.02% to 0.08% of L-ascorbic acid and 0.3% to 1.2% of β-cyclodextrin by initial mass to the preliminary concentrate, stir evenly, and then concentrate under reduced pressure to a thick paste with a relative density of 1.10 to 1.

25. S5. Add maltodextrin and sucralose to the thick paste, stir and mix to obtain a mixture, and dry to obtain the Gastrodia elata and Ziziphus jujuba seed sleep aid instant solid beverage. The amount of maltodextrin and sucralose added is 0.3 to 0.8 times and 0.001 to 0.005 times the mass of the thick paste, respectively.

2. The preparation method of the Gastrodia elata and Ziziphus jujuba seed sleep-inducing instant solid beverage according to claim 1, characterized in that, In S2, the amount of ethanol aqueous solution added is 6 to 10 times the mass of the mixed powder. In S3, the amount of ethanol aqueous solution added is 4 to 8 times the mass of the mixed powder. The centrifugation speed in both S2 and S3 is 3000 to 4000 rpm, and the centrifugation time is 10 to 20 min.

3. The preparation method of the Gastrodia elata and Ziziphus jujuba seed sleep-inducing instant solid beverage according to claim 1, characterized in that, The conditions for vacuum concentration in S4 are a temperature of 50℃~65℃ and an absolute pressure of 0.06~0.09MPa.

4. The preparation method of the Gastrodia elata and Ziziphus jujuba seed sleep-inducing instant solid beverage according to claim 1, characterized in that, Spray drying is used, with the inlet air temperature controlled at 100℃~140℃ and the outlet air temperature at 60℃~80℃.

5. The preparation method of the Gastrodia elata and Ziziphus jujuba seed sleep-inducing instant solid beverage according to claim 1, characterized in that, Step S5 further includes adding γ-aminobutyric acid and soybean lecithin to the thick paste, wherein the amount of γ-aminobutyric acid and soybean lecithin added is 0.05 to 0.2 times and 0.01 to 0.06 times the mass of the thick paste, respectively, and stirring to obtain a mixture.

6. The preparation method of the Gastrodia elata and Ziziphus jujuba seed sleep-inducing instant solid beverage according to claim 1, characterized in that, In step S3, before adding an ethanol aqueous solution with a volume fraction of 70% to 85% to the first filter residue, the first filter residue is loosened and crushed so that the first filter residue is in the form of loose granules or flocculent material.

7. The preparation method of the Gastrodia elata and Ziziphus jujuba seed sleep-inducing instant solid beverage according to claim 4, characterized in that, In step S5, after spray drying, the obtained granules are granulated, and the material passing through a 20-mesh sieve is taken to obtain the Gastrodia elata and Ziziphus jujuba seed instant solid beverage for sleep relief.

8. The preparation method of the Gastrodia elata and Ziziphus jujuba seed sleep-inducing instant solid beverage according to claim 5, characterized in that, In step S5, before adding γ-aminobutyric acid and soybean lecithin to the thick paste, they are first added together to deionized water at 0.1 to 0.3 times the mass of the thick paste, and stirred at 100 to 200 rpm at 40°C to 60°C until evenly dispersed to obtain a premix. Then, the premix is ​​added to the thick paste along with maltodextrin and sucralose, stirred and mixed, and then dried.

9. The preparation method of the Gastrodia elata and Ziziphus jujuba seed sleep-inducing instant solid beverage according to claim 1, characterized in that, In step S1, at least one of Poria cocos, lily bulb, and lotus seed is added. Poria cocos, lily bulb, and lotus seed are all added in the form of processed medicinal slices. The amount of Poria cocos added is 0.3 to 1.0 times the mass of the processed Gastrodia elata slices, the amount of lily bulb added is 0.2 to 0.8 times the mass of the processed Gastrodia elata slices, and the amount of lotus seed added is 0.2 to 0.8 times the mass of the processed Gastrodia elata slices. After crushing in step S1 and before ultrasonic treatment in step S2, the mixture also includes adding 0.5 to 1.5 times the mass of the mixed powder to the mixed powder, soaking it at 30°C to 50°C for 15 to 30 minutes, and then directly adding an ethanol aqueous solution for ultrasonic treatment in step S2.

10. A gastrodia and jujube seed instant solid beverage for promoting sleep, characterized in that, The Gastrodia elata and Ziziphus jujuba seed instant solid beverage for sleep relief is prepared by the preparation method described in any one of claims 1 to 9.

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