In the context of a surging demand for functional foods, this study utilized Sophora japonica L. (SL) and Rosa rugosa Thunb. (RT), which are rich in polyphenols (with fl avonoids as the core subclass). High-purity extracts (SLE and RTE) were obtained through ethanol refl ux extraction and macroporous resin purifi cation, and then formulated with maltodextrin and erythritol to prepare a composite solid beverage. This beverage exhibited excellent antioxidant capabilities. At a concentration of 1 mg/mL, the scavenging rates of DPPH, ABTS, and hydroxyl radicals reached 82.4%, 94.6%, and 49.2%, respectively. Network pharmacology indicated that quercetin and β-sitosterol could modulate lipid metabolism pathways. Moreover, the beverage showed potential for lipid-lowering. Its cholate adsorption capacity was 589.4 ± 2.9 mg/g at pH 7.0, and the IC50 value for pancreatic lipase inhibition was 32.55 mg/mL. However, a 60-day storage stability test revealed that the moisture content approached 5%, likely due to polyphenol-fl avonoid reactivity, extending dissolution time to 30.88 s. These changes were attributed to polyphenols (with flavonoids as the core active subclass, and non-flavonoids such as phenolic acids as auxiliary), resulting in color alterations and reduced solubility. This study confi rmed the dual functions of the SLRT beverage in antioxidant and lipid-lowering aspects. Nevertheless, it also pointed out the need to optimize the formula and process to enhance stability, providing an important basis for the development of stable functional beverages.
