JP2018111671A - 経口組成物 - Google Patents
経口組成物 Download PDFInfo
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- JP2018111671A JP2018111671A JP2017004399A JP2017004399A JP2018111671A JP 2018111671 A JP2018111671 A JP 2018111671A JP 2017004399 A JP2017004399 A JP 2017004399A JP 2017004399 A JP2017004399 A JP 2017004399A JP 2018111671 A JP2018111671 A JP 2018111671A
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- ginseng
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Landscapes
- Medicines Containing Plant Substances (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
項1.薬用人参の加工物及びマカの加工物を含有し、薬用人参の加工物1質量部に対してマカの加工物が0.04〜0.18質量部である、経口組成物。
項2.更にコエンザイムQ10を含有する、項1に記載の経口組成物。
項3.経口組成物中、薬用人参の加工物1質量部に対してコエンザイムQ10が0.005〜0.18質量部である、項1または2に記載の経口組成物。
薬用人参の加工物
薬用人参の加工物の原料として、薬用人参が挙げられる。本発明において薬用人参は、特に限定されないが、好ましくはウコギ科薬用人参が例示される。ウコギ科薬用人参としては、高麗人参(オタネニンジン、 朝鮮人参、Korean ginseng、Panax ginseng C. A. Meyer)、三七ニンジン(Panax notoginseng Burk.)、アメリカニンジン(Panax quinquefolium L.)、竹節ニンジン(Panax japonicus C.A.Meyer)、ヒマラヤニンジン(Panax pseudo-ginseng Wall. subsp. himalaicus Hara)、ベトナムニンジン(Panax vietnamensis Ha et Grushv)等が例示される。これらにおいて、薬用人参としてより好ましくは高麗人参が例示される。
マカの加工物の原料として、マカ(Maca、Lepidium meyenii)が挙げられ、 アブラナ科レピディウム属に属する。
試験例1
下記の表1に従い、薬用人参の加工物及びマカの加工物を含有する経口組成物を調製した。具体的には、次の手順に従い経口組成物を調製した。
薬用人参の加工物として、市販品の高麗人参発酵物(商品名M1−CD、林原社製、粉末乾燥物)を用いた。該発酵物は、ラクトバチルスカゼイハセガワ菌株(受託番号:FERM BP-10123)を用いて得られた薬用人参の発酵物であり、該市販品は発酵液にデキストリンを添加して乾燥したものである。
マカの加工物として、市販品のマカ抽出物(商品名マカックス、TOWA CORPORATION社製、粉末乾燥物)を用いた。該抽出物は、マカの根から得た抽出物であり、該市販品は抽出液にデキストリンを添加して乾燥したものである。
前述の高麗人参発酵物とマカ抽出物を、表1に示す配合割合となるようにそれぞれ袋に入れて混合し、実施例1−1〜1−5ならびに比較例1及び2の経口組成物を得た。なお、後述の摂取量20mg中に含まれる高麗人参発酵物の量は各組成物で同一(約16.2mg)であり、従って、比較例や実施例1−1等のマカ抽出物を含有しない組成物やマカ抽出物の含有割合が低い組成物では、組成物の全体量を賦形剤(デキストリン)を添加することにより調整した。
前述のようにして得た各組成物の苦味、塩味、甘味、酸味、うま味について、官能評価の専門家10名により評価を行った。具体的には、各組成物約20mgを専門家に経口摂取させ、次の表2に示す基準に従い、各組成物の苦味、塩味、甘味、酸味、うま味を評価し、その平均値を算出した。
結果を表1に示す。
下記の表3に従い、高麗人参発酵物、マカ抽出物及びコエンザイムQ10を含有する経口組成物を調製した。具体的には、次の手順に従い経口組成物を調製した。
試験例1と同じ高麗人参発酵物を用いた。
試験例1と同じマカ抽出物を用いた。
コエンザイムQ10として市販品(商品名コエンザイムQ10、エーザイフードケミカル社製、酸化型)を用いた。
前述の高麗人参発酵物、マカ抽出物、コエンザイムQ10を表3に示す配合割合となるように袋に入れて混合し、実施例2−1の経口組成物を得た。実施例2−2〜実施例2−7も同様に、表3に示す配合割合となるように袋に入れて混合し経口組成物を得た。なお、本試験例においても摂取量20mg中に含まれる高麗人参発酵物の量は各組成物で同一である。
試験例1と同様にして、各組成物の苦味、塩味、甘味、酸味、うま味を評価し、その平均値を算出した。
結果を表3に示す。
試験例3
1.経口組成物の調製等
試験例2において、高麗人参発酵物、マカ抽出物及びコエンザイムQ10の配合割合を表4に示す割合となるように変更する以外は同様にして、実施例3−1〜3−3の経口組成物を袋混合にて調製し、苦味、塩味、甘味、酸味、うま味について同様に評価した。本試験例においても摂取量20mg中に含まれる高麗人参発酵物の量は各組成物で同一である。
結果を表4に示す。
表5及び6に、本発明の経口組成物の処方例を示す。これらの経口組成物では、高麗人参発酵物に由来する不快な酸味、または、不快な酸味及び苦味が低減される。
Claims (3)
- 薬用人参の加工物及びマカの加工物を含有し、薬用人参の加工物1質量部に対してマカの加工物が0.04〜0.18質量部である、経口組成物。
- 更にコエンザイムQ10を含有する、請求項1に記載の経口組成物。
- 経口組成物中、薬用人参の加工物1質量部に対してコエンザイムQ10が0.005〜0.18質量部である、請求項1または2に記載の経口組成物。
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