JPH01135892A - Production of antioxidant substance - Google Patents
Production of antioxidant substanceInfo
- Publication number
- JPH01135892A JPH01135892A JP62294881A JP29488187A JPH01135892A JP H01135892 A JPH01135892 A JP H01135892A JP 62294881 A JP62294881 A JP 62294881A JP 29488187 A JP29488187 A JP 29488187A JP H01135892 A JPH01135892 A JP H01135892A
- Authority
- JP
- Japan
- Prior art keywords
- sesame
- meal
- oil
- sesame meal
- antioxidant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000126 substance Substances 0.000 title claims abstract description 24
- 239000003963 antioxidant agent Substances 0.000 title claims description 25
- 230000003078 antioxidant effect Effects 0.000 title claims description 25
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 241000207961 Sesamum Species 0.000 claims abstract description 36
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 36
- 235000012054 meals Nutrition 0.000 claims abstract description 24
- 239000003960 organic solvent Substances 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims description 14
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 abstract description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 16
- 239000003921 oil Substances 0.000 abstract description 15
- 235000019198 oils Nutrition 0.000 abstract description 15
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 abstract description 12
- 239000008159 sesame oil Substances 0.000 abstract description 10
- 235000011803 sesame oil Nutrition 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 8
- 239000010705 motor oil Substances 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 description 23
- 230000000694 effects Effects 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 240000008415 Lactuca sativa Species 0.000 description 6
- 238000000605 extraction Methods 0.000 description 6
- 235000012045 salad Nutrition 0.000 description 6
- UIOFUWFRIANQPC-JKIFEVAISA-N Floxacillin Chemical compound N([C@@H]1C(N2[C@H](C(C)(C)S[C@@H]21)C(O)=O)=O)C(=O)C1=C(C)ON=C1C1=C(F)C=CC=C1Cl UIOFUWFRIANQPC-JKIFEVAISA-N 0.000 description 4
- LUSZGTFNYDARNI-UHFFFAOYSA-N Sesamol Natural products OC1=CC=C2OCOC2=C1 LUSZGTFNYDARNI-UHFFFAOYSA-N 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- IMNFDUFMRHMDMM-UHFFFAOYSA-N N-Heptane Chemical compound CCCCCCC IMNFDUFMRHMDMM-UHFFFAOYSA-N 0.000 description 2
- OFBQJSOFQDEBGM-UHFFFAOYSA-N Pentane Chemical compound CCCCC OFBQJSOFQDEBGM-UHFFFAOYSA-N 0.000 description 2
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 2
- 229930013686 lignan Natural products 0.000 description 2
- 150000005692 lignans Chemical class 0.000 description 2
- 235000009408 lignans Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004809 thin layer chromatography Methods 0.000 description 2
- 229930003799 tocopherol Natural products 0.000 description 2
- 239000011732 tocopherol Substances 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- KXKVLQRXCPHEJC-UHFFFAOYSA-N acetic acid trimethyl ester Natural products COC(C)=O KXKVLQRXCPHEJC-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000007933 aliphatic carboxylic acids Chemical class 0.000 description 1
- 150000001338 aliphatic hydrocarbons Chemical class 0.000 description 1
- 150000004945 aromatic hydrocarbons Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 238000002481 ethanol extraction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Substances N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 101150093826 par1 gene Proteins 0.000 description 1
- 239000003209 petroleum derivative Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- -1 synthetic HA Substances 0.000 description 1
- 239000013076 target substance Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 235000019149 tocopherols Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
- Fats And Perfumes (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は食品、化学製品、エンジンオイル等に添加して
酸化を防止する抗酸化性物質をごま粕から効率よく製造
する方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for efficiently producing from sesame meal an antioxidant substance that is added to foods, chemical products, engine oil, etc. to prevent oxidation.
従来から食品の自動酸化を防止する抗酸化剤として天然
トコフェロール、合成りＨＡ、ＢＨＴ等が知られている
。Natural tocopherols, synthetic HA, BHT, and the like have been known as antioxidants that prevent autooxidation of foods.
一方、ごま或いはごま油には抗酸化性物質であるセサモ
ールが含まれ、これがごま油の強力な抗酸化性を維持し
ていると認められていたが、最近ごま或いはごま油から
リグナン類縁体が発見され、これの抗酸化性も報告され
る番→至り、ごま油は上記セサモール、リグナン類縁体
の相互作用により抗酸化性が保たれるものと考えられる
ようになった。On the other hand, sesame or sesame oil contains the antioxidant sesamol, which was recognized as maintaining the strong antioxidant properties of sesame oil, but recently lignan analogs have been discovered in sesame or sesame oil. The antioxidative properties of sesame oil have also been reported, and it has come to be thought that sesame oil maintains its antioxidative properties through the interaction of sesamol and lignan analogs.
そこで、ごまから抗酸化性物質を抽出し、これを食品等
の抗酸化剤として利用しようとする試みがなされている
。Therefore, attempts have been made to extract antioxidant substances from sesame seeds and use them as antioxidants in foods and the like.
例えば、特公昭６１−２６３４２号公報にはごまを水又
はエタノール水で抽出し、これを濃縮後頁にエタノール
又はエタノール水で再抽出して抗酸化性物質を得る方法
が開示され、この抽出の温度は室温〜５０℃で、出来る
だけ低温で行なうことが好ましいと教えている。For example, Japanese Patent Publication No. 61-26342 discloses a method for obtaining antioxidant substances by extracting sesame seeds with water or ethanol water, and re-extracting this with ethanol or ethanol water after concentration. It teaches that the temperature should be between room temperature and 50°C, preferably as low as possible.
食品に添加する抗酸化剤は人体に対して安全であること
と商業的に耐えうる価格であることが必要である。その
意味で上記合成りＨＡ、ＢＨＴ等は人体に対する安全性
の上で問題があり、出来るだけ天然のものが望まれる。Antioxidants added to foods must be safe for humans and at a commercially acceptable price. In this sense, the above-mentioned synthetic HA, BHT, etc. have a safety problem for the human body, and natural products are desired as much as possible.
しかし、天然トコフェロールはその効果が添加対象物に
よって異なり。However, the effects of natural tocopherol vary depending on the substance to which it is added.
必ずしも商業的に有利とは言えない。It is not necessarily commercially advantageous.
又、ごまを抽出する方法では良質のものが得られるが、
ごま自体極めて高価であり、又、抽出回数を重ねる必要
があるためごまそのものを抗酸化剤の製造原料とするに
はコストが高くなって商業ベースに乗らない。Also, the method of extracting sesame seeds yields good quality, but
Sesame seeds themselves are extremely expensive, and since it is necessary to extract them many times, using sesame seeds themselves as a raw material for producing antioxidants is expensive and not commercially viable.
そこで本発明者はごまからごま油を搾取した残りのごま
粕に着目し、ごま粕から抗酸化性物質を製造する本発明
を見出したのである。Therefore, the present inventor focused on the remaining sesame meal after extracting sesame oil from sesame seeds, and discovered the present invention for producing an antioxidant substance from sesame meal.
上記問題点を解決するための本発明は次の手段からなる
。The present invention for solving the above problems consists of the following means.
即ち、本発明の抗酸化性物質の製造方法は、油分５重量
％以下のごま粕を１６０’Ｃ以上の温度で２０分以上加
熱処理した後、有機溶媒で抽出することを特徴とするも
のである。That is, the method for producing an antioxidant substance of the present invention is characterized by heating sesame meal with an oil content of 5% by weight or less at a temperature of 160'C or more for 20 minutes or more, and then extracting it with an organic solvent. be.
以下、本発明の手段を具体的に説明する。Hereinafter, the means of the present invention will be specifically explained.
本発明に用いるごま粕は、ごまを焙煎した後、ごま油を
搾取したもの、或いは焙煎なしにごま油を搾取したもの
のいずれでもよく、又、圧搾ではなく抽出したものでも
よい。The sesame meal used in the present invention may be either one obtained by roasting sesame seeds and then extracting sesame oil, or one obtained by extracting sesame oil without roasting, or it may be extracted rather than pressed.
ごま粕は少量の油分を残存させているが、油分が５重量
％以上のものはその油分が酸化を受け、本発明の抗酸化
性物質の活性を低下させる可能性があるので、予めヘキ
サン等の溶剤で脱脂することが好ましい。Sesame meal has a small amount of oil remaining, but if the oil content is 5% by weight or more, the oil may be oxidized and reduce the activity of the antioxidant substance of the present invention, so be sure to use hexane etc. It is preferable to degrease with a solvent.
かかるごま粕を次に加熱する必要がある。加熱温度は１
６０℃以上が必要であり、好ましくは１７０℃以上であ
る。上限は特にないが、４００℃以上になるとごま粕が
炭化するので好ましくない。The sesame meal then needs to be heated. The heating temperature is 1
The temperature is required to be 60°C or higher, preferably 170°C or higher. There is no particular upper limit, but if the temperature exceeds 400°C, the sesame meal will carbonize, which is not preferable.
加熱時間は温度にもよるが最低２０分以上、好ましくは
１時間以上である。又、目的物質の活性向上、粕の着火
防止のため、窒素置換等の手段で加熱容器中の酸素を除
去しておくことが好ましい。The heating time depends on the temperature, but is at least 20 minutes or more, preferably 1 hour or more. Furthermore, in order to improve the activity of the target substance and prevent ignition of the lees, it is preferable to remove oxygen in the heating container by means such as nitrogen substitution.
通常、加熱すると目的成分が分解するものと考えられ、
例えば、特公昭６１−２６３４２号公報にも抽出や濃縮
は出来るだけ低温で行なうように記載されているが、本
発明においては高温加熱処理が必須であり、これが本発
明の最大の特徴である。又、加熱処理時に塩酸等の酸類
を適量加えることにより、抗酸化性物質の活性を一層高
めることが出来る。Normally, it is thought that the target component decomposes when heated.
For example, Japanese Patent Publication No. 61-26342 also states that extraction and concentration should be carried out at as low a temperature as possible, but high temperature heat treatment is essential in the present invention, and this is the greatest feature of the present invention. Furthermore, by adding an appropriate amount of an acid such as hydrochloric acid during the heat treatment, the activity of the antioxidant substance can be further enhanced.
加熱処理されたごま和は有機溶剤で抽出される。The heat-treated sesame seeds are extracted with an organic solvent.
この抽出用の有機溶剤としてはメタノール、エタノール
等のアルコール、酢酸メチル、酢酸エチル等の脂肪族カ
ルボン酸エステル、ペンタン、ヘキサン、ヘプタン等の
脂肪族炭化水素、ベンゼン。Organic solvents for this extraction include alcohols such as methanol and ethanol, aliphatic carboxylic acid esters such as methyl acetate and ethyl acetate, aliphatic hydrocarbons such as pentane, hexane and heptane, and benzene.
トルエン等の芳香族炭化水素等が用いられるが。Aromatic hydrocarbons such as toluene are used.
好ましくはエタノール、酢酸エチル、特に好ましくは酢
酸エチルである。Ethanol and ethyl acetate are preferred, and ethyl acetate is particularly preferred.
以上のようにして得られる抽出物は溶媒を除去して抗酸
化性物質として用いることが出来る。添加されるものと
しては各種食品類、飲料、プラスチック等の化学製品、
エンジンオイル等の石油製品等がある。The extract obtained as described above can be used as an antioxidant after removing the solvent. Additives include various foods, beverages, chemical products such as plastics,
There are petroleum products such as engine oil.
以下、実施例を挙げて本発明の詳細な説明する。 Hereinafter, the present invention will be explained in detail with reference to Examples.
尚、抗酸化性のパラメータとしては常法により過酸化物
価（ミリ当量／ｋｇ）を測定することにより行なった。In addition, the peroxide value (milliequivalent/kg) was measured by a conventional method as an antioxidant parameter.
実施例１
２００℃で焙煎した後、圧搾してごま油を搾取した残り
のごま粕（油分８％）をヘキサンで抽出脱脂した結果、
油分１％のごま粕を得た。このごま粕を下記ｃ ” ｆ
の温度で２４時間加熱し、その後エタノールで抽出した
。抽出液をエバポレータで濃縮することにより、抗酸化
性物質を得た。Example 1 After roasting at 200°C, the remaining sesame meal (8% oil content) that was pressed to extract sesame oil was extracted and defatted with hexane.
Sesame meal with an oil content of 1% was obtained. Use this sesame meal as shown below.
The mixture was heated at a temperature of 24 hours, and then extracted with ethanol. An antioxidant substance was obtained by concentrating the extract using an evaporator.
市販のサラダ油（大豆油となたね油の混合物）３０ ｍ
Ｑに対し、上記抗酸化性物質をごま粕１ｇ相当量添加
してシャーレに入れ６０℃に保ち、−定時間毎にサンプ
リングして過酸化物価（ｐ ｏ ｖ）を測定し、その結
果を第１図に示した。Commercially available salad oil (mixture of soybean oil and rapeseed oil) 30 m
To Q, add the above-mentioned antioxidant substance in an amount equivalent to 1 g of sesame meal, put it in a petri dish, keep it at 60°C, and measure the peroxide value (p ov) by sampling at regular intervals. It is shown in Figure 1.
第１図の結果から対照品（サラダ油のみ）は７２時間で
ｐｏｖが２５０ ｍｅｑ／ ｋｇに達し、室温又は１５
０℃で加熱処理したものは約１００時間でｐｏｖが２５
０ ｍｅｑ／ ｋｇに達しているが、本発明の方法で得
られた抗酸化性物質を添加したｄ、ｅ。From the results shown in Figure 1, the control product (salad oil only) reached a pov of 250 meq/kg in 72 hours, and was
For those heated at 0℃, pov is 25 in about 100 hours.
0 meq/kg, but with the addition of antioxidant substances obtained by the method of the present invention d, e.
ｆは優れた抗酸化性を示すことがわかる。It can be seen that f exhibits excellent antioxidant properties.
実施例２
実施例１で用いたものと同じ油分１％のごま粕を直ちに
エタノールで抽出後濃縮したものと、２３０℃、２４時
間加熱処理した後エタノール抽出濃縮したものとを実施
例１と同様にサラダ油に添加してｐｏｖを測定した。但
し、添加量はごま粕０．５ｇ相当量である。無添加（サ
ラダ油のみ）をａ、加熱なしをｂ′、加熱ありをｆ′と
して第２図に示した。第２図から加熱処理の効果が格別
であることがわかる。Example 2 The same sesame meal with an oil content of 1% as that used in Example 1 was immediately extracted with ethanol and then concentrated, and the same was extracted and concentrated with ethanol after heat treatment at 230 ° C. for 24 hours. POV was measured by adding it to salad oil. However, the amount added is equivalent to 0.5 g of sesame meal. In Fig. 2, no additives (salad oil only) are shown as a, no heating as b', and heating as f'. It can be seen from FIG. 2 that the effect of heat treatment is exceptional.
実施例３
実施例１のｆにおいて抗酸化性物質の添加量をごま粕０
．２ｇ相当分に変えた以外は同様に行ない、これをｆ
Ｉ＋とし、同様にして抽出溶剤をエタノールから酢酸エ
チルに変えたものをｇとして実験を行ない、結果を第３
図に示した。ａは無添加のサラダ油である。Example 3 In f of Example 1, the amount of antioxidant substance added was 0 in sesame meal.
．． Perform the same procedure except for changing the amount to 2g equivalent, and add this to f
I+, and in the same way, the extraction solvent was changed from ethanol to ethyl acetate.
Shown in the figure. A is additive-free salad oil.
第３図からエタノール抽出の場合、添加量が０゜２ｇ（
ごま粕換算）ではかなり効果が落ちるが、酢酸エチルで
は依然として高い効果を示すことがわかる。From Figure 3, in the case of ethanol extraction, the amount added is 0°2g (
It can be seen that the effect is considerably lower when using sesame meal (equivalent to sesame meal), but it is still highly effective when using ethyl acetate.
実施例４
抽出溶剤を塩酸に変えて実験を行ない、結果を第４図に
示した。ａは無添加のサラダ油である。Example 4 An experiment was conducted by changing the extraction solvent to hydrochloric acid, and the results are shown in FIG. A is additive-free salad oil.
第４図から２３０℃に加熱時に塩酸を１．０ｍｌ添加し
た場合において高い効果が得られた。From FIG. 4, a high effect was obtained when 1.0 ml of hydrochloric acid was added during heating to 230°C.
尚、抽出して得られた抗酸化性物質を高速液化クロマト
グラフィー（ＨＰＬＣ）及び薄層クロマトグラフィー（
ＴＬＣ）で分析したところ、セサモールは検出されなか
った。よって本発明の抗酸化性物質の本体はセサモール
以外の物質であると考えられる。In addition, the antioxidant substances obtained by extraction were subjected to high performance liquid chromatography (HPLC) and thin layer chromatography (
When analyzed by TLC), sesamol was not detected. Therefore, the main body of the antioxidant substance of the present invention is considered to be a substance other than sesamol.
本発明の方法はごま粕を原料とし、単に加熱と抽出を組
合せるのみであるため、工程が極めて容易である。The method of the present invention uses sesame meal as a raw material and simply combines heating and extraction, so the process is extremely easy.
又、この方法で得られる抗酸化性物質は抗酸化剤として
特に食品添加用として効果が高い。Furthermore, the antioxidant substance obtained by this method is highly effective as an antioxidant, especially as an additive to foods.
第１図〜第４図は本発明で得た抗酸化性物質を食品に添
加した際の経過時間と過酸化物価の関係を示すグラフで
あり、第１図は実施例１、第２図は実施例２、第３図は
実施例３、第４図は実施例４の結果に相当するものであ
る。
ａ・・・対照曲線、ｂ・・・室温曲線、ｂ′・・・無加
熱曲線、Ｃ・・・１５０℃曲線、ｄ・・・１７０℃曲線
、ｅ・・・２００℃曲線、ｆ、ｆ”・・・２３０℃曲線
１ｇ・・・酢酸エチル曲線。
特許出願人 九鬼産業 株式会社
第１図
ｔｆｔ／Ｊ１１７１ＢＨ４
第２図
第３図
第４図
″ −“経ｌ蒔忙 ”″ ″″ ″′ 。
５″パ
−１．・Figures 1 to 4 are graphs showing the relationship between the elapsed time and peroxide value when the antioxidant substance obtained according to the present invention is added to food, and Figure 1 is Example 1, and Figure 2 is Example 2, FIG. 3 corresponds to the results of Example 3, and FIG. 4 corresponds to the results of Example 4. a... Control curve, b... Room temperature curve, b'... No heating curve, C... 150°C curve, d... 170°C curve, e... 200°C curve, f, f "...230℃ curve 1g...Ethyl acetate curve. Patent applicant Kuki Sangyo Co., Ltd. Figure 1 TFT/J1171BH4 Figure 2 Figure 3 Figure 4" . 5″ par 1.・
Claims (1)
で２０分以上加熱処理した後、有機溶媒で抽出すること
を特徴とする抗酸化性物質の製造方法。(1) A method for producing an antioxidant substance, which comprises heating sesame meal having an oil content of 5% by weight or less at a temperature of 160° C. or higher for 20 minutes or more, and then extracting with an organic solvent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62294881A JPH01135892A (en) | 1987-11-20 | 1987-11-20 | Production of antioxidant substance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62294881A JPH01135892A (en) | 1987-11-20 | 1987-11-20 | Production of antioxidant substance |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01135892A true JPH01135892A (en) | 1989-05-29 |
| JPH037715B2 JPH037715B2 (en) | 1991-02-04 |
Family
ID=17813457
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62294881A Granted JPH01135892A (en) | 1987-11-20 | 1987-11-20 | Production of antioxidant substance |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01135892A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0818196A1 (en) * | 1989-07-21 | 1998-01-14 | Suntory Limited | Food or drink containing dioxabicyclo (3.3.0) octane compounds |
| KR20060083280A (en) * | 2005-01-14 | 2006-07-20 | 학교법인 한마학원 | Extacct method of natural antioxidant from an agriculture byproducts and material thereof |
| JP2020525043A (en) * | 2017-05-31 | 2020-08-27 | クイーンズバケット カンパニー，リミテッド | Method for producing edible oil, edible oil produced using the same, and food |
-
1987
- 1987-11-20 JP JP62294881A patent/JPH01135892A/en active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0818196A1 (en) * | 1989-07-21 | 1998-01-14 | Suntory Limited | Food or drink containing dioxabicyclo (3.3.0) octane compounds |
| KR20060083280A (en) * | 2005-01-14 | 2006-07-20 | 학교법인 한마학원 | Extacct method of natural antioxidant from an agriculture byproducts and material thereof |
| JP2020525043A (en) * | 2017-05-31 | 2020-08-27 | クイーンズバケット カンパニー，リミテッド | Method for producing edible oil, edible oil produced using the same, and food |
| US11503838B2 (en) | 2017-05-31 | 2022-11-22 | Queensbucket. Co., Ltd. | Method for manufacturing edible oil, and edible oil and food each manufactured using same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH037715B2 (en) | 1991-02-04 |
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