KR101911401B1 - Method for producing Hovenia dulcis extract with enhanced specific flavonoid and polyphenolic compound content - Google Patents
Method for producing Hovenia dulcis extract with enhanced specific flavonoid and polyphenolic compound content Download PDFInfo
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- KR101911401B1 KR101911401B1 KR1020170054433A KR20170054433A KR101911401B1 KR 101911401 B1 KR101911401 B1 KR 101911401B1 KR 1020170054433 A KR1020170054433 A KR 1020170054433A KR 20170054433 A KR20170054433 A KR 20170054433A KR 101911401 B1 KR101911401 B1 KR 101911401B1
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- South Korea
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- acid
- extract
- hovenia
- hovenia dulcis
- content
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- 239000000284 extract Substances 0.000 title claims abstract description 45
- 244000010000 Hovenia dulcis Species 0.000 title abstract description 29
- 235000008584 Hovenia dulcis Nutrition 0.000 title abstract description 29
- 229930003935 flavonoid Natural products 0.000 title abstract description 23
- 150000002215 flavonoids Chemical class 0.000 title abstract description 23
- 235000017173 flavonoids Nutrition 0.000 title abstract description 23
- 238000004519 manufacturing process Methods 0.000 title description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 title description 4
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000008586 Hovenia Nutrition 0.000 claims abstract description 12
- 241000405398 Hovenia Species 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
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- 230000001590 oxidative effect Effects 0.000 claims description 14
- FJKROLUGYXJWQN-UHFFFAOYSA-N 4-hydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 claims description 12
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims description 12
- HKQYGTCOTHHOMP-UHFFFAOYSA-N formononetin Chemical compound C1=CC(OC)=CC=C1C1=COC2=CC(O)=CC=C2C1=O HKQYGTCOTHHOMP-UHFFFAOYSA-N 0.000 claims description 10
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- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 claims description 7
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2116—Flavonoids, isoflavones
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
- A61K2236/331—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using water, e.g. cold water, infusion, tea, steam distillation or decoction
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Abstract
본 발명은 특정 플라보노이드 및 폴리페놀 화합물 함량이 증진된 헛개나무 추출물의 제조방법에 관한 것으로, 보다 상세하게는 본 발명의 산화발효를 포함하는 제조방법으로 제조된 헛개나무 추출물은 특정 플라보노이드 및 폴리페놀 화합물 함량이 다량 증진되어 기능성 성분이 강화될 뿐만 아니라, 헛개나무 잎의 비린내를 제거함으로써 기능성 음료 등에 유용하게 이용될 수 있다.The present invention relates to a method for preparing a Hovenia dulcis extract having increased contents of specific flavonoids and polyphenol compounds, and more particularly, to a method for preparing Hovenia dulcis extracts comprising a specific flavonoid and a polyphenol compound The content is greatly increased and not only the functional ingredient is strengthened but also the bean sprouts of the Hovenia leaf are removed to be usefully used in functional beverages and the like.
Description
본 발명은 특정 플라보노이드 및 폴리페놀 화합물 함량이 증진된 헛개나무 추출물의 제조방법에 관한 것이다.The present invention relates to a process for the preparation of Hovenia dulcis extracts with enhanced content of certain flavonoids and polyphenolic compounds.
헛개나무(Hovenia dulcis)는 갈매나무과의 낙엽활엽교목으로 백석목, 목밀, 현포리, 호깨나무 또는 허리깨나무라고도 불리며, 헛개나무의 꼭지가 달린 열매 또는 씨를 지구자라고 하고, 높이 10~20m 및 직경 40~80cm 내외까지 자란다. 일본, 중국 및 동북아 지역에서도 동속의 호베니아 둘시스(Hovenia dulcis) 및 호베니아 토멘토사(Hovenia tomentosa)가 자생하고 있으나, 우리나라의 특산종은 과경의 크기, 종자, 꽃 색깔 등에서 다르게 나타난다고 기록되고 있다. 우리나라에서는 설악산, 오대산, 지리산 및 한라산 등지에서 주로 자라며 중북부 지방보다는 온화한 남쪽지방에서 잘 생육한다. 과병 및 줄기는 단맛과 향을 나타내므로 식용, 특히 과주로 이용되고 있으며 약용으로는 주독 제거를 위하여 상용되고 있다. 헛개나무에 대한 연구는 해외를 중심으로, 1980년대 중반부터 활발히 진행되어 왔으며, 이로부터 헛개나무의 많은 화학성분이 알려졌으며 이들에 대한 용도 및 효능들이 밝혀졌다. 예를 들면, 사포닌(Saponins) 계열의 호베노사이드 Ⅰ~Ⅶ(Hovenoside Ⅰ~Ⅶ), 호바세르보사이드 A1(Hovacerboside A1), 호베니둘시오사이드 A1, A2, B1 및 B2(Hovenidulcioside A1, A2, B1 및 B2), 호두로사이드 Ⅲ(Hoduloside Ⅲ) 등과 플라보노이드(Flavonoid) 계열의 퀘세틴(Quercetin), 캄페롤(Kaempferol), 암페로신(Ampelosin), 호베니틴 Ⅰ~Ⅲ(Hovenitin Ⅰ~Ⅲ), 호베노둘리놀(Hovenodulinol) 등이 분리되어, 이들의 구조 및 기능이 연구되었다. 또한, 헛개나무 추출물 및 이로부터 분리한 화학성분의 단맛억제(Antisweeting) 효과, 간세포 보호효과, 알코올에 의한 근육이완 억제효과, 이뇨작용, 항히스타민 작용, 항산화작용, 항암작용 및 당뇨치료 효과 등이 알려졌다. 근래에 이르러 우리나라에서도 헛개나무의 기능성에 대한 연구가 활발하게 이루어지고 있으며, 특히 간 해독, 숙취작용 및 알코올 분해능에 대해 많은 연구가 이루어지고 있다. 또한, 다른 연구에서는 헛개나무 수피, 목부, 열매 및 열매의 껍질의 에탄올 추출물이 인간의 간암 세포주(hep-3B) 및 유방암 세포주(MCF-7)에 대해 높은 항암효과를 갖는다고 보고된 바 있으며, 헛개나무의 메탄올 추출물에서 유래된 바닐릭산(Vanillic acid) 및 페룰릭산(Ferulic acid)이 14종의 균주와 2개의 효모균에서 항균효과가 있음이 보고되었다. Hovenia dulcis is a deciduous broad-leaved arboreous tree with a spruce tree. It is also called a white lumber tree, a wood grain, a cypress tree, a hawthorn tree, or a hawthorn tree. It grows to the inside and outside. In Japan, China and Northeast Asia, Hovenia dulcis and Hovenia tomentosa are native to Korea. However, it has been reported that the Korean native species is different in size, seed and flower color. In Korea, it grows mainly in Mt. Seoraksan, Mt. Odaesan, Mt. Jiri and Mt. Halla, and grows well in mild southern regions rather than in the central and northern regions. Diseases and stalks are used mainly for edible purposes, especially because they are sweet and fragrant, and are commonly used for medicinal purposes. Studies on hinoki trees have been actively conducted since the mid 1980s mainly in foreign countries, and many chemical components of hinoki trees have been known, and their uses and efficacy have been revealed. For example, Saponins series of Hovenoside I to VII, Hovacerboside A1, Hobbeniidosioside A1, A2, B1 and B2 (Hovenidulcioside A1, A2 , B1 and B2) and walnut Hoduloside III and flavonoid quercetin, Kaempferol, Ampelosin, Hovenitin I- Ⅲ), and hovenodulinol were isolated, and their structure and function were studied. Antiseismic effects of Hovenia dulcis extracts and chemical components separated therefrom, hepatocyte protective effect, inhibition of muscle relaxation by alcohol, diuretic action, antihistaminic action, antioxidative action, anticancer action and diabetic therapeutic effect were known . Recently, studies on the functionality of Hovenia dulcis have been actively carried out in Korea. Especially, studies on liver detoxification, hangover and alcohol degradation have been conducted. In addition, other studies have reported that ethanol extracts of hinoki bark, throat, fruit and fruit husk have high anti-cancer effects on human hepatoma cell line (hep-3B) and breast cancer cell line (MCF-7) It has been reported that vanillic acid and ferulic acid derived from the methanol extract of Hovenia dulcis have antimicrobial effects in 14 strains and 2 yeast strains.
한편, 한국공개특허 제2006-0081014호는 헛개나무 추출물의 제조방법을 개시하고 있으며, 한국등록특허 제0524659호는 헛개나무 열매 또는 초목의 추출방법 및 이로부터 제조된 음료를 개시하고 있다. 하지만, 본 발명의 특정 플라보노이드 및 폴리페놀 화합물 함량이 증진된 헛개나무 추출물의 제조방법에 대해 아직까지 개시된 바가 없다.Korean Patent Laid-Open Publication No. 2006-0081014 discloses a method for preparing Hovenia dulcis extract, and Korean Patent No. 0524659 discloses a method for extracting Hovenia dulici or fruit and a beverage prepared therefrom. However, the preparation method of Hovenia dulcis extract having the specific flavonoids and polyphenol compound contents of the present invention has not yet been disclosed.
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명에서는 산화발효(oxidative fermentation)를 통해 제조된 헛개나무 잎 추출물에서 특정 플라보노이드 및 폴리페놀 화합물 함량이 다량 증진될 뿐만 아니라, 헛개나무 잎의 비린내를 제거하는 효과까지 나타내는 것을 확인함으로써, 본 발명을 완성하였다. SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method for producing Hovenia dulcis Thunb extract, which is produced through oxidative fermentation, not only significantly enhances the content of certain flavonoids and polyphenol compounds, The present invention has been completed.
상기 과제를 해결하기 위하여, 본 발명은 1) 외부와 통풍이 가능한 용기 안에서 헛개나무를 산화발효(oxidative fermentation)시키는 단계; 2) 상기 단계 1)에서 산화발효시킨 헛개나무를 자연건조하는 단계; 및 3) 상기 단계 2)에서 자연건조한 헛개나무를 5~12시간 동안 열수추출하는 단계를 포함하는 특정 플라보노이드 및 폴리페놀 화합물 함량이 증진된 헛개나무 추출물의 제조방법을 제공한다.In order to solve the above-mentioned problems, the present invention provides a method for preparing a hoven oak tree, comprising the steps of: 1) oxidizing fermentation of a hoven tree in a ventilated container from the outside; 2) naturally drying the Hovenia dulcis obtained by oxidation and fermentation in the step 1); And 3) hydrolyzing the naturally dried hinoki in the step 2) for 5 to 12 hours. The present invention also provides a method for preparing a hinoki extract having a specific content of flavonoids and polyphenol compounds.
또한, 본 발명은 상기 제조방법에 의해 제조된 특정 플라보노이드 및 폴리페놀 화합물 함량이 증진된 헛개나무 추출물을 제공한다.In addition, the present invention provides Hovenia dulcis extracts having enhanced specific flavonoids and polyphenol compound contents prepared by the above-described method.
또한, 본 발명은 상기 특정 플라보노이드 및 폴리페놀 화합물 함량이 증진된 헛개나무 추출물을 포함하는 가공식품을 제공한다.In addition, the present invention provides a processed food comprising the Hovenia dulcis extract having the specific flavonoid and the polyphenol compound content enhanced.
본 발명의 산화발효를 포함하는 제조방법으로 제조된 헛개나무 잎 추출물은 특정 플라보노이드 및 폴리페놀 화합물 함량이 다량 증진되어 기능성 성분이 강화될 뿐만 아니라, 헛개나무 잎의 비린내를 제거함으로써 기능성 음료 등에 유용하게 이용될 수 있다.The Hovenous Leaf Extract prepared by the manufacturing method including the oxidative fermentation of the present invention not only enhances the specific components of the flavonoid and the polyphenol compound to enhance the functional ingredient but also removes the fishy flesh of the Hovenia leaf, Can be used.
본 발명을 달성하기 위하여, 본 발명은In order to achieve the present invention,
1) 외부와 통풍이 가능한 용기 안에서 헛개나무를 산화발효(oxidative fermentation)시키는 단계;1) oxidizing fermentation of the Hovenia trees in a ventilated container from the outside;
2) 상기 단계 1)에서 산화발효시킨 헛개나무를 자연건조하는 단계; 및2) naturally drying the Hovenia dulcis obtained by oxidation and fermentation in the step 1); And
3) 상기 단계 2)에서 자연건조한 헛개나무를 5~12시간 동안 열수추출하는 단계를 포함하는 특정 플라보노이드 및 폴리페놀 화합물 함량이 증진된 헛개나무 추출물의 제조방법을 제공한다.3) a step of hydrolyzing the naturally dried hinoki in the step 2) for 5 to 12 hours, wherein the specific flavonoid and the polyphenol compound content of the hinoki extract are increased.
본 발명의 특정 플라보노이드 및 폴리페놀 화합물 함량이 증진된 헛개나무 추출물의 제조방법에서, 상기 헛개나무 부위는 잎 또는 열매일 수 있으며, 바람직하게는 잎일 수 있으나, 이에 제한되지 않는다.In the method for preparing the Hovenia dulcis extract of the present invention in which the contents of specific flavonoids and polyphenol compounds are enhanced, the Hovenia region may be a leaf or a fruit, preferably, but not limited to, a leaf.
또한, 상기 산화발효는 헛개나무 자체에 존재하는 산화효소를 이용하며, 40~45℃에서 5~30시간 동안 발효하는 것일 수 있으며, 바람직하게는 42℃에서 24시간 동안 발효하는 것일 수 있으나, 이에 제한되지 않는다.In addition, the oxidative fermentation may be performed using an oxidizing enzyme present in the hodgkin's horn itself and fermenting at 40 to 45 ° C for 5 to 30 hours, preferably at 42 ° C for 24 hours, It is not limited.
또한, 상기 특정 플라보노이드는 카테킨(catechin), 에피카테킨(epicatechin), 에피갈로카테킨 갈레이트(epigallocatechin gallate), 루틴(rutin), 나린진(naringin), 퀘세틴(quercetin), 나린제닌(naringenin) 및 폴모노네틴(formononetin)으로 이루어진 군으로부터 선택되는 하나 이상일 수 있으나, 이에 제한되지 않는다.The specific flavonoids may also be selected from the group consisting of catechin, epicatechin, epigallocatechin gallate, rutin, naringin, quercetin, naringenin, But is not limited to, at least one selected from the group consisting of formononetin.
또한, 상기 특정 폴리페놀 화합물은 클로로겐산(Chlorogenic acid), p-히드록시벤조산(p-hydroxybenzoic acid), 페루릭산(Ferulic acid), 베라트릭산(veratric acid), 벤조산(Benzoic acid) 및 트랜스-신남산(trans-cinnamic acid)으로 이루어진 군으로부터 선택되는 하나 이상일 수 있으나, 이에 제한되지 않는다.The specific polyphenol compound may be selected from the group consisting of chlorogenic acid, p-hydroxybenzoic acid, ferulic acid, veratric acid, benzoic acid, Trans-cinnamic acid, and the like, but is not limited thereto.
또한, 본 발명은 상기 제조 방법에 의해 제조된 특정 플라보노이드 및 폴리페놀 화합물 함량이 증진된 헛개나무 추출물을 제공한다.In addition, the present invention provides Hovenia dulcis extracts having enhanced specific flavonoids and polyphenol compound contents prepared by the above-described method.
상기 헛개나무 추출물은 추출처리에 의해 얻어지는 추출액, 추출액의 희석액 또는 농축액, 추출액을 건조하여 얻어지는 건조물, 조정제물 또는 정제물 중 어느 하나를 포함하는 것으로 한다. The hinoki extract comprises any one of an extract obtained by an extraction treatment, a diluted or concentrated liquid of an extract, a dried product obtained by drying an extract, a preparation to be treated, or a purified product.
또한, 본 발명은 상기 특정 플라보노이드 및 폴리페놀 화합물 함량이 증진된 헛개나무 추출물을 포함하는 가공식품을 제공한다.In addition, the present invention provides a processed food comprising the Hovenia dulcis extract having the specific flavonoid and the polyphenol compound content enhanced.
상기 가공식품의 종류에는 특별한 제한은 없다. 상기 헛개나무 추출물을 첨가할 수 있는 식품의 예로는 육류, 소세지, 빵, 쵸코렛, 캔디류, 스넥류, 과자류, 피자, 라면, 기타 면류, 껌류, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 차, 드링크제, 알콜 음료 및 비타민 복합제 등이 있으며, 통상적인 의미에서의 가공식품을 모두 포함한다.There is no particular limitation on the kind of the processed food. Examples of the food to which the Hovenia dulcis extract can be added include dairy products such as meat, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen and other noodles, gums, ice cream, Drinks, alcoholic beverages, and vitamin complexes, all of which are processed foods in a conventional sense.
이하, 실시예를 이용하여 본 발명을 더욱 상세하게 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로 본 발명의 범위가 이들에 의해 제한되지 않는다는 것은 당해 기술분야에서 통상의 지식을 가진 자에게 있어 자명한 것이다.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not limited thereto.
제조예Manufacturing example 1. 본 발명의 1. The present invention 헛개나무Hinoki 잎 및 Leaves and 과병Disease 추출물의 제조 Preparation of extract
깨끗한 상태의 헛개나무 잎을 채취한 뒤 외부와 통풍이 가능한 용기에 담고 헛개나무 잎을 42℃의 온도 조건에서 24시간 동안 산화발효(oxidative fermentation)시킨 후, 자연건조하였다. 자연건조한 헛개나무 잎을 8시간 동안 열수추출하여 본 발명의 헛개나무 잎 추출물을 제조하였다. 또한, 상기 동일한 방법으로 헛개나무 과병을 산화발효시킨 후 열수추출하여 제조한 헛개나무 과병 추출물과 상기 산화발효과정을 거치지 않고 열수추출한 헛개나무 잎 추출물 및 헛개나무 과병 추출물도 제조하여 하기 실시예에 사용하였다.
The leaves of the hinoki were harvested and placed in a ventilated container. The hinoki leaves were oxidatively fermented at 42 ° C for 24 hours and then naturally dried. The Hovenous Leaf Extract of the present invention was prepared by hot extraction of naturally dried Hovenia leaves for 8 hours. In addition, Hovenia dulcis Thunb. Extract obtained by oxidative fermentation of Hovenia dulcis Thunb. Disease by the same method as above, followed by hot water extraction, and Hovenia dulcis Thunb extract and Hovenia dulcis Thunb extract obtained by hot water extraction without the oxidative fermentation process were also used in the following examples Respectively.
실시예Example 1. 본 발명의 1. The present invention 헛개나무Hinoki 잎 및 Leaves and 과병Disease 추출물의 플라보노이드( The flavonoid of the extract ( flavonoidflavonoid ) 함량 측정) Content measurement
본 발명의 제조방법에 따라 제조된 헛개나무 잎 추출물의 플라보노이드 함량은 Davis 방법(Davis et al., 1947., Anal.Chem., 19., 476-478)의 변볍에 따라 측정하였다. 희석한 0.5㎖의 추출물을 테스트 튜브에 분주한 후 1㎖의 디에틸렌글리콜(diethylene glycol) 및 0.01㎖의 1N-NaOH를 가하여 37℃의 항온수조에서 1시간 동안 반응시켜 분광광도계(Spectronic 2D)를 사용하여 420nm에서 흡광도를 측정하였다. 수용성 플라보노이드 함량은 루틴(rutin)을 이용하여 작성한 표준곡선으로부터 함량을 구하여 루틴에 상당하는 양으로 계산하였으며, 각 실험은 3회 반복하여 평균값으로 나타내었다. The flavonoid content of Hovenia dulcis Thunb extract prepared according to the preparation method of the present invention was measured according to the Davis method (Davis et al., 1947, Anal. Chem., 19, 476-478). 0.5 ml of the diluted extract was dispensed into a test tube, and 1 ml of diethylene glycol and 0.01 ml of 1N-NaOH were added thereto, followed by reaction in a constant-temperature water bath at 37 ° C for 1 hour, followed by a spectrophotometer (Spectronic 2D) Absorbance at 420 nm. The contents of water soluble flavonoids were calculated from the standard curves prepared using rutin and calculated as the amount equivalent to the routine. Each experiment was repeated three times and expressed as a mean value.
그 결과, 하기 표 1에 개시된 바와 같이 산화발효 과정을 거치지 않은 헛개나무 잎 추출물에 대비하여 산화발효 과정을 거친 헛개나무 잎 추출물에서 카테킨(catechin), 에피카테킨(epicatechin), 카테킨갈레이트(catechin gallate), 루틴(rutin), 쿼세틴(quercetin), 나린진(naringin), 나린제닌(naringenin) 및 폴모노네틴(formononetin) 함량이 다량 증진된 것을 확인할 수 있었다. 반면, 헛개나무 과병의 경우, 산화발효 과정을 거치지 않은 추출물에 대비하여 산화발효 과정을 거친 추출물에서, 특정 플라보노이드 함량이 오히려 감소되는 것을 확인할 수 있었다.As shown in Table 1, catechin, epicatechin, catechin gallate, and catechin gallate in the Hovenuo leaf extract subjected to the oxidative fermentation process in preparation for the Hovenuo leaf extract, , Rutin, quercetin, naringin, naringenin and formononetin were significantly increased. On the other hand, it was confirmed that the content of specific flavonoid was decreased in the extract obtained through oxidative fermentation in preparation of the extract which had not been subjected to the oxidation fermentation process in the case of the Hovenia dulcis.
(epigallocatechin)Epigallocatechin
(epigallocatechin)
(epigallocatechin gallate)Epigallocatechin gallate
(epigallocatechin gallate)
(catechin gallate)Catechin gallate
(catechin gallate)
1) tr: trace(미량)(<0.002㎍/g). 1) tr: trace (trace) (<0.002 μg / g).
2) nd: not detected(불검출).
2) nd: not detected.
실시예Example 2. 본 발명의 2. The present invention 헛개나무Hinoki 잎 및 Leaves and 과병Disease 추출물의 폴리페놀 화합물( The polyphenol compound of the extract ( polyphenolicpolyphenolic compoundcompound ) 함량 측정) Content measurement
본 발명의 제조방법에 따라 제조된 헛개나무 잎 추출물의 폴리페놀 화합물 함량은 Folin Denis 법(Folin O and Dennis W., 1912., J Biol Chem., 12, 239-243)으로 측정하였다. 희석한 추출물을 시험관에 0.5mL 분주한 후 여기에 25% Na2CO3 용액 0.5mL를 첨가하여 3분간 정치시켰다. 2N 폴린-시오칼토 페놀(Folin-Ciocalteu phenol) 시약 0.25mL를 첨가하여 혼합한 다음, 30℃에서 1시간 동안 정치시킨 후 750nm에서 흡광도를 측정하였다. 이때 수용성 페놀 함량은 갈산(gallic acid)을 이용하여 작성한 표준곡선으로부터 함량을 구하여 갈산에 상당하는 양으로 계산하였다. 각 실험은 3회 반복하여 평균값으로 나타내었다.The content of polyphenol compounds in the Hovenia dulcifera leaf extract prepared according to the preparation method of the present invention was measured by Folin Denis method (Folin O and Dennis W., 1912., J Biol Chem., 12, 239-243). 0.5 mL of the diluted extract was placed in a test tube, 0.5 mL of a 25% Na 2 CO 3 solution was added thereto, and the mixture was allowed to stand for 3 minutes. 0.25 mL of 2N Folin-Ciocalteu phenol reagent was added and mixed, and the mixture was allowed to stand at 30 DEG C for 1 hour, and the absorbance was measured at 750 nm. At this time, the content of water soluble phenol was calculated from the standard curve prepared using gallic acid, and the content was calculated as the amount equivalent to gallic acid. Each experiment was repeated three times and expressed as a mean value.
그 결과, 하기 표 2에 개시된 바와 같이 산화발효 과정을 거치지 않은 헛개나무 잎 추출물에 대비하여 산화발효 과정을 거친 헛개나무 잎 추출물에서 클로로겐산(Chlorogenic acid), p-히드록시벤조산(p-Hydroxybenzoic acid), 페루릭산(Ferulic acid), 베라트릭산(veratric acid), 벤조산(Benzoic acid) 및 트랜스-신남산(trans-cinnamic acid) 함량이 다량 증진된 것을 확인할 수 있었다. 반면, 헛개나무 과병의 경우, 산화발효 과정을 거치지 않은 추출물에 대비하여 산화발효 과정을 거친 추출물에서, 특정 폴리페놀 함량이 오히려 감소되는 것을 확인할 수 있었다.
As a result, as shown in Table 2, chlorogenic acid, p-hydroxybenzoic acid, and p-hydroxybenzoic acid were obtained from the Hovenuo leaf extract, which had undergone oxidative fermentation, Ferulic acid, veratric acid, benzoic acid, and trans-cinnamic acid were significantly increased in the case of the control group. On the other hand, it was confirmed that the specific polyphenol content of the Hovenia dulcis extract was reduced in the extract obtained through oxidation fermentation in preparation of the extract which had not undergone the oxidation fermentation process.
(protocatechuic acid)Protocatechusan
(protocatechuic acid)
(p-hydroxybenzoic acid)p-hydroxybenzoic acid
(p-hydroxybenzoic acid)
(trans-cinnamic acid)Trans-cinnamic acid
(trans-cinnamic acid)
Claims (7)
2) 상기 단계 1)에서 산화발효시킨 헛개나무 잎을 자연건조하는 단계; 및
3) 상기 단계 2)에서 자연건조한 헛개나무 잎을 5~12시간 동안 열수추출하는 단계를 포함하는 카테킨(catechin), 에피카테킨(epicatechin), 에피갈로카테킨 갈레이트(epigallocatechin gallate), 루틴(rutin), 나린진(naringin), 퀘세틴(quercetin), 나린제닌(naringenin), 폴모노네틴(formononetin), 클로로겐산(chlorogenic acid), p-히드록시벤조산(p-hydroxybenzoic acid), 페루릭산(ferulic acid), 베라트릭산(veratric acid), 벤조산(benzoic acid) 또는 트랜스-신남산(trans-cinnamic acid) 함량이 증진된 헛개나무 잎 추출물의 제조방법.1) Oxidative fermentation of Hovenia leaves in an external ventilated container at 40-45 ° C for 5-30 hours using an oxidase present in the hoveno tree itself;
2) naturally drying the Hovenia leaves obtained by oxidation and fermentation in the step 1); And
3) catechin, epicatechin, epigallocatechin gallate, rutin, and the like, which comprises extracting the naturally dried hornbone leaves in step 2) for 5 to 12 hours, Naringin, quercetin, naringenin, formononetin, chlorogenic acid, p-hydroxybenzoic acid, ferulic acid, Hovenia leaves with enhanced veratric acid, benzoic acid or trans-cinnamic acid content ≪ / RTI >
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