KR20170071667A - A method for preparing a leached tea comprising the rhizoma extract of Platycodi grandiflorus with bioactive antioxidants and the composition comprising the same - Google Patents
A method for preparing a leached tea comprising the rhizoma extract of Platycodi grandiflorus with bioactive antioxidants and the composition comprising the same Download PDFInfo
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- KR20170071667A KR20170071667A KR1020150179249A KR20150179249A KR20170071667A KR 20170071667 A KR20170071667 A KR 20170071667A KR 1020150179249 A KR1020150179249 A KR 1020150179249A KR 20150179249 A KR20150179249 A KR 20150179249A KR 20170071667 A KR20170071667 A KR 20170071667A
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- extract
- bellflower
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- food
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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)
- A61K36/34—Campanulaceae (Bellflower family)
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/322—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the nervous system or on mental function
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Abstract
The present invention relates to a composition for antioxidation comprising a borax skin extract as an active ingredient. The extract according to the present invention not only exhibits ABTS (Experimental Example 3) and DPPH radical scavenging activity (Experimental Example 2), but also includes a sensory test (Experimental Example 1), a total polyphenol content measuring experiment (Experimental Example 4) The content of total polyphenols and total flavonoids in the present antioxidative activity and the existing antrodia camphor and the antrodia camphor showed similar contents through the content measurement experiment (Experimental Example 5). Therefore, the antlerophore carrageenan extract having antioxidative physiological activity of the present invention Antioxidant health functional foods and health supplement foods.
Description
The present invention relates to a process for producing an oleaginous carcass using a bellflower shell having antioxidative activity and a functional composition for antioxidation containing the process.
[Document 1] Korean Patent Registration No. 93358
[Patent Document 2] Korean Patent Registration No. 109461
[Literature 3] Sung NJ et al. 1996. Effects of Platycodon grandiflorum extract on blood glucose and lipid composition in alloxan induced hyperglycemic rats. J Korean Soc Food Sci Nutr, 25: 986-992
[4] Kim SH et al. 2015. Safety and anticancer effects of Platycodon grandiflorum extracts. J Korean Soc Food Sci Nutr, 44: 516-523
[Literature 5] Chung JH et al. 1997. Pharmaceutical substances of Platycodon grandiflorus (jacquin) A. De Candolle. J Korean Soc App Biol Chem, 40: 152-156
[Literature 6] Kim KS et al. 1995. Effects of Platycodon grandiflorum feeding on serum and liver lipid concentrations in rats with diet-induced hyperlipidemia. J Nutr Sci Vitaminol, 41: 485-491
[Literature 7] Lee JY et al. 1998. Effect of Platycodon grandiflorum DC extract on the growth of cancer cell lines. Korean J Food Sci Technol, 30: 13-21
[Literature 8] Lee JY et al. 2004. Antioxidant and anticancer activities of organic extracts from Platycodon grandiflorum A. De Candolle roots. J Ethnopharmacol, 93: 409-415
[Literature 9] Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature, 181: 11991200
[Literature 10] Re R et al. 1999. Antioxidant activity using an improved ABTS radical cation decolorization assay. Free Rad Biol Med, 26: 1231-1237
[Document 11] Amin I et al. 2004. Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry, 87: 581-586
[Document 12] Jia Z et al. 1999. Determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem, 64: 555-559
It has been known that oxidative stress due to active oxygen and free radicals causes denaturation and destruction of lipids, proteins, DNA, enzymes, etc., resulting in aging and various diseases.
In other words, when an abnormality occurs in the bio-defense of antioxidants capable of withstanding oxidative stress or when exposed to excessive free radicals and free radicals, the balance is broken and the substrate, protein and DNA are irreversibly destroyed. As a result, , Complex atherosclerosis, arthritis, and Parkinson ' s disease.
Here, the antioxidant substances can be divided into the enzymatic system and the non-enzymatic system, and antioxidant enzymes such as superoxide dismutase (SOD), catalase, and peroxidase, and vitamins C, E, glutathione ) And other non-enzymatic substances.
On the other hand, in order to prevent and improve diseases caused by oxidative stress, researches such as development of antioxidants, induction of antioxidant enzyme expression, development of pharmaceutical preparations and functional foods containing non-enzymatic antioxidants Has come.
The synthetic antioxidants developed so far include butylated hydroxyl anisole (BHA), butylated hydroxyl toluene (BHT) and nordihydro-guaiaretic acid (NDGA). Natural antioxidants include tocopherol, gossypol, sesamol, lecitthin, cephalin, ether extract components of red pepper, extracts from wheat germ, soybean, pepper, and tomato, and extracts of mainly florboloid pigments.
However, synthetic antioxidants are toxic in vivo and have the potential to cause allergies and tumors. Moreover, they have a disadvantage that they are easily destroyed by heat once applied.
In addition, natural antioxidants have a merit in that they are safer to the living body than synthetic antioxidants, but they are known to have a weak effect. The antioxidants to be added to foods are classified into synthetic antioxidants and natural antioxidants. In foods containing edible fats and fats, phenolic compounds such as butylated hydroxy toluene (BHT), propylgallate (PG), and butylated hydroxy anisole Antioxidants have been widely used since the past. However, these synthetic antioxidants can induce various disorders in the body and may cause cancer, and various studies have been made to develop materials capable of replacing them.
As part of this research, efforts are being made to develop natural antioxidants derived from natural materials. For example, Korean Patent Registration No. 93358 discloses an antioxidant derived from defatted rice bran and its preparation method, Korean Patent Registration No. 109461 discloses a natural antioxidant ingredient contained in sesame seeds and a method for producing the same. However, the antioxidants derived from natural products are generally not effective because of their weak antioxidative activity.
Meanwhile, Platycodi grandiflorus ) is a perennial herbaceous plant belonging to the companulaceae, and is native to Korea, China, Japan, etc. It is known as Gakgyeong (Sung NJ et al. 1996. Effects of Platycodon grandiflorum extract on blood glucose and lipid composition in alloxan induced hyperglycemic J Korean Soc Food Sci Nutr, 25: 986-992). For many years, bellflower has been used medicinally for coughing, sputum, nasal congestion, asthma, bronchial inflammation, pleurisy, neuralgia, tonsillitis due to cold in one room (Kim SH et al. 2015. Safety and anticancer effects of Platycodon grandiflorum extracts. J Korean Soc Food Sci Nutr, 44: 516-523). Platycodins and sterol components, which are triterpenoid saponins, are known to be the main pharmacological components of the bellflower (Chung JH et al. 1997. Pharmaceutical substances of Platycodon grandiflorus (jacquin) A. De Candolle. J Korean Soc App Biol Chem, 40: 152-156). Studies have shown that antagonism and anticancer effects, liver function improvement, and hypoglycemic effects are effective in predicting bioredesary diseases (Kim KS et al., 1995. Effects of Platycodon grandiflorum feeding on serum and liver lipid concentrations in rats Lee, JY et al., 1998. Effect of Platycodon grandiflorum DC extracts on the growth of cancer cell lines. Korean J Food Sci Technol, 30: 13-21; Lee JY et al. 2004. Antioxidant and anticancer activities of organic extracts from Platycodon grandiflorum A. De Candolle roots. J Ethnopharmacol, 93: 409-415).
The products using bellflower have been studied in a variety of ways such as jelly, blue, extract, and juice. However, research on product development using bellflower bark is insufficient.
Therefore, this study aims to provide leachate using byproduct bellflower shell and to provide data about its functionality.
Accordingly, the inventors of the present invention produced ABRTS (Experimental Example 3) and DPPH radical scavenging activity (Experimental Example 2) for the extract of bloom, as a part of research for recycling the blooming of Dorotus bark , The total polyphenol content and the total antioxidant activity of the conventional strains and the total of the polyphenols and the total polyphenols of the strains were determined through the sensory test (Experimental Example 1), the total polyphenol content measurement experiment (Experimental Example 4), and the total flavonoid content measurement experiment (Experimental Example 5) The present inventors completed the present invention by confirming that the content is similar in terms of total plastoid content.
In order to accomplish the above object, the present invention provides a process for producing an oleaginous carcass using a bellflower shell which is discarded as a by-product.
More specifically, the present invention relates to a method for manufacturing a bellflower of the present invention, comprising: a first step of washing the bellflower to recover the bellflower shell; To cold water corresponding to 1 to 50 times, preferably 5 to 20 times the volume of the blooming of the blooming of the bloom, for 30 minutes to 24 hours, preferably 1 hour to 12 hours, more preferably 2 hours to 5 hours A second step of recovering the bellflower shell having the desiccated taste removed; The blooming of the second stage bloom is preferably carried out at a temperature of 0 to 200 DEG C, preferably 10 to 100 DEG C, more preferably 30 to 80 DEG C for 1 to 72 hours, preferably 6 to 48 hours, A third step of drying for 12 to 36 hours; A fourth step of pulverizing the dried bellflower of the third step to a particle diameter of 0.01 to 5.0 cm, preferably 0.1 to 0.5 cm; And a fifth step of roasting the crushed bellflower crumbs in the fourth step at a temperature of 40 to 120 DEG C, preferably 80 to 90 DEG C for 1 minute to 3 hours, preferably 20 minutes to 60 minutes, and cooling the bellflower crust ≪ / RTI >
In addition, the present invention provides a blooming leathery bark extract for extracting a blooming of a blooming bloom produced by the above method.
More specifically, the present invention relates to a method for producing an alginate bark extract, which comprises adding water to a bellflower leach out of a solvent selected from water, water, methanol, ethanol, Preferably 30-48 hours, preferably 1 hour to 6 hours at a temperature of 80 ° C to 350 ° C, preferably 100 ° C to 270 ° C, for example, by ultrasonic extraction, hot water extraction, The extract obtained by repeatedly performing the reflux extraction method, preferably the hot water extraction method, for about 1 to 20 times, preferably 2 to 10 times, is filtered, concentrated under reduced pressure, and dried to obtain the bloom extract of the present invention.
The inventor of the present invention has made ABRTS (Experimental Example 3) and DPPH radical scavenging activity (Experimental Example 2) for the above-mentioned extract as a part of a study to recycle the blooming of Dorotus bark , The total antioxidative activity and the total antioxidative activity of the existing polyphenol contents and the total polyphenol contents of the existing polyphenol contents (Experimental Example 1), total polyphenol content measurement experiment (Experimental Example 4) and total flavonoid content measurement experiment (Experimental Example 5) And total flavonoid content. Thus, it was confirmed that the borax skin tea extract having antioxidative physiological activities of the present invention is useful as a composition for health functional foods and health supplement foods for antioxidation.
Accordingly, the present invention provides a functional composition for antioxidation containing the extract of the bloom of Leafy peel leathery produced by the above production method as an active ingredient.
The antioxidant functional composition of the present invention can be used as an appropriate means for various fields such as pharmaceuticals, health functional foods, health supplements, cosmetics and food and beverage for the purpose of antioxidation.
In addition, the present invention provides an antioxidant health functional food containing an extract of a blooming leathern peel produced by the above production method as an active ingredient.
In addition, the health functional food may further include food additives, and the suitability of the food functional food as a "food additive" Standards and standards.
In addition, the present invention provides a health supplement and a food additive comprising the extract of Borerolipid Leaf Extract prepared by the above production method as an active ingredient.
The composition containing the extract of the present invention can be used variously for drugs, foods and beverages for antioxidant effect. Examples of the food to which the extract of the present invention can be added include various foods such as tea, candy, beverage, gum, tea, vitamin complex, health supplement and the like, and powder, granule, tablet, capsule or beverage Can be used.
Since the extract of the present invention has little toxicity and side effects, it can be safely used even for long-term administration for preventive purpose.
The antioxidant composition of the present invention can be prepared in the form of a food which is added to various foods and exhibits an antioxidative effect. In other words, the antioxidant composition of the present invention can be used as an antioxidant composition in the form of a mixture of a saccharide (e.g., a monosaccharide, a disaccharide, a polysaccharide, and a sugar alcohols), a flavoring agent (e.g., tau martin, stevia extract, saccharin, aspartame), a nutrient, Food additives that are added to foods and exhibit antioxidative effects, such as food additives, such as starch, cheese, chocolate, alginic acid, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, . ≪ / RTI > At this time, the form of the food is not particularly limited, but it may be prepared by adding it in the production of a variety of food products, such as a wire, a noodle, a confectionery, a beverage, a meat, a fish, a herb, a stew or a rice, The amount of the antioxidative composition of the present invention to be added to the food is not particularly limited. The antioxidant composition of the present invention can safely and effectively inhibit rancidity of the fat component contained in the processed food, and thus can be widely used for manufacturing high-quality processed foods.
In addition, the antioxidant composition of the present invention can be added to food or beverage for the purpose of antioxidant effect. At this time, the amount of the extract in the food or beverage is generally 0.01 to 15% by weight of the total food weight of the health food composition of the present invention, and 0.02 to 10 g, Can be added in a proportion of 0.3 to 1 g.
The health beverage composition of the present invention may contain various flavors or natural carbohydrates such as ordinary beverages as an additional ingredient, as long as it contains the extract as an essential ingredient at the indicated ratio, and there is no particular limitation to the liquid ingredient. Examples of the above-mentioned natural carbohydrates include monosaccharides such as disaccharides such as glucose and fructose such as maltose, sucrose and the like and polysaccharides such as dextrin, cyclodextrin and the like Sugar, and sugar alcohols such as xylitol, sorbitol, and erythritol. Natural flavors (tau martin, stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic flavors (saccharin, aspartame, etc.) can be advantageously used as flavors other than those described above The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 ml of the composition of the present invention.
In addition to the above-mentioned composition, the composition of the present invention can be used as a flavoring agent such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring agents and intermediates (cheese, chocolate etc.), pectic acid and its salts, Salts, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated beverages and the like. In addition, the compositions of the present invention may contain flesh for the production of natural fruit juices and fruit juice drinks and vegetable drinks. These components may be used independently or in combination. The proportion of such additives is not so critical, but is generally selected in the range of 0 to about 20 parts by weight per 100 parts by weight of the composition of the present invention.
Examples of the products listed in the above-mentioned "food additives" include natural products such as ketones, chemical products such as glycine, potassium citrate, nicotinic acid and cinnamic acid, coloring matter, licorice extract, crystalline cellulose, guar gum, Sodium laurate, sodium glutamate preparation, noodles-added alkaline agent, preservative agent, tar pigment preparation and the like.
Examples of the functional food containing the extract of the present invention include confectionery ice creams such as bread, rice cake, dried fruit, candy, chocolate, chewing gum and confectionery, ice cream products such as ice cream, ice cream powder, low fat milk, Processed products such as processed oil, goat milk, fermented oil, butter oil, concentrated oil, yogurt cream, butter oil, natural cheese, processed cheese, milk powder, milk products, meat products such as hamburger meat products, ham , Fish oil products such as sausages, bacon, etc. Fish products such as noodles, noodles, noodles, noodles, noodles, luxury noodles, improved noodles, noodles such as frozen noodles, pasta, vegetable beverages, Seasonings such as beverages such as soy sauce, miso, kochujang, chunchu, chonggukjang, mixed berries, vinegar, sauce, tomato ketchup, curry, dressing, Lean, shortening, and pizza.
The health functional beverage composition of the present invention is not particularly limited to the ingredients other than the above-mentioned purified product or compound as an essential ingredient in the indicated ratio, and may contain various flavors or natural carbohydrates as an additional ingredient . Examples of the above-mentioned natural carbohydrates include monosaccharides (e.g., glucose, fructose, etc.); Disaccharide, (e.g., maltose, sucrose, etc.); And polysaccharides (for example, dextrin, cyclodextrin and the like), and sugar alcohols such as xylitol, sorbitol and erythritol. As natural flavors other than those described above, natural flavors (such as tau martin, stevia extract (e.g., rebaudioside A, glycyrrhizin)) and synthetic flavors (saccharin, aspartame, etc.) have. The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 ml of the composition of the present invention.
In addition to the above-mentioned composition, the composition of the present invention can be used as a flavoring agent such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring agents and intermediates (cheese, chocolate etc.), pectic acid and its salts, Salts, organic acids, protective colloid thickening agents, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated beverages and the like. In addition, the compositions of the present invention may contain flesh for the production of natural fruit juices and fruit juice drinks and vegetable drinks. These components may be used independently or in combination. The proportion of such additives is not so critical, but is generally selected in the range of 0 to about 20 parts by weight per 100 parts by weight of the composition of the present invention.
In addition, the extract of the present invention can be added to food or beverage for the purpose of preventing the objective disease. At this time, the amount of the extract in the food or drink may be 0.01 to 15% by weight of the total food, and the health beverage composition may be added in a proportion of 0.02 to 5 g, preferably 0.3 to 1 g, .
The extract according to the present invention, which is added to foods containing beverages in the course of manufacturing the health functional food, can be appropriately added or decreased as needed.
As described above, the present invention relates to a composition for antioxidation comprising an extract of borax skin extract of the present invention as an active ingredient. The extract according to the present invention not only exhibits ABTS (Experimental Example 3) and DPPH radical scavenging activity (Experimental Example 2), but also includes a sensory test (Experimental Example 1), a total polyphenol content measuring experiment (Experimental Example 4) The content of total polyphenols and total flavonoids in the present antioxidative activity and the existing antrodia camphor and the antrodia camphor showed similar contents through the content measurement experiment (Experimental Example 5). Therefore, the antlerophore carrageenan extract having antioxidative physiological activity of the present invention Antioxidant health functional food and health supplement food.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the sensory evaluation results of the Cordyceps sinensis;
2 is a graph showing the results of a DPPH radical scavenging test of the Cordyceps sinensis, Drosophila melanogaster and Rhododendron japonica;
3 is a graph showing the results of ABTS radical scavenging performance test of the Cordyceps sinensis, Rhizopus japonicus and Rhodiola japonica of the present invention;
4 is a graph showing the results of the total polyphenol content measurement of the algal bark, the bellflower and the bellflower of the present invention;
FIG. 5 is a graph showing the results of experiments for measuring the total flavonoid content of the Cordyceps sinensis, Rhizopus falciparum, and Rhododendron sp.
Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided to further understand the present invention, and the present invention is not limited by the examples.
Example 1. Preparation of Bellflower Leachate
1-1. Bellflower Peel of tea Produce
The bellflower (native luxury service project, Kyungbuk Nutrition) was cleaned with water and then peeled. After 3 hours of dipping in cold water equivalent to 10 times the weight of peeled bellflower shell, the flavor was removed. Dehydrated, dried at 60 DEG C for 24 hours, and then pulverized to a particle size of 0.1 to 0.5 cm. Crushed bellflower bark was roasted at 80 ~ 90 ℃ for 30 minutes and cooled.
Two grams of roasted bellflower shell per one tea bag was added, and 100 μL of hot water at 95 ℃ was added and the post sensory evaluation was performed for 3 minutes. In the case of analytical experiments, we used freeze-dried samples (hereinafter referred to as "bloomed peel") for experiments.
1-2. Comparative bellflower Leachate Produce
In the same manner as described in 1-1 above, the leached tea (Doraji tea) using only the Rhizome lobster was used as a control group.
Experimental Example 1. Sensory Evaluation
The sensory evaluation of the leached tea was carried out by 20 trained sensory evaluators. The sensory evaluation was conducted by using the five - step symbol scale method. The color, flavor, sweetness and bitterness were very strong at 5 points, not at all at 1 point . The overall acceptability of the leach was also very good at 5 points and very displeased at 1 point.
As a result of the sensory evaluation, the flavor and sweetness of the bell pepper tea showed no difference in color between the three groups. As a result of investigating the general preference degree, all of bellflower, bellflower, and bellflower were similar. (See Fig. 1)
Experimental Example 2. Radical scavenging ability test using DPPH (2,2-diphenyl-1-picrylhydrazyl) reagent
In order to confirm the radical scavenging ability of DPPH reagent of the present invention obtained in the above example, the following experimental method was applied (Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. < / RTI > Nature, 181: 1199-1200).
180 μL of 1,1-diphenyl-2-picrylhydrazyl (DPPH) was added to 20 μL of each sample on a 96-well plate, and the mixture was allowed to stand for 20 minutes and then absorbance was measured at 517 nm. The electron donating ability is represented by the absorbance reduction rate of the group of addition of the sample solution of the formula (1) and the group of no addition thereof. As a standard, ascorbic acid (012-04802, Wako) was used.
As shown in FIG. 2, DPPH radical scavenging activity at 1 mg / mL concentration was significantly lower than that of ascorbic acid (93.0 ± 0.2%) in all three groups of seedlings using Platycodon grandiflorum. 45.7 ± 3.6%) was significantly higher than that of Doraji tea (34.1 ± 2.4%) and Dorajigae (38.8 ± 1.8%). There was no significant difference in DPPH radical scavenging ability of Doragi tea and.
Experimental Example 3. ABTS (2,2'- azino -bis (3- ethylbenzthiazoline -6- sulphonic acid)) < / RTI > Scatters Experiment
In order to confirm the radical scavenging ability of ABTS (3-ethyl-benzothiazoline-6-sulfonic acid) reagent of the present invention obtained in the above example, (RR et al., 1999). [18] and [19], which is an improved antioxidant activity of the ABTS radical cation decolorization assay, Free Rad Biol Med, 26: 1231-1237).
When ABTS and K 2 O 8 S 2 are mixed and placed in a cow, ABTS * + is produced. Antioxidant activity is measured by measuring the absorbance of ABTS * +. ABTS is a relatively stable free radical and is widely used to detect antioxidant activity along with the DPPH method. Also, as a method applicable to the measurement of lipophilic or hydrophilic antioxidants, antioxidative activity by this method is achieved by inhibiting or eliminating ABTS radicals.
7 mM ABTS (016-08521, Wako) and 2.45 mM K 2 O 8 S 2 were prepared and stored in a dark place for 12-16 hours. After adding 50 μL of the sample to a 96-well plate, 150 μL of the reaction solution was added, stirred, left for 30 minutes, and absorbance was measured at 734 nm. The ABTS radical scavenging activity was expressed by the absorbance reduction rate of the group of addition of the sample solution and the group of no addition of the following formula (2). The standard product was ascorbic acid.
As shown in FIG. 3, the ABTS radical scavenging activity (1.25 mg / mL) was significantly lower than that of ascorbic acid. The ABTS radical scavenging activity was significantly higher in Doraji skin tea (100.8 ± 0.3%) than the Doraji tea (75.0 ± 2.5%) and Dorajigocha (68.3 ± 2.4%) and ascorbic acid (100.0 ± 0.1% There was no significant difference. The results showed that the overall preference of Bellflower seedlings was not deteriorated by other leaching products and showed excellent antioxidant function.
Experimental Example 4. Measurement of total polyphenol content
In order to confirm the total polyphenol content of the sample extract of the present invention obtained in the above examples, the method described in the existing literature was modified as follows (Amin I et al. 2004. Total antioxidant activity and phenolic content in selected vegetables Food Chemistry, 87: 581-586).
40 μL of 50% Folin-Ciocalteu's phenol reagent (F9252, Sigma aldrich) was added to a 96-well plate and reacted at room temperature for 3 minutes. Then, 80 μL of a 2% Na 2 CO 3 solution was added, reacted at room temperature for 60 minutes, and absorbance was measured at 750 nm. At this time, the total polyphenol content is expressed as μg garlic acid equivalent (GAE) per gram of sample after preparing a calibration curve using gallic acid as a standard substance.
As shown in FIG. 4, the contents of total polyphenols in the samples were 38.6 ± 1.0 mg GAE / g, 29.9 ± 1.9 mg GAE / g, and 98.0 ± 7.7 mg, respectively, GAE / g, respectively, and polyphenol content of bloomed peel tea was the highest.
Experimental Example 5. Measurement of total flavonoid content
In order to confirm the total flavonoid content of the sample extract of the present invention obtained in the above examples, the method described in the existing literature was modified as follows (Jia Z et al. 1999. Determination of flavonoid contents in mulberry and their scavenging Effects on superoxide radicals. Food Chem, 64: 555-559).
In a 96-well plate, 20 μL of 5% NaNO 2 was added to 80 μL of the sample, followed by reaction for 5 minutes. After adding 60 μL of 1% AlCl 3 for 6 min, 40 μL of 1 M NaOH was added and the absorbance was measured at 510 nm. At this time, the total flavonoid content was expressed as μg quercetin equivalent (QAE) per gram of sample after preparing a calibration curve using quercetin ( quercetin, Q4951, Sigma aldrich) as a standard substance.
As shown in FIG. 6, the total flavonoid contents of the Platycodon grandiflora, Platycodon grandiflora and Platycodon grandiflorum were 4.3 ± 1.5 mg QAE / g, 2.7 ± 0.8 mg QAE / g and 29.3 ± 0.5 mg QAE / The content of polyphenol in the bellflower tea was the highest. Therefore, the excellent antioxidant activity of the bloom tea is believed to be due to the high content of polyphenols and flavonoids.
<Statistics Processing>
All experimental results were expressed as mean ± standard deviation. The significance of each group was tested using one-way ANOVA followed by post-test at p <0.05 level by Tukey's test. Statistical analysis was performed using SPSS (Statistical package for social sciences, Version 20.0, Chicago, IL, USA).
The preparation examples of the pharmaceutical composition containing the extract of the present invention will be described, but the present invention is not intended to be limited thereto but is specifically explained.
Preparation Example 1. Preparation of powder
Bellflower tea extract ------------------------ 20 mg
Lactose --------------------------------------- 100 mg
Talc ---------------------------------------- 10 mg
The above components are mixed and filled in airtight bags to prepare powders.
Formulation Example 2. Preparation of tablets
Bellflower tea extract ----------------------- 10 mg
Corn starch -------------------------------- 100 mg
Lactose -------------------------------------- 100 mg
Magnesium stearate ------------------------ 2 mg
After mixing the above components, tablets are prepared by tableting according to the usual preparation method of tablets.
Formulation Example 3. Preparation of capsules
Bellflower tea extract ------------------------ 10 mg
Crystalline cellulose - 3 mg
Lactose ---------------------------------- 14.8 mg
Magnesium Stearate ---------------------- 0.2 mg
The above components are mixed according to a conventional capsule preparation method and filled in gelatin capsules to prepare capsules.
Formulation Example 4. Preparation of injection
Bellflower tea extract ------------------------ 10 mg
Mannitol ------------------------------------- 180 mg
Sterile sterilized distilled water for injection ------------------------ 2974 mg
Na 2 HPO 4 12H 2 O --------------------------------- 26 mg
(2 ml) per ampoule in accordance with the usual injection method.
Formulation Example 5. Preparation of a liquid preparation
Bellflower tea extract ------------------------ 20 mg
Isolation Party ------------------------------------- 10 g
Mannitol ---------------------------------------- 5 g
Purified water ---------------------------------------
Each component was added and dissolved in purified water according to a conventional liquid preparation method, the lemon flavor was added in an appropriate amount, the above components were mixed, and purified water was added thereto. The whole was added with purified water to adjust the total volume to 100 mL, And sterilized to prepare a liquid preparation.
Formulation Example 6. Preparation of Healthy Foods
Bellflower tea extract ---------------------- 1000 mg
Vitamin mixture --------------------------------
Vitamin A Acetate ------------------------- 70 g
Vitamin E ----------------------------------- 1.0 mg
Vitamin B 1 --------------------------------- 0.13 mg
Vitamin B 2 --------------------------------- 0.15 mg
Vitamin B 6 ---------------------------------- 0.5 mg
Vitamin B 12 --------------------------------- 0.2 g
Vitamin C ----------------------------------- 10 mg
Biotin ------------------------------------- 10 [mu] g
Nicotinic acid amide 1.7 mg
Folic acid --------------------------------------- 50 μg
Calcium pantothenate ----------------------------- 0.5 mg
Inorganic mixture -------------------------------
Ferrous sulfate -------------------------------- 1.75 mg
Zinc oxide - 0.82 mg
Magnesium carbonate - 25.3 mg
Potassium phosphate monohydrate 15 mg
Secondary calcium phosphate -------------------------------- 55 mg
Potassium citrate --------------------------------- 90 mg
Calcium carbonate ---------------------------------- 100 mg
Magnesium chloride ----------------------------- 24.8 mg
Although the composition ratio of the above-mentioned vitamin and mineral mixture is comparatively mixed with a composition suitable for health food as a preferred embodiment, the compounding ratio may be arbitrarily modified, and the above ingredients are mixed according to a conventional method for producing healthy foods , Granules can be prepared and used in the manufacture of health food compositions according to conventional methods.
Formulation example 7. Manufacture of health drinks
Bellflower tea extract ------------------------ 100 mg
Vitamin C -------------------------------------- 15 g
Vitamin E (powder) ------------------------------- 100 g
Lactic Acid Iron ------------------------------------- 19.75 g
Zinc oxide ------------------------------------- 3.5 g
Nicotinic acid amide 3.5 g
Vitamin A ------------------------------------- 0.2 g
Vitamin B 1 ----------------------------------- 0.25 g
Vitamin B 2 ------------------------------------ 0.3 g
Water -------------------------------------------- Quantitative
The above components were mixed according to a conventional health drink manufacturing method, and the mixture was stirred and heated at 85 ° C for about 1 hour. The resulting solution was filtered to obtain a sterilized 2-liter container, which was sealed and sterilized, It is used in the production of the health beverage composition of the invention.
Although the compositional ratio is relatively mixed with a component suitable for a favorite drink, it is also possible to arbitrarily modify the compounding ratio according to the regional or national preference such as the demand class, the demanding country, and the use purpose.
Claims (7)
The health functional food is a health functional food which is in the form of a tea bag, an oiled tea, or a health drink.
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| KR1020150179249A KR20170071667A (en) | 2015-12-15 | 2015-12-15 | A method for preparing a leached tea comprising the rhizoma extract of Platycodi grandiflorus with bioactive antioxidants and the composition comprising the same |
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