JP2004250390A - Iron compound-mixed oral liquid - Google Patents
Iron compound-mixed oral liquid Download PDFInfo
- Publication number
- JP2004250390A JP2004250390A JP2003043460A JP2003043460A JP2004250390A JP 2004250390 A JP2004250390 A JP 2004250390A JP 2003043460 A JP2003043460 A JP 2003043460A JP 2003043460 A JP2003043460 A JP 2003043460A JP 2004250390 A JP2004250390 A JP 2004250390A
- Authority
- JP
- Japan
- Prior art keywords
- polyphenol
- oral liquid
- family
- liquid preparation
- cyclodextrin
- 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.)
- Pending
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 title claims abstract description 41
- 229910052742 iron Inorganic materials 0.000 title claims abstract description 34
- 239000007788 liquid Substances 0.000 title claims abstract description 31
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 47
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 46
- 238000002360 preparation method Methods 0.000 claims description 27
- 229920000858 Cyclodextrin Polymers 0.000 claims description 20
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 14
- 239000000284 extract Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 229940100688 oral solution Drugs 0.000 claims description 8
- 235000013616 tea Nutrition 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 239000003638 chemical reducing agent Substances 0.000 claims description 5
- 241000209507 Camellia Species 0.000 claims description 4
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 claims description 4
- 241000207923 Lamiaceae Species 0.000 claims description 4
- 241000219050 Polygonaceae Species 0.000 claims description 4
- 235000004789 Rosa xanthina Nutrition 0.000 claims description 4
- 241000220222 Rosaceae Species 0.000 claims description 4
- 241001107098 Rubiaceae Species 0.000 claims description 4
- 241000219094 Vitaceae Species 0.000 claims description 4
- 235000018597 common camellia Nutrition 0.000 claims description 4
- 235000011987 flavanols Nutrition 0.000 claims description 4
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 claims description 3
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 claims description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 3
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 claims description 3
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- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 claims description 3
- 229940074393 chlorogenic acid Drugs 0.000 claims description 3
- 235000001368 chlorogenic acid Nutrition 0.000 claims description 3
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 claims description 3
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 claims description 3
- 229930003944 flavone Natural products 0.000 claims description 3
- 150000002212 flavone derivatives Chemical class 0.000 claims description 3
- 235000011949 flavones Nutrition 0.000 claims description 3
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 claims description 3
- 235000011957 flavonols Nutrition 0.000 claims description 3
- 229940087559 grape seed Drugs 0.000 claims description 3
- 150000007524 organic acids Chemical class 0.000 claims description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims description 3
- 235000006468 Thea sinensis Nutrition 0.000 claims description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 229920002770 condensed tannin Polymers 0.000 claims description 2
- 150000002206 flavan-3-ols Chemical class 0.000 claims description 2
- 150000002216 flavonol derivatives Chemical class 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 235000020333 oolong tea Nutrition 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 235000009470 Theobroma cacao Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 4
- -1 iron ions Chemical class 0.000 description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 27
- 239000008213 purified water Substances 0.000 description 26
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 15
- PMVSDNDAUGGCCE-TYYBGVCCSA-L Ferrous fumarate Chemical compound [Fe+2].[O-]C(=O)\C=C\C([O-])=O PMVSDNDAUGGCCE-TYYBGVCCSA-L 0.000 description 13
- 239000011773 ferrous fumarate Substances 0.000 description 13
- 235000002332 ferrous fumarate Nutrition 0.000 description 13
- 229960000225 ferrous fumarate Drugs 0.000 description 13
- 239000011521 glass Substances 0.000 description 12
- 150000002506 iron compounds Chemical class 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 7
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 7
- IGHGOYDCVRUTSU-UHFFFAOYSA-M sodium;2-hydroxypropane-1,2,3-tricarboxylic acid;hydroxide Chemical compound [OH-].[Na+].OC(=O)CC(O)(C(O)=O)CC(O)=O IGHGOYDCVRUTSU-UHFFFAOYSA-M 0.000 description 7
- 239000001116 FEMA 4028 Substances 0.000 description 6
- 244000081841 Malus domestica Species 0.000 description 6
- 229960004853 betadex Drugs 0.000 description 6
- 229960001948 caffeine Drugs 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 239000003814 drug Substances 0.000 description 5
- 239000000706 filtrate Substances 0.000 description 5
- 239000008369 fruit flavor Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 5
- 229960004172 pyridoxine hydrochloride Drugs 0.000 description 5
- 235000019171 pyridoxine hydrochloride Nutrition 0.000 description 5
- 239000011764 pyridoxine hydrochloride Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 229920001353 Dextrin Polymers 0.000 description 4
- 239000004375 Dextrin Substances 0.000 description 4
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
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- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000001727 glucose Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 4
- 239000004299 sodium benzoate Substances 0.000 description 4
- 235000010234 sodium benzoate Nutrition 0.000 description 4
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 3
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Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、鉄化合物を配合してなる内服液剤に関する。さらに詳しくは、ポリフェノールを配合することにより二価の鉄イオン由来の錆味を抑え、良好な服用性を有する鉄化合物配合内服液剤に関する。
【０００２】
【従来の技術】
二価の鉄イオンは三価の鉄イオンに比べて吸収性がよいことが知られているが、二価イオンには不快な錆味があるため内服液剤を調製した場合、服用性が著しく悪くなるという問題があった。
【０００３】
この二価の鉄イオン由来の錆味を改善する技術として、鉄（ＩＩ）−糖（スクレート、フルクテート）−カルボキシレート複合体を形成させる方法などが知られている（特許文献１）。
【特許文献１】
特開平２−７２８４３
【０００４】
【発明が解決しようとする課題】
本発明の目的は、二価の鉄イオン由来の不快な錆味を抑えて、吸収性に優れ、服用感の良好な鉄化合物配合内服液剤を提供することにある。
【０００５】
【課題を解決するための手段】
本発明者らは、上記課題を解決するために鋭意検討を重ねた結果、二価の鉄イオンにポリフェノールを配合することにより鉄イオン由来の不快な錆味を抑えられることを見い出し、本発明を完成するに至った。
【０００６】
即ち本発明は、二価の鉄イオン及びポリフェノールを配合することを特徴とする内服液剤である。
【０００７】
【発明の実施の形態】
本発明において二価の鉄イオンとは、特に限定されるものではなく、二価の鉄化合物を水溶液中に溶解させたときに生じる鉄イオンであっても、三価の鉄化合物を水溶液中に溶解させて生じた三価の鉄イオンを還元させた鉄イオンであってもよい。
【０００８】
二価の鉄イオンの供給源としては二価の鉄化合物が好ましく、例えばフマル酸第一鉄、硫酸第一鉄、クエン酸第一鉄ナトリウムなどが挙げられる。これらは単独で配合してもよく、また２種以上を組み合わせて配合してもよい。
【０００９】
また、三価の鉄化合物を配合させたときには、還元性物質により三価の鉄イオンを二価の鉄イオンに還元させればよい。これにより消化管からの吸収性をよくすることができる。
【００１０】
本発明における二価の鉄イオンの配合量は目的に応じ適宜選択し使用できる。例えば、栄養摂取量の面からは鉄化合物中の鉄イオンに換算して、１日当たり０．５〜６０ｍｇが配合することが好ましく、１００ｍＬに換算すると０．０００５〜０．０６Ｗ／Ｖ％であることが好ましい。
【００１１】
本発明においてポリフェノールとは、分子内に複数のフェノール性水酸基をもつ成分のことを意味し、その構造の違いからフラボン、フラボノール、フラバノン、イソフラボン、フラバノール、カルコン、アントシアニンなどに分類することができる。また、上記の分類の他にクロロゲン酸、エラグ酸、フラバノール（カテキン）が重合したプロアントシアニジン、比較的分子量が大きく分子内水酸基の多いタンニン等も本発明におけるポリフェノールに含まれる。好ましくはプロアントシアニジン、フラバノール、フラボノール、フラボン、クロロゲン酸である。
【００１２】
なお、これらのポリフェノールとしては合成品だけでなく果実や種子等の抽出物由来のポリフェノール、果実や種子等をすり潰した果汁由来のポリフェノールも使用することができる。このような抽出物及び果汁としてはバラ科、ツバキ科、ブドウ科、シソ科、アカネ科、アオギリ科、タデ科に属する植物の抽出物及び果汁が好ましい。
【００１３】
バラ科の主な代表例としてはリンゴ、ナシ、モモ、イチゴ等が、ツバキ科には茶が、ブドウ科にはブドウ（ノブドウなども含む）が、シソ科にはシソ、ハッカ、マンネロウ、メボウキ等が、アカネ科にはコーヒー、クチナシ等が、アオギリ科にはカカオ、コーラ等が、タデ科にはソバ、ダイオウ等が挙げられる。
【００１４】
また、そのような抽出物及び果汁由来のポリフェノールの主な代表例としては、リンゴポリフェノール、ブドウ種子ポリフェノール、ブドウ葉ポリフェノール、ウーロン茶ポリフェノール、茶ポリフェノール、シソポリフェノール、カカオポリフェノール、ソバポリフェノール、コーヒーポリフェノール等が挙げられる。
【００１５】
本発明の内服液剤において、二価の鉄イオンとポリフェノールの配合比は、二価の鉄イオン１重量部に対して通常０．００２〜２０００重量部であり、好ましくは０．０２５〜２００重量部であり、より好ましくは０．１〜５０重量部である。
【００１６】
また、本発明は、更にシクロデキストリンを配合することによりその効果を増強することができる。本発明においてシクロデキストリンとは、Ｄ−グルコピラノース単位がα−１、４−グルコシド結合で環状に結合した王冠状の化合物であり、澱粉及び／又は澱粉の加水分解物にシクロデキストリングルカノトランスフェラーゼ等の酵素を作用させて生成することができる。構成するグルコースの数が６、７及び８のα型、β型、γ型シクロデキストリンが基本骨格となるが、さらに環状デキストリンの構成グルコースの６位にグルコース、マルトース、マルトトリオース等が付加した分岐鎖シクロデキストリンやメチル化シクロデキストリン、ポリマー化シクロデキストリン、ヒドロキシアルキル化シクロデキストリン、アルキルスルホン酸化シクロデキストリンなどの部分的に置換基を導入したシクロデキストリン誘導体も使用可能である。このようなシクロデキストリンの中でも、分岐鎖シクロデキストリン、アルキルスルホン酸化シクロデキストリンが特に好ましい。
【００１７】
本発明の内服液剤において、二価の鉄イオンとシクロデキストリンの配合比は、二価の鉄イオン１重量部に対して通常０．２〜１０００００重量部であり、好ましくは５〜１００００重量部であり、より好ましくは１０〜１０００重量部である。
【００１８】
本発明にかかる内服液剤は、ポリフェノールに加えさらに他の還元性物質を配合することができる。還元性物質とは、自らが酸化されることにより他の物質を還元する物質であれば特に限定しないが、果糖、ブドウ糖、ショ糖などの還元糖、アスコルビン酸（塩を含む）、エリソルビン酸（塩を含む）などの還元性有機酸が好ましい。これらは、単独で配合してもよく、また２種以上を組合わせて配合してもよい。還元性物質の配合量は、目的に応じて適宜、選択することができ、三価の鉄を配合した場合には、二価の鉄に還元し得るに足りる量以上であればよい。
【００１９】
本発明にかかる内服液剤のｐＨは、２．５〜７．０であり、好ましくは２．８〜５．５である。ｐＨ２．５未満の酸性域では酸味が強すぎて服用性の点で好ましくなく、ｐＨが７．０を越える塩基性域では、鉄イオンが水酸化鉄となって沈澱するので好ましくないからである。したがって、本発明の内服液剤のｐＨを上記範囲に保つために、必要に応じてｐＨ調整剤が配合される。ｐＨ調整剤としては、クエン酸、リンゴ酸、フマル酸、酒石酸、乳酸、コハク酸などの有機酸及びそれらの塩類、塩酸などの無機酸、水酸化ナトリウムなどの無機塩基などが挙げられる。
【００２０】
本発明の内服液剤にはその他の成分として、ビタミン類、他のミネラル類、アミノ酸及びその塩類、生薬、生薬抽出物、カフェイン、ローヤルゼリーなどを本発明の効果を損なわない範囲で適宜に配合することができる。
【００２１】
さらに必要に応じて、抗酸化剤、着色剤、香料、矯味剤、界面活性剤、溶解補助剤、保存剤、甘味料などの添加物を本発明の効果を損なわない範囲で適宜に配合することができる。
【００２２】
本発明の内服液剤は、常法により調製することができ、その方法は特に限定されるものではない。通常、各成分をとり適量の精製水で溶解した後、ｐＨを調整し、残りの精製水を加えて容量調製し、必要に応じてろ過、滅菌処理することにより得られる。
【００２３】
本発明の内服液剤は、例えばシロップ剤、ドリンク剤などの医薬品や医薬部外品などの各種製剤、健康飲料などの各種飲料に適用することができる。
【００２４】
【発明の効果】
本発明により、二価の鉄イオン由来の不快な錆味を抑え、吸収性に優れ服用性が良好な鉄化合物配合内服液剤を提供することが可能になった。
【００２５】
【実施例】
以下に実施例、比較例及び試験例を挙げ、本発明をさらに詳しく説明する。
【００２６】
実施例１
フマル酸第一鉄 ０．０３ｇ
リンゴポリフェノール ０．０５ｇ
クエン酸 ０．２０ｇ
水酸化ナトリウム 適量
上記成分を精製水に溶解した後、ｐＨを３．０に調整し、精製水を加えて全量を１００ｍＬとし、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００２７】
実施例２
フマル酸第一鉄 ０．０３ｇ
茶ポリフェノール ０．０５ｇ
クエン酸 ０．２０ｇ
水酸化ナトリウム 適量
上記成分を精製水に溶解した後、ｐＨを３．０に調整し、精製水を加えて全量を１００ｍＬとし、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００２８】
実施例３
フマル酸第一鉄 ０．０３ｇ
ブドウ種子ポリフェノール ０．０５ｇ
クエン酸 ０．２０ｇ
水酸化ナトリウム 適量
上記成分を精製水に溶解した後、ｐＨを３．０に調整し、精製水を加えて全量を１００ｍＬとし、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００２９】
実施例４
フマル酸第一鉄 ０．０３ｇ
リンゴポリフェノール ０．０５ｇ
スルホブチルエーテル−β−シクロデキストリン
１．００ｇ
クエン酸 ０．２０ｇ
水酸化ナトリウム 適量
上記成分を精製水に溶解した後、ｐＨを３．０に調整し、精製水を加えて全量を１００ｍＬとし、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００３０】
実施例５
フマル酸第一鉄 ０．０３ｇ
茶ポリフェノール ０．０５ｇ
グルコシル−β−シクロデキストリン １．００ｇ
クエン酸 ０．２０ｇ
水酸化ナトリウム 適量
上記成分を精製水に溶解した後、ｐＨを３．０に調整し、精製水を加えて全量を１００ｍＬとし、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００３１】
比較例１
フマル酸第一鉄 ０．０３ｇ
クエン酸 ０．２０ｇ
水酸化ナトリウム 適量
上記成分を精製水に溶解した後、ｐＨを３．０に調整し、精製水を加えて全量を１００ｍＬとし、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００３２】
比較例２
フマル酸第一鉄 ０．０３ｇ
β−シクロデキストリン １．００ｇ
クエン酸 ０．２０ｇ
水酸化ナトリウム 適量
上記成分を精製水に溶解した後、ｐＨを３．０に調整し、精製水を加えて全量を１００ｍＬとし、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００３３】
試験例 鉄錆味に関する風味評価
実施例１〜５及び比較例１〜２の７種を試験液として、調製直後の錆味に関する風味評価を、以下の評価方法、評価基準に従い実施した。
【００３４】
試験方法
２５〜４０歳までの女性１０人をパネラーとして、試験液１０ｍＬを服用し、調製直後の錆味について評価した。なお、一つのサンプルを評価した後は、温湯で口中をすすぎ、３０分以上経過してから次の試験液の評価を行った。
【００３５】
評価基準
錆味がしない １点
錆味がほとんどしない ２点
錆味がややする ３点
錆味がする ４点
錆味がやや強い ５点
錆味がかなり強い ６点
結果
結果を平均値で求め、表１に示した。表１から明らかなように、実施例１〜５は、二価の鉄由来の不快な錆味が抑えられ、服用性のよいものであった。
【００３６】
【表１】各試験液の錆味評価結果
実施例６
フマル酸第一鉄 ０．０３ｇ
グルコシル−β−シクロデキストリン １．００ｇ
リンゴポリフェノール ０．０５ｇ
リン酸リボフラビンナトリウム ０．０１ｇ
塩酸ピリドキシン ０．０１ｇ
アスコルビン酸 １．００ｇ
アミノエチルスルホン酸 １．００ｇ
ニコチン酸アミド ０．０２ｇ
ローヤルゼリー ０．２０ｇ
無水カフェイン ０．０５ｇ
ショ糖 ４．００ｇ
マルチトール ４．００ｇ
キシリトール ３．００ｇ
アセスルファムカリウム ０．０３ｇ
リンゴ果汁 ５．００ｇ
クエン酸 ０．５０ｇ
クエン酸ナトリウム 適量
安息香酸ナトリウム ０．０６ｇ
ミックスフルーツフレーバー ０．１０ｇ
上記成分を精製水に溶解した後、ｐＨを３．０に調整し、精製水を加えて全量を１００ｍＬとした。この液をろ紙でろ過し、滅菌装置を用いて、ろ液を８０℃で２５分間加熱滅菌した後、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００３８】
実施例７
フマル酸第一鉄 ０．０３ｇ
スルホブチルエーテル−β−シクロデキストリン
１．００ｇ
茶ポリフェノール ０．０５ｇ
グルコン酸カルシウム １．００ｇ
アスパラギン酸マグネシウム １．００ｇ
リボフラビン ０．０１ｇ
塩酸ピリドキシン ０．０１ｇ
アスコルビン酸 １．００ｇ
アミノエチルスルホン酸 １．００ｇ
無水カフェイン ０．０５ｇ
難消化性デキストリン ２．００ｇ
ショ糖 ４．００ｇ
トレハロース ２．００ｇ
キシリトール ２．００ｇ
ステビア抽出物 ０．０３ｇ
リンゴ酸 ０．２０ｇ
クエン酸 ０．４０ｇ
クエン酸ナトリウム 適量
安息香酸 ０．０６ｇ
ミックスフルーツフレーバー ０．１０ｇ
上記成分を精製水に溶解した後、ｐＨを４．０に調整し、精製水を加えて全量を１００ｍＬとした。この液をろ紙でろ過し、滅菌装置を用いて、ろ液を８０℃で２５分間加熱滅菌した後、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００３９】
実施例８
フマル酸第一鉄 ０．０６ｇ
マルトシル−β−シクロデキストリン
１．００ｇ
リンゴポリフェノール ０．０５ｇ
リン酸リボフラビンナトリウム ０．０１ｇ
塩酸ピリドキシン ０．０１ｇ
アスコルビン酸 １．００ｇ
ニコチン酸アミド ０．０５ｇ
難消化性デキストリン ２．００ｇ
アミノエチルスルホン酸 １．００ｇ
ローヤルゼリー ０．２０ｇ
無水カフェイン ０．１０ｇ
ソルビトール ４．００ｇ
キシリトール ４．００ｇ
トレハロース ４．００ｇ
ステビア抽出物 ０．０３ｇ
アセスルファムカリウム ０．０３ｇ
クエン酸 １．００ｇ
炭酸水素カリウム 適量
クエン酸ナトリウム ０．１０ｇ
安息香酸ナトリウム ０．０６ｇ
パラオキシ安息香酸エチル ０．００６ｇ
パラオキシ安息香酸プロピル ０．００６ｇ
エリソルビン酸ナトリウム ０．０２ｇ
リンゴ果汁 ５．００ｇ
ミックスフルーツフレーバー ０．１０ｇ
上記成分を精製水に溶解した後、ｐＨを４．５に調整し、精製水を加えて全量を１００ｍＬとした。この液をろ紙でろ過し、滅菌装置を用いて、ろ液を８０℃で２５分間加熱滅菌した後、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００４０】
実施例９
フマル酸第一鉄 ０．０６ｇ
グルコシル−β−シクロデキストリン
１．００ｇ
リンゴポリフェノール ０．０５ｇ
グルコン酸カルシウム ０．８０ｇ
アスパラギン酸マグネシウム ０．４０ｇ
リン酸リボフラビンナトリウム ０．０１ｇ
塩酸ピリドキシン ０．０１ｇ
ニコチン酸アミド ０．１０ｇ
無水カフェイン ０．１０ｇ
アミノエチルスルホン酸 １．００ｇ
ヨクイニン流エキス ２．００ｍＬ
ショ糖 ４．００ｇ
トレハロース ４．００ｇ
マルチトール ４．００ｇ
難消化性デキストリン ２．００ｇ
クエン酸 ０．８０ｇ
クエン酸ナトリウム 適量
安息香酸ナトリウム ０．０６ｇ
パラオキシ安息香酸エチル ０．００６ｇ
パラオキシ安息香酸プロピル ０．００６ｇ
ミックスフルーツフレーバー ０．１０ｇ
上記成分を精製水に溶解した後、ｐＨを３．５に調整し、精製水を加え全量を１００ｍＬとした。この液をろ紙でろ過し、滅菌装置を用いて、ろ液を８０℃で２５分間加熱滅菌した後、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００４１】
実施例１０
フマル酸第一鉄 ０．０３ｇ
グルコシル−β−シクロデキストリン
１．００ｇ
リンゴポリフェノール ０．０５ｇ
グルコン酸カルシウム ２．００ｇ
アスパラギン酸マグネシウム １．００ｇ
酪酸リボフラビン ０．０１ｇ
塩酸ピリドキシン ０．０１ｇ
アスコルビン酸 １．００ｇ
ニコチン酸アミド ０．０５ｇ
酢酸トコフェロール ０．１０ｇ
無水カフェイン ０．１０ｇ
アミノエチルスルホン酸 ２．００ｇ
パンテノール ０．０３ｇ
ポリグリセリン脂肪酸エステル ０．２０ｇ
ポリオキシエチレン硬化ヒマシ油 ０．１０ｇ
ショ糖 ６．００ｇ
ソルビトール ５．００ｇ
アセスルファムカリウム ０．０５ｇ
ステビア抽出物 ０．０５ｇ
リンゴ酸 ０．５０ｇ
リンゴ酸ナトリウム 適量
安息香酸ナトリウム ０．０６ｇ
パラオキシ安息香酸エチル ０．００６ｇ
パラオキシ安息香酸プロピル ０．００６ｇ
グリセリン ０．２０ｇ
ミックスフルーツフレーバー ０．１０ｇ
上記成分を精製水に溶解した後、ｐＨを４．５に調整し、精製水を加え全量を１００ｍＬとした。この液をろ紙でろ過し、滅菌装置を用いて、ろ液を８０℃で２５分間加熱滅菌した後、ガラス瓶に充填しキャップを施して内服液剤を得た。
【００４２】
上記の実施例６〜１０は、二価の鉄イオン由来の不快な錆味が抑えられ、服用性のよいものであった。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to an oral liquid preparation containing an iron compound. More specifically, the present invention relates to an internal liquid formulation containing an iron compound, which suppresses rustiness derived from divalent iron ions by blending polyphenols and has good ingestibility.
[0002]
[Prior art]
It is known that divalent iron ions have better absorbability than trivalent iron ions. There was a problem of becoming.
[0003]
As a technique for improving the rust taste derived from divalent iron ions, there is known a method of forming an iron (II) -sugar (squarate, fructate) -carboxylate complex (Patent Document 1).
[Patent Document 1]
JP-A-2-72843
[0004]
[Problems to be solved by the invention]
An object of the present invention is to provide an internal liquid preparation containing an iron compound, which suppresses unpleasant rust taste derived from divalent iron ions, has excellent absorbability, and has a good feeling of taking.
[0005]
[Means for Solving the Problems]
The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, have found that by adding polyphenol to divalent iron ions, it is possible to suppress unpleasant rust derived from iron ions, and to achieve the present invention. It was completed.
[0006]
That is, the present invention is an oral liquid preparation characterized by blending divalent iron ions and polyphenol.
[0007]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, the divalent iron ion is not particularly limited, and even if it is an iron ion generated when a divalent iron compound is dissolved in an aqueous solution, the trivalent iron compound is dissolved in the aqueous solution. Iron ions obtained by reducing trivalent iron ions generated by dissolution may be used.
[0008]
As a source of divalent iron ions, a divalent iron compound is preferable, and examples thereof include ferrous fumarate, ferrous sulfate, and sodium ferrous citrate. These may be used alone or in combination of two or more.
[0009]
Further, when a trivalent iron compound is added, trivalent iron ions may be reduced to divalent iron ions by a reducing substance. Thereby, the absorbability from the digestive tract can be improved.
[0010]
The amount of the divalent iron ion in the present invention can be appropriately selected and used according to the purpose. For example, from the viewpoint of nutritional intake, it is preferable to add 0.5 to 60 mg per day in terms of iron ions in iron compounds, and it is 0.0005 to 0.06 W / V% in terms of 100 mL. Is preferred.
[0011]
In the present invention, polyphenol means a component having a plurality of phenolic hydroxyl groups in a molecule, and can be classified into flavone, flavonol, flavanone, isoflavone, flavanol, chalcone, anthocyanin, and the like based on a difference in structure. In addition to the above classification, chlorogenic acid, ellagic acid, proanthocyanidin polymerized with flavanol (catechin), tannin having a relatively large molecular weight and a large number of hydroxyl groups in the molecule are also included in the polyphenol in the present invention. Preferred are proanthocyanidins, flavanols, flavonols, flavone, and chlorogenic acid.
[0012]
In addition, as these polyphenols, not only synthetic products but also polyphenols derived from extracts of fruits and seeds, and polyphenols derived from juice obtained by grinding fruits and seeds can be used. As such extracts and fruit juices, extracts and fruit juices of plants belonging to the family Rosaceae, Camellia family, Grape family, Labiatae family, Rubiaceae family, Papilionaceae family and Polygonaceae family are preferable.
[0013]
The main representatives of Rosaceae include apples, pears, peaches, strawberries, etc., tea for Camellia, grapes (including grapevine) for Grapeaceae, and perilla, peppermint, rut, and mebuki for Lamiaceae. Rubiaceae include coffee, gardenia, etc., Aomori family includes cacao, cola, etc., and Polygonaceae family includes buckwheat, rhubarb, etc.
[0014]
In addition, as typical examples of such extracts and fruit-derived polyphenols, apple polyphenol, grape seed polyphenol, grape leaf polyphenol, oolong tea polyphenol, tea polyphenol, perilla polyphenol, cacao polyphenol, buckwheat polyphenol, coffee polyphenol and the like. No.
[0015]
In the oral liquid preparation of the present invention, the compounding ratio of divalent iron ions and polyphenol is usually 0.002 to 2,000 parts by weight, preferably 0.025 to 200 parts by weight per 1 part by weight of divalent iron ions. And more preferably 0.1 to 50 parts by weight.
[0016]
In the present invention, the effect can be enhanced by further mixing cyclodextrin. In the present invention, cyclodextrin is a crown-shaped compound in which D-glucopyranose units are cyclically linked by α-1,4-glucosidic bonds, and a starch and / or a hydrolyzate of starch can be used as a cyclodextrin glucanotransferase. Can be produced by reacting the above enzyme. Α-, β-, and γ-cyclodextrins having 6, 7, and 8 glucoses constitute the basic skeleton, and glucose, maltose, maltotriose, etc. are added to the 6-position of the constituent glucose of the cyclic dextrin. Cyclodextrin derivatives having partially introduced substituents such as branched-chain cyclodextrin, methylated cyclodextrin, polymerized cyclodextrin, hydroxyalkylated cyclodextrin, and alkylsulfonated cyclodextrin can also be used. Among such cyclodextrins, branched cyclodextrins and alkylsulfonated cyclodextrins are particularly preferred.
[0017]
In the oral liquid preparation of the present invention, the compounding ratio of divalent iron ions and cyclodextrin is usually 0.2 to 100,000 parts by weight, preferably 5 to 10,000 parts by weight per 1 part by weight of divalent iron ions. And more preferably 10 to 1000 parts by weight.
[0018]
The liquid preparation for oral administration according to the present invention may further contain other reducing substances in addition to polyphenol. The reducing substance is not particularly limited as long as it is a substance that reduces other substances by being oxidized by itself, but reducing sugars such as fructose, glucose, and sucrose, ascorbic acid (including salts), erythorbic acid ( Preferred are reducing organic acids (including salts). These may be blended alone or in combination of two or more. The compounding amount of the reducing substance can be appropriately selected according to the purpose, and when trivalent iron is added, it may be an amount sufficient to reduce the compound to divalent iron.
[0019]
The pH of the liquid preparation for internal use according to the present invention is 2.5 to 7.0, and preferably 2.8 to 5.5. This is because an acidic region having a pH of less than 2.5 has an excessively sour taste and is not preferable in terms of ingestibility, and a basic region having a pH of more than 7.0 is not preferable because iron ions precipitate as iron hydroxide. . Therefore, in order to keep the pH of the liquid medicine for internal use of the present invention in the above-mentioned range, a pH adjuster is added as needed. Examples of the pH adjuster include organic acids and salts thereof such as citric acid, malic acid, fumaric acid, tartaric acid, lactic acid, and succinic acid; inorganic acids such as hydrochloric acid; and inorganic bases such as sodium hydroxide.
[0020]
In the oral solution of the present invention, vitamins, other minerals, amino acids and salts thereof, crude drugs, crude drug extracts, caffeine, royal jelly, and the like are appropriately blended as other components as long as the effects of the present invention are not impaired. be able to.
[0021]
Further, if necessary, additives such as an antioxidant, a coloring agent, a flavor, a flavoring agent, a surfactant, a solubilizer, a preservative, and a sweetener may be appropriately blended as long as the effects of the present invention are not impaired. Can be.
[0022]
The oral solution of the present invention can be prepared by a conventional method, and the method is not particularly limited. Usually, the components are obtained by dissolving each component with an appropriate amount of purified water, adjusting the pH, adding the remaining purified water to adjust the volume, and filtering and sterilizing as necessary.
[0023]
The oral liquid preparation of the present invention can be applied to various preparations such as pharmaceuticals such as syrups and drinks, quasi-drugs, and various drinks such as health drinks.
[0024]
【The invention's effect】
ADVANTAGE OF THE INVENTION By this invention, it became possible to suppress the unpleasant rust taste derived from divalent iron ion, to provide the iron compound containing internal liquid which is excellent in absorptivity and favorable ingestibility.
[0025]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples, and Test Examples.
[0026]
Example 1
Ferrous fumarate 0.03g
Apple polyphenol 0.05g
0.20 g of citric acid
Sodium hydroxide An appropriate amount of the above components was dissolved in purified water, the pH was adjusted to 3.0, purified water was added to make the total amount 100 mL, and the mixture was filled in a glass bottle and capped to obtain an oral liquid preparation.
[0027]
Example 2
Ferrous fumarate 0.03g
Tea polyphenol 0.05g
0.20 g of citric acid
Sodium hydroxide An appropriate amount of the above components was dissolved in purified water, the pH was adjusted to 3.0, purified water was added to make the total amount 100 mL, and the mixture was filled in a glass bottle and capped to obtain an oral liquid preparation.
[0028]
Example 3
Ferrous fumarate 0.03g
Grape seed polyphenol 0.05g
0.20 g of citric acid
Sodium hydroxide An appropriate amount of the above components was dissolved in purified water, the pH was adjusted to 3.0, purified water was added to make the total amount 100 mL, and the mixture was filled in a glass bottle and capped to obtain an oral liquid preparation.
[0029]
Example 4
Ferrous fumarate 0.03g
Apple polyphenol 0.05g
1.00 g of sulfobutyl ether-β-cyclodextrin
0.20 g of citric acid
Sodium hydroxide An appropriate amount of the above components was dissolved in purified water, the pH was adjusted to 3.0, purified water was added to make the total amount 100 mL, and the mixture was filled in a glass bottle and capped to obtain an oral liquid preparation.
[0030]
Example 5
Ferrous fumarate 0.03g
Tea polyphenol 0.05g
Glucosyl-β-cyclodextrin 1.00 g
0.20 g of citric acid
Sodium hydroxide An appropriate amount of the above components was dissolved in purified water, the pH was adjusted to 3.0, purified water was added to make the total amount 100 mL, and the mixture was filled in a glass bottle and capped to obtain an oral liquid preparation.
[0031]
Comparative Example 1
Ferrous fumarate 0.03g
0.20 g of citric acid
Sodium hydroxide An appropriate amount of the above components was dissolved in purified water, the pH was adjusted to 3.0, purified water was added to make the total amount 100 mL, and the mixture was filled in a glass bottle and capped to obtain an oral liquid preparation.
[0032]
Comparative Example 2
Ferrous fumarate 0.03g
β-cyclodextrin 1.00 g
0.20 g of citric acid
Sodium hydroxide An appropriate amount of the above components was dissolved in purified water, the pH was adjusted to 3.0, purified water was added to make the total amount 100 mL, and the mixture was filled in a glass bottle and capped to obtain an oral liquid preparation.
[0033]
Test Example Flavor Evaluation on Iron Rust Flavor evaluation on rust immediately after preparation was carried out using seven types of Examples 1 to 5 and Comparative Examples 1 and 2 according to the following evaluation methods and evaluation criteria.
[0034]
Test Method Ten women aged 25 to 40 years were taken as panelists, taking 10 mL of the test solution and evaluating the rustiness immediately after preparation. After evaluating one sample, the mouth was rinsed with hot water, and after 30 minutes or more, the next test solution was evaluated.
[0035]
Evaluation criteria No rust 1 point Rust is almost 2 points Rust is a little 3 points Rust is 4 points Rust is slightly strong 5 points Rust is quite strong 6 points The results are shown in Table 1. As is evident from Table 1, Examples 1 to 5 exhibited excellent ingestibility with suppressed unpleasant rust due to divalent iron.
[0036]
[Table 1] Rust evaluation results of each test solution
Example 6
Ferrous fumarate 0.03g
Glucosyl-β-cyclodextrin 1.00 g
Apple polyphenol 0.05g
Riboflavin sodium phosphate 0.01 g
Pyridoxine hydrochloride 0.01 g
1.00 g of ascorbic acid
Aminoethylsulfonic acid 1.00 g
Nicotinamide 0.02g
Royal jelly 0.20g
Anhydrous caffeine 0.05g
4.00 g sucrose
Maltitol 4.00g
Xylitol 3.00 g
Acesulfame potassium 0.03g
Apple juice 5.00g
0.50 g of citric acid
Sodium citrate qs Sodium benzoate 0.06g
Mixed fruit flavor 0.10g
After dissolving the above components in purified water, the pH was adjusted to 3.0, and purified water was added to bring the total volume to 100 mL. This solution was filtered through filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled in a glass bottle and capped to obtain an oral solution.
[0038]
Example 7
Ferrous fumarate 0.03g
1.00 g of sulfobutyl ether-β-cyclodextrin
Tea polyphenol 0.05g
1.00 g of calcium gluconate
1.00 g of magnesium aspartate
Riboflavin 0.01 g
Pyridoxine hydrochloride 0.01 g
1.00 g of ascorbic acid
Aminoethylsulfonic acid 1.00 g
Anhydrous caffeine 0.05g
Indigestible dextrin 2.00g
4.00 g sucrose
Trehalose 2.00g
Xylitol 2.00g
Stevia extract 0.03g
Malic acid 0.20g
0.40 g of citric acid
Sodium citrate qs benzoic acid 0.06g
Mixed fruit flavor 0.10g
After dissolving the above components in purified water, the pH was adjusted to 4.0, and purified water was added to make a total volume of 100 mL. This solution was filtered through filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled in a glass bottle and capped to obtain an oral solution.
[0039]
Example 8
Ferrous fumarate 0.06g
Maltosyl-β-cyclodextrin 1.00 g
Apple polyphenol 0.05g
Riboflavin sodium phosphate 0.01 g
Pyridoxine hydrochloride 0.01 g
1.00 g of ascorbic acid
Nicotinamide 0.05g
Indigestible dextrin 2.00g
Aminoethylsulfonic acid 1.00 g
Royal jelly 0.20g
0.10 g of anhydrous caffeine
Sorbitol 4.00g
Xylitol 4.00 g
Trehalose 4.00g
Stevia extract 0.03g
Acesulfame potassium 0.03g
Citric acid 1.00g
Potassium hydrogen carbonate suitable amount sodium citrate 0.10g
Sodium benzoate 0.06g
Ethyl paraoxybenzoate 0.006g
Propyl paraoxybenzoate 0.006 g
Sodium erythorbate 0.02g
Apple juice 5.00g
Mixed fruit flavor 0.10g
After dissolving the above components in purified water, the pH was adjusted to 4.5, and purified water was added to bring the total volume to 100 mL. This solution was filtered through filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled in a glass bottle and capped to obtain an oral solution.
[0040]
Example 9
Ferrous fumarate 0.06g
Glucosyl-β-cyclodextrin 1.00 g
Apple polyphenol 0.05g
0.80 g of calcium gluconate
Magnesium aspartate 0.40g
Riboflavin sodium phosphate 0.01 g
Pyridoxine hydrochloride 0.01 g
Nicotinamide 0.10g
0.10 g of anhydrous caffeine
Aminoethylsulfonic acid 1.00 g
Yokuinin flow extract 2.00mL
4.00 g sucrose
Trehalose 4.00g
Maltitol 4.00g
Indigestible dextrin 2.00g
0.80 g of citric acid
Sodium citrate qs Sodium benzoate 0.06g
Ethyl paraoxybenzoate 0.006g
Propyl paraoxybenzoate 0.006 g
Mixed fruit flavor 0.10g
After dissolving the above components in purified water, the pH was adjusted to 3.5, and purified water was added to bring the total amount to 100 mL. This solution was filtered through filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled in a glass bottle and capped to obtain an oral solution.
[0041]
Example 10
Ferrous fumarate 0.03g
Glucosyl-β-cyclodextrin 1.00 g
Apple polyphenol 0.05g
2.00 g of calcium gluconate
1.00 g of magnesium aspartate
Riboflavin butyrate 0.01 g
Pyridoxine hydrochloride 0.01 g
1.00 g of ascorbic acid
Nicotinamide 0.05g
0.10 g of tocopherol acetate
0.10 g of anhydrous caffeine
Aminoethylsulfonic acid 2.00 g
Panthenol 0.03g
Polyglycerin fatty acid ester 0.20g
Polyoxyethylene hydrogenated castor oil 0.10g
6.00 g sucrose
Sorbitol 5.00g
Acesulfame potassium 0.05g
Stevia extract 0.05g
0.50 g of malic acid
Sodium malate appropriate amount sodium benzoate 0.06g
Ethyl paraoxybenzoate 0.006g
Propyl paraoxybenzoate 0.006 g
Glycerin 0.20g
Mixed fruit flavor 0.10g
After dissolving the above components in purified water, the pH was adjusted to 4.5, and purified water was added to bring the total volume to 100 mL. This solution was filtered with filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled in a glass bottle and capped to obtain an oral solution.
[0042]
In Examples 6 to 10 described above, unpleasant rust derived from divalent iron ions was suppressed, and the ingestion was good.
Claims (11)
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| JP2003043460A JP2004250390A (en) | 2003-02-21 | 2003-02-21 | Iron compound-mixed oral liquid |
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| JP2003043460A JP2004250390A (en) | 2003-02-21 | 2003-02-21 | Iron compound-mixed oral liquid |
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| JP2006306845A (en) * | 2005-03-28 | 2006-11-09 | Taisho Pharmaceut Co Ltd | Copper compound-incorporated composition |
| WO2011121833A1 (en) * | 2010-03-31 | 2011-10-06 | 独立行政法人農業・食品産業技術総合研究機構 | Water-soluble iron supply agent with reducing power and with coffee grounds or tea dregs as raw material |
| EP2711078A1 (en) * | 2011-05-17 | 2014-03-26 | Incorporated Administrative Agency National Agriculture And Food Research Organization | Fenton reaction catalyst produced using reducing organic substance as raw material |
| EP2671596A4 (en) * | 2011-01-31 | 2014-07-16 | Wacker Chemie Ag | Process for producing aqueous solution containing fat-soluble substance |
| JP2016000395A (en) * | 2015-06-29 | 2016-01-07 | 国立研究開発法人農業・食品産業技術総合研究機構 | Fenton reaction catalyst produced using reducing organic substance as raw material |
| US9566360B2 (en) | 2010-03-31 | 2017-02-14 | Incorporated Administrative Agency National Agriculture And Food Research Organization | Fenton reaction catalyst using coffee grounds or tea dregs as raw material |
| JP2017148804A (en) * | 2017-05-10 | 2017-08-31 | 国立研究開発法人農業・食品産業技術総合研究機構 | Fenton reaction catalyst using reducing organic substance as raw material |
| JP2017155046A (en) * | 2017-04-05 | 2017-09-07 | イーストポンド・ラボラトリーズ・リミテッド | Cell hydration composition comprising cyclodextrin |
| JP2019178154A (en) * | 2019-06-18 | 2019-10-17 | イーストポンド・ラボラトリーズ・リミテッド | Cell hydration composition comprising cyclodextrin |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006306845A (en) * | 2005-03-28 | 2006-11-09 | Taisho Pharmaceut Co Ltd | Copper compound-incorporated composition |
| US9566360B2 (en) | 2010-03-31 | 2017-02-14 | Incorporated Administrative Agency National Agriculture And Food Research Organization | Fenton reaction catalyst using coffee grounds or tea dregs as raw material |
| WO2011121833A1 (en) * | 2010-03-31 | 2011-10-06 | 独立行政法人農業・食品産業技術総合研究機構 | Water-soluble iron supply agent with reducing power and with coffee grounds or tea dregs as raw material |
| CN102858150A (en) * | 2010-03-31 | 2013-01-02 | 独立行政法人农业·食品产业技术综合研究机构 | Water-soluble iron supply agent with reducing power and with coffee grounds or tea dregs as raw material |
| CN102858150B (en) * | 2010-03-31 | 2014-12-17 | 独立行政法人农业·食品产业技术综合研究机构 | Water-soluble iron supply agent with reducing power and with coffee grounds or tea dregs as raw material |
| US9566361B2 (en) | 2010-03-31 | 2017-02-14 | Incorporated Administrative Agency, National Agriculture And Food Research Organization | Method for catalyzing a fenton reaction |
| EP2671596A4 (en) * | 2011-01-31 | 2014-07-16 | Wacker Chemie Ag | Process for producing aqueous solution containing fat-soluble substance |
| EP2711078A1 (en) * | 2011-05-17 | 2014-03-26 | Incorporated Administrative Agency National Agriculture And Food Research Organization | Fenton reaction catalyst produced using reducing organic substance as raw material |
| US9162219B2 (en) | 2011-05-17 | 2015-10-20 | Incorporated Administrative Agency, National Agriculture And Food Research Organization | Fenton reaction catalyst produced using reducing organic substance as raw material |
| EP2711078A4 (en) * | 2011-05-17 | 2014-12-24 | Inc Admin Agency Naro | Fenton reaction catalyst produced using reducing organic substance as raw material |
| JP2016000395A (en) * | 2015-06-29 | 2016-01-07 | 国立研究開発法人農業・食品産業技術総合研究機構 | Fenton reaction catalyst produced using reducing organic substance as raw material |
| JP2017155046A (en) * | 2017-04-05 | 2017-09-07 | イーストポンド・ラボラトリーズ・リミテッド | Cell hydration composition comprising cyclodextrin |
| JP2017148804A (en) * | 2017-05-10 | 2017-08-31 | 国立研究開発法人農業・食品産業技術総合研究機構 | Fenton reaction catalyst using reducing organic substance as raw material |
| JP2019178154A (en) * | 2019-06-18 | 2019-10-17 | イーストポンド・ラボラトリーズ・リミテッド | Cell hydration composition comprising cyclodextrin |
| JP2022167905A (en) * | 2019-06-18 | 2022-11-04 | イーストポンド・ラボラトリーズ・リミテッド | Cell hydration composition comprising cyclodextrin |
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