JP2004315440A - Liquid composition for internal use containing iron compound - Google Patents
Liquid composition for internal use containing iron compound Download PDFInfo
- Publication number
- JP2004315440A JP2004315440A JP2003112227A JP2003112227A JP2004315440A JP 2004315440 A JP2004315440 A JP 2004315440A JP 2003112227 A JP2003112227 A JP 2003112227A JP 2003112227 A JP2003112227 A JP 2003112227A JP 2004315440 A JP2004315440 A JP 2004315440A
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- liquid composition
- internal use
- iron
- iron ions
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 31
- 239000000203 mixture Substances 0.000 title claims abstract description 29
- 150000002506 iron compounds Chemical class 0.000 title abstract description 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 51
- 229910052742 iron Inorganic materials 0.000 claims abstract description 41
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 34
- -1 iron ion Chemical class 0.000 claims abstract description 34
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 32
- 229940041514 candida albicans extract Drugs 0.000 claims description 10
- 239000012138 yeast extract Substances 0.000 claims description 10
- 239000003638 chemical reducing agent Substances 0.000 claims description 5
- 150000007524 organic acids Chemical class 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 3
- 241000006364 Torula Species 0.000 claims description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 abstract description 19
- 235000019640 taste Nutrition 0.000 abstract description 14
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 abstract description 3
- 229910001448 ferrous ion Inorganic materials 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 22
- 239000008213 purified water Substances 0.000 description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 11
- PMVSDNDAUGGCCE-TYYBGVCCSA-L Ferrous fumarate Chemical compound [Fe+2].[O-]C(=O)\C=C\C([O-])=O PMVSDNDAUGGCCE-TYYBGVCCSA-L 0.000 description 10
- 239000011773 ferrous fumarate Substances 0.000 description 10
- 235000002332 ferrous fumarate Nutrition 0.000 description 10
- 229960000225 ferrous fumarate Drugs 0.000 description 10
- 239000011521 glass Substances 0.000 description 9
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 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
- 239000000706 filtrate Substances 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
- 235000010323 ascorbic acid Nutrition 0.000 description 5
- 239000011668 ascorbic acid Substances 0.000 description 5
- 229960005070 ascorbic acid Drugs 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- 239000008369 fruit flavor Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 229940100688 oral solution Drugs 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
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 239000000796 flavoring agent Substances 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
- 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 4
- UIERGBJEBXXIGO-UHFFFAOYSA-N thiamine mononitrate Chemical compound [O-][N+]([O-])=O.CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N UIERGBJEBXXIGO-UHFFFAOYSA-N 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 241000544066 Stevia Species 0.000 description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 3
- 235000010358 acesulfame potassium Nutrition 0.000 description 3
- 229960004998 acesulfame potassium Drugs 0.000 description 3
- 239000000619 acesulfame-K Substances 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 239000004227 calcium gluconate Substances 0.000 description 3
- 235000013927 calcium gluconate Nutrition 0.000 description 3
- 229960004494 calcium gluconate Drugs 0.000 description 3
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 3
- FVTCRASFADXXNN-SCRDCRAPSA-N flavin mononucleotide Chemical compound OP(=O)(O)OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O FVTCRASFADXXNN-SCRDCRAPSA-N 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229960001983 magnesium aspartate Drugs 0.000 description 3
- CRSJYWPXKKSOCQ-CBAPHJFVSA-L magnesium;(2s)-2-aminobutanedioate;hydron;tetrahydrate Chemical compound O.O.O.O.[Mg+2].[O-]C(=O)[C@@H](N)CC(O)=O.[O-]C(=O)[C@@H](N)CC(O)=O CRSJYWPXKKSOCQ-CBAPHJFVSA-L 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 3
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 3
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 3
- 229950001574 riboflavin phosphate Drugs 0.000 description 3
- 229940109850 royal jelly Drugs 0.000 description 3
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 3
- 239000012085 test solution Substances 0.000 description 3
- XPFJYKARVSSRHE-UHFFFAOYSA-K trisodium;2-hydroxypropane-1,2,3-tricarboxylate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].[Na+].OC(=O)CC(O)(C(O)=O)CC(O)=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O XPFJYKARVSSRHE-UHFFFAOYSA-K 0.000 description 3
- 239000000811 xylitol Substances 0.000 description 3
- 235000010447 xylitol Nutrition 0.000 description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 3
- 229960002675 xylitol Drugs 0.000 description 3
- 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 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229940093915 gynecological organic acid Drugs 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 229960003966 nicotinamide Drugs 0.000 description 2
- 235000005152 nicotinamide Nutrition 0.000 description 2
- 239000011570 nicotinamide Substances 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 239000003002 pH adjusting agent Substances 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- JMORAWFVNMGOKQ-MGMRMFRLSA-N (2r)-2-[(1s)-1,2-dihydroxyethyl]-3,4-dihydroxy-2h-furan-5-one;pyridine-3-carboxamide Chemical compound NC(=O)C1=CC=CN=C1.OC[C@H](O)[C@H]1OC(=O)C(O)=C1O JMORAWFVNMGOKQ-MGMRMFRLSA-N 0.000 description 1
- 208000035404 Autolysis Diseases 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 241000235646 Cyberlindnera jadinii Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZAKOWWREFLAJOT-CEFNRUSXSA-N D-alpha-tocopherylacetate Chemical compound CC(=O)OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C ZAKOWWREFLAJOT-CEFNRUSXSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- MJNIWUJSIGSWKK-BBANNHEPSA-N Riboflavin butyrate Chemical compound CCCC(=O)OC[C@@H](OC(=O)CCC)[C@@H](OC(=O)CCC)[C@@H](OC(=O)CCC)CN1C2=CC(C)=C(C)C=C2N=C2C1=NC(=O)NC2=O MJNIWUJSIGSWKK-BBANNHEPSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000004359 castor oil Substances 0.000 description 1
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- 230000034303 cell budding Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
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- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
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- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 1
- 150000007529 inorganic bases Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000014413 iron hydroxide Nutrition 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- NCNCGGDMXMBVIA-UHFFFAOYSA-L iron(ii) hydroxide Chemical compound [OH-].[OH-].[Fe+2] NCNCGGDMXMBVIA-UHFFFAOYSA-L 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
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- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 229940086066 potassium hydrogencarbonate Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019265 sodium DL-malate Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000004320 sodium erythorbate Substances 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 239000001394 sodium malate Substances 0.000 description 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- PWEBUXCTKOWPCW-UHFFFAOYSA-L squarate Chemical compound [O-]C1=C([O-])C(=O)C1=O PWEBUXCTKOWPCW-UHFFFAOYSA-L 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
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Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、鉄化合物を含有する内服用液体組成物に関する。さらに詳しくは、酵母又は酵母エキスを配合することにより鉄味（特に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用液体組成物に関し、医薬、食品の分野に応用できるものである。
【０００２】
【従来の技術】
従来から、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、二価の鉄イオンには不快な錆味があり、二価の鉄イオンを配合して内服用液体組成物を調製した場合、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（特許文献１）などが開示されているが、二価の鉄イオン由来の錆味をマスキングするには充分でなかった。
【特許文献１】特開平２−７２８４３
【発明が解決しようとする課題】
本発明の目的は、鉄味（特に二価の鉄イオン由来の錆味）を抑えて、服用性良好な鉄化合物配合内服用液体組成物を提供することにある。
【０００４】
【課題を解決するための手段】
上記課題を解決するために、本発明者らは鋭意検討を重ねた結果、鉄イオンに酵母及び／又は酵母エキスを配合することにより、鉄味（特に二価の鉄イオン由来の錆味）を抑えて、良好な服用性を有する内服用液体組成物が得られることを見い出し、本発明を完成した。
【０００５】
即ち本発明は、鉄イオンを含有する液剤において、酵母及び／又は酵母エキスを配合することを特徴とする内服用液体組成物である。
【０００６】
【発明の実施の形態】
本発明における鉄イオンとは、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、三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、又は三価の鉄イオンを還元させたときに生じる鉄イオンである。配合する鉄化合物としては、二価の鉄イオンと三価の鉄イオンのいずれも使用可能であるが、中でも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。また、三価の鉄化合物を配合させたときには、還元性物質（例えば還元糖やアスコルビン酸等の還元性有機酸）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。本発明における鉄イオンの配合量は目的に応じ適宜選択し使用できる。なお、栄養摂取量の面から鉄化合物中の鉄イオンに換算して、１日当たり０．５〜６０ｍｇが好ましく、例えば１００ｍＬに換算すると０．０００５〜０．０６Ｗ／Ｖ％である。
【０００７】
本発明に使用する酵母とは、通常の生育状態が主として単細胞で、出芽又は分裂により増殖する菌類のことを意味し、果実の表面や樹液、花の蜜腺など自然界に広く分布している。そのような酵母の中でもＳａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅに分類される醸造工程において副生するビール酵母や糖蜜やブドウ糖を原料としたパン酵母、Ｃａｎｄｉｄａ ｕｔｉｌｉｓに分類される培養酵母であるトルラ酵母が好ましく、更に好ましくはビール酵母である。これらの酵母は圧搾酵母の形で使用することも可能であるが、これらをドラム乾燥、噴霧乾燥、又は通風乾燥により乾燥し、適度に粉砕しふるいわけして精製したものがより好ましい。
【０００８】
また、本発明においては上述したこれらの酵母から、酵素分解抽出法、自己消化法、熱水抽出又は酸分解法などの常法により抽出あるいは濃縮した酵母エキスを使用することも可能である。
【０００９】
本発明の内服用液体組成物において、鉄イオンと酵母及び／又は酵母エキスの配合比は、鉄イオン１重量部に対して０．４〜４０００重量部が好ましく、より好ましくは１０〜１０００重量部である。
【００１０】
本発明の内服用液体組成物は、更に還元性物質を配合することができる。還元性物質は、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く、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。
【００１１】
本発明にかかる内服用液体組成物のｐＨは、２．５〜７．０であり、好ましくは３．０〜５．５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、本発明の内服用液体組成物の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。
【００１２】
本発明の内服用液体組成物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。
【００１３】
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。
【００１４】
本発明の内服用液体組成物は、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。
【００１５】
本発明の内服用液体組成物は、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。
【００１６】
【発明の効果】
本発明により、鉄味（特に二価の鉄イオン由来の錆味）を抑え、服用性が良好な鉄化合物配合内服用液体組成物を提供することが可能になった。
【００１７】
【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。
なお、本製剤に用いる酵母は、予め所定量の酵母を全量の１０〜２０％量に精製水に分散後、煮沸・冷却後、ろ過しそのろ液を用いた。酵母エキスはそのまま用いた。
【００１８】
実施例１
フマル酸第一鉄 ０．０３ｇ
乾燥酵母（和光純薬工業） 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。
【００１９】
実施例２
フマル酸第一鉄 ０．０３ｇ
パン酵母 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。
【００２０】
実施例３
フマル酸第一鉄 ０．０３ｇ
粉末酵母エキスＳ（和光純薬工業） ０． ２５ｇ
（ビール酵母の水溶性成分の抽出乾燥粉末）
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。
【００２１】
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。
試験例 鉄錆味に関する風味評価
実施例１〜３及び比較例１の４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。
【００２２】
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。
【００２３】
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。
【００２４】
【表１】表１ 各試験液の錆味評価結果
実施例４
フマル酸第一鉄 ０．０３ｇ
乾燥酵母（和光純薬工業） １．００ｇ
硝酸チアミン ０．０１ｇ
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
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。
【００２６】
実施例５
フマル酸第一鉄 ０．０３ｇ
乾燥酵母（和光純薬工業） ０．５０ｇ
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
硝酸チアミン ０．０１ｇ
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。
【００２７】
実施例６
フマル酸第一鉄 ０．０３ｇ
乾燥酵母（和光純薬工業） ０．５０ｇ
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
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
ステビア抽出物 ０．０３ｇ
アセスルファムカリウム ０．０３ｇ
炭酸水素カリウム ０．３０ｇ
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
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。
【００２８】
実施例７
フマル酸第一鉄 ０．０３ｇ
乾燥酵母（和光純薬工業） １．００ｇ
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
硝酸チアミン ０．０１ｇ
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。
【００２９】
実施例８
フマル酸第一鉄 ０．０３ｇ
パン酵母 ０．５０ｇ
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
硝酸チアミン ０．０１ｇ
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
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。
【００３０】
上記の実施例４〜８は、鉄味（特に二価の鉄イオン由来の錆味）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 a liquid composition for internal use containing an iron compound. More specifically, the present invention relates to a liquid composition for oral administration containing an iron compound containing a yeast compound or yeast extract, which suppresses iron taste (especially rust taste derived from divalent iron ions) by adding yeast or a yeast extract, and which has good ingestibility. It can be applied to the field.
[0002]
[Prior art]
Conventionally, divalent iron ions are known to have better absorbency than trivalent iron ions, but divalent iron ions have an unpleasant rust and are mixed with divalent iron ions When the liquid composition for internal use is prepared as described above, there is a problem that the ingestibility is significantly deteriorated.
[0003]
As a technique for improving the rust taste derived from divalent iron ions, a method of forming an iron (II) -sugar (squarate, fructate) -carboxylate complex (Patent Document 1) and the like are disclosed. It was not enough to mask the rust taste derived from the iron ions of high valency.
[Patent Document 1] JP-A-2-72843
[Problems to be solved by the invention]
An object of the present invention is to provide a liquid composition for internal use containing an iron compound, which has good ingestibility while suppressing iron taste (particularly rust taste derived from divalent iron ions).
[0004]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present inventors have conducted intensive studies and found that by adding yeast and / or yeast extract to iron ions, iron taste (particularly rust derived from divalent iron ions) can be reduced. The present inventors have found that a liquid composition for internal use having good control of oral administration can be obtained, and the present invention has been completed.
[0005]
That is, the present invention is a liquid composition for internal use, characterized by blending yeast and / or yeast extract in a liquid preparation containing iron ions.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION
The iron ion in the present invention is an iron ion generated when a divalent iron compound is dissolved in an aqueous solution, an iron ion generated when a trivalent iron compound is dissolved in an aqueous solution, or a trivalent iron ion. Is an iron ion generated when is reduced. As the iron compound to be blended, any of divalent iron ions and trivalent iron ions can be used. Among them, divalent iron compounds are preferable, for example, ferrous fumarate, ferrous sulfate, and citric acid Ferrous sodium; and the like. These may be used alone or in combination of two or more. When a trivalent iron compound is added, trivalent iron ions may be reduced to divalent iron ions by a reducing substance (for example, a reducing organic acid such as reducing sugar or ascorbic acid). Thereby, the absorbability from the digestive tract can be improved. The amount of the iron ion in the present invention can be appropriately selected and used according to the purpose. In terms of nutritional intake, the amount is preferably 0.5 to 60 mg per day in terms of iron ions in the iron compound, for example, 0.0005 to 0.06 W / V% in terms of 100 mL.
[0007]
The yeast used in the present invention means a fungus that usually grows by budding or division in a single cell in a normal growth state, and is widely distributed in nature such as on the surface of fruits, sap, and nectaries of flowers. Among such yeasts, beer yeast by-produced in the brewing process classified as Saccharomyces cerevisiae , baker's yeast using molasses or glucose as a raw material, and Torula yeast which is a cultured yeast classified as Candida utilis , more preferably beer Yeast. These yeasts can be used in the form of pressed yeasts, but it is more preferable that they are dried by drum drying, spray drying, or ventilation drying, pulverized appropriately, sieved, and purified.
[0008]
In the present invention, it is also possible to use a yeast extract extracted or concentrated from these yeasts by a conventional method such as an enzymatic decomposition extraction method, an autolysis method, hot water extraction or an acid decomposition method.
[0009]
In the liquid composition for internal use of the present invention, the compounding ratio of iron ions to yeast and / or yeast extract is preferably 0.4 to 4000 parts by weight, more preferably 10 to 1000 parts by weight, based on 1 part by weight of iron ions. It is.
[0010]
The liquid composition for internal use according to the present invention may further contain a reducing substance. The reducing substances are preferably reducing sugars such as fructose, glucose, and sucrose, ascorbic acid (including salts), and reducing organic acids such as erythorbic acid (including salts). These may be used alone. Moreover, you may mix and mix 2 or more types. 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.
[0011]
The pH of the liquid composition for internal use according to the present invention is from 2.5 to 7.0, and preferably from 3.0 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 composition for internal use of the present invention in the above range, a pH adjuster is added as necessary. 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.
[0012]
In the liquid composition for internal use according to the present invention, vitamins, other minerals, amino acids and salts thereof, crude drugs, crude drug extracts, caffeine, royal jelly, etc. are appropriately added as other components as long as the effects of the present invention are not impaired. Can be blended.
[0013]
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.
[0014]
The liquid composition for internal use 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.
[0015]
The liquid composition for internal use of the present invention can be applied to various pharmaceuticals such as syrups and drinks, various preparations such as quasi-drugs, and various drinks such as health drinks.
[0016]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, it became possible to suppress the iron taste (especially the rust taste derived from divalent iron ions) and to provide a liquid composition for internal use containing an iron compound, which has good ingestibility.
[0017]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples, and Test Examples.
The yeast used in the present preparation was prepared by previously dispersing a predetermined amount of yeast in an amount of 10 to 20% of the total amount in purified water, boiling and cooling, filtering, and using the filtrate. The yeast extract was used as it was.
[0018]
Example 1
Ferrous fumarate 0.03g
Dried yeast (Wako Pure Chemical Industries) 1. 00g
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.
[0019]
Example 2
Ferrous fumarate 0.03g
Baker's yeast 1.00g
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.
[0020]
Example 3
Ferrous fumarate 0.03g
Powdered yeast extract S (Wako Pure Chemical Industries) 0. 25g
(Extracted dry powder of water-soluble components of beer yeast)
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.
[0021]
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.
Test Example Flavor Evaluation Regarding Iron Rust The flavor evaluation regarding rust immediately after preparation was performed according to the following evaluation methods and evaluation criteria using four types of Examples 1 to 3 and Comparative Example 1 as test liquids.
[0022]
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.
[0023]
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.
[0024]
[Table 1] Table 1 Rust taste evaluation results of each test solution
Example 4
Ferrous fumarate 0.03g
Dried yeast (Wako Pure Chemical Industries) 1.00 g
Thiamine nitrate 0.01g
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
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 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.
[0026]
Example 5
Ferrous fumarate 0.03g
Dried yeast (Wako Pure Chemical Industries) 0.50g
1.00 g of calcium gluconate
1.00 g of magnesium aspartate
Thiamine nitrate 0.01g
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 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.
[0027]
Example 6
Ferrous fumarate 0.03g
Dried yeast (Wako Pure Chemical Industries) 0.50g
Riboflavin sodium phosphate 0.01 g
Pyridoxine hydrochloride 0.01 g
1.00 g of ascorbic acid
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
Stevia extract 0.03g
Acesulfame potassium 0.03g
Potassium hydrogen carbonate 0.30g
Sodium citrate 0.10g
Sodium benzoate 0.06g
Ethyl paraoxybenzoate 0.006g
Propyl paraoxybenzoate 0.006 g
Sodium erythorbate 0.02g
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.
[0028]
Example 7
Ferrous fumarate 0.03g
Dried yeast (Wako Pure Chemical Industries) 1.00 g
0.80 g of calcium gluconate
Magnesium aspartate 0.40g
Thiamine nitrate 0.01g
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 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.
[0029]
Example 8
Ferrous fumarate 0.03g
Baker's yeast 0.50g
2.00 g of calcium gluconate
1.00 g of magnesium aspartate
Thiamine nitrate 0.01g
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
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.
[0030]
In Examples 4 to 8 described above, iron taste (particularly rust taste derived from divalent iron ions) was suppressed, and the ingestion was good.
Claims (6)
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