JP2005087144A - ニンジン配合液剤組成物 - Google Patents
ニンジン配合液剤組成物 Download PDFInfo
- Publication number
- JP2005087144A JP2005087144A JP2003327317A JP2003327317A JP2005087144A JP 2005087144 A JP2005087144 A JP 2005087144A JP 2003327317 A JP2003327317 A JP 2003327317A JP 2003327317 A JP2003327317 A JP 2003327317A JP 2005087144 A JP2005087144 A JP 2005087144A
- Authority
- JP
- Japan
- Prior art keywords
- liquid composition
- carrot
- extract
- carrot extract
- 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.)
- Granted
Links
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- 239000000203 mixture Substances 0.000 title claims abstract description 26
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Landscapes
- Medicinal Preparation (AREA)
- Medicines Containing Plant Substances (AREA)
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Abstract
【解決手段】ニンジンエキスを含有する液剤において、分岐シクロデキストリン類を配合する。
Description
本発明の液体組成物は、ドリンク剤や健康飲料などの各種飲料に適用することができる。
(実施例1)
0.5質量%クエン酸水溶液に、50%エタノール抽出ニンジンエキスを9.0×10-2質量%、(ニンジンサポニンとして10.8×10-2w/v)および6−O−α−マルトシル−β−シクロデキストリン1.0質量%を配合し、1mol/L-NaOHによりpH2.8に調製した。これらをガラス瓶に充填し、キャップを施し、高温殺菌処理(80℃で25分加熱)し、実施例1とした。
(実施例2)
0.5質量%クエン酸水溶液に、50%エタノール抽出ニンジンエキスを9.0×10-2質量%、(ニンジンサポニンとして10.8×10-2w/v)および6−O−α−グルコシル−β−シクロデキストリン1.0質量%を配合し、1mol/L-NaOHによりpH2.8に調製した.これらをガラス瓶に充填し、キャップを施し、高温殺菌処理(80℃で25分加熱)、実施例2とした。
(比較例1)
0.5質量%クエン酸水溶液に、50%エタノール抽出ニンジンエキスを9.0×10-2質量%、(ニンジンサポニンとして10.8×10-2w/v)およびβ−シクロデキストリン1.0質量%を配合し、1mol/L-NaOHによりpH2.8に調製した。これらをガラス瓶に充填し、キャップを施し、高温殺菌処理(80℃で25分加熱)、比較例1とした。
(比較例2)
0.5質量%クエン酸水溶液に、50%エタノール抽出ニンジンエキスを9.0×10-2質量%、(人参サポニンとして10.8×10-2w/v)およびα−シクロデキストリン0.2質量%を配合し、1mol/L-NaOHによりpH2.8に調製した。これらをガラス瓶に充填し、キャップを施し、高温殺菌処理(80℃で25分加熱)、比較例2とした。
(比較例3)
0.5質量%クエン酸水溶液に、50%エタノール抽出ニンジンエキスを9.0×10-2質量%、(ニンジンサポニンとして10.8×10-2w/v)を配合し、1mol/L-NaOHによりpH2.8に調製した.これらをガラス瓶に充填し、キャップを施し、高温殺菌処理(80℃で25分加熱)、比較例3とした。
評価方法
実施例1、2および比較例1から3で得た本発明の液体組成物を殺菌直後、65℃恒温槽にて2週間、内溶液の沈澱および浮遊物を目視により観察した。実験の結果を表1に示した。
(実施例3)
ニンジンエキス 90mg(原生薬換算630mg)
シャクヤクエキス 30mg(120)
イカリソウエキス 100mg(1000)
ショウキョウチンキ 0.6mL(120)
ケイヒリュウエキス 0.3mL(300)
ムイラプアマエキス 15mg(300)
ローヤルゼリー 200mg
硝酸チアミン 10mg
リン酸リボフラビン 5mg
塩酸ピリドキシン 5mg
カフェイン 50mg
タウリン 2000mg
L-アルギニン塩酸塩 300mg
イノシトール 100mg
ニコチン酸アミド 20mg
塩化カルニチン 50mg
マルチトール 500mg
白糖 14000mg
ソルビトール 5000mg
ステビア抽出物 5mg
6−O−α−マルトシル−β−シクロデキストリン 1000mg
ポリオキシエチレン硬化ヒマシ油 100mg
デカグリセリンモノミリスチン酸エステル 75mg
デカグリセリンモノステアリン酸エステル 75mg
トリカプリリン 40mg
大豆油 20mg
酢酸トコフェロール 10mg
ポリビニルピロリドン 500mg
ポリオキシエチレンポリオキシプロピレングリコール300mg
クエン酸 適量
DL−リンゴ酸 100mg
安息香酸ナトリウム 50mg
ミックスフレーバーA 75mg
ミックスフレーバーB 20mg
精製水 適量
上記の各成分を精製水に攪拌溶解した後、全pHを2.8に調整し、さらに精製水を加えて全量を100mLとした。この液を濾過し、殺菌装置を用いて濾液を80℃で25分加熱殺菌した後ガラス瓶に充填し、キャップをし、内服液剤を得た。この内服液剤は高温殺菌時及び長期保存時にも沈殿および浮遊物は観察されず、性状安定であった。
Claims (3)
- ニンジンエキスを含有する液剤において、分岐シクロデキストリン類を配合することにより高温殺菌後の沈殿の生成が抑制された液剤組成物。
- pHが2〜6である請求項1記載の液剤組成物。
- ニンジンエキスを含有する液剤において、分岐シクロデキストリン類を配合することにより高温殺菌後の沈殿の生成を抑制する方法。
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007039402A (ja) * | 2005-08-05 | 2007-02-15 | Taisho Pharmaceut Co Ltd | 液体組成物 |
JP2008072999A (ja) * | 2006-09-22 | 2008-04-03 | Sanei Gen Ffi Inc | 加工野菜用浸漬液及び加工野菜の調製方法 |
JP2009261361A (ja) * | 2008-04-28 | 2009-11-12 | Sanei Gen Ffi Inc | 植物性タンパク質含有濃厚流動食 |
US20110262569A1 (en) * | 2008-12-24 | 2011-10-27 | House Foods Corporation | Complex and Manufacturing Method Therefor |
JP2013213001A (ja) * | 2012-03-30 | 2013-10-17 | Arimento Kogyo Kk | 酸化抑制組成物及び固形状経口剤若しくは固形状食品 |
-
2003
- 2003-09-19 JP JP2003327317A patent/JP4321193B2/ja not_active Expired - Fee Related
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007039402A (ja) * | 2005-08-05 | 2007-02-15 | Taisho Pharmaceut Co Ltd | 液体組成物 |
JP2008072999A (ja) * | 2006-09-22 | 2008-04-03 | Sanei Gen Ffi Inc | 加工野菜用浸漬液及び加工野菜の調製方法 |
JP2009261361A (ja) * | 2008-04-28 | 2009-11-12 | Sanei Gen Ffi Inc | 植物性タンパク質含有濃厚流動食 |
US20110262569A1 (en) * | 2008-12-24 | 2011-10-27 | House Foods Corporation | Complex and Manufacturing Method Therefor |
JP2013213001A (ja) * | 2012-03-30 | 2013-10-17 | Arimento Kogyo Kk | 酸化抑制組成物及び固形状経口剤若しくは固形状食品 |
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