JP2005304466A - Extraction of nasunine or the like and method for producing the same - Google Patents
Extraction of nasunine or the like and method for producing the same Download PDFInfo
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Abstract
Description
この発明は、ナスの果皮部の加工に関するものである。
｛背景技術｝The present invention relates to processing of an eggplant pericarp.
{Background technology}
従来、ナスニンについては特開２００２−３２２０５５の｛００２１｝ナスニンの調製で、ナスの果皮を５％酢酸水溶液を用いて４℃で１週間浸漬し抽出と記載されている。他には、ナスニンの製造方法はみあたらない。ナスの果皮だけの製品は採算にあわないと思われていたことやナス及びナスニンを有効に利用する人がいなかったためと思われる。特願２００３−４３１３１７で提案したものに加えて技術改良した。
｛発明の開示｝
｛発明が解決しょうとする課題｝Conventionally, as for nasin, preparation of {0021} nasin in JP-A No. 2002-322055 is described as extraction by immersing eggplant skin using a 5% aqueous acetic acid solution at 4 ° C. for 1 week. There is no other method for producing nasin. This is probably because the products of eggplant peel only seemed unprofitable and there were no people who effectively used eggplant and nasin. In addition to what was proposed in Japanese Patent Application No. 2003-431317, the technology was improved.
{Disclosure of invention}
{Problems to be solved by the invention}
ナスの果皮部に含まれているナスニンに強力なスーパーオキシドアニオンラジカル除去作用と過酸化防止作用があることが、本発明者の一人金行孝雄により見出されていることから、経済的なナスニンの製法を提案する。従来、ナスニンの抽出は、生の果皮を５％酢酸水溶液を用いて４℃で１週間浸漬し抽出と記載され、時間を要している抽出時間を短縮すること。ナスの生産地では、収穫末期や収穫期に需要をこえる生産量あることや規格外という理由で、良質のナスを大量に廃棄したり、見切り処分されている実態がある。そのため。ナスの有効利用と同時に付加価値の高い製品にすることを目指した。第一に、ナスの果皮を長期間保存しても変質しない技術を確立するため、素早くナスの皮を加工して保存できることを、第二に、保存した果皮で随時、生産できる製品を開発するため、ナスニンに着目し、経済的なナスニン等の抽出及びその製造方法を提供することを、第二に、果皮を剥いた後の、果肉部も付加価値の高い製品にすることを目的としている。
｛課題を解決するための手段｝Since it has been found by Takao Kaneyuki, one of the inventors of the present invention, that the eggplant contained in the skin part of eggplant has a powerful superoxide anion radical removing action and an antioxidation action. We propose a manufacturing method. Conventionally, extraction of nasin is described as extraction by immersing the raw skin using a 5% aqueous acetic acid solution at 4 ° C. for 1 week, and shortening the time required for extraction. In eggplant production areas, there is a situation where a large amount of high-quality eggplant is discarded or disposed of due to the fact that the production exceeds the demand at the end of harvest or at the harvest season or because it is out of specification. for that reason. We aimed to make products with high added value simultaneously with the effective use of eggplant. First, in order to establish a technology that will not change the quality of eggplant pericarp even if it is stored for a long period of time, it will be possible to quickly process and store eggplant persimmon, and secondly, develop products that can be produced with preserved pericarp as needed. Therefore, focusing on nasin, and providing an economical extraction of nasin and the like and a method for producing the same, the second purpose is to make the pulp part of the product after the peel peeled into a high value-added product. .
{Means for solving problems}
収獲末期や収穫期等に、大量に廃棄したり、見切り処分されている良質のナスの活用法に伴うナスニン等の抽出及びその製造方法は、まず、ナスの果皮部の保存法を開発することである。何故なら、ナス及びナスの果皮は新鮮であるので、腐敗しやすくナスニン等の色素の減退、変質が憂慮される。ナスの加工保存法は、ナスの果皮部を剥き取り、その果皮を加熱処理して、ポリフェノールオキシダ−ゼ活性を失わせ、
１０℃以下の温度で保存をすることを特長とする、ナスの果皮の保存法を開発することである。つまり長期間保存しても、ナスの果皮が変質しない技術である。 即ち、ナスの、果皮自体に含まれている、ポリフェノールオキシダーゼにより褐変減色して、ナスニン等が減少、変質するので、褐変減色阻止のために、ナスの果皮を剥きとり素早くその果皮を加熱処理することで、ポリフェノールオキシダ−ゼ活性を失わせ、ナスの果皮に含まれるナスニン等の色素残存率を保持するため１０℃以下で保存する技術である。
並びに、ナスの果皮を加熱処理する過程で、色素が凝縮してナスニン等の抽出の条件が整い、従来、ナスニンの抽出は、生の果皮を５％酢酸水溶液を用いて４℃で１週間浸漬し抽出に時間を要していたが、保存したナスの果皮からは５℃で２時間浸漬し抽出できることで、大幅な抽出時間の短縮である。For the extraction and production method of nasin, etc. associated with the use of high-quality eggplants that have been discarded or disposed of in large quantities at the end of harvest or at the time of harvest, etc., first develop a method for preserving eggplant skin. It is. This is because eggplants and eggplant peels are fresh and are susceptible to spoilage. The processing and preservation method of eggplant is to peel the peel of eggplant and heat-treat the peel to lose polyphenol oxidase activity,
The purpose is to develop a method for preserving eggplant skin, which is characterized by being stored at a temperature of 10 ° C. or lower. In other words, even when stored for a long period of time, the eggplant skin does not change in quality. In other words, eggplant's pericarp itself is browned and discolored by polyphenol oxidase, so that eggplant ninnin etc. is reduced and altered, so that the skin of eggplant is peeled off and the pericarp is quickly heated to prevent browning and discoloration. Thus, the polyphenol oxidase activity is lost, and this is a technique for storing at 10 ° C. or lower in order to maintain the residual ratio of pigments such as eggplant ninnin contained in eggplant skin.
In addition, in the process of heat-treating eggplant peel, pigments are condensed and the conditions for extraction of eggplant and other conditions are established. Conventionally, extraction of eggplant is soaked at 4 ° C for 1 week using 5% aqueous acetic acid. However, it took time to extract, but the extraction time was drastically shortened by immersing and extracting from preserved eggplant peels at 5 ° C. for 2 hours.
次に、保存したナスの果皮からの、ナスニン等の抽出及びその製造方法を説明する。
１） 保存したナスの果皮をｐＨ２．５以下になるよう酸を加えた水溶液に浸漬して、ナスニンをはじめとするアントシアニン類を抽出した後、濾別して抽出液を得る。得られた抽出溶液を蒸発、乾固させることからなるナスニン等の製法。
２） 保存したナスの果皮をｐＨ２．５以下になるよう酸を加えた水溶液に浸漬して、ナスニンをはじめとするアントシアニン類を抽出した後、濾別して抽出液を得る。得られた抽出溶液は公知の分離技術を用いて３０ｖ／ｖ％エタノール酸性溶液で溶出された画分を回収することからなるナスニン等の製法。Next, extraction of nasin and the like from preserved eggplant skin and a method for producing the same will be described.
1) The preserved eggplant pericarp is immersed in an aqueous solution to which an acid is added so as to have a pH of 2.5 or less to extract anthocyanins such as eggplant and filtered to obtain an extract. A method for producing nasin or the like, which comprises evaporating and drying the obtained extracted solution.
2) The preserved eggplant peel is immersed in an aqueous solution to which an acid is added so as to have a pH of 2.5 or less to extract anthocyanins such as eggplant, and then filtered to obtain an extract. The obtained extraction solution is a method for producing nasin and the like, which comprises collecting a fraction eluted with a 30 v / v% ethanol acidic solution using a known separation technique.
次に、特願２００３−４３１３１７で提案したナスの果皮を乾燥、粉末化して、その粉末からのナスニン等の抽出及びその製造方法を説明する。
１） ナス果皮の粉末をｐＨ２．５以下になるよう酸を加えた水溶液に浸漬して、ナスニンをはじめとするアントシアニン類を抽出した後、濾別して抽出液を得る。得られた抽出溶液を蒸発、乾固させることからなるナスニン等の製法。
２） ナス果皮の粉末をｐＨ２．５以下になるよう酸を加えた水溶液に浸漬して、ナスニンをはじめとするアントシアニン類を抽出した後、濾別して抽出液を得る。得られた抽出溶液は公知の分離技術を用いて３０ｖ／ｖ％エタノール酸性溶液で溶出された画分を回収することからなるナスニン等の製法。Next, the eggplant skin proposed in Japanese Patent Application No. 2003-431317 will be dried and powdered, and the extraction of eggplant and the like from the powder and the production method thereof will be described.
1) The eggplant skin powder is immersed in an aqueous solution to which an acid is added so as to have a pH of 2.5 or less to extract anthocyanins such as nasin, and then filtered to obtain an extract. A method for producing nasin or the like, which comprises evaporating and drying the obtained extracted solution.
2) The eggplant peel powder is immersed in an aqueous solution added with an acid so as to have a pH of 2.5 or lower to extract anthocyanins such as eggplant and filtered to obtain an extract. The obtained extraction solution is a method for producing nasin and the like, which comprises collecting a fraction eluted with a 30 v / v% ethanol acidic solution using a known separation technique.
最後に果皮を剥き取った後の果肉部は、半割りにした果肉を個別包装して加熱処理することで、個別包装のままで解凍ができ、衛生的で解凍時水分の蒸発が少なく味覚が変らない。個別包装は小人数には使い勝手がよく、解凍又は温めですぐ食べられる。蒸しナスにすることで有効に利用できる。また、カット果肉に加工して、過熱処理してポリフェノールオキシダーゼ効力を失わせ冷却してフリーズドライ又はフリーズドライに近い乾燥をして、皮なし凍みナス、として付加価値のある保存食品として活用する。そして、ナスニン等を抽出した後の果皮の残渣も活用できる酸性水溶液を使用する。また、保存したナスの果皮を原料とした果皮を含んだ食品も開発する。
発明の効果｝Finally, after peeling off the skin, the pulp part can be thawed as it is in individual packaging by individually packaging and heat-treating the halved pulp. It does n’t change. Individual packaging is convenient for small people and can be thawed or warmed immediately. It can be used effectively by making steamed eggplant. In addition, it is processed into cut pulp, overheated to lose polyphenol oxidase efficacy, cooled and freeze-dried or dried close to freeze-drying, and used as a preserved food with added value as skinless frozen eggplant. And the acidic aqueous solution which can utilize the residue of the peel after extracting eggplant etc. is used. We will also develop foods containing pericarp made from preserved eggplant pericarp.
The invention's effect}
この発明によれば
１） 従来、ナスニン等の抽出に、生の果皮を５％酢酸水溶液を用いて４℃で１週間浸漬し抽出に時間を要していたが、保存したナスの果皮からは５℃で２時間浸漬し抽出できる。
２） ナスの果皮を数分間、熱処理することにより、成分の変化や変質なしで保存できる果皮の処理である。
３） 保存したナスの果皮はポリフェノールオキシダ−ゼを除去しているのでナスニン等の抽出、精製時も、色素成分に悪影響をあたえない。
４） 保存したナスの果皮はポリフェノールオキシダ−ゼを除去しているのでナスニン等の抽出、精製時にポリフェノールオキシダ−ゼを除去する作業がいらない。
５） 熱処理すること等で、ナスの果皮を長期間保存できること。
６） 熱処理の作業が簡単で、短時間で大量にナスの果皮を処理、保存できること。
７） 保存したナスの果皮から、随時、ナスニン等の抽出、精製ができること。
８） 保存したナスの果皮を原料とした食品が随時、加工製造ができる。
９） 従来、ナスニン等の抽出に、生の果皮を５％酢酸水溶液に４℃で１週間浸漬し抽出に時間を要していたが、ナス果皮を乾燥・粉末にしたものからの、ナスニン等の抽出は５℃で１．５時間浸漬し抽出できる。果皮に対して酸性溶液の量も２分の１で行える特長があり、抽出溶液を濃縮・精製する過程や、蒸発・乾固させる時間も短縮され、経済的なナスニン等の製造ができる。（実施例４参照）
１０） ナスの果皮から分離精製して得られるナスニン等は、高濃度の色素溶液、色素粉末、などとして食品，飲料、医薬品及びその加工品などの安全な染色剤や健康食品として、各種の製品を生み出すことができること。
１１）果皮を剥いたあとの果肉も付加価値のある、蒸しナス、皮なし凍みナス、に活用できること。
１２）ナスニン等の抽出した後の残渣も飼料、肥料に活用できる。
１３）全国のナスの産地で廃棄処分されているナスの有効利用ができること。
１４）規格外のナスも付加価値の高い製品にできること。
１５）ナスの栽培農家ばかりでなく、地域の産業にも寄与できる。
｛発明を実施するための最良の形態｝According to the present invention, 1) Conventionally, it took time for extraction by immersing raw pericarp at 4 ° C. for 1 week using 5% acetic acid aqueous solution for extraction of eggplant and the like. It can be extracted by immersion for 2 hours at 5 ° C.
2) It is a treatment of pericarp that can be preserved without any change or alteration of the ingredients by heat treating eggplant pericarp for several minutes.
3) Since the preserved eggplant peel removes the polyphenol oxidase, it does not adversely affect the pigment component even during extraction and purification of the eggplant.
4) Since the preserved eggplant pericarp has removed polyphenol oxidase, there is no need to remove polyphenol oxidase at the time of extraction and purification of eggplant.
5) The eggplant skin can be stored for a long time by heat treatment or the like.
6) The heat treatment operation is simple, and a large amount of eggplant peel can be processed and stored in a short time.
7) It should be possible to extract and purify nasin and the like from the preserved eggplant skin as needed.
8) Foods made from preserved eggplant skin can be processed and manufactured at any time.
9) Conventionally, extraction of raw egg skin in a 5% aqueous acetic acid solution at 4 ° C for 1 week took a long time to extract the eggplant, etc. Can be extracted by immersion for 1.5 hours at 5 ° C. The amount of the acidic solution can be reduced by half with respect to the peel, and the process of concentrating / purifying the extraction solution and the time for evaporating / drying are shortened, and economical production of nasin and the like can be achieved. (See Example 4)
10) Nasnin obtained by separating and purifying from eggplant peel is a variety of products, such as high-concentration dye solutions, dye powders, etc., as safe dyes and health foods such as foods, beverages, pharmaceuticals and processed products thereof. That can produce
11) The flesh after peeling off the skin can be used for steamed eggplants and peeled eggplants with added value.
12) Residues after extraction such as nasin can also be used for feed and fertilizer.
13) It should be possible to effectively use eggplants that are disposed of in eggplant production areas throughout the country.
14) Non-standard eggplant can be made into a product with high added value.
15) It can contribute not only to eggplant growers but also to local industries.
{Best Mode for Carrying Out the Invention}
本発明を実施するための最良の形態を、具体的に説明する。収獲末期等に、大量に廃棄したり、見切り処分されている良質のナスの活用法に伴う、ナスニン等の抽出及びその製造方法は、まず、果皮部の保存法を開発することである。何故なら、新鮮なナス及びナスの果皮は腐敗しやすくナスニン等の色素の減退、変質が憂慮されるからである。その、加工保存法は、ナスの果皮自体にも含まれているポリフェノールオキシタ−ゼにより果皮が容易に褐変減色して，果皮に含まれるナスニン等が減少したり変質するので、褐変減色阻止のため、ナスの果皮部を剥き取り、その果皮を加熱処理して、ポリフェノールオキシダ−ゼ活性を失わせ、１０℃以下の温度で保存することを特長とするナスの果皮の処理方法にある。即ち、ナスに付着している汚れ及びヘタを取り除き、褐変減色阻止のために、素早く皮むき器等でナスの果皮部を剥き取り、その果皮を低温乾燥から１００℃以下の熱風乾燥で水分含有量を７０％以下にして、ポリフェノールオキシタ−ゼ活性を失わせる。そして、ナスの果皮に含まれるナスニン等の色素残存率を保つため１０℃以下に保存することにより、長期間保存してもナスの果皮は変質しないことを確認した。１０〜１５℃での保存では色素残存率が低下し、微生物汚染の可能も生じる。又経済効率等は少し落ちるが、ナスの果皮を真空パックにして低温保存してもよい。又、ナスの果皮を加熱処理する過程で色素が凝縮してナスニン等の抽出の条件が整い、従来、ナスニンの抽出は、生の果皮を５％酢酸水溶液を用いて４℃で１週間浸漬し抽出に時間を要していたが、保存したナスの果皮からは５℃で２時間浸漬し抽出できる。 The best mode for carrying out the present invention will be specifically described. The extraction method of nasin and the like and the production method thereof in connection with the utilization method of high-quality eggplants that are discarded in large quantities at the end of harvesting or are discontinued are first developed to preserve the pericarp. This is because fresh eggplants and eggplant peels are likely to rot and are concerned about the deterioration and alteration of pigments such as eggplant. The processing and preservation method is to prevent browning and decoloration because the polyphenol oxidase contained in the eggplant skin itself is easily browned and reduced in color, and the eggplants contained in the skin are reduced or altered. Therefore, there is an eggplant skin treatment method characterized by stripping the eggplant skin and heat-treating the skin to lose polyphenol oxidase activity and storing at a temperature of 10 ° C. or lower. That is, remove the dirt and stickers attached to the eggplant, and quickly peel off the eggplant peel with a peeler, etc. to prevent browning and color reduction, and the moisture is contained in the air by drying with low temperature to 100 ° C or hot air. The amount is reduced to 70% or less to lose polyphenol oxidase activity. Then, it was confirmed that the eggplant skin did not change even when stored for a long period of time by storing it at 10 ° C. or lower in order to maintain the residual rate of pigment such as eggplant contained in eggplant skin. Storage at 10 to 15 ° C. lowers the residual rate of the dye and may cause microbial contamination. In addition, although the economic efficiency and the like are slightly reduced, the eggplant skin may be stored at a low temperature in a vacuum pack. In addition, the pigments are condensed during the heat treatment of eggplant skin, and the conditions for extraction of eggplant and the like are adjusted. Although extraction took time, it can be extracted by immersing the preserved eggplant peel for 2 hours at 5 ° C.
次に、保存したナスの果皮からの、ナスニン等の抽出及びその製造方法を説明する。
１） 保存したナスの果皮を、果皮に対して５倍量の５重量％酸性水溶液ｐＨ２．５以下、温度４〜７℃に２時間浸漬して、ナスニンをはじめとするアントシアニン類を抽出した後、濾別して抽出液を得る。得られた抽出溶液を色素残存率が１００％に近い熱安定温度で乾燥して仕上げるナスニン等の製法。
２） 保存したナスの果皮を、果皮に対して５倍量の５重量％酸性水溶液ｐＨ２．５以下、温度４〜７℃に２時間浸漬して、ナスニンをはじめとするアントシアニン類を抽出した後、濾別して抽出液を得る。得られた抽出溶液は公知の分離技術を用いて３０ｖ／ｖ％エタノール酸性溶液で溶け出された画分を回収することからなるナスニン等の製法。
尚、酸性水溶液は有機酸、無機酸より選択される。画分を回収する酸性溶液はエタノールとしているが、メタノ−ルでもよい。Next, extraction of nasin and the like from preserved eggplant skin and a method for producing the same will be described.
1) After immersing the preserved eggplant pericarp for 5 hours in 5% by weight acidic aqueous solution pH 2.5 or less and a temperature of 4-7 ° C. for 2 hours to extract anthocyanins such as eggplant Filter to obtain an extract. A manufacturing method such as Nasnin, in which the obtained extracted solution is dried and finished at a heat stable temperature where the pigment residual ratio is close to 100%.
2) After the stored eggplant pericarp is immersed in 5 times 5% by weight acidic aqueous solution at pH 2.5 or less and at a temperature of 4 to 7 ° C. for 2 hours to extract anthocyanins such as eggplant Filter to obtain an extract. The obtained extraction solution is a method for producing nasin or the like, comprising recovering a fraction dissolved in a 30 v / v% ethanol acidic solution using a known separation technique.
The acidic aqueous solution is selected from organic acids and inorganic acids. The acidic solution for collecting the fraction is ethanol, but it may be methanol.
次に、特願２００３−４３１３１７で提案した、ナスの果皮部を乾燥、粉末化して、その粉末からの、ナスニンの抽出等及びその製造方法を説明する。
１） ナス果皮の粉末を、粉末に対して１０〜２０倍量の５重量％酸性水溶液ｐＨ２．５以下、温度４〜７℃に１．５時間浸漬して、ナスニンをはじめとするアントシアニン類を抽出した後、濾別して抽出液を得る。得られた抽出溶液を色素残存率が１００％に近い熱安定温度で乾燥して仕上げるナスニン等の製法。
２） ナス果皮の粉末を、粉末に対して１０〜２０倍量の５重量％酸性水溶液ｐＨ２．５以下、温度４〜７℃に１．５時間浸漬して、ナスニンをはじめとするアントシアニン類を抽出した後、濾別して抽出液を得る。得られた抽出溶液は公知の分離技術を用いて３０ｖ／ｖ％エタノール酸性溶液で溶出された画分を回収することからなるナスニン等の製法。
尚、酸水溶液は有機酸、無機酸より選択される。画分を回収する酸性溶液はエタノールとしているが、メタノ−ルでもよい。
｛実施例｝
｛実施例１｝Next, the skin part of eggplant proposed in Japanese Patent Application No. 2003-431317 will be dried and powdered, and the extraction of the eggplant from the powder and the production method thereof will be described.
1) Soaking eggplant skin powder in 10 to 20 times the amount of 5% by weight acidic aqueous solution at pH 2.5 or less and at a temperature of 4 to 7 ° C. for 1.5 hours to obtain anthocyanins such as eggplant After extraction, it is filtered to obtain an extract. A manufacturing method such as Nasnin, in which the obtained extracted solution is dried and finished at a heat stable temperature where the pigment residual ratio is close to 100%.
2) The eggplant peel powder is immersed in 10 to 20 times the 5% by weight acidic aqueous solution pH 2.5 or less and at a temperature of 4 to 7 ° C. for 1.5 hours, and anthocyanins such as eggplant are added. After extraction, it is filtered to obtain an extract. The obtained extraction solution is a method for producing nasin and the like, which comprises collecting a fraction eluted with a 30 v / v% ethanol acidic solution using a known separation technique.
The acid aqueous solution is selected from organic acids and inorganic acids. The acidic solution for collecting the fraction is ethanol, but it may be methanol.
{Example}
{Example 1}
千両ナス３５０ｋｇを用い、付着している汚れ及びヘタを取り除き、皮むき器等で、ナスの果皮部を剥き取り、１５ｋｇの果皮を得た。褐変 減色防止のため、素早くその果皮を温度２０〜４０℃、５０分以内で低温除湿乾燥して１００℃以下の熱風乾燥３分間で、水分の含有量を約１０％にして、ポリフェノールオキシダーゼ活性を失わせて、２．４ｋｇの乾燥させた果皮を得た。ナスの果皮を袋詰めにして、色素残存率１００％の熱安定温度０〜５℃で３ヶ月間保存した。 その、保存したナスの果皮２４０ｇを、６リットルの５重量％酢酸水溶液ｐＨ２．５、温度４〜７℃に、２時間浸漬して、ナスニンをはじめとするアントシアニン類を抽出した後、抽出液をＮｏ．２濾紙にて濾過した。その抽出溶液を蒸発乾固させて、ナスニンをはじめとするアントシアニン類を５０ｇ製造した。
｛実施例２｝Using 350 kg of thousand eggplants, the adhering dirt and stickers were removed, and the peeled eggplant peeled off with a peeler or the like to obtain 15 kg of peel. Browning In order to prevent discoloration, the skin is quickly dehumidified and dried at a temperature of 20 to 40 ° C. within 50 minutes and then dried with hot air at 100 ° C. or less for 3 minutes. Losing gave 2.4 kg of dried skin. Eggplant skins were packaged and stored for 3 months at a heat stable temperature of 0 to 5 ° C. with a pigment residual rate of 100%. 240 g of the preserved eggplant pericarp was immersed in 6 liters of 5 wt% aqueous acetic acid pH 2.5 at a temperature of 4-7 ° C. for 2 hours to extract anthocyanins such as eggplant, and the extract was No. Filter through 2 filter paper. The extracted solution was evaporated to dryness to produce 50 g of anthocyanins including nasin.
{Example 2}
３ヶ月間保存したナスの果皮２４０ｇを、６リットルの５重量％の酢酸水溶液ｐＨ２．５、温度４〜７℃に、２時間浸漬して、ナスニンをはじめとするアントシアニン類を抽出した後、抽出液をＮｏ．２濾紙にて濾過した。その抽出溶液を濃縮した。濃縮液をアンバーライトＸＡＤ２０００に吸着させた後、７０％エタノール画分を集め蒸発乾固してナスニン分画とした。そして、ナスニンをはじめとするアントシアニン類を２５ｇ製造した。
｛実施例３｝Extract 240g of eggplant skin preserved for 3 months in 6 liters of 5 wt% acetic acid aqueous solution pH2.5, temperature 4-7 ° C for 2 hours to extract anthocyanins such as eggplant, and then extract The liquid was No. Filter through 2 filter paper. The extraction solution was concentrated. After the concentrated solution was adsorbed on Amberlite XAD2000, 70% ethanol fractions were collected and evaporated to dryness to form an nasnin fraction. And 25g of anthocyanins including nasin were manufactured.
{Example 3}
３ヶ月間保存したナスの果皮２４０ｇを、６リットルの５重量％の酢酸水溶液ｐＨ２．５温度４〜７℃に、２時間浸漬して、ナスニンをはじめとするアントシアニン類を抽出した後、抽出液をＮｏ．２濾紙にて濾過した。その抽出溶液をＯＤＳ−Ｃ１８（コスモシール１４０Ｃ１８−ＯＰＥＮ）に吸着させ、洗浄の後、フラッシュクロマトにより、３０％エタノール画分を集め蒸発乾固してナスニン分画とした。そして、ナスニンを２０ｇ製造した。
尚、新鮮なナスの果皮中のナスニン含有量と実施例３で製造した後、３ヶ月保存した、ナスの果皮中のナスニン含有量には新鮮な原料に換算して比較したら両者のあいだには収量に差がなかったので、この加工保存法が有用であることを実証した。
｛実施例４｝Eggplant peels stored for 3 months are immersed in 6 liters of 5 wt% acetic acid aqueous solution pH 2.5 temperature 4-7 ° C for 2 hours to extract anthocyanins such as eggplant, and then extract No. Filter through 2 filter paper. The extracted solution was adsorbed on ODS-C18 (Cosmo Seal 140C18-OPEN), washed, and then 30% ethanol fraction was collected by flash chromatography and evaporated to dryness to form an nasnin fraction. And 20g of nasnin was manufactured.
It should be noted that the content of nasin in fresh eggplant peel and the content of nasin in eggplant peel preserved for 3 months after being produced in Example 3 were compared between the two when compared in terms of fresh ingredients. There was no difference in yield, demonstrating the usefulness of this processing and preservation method.
{Example 4}
千両ナス３５０ｋｇを用い、付着している汚れ及びヘタを取り除き、皮むき器等で、ナスの果皮部を剥き取り、１５ｋｇの果皮を得た。褐変・減色防止のため、素早くその果皮を温度２０〜４０℃、５０分以内で低温除湿乾燥して１００℃以下の熱風乾燥３分間で水分の含有量を４％にしてポリフェノールオキシダ−ゼ活性を失わせた。その果皮を粉末化して１．５ｋｇの粉末を得た。粉末を袋詰めにして色素残存率１００％の熱安定温度０〜５℃で３ヶ月間保存した。
保存したナスの果皮の粉末１５０ｇを、３リットルの５重量％の酢酸水溶液ｐＨ２．５温度４〜７℃に、１．５時間浸漬して、ナスニンをはじめとするアントシアニン類を抽出した後、抽出液をＮｏ．２濾紙にて濾過した。その抽出溶液を蒸発乾固させて、ナスニンをはじめとするアントシアニン類を５１ｇ製造した。Using 350 kg of thousand eggplants, the adhering dirt and stickers were removed, and the peeled eggplant peeled off with a peeler or the like to obtain 15 kg of peel. In order to prevent browning and color reduction, the skin is quickly dehumidified and dried at a temperature of 20 to 40 ° C. within 50 minutes, and then dried with hot air at 100 ° C. or less for 3 minutes to increase the water content to 4% and exhibit polyphenol oxidase activity. I lost it. The peel was pulverized to obtain 1.5 kg of powder. The powder was packed in a bag and stored for 3 months at a heat stable temperature of 0 to 5 ° C. with a pigment residual rate of 100%.
150 g of preserved eggplant skin powder is immersed in 3 liters of 5 wt% acetic acid aqueous solution pH 2.5 temperature 4-7 ° C. for 1.5 hours to extract anthocyanins such as eggplant, followed by extraction The liquid was No. Filter through 2 filter paper. The extracted solution was evaporated to dryness to produce 51 g of anthocyanins including nasin.
又、この発明は次の様な実施態様をとることができる。
ナスの皮の保存方法で熱処理以外、新鮮なナスの果皮は、１）ｐＨ処理はナスニン等の色素残存率を保持するため、酸性化で１０℃以下に保存する方法。２）冷凍保存。３）真空冷温保存。４）低いｐＨ，真空保存。（サイレージ）５）塩漬保存。６）低水分、低温保存（水分７０％以下）。等の保存法で保存をする。
｛産業上の利用可能性｝Moreover, this invention can take the following embodiments.
In addition to the heat treatment of eggplant skin, fresh eggplant skin is 1) pH treatment is a method of storing at 10 ° C. or lower by acidification in order to maintain the residual rate of pigment such as eggplant. 2) Frozen storage. 3) Vacuum cold storage. 4) Low pH, vacuum storage. (Silage) 5) Salted storage. 6) Low moisture, low temperature storage (moisture 70% or less). Save with the preservation method.
{Industrial applicability}
ナスの果皮に含まれるナスニンには、強力なスーパーオキシドアニオンラジカル除去作用と過酸化防止作用を示した。ナスニン等の抽出、濃縮、精製で得られたナスニンを使った付加価値の高い製品の製造をしたり、果皮を剥いた果肉部をヘルシー食品に利用できる。 Nasnin contained in eggplant peel showed a strong superoxide anion radical removal action and peroxidation prevention action. It is possible to produce a high value-added product using nasin obtained by extraction, concentration and purification of nasin, etc., or to use the flesh part with peeled skin as a healthy food.
｛図１｝は本発明の実施例３における、ナスニンの高速液体クロマトグラフィーでの分析チャートである。 {FIG. 1} is an analysis chart of high performance liquid chromatography of nasin in Example 3 of the present invention.
Claims (5)
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| JP2004156904A JP2005304466A (en) | 2004-04-24 | 2004-04-24 | Extraction of nasunine or the like and method for producing the same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009298926A (en) * | 2008-06-13 | 2009-12-24 | Tochigi Prefecture | Method for purifying anthocyanin pigment from preliminary pickling liquid of eggplant |
| CN102796154A (en) * | 2012-08-07 | 2012-11-28 | 上海交通大学 | Method for separating and preparing high-purity acylated delphinidin derivatives from eggplant peel |
| CN109182583A (en) * | 2018-10-19 | 2019-01-11 | 中国农业科学院蔬菜花卉研究所 | Reference gene and its relevant primer for eggplant gene expression analysis |
-
2004
- 2004-04-24 JP JP2004156904A patent/JP2005304466A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009298926A (en) * | 2008-06-13 | 2009-12-24 | Tochigi Prefecture | Method for purifying anthocyanin pigment from preliminary pickling liquid of eggplant |
| CN102796154A (en) * | 2012-08-07 | 2012-11-28 | 上海交通大学 | Method for separating and preparing high-purity acylated delphinidin derivatives from eggplant peel |
| CN109182583A (en) * | 2018-10-19 | 2019-01-11 | 中国农业科学院蔬菜花卉研究所 | Reference gene and its relevant primer for eggplant gene expression analysis |
| CN109182583B (en) * | 2018-10-19 | 2021-07-09 | 中国农业科学院蔬菜花卉研究所 | Internal reference gene for eggplant gene expression analysis and related primers thereof |
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