JP2008131888A - Method for improving light resistance of haematoccous pluvialis pigment - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for stabilizing haematoccous pluvialis pigment, especially for improving light resistance. <P>SOLUTION: This method for improving light resistance of haematoccous pluvialis pigment in food and drink comprises the addition of vitamin C and at least one kind selected from the group consisting of enzyme treated isoquercitrin, myricitrin, chlorogenic acid, rutin, isoquercitrin, rosmarinic acid, rosmanol, carnosol, catechin, enzyme treated rutin, and gallic acid. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for improving light resistance of Haematococcus alga pigment. Specifically, vitamin C and one or more members of the group consisting of enzyme-treated isoquercitrin, myricitrin, chlorogenic acid, rutin, isoquercitrin, rosmarinic acid, rosmanol, carnosol, catechins, enzyme-treated rutin, and gallic acid are added. It relates to a method for improving the light resistance of Haematococcus alga pigment.

Haematococcus alga pigment is a carotenoid pigment collected from Haematococcus pluviaris (also known as H. lactustris ), and the main component is astaxanthin. As a method for producing astaxanthin in recent years, bacteria such as Agrobacterium (Patent Document 1), Phaffia genus (Patent Document 2, Patent Document 3, etc.) and Gordonia actinomycetes (Patent Document 4) are cultured and collected. A method is disclosed. As a physiological activity of Haematococcus alga pigment, it has been conventionally used as a meat color improver for cultured fish, but recently it has decreased cancer cell activity (Patent Document 5), antioxidant capacity (Patent Document 6), and blood pressure lowering. Effects such as an agent (Patent Document 7) and eye health (Patent Document 8) have been reported, and it is one of the food materials that are currently attracting the most attention.

  Astaxanthin is a kind of carotenoid with a hydroxyl group, that is, xanthophyll, and is abundant in algae such as hematococcus, crustaceans such as krill, shrimp and crab, fish such as salmon, Thai, carp and goldfish, and faffia yeast. It is a natural red-orange pigment. In recent years, astaxanthin has been reported to have a strong antioxidant effect, which is said to be 100 to 1000 times that of vitamin E, and has an ability to remove active oxygen, immunostimulation, and chemical carcinogenesis, so dietary supplements, cosmetics, It is attracting attention as a functional material in a wide range of fields such as food.

  However, since Haematococcus alga pigment is a kind of carotenoid pigment as described above, there is a problem that its color tone tends to change. In order to prevent such a change in color tone and maintain the commercial value of foods containing Haematococcus alga pigment, various methods have been studied. Specifically, blending astaxanthin-containing material with arabanol and kojic acid to stabilize the color of fish paste products (Patent Document 9), sunflower seed extract and tea extract as active ingredients Carotenoid pigment discoloration inhibitor (Patent Document 10), a preparation containing at least one of an organic acid and an organic acid salt and gallic acid (Patent Document 11), Phaffia pigment oil, zein and / or gluten, and A stable powdered product of Phaffia pigment oil containing astaxanthin as a main component (Patent Document 12), which is prepared by preparing a uniform mixture of solvents and removing the solvent from the mixture to form a powder, and at least one of an organic acid and an organic acid salt A method for preventing discoloration of an astaxanthin pigment-containing food containing gallic acid as an active ingredient is disclosed (Patent Document 13).

JP-A-2005-58216 JP-A-4-22864 JP 2004-208504 A JP 2004-89015 A JP 2005-513209 A Japanese Patent Laid-Open No. 2005-21098 JP 2004-520374 A JP 2003-238442 A JP-A-8-332052 JP 10-94381 A JP 2002-218940 JP-A-7-99924 JP 2002-218940 A

  However, as for the method of preventing the color change of Haematococcus alga pigment, especially the deterioration due to light caused by irradiation with sunlight or a fluorescent lamp, a satisfactory solution has not been disclosed yet.

  The applicant of the present application has earnestly studied in order to solve the above problems, and has obtained the present invention. That is, the present invention provides at least one member selected from the group consisting of vitamin C and enzyme-treated isoquercitrin, myricitrin, chlorogenic acid, rutin, isoquercitrin, rosmarinic acid, rosmanol, carnosol, catechins, enzyme-treated rutin, and gallic acid. The present invention proposes a method for improving the light resistance of a Haematococcus alga pigment by mixing a specific amount with the Haematococcus alga pigment.

  According to the present invention, the light resistance of the Haematococcus alga pigment added to various foods is improved, and when the food is colored red with the Haematococcus alga pigment, the color tone by receiving irradiation of sunlight or fluorescent lamps Deterioration, that is, a decrease in the amount of Haematococcus alga pigment can be suppressed.

  Hereinafter, each component used in the present invention will be described in detail.

  The Haematococcus alga pigment as the main component in the present invention may be either a synthetic product or a natural product, or may be in the form of a natural oil containing the Haematococcus alga pigment. Synthetic products include those produced by microorganisms in addition to chemical synthetic products. The natural product means a product extracted and purified from a natural oil containing Haematococcus alga pigment by a known method such as pressing, solvent extraction, steam distillation, molecular distillation, supercritical fluid extraction, or column chromatography. To do. The active ingredient in the present invention may be a pure product or a crude product. More preferably, the use of oleoresin that has been deodorized by supercritical fluid extraction, steam distillation, molecular distillation, or the like is less effective in producing odor immediately after production and after storage. There is no special designation in these deodorization treatment conditions, and a normally adopted supercritical extraction deodorization method, a deodorization method by steam distillation, or a deodorization method by molecular distillation can be employed. As an example of a deodorizing method by supercritical fluid extraction, extraction processing is performed by supplying carbon dioxide in a supercritical state at a temperature of 20 to 60 ° C. and a pressure of 80 to 400 atm. What is necessary is just to adjust processing time suitably, and it is 1 to 50 hours normally, Preferably it can illustrate 5 to 20 hours.

  Supercritical fluid extraction treatment or a combination of these treatment methods can be carried out as appropriate, and odorous components derived from natural products containing Haematococcus alga pigment can be effectively removed. Even when the product is prepared and when the composition is added to food, it is possible to prevent the value of the composition, food and drink, and the like from being reduced by odor.

  Furthermore, as the Haematococcus alga pigment used in the present invention, a natural product-derived oil dispersed and dissolved in order to stably retain the Haematococcus alga pigment may be used. Specifically, those derived from all sources such as seaweed, microorganisms, animals, plants, such as fish oil (eg squid oil, sardine oil, krill oil, bonito oil, mackerel oil, salmon oil, saury oil, cod oil, tuna Oil), egg yolk oil, algae-derived oil, and the like.

  Next, vitamin C used in the present invention contains L-ascorbic acid, L-ascorbate, erythorbic acid, sodium erythorbate, etc. as a concept, and is a generally available formulation consisting of one or more of these compounds. Can be used.

  Enzyme-treated isoquercitrin, myricitrin, chlorogenic acid, rutin, isoquercitrin, rosmarinic acid, rosmanol, carnosol, catechins, enzyme-treated rutin, and gallic acid used in combination with vitamin C are limited to those that are commercially available. It can be used without. Examples of catechins include epicatechin, epigallocatechin, epicatechin-3-gallate, and epigallocatechin-3-gallate, which can be used in appropriate combination. For convenience, an extract from tea leaves can be used. Particularly preferred is enzyme-treated isoquercitrin, which is obtained by enzyme-treating isoquercitrin, which is a kind of polyphenol. Sanmelin AO-1007 (enzyme-treated isoquercitrin content 15%) and Sanmerin powder C-10 (enzyme-treated isoquercitrin content) manufactured by San-Ei Gen FFI, Inc. 15%) can be used.

  In addition to enzyme-treated isoquercitrin, myricitrin, chlorogenic acid, rutin, isoquercitrin, rosmarinic acid, rosmanol, carnosol, catechins, enzyme-treated rutin and gallic acid, various types known to contain these An extract may be used. Specifically, Enju extract, bayberry extract, water-soluble rosemary extract, oil-soluble rosemary extract, perilla extract, tartary buckwheat extract, rice bran oil extract, rice bran extract, raw coffee bean extract And extracts extracted from natural products such as sunflower seed extract, southern leaves, sweet potatoes, red beans, eggplant, tea leaves, mulberry leaves, cacao beans, quintuplets and barley.

  Vitamin C may be added in an amount of 50 ppm or more to foods and beverages containing hematococcus alga pigment, foods and drinks such as processed foods and livestock products, and pharmaceutical products. One enzyme-treated isoquercitrin or the like may be added to the object together with the Haematococcus alga pigment within a range of 0.001 to 0.1% by mass with respect to the object. If the addition amount is outside this range, the degradation of Haematococcus alga pigment due to light cannot be sufficiently suppressed, and the effects of the present invention cannot be obtained.

  Vitamin C and enzyme-treated isoquercitrin may be mixed in advance at the above-mentioned blending ratio to produce a preparation that exhibits the effects of the present invention. Examples of such preparations include those prepared by known techniques, such as powders of vitamin C and enzyme-treated isoquercitrin, and mixtures of aqueous solutions.

  And the effect of this invention can be enjoyed by adding the formulation which contains a vitamin C, enzyme treatment isoquercitrin, etc. with the said mixture ratio to the food-drinks containing a hematococcus alga pigment. That is, in order to enjoy the effects of the present invention, a preparation containing vitamin C and enzyme-treated isoquercitrin or the respective components are added as one of raw materials for producing foods and drinks containing hematococcus alga pigment. It is only necessary to produce food and drink according to this process, and since it is not necessary to provide specific production equipment, it can be easily carried out industrially.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Further, unless otherwise specified, “part” means “% by mass”.

Based on the following formulation, a Haematococcus alga pigment-containing beverage was prepared, and the residual amount of astaxanthin, the main component of the Haematococcus alga pigment, was measured.

  The Haematococcus alga pigment used in the formulation is Asta Red NO. 35324 (EM) having an astaxanthin content of 0.5% by mass, and the enzyme-treated isoquercitrin has a content of 15% by mass. -Sunmelin AO-1007 manufactured by Eye Co., Ltd. was used. The addition amounts in the formulation are all addition amounts of astaxanthin and enzyme-treated isoquercitrin.

Beverage prescription (part)
Fructose dextrose liquid sugar 8
Citric acid (anhydrous) 0.1
Trisodium citrate 0.04
Vitamin C predetermined amount Enzyme-treated isoquercitrin predetermined amount
Haematococcus alga pigment 0.1
Total volume with ion-exchanged water 100

  The beverage obtained by the above formulation was filled in a 200 ml PET bottle and exposed to the following conditions to measure the residual ratio of astaxanthin.

  In Experiment 1, the residual ratio of astaxanthin by light irradiation when only vitamin C was added was measured, and in Experiment 2, the residual ratio of astaxanthin by light irradiation when adding vitamin C and enzyme-treated isoquercitrin was measured. did.

Experiment 1 Effect of vitamin C addition
VC addition amount: 0, 50, 100, 250, 500, 1000 (ppm)
Light irradiation device: Xenon Fade Meter XWL-75R (manufactured by Suga Test Instruments Co., Ltd.)
Irradiation energy: 265Langley, 533Langley

Experiment 2 Effect of adding enzyme-treated isoquercitrin
VC addition amount: 0, 100 (ppm)
Enzyme-treated isoquercitrin addition amount: 500, 1000 (ppm)
Light irradiation device: Xenon Fade Meter XWL-75R (manufactured by Suga Test Instruments Co., Ltd.)
Irradiation energy: 265Langley, 533Langley

<Evaluation method>
-Astaxanthin content measuring method About 30 g of beverages were accurately weighed, 50 g of saturated saline was added thereto, and the mixture was extracted with n-hexane. This operation is repeated until the lower layer becomes transparent (2 to 3 times). The n-hexane layer is collected, washed twice with water, dehydrated by adding anhydrous sodium sulfate, placed in an eggplant flask, and then with an evaporator. Concentrated to dryness. This was made up to 50 ml with acetone to make a test solution, and the absorbance (A) at the maximum absorption wavelength near 473 nm was measured with the length of the liquid layer being 10 mm using acetone as a control. The residual rate was calculated.

Astaxanthin content (ppm) = (absorbance (A) x 500.000 / 2,100 x beverage weighed amount (g)) x 0.98

The results are shown in Table 1.

* Numerical values in the table: Astaxanthin residual rate (%)

  From the results shown in Table 1, the addition of 50 ppm or more of vitamin C improves the residual rate of astaxanthin compared to the case of no addition, but the residual rate of astaxanthin decreases as the added amount of vitamin C increases. As a result, it was not possible to sufficiently improve the residual ratio of astaxanthin by adding vitamin C alone.

  Next, the residual ratio of astaxanthin when the enzyme-treated isoquercitrin was added at 500 ppm and 1000 ppm when the addition amount of vitamin C was 0 and 100 ppm was measured. The results are shown in Table 2.

* Numerical values in the table: Astaxanthin residual rate (%)
Residual rate (%) = astaxanthin content of beverage after irradiation / astaxanthin content of unirradiated beverage × 100

  From the results in Table 2, it is clear that the combined use of vitamin C and enzyme-treated isoquercitrin makes it possible to dramatically improve the residual rate of astaxanthin contained in the beverage from the synergistic effect of both. It became.

Claims (3)

Adding vitamin C and one or more members of the group consisting of enzyme-treated isoquercitrin, myricitrin, chlorogenic acid, rutin, isoquercitrin, rosmarinic acid, rosmanol, carnosol, catechins, enzyme-treated rutin, and gallic acid A method for improving light resistance of a characteristic Haematococcus alga pigment. One type of the group consisting of enzyme-treated isoquercitrin, myricitrin, chlorogenic acid, rutin, isoquercitrin, rosmarinic acid, rosmanol, carnosol, catechins, enzyme-treated rutin, gallic acid with a vitamin C content of 50 ppm or more The method for improving light resistance of Haematococcus alga pigment according to claim 1, wherein the amount added is 0.001 to 0.1% by mass. The composition containing hematococcus alga pigment contains 50 ppm or more of vitamin C, and enzyme-treated isoquercitrin, myricitrin, chlorogenic acid, rutin, isoquercitrin, rosmarinic acid, rosmanol, carnosol, catechins, A light resistance improver for Haematococcus alga pigment, comprising 0.001 to 0.1% by mass of one or more members selected from the group consisting of enzyme-treated rutin and gallic acid.