JP2009254284A - 油脂組成物 - Google Patents
油脂組成物 Download PDFInfo
- Publication number
- JP2009254284A JP2009254284A JP2008107247A JP2008107247A JP2009254284A JP 2009254284 A JP2009254284 A JP 2009254284A JP 2008107247 A JP2008107247 A JP 2008107247A JP 2008107247 A JP2008107247 A JP 2008107247A JP 2009254284 A JP2009254284 A JP 2009254284A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- flavonoids
- fat
- preferable
- fat composition
- 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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- 150000002215 flavonoids Chemical class 0.000 claims abstract description 42
- 229930003935 flavonoid Natural products 0.000 claims abstract description 41
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- 150000001982 diacylglycerols Chemical class 0.000 claims abstract description 25
- 150000002898 organic sulfur compounds Chemical class 0.000 claims abstract description 19
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229910052717 sulfur Inorganic materials 0.000 claims abstract description 11
- 239000011593 sulfur Substances 0.000 claims abstract description 11
- -1 thiophene compound Chemical class 0.000 claims description 20
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 claims description 10
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- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 claims description 6
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Edible Oils And Fats (AREA)
Abstract
【解決手段】ジアシルグリセロールを15〜95質量%含有し、有機硫黄化合物が硫黄含有量として1〜2000μg/g及び糖と結合していないフラボノイド類が10μg/g以上溶解した油脂組成物。
【選択図】なし
Description
また、本発明は、上記油脂組成物を含有する食品を提供するものである。
酸化安定性を向上させるためには、抗酸化剤を純分として本発明の油脂組成物に0.01〜5%、さらに0.02〜3%、特に0.05〜2%添加することが好ましい。
なお、溶解性を評価する手法としては、溶解度を測定する方法以外に、積分球を用いた積分球式光電光度法を用い、濁度を測定することにより評価することもできる。この方法は、油の色や溶解する色素による着色の影響を受けずに測定可能な点から好ましい。
試験油脂1として、トリアシルグリセロール(以下「TAG」と表記する)を主体とする油脂(サミット精油製サワラワー油50%、サミット精油製菜種油45%及びサミット精油製紫蘇油5%を混合したもの)、試験油脂2として、ジアシルグリセロール(以下「DAG」と表記する)高含有油脂(花王(株))、試験油脂3として試験油脂1を80%及び試験油脂2を20%混合したものを使用した。各試験油脂のグリセリド組成を表1に示した。なお、表1中においてモノアシルグリセロールを「MAG」と表記した。
ガラススクリュー管3本に、フラボノイド類としてケルセチン2水和物(関東化学(株))100mgをそれぞれ計り取り、表1に示した組成の食用油脂3種類の100gをそれぞれ入れた。超音波洗浄器(ブランソン社4415、出力315W,4.2kHz)にて5分間超音波を照射し、ケルセチンを分散させた母液(A)をそれぞれ調製した。
有機硫黄化合物としてジメチルスルフィド(オックスフォードケミカルズ社、純度GC99%以上)を量り採り、10000μg/gの濃度の母液(B)を調製した。母液(A)を前記超音波照射した後、素早くガラススクリュー管に5g量り取り、これに母液(B)をジメチルスルフィドが表1に示した濃度となるように加えた。再び超音波処理を5分間行った。1時間静置後に透明な上澄みを採取し、0.2μmメンブランフィルターにて濾過して不溶成分を取り除いた。その濾過した油を2g採取し、2mLメタノール(和光純薬社、HPLCグレード)を加え、蓋をして上下倒立振倒(2秒で上下一往復の割合)を行いながら、乳白色化した状態にしてから、同様に倒立攪拌を1分間行った。その後一昼夜静止させて、油層とメタノール層の分離を行った。上層部のメタノール層を採取し、0.2μmメンブランフィルターにて濾過後、HPLC測定用ガラスバイアル管に入れて測定試料とした。アジレントテクノロジー社、高速液体クロマトグラフィ1100型紫外・可視検出器を用いて、波長370nmにて試料中のフラボノイド類を検出し、イナートジルODS−3 外径φ2.1mm×長さ150mm,粒子径5μm(ジーエルサイエンス社)カラム(カラム温度40℃)、移動相(A液:100mmol/Lギ酸水溶液,B液:メタノール、初期A液85%B液15%→20分A液0%B液100%グラジエント法)を用いて、試料中のフラボノイド類の定量測定を行った。検量線は、目的のフラボノイド標準試料のメタノール溶液(0.01〜100μg/mLの範囲で5段階の濃度の異なる標準液)にて作成し、外部標準法にて定量した。
専門パネル3名にて、試料を1滴口中に含み評価した。評価は、次に示す評価基準により、試験油脂1を基準として行った。
ケルセチンの苦味のマスキング効果、及び硫黄臭について次の基準に従って総合的に評価した。
×:硫黄臭は不快ではないが、苦味が目立ち不快であり摂取しにくい風味である
●:苦味がやや感じる程度にマスキングされていているが、硫黄臭が目立ち不快であり摂取しにくい風味である
△:苦味がやや目立つが、不快な硫黄臭がなく何とか摂取可能な風味である
○:苦味を感じるが、不快な硫黄臭がなく苦痛を感じずに摂取可能な風味である
◎:苦味がやや感じる程度にマスキングされており、不快な硫黄臭もなく、香りと苦味のバランスがよい風味を有している
それに対して、試験油脂2を用いた試験例2−1〜2−7においては、有機硫黄化合物の濃度を上げるに従い、フラボノイド類の溶解性の向上が認められた。また、フラボノド類が試験例1−2〜1−7よりも多く溶解しているにも関わらず、苦味を強く感じない傾向にあり、明らかな風味の改善効果が認められた。しかしながら、有機硫黄化合物濃度が硫黄含有量として2550μg/gとなるとやや有機硫黄化合物の臭いが強くなり過ぎ、好ましくなかった。
試験油脂3を用いた試験例3−1〜3−7においては、フラボノイド類の溶解性に関しては試験油脂2よりは低いが、試験油脂1よりは高かった。また、有機硫黄化合物の含有量が増加するに従い、フラボノイド類の溶解性の向上が試験油脂2の場合と同様に認められた。苦味抑制効果に関しては、試験油脂2の場合に比べてやや劣るが、試験油脂1より風味の改善効果が認められた。即ち、試験油脂1より高濃度でフラボノイド類を溶解しているにもかかわらず風味の改善効果が認められた。
以上から、一定量以上のジアシルグリセロールを含有する油脂に、一定量範囲の有機硫黄化合物が存在することにより、従来透明な状態とすることができなかった濃度領域でフラボノイド類を溶解することができ、舌触りが良好で、なおかつ苦味が抑制され、摂取しやすいフラボノイド類を高濃度で含有する油脂組成物を提供することが可能となった。
Claims (6)
- ジアシルグリセロールを15〜95質量%含有し、有機硫黄化合物が硫黄含有量として1〜2000μg/g及び糖と結合していないフラボノイド類が10μg/g以上溶解した油脂組成物。
- 前記糖と結合していないフラボノイド類が、フラバン類、フラバノン類、フラボン類、フラバノール類、フラボノール類、ロイコアントシアン類及びアントシアン類から選ばれる1種又は2種以上である請求項1記載の油脂組成物。
- 前記糖と結合していないフラボノイド類が、フラボノール類である請求項1又は2のいずれか1項に記載の油脂組成物。
- 前記糖と結合していないフラボノイド類が、ケルセチン、イソラムネチン及びケンフェロールから選ばれる1種又は2種以上である請求項1〜3のいずれか1項に記載の油脂組成物。
- 前記有機硫黄化合物が、チオフェン化合物、スルフィド化合物、ジスルフィド化合物及びトリスルフィド化合物から選ばれる1種又は2種以上である請求項1〜4のいずれか1項に記載の油脂組成物。
- 請求項1〜5のいずれか1項に記載の油脂組成物を含有する食品。
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JP2004516257A (ja) * | 2000-12-21 | 2004-06-03 | ザ キグリー コーポレーション | 糖尿病性神経障害の治療に対する組成物及びその方法 |
JP2005323504A (ja) * | 2004-05-12 | 2005-11-24 | Kao Corp | 油脂組成物 |
JP2006306825A (ja) * | 2005-04-30 | 2006-11-09 | Bhn Kk | 安定化α−リポ酸組成物及びその利用 |
JP2006307181A (ja) * | 2005-03-31 | 2006-11-09 | National Food Research Institute | 油脂類の酸化抑制剤 |
JP2007262079A (ja) * | 2007-05-18 | 2007-10-11 | Kao Corp | 油脂組成物 |
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JP2004516257A (ja) * | 2000-12-21 | 2004-06-03 | ザ キグリー コーポレーション | 糖尿病性神経障害の治療に対する組成物及びその方法 |
JP2005323504A (ja) * | 2004-05-12 | 2005-11-24 | Kao Corp | 油脂組成物 |
JP2006307181A (ja) * | 2005-03-31 | 2006-11-09 | National Food Research Institute | 油脂類の酸化抑制剤 |
JP2006306825A (ja) * | 2005-04-30 | 2006-11-09 | Bhn Kk | 安定化α−リポ酸組成物及びその利用 |
JP2007262079A (ja) * | 2007-05-18 | 2007-10-11 | Kao Corp | 油脂組成物 |
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