JP2011067179A - Method for producing fig decreased in furocoumarin content - Google Patents
Method for producing fig decreased in furocoumarin content Download PDFInfo
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- JP2011067179A JP2011067179A JP2009223186A JP2009223186A JP2011067179A JP 2011067179 A JP2011067179 A JP 2011067179A JP 2009223186 A JP2009223186 A JP 2009223186A JP 2009223186 A JP2009223186 A JP 2009223186A JP 2011067179 A JP2011067179 A JP 2011067179A
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
本発明は、イチジクを加工処理する方法に関するものである。 The present invention relates to a method for processing a fig.
イチジクは、アラビア南部を原産地とするクワ科の植物であり、単に飲食用だけでなく、古くから薬用植物としても利用されている(非特許文献1参照)。また近年の研究では、イチジクは、血糖値の降下作用、降血圧作用、抗がん作用、及び免疫力を高める作用等を有することも明らかとなっている(非特許文献2参照)。 Figs are mulberry plants originating in southern Arabia and have been used not only for eating and drinking but also for medicinal plants for a long time (see Non-Patent Document 1). In recent studies, it has also been clarified that figs have a blood glucose level lowering action, a blood pressure lowering action, an anticancer action, an action to enhance immunity, and the like (see Non-Patent Document 2).
飲食用や薬用としても有用なイチジクではあるが、成分としてフロクマリン類を含んでいる。このフロクマリン類はそれを摂取あるいは皮膚に付着することによって、紅斑、色素沈着、びらんの症状を呈する光毒性接触皮膚炎を発症したり、あるいは薬物の副作用が増大して健康被害を招く場合がある。これは、フロクマリン類が、光増感剤として作用する、あるいはある種の薬物代謝酵素の働きを阻害することが原因であると考えられている。実際に、イチジク葉を揉み出した水で行水を行って、上記症状を伴う光毒性接触皮膚炎を発症した例が報告されている(谷 守、「化学物質による皮膚障害 36 植物による光毒性接触皮膚炎」、医薬ジャーナル38巻、2002年、p2398−2405)。 Although it is a fig useful for eating and drinking and medicinal purposes, it contains furocoumarins as an ingredient. These furocoumarins may cause phototoxic contact dermatitis that causes symptoms of erythema, pigmentation, and erosion by ingesting or adhering to the skin, or side effects of the drug may increase and cause health damage. . This is thought to be due to the fact that furocoumarins act as photosensitizers or inhibit the action of certain drug-metabolizing enzymes. In fact, there have been reports of cases in which phototoxic contact dermatitis with the above-mentioned symptoms was caused by running water with water that squeezed fig leaves (Tamoru Tani, “Skin damage caused by chemicals 36 Phototoxicity caused by plants” Contact Dermatitis ", Med. Journal 38, 2002, p 2398-2405).
従って本発明の目的は、光毒性接触皮膚炎等の光による皮膚疾患の発症や、薬物の副作用を増大させる虞のないイチジクを提供することにある。 Accordingly, it is an object of the present invention to provide a fig that is free from the onset of skin diseases caused by light such as phototoxic contact dermatitis and the side effects of drugs.
上記目的を達成するための本発明に係る第1特徴構成は、イチジクを95℃〜100℃の蒸気で加熱する加熱工程と、前記加熱工程で加熱したイチジクの温度を35℃〜60℃に維持して撹拌又は揉捻しながら乾燥する第1乾燥工程と、前記第1乾燥工程で乾燥したイチジクを、55℃〜65℃で乾燥する第2乾燥工程とを包含する点にある。 In order to achieve the above object, the first characteristic configuration according to the present invention includes a heating step of heating the fig with steam of 95 ° C. to 100 ° C., and maintaining the temperature of the fig heated in the heating step at 35 ° C. to 60 ° C. The first drying step of drying while stirring or twisting and the second drying step of drying the fig dried in the first drying step at 55 to 65 ° C.
〔作用及び効果〕
本発明によれば、イチジクに含まれるフロクマリン類が分解又は揮発・散逸されてその含有量が大幅に低減されるため、光毒性接触皮膚炎等の光による皮膚疾患の発症や、薬物の副作用を増大させる等の健康被害をもたらす虞のないイチジクを製造することができる。
[Action and effect]
According to the present invention, the furocoumarins contained in the figs are decomposed or volatilized / dissipated and the content thereof is greatly reduced, so that the onset of skin diseases caused by light such as phototoxic contact dermatitis and the side effects of drugs The figs can be produced with no risk of increasing health hazards.
本発明に係る第2特徴構成は、イチジクを40℃〜60℃で保温する保温工程と、前記保温工程で保温したイチジクを95℃〜100℃で加熱する加熱工程と、前記加熱工程で加熱したイチジクの温度を35℃〜60℃に維持して攪拌しながら乾燥する第1乾燥工程と、前記第1乾燥工程で乾燥したイチジクを、55℃〜65℃で乾燥する第2乾燥工程とを包含する点にある。 The second characteristic configuration according to the present invention is a heating process in which the figs are kept at 40 ° C. to 60 ° C., a heating process in which the figs kept in the heating process are heated at 95 ° C. to 100 ° C., and heating in the heating process. It includes a first drying step in which the temperature of the fig is maintained at 35 ° C. to 60 ° C. while drying with stirring, and a second drying step in which the fig dried in the first drying step is dried at 55 ° C. to 65 ° C. There is in point to do.
〔作用及び効果〕
フロクマリン類は、フロクマリン関連配糖体が加水分解されることによっても生成され得る。そのため、イチジクがフロクマリン関連配糖体を含む場合、例えフロクマリン類の含有量を低減したとしても、フロクマリン関連配糖体が加水分解されれば、再びフロクマリン類が生成されることになり、摂取したヒトに対して健康被害をもたらす虞がある。
本発明では、保温工程によってあえてフロクマリン関連配糖体の加水分解を促してフロクマリン類を生成させて、その後の加熱工程、第1及び第2乾燥工程においてフロクマリン類の含有量を低減させるように構成されている。
従って、本発明によれば、イチジクに含まれるフロクマリン関連配糖体及びフロクマリン類の両方の含有量を大幅に低減してより安全なイチジクを製造することができる。
[Action and effect]
Furocoumarins can also be produced by hydrolyzing furocoumarin-related glycosides. Therefore, when figs contain furocoumarin-related glycosides, even if the content of furocoumarins is reduced, if furocoumarin-related glycosides are hydrolyzed, furocoumarins will be generated again and consumed. May cause health damage to humans.
In the present invention, it is configured to generate furocoumarins by promoting hydrolysis of furocoumarin-related glycosides by a heat retaining step, and to reduce the content of furocoumarins in the subsequent heating step, first and second drying steps. Has been.
Therefore, according to the present invention, a safer fig can be produced by greatly reducing the contents of both the furocoumarin-related glycoside and furocoumarin contained in the fig.
本発明に係る第3特徴構成は、前記第1乾燥工程後のイチジクの含水率が12%〜30%である点にある。 A third characteristic configuration according to the present invention is that the moisture content of the fig after the first drying step is 12% to 30%.
〔作用及び効果〕
第1乾燥工程は、イチジクの組織内の水の分布を均一にならしつつ、熱を加えて除々に乾燥させることにより、次の第2乾燥工程での乾燥の効率を高め、且つイチジクの組織全体が同じ水分となるようにすることを目的とする。
第1乾燥工程後のイチジクの含水率が12%〜30%であれば、この範囲よりも高い含水率を有する場合と比べて、第2乾燥工程における乾燥時間が短くて済み、風味の劣化を防止することができると共に、イチジク組織内の水分にバラツキが生じ難いので、カビも繁殖し難い(部分的に水分の多い場所があると、そこはカビが繁殖しやすくなり、品質保持上好ましくない)。
[Action and effect]
In the first drying step, the distribution of water in the fig structure is made uniform, and heat is applied to gradually dry, thereby increasing the efficiency of drying in the next second drying process, and the fig structure The purpose is to make the whole water the same.
If the moisture content of the figs after the first drying step is 12% to 30%, the drying time in the second drying step can be shortened compared to the case where the moisture content is higher than this range, and the flavor is deteriorated. It can be prevented, and the moisture in the fig tissue is less likely to vary, making it difficult for mold to propagate. (If there is a place with a lot of moisture, mold tends to grow, which is not desirable for maintaining quality. ).
本発明に係る第4特徴構成は、前記第2乾燥工程後のイチジクの含水率が4%〜5%である点にある。 The 4th characteristic structure which concerns on this invention exists in the point whose moisture content of the fig after the said 2nd drying process is 4%-5%.
〔作用及び効果〕
第2乾燥工程後のイチジクの含水率が4%〜5%であれば、処理後のイチジクにおいて風味劣化が生じ難く、尚且つカビの繁殖も防止されるため、品質保持効果に優れる。
[Action and effect]
If the moisture content of the figs after the second drying step is 4% to 5%, flavor deterioration is unlikely to occur in the figs after treatment, and mold growth is also prevented, so that the quality retention effect is excellent.
本明細書中において使用される用語について説明する。
(イチジク)
本発明に適用されるイチジク(Ficus carica L.)とは、アラビア南部を原産地とするクワ科の植物であり、その果実、葉、茎、根等が本発明の適用対象となる。
本発明に適用可能なイチジクの品種としては、例えば、「桝井ドーフィン」、「蓬莱柿」、「ヌアール・ド・カロン」、「ホワイト・イスキア」、「ネグローネ」、「ブランスウィック」、「ブルジャソット・グリス」、「テマリイチジク」、「ポルトガロ」、「ビオレ・ソリエス」、「ブラウン・ターキー」、「シュガー」、「アーテナ」、「セレスト」、「ホワイト・ゼノア」、「ポー・デュール」、「カリフォルニア・ブラック」、「フィグ・ド・マルセイユ」、「カドタ」、「ネグロ・ラーゴ」、「プレコス・ロンデ・ド・ボルドー」、「グリース・セント・ジャン」、「グリーズ・ビール」、「アイーダ」、「ミッション」、「グリスト・ジーン」、「グット・ドール」、「ベローネ」、「早生ドーフィン」、「ロンデ・ド・ボルドー」、「ダルマティー」、「アーチペル」、「リサ」、「ショート・ブリッジ」、「デザート・クイーン」、「サンピエトロ」、「サルタン」、「パスティエ」等が挙げられるが、これらに限定されるものではない。
Terms used in this specification will be described.
(FIG)
The fig (Ficus carica L.) applied to the present invention is a mulberry plant originating from southern Arabia, and its fruits, leaves, stems, roots, and the like are applicable to the present invention.
Examples of fig varieties applicable to the present invention include, for example, “Sakurai Dauphin”, “Kashiwa”, “Nouard de Karon”, “White Ischia”, “Negrone”, “Branswick”, “Burjasotto Grease, Temari Figs, Portogaro, Biore Solies, Brown Turkey, Sugar, Artena, Celeste, White Zenoa, Pau Dure, California・ Black, Fig de Marseille, Kadota, Negro Lago, Precos Ronde de Bordeaux, Grease St Jean, Grees Beer, Aida, "Mission", "Grist Jean", "Gut Dole", "Bellone", "Early Dorfine", "Ronde de Bol"-"," Dalmaty "," Archipel "," Lisa "," Short Bridge "," Desert Queen "," San Pietro "," Sultan "," Pastier ", etc. It is not something.
(フロクマリン類)
フロクマリン(furocoumarine)類とは、フラン環が縮合したクマリン誘導体の総称である。フロクマリン類は、セリ科、ミカン科、マメ科、クワ科、キク科、オトギリソウ科等の植物に多く含まれる。フロクマリン類に属する化合物としては、例えば、プソラレン(psoralen)、ベルガプテン(bergapten)、キサントトキシン(xanthotoxin)、イソピンピネリン(isopimpinellin)、ベルガモチン(bergamottin)、ジヒドロキシベルガモチン(dihydroxybergamottin)等が挙げられる。
(Furocoumarins)
Furocoumarins is a general term for coumarin derivatives condensed with a furan ring. Furocoumarins are abundant in plants such as celery family, citrus family, legume family, mulberry family, asteraceae family, and hypericum family. Examples of the compounds belonging to furocoumarins include psoralen, bergapten, xanthotoxin, isopimpinellin, bergamotin, dihydroxybergamotine, etc.
フロクマリン類は、抗菌作用や、植物を食べる昆虫の消化を妨げる作用を有しており、植物の防御機構を担う物質の一つと考えられているが、後述するように、フロクマリン類を摂取又は接触したヒトにおいていくつかの健康被害をもたらす場合がある。 Furocoumarins have antibacterial action and action to prevent digestion of insects that eat plants, and are considered to be one of the substances responsible for the defense mechanism of plants. May cause some health hazards in the affected human.
例えば、プソラレンが皮膚に付着した状態で日光(紫外線)を浴びると、日焼けの度合いが強くなったり、シミが生じたり、さらには光毒性接触皮膚炎を発症させる場合がある(谷 守著、「化学物質による皮膚障害 36 植物による光毒性接触皮膚炎」、医薬ジャーナル、2002年、38、p2398−2405)。これは、フロクマリン類は、自らが光を吸収して得たエネルギーを他の物質に渡すことで、反応や発酵のプロセスを促進させる、いわゆる光増感作用を有するためであると考えられている。 For example, exposure to sunlight (ultraviolet rays) with psoralen attached to the skin may increase the degree of sunburn, cause spots, and even phototoxic contact dermatitis (Mr. Tani, “ Skin damage caused by chemical substances 36 Phototoxic contact dermatitis caused by plants ", Medicinal Journal, 2002, 38, p2398-2405). This is thought to be because furocoumarins have a so-called photosensitizing action that promotes the reaction and fermentation process by passing energy obtained by absorbing light to other substances. .
また、ベルガモチンやジヒドロキシベルガモチンと共にある種の薬物を摂取したとき、その薬物の副作用を増大させてしまう場合がある。これは、ベルガモチンやジヒドロキシベルガモチンが、小腸上皮細胞に存在する薬物代謝酵素(CYP3A4)の機能を阻害するためであると考えられている。CYP3A4には、ある種の薬物をある程度代謝して不活性化することによって循環血液中に移行する薬物量を少なくする働きがある。そのため、ベルガモチンやジヒドロキシベルガモチンによってCYP3A4の機能が阻害されると、CYP3A4による薬物の不活性化が妨げられて、循環血液中に移行する薬物量が多くなり、結果として薬物が効き過ぎて副作用を増大させてしまうこととなる。 Further, when a certain drug is taken together with bergamotine or dihydroxybergamotin, side effects of the drug may be increased. This is considered to be because bergamotine and dihydroxybergamotin inhibit the function of a drug-metabolizing enzyme (CYP3A4) present in small intestinal epithelial cells. CYP3A4 has a function of reducing the amount of a drug transferred to the circulating blood by metabolizing a certain drug to some extent and inactivating it. Therefore, when the function of CYP3A4 is inhibited by bergamotin or dihydroxybergamotin, the inactivation of the drug by CYP3A4 is prevented, resulting in an increase in the amount of drug that moves into the circulating blood, resulting in the drug being too effective and causing side effects It will increase.
尚、フロクマリン類を経口摂取した場合の許容量については、必ずしも全てのフロクマリン類について明確な知見が得られてはいないが、ベルガプテン及びキサントトキシンのヒトに対する許容量を調べた研究によると、一度に15mg以上摂取して紫外線を浴びると光毒症を発症する虞があり、10mg以下であれば発症する可能性は低いとの報告がある(Schlatter,J.,Zimmerli,B.,Dick,R,Panizzon,R.and Schlatter,Ch.、「Dietary Intake and Risk Assessment of Phototoxic Furocoumarins in Humans」、Food Chem.Toxicology、1991、29(8)、p523−530)。 In addition, regarding tolerable doses when orally ingesting furocoumarins, it is not always clear about all furocoumarins, but according to a study that examined the tolerable amount of bergapten and xanthotoxin in humans, There is a possibility that phototoxicity may occur if 15 mg or more is ingested and exposed to ultraviolet rays, and if it is 10 mg or less, the possibility of developing is low (Schlatter, J., Zimmerli, B., Dick, R). , Panizzon, R. and Schlatter, Ch., “Dietary Intake and Risk Assessment of Phototoxicology in Humans”, Food Chem. Toxicology, 1991, 29, 295, 295, pp. ).
(フロクマリン関連配糖体)
本発明におけるフロクマリン関連配糖体とは、加水分解を受けることでフロクマリン類を生じる物質を意味するものであり、例えば、イソプソラル酸グルコシド(以下、IPGと称する)、及びイソプソラル酸グルコシドにメトキシル基が一つ付加された以下の〔化1〕に示された化合物(以下、mIPGと称する)等が挙げられる(笠島直樹、古武孝仁、塩田澄子、金田幸、「日本生薬学会 第55回年会 長崎2008 講演要旨集 (薬用植物資源の研究 クワ科植物イチジク(Ficus carica)葉部の成分(第1報))」、日本生薬学会、平成20年9月19日・20日、p238)。
(Furocoumarin-related glycosides)
The furocoumarin-related glycoside in the present invention means a substance that generates furocoumarins upon hydrolysis. For example, isopsolar acid glucoside (hereinafter referred to as IPG), and isopsolar acid glucoside has a methoxyl group. The compound shown in the following [Chemical Formula 1] (hereinafter referred to as mIPG) and the like are included (Naoki Kasajima, Takahito Furutake, Sumiko Shioda, Yuuki Kaneda, “The 55th Annual Meeting of the Japanese Biopharmaceutical Society” Abstracts of Nagasaki 2008 (Studies on Medicinal Plant Resources, Components of Leaves of Ficus carica (First Report)), Japan Biopharmaceutical Society, September 19-20, 2008, p238.
尚、IPGは漢方薬素材「補骨脂」の原料になるマメ科植物のオランダヒユ類(Psoralea corylifolia L.)の種子にも含まれており、加水分解されるとプソラレンを生じる(Qiao,C.−F.,Han,Q.−B.,Mo,S.−F.,Song,J.−Z.,Xu,L.−J.,Chen,S.−L.,Yang,D.−J.,Kong,L.−D.,Kung,H.−F. and Xu,H.−X.、「Psoralenoside and Isopsoralenoside, Two New Benzofuran Glycosides from Psoralea corylifolia」、Chem.Pharm.Bull、2006、54(5)、p714―716)。また、mIPGが加水分解されると、ベルガプテンを生じると推定される。 IPG is also contained in the seeds of leguminous plants, Psolalea corifolia L., which is a raw material for the Chinese herbal medicine “prosthetic fat” and generates psoralen when hydrolyzed (Qiao, C.-). F., Han, Q.-B., Mo, S.-F., Song, J.-Z., Xu, L.-J., Chen, S.-L., Yang, D.-J. , Kong, L.-D., Kung, H.-F. and Xu, H.-X. ), P714-716). Moreover, when mIPG is hydrolyzed, it is estimated that bergapten is produced.
〔第1実施形態〕
以下、本発明の第1実施形態について説明する。
本発明の第1実施形態は、イチジクの果実、葉、茎、根等をそのままか、あるいは処理効果を上げるために所定の大きさに刻んで小さくしたものを、95℃〜100℃の蒸気で加熱する加熱工程と、前記加熱工程で加熱したイチジクの温度を35℃〜60℃に維持して攪拌しながら乾燥する第1乾燥工程と、前記第1乾燥工程で乾燥したイチジクを、55℃〜65℃で乾燥する第2乾燥工程とを包含するものである。
[First Embodiment]
The first embodiment of the present invention will be described below.
In the first embodiment of the present invention, the fruits, leaves, stems, roots, etc. of the figs are left as they are or are cut into a predetermined size and reduced with steam at 95 ° C to 100 ° C to increase the treatment effect. A heating step for heating, a first drying step for drying while stirring while maintaining the temperature of the fig heated in the heating step at 35 ° C. to 60 ° C., and a fig dried in the first drying step for 55 ° C. to A second drying step of drying at 65 ° C.
加熱工程は、イチジクに対して、95℃〜100℃の蒸気、より好ましくは99℃〜100℃の蒸気を所定時間(例えば、0.5分間〜10分間)供給して実施される。加熱処理が終わった後は、イチジクを速やかにむらなく室温程度(34℃以下)に冷却することが望ましい。 The heating step is performed by supplying steam of 95 ° C. to 100 ° C., more preferably 99 ° C. to 100 ° C. for a predetermined time (for example, 0.5 minutes to 10 minutes). After the heat treatment is finished, it is desirable to quickly cool the figs to room temperature (34 ° C. or less) without unevenness.
第1乾燥工程では、上記加熱工程後のイチジクに70℃〜100℃の温風を当てる、もしくは50℃〜70℃に加熱された焙炉上に置く、もしくは70℃〜100℃のプレート上に置く、ことによりイチジクの温度を35℃〜60℃、より好ましくは35℃〜45℃に維持しつつ、所定時間(例えば、25分〜40分)攪拌又は揉捻しながら乾燥させる。尚、この攪拌操作は、特に限定されるものではないが、例えば、茶葉の製造工程における揉捻作業(手又は機械で葉を圧縮したり捻ったりする作業)を参考にして実施しても良い。この工程により、イチジクに付着した水分が移動して、イチジク全体が効率良く均一に乾燥する。第1乾燥工程後のイチジクの含水率は12%〜30%であることが望ましい。 In the first drying step, hot figs of 70 to 100 ° C. are applied to the figs after the heating step, or placed on a roaster heated to 50 to 70 ° C., or on a plate of 70 to 100 ° C. The temperature of the fig is maintained at 35 ° C. to 60 ° C., more preferably 35 ° C. to 45 ° C., and the mixture is dried with stirring or twisting for a predetermined time (for example, 25 minutes to 40 minutes). The stirring operation is not particularly limited, and may be performed with reference to, for example, a twisting operation (an operation of compressing or twisting a leaf by hand or machine) in the tea leaf manufacturing process. By this step, the water adhering to the figs moves, and the whole figs are efficiently and uniformly dried. The moisture content of the fig after the first drying step is desirably 12% to 30%.
第2乾燥工程では、第1乾燥工程で乾燥したイチジクに、55℃〜65℃の温風、より好ましくは55℃〜60℃の温風を当てて所定時間(例えば、120分〜300分)乾燥させる。尚、この工程では、イチジクの色や香りが変化するのを防ぐために、高温(80℃以上)での乾燥は避けるべきである。第2乾燥工程後のイチジクの含水率は4%〜5%であることが望ましい。 In the second drying step, hot figs of 55 ° C. to 65 ° C., more preferably 55 ° C. to 60 ° C. are applied to the figs dried in the first drying step for a predetermined time (for example, 120 minutes to 300 minutes). dry. In this step, drying at a high temperature (80 ° C. or higher) should be avoided in order to prevent the color and scent of the figs from changing. The moisture content of the fig after the second drying step is preferably 4% to 5%.
本実施形態によれば、後述する実施例1に示されるように、イチジクに含まれるフロクマリン類が分解されてその含有量が元の量のおよそ10%〜60%程度にまで大幅に低減されるため、光毒性接触皮膚炎等の光による皮膚疾患の発症や、薬物の副作用を増大させる等の健康被害をもたらす虞のないイチジクを製造することができる。 According to this embodiment, as shown in Example 1 to be described later, the furocoumarins contained in the figs are decomposed and the content is greatly reduced to about 10% to 60% of the original amount. Thus, figs can be produced that do not have the potential to cause health hazards such as the onset of skin diseases caused by light, such as phototoxic contact dermatitis, and increased side effects of drugs.
〔第2実施形態〕
以下、本発明の第2実施形態について説明する。
本発明の第2実施形態は、イチジクの果実、葉、茎、根等をそのままか、あるいは処理効果を上げるために所定の大きさに刻んで小さくしたものを、40℃〜60℃で保温する保温工程と、前記保温工程で保温したイチジクを95℃〜100℃で加熱する加熱工程と、前記加熱工程で加熱したイチジクの温度を35℃〜60℃に維持して攪拌しながら乾燥する第1乾燥工程と、前記第1乾燥工程で乾燥したイチジクを、55℃〜65℃で乾燥する第2乾燥工程とを包含するものである。
[Second Embodiment]
Hereinafter, a second embodiment of the present invention will be described.
In the second embodiment of the present invention, fig fruits, leaves, stems, roots, and the like are kept as they are or minced to a predetermined size to increase the treatment effect, and kept at 40 ° C to 60 ° C. A heat-retaining step, a heating step in which the figs kept in the heat-retaining step are heated at 95 ° C. to 100 ° C., and the temperature of the figs heated in the heating step is maintained at 35 ° C.-60 ° C. and dried with stirring. It includes a drying step and a second drying step of drying the fig dried in the first drying step at 55 to 65 ° C.
保温工程では、イチジクを40℃〜60℃、より好ましくは45℃〜55℃で所定時間(例えば、1時間〜4時間)保温する。この工程によって、イチジクに含まれるフロクマリン関連配糖体の加水分解が促されてフロクマリン類が生成される。尚、この保温工程は、イチジクをポリエチレン等の袋に入れて、その口を完全には密封せずある程度のガス交換ができるように隙間をあけた状態で実施すると良い。 In the heat retaining step, the fig is kept warm at 40 ° C. to 60 ° C., more preferably 45 ° C. to 55 ° C. for a predetermined time (for example, 1 hour to 4 hours). By this step, hydrolysis of the furocoumarin-related glycoside contained in the fig is promoted to generate furocoumarins. In addition, it is good to implement this heat retention process in the state which put the fig in bags, such as polyethylene, and opened the clearance gap so that the opening | mouth might not be sealed completely but to some extent gas exchange.
保温処理したイチジクについて、加熱工程、第1及び第2乾燥工程を実施するが、これらの工程は、上述の第1実施形態と同様に実施されるものであるため説明を省略する。 Although the heating process, the first and second drying processes are performed on the fig that has been heat-retained, these processes are performed in the same manner as in the first embodiment described above, and thus the description thereof is omitted.
本実施形態では、保温工程によってあえてフロクマリン関連配糖体の加水分解を促してフロクマリン類を生成させて、その後の加熱工程、第1及び第2乾燥工程においてフロクマリン類を低減(分解又は揮発・散逸)するように構成されている。
従って、本実施形態によれば、イチジクに含まれるフロクマリン関連配糖体及びフロクマリン類の両方の含有量を大幅に低減してより安全なイチジクを製造することができる。
In this embodiment, hydrolyzing furocoumarin-related glycosides is intentionally promoted by the heat retention step to generate furocoumarins, and the furocoumarins are reduced (decomposed or volatilized / dissipated) in the subsequent heating step, first and second drying steps ) Is configured to.
Therefore, according to the present embodiment, a safer fig can be produced by greatly reducing the contents of both the furocoumarin-related glycoside and furocoumarin contained in the fig.
以下、本発明の実施例について説明する。
上記第1実施形態に係る製造方法を、5品種のイチジク(桝井ドーフィン、テマリイチジク、ダルマティー、プレコス・ロンデ・ド・ボルドー、ネグローネ)のそれぞれの葉に対して実施した。次いで、製造方法を実施していない未処理の生葉、及び製造方法を実施した処理葉におけるプソラレン及びベルガプテンの含有量を測定して比較した。
Examples of the present invention will be described below.
The manufacturing method according to the first embodiment was performed on the leaves of five varieties of figs (Sakurai Dauphin, Temari Figs, Dalmaty, Precos Ronde de Bordeaux, Negrone). Next, the contents of psoralen and bergapten in untreated fresh leaves that were not subjected to the production method and treated leaves that were subjected to the production method were measured and compared.
(実験方法)
1.葉の採取
(1)イチジク樹より新梢先端付近の葉を採取した。
(2)一部を分析用試料としておよそ2センチ角に刻み、4gずつポリエチレン袋に密封し、冷凍保存した。
(experimental method)
1. Collection of leaves (1) A leaf near the tip of a new treetop was collected from a fig tree.
(2) A portion of the sample was cut into approximately 2 cm squares as analytical samples, sealed in polyethylene bags by 4 g, and stored frozen.
2.製造処理(製造処理は葉の採取当日に行った。)
(1)およそ2センチ角に刻んだ葉をザルに入れ、蒸籠で4分間蒸煮した(加熱工程)。
(2)ホットプレート天板にクラフト紙を敷き、その上に蒸した葉を移した。
(3)70℃〜100℃程度に加熱したホットプレート上で、手作業で葉を25分〜40分揉捻した(第1乾燥工程)。このときの葉の温度は、40℃〜45℃であった。
(4)揉捻後の葉をザルに入れて、そのまま送風式乾燥器に入れ、60℃で4時間乾燥させた(第2乾燥工程)。
(5)乾燥後、直ちにアルミ箔をラミネートした樹脂フィルム袋で密封包装し、冷凍保存した。
2. Manufacturing process (The manufacturing process was performed on the day of leaf collection.)
(1) The leaves chopped into approximately 2 cm squares were put into a colander and boiled with steam for 4 minutes (heating process).
(2) Kraft paper was laid on the hot plate top, and the steamed leaves were transferred onto it.
(3) On a hot plate heated to about 70 ° C to 100 ° C, the leaves were twisted manually for 25 to 40 minutes (first drying step). The temperature of the leaves at this time was 40 ° C to 45 ° C.
(4) The leaves after twisting were put in a colander, put in a blower dryer as they were, and dried at 60 ° C. for 4 hours (second drying step).
(5) Immediately after drying, it was hermetically packaged in a resin film bag laminated with an aluminum foil and stored frozen.
3.成分の抽出方法
(1)生葉は凍結乾燥した後に、処理葉はそのまま粉砕して、それぞれ0.2gを三角フラスコに入れ、30mLの抽出溶媒(水1重量部とメタノール3重量部を混合したもの)を加えた。
(2)室温で3時間、毎分120回転で円運動で振とうしながら抽出した。
(3)毎分12000回転で10分間遠心し、上清を回収した。
(4)残渣に抽出溶媒を10mL加えて撹拌し、再び毎分12000回転で10分間遠心し、上清を回収した。
(5)上記(4)の操作をもう一度繰り返した。
(6)回収した上清を合わせて50mLに定容した。
(7)適宜水で希釈し、ポアサイズ0.45μmのメンブランフィルターで濾過して分析用試料を得た。
3. Component Extraction Method (1) After fresh leaves are freeze-dried, the treated leaves are crushed as they are, 0.2 g of each is placed in an Erlenmeyer flask, and 30 mL of extraction solvent (mixed with 1 part by weight of water and 3 parts by weight of methanol) ) Was added.
(2) Extraction was performed while shaking by circular motion at 120 rpm for 3 hours at room temperature.
(3) Centrifugation was performed at 12,000 rpm for 10 minutes, and the supernatant was collected.
(4) 10 mL of the extraction solvent was added to the residue and stirred, and centrifuged again at 12,000 rpm for 10 minutes to recover the supernatant.
(5) The above operation (4) was repeated once more.
(6) The collected supernatants were combined and made up to a volume of 50 mL.
(7) The sample for analysis was obtained by appropriately diluting with water and filtering through a membrane filter having a pore size of 0.45 μm.
4.成分の分析方法
(1)分析用試料の5μL(マイクロリットル)を高速液体クロマトグラフィー(HPLC)装置に注入して検出・定量した。
(2)HPLCの分析条件は以下の通りとした。
(a)カラム:Phenomenex社のSynergi Hydro−RP、粒子径2.5μm、内径3.0mm×長さ100mm
(b)移動相A:2%酢酸
(c)移動相B:0.5%酢酸とアセトニトリルを1:1の割合で混合したもの
(d)移動相の流速:毎分0.4mL
(e)移動相グラジエント:分析時間に応じて、移動相Bの比率を以下の通りに変化させた。分析開始時:10%、8分後:24%、16分後:30%、24分後:55%、30分後:100%、33.2分後まで:100%、34分後:10%、36分後(分析終了)まで:10%。
(f)カラム温度:40℃
(g)成分の検出:吸光度検出器により波長250nmの吸光度を測定した。
(h)ピーク成分の同定:プソラレン、ベルガプテンは保持時間が標準物質のデータと一致することで同定した。プソラレンは28分付近、ベルガプテンは31分付近に現れるピークとして検出される。
(i)ピーク成分の定量:標準物質を用いて作成した検量線に基づいて定量した。
4). Analysis method of components (1) 5 μL (microliter) of the sample for analysis was injected into a high performance liquid chromatography (HPLC) apparatus for detection and quantification.
(2) HPLC analysis conditions were as follows.
(A) Column: Phenomenex Synergy Hydro-RP, particle diameter 2.5 μm, inner diameter 3.0 mm × length 100 mm
(B) Mobile phase A: 2% acetic acid (c) Mobile phase B: 0.5% acetic acid and acetonitrile mixed at a ratio of 1: 1 (d) Mobile phase flow rate: 0.4 mL per minute
(E) Mobile phase gradient: The ratio of mobile phase B was changed as follows according to the analysis time. Start of analysis: 10%, 8 minutes later: 24%, 16 minutes later: 30%, 24 minutes later: 55%, 30 minutes later: 100%, until 33.2 minutes later: 100%, 34 minutes later: 10 %, Until 36 minutes (end of analysis): 10%.
(F) Column temperature: 40 ° C
(G) Detection of component: Absorbance at a wavelength of 250 nm was measured with an absorbance detector.
(H) Identification of peak component: Psoralen and bergapten were identified by the retention time being in agreement with the data of the standard substance. Psoralen is detected as a peak around 28 minutes and bergapten is detected as a peak around 31 minutes.
(I) Quantification of peak component: Quantification was performed based on a calibration curve prepared using a standard substance.
5.結果
イチジク5品種の生葉と処理葉におけるプソラレン及びベルガプテンの定量結果を以下の表1に示す。尚、単位(mg/g DW)は乾物1g当たりの重量(mg)であり、DWは乾燥重量を意味する。
5). Results Table 1 below shows the quantitative results of psoralen and bergapten in the fresh and treated leaves of five fig varieties. The unit (mg / g DW) is the weight (mg) per gram of dry matter, and DW means the dry weight.
処理葉におけるプソラレンの含有量は、生葉の含有量の11%〜19%程度にまで減少した。ベルガプテンはプソラレンと比較して元々の含有量がわずかであったが、それでも本発明を実施することによって生葉の含有量の26%〜60%程度にまで減少した。従って、本発明によれば、イチジクにおけるフロクマリン類の含有量が顕著に低減する。 The content of psoralen in the treated leaves decreased to about 11% to 19% of the content of fresh leaves. Bergapten had a low initial content compared to psoralen, but it was still reduced to about 26% to 60% of the raw leaf content by practicing the present invention. Therefore, according to the present invention, the content of furocoumarins in the fig is significantly reduced.
上記第2実施形態に係る製造方法を、桝井ドーフィンの葉に対して実施した。
収穫直後の桝井ドーフィンの生葉をポリエチレン袋で包装して55℃で3時間保持して保温工程を実施した。次いで、保温工程を実施していない未処理の生葉、及び保温工程を実施した処理葉におけるプソラレン及びIPGの含有量を測定して比較した。尚、プソラレンの抽出方法は、上記実施例1における「3.成分の抽出方法」と同様に行い、IPGの抽出方法は、上記実施例1における「3.成分の抽出方法」において抽出溶媒をメタノール(100%)に替えて実施した。分析方法は、上記実施例1における「4.成分の分析方法」と同様に行い、IPGは11分付近に現れるピークとして検出された。
The manufacturing method which concerns on the said 2nd Embodiment was implemented with respect to the leaf of Sakurai Dauphin.
The fresh leaves of Sakurai Dauphin immediately after harvesting were wrapped in a polyethylene bag and kept at 55 ° C. for 3 hours to carry out a heat retaining step. Next, the contents of psoralen and IPG in untreated raw leaves that were not subjected to the heat retaining step and treated leaves that were subjected to the heat retaining step were measured and compared. The psoralen extraction method was carried out in the same manner as “3. Component extraction method” in Example 1 above, and the IPG extraction method was the same as that in “3. Component extraction method” in Example 1 above. (100%). The analysis method was performed in the same manner as in “4. Component analysis method” in Example 1, and IPG was detected as a peak appearing in the vicinity of 11 minutes.
桝井ドーフィンの生葉と処理葉におけるプソラレン及びIPGの定量結果を以下の表2に示す。 Table 2 below shows the quantitative results of psoralen and IPG in the fresh leaves and treated leaves of Sakurai Dauphin.
表2に示すように、保温工程によって、IPGが完全に消失した。一方、プソラレンは少し増えており、これはIPGの加水分解によって生じたものが加算されたものと考えられる。 As shown in Table 2, IPG completely disappeared by the heat retaining step. On the other hand, psoralen has increased a little, and this is thought to be the result of adding IPG hydrolysis.
次に、上記保温工程を実施していない未処理の桝井ドーフィンの生葉、及び上記保温工程を実施した桝井ドーフィンの処理葉のそれぞれに対して上記実施例1における「2.製造処理(加熱工程、第1乾燥工程、第2乾燥工程)」を実施し、プソラレン及びIPGの含有量を測定して比較した。それぞれの葉1gを100mLのお湯(80℃)に入れて3分間静置して浸出させてプソラレン及びIPGを抽出した。分析方法は、上記実施例1における「4.成分の分析方法」と同様に実施した。加熱工程、第1乾燥工程、及び第2乾燥工程を実施した通常処理葉、並びに保温工程、加熱工程、第1乾燥工程、及び第2乾燥工程を実施した保温処理葉におけるプソラレン及びIPGの定量結果を以下の表3に示す。 Next, for each of the raw leaves of untreated Sakurai Dauphin that has not been subjected to the above-mentioned heat retention step, and the treated leaves of Sakurai Dauphin that has been subjected to the above-mentioned heat retention step, “2. The first drying step and the second drying step) were performed, and the contents of psoralen and IPG were measured and compared. 1 g of each leaf was placed in 100 mL of hot water (80 ° C.) and allowed to stand for 3 minutes for leaching to extract psoralen and IPG. The analysis method was carried out in the same manner as “4. Component analysis method” in Example 1 above. Quantitative results of psoralen and IPG in the normal processing leaves that have been subjected to the heating step, the first drying step, and the second drying step, and the heat-insulating leaves that have been subjected to the heat retaining step, the heating step, the first drying step, and the second drying step Is shown in Table 3 below.
表3に示すように、保温処理葉は、通常処理葉に比べて、IPGが完全に消失した。一方、プソラレン含量はやや高くなったものの、元の生葉よりは減少していた。 As shown in Table 3, IPG disappeared completely in the heat-treated leaves compared to the normal treated leaves. On the other hand, the psoralen content was slightly higher, but decreased from the original raw leaves.
本発明のイチジクの製造方法は、光による皮膚疾患の発症や、薬物の副作用を増大させる等の健康被害をもたらす虞のないイチジク茶葉及びその抽出物(お茶)の製造等に利用することができる。 The method for producing figs of the present invention can be used for the production of fig tea leaves and extracts thereof (tea) that do not cause health problems such as the onset of skin diseases caused by light and increased side effects of drugs. .
Claims (4)
前記加熱工程で加熱したイチジクの温度を35℃〜60℃に維持して攪拌しながら乾燥する第1乾燥工程と、
前記第1乾燥工程で乾燥したイチジクを、55℃〜65℃で乾燥する第2乾燥工程とを包含するフロクマリン類の含有量を低減したイチジクの製造方法。 A heating step of heating the figs with steam at 95 ° C to 100 ° C;
A first drying step in which the temperature of the figs heated in the heating step is maintained at 35 ° C. to 60 ° C. and dried while stirring;
The manufacturing method of the fig which reduced content of the furocoumarins including the 2nd drying process which dries the fig dried at the said 1st drying process at 55 to 65 degreeC.
前記保温工程で保温したイチジクを95℃〜100℃で加熱する加熱工程と、
前記加熱工程で加熱したイチジクの温度を35℃〜60℃に維持して攪拌しながら乾燥する第1乾燥工程と、
前記第1乾燥工程で乾燥したイチジクを、55℃〜65℃で乾燥する第2乾燥工程とを包含するフロクマリン類の含有量を低減したイチジクの製造方法。 A heat retaining step for retaining the figs at 40 ° C. to 60 ° C .;
A heating step of heating the figs maintained in the temperature maintaining step at 95 ° C to 100 ° C;
A first drying step in which the temperature of the figs heated in the heating step is maintained at 35 ° C. to 60 ° C. and dried while stirring;
The manufacturing method of the fig which reduced content of the furocoumarins including the 2nd drying process which dries the fig dried at the said 1st drying process at 55 to 65 degreeC.
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