JP2011068622A - Vegetable extract composition and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a vegetable extract composition containing functional ingredients of rutin, cafe malic acid, isopsoralenoside glucoside and the like extracted from a part other than a fruit of a single plant, and a method for producing the vegetable extract composition which can extract these functional ingredients efficiently. <P>SOLUTION: The vegetable extract composition includes rutin, cafe malic acid, and isopsoralenoside glucoside as a functional ingredient extracted from a single plant body. In addition, a method for producing the vegetable extract composition includes performing an extract treatment in which either one of alcohol or water-containing alcohol which is an extraction solvent is added to a plant body and the vegetable extract composition containing rutin, cafe malic acid, and isopsoralenoside glucoside as a functional ingredient is obtained. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a plant extract composition containing a functional component extracted from a plant and a method for producing the same.

  Plants contain various functional ingredients. Examples of the functional component include an antioxidant. The antioxidant substance is a substance having an antioxidant action that eliminates active oxygen and free radicals. For example, β-carotene, vitamin C, vitamin E, polyphenols and the like are known as antioxidants.

  It is known that fig leaves contain rutin and chlorogenic acid, which are polyphenols (Non-Patent Document 1). Moreover, it is known that caffe malic acid, which is an antioxidant, is contained in a small number of plants such as nettle and lettuce (Non-patent Documents 2 and 3). It is suggested that caffeic acid is effective not only in antioxidant capacity, but also in the effect of gently calming convulsions induced by acetylcholine (ACh) (non-patent document 4) and allergic symptoms such as asthma ( Non-patent document 5).

  In addition, isopsoralenoside glycoside (hereinafter referred to as IPG) is known as a functional component. Non-Patent Document 6 describes IPG extracted from the fruit of a leguminous plant Psoralea corylifolia, which is a raw material of herbal medicine.

In order to use a functional component contained in a plant as a medicinal component or a scent component, it is widely performed that various plants are mixed and used as a beverage material (for example, Patent Documents 1 to 4).
In Patent Document 1, as a medicinal plant, one or more of the following species are used: health, moths, dokudami, figs, bears, pine, mugwort, snow, aloe, loquat, mulberry, mugwort, pearl barley, wolfberry, assembly. It describes making tea.
Patent Document 2 describes that a fragrance liquid extracted from dried citrus neck, jasmine, bergamot, persimmon, fig and other plants and fruits is used as a fragrance component.
Patent Document 3 describes that 1 to 25 parts by weight of fig leaf is contained as one component of a health drink material.
Patent Document 4 describes that an extract from a mixture of fig leaf and fruit is used as one component of an anti-aging skin cosmetic.

  As a method for extracting functional components from a plant body, extraction with 200 mL of hot water for 2 minutes (Patent Document 3), extraction with a mixed extract of water and propylene glycol at a low temperature of 10 to 30 ° C. ( Patent Document 4) is described.

Among the plants described above, for example, figs rarely use their leaves as drinking tea.
An example of the tea making process for fig leaf (Fig tea leaves) will be described below.
1. Steamed (killing blue)
“Steaming” is a process of deactivating enzymes with heat. Steam at 100 ° C. is blown into a rotating barrel containing fig tea leaves. The heating time is typically 30 to 40 seconds at 100 ° C., and 50 to 90 seconds for deep steaming. The number of rotations of the barrel is adjusted according to the state of fig tea leaves and the degree of steaming. When the inner diameter of the trunk is 0.24 m, it is about 35 revolutions per minute when standard steaming of ordinary leaves is performed. The steamed leaves are quickly cooled to room temperature (34 ° C. or less) without unevenness.

2. Acupuncture The main purpose is to move moisture so that the entire tea leaves are dried efficiently and uniformly. In addition, this process also has an effect of making it easy to extract the components contained in the leaves.
Fig tea leaves containing a large amount of water immediately after cooking are exposed to hot air of 50-60 ° C. until the water content is finally about 13%. The twisting process can be divided into three stages: coarse, medium and precise. At this time, the temperature of the tea leaves itself is maintained at 34 to 35 ° C.
The coarse koji stirs the fig tea leaves to remove mainly the water attached to the surface. Initially, the fig tea leaves are not weighted, but are weighted so that they roll gradually as they dry. Do for about 45 minutes.
The middle pot is used to exude water from the center of the fig tea leaf to the surface, making the fig tea leaf supple and easy to twist. While applying pressure with an appropriate weight, the fig tea leaves are swirled, and the fig tea leaves are rolled and kept in a state of being rubbed together. The water content is 32 to 35% in 30 to 40 minutes.
The sperm is finished in a moderately twisted state, taking 40-50 minutes to dry the moisture content to about 12-13%.

3. Dried to increase the shelf life of fig tea leaves. This is a process of finishing fig tea leaves with a moisture content of about 13% by applying them to a warm air of 70 to 76 ° C. for 35 to 40 minutes while moving them on a belt conveyor with holes and drying them to a moisture content of 4 to 5%. . If the temperature is too high, it will turn brown and the scent will also change.

JP-A-5-56772 JP-A-9-233998 JP 2002-315547 A JP 2005-532375 A

Teixeira DM, Patao RF, Coelho AV and Da Costa CT: Comparison between Sample Disruption Methods and Solid-liquid Extraction (SLE) to Extract Phenolic Compounds from Ficus carica Leaves, J. Chromatography, 1103 (1), p22-28 (2006) . Pinelli, P., Ieri, F, Vignolini, P, Bacci, L, Baronti, S and Romani A .: Extraction and HPLC Analysis of Phenolic Compounds in Leaves, Stalks, and Textile Fibers of Urtica dioica L., J. Agric Food Chem., 56 (19), 9127-9132 (2008). Bauer, S., Klaiber, RG, Koblo, A. and Carle, R .: Effect of Different Washing Procedures on Phenolic Metabolism of Shredded Packaged Iceberg Lettuce During Storage, J. Agric Food Chem., 52 (23), 7017-7025. (2004). Boegge, SC, Kesper, S., Verspohl, EJ and Nahrstedt, A .: Redution of ACh-induced Contraction of Rat Isolated Ileum by Coptisine, (+)-Caffeoylmalic Acid, Chelidonium majus, and Corydalis lutea extracts, Planta Med., 62 (2), 173-174 (1996). Kimura, Y., Okuda, H., Okuda, T., Hatano, T. and Arichi, S .: Studies on the Activities of Tannins and Related Compounds, X. Effects of Caffeetannins and Related Compounds on Arachidonate Metabolism in Human Polymorphonuclear Leukocytes , J. Natural Prod., 50 (3), 392-399 (1987). 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., 54 (5), p714-716 (2006).

  In order to use a functional component contained in a plant as a medicinal component or a scent component, it is necessary to mix and extract various kinds of plants, and thus the extraction process is complicated.

  In addition, leaves of trees other than tea trees are rarely used. For example, figs are only processed into drinking tea in some areas, as described above, except for eating fruit. For this reason, most of the parts other than the fruit have been discarded and are not effectively used.

  Therefore, an object of the present invention is to provide a plant extract composition containing functional components such as rutin, caffemalic acid and isopsolar acid glucoside extracted from a part other than the fruit of a single plant, and these functionalities efficiently. It is providing the manufacturing method of the plant extraction composition which can extract a component.

  The first characteristic configuration of the plant extract composition according to the present invention for achieving the above object is that it contains rutin, caffemalic acid, and isopsolar acid glucoside as functional components extracted from a single plant.

According to this structure, the plant extract composition containing the antioxidants rutin, caffeic acid, and isopsolar acid glucoside (IPG) can be obtained from a single type of plant. Thus, in this structure, since it is not necessary to mix and extract many kinds of plant bodies, the extraction process of the said plant extraction composition becomes simple.
In addition, since a plurality of desired functional components can be extracted from a single plant body, the functional components can be extracted efficiently.

  The 2nd characteristic structure of the plant extract composition which concerns on this invention exists in the point which made the said plant body the FIG.

As described above, it has been conventionally known that fig leaves contain rutin and chlorogenic acid, which are types of polyphenols. As a result of intensive studies, the present inventors have newly found that caffeic acid and IPG are contained in the fig leaf.
According to this structure, in order to obtain the plant extraction composition containing these desired functional components, parts other than fruits, such as a fig leaf, can also be utilized. Therefore, the fig plant can be used effectively.

  The third characteristic configuration of the plant extract composition according to the present invention is that the plant body is a young leaf at the tip of the shoot of the fig.

  According to this structure, the plant extract composition containing many functional components desired by this invention can be acquired efficiently by making the site | part of a plant body into the young leaf of a shoot tip part.

  A fourth characteristic configuration of the plant extract composition according to the present invention is that the fig is a Temari fig or Precos Ronde de Bordeaux.

In Example 3 to be described later, fig varieties from which each functional component can be efficiently extracted were examined. As a result, rutin and caffemalic acid were remarkably abundant in Temari figs, and IPG was remarkably abundant in Precos Ronde de Bordeaux. It has been found.
Therefore, according to this configuration, it is possible to specify a variety for efficiently obtaining a desired functional component.

  The first characteristic constitution of the method for producing a plant extract composition according to the present invention is that any one of alcohols or hydrous alcohols as an extraction solvent is added to a single plant, and rutin, caffemalic acid and isopsoral as functional components It exists in the point which performs the extraction process which acquires the extraction composition containing an acid glucoside.

When the solvent which extracts a functional component in Example 1 mentioned later was examined, while a caffeic acid and IPG are hardly extracted with water, if an alcohol or a hydrous alcohol is used as a solvent, a functional component will be efficient. It has been found that it can be extracted well (see results of Example (1-2)).
Therefore, according to this structure, the solvent for obtaining a desired functional component efficiently can be specified.
In addition, the said hydrous alcohol in this specification means the liquid mixture of alcohol and water.

  The 2nd characteristic structure of the manufacturing method of the plant extract composition which concerns on this invention exists in the point which used alcohol contained in the said alcohol and the said hydrous alcohol as methanol or ethanol.

When a solvent for extracting a functional component in Example 1 described later was examined, it was found that the functional component can be extracted more efficiently if the alcohol used as the solvent and the alcohol contained in the hydrous alcohol are methanol or ethanol. (Refer to the results of Examples (1-2, 1-3)).
Therefore, according to this structure, the solvent for obtaining a desired functional component more efficiently can be specified.

  The 3rd characteristic structure of the manufacturing method of the plant extract composition which concerns on this invention exists in the point which set the mixing ratio of water and alcohol to 1: 1 to 1: 3 in the said hydrous alcohol.

  According to this structure, the alcohol ratio of the hydrous alcohol for obtaining a desired functional component more efficiently can be specified.

  The 4th characteristic structure of the manufacturing method of the plant extract composition which concerns on this invention made the said extraction solvent into the acid-alcohol solvent which added the acid to the said alcohol so that final concentration might be 0.1-5%. It is in.

Examination of a solvent for extracting a functional component in Example 1 described later has revealed that the functional component can be efficiently extracted by adding hydrochloric acid to methanol used as the solvent (Example (1-1). ) Result).
Therefore, according to this structure, the solvent and its density | concentration for obtaining a desired functional component more efficiently can be specified.

  The fifth characteristic configuration of the method for producing a plant extract composition according to the present invention includes a heat treatment for steaming a single plant, an ambush treatment for the plant body that has been subjected to the heat treatment, and the ambush treatment. A drying process for drying the plant body performed, an extraction process for adding the hot water as an extraction solvent to the dried plant body and obtaining an extraction composition containing rutin, caffemalic acid and isopsolar acid glucoside as functional components , Is to do.

In Example 2 to be described later, an effective extraction method for improving the extraction efficiency of the functional component was examined. As a result, a heat treatment, a beard treatment, a drying treatment, and an extraction treatment were performed, and the extraction solvent used for the extraction was heated. It has been found that functional components can be extracted efficiently by using water.
Therefore, according to this structure, a desired functional component can be efficiently extracted without using an organic solvent.

  The 6th characteristic structure of the manufacturing method of the plant extract composition which concerns on this invention performs the said heat processing for 0.5 to 10 minutes with the steam of 95 degreeC-100 degreeC, and the tea leaf temperature is 35-60 degreeC. In this state, it is performed for 25 to 40 minutes and the drying treatment is performed at 55 to 65 ° C. for 2 to 5 hours.

  According to this configuration, it is possible to specify suitable conditions for the heat treatment, the idea processing, and the drying treatment.

  A seventh characteristic configuration of the method for producing a plant extract composition according to the present invention is that the plant body is a fig leaf that has been subjected to a low-temperature storage treatment in which the plant body is packaged in a resin film bag and stored at a low temperature for a predetermined period.

In Example 6 described later, when the low temperature storage treatment was performed on the fig leaf, it was examined how the functional component fluctuated. As a result, all of rutin, caffeic acid and IPG were about 1-2. It has been found that it increases by about 10%.
Therefore, according to this structure, the conditions for obtaining a desired functional component more efficiently can be specified.

It is a figure which shows the analysis result of the HPLC chromatogram in wavelength 250nm of the extract prepared from the raw leaf at the time of making an extraction solvent into water. It is a figure which shows the analysis result of the HPLC chromatogram in wavelength 250nm of the extract prepared from the raw leaf at the time of using 0.1% hydrochloric acid addition methanol as an extraction solvent. It is a figure which shows the analysis result of the HPLC chromatogram in the wavelength of 250 nm of the 80 degreeC hot-water extract in the fig leaf which has been tea-processed. It is a figure which shows the analysis result of the HPLC chromatogram in the wavelength of 250 nm of the 80 degreeC hot-water extract in the lyophilized fig leaf which does not perform tea processing.

Embodiments of the present invention will be described below with reference to the drawings.
The present invention is a plant extract composition containing rutin, caffemalic acid and isopsolar acid glucoside as functional components extracted from a single plant.
The plant body is not particularly limited as long as it contains rutin, caffemalic acid and isopsolar acid glucoside as functional components. This embodiment demonstrates the case where a fig is used as the said plant body.

  The “functional component” is a component having an action of maintaining normal biological rhythm adjustment, nerve balance, immunity adjustment, and the like, and examples thereof include antioxidants. The “antioxidant” is a substance having an antioxidative action that scavenges active oxygen and free radicals, and includes β-carotene, vitamin C, vitamin E, polyphenols and the like in addition to rutin and caffemalic acid.

Antioxidants are said to prevent aging, reduce the risk of adult diseases such as cancer, heart disease, and cerebral thrombosis, and help improve allergic conditions such as arthritis, atopic dermatitis, and hay fever.
Antioxidant action of antioxidants is to prevent food and cosmetics from being oxidized and deteriorated, that is, to prevent deterioration of fats and oils, fading of pigments, deterioration of flavor, browning phenomenon, etc. It has been known.

As the plant used in the present invention, the whole plant from the root of the plant to the tip of the leaf can be used, but preferably the leaf is used. When figs are used as the plant body, it is particularly preferable to use young leaves at the tip of the shoot. In the present specification, for example, a whole plant of a plant such as a fig or a part thereof is referred to as a “plant”.
A new treetop is a newly grown branch, also called the current branch.
Wakaba refers to freshly grown leaves. For example, in the case of FIG., It is preferable to use the leaves from the tip of the new treetop to about the fifth node with about 14 days after the leaves emerge.
The plant body may be raw or dry. The size of the plant used for extracting the antioxidant (the degree of pulverization) is not particularly limited. For example, a powder state to a rough cut state is preferable.

  The fig (Ficus carica L.) applied to the present invention is a plant belonging to the genus Figaceae. The plant extract composition of the present invention may be, for example, cultivars such as Temari fig, Precos Ronde de Bordeaux, Negro Lago, Short Bridge, Sakurai Dauphin, Dalmaty, Negrone, Sugar, Premature Dauphin and the like. Of these, especially temari figs and precos ronde de bordeaux, plant extract compositions rich in functional components can be obtained.

<Method for producing plant extract composition (1)>
The plant extract composition of the present invention comprises an extract composition containing rutin, caffemalic acid and isopsolar acid glucoside as functional components, by adding either an alcohol or hydrous alcohol as an extraction solvent to a single plant. It manufactures by performing the extraction process to acquire.

As the extraction solvent, either alcohol or hydrous alcohol is used. The alcohol may be a linear or branched saturated alcohol having 1 to 8 carbon atoms, preferably 1 to 4 carbon atoms. Specifically, methanol, ethanol, n-butanol, etc. are mentioned, for example, Among these, methanol and ethanol are preferable.
The alcohol concentration of the hydrous alcohol is 20 to 80% by weight, preferably 50 to 75% by weight. For example, a hydrous alcohol having an alcohol concentration of 50% by weight refers to a mixture in which 50 parts by weight of alcohol and 50 parts by weight of water are separately weighed and mixed together in one container.

  The temperature during extraction depends on the type of plant material and the like, but is usually room temperature to 90 ° C, preferably 50 to 80 ° C. More preferably, the temperature is such that the hydrous alcohol is refluxed at normal pressure. At this time, the extractor may be an open system or a closed system. The extraction time is usually 0.5 to 10 hours, preferably 1 to 4 hours, although it depends on the raw materials and the extraction temperature.

<Method for producing plant extract composition (2)>
In addition, the plant extract composition of the present invention includes a heat treatment for cooking a single plant, an astringent treatment for abandoning a plant subjected to the heat treatment, and a drying treatment for drying the plant subjected to the astringent treatment. It is produced by adding hot water as an extraction solvent to a dried plant body and performing an extraction process for obtaining an extraction composition containing rutin, caffemalic acid and isopsolar acid glucoside as functional components.

  The heat treatment is a treatment for inactivating the enzyme of the plant body by heat, for example, by exposing the plant body to water vapor at 100 ° C. The heating temperature is not limited to 100 ° C., as long as the enzyme is deactivated. For example, the heating temperature may be 80 to 100 ° C., preferably 95 to 100 ° C. What is necessary is just to set the time which heat-activates enzyme activity reliably as heat processing time, for example, it shall be about 0.5 to 10 minutes. The heat treatment is performed with a rotatable cylinder or steamer, but is not limited thereto.

  The idea process is a process performed to move moisture so as to be uniformly dried and to easily extract a functional component from a plant body. For example, the astringency process is carried out for 25 to 40 minutes while the tea leaf temperature is 35 to 60 ° C. It is considered that the moisture content of the plant body is about 13 to 30% by the careful process.

  The drying treatment is performed in order to improve the storage stability of the plant body. Preferably, the plant body is dried so that the moisture content is 4 to 5%. A drying process performs the process dried at 55-65 degreeC for 2 to 5 hours, for example.

  The extraction process of this method is carried out with hot water without using an organic solvent as the extraction solvent. Hot water is good to make it the temperature of 80-100 degreeC, for example at 1 atmosphere.

<Method for producing plant extract composition (3)>
In the above-described method for producing a plant extract composition, when the plant extract composition is obtained, the plant body immediately after collection may be used, or a plant body stored under a predetermined condition may be used. For example, the storage may be performed by a low-temperature storage treatment in which a plant body is packaged in a resin film bag and stored at a low temperature for a predetermined period. The resin film bag is, for example, a low-density polyethylene bag having a thickness of about 0.02 to 0.04 mm, the temperature condition is, for example, about 0-8 ° C., and the predetermined period is, for example, 10 days or more.

[Example 1]
The extraction method of functional components contained in the fig leaf was examined. In this example, a solvent for extracting functional components from raw leaves was examined. Fig leaves were collected from the fig trees of the Precos Ronde de Bordeaux and Negro Lago species. The collected leaves were cut into approximately 2 cm squares and immediately stored frozen. As described below, the extraction state of each functional component was compared when water, hydrous alcohol, or alcohol solvent was used as the solvent.

  The functional component was detected and quantified by injecting 10 μL of the sample for analysis into a liquid chromatograph-mass spectrometer (LC-MS apparatus: manufactured by Agilent). The analysis conditions are as follows (Table 1).

(1-1) When water is used as a solvent Nine times the amount (weight ratio) of water is added to a frozen fig leaf (Precos Ronde de Bordeaux species) and crushed with a mixer. Was filtered through gauze and then centrifuged (500 g × 5 min) to obtain a supernatant. The sample was appropriately diluted and filtered through a membrane filter having a pore size of 0.45 μm to obtain a sample for analysis.
As a comparative control, a sample for analysis was obtained under the same conditions except that a hydrochloric acid-methanol solvent in which hydrochloric acid was added to methanol to a final concentration of 0.1% was used instead of water as an extraction solvent. .
The hydrochloric acid-methanol solvent concentration is preferably set in the range of 0.1 to 5%. Further, ethanol may be used in addition to methanol, and formic acid, acetic acid and the like may be used in addition to hydrochloric acid.

  The analysis results of the HPLC chromatogram at a detection wavelength of 250 nm are shown in FIG. 1 (solvent: water) and FIG. 2 (solvent: 0.1% hydrochloric acid-added methanol).

  As a result, it was found that in the extraction with water, rutin was extracted, but caffeic acid and IPG were hardly extracted (FIG. 1). On the other hand, in the hydrochloric acid-added methanol extract, not only rutin but also peaks of caffeic acid and IPG were detected relatively large, and it was recognized that these functional components could be extracted efficiently. Possible causes of the fact that caffeic acid and IPG were hardly contained in the water extraction may be that the extraction efficiency of the component is extremely low, or that the enzyme has maintained its activity and has been decomposed thereby.

(1-2) When hydrous alcohol was used as a solvent Lyophilized fig leaf (Precos Ronde de Bordeaux species) was pulverized, 0.2 g thereof was placed in an Erlenmeyer flask, and 30 mL of extraction solvent was added. As the extraction solvent, 1 part by weight of water and 1 part by weight of alcohol (methanol, ethanol, propanol) were mixed.
Extraction was carried out at room temperature for 3 hours at 120 revolutions per minute with circular motion shaking. Thereafter, centrifugation was performed at 12,000 rpm for 10 minutes, and the supernatant was collected. 10 mL extraction solvent was added to the residue and stirred, and centrifuged again at 12,000 rpm for 10 minutes, and the supernatant was collected. The residue was again added with 10 mL of extraction solvent, stirred and centrifuged, and then the supernatant was collected. The collected supernatants were combined and made up to a volume of 50 mL, diluted with water as appropriate, and filtered through a membrane filter having a pore size of 0.45 μm to obtain a sample for analysis.

  The results of comparing the peak areas of the functional components are shown in Table 2.

  As a result, it was recognized that rutin and caffeic acid can be efficiently extracted from any of the three types of hydrous alcohols. As for rutin and caffeic acid, it was found that the components can be extracted best when an aqueous methanol solution is used. IPG is a small amount but extracted from rutin and caffeic acid.

(1-3) When hydrous alcohol is used as a solvent and the ratio of alcohol is changed Lyophilized fig leaves (Precos Ronde de Bordeaux species and Negro Lago species) are pulverized and 0.2 g of them is triangular Place in a flask and add 30 mL of extraction solvent. The extraction solvent is a mixture of 1 part by weight of water and 1 or 3 parts by weight of methanol for Precos Ronde de Bordeaux, and 1 part by weight of water and 1 or 3 parts by weight of ethanol for Negro-Lago. And a mixture thereof. As a control for comparison, when Precos Ronde de Bordeaux was used, a methanol-only extraction solvent was used.

  Tables 3 and 4 show the results of comparing the peak areas of the functional components.

  As a result of extraction with a solvent in which the mixing ratio of water and methanol was changed (Table 3), it was recognized that the extraction of IPG was improved when the methanol ratio was increased. As a result of extraction with a solvent in which the mixing ratio of water and ethanol was changed (Table 4), the same tendency as in the case of methanol was observed.

From the above, when extracting functional components from raw leaves, water can hardly extract caffeic acid and IPG, but if water-containing alcohol is used as a solvent, functional components can be extracted efficiently. It was recognized. As the alcohol, methanol and ethanol are preferable, and it has been found that the mixing ratio of water and alcohol is preferably 1: 1 to 1: 3.
Further, it has been found that in order to improve the extraction efficiency of IPG, it is sufficient to increase the mixing ratio of methanol, and it is preferable to extract only with methanol.

[Example 2]
An effective extraction method was investigated to improve the extraction efficiency of functional components. In the present embodiment, a heat treatment, a care process, a drying process, and an extraction process are performed on the plant body. The extraction solvent used for extraction was hot water.
As the fig leaf of the plant body, leaves (young leaves) from the tip of the new treetop to the fifth node were collected from the fig tree of the short bridge type. The collected leaves were cut into approximately 2 cm squares, a part of which was immediately used for making tea, and the rest was stored frozen.

(Tea processing)
The chopped fig leaves were placed in a steamer and cooked (heat treatment). In the heat treatment of this example, the time from the start to the end of steaming was set to about 4 minutes, so the time for heating the fig leaf at 100 ° C. is approximately 70 to 80 seconds.
Kraft paper was laid on the hot plate top, and the fig leaf after the heat treatment was transferred onto it. While heating the top plate of the hot plate to about 70 to 100 ° C., the fig leaf was twisted manually (relief process). In the idea process of this example, the temperature of the fig leaf was set to about 40 to 45 ° C. The processing time was about 30 minutes. The fig leaf after the elaborate treatment was placed in a blower dryer and dried at 60 ° C. for 4 hours (drying treatment). Immediately after the drying treatment, it was hermetically sealed in a resin film bag laminated with an aluminum foil and stored frozen.

(Extraction of functional ingredients)
100 g of 80 ° C. hot water was added to 1 g of each of the above-described fig-treated tea leaves and fig leaves lyophilized without performing the tea-treatment, and allowed to stand for 3 minutes. After 3 minutes, the mixture was stirred and filtered through a 200 mesh nylon mesh to obtain an extract (extraction treatment). The extract was left to reach room temperature. The sample was appropriately diluted with water and filtered through a membrane filter having a pore size of 0.45 μm to obtain a sample for analysis.

  The analysis method of the functional component was detected and quantified by injecting 10 μL of the analysis sample into a liquid chromatograph-mass spectrometer (LC-MS apparatus: manufactured by Agilent). The analysis conditions were the same as in Example 1 (Table 1).

  Fig. 3 (tea-treated fig leaf) and Fig. 3 (tea-treated fig leaf) of the fig leaf that had been tea-treated and the fig leaf that had been freeze-dried without tea-treatment and the 80 ° C hot water extract at a wavelength of 250 nm. 4 (freeze-dried fig leaf). Table 5 shows the results of comparison of the peak areas of the functional components.

  As a result, it was found that the extract extracted from the tea-treated fig leaves contained a large amount of functional components rutin, caffeic acid, and IPG, compared to the extract extracted from freeze-dried fig leaves. . That is, it was recognized that the functional component can be efficiently obtained by performing a heat treatment, a care process, a drying process, and an extraction process on the plant body.

Example 3
The content of functional components in young leaves of the plant was examined. In this example, leaves (young leaves) from the tip of the new treetop to the 5th node are collected in June from the fig tree of five varieties (Temari fig, Precos Ronde de Bordeaux, Sakurai Dauphin, Dalmaty, Negrone). did. The collected leaves were cut into approximately 2 cm squares and immediately stored frozen.

(Extraction of functional ingredients)
Fig leaves were lyophilized and then ground, 0.2 g was placed in an Erlenmeyer flask, and 30 mL of extraction solvent was added. The extraction solvent used was a mixture of 1 part by weight of water and 3 parts by weight of methanol for the extraction of rutin and caffeic acid, and 0.1% hydrochloric acid-added methanol was used for the extraction of IPG. After the extraction solvent was added, extraction was performed at room temperature for 3 hours at 120 revolutions per minute with circular motion shaking. Thereafter, centrifugation was performed at 12,000 rpm for 10 minutes, and the supernatant was collected. The operation of adding 10 mL of the extraction solvent to the residue again, stirring and centrifuging, and then collecting the supernatant was repeated twice. The collected supernatants were combined and made up to a volume of 50 mL, diluted with water as appropriate, and filtered through a membrane filter having a pore size of 0.45 μm to obtain a sample for analysis.

  The functional component was detected and quantified by injecting 5 μL of the sample for analysis into a liquid chromatograph-mass spectrometer (LC-MS apparatus: manufactured by Agilent). The analysis conditions are as follows (Table 6).

  Table 7 shows the results of comparing the contents of the functional components. The unit is weight (mg) per gram of dry matter.

  As a result, it was found that “Temari fig” was remarkably many for rutin and caffeic acid, and “Precos Ronde de Bordeaux” was remarkably many for IPG.

Example 4
We investigated how the functional components of three fig varieties (sugar, early dough fin, and short bridge) fluctuate depending on the location of the new shoots.
The leaves from the tip of the new treetop to the fifth node were young leaves, and the leaves that grew in the middle of the new tree (about the tenth node) were adult leaves (mature leaves). The collected leaves were cut into approximately 2 cm squares, a part of which was immediately used for making tea, and the rest was stored frozen.
The tea production process of this example was performed by the same method as the tea production process described in Example 2.
In addition, the extraction of the functional component of this example was the same as the extraction of the functional component described in Example 3 except that the extraction solvent was unified to a mixture of 1 part by weight of water and 3 parts by weight of methanol. For the fig-treated tea leaves, the same procedure as the extraction of functional components described in Example 2 was performed.
The functional component was analyzed by the method described in Example 3 (Table 6).

  Table 8 (freeze-dried fig leaf) and Table 9 (tea-treated fig leaf) show the results of comparing the content of each functional component in the tea leaf-treated fig leaf and the fig leaf freeze-dried without tea-making. ). The unit is weight (mg) per gram of dry matter.

  In freeze-dried fig leaves (Table 8) and tea-treated fig leaves (Table 9), there were more young leaves in all varieties / components.

Example 5
In the fig tree, the period when the functional component was the most was investigated. The survey subjects were young leaves from the tip of the shoot to the 5th node in the Precos Ronde de Bordeaux species. The survey was carried out by collecting in June and August on fig leaves from June to November, which is the period from emergence to fallen leaves. The collected leaves were cut into approximately 2 cm squares, a part of which was immediately used for making tea, and the rest was stored frozen.
The tea production process of this example was performed by the same method as the tea production process described in Example 2.
Further, the functional component extraction of this example is performed in the same manner as the functional component extraction described in Example 3 except that methanol is used as the extraction solvent in the extraction of IPG for freeze-dried fig leaves. In addition, the tea leaf-treated fig leaves were obtained in the same manner as the functional component extraction described in Example 2.
The functional component was analyzed by the method described in Example 3 (Table 6).

  Table 10 (freeze-dried fig leaf) and Table 11 (tea-treated fig leaf) show the results of comparing the content of each functional component in the tea leaf-treated fig leaf and the fig leaf freeze-dried without tea treatment. ). The unit is weight (mg) per gram of dry matter.

  As a result, it was recognized that more rutin and caffeic acid were collected in June, and more IPG was collected in August.

Example 6
When the low-temperature storage treatment was performed on the fig leaf collected from the fig tree, how the functional component fluctuated was investigated.

Leaves (young leaves) from the tip of the new treetop to the fifth node were collected from the fig tree of the Sakurai Dauphin species. The collected leaves were cut into about 2 cm squares, and about 100 g was sealed in a low density polyethylene (LDPE) bag having a thickness of 0.04 mm and a size of 260 × 380 mm, and stored at 4 ° C. for 10 days (low temperature storage treatment).
A portion of the fig leaf that had undergone the low-temperature storage treatment was immediately subjected to tea making, and the rest was stored frozen.
The tea production process of this example was performed by the same method as the tea production process described in Example 2.
In addition, the extraction of the functional component of this example is performed in the same manner as the extraction of the functional component described in Example 4, and the extraction of the functional component described in Example 2 for the tea-treated fig leaves is performed. The same method was used.
The functional component was analyzed by the method described in Example 3 (Table 6).

  Table 12 shows the results of comparing the content of each functional component in fig leaves that have been tea-treated and figs that have been freeze-dried without tea treatment (freeze-dried fig leaves: weight per gram of dry matter (mg)). Table 13 (tea-treated fig leaves: component mg per 100 ml of tea liquid (mg / 100 ml)).

As a result, in freeze-dried fig leaves, it was confirmed that the low-temperature storage treatment increased caffe malic acid by about 10% and slightly increased rutin / IPG.
In addition, it was confirmed that in the fig-treated tea leaves, all of rutin, caffeic acid and IPG increased by about 10 to 20% by performing a low temperature storage treatment. It was also confirmed that chlorogenic acid, a kind of polyphenol, increased 34% in the case of low temperature storage treatment (78) compared to the case of no treatment (57) (peak area ratio).

  INDUSTRIAL APPLICATION This invention can be utilized for the plant extraction composition containing the functional component extracted from the plant body, and its manufacturing method.

Claims (11)

  A plant extract composition comprising rutin, caffemalic acid and isopsolar acid glucoside as functional components extracted from a single plant.   The plant extract composition according to claim 1, wherein the plant body is a fig.   The plant extract composition according to claim 2, wherein the plant body is a young leaf at a tip of a new shoot of a fig.   The plant extract composition according to claim 2 or 3, wherein the fig is Temari fig or Precos Ronde de Bordeaux.   A plant extract composition that performs extraction processing to obtain an extract composition containing rutin, caffemalic acid and isopsolar acid glucoside as functional components by adding either alcohol or hydrous alcohol as an extraction solvent to a single plant body Manufacturing method.   The method for producing a plant extract composition according to claim 5, wherein the alcohol and the alcohol contained in the hydrous alcohol are methanol or ethanol.   The method for producing a plant extract composition according to claim 5 or 6, wherein in the hydrous alcohol, the mixing ratio of water and alcohol is 1: 1 to 1: 3.   The method for producing a plant extract composition according to claim 6, wherein the extraction solvent is an acid-alcohol solvent obtained by adding an acid to the alcohol so that the final concentration is 0.1 to 5%. Heat treatment to boil a single plant,
A remembrance treatment to devour the heat-treated plant,
A drying treatment for drying the plant body that has undergone the above-mentioned conception treatment,
Extraction treatment to add hot water as an extraction solvent to the dried plant body to obtain an extraction composition containing rutin, caffemalic acid and isopsolar acid glucoside as functional components,
A method for producing a plant extract composition.   The heat treatment is performed with steam at 95 ° C. to 100 ° C. for 0.5 to 10 minutes, the careful treatment is performed for 25 to 40 minutes with the tea leaf temperature being 35 to 60 ° C., and the drying treatment is 55 to 65 ° C. The method for producing a plant extract composition according to claim 9, which is performed for 2 to 5 hours.   The method for producing a plant extract composition according to any one of claims 5 to 10, wherein the plant body is a fig leaf that has been subjected to a low-temperature storage treatment in which the plant body is packaged in a resin film bag and stored at a low temperature for a predetermined period.

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