JP2013051937A - Method for producing oyster meat extract containing large amount of antioxidant of high orac value - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing an oyster meat extract containing a large amount of an antioxidant of a high ORAC value, which is capable of efficiently extracting a useful oyster meat extract in a large amount according to an extraction process that enables the same to contain a larger amount of an antioxidant of a high ORAC value by selecting a portion of the oyster meat extract in a larger amount containing a larger amount of an antioxidant of a high ORAC value.SOLUTION: The method of producing oyster meat extract includes storing oyster meat in an extraction container wherein water is stored to extract an oyster meat extract to produce a liquid extract, concentrating the liquid extract to produce a first concentrated liquid, adding ethanol thereto to separate a precipitate and a first supernatant liquid, taking out and centrifuging the first supernatant liquid to separate a precipitate and a second supernatant liquid, concentrating the second supernatant liquid to produce a second concentrated liquid, adding ethanol thereto, shaking the liquid and the same added therein, and separating a lower layer of water and an upper layer of ethanol namely a third supernatant liquid, whereby the third supernatant liquid is allowed to contain an antioxidant of a high ORAC value in a large amount.

Description

For example, the present invention can efficiently extract an extract of oyster meat having a high antioxidant power from oyster meat such as raw oysters, that is, containing a large amount of antioxidants with a high ORAC value, and the ORAC value existing in the oyster meat extract. The present invention relates to a method for producing a oyster meat extract containing a large amount of an antioxidant substance having a high ORAC value that can be produced by containing a large amount of an antioxidant substance having a high antioxidant power without missing.

In recent years, the perception that oyster meat extract is an extremely excellent product containing many beneficial substances as health supplements is increasing day by day.
At present, for example, health supplements relating to oyster meat extract extracted by a variety of extraction methods have been sold (Japanese Patent Laid-Open No. 10-136946).

  In particular, taurine, zinc, and selenium are essential trace elements for humans, but they are easily lost even among the mineral components that are insufficient for ingestion.

Diabetes mellitus is a disease in which the hormone `` insulin '' that lowers blood sugar weakens, or insulin is deficient and sugar in the blood becomes abnormally high. There are minerals such as zinc and selenium.
As these minerals are said to have "insulin action", it is recognized that blood glucose levels are lowered when these minerals are actually supplemented to diabetic patients. And many of these active ingredients are contained in oyster meat.

  Therefore, when extracting the extract of oyster meat containing a large amount of the above-mentioned active ingredients, it is rich in beneficial substances such as vitamins, taurine, glycogen, and proteins that are good for the body of the human body, such as zinc and selenium. It is desirable to efficiently extract a oyster meat extract that is contained in a well-balanced manner, and to produce a good oyster meat extract. The inventor has invented methods for producing an oyster meat extract in line with those requests, and has obtained a patent. There is a background that has been done.

  By the way, in recent years, it has been confirmed that oyster meat contains a lot of antioxidant substances having so-called high antioxidant performance, and this has attracted attention. The present inventor has also clarified the above through various researches and experiments of the present inventor, and in particular, development of a method for producing a oyster meat extract containing more antioxidant substances having high antioxidant power. Has come to be strongly requested.

  In particular, the present inventor has recently conducted research on oyster meat parts that contain a large amount of antioxidant substances having high antioxidant power and research on extract extraction methods that contain a large amount of antioxidant substances having high antioxidant power. It can contain a lot of antioxidants with high antioxidant power and can extract oyster meat extract efficiently, that is, it can extract oyster meat extract containing a large amount of antioxidants with high antioxidant power by the optimal method. We have continued to create inventions for manufacturing methods that can be manufactured.

The generation of so-called reactive oxygen is caused by aerobic life, and causes oxidation of lipids, proteins, and nucleic acids, and damages cells. Normally, the level of oxidation in the living body is almost constant by the balance between the active oxygen production system and the elimination system by antioxidants, but this balance is lost due to various factors such as drugs, radiation, and ischemia, and active oxygen production Leaning toward the system is said to be oxidative stress.
This accumulation of oxidative stress is thought to contribute to various diseases and aging such as cancer, arteriosclerotic disease, ischemia / reperfusion injury, rheumatoid arthritis, diabetes, Alzheimer's disease and Parkinson's disease neuropathy It has been.

  Oysters, such as oysters (Crassostreagigas), are bivalves belonging to the order of the genus Coleoptera, and their habitat extends throughout Japan and other parts of East Asia. In recent years, oysters have been cultivated in France and Australia and are famous as the most edible oysters in the world. Oysters have been edible since ancient times due to their high nutritional value, but as described above, oyster meat extracts extracted from oyster meat include glycogen and protein, as well as minerals such as calcium, zinc, selenium, copper, and manganese. In addition to a large amount of the above, it also contains a large amount of the antioxidant substance having a high antioxidant power.

By the way, a so-called ORAC value is generally used as a numerical value for indicating the degree of antioxidant power. Here, regarding the ORAC value, for example, in the United States, it is also said to be a numerical value that is generally used very frequently for foods and supplements.
In other words, the ORAC value is a numerical value of “active oxygen absorption capacity”, and it is quantified by analyzing how much “active oxygen absorption power (antioxidant power)” exists in foods and supplements. It has been indexed. That is, it is also called a numerical value indicating “ORAC value = strength of antioxidant power”.

Active oxygen is a kind of so-called free radical, which is generated when oxygen is taken in by respiration. In addition, it is said that if the active oxygen in the body increases too much due to exposure to ultraviolet rays or due to stress or smoking, cells will be damaged, causing aging such as wrinkles and spots and lifestyle-related diseases such as diabetes. .
Therefore, in order to remove the active oxygen that is the cause of aging, it is a key point to ingest foods with high antioxidant power on a daily basis.
The “ORAC value” is a guideline when eating foods with high antioxidant power. And the higher this number is, the more you can eat foods with high antioxidant power, and you can protect against aging and disease.

Japanese Patent Laid-Open No. 10-136946

Thus, the present invention was devised in view of the above-mentioned conventional demands, and selects a portion of an extract of oyster meat extract having a so-called high antioxidant power, that is, containing more antioxidants having a high ORAC value. In addition, for the selected extract, an extraction method that can contain more antioxidants having a high ORAC value is adopted, so that beneficial oyster meat extract containing an antioxidant having a very high ORAC value can be efficiently obtained. Furthermore, an object of the present invention is to provide a method for producing an oyster meat extract containing a large amount of an ORAC antioxidant, which can be extracted in a large amount and can produce an oyster meat extract containing a large amount of an antioxidant having a high ORAC value. To do.

The present invention
Oyster meat is stored in an extraction container in which water is stored, oyster meat extract is extracted from oyster meat in the extraction container to produce an extract, and then the extract is concentrated to obtain a first concentrate. And adding ethanol to the first concentrate, separating the precipitate into a first supernatant, taking out the first supernatant after separation, centrifuging the first supernatant, Separating into a precipitate and a second supernatant,
Concentrating the separated second supernatant to produce a second concentrate, adding ethanol to the second concentrate and shaking;
The lower supernatant was separated into a third supernatant that was an aqueous layer and the upper was an ethanol layer, and the separated third supernatant was caused to contain a large amount of an antioxidant having a high ORAC value.
It is characterized by
Or
Oyster meat is stored in an extraction container in which water is stored, oyster meat extract is extracted from oyster meat in the extraction container to produce an extract, and then the extract is concentrated to obtain a first concentrate. And then adding ethanol to the first concentrated liquid, separating it into a precipitate and a first supernatant liquid, taking out the first supernatant liquid after separation, and centrifuging the removed first supernatant liquid. Separated into a precipitate and a second supernatant,
Concentrating the separated second supernatant to produce a second concentrate, adding ethanol to the second concentrate and shaking;
Separated into a third supernatant liquid with the lower layer being an aqueous layer and the upper layer being an ethanol layer, the separated third supernatant liquid is concentrated to form a paste-like concentrate, and a high ORAC is contained in the concentrate. A large amount of antioxidants having a value,
It is characterized by
Or
Oyster meat is stored in an extraction container in which water is stored, oyster meat extract is extracted from oyster meat in the extraction container to produce an extract, and then the extract is concentrated to obtain a first concentrate. And then adding ethanol to the first concentrated liquid, separating it into a precipitate and a first supernatant liquid, taking out the first supernatant liquid after separation, and centrifuging the removed first supernatant liquid. Separating into a precipitate and a second supernatant,
The separated second supernatant is concentrated to produce a second concentrated liquid, ethanol is added to the second concentrated liquid so that the ethanol concentration becomes 30% to 90%, and the mixture is shaken.
A hydrophilic substance, a lipophilic antioxidant substance and an amphiphile having a high ORAC value in the third supernatant liquid separated into an aqueous layer on the lower side and an ethanol layer on the upper side. Containing a large amount of antioxidative substances,
It is characterized by
Or
Oyster meat is stored in an extraction container in which water is stored, oyster meat extract is extracted from oyster meat in the extraction container to produce an extract, and then the extract is concentrated to obtain a first concentrate. And then adding ethanol to the first concentrated liquid, separating it into a precipitate and a first supernatant liquid, taking out the first supernatant liquid after separation, and centrifuging the removed first supernatant liquid. Separating into a precipitate and a second supernatant,
The separated second supernatant is concentrated to produce a second concentrated liquid, ethanol is added to the second concentrated liquid so that the ethanol concentration becomes 30% to 90%, and the mixture is shaken.
Separated into a third supernatant liquid with the lower layer being an aqueous layer and the upper layer being an ethanol layer, the separated third supernatant liquid is concentrated to form a paste-like concentrate, and a high ORAC is contained in the concentrate. A large amount of hydrophilic antioxidants, lipophilic antioxidants and amphiphilic antioxidants having a value,
It is characterized by
Or
The third supernatant is centrifuged, separated into a precipitate and a fourth supernatant, and the separated fourth supernatant is a hydrophilic antioxidant or lipophilic antioxidant having a high ORAC value. And containing a large amount of an amphipathic antioxidant,
It is characterized by
Or
The third supernatant is centrifuged, separated into a precipitate and a fourth supernatant, and the separated fourth supernatant is concentrated to produce a paste-like concentrate. A large amount of hydrophilic antioxidants, lipophilic antioxidants and amphiphilic antioxidants having high ORAC values,
It is characterized by
Or
The centrifugation is repeated further, the supernatant liquid after the final centrifugation is taken out, and the supernatant liquid contains a large amount of hydrophilic antioxidants, lipophilic antioxidants and amphiphilic antioxidants having a high ORAC value. Let
Is characterized by

If it is a method for producing an oyster meat extract containing a high amount of an ORAC antioxidant according to the present invention,
Select the portion of the oyster meat extract that contains more antioxidants with a high ORAC value, in other words, the portion of the oyster meat extract that has a high antioxidant power, i.e. contains a lot of antioxidants with a high ORAC value, By applying an extraction method that can contain a large amount of antioxidants having a high ORAC value to the selected extract, an oyster meat extract that contains a large amount of antioxidants having a high ORAC value can be extracted efficiently and in large quantities. Therefore, it has an excellent effect that a oyster meat extract containing a large amount of an antioxidant substance having a high ORAC value can be produced.

It is schematic structure explanatory drawing which shows the antioxidant material-rich oyster meat extract manufacturing method which has a high ORAC value by this invention. It is a flowchart (the 1) which shows the manufacturing method of the oyster meat extract containing antioxidant substance with a high ORAC value by this invention. It is a flowchart (the 2) which shows the anti-oxidant-rich oyster meat extract manufacturing method which has a high ORAC value by this invention. It is explanatory drawing explaining schematic structure of the continuous centrifuge by this invention. It is explanatory drawing explaining the measurement principle of ORAC method. It is explanatory drawing explaining the ORAC value of various foodstuffs.

  Hereinafter, preferred embodiments of the present invention will be described.

  First, the oyster meat 3 is put into the extraction container 2 in which the aqueous solution 1 is stored in order to extract the oyster meat extract.

  Here, the type of the aqueous solution 1 used for extraction is not limited at all, but general water may be used. Also, the temperature of the water is not limited at all, and water at normal temperature may be used, or hot water of about 30 ° C to 50 ° C may be used. Furthermore, hot water of 50 ° C. or higher may be used. Further, ethanol 5 may be used by mixing ethanol 5 in the water. Extraction of oyster meat extract in ethanol solution can be promoted by mixing ethanol.

  In the extraction, the inside of the extraction container 2 may be performed at a normal pressure, or the inside of the extraction container 2 may be sealed and the pressure may be reduced to 1 atm or lower or pressurized to 1 atm or higher.

  This is for examining and selecting an extraction method having a high antioxidant power, that is, containing a large amount of an antioxidant having a high ORAC value, which will be described later.

  Next, after a predetermined time, for example, several hours of extraction time has elapsed, the oyster meat 3 is taken out from the extraction container 2, and after the extraction, the extracted liquid in the extraction container 2 is concentrated, and first concentrated first. Liquid 4 is produced.

  There are various methods for concentrating the first concentrated liquid 4, but the present invention is not limited in any way, and any concentrating method may be used. A so-called low temperature heating concentration method or a high temperature heating concentration method may be used.

  Further, the concentration ratio of the first concentrated liquid 4 is not limited at all, and it may be concentrated to 1/3 or 1/2.

  Next, ethanol 5 is added to the first concentrated solution 4 so that the ethanol concentration is about 30% to 90%, and preferably the ethanol concentration is 70%. As a result, the ethanol is diluted with the added ethanol 5. The first concentrated liquid 4 is stirred and separated into a precipitate 6 and a first supernatant liquid 7.

  The separation method is not limited in any way, but in the natural separation method by natural precipitation, after stirring, the process waits for a predetermined time and waits for the precipitate 6 to settle naturally.

By the way, when the ORAC value of the precipitate 6 and the first supernatant liquid 7 at this stage is measured, the ORAC value per 1 g of the precipitate 6 is 12.32 μmol TE / g: micromol Trolox equivalent / gram. It was only.
The ORAC value per gram of the first supernatant 7 was 66 μmol TE / g: micromol Trolox equivalent / gram.

  As described above, it is understood that an antioxidant having a high ORAC value is not separated in the precipitate 6 before centrifugation described later, and further, in the first supernatant liquid 7. However, it is understood that antioxidants having high ORAC values are not separated.

However, when the second supernatant liquid 7 is generated by repeating the first supernatant liquid 7 through steps such as centrifugation, shaking, and centrifugal separation, the second, third, An antioxidant with a high ORAC value could be taken out into the fourth supernatant.
That is, after the first supernatant liquid 7 is taken out, it is centrifuged with a continuous centrifuge or the like, and separated into a precipitate 6 and a second supernatant liquid 8.

  The process from taking out the second supernatant 8 to the production of a oyster meat extract containing an antioxidant substance having a high ORAC value will be described with reference to the flowcharts shown in FIGS.

  First, the first supernatant liquid 7 is centrifuged (see FIG. 1), and after the precipitate 6 and the second supernatant liquid 8 are separated, only the second supernatant liquid 8 is taken out (step 100).

  The first concentrated liquid 4 to which the ethanol 5 is added and diluted to a predetermined ethanol concentration, for example, an ethanol concentration of 70%, is put into a continuous centrifuge from the beginning and continuously centrifuged. Thus, the precipitate 6 and the first supernatant liquid 7 may be continuously separated to obtain a large amount of the first supernatant liquid 7.

  If the amount of the second supernatant liquid 8 obtained as described above, for example, 600 g is 600 g, the 600 g is concentrated to produce the second concentrated liquid 20 so that the water content is about 30% ( Step 102).

  Here, the concentration operation of the second concentrated liquid 20 may be performed by, for example, a rotary evaporator or a vacuum concentration kneader, but is not limited thereto.

  Through the above-described concentration operation, the second concentrated solution 20 was concentrated so that the water content was about 30%, and the amount of the second concentrated solution 20 produced was changed from 600 g to about 157 g. And when the moisture content at this time was measured, the moisture content was about 33.3%.

  Here, the ORAC value of the 157 g of the second concentrated liquid 20 was measured. Then, even at this stage, the ORAC value showed an extremely high value of 290 μmol TE / g: micromol Trolox equivalent / gram. As described above, the ORAC value per gram of the first supernatant liquid 7 was only 66 μmol TE / g: micromolar Trolox equivalent / gram.

Next, about 157 g of the second concentrated liquid 20, for example, 240 g of ethanol having a purity of about 99.99% is added so that the ethanol concentration becomes about 80% as a whole solution, and the ethanol concentration is about 80%. The resulting ethanol solution is produced.
That is, 397 g is generated as a solution amount obtained by adding the ethanol 5 from the amount 157 g of the second concentrated solution 20 (step 104).

Then, 397 g of the solution in which ethanol 5 was added and the ethanol concentration was approximately 80% was placed in a so-called shaking container (for example, a concentration flask), and the shaking container was vigorously shaken (step 106).
Here, the shaking time and the number of shaking times are not limited at all, but when manually performed, it is conceivable that the shaking is strongly performed at least several tens of times, for example, in the vertical direction.

  For example, by vigorously shaking the shaking container in the vertical direction, an antioxidant substance having a high antioxidant power, that is, a higher ORAC value is added to an ethanol solution (relative permittivity 24) having a lower polarity than water (relative permittivity 80). It is thought that the transition can be promoted. It is also considered that the inhibitor of the antioxidant substance having a high ORAC value is promoted to move to the water side and be removed.

  That is, in the shaking container, it is clearly separated in the vertical direction from a solution having an ethanol concentration of about 80% into a low polarity ethanol portion 21 and a high polarity water portion 22.

As shown in step 108 of FIG. 2, for example, a lower polarity ethanol portion 21 is transferred to the upper portion of the separatory funnel 16 and a lower polarity water portion 22 is transferred to the lower portion of the container. To separate.
And since the density | concentration and specific gravity are small compared with the solution of a lower layer, the solution divided | segmented into an upper layer will move to the upper layer side, and will be isolate | separated.

  Here, the third supernatant liquid 10 separated on the upper layer side was 250 g, and the lower layer separation liquid (precipitate) 9 separated on the lower layer side was 147 g.

In addition, the polarity, density, and specific gravity of the organic solvent will be described. It is considered that there is no proportional relationship between the polarity of the organic solvent, the density, and the magnitude of the specific gravity. Taking water as an example, water is a solvent having a relatively high polarity (as described above, relative permittivity is 80: the relative permittivity value is an indicator of high and low polarities). In particular, organic solvents such as ethanol represented by ethanol (relative dielectric constant 24), which has a lower polarity than water, have a lower density and specific gravity than water, and therefore move to an upper layer and separate from water. Become.
That is, during extraction, a solvent having a lower polarity than water, such as ethanol, has a lower density and specific gravity than the lower layer solvent (water), and thus moves to the upper layer of water and is separated. It is.

  In addition, the polarity is shown based on the electrical bias in the molecule, and water is electrically biased. In other words, the relative permittivity is as large as 80, and thus the solvent has a high polarity. . As described above, the value of the relative dielectric constant is used as an index of polarity.

  Here, the third supernatant liquid 10 containing ethanol separated into the upper layer is concentrated to form a paste. The water content when the paste was formed was 35.2%. It is considered that the water content is preferably between about 40% and about 10%.

Then, when the ORAC value per gram was measured for the third supernatant liquid 10 in the form of a concentrated paste having a moisture content of 35.2%, it was 377 μmol.
TE / g: An extremely high ORAC value of micromolar Trolox equivalents / gram was obtained.
Furthermore, among 377 μmol TE / g: micromolar Trolox equivalent / gram, 370 μmol TE / g: micromolar Trolox equivalent / gram is an ORAC value indicating hydrophilic antioxidant power, and 7 μmol.
TE / g: micromolar Trolox equivalent / gram was an ORAC value indicating lipophilic antioxidant power.
Therefore, in this way, in the third supernatant liquid 10 in the form of a concentrated paste having a moisture content of 35.2%, not only hydrophilic antioxidants but also lipophilic antioxidants or amphiphilic substances. It can be estimated that an antioxidant is also contained.

Further, as shown in FIG. 3, 250 g obtained as the third supernatant liquid 10 is further centrifuged into the fourth supernatant liquid 26 and the precipitate 11 by a continuous centrifuge 24 or the like (step 110, step 110). 112)).
It is considered that this centrifugation operation can promote the further transfer of an antioxidant substance having a high antioxidant power, that is, a higher ORAC value to the fourth supernatant liquid 26 side. It is also considered that an antioxidant inhibitor having a high ORAC value can be further transferred to the precipitate 11 side and promoted to escape.

Next, the fourth supernatant liquid 26 (step 112) separated and obtained as described above is concentrated using, for example, a rotary evaporator or a vacuum concentration kneader (step 114).
And the concentrate of the 4th supernatant liquid 26 which makes a paste with a moisture content of about 34.6% is produced | generated. In this case, the water content is preferably in the range of about 10% to about 40%.
Then, when the ORAC value per 1 g of the concentrated liquid of the fourth supernatant liquid 26 is measured (step 116), the ORAC value is 389 μmol.
TE / g: A much higher ORAC value with micromolar Trolox equivalents / gram was obtained.

Further, among 389 μmol TE / g: micromolar Trolox equivalent / gram, 380 μmol TE / g: micromolar Trolox equivalent / gram is an ORAC value indicating hydrophilic antioxidant power, and 9 μmol
TE / g: micromolar Trolox equivalent / gram was an ORAC value indicating lipophilic antioxidant power.
Accordingly, not only the hydrophilic antioxidant substance but also the lipophilic antioxidant substance or the amphiphilic antioxidant substance are large in the fourth supernatant liquid 26 forming the paste having a moisture content of about 34.6%. It can be estimated that it is contained.

Here, the centrifuge operation by the centrifuge 24 will be described.
For example, the third supernatant liquid 10 can be continuously injected into the continuous centrifuge 24 from the injection pipe 25 of the continuous centrifuge 24 shown in FIG.

  Here, the injection of a predetermined amount of the third supernatant liquid 10 into the continuous centrifuge 24 is confirmed, and the continuous centrifuge 24 is operated to continue the so-called precipitate 11 and the fourth supernatant liquid 26. Will be separated.

As is understood from FIG. 4, what is called sediment 11 is collected by centrifugal force on the outer peripheral side wall 13 side of the storage tank 12, and is otherwise sent from the upper side of the storage tank 12 to the outside through the delivery pipe 14. What is called is a so-called fourth supernatant liquid 26.
In the present invention, it was confirmed that the fourth supernatant liquid 26 contained not only a hydrophilicity having a high ORAC value but also an oleophilic or amphiphilic antioxidant having an extremely high antioxidant power. It is as follows.

  The measurement principle of the ORAC method will be explained briefly. First, when a certain reactive oxygen species is generated, the fluorescence intensity decomposed thereby is measured, and a fluorescence intensity curve that decreases with time is drawn, this reaction When an antioxidant is present in the system, the rate of decrease in the fluorescence intensity of the fluorescent substance is delayed. Therefore, the existence of antioxidant substances can be confirmed by this principle.

Based on the above principle, with reference to FIG. 5, the area under the curve (AUC:
Calculate the difference (net AUC) between the area under the curve and the AUC in the absence (blank).
Find the relative value to AUC. Based on the relative value, it is converted into Trolox concentration to obtain the antioxidant power of the specimen (unit: μmol TE / g: micromol Trolox equivalent / gram).

That is, in the ORAC method, first, a fluorescent probe (Fluorescein) is added to a sample solution or a standard solution (Trolox), and AAPH (2,2'-Azobis (2-amidinopropane) is used as a radical initiator.
When active oxygen is generated using dihydrochloride), fluorescein is oxidized by active oxygen.

  Since the fluorescein oxide does not have fluorescence, the fluorescence intensity decreases with time. When the sample has antioxidant power, the active oxygen is erased by the antioxidant and the oxidation of Fluorescein is suppressed. Therefore, the fluorescence intensity of Fluorescein persists and decreases at the rate when no antioxidant is present (blank). Is delayed.

The fluorescence intensity of the sample or Trolox and blank is plotted on the vertical axis, and the measurement time is plotted on the horizontal axis. The area under the curve of the fluorescence intensity of the sample solution or Trolox (Area
Under the Curve (AUCsample or AUCtrolox) and blank area under the curve (AUCblank), that is, the area of the shaded area is calculated (netAUCsample and netAUCTrolox, respectively) The concentration is obtained and, for example, the ORAC value is calculated as the number of micromoles of Trolox per 1 g of sample.

  Therefore, μmole TE / g (TE: Trolox Equivalent) or the like is used as the unit of ORAC value.

Here, it should be noted that the ORAC value expresses the antioxidant power in terms of the amount of the standard substance (Trolox) and is not a value indicating a specific antioxidant mass. However, when the ORAC value is high, it can be seen that, for example, the oyster meat extract contains an antioxidant having a high antioxidant power.
Thus, in the continuously separated embodiment, when the ORAC value of the fourth supernatant liquid 26 is detected, as described above, 389 μmol is obtained.
TE / g: An extremely high ORAC value of micromolar Trolox equivalents / gram was obtained.

Further, among 389 μmol TE / g: micromolar Trolox equivalent / gram, 380 μmol TE / g: micromolar Trolox equivalent / gram is an ORAC value indicating hydrophilic antioxidant power, and 9 μmol
TE / g: micromolar Trolox equivalent / gram was an ORAC value indicating lipophilic antioxidant power.
Therefore, in the fourth supernatant liquid 26 that forms a paste having a moisture content of about 34.6%, not only hydrophilic antioxidants but also lipophilic antioxidants or amphiphilic antioxidants are extremely contained. As already mentioned, it can be assumed that a large amount is contained.

USA ORAC has a database of ORAC values for various foods. The graph is shown in FIG. As can be seen from FIG. 6, even the blueberry recognized by the US ORAC company has a high value, the ORAC value is 66.2 μmole.
TE / g.

  On the other hand, in 1 g of the fourth supernatant liquid 26 in the form of a paste having a moisture content of about 34.6% in this example, a numerical value that is said to have an antioxidant power about 5 times higher than this is 389 μmol. TE / g: It can be seen that an antioxidant having an ORAC value of micromolar Trolox equivalent / gram is contained.

In addition, if ethanol is added again to the fourth supernatant liquid 26 concentrated in step 114 (step 118) and repeated centrifugation is performed by the continuous centrifuge 24 of the present invention, the fourth supernatant liquid 26 is further increased. In the fifth supernatant liquid or the sixth supernatant liquid concentrated in a paste form after the separation, for example, an antioxidant having a much higher ORAC value can be collected.

1 Aqueous solution 2 Extraction vessel 3 Oyster meat 4 Concentrate 5 Ethanol
6 Precipitate 7 First Supernatant 8 Second Supernatant 9 Lower Layer Liquid 10 Third Supernatant 11 Precipitate 12 Storage Tank 13 Outer Side Wall 14 Delivery Pipe 15 Precipitate 16 Separation Funnel 20 Second Concentrate 21 Ethanol portion 22 Water portion 23 Fourth supernatant 24 Continuous centrifuge 25 Injection pipe 26 Fourth supernatant

Claims (7)

Oyster meat is stored in an extraction container in which water is stored, oyster meat extract is extracted from oyster meat in the extraction container to produce an extract, and then the extract is concentrated to obtain a first concentrate. And adding ethanol to the first concentrate, separating the precipitate into a first supernatant, taking out the first supernatant after separation, centrifuging the first supernatant, Separating into a precipitate and a second supernatant,
Concentrating the separated second supernatant to produce a second concentrate, adding ethanol to the second concentrate and shaking;
The lower supernatant was separated into a third supernatant that was an aqueous layer and the upper was an ethanol layer, and the separated third supernatant was caused to contain a large amount of an antioxidant having a high ORAC value.
A method for producing an oyster meat extract containing a large amount of an antioxidant substance having a high ORAC value.
Oyster meat is stored in an extraction container in which water is stored, oyster meat extract is extracted from oyster meat in the extraction container to produce an extract, and then the extract is concentrated to obtain a first concentrate. And then adding ethanol to the first concentrated liquid, separating it into a precipitate and a first supernatant liquid, taking out the first supernatant liquid after separation, and centrifuging the removed first supernatant liquid. Separating into a precipitate and a second supernatant,
Concentrating the separated second supernatant to produce a second concentrate, adding ethanol to the second concentrate and shaking;
Separated into a third supernatant liquid with the lower layer being an aqueous layer and the upper layer being an ethanol layer, the separated third supernatant liquid is concentrated to form a paste-like concentrate, and a high ORAC is contained in the concentrate. A large amount of antioxidants having a value,
A method for producing an oyster meat extract containing a large amount of an antioxidant substance having a high ORAC value.
Oyster meat is stored in an extraction container in which water is stored, oyster meat extract is extracted from oyster meat in the extraction container to produce an extract, and then the extract is concentrated to obtain a first concentrate. And then adding ethanol to the first concentrated liquid, separating it into a precipitate and a first supernatant liquid, taking out the first supernatant liquid after separation, and centrifuging the removed first supernatant liquid. Separating into a precipitate and a second supernatant,
The separated second supernatant is concentrated to produce a second concentrated liquid, ethanol is added to the second concentrated liquid so that the ethanol concentration becomes 30% to 90%, and the mixture is shaken.
A hydrophilic substance, a lipophilic antioxidant substance and an amphiphile having a high ORAC value in the third supernatant liquid separated into an aqueous layer on the lower side and an ethanol layer on the upper side. Containing a large amount of antioxidative substances,
A method for producing an oyster meat extract containing a large amount of an antioxidant substance having a high ORAC value.
Oyster meat is stored in an extraction container in which water is stored, oyster meat extract is extracted from oyster meat in the extraction container to produce an extract, and then the extract is concentrated to obtain a first concentrate. And then adding ethanol to the first concentrated liquid, separating it into a precipitate and a first supernatant liquid, taking out the first supernatant liquid after separation, and centrifuging the removed first supernatant liquid. Separating into a precipitate and a second supernatant,
The separated second supernatant is concentrated to produce a second concentrated liquid, ethanol is added to the second concentrated liquid so that the ethanol concentration becomes 30% to 90%, and the mixture is shaken.
Separated into a third supernatant liquid with the lower layer being an aqueous layer and the upper layer being an ethanol layer, the separated third supernatant liquid is concentrated to form a paste-like concentrate, and a high ORAC is contained in the concentrate. A large amount of hydrophilic antioxidants, lipophilic antioxidants and amphiphilic antioxidants having a value,
A method for producing an oyster meat extract containing a large amount of an antioxidant substance having a high ORAC value.
The third supernatant is centrifuged, separated into a precipitate and a fourth supernatant, and the separated fourth supernatant is a hydrophilic antioxidant or lipophilic antioxidant having a high ORAC value. And containing a large amount of an amphipathic antioxidant,
5. A method for producing a oyster meat extract containing a large amount of an antioxidant substance having a high ORAC value according to claim 3 or 4.
The third supernatant is centrifuged, separated into a precipitate and a fourth supernatant, and the separated fourth supernatant is concentrated to produce a paste-like concentrate. A large amount of hydrophilic antioxidants, lipophilic antioxidants and amphiphilic antioxidants having high ORAC values,
5. A method for producing a oyster meat extract containing a large amount of an antioxidant substance having a high ORAC value according to claim 3 or 4.

The centrifugation is repeated further, the supernatant liquid after the final centrifugation is taken out, and the supernatant liquid contains a large amount of hydrophilic antioxidants, lipophilic antioxidants and amphiphilic antioxidants having a high ORAC value. Let
7. A method for producing a oyster meat extract containing a large amount of an antioxidant substance having a high ORAC value according to claim 5 or 6.

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