JP2018157760A - Method for producing sponge gourd fruit juice component-containing composition and method for producing sponge gourd fruit juice component-containing product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for making it possible to make effective use of useful substances such as p-coumaric acid and the like contained in sponge gourd used as a raw material.SOLUTION: A method for producing a sponge gourd fruit juice component-containing composition, comprises a freezing step of freezing a sponge gourd fruit, a thawing step of thawing the frozen sponge gourd fruit, and a fruit juice component collecting step of collecting the fruit juice component from the thawed sponge gourd fruit, and further comprises an acid adding step of adding an acid to the sponge gourd fruit in at least any one stage from a front stage of the freezing step to the fruit juice component collecting step.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a composition containing a loofah juice component and a method for producing a product containing the loofah juice component.

  In recent years, functionality of loofah has been reported. For example, Patent Document 1 below describes that an alcoholic decomposition active ingredient is contained in loofah, and a health food is provided using this. Patent Document 2 below describes that the extract of loofah has an activity of suppressing oxidative damage of stem cells and uses this as an active ingredient of a stem cell function maintenance agent. Furthermore, the present applicant has disclosed an improving agent for dry syndrome characterized by containing loofah and / or a processed product thereof and citrulline and / or a salt thereof as active ingredients (Patent Document 3 below). .

  On the other hand, various functionalities are also known for p-coumaric acid, which is a useful substance contained in propolis and the like. For example, Patent Document 4 described below describes that p-coumaric acid brings a smooth feeling to the skin. Patent Document 5 below describes that coumaric acid has antibacterial activity that suppresses the growth of harmful oral bacteria such as periodontal disease bacteria, caries bacteria, and Streptococcus pyogenes. Patent Document 6 below describes that p-coumaric acid has Maillard reaction inhibitory activity. Patent Document 7 listed below describes that p-coumaric acid has radical scavenging activity and tyrosinase inhibitory activity. Further, Patent Document 8 below describes that p-coumaric acid has an effect of suppressing sebum secretion.

JP 2005-229930 A JP-A-2015-199680 Japanese Patent No. 5666161 JP-A-4-266807 JP 2000-247900 A JP 2003-212774 A JP 2006-16343 A JP 2014-237604 A

  While the present inventors have studied useful substances contained in loofah, the loofah contains p-coumaric acid, and although there is a possibility of its effective use, there is a problem in stability during the extraction process. Yes, we faced the challenge of not being able to use it effectively enough.

  Therefore, an object of the present invention is to provide a method that enables effective use of useful substances such as p-coumaric acid contained in loofah as a raw material.

  In order to achieve the above object, the present inventors have intensively studied, and have completed the present invention having the following configuration.

  That is, the present invention includes a freezing step of freezing loofah fruit, a thawing step of thawing frozen loofah fruit, and a fruit juice component collecting step of collecting fruit juice components from thawed loofah fruit, The present invention provides a method for producing a loofah juice component-containing composition characterized by performing an acid application step of applying an acid to the loofah fruit in any one or more stages leading to the fruit juice component collecting step.

  According to the method for producing a composition of a loofah fruit juice component of the present invention, the loofah fruit is frozen / thawed, and the fruit juice component is collected from the thawed loofah fruit. The cells are broken and the useful substances contained in the loofah fruit are promoted to be released from the loofah fruit. And in any one or more stages from before freezing to fruit juice collection, acid is given to loofah fruit, so that a useful substance that can be released from loofah fruit is placed in an acidic environment and its attenuation is reduced. Can be suppressed. Thereby, useful substances from loofah fruits are stably contained in the collected fruit juice components, and a loofah juice component-containing composition obtained by collecting loofah fruit components more efficiently can be provided.

  In the method for producing a loofah juice component-containing composition of the present invention, the acid application step includes a first acid application step performed at any stage from before the freezing step to completion of the freezing step, and after the completion of the freezing step. It is preferable to include the 2nd acid provision process performed in one of the stage until the said fruit juice component collection process completion | finish. According to this, with the acid applied at any stage from freezing to the end of freezing, a useful substance that can be released from loofah fruit through the freezing / thawing process is placed in an acidic environment, and its decay As the acid is further added at any stage from the end of freezing to the end of collecting fruit juice components, the pH environment after thawing can be adjusted to the acidic side to ensure that Decay of the useful substance obtained can be further effectively suppressed.

  The acid is preferably an acid solution having a pH of 1.0 to 6.0.

  The acidic component of the acid is preferably at least one selected from citric acid, malic acid, ascorbic acid, acetic acid, phosphoric acid, metaphosphoric acid, carbonic acid, and hydrochloric acid.

  Moreover, it is preferable that content of p-coumaric acid and / or its glycoside in the loofah fruit juice component containing composition finally obtained is 0.00001-10 mass% in conversion of dry solid content.

  On the other hand, the present invention provides a method for producing a loofah juice component-containing product characterized by combining the loofah juice component-containing composition obtained by the above-described production method with another material from another viewpoint.

  According to the present invention, a loofah fruit is frozen / thawed, and a fruit juice component is collected from the thawed loofah fruit, so that fibers, tissues, and cells of the loofah fruit are broken in the process of freezing / thawing and are included in the loofah fruit It is promoted that the useful substance can be released from the loofah fruit. And in any one or more stages from before freezing to fruit juice collection, acid is given to loofah fruit, so that a useful substance that can be released from loofah fruit is placed in an acidic environment and its attenuation is reduced. Can be suppressed. Thereby, useful substances from loofah fruits are stably contained in the collected fruit juice components, and a loofah juice component-containing composition obtained by collecting loofah fruit components more efficiently can be provided.

It is a block process drawing explaining one Embodiment of the manufacturing method of the loofah juice component containing composition concerning this invention. It is a block process drawing explaining other embodiment of the manufacturing method of the loofah juice component containing composition concerning this invention. In Experiment 2, it is a graph which shows the result investigated about the relationship between the liquid volume of the citric acid solution added after thawing | decompression of a loofah fruit piece, and the collection | recovery rate of p-coumaric acids in squeezed liquid. In Experiment 3, it is a graph which shows the result of having investigated about the influence of the kind of organic acid which acts on stability of p-coumaric acid glycoside. In Experiment 4, it is a graph which shows the result investigated about the influence of the acetic acid which acts on stability of p-coumaric acid. In Experiment 5, it is a graph which shows the result of having investigated about the influence of the inorganic acid (hydrochloric acid) which has on the stability of p-coumaric acid glycoside. In Test Example 6, it is a chart showing the results of examining the effect of pH on the stability of p-coumaric acids.

  Loofah is a plant of the family Cucurbitaceae, and types thereof include Luffa aegyptica and Luffa cylindrica. Samples from loofah include vines, leaves, stems, flowers, fruits, underground parts, plant sap, and the like. In the present invention, the fruits are used as raw materials. However, it is optional to include portions other than fruits, and at least raw materials including fruits may be used.

  There is no restriction | limiting in particular in the form of the loofah fruit used as the raw material of this invention, For example, all can be utilized as a raw material, such as a fresh fruit, its frozen product, a dried product of fruit, and its powder product. From the viewpoint of collecting fruit juice components contained in loofah fruits in a more natural state, it is preferable to use raw fruits or frozen products of raw fruits. In addition, from the viewpoint of more efficiently collecting fruit juice components contained in loofah fruits, an average major axis is 0.1 to 10 cm, more preferably 0.1 to 5 cm minced or diced. Are preferably used as raw materials. The cutting may be performed on the loofah fruit used as a raw material for the freezing treatment, but further cutting processing may be performed at any subsequent stage. For example, what was cut at the time of freezing may be cut more finely at the fruit juice component collecting step.

  Hereinafter, the present invention will be described in more detail with reference to the drawings.

  FIG. 1 is a block process diagram for explaining an embodiment of the present invention. That is, the method for producing the composition of the loofah fruit juice component includes a freezing step for freezing loofah fruit, a thawing step for thawing the frozen loofah fruit, and a fruit juice component collecting step for collecting the fruit juice component from the defrosted loofah fruit. Included (see FIG. 1).

  Here, in order to perform each step of freezing, thawing, and collecting fruit juice components, means well known to those skilled in the art may be employed as appropriate. Freezing can be performed, for example, by filling the raw material in a container and storing it in a freezer. The temperature may be any temperature that is sufficient for freezing, but is preferably −80 to −10 ° C., −30 to − 15 ° C. is more preferable. The thawing can be performed, for example, by allowing the frozen raw material to stand at room temperature for a predetermined time or storing it in a thermostatic chamber adjusted to a predetermined temperature. The fruit juice component can be collected by subjecting the frozen / thawed loofah fruit to a solid / liquid separation process using an appropriate solid / liquid separation means, and collecting the liquid part. . At this time, a method of squeezing with a press machine, a centrifugal separator or the like is preferable because it has good workability and is suitable for mass production. In this case, there is no particular limitation on the temperature conditions at the time of collecting fruit juice components, and for example, it can be typically performed in a product temperature environment of 0 to 100 ° C., and more typically 4 to 80 ° C. It can be carried out in a product temperature environment of ° C.

  Alternatively, the step of collecting fruit juice components may also serve as a known extraction means. That is, in accordance with a known method, a batch solvent extraction method, a column solvent extraction method, a heating reflux method, a steam distillation method, a critical extraction method, a subcritical extraction method, etc., and a series of extractions for extracting loofah juice components By performing the operation, the loofah juice component can be collected. During the extraction operation, the extraction environment is preferably adjusted to pH 6 or less, more preferably pH 5 or less. Thereby, there is no possibility that the stabilization effect mentioned above may be impaired, or at least there is little fear. In other words, the loofah juice component is stably collected.

  In each step of freezing and thawing, the target object (for example, loofah fruit or lozenge fruit to which acid has been added, the same applies hereinafter) is completely frozen or thawed before proceeding to the next step. Alternatively, most or a part of the object is frozen and may be transferred to a thawing process before it is completely frozen, or the object is completely frozen, or most of the object or A part may be thawed, and the fruit juice raw material may be collected before it is completely thawed.

  In this invention, the acid provision process which provides an acid to a loofah fruit is performed in any step in each process of the said freezing, thawing | decompression, and fruit juice component collection | collection (refer FIG. 1). By performing this acid application step, a useful substance that can be released from loofah fruit through a freeze / thaw step can be placed in an acidic environment and its attenuation can be suppressed. The acid may be applied at any one or more stages from before freezing of the loofah fruit until fruit juice component collection. For example, by giving an acid to the loofah fruit before freezing, the loofah fruit may be frozen with the acid, for example, by giving an acid to the frozen loofah fruit, the loofah fruit with the acid For example, by giving an acid to the thawed fruit, the loofah fruit may be used in the step of collecting fruit juice components together with the acid. Moreover, you may provide an acid at the timing in the middle of performing any process of freezing and thawing | decompression. However, useful substances that can be released from loofah fruit through the freeze / thaw process can be exposed to degradation factors derived from loofah fruit. From the viewpoint of suppressing the decay, it is preferable that the acid is applied at least before the completion of the freezing step, and more preferably at least before the freezing of the loofah fruit. There is no restriction | limiting in particular in the method to provide an acid, A target object is immersed in the acid (for example, acid solution in which an acidic component melt | dissolves) used in a liquid form, or it is used with a liquid form to a target object. An acid (for example, an acid solution in which an acidic component is dissolved) or, in some cases, an acid used in a solid form, or applied, or an acid used in a liquid form on an object (for example, An acid solution in which an acidic component is dissolved) or, in some cases, a method in which an acid used in a solid form is dropped and stirred. Among them, the method of immersing the object in the acid solution is preferable because it has good workability and is suitable for mass production. In addition, the method of immersing in fresh fruit before freezing is most preferable because the acid solution is easy to soak into the tissue of loofah fruit and the effect of suppressing attenuation of useful substances is further enhanced. In addition, an acid may be provided to the object in a solid form, and this may be dissolved by moisture contained in the object, resulting in a state in which an acid in the form of an acid solution is provided.

  The acid includes an acidic component that can make the surrounding environment filled with the acid by adding the acid to the object to be acidic, for example, pH 6 or less, more preferably pH 5 or less. There is no particular limitation on the form and the like. As described above, the acid may be used in a liquid form, and in some cases, may be used in a solid form. Examples of the acidic component include organic acids such as citric acid, malic acid, ascorbic acid, and acetic acid, and inorganic acids such as phosphoric acid, metaphosphoric acid, carbonic acid, and hydrochloric acid. These acidic components may be used alone, or may be used in a single form such as a liquid containing two or more acidic components and / or a solid, or a liquid containing two or more acidic components. Alternatively, it may be used in a different form such as a solid form, or may be used in a use form formed by combining these use forms.

  Below, the form of a typical acid solution is illustrated.

Citric acid: 0.0001-100M, more preferably 0.0005-20M aqueous solution Malic acid: 0.0001-100M, more preferably 0.0005-20M aqueous solution Ascorbic acid: 0.0001-100M, more preferably 0.0005-20M aqueous solution Acetic acid: 0.0001-100M, more preferably 0.0005-20M aqueous solution Phosphoric acid: 0.0001-100M, more preferably 0.0005-20M aqueous solution Metaphosphoric acid: 0.0001 -100M, more preferably 0.0005-20M aqueous solution Carbonic acid: 0.0001-100M, more preferably 0.0005-20M aqueous solution Hydrochloric acid: 0.0001-100M, more preferably 0.0005-20M aqueous solution

  In the case of an acid solution, the pH is preferably pH 1.0 to 6.0, and more preferably pH 1.0 to 5.0.

  In addition, the said acid may contain other components, such as a salt for buffer action, in the range which does not impair the acid provision property.

  The amount of the acid applied to the loofah fruit varies depending on the kind of the acidic component, but typically, for example, the acid is added in an amount equivalent to the acidic component in an amount of 0.1 parts by weight with respect to 100 parts by mass of the wet weight of the loofah fruit. It is preferable to provide 001-20 mass parts, and it is more preferable to provide 0.01-10 mass parts. If it is less than the above range, the effect of suppressing the decay of useful substances in a state releasable from loofah fruit may be poor. In addition, the effect of contributing to the stabilization of useful components even when the above range is exceeded, but on the other hand, the loofah juice component in the primary product composition obtained by the above juice collection step is diluted, and then concentrated, etc. In some cases, a large amount of labor is required for this work.

  FIG. 2 is a block process diagram for explaining another embodiment of the production method of the present invention. In this embodiment, the steps of freezing, thawing, and collecting fruit juice components are the same as in the embodiment shown in FIG. 1, but on the other hand, the acid application step is performed before the freezing step. It shows in FIG. 1 in the point including the 1st acid provision process performed in any step until completion | finish of a process, and the 2nd acid provision process performed in any step after completion | finish of a freezing process after completion | finish of a freezing process. This embodiment is different from the embodiment (see FIG. 2). According to this embodiment, a useful substance that can be released from loofah fruit through a freeze / thaw process is placed in an acidic environment by an acid applied at any stage from freezing to the end of freezing, The attenuation can be suppressed, and further acid is added at any stage from the end of freezing to the end of collecting fruit juice components. Therefore, by adjusting the pH environment after thawing to the acidic side, Attenuation of useful substances obtained from fruits can be more effectively suppressed. In the present embodiment, “end of freezing process” is not only determined by whether or not the object to be frozen is in a frozen state, but also based on the conditions for freezing the object. It can also be determined by the timing at which the condition is switched to defrost the object.

  In the embodiment shown in FIG. 2, the acid described in the embodiment shown in FIG. 1 can be used in both the first acid application step and the second acid application step. At this time, the same type of acid may be used in the first acid application step and the second acid application step, or different types of acids may be used. Moreover, as a timing which provides an acid, what is necessary is just to provide suitably by arbitrary timings, frequency | counts, a method, etc. as mentioned above in each range of a 1st acid provision process and a 2nd acid provision process. However, useful substances that can be released from loofah fruit through the freeze / thaw process can be exposed to degradation factors derived from loofah fruit. From the viewpoint of suppressing attenuation, it is preferable that the acid application in the first acid application process is performed at least before freezing the loofah fruit. The method of immersing the acid solution in the raw fruit before freezing is most preferable because the acid solution is likely to soak into the tissue of the loofah fruit and the effect of suppressing the attenuation of useful substances is further enhanced. On the other hand, the acid application in the second acid application process may be performed at least by the end of the fruit juice component collecting process, but more preferably, when the loofah fruit is completely frozen or before thawing is completed. preferable. At this time, the timing at which the acid application is started in the second acid application step can be the above-mentioned “end of the freezing step”. In other words, from the condition for freezing the object, the object is thawed. It may be time to change the conditions toward On the other hand, when the acid is applied after a lapse of time after thawing, there are cases where the effect of suppressing the decay of useful substances in a state that can be released from loofah fruit may be poor.

  In the embodiment shown in FIG. 2, the amount of the acid applied to the loofah fruit varies depending on the type of the acidic component, but typically, for example, in the first acid application step, 100 parts by mass of the wet weight of the loofah fruit. It is preferable to provide 0.001-20 mass parts with respect to the said acid with the acidic component conversion amount with respect to the above, and it is more preferable to provide 0.01-10 mass parts. If it is less than the above range, the effect of suppressing the decay of useful substances in a state releasable from loofah fruit may be poor. In addition, even if it exceeds the above range, the effect of contributing to the stabilization of useful ingredients will reach its peak, but on the contrary, the loofah fruit juice component in the obtained primary composition will be diluted, and a large amount of work will be required for subsequent concentration and other work. Since it becomes necessary, it may not be preferable. On the other hand, in the second acid application step, it is preferable to apply 0.001 to 20 parts by mass of the acid in terms of its acidic component to 100 parts by mass of the wet weight of the loofah fruit, and 0.01 to 10 parts by mass. Is more preferable. If it is less than the above range, the effect of suppressing the decay of useful substances in a state releasable from loofah fruit may be poor. In addition, even if it exceeds the above range, the effect of contributing to the stabilization of useful ingredients will reach its peak, but on the contrary, the loofah fruit juice component in the obtained primary composition will be diluted, and a large amount of work will be required for subsequent concentration and other work. Since it becomes necessary, it may not be preferable.

  In the method for producing a loofah juice component-containing composition of the present invention, in addition to the above acid, other solvents or the like may be appropriately added to loofah fruit as long as the effects of the present invention are not impaired. Further, the solvent may be added in a state mixed with the acid. The timing, number of times, method, and the like of the application may be the same as the acid application, and are not particularly limited. The solvent is preferably a polar solvent, for example, water, aqueous buffer, lower alcohols having 5 or less carbon atoms such as ethanol, lower alkyl esters having 5 or less carbon atoms such as ethyl acetate, acetone, methyl ethyl ketone, diethyl ketone, chloroacetone. And diol compounds such as propylene glycol, dipropylene glycol and 1,3-butylene glycol. These solvents may be used alone, or two or more kinds may be used separately, or may be used as a mixed solvent containing two or more kinds of solvents. Alternatively, these solvents may be contained as a part of components constituting the acid.

  In the method for producing a composition of a loofah fruit juice component according to the present invention, from the viewpoint of not diluting the concentration of useful substances in the primary product composition obtained by the fruit juice collecting step, the wet weight of loofah fruit is 100 masses. It is preferable that the applied amount of the acid (as the amount of the predetermined form of the acid) and the amount of the other solvent is about 0.01 to 100,000 parts by mass in terms of the total amount of More preferably, it is about 1 to 10,000 parts by mass.

  In the primary product composition obtained by the fruit juice collection step, p-coumaric acids are usually contained at a concentration of 0.001 μg to 99 mg / 100 mg, more typically 0.1 μg to 10 mg / 100 mg in terms of dry solid content. included. As used herein, “converted to dry solid content” means the concentration in terms of dry solid content excluding the amount of water measured by the general component measurement method from the actual product. Moreover, in this specification, "p-coumaric acid" means the generic name of the compound of the non-glycoside type | mold of p-coumaric acid shown below, and a glycoside type | mold, The total amount of the p-coumaric acid is referred to as "p-coumaric acid". It may be referred to as “coumaric acid total amount”.

(1) p-coumaric acid p-coumaric acid (IUPAC name: 3- (4-hydroxyphenyl) -2-propenoic acid) is represented by the following formula (1). Hereinafter, it may be represented by “pCA”.

(2) p-coumaric acid glycoside (position 4)
The p-coumaric acid glycoside (position 4) is formed by the following formula (2) in which p-coumaric acid and glucose are ester-bonded through the carboxyl group of p-coumaric acid and the hydroxyl group at the 4-position of glucose. It is a compound represented. Hereinafter, it may be represented by “pCA-Glu (4)”.

(3) p-coumaric acid glycoside (position 6)
The p-coumaric acid glycoside (position 6) is formed by the following formula (3), in which p-coumaric acid and glucose are ester-bonded via the carboxyl group of p-coumaric acid and the 6-position hydroxyl group of glucose. It is a compound represented. Hereinafter, it may be represented by “pCA-Glu (6)”.

  The loofah juice component-containing composition obtained by the method for producing the loofah juice component-containing composition of the present invention is appropriately powdered by subjecting the primary product composition obtained by the above-mentioned juice collecting step to a known pharmaceutical treatment as appropriate. The composition may be in various forms such as solid, semi-solid, gel, and liquid. Desirably, it is a powder composition. According to the form of the powder composition, the occupied volume and weight are reduced to reduce the transportation cost, and it is easy to use when mixing with raw materials for food and drinks and other materials.

  Specifically, for example, the primary product composition obtained by the above-described fruit juice collection step may be used as it is by concentrating or removing a part of the solvent as it is, or as it is or by adding dextrin or the like. In addition to the addition of the dosage form, it can be used after pulverizing by freeze-drying or spray-drying. More specifically, when the fruit juice collecting step is a method of squeezing, the insoluble matter contained in the squeezed liquid may be left in the squeezed liquid, and may be appropriately removed by filtration or the like. . More specifically, to give a typical example, after adding 0.1 to 100 parts by mass of dextrin as an excipient to the squeezed liquid with respect to 1 part by mass of the dry solid content of the squeezed liquid, it is subjected to spray drying, If necessary, it can be sieved to prepare a powdery composition having a water content of less than 10% by mass.

  In the method for producing a composition containing a loofah juice component according to the present invention, the content of p-coumaric acids in the finally obtained loofah component-containing composition is subjected to the above-described pharmaceutical treatment in terms of dry solid content. It is preferable that it is 0.00001-10 mass%, and it is preferable that it is 0.0001-1 mass%.

  On the other hand, another aspect of the present invention is to provide a method for producing a loofah juice component-containing product by combining the loofah juice component-containing composition obtained by the above production method with another material.

  In this case, the other material may be an oral material, and the product may be an oral product.

  More specifically, the product may be food or drink, and examples of the food and drink include confectionery, cereals, breads, cakes, beverages, frozen confectionery, and noodles. Moreover, in the case of foods for specified health use, dietary supplements, functional display foods, etc., they may be in the form of powders, granules, capsules, syrups, tablets, dragees and the like. However, it is not restricted to these foods and drinks, and there is no restriction in particular on the kind etc.

  Further, the other material may be a material for external preparation, and the product may be a product for external preparation. More specifically, the product may be an external preparation for skin such as an ointment, cream or cosmetic. In this case, the materials for external preparations include base materials and carriers that are pharmaceutically acceptable for external preparations, or vegetable oils, lubricants, emulsifiers, solubilizers, humectants, pH adjusters, antiseptics, etc. Agents, viable bacteria agents and the like.

  Moreover, the said product may be a food additive used as what is added as a part of the raw material in the case of preparation, processing, etc. of the said food and drink.

  Further, the product may be a livestock animal, a pet, a feed for aquaculture fish or ornamental fish.

  The product may be a plant application composition applied to a plant or its soil.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but these examples do not limit the scope of the present invention.

<Test Example 1>
The fruit part of loofah is diced into approximately 5 cm pieces, and 0.6 parts by weight of citric acid solution (citric acid concentration: 0.33 w / v%) is used for 1 part by weight of the loofah fruit pieces. Loofah fruit pieces were immersed in a citric acid solution. This was kept at −25 ° C. and frozen, and then the frozen loofah fruit pieces were kept at 4 ° C. and naturally thawed. After thawing, the juice was squeezed to obtain the loofah juice extract of Example 1.

  On the other hand, a loofah juice of Comparative Example 1 was obtained in the same manner except that it was not immersed in a citric acid solution.

  The total amount of p-coumaric acid contained in the loofah juice of Example 1 and Comparative Example 1 was quantified by the HPLC method.

  Specifically, quantitative HPLC analysis is performed under the conditions shown below, and a calibration curve is separately created using a standard reagent for p-coumaric acid (Tokyo Kasei), and p-coumaric acid is applied to the calibration curve. As a numerical value as it is, the p-coumaric acid glycoside type was quantified as a p-coumaric acid conversion amount, respectively, and the concentration (mass%) in the loofah juice was calculated as the total amount.

(HPLC analysis conditions)
Column: Mightysil RP-18 GP 4.6 × 150 mm (particle diameter: 3 μm) (manufactured by Kanto Chemical Co., Inc.)
-Column temperature: 40 ° C
Elution conditions: flow rate 0.7 mL / min, 5% (acetonitrile + 0.1% phosphoric acid) -95% (pure water + 0.1% phosphoric acid) → 31% (acetonitrile + 0.1% phosphoric acid) -69% (Pure water + 0.1% phosphoric acid) (gradient, 24 min)
UV detection: 310nm

  The results are shown in Table 1.

  As a result, the loofah juice of Comparative Example 1 prepared without being immersed in a citric acid solution had a p-coumaric acid content of 55% compared to the loofah juice of Example 1 prepared by being immersed in a citric acid solution. It was decreasing. This is because the p-coumaric acid eluted from the loofah fruit was attenuated in Comparative Example 1, whereas the pH was adjusted to the acidic side in Example 1, so that the p-coumaric acid eluted from the loofah fruit was It was thought that it was because it was maintained stably.

<Test Example 2>
Dice the loofah fruit part into approximately 1 cm pieces, using 0.6 parts by weight of citric acid solution (citric acid concentration: 0.33 w / v%) to 1 part by weight of the loofah fruit pieces, Loofah fruit pieces were immersed in a citric acid solution. This was kept at −25 ° C. and frozen, and then the same citric acid solution (4 ° C.) as above was added to the frozen loofah fruit pieces in a predetermined amount shown in Table 2 below. After holding for 48 hours and completely thawing, juice was further squeezed using a piece of loofah fruit cut into a minced shape of 3 mm or less to obtain loofah juice juice of Examples 2 to 5.

  The total amount of p-coumaric acid contained in the loofah juice of Examples 2 to 5 was quantified by the HPLC method in the same manner as in Test Example 1.

  The results are shown in Table 2 and FIG.

  As a result, the citric acid solution was added and immersed in the citric acid solution before the freezing step, compared to the soup solution of Example 2 in the citric acid solution before the freezing step, and the same citric acid after the freezing step. In the loofah squeezed juice of Examples 3 to 5 prepared by adding a predetermined amount of the solution, the recovery rate was improved as the amount of the additional citric acid solution increased. In Example 2, the decay of p-coumaric acids eluted from thawed luffa fruits gradually occurred, whereas in Examples 3 to 5, thawing was caused by the addition of a citric acid solution. It was considered that p-coumaric acid eluted from loofah fruit was more stably maintained by surely adjusting the later pH environment to the acidic side.

<Test Example 3>
The effect of the type of organic acid on the stability of p-coumaric acid glycoside was investigated.

  Specifically, various organic acids shown below were added and mixed at 1 g of each of the following concentrations to 1 g of loofah juice obtained in the same manner as Example 1 in Test Example 1.

(Organic acid)
Group 1: Citric acid monohydrate 3.4 mg (pH 4.2 after addition)
Group 2: Ascorbic acid 6.7 mg (pH 4.3 after addition)

  Samples of each group were kept at 100 ° C., samples before heating, after 0.5 hours, and after 1 hour were collected, and pCA-Glu (4) was collected by HPLC in the same manner as in Test Example 1. The concentration was quantified, and the residual ratio of pCA-Glu (4) after 0.5 hour or 1 hour at 100 ° C. was determined with the amount of pCA-Glu (4) before heating in each group as 100%. .

  The results are shown in Table 3 and FIG.

  As a result, it has been clarified that an organic acid such as ascorbic acid has an effect of stabilizing p-coumaric acids as in the case of citric acid.

<Test Example 4>
The effect of acetic acid on the stability of p-coumaric acids was investigated.

  Specifically, the fruit portion of loofah is diced into approximately 1 cm pieces, and this is held at −25 ° C. for freezing and then 0.6 parts by weight with respect to 1 part by weight of the frozen loofah fruit pieces. 95% ethanol was added, and acetic acid was added in a predetermined amount shown in Table 4 below, followed by heating under reflux extraction for 1 hour to obtain the loofah extract of Examples 6 to 9.

  The total amount of p-coumaric acid contained in the loofah extract of Examples 6 to 9 was quantified by the HPLC method in the same manner as in Test Example 1.

  The results are shown in Table 4 and FIG.

  As a result, it has been clarified that an organic acid such as acetic acid as an acidic component exhibits a stabilizing effect on p-coumaric acids as in citric acid.

<Test Example 5>
The effect of inorganic acid (hydrochloric acid) on the stability of p-coumaric acid glycoside was examined.

  Specifically, 0.2M hydrochloric acid and 0.2M potassium chloride were mixed in an appropriate amount while adjusting the pH to prepare a pH 2.0 buffer solution. To this, the extraction obtained in Example 7 of Test Example 4 was performed. The solution is further separated and purified by solid phase extraction, flash column chromatography, and ODS-HPLC, and the resulting p-coumaric acid glycoside (position 4) (pCA-Glu (4)) It added and mixed so that a density | concentration might be 0.03 mg / mL, and it hold | maintained at 50 degreeC. Samples were collected after 1 day, 4 days, and 7 days, and the concentration of pCA-Glu (4) was quantified by HPLC in the same manner as in Test Example 1, and the amount of pCA-Glu (4) added first was determined. The residual ratio of pCA-Glu (4) after a predetermined number of days had elapsed at 50 ° C. was determined as 100%.

  The results are shown in Table 5 and FIG.

  As a result, it has been clarified that an inorganic acid such as hydrochloric acid as an acidic component exhibits the stabilizing effect of p-coumaric acids.

<Test Example 6>
The effect of pH on the stability of p-coumaric acid glycoside was investigated.

Specifically, a 50M Na ₂ HPO ₄ solution and a 25M citric acid solution are mixed in appropriate amounts while adjusting pH to prepare pH 2.2, pH 3, pH 4, pH 5, pH 6, pH 7, and pH 8 buffer solutions, The p-coumaric acid glycoside obtained by further separating and purifying the extract obtained in Example 7 of Test Example 4 by solid phase extraction, flash column chromatography, and ODS-HPLC. (No. 6) (pCA-Glu (6)) was added and mixed so that the final concentration was 0.03 mg / mL, and kept at 80 ° C. for 4 hours. A sample after 4 hours was collected, and the concentration of pCA-Glu (6) was quantified by HPLC method in the same manner as in Test Example 1. The amount of pCA-Glu (6) added first was 100%, and the temperature was 80 ° C. The residual ratio of pCA-Glu (6) after 4 hours was obtained.

  The results are shown in Table 6 and FIG.

  As a result, almost all of pCA-Glu (6) was attenuated in the pH 8 buffer solution, and the residual rate was attenuated to about 40% in the pH 7 buffer solution, whereas the pH 6 buffer solution was attenuated. Among them, the residual ratio was maintained at about 70%, and the residual ratio was maintained at about 90% in the pH 5 buffer solution. In addition, in the pH 4, pH 3, and pH 2.2 buffers, pCA-Glu (6) showed even better stability.

DESCRIPTION OF SYMBOLS 1 Freezing process 2 Thawing process 3 Fruit juice component collection process 4 Acid provision process 4a 1st acid provision process 4b 2nd acid provision process

Claims (6)

  Including a freezing step for freezing loofah fruit, a thawing step for thawing frozen loofah fruit, and a fruit juice component collecting step for collecting fruit juice component from thawed loofah fruit, leading to the fruit juice component collecting process before the freezing step In any one or two or more stages, the acid grant process which provides an acid to the said loofah fruit is performed, The manufacturing method of the loofah juice component containing composition characterized by the above-mentioned.   The acid application step is performed at any stage from the first acid application process performed before the freezing process to the end of the freezing process and from the end of the freezing process to the end of the fruit juice component collecting process. The manufacturing method of the loofah juice component containing composition of Claim 1 including a 2nd acid provision process.   The method for producing a composition containing a loofah juice component according to claim 1 or 2, wherein the acid is an acid solution having a pH of 1.0 to 6.0.   4. The loofah juice according to claim 1, wherein the acidic component of the acid is at least one selected from citric acid, malic acid, ascorbic acid, acetic acid, phosphoric acid, metaphosphoric acid, carbonic acid, and hydrochloric acid. A method for producing a component-containing composition.   The content of p-coumaric acid and / or its glycoside in the finally obtained loofah juice component-containing composition is 0.00001 to 10% by mass in terms of dry solid content. The manufacturing method of the loofah juice component containing composition of 1 item | term.   A method for producing a loofah juice component-containing product, comprising combining the loofah juice component-containing composition by the production method according to any one of claims 1 to 5 with another material.