JP2020029492A - Method for efficiently extracting lipophilic functional component by edible oil - Google Patents

Abstract

To provide a method for efficiently extracting a lipophilic functional component from a plant raw material or a sea weed raw material by a simple operation.SOLUTION: The lipophilic functional component can be efficiently extracted by: pulverizing a dried product of a plant raw material or a sea weed raw material into powder; and soaking the powder obtained in an edible oil.SELECTED DRAWING: None

Description

  The present invention includes an efficient method for extracting a fat-soluble functional component, particularly a carotenoid, from a plant material or a seaweed material using an edible oil, a highly functional edible oil obtained by the extraction method, and the highly functional edible oil. It relates to a food composition.

  It is known that terrestrial plant leaves and seaweed contain fat-soluble functional components having excellent nutritional functions including various carotenoids such as lutein and fucoxanthin. Heretofore, as a method for extracting a fat-soluble functional component from a leaf part of a land plant and a seaweed, an extraction method mainly using an organic solvent such as ethanol has been used (for example, Patent Document 1). However, in such an extraction method, unnecessary components are extracted in the obtained extract, and many of them are included. Therefore, in order to obtain a target component, it is necessary to further separate and purify individual components. there were. Further, in the conventional extraction method, since a problem such as spoiling the flavor by unnecessary components occurs, the obtained extract cannot be directly used as a food material.

  In addition, in such an existing method, in order to purify a desired component from plants and seaweed in large quantities, 1) equipment for using ethanol as an organic solvent (explosion-proof equipment, ethanol recovery equipment, etc.) is required. 2) It is necessary to use a large amount of ethanol in order to efficiently extract a low content of lipid in the raw material, and 3) distill off ethanol to purify the target component from the obtained extract. Since several additional steps were required, high manufacturing costs were mentioned as an issue.

  Therefore, there is a need to establish a method for efficiently extracting a fat-soluble functional component containing a carotenoid in a simple process without using an organic solvent such as ethanol. To develop such a method, 1) do not use an extraction method that does not use an organic solvent such as ethanol, which is not a high-cost extraction method such as supercritical carbon dioxide extraction, and 2) a fat containing extracted carotenoids. It is important not to require a step of further purifying the soluble functional component, but no extraction method that satisfies such conditions has been reported so far.

JP 2014-50374 A

  The present invention provides a method for efficiently extracting a fat-soluble functional component containing a carotenoid from a plant material, specifically, a vegetable or fruit, or a seaweed material using an edible oil without extracting into an organic solvent such as ethanol. The purpose is to: It is another object of the present invention to provide an edible oil containing the extracted fat-soluble functional component as it is as a food material or as a processed food.

  The present inventors have conducted intensive studies to solve the above problems, and as a result, crushed plant materials, specifically vegetables, fruits, wild plants and wildflowers, trees or grains, or seaweed materials into powder, Was found to be able to extract carotenoids efficiently by immersing the same in edible oil to remove insolubles, and completed the present invention. Furthermore, in the present invention, from the viewpoint of utilization in the food field, unlike in the case of ethanol extraction, it is not necessary to remove the solvent, and furthermore, useful fat-soluble functional components other than carotenoids can be simultaneously extracted. The extracted edible oil containing the components can be used as a food material or as a food as it is.

That is, the present invention provides the following aspects of the invention.
[1] A method for extracting a fat-soluble functional component from a dried product of a plant material or a seaweed material,
1) a step of pulverizing a dried product of a plant material or a seaweed material into a powder;
2) A method for extracting a fat-soluble functional component, comprising: immersing the obtained powder in edible oil to extract a fat-soluble functional component; and 3) appropriately removing insolubles.
[2] The extraction method according to [1], wherein the plant material is a vegetable, a fruit, a wild plant / wild plant, a tree or a grain.
[3] The fat-soluble functional component is an ω-3 polyunsaturated fatty acid, an ω-6 polyunsaturated fatty acid, a monounsaturated fatty acid, a short-chain / medium-chain saturated fatty acid, a glyceroglycolipid, a glycerophospholipid, a sphingo. The extraction method according to [1] or [2], wherein at least one is selected from the group consisting of lipids, carotenoids, sterols, flavonoids, and fat-soluble vitamins.
[4] The extraction method according to any one of [1] to [3], wherein the edible oil is an edible oil containing a medium-chain fatty acid.
[5] The extraction method according to [4], wherein the medium-chain fatty acid is a medium-chain fatty acid having 8 to 10 carbon atoms.
[6] The extraction method according to any one of [1] to [5], wherein the edible oil is coconut oil or palm kernel oil.
[7] The extraction method according to any one of [1] to [6], wherein the edible oil further contains a phospholipid.
[8] The extraction method according to [7], wherein the phospholipid is lecithin, cephalin, phosphatidylserine, phosphatidylglycerol or cardiolipin.
[9] The extraction method according to any one of [1] to [8], wherein the powder has a particle size of <150 μm.
[10] A highly functional edible oil obtained by the extraction method according to any one of [1] to [9].
[11] A food composition comprising the high-functional edible oil according to [10].
[12] A method for increasing the extraction efficiency of carotenoids, comprising immersing a dry powder (particle size <150 μm) of a plant material or a seaweed material in edible oil containing a medium-chain fatty acid.

  ADVANTAGE OF THE INVENTION According to this invention, the fat-soluble functional ingredient containing a carotenoid is efficiently made by making a plant material (vegetables, fruits, wild plants and wild plants, trees or cereals) or a dried product of a seaweed raw material into a powder, and immersing it in edible oil. Can be extracted. In addition, since a fat-soluble functional component such as a carotenoid is extracted from the used edible oil, the edible oil can be enhanced in function.

  Further, a fat-soluble functional ingredient containing a carotenoid can be extracted from a plant material or a seaweed material by a simple operation. Moreover, the present invention extracts a dry powder of a plant raw material or a seaweed raw material with an edible oil instead of an organic solvent, so that the solvent does not need to be distilled off, and only the insoluble matter is appropriately removed from the extract. It can be expected that the edible oil can be safely used as it is as a food material and as a processed food.

Fucoxanthin from Akamoku powder (particle size <150 μm), untreated, boiled (8 min), acid / alkali treatment (room temperature, extracted without standing after stirring) and boiled + acid / alkali treatment with tricaprin Fx) indicates the extraction amount (mg / g oil). Red amokoku powder (boiled (boiled) 8 min) shows the amount of fucoxanthin extracted from the powder (particle size <150 μm) (mg / g oil) (extracted by standing at room temperature for 1 day). Akamoku powder (untreated) with tricaprin (1 g) (0.1 g, 0.2 g, 0.3 g, 0.4 g, 0.5 g, 0.6 g, 0.7 g, 0.8 g, 0.9 g, 1.g). 0 g, 1.1 g, 1.2 g, 1.3 g, 1.4 g, 1.5 g and 1.6 g) of fucoxanthin (mg / g oil) (room temperature, extracted without standing after stirring). Show. Fucoxanthin extraction amount (mg / g oil) from Akamok powder (untreated) having a particle size of 150-250 μm and less than 150 μm due to tricaprin when extracted without standing after stirring and after extraction for 4 days. At room temperature). At each extraction temperature (room temperature, 50 ° C., 60 ° C., 70 ° C. and 80 ° C.), the amount of extracted fucoxanthin (mg) from the red capsicum powder (boiled (8 minutes) powder (particle size <150 μm)) with tricaprin / G oil) and extraction efficiency (%) (extraction after standing for 1 day). (A) shows the amount of fucoxanthin extracted at each extraction temperature (mg / g oil), and (B) shows the extraction efficiency (%) of fucoxanthin at each extraction temperature. Akamoku powder with tricaprin at each extraction time (0 hour, 12 hour, 24 hour, 36 hour, 48 hour, 66 hour, 94 hour, 120 hour, 144 hour and 168 hour) at 50 ° C. (boiling treatment (8 minutes) 2) shows the amount of fucoxanthin extracted from the powder (particle size <150 μm)) (mg / g oil) and the extraction efficiency (%). (A) shows the amount of fucoxanthin extracted (mg / g oil) at each extraction time (hr), and (B) shows the extraction efficiency (%) of fucoxanthin at each extraction time (hr). Akamok powder with tricaprin at each extraction time (0 hour, 12 hour, 24 hour, 36 hour, 48 hour, 66 hour, 94 hour, 120 hour, 144 hour and 168 hour) at 60 ° C. (boiling treatment (8 minutes) 2) shows the amount of fucoxanthin extracted from the powder (particle size <150 μm)) (mg / g oil) and the extraction efficiency (%). (A) shows the amount of fucoxanthin extracted (mg / g oil) at each extraction time (hr), and (B) shows the extraction efficiency (%) of fucoxanthin at each extraction time (hr). Akamoku powder with tricaprin at each extraction time (0 hour, 12 hour, 24 hour, 36 hour, 48 hour, 66 hour, 94 hour, 120 hour, 144 hour and 168 hour) at 70 ° C. (boiling treatment (8 minutes) 2) shows the amount of fucoxanthin extracted from the powder (particle size <150 μm)) (mg / g oil) and the extraction efficiency (%). (A) shows the amount of fucoxanthin extracted (mg / g oil) at each extraction time (hr), and (B) shows the extraction efficiency (%) of fucoxanthin at each extraction time (hr). The extraction efficiency (%) of carotenoids from spinach powder with soybean oil, sunflower oil, linseed oil, fish oil and tricaprin in each of the days of extraction is shown. (A) is an extraction efficiency (%) of β-carotene from spinach powder by various edible oils, (B) is an extraction efficiency (%) of lutein + zeaxanthin from spinach powder by various edible oils, (C) is 4 shows extraction efficiency (%) of violaxanthin + neoxanthin from spinach powder with various edible oils. Figure 3 shows the amount of carotenoids extracted from spinach powder (mg / g oil) with soybean oil, sunflower oil, linseed oil, fish oil, tricaprin and tricaprin plus lecithin (5%). (A) is the amount of β-carotene extracted from spinach powder by various edible oils (mg / g oil), and (B) is the amount of lutein + zeaxanthin extracted from spinach powder by various edible oils (mg / g oil) ) And (C) show the extraction amount (mg / g oil) of violaxanthin + neoxanthine from spinach powder with various edible oils.

  Hereinafter, the present invention will be described in detail.

  In the present invention, “plant raw material” means vegetables, fruits, wild plants / wild plants, trees, or cereals having excellent nutritional functions.

The type of “vegetable” in the present invention is not particularly limited. Preferred vegetables used in the present invention include tomato, eggplant, pepper, shishito, pepper, paprika, okra, watermelon, melon, cucumber, maqua, squash, tougan, zucchini, campiou, bitter gourd, perilla, carrot, burdock, leek, spinach And mushrooms such as shiitake mushrooms, and cruciform plants such as radish. Among them, yellow-green vegetables and dark vegetables are more preferable. Yellow-green vegetables and dark-colored vegetables contain a lot of bioactive substances such as carotenoids. Carotenoids have an antioxidant effect, a protective effect on eyes and skin, an anticancer effect, and the like. These vegetables may be used alone or in combination of two or more.
The portion of the vegetable used in the present invention is not particularly limited, but may be an edible portion or an unnecessary portion. For example, roots, stems, leaves, fruits, seeds and the like can be used. Vegetable pomace may also be used.

  A dried vegetable can be obtained by drying the vegetable as it is or by cutting the vegetable into small pieces by a method known to those skilled in the art. Examples of the drying method include, but are not limited to, natural drying, hot air drying, fluidized bed drying, drum drying, low temperature drying, freeze drying, pressure drying, powdered spray drying, and the like. A person skilled in the art can appropriately select a drying method according to the type, the contained component, the amount of water, the size, and the like of the vegetables.

The kind of “fruit” in the present invention is not particularly limited. Preferred fruits for use in the present invention include fruits of vines, berries such as strawberries, blueberries, cranberries, blackberries, and raspberries, citrus fruits such as oranges, lemons, oranges, and yuzus, and fruits of rosiaceous plants such as apples and pears. Fruits, oysters, cherries and the like can be mentioned. Among them, those having a deep color are more preferable. Dark fruits contain a lot of bioactive substances such as carotenoids. These fruits may be used alone or in combination of two or more.
The portion of the fruit used in the present invention is not particularly limited, but may be an edible portion, an unnecessary portion, or a seed. Also, fruit pomace may be used.

  The dried fruit can be obtained by drying the fruit as it is or by cutting a finely cut fruit by a method known to those skilled in the art. Examples of the drying method include, but are not limited to, natural drying, hot air drying, fluidized bed drying, drum drying, low temperature drying, freeze drying, pressure drying, powdered spray drying, and the like. A person skilled in the art can appropriately select a drying method according to the type, content, moisture content, size, and the like of the fruit.

The type of “wild plants / wildflowers” in the present invention is not particularly limited. The preferred wild plants and wildflowers used in the present invention are Brackenaceae bracken, Brassicaceae mainspring, Ospidaceae kogomi, Asteraceae thistle, mugwort, dandelion, yomena, konitabira, Jyobasumasou, lily family nobile, oakweed, shiode, nokanzo. , Catacris, amadokoro, ginkgo garlic, scorpionaceous yamado, taranome, scorpionfish, scorpionaceae akaza, tonburi, okahijiki, sarcophagid chickweed, sarcophagid cypress, scrophulariaceae, scorpionaceae, scorpionaceae, scorpionaceae Japanese knotweed, Orchidaceae sunflower, Saxifragaceae trichopogonum, Crassinaceae crassulaceae, Brassicaceae napsuna, Dutch mustard, Euphorbiaceae crimson, Poaceae nemagaridake, Solanaceae wolfberry, Akebiaceae akebi, Mulberry Mulberry, Actinidae Tatabi and the like. These wild plants and wild plants may be used alone or in combination of two or more.
The portion of wild plants and wild plants used in the present invention is not particularly limited, but roots, stems, leaves, and the like can be used. In addition, the scum of wild plants and wildflowers may be used.

  Dried wild plants and wild plants can be obtained by drying wild plants and wild plants as they are, or by drying wild plants and wild plants by a method known to those skilled in the art. Examples of the drying method include, but are not limited to, natural drying, hot air drying, fluidized bed drying, drum drying, low temperature drying, freeze drying, pressure drying, powdered spray drying, and the like. A person skilled in the art can appropriately select a drying method according to the type, the contained component, the amount of water, the size, and the like of wild plants and wild plants.

The type of “tree” in the present invention is not particularly limited. Preferred trees used in the present invention include tea, mulberry, flowering trees such as satsuki, camellia, hydrangea, sasanqua, shikimi, sakura, lily tree, salsberg, quince and the like.Street trees ash, birch, dogwood, eucalyptus, ginkgo, lilac, maple , Oak, poplar, hanazuo, fu, sycamore, zelkova, black crophe, fir tree, hemlock, rat, pine, spruce, yew, elm, horse chestnut, coral reef, dogwood, cedar, hinoki, croton, masaki, kaname-muchi and the like. These trees may be used alone or in combination of two or more.
The site of the tree used in the present invention is not particularly limited, but leaves, stems, roots, flowers, fruits, seeds and the like can be used. In addition, tree scum may be used.

  The dried tree can be obtained by drying the tree as it is or by cutting the tree into small pieces by a method known to those skilled in the art. Examples of the drying method include, but are not limited to, natural drying, hot air drying, fluidized bed drying, drum drying, low temperature drying, freeze drying, pressure drying, powdered spray drying, and the like. Those skilled in the art can appropriately select a drying method according to the type of tree, the contained components, the amount of water, the size, and the like.

The type of “cereal” in the present invention is not particularly limited. Preferred cereals for use in the present invention include rice, barley, wheat, oat, oats, corn, millet, millet, millet, mulberry, buckwheat, sesame, and the like. These grains may be used alone or in combination of two or more.
The grain portion used in the present invention is not particularly limited, but a grain portion can be used. It is preferable to use dried germ, pericarp, and seed coat of rice plants such as rice and wheat.

  The dried grain can be obtained by drying the grain as it is, or by cutting the grain into pieces or grinding with a mortar, by a method known to those skilled in the art. Examples of the drying method include, but are not limited to, natural drying, hot air drying, fluidized bed drying, drum drying, low temperature drying, freeze drying, pressure drying, powdered spray drying, and the like. A person skilled in the art can appropriately select a drying method according to the type, content, moisture content, size, and the like of the grain.

In the present invention, the “seaweed raw material” may be any seaweed containing a fat-soluble functional component such as a carotenoid, and is not particularly limited. Preferred seaweeds used in the present invention include seaweeds belonging to a brown algal network containing relatively large amounts of carotenoids such as fucoxanthin.
Among them, Honda straw, such as Honda straw and Akamoku, Hijiki, Wakame, Kombu, Mozuku are more preferred. These seaweeds may be either natural or cultured, and may be used alone or in combination of two or more.

  The dried seaweed can be obtained by drying by a method known to those skilled in the art. Examples of the drying method include, but are not limited to, natural drying, hot air drying, fluidized bed drying, drum drying, low temperature drying, freeze drying, pressure drying, powdered spray drying, and the like. A person skilled in the art can appropriately select a drying method according to the type, the contained component, the amount of water, the size, etc. of the seaweed.

  In the present invention, the “fat-soluble functional ingredient” means an ingredient having excellent nutritional function contained in vegetables, fruits or seaweed. The “fat-soluble functional component” in the present invention is not particularly limited, but includes ω-3 polyunsaturated fatty acids, ω-6 polyunsaturated fatty acids, monounsaturated fatty acids, short-chain / medium-chain saturated fatty acids, Examples include glyceroglycolipids, glycerophospholipids, sphingolipids, carotenoids, sterols, flavonoids, and fat-soluble vitamins. One or more of these fat-soluble functional components may be contained.

Examples of ω-3 polyunsaturated fatty acids include α-linolenic acid, stearidonic acid, eicosatrienoic acid, eicosatetraenoic acid, eicosapentaenoic acid (EPA), docosapentaenoic acid, and docosahexaenoic acid (DHA). , Tetracosapentaenoic acid, tetracosahexaenoic acid and the like.
Examples of the ω-6 polyunsaturated fatty acid include linoleic acid, γ-linolenic acid, arachidonic acid and the like.
Examples of monounsaturated fatty acids include myristoleic acid, palmitoleic acid, oleic acid and the like.
Examples of short- and medium-chain saturated fatty acids include caproic acid, caprylic acid, capric acid, lauric acid and the like.
Examples of glyceroglycolipids include monogalactosyldiacylglycerol, digalactosyldiacylglycerol, sulfoquinovosyldiacylglycerol and the like.
Examples of glycerophospholipids include lecithin, cephalin, phosphatidylserine, phosphatidylinositol, phosphatidylglycerol and the like.
Examples of sphingolipids include galactosylceramide, glucosylceramide, ganglioside, sphingomyelin and the like.
Examples of carotenoids include α-carotene, β-carotene, γ-carotene, δ-carotene, lycopene, lutein, zeaxanthin, canthaxanthin, fucoxanthin, astaxanthin, antheraxanthin, violaxanthin and the like.
Examples of sterols include cholesterol, ergosterol, sitosterol and the like.
Examples of flavonoids include anthocyanins, catechins, flavones, flavonols, isoflavones, aurons and the like.
Examples of fat-soluble vitamins include vitamin A, vitamin D, vitamin E, vitamin K, ubiquinone and the like.

  In the present invention, the "edible oil" may be any edible oil, and its type is not particularly limited. Edible oils may be either animal or vegetable oils. Examples of the edible oil include animal and vegetable oils such as rapeseed oil, soybean oil, corn oil, olive oil, safflower oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, fish oil, egg yolk oil, and refined oils thereof (salad oil). , MCT (medium chain fatty acid triglyceride), edible oil obtained by performing a chemical or enzymatic treatment such as diglyceride, and the like. Among them, edible oils containing medium-chain fatty acids are more preferable, and edible oils containing medium-chain fatty acids having 8 to 10 carbon atoms (caprylic acid, capric acid) are more preferable. These edible oils may be used alone or in combination of two or more.

  The step of immersing a dry powder of a plant material or a seaweed material in edible oil can be performed by a method known to those skilled in the art. Depending on the amount of the dry powder, the amount or type of the active ingredient contained in the dry powder, the type or amount of the edible oil, and the like, conditions such as the immersion time, the temperature, and the presence or absence of stirring can be appropriately determined. The immersion may be performed by allowing to stand still, and when there is a large amount of dry matter, the immersion may be appropriately stirred. These immersion conditions are selected, for example, by examining the transfer of the dye into the oil by visual observation or absorbance measurement, and by examining the transfer of the active ingredient to the oil using chromatography such as known chromatography such as TLC. For example, it can be easily performed by those skilled in the art.

  The amount of powder (in terms of dry mass) of the plant material or seaweed material is, for example, 0.1 to 5 g, preferably 0.5 to 3 g, and more preferably 1 g to 2 g per 1 g of edible oil.

  The particle size of the powder is not particularly limited, but is 250 μm or less, preferably 150 μm or less, and more preferably 100 μm or less.

  The extraction temperature may be a temperature at which the components in the edible oil and the dried product do not deteriorate during the immersion, and the components in the dried product are sufficiently transferred to the oil. -80 ° C is preferred, and 50-70 ° C is more preferred. If the extraction temperature is lower than 10 ° C., there is a tendency for poor extraction, and if it exceeds 80 ° C., the amount of extracted components tends to decrease.

  The extraction time may be a time during which the components in the dried product are sufficiently transferred into the oil, and are, for example, 1 hour to 168 hours, preferably 5 hours to 100 hours, and more preferably 12 hours to 36 hours. If the extraction time is less than 1 hour, there is a tendency for poor extraction, and if it exceeds 168 hours, there is a tendency that it is no longer possible to desire a higher extraction rate.

In the present invention, edible oil may be used by adding a phospholipid. Examples of the “phospholipid” in the present invention include lecithin, cephalin, phosphatidylserine, phosphatidylglycerol, cardiolipin and the like. These phospholipids may be used alone or in combination of two or more.
The content of the phospholipid is, for example, 1 mg to 100 mg, preferably 1 mg to 50 mg, more preferably 1 mg to 10 mg, still more preferably 1 mg to 5 mg per 1 g of edible oil.

In the present invention, "highly functional edible oil" refers to a supplement of an active ingredient derived from a raw material or an active ingredient not contained in the raw material, which has been impaired in the process of producing an edible oil, to reinforce the tertiary function of the food. Cooking oil. Representative examples of such components include carotenoids.
The highly functional edible oil of the present invention can be produced by a very simple process by the extraction method of the present invention. The high-performance raw edible oil of the present invention can be used as it is as a food material without being processed into food or the like. Further, the highly functional edible oil of the present invention may be processed into foods and the like.

  In the present invention, the term "food composition" means a substance other than the pharmaceutical composition, which is produced by processing a high-functional edible oil obtained by the extraction method of the present invention. The food composition of the present invention is not particularly limited as long as it can be taken orally, such as a solution, a suspension, an emulsion, a powder, and a solid molded product.

  Examples of the food composition of the present invention include instant noodles, retort foods, canned foods, instant soups and miso soups, instant foods such as freeze-dried foods; bread, noodles, flour products such as breadcrumbs; candy, caramel, chewing gum, Sweets such as chocolate, cookies, biscuits, cakes, crackers, Japanese sweets, desserts; seasonings such as sauces, dressings, and soups; fats and oils such as butter, margarine, mayonnaise; milk drinks, yogurts, ice creams And dairy products such as creams; processed agricultural products such as jams and marmalades and cereals; and frozen foods.

  The method for increasing the extraction efficiency of carotenoids of the present invention includes a step of immersing a dry powder of a plant material or a seaweed material in edible oil. Further, it is preferable to immerse the raw powder having a particle size of <150 μm in edible oil containing medium-chain fatty acid, and more preferably immersed in edible oil to which phospholipid such as lecithin is added.

  Hereinafter, the present invention will be described in more detail and specifically with reference to Examples, but the Examples do not limit the scope of the present invention.

Example 1 Extraction of Fucoxanthin (Fx) from Brown Alga (Akamoku) with Various Edible Oils The fucoxanthin content in edible oil was measured according to the following methods 1 to 3.
1. Akamoku stored in a refrigerator for about one year after harvest was used as a raw material treatment raw material. The red alga bodies thawed at room temperature were treated by any of (1) acid-alkali treatment, (2) boiling treatment, or (3) acid-alkali treatment + boiling treatment. In (1), a 4-fold amount (w / w) of a 0.2% aqueous citric acid solution was added to the alga bodies, and then left for 15 minutes to wash with water. In (2), the alga bodies were immersed in tap water at 95 ° C. for 8 minutes and washed with water. In (3), a 4-fold amount (w / w) of a 0.2% aqueous citric acid solution was added to the alga body, and then left for 15 minutes to wash with water, and then immersed in 95 ° C. tap water for 8 minutes to wash with water. As a control, untreated red alga bodies were used.
2. Preparation of Dry Powder The untreated red algae alga bodies and the red algae alga bodies treated by the methods (1) to (3) were dried with hot air at 60 ° C. for 24 hours. The obtained dried Akamom was coarsely pulverized with a food mixer to obtain a coarse powder. The obtained coarse powder was classified using a comb having an opening of 150 μm (Tokyo Screen Co., Ltd. (Tokyo)). Coarse pulverization and classification were repeated to finally obtain a powder having a particle diameter of less than 150 μm and a powder having a particle size of 150 to 250 μm.
3. Extracted edible oil with akamoku powder (0.5 g) and various edible oils (tribritin (C4), tricaproin (C6), tricaprin (C10), fish oil, rice germ oil, soybean oil, olive oil, linseed oil, sesame oil, rice oil Corn oil or rapeseed oil) (1 g), and the mixture was stirred with a vortex mixer, and then left at a fixed temperature for a fixed time. After centrifuging the edible oil containing red amok powder, the composition of fucoxanthin and fatty acids in the obtained extracted oil was analyzed.

Results The results are shown in FIGS. FIG. 1 shows the extraction amount (mg / g oil) of fucoxanthin from untreated, acid-alkali treated, boiled or acid-alkali treated + boiled Akamom powder (particle size <150 μm) by tricaprin, FIG. 2 shows the amount (mg / g oil) of fucoxanthin extracted from boiled red amokoku powder (particle size <150 μm) with various edible oils, and FIG. Shows the amount of xanthine extracted (mg / g oil).

The cut alga bodies were not cut into the dried powder, and when the edible oil was added, fucoxanthin was not detected in the edible oil, but when tricaprin was added as a dry powder, Fucoxanthin was extracted in edible oil.
Particularly, the extraction efficiency was increased by the boiling treatment and the acid / alkali treatment. Although the extraction efficiency differs depending on the edible oil used, it was observed that the extraction efficiency was increased when triacylglycerol (TAG) containing medium-chain fatty acids (tricaprin) or short-chain fatty acids (tricaproin, tributyrin) was used (FIG. 2). In addition, it was shown that the amount of fucoxanthin extracted increased with an increase in the amount of akamoku powder as a raw material (FIG. 3).

Example 2 Extraction of Fucoxanthin and Fatty Acid from Brown Alga (Akamoku) with Tricaprin The fucoxanthin content and fatty acid content in tricaprin were measured according to the following methods 1 to 3.
1. Raw material treatment Red amok immediately after harvest was stored in a freezer and used within one month. The red alga bodies thawed at room temperature were used as they were (untreated) or after immersion in tap water at 95 ° C. for 8 minutes and then washed (boiled).
2. Preparation of Dry Powder The untreated and boiled red alga bodies were dried with warm air at 60 ° C. for 24 hours. The obtained dried Akamom was coarsely pulverized with a food mixer to obtain a coarse powder. The obtained coarse powder was classified using a comb having an opening of 150 μm (Tokyo Screen Co., Ltd. (Tokyo)). Coarse pulverization and classification were repeated to finally obtain a powder having a particle diameter of less than 150 μm and a powder having a particle size of 150 to 250 μm.
3. Tricaprin Extract (1 g) was added to Akamoku powder (0.5 g), and the mixture was stirred with a vortex mixer and then left at a constant temperature for a fixed time. After centrifuging the edible oil containing red amok powder, the composition of fucoxanthin and fatty acids in the obtained extracted oil was analyzed.
For fatty acids, after extracting total lipids from red amokum powder with an organic solvent (chloroform / methanol (2: 1)), the content of each fatty acid was quantified using 17: 0 as an internal standard, and the fatty acid content in the powder was calculated. Then, the fatty acid content in the extracted oil of tricaprin was also determined using 17: 0 as an internal standard, and the extraction rate was calculated from the comparison with the fatty acid content in the powder.

Results The results are shown in FIGS. FIG. 4 shows the amount of fucoxanthin extracted from Akamoku powder having different particle sizes by tricaprin (mg / g oil), and FIG. 5 shows the amount of fucoxanthin extracted from Akamoku powder by Tricaprin at each extraction temperature. (Mg / g oil) and extraction efficiency (%). 6 to 8 show the extraction amount (mg / g oil) and extraction efficiency (%) of fucoxanthin from red amokum powder with tricaprin at each of the extraction times at 50 ° C, 60 ° C, and 70 ° C.
Table 1 shows the extraction ratio (%) of main fatty acids from red amokum powder by tricaprin.

This experiment revealed that the smaller the particle size and the longer the extraction time, the higher the efficiency of fucoxanthin extraction. However, when the extraction temperature was 80 ° C. or higher, the fucoxanthin content was reduced by the extraction for 24 hours. And it was shown that 60% or more of fucoxanthin contained in the raw material can be extracted by setting the extraction temperature to 50 ° C. to 70 ° C. and the extraction time to 12 hours to 36 hours (FIGS. 6 to 8).
It is generally considered that the amount of fucoxanthin required to exhibit anti-obesity effect is about 2 mg or more per day. Therefore, if fucoxanthin contains 1.2 mg or more per g of extracted oil, By ingesting about 2 g of fucoxanthin, an effect can be expected.
When the fatty acid composition in the oil extracted with tricaprin was analyzed, it was confirmed that EPA, which is an ω-3 polyunsaturated fatty acid, migrated into the extracted oil. From the content, it was found that about 30% or more of the EPA in the red mallow could be extracted by tricaprin.

Example 3: Commercial spinach powder was used as a raw material for extracting carotenoids and fatty acids from spinach with edible oil . Various edible oils (soy oil, sunflower oil, linseed oil, fish oil, and tricaprin) (1 g) were added to spinach powder (0.5 g), and the mixture was stirred with a vortex mixer and left at a constant temperature for a fixed time. After the edible oil containing the powder was centrifuged, the composition of fucoxanthin and fatty acids in the obtained extracted oil was analyzed.
For fatty acids, after extracting total lipids from spinach powder with an organic solvent (chloroform / methanol (2: 1)), the content of each fatty acid was quantified using 17: 0 as an internal standard, and the fatty acid content in the powder was calculated. Then, the fatty acid content in the extracted oil of tricaprin was also determined using 17: 0 as an internal standard, and the extraction rate was calculated from the comparison with the fatty acid content in the powder.

Results The effects of edible oil and standing time on the extraction efficiency (%) of each carotenoid (β-carotene, lutein + zeaxanthin, violaxanthin + neoxanthin) from spinach powder are shown in FIG. In addition, the amount of each carotenoid (β-carotene, lutein + zeaxanthin, violaxanthin + neoxanthin) extracted by various edible oils (soy oil, sunflower oil, linseed oil, fish oil, tricaprin, tricaprin + lecithin (5%)) (mg) ) Is shown in FIG.
In addition, Table 2 below shows the extraction ratio (%) of main fatty acids from red amokum powder by tricaprin.

As in the case of Akamok powder, carotenoids could be extracted more efficiently than other edible oils by using tricaprin. In particular, it was shown that about 100% of β-carotene can be extracted by tricaprin (FIG. 9 (A)). In addition, it was shown that by adding a small amount of lecithin to tricaprin, the extraction efficiency of carotenoids was increased (FIG. 10).
Further, when the fatty acid composition of the extracted oil was analyzed, it was found that ω-3 polyunsaturated fatty acids such as α-linolenic acid and 16: 3n-3 in spinach were also extracted.

  INDUSTRIAL APPLICABILITY The present invention can be used in a wide range of fields such as food, health industry, pharmaceuticals, and cosmetics.

Claims (12)

A method for extracting a fat-soluble functional component from a dried product of a plant material or a seaweed material,
1) a step of pulverizing a dried product of a plant material or a seaweed material into a powder;
2) A method of extracting a fat-soluble functional component, comprising: immersing the obtained powder in edible oil to extract a fat-soluble functional component; and 3) appropriately dissolving an insoluble matter.   The extraction method according to claim 1, wherein the plant material is a vegetable, a fruit, a wild plant / wild grass, a tree, or a grain.   The fat-soluble functional component is an ω-3 polyunsaturated fatty acid, an ω-6 polyunsaturated fatty acid, a monounsaturated fatty acid, a short-chain / medium-chain saturated fatty acid, glyceroglycolipid, glycerophospholipid, sphingolipid, carotenoid The extraction method according to claim 1 or 2, wherein at least one selected from the group consisting of, sterols, flavonoids and fat-soluble vitamins.   The extraction method according to any one of claims 1 to 3, wherein the edible oil is an edible oil containing a medium-chain fatty acid.   The method for extracting a fat-soluble functional component according to claim 4, wherein the medium-chain fatty acid is a medium-chain fatty acid having 8 to 10 carbon atoms.   The extraction method according to any one of claims 1 to 5, wherein the edible oil is coconut oil or palm kernel oil.   The extraction method according to any one of claims 1 to 6, wherein the edible oil further contains a phospholipid.   The extraction method according to claim 7, wherein the phospholipid is lecithin, cephalin, phosphatidylserine, phosphatidylglycerol or cardiolipin.   The extraction method according to any one of claims 1 to 8, wherein the particle size of the powder is <150 m.   Highly functional edible oil obtained by the extraction method according to any one of claims 1 to 9.   A food composition comprising the high-functional edible oil according to claim 10.   A method for increasing the extraction efficiency of carotenoids, comprising immersing a dry powder (particle size <150 μm) of a plant material or a seaweed material in edible oil containing a medium-chain fatty acid.

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