JP2777073B2 - Low-temperature extraction method of Ganoderma lucidum extract - Google Patents
Low-temperature extraction method of Ganoderma lucidum extractInfo
- Publication number
- JP2777073B2 JP2777073B2 JP32966594A JP32966594A JP2777073B2 JP 2777073 B2 JP2777073 B2 JP 2777073B2 JP 32966594 A JP32966594 A JP 32966594A JP 32966594 A JP32966594 A JP 32966594A JP 2777073 B2 JP2777073 B2 JP 2777073B2
- Authority
- JP
- Japan
- Prior art keywords
- low
- temperature
- extract
- reishi
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 240000008397 Ganoderma lucidum Species 0.000 title claims description 35
- 235000001637 Ganoderma lucidum Nutrition 0.000 title claims description 35
- 238000000605 extraction Methods 0.000 title claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 28
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 12
- 229930003268 Vitamin C Natural products 0.000 claims description 12
- 239000007864 aqueous solution Substances 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 235000019154 vitamin C Nutrition 0.000 claims description 12
- 239000011718 vitamin C Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 150000007524 organic acids Chemical class 0.000 claims description 11
- 235000000346 sugar Nutrition 0.000 claims description 10
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 9
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 9
- 235000013361 beverage Nutrition 0.000 claims description 9
- 235000015165 citric acid Nutrition 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 239000001630 malic acid Substances 0.000 claims description 9
- 235000011090 malic acid Nutrition 0.000 claims description 9
- 150000008163 sugars Chemical class 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 235000019990 fruit wine Nutrition 0.000 claims description 4
- 235000013532 brandy Nutrition 0.000 claims description 3
- 235000020098 plum wine Nutrition 0.000 claims description 3
- 235000019992 sake Nutrition 0.000 claims description 3
- 241000694440 Colpidium aqueous Species 0.000 claims 1
- 241000222336 Ganoderma Species 0.000 description 13
- 229960004106 citric acid Drugs 0.000 description 6
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 5
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 230000000144 pharmacologic effect Effects 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000007865 diluting Methods 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000005985 organic acids Nutrition 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 229960002303 citric acid monohydrate Drugs 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010019799 Hepatitis viral Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 206010029333 Neurosis Diseases 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 206010003119 arrhythmia Diseases 0.000 description 1
- 230000006793 arrhythmia Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- -1 coumarin, fatty acids Chemical class 0.000 description 1
- 235000021551 crystal sugar Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- PCHPORCSPXIHLZ-UHFFFAOYSA-N diphenhydramine hydrochloride Chemical compound [Cl-].C=1C=CC=CC=1C(OCC[NH+](C)C)C1=CC=CC=C1 PCHPORCSPXIHLZ-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002443 hepatoprotective effect Effects 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 208000030603 inherited susceptibility to asthma Diseases 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 201000002364 leukopenia Diseases 0.000 description 1
- 231100001022 leukopenia Toxicity 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 201000008383 nephritis Diseases 0.000 description 1
- 208000015238 neurotic disease Diseases 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 102200129509 rs186996510 Human genes 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005092 sublimation method Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 201000001862 viral hepatitis Diseases 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Description
【０００１】[0001]
【産業上の利用分野】この発明は、霊芝エキスの低温抽
出方法と、該低温抽出霊芝エキスを混合した飲料液に関
するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for low-temperature extraction of Ganoderma lucidum extract and a beverage mixed with the low-temperature-extraction Ganoderma lucidum extract.
【０００２】[0002]
【従来の技術】霊芝は、主に広葉樹の枯木の根元に生え
るサルノコシカケ科の万年茸、又は万年茸の近縁種を乾
燥したものである。霊芝は生薬として認められていない
が、健康食品の原料として一部利用されている。その成
分として、エルゴステロール、マンニトール、アルカロ
イド、ラクトン、コウマリン、脂肪酸、多糖類、樹脂、
水溶性蛋白等が知られている。霊芝の薬理作用として、
鎮静、鎮咳、去痰作用、血圧降下作用、尿量の増加、肝
保護作用、抗菌作用等が知られているし、臨床的には慢
性気管支炎、気管支喘息、白血球減少症、冠状動脈硬化
性心臓病の治療、不整脈、ノイローゼ、急性ウイルス性
肝炎、胃潰瘍、腎炎の治療、肺がんの治療等に用いられ
ている。2. Description of the Related Art Lingzhi is obtained by drying perennial mushrooms of the family Sarcodonaceae, or closely related species of perennial mushrooms, which mainly grows at the base of dead broad-leaved trees. Reishi is not approved as a crude drug, but is used as a raw material in health foods. Its components include ergosterol, mannitol, alkaloids, lactones, coumarin, fatty acids, polysaccharides, resins,
Water-soluble proteins and the like are known. As the pharmacological action of Reishi,
It is known to have sedation, antitussive, expectorant, hypotensive, increased urine output, hepatoprotective, antibacterial, etc.Clinically, chronic bronchitis, bronchial asthma, leukopenia, coronary atherosclerotic heart It is used for treatment of diseases, arrhythmia, neurosis, acute viral hepatitis, gastric ulcer, nephritis, lung cancer and the like.
【０００３】一方、各種の和漢薬製剤、或いは生薬類に
含有される成分の抽出には、クロロホルム、エーテル、
石油エーテル、無水アルコール、稀薄苛性ソーダ液、
水、塩分を含む水、酸性の水等を溶媒として用い、各々
単独に逐次冷浸するか、又は温浸することにより抽出分
画し、種々の精製過程を経て成分の純化が行なわれてき
た。特に揮発物質の存在が予想される和漢薬製剤、或い
は生薬類の抽出にあっては、予め水蒸気や昇華法によっ
て昇華性物質と揮発油等を分画していた。On the other hand, chloroform, ether, chloroform, ether,
Petroleum ether, anhydrous alcohol, dilute caustic soda,
Water, water containing salt, acidic water, etc. are used as solvents, and each is subjected to extraction and fractionation by successive cold immersion or digestion, and the components have been purified through various purification processes. . Particularly, in the extraction of a Chinese medicine preparation or a crude drug in which a volatile substance is expected to exist, a sublimable substance and a volatile oil are fractionated in advance by steam or a sublimation method.
【０００４】[0004]
【発明が解決しようとする課題】有機溶媒を用いる抽出
方法にあっては、用いる有機溶媒の極性によって抽出さ
れる物質が限定される結果となるので、生薬類の成分抽
出において、混合構成生薬のエキス成分を得るには、極
性の異なる２種以上の溶媒を用いた抽出を繰り返さなけ
ればならない問題点があるし、生薬類の熱水抽出方法で
は、揮発物質や油脂成分の一部が水蒸気蒸溜現象を起こ
したり、溶液の表面より成分の一部が容易に逸散するな
どの間題点があった。In an extraction method using an organic solvent, the substance to be extracted is limited depending on the polarity of the organic solvent to be used. In order to obtain an extract component, there is a problem that extraction with two or more solvents having different polarities must be repeated. In the hot water extraction method for crude drugs, a part of volatile substances and fats and oils components are steam distilled. There were problems such as causing a phenomenon and a part of the components easily dissipating from the surface of the solution.
【０００５】揮発性成分以外の特定物質による薬理効果
を期待するエキスの製造方法において、有機溶媒による
抽出方法は溶剤を選択し、加熱温度の調整による温水抽
出方法は、ある程度問題を解決することが可能である
が、必ずしも適当ではない。以上の知見から、本発明は
霊芝から有効成分を抽出するにあたって、乳酸、クエン
酸、リンゴ酸等の有機酸を含有した水溶液を低温度下で
３カ月以上、冷暗所にて放置することによって得る霊芝
エキスの低温抽出方法と、その低温抽出霊芝エキスを混
合した飲料液を発明するに至ったものである。[0005] In a method for producing an extract which is expected to have a pharmacological effect due to a specific substance other than a volatile component, an extraction method using an organic solvent selects a solvent, and a hot water extraction method by adjusting a heating temperature can solve some problems. Yes, but not always. From the above findings, in extracting the active ingredient from Ganoderma lucidum, the present invention is obtained by leaving an aqueous solution containing an organic acid such as lactic acid, citric acid or malic acid at a low temperature for 3 months or more in a cool dark place. The present invention has led to the invention of a method for low-temperature extraction of Ganoderma extract and a beverage mixed with the low-temperature extraction Ganoderma extract.
【０００６】[0006]
【課題を解決するための手段】請求項１に記載する霊芝
エキスの低温抽出方法は、霊芝を、クエン酸、乳酸、或
いはリンゴ酸等の有機酸、砂糖類、及びビタミンＣを含
有した５〜１０℃の低温水溶液で抽出して得るものであ
る。請求項２に記載する飲料液は、霊芝を、クエン酸、
乳酸、或いはリンゴ酸等の有機酸、砂糖類、及びビタミ
ンＣを含有した５〜１０℃の低温水溶液で抽出して得た
低温抽出霊芝エキスに、ブランデーやホワイトリカー、
日本酒、梅酒、果実酒等の酒類を混合したものである。
請求項３に記載する飲料液は、霊芝を、クエン酸、乳
酸、或いはリンゴ酸等の有機酸、砂糖類、及びビタミン
Ｃを含有した５〜１０℃の低温水溶液で抽出して得た低
温抽出霊芝エキスに、水や果実液、またはその温水を混
合して希釈したものである。According to a first aspect of the present invention, there is provided a method for low-temperature extraction of Ganoderma lucidum extract, wherein Ganoderma lucidum contains organic acids such as citric acid, lactic acid or malic acid, sugars and vitamin C. It is obtained by extraction with a low-temperature aqueous solution of 5 to 10C. The beverage according to claim 2, wherein the reishi is citric acid,
Lactic acid or organic acids such as malic acid, sugars, and low-temperature extracted Reishi extract obtained by extraction with a low-temperature aqueous solution containing 5-10 ° C containing vitamin C, brandy and white liquor,
It is a mixture of alcoholic beverages such as sake, plum wine and fruit wine.
The beverage according to claim 3, which is obtained by extracting Ganoderma lucidus with a low-temperature aqueous solution of 5 to 10 ° C containing organic acids such as citric acid, lactic acid, or malic acid, sugars, and vitamin C. It is obtained by mixing and diluting the extracted reishi extract with water, fruit liquid, or its warm water.
【０００７】[0007]
【実施例】先ず本発明による霊芝エキスの低温抽出方法
について、実験結果を例をあげて詳細に説明する。 有機酸としてクエン酸一水和物を選び、 水にクエン酸−水和物の結晶を溶解した５〜１０℃の
低温水溶液Ｓに、霊芝Ｒを取り浸漬する。 この浸漬液を冷暗所に３カ月以上放置する。 更に水と氷砂糖、及びビタミンＣを追加し、冷暗所で
続けて３カ月以上放置する。 前後合わせて６カ月以上放置した霊芝Ｒの浸漬液を先
ず１時間加熱し、 これを冷却した後、布等で粗ろ過して霊芝Ｒの残渣を
除き、得られた霊芝エキス溶液にビタミンＣの結晶粒末
を加える。 更に有機酸やブドウ糖を加えて、酸味と甘味を調味
し、室温の暗所に２〜３週間放置する。 次にろ紙（Ｎｏ．１２６（東洋ろ紙（株）製）でろ過
し、 ろ過によって得られた低温抽出霊芝エキスｒを褐色ビ
ンに分注し、低温滅菌を行い、製品として冷暗所で保存
する。EXAMPLES First, the method for low-temperature extraction of Ganoderma lucidum extract according to the present invention will be described in detail with reference to experimental results. Citric acid monohydrate is selected as an organic acid. Reishi R is taken and immersed in a low-temperature aqueous solution S at 5 to 10 ° C. in which citric acid-hydrate crystals are dissolved in water. This immersion liquid is left in a cool dark place for three months or more. Add water, rock sugar, and vitamin C, and leave in a cool, dark place for at least 3 months. The immersion liquid of Ganoderma R left for at least 6 months before and after heating is first heated for 1 hour, and then cooled, and then coarsely filtered with a cloth or the like to remove the residue of Ganoderma R. Add the vitamin C crystal powder. Furthermore, organic acid and glucose are added, and the sourness and sweetness are seasoned, and the mixture is left in a dark place at room temperature for 2 to 3 weeks. Next, the mixture is filtered through a filter paper (No. 126 (manufactured by Toyo Roshi Kaisha, Ltd.)), and the low-temperature extracted Reishi extract r obtained by the filtration is dispensed into brown bottles, subjected to low-temperature sterilization, and stored as a product in a cool and dark place.
【０００８】有機酸として、例えばクエン酸の他に、乳
酸、リンゴ酸等を用いることも可能であるし、酸化防止
剤として粉末のビタミンＣを加えることも可能である。
水溶液Ｓに加えるグルコースや氷砂糖等の糖類は、調味
のためと、霊芝を構成する細胞の破壊と浸透圧を高める
目的で加えるものである。As the organic acid, for example, lactic acid, malic acid and the like can be used in addition to citric acid, and powdered vitamin C can be added as an antioxidant.
Sugars such as glucose and ice sugar added to the aqueous solution S are added for the purpose of seasoning and for the purpose of destroying the cells constituting the reishi and increasing the osmotic pressure.
【０００９】次に本発明による低温抽出霊芝エキスを混
合した飲料液を、実験例に基づき詳細に説明する。霊芝
Ｒを、クエン酸、乳酸、或いはリンゴ酸等の有機酸、砂
糖類、及びビタミンＣを含有した５〜１０℃の低温水溶
液Ｓで抽出してえ得た低温抽出霊芝エキスｒに、ブラン
デーやホワイトリカー、日本酒、梅酒、或いは果実酒等
の酒類Ａを適宜混合し、飲用可能にした飲料液Ｄ１と、
同じ低温抽出霊芝エキスｒに水や果実液、またはその温
水Ｗを３〜５倍混合して希釈し、飲用可能にした飲料液
Ｄ２の２種類がある。Next, a beverage liquid mixed with the low-temperature-extracted reishi extract according to the present invention will be described in detail based on experimental examples. Reishi extract R obtained by extracting Ganoderma R with a low-temperature aqueous solution S containing 5-10 ° C containing an organic acid such as citric acid, lactic acid or malic acid, sugars and vitamin C, Beverage liquid A such as brandy, white liquor, sake, plum wine, or fruit liquor, which is appropriately mixed and drinkable, and drinkable D1,
There are two types of drink liquids D2, which are made drinkable by diluting the same low-temperature extracted ganoderma extract r with water or fruit liquid or its hot water W by mixing 3 to 5 times and diluting.
【００１０】実験例 １ 霊芝Ｒをスライスし、そのスライス霊芝Ｒ５０ｇを脱イ
オン水（１リットル）に入れ、クエン酸一水和物（１０
０ｇ）を加え、５〜１０℃の冷暗所で３カ月以上放置し
て抽出する。更に脱イオン水（１リットル）と氷砂糖
（１・３Ｋｇ）、並びにビタミンＣ結晶（１５ｇ）を追
加し、続けて５〜１０℃の冷暗所で３カ月以上放置す
る。Experimental Example 1 Reishi R was sliced, 50 g of the sliced Reishi R was put into deionized water (1 liter), and citric acid monohydrate (10
0 g), and leave the mixture in a cool dark place at 5 to 10 ° C. for 3 months or more to extract. Further, add deionized water (1 liter), crystal sugar (1.3 kg), and vitamin C crystal (15 g), and leave the mixture in a cool dark place at 5 to 10 ° C. for 3 months or more.
【００１１】この浸漬液を布で粗くろ過し、残留霊芝Ｒ
を除いた後、１時間加熱沸騰し、冷却後にビタミンＣの
結晶粉末（１５ｇ）を加え、布を用いて粗ろ過し、更に
ろ紙でろ過し、低温抽出霊芝エキスｒを得る。これを着
色ビンに５〜１０（ミリリットル）宛に配分し、低温殺
菌の後、使用直前まで冷暗所で保存する。The immersion liquid is roughly filtered with a cloth, and the remaining reishi R
After heating, the mixture was heated and boiled for 1 hour, cooled, added with a crystal powder of vitamin C (15 g), coarsely filtered using a cloth, and further filtered with a filter paper to obtain a low-temperature extracted Reishi extract r. This is distributed to colored bottles for 5 to 10 (milliliters), and after pasteurization, is stored in a cool and dark place until immediately before use.
【００１２】実験例 ２ 実験例１で得た低温抽出霊芝エキスｒ（１リットル）
と、３年目の梅果実酒Ａ（３〜５リットル）を混合し、
飲用可能な飲料液Ｄ１を得る。梅果実酒Ａにはアルコー
ルが含有しているため、低温抽出霊芝エキスｒは梅果実
酒Ａと混合し、２〜３週間温室で放置して生成される澱
（おり）を、ろ紙を用いてろ過する。飲料液Ｄ１を試飲
した所、梅果実酒の渋みが少なくなり、梅エキス独特の
感触が鮮明に感じられ、且つまろやかな舌触りと、香り
が高められた。Experimental Example 2 Low temperature extracted Reishi extract r obtained in Experimental Example 1 (1 liter)
And 3rd year plum fruit liquor A (3-5 liters)
A drinkable drink D1 is obtained. Since plum fruit wine A contains alcohol, low-temperature extracted reishi extract r is mixed with plum fruit wine A and left in a greenhouse for 2 to 3 weeks. And filter. When drinking liquid D1 was tasted, the astringency of the plum fruit liquor was reduced, the unique feel of the plum extract was clearly felt, and the mellow texture and aroma were enhanced.
【００１３】実験例 ３ 実験例１で得た低温抽出霊芝エキスｒ（１リットル）と
果実液の温水Ｗ（３〜５リットル）を混合し、飲用可能
な飲料液Ｄ２を得る。飲料液Ｄ２を試飲した所、果実液
の感触が鮮明に感じられ、且つまろやかな舌触りと、香
りが高められた。EXPERIMENTAL EXAMPLE 3 The low-temperature extracted Reishi extract r (1 liter) obtained in Experimental Example 1 and warm water W (3 to 5 liters) of the fruit liquid are mixed to obtain a drinkable drink liquid D2. When the drinking liquid D2 was tasted, the feel of the fruit liquid was clearly felt, and the mellow tongue and the aroma were enhanced.
【００１４】[0014]
【発明の効果】本発明による霊芝エキスの低温抽出方法
は上記の通りであるから、次に記載する効果を発揮す
る。揮発性成分を蒸散させることなく霊芝の有する特殊
成分を効率よく抽出することができ、薬理効果の高い低
温抽出霊芝エキスを得ることができる。尚、本発明によ
る低温抽出霊芝エキスの成分による薬理効果は、マウス
を実験動物に用いた解析によっても認められ、高速液体
クロマトグラフィーを用いた分析結果からも有効成分の
低温抽出効果が確かめられた。The method for low-temperature extraction of Ganoderma lucidum extract according to the present invention is as described above. It is possible to efficiently extract the special components possessed by Ganoderma lucidum without evaporating volatile components, and to obtain a low-temperature-extracted Ganoderma lucidum extract having a high pharmacological effect. The pharmacological effects of the components of the low-temperature-extracted reishi extract according to the present invention were also confirmed by analysis using mice as experimental animals, and the low-temperature extraction effect of the active ingredients was confirmed from the results of analysis using high-performance liquid chromatography. Was.
【００１５】本発明による低温抽出霊芝エキスを混合し
た飲料液は上記の通りであるから、次に記載する効果を
発揮する。低温抽出霊芝エキスと各種果実酒の組合わせ
により、新規味覚と香りの霊芝エキス入り果実酒を提供
し得るし、低温抽出霊芝エキスと各種果実液の組合わせ
により、新規味覚と香りの霊芝エキス入り果実飲料を提
供し得る。[0015] Since the beverage mixed with the low-temperature-extracted Reishi extract according to the present invention is as described above, the following effects are exhibited. Combination of low-temperature extracted ganoderma extract and various fruit liquors can provide fruit liquor with a new taste and aroma of ganoderma extract. A fruit drink containing a Reishi extract can be provided.
【図１】本発明による低温抽出霊芝エキスの抽出方法
と、低温抽出霊芝エキスを混合した飲料液の製造工程図
である。FIG. 1 is a drawing illustrating a method for extracting a low-temperature-extracted Ganoderma extract according to the present invention, and a process for producing a beverage mixed with the low-temperature-extracted Ganoderma extract
Ａ 酒類 Ｄ１，Ｄ２ 飲料液 Ｒ 霊芝 ｒ 低温抽出霊芝エキス Ｓ 水溶液 Ｗ 水や果実液、またはその温水 A Liquor D1, D2 Drinking liquid R Ganoderma r Low temperature extraction Ganoderma extract S Aqueous solution W Water or fruit liquid, or its warm water
フロントページの続き (51)Int.Cl.6 識別記号 ＦＩ // Ａ６１Ｋ 35/84 Ａ２３Ｌ 2/00 Ｆ (56)参考文献 特開 平２−211847（ＪＰ，Ａ) 特開 昭56−61985（ＪＰ，Ａ) 特開 平４−200374（ＪＰ，Ａ) 特開 昭60−145075（ＪＰ，Ａ) 特公 昭62−21502（ＪＰ，Ｂ２) (58)調査した分野(Int.Cl.6，ＤＢ名) A23L 1/28 A23L 2/02 A23L 2/38 A23L 2/52 C12G 3/04Continuation of the front page (51) Int.Cl. 6 Identification symbol FI // A61K 35/84 A23L 2/00 F (56) References JP-A-2-211847 (JP, A) JP-A-56-61985 (JP) JP-A-4-200374 (JP, A) JP-A-60-145075 (JP, A) JP-B-62-21502 (JP, B2) (58) Fields investigated (Int. Cl. 6 , DB A23L 1/28 A23L 2/02 A23L 2/38 A23L 2/52 C12G 3/04
Claims (3)
リンゴ酸等の有機酸、砂糖類、及びビタミンＣを含有し
た５〜１０℃の低温水溶液（Ｓ）で抽出して得ることを
特徴とする霊芝エキスの低温抽出方法。1. A method of extracting Reishi (R) with a low-temperature aqueous solution (S) containing 5 to 10 ° C. containing an organic acid such as citric acid, lactic acid or malic acid, sugars and vitamin C. A method for low-temperature extraction of Reishi extract, characterized in that:
リンゴ酸等の有機酸、砂糖類、及びビタミンＣを含有し
た５〜１０℃の低温水溶液（Ｓ）で抽出して得た低温抽
出霊芝エキス（ｒ）に、ブランデーやホワイトリカー、
或いは日本酒、梅酒、果実酒等の酒類（Ａ）を混合し、
飲用可能にした飲料液。2. Reishi (R) is obtained by extraction with a low-temperature aqueous solution (S) containing 5 to 10 ° C. containing an organic acid such as citric acid, lactic acid, or malic acid, sugars, and vitamin C. Low temperature extraction Reishi extract (r), brandy and white liquor,
Alternatively, mix sake (A) such as sake, plum wine, fruit wine,
Drinkable drinks.
リンゴ酸等の有機酸、砂糖類、及びビタミンＣを含有し
た５〜１０℃の低温水溶液（Ｓ）で抽出した低温抽出霊
芝エキス（ｒ）に、水や果実液、またはその温水（Ｗ）
を混合して希釈し、飲用可能にした飲料液。3. A low-temperature extracted spirit obtained by extracting Reishi (R) with a low-temperature aqueous solution (S) containing 5-10 ° C. aqueous solution (S) containing an organic acid such as citric acid, lactic acid, or malic acid, sugars, and vitamin C. Turf extract (r), water or fruit liquid or its warm water (W)
A liquid beverage that is mixed and diluted to make it drinkable.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32966594A JP2777073B2 (en) | 1994-12-02 | 1994-12-02 | Low-temperature extraction method of Ganoderma lucidum extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32966594A JP2777073B2 (en) | 1994-12-02 | 1994-12-02 | Low-temperature extraction method of Ganoderma lucidum extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08154627A JPH08154627A (en) | 1996-06-18 |
| JP2777073B2 true JP2777073B2 (en) | 1998-07-16 |
Family
ID=18223899
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP32966594A Expired - Fee Related JP2777073B2 (en) | 1994-12-02 | 1994-12-02 | Low-temperature extraction method of Ganoderma lucidum extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2777073B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000143526A (en) * | 1998-11-13 | 2000-05-23 | Asuke Yakuhin Kk | Diabetes/hypotension/lever function improver comprising panax notoginseng, fruit body of ganoderma lucidum and agaricus blazei murill as main components and its production |
| DE19915560C1 (en) * | 1999-04-07 | 2000-06-08 | Michael Popp | Preparation of digestion promoting drug comprises obtaining distillate obtained in production of herbal drugs by extracting plants and evaporating obtained tincture |
| US10813960B2 (en) | 2000-10-04 | 2020-10-27 | Paul Edward Stamets | Integrative fungal solutions for protecting bees and overcoming colony collapse disorder (CCD) |
| CN102719346B (en) * | 2012-07-09 | 2013-10-30 | 石家庄市中医院 | Yin-nourishing kidney-tonifying health-care wine and preparation method thereof |
| US11752182B2 (en) | 2014-03-10 | 2023-09-12 | Turtle Bear Holdings, Llc | Integrative fungal solutions for protecting bees |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5661985A (en) * | 1979-10-26 | 1981-05-27 | Nishiyama Shiyuzoujiyou:Kk | Preparation of alcoholic drink |
| JPS60145075A (en) * | 1984-01-06 | 1985-07-31 | Harushige Yamaya | Making of amazake (sweet drink made from fermented rice) |
| JPS6221502A (en) * | 1985-07-22 | 1987-01-29 | 南機械株式会社 | Mechanism device for veneer |
| JPH0657127B2 (en) * | 1989-02-10 | 1994-08-03 | 株式会社岩出菌学研究所 | Health food mainly composed of cultured mycelium of Kawariharatake or its extract |
| JPH0655121B2 (en) * | 1990-11-30 | 1994-07-27 | 山口県 | Method for producing Reishi fluid and method for producing health drink containing Reishi fluid |
-
1994
- 1994-12-02 JP JP32966594A patent/JP2777073B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH08154627A (en) | 1996-06-18 |
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