JP4337308B2 - Liquid composition - Google Patents

Description

【００３５】
実施例の吸光度は対応する参考例より小さいことから、実施例のタンパク凝集性すなわち収斂味が参考例より小さいことが明らかとなった。
【００３６】
【発明の効果】
本発明により、鉄イオンに由来する収斂味を低減し、飲みやすく、しかも不快な後味が残らない鉄化合物配合液体組成物を提供することができた。
この液体組成物は、例えば、シロップ剤、ドリンク剤などの医薬品や医薬部外品を含む各種製剤及び健康飲料などの各種飲料に適用できる。
【図面の簡単な説明】
【図１】はタンパク凝集と鉄イオン濃度の相関性を示す。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an iron compound-containing liquid composition with reduced unpleasant taste when taken, and can be used in the fields of medicine and food.
[0002]
[Prior art and problems to be solved by the invention]
The liquid containing the iron compound was difficult to drink due to an unpleasant taste derived from iron ions. This taste is the same as the taste when using an astringent that binds to proteins such as tannin and alum (astringent taste).
So far, various techniques for improving the unpleasant taste of drugs and foods containing iron compounds have been disclosed.
In JP-A-11-1436, as a savory liquid agent, a liquid agent containing iron citrate, magnesium aspartate and Nikkor HCO60 (Example 3), and a liquid agent containing ammonium iron citrate, arginine and Nikkor HCO60 ( Example 4) is described. Here, Nikkor HCO60 is a trade name of polyoxyethylene hydrogenated castor oil, but it does not describe that it contributes to the improvement of astringency.
Japanese Patent Application Laid-Open No. 11-139992 discloses, as a drinking liquid composition in which the unique bitterness of vitamin B ₁ derivatives is reduced, ammonium iron citrate, magnesium L-aspartate, L-arginine hydrochloride, polyoxyethylene-poly An example (Example 12) in which oxypropylene-glycol and polyoxyethylene hydrogenated castor oil are blended is described. However, there is no description of an unpleasant taste derived from iron ions.
An object of the present invention is to provide an iron compound-containing liquid composition that reduces the astringent taste derived from iron ions, is easy to drink, and does not leave an unpleasant aftertaste.
[0003]
[Means for Solving the Problems]
In order to solve the above problems, the present inventors have made extensive studies and as a result, when a surfactant is added to a liquid containing an iron compound and specific amino acids, protein aggregation by iron ions (convergence) Has been found to reduce the astringent taste. Furthermore, the present inventors have found that this effect is better when a polyglycerin fatty acid ester is blended than when a polyoxyethylene hydrogenated castor oil is blended as a surfactant, thus completing the present invention.
That is, this invention is a liquid composition which mix | blended the iron compound, amino acids, and polyglycerol fatty acid ester.
[0004]
DETAILED DESCRIPTION OF THE INVENTION
The iron compound in the present invention is a compound that generates a divalent or trivalent iron ion when dissolved in water, for example, ferrous fumarate, ferrous sulfate, sodium iron citrate, iron ammonium citrate, Examples thereof include ferric sulfate and ferric chloride. One or more of these iron compounds can be selected and blended.
The compounding quantity of an iron compound changes with the intended purposes of the liquid composition which mix | blends this. In terms of nutrient intake, 0.5 to 60 mg per day is preferable in terms of iron ion, and when 100 ml of liquid is ingested per day, the iron ion concentration is 0.0005 to 0.06 W / V%.
[0005]
The amino acids in the present invention are amino acids and amino acid salts. Examples of amino acids include glutamic acid, histidine, arginine, lysine, and aspartic acid. Examples of amino acid salts include amino acids and acids (hydrochloric acid, sulfuric acid, methanesulfonic acid, etc.), bases (ammonia, sodium, potassium, calcium, magnesium). Etc.) or salts with other amino acids. In the present invention, one or more of these amino acids can be selected and blended. The compounding amount of amino acids is preferably 0.001 to 5 g as a daily dose.
The compounding ratio of the iron compound and the amino acid is 0.01 parts by mass or more, preferably 0.05 to 2500 parts by mass, and more preferably 0.05 to 1000 parts by mass with respect to 1 part by mass of the iron ion. .
[0006]
The polyglycerol fatty acid ester in the present invention is an ester obtained by condensing polyglycerol obtained by polymerization of 4 to 20 glycerol and a fatty acid having 8 to 20 carbon atoms, and has an HLB of 12 or more. Specifically, decaglycerin monomyristic acid ester, hexaglycerin monomyristic acid ester, decaglycerin monolauric acid ester, hexaglycerin monolauric acid ester, decaglycerin monostearic acid ester, hexaglycerin monostearic acid ester, decaglycerin monocapric acid Ester, decaglycerin monooleate, hexaglycerin monooleate, decaglycerin monolinolenic acid ester, etc. Among them, decaglycerin monomyristic acid ester, decaglycerin monostearate ester, decaglycerin monolaurate ester are preferable. .
[0007]
In the liquid composition of the present invention, the amount of the polyglycerin fatty acid ester is 0.1 parts by mass or more, preferably 0.5 to 1 part by mass with respect to 1 part by mass of the iron ion when the iron compound is converted into iron ion. 1000 parts by mass, more preferably 2.5 to 1000 parts by mass.
[0008]
In the present invention, it is preferable to further blend an oil component in order to stabilize the liquid agent. Oil components include vitamin E, derivatives of vitamin E (eg, esters such as acetic acid and succinic acid), vitamin A, vitamin D, vitamin K, γ-oryzanol, soybean oil, medium chain fatty acid triglycerides, γ-linolenic acid, etc. Can be mentioned. These may be used alone or in combination of two or more. If the blending amount of the oil component is 0.7 parts by mass or less with respect to 1 part by mass of the polyglycerol fatty acid ester, the effect can be obtained. If the oil component is added excessively, the liquid agent is emulsified and a stable liquid agent cannot be obtained.
[0009]
The pH of the liquid composition of the present invention is 2.5 to 7.0, preferably 3.0 to 5.5. Liquids with a pH of less than 2.5 are difficult to drink due to their strong acidity, and iron hydroxide precipitates when the pH exceeds 7.0. The pH of this liquid is determined by adding, for example, organic acids such as citric acid, malic acid, fumaric acid, tartaric acid, lactic acid and succinic acid, salts of these organic acids, inorganic acids such as hydrochloric acid, and inorganic bases such as sodium hydroxide. Can be adjusted.
[0010]
In the liquid composition of the present invention, vitamins, minerals, other amino acids, herbal medicines, herbal extracts, caffeine, royal jelly, and the like can be appropriately blended as long as the effects of the present invention are not impaired. Moreover, additives such as antioxidants, colorants, flavors, flavoring agents, surfactants, solubilizers, preservatives, sweeteners, and the like can be appropriately blended as necessary so long as the effects of the present invention are not impaired. Furthermore, the effects of the present invention can be further improved by blending a nonionic surfactant other than polyglycerin fatty acid ester (eg, polyoxyethylene hydrogenated castor oil, sucrose fatty acid ester, polyoxyethylene-polyoxypropylene-glycol, etc.). May be able to be played.
[0011]
The method for preparing the liquid composition of the present invention is not particularly limited. Usually, after each component is dissolved in an appropriate amount of purified water, the pH is adjusted, the remaining purified water is added to adjust the volume, and if necessary, filtration and sterilization are performed to obtain the target liquid composition.
[0012]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples, Reference Examples and Test Examples. Examples are specific examples of embodiments of the present invention, reference examples are examples of the prior art corresponding to the examples, and test examples are examples of tests evaluating the examples and reference examples.
In addition, the polyglycerin fatty acid ester was used by combining equal amounts of those containing decaglycerin monomyristic acid ester and those containing decaglycerin monostearic acid ester.
[0013]
Example 1
Ferrous fumarate 0.15g
Polyglycerol fatty acid ester 5.00 g
Arginine hydrochloride 3.00 g
Citric acid 0.10g
Sodium hydroxide Appropriate amount After dissolving the above components in purified water, the pH was adjusted to 4.8, and purified water was added to make a total volume of 100 mL, which was filled into a glass bottle and capped.
[0014]
Similarly, the liquid composition which mix | blended each component in Examples 2-6 and Reference Examples 1-2 was obtained.
[0015]
Reference example 1
Ferrous fumarate 0.15g
Polyoxyethylene hydrogenated castor oil 5.00 g
Arginine hydrochloride 3.00 g
Citric acid 0.10g
Sodium hydroxide appropriate amount [0016]
Example 2
Ferrous fumarate 0.15g
Polyglycerol fatty acid ester 5.00 g
Sodium aspartate 1.00g
Citric acid 0.10g
Sodium hydroxide appropriate amount [0017]
Reference example 2
Ferrous fumarate 0.15g
Polyoxyethylene hydrogenated castor oil 5.00 g
Sodium aspartate 1.00g
Citric acid 0.10g
Sodium hydroxide appropriate amount [0018]
Example 3
Ferrous fumarate 0.15g
Polyglycerol fatty acid ester 5.00 g
Glutamate hydrochloride 1.00g
Citric acid 0.10g
Sodium hydroxide appropriate amount [0019]
Example 4
Ammonium iron citrate 0.30 g
Polyglycerol fatty acid ester 5.00 g
Histidine hydrochloride 1.00g
Citric acid 0.10g
Sodium hydroxide appropriate amount [0020]
Example 5
Ferrous fumarate 0.15g
Polyglycerol fatty acid ester 5.00 g
Lysine hydrochloride 1.00g
Citric acid 0.10g
Sodium hydroxide appropriate amount [0021]
Example 6
Ammonium iron citrate 0.30 g
Polyglycerol fatty acid ester 5.00 g
L-Glutamic acid L-Arginine 3.00 g
Citric acid 0.10g
Sodium hydroxide appropriate amount [0022]
Example 7
Ferrous fumarate 0.06g
Polyglycerol fatty acid ester 0.20 g
Glutamate hydrochloride 0.05g
0.01 g of thiamine nitrate
Riboflavin sodium phosphate 0.01 g
0.01 g of pyridoxine hydrochloride
Tocopherol acetate 0.10g
Ascorbic acid 1.00g
Aminoethylsulfonic acid 2.00g
Sucrose 10.0g
Trehalose 10.00g
Erythritol 3.00g
Citric acid 0.80 g
Sodium citrate appropriate amount Sodium benzoate 0.06g
Glycerin 0.20g
0.10g mixed fruit flavor
After dissolving the above components in purified water, the pH was adjusted to 3.0, and purified water was added to make up a total volume of 100 mL. This solution was filtered with a filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled into a glass bottle and capped to obtain an internal solution.
[0023]
Example 8
Ferrous fumarate 0.06g
Polyglycerol fatty acid ester 0.20 g
Histidine hydrochloride 0.10g
Calcium gluconate 2.00g
Magnesium aspartate 1.00 g
0.01 g of thiamine nitrate
Riboflavin 0.01g
0.10 g of pyridoxine hydrochloride
Tocopherol acetate 0.10g
Ascorbic acid 1.00g
Aminoethylsulfonic acid 1.00g
Sucrose 8.00 g
Trehalose 10.00g
Xylitol 7.00g
Stevia extract 0.03g
Malic acid 0.10g
Citric acid 0.40g
Sodium citrate appropriate amount benzoic acid 0.06g
Butyl paraoxybenzoate 0.006 g
Propyl paraoxybenzoate 0.006 g
Glycerin 0.20g
Apple flavor 0.10g
After dissolving the above components in purified water, the pH was adjusted to 4.0, and purified water was added to make up a total volume of 100 mL. This solution was filtered with a filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled into a glass bottle and capped to obtain an internal solution.
[0024]
Example 9
0.12 g ammonium iron citrate
Polyglycerol fatty acid ester 0.20 g
Polyoxyethylene hydrogenated castor oil 0.10g
Arginine hydrochloride 0.10g
Riboflavin 0.01g
0.01 g of pyridoxine hydrochloride
Tricaprylin 0.05g
Ascorbic acid 1.00g
Cyanocobalamin 120μg
Panthenol 0.01g
Nicotinamide 0.05g
Aminoethylsulfonic acid 1.00g
Sucrose 10.0g
Trehalose 6.00 g
Maltitol 5.00g
Citric acid 0.40g
Sodium malate appropriate amount benzoic acid 0.06g
Butyl paraoxybenzoate 0.006 g
Propyl paraoxybenzoate 0.006 g
Glycerin 0.20g
Potassium sorbate 0.06g
Yogurt fruit flavor 0.10g
After dissolving the above components in purified water, the pH was adjusted to 4.5, and purified water was added to make up a total volume of 100 mL. This solution was filtered with a filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled into a glass bottle and capped to obtain an internal solution.
[0025]
Example 10
Ferrous fumarate 0.06g
Polyglycerol fatty acid ester 0.20 g
Polyoxyethylene hydrogenated castor oil 0.10g
Lysine hydrochloride 0.10g
Calcium gluconate 0.80 g
Magnesium aspartate 0.40 g
0.01 g of thiamine nitrate
Riboflavin sodium phosphate 0.01 g
0.01 g of pyridoxine hydrochloride
Tricaprylin 0.05g
Nicotinamide 0.10g
Anhydrous caffeine 0.10g
Aminoethylsulfonic acid 2.00g
Yokuinin style extract 2.00mL
Glucose 5.00g
Indigestible dextrin 6.00 g
Erythritol 6.00g
Stevia extract 0.05g
Citric acid 0.80 g
Sodium citrate appropriate amount Sodium benzoate 0.06g
Butyl paraoxybenzoate 0.006g
Propyl paraoxybenzoate 0.006 g
Glycerin 0.20g
0.10g mixed fruit flavor
After dissolving the above components in purified water, the pH was adjusted to 3.5, and purified water was added to make up a total volume of 100 mL. This solution was filtered with a filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled into a glass bottle and capped to obtain an internal solution.
[0026]
Example 11
0.12 g ammonium iron citrate
Polyglycerol fatty acid ester 0.20 g
Polyoxyethylene hydrogenated castor oil 0.10g
Arginning rutamate 0.10g
Calcium gluconate 2.00g
Calcium lactate 1.00g
Sodium aspartate 0.10g
Magnesium aspartate 1.00 g
0.01 g of thiamine nitrate
Riboflavin sodium phosphate 0.02g
0.03 g of pyridoxine hydrochloride
Tricaprylin 0.05g
Nicotinamide 0.05g
Anhydrous caffeine 0.10g
Aminoethylsulfonic acid 2.00g
Yokuinin style extract 2.00mL
Royal jelly 0.60g
Glucose 5.00g
Sorbitol 5.00g
Erythritol 5.00g
Stevia extract 0.05g
Citric acid 0.80 g
Sodium citrate 0.10g
Phosphoric acid 0.30 g
Hydrochloric acid appropriate amount Sodium benzoate 0.06g
Butyl paraoxybenzoate 0.006 g
Propyl paraoxybenzoate 0.006 g
Glycerin 0.20g
Potassium sorbate 0.06g
0.10g mixed fruit flavor
After dissolving the above components in purified water, the pH was adjusted to 3.5, and purified water was added to make up a total volume of 100 mL. This solution was filtered with a filter paper, and the filtrate was sterilized by heating at 80 ° C. for 25 minutes using a sterilizer, and then filled into a glass bottle and capped to obtain an internal solution.
[0027]
Test example
Hagerman et al. Reported that protein (bovine serum albumin: BSA) in solution was aggregated by tannin, and the amount of precipitation was proportional to the amount of tannin (J. Agric. Food. Chem., 1978, Vol. 26, 809). -812). The present inventors have found that when a BSA solution is added to an iron ion solution, the solution is suspended, and the amount of light transmission decreases, and the decrease in the amount of transmission correlates with the concentration of iron ions.
[0028]
Test method 1) Preparation of BSA solution 3 g of BSA (Sigma Chemical Co .; fraction V, fatty acid free) was dissolved in an appropriate amount of purified water, 100 mg of citric acid was added, and the pH was adjusted to 4. with NaOH solution (1 mol / L). 8 and adjusted to 100 mL with purified water.
[0029]
2) Preparation of diluted solution 100 mg of citric acid was dissolved in an appropriate amount of water, the pH was adjusted to 4.8 with NaOH solution (1 mol / L), and the solution was made up to 100 mL with purified water.
[0030]
3) Preparation of iron ion solution To 0.030 g, 0.090 g or 0.150 g of ferrous fumarate, 0.10 citric acid was added. Each was dissolved in an appropriate amount of purified water, adjusted to pH 4.8 with NaOH solution (1 mol / L), and made up to 100 mL with purified water.
[0031]
4) Evaluation of protein-iron ion interaction (convergence) 6 mL of BSA solution was added to 2 mL of each iron ion solution, and the total volume was adjusted to 10 mL with a diluting solution. This was shaken at 40 ° C. for 30 minutes. Using a quartz cell (L = 1 cm), the absorbance at 500 nm, which is a wavelength that is not absorbed by each transparent solution, was measured with a spectrophotometer (manufactured by Hitachi, Ltd .: U-3300).
The results are shown in FIG. This figure shows that iron ion concentration and absorbance are correlated.
[0032]
When the absorbance when an iron ion solution containing a certain substance was mixed with a BSA solution decreased compared to the case where no addition was made, the addition of that substance reduced aggregation (convergence) due to protein-iron ion interaction. That is, the astringent taste is reduced. In fact, according to sensory tests, it has been confirmed that the absorbance and the strength of astringency are correlated.
[0033]
5) Protein aggregation properties of Examples and Reference Examples The protein aggregation properties of Examples and Reference Examples were evaluated by the methods described in 1) to 4) above. The results are shown in Table 1.
[0034]
[Table 1]

[0035]
Since the absorbance of the examples was smaller than the corresponding reference examples, it was revealed that the protein aggregation property of the examples, that is, the astringent taste, was smaller than the reference examples.
[0036]
【The invention's effect】
According to the present invention, it is possible to provide an iron compound-containing liquid composition that reduces the astringent taste derived from iron ions, is easy to drink, and does not leave an unpleasant aftertaste.
This liquid composition can be applied, for example, to various preparations including pharmaceuticals such as syrups and drinks and quasi-drugs and various beverages such as health drinks.
[Brief description of the drawings]
FIG. 1 shows the correlation between protein aggregation and iron ion concentration.

Claims (6)

An oral solution containing an iron compound, amino acids and polyglycerin fatty acid ester. The internal use liquid preparation according to claim 1, wherein the amino acids are one or more selected from the group consisting of glutamic acid, histidine, arginine, lysine, aspartic acid and salts thereof. Furthermore, the internal use liquid agent of Claim 1 or 2 which mix | blended the oil component. The internal use liquid agent of Claim 3 whose compounding quantity of an oil component is 0.01-0.7 mass part with respect to 1 mass part of polyglycerol fatty acid ester. Oil component is vitamin E, derivatives of vitamin E, vitamin A, vitamin D, vitamin K, .gamma.-oryzanol, soy oil, with one or more selected from medium chain fatty acid triglycerides and .gamma.-linolenic acid or Ranaru group The internal use liquid agent of Claim 3 or 4. pH is 2.5-7.0, The internal use liquid agent in any one of Claims 1-5.

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