JP5147038B2 - Thiamine lauryl sulfate-containing aqueous solution formulation - Google Patents

Description

  The present invention relates to a thiamine lauryl sulfate-containing aqueous solution preparation.

Conventionally, when using the vitamin B ₁ in nutraceutical purposes, thiamine hydrochloride, etc. thiamine nitrate is used. However, thiamine hydrochloride and thiamine nitrate have a problem that they are easily decomposed. Therefore, although these stability are examined (for example, patent documents 1-4), sufficient results are not obtained in all.

As high vitamin B ₁ stable, thiamine lauryl sulfate are attracting attention. This thiamine lauryl sulfate has an antibacterial effect and contributes to improving the shelf life of foods, and is therefore used in various foods. However, thiamine lauryl sulfate is excellent in stability, but has a problem that the food to be used is limited because of its low solubility in water. Furthermore, thiamine lauryl sulfate has a problem of having a unique vitamin odor like other thiamine salts. And depending on foodstuff, thiamine lauryl sulfate is not contained uniformly, but there also exists a problem that an antimicrobial effect is not fully exhibited.

Accordingly, an aqueous solution preparation containing thiamine lauryl sulfate has been studied. Patent Document 5 is characterized by dissolving thiamine lauryl sulfate in an aqueous solution containing 15 to 50% by weight of ethyl alcohol and adding 0.3 to 1.0% by weight of alkali carbonate or alkali hydrogen carbonate. A stabilized liquid disinfectant is disclosed. Patent Document 6 discloses an aqueous solution of thiamine lauryl sulfate characterized by mixing thiamine lauryl sulfate and water in the presence of an emulsifier. However, in these aqueous preparations, ethyl alcohol or an emulsifier, which is an organic solvent, is used to dissolve thiamine lauryl sulfate, and the odor of these ethyl alcohol or emulsifier affects the flavor of food. There's a problem.
JP-A-1-132514 Japanese Patent Application Laid-Open No. 8-14359 JP-A-10-67660 JP 2000-128806 A JP 2000-178107 A JP 2004-210749 A

  An object of the present invention is to provide an aqueous solution preparation containing a high concentration of thiamine lauryl sulfate without using an organic solvent such as ethyl alcohol or a substance that affects the flavor of food such as an emulsifier.

  The aqueous solution preparation of the present invention comprises thiamine lauryl sulfate, at least one selected from the group consisting of phosphates, carbonates, organic acid salts, basic amino acids, and polymers of basic amino acids, and water. The aqueous solution preparation contains the thiamine lauryl sulfate in a proportion of 1% by mass or more.

  In some embodiments, the phosphate, carbonate, or organic acid salt is an alkali metal salt.

  In some embodiments, the alkali metal salt is a sodium salt.

  In one embodiment, the aqueous solution preparation contains 1 to 45% by mass of thiamine lauryl sulfate, and the phosphate, carbonate, organic acid salt, basic amino acid, and polymer of basic amino acids. At least one selected from 0.08 to 15% by mass is contained.

  The food of the present invention contains the above aqueous solution preparation.

  According to the present invention, an aqueous solution preparation containing a high concentration of thiamine lauryl sulfate can be provided without using an organic solvent such as ethanol or an emulsifier. Therefore, thiamine lauryl sulfate can be uniformly contained without affecting the flavor of the food, and the antibacterial effect can be efficiently exhibited. In particular, foods with high water content, liquid foods, and other foods that are limited in use due to the poor solubility of thiamine lauryl sulfate can be uniformly incorporated with high concentrations of thiamine lauryl sulfate. The effect can be exhibited efficiently.

  The aqueous solution preparation of the present invention comprises thiamine lauryl sulfate, at least one selected from the group consisting of phosphates, carbonates, organic acid salts, basic amino acids, and polymers of basic amino acids, and water. The thiamine lauryl sulfate is contained at a ratio of 1% by mass or more. In the present invention, 1% by mass or more of thiamine lauryl sulfate can be dissolved, and it is stable without being precipitated even after long-term storage. Therefore, the antibacterial effect by thiamine lauryl sulfate can be efficiently exhibited, and a sufficient antibacterial effect can be obtained.

The thiamine lauryl sulfate used in the aqueous solution preparation of the present invention is a white powder hardly soluble in water. For example, the solubility in water at 25 ° C. is about 0.02% by mass. Thiamine lauryl sulfate is very stable compared to other vitamin B ₁ salts in acidic, neutral, and alkaline solutions.

  As described above, the content of thiamine lauryl sulfate in the aqueous solution preparation of the present invention is 1% by mass or more, preferably 1 to 45% by mass, more preferably 1 to 20% by mass, and further preferably 1 to 10% by mass. It is. When the amount is less than 1% by mass, a sufficient antibacterial effect cannot be obtained with the aqueous solution preparation obtained. As a result of the need for a larger amount of addition, other essential components (solubility improving substances) such as phosphates, carbonates, organic acid salts, basic amino acids, and polymers of basic amino acids described later are added to the food. It will be contained more than necessary, which is disadvantageous in terms of cost.

  In the aqueous solution preparation of the present invention, at least one selected from the group consisting of phosphates, carbonates, organic acid salts, basic amino acids, and polymers of basic amino acids is used. Preferred are phosphates, carbonates, basic amino acids, or polymers of basic amino acids. These are contained for the purpose of increasing the solubility of thiamine lauryl sulfate in water. In the present specification, such a compound is referred to as a solubility improving substance. A solubility improving substance may be used independently and may be used in combination of 2 or more.

  The phosphate, carbonate, or organic acid salt is preferably an alkali metal salt, and more preferably a sodium salt. Specifically, examples of the phosphate include sodium polyphosphate, sodium pyrophosphate, trisodium phosphate, and disodium phosphate. Examples of the carbonate include sodium carbonate and sodium hydrogen carbonate. Examples of the organic acid salt include trisodium citrate.

  Examples of the basic amino acid include arginine and lysine. Examples of the polymer of the basic amino acid include polylysine.

  The amount of the solubility enhancing substance in the aqueous preparation of the present invention is appropriately set according to the type of the solubility enhancing substance and the amount of thiamine lauryl sulfate contained. Preferably, it is contained in the aqueous solution preparation in a proportion of 0.08 to 15% by mass, more preferably 0.1 to 12% by mass. If it is less than 0.08% by mass, thiamine lauryl sulfate may be precipitated. If it exceeds 15% by mass, the stability of the aqueous solution preparation such as thiamine lauryl sulfate may precipitate or odor may be impaired.

  The water used for this invention should just be water normally used for a foodstuff, and is not restrict | limited in particular.

  The method for producing the aqueous solution preparation of the present invention comprises at least one selected from the group consisting of thiamine lauryl sulfate, phosphate, carbonate, organic acid salt, basic amino acid, and basic amino acid polymer (solubility). A step of mixing the enhancing substance) in water. For example, after adding thiamine lauryl sulfate to water, a solubility-improving substance may be added, thiamine lauryl sulfate may be added to water containing the solubility-improving substance, or thiamine lauryl sulfate and a solubility-improving substance And the mixture may be added to water.

  The aqueous solution preparation of the present invention is used as a nutrition enhancer or antibacterial agent for various foods, particularly foods with a high water content, liquid foods, etc., depending on the purpose. In the aqueous solution preparation of the present invention, thiamine lauryl sulfate does not precipitate and does not decompose even during long-term storage and exists stably. Therefore, for example, thiamine lauryl sulfate can be uniformly contained in foods with high water content, liquid foods, etc., and the antibacterial effect can be efficiently exhibited. The aqueous solution preparation of the present invention has an excellent antibacterial effect that cannot be obtained by thiamine lauryl sulfate and a solubility-improving substance alone. Furthermore, since the aqueous solution preparation of the present invention does not use an organic solvent, an emulsifier, or the like, it does not produce an odor that affects the flavor of food.

  The food of the present invention contains the above aqueous solution preparation. The content of the aqueous preparation is not particularly limited. From the viewpoint of obtaining an excellent antibacterial effect, the aqueous solution preparation is preferably contained so as to contain thiamine lauryl sulfate in a proportion of 0.001 to 0.2% by mass, more preferably 0.03 to 0.2% by mass. The Examples of such foods include seasonings, side dishes, confectionery, and noodles.

  The manufacturing method of the foodstuff of this invention should just be a method of containing the said aqueous solution formulation, and is not restrict | limited in particular. For example, a method of spraying an aqueous solution preparation on a food, immersing the food in an aqueous solution preparation, adding the aqueous solution preparation as it is to a liquid food, and cooking the food together with the aqueous solution preparation can be mentioned.

(Example 1: Investigation of solubility of thiamine lauryl sulfate)
Test solutions containing various thiamine lauryl sulfates were prepared by mixing thiamine lauryl sulfate, a solubility-improving substance, and water in the proportions shown in Table 1 (Preparation Examples 1 to 9). The appearance of the obtained test solution is visually observed. If it is transparent, it is judged that the solubility is good (O), and if it is cloudy or precipitates or crystals are confirmed, the solubility is poor. (X) was evaluated. Moreover, the test liquid which added only 0.1 mass part of thiamine lauryl sulfate with respect to 100 mass parts of water as a control | contrast was prepared (control example), and the solubility was evaluated. The results are shown in Table 1.

  As shown in the results of Table 1, by using a solubility-improving substance, a transparent aqueous solution preparation was obtained even when 1% by mass or more of thiamine lauryl sulfate was added to water (Preparation Examples 1 to 9). On the other hand, when the solubility-improving substance was not used, even when 0.1 part by mass (about 0.1% by mass) of thiamine lauryl sulfate was added to 100 parts by mass of water, the substance could not be dissolved and precipitate was formed ( Control example). In the preparation examples, even when the amount of the solubility improving substance was increased from the amount shown in Table 1, the amount of thiamine lauryl sulfate dissolved did not increase.

(Example 2: Preparation and evaluation of aqueous solution formulation)
Thiamine lauryl sulfate, a solubility-improving substance, and water were blended in the proportions shown in Table 2 to obtain an aqueous solution formulation (formulation 1). The pH of formulation 1 was 6.9. The storage stability of the resulting formulation 1 and the appearance / property and odor of the diluted water when the formulation 1 was diluted were evaluated as follows. The results are summarized in Table 2.

(1) Storage stability Formulation 1 was stored at 10 ° C or 30 ° C for 1 month, and the presence or absence of precipitates in the formulation was visually observed. When there was no precipitate, it was evaluated that the storage stability was good (◯), and when there was a precipitate, the storage stability was evaluated as inferior (x).

(2) Appearance and properties of dilution water at the time of dilution The presence or absence of precipitation of dilution water when the preparation 1 was diluted with water so that the thiamine lauryl sulfate was 500 ppm was visually observed. When there was no precipitate and it was transparent, it was evaluated that the appearance and properties were good (◯), and when there was a precipitate or white turbidity, it was evaluated as inferior in appearance and properties (x).

(3) Odor of diluted water at the time of dilution The odor of diluted water when the formulation 1 was diluted with water so that the thiamine lauryl sulfate was 500 ppm was evaluated by sensory evaluation. If you do not feel any of the vitamin odor, irritating odor, or sulfur odor, evaluate it as good (○). If you feel any of the vitamin odor, irritating odor, or sulfur odor, list the specific odor. It was evaluated as inappropriate (x).

(Examples 3 to 9)
Thiamine lauryl sulfate, a solubility-improving substance, and water were blended in the proportions shown in Table 2 to obtain preparations (respectively, preparations 2 to 8), and the pH was measured. Except that Formulations 2-8 were used instead of Formulation 1, the storage stability was evaluated in the same manner as in Example 2, and the appearance / property and odor of diluted water at the time of dilution of Formulations 2-8 were evaluated. The results are also shown in Table 2.

(Comparative Examples 1-4)
Thiamine lauryl sulfate, a solubility-improving substance, and water were blended in the proportions shown in Table 2 to obtain preparations (respectively, preparations 9 to 12), and the pH was measured. Except that the preparations 9 to 12 were used instead of the preparation 1, the storage stability was evaluated in the same manner as in Example 2, and the appearance / properties and the odor of the diluted water when the preparations 9 to 12 were diluted were evaluated. The results are also shown in Table 2.

  From the results of Table 2, preparations 1 to 8 consisting of thiamine lauryl sulfate of Examples, a solubility-improving substance, and water have storage stability and a high concentration even when the concentration of thiamine lauryl sulfate is 1% by mass or more. The appearance and properties of the dilution water at the time of dilution were good, and no particular odor was felt about the dilution water obtained. On the other hand, since the preparation 9 of Comparative Example 1 did not use a solubility-improving substance, thiamine lauryl sulfate did not dissolve during preparation preparation, and did not dissolve even after further dilution. Since the preparation 10 of Comparative Example 2 uses sodium hydroxide, a precipitate was formed during storage at 10 ° C. Furthermore, the dilution water had a sulfur smell. Since the preparation 11 of Comparative Example 3 uses ethanol, it has good storage stability, but when diluted, it becomes cloudy and has a strong pungent odor and a vitamin odor. Since the preparation 12 of Comparative Example 4 uses ethanol and glycerin fatty acid ester, the storage stability and the appearance and properties of the diluted water at the time of dilution are good, but the stimulating odor of the resulting diluted water has a strong vitamin odor . From the above, it was shown that the present invention provides an excellent aqueous solution preparation that has good appearance and properties and does not generate odor even when used in liquid foods such as beverages.

(Example 7: Evaluation of storage stability 2)
Formulations 1, 2, 4, 6, and 7 obtained in Examples 2, 3, 5, 7, and 8 and formulation 10 obtained in Comparative Example 2 were each stored at 30 ° C. for 5 weeks. After storage, the amount of thiamine lauryl sulfate was measured by HPLC, and the residual rate of thiamine lauryl sulfate was measured. The results are shown in Table 3.

  From the results of Table 3, in the preparations of the present invention (formulations 1, 2, 4, 6, and 7), thiamine lauryl sulfate remained in the preparation at 80% or more even after storage at 30 ° C. for 5 weeks. It can be seen that the stability is good.

  The aqueous solution preparation of the present invention comprises thiamine lauryl sulfate, at least one selected from the group consisting of phosphates, carbonates, organic acid salts, basic amino acids, and polymers of basic amino acids, and water. The thiamine lauryl sulfate is contained at a ratio of 1% by mass or more. This aqueous preparation contains a high concentration of thiamine lauryl sulfate without using an organic solvent such as ethanol or an emulsifier. Therefore, thiamine lauryl sulfate can be uniformly contained without affecting the flavor of the food, and the antibacterial effect can be efficiently exhibited. The powder preparation of the present invention is used particularly for the purpose of improving the storage stability of food and the like or for the purpose of nutritional supplementation.

Claims (2)

Selected from the group consisting of thiamine lauryl sulfate and sodium tripolyphosphate, tetrasodium pyrophosphate, trisodium phosphate, disodium phosphate, sodium carbonate, sodium bicarbonate, trisodium citrate, arginine, and ε-polylysine at least one, an aqueous solution formulation comprising water and only,
An aqueous solution preparation, wherein the thiamine lauryl sulfate is contained in the aqueous solution preparation at a ratio of 1% by mass or more. In the aqueous solution preparation, 1 to 45 % by mass of thiamine lauryl sulfate, and the sodium tripolyphosphate, tetrasodium pyrophosphate, trisodium phosphate, disodium phosphate, sodium carbonate, sodium bicarbonate, trisodium citrate, The aqueous solution preparation according to claim 1, wherein 0.08 to 15% by mass of at least one selected from the group consisting of arginine and ε-polylysine is contained.