JP5485181B2 - 天然物の塩漬け発酵方法及びその発酵抽出物 - Google Patents
天然物の塩漬け発酵方法及びその発酵抽出物 Download PDFInfo
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Description
本発明は、(1)生薬及び穀類などの天然物に一定量の塩を添加し、長期熟成発酵させる段階と、(2)上記塩漬け発酵天然物を水または有機溶媒で抽出し、発酵抽出物を収得する段階と、を含む塩漬け発酵方法に関する。
洗浄した柚子1kgを各々0〜40重量%濃度の塩溶液に混合した後、陶器に入れて準備し、4℃で約30日間発酵させた後、これに80%エタノール水溶液5Lを入れ、3回還流抽出した後、15℃で1日間沈積させた。その後、濾過布を利用した濾過と遠心分離により残渣と濾液を分離し、分離した濾液を減圧濃縮して抽出物を得た。最適の塩投与濃度を決定するために、各試料の揮発性塩基窒素(VBN:volatile basic nitrogen)の含量を分析した。揮発性塩基窒素実験は、タンパク質分解によって発生し、悪い味と臭いを誘発する物質である揮発性塩基窒素を定量することによって、食品の腐敗度を把握することができる実験方法であって、魚などの水産物では、腐敗度による悪臭の発生程度を予測することができる。各抽出物の約5gを遠心分離管に取って、蒸留水25mLと20%TCA 5mLを加えた後、3,000rpmで20分間遠心分離した。上澄み液を濾過した後、2%TCAで50mLに定容し、試料として使用した。Conway微量拡散容器の内室にホウ酸吸収剤1mLを加え、外室に飽和K2CO3 1mLと各試料1mLを加えた後、直ちに蓋体で覆ってクリップで固定した。微量拡散容器を前後左右に傾けながら回転し、外室にある試料と K2CO3飽和溶液がよく混じるようにした。これを30℃で2時間放置し、0.1N HClで滴定して測定した。
PHテスト)
発酵抽出物の効能に及ぶ最適の塩投与濃度を確認するために、上記試験例1と同様に0〜40重量%の塩濃度で製造した抽出物について、1,1−ジフェニル−2−ピクリルヒドラジル(DPPH:1,1-diphenyl-2-picryl hydrazyl)の酸化抑制効能を確認した。すなわち、有機ラジカルであるDPPHの還元による(抗酸化剤は酸化される)吸光度の変化によって抗酸化能を評価する方法を使用した。上記抽出物によってDPPHの酸化が抑制され、吸光度が対照群に比べて減少する程度を測定し、対照群の吸光度に比べて50%以下の吸光度を示す濃度を有効抗酸化濃度として評価した。
洗浄した柚子1kgを10重量%濃度の塩溶液に混合した後、陶器に入れて準備し、4℃で約30日間発酵させた後、これに80%エタノール水溶液5Lを入れ、3回還流抽出した後、15℃で1日間沈積させた。その後、濾過布を利用した濾過と遠心分離により残渣と濾液を分離し、分離した濾液を減圧濃縮して得た抽出物を水に懸濁した後、エーテル1Lで5回抽出して色素を除去し、水層を1−ブタノール500mLで3回抽出した。得られた全体の1−ブタノール層を減圧濃縮して1−ブタノール抽出物を得、これを少量のメタノールに溶解した後、大量のエチルアセテートに添加し、生成した沈殿物を乾燥することによって、柚子塩漬け発酵抽出物200gを収得した。
乾燥した枳實1kgを準備し、実施例1と同一の方法で抽出し、枳實塩漬け発酵抽出物150gを収得した。
洗浄した柚子1kgをイオン水溶液に混合した後、陶器に入れて準備し、4℃で約30日間発酵させた後、これに80%エタノール水溶液5Lを入れ、3回還流抽出した後、15℃で1日間沈積させた。その後、濾過布を利用した濾過と遠心分離により残渣と濾液を分離し、分離した濾液を減圧濃縮して得た抽出物を水に懸濁した後、エーテル1Lで5回抽出して色素を除去し、水層を1−ブタノール500mLで3回抽出した。得られた全体の1−ブタノール層を減圧濃縮して1−ブタノール抽出物を得、これを少量のメタノールに溶解した後、大量のエチルアセテートに添加し、生成された沈殿物を乾燥することによって、柚子発酵抽出物170gを収得した。
乾燥した枳實1kgを比較例1と同一の方法で抽出し、枳實発酵抽出物195gを収得した。
培地(Letheen agar)をシャーレーに1次に注いで固めた後、前培養させた大膓菌(Escherichia coli ATCC 8739)、緑膿菌(Pseudomonas aeruginosa ATCC 9027)及び黄色ブドウ球菌(Staphylococcus aureus ATCC 6538)を、約40℃となるように調節した培地(Letheen agar)に、最終的に菌の量が105匹/gになるように希釈し、1次培地の上に注いで固めた。滅菌されたペーパーディスク(paper disk)に10%、20%及び30%の天日塩溶液を約0.02mL程度注入し、菌が塗抹された培地に載置し、常温で24時間、溶液が充分に拡散されるようにした後、各々32℃で最適時間培養し、その後シャーレーに現われる阻止円の生成可否を確認し、その結果を図3に示した。
また、実施例1と比較例1の抽出する前の発酵物の結果を図4で確認することができる。図4から明らかなように、実施例1の発酵産物は、柚子の鮮やかな黄色が維持されているが、比較例1の発酵産物は、かびが生えて、緑色になることを確認することができた。更に、実施例1の柚子塩漬け発酵産物の場合、柚子固有の香が残っているが、比較例1の柚子無塩発酵産物の場合、腐敗され、ひどい悪臭が発生した。
ニュージーランド白色ウサギの皮膚に、ビヒクル(Vehicle)と実施例1〜2及び比較例1〜2で製造した抽出物を1日2回で4日間、総8回塗布した。塗布後、紅斑及び痂皮形成評点と浮腫評点値を累積させて、皮膚累積刺激指数を求めた。皮膚累積刺激指数は、下記表1に示した判定基準によって評価し、その結果を下記表2に示した。結果に示した刺激指数は、一般的に多く利用されるDraizeの皮膚一次刺激指数(primary irritation index、P.I.I)の算出方法による(Draize, J.H., Appraisal of the safety of chemical in foods、drugs and cosmetics)。
Claims (8)
- (1)生薬または穀類の天然物に10〜30重量%の塩溶液を添加し、長期熟成発酵させる段階と、
(2)上記塩漬け発酵天然物を水または有機溶媒で抽出し、発酵抽出物を収得する段階と、を含む皮膚外用剤用の塩漬け発酵抽出物の製造方法。 - 上記生薬は、柚子、黄耆、紅花、当帰、生姜、桔梗及び枳實よりなる群から選択された1種以上であることを特徴とする請求項1に記載の皮膚外用剤用の塩漬け発酵抽出物の製造方法。
- 上記穀類は、大豆、米、大麦及び小麦よりなる群から選択された1種以上であることを特徴とする請求項1に記載の皮膚外用剤用の塩漬け発酵抽出物の製造方法。
- 上記(1)段階において使用する塩は、塩化ナトリウム、天日塩、岩塩及び竹塩よりなる群から選択されたものであることを特徴とする請求項1に記載の皮膚外用剤用の塩漬け発酵抽出物の製造方法。
- 上記(1)段階において塩の使用量は、発酵物の全体重量に対して10〜30重量%であることを特徴とする請求項1に記載の皮膚外用剤用の塩漬け発酵抽出物の製造方法。
- 上記(2)段階において使用される有機溶媒は、メタノール、エタノール、グリセリン、エチルアセテート、ブチレングリコール、プロピレングリコール、ジクロロメタン及びヘキサンよりなる群から選択された1種以上であることを特徴とする請求項1に記載の皮膚外用剤用の塩漬け発酵抽出物の製造方法。
- 上記(1)段階の発酵工程は、4〜40℃で30日〜1年間発酵させることを特徴とする請求項1に記載の皮膚外用剤用の塩漬け発酵抽出物の製造方法。
- 請求項1〜7のいずれかに記載の皮膚外用剤用の塩漬け発酵抽出物の製造方法で製造された塩漬け発酵抽出物。
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