JPH05123140A - Food preservative - Google Patents
Food preservativeInfo
- Publication number
- JPH05123140A JPH05123140A JP34935991A JP34935991A JPH05123140A JP H05123140 A JPH05123140 A JP H05123140A JP 34935991 A JP34935991 A JP 34935991A JP 34935991 A JP34935991 A JP 34935991A JP H05123140 A JPH05123140 A JP H05123140A
- Authority
- JP
- Japan
- Prior art keywords
- food
- active ingredient
- extract
- weight
- food preservative
- 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.)
- Granted
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、食品保存剤に関する。FIELD OF THE INVENTION The present invention relates to a food preservative.
【０００２】[0002]
【従来の技術】最近、食品の流通などの変化により、食
品の保存について種々検討がなされている。しかし、従
来の食品保存剤は、化学品由来のものが多く、そのた
め、そのものの有する毒性例えば発癌性などによって、
安全に使用できるものが次第に少なくなってきている。2. Description of the Related Art Recently, various studies have been made on the preservation of foods due to changes in the distribution of foods. However, many conventional food preservatives are derived from chemicals, and therefore, due to their toxicity such as carcinogenicity,
The number of items that can be safely used is gradually decreasing.
【０００３】[0003]
【発明の概要】本発明者は、３２０種の生薬及び植物
を、細菌例えば黄色ブドウ球菌、枯草菌、大腸菌及び緑
膿菌に対する抗菌性について、テストした。これら３２
０種の生薬及び植物の中で、ウド（Ａｒａｌｉａ ｃｏ
ｒｄａｔａ）からの抽出物が、優れた効果を挙げること
を見出だした。本発明は、ウド（Ａｒａｌｉａ ｃｏｒ
ｄａｔａ）からの抽出物を有効成分として含有する食品
保存剤に関する。SUMMARY OF THE INVENTION We have tested 320 herbs and plants for antibacterial activity against bacteria such as Staphylococcus aureus, Bacillus subtilis, E. coli and Pseudomonas aeruginosa. These 32
Among 0 herbs and plants, udo (Aralia co
It has been found that the extract from rdata) exerts excellent effects. The present invention is applied to Udo (Aralia cor).
It relates to a food preservative containing the extract from data) as an active ingredient.
【０００４】本発明に用いられる有効成分は、通常、食
用に供されているウド（学名Ａｒ−ａｌｉａ ｃｏｒｄ
ａｔａ）から抽出されたものである。The active ingredient used in the present invention is the udo (scientific name: Ar-alia cord) which is usually used for food.
ATA).
【０００５】本発明の有効成分を得るには、以下の方法
による。ウドを先ず低級アルコール例えばエタノールな
どにより抽出する。この際、エタノールを使用するの
が、以下の処理にとり都合がよい。抽出溶媒の使用量
は、ウドに対して３−２５重量倍、好ましくは５−２０
重量倍、最も好ましくは８−１５重量倍である。得られ
た抽出物を、水により希釈する。希釈に当たって、水
は、抽出物に対して４００−２０００重量倍、好ましく
は５００−１５００重量倍、最も好ましくは８００−１
２００重量倍用いる。得られた生成物を食品保存剤とし
て使用する。To obtain the active ingredient of the present invention, the following method is used. Wood is first extracted with a lower alcohol such as ethanol. At this time, it is convenient to use ethanol for the following treatment. The amount of extraction solvent used is 3-25 times by weight, preferably 5-20
It is the weight times, most preferably 8-15 times the weight. The extract obtained is diluted with water. Upon dilution, water is 400-2000 times by weight, preferably 500-1500 times by weight, most preferably 800-1 times by weight of the extract.
Use 200 times by weight. The product obtained is used as a food preservative.
【０００６】本発明の食品保存剤は、あらゆる食品例え
ば食肉、魚、野菜などの生鮮食品、加工食品などの保存
に用いて、優れた効果を挙げることができる。その使用
に当たっては、使用量は、食品の性状、形態などにより
異なるが、例えば対象とする食品に対して０．０１−２
重量％、好ましくは０．０５−１重量％、最も好ましく
は０．０８−０．５重量％である。そして、液状である
ため、例えば食品を浸漬、塗布、スプレイなどのやり方
で使用できる。又、有効成分を含浸させた物体を食品中
に含ませても良い。さらに、有効成分を加熱などの手段
により固体とし、それを用いることもできる。The food preservative of the present invention can be used for preservation of all foods such as fresh foods such as meat, fish and vegetables, processed foods and the like, and can exert excellent effects. In its use, the amount used varies depending on the nature and form of the food, but is 0.01-2 for the target food, for example.
% By weight, preferably 0.05-1% by weight, most preferably 0.08-0.5% by weight. And since it is liquid, it can be used, for example, by dipping, coating, spraying or the like. Further, an object impregnated with the active ingredient may be included in the food. Further, the active ingredient can be solidified by heating or the like and used.
【０００７】本発明の有効成分は、日常、食用としてい
るウドから抽出されているため、その毒性は、認めるこ
とができず、安全に使用できる。又、食品の有する匂
い、味を全く損なうことがない。Since the active ingredient of the present invention is extracted from the edible wood that is used for daily use, its toxicity cannot be recognized and it can be safely used. In addition, the odor and taste of food are not impaired at all.
【０００８】本発明の有効成分は、（−）−ピマラ−８
（１４）、１５−ジエン−１９酸（以下成分Ａとす
る）、ファルカリンジオール（以下成分Ｂとする）、ジ
ヒドロファルカリンジオール（以下成分Ｃとする）と考
えられる。この成分を得るには、ウドを、例えば７０％
メタノールにより適当な時間例えば４時間還流して抽出
する。次に、該抽出物を含水酢酸エチルによりさらに抽
出して、酢酸エチル層と水層とに分ける。酢酸エチル層
を、溶離液としてクロロホルム・メタノール混液を用い
るＳｉＯ２カラムのクロマトグラフィにかけて得ること
ができる。The active ingredient of the present invention is (-)-pimara-8.
(14), 15-diene-19 acid (hereinafter referred to as component A), falcarin diol (hereinafter referred to as component B), and dihydrofalcarin diol (hereinafter referred to as component C). To obtain this ingredient, udo, for example, 70%
Reflux with methanol for a suitable period of time, for example 4 hours, and extract. Next, the extract is further extracted with hydrous ethyl acetate to separate it into an ethyl acetate layer and an aqueous layer. The ethyl acetate layer can be obtained by chromatography on a SiO 2 column using chloroform / methanol mixture as eluent.
【０００９】本発明の有効成分は、３０℃２日間の培養
により、Ｂａｃｉｌｌｕｓ ｃｅ−ｒｅｕｓに対して８
万倍、Ｓｔａｐｈｙｌｏｃｏｃｃｕｓ ａｕｒｅｕｓに
対して８万倍、Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎ
ｔａｒｕｍに対して５万倍、２５℃５日間の培養により
Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅに
対して２万倍の希釈率で増殖を阻止した。The active ingredient of the present invention was added to Bacillus ce-reus at 8 ° C. by culturing at 30 ° C. for 2 days.
10,000 times, 80,000 times more than Staphylococcus aureus, Lactobacillus plan
Growth was inhibited at a dilution rate of 20,000 times that of Saccharomyces cerevisiae by culturing at 50,000 times that of tarum and 5 days at 25 ° C.
【００１０】[0010]
【実施例】次に、実施例を示す。 実施例 １ ウド１ｋｇをエタノール１０ｋｇに浸し、４時間還流し
た。得られた抽出物を水により１０００重量倍に希釈し
た。EXAMPLES Next, examples will be shown. Example 1 1 kg of wood was immersed in 10 kg of ethanol and refluxed for 4 hours. The obtained extract was diluted 1000 times by weight with water.
【００１１】得られた生成物を、生鮮レタスに対して
０．１重量％になるようにスプレイした。スプレイされ
たものは、されないものに比べて約２倍の時間もった。
そして、スプレイされたものは、匂い、味とも何ら変化
を示さなかった。The product obtained was sprayed to 0.1% by weight, based on fresh lettuce. What was sprayed was about twice as long as what was not.
The sprayed product showed no change in smell or taste.
【００１２】又、得られた生成物を、生鮮牛肉に対して
０．０８重量％になるようにスプレイした。スプレイさ
れたものは、されないものに比べて約２倍の時間もっ
た。そして、スプレイされたものは、匂い、味とも何ら
変化を示さなかった。The obtained product was sprayed to 0.08% by weight with respect to fresh beef. What was sprayed was about twice as long as what was not. The sprayed product showed no change in smell or taste.
【００１３】実施例 ２ ウド１ｋｇを７０％エタノール１０ｋｇに浸漬し、３日
間静置した。得られた抽出物を、実施例１のように処理
し、生鮮レタス、生鮮牛肉について試したが、実施例１
と同様な結果を得た。Example 2 1 kg of wood was dipped in 10 kg of 70% ethanol and allowed to stand for 3 days. The obtained extract was treated as in Example 1 and tested on fresh lettuce and fresh beef.
Similar results were obtained.
Claims (1)
らの抽出物を有効成分として含有する食品保存剤。1. A food preservative containing an extract from Udo (Aralia cordata) as an active ingredient.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03349359A JP3114129B2 (en) | 1991-11-05 | 1991-11-05 | Food preservatives |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03349359A JP3114129B2 (en) | 1991-11-05 | 1991-11-05 | Food preservatives |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05123140A true JPH05123140A (en) | 1993-05-21 |
| JP3114129B2 JP3114129B2 (en) | 2000-12-04 |
Family
ID=18403230
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP03349359A Expired - Fee Related JP3114129B2 (en) | 1991-11-05 | 1991-11-05 | Food preservatives |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3114129B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002316922A (en) * | 2001-04-16 | 2002-10-31 | Magunooru:Kk | Skin cleansing agent containing extract from aralia cordata |
| JP2004115440A (en) * | 2002-09-26 | 2004-04-15 | Pola Chem Ind Inc | Calorigenic sympathetic nerve activator and composition containing the same |
| JP2008081440A (en) * | 2006-09-27 | 2008-04-10 | Noevir Co Ltd | Aromatase activity promoter |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7956372B2 (en) | 2005-09-20 | 2011-06-07 | Panasonic Electric Works Co., Ltd. | Light emitting device |
-
1991
- 1991-11-05 JP JP03349359A patent/JP3114129B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002316922A (en) * | 2001-04-16 | 2002-10-31 | Magunooru:Kk | Skin cleansing agent containing extract from aralia cordata |
| JP2004115440A (en) * | 2002-09-26 | 2004-04-15 | Pola Chem Ind Inc | Calorigenic sympathetic nerve activator and composition containing the same |
| JP4637447B2 (en) * | 2002-09-26 | 2011-02-23 | ポーラ化成工業株式会社 | Heat-producing sympathetic nerve activator and composition containing the same |
| JP2008081440A (en) * | 2006-09-27 | 2008-04-10 | Noevir Co Ltd | Aromatase activity promoter |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3114129B2 (en) | 2000-12-04 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |