JPH0640929A - Method for extracting extract of guava leaf - Google Patents

Abstract

PURPOSE:To obtain a method for extracting an extract of a guava leaf at a high concentration. CONSTITUTION:The method for extracting an extract of a guava leaf is to suspend a pulverized raw or dried leaf of the guava together with a cell wall decomposing enzyme or a microorganism capable of producing the enzyme in water, shake the resultant suspension for a prescribed time and then treat the suspension with high frequencies. Cellulase or pectinase, etc., is used as the cell wall degrading enzyme and a cultured fungal cell or a washed fungal cell of a mold belonging to the genus Trichoderma, Aspergillus or Mucor is used as the microorganism.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel method for extracting guava leaf extract.

[0002]

2. Description of the Related Art Guava (scientific name: Psidium Guajava)
Linn) is a tropical region such as Southeast Asia, Southern China, Hawaii,
It is an evergreen Takaba tree that is widely grown or cultivated in the subtropical region.

The above-mentioned guava fruit is used as a raw food, juice, or the like, or is used as a raw material for crude drugs together with leaves and bark. In addition, the leaves have been used as a therapeutic or preventive agent for adult diseases such as diabetes, hyperlipidemia, hypertension and obesity since ancient times.

Quercetin and its related flavonoid glycosides are known as components contained in guava. Further, in recent years, it has been clarified that an aqueous extract of guava leaves contains a substance having a remarkable anticancer activity.

[0005]

Conventionally, in order to extract the active ingredient contained in guava, raw leaves or dried leaves are crushed, and this is heated and extracted by adding it to water, an organic solvent or a mixture thereof. Method is used.

However, the above-mentioned extraction method has a problem that only a part of various active ingredients contained in cells is extracted because the cell wall of guava leaf cannot be crushed sufficiently.

Further, in the above-mentioned extraction method, guava leaves are heat-treated in a high-temperature solvent, so that the active ingredient unstable to heat is deactivated and the flavor such as aroma is impaired. There was a problem.

Therefore, an object of the present invention is to provide a method capable of efficiently extracting the active ingredient contained in the cells of guava leaf.

Another object of the present invention is to provide a method capable of extracting the active ingredient contained in the cells of guava leaf without deactivating it.

[0010]

According to the method for extracting guava leaf extract of the present invention, raw leaves or dried leaves of guava are crushed, suspended with water together with cell wall degrading enzyme and shaken for a predetermined time, and then subjected to high frequency treatment. It is a thing.

As the cell wall-degrading enzyme, an enzyme that decomposes a polysaccharide such as cellulose or pectin that constitutes the cell wall of guava leaves, for example, cellulase or pectinase is used, and crushed guava fresh leaves or dried leaves are used together with these enzymes. The suspension is suspended in water, and the suspension is shaken for a predetermined time while being kept in a temperature range where the enzyme activity is effectively exhibited.

By the above operation, polysaccharides such as cellulose and pectin are decomposed by an enzymatic reaction and the cell wall is crushed. Thereafter, by applying a high frequency wave such as an ultrasonic wave to the suspension water, various effective effects existing in the cells The components are efficiently extracted into water.

Thereafter, the solid matter in the suspension water is filtered off by a conventional method to obtain a guava leaf extract extract containing quercetin and other active ingredients in a high concentration.

The extraction method of the present invention may use a microorganism producing the above cell wall degrading enzyme instead of the above method.

The above-mentioned microorganisms include Trichoderma ( Tri
Coderma) genus Aspergillus (Aspergillus) genus or Mucor (Mucor) filamentous bacteria belonging to the genus, for example Tricoder
Using cultured or washed bacterial cells such as ma viridae , Aspergillus niger , Mucor sp., suspended fresh leaves or dry leaves of crushed guava in water together with these bacterial cells,
This suspension water is shaken for a predetermined time in a temperature range where the bacteria can grow, and then a high frequency is applied.

Thereafter, the solid matter in the above-mentioned suspension water is filtered off by a conventional method to obtain a guava leaf extract extract containing quercetin and other active ingredients in a high concentration.

The guava leaf extract of the present invention thus obtained is appropriately diluted with water, and if necessary, a sweetener, an acidulant, a flavor, a vitamin, a mineral, a coloring agent and the like are added. It can be used as a health drink, etc. Further, the extract may be dried and pulverized, and may be dissolved in water or the like together with the above-mentioned additives as required and used for drinking.

[0018]

EFFECTS OF THE INVENTION According to the method for extracting guava leaf extract of the present invention described above, the cell wall of guava leaf can be crushed sufficiently, so that various active ingredients contained in cells can be efficiently extracted.

Further, according to the method for extracting guava leaf extract of the present invention, since the extraction treatment is carried out within a temperature range in which the enzyme or the microorganism producing the same can grow, various esters, essential oil components and heat contained in the cells On the other hand, an unstable active ingredient can be efficiently extracted, and an extract liquid containing a large amount of a trace amount component exhibiting a good flavor can be obtained.

[0020]

Example 1 50 g of dried leaves of guava were crushed into powder,
After adding 500 ml of distilled water to form a suspension, 5 mg of pectin-degrading enzyme (pectinase) was added, and the mixture was shaken for 2 hours while being kept at 40 to 50 ° C. Next, a high frequency wave was applied to this suspended water for 30 minutes, the solid matter was filtered off and washed with water, and this washing liquid was added to the original filtrate to obtain 1000 ml of a guava leaf extract extract.

[0021]

[Example 2] 50 g of raw leaves of guava pulverized into powder,
Separately, Tricoderma virida cultured for 48 hours by a conventional method
500 g of distilled water was added to 100 g of the washed cells of e to form a suspension, and the suspension was shaken for 12 hours while being kept at 37 ° C.
Next, a high frequency wave was applied to this suspension water for 30 minutes, and the filtered solid matter was washed twice with water, and each washing solution was added to the original filtrate to obtain 1000 ml of a guava leaf extract extract.

[0022]

Example 3 100 g of washed cells of Aspergillus niger
Using the same procedure as in Example 2 except that the above was used, 1000 ml of guava leaf extract extract was obtained.

[0023]

Comparative Example 1 As a control, 50 g of dried guava leaves were ground into powder, and 500 ml of distilled water was added to make a suspension, which was then shaken for 2 hours while being kept at 100 ° C. Next, a high frequency wave was added to this suspension water for 30 minutes, and after cooling, the solid matter was filtered off and washed with water, and this washing solution was added to the original filtrate to obtain 1000 ml of guava leaf extract extract.

Next, the contents of quercetin and glucose contained in the four kinds of guava leaf extract extracts obtained in Examples 1 to 3 and Comparative Example 1 were measured.
In addition, the flavor (fragrance,
Bitterness) was measured by a sensory test. The results are shown in Table 1 below.

[0025]

[Table 1]

Claims (3)

[Claims] 1. A method for extracting a guava leaf extract, which comprises crushing a crushed raw leaf or dried guava leaf in water together with a cell wall-degrading enzyme or a microorganism producing the same, shaking the mixture for a predetermined time, and then subjecting it to high-frequency treatment. . 2. The method for extracting a guava leaf extract according to claim 1, wherein the cell wall degrading enzyme is cellulase or pectinase. 3. The method for extracting a guava leaf extract according to claim 1, wherein the microorganism is a cultured bacterial cell or a washed bacterial cell of a filamentous fungus belonging to Trichoderma, Aspergillus or Mucor.