JPS5934826A - Plant belonged to stevia new species - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a new variety of stevia with improved sweetness component content.

Stevia is a perennial plant of the Asteraceae family that is native to Paraguay in South America, and its scientific name is Stevia Rebaudiana Berto.
ni) gives Δ. Stevia contains a 11'' flavor component that is 300 times sweeter than sugar, and is cultivated to extract this moon flavor component and use it as a natural 14 flavoring agent.

The ten flavor components of stevia include stevio→nooid (molecule 1804) having the following structural formula, rebaudioside A (molecular weight 966) having the following structural formula, and rebaudioside C, I), E, and zulkoliyl. -A etc. are known. Among these, the main component is stevioside, and the total amount of rebaudioside A is about three-tenths of stevioside, and some varieties do not contain rebaudioside A, C, etc.

Stehio → Nooid is 41 times sweeter than sugar, which is 300 times sweeter.
Therefore, although it is used as a natural sweetener in the food industry, it has the disadvantage that it leaves an unpleasant aftertaste such as bitterness. On the other hand, rebaudioside A has a sweetness level 1.3 to 15 times that of stevioside, and its sweetness is similar to sugar, mellow, and does not leave an unpleasant taste. However, since the amount of rebaudioside A contained in stevia is small,
It was difficult to extract and separate this and use it alone industrially.

The inventor set out to create a new variety of stevia with a high content of rebaudiosides. As a result of intensive research, we found that 1% rebaudioside A was added to stevioside.
．． This invention was completed by successfully growing a new variety containing 5 times more stevia, and by confirming that the content did not change even if the new variety was propagated by division, cuttings, etc.

That is, this invention uses 1.5% of rebaudioside A to stevioside as the eye flavor component contained in leaves.
This plant belongs to a new variety of Stevia that contains double the amount of Stevia.

The breeding process of the new Stevia variety according to this invention is as follows.

From 10 to December 1971, a new variety of stevia with 6/10 of the stevioside content in reno udioside was artificially cultivated in a plastic greenhouse at Morita Chemical Industries Co., Ltd.'s Niimi factory in Ashimi, Niimi City, Okayama Prefecture. The resulting seeds were sown in the same greenhouse in early March 1980, and the germinated seedlings were transplanted to the field in early May of the same year, and over time they grew well. We selected a large branched, leaf-shaped bacterium, and investigated its taste component content from August of the same year. We selected rIli, which contains rebaudioside A to stevioside at a ratio of 1:1 or more, and used it as AF. . A and AF
The characteristics of r are shown in Table F. In addition, in the table below, ST indicates stevioside and RA indicates rebaudioside.

The AF□ plants are propagated by cuttings, and from October to December of the same year, they are artificially crossed and fertilized in a plastic greenhouse by stacking other flowers on top of the flowers to be fertilized and vibrating them to pollinate them. ), the obtained seeds were sown in a plastic greenhouse in February 1981, transplanted to the field in late April of the same year, and the sweet component content was investigated from early June of the same year to determine the level of stevioside. A bacterium containing 1:1.5 of Baudioside 8 was selected and designated as a new variety AF2. A photograph of the entire leaf and a photograph of one leaf are not shown as reference photographs 1 and 2, respectively. The characteristics of AF2 are as follows.

A F 2 was propagated by cuttings, overwintered, and the overwintered plants were propagated by division, and from May 1980, the seeds were harvested every month.
The taste component content was investigated. As a result, as shown in the table below, it was found that the content rates were the same as those of the parent strain. The table below shows the average (j?i) of 100 pieces in each section.

Next, we used old flavor components extracted from dried leaves of AF2 (containing 2.6% stevioside, 6.2% stevioside, and 0.7% stevioside C) and Sudevia (stevioside) from Shibushi-cho, Soo-gun, Kagoshima Prefecture. 7.5%, rebauday ollie F
The sharpness and taste quality of the eye flavor components extracted from A (2.3% A, 18% CO) were tested.

Test method: Weigh out 205' of each dry sachet, extract repeatedly with 20x 11 T-crystalline water until the taste is no longer felt, and combine the extracts to create a non-polar porous resin (Amberly 1-1).
xΔ+)−2)100. , l into a column packed with The eluate is concentrated and dried under reduced pressure to powder. The powder was made into a 0.4% aqueous solution and tested by 10 panelists, and the following results were obtained. In addition, ss is stevia from Shibushi Town,
Numbers indicate the number of people.

From the results described above, it was found that the sweetness component of the new heel Δ1'2 of the present invention was superior to the conventional one in terms of sweetness level and high taste quality.

Furthermore, when the sweetness components of A=AF and AF2 were analyzed by thin layer chromatography, the results shown in FIGS. 1 to 3 were obtained.

Analysis method: Each 207 pieces of dried leaves were accurately weighed, extracted with 20 times warm water until the taste disappeared, and the extract was filled with non-polar porous resin (Amberlite XAI)-2) 10 (]m/). Pass through a column, wash with water, elute with 300 ml of methanol, concentrate the solution J11E, make 100 mt, use as a measurement sample, and measure under the following conditions.

After use: Shimadzu Kuro 7 Toskiyana 910 type 'N
″LC plate Merck silica gel plate 0F2
54 Development Solvent Chloroform: Methanol: Water 30:20:4 Color forming agent 50% sulfuric acid Measurement wavelength 350 nIn (reflection zigzag scanning method) Speed 20 m/min Figures 1 to 3 From this, the contents of the 11 taste components of A, AF□, A, and F2 mentioned above were confirmed.

The precautions for cultivating AF2-L are as follows.

The new variety AF2 has 4 to 5 nodes of new shoots that sprouted in March to April.
Take cuttings of s as +'IIi, remove about one node of the lower leaves, then place the cuttings in -1- (for example, Kanuma-gami, river sand, or its 2Il material) with good water retention, and leave in the sun for about a week.

In cold regions, warm the cutting bed to keep it at 15-25°C. The cuttings will take 2 to 3 weeks to root, and after confirming rooting, they will be transplanted to the field. The field is compost 150 ml as base fertilizer.
Apply chemical fertilizer (nitrogen, phosphoric acid, and potassium content each of 10 Kli or more/10 are) to the entire layer, and transplant when the late frost disappears. The appropriate planting density is about 800 to 10,000 trees per 10 ares.
There is no problem even if it is increased or decreased more than this. Additional fertilizer may be applied in late June depending on the growth situation, and 1'l may be added at appropriate times depending on the dry condition.
'li water.

Although the amount of fertilizer applied does not affect the content of sweet ingredients, it has a large effect on the yield, so it is desirable to use as much fertilizer as possible.

Harvesting can be done at any time after planting, but it is best to do the first harvest in mid-July, when the most flavorful ingredients are present, and then twice, in the middle to late 9th row, when the flowers begin to bloom. is appropriate. The number of harvests can be increased or decreased depending on growth conditions.

After harvesting in the fall, they are placed in a field until the first frost, and in cold regions, they are grown and stored in a plastic greenhouse to overwinter. Although it is possible to overwinter almost in the field in warm regions, it is preferable to cover the plant with soil. Four rice plants to protect against the cold.
Covering the wood with rice husk, etc. will lead to over-humidity and reduce the wintering rate. Overwintering plants can be propagated by cuttings or division.

[Brief explanation of the drawing]

Figures 1-3 are I of A, AF, and AF 2, respectively.
Here are the analysis results of the taste components by 17-layer chromatography. In the figure, ST is stevioside, +
? , A indicates Rehaudio→J-id A.

Claims (1)

[Claims] A plant belonging to a new variety of Stevia whose leaves contain 1.5 times more rebaudioside than stevioside as a sweet component.