JPS5985279A - Preventing animal or plant from blackening or browning - Google Patents

Abstract

PURPOSE:To prevent an animal or plant which will blacken or brown by the action of o-diphenol oxidase from blackening or browning, by using an extract of wood and/or hinokitiol. CONSTITUTION:Various kinds of wood such as pine tree, Japan cedar, cherry tree, sun tree, lauan, etc. are extracted with hot water, ethanol, etc. to give an extract and/or hinokitiol, which is brought into contact with an animal or plant such as mushroom, peeled apple, prawn, crab, etc. which will blacken or brown by the action of o-diphenol oxidase.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides wood extract and/or hinokichio-/I/f
The present invention relates to a method for preventing blackening or browning of animals and plants by bringing them into contact with animals and plants that have g-dicyenol oxidase activity.

O-diphenol oxidase is also called tyrosinase, catechol oxidase, phenolase, polyphenol oxidase, etc., but its true nature is a reaction in which monophenols are oxidized to O-diphenol and then to 0-quinone using molecular oxygen. It is an enzyme that catalyzes For example, evatyrosine is dihydroxyphenylalanine (DOP)
A) is oxidized to dopaquinone, which then undergoes a series of chemical changes, oxidation, and polymerization to produce melanin pigment. This fermentation is widely distributed in animals and plants, and is often the cause of deterioration in the quality of foods.

The blackening of mushrooms such as mushrooms, the browning of peeled apples and potatoes, and the blackening of shrimp, crabs, etc. are all caused by the action of 0-diphenol oxidase.

In order to prevent such blackening/browning phenomena, various methods such as acid treatment and salt treatment have been used in the past, but no satisfactory effect has been found in any of them.

Only SO□ is effective in preventing blackening and browning, but the effects of S02 on the human body are not favorable, and for this reason, Japan's Food Sanitation Law requires residual levels of less than 1100PP for shrimp and less than 30PPM for other foods. It is being implemented. Therefore, there is an extremely high demand for the emergence of a highly safe blackening/browning inhibitor, and although a wide variety of studies have been conducted, no satisfactory substance has yet been found.

As a result of many years of extensive research, the inventors of the present invention found that
They discovered that wood extract inhibits the action of 0-diphenol oxidase, and further discovered that Hinoki citrus has a particularly strong inhibitory effect, and found that the essence of this was due to the additive effect of hinokitiol. This led to the completion of the present invention.

According to the findings of the present invention, it has been found that the o-nophenol oxidase inhibitory substance is widely distributed in the wood, without specifying the type of wood. That is, try to extract using the same method. - All the woods tested were found to be effective in inhibiting diphenol oxidase, including pine, oak, cedar, cherry, cypress, camphor, sakaki, lauan, and nail, but cypress had a particularly strong effect. .

Extracts can be produced by conventional methods, such as extracting sawdust from each type of wood with hot water, or extracting an ethanol extract by distilling off ethanol and dissolving it in water. The amounts of extracts extracted by each wood washing method were as follows.

A (1): Hot water extract ((extracted solids/wood + x100
)B(a): Ethanol extraction and water transfer extract (same as above) The pH of the liquid extract was in the range of 5.0 to 6.0. The 0-diphenol oxidase inhibitory effect of these extracts was determined by the following in vitro experimental method.

Collect 8 nt of tyrosine saturated solution in a test tube, add 1-1 of each extract, then 0=diphenol oxidase (manufactured by Shifma, 2000 U/m9 derived from pine mushroom) 400
'U/14 1- was added and left at room temperature.

Water '1 m7 instead of extract 1-! The control to which each extract was added exhibited a light brown color within 1 to 2 minutes after mixing, turned light purple within 1 to 2 hours, and then turned black, but the groups to which each extract was added did not change color even after 48 hours. There wasn't.

After 60 hours had elapsed, in the group to which the extract excluding the Japanese cypress was added, a very faint color was observed from the top of the test tube, and after 72 hours, the entire test tube had turned pale purple.

The test tube containing the Japanese cypress extract did not change color even after 144 hours. In vivo experiments were conducted on shrimp and pine mushrooms. The blackening was observed for 24 to 48 hours after storage and observation of blackening after being in contact with each extract for a short time, but blackening was prevented in the group that was in contact with the extract for a long time. Black discoloration was strongly prevented, especially in the group that came into contact with the cypress extract. As a control, the group contacted with the S02 solution in the commonly used concentration range strongly prevented blackening, but the wood extract had a stronger anti-blackening ability.

The present inventors took into account the special components in the hinoki cypress extract, assumed hinokitiol, a seven-membered ring compound, and prepared the above-mentioned in.
When an in vitro experiment was conducted, polar oxidase inhibitory effects were observed.

Hinokitiol (1 mνen) 1 me in a test tube and 9, tyrosine saturation method is7! , 1 ml of 0-diphenol oxidase (400 U/me) was added, mixed, left at room temperature, and observed for 144 hours, but there was no discoloration at all. It should be noted that a pH of 5.5 did not inhibit 0-cyphenol oxidase activity. When hinokitiol was tested to prevent blackening of shrimp, its effect was remarkable, and in experiments in which it was added to extracts from woods other than cypress, an additive effect was clearly seen.

[Example 1] Preventing blackening of shrimp 50 live shrimp were divided into 5 groups of 10 shrimp each, and
Numbered 2, 3, 4.5.

1007 parts of lauan sawdust to 1 part of water! 2 at 80℃ after immersion in
Heat extracted for 0 minutes and filtered through a cotton bag to obtain liquid 520-.
This was designated as A.

Next, 100 f of lauan sawdust! After adding 500 grams of ethanol to the solution and leaving it at room temperature overnight, it was filtered through P paper, and the solution F was applied in a flash evaporator to remove the ethanol, yielding yellowish brown 112-. To this was added 30% of water and shaken, the insoluble portion was removed and the aqueous layer was designated as B.

Sodium bisulfite 1.62? Dissolve in water lI/,
This was designated as C. The experiment was conducted as follows.

Water-cooled shrimps were immersed in each solution for 1 minute, then pulled out and placed separately in plastic containers.
When left at ℃, the black change was as follows.

In the above table, - indicates no blackening, 10 indicates blackening, and the number indicates the number of fish [Example 2] 25 freshly harvested pine mushrooms were divided into 5 groups at 5'-1, each with 1.2, 3, and 4 It was numbered .5.

100 Lt of cypress sawdust was immersed in 1° of water and then heated to 80°C for 20°.
The mixture was extracted with heat for a minute and filtered through a cotton bag to obtain 540 g of liquid, which was designated as A.

Extract the cedar sawdust in the same manner as above, and make 490 ml of the extract.
This was designated as B.

Also, add 0.5 g of sodium bisulfite to 1 portion of water! This was designated as C. The test was conducted as follows.

Soak the 5 pine mushrooms from step 1 in A for 5 seconds i 5 i, 5 pine mushrooms untreated.

The black change was as follows.

In the above table, - means no blackening, + means blackening, and the number means the number of pieces [Example 3] 40 live Japanese prawns were divided into 4 groups of 10 shrimp each.
Numbered 2, 3.4.

Pine sawdust 500? Water 5! After immersion in water, heat extraction was carried out at 8°C for 20 minutes, and 2,750 g of liquid was obtained by filtering through a cotton bag.

100 - of water was added to hinokitiol 1001n9 and dissolved under heating to obtain B.Hinokitiol 5orn9 was dissolved in A30ml to obtain C.

The experiment was conducted as follows.

Water-cooled shrimps were immersed in each solution for 1 minute, then pulled out and placed separately in glass containers.
When left at ℃, the black change was as follows.

Claims (1)

[Claims] 1. A method for preventing blackening or browning, which comprises contacting animals and plants that turn black or brown due to the action of O-diphenol oxidase with a wood extract and/or hinokitiol.