JPWO2005072684A1 - マカ抽出物の製造方法 - Google Patents
マカ抽出物の製造方法 Download PDFInfo
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- JPWO2005072684A1 JPWO2005072684A1 JP2005517506A JP2005517506A JPWO2005072684A1 JP WO2005072684 A1 JPWO2005072684 A1 JP WO2005072684A1 JP 2005517506 A JP2005517506 A JP 2005517506A JP 2005517506 A JP2005517506 A JP 2005517506A JP WO2005072684 A1 JPWO2005072684 A1 JP WO2005072684A1
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- Prior art keywords
- maca
- extract
- product
- ethanol
- maca extract
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Abstract
Description
(1)マカの粉砕物に、エタノール含有水溶液を加えて抽出するマカ抽出物の抽出方法において、抽出液の温度が20〜75℃であることを特徴とするマカ抽出物の抽出方法;
(2)エタノール含有水溶液におけるエタノールの濃度が20〜100容量%であることを特徴とする上記(1)に記載の抽出方法;
(3)マカ粉砕物1重量部に対し、エタノール含有水溶液を0.3〜500重量部使用することを特徴とする上記(1)に記載の抽出方法;
(4)マカの粉砕物が、水抽出残渣であることを特徴とする上記(1)ないし(3)に記載の抽出方法;
を提供する。
(5)上記した(1)ないし(4)のいずれかに記載の方法により得られたマカ抽出物;
(6)上記(5)に記載のマカ抽出物を含む飲食品、香粧品または医薬品;
(7)上記(6)に記載のマカ抽出物を、乾燥重量換算で0.01〜99.5%含有する請求項5に記載の飲食品、香粧品または医薬品;
(8)抗アレルギー作用を有する上記(6)または(7)に記載の飲食品、香粧品または医薬品;
(9)上記(5)に記載のマカ抽出物を含有することを特徴とする、飲食品用、香粧品用または医薬品用の添加剤または配合剤;
(10)飴、トローチ、ガム、顆粒または錠剤である上記(8)に記載の飲食品、香粧品または医薬品;
を提供する。
また、抽出時の抽出溶媒の温度条件については、抗アレルギー作用の強い抽出物を得られる温度とすることが肝要であり、また、溶媒の沸点よりも低い温度とすることが操作の面から望ましい。具体的には、抽出時の抽出溶媒の温度として20〜75℃、なかでも40〜60℃程度とするのが望ましい。
[試験方法]
その具体的試験方法を以下に示す。
肥満細胞からのヒスタミン遊離抑制作用
平井裕子らの方法(生薬学雑誌、37巻、374-380、1983)に準じた。すなわち、脱血致死させたウイスター系ラットの腹腔内にタイロード(Tyrode)液を注入して採取した腹腔細胞から、牛血清アルブミン(BSA)−生理食塩水(比重:1.068)を用いる重層遠心法により肥満細胞を単離した。得られた細胞は2×106個/mLとなるように0.1%BSA含有タイロード液に懸濁し、細胞浮遊液を調製した。試料溶液10μLに細胞浮遊液10μLを加えて37℃にて10分間放置した後、脱顆粒誘発剤としてコンパウンド48/80(5μg/mL)20μLを加えて、37℃にて10分間反応させた。その後、いったん氷冷し、遠心分離(150g×5分)した上清中に遊離されたヒスタミン量を、蛍光検出器付き高速液体クロマトグラフィーにより測定した。
ヒスタミン遊離抑制率(%)=100×[1−(SR−C)/(R−C)]
ここで、
C:対照の細胞から遊離されるヒスタミン量
R:誘発剤を加えたときに細胞から遊離されるヒスタミン量
SR:試料を共存させて誘発剤を加えたときに細胞から遊離されるヒスタミン量
である。
実施例1:各種マカ抽出物の製造
最初に、マカの抽出条件(抽出温度、エタノール濃度)が、得られたマカ抽出物の抗アレルギー作用に及ぼす影響を検討した。
マカ10gを300mLの三角フラスコにいれ、下記表1に示す各種エタノール濃度の水溶液100mLを加え、表1に示す温度条件にて3時間抽出を行った。このうち、発明品10および発明品11についてはマカをあらかじめ50℃で1時間の水抽出を行い、その残渣のマカを用いた。
以上により得られた抽出液を濾過し、濾液を凍結乾燥し、本発明品1〜4を得た。得られたそれぞれの発明品を0.25mg/mL溶液とし、上述した肥満細胞からのヒスタミン遊離抑制作用を評価した。
一方、抽出条件(抽出温度、エタノール濃度)を変えた以外は発明品と同様の操作を行なって得た対象品1〜4について、上述の肥満細胞からのヒスタミン遊離抑制作用を評価した。
その結果を併せて表1に示した。
錠剤:
以下に示す方法により、マカ抽出物を含有する医薬品(錠剤)を製造した。
マカの乾燥粉砕物3kgをステンレス容器に入れ、これにエタノール濃度が99容量%の水溶液30L加え、60℃にて3時間攪拌した。溶液を濾過して採取し、得られた抽出液から溶媒を除去し、180gのマカ抽出物を得た。
このマカ抽出物66.7gを、乳糖232.0gおよびステアリン酸マグネシウム1.3gとともに混合し、単発式打錠機にて打錠することにより、直径10mm、重量300mgの錠剤を製造した。
上記した製造例と同様の方法で得られたマカ抽出物99.5gに、ステアリン酸マグネシウム0.5gを加え、圧縮、粉砕、整粒し、篩別して20〜50メッシュの顆粒剤を得た。
以下に示す組成にて、マカ抽出物入りの、各種飲食品を製造した。
飴:
(組成) (重量部)
粉末ソルビトール 99.7
香料 0.2
マカ抽出物 0.05
ソルビトールシード 0.05
全量 100.00
(組成) (重量部)
砂糖 47.0
水飴 49.76
香料 1.0
水 2.0
マカ抽出物 0.24
全量 100.00
(組成) (重量部)
アラビアゴム 6.0
ブドウ糖 73.0
マカ抽出物 0.05
リン酸第二カリウム 0.2
リン酸第一カリウム 0.1
乳糖 17.0
香料 0.1
ステアリン酸マグネシウム 3.55
全量 100.00
(組成) (重量部)
ガムベース 20.0
炭酸カルシウム 2.0
ステビオサイド 0.1
マカ抽出物 0.05
乳糖 76.85
香料 1.0
全量 100.00
(組成) (重量部)
グラニュー糖 32.0
水飴 20.0
粉乳 40.0
硬化油 4.0
食塩 0.6
香料 0.02
水 3.22
マカ抽出物 0.16
全量 100.00
(組成) (重量部)
グラニュー糖 15.0
ゼラチン 1.0
コーヒーエキス 5.0
水 78.93
マカ抽出物 0.07
全量 100.00
(組成) (重量部)
生クリーム(45%脂肪) 33.8
脱脂粉乳 11.0
グラニュー糖 14.8
加糖卵黄 0.3
バニラエッセンス 0.1
水 39.93
マカ抽出物 0.07
全量 100.00
(組成) (重量部)
牛乳 47.51
全卵 31.9
上白糖 17.1
水 3.4
マカ抽出物 0.09
全量 100.00
(組成) (重量部)
赤生あん 24.8
粉末寒天 0.3
食塩 0.1
上白糖 24.9
マカ抽出物 0.1
水 49.8
全量 100.0
(組成) (重量部)
冷凍濃縮温州みかん果汁 5.0
果糖ブドウ糖液糖 11.0
クエン酸 0.2
L−アスコルビン酸 0.02
マカ抽出物 0.05
香料 0.2
色素 0.1
水 83.43
全量 100.00
(組成) (重量部)
グラニュー糖 8.0
濃縮レモン果汁 1.0
L−アスコルビン酸 0.10
クエン酸 0.09
クエン酸ナトリウム 0.05
着色料 0.05
香料 0.15
炭酸水 90.55
マカ抽出物 0.01
全量 100.00
(組成) (重量部)
乳固形分21%発酵乳 14.76
果糖ブドウ糖液糖 13.31
ペクチン 0.5
クエン酸 0.08
香料 0.15
水 71.14
マカ抽出物 0.06
全量 100.00
(組成) (重量部)
グラニュー糖 8.0
脱脂粉乳 5.0
カラメル 0.2
コーヒー抽出物 2.0
香料 0.1
ポリグリセリン脂肪酸エステル 0.05
食塩 0.05
水 84.56
マカ抽出物 0.04
全量 100.00
(組成) (重量部)
50容量%エタノール 32.0
砂糖 8.4
果汁 2.4
マカ抽出物 0.2
精製水 57.0
全量 100.0
以下に示す組成にて、マカ抽出物入りの、各種香粧品を製造した。
歯磨剤:
(組成) (重量部)
第二リン酸カルシウム 42.0
グリセリン 18.0
カラギーナン 0.9
ラウリル硫酸ナトリウム 1.2
サッカリンナトリウム 0.09
パラオキシ安息香酸ブチル 0.005
マカ抽出物 0.05
香料 1.0
水 36.755
全量 100.00
(組成) (重量部)
ラウリル硫酸ナトリウム 0.8
グリセリン 7.0
ソルビトール 5.0
エチルアルコール 15.0
マカ抽出物 0.05
l−メントール 0.05
香料 0.04
サッカリンナトリウム 0.1
水 71.96
全量 100.00
(組成) (重量部)
グリセリン 5.0
プロピレングリコール 4.0
ヒアルロン酸ナトリウム 0.1
マカ抽出物 0.05
ポリオキシエチレンソルビタン
モノラウリン酸エステル(20EO) 1.5
ポリオキシエチレンラウリル
エーテル(20EO) 0.5
エタノール 10.0
香料 0.1
染料 微量
防腐剤 微量
紫外線吸収剤 微量
精製水 78.75
全量 100.00
(組成) (重量部)
ミツロウ 2.0
ステアリルアルコール 5.0
ステアリン酸 8.0
スクアラン 10.0
自己乳化型プロピレングリコール
モノステアレート 3.0
ポリオキシエチレンセチル
エーテル(20EO) 1.0
香料 0.5
酸化防止剤 微量
防腐剤 微量
プロピレングリコール 4.8
グリセリン 3.0
ヒアルロン酸ナトリウム 0.1
マカ抽出物 0.1
トリエタノールアミン 1.0
精製水 61.5
全量 100.0
(組成) (重量部)
ステアリン酸 2.0
セタノール 1.5
ワセリン 3.0
ラノリンアルコール 2.0
流動パラフィン 10.0
ポリオキシエチレンモノ
オレイン酸エステル(10EO) 2.0
香料 0.5
酸化防止剤 微量
防腐剤 微量
プロピレングリコール 4.8
グリセリン 3.0
ヒアルロン酸ナトリウム 0.1
マカ抽出物 0.1
トリエタノールアミン 1.0
精製水 70.0
全量 100.0
(組成) (重量部)
ステアリン酸 2.4
モノステアリン酸プロピレングリコール 2.0
セトステアリルアルコール 0.2
液状ラノリン 2.0
流動パラフィン 3.0
ミリスチン酸イソプロピル 8.5
パラオキシ安息香酸プロピル 微量
精製水 64.1
カルボキシメチルセルロースナトリウム 0.2
ベントナイト 0.5
プロピレングリコール 3.8
ヒアルロン酸ナトリウム 0.1
マカ抽出物 0.1
トリエタノールアミン 1.1
パラオキシ安息香酸メチル 微量
酸化チタン 8.0
タルク 4.0
着色含量 微量
香料 微量
全量 100.0
(組成) (重量部)
エタノール 70.0
センブリエキス 0.2
ビタミンE 0.2
l−メントール 0.4
グリチルリチン 0.1
マカ抽出物 0.1
サリチル酸 0.5
グリセリン 0.5
香料 微量
精製水 28.0
全量 100.0
(組成) (重量部)
アルキルエーテル硫酸ナトリウム 16.0
ラウリン酸ジエタノールアミド 4.0
プロピレングリコール 1.9
マカ抽出物 0.1
防腐剤 微量
色素 微量
香料 微量
精製水 78.0
全量 100.0
(組成) (重量部)
塩化ステアリルジメチル 1.4
ベンジルアンモニウムステアリルアルコール 0.6
グリセリンモノステアレート 1.5
食塩 0.1
マカ抽出物 0.1
精製水 96.3
全量 100.0
Claims (10)
- マカの粉砕物に、エタノール含有水溶液を加えて抽出するマカ抽出物の抽出方法において、抽出液の温度が20〜75℃であることを特徴とするマカ抽出物の抽出方法。
- エタノール含有水溶液におけるエタノールの濃度が20〜100容量%であることを特徴とする請求項1に記載の抽出方法。
- マカの粉砕物1重量部に対し、エタノール含有水溶液を0.3〜500重量部使用することを特徴とする請求項1に記載の抽出方法。
- マカの粉砕物が、水抽出残渣であることを特徴とする請求項1ないし3のいずれかに記載の抽出方法。
- 請求項1ないし4のいずれかに記載の方法により得られたマカ抽出物。
- 請求項5に記載のマカ抽出物を含む飲食品、香粧品または医薬品。
- 請求項5に記載のマカ抽出物を、乾燥重量換算で0.01〜99.5%含有する請求項6に記載の飲食品、香粧品または医薬品。
- 抗アレルギー作用を有する請求項6または7に記載の飲食品、香粧品または医薬品。
- 請求項5に記載のマカ抽出物を含有することを特徴とする、飲食品用、香粧品用または医薬品用の添加剤または配合剤。
- 飴、トローチ、ガム、顆粒または錠剤である請求項8に記載の飲食品、香粧品または医薬品。
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JP4627477B2 (ja) * | 2005-10-07 | 2011-02-09 | サントリーホールディングス株式会社 | 酢酸又は食酢を配合したマカ抽出物含有飲食物 |
JP5064714B2 (ja) * | 2006-04-21 | 2012-10-31 | 日本メナード化粧品株式会社 | 抗ストレス組成物 |
KR100814133B1 (ko) | 2006-12-05 | 2008-03-18 | 주식회사 내추럴하우스 | 마카마이드 고 함유 마카 추출물 제조방법 |
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TWI383754B (zh) * | 2008-07-18 | 2013-02-01 | Tci Co Ltd | 食品錠劑 |
JP2013501778A (ja) * | 2009-08-11 | 2013-01-17 | ヨン ジン キム | チアシード及びマカを含む健康補助食品、飼料、薬学組成物並びにその製造方法 |
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ITVA20100074A1 (it) * | 2010-10-11 | 2012-04-12 | Cinzia Maiuri | Composizione cosmeceutica riepitelizzante, anti-aging, antiossidante, antiradicali liberi e/o igienizzante dell' apparato buccale. |
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CN104513173B (zh) * | 2013-09-30 | 2018-03-06 | 中国科学院过程工程研究所 | 一种玛咖提取物、其制备方法及其用途 |
CN104146250B (zh) * | 2014-08-02 | 2016-01-20 | 昆明骊玛生物科技有限公司 | 一种玛咖组合物的制备方法及其应用 |
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2005
- 2005-01-27 TW TW094102402A patent/TW200529864A/zh unknown
- 2005-01-28 AU AU2005207718A patent/AU2005207718A1/en not_active Abandoned
- 2005-01-28 JP JP2005517506A patent/JPWO2005072684A1/ja active Pending
- 2005-01-28 WO PCT/JP2005/001201 patent/WO2005072684A1/ja active Application Filing
- 2005-01-28 EP EP05709428A patent/EP1714635A1/en not_active Withdrawn
- 2005-01-28 CA CA002553987A patent/CA2553987A1/en not_active Abandoned
- 2005-01-28 CN CNA200580002835XA patent/CN1909881A/zh active Pending
- 2005-01-28 KR KR1020067015187A patent/KR20060128964A/ko not_active Application Discontinuation
- 2005-01-28 US US10/587,522 patent/US20070280975A1/en not_active Abandoned
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JP2001039854A (ja) * | 1999-07-30 | 2001-02-13 | Sanko Bussan Kk | 皮膚外用剤 |
JP2004000171A (ja) * | 2002-03-22 | 2004-01-08 | Towa Corp | マカを含有した機能性食品 |
Also Published As
Publication number | Publication date |
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TW200529864A (en) | 2005-09-16 |
WO2005072684A1 (ja) | 2005-08-11 |
KR20060128964A (ko) | 2006-12-14 |
AU2005207718A1 (en) | 2005-08-11 |
EP1714635A1 (en) | 2006-10-25 |
CA2553987A1 (en) | 2005-08-11 |
US20070280975A1 (en) | 2007-12-06 |
CN1909881A (zh) | 2007-02-07 |
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