JPWO2020045564A1 - 光劣化抑制剤、それを含む飲料、及び光劣化抑制方法 - Google Patents
光劣化抑制剤、それを含む飲料、及び光劣化抑制方法 Download PDFInfo
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- JPWO2020045564A1 JPWO2020045564A1 JP2020539588A JP2020539588A JPWO2020045564A1 JP WO2020045564 A1 JPWO2020045564 A1 JP WO2020045564A1 JP 2020539588 A JP2020539588 A JP 2020539588A JP 2020539588 A JP2020539588 A JP 2020539588A JP WO2020045564 A1 JPWO2020045564 A1 JP WO2020045564A1
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- pigments
- photodegradation
- pyrroloquinoline quinone
- salt
- inhibitor
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- 235000013736 caramel Nutrition 0.000 claims abstract description 6
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- 244000088415 Raphanus sativus Species 0.000 claims abstract 3
- MMXZSJMASHPLLR-UHFFFAOYSA-N pyrroloquinoline quinone Chemical compound C12=C(C(O)=O)C=C(C(O)=O)N=C2C(=O)C(=O)C2=C1NC(C(=O)O)=C2 MMXZSJMASHPLLR-UHFFFAOYSA-N 0.000 claims description 112
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- UJMBCXLDXJUMFB-UHFFFAOYSA-K trisodium;5-oxo-1-(4-sulfonatophenyl)-4-[(4-sulfonatophenyl)diazenyl]-4h-pyrazole-3-carboxylate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)C1=NN(C=2C=CC(=CC=2)S([O-])(=O)=O)C(=O)C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 UJMBCXLDXJUMFB-UHFFFAOYSA-K 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/02—Antioxidant
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
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Landscapes
- Polymers & Plastics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Nitrogen Condensed Heterocyclic Rings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- General Preparation And Processing Of Foods (AREA)
- Medicinal Preparation (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
[A1]タール色素、ベニバナ黄色素、コチニール色素、ムラサキイモ色素、アカダイコン色素、緑色着色料、クチナシ青色素及びカラメル色素から成る群から選択される、1又は複数の色素を有効成分として含む、ピロロキノリンキノン及び/又はその塩の光劣化抑制剤。
[A2]ピロロキノリンキノンの塩がピロロキノリンキノンジナトリウムである、[A1]に記載の光劣化抑制剤。
[A3][A1]又は[A2]に記載の光劣化抑制剤と、ピロロキノリンキノン及び/又はその塩とを含む組成物。
[A4]飲食品の形態である、[A3]に記載の組成物。
[A5]飲料の形態である、[A4]に記載の組成物。
[A6]色素を0.1〜1000mg/L、ピロロキノリンキノン及び/又はその塩を1mg/L〜100mg/L含む、[A5]に記載の組成物。
[A7][A1]又は[A2]に記載の光劣化抑制剤とピロロキノリンキノン及び/又はその塩とを接触させる工程を含む、ピロロキノリンキノン及び/又はその塩の光劣化抑制方法。
[A8]ピロロキノリンキノン及び/又はその塩の光劣化抑制剤を製造するための、タール色素、ベニバナ黄色素、コチニール色素、ムラサキイモ色素、アカダイコン色素、緑色着色料、クチナシ青色素及びカラメル色素から成る群から選択される、1又は複数の色素の使用。
[B1]タール色素、コチニール色素、アントシアニン系色素、ビートレッド、ムラサキイモ色素、アカダイコン色素、緑色着色料及びクチナシ青色素から成る群から選択される、1又は複数の色素と、アスコルビン酸及び/又はその塩とを有効成分として含む、ピロロキノリンキノン及び/又はその塩の光劣化抑制剤。
[B2]ピロロキノリンキノンの塩がピロロキノリンキノンジナトリウムである、[B1]に記載の光劣化抑制剤。
[B3][B1]又は[B2]に記載の光劣化抑制剤と、ピロロキノリンキノン及び/又はその塩とを含む組成物。
[B4]飲食品の形態である、[B3]に記載の組成物。
[B5]飲料の形態である、[B4]に記載の組成物。
[B6]色素を0.1〜1000mg/L、ピロロキノリンキノン及び/又はその塩を1mg/L〜100mg/L含む、[B5]に記載の組成物。
[B7][B1]又は[B2]に記載の光劣化抑制剤とピロロキノリンキノン及び/又はその塩とを接触させる工程を含む、ピロロキノリンキノン及び/又はその塩の光劣化抑制方法。
[B8]ピロロキノリンキノン及び/又はその塩の光劣化抑制剤を製造するための、タール色素、コチニール色素、アントシアニン系色素、ビートレッド、ムラサキイモ色素、アカダイコン色素、緑色着色料及びクチナシ青色素から成る群から選択される、1又は複数の色素と、アスコルビン酸及び/又はその塩の使用。
島津LC―2010
カラム:YMC−Pack ODS−A
検出波長:259nm
移動相:30mM酢酸−70mM酢酸アンモニウム
カラム温度40℃
光照射条件:30℃ 20000Lx
この照度は、一般的な商店で使用される照度より極めて高い水準に相当する。
5〜500mgの量のBioPQQを水500gに溶解し、その濃度と光劣化との関係を検討した。まず、保存容器内に添加したピロロキノリンキノン二ナトリウムと水の混合物をよく振ったのち、超音波を1分かけて塩を溶かした。pH3.5であった。調製したピロロキノリンキノン二ナトリウム水溶液を上記の光照射条件で保存した。光照射5日後にピロロキノリンキノンの濃度をHPLC分析した。当初の濃度を100%とした場合の、各濃度の光照射後の回収率を以下の表に示す。
上記と同様にBioPQQ 20mgを水500g中で溶かした(10mg/L)。この水溶液に対し、さらに赤色2号100mgを加えた(実施例A1)。上記と同様に光照射5日後HPLC分析した結果、ピロロキノリンキノン二ナトリウム塩の回収率は100%であった。実施例A1の水溶液を暗条件で60℃7日保存した結果、回収率は99%であった。
BioPQQ 20mg、クエン酸600mg、クエン酸ナトリウム50mg、ソルビトール40gを水500mLに添加して溶解し、更にアスコルビン酸1000mgを添加することで水溶液を調製した。得られた水溶液に対して所定の食用色素20mgを添加し、上記と同様に光照射を行った。サンプルを1%重曹水溶液で5倍希釈して1時間よく振って酸化処理後にHPLC分析した。表3にその結果を記載する。
実施例A1、A2と赤色2号の濃度のみ異なる水溶液を調製し、その光劣化抑制効果を確認した。色素を含まない、同量のBioPQQ水溶液を比較例A3とした。ピロロキノリンキノン二ナトリウム塩回収率を以下の表に示す。
実施例B1とアスコルビン酸の添加量のみ異なる水溶液を調製し、上記と同様に光照射試験にかけた。各サンプルを1%重曹水溶液で5倍希釈して1時間よく振って酸化処理後にHPLC分析した。結果を以下に示す。
Claims (8)
- タール色素、ベニバナ黄色素、コチニール色素、ムラサキイモ色素、アカダイコン色素、緑色着色料、クチナシ青色素及びカラメル色素から成る群から選択される、1又は複数の色素を有効成分として含む、ピロロキノリンキノン及び/又はその塩の光劣化抑制剤。
- ピロロキノリンキノンの塩がピロロキノリンキノンジナトリウムである、請求項1に記載の光劣化抑制剤。
- 請求項1又は2に記載の光劣化抑制剤と、ピロロキノリンキノン及び/又はその塩とを含む組成物。
- 飲食品の形態である、請求項3に記載の組成物。
- 飲料の形態である、請求項4に記載の組成物。
- 色素を0.1〜1000mg/L、ピロロキノリンキノン及び/又はその塩を1mg/L〜100mg/L含む、請求項5に記載の組成物。
- 請求項1又は2に記載の光劣化抑制剤とピロロキノリンキノン及び/又はその塩とを接触させる工程を含む、ピロロキノリンキノン及び/又はその塩の光劣化抑制方法。
- ピロロキノリンキノン及び/又はその塩の光劣化抑制剤を製造するための、タール色素、ベニバナ黄色素、コチニール色素、ムラサキイモ色素、アカダイコン色素、緑色着色料、クチナシ青色素及びカラメル色素から成る群から選択される、1又は複数の色素の使用。
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