KR100726865B1 - Preparation method of concentrate of turnip root having inhibition activity of liver cancer by expelling and heat blanching - Google Patents

Abstract

A method of manufacturing turnip concentrates having an inhibitory effect on liver cancer by separating turnip juice from a turnip residue by pressing, extracting heated turnip residue with solvents and concentrating the turnip juice and turnip residue extract is provided to reduce the amount of the solvents to be used and increase the extraction efficiency. The turnip concentrates are prepared by the steps of: (a) separating turnip juice from a turnip residue by pressing a turnip; (b) heating the turnip residue; (c) extracting the turnip residue with an organic solvent and filtering to produce turnip residue extract; and (d) concentrating turnip juice and turnip residue extract under reduced pressure. In the separating process(a), the turnip residue is pressed to produce second turnip juice and second turnip residue, extracted, filtered and concentrated under reduced pressure. In the heating process(b), the turnip residue is heated with water vapor or microwaves. The turnip residue extract is obtained by adding 1 to 15 times of ethanol, based on the weight of the turnip residue, extracting at 50 to 70deg.C for 6 to 24hr and filtering.

Description

Preparation method of Concentrate of Turnip Root having Inhibition Activity of Liver Cancer by Expelling and Heat Blanching}

1 is a photograph showing the results of staining hematoxylin and eosin (H & E) for morphological analysis of liver tissue.

Figure 2 is a photograph showing the degree of fibrosis due to cirrhosis (sirius staining) in the liver of rats administered turnip concentrate.

3 is a graph showing a comparison of the fibrotic area due to cirrhosis of the liver of rats administered turnip concentrate.

The present invention relates to a method for producing turnip concentrate having a liver cancer inhibitory effect of increasing yields by compression separation and heat treatment, and more particularly, to increase the yield of turnip concentrate having a liver cancer inhibitory effect in turnip tissue. It relates to a method for producing turnip concentrates used.

Liver cancer is one of the leading causes of death worldwide, including in Korea. In general, hepatitis is infected by a virus, or hepatitis caused by heavy drinking is not recovered, and if continued, hepatitis can be transmitted to liver cancer, leading to death.

Liver cancer is not easily treated, so prevention is more important than treatment. The best way to prevent liver cancer is to keep eating good foods in your liver without fatigue. Among them, one of the good food for liver is to eat foods with anti-cancer activity.

The present inventors have found that the concentrate extracted from turnips has the effect of suppressing the development of early precancerous liver cancer, and has developed a technique for effectively producing concentrates from turnips.

In general, when extracts are prepared from turnips, turnips are put in water, boiled for several hours, filtered, and the filtrate is collected and concentrated to prepare a turnip concentrate. This method requires the use of excessive energy in boiling water and concentrating the water, and also extracts only water-soluble components that are soluble in water, and does not extract components that are insoluble in water.

After grinding turnips, the juice can be squeezed to obtain turnip juice and concentrated to obtain turnip concentrate. However, in this method, the water-soluble components dissolved in the juice can be compressed and obtained as turnip juice, but the water-insoluble components remaining in the residue without being dissolved in the juice can be obtained by pressing and are lost as they are discarded. .

On the other hand, there is a method of drinking turnip juice and turnip residue as it is by grinding turnip when ingesting turnip. In this method, the water-soluble components dissolved in the juice can be easily absorbed, but the non-water-soluble components remaining in the turnip residue are not easily absorbed.

The present invention has been proposed to solve the problems of the prior art, the present invention is to squeeze the turnip to separate the turnip juice and turnip residues to obtain a turnip juice, the turnip residue is easy to extract the heat treatment state After extracting, extract the non-polar components remaining in the turnip residue using the extraction solvent to obtain turnip residue extract to provide a turnip concentrate production method to obtain a turnip concentrate by concentrating the turnip juice and turnip residue extract For the purpose.

Another object of the present invention is to provide a food composition comprising a turnip concentrate prepared by the above method.

It is another object of the present invention to provide a feed composition comprising a turnip concentrate prepared by the above method.

In order to achieve the above object, the present invention comprises the steps of: (a) compressing the turnip to separate the turnip juice and juice (residue);

(b) heat treating the turnip residue;

(c) extracting the turnip residue with an organic solvent to obtain a turnip residue extract;

(d) providing a method for producing turnip concentrate comprising the step of concentrating the turnip juice and turnip residue extract under reduced pressure.

Preferably, the present invention obtains turnip juice by compressing turnip in the step (a), and separates turnip juice and turnip residue using filtering means. Compressing turnips depends on the efficiency of the press, but turnip juice is separated from turnips by about 30 to 60% (w / w), and turnip residues are separated by about 40 to 70% (w / w). At this time, turnip concentrate can be obtained turnip concentrate. However, as mentioned above, the turnip juice is obtained in a small amount from the turnip, so it is good to obtain a turnip concentrate from the turnip residue in addition to turnip juice. The present invention seeks to improve the yield of turnip concentrate from turnip by obtaining turnip concentrate from this turnip residue. When the turnip residue obtained when the turnip is separated into turnip juice and turnip residue, it is possible to obtain turnip juice from turnip residue. Therefore, in the present invention, the turnip can continuously increase the amount of turnip juice by pressing the turnip residue. For example, the turnip may be squeezed only once, or the squeezed turnip residue may be pressed two or three times more. After two or three more pressings, the turnip juice is separated more and the weight of turnip residue is further reduced.

When the turnip residue separated by pressing from turnips is heat treated, the membrane in turnip cells of the turnip residue is denatured, and the extraction solvent easily penetrates into the cell, thereby improving the extraction efficiency.

The heat treatment in the above may be carried out by steam at high temperature (steam), or microwave (microwave).

As an example of the above heat treatment, turnips may be heated by steam at 100 to 121 ° C or by microwave ovens having an oscillation frequency of 2000 to 2500 MHz and a high frequency output of 670 to 750 W, preferably an oscillation frequency of 2,450 MHz and a high frequency output of 700 W. Can be.

The turnip residue subjected to the heat treatment in the above was added to the extraction solvent, extracted, and filtered to obtain a turnip residue extract.

Ethanol may be used as the extraction solvent of the turnip residue after the heat treatment.

Ethanol (ethanol) is added to the turnip residue and extracted at 50 ~ 70 ℃ extraction temperature and filtered to obtain a turnip residue extract, filtered to collect the filtrate and concentrated under reduced pressure to prepare a turnip concentrate. The filtered turnip residue extract can be extracted and mixed with the turnip juice obtained in step (a) at the same time, and further, the turnip residue extract and the turnip juice obtained in step (a) are respectively concentrated under reduced pressure to prepare a turnip concentrate. have.

Hereinafter, the contents of the present invention will be described in more detail by each step.

Step (a) compresses the turnip to separate the turnip juice and turnip residue.

Compressing turnips separates the juice in the turnip cells and simultaneously separates the water-soluble components in the juice. Crimping depends on the type of machine used, but can also be crimped with a general compact press (rotation speed 80 rpm). After pressing, it is separated into turnip juice and turnip residue. Compression can be further separated by repeating 2-3 times not only once. That is, after pressing the turnip residue again put into a presser to squeeze again the turnip juice can be separated, the second turnip residue can be further separated by pressing the third turnip juice. Turnip juice contains water-soluble components in turnip-free cells, and turnip residue contains non-polar components that are insoluble in water. Therefore, in order to easily extract the non-polar component of the turnip residue, the extraction efficiency may be higher if the turnip tissue is denatured by heat treatment and then extracted with an extraction solvent, rather than immediately extracted after pressing.

(b) heat treating the turnip residue;

When the turnip residue separated by pressing from turnips is heat treated, the membrane in turnip cells of the turnip residue is denatured, and the extraction solvent easily penetrates into the cell, thereby improving the extraction efficiency.

The heat treatment in the above may be carried out in a hot steam or a microwave (microwave).

As an example of the above heat treatment, turnip is heated with steam at 100 to 121 ° C for 15 to 60 minutes or 5 to 20 minutes at an oscillation frequency of 2000 to 2500 MHz and a high frequency output of 670 to 750 W, preferably an oscillation frequency of 2,450 MHz and a high frequency output. It can be carried out by heating in a microwave oven of 700 W for 5 to 20 minutes.

Microwave heating can be used in the oven (microwave) can be used to shorten the heat treatment time rather than steam heating.

(c) extracting the turnip residue with an organic solvent to obtain a turnip residue extract;

In order to extract the nonpolar components of the turnip residue after heat treatment, ethanol is added to the turnip residue as an organic solvent and heated to extract the nonpolar components. If the concentration of ethanol is high, the non-polar component is extracted a lot, if the ethanol concentration is low, the non-polar component is extracted and the polar component is extracted, it is recommended to use a high concentration of ethanol.

When ethanol is added to the turnip residue and filtered to obtain a turnip residue extract, ethanol is added 1 to 15 times the weight of turnip residue, which is extracted for 6 to 24 hours at 50-70 ° C and filtered to obtain turnip residue.

On the other hand, ethanol is added to the turnip residue after the turnip residue extract is extracted and filtered to obtain a second turnip residue. For example, turnip residue extract was added 15.0 times to 95.0-99.9% (v / v) ethanol to the weight of turnip residue, followed by primary extraction at 50-70 ℃ for 6-24 hours, followed by filtration to separate the filtrate and extraction residue. 50.0 to 99.5% (v / v) ethanol is added to the primary extraction residue by 1 to 15 times the weight of the turnip residue, followed by secondary extraction at 50 to 70 ° C for 6 to 24 hours, followed by filtration to obtain the secondary turnip residue. .

When ethanol is added to the turnip residue, water remains in the turnip residue and is mixed with each other, so that the concentration of ethanol in the extract after equilibrium is lowered. For example, adding 95% (v / v) ethanol (alcohol) in 95% moisture turnip residue with the same weight, the ethanol concentration of the extract is reduced from the initial value of 95% to about 48% due to moisture from turnip residue. Components that dissolve at the concentration are extracted. After extraction, the turnip residue is separated from the extract, and the ethanol penetrated into the turnip residue is 48% (v / v) like the extract. When the same amount of 95% (v / v) ethanol is added to this firstly extracted turnip residue, the ethanol concentration of the extract increases to 71%. By tertiary extraction in this manner, the ethanol concentration of the tertiary extract is increased to 85%, and the nonpolar component can be further extracted. In this way, the ethanol concentration of the extract can be sequentially increased to extract nonpolar components of the turnip residue.

In addition, when extracting the ethanol concentrations of the secondary and tertiary extracts with the same ethanol concentrations as the primary extract, the secondary and tertiary extracts which are the same as the final ethanol concentration of the primary extract may be used. That is, when the ethanol concentration after mixing the turnip residue and the ethanol extract in the first extraction was 48%, 95% ethanol was added to the turnip residue, and after the first extraction, the second and third extracts were 48% (v / v) Ethanol may be used. If the final ethanol concentration of the primary extract is 84%, two times of 95% (v / v) ethanol may be added to the turnip residue, and the ethanol of the secondary and tertiary extracts may be 84%. Depending on the moisture of the turnip residue, the weight of ethanol put in the turnip residue can be adjusted according to the concentration of ethanol to be used.

(d) concentrating the turnip juice and turnip residue extract under reduced pressure

After extraction, the turnip residue extract was filtered and the filtrate was collected and concentrated under reduced pressure to prepare a turnip concentrate. The turnip concentrate was then prepared by concentrating separately the turnip juice of step (a). The turnip juice contains many water-soluble components, and the turnip residue extract also contains non-polar components. In addition, the turnip residue extract can be filtered and the turnip juice of step (a) by mixing the concentrate at a time to produce a turnip concentrate.

The turnip concentrate obtained by the present invention may be provided as a constituent of various food compositions.

The food composition is not particularly limited, and various foods such as liquids and powder products as water, soft drinks and fruit drinks, confectionery, breads, noodles, seasonings, health supplements, etc. There is a number. The food of the present invention adds the step of adding the above-mentioned concentrate or dry powder of the present invention to the manufacturing process of the base food or the process of adding the composition of the present invention described above after the preparation of the food of the base. This can be obtained easily. At this time, if necessary, correction agents such as taste and smell and other additives may be added.

The content of the concentrate in the food of the present invention varies depending on the type and preference of the food of interest, but when used as an extract, it is preferably 1 to 10% by weight, a powder or granular product in a lyophilized or hot air dried state. When using, it is preferable to set it as 1 to 5 weight%.

Turnip concentrate prepared by the present invention may be provided as a component of the feed composition for livestock.

The turnip concentrate prepared by the present invention may be provided as a constituent of a feed composition for livestock as a feed additive. In the case of feeding the turnip concentrate of the present invention to livestock, it may be directly fed with negative water, or may be added in the form of dry powder to a conventional feed formula for livestock. When formulated as a liquid or solid formulation, the turnip concentrate content varies depending on the animal, but can be used in an appropriate amount within a range of 1 to 10% by weight relative to the total composition of the animal feed. In addition to the turnip concentrate of the present invention, it may contain various excipients and other additives used in animal feed.

Hereinafter, the contents of the present invention will be described in more detail with reference to Examples, Examples, and Test Examples. However, these application examples, examples, and test examples are only presented to understand the contents of the present invention, and the scope of the present invention should not be construed as being limited thereto.

Application Example 1 Separation of Turnip Juice and Turnip Residues by Pressing Turnips

Turnip was pressed using a presser (expeller, Dong-A Industry, model DO-10004, 80rpm, 175W), and the turnip juice and turnip residue were separated. As a weight ratio of turnips, turnip juice obtained 46.5 ± 3.5% and turnip residue 53.5 ± 2.8% (Table 1).

Table 1. Turnip Juice and Turnip Residues Isolated from Turnips

Press Recovery Turnip juice (%) Turnip residue (%) 1 time 46.5 ± 3.5 53.5 ± 2.8

<Application Example 2> Separation of other turnip juice and turnip residue from the compression recovery of turnip

There is a difference in the separation rate of turnip juice and turnip residue according to the number of pressing. When the third compression was carried out using a presser (expeller, Dong-A Industry, model DO-10004, 80rpm, 100W) which consumes a little lower power than the presser, the weights of the turnip juice and turnip residue separated are shown in Table 2.

When the turnips are first squeezed, 35.5% (w / w) of turnip juice is obtained, and 22.1% (w / w) of turnip juice is further separated by second compression of the separated turnip residue. When the separated turnip residue is third-squeezed, 9.1% (w / w) is further separated. Finally, 66.7% of turnip juice is separated and 33.3% of turnip residues remain. The turnip residue to be extracted was reduced to 33.3%.

Table 2. Turnip Juice and Turnip Residues Isolated from Turnips by Sequential Pressing

Crimp recovery Turnip juice (%) ¹⁾ Cumulative turnip juice (%) ²⁾ Turnip residue (%) 1st crimp 35.5 ± 0.0 35.5 - 2nd crimp 22.1 ± 0.2 57.6 - 3rd crimp 9.1 ± 0.2 66.7 - Turnip residue - - 33.3 ± 0.3

¹⁾ Turnip juice (%): Turnip juice / turnip x 100; ²⁾ Turnip residue (%): Turnip residue / turnip × 100

<Application Example 3> Extraction of solids, anthocyanin pigments and polyphenols by steam treatment of turnip residue

The turnip residue shown in Table 1 of Application Example 1 was heat-treated with water vapor (121 ° C.) for 0 to 60 minutes, extracted with ethanol (60%, v / v), and extracted with solids and red with anthocyanin pigment. Absorbance, polyphenol content was measured and the results are shown in Table 3 below.

As the time for heating with steam increases, the amount of solids extracted also increases, but the amount of extracted solids does not increase even after 30 minutes of treatment. Red absorbance and polyphenol content by red pigment anthocyanin increased with increasing steam heating time (Table 3). Considering the extracted solids, about 30 minutes of steam treatment appeared to be suitable.

Table 3. Effect of steam treatment (121 ℃) on turnip residue on extracted solids

Treatment zone (min / 121 ° C) Solid content extraction rate (%) ¹⁾ Red absorbance due to anthocyanin pigment ²⁾ Polyphenol content (%) ³⁾ 0 4.8 ± 0.1 0.01 0.00 15 4.8 ± 0.1 0.46 0.02 30 5.5 ± 0.1 0.64 0.03 45 4.9 ± 0.3 0.81 0.04 60 5.2 ± 0.1 1.64 0.04

¹⁾ Extraction rate of solids (%): weight of extracted solids / turnip weight × 100

²⁾ Red absorbance by anthocyanin pigment: absorbance at 535 nm of extract (Francis FJ 1982. Analysis of anthocyanins.In: Anthocyanins as Food Colors.Pericles Markakis (eds.), Academic press, New York.pp. 192-198)

³⁾ Polyphenols: Measured as tannic acid by Folin-Denis method (Official methods of Analysis of the Association of Officail analytical Chemists. 15th editiion 1990. AOAC 952.03)

Application Example 4 Moisture of turnip residue during heat treatment with water vapor

The water content of the turnip residues for the experimental group and the control group without heat treatment were heated for 15 minutes and 30 minutes with steam (121 ° C) water vapor, and the results are shown in Table 4.

The moisture content of the control turnip residue without heat treatment was 90.6%, the turnip residue after treating turnip residue with water vapor for 15 minutes was 89.6%, and the water content of turnip residue after 30 minutes treatment with turnip residue. Was 89.3%, and there was no big difference. Therefore, it was found that the moisture content of the turnip residue was not significantly different during the heat treatment with steam.

Table 4. Moisture in turnip residue during heat treatment with water vapor

Steam heat treatment time (121 ℃, min) moisture(%) 0 (control) 90.6 15 89.6 30 89.3

<Application Example 5> Extraction of solids by microwave treatment of turnip residue

Solid content extracted by heating the turnip residue described in Table 1 of Application Example 1 in a microwave oven (2,450MHz, high frequency output 700W) for 0 to 20 minutes and extracted with ethanol (60%, v / v) Was measured and the results are shown in Table 5 below.

As the heating time with microwave increases, the amount of solids extracted also increases, but after 20 minutes of heating, the turnip residue is overheated and the amount of solids extracted does not increase. The microwave treatment was found to be suitable for 5-20 minutes. The proper treatment time may vary depending on the weight of turnip residues treated at one time and depending on the power of the microwave.

Table 5. Effect of microwave treatment on turnip residue on extracted solids

Treatment section (minutes) ¹⁾ Solid content extraction rate (%) ²⁾ 0 3.8 5 4.5 10 4.5 15 4.5 20 3.3

¹⁾ Microwave Oven: Heat treatment time (min) for oscillation frequency 2450MHz, high frequency output 700W, turnip residue (250g)

²⁾ Solids Extraction Rate (%): Extracted Solids Weight / Turnip Weight × 100

Application Example 6 Ethanol Concentration for Extracting Turnip

The weight of solids extracted against the concentration of ethanol as an extractant for turnips was investigated. Chop the turnips, distilled water, 20% (v / v) ethanol, 40% (v / v) ethanol, 60% (v / v) ethanol, 80% (v / v) ethanol and 99.5% (v / v) Add 100 times the weight of ethanol, and extract for 15 hours at 60 ℃, and then the appearance of the extract, the extracted solids, the red absorbance by the anthocyanin pigments, polyphenol (polyphenol) content is measured and the results are shown below. Table 6 shows.

The liquid extracted only with distilled water was turbid and the mucus was extracted, making it difficult to filter. Extraction in ethanol 40% (v / v) showed less mucus, better filtration, and more solids. Polyphenols were extracted more with higher ethanol concentration. The ethanol concentration appropriate for the extract was found to be 40% or more.

Table 6. Solid Extraction Rate and Red Color by Ethanol Concentration of Extracts for Turnips

Ethanol Concentration of Extract (%, v / v) ¹⁾ After extraction Solid content extraction rate (%) ^{2 )} Red absorbance due to anthocyanin pigment ³⁾ Polyphenol (%) ⁴⁾ 0 (distilled water) Muddy, slime river 5.5 0.01 0.07 20 Cloudy, mucus medicine 5.4 0.05 0.08 40 Transparency 5.8 0.12 0.09 60 Transparency 5.5 0.19 0.10 80 Transparency 5.1 0.15 0.11 100 Transparency 4.5 0.15 0.15

¹⁾ Extraction condition: 100 times of ethanol concentration for turnip, and extract for 15 hours at 60 ℃

²⁾ Solids Extraction Rate (%): Extracted Solids Weight / Turnip Weight × 100

³⁾ Red absorbance by anthocyanin pigment: absorbance at 535 nm of extract (Francis FJ 1982. Analysis of anthocyanins.In: Anthocyanins as Food Colors.Pericles Markakis (eds.), Academic press, New York.pp. 192-198)

⁴⁾ Polyphenols: Measured as tannic acid by the Folin-Denis method (Official Methods of Analysis of the Association of Officail analytical Chemists. 15th editiion 1990. AOAC 952.03)

<Application Example 7> Effect on the recovery rate of the solids extracted from the turnover extraction for turnip residue

When extracting a small amount repeatedly without using a large amount of the extraction solution at a time, the content of the extracted solids was investigated. The turnip residue was treated with microwave, and ethanol (95%, v / v) was added twice the turnip residue and then extracted at 60 ° C. for 12 hours, and the turnip residue was separated by filtration. Ethanol was added to the first extracted turnip residue, followed by second extraction under the same conditions, and the second filtrate and the second turnip residue were separated. Second turnip residue was extracted in the third and fourth order under the same conditions. The solid content extracted by repeating the extraction process is shown in the table. 3.62% was extracted in the first extraction, 0.56% in the second extraction, 0.17% in the third extraction and 0.05% in the fourth extraction. The content of solids increased as the extraction was repeated, but not significantly in the fourth extraction.

Table 7. Effect of Extraction Recovery on the Solids Content Extracted

Extraction Solid Extraction Rate (g / g-turnip residue) ¹⁾ Cumulative solids extraction rate ²⁾ (g / g-turnip residue) Primary 3.62 (82.1%) ³⁾ 3.62 (82.1%) Secondary 0.56 (12.7%) 4.18 (94.8%) Tea 0.18 (4.0%) 4.36 (98.8%) 4th 0.05 (1.2%) 4.41 (100.0)

¹⁾ Solids extraction rate: Solids content (g) extracted per 100g of turnip residue

²⁾ Cumulative solids extraction rate: Sum of repeated solids extraction rate

³⁾ Solids Extraction Rate / Solids Extraction Rate Total × 100

<Application Example 8> Ratio of titrant extract to turnip residue

To determine the proper ratio of the extract to the turnip residue, add ethanol (40%, v / v) at 2 times, 5 times, 10 times, 15 times, and 20 times the weight of turnip residue, and extract them for 18 hours at 60 ℃. The weight of solids extracted in ash was measured and the results are shown in Table 8 below.

When ethanol (40%, v / v) was extracted twice as much as the turnip residue weight, the extracted solid was 4.1%, and when it was added 5 times the turnip residue weight, it was 8.3% and the turnip residue 10 times the weight. Increased to 10.7%. However, at more than 10 times the solids extracted no longer increased. Therefore, the extract of turnip residue was found to be 2 to 10 times the weight of turnip residue.

Table 8. Effect of Extract Ratio on Turnip Residue on Solid Extraction Rate

Extraction Weight Ratio of Turnip Residues Extracted solids (%) ¹⁾ Twice 4.1 5 times 8.3 10 times 10.7 15 times 9.9 20 times 9.9

¹⁾ Solids Extraction Rate (%): Extracted Solids Weight / Turnip Weight x 100

<Application Example 9> Ingredients obtained from turnip juice and turnip residue extract

The turnip was compressed with a presser (expeller, Dong-A Industry, model DO-10004, 80rpm, 175W) and separated into turnip juice and turnip residue. Among them, the turnip residue was extracted with ethanol (60%, v / v) and concentrated.

The turnip juice obtained by pressing turnip was squeezed at a pH of 6.0, and a sugar content (as refractive sugar) was 7.4%. The turnip was squeezed to obtain turnip juice, and the solid obtained through the turnip juice was 2.2% (w / w) relative to the turnip. The solid obtained through the extraction of turnip residue was 1.6% (w / w) with respect to turnip.

Anthocyanin pigment (anthocyanin) was obtained 0.7mg per 100g of turnip through turnip juice, 0.1mg per 100g of turnip through extraction of turnip residue. Polyphenol (polyphenol) obtained 3.0mg per 100g of turnips through turnip juice, 1.5mg per 100g of turnips were extracted through turnip residue.

Table 9. Ingredients from Turnip Juice and Turnip Residues

Extracted ingredients In turnip juice In turnip residue pH ¹⁾ 6.0 - Sugar (refractive) ²⁾ 7.4 - Solids ³⁾ 2.2 g / turnip 100 g 1.6 g / turnip 100 g Anthocyanin pigment ⁴⁾ 0.7 mg / turnip 100 g 0.1mg / turnip 100g Polyphenols ⁵⁾ 3.0mg / turnip 100g 1.5 mg / turnip 100 g

¹⁾ The pH of turnip juice was determined by Official Methods of Analysis of the Association of Officail analytical Chemists. 15th editiion 1990), AOAC 945.10.

²⁾ The sugar content of turnip juice was determined by the Official Methods of Analysis of the Association of Officail analytical Chemists. 15th editiion 1990) was measured with a refractometer by AOAC 932.12.

³⁾ The solid content of turnip juice was measured using the method mentioned in Application Example 8.

⁴⁾ The anthocyanin pigment content of turnip juice was determined by Francis' method (Francis FJ 1982. Analysis of anthocyanins.In: Anthocyanins as Food Colors.Pericles Markakis (eds.), Academic press, New York. Measured,

⁵⁾ The content of polyphenols was measured as tannic acid by the American Process Test AOAC 952.03 (1990) mentioned in Application Example 6.

Example 1 Preparation of Turnip Concentrate (I)

Wash the fresh turnip with water, cut it to the entrance of the press, compress it with a press to separate the turnip juice and the turnip residue, and put the first turnip residue back into the press and squeeze the second turnip juice and the second turnip residue. Separated. The second turnip residue was put back into the press and compressed to separate the third turnip juice and the third turnip residue. The primary, secondary and tertiary turnip juices were combined and filtered through a sieve, and the filtrate was used to prepare a turnip juice concentrate using a reduced pressure concentrator at 60 ° C.

Example 2 Preparation of Turnip Concentrate (II)

The third compressed turnip residue obtained in Example 1 was heated for 20 minutes using steam (121 ° C).

Ethanol (95% (v / v)) twice the weight of the turnip residue was added to the steamed turnip residue, which was immersed at 60 ° C. for 20 hours, extracted, and filtered through a filter cloth to obtain a filtrate.

The filtrate was used to prepare a turnip extract concentrate at 60 ℃ using a vacuum concentrator.

Example 3 Preparation of Turnip Concentrate (III)

The third compressed turnip residue obtained in Example 1 was heated for 20 minutes using steam (121 ° C).

Ethanol (95% (v / v)) twice the weight of the turnip residue was added to the steamed turnip residue and extracted by immersion at 60 ° C. for 20 hours. After extraction, the filtrate was filtered through a filter cloth to obtain a filtrate. The ethanol (65% (v / v)) twice the weight of the first residue was added to the firstly extracted residue, which was immersed at 60 ° C. for 20 hours, extracted, and filtered. And secondary extraction residues were obtained. The ethanol (60% (v / v)) of twice the weight of the secondary residue was added to the secondary extraction residue, immersed at 60 ℃ for 20 hours, extracted and filtered to obtain a tertiary extract and extraction residue. The first, second and third extraction extracts were collected to prepare a turnip extract concentrate using a vacuum concentrator at 60 ℃.

Example 4 Preparation of Turnip Concentrate (IV)

The turnip juice in Example 1 and the tertiary extract in Example 2 were mixed and concentrated under reduced pressure at 60 ℃ using a vacuum concentrator to prepare a turnip concentrate.

Example 5 Preparation of Turnip Concentrate (Ⅴ)

The turnip concentrate obtained from turnip juice in Example 1 was mixed with the turnip concentrate obtained from turnip residue in Example 2 to obtain a turnip concentrate.

<Test Example> The inhibitory effect of cirrhosis of turnip concentrate

Liver cirrhosis was induced by injecting thioacetamide (TAA), a liver cirrhosis causing agent, into the mice, and the turnip concentrate prepared in Example 4 was ingested.

The mice (Sprague-Dawley, male, body weight about 100g) were divided into several groups (see Table 10), and intraperitoneal injection was performed by adding 20 mg of TAA per 100g body weight of the mice. TAA was administered three times weekly for 7 weeks, and the turnip concentrate was ingested in the negative water, and the inhibitory effect of cirrhosis was investigated.

In order to confirm the inhibitory effect of turnip concentrate by the concentration of turnip concentrate in the course of cirrhosis, the inhibitory effect was confirmed by pathological analysis of liver tissue. That is, after the end of breeding through the animal necropsy, three sections were removed from the left, right, middle, and leaf of the liver and fixed in 10% formalin, and then paraffin blocks were prepared and attached to the slides. The produced slides were subjected to hematoxylin and eosin staining and sirius staining in combination with hematoxylin, which stains the nucleus, and eosin, which stains the cytoplasm. The efficacy was observed.

Table 10. Composition of experimental animals

Administration of cirrhosis causing agent (TAA) ^* Turnip Concentration Dosage Laboratory Animals Administration group 0mg / ml 15 5mg / ml 15 10mg / ml 15 20mg / ml 15 Non-administered group 0mg / ml 6

* TAA: thioacetamide

To confirm the incidence of cirrhosis, staining was performed with sirius red, which is specifically stained with collagen. Sirius red and fast green were each made to have a concentration of 0.1% in picric acid. The part without collagen deposition is dyed green, and the part with collagen deposition is dyed red, and the density of collagen was measured by an image analyzer. fibrotic area) was calculated numerically. Five regions were randomly measured and averaged for each sample.

As a result of H & E staining for morphological analysis of liver tissue, a clear difference was observed when comparing the TAA-administered group with the non-administered group (see FIG. 1). In the non-administered group without the injection of cirrhosis (TAA) (Fig. 1 (A)), no infiltration of inflammatory cells or symptoms of cirrhosis were observed around the portal vein. However, in the group injected with cirrhosis-causing agents (TAA) (Fig. 1 (B)), infiltration of inflammatory cells is observed around the portal vein, and some are invading the parenchyma and connect the portal vein to the central vein or the portal vein. It was observed that typical cirrhosis of the liver showed hepatic parenchymal nodule due to hepatic fibrosis.

In the experimental group that ingested turnip concentrate at a concentration of 5 mg / ml in the cirrhosis-induced group (Fig. 1 (C)), the findings of cirrhosis with liver nodule change and fibrosis were similar to those in which no turnip concentrate was ingested. Showed. In the group of 10 mg / ml turnip concentrate (Fig. 1 (D)), hepatic portal vein and portal tricuspid septa formation and mild inflammatory cell infiltration were observed, but no progressive cirrhosis was observed. In the turnip concentrate of 20 mg / ml (Fig. 1 (E)), mild inflammatory cells infiltrated but no fibrotic changes were observed. These results confirmed that the intake of 20 mg / ml turnip concentrate effectively alleviated the occurrence of cirrhosis.

In Figure 1 (B) is a rat inoculated with liver cirrhosis-induced reagent (TAA) ingested turnip concentrate at a concentration of 0 mg / ml (that is, do not feed turnip concentrate), In Figure 1 (C) is a rat inoculated with liver cirrhosis induced reagent (TAA) ingested turnip concentrate at a concentration of 5mg / ml, Figure 1 (D) is a cirrhosis induced reagent (TAA) The rats were administered with 10 mg / ml of the turnip concentrate, and the photograph (E) in FIG. 1 shows the turnip concentrate of the rats administered with cirrhosis-inducing reagent (TAA). 20mg / ml of farmland was taken.

Sirius staining was carried out to confirm the change in collagen deposition. As shown in Figure 2, the group without administration of cirrhosis-induced reagent (TAA) (Fig. 2 (a)) was almost no red color due to collagen. However, it was confirmed that collagen deposition, which is stained in red, was observed throughout the liver tissue in the experimental group administered with the cirrhosis-inducing reagent (TAA) and the turnip concentrate was not ingested (FIG. 2 (b)). However, the experimental group (FIG. 2 (c), FIG. 2 (d), and FIG. 2 (e)) in which the liver cirrhosis-inducing reagent (TAA) was administered and the turnip concentrate was ingested did not eat the turnip concentrate (FIG. 2 (b)). It was observed that the red matter that represents collagen decreased, and that the collagen deposition decreased as the turnip concentrate concentration increased. In particular, in the experimental group administered with cirrhosis-induced reagent (TAA) and ingested turnip concentrate 20 mg / ml (FIG. 2 (e)), collagen deposition was significantly reduced. It was also determined that the turnip concentrate has an inhibitory effect on the occurrence of cirrhosis even when the collagen content is quantified and statistically treated (FIG. 3).

The blood analysis of the mice was performed by collecting blood from the aorta immediately before the death of the mice, and then centrifuging at 3000 rpm for 30 minutes to obtain serum. ), T-Bil (total bilirubin) and Alb. (Albumin) values were investigated.

In the result of serological examination, GOT indicating liver damage was significantly reduced in the experimental group ingesting turnip concentrate at 20 mg / ml (see Table 11). Turnip concentrate had no effect on the levels of GPT, T-Bilirubin, and Albumin according to other relative liver weights or liver damage.

Table 11. Serum GOT, GPT, Alb, and T-Bil Contents in Rats Containing Turnip Concentrate

Experimental group GOT GPT Alb. T-Bil. TAA (-) 174.83 ± 17.65 21.67 ± 3.72 3.63 ± 0.18 0.35 ± 0.2 TAA (+) + 0 mg / ml 250.36 ± 84.36 ^** 72.09 ± 16.15 ^# 3.17 ± 0.36 ^* 0.74 ± 0.19 ^* TAA (+) + 5 mg / ml 214.54 ± 62.39 61.15 ± 13.72 ^# 3.06 ± 0.33 ^# 0.60 ± 0.13 ^** TAA (+) + 15 mg / ml 195.75 ± 36.92 60.42 ± 21.78 ^# 3.25 ± 0.36 ^* 0.73 ± 0.2 ^* TAA (+) + 20 mg / ml 175.27 ± 56.74 ⁺⁺ 63 ± 20.31 ^# 3.24 ± 0.34 ^* 0.65 ± 0.15 **

#: Significant different from TAA (-), p <0.001;

*: Significantly different from TAA (-), p <0.01

**: Significantly different from TAA (-), p <0.05;

⁺⁺ : Significantly different from TAA (+), 0 mg / ml, p <0.05

As described above, the present invention has been described with reference to preferred applications, examples, and test examples, but a person skilled in the art will be aware of the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that various modifications and variations can be made to the invention.

According to the present invention, the turnip is compressed from the first turnip to separate the turnip juice, thereby reducing the extraction solvent used for extraction by extracting only the turnip residue, and increasing the extraction efficiency by the extraction solvent by heat-treating the second turnip residue, It was extracted sequentially with ethanol to make a turnip extract extracted non-polar components, it is possible to supply a turnip concentrate concentrated turnip juice and turnip extract.

Claims (9)

(a) compressing the turnip to separate the turnip juice and the turnip residue; (b) heat treating the turnip residue; (c) extracting the turnip residue with an organic solvent to obtain a turnip residue extract; (D) a method for producing turnip concentrate comprising the step of depressurizing the turnip juice and turnip residue extract. The method according to claim 1, wherein in step (a), the turnip residue obtained by pressing the turnip once is pressed again to obtain the second turnip juice and the second turnip residue, and then the second turnip residue is extracted, filtered and concentrated under reduced pressure. Method for producing turnip concentrate. The method of claim 1, wherein the heat treatment in step (b) comprises steam treatment of turnip residue with steam or heating turnip residue with a microwave. The method for producing turnip concentrate according to claim 1, wherein the turnip residue extract is obtained by adding ethanol 1 to 15 times the weight of turnip residue and extracting and filtering at 50 to 70 ° C for 6 to 24 hours. The turnip residue extract according to claim 1, wherein 95.0 to 99.5% (v / v) ethanol is added 1 to 15 times the weight of the turnip residue, followed by primary extraction at 50 to 70 ° C for 6 to 24 hours, followed by filtration. Turnips were separated, and 50.0-99.9% (v / v) ethanol was added 1-15 times the weight of the turnip residue, followed by secondary extraction at 50-70 ° C. for 6-24 hours. Manufacturing method. The method for producing turnip concentrate according to claim 1, wherein the turnip juice and turnip residue extract are concentrated under reduced pressure to obtain turnip concentrate, or the turnip concentrate and turnip residue are mixed and concentrated under reduced pressure to obtain turnip concentrate. The method for producing a turnip concentrate according to claim 1, wherein the reduced pressure concentration of turnip juice and turnip residue extract is carried out at 40 to 70 ° C. A food composition comprising a turnip concentrate produced by the method of claim 1. Feed composition comprising a turnip concentrate produced by the method of claim 1.

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