KR101073478B1 - Method for preparing health functional food comprising herbal medicine extract of gastrodia elata, acanthopanax sessiliflorum, angelica gigas and cnidii rhizoma having antioxidant effect - Google Patents

Abstract

The present invention relates to a method for producing a dietary supplement having an antioxidant effect, which contains a herbal extract mixed with cheonma, agapi, cheongung, and Angelica enriched with at least one of gastrodine and p-hydroxybenzyl alcohol. In detail, the herbal extract of the present invention shows a strong free radical scavenging action in the DPPH radical scavenging experiment, it is possible to produce a health functional food with excellent antioxidant effect.

Description

Method for preparing health functional food comprising herbal medicine extract of Gastrodia elata, Acanthopanax sessiliflorum, Angelica gigas and Cnidii Rhizoma having antioxidant effect}

The present invention relates to a method for producing a health functional food having an antioxidant effect, which contains a herbal extract of cheon-ma, aga-pi, cheon-gung, and Angelica, enriched with one or more components of gastrodine and p-hydroxybenzyl alcohol.

Antioxidation refers to the prevention of various oxidations in the body. When lipids and proteins in the body, which are present as biofilms or lipoproteins, are attacked by free radicals in the body to form various kinds of peroxides, the structure and function of surrounding biomolecules are transformed. Cause of chronic disease.

There are several antioxidant defenses in the body that can neutralize these free radicals and protect the body. In vivo, as a means of defending against these harmful radicals, free radicals are converted to H ₂ O ₂ using superoxide dismutase (SOD), an antioxidant enzyme found in the liver and red blood cells. The generated H ₂ O ₂ is removed from antioxidant enzymes such as catalase (CAT; catalase) and glutathione peroxidase (GSH-px; glutathione-peroxidase) or by antioxidants such as vitamin E and glutathione. Known to protect (Tiidus PM., Et al., Sported Med, 20, pp. 12-13, 1995; Britton, C., et al ., Hydroperoxide metablism in mammalian organ, Physio. Rev., 59, pp. 527-605, 1979; Ishinaga M, et al ., daily intake of fatty acids, sterols, and phospholipids by Japanese women and serum cholesterol, J. Nutr. Sci. Vitaminol, 40, pp. 557-567, 1994).

However, when these antioxidant defenses are too low to control the production of free radicals, excess free radicals produced in the body increase lipid peroxides, protein oxides, increase DNA damage, and increase oxidative stress in tissues. (Kumar CT., Et al ., Mol. Cell Biochem., 111, pp. 109-115, 1992).

Therefore, many synthetic or natural antioxidants have been developed for the reduction of oxidative stress, but synthetic antioxidants have a problem in safety (Branen., AL, J. Am. Oil. Chem. Soc., 55 , pp. 123-126, 1975; Ito N., et al ., J. Natl. Cancer Inst., 70, pp. 343-349, 1983).

Recently, carotenoids, flavonoids, polyphenols, etc., which are present in various herbal medicines and edible plant extracts, along with vitamins A, C, and E, are used to develop safer and more natural antioxidants. Making an effort (Lim DK., Et al ., Korean J. Food Sci. Technol., 28, pp. 83-89, 1996; Kim HK., Et al ., Korean J. Food Sci. Technol., 27, pp. 80-85, 1995; Cha JY., J. Korean Soc, Food Nutr., 28, pp. 1131-1136, 1999; Kim MH., Et al ., Korean J. Food Sci. Technol., 31, pp. 273-279, 1999).

Accordingly, the present invention provides a health functional food having an antioxidant effect containing an herbal extract mixed with cheonma, agapi, cheongung, and Angelica enriched with one or more components of gastrodine and p-hydroxybenzyl alcohol. Gastrodine of formula (1) and p-hydroxybenzyl alcohol of formula (2) are phenolic compounds known to have high antioxidant properties.

[Formula 1]

[Formula 2]

Gastrodia elata ) is a perennial herb of the monocotyledonous plant Orchidaceae Orchidaceae. It grows in the roots of plants in forests of high humus. It is 60-100cm high, without leaves, with potato tubers. Tuber is long oval, 10 ~ 18cm long, 3.5cm in diameter, not clear. Chunma as a herbal medicine refers to tubers. The pharmacological effects of Chunma have been reported for sedation, anticonvulsions, analgesic, anti-inflammatory, increased blood flow to the heart and brain, lowering blood pressure, increasing antioxidant power, and immune activation. It is known to be effective against weakness and headaches. Chunma's appearance is slightly curved and pressed circumferentially, the outer surface is light yellowish white or yellowish brown with irregular vertical wrinkles and spinous nodes. The shell is hard and the cut side is yellowish brown or blackish brown and glossy and keratin shaped.

The country is Acanthopanax senticosus Tree of Araliaceae (Acanthopanax sessiliflorum Seeman) or the bark of the roots, stems and branches of the same plant. In China, Sejuoga ( Acanthopanax gracilistylus WW Smith (細 柱 五 加) refers to the root bark of Acanthopanax senticosus (Rupr. & Maxin) Harms) is described separately as Zhao (刺五加). Ogapi is divided into five leaves and five leaves on one branch is good because it is said to be Oga (五 佳) to change to the current Oga (五 加). This medicine has a peculiar smell, taste is hot and bitter, and the nature is warm. Ogapi strengthens the tendons and bones by keeping the liver and kidneys strong, so they are used for limb paralysis, cough, weakness in the lower back and knees, lower limbs, fractures, bruises, edema. Pharmacological action has been reported to enhance immune, antioxidant, anti-fatigue, anti-high temperature, anti-irritant, endocrine function, blood pressure control, anti-radioactivity, detoxification. Its appearance is tubular or semi-tubular, and the outer surface is yellowish brown or dark gray and flat, and there are thorns or marks on it, and grayish white spots on the bark of relatively young branches. The inner side is yellowish white and fibrous, so it is difficult to cut.

Angelica is native to Manchuria, Japan and southern, central and northern parts of the mountain valleys and is cultivated as a medicinal plant. Angelica ( Angelica) gigas Nakai, Angelica acutiloba (S. et Z.) Kitagawa) and Angelica sinensis (OLIV.) DIELS) is known. Angelica is herbaceous in nature, warm and nonpoisonous, tastes sweet and spicy. Blood, colloquia, landscaping, sedation, body weakness, joint pain, headache, dizziness, abdominal pain, menstrual irregularities, constipation, bruises are used. Water extract of Angelica tang is known to lower blood pressure, diuresis, cerebral sedation, training excitement, and sedation. The ethanol extract of Angelica gigas activating the movement of the uterus, the essential oil solution of the root has pharmacological effects such as analgesic and anti-inflammatory action on arthritis. In addition, the Angelica helps protein synthesis and new uterine tissues, promotes the absorption of glucose, and promotes metabolism, and regenerates bone marrow to help hematopoiesis.

Cnidii Rhizoma is a Ligusticum chuanxiong Hort.) or ilcheongung (Cnidium Medicinal resource plant using the root stem of officinale Makino, a perennial herb belonging to the family Umbelliferae . Main ingredients include essential oils such as nidlide, ligustilide, butylidenephthalide and senkyunolide (Chem. Pharm. Bull. 1984, 32, 3770-). 3773; Korean J. Phamacogn. 1990, 21, 69-73), phenolic substances (Yakugaku zasshi 1989, 109, 402-406) such as ferulic acid and chlorogenic acid are known. . Cheongung is known for its pharmacological effects such as jingyeong, sedation, blood pressure lowering, vasodilation, antibacterial and antifungal action (Korean Society Tabacco Sci. 1994, 16, 20-25). It is used for diseases such as impurity, tonic, coldness, and anemia (Korean Society of Pharmacognosy. Modern Herbal Medicine. 1994, Pp. 338-340, Hakchangsa).

Therefore, the present inventors have tested the antioxidant effect of the herbal extracts mixed with cheonma, ogapi, cheongung, and Angelica, enriched with one or more components of gastrodine and p-hydroxybenzyl alcohol, and the extract protects against oxidative stress. The present invention was completed by confirming the superiority.

SUMMARY OF THE INVENTION An object of the present invention is to provide a dietary supplement having an antioxidant effect containing an herbal extract containing a mixture of cheon-ma, ogapi, cheon-gung, and Angelica, enriched with at least one of gastrodine and p-hydroxybenzyl alcohol. .

The present invention is characterized in that it provides a method for producing a health functional food having an antioxidant effect containing a herbal extract mixed with cheonma, agar, cheongung and tangui as an active ingredient.

In addition, the herbal extract is characterized in that at least one component of the gastrodine of formula (1) and p-hydroxybenzyl alcohol of formula (2) is enhanced.

[Formula 1]

[Formula 2]

The medicinal herb extract mixed with cheonma, agapi, cheongung and donkey,

(Step 1) preparing a dried horse cheonma, agaga, cheongunggi and donkey;

(2 step) the step of storing and processing the dried horse in the first step 5 to 9 days at 40 ~ 45 ℃;

(Step 3) 85 ~ 97% by weight of the cheonma processed in step 2, 1 ~ 5% by weight of Ogapi in 1 step, 1 ~ 5% by weight of the archery in 1 step and 1-5% by weight of Angelica in 2 steps Preparing a mixture; And,

(Step 4) to prepare a herbal extract using the collected liquid by extracting the extraction solvent of 2 to 20 times the weight of the herbal mixture in the three steps, the extract for 1 to 10 hours at 20 ~ 130 ℃ ;

It may be prepared to include.

The cheonma, agap, cheongung and donkey of the first step may be prepared by natural drying or hot air drying, but preferably using a natural dried.

The herbal extract prepared by the above method may be filtered and concentrated, and may be powdered by spray drying, freeze drying or hot air drying.

In the above 4 steps, the extraction solvent for producing the herbal extract is not particularly limited in its selection, and as the extraction solvent, lower alcohols such as water, ethanol, methanol, isopropyl alcohol, n-butanol, glycerol, propylene glycol, Hydrocarbon solvents such as polyhydric alcohols such as 1,3-butylene glycol, ethyl acetate, methyl acetate, benzene, n-hexane, diethyl ether, dichloromethane, and the like, and the like, and one or two or more of these solvents are exemplified. Can be mixed and used for extraction.

The present invention provides an anti-oxidant health function comprising an herbal extract containing cheon-ma, ogapi, cheon-gung and angwi mixed with one or more of gastrodine and p-hydroxybenzyl alcohol, and a food-acceptable food supplement. Provide food. The health functional food of the present invention includes tablets, capsules, pills or liquids, and the like, and the health functional foods include dairy products including soups, meat, sausages, breads, candy, snacks, noodles, ice cream, soups, Beverages, including ionic beverages, alcoholic beverages and nutritional products, including vitamin complexes may be included.

The herbal extracts of the present invention, which are mixed with cheon-ma, agap, cheon-gung, and Angelica, have been enhanced with at least one component of gastrodine and p-hydroxybenzyl alcohol, and showed strong free radical scavenging activity in DPPH radical scavenging experiments. Herbal extract of the present invention is expected to be useful as a health functional food with antioxidant effects.

Figure 1 is a flow chart illustrating a method for producing a herbal extract mixed with cheonma, agapi, cheongung and angui of the present invention.
Figure 2 is a graph showing the HPLC spectrum of the content of the gastrodine and p-hydroxybenzyl alcohol of the herbal extract of Example 1-2 of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

< Example  One. Gastrodine  And p- Hydroxybenzyl alcohol  Preparation of herbal extracts fortified with one or more of

Naturally dried cheonma was stored for 5 to 9 days at 40 ~ 45 ℃ according to the conditions of Table 1 to process the cheonma. Thereafter, the cheonma was finely chopped, and the natural dried ogapi, cheongung and donkey were mixed to prepare a herbal mixture. The mixing ratio of the herbal medicine is shown in Table 1 below. Thereafter, 1 kg of distilled water was added to the herbal mixture, followed by extraction at 90 ° C. for 8 hours to prepare a liquid extract obtained by filtering with filter paper.

Condition Chunma storage conditions Herbal Weight (g) Storage temperature
(℃) storage duration
(Work) Cheonma Ogapi Cheongung Donkey Example 1-1 40 5 96 2 One One Example 1-2 40 7 96 2 One One Example 1-3 40 9 96 2 One One Example 1-4 45 5 96 2 One One Examples 1-5 45 7 96 2 One One Examples 1-6 45 9 96 2 One One Example 1-7 40 7 85 5 5 5 Examples 1-8 40 7 93 5 One One Example 1-9 40 7 93 One 5 One Example 1-10 40 7 93 One One 5 Example 1-11 40 7 94 2 2 2 Example 1-12 40 7 92 2 4 2 Example 1-13 40 7 90 4 2 4 Example 1-14 40 7 91 3 3 3 Example 1-15 40 7 88 4 4 4 Example 1-16 40 7 87 5 3 5 Example 1-17 40 7 97 One One One Example 1-18 40 7 90 6 2 2

< Comparative example  1. Changes in Preparation Conditions of Herbal Extracts-I>

The naturally dried cheonma was stored and processed according to the conditions of Comparative Examples 1-1 to 1-10 of Table 2 below, and 96 g of the cheonma, which was processed under the above conditions, 2g of naturally dried ogapi, 1g of cheongung and 1g of Angelica were mixed.

In addition, the naturally dried cheonma was stored by processing at 40 ℃ for 7 days, and the processed cheonma, and naturally dried ogapi, cheongung, and Angelica were mixed under the conditions of Comparative Examples 1-11 to 1-18 of Table 2 below. .

The herbal mixture was prepared by adding 1 kg of distilled water to each herbal mixture, extracting at 90 ° C. for 8 hours, and then filtering with filter paper to prepare a liquid extract as a herbal extract.

Condition Chunma storage conditions Herbal Weight (g) Storage temperature
(℃) storage duration
(Work) Cheonma Ogapi Cheongung Donkey Comparative Example 1-1 35 5 96 2 One One Comparative Example 1-2 35 7 96 2 One One Comparative Example 1-3 35 9 96 2 One One Comparative Example 1-4 50 5 96 2 One One Comparative Example 1-5 50 7 96 2 One One Comparative Example 1-6 50 9 96 2 One One Comparative Example 1-7 40 3 85 5 5 5 Comparative Example 1-8 40 11 93 5 One One Comparative Example 1-9 45 3 93 One 5 One Comparative Example 1-10 45 11 93 One One 5 Comparative Example 1-11 40 7 80 4 3 3 Comparative Example 1-12 40 7 98 One One 0 Comparative Example 1-13 40 7 96 0 2 2 Comparative Example 1-14 40 7 91 7 One One Comparative Example 1-15 40 7 96 2 0 2 Comparative Example 1-16 40 7 91 One 7 One Comparative Example 1-17 40 7 96 2 2 0 Comparative Example 1-18 40 7 91 One One 7

< Comparative example  2. Changes in Manufacturing Conditions of Herbal Extracts II >

The naturally dried chun-ma was processed under the conditions of Comparative Examples 2-1 to 2-4. Thereafter, the cheonma was finely chopped, and the medicinal herb mixture was prepared by mixing Ogapi, cheongung, and donkey with the cheonma. The herbal mixture was mixed with 96 g of cheonma, 2 g of ogapi, 1 g of cheongung and 1 g of Angelica. Thereafter, 1 kg of distilled water was added to the herbal mixture, followed by extraction at 90 ° C. for 8 hours to prepare a liquid extract obtained by filtering with filter paper (see Table 3).

2-1. Processing of Organic Acid-Immersed Cheon-I

The naturally dried cheonma was immersed in 1.0% lactic acid aqueous solution for 24 hours, and then steamed with boiling water for 4 hours and dried again.

2-2. Processing of Organic Acid-Soaked Chunma-II

The naturally dried cheonma was immersed in 1.0% lactic acid aqueous solution for 24 hours, and then steamed with boiling water for 12 hours and dried again.

2-3. Processing of Chunma Using Steaming and Drying-I

The naturally dried cheonma was steamed with boiling water at 120 ° C. for 3 hours, dried at 60 ° C. for 3 hours, and further subjected to the same steaming and drying method once more.

2-4. Processing of Chunma Using Steaming and Drying-II

The naturally dried cheonma was steamed with boiling water at 120 ° C. for 3 hours, dried at 60 ° C. for 3 hours, and further subjected to the same steaming and drying method four times.

2-5. Use of naturally dried cheonma

Naturally dried chun horses were finely chopped and mixed with Ogapi, Cheongung, and Angelica to prepare a herbal mixture, and then extracted.

Condition Chunma processing condition Herbal Weight (g) Cheonma Ogapi Cheongung Donkey Comparative Example 2-1 Lactic acid soaking, 4-hour steaming 96 2 One One Comparative Example 2-2 Lactic acid soaking, 24-hour steaming 96 2 One One Comparative Example 2-3 3 hours steaming and 3 hours
Perform drying twice 96 2 One One Comparative Example 2-4 3 hours steaming and 3 hours
5 times drying 96 2 One One Comparative Example 2-5 Naturally Dried Horse 96 2 One One

< Experimental Example  1. of herbal extract With gastrodine  p- Of hydroxybenzyl alcohol  Ingredient Identification>

The composition of the gastrodine and p-hydroxybenzyl alcohol contained in the herbal extract of the present invention is obtained by integrating the peak area using HPLC (High Performance Liquid Chromatography) according to the conditions shown in Table 4 below to obtain a calibration curve. The components of were quantitatively analyzed, and the analysis results are shown in Table 5.

device Waters 2695 Alliance system column Coated octadecyl (C18) on silica Mobile phase Acetonitrile and water, gradient: 95% to 60% Flow rate 1.0ml / min wavelength 220 nm Temperature 30 ℃

Herbal extract Gastrodine (ppm) p-hydroxybenzyl alcohol (ppm) Example 1-1 2114.7 382.2 Example 1-2 2279.4 420.9 Example 1-3 2039.4 387.4 Example 1-4 2025.4 396.8 Examples 1-5 2145.3 381.5 Examples 1-6 2025.2 398.5 Example 1-7 1937.8 393.3 Examples 1-8 1946.7 386.4 Example 1-9 1959.0 395.7 Example 1-10 1939.9 384.6 Example 1-11 1948.6 393.5 Example 1-12 1957.7 382.4 Example 1-13 1966.4 394.3 Example 1-14 1935.3 383.6 Example 1-15 1944.2 396.5 Example 1-16 1953.4 385.4 Example 1-17 1932.4 394.4 Example 1-18 1946.4 383.5 Comparative Example 1-1 514.7 152.3 Comparative Example 1-2 457.1 165.4 Comparative Example 1-3 567.2 164.5 Comparative Example 1-4 429.4 133.6 Comparative Example 1-5 513.6 146.3 Comparative Example 1-6 472.9 133.4 Comparative Example 1-7 564.3 176.4 Comparative Example 1-8 432.5 173.2 Comparative Example 1-9 434.6 126.3 Comparative Example 1-10 423.6 134.2 Comparative Example 1-11 424.6 173.5 Comparative Example 1-12 435.7 174.4 Comparative Example 1-13 433.5 175.4 Comparative Example 1-14 424.6 173.5 Comparative Example 1-15 435.7 174.3 Comparative Example 1-16 442.8 172.4 Comparative Example 1-17 453.5 175.5 Comparative Example 1-18 424.6 176.6 Comparative Example 2-1 152.3 50.2 Comparative Example 2-2 100.2 103.2 Comparative Example 2-3 211.3 75.4 Comparative Example 2-4 255.3 32.2 Comparative Example 2-5 57.2 120.3

Confirming the above results, it was confirmed that the herbal extract of the embodiment of the present invention has a significantly higher content of gastrodine and p-hydroxybenzyl alcohol than the herbal extract of the comparative example.

< Experimental Example  2. of herbal extract DPPH Radical Scatters  OK>

Free radical scavenging activity was measured according to the method of Blois (Blois MS. Nature 1958, 181, 1199-1202). In 0.8 ml of 0.4 mM DPPH solution, 0.2 ml of liquid dissolved in distilled water at the concentration of 4 mg / ml of the herbal extracts of Examples and Comparative Examples was added thereto, and the absorbance was measured at 540 nm after standing for 10 minutes. DPPH radical scavenging ability was calculated according to the following equation.

DPPH scavenging activity (%) = [(A ₀ -A ₁ ) / A ₀ ] × 100

A ₀ : absorbance of the control group, A ₁ : absorbance of the sample

Checking the results of Table 6, it can be seen that the extract of the embodiment of the present invention is significantly higher DPPH radical scavenging ability than the extract of the comparative example, it was confirmed that the antioxidant activity of the herbal extract of the present invention is higher.

Extract condition DPPH scavenging activity of 4 mg / ml of herbal extract (%) Example 1-1 72.7 Example 1-2 81.2 Example 1-3 79.4 Example 1-4 77.2 Examples 1-5 75.1 Examples 1-6 75.3 Example 1-7 79.3 Examples 1-8 79.5 Example 1-9 81.4 Example 1-10 78.3 Example 1-11 78.2 Example 1-12 78.4 Example 1-13 82.3 Example 1-14 79.4 Example 1-15 79.5 Example 1-16 79.9 Example 1-17 78.7 Example 1-18 79.6 Comparative Example 1-1 44.5 Comparative Example 1-2 43.6 Comparative Example 1-3 46.7 Comparative Example 1-4 43.4 Comparative Example 1-5 43.5 Comparative Example 1-6 42.6 Comparative Example 1-7 43.3 Comparative Example 1-8 44.4 Comparative Example 1-9 45.5 Comparative Example 1-10 46.7 Comparative Example 1-11 24.4 Comparative Example 1-12 25.5 Comparative Example 1-13 33.3 Comparative Example 1-14 34.2 Comparative Example 1-15 37.6 Comparative Example 1-16 36.5 Comparative Example 1-17 38.4 Comparative Example 1-18 35.7 Comparative Example 2-1 35.8 Comparative Example 2-2 31.4 Comparative Example 2-3 35.5 Comparative Example 2-4 31.6 Comparative Example 2-5 25.4

< Experimental Example  5. Toxicity Test>

5-1. Acute Toxicity

This experiment was carried out to investigate the toxicity of the herbal extract of the present invention to the animal body acutely (within 24 hours) upon ingestion in a short period of time and to determine mortality. Twenty ICR mouse strains, which are common mice, were assigned to 10 control groups and 10 experimental groups. Nothing was administered to the control group, and the experimental group orally administered the herbal extract prepared in Example 1-2 at a concentration of 2.0 g / kg (about 50 times the amount used in the general animal experiments). As a result of investigating the mortality rate after 24 hours after administration, both the control group and the experimental group administered with the herbal extract of 2.0 g / kg concentration survived.

5-2. Long-term and tissue toxicity experiments in experimental and control groups

In order to investigate the effect on the organs (tissues) of the animals in the C57BL / 6J mice, blood was collected after 8 weeks from the animals of the experimental group to which the herbal extract prepared in Example 1-2 and the control group to which only the solvent was administered. The blood concentrations of glutamate-pyruvate transferase (GPT) and blood urea nitrogen (BUN) were measured by using a Select E (Vital Scientific NV, Netherland) instrument. As a result, in the case of GPT, which is known to be related to hepatotoxicity, and BUN, which is known to be related to nephrotoxicity, there was no difference in the experimental group compared to the control group. In addition, liver and kidneys were excised from each animal, and histological observations were performed by optical microscopy through a conventional tissue fabrication process. No abnormalities were observed.

< Examples  1. Food Manufacturing example >

1-1. Preparation of Cooking Seasonings

The herbal extract prepared in Example 1-2 was lyophilized powder of 0.2 ~ 10% by weight to prepare a cooking seasoning for health promotion.

1-2. Manufacture of flour food products

The herbal extract prepared in Example 1-2 was added to flour with 0.1 to 5.0% by weight of the lyophilized powder, and bread, cake, cookies, crackers and noodles were prepared using this mixture to prepare foods for health promotion. It was.

1-3. soup  And juicy ( gravies Manufacturing

The herbal extract prepared in Example 1-2 was lyophilized powder to 0.1 ~ 1.0% by weight to the soup and broth to prepare a health-promoting meat products, soup and noodles of noodles.

1-4. dairy product( dairy products Manufacturing

The herbal extract prepared in Example 1-2 was added to milk with 0.1-1.0 wt% of the lyophilized powder, and various dairy products such as butter and ice cream were prepared using the milk.

< Examples  2. Drink Manufacturing example >

2-1. Vegetable Juice  Produce

0.5 g of the herbal extract prepared in Example 1-2 was added to lyophilized powder to 1,000 ml of tomato or carrot juice to prepare vegetable juice for health promotion.

2-2. Fruit juice  Produce

0.1 g of the herbal extract prepared in Example 1-2 was lyophilized powder was added to 1,000 ml of apple or grape juice to prepare a fruit juice for health promotion.

Claims (3)

(Step 1) preparing a dried horse cheonma, agaga, cheongunggi and donkey;
(2 step) the step of storing and processing the dried horse in the first step 5 to 9 days at 40 ~ 45 ℃;
(Step 3) 85 ~ 97% by weight of the cheonma processed in step 2, 1 ~ 5% by weight of Ogapi in one step, 1 ~ 5% by weight of the archery in one step and 1-5% by weight of Angelica in one step Preparing a mixture; And,
(4 step) to prepare a herbal extract using the collected liquid by extracting 2 to 20 times the weight of the crude drug mixture in the crude drug mixture of step 3 and extracted for 1 to 10 hours at 20 ~ 130 ℃;
Method of producing a health functional food with an antioxidant effect, comprising a herbal extract mixed with cheonma, agapi, cheongung and Angelica, characterized in that it comprises a. The method of claim 1,
The herbal extracts have an antioxidant effect, containing herbal extracts mixed with Cheonma, Ogapi, Cheongung and Angelica, characterized in that at least one component of gastrodine of Formula 1 and p-hydroxybenzyl alcohol of Formula 2 is fortified Method of manufacturing dietary supplements.
[Formula 1]

(2)

A dietary supplement for antioxidants containing a herbal extract mixed with cheon-ma, aga-pi, cheon-gung and ang hui prepared by the method of claim 1.

Images