KR101201628B1 - Method for extracting of corn silk comprising high maysin content - Google Patents
Method for extracting of corn silk comprising high maysin content Download PDFInfo
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- KR101201628B1 KR101201628B1 KR1020110046648A KR20110046648A KR101201628B1 KR 101201628 B1 KR101201628 B1 KR 101201628B1 KR 1020110046648 A KR1020110046648 A KR 1020110046648A KR 20110046648 A KR20110046648 A KR 20110046648A KR 101201628 B1 KR101201628 B1 KR 101201628B1
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- 240000008042 Zea mays Species 0.000 title claims abstract description 108
- 238000000034 method Methods 0.000 title claims abstract description 14
- GKLSYIMLZDYQBJ-UHFFFAOYSA-N 2''-O-alpha-rhamnosyl-6-C-(6-deoxy-xylo-hexos-4-ulosyl)-luteolin Natural products OC1C(O)C(O)C(C)OC1OC1C(C=2C(=C3C(=O)C=C(OC3=CC=2O)C=2C=C(O)C(O)=CC=2)O)OC(C)C(=O)C1O GKLSYIMLZDYQBJ-UHFFFAOYSA-N 0.000 title abstract description 9
- GKLSYIMLZDYQBJ-HQBRDMKGSA-N Maysin Natural products O([C@H]1[C@@H](O)C(=O)[C@@H](C)O[C@@H]1c1c(O)c2C(=O)C=C(c3cc(O)c(O)cc3)Oc2cc1O)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](C)O1 GKLSYIMLZDYQBJ-HQBRDMKGSA-N 0.000 title abstract description 9
- GKLSYIMLZDYQBJ-CGOKOBCESA-N maysin Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](C)O[C@@H]1O[C@@H]1[C@@H](C=2C(=C3C(=O)C=C(OC3=CC=2O)C=2C=C(O)C(O)=CC=2)O)O[C@@H](C)C(=O)[C@H]1O GKLSYIMLZDYQBJ-CGOKOBCESA-N 0.000 title abstract description 9
- PDXPLYCPNXZSAL-UHFFFAOYSA-N maysine Natural products CN1C(=O)C=CC2(C)OC2C(C)C(OC(=O)N2)CC2(O)C(OC)C=CC=C(C)CC2=CC(OC)=C(Cl)C1=C2 PDXPLYCPNXZSAL-UHFFFAOYSA-N 0.000 title abstract description 9
- 235000007244 Zea mays Nutrition 0.000 title abstract 10
- 229940089639 cornsilk Drugs 0.000 title abstract 10
- 239000001231 zea mays silk Substances 0.000 title abstract 10
- 239000000284 extract Substances 0.000 claims abstract description 76
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 62
- 238000003306 harvesting Methods 0.000 claims abstract description 10
- 238000007602 hot air drying Methods 0.000 claims abstract description 3
- 238000005507 spraying Methods 0.000 claims abstract description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 98
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 96
- 235000005822 corn Nutrition 0.000 claims description 96
- 238000000605 extraction Methods 0.000 claims description 36
- 239000012141 concentrate Substances 0.000 claims description 18
- 238000010992 reflux Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims 2
- 230000000052 comparative effect Effects 0.000 description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 238000002360 preparation method Methods 0.000 description 10
- 108010077544 Chromatin Proteins 0.000 description 4
- 210000003483 chromatin Anatomy 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- 229930003935 flavonoid Natural products 0.000 description 3
- 150000002215 flavonoids Chemical class 0.000 description 3
- 235000017173 flavonoids Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000009973 maize Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000004445 quantitative analysis Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000000638 solvent extraction Methods 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- 238000004704 ultra performance liquid chromatography Methods 0.000 description 2
- 241000360132 Pantherophis guttatus Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 229940030606 diuretics Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 208000001780 epistaxis Diseases 0.000 description 1
- 239000000469 ethanolic extract Substances 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 201000009160 urethral calculus Diseases 0.000 description 1
- 208000014001 urinary system disease Diseases 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
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- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 옥수수수염 추출물의 제조방법에 있어서, 옥수수수염에 함유되어 있는 메이신(maysin)을 높은 함량으로 함유하는 옥수수수염 추출물의 제조방법에 관한 것이다.
The present invention relates to a method for producing a corn beard extract, a method for producing a corn beard extract containing a high content of maysin (maysin) contained in the corn beard.
일반적으로 옥수수수염의 기능은 본초강목 등 옛 문헌에 기록되어 있는 것처럼 비뇨기 질환치료, 이뇨제, 혈액 응고, 성인병 관련질환 등에 사용할 시 약효가 있는 것으로 알려져 있다. 건조한 옥수수의 수염은 황색~담갈색을 띄며 맛이 날 뿐만 아니라, 특유의 냄새가 있다. 중국에서는 옥수수수염이 당뇨병에 효과를 발휘한다고 해서 많은 사람들이 치료제로 사용해 왔고, 우리나라에서도 위, 장기 등에 좋다고 알려져 있으며 특히 이뇨작용, 혈압강하작용이 있어 당뇨병, 간엽, 요도결석, 고협압, 토혈, 각혈 및 코피 예방 등에 민간요법 약제로 널리 사용되어 왔다.
In general, the function of corn beard is known to be effective when used in the treatment of urinary diseases, diuretics, blood coagulation, and adult diseases, as recorded in the old literature such as herbal wood. Dried corn's whiskers are yellow to light brown, not only delicious, but also distinctive in their smell. In China, corn beard is effective for diabetes, and many people have used it as a cure, and it is known to be good for stomach and organs in Korea. Especially, it has diuretic effect, lowering blood pressure, diabetes, mesenchyme, urethral stones, high stiffness, hemostasis, and blood loss. And it has been widely used as a folk remedy for the prevention of nosebleeds.
위와 같이 옥수수수염은 전통적으로 민간요법의 식용원료로 사용되고 있으나 이와 관련된 성분 규명 및 연구는 매우 미흡한 실정이다. 최근 옥수수수염에 함유되어 있는 플라보노이드 계열 물질에 관심이 증가하면서 그와 관련된 학술연구가 활발히 이루어지고 있다. 하지만 이러한 옥수수수염의 기능성 성분들에 대한 연구로 사용된 옥수수염은 이미 수정이 완료된 옥수수수염에 국한되어 있고, 그에 따른 기능성 성분이 매우 미약하거나 극소량이어서 그 연구의 한계가 있다. 그로 인해 관련 연구가 매우 미흡하였다.
As above, corn beard has traditionally been used as an edible raw material for folk remedies, but the related ingredients and researches are very insufficient. Recently, with increasing interest in the flavonoid-based materials contained in corn beards, there are active academic researches related to them. However, the corn salt used as a study on the functional components of the corn beard is limited to the corn beard that has already been modified, and there is a limitation of the study because the functional component is very weak or very small amount. As a result, related studies were very poor.
메이신은 자연상태에서 산화에 안정적인 물질로서 Zapalote Chico라는 멕시코 옥수수에서 처음으로 그 존재가 밝혀진 바 있다. Waiss 등은 메이신 구조 및 추출, 정제방법을 보고하였고, Widstorm에 의해 개발된 자외선 분광광도계(UV Spectrophotometer)를 이용한 정량 방법은 주로 유전자형에 따른 메이신 함량의 변이를 검토하는데 주로 이용되었다. 그러나 분광광도계를 이용한 방법은 메이신 이외의 안토시아닌 및 각종 플라보노이드의 간섭에 의하여 실제보다 높게 측정되는 문제점이 노출되어 메이신의 함량이 earworm의 생육을 억제하는데 결정적으로 작용하고 있는지의 여부를 정확히 밝히지는 못했기 때문에 메이신은 단지 earworm의 생육을 억제하는데 관여된 물질의 하나로 인식되어 왔다. 그런데 HPLC 분석을 이용한 정량방법이 Snook등에 의해 개발되면서 메이신에 관한 항생작용을 나타내는 효과가 구체적으로 증명되었다.
Meicin was first identified in Mexican corn, Zapalote Chico, as an oxidatively stable substance in nature. Waiss et al. Reported the structure, extraction, and purification of macine, and the quantitative method using the UV spectrophotometer developed by Widstorm was mainly used to examine the variation of the macine content according to genotype. However, the method using the spectrophotometer was exposed to a problem that was measured higher than the actual one by the interference of anthocyanins and various flavonoids other than macine, and it did not reveal exactly whether the content of the macine was critical to inhibit the growth of earworms. Meisin has therefore been recognized as one of the substances involved in inhibiting the growth of earworms. However, as the quantitative method using HPLC analysis was developed by Snook et al., The effect of showing antimicrobial activity on macine was specifically demonstrated.
따라서 본 발명자들은 옥수수수염의 기능성 성분으로 특히 항생작용 및 항암효과를 보이는 플라보노이드 물질인 메이신(Maysin)에 대한 연구를 주목하였으며, 옥수수수염에 함유되어 있는 메이신 물질을 고함량으로 함유하는 옥수수수염 추출물의 제조방법을 발견하고 본 발명을 완성하였다.
Therefore, the present inventors paid attention to the study of maysin, a flavonoid material showing antibiotic and anticancer effects as a functional ingredient of corn beard, and a corn beard containing a high content of the macine substance contained in corn beard. Discovering a method for producing an extract and completed the present invention.
본 발명은 옥수수수염 추출물의 제조방법에 있어서, 옥수수수염에 함유되어 있는 메이신을 고함량으로 함유하는 옥수수수염 추출물의 제조방법을 제공하는 것을 목적으로 한다.
An object of the present invention is to provide a method for producing a corn beard extract, which contains a high content of maisine contained in the corn beard in a method for producing a corn beard extract.
상기와 같은 목적을 달성하기 위하여 본 발명은 옥수수수염 추출물의 제조방법에 있어서,In order to achieve the above object, the present invention provides a method for producing a corn beard extract,
⒜ 옥수수수염 출사 이후 7~15일 이내 옥수수수염을 수확하는 단계;옥수수 harvesting corn beard within 7-15 days after cornbeard release;
⒝ 옥수수수염을 열풍건조 후 분쇄시켜 70% 에탄올을 투입하여 30~60분간 살수하는 단계; 및⒝ crushing corn beard after hot air drying, and then spraying 70% ethanol for 30 to 60 minutes; And
⒞ 70% 에탄올로 6 시간 환류추출하는 단계를 포함하여 추출됨을 특징으로 하는 고함량의 메이신을 함유하는 옥수수수염 추출물의 제조방법을 제공한다.
⒞ Provides a method for producing a corn beard extract containing a high content of mayin, characterized in that the extract comprises the step of reflux extraction with 70% ethanol for 6 hours.
이하 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명에 따른 메이신 함량이 높은 옥수수수염 추출물의 제조방법을 설명하면 다음과 같다.
Referring to the preparation method of corn beard extract having a high content of macine according to the present invention is as follows.
본 발명은 고함량의 메이신을 함유하는 옥수수수염 추출물의 제조방법으로 옥수수수염의 추출용매, 추출방법 및 추출시간을 특정한다.
The present invention specifies the extraction solvent, extraction method, and extraction time of corn beard as a method of producing a corn beard extract containing a high content of macine.
본 발명에서 옥수수수염의 추출용매로 70%에탄올을 제공한다. 물 및 에탄올에 대한 용매 추출을 실험한 결과 70% 에탄올 추출물에서는 물 추출물 보다 약 23배 많은 함량의 메이신을 함유하는 옥수수수염 추출물을 제조할 수 있으며, 에탄올 농도를 달리한 추출방법에 비하여 약 2배 정도 고함량으로 메이신이 함유된 옥수수수염 추출물을 제조할 수 있다.
In the present invention, 70% ethanol is provided as an extraction solvent of corn beard. Experimental results of solvent extraction of water and ethanol showed that 70% ethanol extracts could produce cornbeard extracts containing about 23 times more macine than water extracts, and about 2 times compared to extraction methods with different ethanol concentrations. To a high degree of content can be prepared maize beard extract extract.
또한, 본 발명은 옥수수수염의 추출방법으로 환류추출법을 제공한다. 본 발명은 70% 에탄올로 환류추출하는 경우, 100% 에탄올 침지법에 비하여 약 4~5.5배 많은 함량의 메이신을 함유하는 옥수수수염 추출물을 제조할 수 있다.
In addition, the present invention provides a reflux extraction method as the extraction method of corn beard. In the present invention, when refluxed with 70% ethanol, corn beard extract containing maysin containing about 4 to 5.5 times more than the 100% ethanol immersion method can be prepared.
본 발명에서 높은 함량의 메이신을 함유하는 옥수수수염 추출물을 제조하기 위한 추출시간은 6시간이다. 일반적으로 용매 추출인 경우, 추출시간에 비례하여 추출함량이 많이 추출되지만, 본 발명에서 메이신 함유 옥수수수염 추출은 6시간 이상 추출하면 오히려 메이신 함량이 감소되는 것을 확인하였다. 즉, 본 발명보다 적은 시간 추출할 경우에는 옥수수수염 추출물에 함유되어 있는 메이신 함량이 약 40% 정도 적게 추출되며, 본 발명 보다 많은 시간 추출하면 오히려 옥수수수염 추출물에 함유되어 있는 메이신 함량이 약 35~56% 정도 감소한다. 이는 장시간 추출하는 경우에는 메이신이 가수분해되는 것으로 사료된다.
In the present invention, the extraction time for preparing a corn beard extract containing a high content of macine is 6 hours. In general, in the case of solvent extraction, a lot of extraction content is extracted in proportion to the extraction time, but in the present invention, the extract of maisin-containing corn beard was found to decrease rather than the amount of macine when extracted for 6 hours or more. In other words, when extracting less time than the present invention, the amount of macine contained in the corn beard extract is extracted by about 40% less. When extracting more time than the present invention, the amount of macine contained in the corn beard extract is rather weak. 35-56% decrease. It is thought that the macine is hydrolyzed when extracted for a long time.
그러므로 본 발명은 고함량으로 메이신이 함유된 옥수수수염 추출물을 제조하기 위해서 70% 에탄올로 6 시간 환류추출하는 것을 특징으로 한다.
Therefore, the present invention is characterized by extracting reflux with 70% ethanol for 6 hours in order to prepare a corn beard extract containing a high content of Meissin.
또한, 본 발명은 메이신 함량이 높은 옥수수수염의 추출물을 제조하기 위해서 옥수수수염 출사 이후 7~15일 이내 출사된 옥수수수염을 수확하는 단계를 제공한다.
In addition, the present invention provides a step of harvesting the corn beard emitted within 7 to 15 days after the corn beard discharge in order to produce an extract of corn beard having a high macine content.
옥수수수염에는 기능성 식품으로 이용될 수 있는 메이신 성분이 함유되어 있는데, 본 발명에서는 옥수수수염 출사 이후 성장과정에 메이신 함량에 어떤 변화가 있는지를 연구한 결과 옥수수수염 출사 이후 20일 경과 후에는 메이신 함량이 크게 낮아짐을 확인하였다. 즉, 옥수수수염 출사 이후 5, 7, 10, 13, 15 및 20일째에 옥수수수염을 수확하여 메이신 함량을 측정한 결과 놀랍게도 옥수수수염 출사 이후 일주일이 지난 이후에 일주일 이내(옥수수수염 출사 이후 7~15일 이내)에 수확된 옥수수수염에서 메이신 함량이 매우 높게 함유되어 있음을 확인하였다.
Corn beard contains a component of mayin, which can be used as a functional food. In the present invention, after studying the change in the amount of macine in the growth process after cornbeard release, after 20 days after cornbeard release, It was confirmed that the sour content is significantly lowered. In other words, corn beard was harvested at 5, 7, 10, 13, 15, and 20 days after cornbeard emergence, and as a result, it was surprisingly found that within 1 week after cornbeard was released (from 7 to 7 days after cornbeard emerged). It was confirmed that the maize content was very high in the corn beard harvested within 15 days).
따라서, 본 발명은 옥수수수염 출사 이후 7~15일 이내 출사된 옥수수수염으로 추출하는 경우에는 고함량의 메이신을 함유하는 옥수수수염 추출물을 제조할 수 있다.
Therefore, the present invention can be prepared when the corn beard extract containing a high content of mayin when extracted with corn beard emitted within 7 to 15 days after the corn beard discharge.
본 발명은 옥수수수염 출사 이후 7~15일 이내 수확된 옥수수수염으로부터 70% 에탄올로 6 시간 환류 추출함으로써, 고함량으로 메이신이 함유된 옥수수수염 추출물을 제조할 수 있다.
The present invention can be prepared by extracting corn refuel extract containing cornine in high content by reflux extraction for 6 hours with 70% ethanol from corn beard harvested within 7 to 15 days after corn beard discharge.
본 발명에 따른 옥수수수염 추출물은 메이신을 고함량 함유하고 있어, 항생작용 및 항암효과 보이는 옥수수수염의 기능성 식품으로 유용하게 이용할 수 있다.
Corn beard extract according to the present invention contains a high content of Meisin, it can be usefully used as a functional food of corn beard showing antibiotic and anticancer effects.
도 1은 본 발명에 따른 실시예 2(70% 에탄올)에서 제조된 추출물의 메이신 추출 함량 크로마토그람을 나타낸 것이며,
도 2는 비교예 6(50% 에탄올)에서 제조된 추출물의 메이신 추출 함량 크로마토그람을 나타낸 것이며,
도 3은 비교에 5(물)에서 제조된 추출물의 메이신 추출 함량 크로마토그람을 나타낸 것이다.
도 4는 가열 조건에서 시간에 따른 메이신 함량 변화를 나타낸 그래프이다.Figure 1 shows the chromatin grams of the extract extract of Example 2 prepared in Example 2 (70% ethanol) according to the present invention,
Figure 2 shows the Meisin extraction content chromatogram of the extract prepared in Comparative Example 6 (50% ethanol),
Figure 3 shows the macine extract content chromatogram of the extract prepared in 5 (water) in comparison.
Figure 4 is a graph showing the change of the Meisin content over time under heating conditions.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시한다. 그러나 하기의 실시예는 본 발명을 보다 쉽게 이용하기 위하여 제공되는 것으로 실시예에 의해 본 발명의 내용이 한정되는 것은 아니다.
Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided to facilitate the use of the present invention, and the content of the present invention is not limited by the examples.
<실시예 1 내지 4> <Examples 1 to 4> 본 발명에 따른 옥수수수염 추출농축물의 제조Preparation of corn beard extract concentrate according to the present invention
옥수수 품종으로 광평옥을 선정하여 옥수수수염 출사 이후 각각 7, 10, 13 및 15일째 되는 날에 옥수수수염 10kg을 수확하여 60 메쉬로 분쇄한 후 50℃에서 수분 함량이 7~9%가 되도록 건조하였다. 건조된 옥수수수염에 20kg의 70% 에탄올 투입하여 약 30분간 순환 살수하고, 70% 에탄올로 78℃에서 6시간 환류 추출하여 여과하고 60℃에서 감압농축하여 옥수수수염 추출물을 제조하고 각각 실시예 1 내지 4로 하였다.
Gwangpyeongok was selected as a corn variety, and after harvesting corn, 10kg of cornbeard was harvested on
<실시예 5 내지 8> <Examples 5 to 8> 본 발명에 따른 옥수수수염 추출농축물의 제조Preparation of corn beard extract concentrate according to the present invention
옥수수 품종으로 강다옥을 선정하여 옥수수수염 출사 이후 각각 7, 10, 13 및 15일째 되는 날에 옥수수수염 10kg을 수확하여 60 메쉬로 분쇄한 후 상기 실시예 1과 동일한 방법으로 옥수수수염 추출물을 제조하고 각각 실시예 5 내지 8로 하였다.
After selecting the corn varieties as corn varieties, cornbeards were harvested at 10, 13, and 15 days after cornbeards, respectively, 10kg of cornbeards were crushed into 60 mesh, and cornstalk extracts were prepared in the same manner as in Example 1. Each was made into Examples 5-8.
<비교예 1 및 2> <Comparative Examples 1 and 2> 수확시기를 달리한 옥수수수염 추출농축물의 제조Preparation of Cornbeard Extract Concentrates at Different Harvest Dates
옥수수 품종으로 광평옥을 선정하여 옥수수수염 출사 이후 5, 20일째 되는 날에 각각 옥수수수염 10kg을 수확하여 60 메쉬로 분쇄한 후 상기 실시예 1과 동일한 방법으로 옥수수수염 추출물을 제조하여 각각 비교예 1 및 2로 하였다.
Selected as the corn varieties gwangpyeongok after harvesting cornbeard on the 5th and 20th day after harvesting 10kg of cornbeard, respectively, pulverized into 60 mesh and prepared cornbeard extract in the same manner as in Example 1, respectively, Comparative Example 1 And 2.
<비교예 3 및 4> <Comparative Examples 3 and 4> 수확시기를 달리한 옥수수수염 추출농축물의 제조Preparation of Cornbeard Extract Concentrates at Different Harvest Dates
옥수수 품종으로 강다옥을 선정하여 옥수수수염 출사 이후 5, 20일째 되는 날에 각각 옥수수수염 10kg을 수확하여 60 메쉬로 분쇄한 후 상기 실시예 1과 동일한 방법으로 옥수수수염 추출물을 제조하여 각각 비교예 3 및 4로 하였다.
After selecting the corn varieties as corn varieties on the 5th and 20th day after the emergence of cornbeard, harvesting 10kg of cornbeard, respectively, pulverized into 60 mesh and prepared cornbeard extract in the same manner as in Example 1, respectively, Comparative Example 3 And 4.
<실험예 1> <Experimental Example 1> 옥수수수염 수확시기에 따른 메이신 함량 변화Changes in Meisin Content According to Corn Harvest Season
옥수수수염 출사 이후의 수확시기에 따라 메이신 함량에 변화가 있는지 여부를 알아보기 위한 실험이다.
This is an experiment to check whether there is a change in the content of macine according to the harvest time after cornbeard release.
상기 실시예 1 내지 8, 비교예 1 내지 4에서 제조된 각각 옥수수수염 추출물 1g을 취하여 UPLC(Ultra Performance Liquid Chromatography, Hitachi Lachrom Ultra, 일본)를 이용하여 하기 표 1에 기재된 분석 조건으로 옥수수수염에 함유된 메이신 함량을 측정하여 표 2에 나타내었다.Take 1 g of the corn beard extract prepared in Examples 1 to 8 and Comparative Examples 1 to 4, respectively, and use the UPLC (Ultra Performance Liquid Chromatography, Hitachi Lachrom Ultra, Japan) to be contained in the corn beard under the analysis conditions shown in Table 1 below. Measured Meisin content is shown in Table 2.
상기 표 1에서, 옥수수 품종에 따라 메이신 함량에 큰 변화는 없었으나, 출사 이후 수확시기에 따라 메이신 함량에 변화가 있음을 알 수 있다.
In Table 1, there was no significant change in the content of maisin according to corn varieties, it can be seen that there is a change in the content of maisin according to the harvesting time after the release.
그러므로 메이신을 고함량으로 추출하기 위하여 바람직하게는 옥수수수염 출사 이후 7~15일 이내 수확하는 것이 좋으며, 더욱 바람직하게는 옥수수수염 출사 이후 10일이 좋음을 알 수 있다.
Therefore, in order to extract a high content of the macine, preferably harvested within 7 to 15 days after cornbeard release, and more preferably 10 days after cornbeard release.
<비교예 5> ≪ Comparative Example 5 & 옥수수수염 물 추출농축물의 제조Preparation of Corn Beard Water Extract Concentrate
옥수수 품종으로 광평옥을 선정하여 옥수수수염 출사 이후 10일째 되는 날에 옥수수수염 10kg을 수확하여 60 메쉬로 분쇄한 후 50℃에서 수분 함량이 7~9%가 되도록 건조하였다. 건조된 옥수수수염에 20kg의 70% 에탄올 투입하여 약 30분간 순환 살수하고, 정제수로 100℃에서 6시간 환류 추출하여 여과하고 60℃에서 감압농축하여 옥수수수염 추출물을 제조하고 비교예 5로 하였다.
Gwangpyeongok was selected as a corn variety, and on the 10th day after the emergence of cornbeard, 10kg of cornbeard was harvested, crushed into 60 mesh, and dried at 50 ° C. to have a water content of 7-9%. 20 kg of 70% ethanol was added to the dried corn beard, and sprinkled with water for about 30 minutes, extracted with purified water at reflux for 6 hours at 100 ° C., filtered, and concentrated under reduced pressure at 60 ° C. to prepare a corn beard extract.
<비교예 6> ≪ Comparative Example 6 > 옥수수수염 추출농축물의 제조Preparation of Corn Beard Extract Concentrate
옥수수 품종으로 광평옥을 선정하여 옥수수수염 출사 이후 10일째 되는 날에 옥수수수염 10kg을 수확하여 60 메쉬로 분쇄한 후 50℃에서 수분 함량이 7~9%가 되도록 건조하였다. 건조된 옥수수수염에 20kg의 70% 에탄올 투입하여 약 30분간 순환 살수하고, 50% 에탄올로 78℃에서 6시간 환류 추출하여 여과하고 60℃에서 감압농축하여 옥수수수염 추출물을 제조하고 비교예 6으로 하였다.
Gwangpyeongok was selected as a corn variety, and on the 10th day after the emergence of cornbeard, 10kg of cornbeard was harvested, crushed into 60 mesh, and dried at 50 ° C. to have a water content of 7-9%. 20 kg of 70% ethanol was added to the dried cornbeard, which was circulated for 30 minutes, extracted with reflux at 78 ° C. for 6 hours at 50 ° C., filtered, and concentrated under reduced pressure at 60 ° C. to prepare a corn beard extract. .
<비교예 7> ≪ Comparative Example 7 & 옥수수수염 추출농축물의 제조Preparation of Corn Beard Extract Concentrate
옥수수 품종으로 광평옥을 선정하여 옥수수수염 출사 이후 10일째 되는 날에 옥수수수염 10kg을 수확하여 60 메쉬로 분쇄한 후 50℃에서 수분 함량이 7~9%가 되도록 건조하였다. 건조된 옥수수수염에 20kg의 70% 에탄올 투입하여 약 30분간 순환 살수하고, 1차 50% 에탄올로 78℃에서 3시간 환류 추출하고, 2차 70% 에탄올로 78℃에서 3시간 환류 추출하여 여과하고 60℃에서 감압농축하여 옥수수수염 추출물을 제조하고 비교예 7로 하였다.
Gwangpyeongok was selected as a corn variety, and on the 10th day after the emergence of cornbeard, 10kg of cornbeard was harvested, crushed into 60 mesh, and dried at 50 ° C. to have a water content of 7-9%. 20 kg of 70% ethanol was added to the dried corn beard for about 30 minutes, and the mixture was extracted with reflux at 78 ° C for 3 hours with primary 50% ethanol, and refluxed at 78 ° C with secondary 70% ethanol for 3 hours and filtered. Concentrated under reduced pressure at 60 ℃ to prepare a corn beard extract to Comparative Example 7.
<< 비교예Comparative example 8 및 9> 8 and 9> 옥수수수염 Corn Beard 추출농축물의Extract concentrate 제조 Produce
옥수수 품종으로 광평옥과 강다옥을 선정하여 옥수수수염 출사 이후 10일째 되는 날에 각각 옥수수수염 10kg을 수확하여 60 메쉬로 분쇄한 후 50℃에서 수분 함량이 7~9%가 되도록 건조하였다. 건조된 옥수수수염에 20kg의 70% 에탄올 투입하여 약 30분간 순환 살수하고, 100% 에탄올로 4℃에서 24시간 침지ㆍ추출하여 여과하고 60℃에서 감압농축하여 옥수수수염 추출물을 제조하고 각각 비교예 8 및 9로 하였다.
Gwangpyeongok and Kangdaok were selected as corn varieties, and on the 10th day after cornbeard radish, 10kg of cornbeard was harvested and crushed into 60 mesh, and dried at 50 ° C to have a water content of 7-9%. 20 kg of 70% ethanol was added to the dried corn beard for about 30 minutes, circulated water for 30 minutes, immersed and extracted with 100% ethanol at 4 ° C. for 24 hours, filtered, and concentrated under reduced pressure at 60 ° C. to prepare a corn beard extract. And 9;
<실험예 2> <Experimental Example 2> 옥수수수염 추출법 및 용매에 따른 메이신 추출함량Extract of Meisin by Corn Bear Extract and Solvent
상기 실험예 1에서 옥수수 품종으로 광평옥을 선정하여 옥수수수염 출사 이후 10일째 되는 날에 수확하여 얻은 옥수수수염 추출물에서 메이신을 고함량으로 얻었기에 실시예 2와 추출용매 또는 추출법을 달리하여 메이신 함량에 변화가 있는지 여부를 알아보기 위한 실험이다.
In the Experimental Example 1, the corn varieties were selected as corn cultivars as corn varieties and cornisine extracts were harvested on the 10th day after corn beard extraction. This is an experiment to find out whether there is a change.
상기 본 발명에 따른 실시예 2 및 비교예 5 내지 9의 방법에 의해 추출된 옥수수수염 추출물을 상기 실험예 1과 동일한 방법으로 옥수수수염에 함유된 메이신 함량을 측정하여 표 3에 나타내었다. 본 발명에 따른 실시예 2(70% 에탄올)에서 제조된 추출물의 메이신 추출 함량 크로마토그람을 도 1에 나타냈으며, 비교예 6(50% 에탄올)에서 제조된 추출물의 메이신 추출 함량 크로마토그람을 도 2에 나타내었고, 비교에 5(물)에서 제조된 추출물의 메이신 추출 함량 크로마토그람을 도 3에 나타내었다.The corn beard extract extracted by the method of Example 2 and Comparative Examples 5 to 9 according to the present invention was shown in Table 3 by measuring the macine content contained in the corn beard in the same manner as in
상기 표 3에 기재된 바와 같이, 본 발명에 따른 추출방법으로 제조된 옥수수수염 추출농축물은 1g 당 3.8±0.05mg 메이신을 함유함을 알 수 있다. 그러나 물로 추출한 비교예 5의 옥수수수염 추출농축물은 1g 당 0.17±0.05mg 메이신을 함유하여 매우 낮은 함량만이 추출되었음을 알 수 있으며, 50% 에탄올로 추출한 비교예 6은 2.03±0.05mg, 50% 에탄올로 3시간, 70% 에탄올로 3시간 추출한 비교예 7은 2.24±0.05mg으로 거의 유사한 정도로 추출되어, 본 발명에 따른 추출방법은 다른 추출용매에 의한 추출방법에 비하여 약 2배 내지 23배 정도 고함량으로 메이신이 함유된 옥수수수염 추출농축물을 제조할 수 있다.
As shown in Table 3, it can be seen that the corn beard extract concentrate prepared by the extraction method according to the present invention contains 3.8 ± 0.05 mg of Meisin per gram. However, it can be seen that the corn beard extract concentrate of Comparative Example 5 extracted with water contained only 0.17 ± 0.05 mg of Meissin per g, and only very low content was extracted, and Comparative Example 6 extracted with 50% ethanol was 2.03 ± 0.05 mg, 50%. Comparative Example 7 extracted with ethanol for 3 hours and 3 hours with 70% ethanol was extracted to about the same level as 2.24 ± 0.05 mg, the extraction method according to the present invention is about 2 to 23 times compared to the extraction method with other extraction solvents It is possible to prepare cornbeard extract concentrates containing high amounts of macine.
또한, 100% 에탄올 침지법으로 추출한 비교예 8 및 9는 본 발명에 따른 추출방법의 시간보다 4배 많은 24시간 추출하였음에도 불구하고 각각 0.7±0.05mg, 0.9±0.05mg함량을 나타내어 본 발명에 따른 추출방법은 고함량으로 메이신이 함유된 옥수수수염 추출농축물을 제조할 수 있음을 확인할 수 있다.
Further, Comparative Examples 8 and 9 extracted by 100% ethanol immersion method showed 0.7 ± 0.05 mg and 0.9 ± 0.05 mg contents, respectively, although they were extracted 4 times more than the time of the extraction method according to the present invention. Extraction method can be confirmed that can be produced cornsnake extract concentrate containing a high content of Meissin.
<비교예 10 내지 12> <Comparative Examples 10 to 12> 추출시간을 달리한Different extraction time 옥수수수염 추출물의 제조Preparation of Corn Beard Extract
실시예 2와 동일한 방법으로 옥수수수염 추출농축물을 제조하되, 추출시간을 각각 4, 12 및 24시간 추출하여 각각 비교예 10 내지 12로 하였다.
Corn beard extract concentrate was prepared in the same manner as in Example 2, but extraction time was extracted for 4, 12 and 24 hours, respectively, to make Comparative Examples 10 to 12, respectively.
<비교예 13 내지 15> <Comparative Examples 13 to 15> 추출시간을 달리한 옥수수수염 추출물의 제조Preparation of Corn Beard Extracts with Different Extraction Times
실시예 6과와 동일한 방법으로 옥수수수염 추출농축물을 제조하되, 추출시간을 각각 4, 12 및 24시간 추출하여 각각 비교예 13 내지 15로 하였다.
Corn beard extract concentrate was prepared in the same manner as in Example 6, but extraction time was extracted for 4, 12 and 24 hours, respectively, to Comparative Examples 13 to 15, respectively.
<실험예 3> <Experimental Example 3> 추출시간에 따른 메이신 추출함량Meisin Extraction Content According to Extraction Time
추출시간에 따른 메이신 추출함량의 변화를 알아보기 위한 실험이다. 상기 본 발명에 따른 실시예 2 및 6, 비교예 10 내지 15에서 제조된 옥수수수염 추출농축물을 상기 실험예 1과 동일한 방법으로 옥수수수염에 함유된 메이신 함량을 측정하여 표 4에 나타내었다.This is an experiment to find out the change of the extract of macine according to the extraction time. The corn beard extract concentrates prepared in Examples 2 and 6 and Comparative Examples 10 to 15 according to the present invention were shown in Table 4 by measuring the amount of macine contained in corn beard in the same manner as in Experimental Example 1.
상기 표 4에서 알 수 있는 바와 같이, 옥수수수염에 함유되어 있는 메이신은 추출시간에 비례하여 고함량 추출되는 것은 아님을 알 수 있다. 즉, 본 발명에 따른 추출방법으로 제조된 옥수수수염 추출농축물에는 1g 당 각각 3.8mg, 3.6mg의 메이신을 함유하고 있으나, 12시간 추출한 비교예 11 및 14에서는 각각 2.22mg, 2.28mg 함유되어 있어 각각 41.5%, 36.7% 감소되었고, 24시간 추출시간에서는 각각 1.8mg, 1.57mg 함유하여 각각 52.6%, 56.4% 감소되었음을 알 수 있다.
As can be seen in Table 4, it can be seen that the Meisin contained in the corn beard is not extracted in high content in proportion to the extraction time. That is, the corn beard extract concentrate prepared by the extraction method according to the present invention contains 3.8 mg and 3.6 mg of macine per 1 g, respectively, but in Comparative Examples 11 and 14 extracted for 12 hours, 2.22 mg and 2.28 mg, respectively, were contained. Reduction of 41.5% and 36.7%, respectively, 1.8mg, 1.57mg in the 24 hours extraction time was 52.6% and 56.4%, respectively.
따라서, 본 발명에 따른 추출방법은 옥수수수염에 함유되어 있는 메이신을 고함량 함유되도록 추출하기 위한 매우 우수한 방법임을 알 수 있다.
Therefore, it can be seen that the extraction method according to the present invention is a very excellent method for extracting a high content of macine contained in corn beard.
<< 실험예Experimental Example 4> 4> 추출시간에 따른 메이신 열 안정성 시험Meishin thermal stability test according to extraction time
정제된 메이신을 이용하여 열 안정성 시험을 하였다. 메이신 융점(b.p 85℃)에서 시간에 따른 메이신 함량 변화를 측정하여 도 4에 나타내었다.
Thermal stability test was performed using purified macine. In the Meisin melting point (bp 85 ℃) it is shown in Figure 4 by measuring the change in the content of macine over time.
도 4에서 알 수 있는 바와 같이, 메이신 함량이 6시간 정도 가열시에는 열안정성이 유지되었으나, 6시간 이후 가열시에는 열에 의해 메이신이 가수분해되어 함량이 감소됨을 확인 할 수 있다.
As can be seen in FIG. 4, the heat stability was maintained when the Meisine content was heated for about 6 hours, but it was confirmed that the Meisine was hydrolyzed by heat and the content was reduced after 6 hours of heating.
따라서, 옥수수수염으로 메이신을 고함량 함유하는 추출물을 제조하기 위해서는 추출시간이 6시간 이상을 초과하지 않아야 한다. Therefore, in order to prepare an extract containing high content of maisin with corn beard, the extraction time should not exceed 6 hours or more.
Claims (4)
⒜ 옥수수수염 출사 이후 7~15일 이내 옥수수수염을 수확하는 단계;
⒝ 옥수수수염을 열풍건조 후 분쇄시켜 70% 에탄올을 투입하여 30~60분간 살수하는 단계; 및
⒞ 70% 에탄올로 6 시간 환류 추출하는 단계를 포함하여 추출시킴을 특징으로 하는 고함량의 메이신을 함유하는 옥수수수염 추출물의 제조방법.
In the manufacturing method of corn beard extract,
옥수수 harvesting corn beard within 7-15 days after cornbeard release;
⒝ crushing corn beard after hot air drying, and then spraying 70% ethanol for 30 to 60 minutes; And
옥수수 a method of producing a corn beard extract containing a high content of mayin, characterized in that the extraction comprises the step of reflux extraction with 70% ethanol for 6 hours.
Corn beard concentrate concentrated using a corn beard extract prepared by the method of claim 1.
Food containing a corn beard extract prepared by the method of claim 1.
A food product containing cornbeard concentrate concentrated using the cornbeard extract prepared by the method of claim 1.
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