KR101207837B1 - Preparation method for extract of Suaeda japonica improved antioxidation property by irradiation and the extract - Google Patents

Abstract

The present invention relates to a method for producing an extract of chile and an extract of an increase in antioxidant activity by irradiation, and more particularly, in the preparation of an extract of turkey, the anti-oxidative properties by irradiation comprising the step of irradiating the radish The present invention relates to a method of preparing an increased turkey vinegar extract and a turkey extract.

The method of obtaining an extract with increased antioxidant activity from turkey vinegar using the irradiation technique according to the present invention and the high antioxidant extract obtained from the turkey vinegar using the radiation technique have excellent biological properties such as antioxidant activity, anti-aging, and anticancer. It can be usefully used as a pharmaceutical, cosmetic and / or feed material.

Turkey, radiation, antioxidant

Description

Preparation method and extract of Suaeda japonica improved antioxidation property by irradiation and the extract}

The present invention relates to a method for producing an extract of chile and an extract of an increase in antioxidant activity by irradiation, and more particularly, in the preparation of an extract of turkey, the anti-oxidative properties by irradiation comprising the step of irradiating the radish The present invention relates to a method of preparing an increased turkey vinegar extract and a turkey extract.

Although various kinds of natural antioxidants have recently been reported, only tocopherol is used as an antioxidant. On the other hand, synthetic antioxidants BHT (butylated hydroxytoluene) and BHA (butylated hydroxianisole), which are widely used due to their excellent antioxidant power and low price, are known to cause serious illness when ingested in excess and are toxic to humans and are being regulated for use. . On the other hand, alpha-tocopherol and ascorbic acid, which are used as natural antioxidants, have the disadvantage of low antioxidant effect and relatively high price, and thus are safer and more potent natural antioxidants. Is urgently needed.

Reports on antioxidants studied so far include the antioxidant effects of ginkgo biloba, bear odor, brown root, green tea and dandelion extract.

Saeda japonica is an annual plant of the family Ming Dynasty and is distributed in the intertidal zone of the west coast of Korea. It is the representative species of the Sino-Japanese group among the world-class coastal vegetation. The plants in the genus Suaeda are typical salt plants, which are plants that grow on the beach, in salt lakes, and in salt rock. In addition, because many salts are contained in the cell, the osmotic pressure is high, so it can suck water even when the soil solution has a high penetration. These plants, which are not only capable of growing in high-salt areas, but also contain large amounts of natural minerals, are thought to be rich in secondary metabolites, which are highly bioavailable to other organisms, and thus have potential applications as functional materials.

It is used as a vegetable salt and natural dye, and oriental medicine uses the whole plant except the root as a medicinal herb. It is known to have antipyretic effect. However, even basic research has not been conducted on such turkeys.

Accordingly, the present inventors have completed the present invention by confirming that an extract having increased antioxidant activity was obtained through an extraction process including irradiation with turkey vinegar while researching to obtain an extract having high antioxidant activity from turkey vinegar.

An object of the present invention relates to a method for producing a turkey vinegar extract with increased antioxidant activity by irradiation.

Another object of the present invention is to provide an extract of which the antioxidant activity is increased from turkey vinegar by irradiation.

Still another object of the present invention is to provide food, medicine, cosmetics and / or feed with an extract whose antioxidant activity is increased from turkey vinegar by irradiation.

The present invention may provide a method for preparing an extract of chile vinegar, the antioxidant activity of which is increased by irradiation, comprising the step of irradiating the radish in the preparation of the extract.

The present invention can provide an extract of the increase in the antioxidant activity that can be obtained by the method of manufacturing the extract of the extract of the increase in antioxidant activity by the irradiation.

The present invention can provide a food, medicine, cosmetics and / or feed containing an antioxidant increase the extract of the turkey vinegar obtainable by the method of producing an extract of the increase in antioxidant activity by irradiation.

The present invention shows a method for producing a extract of chile vinegar with increased antioxidant activity.

The present invention, in the preparation of the extract of the turkey vinegar, shows a method of producing an extract of the turkey vinegar with increased antioxidant activity by radiation comprising the step of irradiating the radish.

In the present invention, during the preparation of the extract, it is possible to irradiate the radishes before the extraction of turkey vinegar with a solvent.

The present invention can be irradiated to the radishes during the preparation of the extract if the extract of the turkey vinegar with a solvent.

In the present invention, during the preparation of the extract, it is possible to irradiate the radishes after extracting them with a solvent.

In the present invention, during the preparation of the extract, it is possible to irradiate the extract of the turkey vinegar containing the extract of the turkey vinegar with a solvent.

In the above solvent may be extracted with the vinegar using water. For example, after adding turkey vinegar to purified water of 3-15 times the weight of turkey vinegar, the volume of the extract at 80 to 120 ° C is 10 to 70%, preferably 20 to 60%, more preferably 30 to 50, relative to the volume of the first purified water. It can extract so that it may become%.

The solvent may be an organic solvent. At this time, the organic solvent may be any one or more selected from the group consisting of an alcohol solvent having 1 to 10 carbon atoms, preferably methanol, ethanol. For example, after adding the turkey vinegar to the organic solvent of 5-15 times the weight of the turkey vinegar can be extracted for 3 to 10 hours at 40 ~ 70 ℃.

The solvent may be an organic solvent. At this time, the organic solvent may be any one or more selected from the group consisting of an alcohol solvent having 1 to 10 carbon atoms, preferably methanol, ethanol. For example, the turkey vinegar may be added to an organic solvent having a weight of 5 to 15 times the weight of the turkey vinegar, and then extracted while cooling under reflux for 3 to 10 hours in a water bath at 25 to 45 ° C.

In the preparation of the turkey extract of the present invention, the radiation may use any one or more selected from the group of gamma rays, electron beams and X-rays.

In preparing the turkey extract of the present invention, the radiation may use any one or more selected from the group of gamma rays and electron beams.

In the preparation of the extract of the present invention, it is possible to irradiate the radish with the radish so that the amount of radiation absorption of the radish is 1-500 kGy.

In the preparation of the extract of the present invention, it is possible to irradiate the radish with the soybeans so that the amount of radiation absorption of the radishes is 10-200 kGy.

In the preparation of the extract of the present invention, it is possible to irradiate the turkey vinegar so that the amount of radiation absorption of the turkey vinegar is 10 to 50 kGy.

The present invention, in the preparation of the extract of the turkey vinegar, during the preparation of the extract of the turkey vinegar with increased antioxidant activity by irradiation, including the step of irradiating the vinegar, in the water, organic solvent One or more selected solvents may be further added at least once, preferably 1 to 3 times, and then fractionated to obtain an extract of chile noodle with increased antioxidant activity.

The organic solvent used in the fraction may be any one or more selected from the group of methanol, ethanol, ethyl acetate, n-butanol.

According to the present invention, the method for preparing the extract of the turkey extract, the antioxidant activity of which has been increased by irradiation of the present invention, has been investigated under various conditions. It is desirable to provide a method for preparing a turkey vinegar extract.

The present invention includes the extract of chile vinegar obtained by the above-mentioned method.

The present invention includes a food containing the extract of turkey vinegar obtained by the above-mentioned method.

The present invention includes a food containing 0.1 to 10%, preferably 0.5 to 5%, more preferably 1 to 3%, of the turkey vinegar extract obtained by the aforementioned method.

The extract of the turkey vinegar obtained by the radiation has an effect on anti-cancer and anti-aging in addition to the antioxidant properties, and examples of the food containing the vinegar extract obtained by the irradiation are anti-oxidation, anti-cancer and / or anti-aging beverages, Examples include, but are not limited to, foods such as noodles, frozen foods, dairy products, meat products, seasoned foods, and raw foods.

The present invention includes a pharmaceutical product containing the extract of turkey vinegar obtained by the above method.

The present invention includes a pharmaceutical product containing 0.1 to 10% by weight of medicines, preferably 0.5 to 5%, and more preferably 1 to 3%, of the turkey extract obtained by the above-mentioned method.

In addition to the antioxidant properties, the extract of the turkey vinegar obtained by the irradiation has an increased effect on anticancer and anti-aging, and thus, examples of a medicinal product containing the extract of the turkey vinegar obtained by the irradiation are anti-oxidation, anti-cancer and / or anti-aging drugs, tablets and overseating agents. , Pills, liquids, injections, creams, ointments and the like can be used in the formulation, but is not limited thereto.

The present invention includes cosmetics containing the extract of turkey vinegar obtained by the above-mentioned method.

The present invention includes a cosmetic product containing 0.1 to 10%, preferably 0.5 to 5%, and more preferably 1 to 3% by weight of the turkey vinegar extract obtained by the above method.

The turkey extract obtained by the irradiation is an anti-cancer, anti-aging effect is increased in addition to the antioxidant properties, examples of cosmetics containing the extract of the turkey extract obtained by the irradiation as a lotion having the functionality of antioxidant, anti-cancer and / or anti-aging, It may be used in the formulation of creams, gels and the like, but is not limited thereto.

The present invention includes a feed for livestock containing a turkey extract obtained by the above-mentioned method.

The present invention includes livestock feed containing 0.1 to 10%, preferably 0.5 to 5%, more preferably 1 to 3% of the extract of the turkey vinegar obtained by the above-described method.

The livestock feed represents at least one feed selected from the group of cattle, pigs, chickens, ducks, geese, goats, dogs, cats, and turkeys.

In addition to the antioxidant properties, the turkey extract obtained by the irradiation has increased effects on anticancer and anti-aging, and the feed for livestock containing the extract of the turkey obtained by the irradiation has improved the growth, resistance to disease, etc. Can contribute to improving productivity.

When the turkey extract obtained using the radiation of the present invention is applied to food, medicine, cosmetics and / or feed, the turkey extract may be used as a liquid formulation.

When applying the extract of the present invention using the radiation of the present invention to food, medicine, cosmetics and / or feed, the extract of the turkey may be used as a solid powder formulation obtained by a powdering process such as spray drying.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1> Preparation of the turkey vinegar extract using radiation

Seven vinegars collected from the coastal area of Suncheon Bay in Jeollanam-do were washed and dried in the shade so that there was no moisture on the surface of the seven vinegars.

To 50 g of the finely sliced turkey vinegar, 500 mL of methanol was added, followed by extraction under reflux cooling for 6 hours in a 25 ° C. water bath, and the methanol solution containing the turkey vinegar was irradiated.

In the above irradiation, gamma irradiation was performed, and the gamma irradiation was performed using a cobalt-60 irradiator of the Jeongeup Radiation Science Research Institute of the Korea Atomic Energy Research Institute. The source size was about 11.1 BPq and the dose rate was 10 kGy per hour. Absorbed dose was confirmed by 5 mm diameter alanine dosimeters (Bruker Instruments, Rheinstetten, Germany). The dosimetry system was used after standardizing in accordance with the International Atomic Energy Agency (IAEA) standard, and the total absorbed dose error was within 2%. . The irradiation dose was irradiated to 0 kGy and 50 kGy at room temperature.

<Example 2> Fraction of the extract of the seven vinegar using radiation

Seven vinegars collected from the coastal area of Suncheon Bay in Jeollanam-do were washed and dried in the shade so that there was no moisture on the surface of the seven vinegars.

500 mL of methanol was added to 50 g of the finely sliced turkey vinegar, and extracted with reflux cooling for 6 hours in a 25 ° C. water bath. The methanol solution containing the turkey vinegar was irradiated with a radiation dose of 0 kGy and 50 kGy.

The methanol solution obtained after irradiation was filtered through a filter paper (Whatman filter paper No. 4, Whatman International Ltd., Springfield Mill, Kent, England) and concentrated completely to obtain a methanol extract. After distilled water was dissolved in the obtained methanol extract, ethyl acetate solution was mixed in a volume ratio of 1: 1, the ethyl acetate layer was separated using a separatory funnel, and the ethyl acetate layer was completely concentrated. N-butanol was mixed with the remaining water layer in a volume ratio of 1: 1 with the water layer, and then the n-butanol solution and the water layer obtained by dispersing concentrated n-butanol extract And water extracts were obtained, respectively.

Each solvent extract obtained above was concentrated at 40 ° C. and dried under reduced pressure. This was dissolved in methanol at a concentration of 5 mg / mL and then filtered to use for experiments of antioxidant activity measurement (DPPH radical scavenging activity) and total polyphenol content measurement.

In the above irradiation, gamma irradiation was performed, and the gamma irradiation was performed using a cobalt-60 irradiator of the Jeongeup Radiation Science Research Institute of the Korea Atomic Energy Research Institute. The source size was about 11.1 BPq and the dose rate was 10 kGy per hour. The absorbed dose was confirmed by 5 mm diameter alanine dosimeters (Bruker Instruments, Rheinstetten, Germany), and the Dosimetry system was used after standardizing according to the International Atomic Energy Agency (IAEA) standard, and the total absorbed dose error was within 2%. . The irradiation dose was irradiated to 0 kGy and 50 kGy at room temperature.

<Example 3>

The chives were collected from the coastal area of Suncheon Bay, Jeollanam-do, washed and dried in the shade so that there was no moisture on the surface of the chives, and then the chives were cut into 5 ± 2mm size and gamma rays were irradiated to make 100kGy irradiation dose. .

500 g of methanol was added to 50 g of the radish of the gamma-irradiated irradiated gamma ray, and extracted with reflux cooling for 6 hours in a 25 ° C. water bath.

Irradiation conditions of gamma rays were performed similarly to Example 1 above.

<Example 4>

Seven vinegars collected from the coastal area of Suncheon Bay in Jeollanam-do were washed and dried in the shade so that there was no moisture on the surface of the seven vinegars.

500 g of methanol was added to 50 g of the finely sliced turkey vinegar, and the extract was prepared by irradiating gamma rays so that the irradiation dose of the turkey vinegar was 80 kGy during extraction under reflux cooling for 6 hours in a 25 ° C. water bath. .

<Example 5> Food containing the extract of the turkey vinegar obtained by irradiation

The turkey vinegar extract obtained by spraying 50 kGy gamma-ray irradiation in Example 2 was spray dried to obtain a turkey vinegar extract powder.

In the production of cotton as a main ingredient, the noodles containing the extract of the turkey extract obtained by irradiation were prepared to include the step of adding 2% by weight of the above-mentioned turkey vinegar extract powder.

Example 6 A medicine comprising the extract of turkey vinegar obtained by irradiation

The turkey vinegar extract obtained by spraying 50 kGy gamma-ray irradiation in Example 2 was spray dried to obtain a turkey vinegar extract powder.

In preparing the external preparation ointment for abrasion treatment, the external preparation ointment for abrasion treatment containing the turkey vinegar extract obtained by irradiation was prepared by adding the above-mentioned turkey vinegar extract powder to the weight of the external preparation ointment.

Example 7 Cosmetics Containing Extract of Chilliweed Obtained by Irradiation

The turkey vinegar extract obtained by spraying 50 kGy gamma-ray irradiation in Example 2 was spray dried to obtain a turkey vinegar extract powder.

In the manufacture of women's body lotion, using the step of adding the above-mentioned turkey vinegar extract powder to 2% of the total weight of the body lotion to prepare a women's body lotion containing the extract of the turkey vinegar obtained by irradiation.

<Example 8> Feed containing the extract of turkey vinegar obtained by irradiation

The turkey vinegar extract obtained by spraying 50 kGy gamma-ray irradiation in Example 2 was spray dried to obtain a turkey vinegar extract powder.

In the preparation of feed for pigs, the feed containing the turkey vinegar extract obtained by irradiation was prepared using the step of adding the above-mentioned turkey vinegar extract powder to 2% of the total weight of the feed for pigs.

<Test Example 1> Method of measuring the antioxidant activity of the extract

DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging ability was measured by the method of Blois (Blois MS. 1958. Antioxidant activity determination by the use) of a stable free radical.Nature 181: 1199-1200).

1 mL of 0.2mM DPPH (Sigma Co., St Louis, MO) was added to 1 mL of each sample of the extract of St. John's wort, allowed to stand for 30 minutes at room temperature, and then the reaction solution was prepared at 517 nm using a spectrophotometer (UV 1600 PC). Absorbance was measured. DPPH radical scavenging ability was converted by the following formula.

DPPH radical scavenging ability (%) = [1- (sample addition absorbance / sample no addition absorbance)] × 100

1 shows the results of measuring the electron donating ability on the DPPH radicals of the extracts of the seven fractions.

As shown in Fig. 1, the DPPH radical scavenging activity of the tannincho butanol extract, which was not irradiated, that was obtained by irradiating a gamma ray dose of 0 kGy, was 77.46%, and ethyl acetate, methanol and water ), Radical scavenging ability of 74.43%, 47.99%, and 27.70%. However, the DPPH radical scavenging ability of the extracts from the extracts of the turkey extract obtained by investigating the gamma-ray dose of 50 kGy was 85%, 82%, 50%, 57%, and 34% in the butanol extract, ethyl acetate extract, methanol extract, and water extract, respectively. Increased value was obtained in comparison with the extract of N. chinensis.

Therefore, it was confirmed that the extract with increased antioxidant activity from turkey vinegar could be obtained by irradiation.

<Test Example 2> Method of measuring the total polyphenol content of the extract

The total polyphenol content of the extracts of the extracts of the turkey extract for each of the extracts of the extract from the extract of Example 2 was determined by the Folin-Ciocalteu method (Gao X, Bjork L, Trajkovski V, Uggla M. 2000. Evaluation of antioxidant activities of rosehip ethanol extracts in different test system.J Sci Food Agric 80: 2021-2027.).

0.2 mL of Folin-Ciocalteu's reagent (Sigma Co., St Louis, Mo.) was added to 0.1 mL of each sample of the extract of the turkey vinegar, and maintained at 23 ° C. for 1 minute. Thereafter, 3 mL of 5% sodium carbonate was added thereto, and the mixture was left at 23 ° C. for 2 hours, and then absorbance was measured at 765 nm using a spectrophotometer (UV 1600 PC, Shimadzu, Tokyo). The standard curve was used to calculate the calibration curve after preparing the calibration curve using gallic acid (Sigma).

2 shows the results of measuring polyphenol content of the extracts of each of the seven extracts of the seven fractions prepared in Example 2. Polyphenol content of ethyl acetate extract was measured as 21.33mg / g, which was the highest among the fractions. Next, butanol and methanol extracts were in the order of 17.31mg / g, 2.33mg / g, and polyphenol was not detected in the water extract. However, the polyphenol content of the extracts of the extract from the tannincho extract obtained by investigating the gamma-ray dose of 50 kGy was 24.5 mg / g, 20.6 mg / g and 2.76 mg / g in ethyl acetate, butanol and methanol, respectively. But it can be seen that there is a polyphenol content. Therefore, it was confirmed that the extract with increased polyphenol content can be obtained from the turkey herb using radiation.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

The method of obtaining an extract with increased antioxidant capacity from turkey vinegar using the irradiation technique according to the present invention and the high antioxidant extract obtained from the turkey vinegar using the irradiation technique have excellent biological properties such as antioxidant activity, anti-aging, anti-cancer, etc. It can be usefully used as a pharmaceutical, pharmaceutical and / or cosmetic material.

1 is a result of confirming the antioxidant activity according to the irradiation dose for each extract obtained from the tannincho by gamma irradiation in Example 2.

Figure 2 is a result of confirming the content of the polyphenol component according to the irradiation dose for each extract obtained from the tannin herb by gamma irradiation in Example 2.

Claims (14)

In the preparation of the extract of turkey vinegar, Before the extraction of turkey vinegar with water, methanol or ethanol, the radish is irradiated with at least one selected from the group of gamma rays, electron beams and X-rays so that the amount of radiation absorption is 1 to 500 kGy, or when the turkey vinegar is extracted with water, methanol or ethanol A method of producing an extract of turkey vinegar with increased antioxidant activity by radiation, comprising the step of irradiating any one or more radiations selected from the group of gamma rays, electron beams, and X-rays so that the amount of radiation absorption is 1 to 500 kGy. delete delete delete delete delete delete delete delete A turkey extract obtained by the method of claim 1. A food comprising a extract of turkey vinegar obtained by the method of claim 1. A pharmaceutical product comprising the extract of turkey vinegar obtained by the method of claim 1. A cosmetic comprising a extract of turkey vinegar obtained by the method of claim 1. Claims 1. Animal feed comprising the extract of turkey vinegar obtained by the method of claim 1.

Images