KR101477246B1 - Method for producing Angelicae Gigantis Radix with increased decursin or decursinol angelate content and antioxidant activity using far-infrared irradiation - Google Patents

Abstract

The present invention relates to a method for producing Angelicae gigantis radix with an increased decursin or desursinol angelate content and antioxidant activity, which is characterized by irradiating far-infrared rays to Angelicae gigantis radix; Angelicae gigantis radix with an increased decursin or desursinol angelate content and antioxidant activity manufactured thereby, and food or beverage including the same. As such, the production of farmers and the added value can be increased by providing functional materials for improving health in a novel form, which has an increased content of decursin or decursinol angelate in Angelicae gigantis radix.

Description

[0001] The present invention relates to a method for producing Angelica gigantis Radix with increased decarcine or decancinol angelate content and antioxidant activity using far-infrared irradiation, and a method for producing angelica gigantis radix with increased decursin or decursinol angelate content and antioxidant activity using far-

More particularly, the present invention relates to a method for producing decursin or dexacinol angelate and antioxidative activity using far-infrared irradiation, and more particularly, to a method for producing decursin or decascinol angelate, The present invention relates to a method for preparing angiotensin II decursinol angelate and increased antioxidant ability, a decaccine or decancinol angelate content prepared by the above method, an increased antioxidant activity, and a food or beverage containing the angelica.

Angelicae Gigantis Radix is the root of Angelica gigas Nakai (Umbelliferae), a perennial herbaceous perennial herb, which has long been used as a warm, nontoxic, blood, blood and postnatal medicinal herb. The root of Angelica gigas is one of the famous herbal medicines in Asian countries including Korea, Japan and China. In addition, Angelica has been promoted as a functional food in Europe and North America. Angelica gigas has been extensively studied and is known to contain coumarins, essential oils, and polyacetylenes. The main active ingredients of Angelica gigas are decursin, decursinol angelate, etc. The pharmacological actions of Angelica gigas include controlling uterine function, activating immune function, anti-inflammation, analgesic, antibacterial, Antioxidant, immune regulation, antitumor and hematopoiesis. In addition, it has been reported that it has excellent efficacy against female vascular diseases such as menstrual irregularity and amenorrhea, and has an effect on the health of the colon.

The far infrared rays have a wavelength of about 3 ~ 1,000 ㎛ and they are used as a method of heating and non - heating, and they are applied to aging of food, improvement of flavor and the like. Far infrared rays are biologically active and have the characteristic of transferring heat evenly to the center of the material. Due to these properties, it is possible to reduce energy consumption by shortening the heating time, The loss of active material can be optimized.

Natural antioxidants have polymers such as polyphenols, tocopherols and flavonoids, which are reported to be released by low-energy radiation.

Korean Patent Registration No. 1009957 discloses a process for producing rosemary which has increased rosmarinic acid content by far-infrared irradiation. However, as described in the present invention, when decarcine or decancinol angelate content and antioxidative capacity are increased by far- The method for producing Angelicae gigas has not been disclosed.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide an anti- The present inventors have completed the present invention by establishing optimum conditions of treatment temperature and treatment time.

In order to attain the above object, the present invention provides a method for producing decusin or decursinol angelate and an antioxidant having increased antioxidative activity, which comprises irradiating Angelicae radix with far infrared rays.

In addition, the present invention provides a dacarb or decancinol angelate content and an antioxidant activity increased by the method.

In addition, the present invention provides a food or beverage containing the above-mentioned dexacin or dexacinol angelate content and Angelica gigantosa with increased antioxidant ability.

By treating the Angelica gigas on the basis of the present invention with far-infrared rays, a new method can be proposed which has an optimal condition for increasing the useful ingredient content and antioxidant ability of Angelicae giganta, It is possible to provide a new type of health-oriented functional raw material with improved functionality and thereby improve the productivity and added value of the farm.

FIG. 1 shows DPPH radical scavenging activity of Angelica gigasini extract (1 mg / ml, 0.5 mg / ml) according to far infrared ray treatment temperature.
Fig. 2 shows the reducing power of Angelica gigas extract (2 mg / ml, 1 mg / ml, 0.5 mg / ml) according to far infrared ray treatment temperature.
FIG. 3 shows changes in the contents of decagin and dexacinol angelate in Angelica keiskei according to the far infrared ray treatment temperature.

In order to accomplish the object of the present invention, the present invention provides a method for producing decusin or decursinol angelate and an antioxidant having increased antioxidative activity, characterized by irradiating far-infrared rays to Angelica gigas do.

In the method according to an embodiment of the present invention, the far-infrared ray may emit a wavelength in the range of 2 to 14 mu m, but is not limited thereto.

In the method according to one embodiment of the present invention, the far-infrared ray irradiation may be a step of irradiating Angelica keiskei for 20 to 40 minutes at 190 to 250 ° C, preferably 200 to 240 ° C for 20 to 40 minutes , More preferably at 210 to 230 ° C for 20 to 40 minutes, most preferably at 220 ° C for 30 minutes, but the present invention is not limited thereto.

In the method according to an embodiment of the present invention, the far-infrared ray irradiation may be irradiation of far-infrared rays emitting a wavelength in a range of 2 to 14 μm for 20 to 40 minutes at 190 to 250 ° C., Far infrared rays emitting wavelengths in the range of 2 to 14 占 퐉 for 20 to 40 minutes at 240 占 폚, and more preferably, wavelengths in the range of 2 to 14 占 퐉 for 20 to 40 minutes at 210 to 230 占 폚 The far infrared ray emitted may be irradiated to the Angelica gigas, and most preferably, the Angelica gigas are irradiated with far infrared rays having a wavelength in the range of 2 to 14 占 퐉 at 220 占 폚 for 30 minutes, but the present invention is not limited thereto.

In addition, the present invention provides a dacarb or decancinol angelate content and an antioxidant activity increased by the method.

In addition, the present invention provides a food or beverage containing the above-mentioned dexacin or dexacinol angelate content and Angelica gigantosa with increased antioxidant ability.

When the Angelica gigas of the present invention is added as a food, the angelica guinea or Angelica giganta extract can be directly added or used together with other food or food ingredients, and can be suitably used according to a conventional method.

There is no particular limitation on the kind of the food. Examples of the food to which the Angelica japonica or Angelicae Radix extract can be added include dairy products including meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen noodles, other noodles, gums, ice cream, , A drink, an alcoholic beverage, and a vitamin complex, all of which include health foods in a conventional sense.

The beverage containing the angelica guinea or angelica guinea extract of the present invention may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages. Such natural carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. Examples of sweeteners include natural sweeteners such as tau martin and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like.

In addition to the above, the Angelica gigantosa or Angelica gigantosa extract of the present invention can be used as a nutritional supplement, a vitamin, an electrolyte, a flavoring agent, a colorant, a pectic acid and its salt, an alginic acid and its salt, an organic acid, a protective colloid thickener, , Alcohols, carbonating agents used in carbonated drinks, and the like. In addition, the Angelica or Angelica gigantosa extract of the present invention may contain flesh for the production of natural fruit juice, fruit juice beverage and vegetable beverage. These components may be used independently or in combination.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.

material

Plant material

The Angelicae gigas used in the present invention was purchased from PyeongChang, ground and pulverized, and stored in a refrigerator at 4 ° C.

Far-infrared processing

Far infrared ray treatment was carried out on dried Angelica gigas powder using a far infrared ray dryer (HKD-10; Korea Energy Technology, Seoul, Korea). Each sample was treated from 120 ° C to 240 ° C for 30 minutes.

Extract preparation

The processed Angelica keiskei Powder was extracted with 80% ethanol for 2 hours in a water bath at 70 ℃. The extract was filtered, concentrated using a rotator evaporator at 40 ℃ and freeze dried.

Way

Total polyphenol content measurement

The total polyphenol compound content was measured by slightly modifying the Folin-Denis method using a phenomenon in which the phenolic substance reacts with phosphomolybdate to show a blue color. That is, 0.2 ml of the gastric juice extract was taken in a test tube and distilled water (1.8 ml) was added to make 2 ml. Then, 0.2 ml of Folin-ciocalteau phenol solution was added thereto and mixed well and left at room temperature for 3 minutes. After reacting for exactly 3 minutes, 0.4 ml of a saturated solution of Na ₂ CO ₃ was added and mixed. Distilled water (1.4 ml) was added to make a total of 4 ml, and the mixture was allowed to stand at room temperature for 1 hour and absorbance was measured at 725 nm. At this time, the total polyphenol compound was determined from a standard curve prepared using gallic acid

Total flavonoid content measurement

To the total flavonoid content, 0.1 ml of 10% Al (NO ₃ ) ₃ solution and 0.1 ml of 1 M potassium acetate solution were added to 0.5 ml of the above extract, and further 4.3 ml of distilled water was added. After reacting at room temperature for 40 minutes, absorbance was measured at 415 nm. At this time, the standard calibration curve was prepared using quercetin.

DPPH  ( Diphenylpicrylhydrazyl ) Radical  Measurement of scavenging activity

To measure the antioxidative activity by DPPH, 1 ml of the above extract was added, 4 ml of 0.15 mM DPPH methanol solution was added, and the mixture was vortexed, uniformly mixed, allowed to stand at room temperature for 30 minutes, and then absorbed at 517 nm. The DPPH radical scavenging activity (%) was expressed as a percentage (%) in absorbance difference between the sample added and the non-added sample.

DPPH radical scavenging activity (%) = [(1-A / B) * 100%]

A: Absorbance of the sample B: Absorbance of the control

Measurement of reducing power

0.25 ml of 0.2 M phosphate buffer solution (pH 6.8) and 0.25 ml of 1% potassium ferrcyanide [K ₃ F ₃ (CN) ₆ ] were added to 0.1 ml of the sample prepared for each concentration, After the reaction, 0.25 ml of 10% trichloroacetic acid was added and the mixture was centrifuged at 1000 rpm for 10 minutes, and 0.1% FeCl ₃ (ELx800TM, BioTek, USA) was used to measure the absorbance at 750 nm. The absorbance was measured by a multi-plate spectrophotometer (ELx800TM, BioTek, USA).

Angelica Decker Shin Deckersynow Angelate  Content analysis

The content of decagin and decancinol angelate in Angelica gigas Nakai was determined by HPLC (CBM-20A, Shimadzu Co, Ltd., Japan). Using a 2 concentration gradient pump (LC-20AT, Shimadzu) and an automatic sample injector (SIL-20A, Shimadzu), UV detector (SPD-10A, Shimadzu), column oven (35 ° C CTO-20A, Shimadzu) , And a C ₁₈ column (Kinetex, 100 x 4.6 mm, 2.6 micron, Phenomenex) was used. The flow rate was 1.0 mL / min, and the wavelength was measured using a wavelength of 329 nm.

Example  1: Analysis of total polyphenol and total flavonoid contents according to far infrared ray treatment temperature

The content of total polyphenols and total flavonoids in 80% ethanol extracts of Angelica gigas under each condition was determined by using a standard calibration curve using tannic acid and quercetin (Table 1). As a result, it can be seen that there is a difference depending on the drying method, temperature and time. There was an increase in total polyphenols (13.19 ~ 22.65 mg / g) and total flavonoids (2.60 ~ 7.87 mg / g) in Angelica gonorrhoeae irradiated with infrared rays at 120 ~ 220 ℃ for 30 min. There was an increase of about 1.8 times in total polyphenol and about 3.1 times in total flavonoids compared to control (Angelica gigantis without the irradiation of far infrared rays, Table 1).

Total polyphenol and total flavonoid content according to far infrared ray treatment temperature TP (mg / g GAE dw) TF (mg / g QE dw) non-FIR 12.75 ± 0.25 2.51 + 0.07 120 ° C 30 min 13.19 ± 0.26 2.60 ± 0.05 140 ° C 30 min 13.54 + - 0.54 2.73 ± 0.11 160 ° C 30 min 14.03 ± 0.28 2.76 ± 0.08 180 DEG C 30 min 17.75 + - 0.53 3.94 + 0.07 200 ° C 30 min 20.63 + - 0.41 5.21 ± 0.15 220 ° C 30 min 22.65 ± 0.22 7.87 ± 0.14 240 ° C 30 min 17.53 + - 0.35 5.55 + 0.16

Example  2: Extraction of Angelica gigas extracts DPPH Radical  Difference in scavenging activity

The antioxidant activities of Angelica gigas extracts (1mg / ml, 0.5mg / ml) were 37.06% and 19.02% in the control group of Angelica gigas without any irradiation with far infrared rays. 37.37 to 79.48% and 20.0 to 50.22%, respectively (Fig. 1). The increase of antioxidant activity of Angelica gigas extracts by far - infrared irradiation was similar to that of total polyphenols and total flavonoids. In particular, the antioxidant activity of Angelica gigasini extract, which has a far infrared ray irradiation temperature of 220 ° C for 30 minutes, was 2.1 times higher than that of Angelica gigas Nakai extract, which was not treated with far infrared rays.

Example  3: Analysis of reducing power according to far infrared ray treatment temperature

Reducing power of Angelica gigas extract (2 mg / ml, 1 mg / ml, 0.5 mg / ml) according to the far infrared ray treatment temperature was 0.456, 0.231 and 0.119 in control group, It was found that the Angelica giganta extract was in the range of 0.498 to 1.024, 0.247 to 0.497, and 0.124 to 0.246 (FIG. 2). The increase of reducing power of Angelica gigas extracts by far infrared irradiation showed similar tendency to total polyphenol and total flavonoid contents. In particular, the antioxidant activity of Angelica gigas Nakai extract, which is irradiated with far infrared rays at 220 ° C for 30 minutes, was found to be twice as high (2 mg / ml, 1 mg / ml, 0.5 mg / ml)

Example  4: According to the far infrared ray treatment temperature, Decker Shin Deckersynow Angelate  Content difference

The decarcin content was 52.70 mg / g in the control without far infrared ray treatment, and the decarcin content was 52.89 ~ 59.48 mg by far infrared ray treatment / g. < / RTI > Especially, at 30 ℃ treatment at 220 ℃, the decaginase content of Angelica gigas was 59.48 mg / g, which was 6.78 mg / g higher than that of the control.

The content of dexacinol angelate in Angelica keiskei according to the far infrared ray treatment temperature was found to be 31.94 mg / g in Angelica kaleensis without treatment with far infrared rays. It was found that the content of angelate increased from 32.05 to 35.51 mg / g. Especially, at 30 ℃ treatment at 220 ℃ for far infrared rays, the decaccinol angelate content of Angelica gigas was 35.51 mg / g, which was 3.57 mg / g higher than that of the control without far infrared rays. The content of decaginase and decancinol angelate, irradiated with far infrared rays at 220 ℃ for 30 minutes, was 6.78 mg / g and 3.57 mg / g higher than that of unfermented soybean, respectively. ~ 31 min (Figure 3 and Table 2).

By far infrared ray treatment, Decker Shin Deckersynow Angelate  content sample Decursin  ( mg / g) Decursinol angelate
( mg / g) non-FIR 52.70 ± 2.11 31.94 + 1.28 120 ° C 30 min 52.89 ± 1.89 32.05 ± 0.92 140 ° C 30 min 53.12 + 1.55 32.14 + 1.31 160 ° C 30 min 53.52 ± 1.05 32.28 0.95 180 DEG C 30 min 54.27 ± 1.59 33.51 + - 1.07 200 ° C 30 min 55.01 + - 1.62 34.21 ± 0.99 220 ° C 30 min 59.48 + - 2.38 35.51 + - 1.42 240 ° C 30 min 51.32 + 1.43 30.05 ± 1.32

Claims (12)

A method for producing decusin or decursinol angelate and an antioxidant-enhanced antioxidant, which are characterized in that far-infrared rays are irradiated at a temperature of 190 to 250 ° C. The method according to claim 1, wherein the far-infrared rays emit a wavelength in a range of 2 to 14 mu m, wherein the decarcinerin or decarcinol angelate content and the antioxidant ability are increased. delete The method according to claim 1, wherein the far infrared ray irradiation is conducted at 210 to 230 ° C for a method of producing Angelica gigantosa or Angelica japonica having an increased antioxidative capacity. [2] The method according to claim 1, wherein the far infrared ray irradiation is performed at 20 to 40 minutes at 190 to 250 DEG C, and the method further comprises the step of irradiating the Angelica gigas with decancin or decascinol angelate content and the antioxidant ability. [6] The method according to claim 5, wherein the far-infrared ray irradiation is performed at 210 ~ 230 ° C for 20 ~ 40 minutes to produce Angelica gigas or decancinol angelate and increased antioxidant activity. The method according to claim 1, wherein the far infrared ray irradiation is performed by irradiating a far infrared ray, which emits a wavelength in the range of 2 to 14 mu m, at 210 to 230 DEG C for 20 to 40 minutes to Angelica gigantosa A method for producing Angelica gigas with increased antioxidant ability. 8. A method for producing dacarbazine or decancinol angelate, which has been prepared by the method of any one of claims 1, 2 and 4 to 7, and which has increased antioxidant activity. A food containing the decagin or decancinol angelate content and the antioxidant activity of Angelica gigas in accordance with claim 8. A drink containing the decagin or dexacinol angelate content of claim 8 and an increased antioxidant activity. Wherein the Angelica gigas are irradiated with far-infrared rays emitting wavelengths in the range of 2 to 14 占 퐉 at 210 to 230 占 폚 for 20 to 40 minutes to increase the content of decusin or decascinol angelate in Angelica keiskei koidz. And irradiating far infrared rays emitted from the Angelica gigas at a temperature of 210 to 230 ° C for 20 to 40 minutes in a range of 2 to 14 탆.

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