KR101716342B1 - Extralation process for anthocyanidin from the sorghum - Google Patents
Extralation process for anthocyanidin from the sorghum Download PDFInfo
- Publication number
- KR101716342B1 KR101716342B1 KR1020160048545A KR20160048545A KR101716342B1 KR 101716342 B1 KR101716342 B1 KR 101716342B1 KR 1020160048545 A KR1020160048545 A KR 1020160048545A KR 20160048545 A KR20160048545 A KR 20160048545A KR 101716342 B1 KR101716342 B1 KR 101716342B1
- Authority
- KR
- South Korea
- Prior art keywords
- anthocyanidin
- sorghum
- extraction
- ultrasonic
- extracting
- Prior art date
Links
- 229930014669 anthocyanidin Natural products 0.000 title claims abstract description 97
- 235000008758 anthocyanidins Nutrition 0.000 title claims abstract description 97
- 150000001452 anthocyanidin derivatives Chemical class 0.000 title claims abstract description 81
- 240000006394 Sorghum bicolor Species 0.000 title claims abstract description 45
- 235000011684 Sorghum saccharatum Nutrition 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 35
- 230000008569 process Effects 0.000 title description 4
- 239000012141 concentrate Substances 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 16
- 238000000605 extraction Methods 0.000 claims description 51
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 47
- 239000000284 extract Substances 0.000 claims description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 41
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 21
- 238000002137 ultrasound extraction Methods 0.000 claims description 21
- NWKFECICNXDNOQ-UHFFFAOYSA-N flavylium Chemical compound C1=CC=CC=C1C1=CC=C(C=CC=C2)C2=[O+]1 NWKFECICNXDNOQ-UHFFFAOYSA-N 0.000 claims description 16
- 239000002904 solvent Substances 0.000 claims description 15
- VEVZSMAEJFVWIL-UHFFFAOYSA-O cyanidin cation Chemical compound [O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC=C(O)C(O)=C1 VEVZSMAEJFVWIL-UHFFFAOYSA-O 0.000 claims description 13
- 125000004432 carbon atom Chemical group C* 0.000 claims description 8
- 235000007336 cyanidin Nutrition 0.000 claims description 6
- 230000002378 acidificating effect Effects 0.000 claims description 2
- 239000011347 resin Substances 0.000 claims description 2
- 229920005989 resin Polymers 0.000 claims description 2
- 239000006286 aqueous extract Substances 0.000 claims 1
- 230000003078 antioxidant effect Effects 0.000 abstract description 14
- 239000002537 cosmetic Substances 0.000 abstract description 12
- 239000000049 pigment Substances 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 10
- 239000003814 drug Substances 0.000 abstract description 8
- 238000001914 filtration Methods 0.000 abstract description 6
- 229940079593 drug Drugs 0.000 abstract description 5
- 229940030961 sorghum extract Drugs 0.000 abstract description 4
- 238000004108 freeze drying Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 29
- 235000013339 cereals Nutrition 0.000 description 17
- 238000003809 water extraction Methods 0.000 description 14
- 238000002604 ultrasonography Methods 0.000 description 12
- 239000012046 mixed solvent Substances 0.000 description 10
- 239000000203 mixture Substances 0.000 description 10
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- 229930002877 anthocyanin Natural products 0.000 description 9
- 235000010208 anthocyanin Nutrition 0.000 description 9
- 239000004410 anthocyanin Substances 0.000 description 9
- 150000004636 anthocyanins Chemical class 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 244000062793 Sorghum vulgare Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 238000004458 analytical method Methods 0.000 description 7
- 210000004027 cell Anatomy 0.000 description 7
- FFNDMZIBVDSQFI-UHFFFAOYSA-N delphinidin chloride Chemical compound [Cl-].[O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC(O)=C(O)C(O)=C1 FFNDMZIBVDSQFI-UHFFFAOYSA-N 0.000 description 7
- 238000004128 high performance liquid chromatography Methods 0.000 description 7
- 235000019713 millet Nutrition 0.000 description 7
- 230000004663 cell proliferation Effects 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 6
- 239000000975 dye Substances 0.000 description 6
- KZMACGJDUUWFCH-UHFFFAOYSA-O malvidin Chemical compound COC1=C(O)C(OC)=CC(C=2C(=CC=3C(O)=CC(O)=CC=3[O+]=2)O)=C1 KZMACGJDUUWFCH-UHFFFAOYSA-O 0.000 description 6
- 235000010204 pine bark Nutrition 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 5
- 230000007760 free radical scavenging Effects 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 150000003254 radicals Chemical class 0.000 description 5
- 238000001228 spectrum Methods 0.000 description 5
- VDTNZDSOEFSAIZ-VXZFYHBOSA-N (2s,3r,4s,5s,6r)-2-[5,7-dihydroxy-2-(4-hydroxy-3-methoxyphenyl)chromenylium-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol;chloride Chemical compound [Cl-].C1=C(O)C(OC)=CC(C=2C(=CC=3C(O)=CC(O)=CC=3[O+]=2)O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)=C1 VDTNZDSOEFSAIZ-VXZFYHBOSA-N 0.000 description 4
- KQIKOUUKQBTQBE-UHFFFAOYSA-N 3,5,7-trihydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)-1lambda^{4}-chromen-1-ylium chloride Chemical compound [Cl-].COC1=C(O)C(OC)=CC(C=2C(=CC=3C(O)=CC(O)=CC=3[O+]=2)O)=C1 KQIKOUUKQBTQBE-UHFFFAOYSA-N 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 4
- 230000001965 increasing effect Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- COAWNPJQKJEHPG-UHFFFAOYSA-N 2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-1lambda^{4}-chromen-1-ylium chloride Chemical compound [Cl-].[O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC=C(O)C(O)=C1 COAWNPJQKJEHPG-UHFFFAOYSA-N 0.000 description 3
- GCPYCNBGGPHOBD-UHFFFAOYSA-N Delphinidin Natural products OC1=Cc2c(O)cc(O)cc2OC1=C3C=C(O)C(=O)C(=C3)O GCPYCNBGGPHOBD-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 239000013068 control sample Substances 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 235000007242 delphinidin Nutrition 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 238000004925 denaturation Methods 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 229930182470 glycoside Natural products 0.000 description 3
- 150000002338 glycosides Chemical class 0.000 description 3
- 239000006210 lotion Substances 0.000 description 3
- 235000009584 malvidin Nutrition 0.000 description 3
- HKUHOPQRJKPJCJ-UHFFFAOYSA-N pelargonidin Natural products OC1=Cc2c(O)cc(O)cc2OC1c1ccc(O)cc1 HKUHOPQRJKPJCJ-UHFFFAOYSA-N 0.000 description 3
- 235000006251 pelargonidin Nutrition 0.000 description 3
- XVFMGWDSJLBXDZ-UHFFFAOYSA-O pelargonidin Chemical compound C1=CC(O)=CC=C1C(C(=C1)O)=[O+]C2=C1C(O)=CC(O)=C2 XVFMGWDSJLBXDZ-UHFFFAOYSA-O 0.000 description 3
- AFOLOMGWVXKIQL-UHFFFAOYSA-O petunidin Chemical compound OC1=C(O)C(OC)=CC(C=2C(=CC=3C(O)=CC(O)=CC=3[O+]=2)O)=C1 AFOLOMGWVXKIQL-UHFFFAOYSA-O 0.000 description 3
- 229930015717 petunidin Natural products 0.000 description 3
- 235000006384 petunidin Nutrition 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- JPFCOVZKLAXXOE-XBNSMERZSA-N (3r)-2-(3,5-dihydroxy-4-methoxyphenyl)-8-[(2r,3r,4r)-3,5,7-trihydroxy-2-(4-hydroxyphenyl)-3,4-dihydro-2h-chromen-4-yl]-3,4-dihydro-2h-chromene-3,5,7-triol Chemical compound C1=C(O)C(OC)=C(O)C=C1C1[C@H](O)CC(C(O)=CC(O)=C2[C@H]3C4=C(O)C=C(O)C=C4O[C@@H]([C@@H]3O)C=3C=CC(O)=CC=3)=C2O1 JPFCOVZKLAXXOE-XBNSMERZSA-N 0.000 description 2
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229930182559 Natural dye Natural products 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229920001991 Proanthocyanidin Polymers 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 235000015505 Sorghum bicolor subsp. bicolor Nutrition 0.000 description 2
- 241000219094 Vitaceae Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000000538 analytical sample Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000010261 cell growth Effects 0.000 description 2
- 229920002770 condensed tannin Polymers 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 231100000135 cytotoxicity Toxicity 0.000 description 2
- 230000003013 cytotoxicity Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000012091 fetal bovine serum Substances 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 239000000978 natural dye Substances 0.000 description 2
- XFDQJKDGGOEYPI-UHFFFAOYSA-O peonidin Chemical compound C1=C(O)C(OC)=CC(C=2C(=CC=3C(O)=CC(O)=CC=3[O+]=2)O)=C1 XFDQJKDGGOEYPI-UHFFFAOYSA-O 0.000 description 2
- 229930015721 peonidin Natural products 0.000 description 2
- 235000006404 peonidin Nutrition 0.000 description 2
- 239000008194 pharmaceutical composition Substances 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- 230000002000 scavenging effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- DKVBOUDTNWVDEP-NJCHZNEYSA-N teicoplanin aglycone Chemical compound N([C@H](C(N[C@@H](C1=CC(O)=CC(O)=C1C=1C(O)=CC=C2C=1)C(O)=O)=O)[C@H](O)C1=CC=C(C(=C1)Cl)OC=1C=C3C=C(C=1O)OC1=CC=C(C=C1Cl)C[C@H](C(=O)N1)NC([C@H](N)C=4C=C(O5)C(O)=CC=4)=O)C(=O)[C@@H]2NC(=O)[C@@H]3NC(=O)[C@@H]1C1=CC5=CC(O)=C1 DKVBOUDTNWVDEP-NJCHZNEYSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- HBQJTBXZMPSVBP-UHFFFAOYSA-N Cyanidine Natural products OC1=CC(=C2/Oc3cc(O)cc(O)c3C=C2O)C=CC1=O HBQJTBXZMPSVBP-UHFFFAOYSA-N 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 235000007230 Sorghum bicolor Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- -1 aromatic organic acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 210000000692 cap cell Anatomy 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000020411 cell activation Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 210000004748 cultured cell Anatomy 0.000 description 1
- 150000001914 cyanidin Chemical class 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 150000001958 delphinidin Chemical class 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000009916 joint effect Effects 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 150000004702 methyl esters Chemical class 0.000 description 1
- 231100000989 no adverse effect Toxicity 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000006911 nucleation Effects 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 239000002674 ointment Substances 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000000194 supercritical-fluid extraction Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- CBDKQYKMCICBOF-UHFFFAOYSA-N thiazoline Chemical compound C1CN=CS1 CBDKQYKMCICBOF-UHFFFAOYSA-N 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000000080 wetting agent Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/33—Heterocyclic compounds
- A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
- A61K31/35—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom
- A61K31/352—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. methantheline
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/49—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
- A61K8/4973—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds with oxygen as the only hetero atom
- A61K8/498—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds with oxygen as the only hetero atom having 6-membered rings or their condensed derivatives, e.g. coumarin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/48—Ultrasonic treatment
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/82—Preparation or application process involves sonication or ultrasonication
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Engineering & Computer Science (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Epidemiology (AREA)
- Botany (AREA)
- Birds (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Biotechnology (AREA)
- Dermatology (AREA)
- Alternative & Traditional Medicine (AREA)
- Medical Informatics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cosmetics (AREA)
Abstract
Description
본 발명은 수수로부터 안토시아니딘의 추출방법에 관한 것으로, 상세하게는 수수에 안토시아니딘이 다량으로 함유되어 있다는 것을 발견하고, 수수를 초음파 추출하여 수수 추출물을 수득하며, 상기 수수 추출물을 여과한 후 감압 농축하여 수수 농축액을 수득하고, 상기 수수 농축액을 동결건조하여 수수 농축 분말을 수득함으로써, 상기 수수 추출물에 함유된 안토시아니딘의 함량이 종래의 소나무 수피로부터 열수, 냉침 또는 환류냉각 추출법에 의해 추출된 안토시아니딘보다 2배 이상 증가되도록 하는 수수로부터 안토시아니딘의 추출방법에 관한 것이다.The present invention relates to a method for extracting anthocyanidin from sorghum, and more particularly, to a method for extracting anthocyanidin from a sorghum, and more particularly to a method for extracting anthocyanidin from a sorghum, Filtration and concentration under reduced pressure to obtain a concentrate, and lyophilizing the concentrate to obtain a concentrated concentrate to obtain an anthocyanidin content of the extract from the conventional pine bark by hot water, cold or reflux Wherein the anthocyanidins are extracted more than twice as much as the anthocyanidins extracted by the extraction method.
또한, 본 발명은 수수를 초음파로 이용하여 고순도의 안토시아니딘을 추출함으로써, 항산화 효과가 극대화가 되어 상기 안토시아니딘을 화장료, 식품, 의약품 등에 적용하여 산업적 이용에 극대화되도록 하는 수수로부터 안토시아니딘의 추출방법에 관한 것이다. The present invention also provides an antioxidative effect maximizing by extracting high-purity anthocyanidin by using ultrasound in ultrasound. The present invention relates to an antioxidant which can be applied to cosmetics, foods, medicines, And a method for extracting cyanidin.
아울러, 본 발명은 수수를 초음파로 이용하여 고순도의 안토시아니딘을 추출함으로써, 선명한 천연 색소 성분이 수득되어 상기 안토시아니딘을 염료 분야에 이용할 수 있도록 하는 수수로부터 안토시아니딘의 추출방법 및 이의 용도에 관한 것이다.In addition, the present invention relates to a method for extracting anthocyanidin from a sorghum which enables the use of the anthocyanidin in the field of dyes by obtaining a clear natural dye component by extracting an anthocyanidin of high purity by using a sorghum as an ultrasonic wave And its use.
안토시아니딘 및 안토시아닌(당 작용기를 포함하는 안토시아니딘)은 자연 발생 안료의 대규모 군이다. 대부분의 과일, 꽃 및 베리(berries)의 색은 안토시아니딘 및 안토시아닌의 함량에 의해 결정된다. Anthocyanidins and anthocyanins (anthocyanidins containing sugar functional groups) are a large group of naturally occurring pigments. The color of most fruits, flowers and berries is determined by the content of anthocyanidins and anthocyanins.
상기 안토시아닌은 식물체의 액포 또는 세포질에 배당체 형태로 존재하며 가수분해되면 당과 비당체인 안토시아니딘(anthcyanidin)이 생성된다. 상기 안토시아니딘은 크게 6종류로 분류되는데, 자홍색을 나타내는 시아니딘(cyanidin)이 가장 흔히 있는 물질이고, 주황색은 시아니딘보다 hydroxyl(OH)기가 하나 작은 펠라르고니딘(pelargonidin)에 의한 것이고, 단자색, 적자색 및 청색은 시아니딘보다 hydroxyl기가 하나 더 많은 델피니딘(delphinidin)에 의한 것이다. The anthocyanin is present in the form of a glycoside in the vacuole or cytoplasm of the plant, and upon hydrolysis, an anthocyanin, a sugar and a non-sugar, is produced. The anthocyanidins are classified into six types, which are cyanidin which is magenta, and the orange color is due to pelargonidin having one hydroxyl (OH) group rather than cyanidin , Terminal colors, reddish purple and blue are due to delphinidin, which has one more hydroxyl group than cyanidin.
또한, 상기 3종류의 비당체 외에 메칠에스터(methylester)로 된 시아니딘의 유도체인 페오니딘(peonidin)과 델피니딘(delphinidin)의 유도체인 페튜니딘(petunidin) 및 말비딘 (malvidin)이 존재한다.In addition to the above three types of ash saccharides, peunidin and derivatives of cyanidin (methylester) and derivatives of delphinidin (petunidin and malvidin) exist .
안토시아닌 색소는 안토시아니딘과 당의 결합체로서 구성되는데, 경우에 따라서는 방향족 또는 비방향족 유기산이 결합하여 자연계에 수백 종이 존재하고 있다. 현재 화학적 구조가 밝혀진 것이 300여 종이나 된다. The anthocyanin pigment is constituted as a combination of anthocyanidin and sugar. In some cases, there are hundreds of species in nature due to the binding of aromatic or non-aromatic organic acids. At present, there are more than 300 kinds of chemical structures.
상기 안토시아니딘에 관한 종래 기술로는 대한민국 등록특허공보 제10-0817876호가 개시되어 있는데, 이는 소나무 수피로부터 프로안토시아니딘의 분리방법에 관한 것으로, 상세하게는 소나무 수피를 열수추출하여 추출물을 얻은 후 이를 여과, 농축한 후 저급 알코올을 이용하여 추출하는 단계를 포함하는 소나무 수피로부터 프로안토시아니딘의 분리방법에 관한 것이다.Korean Patent Registration No. 10-0817876 discloses a method for separating proanthocyanidins from pine bark. More specifically, the present invention relates to a method for separating proanthocyanidins from extracts of pine bark by hot water extraction, , Filtering and concentrating it, and extracting it with a lower alcohol. The present invention also relates to a method for separating proanthocyanidin from pine bark.
상기 종래 기술은 소나무 수피를 열수 추출하여 프로안토시아니딘을 수득하는 것으로, 상기 열수 추출방식은 고에너지의 사용으로 비용의 증가 및 불필요한 성분(전분)이 함께 추출되어 후처리 공정의 비용 증가와 고열로 인한 성분의 변성이 발생함으로써 수율 및 함량의 저하가 발생되는 문제가 있다.In the conventional art, the pine bark is hydrolyzed to obtain proanthocyanidin. In the hot water extraction method, since the use of high energy increases the cost and unnecessary components (starch) are extracted together to increase the cost of the post-treatment process There is a problem that the yield and the content are lowered due to denaturation of the component due to high temperature.
또한, 상기 열수 추출은 높은 온도에서 추출되기 때문에 안정성 저하 및 성분 변성으로 인한 항산화 효과를 저하시키고, 선명한 색소 성분을 수득하지 못하여 산업적인 이용에 한계가 있는 문제가 있다.In addition, since the hot water extraction is carried out at a high temperature, there is a problem that the stability is deteriorated and the antioxidant effect due to component denaturation is lowered, and a clear pigment component can not be obtained.
본 발명은 상기와 같은 문제를 해결하기 위해 안출된 것으로, 수수에 안토시아니딘이 다량으로 함유되어 있다는 것을 발견하고, 수수를 초음파 추출하여 수수 추출물을 수득하며, 상기 수수 추출물을 여과한 후 감압 농축하여 수수 농축액을 수득하고, 상기 수수 농축액을 동결건조하여 수수 농축 분말을 수득함으로써, 상기 수수 추출물에 함유된 안토시아니딘의 함량이 종래의 소나무 수피로부터 열수, 냉침 또는 환류냉각 추출법에 의해 추출된 안토시아니딘보다 2배 이상 증가되도록 하는 수수로부터 안토시아니딘의 추출방법을 제공하는 데 목적이 있다.Disclosure of the Invention It is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to provide a method for producing an extract, which comprises extracting anhydrous anthocyanin, Concentrating the concentrate to obtain a concentrated concentrate, lyophilizing the concentrated concentrate to obtain a concentrated concentrate of the extract, whereby the content of anthocyanidins contained in the citrus extract is extracted from the conventional pine bark by hot water, freezing or reflux cooling extraction The method of the present invention is to provide an extraction method of anthocyanidin from sorghum which is increased more than twice as much as anthocyanidin.
또한, 본 발명은 수수를 초음파로 이용하여 고순도의 안토시아니딘을 추출함으로써, 항산화 효과가 극대화가 되어 상기 안토시아니딘을 화장료, 식품, 의약품 등에 적용하여 산업적 이용에 극대화되도록 하는 데 목적이 있다. In addition, the present invention aims to maximize the antioxidative effect by extracting high-purity anthocyanidin by using ultrasound in ultrasound to maximize the antioxidant effect by applying the anthocyanidin to cosmetics, foods, medicines and the like have.
아울러, 본 발명은 수수를 초음파로 이용하여 고순도의 안토시아니딘을 추출함으로써, 선명한 천연 색소 성분이 수득되어 상기 안토시아니딘을 염료 분야에 이용할 수 있도록 하는 데 목적이 있다. In addition, the present invention aims at extracting high-purity anthocyanidin by using ultrasound as an ultrasound to obtain a clear natural dye component, and to use the anthocyanidin in the field of dyes.
본 발명은 수수를 초음파 추출하여 수수 추출물을 얻는 단계(S10)와, 상기 수수 추출물을 여과한 후 감압 농축하여 수수 농축액을 얻는 단계(S20) 및 상기 수수 농축액을 동결건조하여 수수 농축 분말을 얻는 단계(S30)로 이루어지는 것을 특징으로 하는 수수로부터 안토시아니딘의 추출방법을 제공한다.The present invention also relates to a method for producing an extract of the present invention, comprising the steps of: (S10) ultrasonically extracting a sorghum to obtain a sorghum extract; (S20) obtaining a sorghum concentrate by filtration and concentration under reduced pressure; (S30). The method of extracting anthocyanidin from sorghum is provided.
또한, 본 발명은 상기 단계(S10)에서 초음파 추출 시 사용되는 용매가 물, 탄소수 1~4의 저급 알코올 또는 에틸아세테이트 중에서 어느 하나가 선택되거나 또는 물, 탄소수 1~4의 저급 알코올 또는 에틸아세테이트 중에서 둘 이상이 선택되어 혼합시킨 혼합용매인 것이 바람직하다. In the present invention, the solvent used in the extraction of ultrasound in step (S10) is selected from water, a lower alcohol having 1 to 4 carbon atoms or ethyl acetate, or water, a lower alcohol having 1 to 4 carbon atoms or ethyl acetate Or a mixed solvent in which two or more are selected and mixed.
또한, 본 발명에서 상기 단계(S10)에서 초음파 추출은 세 단계로 이루어지되, 10 내지 70 KHz를 가지는 파장과 50 내지 250 watt 출력으로 초음파 추출하는 단계(S12)와, 10 내지 70 KHz를 가지는 파장과 250 내지 450 watt 출력으로 초음파 추출하는 단계(S14) 및 10 내지 70 KHz를 가지는 파장과 450 내지 1,000 watt 출력으로 초음파 추출하는 단계(S16)를 포함하는 것을 특징으로 한다. In the present invention, the ultrasound extraction is performed in three steps, that is, a step S12 of extracting an ultrasonic wave with a wavelength of 10 to 70 KHz and an output of 50 to 250 watt, a wavelength of 10 to 70 KHz, (S14) of extracting ultrasonic waves with an output of 250 to 450 watt, and a step (S16) of ultrasonic wave extraction with a wavelength of 10 to 70 KHz and an output of 450 to 1,000 watts.
또한, 본 발명은 수수로부터 안토시아니딘의 추출방법에 의해 추출된 안토시아니딘을 함유하는 화장료, 식품, 의약품 또는 염료를 제공한다. The present invention also provides a cosmetic, food, medicine or dye containing anthocyanidin extracted by the method of extracting anthocyanidin from sorghum.
상기와 같이 본 발명에 따른 수수로부터 안토시아니딘의 추출방법은 수수에 안토시아니딘이 다량으로 함유되어 있다는 것을 발견하고, 수수를 초음파 추출하여 수수 추출물을 수득하며, 상기 수수 추출물을 여과한 후 감압 농축하여 수수 농축액을 수득하고, 상기 수수 농축액을 동결건조하여 수수 농축 분말을 수득함으로써, 상기 수수 추출물에 함유된 안토시아니딘의 함량이 종래의 소나무 수피로부터 열수, 냉침 또는 환류냉각 추출법에 의해 추출된 안토시아니딘보다 2배 이상 증가되도록 하는 효과가 있다. As described above, the method of extracting anthocyanidin from sorghum according to the present invention has found that anthocyanidin is contained in a large amount in sorghum, ultrasonically extracting the sorghum to obtain a hydrolyzed extract, filtering the hydrolyzed extract The concentrated concentrate is then concentrated to obtain a concentrated concentrate. The concentrated concentrate is lyophilized to obtain a concentrated concentrate of the extract. The content of anthocyanidins contained in the extract is adjusted to the concentration of the anthocyanidins by conventional methods such as hot water, And more than twice the anthocyanidin extracted by the anthocyanidin.
또한, 본 발명에 따른 수수로부터 안토시아니딘의 추출방법 및 이의 용도는 수수를 초음파로 이용하여 고순도의 안토시아니딘을 추출함으로써, 항산화 효과가 극대화가 되어 상기 안토시아니딘을 화장료, 식품, 의약품 등에 적용하여 산업적 이용에 극대화시키는 효과가 있다. In addition, the method of extracting anthocyanidin from the sorghum according to the present invention and its use can maximize the antioxidative effect by extracting high purity anthocyanidin using ultrasonic wave, , Pharmaceuticals, etc. to maximize industrial use.
아울러, 본 발명에 따른 수수로부터 안토시아니딘의 추출방법 및 이의 용도는 수수를 초음파로 이용하여 고순도의 안토시아니딘을 추출함으로써, 선명한 천연 색소 성분이 수득되어 상기 안토시아니딘을 염료 분야에 이용할 수 있도록 하는 효과가 있다. In addition, the method of extracting anthocyanidin from the sorghum according to the present invention and its use include extracting high-purity anthocyanidin using ultrasound to obtain clear natural coloring matter components, So that it can be used.
도 1은 본 발명에 따른 수수로부터 안토시아니딘의 추출방법의 플로우 차트.
도 2는 본 발명에 따른 대조군 용매의 HPLC 스펙트럼 그래프.
도 3은 본 발명의 비교예에 따른 수수로부터 안토시아니딘의 열수 추출물의 HPLC 스펙트럼 그래프.
도 4는 본 발명에 따른 수수로부터 안토시아니딘의 초음파 추출물의 HPLC 스펙트럼 그래프.1 is a flow chart of an extraction method of anthocyanidin from sorghum according to the present invention.
2 is a HPLC spectrum graph of a control solvent according to the present invention.
3 is a HPLC spectrum graph of the hot-water extract of anthocyanidin from sorghum according to the comparative example of the present invention.
4 is a HPLC spectrum graph of an ultrasonic extract of anthocyanidin from sorghum according to the present invention.
본 발명은 상기와 같은 기술적 과제를 달성하기 위하여 예의 연구를 거듭한 결과, 수수의 가식부위인 수수 곡물로부터 안토시아니딘의 함량을 증가시키는 추출방법을 발견하였고, 상기 추출방법을 이용하여 에너지 사용 절감할 수 있으며, 또한, 상기 추출방법에 의해 추출된 안토시아니딘은 변성도를 낮추면서 함량을 증가시켜 항산화 효과의 향상 및 선명한 색상의 천연색소를 수득할 수 있으며, 불필요한 성분의 추출을 줄여서 후공정의 비용 절감을 함으로써, 본 발명을 완성하였다.Disclosure of the Invention As a result of intensive research to achieve the above technical object, the present invention has found an extraction method for increasing the content of anthocyanidin from grains that are in the edible portion of sorghum, In addition, the anthocyanidin extracted by the above-mentioned extraction method can increase the content while lowering the degree of denaturation, thereby improving the antioxidative effect and obtaining a natural color pigment with a clear color. By reducing the extraction of unnecessary components, The present invention has been accomplished by reducing the cost of the process.
이하, 본 발명을 상세히 설명하고자 한다.Hereinafter, the present invention will be described in detail.
본 발명은 수수로부터 안토시아니딘의 추출방법은 첨부 도면을 참조하여 설명하면 다음과 같다.The method of extracting anthocyanidin from sorghum according to the present invention will be described with reference to the accompanying drawings.
도 1은 본 발명에 따른 수수로부터 안토시아니딘의 추출방법의 플로우 차트이다. 1 is a flowchart of an extraction method of anthocyanidin from sorghum according to the present invention.
이하, 본 발명에 대한 바람직한 실시 내용은 첨부한 도면을 참조하여 설명하며, 본 발명의 수수로부터 안토시아니딘의 추출방법은 하기 단계를 포함하는 것이 바람직하나 이에 한정되지 않는다. Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. The method for extracting anthocyanidin from the sorghum of the present invention preferably includes but is not limited to the following steps.
본 발명은 수수를 초음파 추출하여 수수 추출물을 얻는 단계(S10)와, 상기 수수 추출물을 여과한 후 감압 농축하여 수수 농축액을 얻는 단계(S20) 및 상기 수수 농축액을 동결건조하여 수수 농축 분말을 얻는 단계(S30)로 이루어지는 것을 특징으로 하는 수수로부터 안토시아니딘의 추출방법을 제공한다.The present invention also relates to a method for producing an extract of the present invention, comprising the steps of: (S10) ultrasonically extracting a sorghum to obtain a sorghum extract; (S20) obtaining a sorghum concentrate by filtration and concentration under reduced pressure; (S30). The method of extracting anthocyanidin from sorghum is provided.
본 발명의 추출방법을 각 단계별로 나누어서 설명하면 다음과 같다.The extraction method of the present invention will be described below in each step.
상기 수수를 초음파 추출하여 수수 추출물을 얻는 단계(S10)를 수행한다.The ultrasonic wave extraction is performed to obtain a water extract (S10).
상기 수수(Sorglum Bicolor)는 외떡잎식물 벼목 화본과의 한해살이풀로, 내건성이 강해 척박한 땅이나 건조한 땅에서도 자생하여 아시아 및 아프리카 전역에서 중요한 식량원으로 재배되고 있으며 우리나라에서도 쌀, 보리, 밀, 옥수수와 함께 식량자원으로 재배되고 있다. 다양한 품종이 존재하며 용도에 따라 곡용수수(grain sorghum), 단수수(sorgo), 장목수수(broom-corn)분류된다(Chang et al., 2005). 장목수수는 이삭에 마디가 없고, 꼬투리에 달린 줄기의 길이는 20~30cm이며 열매는 껍질이 두꺼워 탈곡을 해도 껍질이 까지지 않기 때문에 종자로만 이용한다. 민간요법에서는 식욕개선, 소화촉진, 체온유지, 위장보호, 해독 등에 여러 가지 증상에 이용 해왔다. 수수는 식이섬유, phenolic compounds, tannins 등의 유효 성분이 다량함유 되어있다고 알려져 있지만, 붉은수수는 tannin이 포함되어 있지 않는 특징이 있다. phenolic compounds는 주로 flavonoids, phenolic acids, antocyanins 등으로 구성되어 있으며, 대부분이 flavonoids로 알려져 있다.The sorghum (Sorglum Bicolor) is a perennial herbaceous plant of the broadleaf plant. It grows naturally in the arid and hard land, which is resistant to aridity, and is cultivated as an important food source throughout Asia and Africa. In Korea, rice, barley, wheat, corn Together they are cultivated as food resources. Various varieties exist and are classified into grain sorghum, sorgo, and broom-corn depending on the application (Chang et al., 2005). The length of the stem is 20 ~ 30cm, and the fruit is used only as a seed because the shell is thick and the shell does not reach even when threshing. Folk remedies have been used for various symptoms such as improvement of appetite, promotion of digestion, maintenance of body temperature, gastrointestinal protection, and detoxification. Although sorghum is known to contain large amounts of active ingredients such as dietary fiber, phenolic compounds, and tannins, red sorghum does not contain tannin. Phenolic compounds are mainly composed of flavonoids, phenolic acids, and antioxidants, most of which are known as flavonoids.
비특허 문헌 1. Non-Patent Document 1.
Ryu HS, Kim J, Kim HS. 2006. Enhancing effect of sorghum bicolor L. Moench (sorghum, su su) extracts on mouse spleen and macrophage cell activation. J. Korean Diet. Assoc. 19: 176-182.Ryu HS, Kim J, Kim HS. 2006. Enhancing effect of sorghum bicolor L. Moench (sorghum, water) extracts on mouse spleen and macrophage cell activation. J. Korean Diet. Assoc. 19: 176-182.
비특허 문헌 2. Non-Patent Document 2.
Chae KY, Hong JS. 2006. Quality characteristics of Sulgidduk with different amounts of waxy sorghum flour. Korean J Food Cookery Sci 22: 363-369.Chae KY, Hong JS. 2006. Quality characteristics of Sulgidduk with different amounts of waxy sorghum flour. Korean J Food Cookery Sci 22: 363-369.
비특허 문헌 3.Non-Patent Document 3.
Chang HG, Park YS. 2005. Effects of waxy and normal sorghum flours on sponge cake properties. Food Eng Prog 9: 199-207.Chang HG, Park YS. 2005. Effects of waxy and normal sorghum flours on sponge cake properties. Food Eng Prog 9: 199-207.
비특허 문헌 4.Non-Patent Document 4.
Kim KO, Kim HS, Ryu HS. 2006. Effect of Sorghum bicolor L. Moench(sorghum, su-su) Water extracts on mouse immune cell activation. J Korean Diet Assoc 12: 82-88.Kim KO, Kim HS, Ryu HS. 2006. Effect of Sorghum bicolor L. Moench (sorghum, water-water) Water extracts on mouse immune cell activation. J Korean Diet Assoc 12: 82-88.
상기 초음파는 인간의 가청주파수 영역인 16 Hz~16 KHz 범위보다 더 높은(>16 KHz) 주파수를 갖는 음파(音波)를 칭하는 것이다. 초음파를 발생시키면 그 초음파가 매질을 통할 때 발생하는 cavitation이 화학반응에 영향을 미치게 함으로서 화학반응을 촉진시키도록 하는 것이다. The ultrasonic wave refers to a sound wave (sound wave) having a higher frequency (> 16 KHz) than the range of 16 Hz to 16 KHz which is the human audible frequency range. When an ultrasonic wave is generated, the cavitation generated when the ultrasonic wave passes through the medium affects the chemical reaction, thereby promoting the chemical reaction.
여러 가지 화학반응에 초음파를 이용할 때 그 반응도를 향상시키는 에너지원 은 공동화현상이며, 공동화현상은 공동화기포에서 핵의 생성, 기포의 성장, 충분히 성장한 기포의 폭발적 파열 등 3단계로 진행된다. The energy source that improves the reactivity when using ultrasonic waves for various chemical reactions is a cavitation phenomenon. The cavitation phenomenon proceeds in three steps such as nucleation, bubble growth, and explosive rupture of sufficiently grown bubbles in cavitation bubbles.
초음파를 이용한 연구는 80년대 이후부터 분쇄, 혼합 및 추출공정 등에서 빠른 반응시간에 좋은 효율을 얻었다는 연구가 시작되었으며, 초음파 에너지를 추출에 이용하면 초음파 진동에 의한 공동현상(cavitation)에 의해 매우 큰 에너지를 발생하게 된다. Studies using ultrasound have shown that good efficiency has been obtained in fast reaction times in pulverization, mixing and extraction processes since the 1980s. When ultrasonic energy is used for extraction, cavitation of ultrasound causes very large Energy is generated.
또한, 높은 국부온도로 인하여 주위에 위치하는 반응물 입자들의 운동에너지를 크게 하기 때문에 반응에 필요한 충분한 에너지를 얻게 되고, 초음파 에너지의 충격효과로는 높은 압력을 유도하여 혼합 효과를 높여주게 된다. 초음파 추출은 용매추출에 비해 매우 짧은 시간에 추출이 완료되며 초임계 유체 추출공정에 비해 약 10배 이상으로 추출시간이 단축된다. 초음파 추출의 경우 초음파의 공동효과에 의한 높은 압력으로 세포 내부조직이 파괴되어 지방질의 이동거리가 짧아지고 확산이 용이하게 일어나기 때문이라는 결과가 보고된 바 있다. Also, because of the high local temperature, the kinetic energy of the surrounding reactant particles is increased, so that sufficient energy is obtained for the reaction, and the shock effect of the ultrasonic energy induces a high pressure to increase the mixing effect. Ultrasonic extraction is completed in a very short time compared with solvent extraction and extraction time is shortened to about 10 times that of supercritical fluid extraction process. In the case of ultrasonic extraction, it has been reported that due to the high pressure caused by the joint effect of ultrasonic waves, the internal tissue of the cell is destroyed, the moving distance of the lipid is shortened and the diffusion easily occurs.
비특허 문헌 5.Non-Patent Document 5.
손종렬, 모세영, 김만수, 박찬구 "Treatment of Refractory Organic Substances in Aqueous Solutions by Ultrasonic Irradiation", 대한환경공학회 추계학술연구발표회 논문초록집, 40-45 (1995)Jong Ryul Sohn, Man-Soo Kim, Man-Soo Kim, and Chan-Gu Park "Treatment of Refractory Organic Substances in Aqueous Solutions by Ultrasonic Irradiation"
비특허 문헌 6.Non-Patent Document 6.
Hong I. P., S. K. Ryu and B. S. Rhee, "Extraction of Cyclohexane from Pitch by Ultrasonic", 한국화학공학회 85' 춘계총회초록집, 96-97 (1985)Hong I. P., S. K. Ryu and B. S. Rhee, "Extraction of Cyclohexane from Pitch by Ultrasonic", Korean Society of Chemical Engineers 85, Spring Meeting, 96-97 (1985)
비특허 문헌 7.Non-Patent Document 7.
Chung K. W., W. I. Kim, I. K. Hong and K. A. Park, "Ultrasonic energy effects on squalene extraction from amaranth seed". Applied Chemistry. 4(2), 149-152 (2000)Chung K. W., W. I. Kim, I. K. Hong and K. A. Park, "Ultrasonic energy effects on squalene extraction from amaranth seed". Applied Chemistry. 4 (2), 149-152 (2000)
비특허 문헌 8Non-Patent Document 8
Kim W. I., K. W. Chung, S. B. Lee, I. K. Hong and K. A. Park, "Ultrasound Energy Effects on Solvent Extraction of Amaranth Seed Oil". J. Korean Ind. Eng. Chem. 12(3), 307-311 (2001))Kim W. I., K. W. Chung, S. B. Lee, I. K. Hong and K. A. Park, "Ultrasound Energy Effects on Solvent Extraction of Amaranth Seed Oil ". J. Korean Ind. Eng. Chem. 12 (3), 307-311 (2001))
상기 단계(S10)은 거피(去皮)하지 않은 수수의 가식부위인 수수 곡물을 물로 여러 번 수세하여 상기 수수 중량의 1~15배 부피량으로 추출용매를 첨가한다.In step (S10), the grains, which are the edible parts of the grapes that are not removed, are washed several times with water, and the extraction solvent is added in a volume of 1 to 15 times the weight of the grains.
상기 추출용매는 물, 탄소수 1~4의 저급 알코올 또는 에틸아세테이트 중에서 어느 하나가 선택되거나 물, 탄소수 1~4의 저급 알코올 또는 에틸아세테이트 중에서 둘 이상이 선택되어 혼합시킨 혼합용매인 것이 바람직하다.The extraction solvent is preferably a mixed solvent in which at least one of water, a lower alcohol having 1 to 4 carbon atoms, or ethyl acetate is selected, or water, a lower alcohol having 1 to 4 carbon atoms, or ethyl acetate is selected and mixed.
상기 탄소수 1~4의 저급 알코올 중 탄소수가 2인 에탄올을 사용하는 것이 바람직하며, 물과 에탄올을 7 : 3 내지 3 : 7 중량비로 혼합한 혼합용매를 사용하는 것이 더 바람직하다. 상기 혼합비를 가지는 혼합용매를 가지고 수수를 추출하면 종래의 추출법으로 추출된 안토시아니딘보다 2배 이상 수득할 수 있다.It is preferable to use ethanol having a carbon number of 2 in the lower alcohol having 1 to 4 carbon atoms and more preferably a mixed solvent in which water and ethanol are mixed in a weight ratio of 7: 3 to 3: 7. When the extract is extracted with a mixed solvent having the above mixing ratio, it can be obtained twice or more than the anthocyanidin extracted by the conventional extraction method.
상기 수수로부터 안토시아니딘을 더 많이 추출하면서 항산화 효과를 극대화하기 위해서는 상기 단계(S10)에서 초음파 추출을 세 단계로 진행하는 것이 바람직하다. In order to maximize the antioxidant effect while extracting more of anthocyanidin from the sorghum, it is preferable that the ultrasonic extraction is performed in three steps in the step S10.
상기 세 단계의 초음파 추출은 열교환기가 장착된 초음파 추출기에서 10 내지 70 KHz를 가지는 파장과 50 내지 250 watt 출력으로 초음파 추출하는 단계(S12)와, 열교환기가 장착된 초음파 추출기에서 10 내지 70 KHz를 가지는 파장과 250 내지 450 watt 출력으로 초음파 추출하는 단계(S14) 및 열교환기가 장착된 초음파 추출기에서 10 내지 70 KHz를 가지는 파장과 450 내지 1,000 watt 출력으로 초음파 추출하는 단계(S16)로 이루어지는 것이다. The three stages of ultrasonic wave extraction are performed by ultrasonic wave extraction with a wavelength of 10 to 70 KHz and an output of 50 to 250 watt (S12) in an ultrasonic wave extractor equipped with a heat exchanger. In the ultrasonic wave extraction system having a heat exchanger, (S14) of extracting ultrasound at a wavelength of 250 to 450 watts and ultrasound extraction at a wavelength of 10 to 70 KHz and an output of 450 to 1,000 watts in an ultrasonic wave extractor equipped with a heat exchanger.
상기 단계(S12)와 (S14)는 5 내지 20 ℃에서 30 내지 90 분 동안 초음파 추출을 하는 것이고, 단계(S16)은 5 내지 20 ℃에서 1 내지 5 시간 동안 초음파 추출을 하는 것이다. The steps (S12) and (S14) are for ultrasonic extraction at 5 to 20 ° C for 30 to 90 minutes, and the step (S16) is for ultrasonic extraction at 5 to 20 ° C for 1 to 5 hours.
상기 세 단계로 걸쳐서 초음파 추출을 하는 것은 초음파가 시료에 적절히 작용하여 시료에 존재하는 안토시아니딘을 효과적으로 추출하며, 불필요한 성분(전분)의 추출을 억제하기 위하여 실시하는 것이다. The ultrasound extraction is carried out in three steps to effectively extract anthocyanidin present in the sample due to the action of the ultrasonic waves on the sample and to suppress the extraction of unnecessary components (starch).
또한, 일정한 출력으로 장시간 초음파를 이용하여 추출할 경우 초음파의 진동에너지에 의해 수수 추출물과 추출기의 온도 상승 및 필요로 하는 성분 이외에 전분을 비롯한 불필요한 성분이 추출되어 추출의 효율성 및 추출물의 안정성, 안전성에 문제가 될 수 있다. In addition, when ultrasonic waves are extracted at a constant output for a long period of time, unnecessary components such as starch are extracted in addition to the temperature rise of the extractive extractor and the required components due to the vibration energy of the ultrasonic waves, and the extraction efficiency, stability of the extract, It can be a problem.
따라서, 상기 초음파의 파장과 출력 범위는 수수의 조직이 파쇄되어 침전물이 발생하지 않도록 하는 최적의 범위이고, 상기 온도와 시간 범위는 수수가 삶아지지 않고 형태를 유지할 수 있는 최적의 범위이다. Therefore, the wavelength and the output range of the ultrasonic wave are the optimum range to prevent the formation of the precipitate by crushing the structure of the millet, and the temperature and the time range are optimum ranges in which the millet is not boiled and can maintain its shape.
또한, 상기 초음파의 파장, 출력, 온도 및 시간 범위는 수수로부터 안토시아니딘을 기존 추출법보다 많이 추출할 수 있으며, 항산화 효과를 극대화하고, 선명한 천연 색소를 수득할 수 있는 최적의 범위이다.In addition, the wavelength, output, temperature and time range of the ultrasonic wave can be extracted from the anthocyanin more than the conventional extraction method, maximizing the antioxidant effect and obtaining the clear natural pigment.
상기 수수 추출물을 여과한 후 감압 농축하여 수수 농축액을 얻는 단계(S20)를 수행한다.The extract is filtered and concentrated under reduced pressure to obtain a concentrated extract (S20).
상기 단계(S10)에서 얻은 수수 추출물을 0.1 내지 1.0 ㎛ 필터를 이용하여 여과를 한 후 감압농축기에 투입하고 물, 탄소수 1 내지 4개의 무수 또는 함수 저급 알코올, 에틸아세테이트, 글리세린 및 에틸렌 클리콜로 구성된 군으로부터 선택되는 어느 하나 또는 둘 이상 혼합된 추출 용매를 이용하여 10 내지 50 ℃에서 농축함으로써 수수 농축액을 수득한다. The water extract obtained in the above step (S10) is filtered using a filter of 0.1-1.0 탆 and then introduced into a vacuum concentrator. Water is added to the filtrate in the presence of water, an anhydrous or a lower alcohol having 1 to 4 carbon atoms, ethyl acetate, glycerin and ethylene glycol , And concentrated at 10 to 50 DEG C by using an extraction solvent mixed with any one or two or more selected from the above.
상기 수수 농축액을 동결건조하여 수수 농축 분말을 얻는 단계(S30)를 수행한다.And the step (S30) of lyophilizing the resin concentrate to obtain an acidic concentrated powder is carried out.
상기 단계(S20)에서 얻은 수수 농축액을 각각 동결건조한 후 분쇄하여 수수 농축 분말을 수득한다. The transferred concentrate obtained in the step (S20) is lyophilized and pulverized to obtain concentrated concentrated powders.
따라서, 본 발명의 추출방법 의해 추출된 안토시아니딘은 종래의 추출법(열수 추출)으로 추출된 안토시아니딘보다 2배 이상 수득할 수 있기 때문에 수수로부터 항산화 효과가 우수한 안토시아니딘의 함량이 높으며, 안전하고 또한 에너지 사용이 적어 생산비용이 저렴한 추출방법이다. Therefore, the anthocyanidin extracted by the extraction method of the present invention can be obtained more than twice as much as the anthocyanidin extracted by the conventional extraction method (hot water extraction), so that the content of anthocyanidin excellent in antioxidative effect from sorghum Which is safe, low in energy use and low in production cost.
본 발명의 추출방법 의해 추출된 안토시아니딘은 종래의 추출법(열수 추출)으로 추출된 안토시아니딘보다 2배 이상 수득됨으로써, 항산화 효과도 극대화되어 본 발명의 추출방법 의해 추출된 안토시아니딘을 함유하는 화장료, 식품, 의약품에 적용할 수 있다. The anthocyanidin extracted by the extraction method of the present invention is obtained twice or more than the anthocyanidin extracted by the conventional extraction method (hot water extraction), so that the antioxidative effect is also maximized and the anthocyanidins extracted by the extraction method of the present invention It can be applied to cosmetics, foods, and medicines containing dean.
일 예로 본 발명의 추출방법에 의해 추출된 안토시아니딘은 자유라디칼 소거 효과가 우수하여 피부 미백 또는 주름 개선에 적용할 수 있어 각종 화장료 조성물에 사용이 가능하다.For example, anthocyanidin extracted by the extraction method of the present invention has excellent free radical scavenging effect and can be applied to skin whitening or wrinkle improvement, and thus it can be used in various cosmetic compositions.
즉, 상기 안토시아니딘은 화장료로 적용하기 위해, 유화형, 가용화형, 오일성, 분말 분산형, 또는 고체 분말성으로 제조될 수 있다. 구체적으로, 화장료 조성물로는 화장수, 스킨, 로션, 크림, 파운데이션, 에센스, 젤, 팩 등으로 적용이 가능하며, 보다 구체적으로, 유화형 자외선 차단용 크림, 유화형 파운데이션, 유화형 메이크업 베이스, 오일케익형 파운데이션, 투웨이케익, 파우더 팩트로 적용이 가능하다.That is, the anthocyanidin can be manufactured into an emulsion type, a solubilized type, an oily state, a powder dispersion type, or a solid powdery state for application as a cosmetic. Specifically, the cosmetic composition can be applied as a lotion, a skin, a lotion, a cream, a foundation, an essence, a gel, a pack and the like. More specifically, an emulsion type ultraviolet screening cream, an emulsifying type foundation, Cake-type foundation, two-way cake, and powder fact.
상기 화장료 조성물에서 본 발명의 추출방법에 의해 추출된 안토시아니딘은 화장료 조성물의 총 액상 중량 대비 0.1 내지 10 중량%를 포함할 수 있으며, 또는 총 건조 중량 대비 0.001 내지 5 중량%, 바람직하게는 0.01 내지 3 중량%를 포함할 수 있다. The anthocyanidin extracted by the extraction method of the present invention in the cosmetic composition may contain 0.1 to 10% by weight based on the total weight of the cosmetic composition, or 0.001 to 5% by weight, 0.01 to 3% by weight.
본 발명의 추출방법에 의해 추출된 안토시아니딘은 항산화 효과가 뛰어나 각종 식품 조성물에 사용이 가능하다. 즉, 본 발명의 추출방법에 의해 추출된 안토시아니딘을 유효 성분으로 포함하는 식품 조성물은 환제, 분말, 과립, 침제, 정제, 캡슐, 또는 액제 등의 형태를 포함하며, 구체적인 식품의 예로는 육류, 소시지, 빵, 초콜릿, 캔디류, 스넥류, 과자류, 피자, 라면, 기타 면류, 껌류, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 차, 기능수, 드링크제, 알코올음료 및 비타민 복합제 등이 있으며, 통상적인 의미에서의 건강식품을 모두 포함한다.Anthocyanidin extracted by the extraction method of the present invention is excellent in antioxidative effect and can be used in various food compositions. That is, the food composition containing anthocyanidin extracted by the extraction method of the present invention as an active ingredient may be in the form of pills, powders, granules, precipitates, tablets, capsules, or liquid preparations. There are dairy products including meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen and other noodles, gums and ice cream, soups, drinks, tea, functional water, drinks, alcoholic drinks and vitamins , And health foods in a conventional sense.
상기 화장료 조성물에서 본 발명의 추출방법에 의해 추출된 안토시아니딘은 조성물 총 중량을 기준으로 0.01 내지 50 중량 %, 바람직하게는 0.1 내지 25 중량%, 더 바람직하게는 0.5 내지 10 중량%이나, 이에 한정되는 것은 아니다. The anthocyanidin extracted by the extraction method of the present invention in the cosmetic composition is 0.01 to 50% by weight, preferably 0.1 to 25% by weight, more preferably 0.5 to 10% by weight based on the total weight of the composition, But is not limited thereto.
본 발명의 추출방법에 의해 추출된 안토시아니딘은 자유라디칼 소거 효과가 우수하여 약학적 조성물에 적용할 수 있다. Anthocyanidin extracted by the extraction method of the present invention is excellent in free radical scavenging effect and can be applied to a pharmaceutical composition.
상기 약학적 조성물은 통상의 외용제 제형으로 피부에 국소적으로 직접 투여되거나 제제화할 경우에는 통상적으로 사용하는 충진제, 증량제, 결합제, 습윤제, 붕해제 및 계면활성제 등의 희석제 또는 부형제를 사용하여 제제화할 수 있으며, 크림, 로션, 연고(반고형의 외용약), 마이크로로에멀젼, 젤, 페이스트, 경피제제(TTS)(예컨대 패치제, 붕대 등) 등으로 제형화될 수 있다.The pharmaceutical composition may be formulated using a conventional external preparation such as a diluent or excipient such as a filler, an extender, a binder, a wetting agent, a disintegrating agent, a surfactant, etc., And it may be formulated with cream, lotion, ointment (semi-solid external medicine), micro loo emulsion, gel, paste, transdermal preparation (TTS)
본 발명의 추출방법 의해 추출된 안토시아니딘을 함유하는 염료 조성물에 적용할 수 있다. 상기 안토시아니딘은 색소배당체인 안토시아닌을 가수분해하여 얻는 색소의 본체(아글리콘)로서, 상기 안토시아니딘은 크게 6종류로 분류되면서, 다양한 색상을 나타낸다. It can be applied to a dye composition containing anthocyanidin extracted by the extraction method of the present invention. The anthocyanidin is a main body (aglycon) of a pigment obtained by hydrolyzing an anthocyanin, which is a pigment glycoside, and the anthocyanidin is classified into six types and exhibits various colors.
1. 시아니딘(cyanidin) - 자홍색1. cyanidin-magenta
2. 펠라르고니딘(pelargonidin) - 주황색2. Pelargonidin - Orange
3. 델피니딘(delphinidin) - 단자색, 적자색 및 청색3. Delphinidin - terminal color, reddish purple and blue
4. 페오니딘(peonidin)- 보라색, 적갈색4. Peonidin - purple, reddish brown
5. 페튜니딘(petunidin) - 붉은색, 보라색5. Petunidin - red, violet
6. 말비딘 (malvidin) - 붉은색, 청색6. Malvidin - red, blue
즉, 본 발명의 추출방법 의해 추출된 안토시아니딘은 종래의 추출법(열수 추출)으로 추출된 안토시아니딘보다 2배 이상 수득됨으로써, 안토시아니딘이 가지고 있는 다양하고 선명한 천연 색소 성분을 얻게 되어 인체에 부작용이 없는 친환경 염료 조성물에 적용할 수 있다. That is, the anthocyanidins extracted by the extraction method of the present invention are obtained twice or more than the anthocyanidins extracted by the conventional extraction method (hot water extraction), whereby the various and bright natural pigment components of anthocyanidin And can be applied to an eco-friendly dye composition having no adverse effect on the human body.
이하, 본 발명의 실시예, 비교예 및 시험예에 의해 상세히 설명한다.Hereinafter, examples, comparative examples and test examples of the present invention will be described in detail.
하기 실시예, 비교예 및 시험예는 본 발명을 예시하는 것일뿐, 본 발명이 하기 실시예, 비교예 및 시험예에 한정되는 것이 아니다.The following examples, comparative examples and test examples are illustrative of the present invention, and the present invention is not limited to the following examples, comparative examples and test examples.
< < 실시예Example 1 > 본 발명에 따른 수수로부터 ≪ 1 > 안토시아니딘의Anthocyanidin 초음파 추출방법 (용매 - 물) Ultrasonic extraction method (solvent-water)
거피하지 않은 수수의 가식부위인 수수 곡물 1Kg을 물로 수회 수세하여 삼베포에 담아 정제수 10 kg로 혼합하여 수수가 담겨진 포의 위치를 초음파 추출이 용이하게 위치를 조정하고 열교환기가 장착된 초음파 추출기(진동수 : 45 KHz)의 출력을 200 watt로 하여 10 ℃로 1시간 추출한 후 1시간 정치시키고 재차 동일한 열교환기가 장착된 초음파 추출기로 초음파 추출기 추출기(진동수 : 45 KHz)의 출력을 300 watt로 올려 10 ℃에서 1시간 추출한 후 1시간 정치시키고 삼차로 역시 동일한 열교환기가 장착된 초음파 추출기(진동수 : 45 KHz)의 출력을 600 watt로 올려서 10℃ 에서 3시간 추출한다. 삼베포에 싸인 수수를 제거하고 추출액을 300 메쉬 여과포, 1 ㎛, 0.45 ㎛ 필터로 여과하였다. 그리고, 감압 농축기를 이용하여 40 ℃에서 농축한 농축액을 동결건조기를 이용하여 동결 건조하여 건조 중량 137.3 g을 얻었다.One kilogram of milled grains, which are ungaffed grains, are washed several times with water, mixed with 10 kg of purified water in a bag, mixed with ultrasonic waves to adjust the position of the bag containing the grains, and placed in a heat exchanger. 45 kHz) output was set to 200 watt for 1 hour at a temperature of 10 ° C., and the resultant was allowed to stand for 1 hour. The output of the ultrasonic wave extractor (frequency: 45 KHz) was increased to 300 watt by an ultrasonic wave extractor equipped with the same heat exchanger. After extracting the time, it is allowed to stand for 1 hour, and the output of the ultrasonic wave extractor (frequency: 45 KHz) equipped with the same heat exchanger is raised to 600 watt for 3 hours at 10 ° C. The extracts were filtered off with 300 mesh filter cloth, 1 ㎛, 0.45 ㎛ filter. The concentrate was concentrated by using a vacuum concentrator at 40 ° C and lyophilized using a freeze dryer to obtain 137.3 g of dry weight.
< < 실시예Example 2 > 본 발명에 따른 수수로부터 ≪ 2 > 안토시아니딘의Anthocyanidin 초음파 추출방법 (용매 - 에탄올) Ultrasonic extraction method (solvent-ethanol)
거피하지 않은 수수의 가식부위인 수수 곡물 1Kg을 실시예 1과 같은 방법으로 추출하되, 용매는 에탄올 10 kg을 사용하면서 추출, 여과, 농축, 동결건조하여 건조중량 148.8 g을 얻었다. One kilogram of millet grains, which is an ungaffed millet, was extracted in the same manner as in Example 1. The solvent was extracted, filtered, concentrated and freeze-dried using 10 kg of ethanol to obtain 148.8 g of dry weight.
< < 실시예Example 3 > 본 발명에 따른 수수로부터 ≪ 3 > 안토시아니딘의Anthocyanidin 초음파 추출방법 (용매 - 물 : 에탄올 = Ultrasonic extraction method (solvent-water: ethanol = 7 : 37: 3 / 중량비) / Weight ratio)
거피하지 않은 수수의 가식부위인 수수 곡물 1Kg을 실시예 1과 같은 방법으로 추출하되, 용매는 물 7 kg과 에탄올 3 kg을 혼합한 혼합 용매를 사용하면서 추출, 여과, 농축, 동결건조하여 건조중량 156.9 g을 얻었다. The extract was filtered, concentrated, and lyophilized using a mixed solvent obtained by mixing 7 kg of water and 3 kg of ethanol and dried to obtain a dry weight of 156.9 g g.
< < 실시예Example 4 > 본 발명에 따른 수수로부터 ≪ 4 > 안토시아니딘의Anthocyanidin 초음파 추출방법 (용매 - 물 : 에탄올 = Ultrasonic extraction method (solvent-water: ethanol = 5 : 55: 5 / 중량비) / Weight ratio)
거피하지 않은 수수의 가식부위인 수수 곡물 1Kg을 실시예 1과 같은 방법으로 추출하되, 용매는 물 5 kg과 에탄올 5 kg을 혼합한 혼합 용매를 사용하면서 추출, 여과, 농축, 동결건조하여 건조중량 168.2 g을 얻었다. The extract was filtered, concentrated, and lyophilized using a mixed solvent of 5 kg of water and 5 kg of ethanol to obtain a dry weight of 168.2 g g.
< < 실시예Example 5 > 본 발명에 따른 수수로부터 5 > From the sorghum according to the present invention 안토시아니딘의Anthocyanidin 초음파 추출방법 (용매 - 물 : 에탄올 = Ultrasonic extraction method (solvent-water: ethanol = 3 : 73: 7 / 중량비) / Weight ratio)
거피하지 않은 수수의 가식부위인 수수 곡물 1Kg을 실시예 1과 같은 방법으로 추출하되, 용매는 물 3 kg과 에탄올 7 kg을 혼합한 혼합 용매를 사용하면서 추출, 여과, 농축, 동결건조하여 건조중량 150.7 g을 얻었다. The extract was filtered, concentrated, and lyophilized using a mixed solvent obtained by mixing 3 kg of water and 7 kg of ethanol to obtain a dry weight of 150.7 g.
< < 비교예Comparative Example 1 > 수수로부터 1> from 안토시아니딘의Anthocyanidin 열수Heat number 추출방법 (용매 - 물) Extraction method (solvent-water)
거피하지 않은 수수의 가식부위인 수수 곡물 1Kg을 물로 수회 수세하여 삼베포에 담아 정제수 10 kg로 혼합하여 냉각 콘덴서가 달린 추출기에서 100 ℃로 4시간 끓여서 추출하여 삼베포에 싸인 수수를 제거하고 추출액을 300 메쉬 여과포, 1 ㎛, 0.45 ㎛ 필터로 여과하였다. 그리고, 감압 농축기를 이용하여 40 ℃에서 농축한 농축액을 동결건조기를 이용하여 동결 건조하여 건조 중량 131.2 g을 얻었다.One kilogram of millet of grape, which is a non-peeled grape, is washed several times with water, mixed with 10 kg of purified water, and boiled for 4 hours at 100 ° C in an extractor equipped with a cooling condenser. And filtered with a mesh filter cloth, 1 mu m, 0.45 mu m filter. Then, the concentrate concentrated at 40 캜 using a vacuum concentrator was lyophilized using a freeze dryer to obtain 131.2 g of dry weight.
< 비교예 2 > 수수로부터 ≪ Comparative Example 2 > 안토시아니딘의Anthocyanidin 열수Heat number 추출방법 (용매 - 에탄올) Extraction method (solvent-ethanol)
거피하지 않은 수수의 가식부위인 수수 곡물 1Kg을 비교예 1과 같은 방법으로 추출하되, 용매는 에탄올 10 kg을 사용하면서 추출, 여과, 농축, 동결건조하여 건조중량 133.5 g을 얻었다. 1 Kg of millet grains, which is an ungaffed millet, was extracted in the same manner as in Comparative Example 1. The solvent was extracted, filtered, concentrated and lyophilized using 10 kg of ethanol to obtain a dry weight of 133.5 g.
< < 비교예Comparative Example 3 > 수수로부터 3> From Sui 안토시아니딘의Anthocyanidin 열수Heat number 추출방법 (용매 - 물 : 에탄올 = Extraction method (solvent-water: ethanol = 7 : 37: 3 / 중량비) / Weight ratio)
거피하지 않은 수수의 가식부위인 수수 곡물 1Kg을 비교예 1과 같은 방법으로 추출하되, 용매는 물 7 kg과 에탄올 3 kg을 혼합한 혼합 용매를 사용하면서 추출, 여과, 농축, 동결건조하여 건조중량 140.1 g을 얻었다. The extract was filtered, concentrated, and lyophilized using a mixed solvent of 7 kg of water and 3 kg of ethanol to obtain a dry weight of 140.1 g.
< < 비교예Comparative Example 4 > 수수로부터 4> From Sui 안토시아니딘의Anthocyanidin 열수Heat number 추출방법 (용매 - 물 : 에탄올 = Extraction method (solvent-water: ethanol = 5 : 55: 5 / 중량비) / Weight ratio)
거피하지 않은 수수의 가식부위인 수수 곡물 1Kg을 비교예 1과 같은 방법으로 추출하되, 용매는 물 5 kg과 에탄올 5 kg을 혼합한 혼합 용매를 사용하면서 추출, 여과, 농축, 동결건조하여 건조중량 145.2 g을 얻었다. The extract was filtered, concentrated, and lyophilized using a mixed solvent of 5 kg of water and 5 kg of ethanol to obtain a dry weight of 145.2 g g.
< < 비교예Comparative Example 5 > 수수로부터 5> From Sui 안토시아니딘의Anthocyanidin 열수Heat number 추출방법 (용매 - 물 : 에탄올 = Extraction method (solvent-water: ethanol = 3 : 73: 7 / 중량비) / Weight ratio)
거피하지 않은 수수의 가식부위인 수수 곡물 1Kg을 비교예 1과 같은 방법으로 추출하되, 용매는 물 3 kg과 에탄올 7 kg을 혼합한 혼합 용매를 사용하면서 추출, 여과, 농축, 동결건조하여 건조중량 138.6 g을 얻었다. The extract was filtered, concentrated, and lyophilized using a mixed solvent of 3 kg of water and 7 kg of ethanol to obtain a dry weight of 138.6 g g.
< < 시험예Test Example 1 > 세포 무독성 및 세포증식 효과 평가 1> Assessment of cell non-toxicity and cell proliferation effect
상기 실시예 1 ~ 5와 비교예 1 ~ 5에서 제조된 추출물의 건조분말에 대하여 세포배양을 이용한 세포 증식 효과를 측정하였다.The effect of cell proliferation on the dry powder of the extract prepared in Examples 1 to 5 and Comparative Examples 1 to 5 was measured.
1) 실험방법1) Experimental method
세포 독성 및 증식 실험을 다음과 같은 방법으로 실시하였다. 배양하고 있는 세포(파이브로블라스트, 3T3 cell)를 96 웰 마이크로플레이트에 5,000세포/웰로 분주하여 30분간 항온조에서 배양하고, 시료를 농도 별 각각 50, 100, 200, 500(μg/ml)로 투여하여 72시간 동안 배양하였다. 그리고 티아졸린 블루(Thiazoline blue)를 투여하고 4시간 동안 추가 배양을 하였다. 배양액을 모두 버리고 마이크로플레이트의 각 웰에 반응 정지액을 가하고 5분간 교반한 후, 570 nm에서 흡광도를 측정하였다. 대조군은 시료 주입량만큼 10 % 우태아혈청(Fetal Bovine Serum, FBS)배지를 투여하여 세포 성장의 최적 조건으로 동시배양을 하였으며, 대조군의 세포증식을 100%로 하고 시료 투입 실험군의 세포 증식율을 계산하였다. The cytotoxicity and proliferation experiments were carried out in the following manner. The cultured cells (5-blast, 3T3 cells) were divided into 5,000 cells / well in a 96-well microplate, cultured in a thermostat for 30 minutes, and the samples were administered at concentrations of 50, 100, 200 and 500 μg / ml, And cultured for 72 hours. Thiazoline blue was added and the cells were further cultured for 4 hours. The culture medium was discarded, and the reaction suspension was added to each well of the microplate. After stirring for 5 minutes, the absorbance at 570 nm was measured. The control group was co-cultured with 10% Fetal Bovine Serum (FBS) medium as the optimal condition for cell growth, and the cell proliferation rate of the test sample was calculated with the cell proliferation of the control group as 100% .
2) 실험결과2) Experimental results
세포증식 효과는 계산식 1에 의해 산출되었고, 그 결과는 하기 표 1에 나타내었다.The cell proliferation effect was calculated by Equation 1, and the results are shown in Table 1 below.
[ 계산식 1 ][Equation 1]
세포
증식
효과
(%)
cell
multiplication
effect
(%)
시험예 1은 저온 초음파로 거피하지 않은 수수의 가식부위인 수수 곡물을 추출한 추출 분말인 실시예 1 ~ 5와 일반적인 열수 추출법을 이용한 거피하지 않은 수수의 가식부위인 수수 곡물을 추출한 추출 분말인 비교예 1 ~ 5의 세포 독성 및 증식을 확인하기 위한 실험이었다. Test Example 1 was carried out in the same manner as in Examples 1 to 5, which were the extract powders extracted from low-temperature ultrasonic wave-free grains, and in Comparative Examples 1 to 3, which were extracted from the grains, which were high- 5 cell cytotoxicity and proliferation.
상기 표 1에서 보는 바와 같이, 세포 성장 최적 조건에서의 세포 증식을 100%로 하였을 때, 초음파 추출물과 일반추출물 모두 독성은 없는 것으로 확인되었으나, 거피하지 않은 수수의 가식부위인 수수 곡물을 저온 초음파로 추출한 추출 분말인 실시예 1 ~ 5가 거피하지 않은 수수의 가식부위인 수수 곡물을 일반적인 열수 추출법 방식으로 추출한 추출 분말인 비교예 1 ~ 5에 비하여 세포 증식효과가 월등히 우수한 효과가 있음을 확인하였다.As shown in Table 1, when the cell proliferation at the optimal cell growth condition was regarded as 100%, it was confirmed that the ultrasonic extract and the general extract were not toxic. However, the extract grains which were not edible were collected by cold ultrasound It was confirmed that the extracts of Examples 1 to 5, which are the non-peeled grains, are superior to the extracts of Comparative Examples 1 to 5, which are extracted by the ordinary hot water extraction method.
< < 시험예Test Example 2 > 자유라디칼( 2> free radicals ( freefree radicalradical ) 소거 효과 평가) Evaluation of erase effect
상기 실시예 1 ~ 5와 비교예 1 ~ 5에서 제조된 추출물 건조분말에 대하여 자유라디칼(Free radical) 소거 효과를 측정하였다.The free radical scavenging effect of the extract powder prepared in Examples 1 to 5 and Comparative Examples 1 to 5 was measured.
1) 실험방법1) Experimental method
DPPH(1,1-디페닐-2피크릴-히드라질)법 (참조: Blois.M.S.Nature 181, 1190, 1958)을 사용하여 실험을 수행하였으며, DPPH와 Quercetin은 시그마(Sigma)사의 것을 사용하였다. 0.2 mM DPPH 메탄올 용액 1 ml에 여러 농도(0, 2.5, 5, 10, 20, 40 μg/ml)의 실시예 1 ~ 5와 비교예 1 ~ 5의 용액 2ml를 첨가하고 잘 교반한 후 실온에서 10분간 반응을 시킨다. 그리고 517 nm에서 흡광도를 측정하였으며, 이때 공시험으로 각 시료 대신 정제수를 사용하였다. Experiments were carried out using the DPPH (1,1-diphenyl-2-picryl-hydrazyl) method (Blois, MSNature 181, 1190, 1958) and DPPH and quercetin were purchased from Sigma . 2 ml of the solutions of Examples 1 to 5 and Comparative Examples 1 to 5 at various concentrations (0, 2.5, 5, 10, 20, 40 μg / ml) were added to 1 ml of a 0.2 mM DPPH methanol solution, The reaction is allowed to proceed for 10 minutes. Absorbance was measured at 517 nm, and purified water was used instead of each sample for the blank test.
2) 실험결과2) Experimental results
하기 계산식 2를 이용하여 자유라디칼 소거효과를 구하고 그 결과를 아래의 표 2에 기재하였다.The free radical scavenging effect was determined using the following equation 2, and the results are shown in Table 2 below.
[ 계산식 2 ][Equation 2]
자유
라디칼
소거
효과
(%)
freedom
Radical
elimination
effect
(%)
상기 표 2에서 보는 바와 같이, 거피하지 않은 수수의 가식부위인 수수 곡물을 저온 초음파로 추출한 추출 분말인 실시예 1 ~ 5의 자유라디칼 50% 소거효과(SC50)는 9.91, 9.25, 9.32, 8.72, 9.16이며, 거피하지 않은 수수의 가식부위인 수수 곡물을 일반적인 열수 추출법 방식으로 추출한 추출 분말인 비교예 1 ~ 5의 자유라디칼 50% 소거효과(SC50)는 19.57, 17.50, 17.98, 17.57, 17.62이다. As shown in Table 2, the free radical 50% scavenging effect (SC 50 ) of the extract powders extracted from low temperature ultrasonic waves of the grains, which are the non-peeled grains, were 9.91, 9.25, 9.32, 8.72, 9.16, and the free radical 50% scavenging effect (SC 50 ) of the extract powders of Comparative Examples 1 to 5, which were extracted by conventional hydrothermal extraction method, were 19.57, 17.50, 17.98, 17.57 and 17.62.
따라서, 거피하지 않은 수수의 가식부위인 수수 곡물을 저온 초음파로 추출한 추출 분말인 실시예 1 ~ 5를 거피하지 않은 수수의 가식부위인 수수 곡물을 일반적인 열수 추출법 방식으로 추출한 추출 분말인 비교예 1~5와 비교했을 때 거피하지 않은 수수의 가식부위인 수수 곡물을 저온 초음파로 추출한 추출 분말인 실시예 1 ~ 5의 경우가 월등히 자유라디칼 소거 효과가 우수함을 확인할 수 있었다.Therefore, in Comparative Examples 1 to 5, which are extracted powders obtained by extracting by conventional hot water extraction method, the grains which are the edible portions of the edible parts of the grapes which are not peeled in Examples 1 to 5, which are the extracted powders obtained by low temperature ultrasonic extraction of the grains, In the case of the extract powder obtained by low temperature ultrasonic wave extraction, the free radical scavenging effect in the case of Examples 1 to 5, which is comparable to that of the non-scalloped sorghum grains, was excellent.
이는 본 발명의 추출법에 의해 추출된 안토시아니딘의 항산화 효과가 뛰어나기 때문에 화장료, 식품, 의약품 등에 적용하여 산업적 발전에 기여할 수 있다. This is because the antioxidant effect of anthocyanidin extracted by the extraction method of the present invention is excellent, so it can be applied to cosmetics, foods, medicines and the like to contribute to industrial development.
< < 시험예Test Example 3 > 3> 안토시아니딘의Anthocyanidin 함량 분석 평가 Content analysis evaluation
상기 실시예 1 ~ 5와 비교예 1 ~ 5에서 제조된 추출물 건조분말에 대하여 안토시아니딘의 함량을 분석하였다.The contents of anthocyanidins were analyzed for the dry powders of the extracts prepared in Examples 1 to 5 and Comparative Examples 1 to 5.
1) 실험방법1) Experimental method
* Hydrochloric acid(36.5%, Duksan)를 methanol에 0.2%(v/v)가 되게 제조하여 대조군 시료 및 분석 시료의 용해 용매로 사용함
* 모든 대조군 시료를 위의 용해용매로 2 mg/ml(0.2%, 2000 ppm)의 농도로 제조하여 1/10배 희석하여 분석함. Control sample preparation
* Hydrochloric acid (36.5%, Duksan) was prepared to be 0.2% (v / v) in methanol and used as a dissolving solvent for control samples and analytical samples.
* All control samples were prepared at the concentration of 2 mg / ml (0.2%, 2000 ppm) as the above dissolution solvent and analyzed by 1/10 dilution.
0.2 mg/ml (0.02%, 200 ppm)
0.2 mg / ml (0.02%, 200 ppm)
DB1) 수수를 50 % 에탄올에 1:10의 비율로 열수 추출 후 농축하여 용해용매에 녹여 분석
수수 농축액 1 g을 용해용매 50 ml에 녹여 분석
DB2) 수수를 50 % 에탄올에 1:10의 비율로 초음파 추출 후 농축하여 용해용매에 녹여 분석
수수 농축액 1 g을 용해용매 50 ml에 녹여 분석 Analytical sample preparation
DB1) was extracted with hot water at a ratio of 1:10 in 50% ethanol, concentrated and dissolved in a dissolution solvent.
1 g of the extract concentrate is dissolved in 50 ml of dissolution solvent and analyzed
DB2) was sonicated in 50% ethanol at a ratio of 1:10, concentrated, dissolved in a solvent, and analyzed
1 g of the extract concentrate is dissolved in 50 ml of dissolution solvent and analyzed
2) 실험결과2) Experimental results
안토시아니딘의 함량 분석 결과를 도 2 내지 4와 표 6 내지 7에 나타내었다.The results of analysis of the content of anthocyanidin are shown in Figs. 2 to 4 and Tables 6 to 7.
도 2는 본 발명에 따른 대조군 용매의 HPLC 스펙트럼 그래프이며, 도 3은 본 발명의 비교예에 따른 수수로부터 안토시아니딘의 열수 추출물의 HPLC 스펙트럼 그래프이고, 도 4는 본 발명에 따른 수수로부터 안토시아니딘의 초음파 추출물의 HPLC 스펙트럼 그래프이다.FIG. 2 is a graph showing the HPLC spectrum of the control group solvent according to the present invention, FIG. 3 is a HPLC spectrum graph of the hot water extract of anthocyanidin from sorghum according to the comparative example of the present invention, Lt; RTI ID = 0.0 > cyanidin < / RTI >
Time(분)Retention
Time (minutes)
상기 표 7에서 보는 바와 같이, 수수를 일반 열수 추출과 초음파 추출을 각각 진행하여 안토시아니딘 성분의 함량을 비교한 결과 열수 추출하였을 때 38.5 ppm의 함량을 보인 반면 초음파 추출하였을 때 77.4 ppm으로 열수추출에 비해 38.9 ppm이 높은 약 2배 이상의 안토시아니딘을 확보하였다.As shown in Table 7, when the extract was subjected to general hot water extraction and ultrasonic extraction, the content of anthocyanidin was 38.5 ppm in hot water extraction, whereas it was 77.4 ppm in hot water extraction. Which was about 38.9 ppm higher than that of the extract.
또한, 안토시아니딘은 색소배당체인 안토시아닌을 가수분해하여 얻는 색소의 본체(아글리콘)로서, 상기 안토시아니딘은 크게 6종류로 분류되면서, 다양한 색상을 나타낸다. Also, anthocyanidin is a main body (aglycon) of a pigment obtained by hydrolyzing an anthocyanin, which is a pigment glycoside, and the anthocyanidin is classified into six types and exhibits various colors.
1. 시아니딘(cyanidin) - 자홍색1. cyanidin-magenta
2. 펠라르고니딘(pelargonidin) - 주황색2. Pelargonidin - Orange
3. 델피니딘(delphinidin) - 단자색, 적자색 및 청색3. Delphinidin - terminal color, reddish purple and blue
4. 페오니딘(peonidin)- 보라색, 적갈색4. Peonidin - purple, reddish brown
5. 페튜니딘(petunidin) - 붉은색, 보라색5. Petunidin - red, violet
6. 말비딘 (malvidin) - 붉은색, 청색6. Malvidin - red, blue
이는 본 발명의 추출법에 의해 추출된 안토시아니딘의 함량이 열수 추출보다 선명한 색상을 가지는 안토시아니딘을 많이 수득할 수 있기 때문에 염료 분야에 적용하여 산업적 발전에 기여할 수 있다. This is because the content of anthocyanidin extracted by the extraction method of the present invention can obtain a large amount of anthocyanidin having a sharper color than that of the hot water extraction, so that it can be applied to the field of dyes and contribute to industrial development.
본 발명에서 설명한 것은 수수로부터 안토시아니딘의 추출방법 및 이의 용도를 위한 실시예에 불과한 것으로, 본 발명은 상기 실시예에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 수 있으며, 단지 본 실시예는 본 발명의 개시가 완전하도록 하고, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다.It is to be understood that the present invention is not limited to the method for extracting anthocyanidin from sorghum and the use thereof, and the present invention is not limited to the above-described embodiment, but may be embodied in various forms, Are provided to fully illustrate the scope of the invention to those skilled in the art to which the present invention pertains and the present invention is only defined by the scope of the claims.
Claims (5)
상기 수수 추출물을 여과한 후 감압 농축하여 수수 농축액을 얻는 단계(S20); 및
상기 수수 농축액을 동결건조하여 수수 농축 분말을 얻는 단계(S30);로 이루어지고,
상기 단계(S10)에서 초음파 추출은 세 단계로 이루어지되,
열교환기가 장착된 초음파 추출기에서 10 내지 70 KHz를 가지는 파장과 50 내지 250 watt 출력으로 5 내지 20 ℃에서 30 내지 90 분 동안 초음파 추출하는 단계(S12);와
열교환기가 장착된 초음파 추출기에서 10 내지 70 KHz를 가지는 파장과 250 내지 450 watt 출력으로 5 내지 20 ℃에서 30 내지 90 분 동안 초음파 추출하는 단계(S14); 및
열교환기가 장착된 초음파 추출기에서 10 내지 70 KHz를 가지는 파장과 450 내지 1,000 watt 출력으로 5 내지 20 ℃에서 1 내지 5 시간 동안 초음파 추출하는 단계(S16);를 포함하는 것을 특징으로 하는 수수로부터 안토시아니딘의 추출방법.
A step (S10) of ultrasonic wave extraction to obtain a water extract;
Filtrating and extracting the aqueous extract to obtain a concentrate (S20); And
(S30) of lyophilizing the resin concentrate to obtain an acidic concentrated powder,
In the step S10, the ultrasonic extraction is performed in three steps,
(S12) ultrasonic extraction at 5 to 20 DEG C for 30 to 90 minutes at a wavelength of 10 to 70 KHz and an output of 50 to 250 watt in an ultrasonic wave extractor equipped with a heat exchanger;
(S14) ultrasonic extraction at 5 to 20 DEG C for 30 to 90 minutes at a wavelength of 10 to 70 KHz and an output of 250 to 450 watts in an ultrasonic wave extractor equipped with a heat exchanger; And
(S16) ultrasonic extraction at 5 to 20 DEG C for 1 to 5 hours at a wavelength of 10 to 70 KHz and an output of 450 to 1,000 watts in an ultrasonic wave extractor equipped with a heat exchanger. Extraction method of cyanidin.
상기 단계(S10)에서 초음파 추출 시 사용되는 용매가 물, 탄소수 1~4의 저급 알코올 또는 에틸아세테이트 중에서 어느 하나가 선택되거나 물, 탄소수 1~4의 저급 알코올 또는 에틸아세테이트 중에서 둘 이상이 선택되어 혼합시킨 혼합용매인 것을 특징으로 하는 수수로부터 안토시아니딘의 추출방법.
The method according to claim 1,
In step (S10), any one of water, a lower alcohol having 1 to 4 carbon atoms or ethyl acetate may be selected as the solvent used in the extraction of the ultrasonic wave, or two or more of water, a lower alcohol having 1 to 4 carbon atoms or ethyl acetate may be selected and mixed Wherein the anthocyanidins are separated from the anthocyanidins.
상기 단계(S12)는 초음파 추출기에서 45 KHz를 가지는 파장과 200 watt 출력으로 10 ℃에서 1시간 동안 초음파 추출하는 단계;
상기 단계(S14)는 초음파 추출기에서 45 KHz를 가지는 파장과 300 watt 출력으로 10 ℃에서 1시간 동안 초음파 추출하는 단계;
상기 단계(S16)은 초음파 추출기에서 45 KHz를 가지는 파장과 600 watt 출력으로 10 ℃에서 3시간 동안 초음파 추출하는 단계; 인 것을 특징으로 하는 수수로부터 안토시아니딘의 추출방법.
The method according to claim 1,
The step (S12) comprises the steps of extracting ultrasonic waves at a wavelength of 45 KHz and an output of 200 watts at 10 占 폚 for 1 hour in an ultrasonic wave extractor;
The step (S14) comprises the steps of: extracting ultrasonic waves at a wavelength of 45 KHz and an output of 300 watts at 10 占 폚 for 1 hour in an ultrasonic wave extractor;
The step (S16) comprises the steps of: extracting ultrasonic waves at a wavelength of 45 KHz and an output of 600 watts at 10 占 폚 for 3 hours in an ultrasonic extractor; And extracting the anthocyanidin from the sorghum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160048545A KR101716342B1 (en) | 2016-04-21 | 2016-04-21 | Extralation process for anthocyanidin from the sorghum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160048545A KR101716342B1 (en) | 2016-04-21 | 2016-04-21 | Extralation process for anthocyanidin from the sorghum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101716342B1 true KR101716342B1 (en) | 2017-03-15 |
Family
ID=58402950
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160048545A KR101716342B1 (en) | 2016-04-21 | 2016-04-21 | Extralation process for anthocyanidin from the sorghum |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101716342B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107418247A (en) * | 2017-07-26 | 2017-12-01 | 罗莱生活科技股份有限公司 | A kind of sorghum husk dyestuff and its production and use |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070103213A (en) * | 2006-04-18 | 2007-10-23 | 전북대학교산학협력단 | Isolation process for proanthocyanidin from the bark of pine tree |
| KR20110133660A (en) * | 2010-06-07 | 2011-12-14 | 이진우 | A method for processing packing sanitary pure anthocyanin powder for ultrasonic extraction method of black soy bean |
-
2016
- 2016-04-21 KR KR1020160048545A patent/KR101716342B1/en active IP Right Grant
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070103213A (en) * | 2006-04-18 | 2007-10-23 | 전북대학교산학협력단 | Isolation process for proanthocyanidin from the bark of pine tree |
| KR20110133660A (en) * | 2010-06-07 | 2011-12-14 | 이진우 | A method for processing packing sanitary pure anthocyanin powder for ultrasonic extraction method of black soy bean |
Non-Patent Citations (2)
| Title |
|---|
| Food Chemistry,90권,293-301면(2004)* * |
| Pakistan Journal of Nutrition,9권,4호,336-342면(2010)* * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107418247A (en) * | 2017-07-26 | 2017-12-01 | 罗莱生活科技股份有限公司 | A kind of sorghum husk dyestuff and its production and use |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Chhikara et al. | Bioactive compounds and pharmacological and food applications of Syzygium cumini–a review | |
| JP5538611B2 (en) | Maillard reaction inhibitor | |
| TWI682721B (en) | Black ginger oil extract and its manufacturing method | |
| KR101737572B1 (en) | And method of manufacturing fruit mixture and maxture pharmacognosy | |
| WO2006090935A1 (en) | Acerola fruit-derived pectin and use thereof | |
| KR101492174B1 (en) | Anti-inflammatory and immune-boosting composition containing fermented green coffee bean which is fermented with monascus | |
| KR102269270B1 (en) | Method for producing extracts of sweet potato with enhanced antioxidative activity | |
| JP4950682B2 (en) | Propolis extract | |
| KR101716342B1 (en) | Extralation process for anthocyanidin from the sorghum | |
| JP6120531B2 (en) | Method for producing hydrothermally-treated extract derived from sesame | |
| US20110003017A1 (en) | Method for Preparation of Extract from Angelica Gigas Nakai and Composition Containing the Extract | |
| KR20140144429A (en) | Composition for antioxidant from main component using extract of stem, leaf & seed of rubus coreanus mique | |
| KR101546436B1 (en) | The mugwort extracts and method for manufacturing thereof | |
| KR102602832B1 (en) | Method of manufacture of surfactant using soyasaponin in sprout peanut extract | |
| KR20170107936A (en) | A method for preparing an extract or the powder of non-steamed Dendropanax morbifera showing abundant total chlorophyll component and quercetin component and the health functional food comprising the an extract or the powder prepared thereby | |
| KR101498075B1 (en) | Composition and health functional food containing extracts of sorghum bran | |
| KR20120139999A (en) | Lipase inhibitor comprising ecklonia cava ethylacetate fration or dieckol isolated from the same | |
| KR20160043652A (en) | Drink Composition comprising Extracts having antioxidant activity of Aronia mandschurica | |
| KR101760052B1 (en) | Preparing Method of Sorghum Extract having High Antioxidant Activity and the Sorghum Extract having High Antioxidant Activity thereby | |
| KR20140123836A (en) | Method For Preparing Schisandra chinensis Concentrate In Order To Protect Liver Against Alcoholic Hepatotoxicity | |
| JP5560445B2 (en) | Eating and drinking composition and medicinal composition | |
| KR101951080B1 (en) | Functional mulberry extract and manufacturing method thereof | |
| KR20220056478A (en) | Methods of manufacture of cosmetic products containing sprout peanut extract as an active ingredient | |
| JP6329658B2 (en) | Sesame-derived raw material extract and use article thereof | |
| KR101433726B1 (en) | Composition for antiaging comprising extracts or fractions of Diospyros blancoi A. DC. as an active ingredient |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20200219 Year of fee payment: 4 |