KR102012872B1 - High concentrate for beverage containing black raspberry, plantaginis asiatica l., schizandra chinensis, lycii fructus and torilis japonica decandolle and the high concentrate for beverage prepared from the same - Google Patents
High concentrate for beverage containing black raspberry, plantaginis asiatica l., schizandra chinensis, lycii fructus and torilis japonica decandolle and the high concentrate for beverage prepared from the same Download PDFInfo
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- KR102012872B1 KR102012872B1 KR1020170176920A KR20170176920A KR102012872B1 KR 102012872 B1 KR102012872 B1 KR 102012872B1 KR 1020170176920 A KR1020170176920 A KR 1020170176920A KR 20170176920 A KR20170176920 A KR 20170176920A KR 102012872 B1 KR102012872 B1 KR 102012872B1
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- South Korea
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- concentrate
- beverage
- extract
- bokbunja
- high concentration
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
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- 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
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Abstract
본 발명은 복분자, 차전자, 오미자, 구기자, 토사자 및 사상자로 이루어지는 음료용 고농축액 제조방법 및 이로부터 제조된 음료용 고농축액에 관한 것으로서,
더욱 상세하게는, 차전자, 오미자, 구기자, 토사자 및 사상자를 혼합하여 오자혼합물을 조성하는 단계; 상기 오자혼합물을 이용하여 오자추출물을 제조하는 단계; 상기 오자추출물을 여과하는 단계; 상기 오자추출물을 농축하여 오자농축액을 제조하는 단계; 상기 오자농축액, 복분자농축액, 벌꿀을 혼합하여 음료용 고농축액을 제조하는 단계; 상기 음료용 고농축액을 살균하는 단계;를 포함하여 이루어지는 복분자, 차전자, 오미자, 구기자, 토사자 및 사상자로 이루어지는 고농축액 제조방법 및 이로부터 제조된 고농축액에 관한 것이다.The present invention relates to a method for producing a high concentrate for beverages consisting of bokbunja, chajeonja, schizandra, wolfberry, earth and sand and casualties, and a high concentrate for beverages prepared therefrom,
More specifically, the step of mixing the chaja, Schisandra chinensis, wolfberry, earthenware and casualties to form a quintile mixture; Preparing a ergot extract using the sterile mixture; Filtering the quinine extract; Concentrating the quince extract to produce a quinoa concentrate; Preparing a high concentrate for beverage by mixing the quinine concentrate, bokbunja concentrate, and honey; Sterilizing the high concentration liquid for beverages; and a method for producing a high concentration liquid consisting of bokbunja, chajeonja, Schisandra chinensis, wolfberry, earth and sand and casualties comprising a high concentration solution prepared therefrom.
Description
본 발명은 복분자, 차전자, 오미자, 구기자, 토사자 및 사상자로 이루어지는 음료용 고농축액 제조방법 및 이로부터 제조된 음료용 고농축액에 관한 것으로서,The present invention relates to a method for producing a high concentrate for beverages consisting of bokbunja, chajeonja, schizandra, wolfberry, earth and sand and casualties, and a high concentrate for beverages prepared therefrom,
더욱 상세하게는, 차전자, 오미자, 구기자, 토사자 및 사상자를 혼합하여 오자혼합물을 조성하는 단계; 상기 오자혼합물을 이용하여 오자추출물을 제조하는 단계; 상기 오자추출물을 여과하는 단계; 상기 오자추출물을 농축한 후 살균하여 오자농축액을 제조하는 단계; 상기 오자농축액, 복분자농축액, 벌꿀을 혼합하여 음료용 고농축액을 제조하는 단계; 상기 음료용 고농축액을 살균하는 단계;를 포함하여 이루어지는 복분자, 차전자, 오미자, 구기자, 토사자 및 사상자로 이루어지는 고농축액 제조방법 및 이로부터 제조된 고농축액에 관한 것이다.More specifically, the step of mixing the chaja, Schisandra chinensis, wolfberry, earthenware and casualties to form a quintile mixture; Preparing a ergot extract using the sterile mixture; Filtering the quinine extract; Concentrating the sterile extract and then sterilizing to prepare a quinoa concentrate; Preparing a high concentrate for beverage by mixing the quinine concentrate, bokbunja concentrate, and honey; Sterilizing the high concentration liquid for beverages; and a method for producing a high concentration liquid consisting of bokbunja, chajeonja, Schisandra chinensis, wolfberry, earth and sand and casualties comprising a high concentration solution prepared therefrom.
인체의 생명유지를 위한 호기성 에너지 대사에는 반드시 산소가 관여하는데, 호흡과정에 유입된 산소의 일부가 활성산소종(reactive oxygen species, ROS)으로 전환되어 조직 세포가 산화적 스트레스를 유발하게 된다. Oxygen is involved in the aerobic energy metabolism to maintain the life of the human body, part of the oxygen introduced into the respiratory process is converted into reactive oxygen species (ROS), causing tissue cells to oxidative stress.
이러한 활성산소종과 같은 유리 라디칼은 생체 내 불균형을 포함한 여러 요인에 의해 지속적으로 생성되는데, 체내 산화적 스트레스는 혈관이나 조직의 손상 및 염증을 유도함으로써 생활습관병, 동맥경화, 앞 등 다양한 질병의 원인이 되기도 한다. Free radicals, such as reactive oxygen species, are constantly produced by a number of factors, including in vivo imbalances. Oxidative stress in the body induces damage and inflammation of blood vessels and tissues, causing various diseases such as lifestyle diseases, arteriosclerosis, and anterior chambers. It can also be.
이에 활성산소를 소거하기 위한 항산화성 물질을 안전성의 문제로 식품 및 천연물을 이용한 연구가 활발히 진행되고 있다.Accordingly, research on the use of foods and natural products for antioxidant safety to eliminate free radicals has been actively conducted.
현재 우리나라에서 일반적으로 재배 되고 있는 복분자는 black raspberry (Rubus occidentalis)로 북미가 원산지이며 줄기에 가시가 있는 것이 특징이고, 가지에는 3개의 잎이 자라고 꽃의 색은 흰색으로 국내 재래종 복분자 (Rubus coreanus Miq.)의 5개의 잎과 분홍색의 꽃과 차이를 보인다. Bokbun, currently cultivated in Korea, is a black raspberry (Rubus occidentalis) that is native to North America and features thorns on stems. Three leaves grow on the branches, and the color of flowers is white. Differences with 5 leaves and a pink flower ..).
Black raspberry의 주요 안토시아닌은 cyanidin-3-glucoside, cyanidin-3-rutinoside, cyanidin-3-sambubioside, cyanidin-3-xylosylrutinoside 등이 알려져 있고(Nybom N. 1968. Cellulose thin layers for anthocyanin analysis, with special reference to the anthocyanins of black raspbrries. J. Chromatography A. 38: 382-387), 엘라그산(ellagic acid)과 각종 안토시아닌 등이 풍부하여 천연 항산화제로도 유용한 것으로 알려져 있다. The major anthocyanins of black raspberry are known as cyanidin-3-glucoside, cyanidin-3-rutinoside, cyanidin-3-sambubioside, cyanidin-3-xylosylrutinoside (Nybom N. 1968. Cellulose thin layers for anthocyanin analysis, with special reference to The anthocyanins of black raspbrries.J. Chromatography A. 38: 382-387), ellagic acid and various anthocyanins are known to be useful as natural antioxidants.
최근에는 black raspberry 열매, 잎, 줄기 추출물의 콜레스테롤 및 혈압 개선 효과, 항산화 활성 및 식도암에 효과가 있다고 보고되어있다.Recently, black raspberry fruit, leaf and stem extracts have been reported to be effective in improving cholesterol and blood pressure, antioxidant activity and esophageal cancer.
차전자(Plantaginis asiatica L.)는 우리나라, 중국 및 일본에서 자생하는 다년생 초본으로 질경이과에 속하는 종자이며, 간 기능을 증가시키고 지질대사에 영향을 미쳐 고지혈증을 향상시킨다고 보고된 바 있다. 그리고 차전자에 함유된 생리활성 물질이 간독성에 대한 해독작용과 담즙산배설 촉진 작용 등이 보고되었다.Chatag (Plantaginis asiatica L.) is a perennial herb that grows in Korea, China, and Japan and belongs to the plantain family. It has been reported to improve hyperlipidemia by increasing liver function and affecting lipid metabolism. In addition, the detoxification effect on the hepatotoxicity and the promotion of bile acid excretion of the physiologically active substances contained in the chajeonja were reported.
오미자는 오미자 나무과(Schisandraceae)에 속하는 낙엽성 목본의 덩굴성 식물로 둥근 형태의 붉은색 과실이다. 오미자는 6-8월에 개화하여 9-10월에 과실이 열리고 서리가 내린 후, 채취하여 사용하며, 오미자 과육은 달고도 신맛을 나타내며, 핵중은 맥고도 떫으며 또한 쓴맛이 합해져서 다섯 가지의 맛이라고 하여 그 명칭이 유래되었다. 오미자의 주요 기능성 성분으로는 리그난 화합물이 알려져 있으며, schizandrin, gomisin N 및 gomisin A가 가장 많이 함유되어 있으며, 오미자의 붉은색은 80% 이상이 안토시아닌에 의한 것으로 보고되고 있다. Schisandraceae is a deciduous woody vine that belongs to the Schisandraceae family and is a round red fruit. Schisandra chinensis blooms in June-August, fruit opens in September-October, and after frost, it is harvested and used. Schisandra chinensis is sweet and sour. Its name comes from taste. Lignan compounds are known as main functional components of Schizandra chinensis, and schizandrin, gomisin N and gomisin A are the most contained, and red color of Schizandra chinensis has been reported to be caused by anthocyanin.
이와 같은 기능성 물질에 의해 나타나는 기능성으로는 알코올 해독작용 및 간 보호 효과, 간암세포에 대한 항암효과, 대장암세포 증식억제효과, 고지혈증 완화, 혈당 및 혈압강화와 같은 대사성 질환에 효과가 있는 것으로 보고되고 있다.Such functional substances are reported to be effective in metabolic diseases such as alcohol detoxification and liver protection effects, anticancer effects on liver cancer cells, colon cancer cell proliferation inhibitory effect, hyperlipidemia relief, blood sugar and blood pressure strengthening. .
구기자(Lycii fructus)는 가지과에 속하며 한쪽이 뾰족한 방추상으로써 길이 2 ~ 3 cm, 지름 5 ~ 10 mm이다. 과피는 적색 또는 어두운 적색이고 바깥 면은 쭈꿀쭈꿀하며 속에는 황색을 띤 백색의 씨가 들어 있다. Lycii fructus is a genus of apophyses and has a pointed fusiform on one side, 2-3 cm long and 5-10 mm in diameter. The rind is red or dark red with crusts on the outside and yellowish white seeds inside.
구기자열매는 8월부터 11월까지 장시간 수확하므로 많은 양을 수확할 수 있고 손으로 직접 하나하나 수확함으로써 시골과 인근 도시의 유휴 노동력을 활용할 수 있는 노동 집약적 고소득 작목이다. 구기자는 수확시기에 따라 성분이 다른 것으로 알려져 있다. 구기자의 당은 8월에 수확한 것보다 11월에 수확한 것이 더 높으며, Betaine 또한 수확시기가 늦을수록 더 많은 것으로 알려져 있다. Since goji berries are harvested for a long time from August to November, they can be harvested in large quantities and can be harvested one by one by hand, which is a labor-intensive high-income crop that can utilize idle labor in rural and nearby cities. Goji berries are known to vary in composition depending on the season. Goji sugar is higher in November than in August, and betaine is known to be more late.
총 페놀성 화합물은 구기자 품종에 따라 다르나 8월과 9월에 수확한 것이 더 많고 전자공여능 등 항산화성은 11월에 늦게 수확한 구기자가 높은 것으로 알려져 있다. 구기자 주요 성분으로는 betaine, zeaxanthin, carotine, thiamine, nicotinic acid, ascorbic acid 등이 있고, 잎에는 rutin, daucosterin, betaine 등이 들어 있으며, 근피에는 betaine, linoleic acid등이 포함되어 있다. Total phenolic compounds vary depending on the type of wolfberry, but more are harvested in August and September, and antioxidant properties such as electron donating ability are known to be higher in late November. The major ingredients of goji berry include betaine, zeaxanthin, carotine, thiamine, nicotinic acid, and ascorbic acid. The leaves contain rutin, daucosterin and betaine, and the roots contain betaine and linoleic acid.
구기자 열매의 phytochemicals은 rutin, kukoamine, ρ-coumaric acid, cerebroside, carotenoid, β-sitosterol, zeaxanthin, physalien, cholin, stigmasterol, campesterol, cholesterol, cycloeucalenol, obtusifoliol, gramisterol, citrostadienol, cycloartanol, taurine, γ-aminobutric acid 등 아주 다양한 성분이 발견되고 있다. 구기자의 기능성연구로는 자양강장 효과와 눈을 밝게 해주는 효능 외에도 간, 신장 질환과 소갈 등에 대한 치료 효과 등 다양한 효능들이 보고되었다. The phytochemicals of wolfberry fruit are rutin, kukoamine, ρ-coumaric acid, cerebroside, carotenoid, β-sitosterol, zeaxanthin, physalien, cholin, stigmasterol, campesterol, cholesterol, cycloeucalenol, obtusifoliol, gramisterol, citrostadienol, cyclotricanolγ-tauaminool, cyclosan There are many different ingredients found. In addition to the nutritional tonic effect and lightening effect, Goji's functional studies have reported various effects such as therapeutic effects on liver, kidney disease, and depletion.
또한 구기자 잎(Lycii folium) 역시 열을 내리고 당뇨와 눈을 맑게 하는 등의 효능이 있어서 허약으로 인한 발열과 목마름 등의 치료에 사용되고 있다.In addition, Gojija leaf (Lycii folium) is also used for the treatment of fever and thirst due to weakness because it has the effect of lowering the fever, diabetes and clearing the eyes.
토사자(Cuscutae semen)는 메꽃과에 속하는 식물로 한국, 일본 및 중국 등에서 자생하는 토사의 종자를 가을에 채취하여 햇볕에 말린 것으로 이는 강장, 강정, 보간현 및 지갈 등에 효과가 우수하여 한방에서는 토사자환, 토사자탕과 토사자산으로 널리 사용되고 있다. Cuscutae semen is a plant belonging to the Asteraceae family, and the seeds of Tosa native to Korea, Japan, and China are harvested in the autumn and dried in the sun. It is effective in tonic, Gangjeong, Interpolation, and Jigal. In addition, it is widely used as earth and sand products and earth and sand assets.
토사자는 또한 종기, 기미, 색소침착 등의 개선 효과가 있는 것으로 알려져 미용팩으로도 이용되고 있으며, 식품으로는 차로 타서 마실 수 있는 토사자 가루가 시판되고 있으며, 말린 토사자를 이용하여 제조한 술을 자양강장에 교화가 있는 것으로 알려져 있다. Tosa is also used as a beauty pack because it is known to improve boils, blemishes, and pigmentation, and foods are available on the market. It is known to have edification.
토사자의 주요 성분으로는 saccharide, flavonoids, alkaloids, lignans, 및 rein glycoside 등이 있다. Kim EY 등(2004)의 보고에서는 linoleic acid emulsion을 이용한 total antioxidant 활성 측정시 1 mg/mL 농도에서 토사자가 대조구에 비해 70 % 이상의 항산화 활성을 나타내었다. Oh HC 등(2002)은 MS와 NMR을 사용하여 토사자 에탄올 추출물의 성분을 분석하였으며, 이 중 일부 화합물이 angiotensin I converting enzyme의 활성을 농도 의존적으로 억제하였음을 확인하였다.The main components of earth and sand are saccharides, flavonoids, alkaloids, lignans, and rein glycosides. In the report of Kim EY et al. (2004), when the total antioxidant activity was measured using linoleic acid emulsion, earth and sand showed more than 70% antioxidant activity at 1 mg / mL. Oh HC et al. (2002) analyzed the components of Tosa ethanol extract using MS and NMR, and found that some compounds inhibited the activity of angiotensin I converting enzyme in a concentration-dependent manner.
사상자(Torilis japonica Decandolle)는 미나리과(Umbelliferae)에 속하는 두해살이풀로 우리나라 전역에 자생한다. 전체에 짧은 복모가 있고 높이 30 ~ 70 cm 줄기는 곧게 선다.The casualty (Torilis japonica Decandolle) is a biennial herb belonging to the Umbelliferae, which grows throughout Korea. There is a short double coat on the whole, and the stem 30-70 cm in height stands straight.
잎은 호생하며 3 출엽이고 2회 호상으로 갈라지며 길이 5 ~ 10 cm 로서 끝이 뽀족하고 녹색이며 소엽은 난상 피침형이고 뾰쪽한 톱니가 있으며 옆병 밑부분이 넓어져서 원줄기를 얼싸안는다. 꽃은 6 ~ 8 월에 피고 백색이며 가지 끝과 원줄기 끝의 복산형화서에 달리고 소산경은 5 ~ 9 개 이며, 길이 1 ~ 3 cm 로서 6 ~ 20 개의 꽃이 달린다. 열매는 4 ~ 10 개씩 달리며 난형이고 길이 2.5 ~ 3 mm 로서 짧은 가시같은 털이 있어 다른 물체에 잘 붙는다.The leaves are regenerated, three leaves, divided into two arcs, 5-10 cm in length, pointed and green, and the leaflets are ovate lanceolate, with sharp teeth, and the base of the lateral disease is widened to embrace the main stem. Flowers bloom in June-August, white, hang on the end of branches and main stems, in double-shape inflorescences. Dispersions are 5-9, 1 ~ 3 cm long, with 6-20 flowers. Fruits are 4-10 pieces each, egg-shaped, 2.5-3 mm long, with short spiny hairs, and adhere well to other objects.
어린 순을 나물로 하고 열매는 약용으로 한다. 이 식물 아래 뱀이 웅크리고 있는 경우가 많아‘뱀도랏’이라고도 한다. 한의약에서 열매를 말려 만든 생약을 ‘사상자’라고 부르며 맵고 쓰며 따뜻한 성질이 있고 독이 없다고 알려져 있다. 약리효과로는 항원충작용, 성호르몬유사작용, 멜라닌 억제 효과가 있으며 항암작용, 간세포보호작용 등이 있고, 수렴성 소염약으로 가려움증 등의 다양한 생리활성을 나타내는 것으로 연구되어 있다. 사상자는 정유나 지방유 성분이 주로 이루어져 있으며 주성분으로 torilin, torilolone등의 sesquiterpene계의 화합물이 함유되어 있는 것으로 보고 되어 있다.Young sprouts are herbs and fruits are medicinal. The snakes are often curled under this plant, so it is also called snakes. Herbal medicine made from dried herbs is called 'Cause' and is known to be spicy, bitter, warm and non-poisonous. Pharmacological effects include antiprotozoal effect, sex hormone-like action, melanin inhibitory effect, anti-cancer action, hepatocyte protection effect, etc., and it is researched to show various physiological activities such as itching as astringent anti-inflammatory drug. Casualties are mainly composed of essential oils and fatty oils, and are reported to contain sesquiterpene compounds such as torilin and torilolone.
이와 같은 다양한 기능성 물질을 포함하고 있는 복분자, 차전자, 오미자, 구기자, 토사자 및 사상자를 이용하여 제조함으로써 높은 항산화기능을 갖는 음료용 고농축액 제조방법을 개발하게 됨으로써 본 발명의 완성에 이르게 되었다.By manufacturing using bokbunja, chajeonja, schizandra, gojijaja, earthenware and casualty containing a variety of functional materials such as this has led to the completion of the present invention by developing a method for producing a high concentrate for beverages having a high antioxidant function.
본 발명은 차전자, 오미자, 구기자, 토사자 및 사상자를 혼합하여 오자혼합물을 조성하는 단계; 상기 오자혼합물을 이용하여 오자추출물을 제조하는 단계; 상기 오자추출물을 여과하는 단계; 상기 오자추출물을 농축하여 오자농축액을 제조하는 단계; 상기 오자농축액, 복분자농축액, 벌꿀을 혼합하여 음료용 고농축액을 제조하는 단계; 상기 음료용 고농축액을 살균하는 단계;를 포함하여 이루어짐으로써 항산화기능성이 뛰어난 음료용 고농축액을 제공할 수 있는 음료용 고농축액 제조방법 및 이로부터 제조된 음료용 고농축액을 제공하고자 하는 것을 발명의 목적으로 합니다.The present invention comprises the steps of mixing the chaja, Schisandra chinensis, wolfberry, earthenware and casualties to form a quintile mixture; Preparing a ergot extract using the sterile mixture; Filtering the quinine extract; Concentrating the quince extract to produce a quinoa concentrate; Preparing a high concentrate for beverage by mixing the quinine concentrate, bokbunja concentrate, and honey; Sterilizing the high concentration of the beverage; by comprising a high concentration of the beverage for preparing a high concentration of the beverage can be provided with a high concentration of anti-oxidant functional beverage, and to provide a high concentration of the beverage prepared therefrom For the purpose.
상기 목적을 달성하기 위하여,In order to achieve the above object,
본 발명은 차전자, 오미자, 구기자, 토사자 및 사상자를 혼합하여 오자혼합물을 조성하는 제1단계와,The present invention comprises a first step of forming a quintile mixture by mixing the chajeonja, Schisandra chinensis, wolfberry, earthenware and casualties,
상기 오자혼합물을 5 ~ 10 배수의 물에 첨가하여 93 ~ 98 ℃에서 6 ~ 10 시간 동안 환류추출하여 오자추출물을 제조하는 제2단계와,A second step of preparing the erroneous extract by adding the erroneous mixture to water of 5 to 10 and reflux extraction at 93 to 98 ° C. for 6 to 10 hours;
상기 오자추출물을 90 ~ 110 um 필터로 여과하는 제3단계와,A third step of filtering the ergot extract with a 90 to 110 um filter,
상기 여과과정을 거친 오자추출물을 농축한 후 살균하여 오자농축액을 제조하는 제4단계와,A fourth step of concentrating and then sterilizing the Oza extract after the filtration process to prepare the Oza concentrate;
상기 오자농축액, 복분자농축액, 벌꿀을 혼합하여 음료용 고농축액을 제조하는 제5단계와,A fifth step of preparing a high concentrate for beverage by mixing the quinine concentrate, bokbunja concentrate, and honey;
상기 음료용 고농축액을 90 ~ 95 ℃에서 20 ~ 40 분 동안 살균하는 제6단계를 포함하여 이루어지는 복분자, 차전자, 오미자, 구기자, 토사자 및 사상자로 이루어지는 고농축액 제조방법을 제공한다.It provides a high concentration manufacturing method consisting of bokbunja, chajeonja, schizandra, wolfberry, earthenware and casualties comprising a sixth step of sterilizing the high concentration of the beverage for 20 to 40 minutes at 90 ~ 95 ℃.
본 발명에 따른 복분자, 차전자, 오미자, 구기자, 토사자 및 사상자로 이루어지는 음료용 고농축액 제조방법은 차전자, 오미자, 구기자, 토사자 및 사상자의 오자와 복분자를 이용하여 고농축상태이면서 동시에 높은 항산화활성을 갖는 음료용 고농축액 제조공정을 제공하는 효과를 가지며,The method for producing a high concentration beverage for beverages consisting of bokbunja, chaja, schizandra, wolfberry, earthenware and casualty is highly concentrated and at the same time has a high antioxidant activity by using chaja, chajaja, chaja, wolfberry, earthenware and casualty. Has the effect of providing a high concentration of liquid manufacturing process,
또한 이와 같은 제조공정을 거쳐 제조됨으로써 높은 항산화활성과 함께, 11.44±0.10 TAE mg/g의 높은 총 폴리페놀 함량, 3.05±0.0.2 QUE mg/g의 높은 플라보노이드 함량 및 1.69±0.02 CYE mg/g의 높은 총 안토시아닌 함량을 갖는 음료용 고농축액을 제공한다.In addition, it is manufactured through such a manufacturing process, with high antioxidant activity, high total polyphenol content of 11.44 ± 0.10 TAE mg / g, high flavonoid content of 3.05 ± 0.0.2 QUE mg / g, and 1.69 ± 0.02 CYE mg / g It provides a high concentration of a beverage having a high total anthocyanin content of.
도 1은 본 발명에 따른 음료용 고농축액 제조공정도.
도 2는 본 발명에 따른 음료용 고농축액을 조성하는 복분자; 오자 물 추출물;의 항산화활성을 측정하기 위한 DPPH 라디칼 소거활성 측정결과 그래프.((a) 복분자 물 추출물, (b) 오자 물 추출물)
도 3은 본 발명에 따른 음료용 고농축액을 조성하는 복분자; 오자 물 추출물;의 항산화활성을 측정하기 위한 ABTS 라디칼 소거활성 측정 결과 그래프.((a) 복분자 물 추출물, (b) 오자 물 추출물)
도 4는 본 발명에 따른 음료용 고농축액을 조성하는 차전자, 오미자, 구기자, 토사자, 사상자를 혼합하여 추출 후 농축한 오자 농축액의 농도별 DPPH 라디칼 소거활성을 측정한 결과 그래프.
도 5는 본 발명에 따른 음료용 고농축액을 조성하는 차전자, 오미자, 구기자, 토사자, 사상자를 혼합하여 추출 후 농축한 오자 농축액의 농도별 ABTS 라디칼 소거활성을 측정한 결과 그래프.
도 6은 본 발명에 따른 음료용 고농축액의 농도별 DPPH 라디칼 소거활성 측정 결과 그래프.
도 7은 본 발명에 따른 음료용 고농축액의 농도별 ABTS 라디칼 소거활성 측정 결과 그래프.1 is a manufacturing process of high concentration liquid for beverages according to the present invention.
Figure 2 is a bokbunja composition for forming a high concentrate for beverages according to the present invention; DPPH radical scavenging activity measurement result graph for measuring the antioxidant activity of Schisandra chinensis extract. ((A) Bokbunja water extract, (b) Schisandra chinensis extract)
Figure 3 is a bokbunja composition for forming a high concentrate for beverages according to the present invention; ABTS radical scavenging activity measurement result graph for measuring the antioxidant activity of the quinine water extract; ((a) Bokbunja water extract, (b) quinoa water extract)
Figure 4 is a graph of the results of measuring the DPPH radical scavenging activity by concentration of the concentration of Oja concentrate after extraction by mixing the tea, schizandra, gojija, earth and sand, casualties to form a high concentrate for beverages according to the present invention.
Figure 5 is a graph of the results of measuring the ABTS radical scavenging activity of each concentration of the extracted Oja concentrate after extraction by mixing the tea, Schisandra chinensis, wolfberry, earthenware, casualties to form a high concentrate for beverages according to the present invention.
Figure 6 is a graph of the DPPH radical scavenging activity measurement results for each concentration of high concentration beverage for beverages according to the present invention.
Figure 7 is a graph of the results of ABTS radical scavenging activity by concentration of the high concentration beverage for beverages according to the present invention.
이하, 상기의 기술 구성에 대해 구체적으로 살펴보도록 한다.Hereinafter, the technical configuration will be described in detail.
상기한 바와 같이,As mentioned above
본 발명에 따른 복분자, 차전자, 오미자, 구기자, 토사자 및 사상자로 이루어지는 고농축액 제조방법은,According to the present invention, a method for producing a high concentration liquid consisting of bokbunja, chajeonja, schizandra, wolfberry, earthenware and casualty,
차전자, 오미자, 구기자, 토사자 및 사상자를 혼합하여 오자혼합물을 조성하는 제1단계와,A first step of forming a pentagram mixture by mixing the teapot, Schisandra chinensis, earthenware and casualties,
상기 오자혼합물을 5 ~ 10 배수의 물에 첨가하여 93 ~ 98 ℃에서 6 ~ 10 시간 동안 환류추출하여 오자추출물을 제조하는 제2단계와,A second step of preparing the erroneous extract by adding the erroneous mixture to water of 5 to 10 and reflux extraction at 93 to 98 ° C. for 6 to 10 hours;
상기 오자추출물을 90 ~ 110 um 필터로 여과하는 제3단계와,A third step of filtering the ergot extract with a 90 to 110 um filter,
상기 여과과정을 거친 오자추출물을 농축한 후 살균하여 오자농축액을 제조하는 제4단계와,A fourth step of concentrating and then sterilizing the Oza extract after the filtration process to prepare the Oza concentrate;
상기 오자농축액, 복분자농축액, 벌꿀을 혼합하여 음료용 고농축액을 제조하는 제5단계와,A fifth step of preparing a high concentrate for beverage by mixing the quinine concentrate, bokbunja concentrate, and honey;
상기 음료용 고농축액을 90 ~ 95 ℃에서 20 ~ 40 분 동안 살균하는 제6단계를 포함하여 이루어진다.It comprises a sixth step of sterilizing the high concentration of the beverage for 20 to 40 minutes at 90 ~ 95 ℃.
상기 제조방법에 따른 각 단계별 기술 구성에 대해 구체적으로 살펴보도록 한다.Let us examine in detail the technical configuration of each step according to the manufacturing method.
< 오자혼합물 조성단계(1단계) ><Formation of Oja Mixture (Step 1)>
상기 오자혼합물은 차전자, 오미자, 구기자, 토사자 및 사상자를 혼합하여 조성되는 것이다.The quintile mixture is formed by mixing chason, schizandra, wolfberry, earth and sand and casualties.
보다 구체적으로는, 차전자 5 ~ 15 wt%; 오미자 30 ~ 50 wt%; 구기자 30 ~ 50 wt%; 토사자 3 ~ 8 wt%; 사상자 3 ~ 8 wt%;의 혼합으로 오자혼합물을 조성한다.More specifically, 5 to 15 wt% of the charge; Schizandra 30-50 wt%; Wolfberry 30-50 wt%; Earth and sand 3 to 8 wt%; Mix the filament 3 to 8 wt%; to form a quintile mixture.
일례로, 차전자 10 wt%; 오미자 40 wt%; 구기자 40 wt%; 토사자 5 wt%; 사상자 5 wt%;의 혼합으로 조성된 오자혼합물을 사용한다.In one example, 10 wt% of a chariot;
< 오자추출물 제조단계(제2단계) ><Preparation of Oja Extract (Second Step)>
본 단계(2단계)는 전 단계(1단계)에서 조성된 오자혼합물을 이용하여 오자추출물을 제조하는 단계이다.This step (step 2) is a step of preparing a quinoa extract using the quinoa mixture prepared in the previous step (step 1).
보다 구체적으로는, 상기 오자혼합물을 5 ~ 10 배수의 물에 첨가하여 93 ~ 98 ℃에서 6 ~ 10 시간 동안 환류추출하여 수득한다.More specifically, the quintile mixture is obtained by adding reflux for 6 to 10 hours at 93 to 98 ° C. by adding 5 to 10 times of water.
일례로, 100 g 오자혼합물을 10 배 중량의 물에 첨가하여 95 ℃에서 4 시간 단위로 2 회 반복하여 환류추출한다.In one example, 100 g of quinine mixture is added to 10 times the weight of water and extracted at reflux by repeating twice at 95 ° C. for 4 hours.
< 오자추출물 여과단계(제3단계) ><Oja extract filtration step (3rd step)>
상기 오자추출물을 이용하여 오자농축액을 제조하기 전에 추출물 내에 포함되어 있는 이물질을 제거하기 위한 과정으로서, 90 ~ 110 um 필터를 이용하여 여과한다. 일례로 100 um 여과필터를 사용하여 여과한다.As a process for removing foreign matters contained in the extract before the Oja extract is prepared using the Oja extract, it is filtered using a 90 to 110 um filter. In one example it is filtered using a 100um filtration filter.
< 오자농축액 제조단계(제4단계) ><Preparation of Oja Concentrate (Step 4)>
본 단계는 여과과정을 마친 오자추출물을 당도가 60 brix에 이르는 시점까지 60 ℃에서 감압농축하여 오자농축액을 제조하는 단계이다.This step is to prepare a quinoa concentrate by concentrating under reduced pressure at 60 ℃ until the sugar content reaches 60 brix sugar filtration after the filtration process.
이와 같이 60 Brix까지 농축 했을때의 수율은 55.0 %로 높은 수준을 유지하게 되며, 최종적으로 음료용 고농축 제조 단가의 절감효과를 볼 수 있다.As such, when the concentration is 60 Brix, the yield is maintained at a high level of 55.0%, and finally, a high concentration of manufacturing cost for beverages can be seen.
상기 오자농축액을 제조한 후에는 90 ~ 95 ℃에서 20 ~ 40 분 동안 살균하여 음료용 고농축액 제조전에 제품 안전성을 확보한다.After preparing the quinine concentrate is sterilized for 20 to 40 minutes at 90 ~ 95 ℃ to ensure product safety before the production of high concentrate for beverages.
< 음료용 고농축액 제조단계(제5단계) ><High Concentrate for Drinks (Step 5)>
본 단계는 전 단계에서 수득한 오자농축액과, 복분자농축액, 벌꿀을 혼합하여 본 발명에 따른 음료용 고농축액을 제조하는 단계이다.This step is to prepare a high concentrate for beverages according to the present invention by mixing the quinine concentrate obtained in the previous step, bokbunja concentrate, honey.
이때 복분자농축액은 복분자를 5 ~ 10 배수의 물에 첨가하여 93 ~ 98 ℃에서 6 ~ 10 시간 동안 환류추출하여 추출물의 당도가 60 brix에 이르는 시점까지 60 ℃에서 감압농축하여 수득한 것을 사용한다.In this case, Bokbunja Concentrate is obtained by adding Bokbunja to 5 ~ 10 drainage water and refluxing at 93 ~ 98 ℃ for 6 ~ 10 hours to extract the sugar content of the extract to 60 brix under reduced pressure at 60 ℃.
상기 음료용 고농축액의 성분 배합비는 오자농축액 40 ~ 80 wt%; 복분자농축액 10 ~ 50 wt%; 벌꿀 0.5 ~ 10 wt%의 혼합으로 조성된다.Component blending ratio of the high concentration of the beverage is
일례로, 오자농축액 60 wt%; 복분자농축액 35 wt%; 벌꿀 5 wt%;의 혼합으로 음료용 고농축액을 조성한다.In one example, 60 wt% of Oza Concentrate; Bokbunja concentrate 35 wt%;
또한 상기 음료용 고농축액은 항균 및 항산화활성을 더욱 향상시키기 위하여, 상기 오자농축액, 복분자농축액 및 벌꿀의 전체 혼합물에 대해 아마씨추출물 5 ~ 10 wt%를 더 첨가하여 조성한다.In addition, the beverage high concentrate is further added to the
더욱 구체적으로는, 오자농축액, 복분자농축액 및 벌꿀의 전체 혼합물 95 wt%와 아마씨추출물 5 wt%를 혼합하여 음료용 고농축액을 제조한다.More specifically, 95 wt% of the mixture of Oja concentrate, bokbunja concentrate and honey and 5 wt% of flaxseed extract are mixed to prepare a high concentrate for beverage.
이때, 상기 아마씨추출물은 아마씨를 10 ~ 20 배 중량의 메탄올(MeOH)에 첨가하여 5 ~ 15 시간 동안 추출하고, 90 ~ 110 um 필터로 여과한 후 감압농축기(rotary vacuum evarporator)에서 40 ℃의 조건으로 감압농축하여 수득한 것을 사용한다.At this time, the flaxseed extract is extracted for 5 to 15 hours by adding flaxseed to 10 ~ 20 times the weight of methanol (MeOH), filtered through a 90 ~ 110 um filter and 40 ℃ conditions in a vacuum vacuum concentrate (rotary vacuum evarporator) Concentrate under reduced pressure to use.
< 살균단계(제6단계) ><Sterilization stage (stage 6)>
본 단계는 전 단계에서 제조된 음료용 고농축액을 제조한 후에는 90 ~ 95 ℃에서 20 ~ 40 분 동안 살균하는 단계이다. 일례로, 93 ℃에서 30 분 동안 살균한다.This step is a step of sterilizing for 20 to 40 minutes at 90 ~ 95 ℃ after preparing the high concentration of the beverage prepared in the previous step. In one example, sterilization for 30 minutes at 93 ℃.
이후 부가 과정으로서, 도 1에 도시된 바와 같이, 일반세균, 대장균군 등에 대한 품질검사를 거친 후 제품 포장 및 출하과정을 거치게 된다.Then, as an additional process, as shown in Figure 1, after undergoing a quality test for general bacteria, coliform group, etc., the product is packaged and shipped.
이하, 본 발명에 따른 오자추출물, 오자농축액 및 음료용 고농축액에 대한 시험 내용 및 그에 따른 결과를 제시하고자 한다.Hereinafter, the test content and high results for the quinoa extract, quinoa concentrate and beverage high concentrate according to the present invention are presented.
먼저 상기 시험에 사용되는 복분자 및 오자의 추출조건을 살펴보면, 각각의 샘플 100 g에 10 배수의 물을 용매로 첨가하여 95 ℃에서 4 시간 2 회 환류추출 한다. 추출물은 여과하여 농축한 후 동결건조기를 이용하여 동결건조한 것을 -70 ℃에서 냉동보관하며 실험에 사용하였다.First, look at the extraction conditions of bokbunja and quinine used in the test, 100g of each sample to 10 times of water is added as a solvent and refluxed twice at 95 ℃ for 4 hours. The extract was concentrated by filtration and freeze-dried using a lyophilizer and freeze-stored at -70 ° C and used in the experiment.
< 오자추출물의 총 폴리페놀, 총 플라보노이드, 총 안토시아닌, DPPH 라디칼 소거활성 및 ABTS 라디칼 소거활성 측정 >Determination of Total Polyphenol, Total Flavonoids, Total Anthocyanin, DPPH Radical Scavenging Activity and ABTS Radical Scavenging Activity
1) 총 폴리페놀 측정1) Total Polyphenol Measurement
총 폴리페놀 함량은 각각의 추출물 0.1 g을 증류수 10 mL로 30 분간 초음파 추출하고, 이를 3,000 rpm에서 10 분간 원심분리하여 상등액을 실린지 필터(syringe filter 0.45 μm)로 여과하여 실험용액으로 사용하였다. For total polyphenol content, 0.1 g of each extract was ultrasonically extracted with 10 mL of distilled water for 30 minutes, centrifuged at 3,000 rpm for 10 minutes, and the supernatant was filtered through a syringe filter (0.45 μm), which was used as an experimental solution.
실험용액 1 mL에 증류수 7.5 mL과 Folin-Ciocalteau’s phenol regent 0.5 mL, 35% Na2CO3 1 mL를 순서대로 가한 다음 실온에서 1 시간 동안 반응시킨 후 UV/VIS spectrophotometer(UV-2450, Shimadzu Co., Kyoto, Japan)를 사용하여 760 nm에서 흡광도를 측정하였다. To 1 mL of the test solution, add 7.5 mL of distilled water, 0.5 mL of Folin-Ciocalteau's phenolic regent, and 1 mL of 35% Na 2 CO 3 in that order, react for 1 hour at room temperature, and then react with UV / VIS spectrophotometer (UV-2450, Shimadzu Co. , Kyoto, Japan) was used to measure the absorbance at 760 nm.
이때 tannin acid(Sigma-Aldrich Co., St. Louis, Mo, USA)를 표준물질로 사용하여 검량곡선을 작성하고 이로부터 총 폴리페놀 함량을 구하였다.At this time, a calibration curve was prepared using tannin acid (Sigma-Aldrich Co., St. Louis, Mo, USA) as a reference material and the total polyphenol content was determined from this.
2) 총 플라보노이드 측정2) Total Flavonoid Measurement
총 플라보노이드 함량은 각각의 추출물 0.1 g을 90 % ethanol 20 mL로 3 분간 초음파 추출하고, 이를 3,000 rpm에서 10 분간 원심분리하여 상등액을 취한 후 남은 잔사에 80% ehanol 30 mL로 3 분간 초음파 추출하여 이를 모두 합한 후 50 mL로 정용하여 실험용액으로 사용하였다. The total flavonoid content was obtained by ultrasonically extracting 0.1 g of each extract with 20 mL of 90% ethanol for 3 minutes, centrifuging at 3,000 rpm for 10 minutes, taking a supernatant, and then ultrasonically extracting the remaining residue with 30 mL of 80% ehanol for 3 minutes. After combining all, 50 mL was used as the experimental solution.
실험용액 0.5 mL에 ethanol 1.5 mL, 10% 질산알루미늄 0.1 mL, 1M 초산칼슘 0.1 mL, 증류수 2.8 mL을 순서대로 가하고 vortex mixer로 혼합하여 암소에서 40분간 반응시키고 UV/VIS spectrophotometer(UV-2450, Shimadzu Co., Kyoto, Japan)를 사용하여 415 nm에서 흡광도를 측정하였다. To 0.5 mL of the test solution, add 1.5 mL of ethanol, 0.1 mL of 10% aluminum nitrate, 0.1 mL of 1M calcium acetate, and 2.8 mL of distilled water, mix with a vortex mixer, and react for 40 minutes in the dark with UV / VIS spectrophotometer (UV-2450, Shimadzu Co., Kyoto, Japan) was used to measure the absorbance at 415 nm.
이때 quercetin(Sigma-Aldrich Co., St. Louis, Mo, USA)을 표준물질로 사용하여 검량곡선을 작성하고 이로부터 총 플라보노이드 함량을 구하였다. At this time, a calibration curve was prepared using quercetin (Sigma-Aldrich Co., St. Louis, Mo, USA) as a standard material, and the total flavonoid content was obtained from this.
3) 총 안토시아닌 측정3) Total Anthocyanin Determination
각각의 추출물의 총 안토시아닌 함량은 각각의 시료 1 ml과 0.1 % HCl을 함유하는 80 % 메탄올 용액 30 mL를 섞어서 24 시간 동안 진탕배양기에서 추출한 후 UV/VIS 분광광도계를 사용하여 528 nm에서 흡광도를 측정하였다.The total anthocyanin content of each extract was mixed with 1 ml of each sample and 30 mL of 80% methanol solution containing 0.1% HCl, extracted in shaker for 24 hours, and then absorbed at 528 nm using a UV / VIS spectrophotometer. It was.
이때 시아니딘을 표준물질로 사용하여 검량곡선을 작성하고 이로부터 총 안토시아닌 함량을 구하였다.At this time, a calibration curve was prepared using cyanidin as a standard, and the total anthocyanin content was obtained from the calibration curve.
4) DPPH 라디칼 소거활성 측정4) Determination of DPPH radical scavenging activity
DPPH(2,2-diphenyl-1-picryl-hydrazyl) radical 소거활성은 농도별로 조제한 각각의 시료액 0.1 mL에 에탄올 0.2 mL을 가하고 2×10-4 M DPPH용액 0.3 mL를 5 초간 vortex mixer로 혼합하여 실온에서 30 분간 반응시키고 ELISA(Synergy HT, Biotec, Washington DC, USA)를 사용하여 517 nm에서 흡광도를 측정하였다. 대조구는 시료 대신에 에탄올을 첨가하여 실험하였다.For DPPH (2,2-diphenyl-1-picryl-hydrazyl) radical scavenging activity, 0.2 mL of ethanol was added to 0.1 mL of each sample solution prepared by concentration, and 0.3 mL of 2 × 10 -4 M DPPH solution was mixed with a vortex mixer for 5 seconds. The reaction was carried out at room temperature for 30 minutes and the absorbance was measured at 517 nm using ELISA (Synergy HT, Biotec, Washington DC, USA). The control was tested by adding ethanol instead of the sample.
A: Absorbance of sampleA: Absorbance of sample
B: Absorbance of blankB: Absorbance of blank
5) ABTS 라디칼 소거활성 측정5) Determination of ABTS radical scavenging activity
ABTS assay는 농도별로 조제한 각각의 시료액 5 uL에 ABTS radical 용액 195 uL를 첨가하여 7 분간 반응시킨 후 ELISA(Synergy HT, Biotec, Washington DC, USA)를 사용하여 734 nm에서 흡광도를 측정하였고, 대조구는 시료 대신에 증류수를 첨가하여 실험하였다.In the ABTS assay, 195 uL of ABTS radical solution was added to 5 uL of each sample solution prepared for each concentration, and reacted for 7 minutes, and then the absorbance was measured at 734 nm using an ELISA (Synergy HT, Biotec, Washington DC, USA). Was tested by adding distilled water instead of the sample.
< 오자농축액의 이화학적 특성, 유리 아미노산 분석, 유기산 분석, 총 폴리페놀 측정, 총 플라보노이드 측정, 총 안토시아닌 측정, DPPH 라디칼 소거활성 측정, ABTS 라디칼 소거활성 측정 ><Physicochemical Characteristics of Oja Concentrate, Free Amino Acid Analysis, Organic Acid Analysis, Total Polyphenol Measurement, Total Flavonoid Measurement, Total Anthocyanin Measurement, DPPH Radical Scavenging Activity, ABTS Radical Scavenging Activity Measurement>
먼저, 상기 오자 추출 및 농축조건은 다음과 같다. 그리고 표 1은 오자 농축액 제조를 위한 오자 배합비이다.First, the quinine extraction and concentration conditions are as follows. And Table 1 is the compounding ratio of Ozawa for the preparation of Oza concentration.
즉, 오자는 오미자 40 wt%, 구기자 40 wt%, 차전자 10 wt%, 토사자 5 wt%, 사상자 5 wt%의 비율로 혼합하여 정제수 6 배수로 95 ℃에서 8 시간 추출하였다. 추출이 완료된 것을 100 um 여과필터를 거쳐 여과 한 후 60 ℃에서 감압 농축하였다.That is, Schisandra chinensis was mixed at a ratio of 40 wt% of Schizandra chinensis, 40 wt% of Gojija, 10 wt% of chaja, 5 wt% of earth and sand, and 5 wt% of casualty, and extracted at 95 ° C. for 6 hours with purified water. After the extraction was completed, the resultant was filtered through a 100 um filter and concentrated under reduced pressure at 60 ° C.
1) 오자 농축액의 이화학적 특성1) Physicochemical Properties of Oja Concentrate
오자를 혼합하여 제조한 농축액의 당도는 휴대용당도계(PAL-1 Pocket Refractometer, ATAGO, WA, USA)로 측정하였다. pH는 pH meter (Mettler Toledo)를 이용하였고, 산도는 시료 10 g에 증류수 90 mL를 혼합하여 50 mL을 취하여 pH가 8.3이 될 때까지 0.1N NaOH를 소비한 양을 젖산으로 환산하여 산도를 측정하였다.The sugar content of the concentrate prepared by mixing Oja was measured by a portable sugar meter (PAL-1 Pocket Refractometer, ATAGO, WA, USA). pH was measured by using a pH meter (Mettler Toledo), and acidity was measured by mixing 90 mL of distilled water with 10 g of sample, taking 50 mL, and converting the amount of 0.1N NaOH consumed into lactic acid until pH reached 8.3. It was.
고형분은 105 ℃ 가열건조법을 이용하여 수분측정 후 그 함량을 뺀 값으로 나타내었다. 색도는 시료 10 g에 증류수 90 mL를 혼합하여 분광측색계(CM-5, Minolta, Osaka, Japan)를 사용하여 L(Lightness), a(Redness), b(Yellowness) 값으로 표시하였고, 점도는 VISCOMETER(DV-Ⅱ Pro, Brookfield, USA)를 이용하여 spindle LV4, speeed 10 rpm으로 5 분간 측정하였다. 모든 실험은 3 회 반복 실시하여 평균값을 구하였다. Solid content was expressed by subtracting the content after moisture measurement using a 105 ℃ heat drying method. Chromaticity was expressed in L (Lightness), a (Redness), and b (Yellowness) values using a spectrophotometer (CM-5, Minolta, Osaka, Japan) by mixing 90 mL of distilled water with 10 g of the sample. VISCOMETER (DV-II Pro, Brookfield, USA) was used for 5 minutes at spindle LV4, speeed 10 rpm. All experiments were repeated three times to obtain an average value.
2) 오자 농축액의 유리 아미노산 분석2) Free Amino Acid Analysis of Oja Concentrate
아미노산 분석은 각각의 시료를 정밀히 달아 약 10배의 증류수를 가해 비등 수욕 상에서 가열하여 응고시킨 다음 여과하여 물층을 취하였다. In the amino acid analysis, each sample was precisely weighed, distilled water of about 10 times was added thereto, heated in a boiling water bath to coagulate, and then filtered to obtain a water layer.
잔사는 2~3회 소량의 물로 세정하고 기존의 물층과 합하였다. 지방이 있는 경우에는 에테르로 추출하여 제거하였고 물층을 감압 농축하여 얻은 잔사를 0.2 N 구연산나트륨 완충액(pH 2.2) 또는 0.02 N 염산으로 용해하여 일정량으로 하여 시험용액으로 한다. The residue was washed with a small amount of water 2-3 times and combined with the existing water layer. If there is fat, it is extracted with ether and the residue is concentrated under reduced pressure. The residue is dissolved in 0.2 N sodium citrate buffer (pH 2.2) or 0.02 N hydrochloric acid to make a certain amount.
불용물질이 있는 경우에는 멤브레인 필터를 사용하여 여과한 것을 표 2의 조건으로 분석하였다.In the case of insoluble matters, the resultant was filtered using a membrane filter under the conditions shown in Table 2.
Detector
Detector
Mobile phase
Mobile phase
3) 오자 농축액의 유기산 분석3) Analysis of Organic Acid in Oja Concentrate
오자 농축액의 유기산 분석을 위해 액체크로마토그래피(Shiseido HPLC system)을 사용하여, 표 3과 같은 조건으로 분석을 진행하였다. For analysis of the organic acid of the Oja concentrate, liquid chromatography (Shiseido HPLC system) was used, and the analysis was performed under the conditions shown in Table 3.
복분자 부산물 발효 원주 1~10 mL을 정밀하게 취하여 증류수 50 mL로 희석한 후 아세토니트릴/증류수(1:1)용액 10 mL로 유출시켜 활성화된 C18 카트리지에 10 mL을 가하여 초기 용출액 4~5 mL을 제거한 후 나머지 용출액을 분취하여 멤브레인 필터 0.45 um로 여과하여 표 3과 같은 조건으로 분석하였다.Take 1 ~ 10 mL of bokbunja by-product fermentation columnar, dilute with 50 mL of distilled water, dilute with 10 mL of acetonitrile / distilled water (1: 1) solution, add 10 mL to the activated C18 cartridge, and add 4 ~ 5 mL of the initial eluate. After removal, the remaining eluate was aliquoted, filtered through a membrane filter of 0.45 um, and analyzed under the conditions shown in Table 3.
4) 오자 농축액의 총 폴리페놀 측정4) Determination of Total Polyphenols in Oja Concentrate
총 폴리페놀 함량은 오자 농축액 0.1 g을 증류수 10 mL로 30 분간 초음파 추출하고, 이를 3,000 rpm에서 10분간 원심분리하여 상등액을 실린지 필터(syringe filter 0.45μm)로 여과하여 실험용액으로 사용하였다. For total polyphenol content, 0.1 g of Oza Concentrate was ultrasonically extracted with 10 mL of distilled water for 30 minutes, centrifuged at 3,000 rpm for 10 minutes, and the supernatant was filtered through a syringe filter (0.45 μm), which was used as an experimental solution.
실험용액 1 mL에 증류수 7.5 mL과 Folin-Ciocalteau’s phenol regent 0.5 mL, 35 % Na2CO3 1 mL를 순서대로 가한 다음 실온에서 1 시간 동안 반응시킨 후 UV/VIS spectrophotometer(UV-2450, Shimadzu Co., Kyoto, Japan)를 사용하여 760 nm에서 흡광도를 측정하였다. To 1 mL of the test solution, add 7.5 mL of distilled water, 0.5 mL of Folin-Ciocalteau's phenolic regent, and 1 mL of 35% Na 2 CO 3 in that order, react for 1 hour at room temperature, and then react with UV / VIS spectrophotometer (UV-2450, Shimadzu Co. , Kyoto, Japan) was used to measure the absorbance at 760 nm.
이때 tannin acid(Sigma-Aldrich Co., St. Louis, Mo, USA)를 표준물질로 사용하여 검량곡선을 작성하고 이로부터 총 폴리페놀 함량을 구하였다.At this time, a calibration curve was prepared using tannin acid (Sigma-Aldrich Co., St. Louis, Mo, USA) as a reference material and the total polyphenol content was determined from this.
5) 오자 농축액의 총 플라보노이드 측정5) Determination of Total Flavonoids of Oza Concentrate
총 플라보노이드 함량은 오자 농축액 0.1 g을 90 % ethanol 20 mL로 3분간 초음파 추출하고, 이를 3,000 rpm에서 10분간 원심분리하여 상등액을 취한 후 남은 잔사에 80 % ehanol 30 mL로 3분간 초음파 추출하여 이를 모두 합한 후 50 mL로 정용하여 실험용액으로 사용하였다. The total flavonoid content was extracted by ultrasonically extracting 0.1 g of Oza Concentrate with 20 mL of 90% ethanol for 3 minutes, centrifuging at 3,000 rpm for 10 minutes, taking the supernatant, and then ultrasonically extracting the remaining residue with 30 mL of 80% ehanol for 3 minutes. After combining the solution to 50 mL was used as the experimental solution.
실험용액 0.5 mL에 ethanol 1.5 mL, 10 % 질산알루미늄 0.1 mL, 1 M 초산칼슘 0.1 mL, 증류수 2.8 mL을 순서대로 가하고 vortex mixer로 혼합하여 암소에서 40 분간 반응시키고 UV/VIS spectrophotometer(UV-2450, Shimadzu Co., Kyoto, Japan)를 사용하여 415 nm에서 흡광도를 측정하였다. To 0.5 mL of the experimental solution, add 1.5 mL of ethanol, 0.1 mL of 10% aluminum nitrate, 0.1 mL of 1 M calcium acetate, and 2.8 mL of distilled water, mix with a vortex mixer and react for 40 minutes in the dark with UV / VIS spectrophotometer (UV-2450, Absorbance at 415 nm was measured using Shimadzu Co., Kyoto, Japan).
이때 quercetin(Sigma-Aldrich Co., St. Louis, Mo, USA)을 표준물질로 사용하여 검량곡선을 작성하고 이로부터 총 플라보노이드 함량을 구하였다.At this time, a calibration curve was prepared using quercetin (Sigma-Aldrich Co., St. Louis, Mo, USA) as a standard material, and the total flavonoid content was obtained from this.
6) 오자 농축액의 총 안토시아닌 측정6) Determination of Total Anthocyanin of Oza Concentrate
오자 농축액의 총 안토시아닌 함량은 각각의 시료 1 ml과 0.1 % HCl을 함유하는 80% 메탄올 용액 30 mL를 섞어서 24 시간 동안 진탕배양기에서 추출한 후 UV/VIS 분광광도계를 사용하여 528 nm에서 흡광도를 측정하였다. The total anthocyanin content of Oza Concentrate was mixed with 1 ml of each sample and 30 mL of 80% methanol solution containing 0.1% HCl, extracted in shaker for 24 hours, and absorbance was measured at 528 nm using UV / VIS spectrophotometer. .
이때 시아니딘을 표준물질로 사용하여 검량곡선을 작성하고 이로부터 총 안토시아닌 함량을 구하였다.At this time, a calibration curve was prepared using cyanidin as a standard, and the total anthocyanin content was obtained from the calibration curve.
7) 오자 농축액의 DPPH 라디칼 소거활성 측정7) Determination of DPPH Radical Scavenging Activity of Oja Concentrate
DPPH(2,2-diphenyl-1-picryl-hydrazyl) radical 소거활성은 농도별로 조제한 오자 농축액 0.1 mL에 에탄올 0.2 mL을 가하고 2×10-4 M DPPH용액 0.3 mL를 5 초간 vortex mixer로 혼합하여 실온에서 30 분간 반응시키고 ELISA(Synergy HT, Biotec, Washington DC, USA)를 사용하여 517 nm에서 흡광도를 측정하였다. 대조구는 시료 대신에 에탄올을 첨가하여 실험하였다. For DPPH (2,2-diphenyl-1-picryl-hydrazyl) radical scavenging activity, 0.2 mL of ethanol was added to 0.1 mL of Oja concentrate prepared by concentration, and 0.3 mL of 2 × 10 -4 M DPPH solution was mixed with a vortex mixer for 5 seconds. Reaction was measured for 30 minutes at and absorbance at 517 nm using ELISA (Synergy HT, Biotec, Washington DC, USA). The control was tested by adding ethanol instead of the sample.
A: Absorbance of sampleA: Absorbance of sample
B: Absorbance of blankB: Absorbance of blank
8) 오자 농축액의 ABTS 라디칼 소거활성 측정8) Determination of ABTS Radical Scavenging Activity of Oja Concentrate
ABTS assay는 농도별로 조제한 오자 농축액 5 uL에 ABTS radical 용액 195 uL를 첨가하여 7 분간 반응시킨 후 ELISA(Synergy HT, Biotec, Washington DC, USA)를 사용하여 734 nm에서 흡광도를 측정하였고, 대조구는 시료 대신에 증류수를 첨가하여 실험 하였다.ABTS assay was performed by adding 195 uL of ABTS radical solution to 5 uL of Oja concentration prepared by concentration and reacting for 7 minutes, and then absorbance was measured at 734 nm using ELISA (Synergy HT, Biotec, Washington DC, USA). Instead, the experiment was performed by adding distilled water.
A: Absorbance of sampleA: Absorbance of sample
B: Absorbance of blankB: Absorbance of blank
< 음료용 고농축액의 이화학적 특성 및 항산화활성 측정><Measurement of Physicochemical Properties and Antioxidant Activity of High Concentrates for Drinks>
1) pH, 당도, 산도 및 색도, 고형분 및 점도 측정1) pH, sugar content, acidity and color, solid content and viscosity measurement
본 발명에 따른 음료용 고농축액의 당도는 휴대용당도계(PAL-1 Pocket Refractometer, ATAGO, WA, USA)로 측정하였다. The sugar content of the high concentration beverage for drinking according to the present invention was measured by a portable sugar meter (PAL-1 Pocket Refractometer, ATAGO, WA, USA).
pH는 pH meter(Mettler Toledo)를 이용하였고, 산도는 시료 10 g에 증류수 90 mL를 혼합하여 50 mL을 취하여 pH가 8.3이 될 때까지 0.1N NaOH를 소비한 양을 젖산으로 환산하여 산도를 측정하였다. pH was measured using a pH meter (Mettler Toledo), and acidity was measured by mixing 90 mL of distilled water with 10 g of sample, taking 50 mL, and converting the amount of 0.1N NaOH consumed into lactic acid until pH was 8.3. It was.
고형분은 105 ℃ 가열건조법을 이용하여 수분측정 후 그 함량을 뺀 값으로 나타내었다. Solid content was expressed by subtracting the content after moisture measurement using a 105 ℃ heat drying method.
색도는 시료 10 g에 증류수 90mL를 혼합하여 분광측색계(CM-5, Minolta, Osaka, Japan)를 사용하여 L(Lightness), a(Redness), b(Yellowness) 값으로 표시하였고, Chromaticity was expressed as L (Lightness), a (Redness), and b (Yellowness) values using a spectrophotometer (CM-5, Minolta, Osaka, Japan) by mixing 90 mL of distilled water with 10 g of the sample.
점도는 VISCOMETER(DV-Ⅱ Pro, Brookfield, USA)를 이용하여 spindle LV3, speeed 35 rpm으로 5 분간 측정하였다. Viscosity was measured for 5 minutes with spindle LV3, speeed 35 rpm using VISCOMETER (DV-II Pro, Brookfield, USA).
모든 실험은 3회 반복 실시하여 평균값을 구하였다. All experiments were repeated three times to obtain an average value.
2) 음료용 고농축액의 총 폴리페놀 측정2) Determination of Total Polyphenols in High Concentrates
총 폴리페놀 함량은 음료용 고농축액 0.1 g을 증류수 9 mL로 30 분간 초음파 추출하고, 이를 3,000 rpm에서 10 분간 원심분리하여 상등액을 실린지 필터(syringe filter 0.45μm)로 여과하여 실험용액으로 사용하였다. The total polyphenol content was extracted by ultrasonically extracting 0.1 g of high concentration liquid for 30 minutes with 9 mL of distilled water and centrifuged at 3,000 rpm for 10 minutes to filter the supernatant with a syringe filter (0.45 μm). .
실험용액 1 mL에 증류수 7.5 mL과 Folin-Ciocalteau’s phenol regent 0.5 mL, 35% Na2CO3 1 mL를 순서대로 가한 다음 실온에서 1시간 동안 반응시킨 후 UV/VIS spectrophotometer(UV-2450, Shimadzu Co., Kyoto, Japan)를 사용하여 760 nm에서 흡광도를 측정하였다. To 1 mL of the test solution, add 7.5 mL of distilled water, 0.5 mL of Folin-Ciocalteau's phenolic regent, and 1 mL of 35% Na 2 CO 3 in that order, and react at room temperature for 1 hour, followed by UV / VIS spectrophotometer (UV-2450, Shimadzu Co. , Kyoto, Japan) was used to measure the absorbance at 760 nm.
이때 tannin acid(Sigma-Aldrich Co., St. Louis, Mo, USA)를 표준물질로 사용하여 검량곡선을 작성하고 이로부터 총 폴리페놀 함량을 구하였다.At this time, a calibration curve was prepared using tannin acid (Sigma-Aldrich Co., St. Louis, Mo, USA) as a reference material and the total polyphenol content was determined from this.
3) 음료용 고농축액의 총 플라보노이드 측정3) Determination of total flavonoids in high concentrations of beverages
총 플라보노이드 함량은 음료용 고농축액 0.1 g을 80 % ethanol 10 mL로 3 분간 초음파 추출하고, 이를 3,000 rpm에서 10 분간 원심분리하여 상등액을 취한 후 남은 잔사에 80% ehanol 30 mL로 3 분간 초음파 추출하여 이를 모두 합한 후 50 mL로 정용하여 실험용액으로 사용하였다. The total flavonoid content was obtained by ultrasonically extracting 0.1 g of beverage high concentration solution with 10 mL of 80% ethanol for 3 minutes, centrifuging at 3,000 rpm for 10 minutes, taking the supernatant, and then ultrasonically extracting the remaining residue with 30 mL of 80% ehanol for 3 minutes. After combining all of these, 50 mL was used as an experimental solution.
실험용액 0.5 mL에 ethanol 1.5 mL, 10% 질산알루미늄 0.1 mL, 1M 초산칼슘 0.1 mL, 증류수 2.8 mL을 순서대로 가하고 vortex mixer로 혼합하여 암소에서 40분간 반응시키고 UV/VIS spectrophotometer(UV-2450, Shimadzu Co., Kyoto, Japan)를 사용하여 415 nm에서 흡광도를 측정하였다. To 0.5 mL of the test solution, add 1.5 mL of ethanol, 0.1 mL of 10% aluminum nitrate, 0.1 mL of 1M calcium acetate, and 2.8 mL of distilled water, mix with a vortex mixer, and react for 40 minutes in the dark with UV / VIS spectrophotometer (UV-2450, Shimadzu Co., Kyoto, Japan) was used to measure the absorbance at 415 nm.
이때 quercetin(Sigma-Aldrich Co., St. Louis, Mo, USA)을 표준물질로 사용하여 검량곡선을 작성하고 이로부터 총 플라보노이드 함량을 구하였다. At this time, a calibration curve was prepared using quercetin (Sigma-Aldrich Co., St. Louis, Mo, USA) as a standard material, and the total flavonoid content was obtained from this.
4) 음료용 고농축액의 총 안토시아닌 측정4) Determination of Total Anthocyanin of High Concentrate for Drink
음료용 고농축액의 총 안토시아닌 함량은 각각의 시료 1 ml과 0.1 % HCl을 함유하는 80 % 메탄올 용액 30 mL를 섞어서 24시간 동안 진탕배양기에서 추출한 후 UV/VIS 분광광도계를 사용하여 528 nm에서 흡광도를 측정하였다. The total anthocyanin content of the high concentration beverage was mixed with 1 ml of each sample and 30 mL of 80% methanol solution containing 0.1% HCl, extracted from the shaker for 24 hours, and absorbed at 528 nm using a UV / VIS spectrophotometer. Measured.
이때 시아니딘을 표준물질로 사용하여 검량곡선을 작성하고 이로부터 총 안토시아닌 함량을 구하였다.At this time, a calibration curve was prepared using cyanidin as a standard, and the total anthocyanin content was obtained from the calibration curve.
5) 음료용 고농축액의 DPPH 라디칼 소거활성5) DPPH radical scavenging activity of high concentration beverage
DPPH(2,2-diphenyl-1-picryl-hydrazyl) radical 소거활성은 농도별로 조제한 음료용 고농축액 0.1 mL에 메탄올 0.2 mL을 가하고 2×10-4 M DPPH용액 0.3 mL를 5초간 vortex mixer로 혼합하여 실온에서 30분간 반응시키고 ELISA(Synergy HT, Biotec, Washington DC, USA)를 사용하여 517 nm에서 흡광도를 측정하였다. 대조구는 시료 대신에 에탄올을 첨가하여 실험하였다. DPPH (2,2-diphenyl-1-picryl-hydrazyl) radical scavenging activity was added 0.2 mL of methanol to 0.1 mL of high concentration liquid prepared for each concentration, and 0.3 mL of 2 × 10 -4 M DPPH solution was mixed with a vortex mixer for 5 seconds. The reaction was carried out at room temperature for 30 minutes and the absorbance was measured at 517 nm using an ELISA (Synergy HT, Biotec, Washington DC, USA). The control was tested by adding ethanol instead of the sample.
A: Absorbance of sampleA: Absorbance of sample
B: Absorbance of blankB: Absorbance of blank
6) 음료용 고농축액의 ABTS 라디칼 소거활성6) ABTS radical scavenging activity of high concentration beverage
ABTS assay는 농도별로 조제한 음료용 고농축액 5 uL에 ABTS radical 용액 195 uL를 첨가하여 7 분간 반응시킨 후 ELISA(Synergy HT, Biotec, Washington DC, USA)를 사용하여 734 nm에서 흡광도를 측정하였고, 대조구는 시료 대신에 증류수를 첨가하여 실험하였다.In the ABTS assay, 195 uL of ABTS radical solution was added to 5 uL of the concentrated beverage concentrate prepared for each concentration, and reacted for 7 minutes, and then the absorbance was measured at 734 nm using ELISA (Synergy HT, Biotec, Washington DC, USA). Was tested by adding distilled water instead of the sample.
A: Absorbance of sampleA: Absorbance of sample
B: Absorbance of blankB: Absorbance of blank
이하, 본 발명에 따른 실험 결과에 대해 살펴보도록 한다.Hereinafter, look at the experimental results according to the present invention.
< 복분자 및 오자의 항산화활성 ><Antioxidant Activity of Bokbunja and Oja>
1) 복분자 및 오자 물 추출물의 총 폴리페놀 함량1) Total Polyphenol Content of Bokbunja and Ojaja Water Extracts
복분자 및 오자 물 추출물의 총 폴리페놀 함량을 측정한 결과는 표 4와 같다. The results of measuring the total polyphenol content of Bokbunja and Oja water extracts are shown in Table 4.
차전자, 오미자, 구기자, 토사자, 사상자 및 복분자 물 추출물의 총 폴리페놀의 경우 복분자가 154.74±4.16 TAE mg/g으로 가장 높은 함량을 보였고, 오자 중에서는 토사자가 90.58±4.03 TAE mg/g으로 높았으며, 차전자, 사상자, 구기자, 오미자 순으로 각각 31.94±0.17, 28.47±0.33, 27.10±0.06, 14.50±0.58 TAE mg/g 순으로 높게 나타났다.In the total polyphenols of water extracts of Schizandra chinensis, wolfberry, earth and sand, casualty and Bokbunja, Bokbunja had the highest content of 154.74 ± 4.16 TAE mg / g, and among them, Kosa was the highest at 90.58 ± 4.03 TAE mg / g. The order of chaser, casualty, wolfberry and schizandra were 31.94 ± 0.17, 28.47 ± 0.33, 27.10 ± 0.06 and 14.50 ± 0.58 TAE mg / g.
(TAE mg/g)Total polyphenol
(TAE mg / g)
2) 복분자 및 오자 물 추출물의 총 플라보노이드 함량2) Total Flavonoid Contents of Bokbunja and Oja Water Extracts
복분자 및 오자 물 추출물의 총 플라보노이드 함량을 측정한 결과는 표 5와 같다. The results of measuring the total flavonoid content of Bokbunja and Oja water extracts are shown in Table 5.
복분자 물 추출물이 29.37±2.02 QUE mg/g으로 총 폴리페놀과 마찬가지로 가장 높게 나타났으며, 오자 중에서는 사상자가 2.42±0.15 QUE mg/g으로 가장 높았으며, 토사자, 차전자, 오미자, 구기자 순으로 각각 2.02±0.23, 1.67±0.67, 0.74±0.08, 0.51±0.03 QUE mg/g으로 나타났다.Bokbunja water extract was 29.37 ± 2.02 QUE mg / g, which was the highest with total polyphenols. Among the five spermatozoa, casualties were the highest with 2.42 ± 0.15 QUE mg / g. 2.02 ± 0.23, 1.67 ± 0.67, 0.74 ± 0.08 and 0.51 ± 0.03 QUE mg / g, respectively.
(QUE mg/g)Total flavonoid contents
(QUE mg / g)
3) 복분자 및 오자 물 추출물의 DPPH 라디칼 소거활성3) DPPH Radical Scavenging Activity of Bokbunja and Ojaja Water Extracts
복분자 및 오자 물 추출물의 항산화활성을 측정하기 위하여 DPPH 라디칼 소거활성을 측정한 결과는 도 2와 같다. DPPH radical scavenging activity was measured in order to measure the antioxidant activity of Bokbunja and Oja water extracts.
복분자 물 추출물의 경우 5, 25, 50, 100, 300 ug/mL 농도로 실험한 결과 농도 의존적으로 활성이 증가하였고, 300 ug/mL 농도에서 48.07±0.49%의 활성을 보였다. In the case of Bokbunja water extract, the concentration of 5, 25, 50, 100, and 300 ug / mL was increased, and the activity was increased in a concentration-dependent manner, and the activity was 48.07 ± 0.49% at 300 ug / mL.
오자 물 추출물의 경우는 50, 100, 250, 500, 1,000 ug/mL 농도에서 실험하였다. 그 결과 가장 높은 활성은 토사자에서 나타났으며, 차전자, 오미자, 사상자, 구기자 순으로 높은 활성을 보였다.In the case of Oja water extract, the concentrations were tested at 50, 100, 250, 500 and 1,000 ug / mL. As a result, the highest activity was found in the earth and sand, and the highest activity was in the order of chason, schizandra, casualty, and wolfberry.
4) 복분자 및 오자 물 추출물의 ABTS 라디칼 소거활성4) ABTS Radical Scavenging Activity of Bokbunja and Oja Water Extracts
복분자 및 오자 물 추출물의 항산화활성을 측정하기 위하여 ABTS 라디칼 소거활성을 측정한 결과는 도 3과 같다. The results of measuring the ABTS radical scavenging activity in order to measure the antioxidant activity of Bokbunja and Oja water extract are shown in FIG. 3.
복분자 물 추출물의 경우 5, 25, 50, 100, 300 ug/mL 농도로 실험한 결과 농도 의존적으로 활성이 증가하였고, 300 ug/mL 농도에서 24.28±0.36%의 활성을 보였다. In the case of Bokbunja water extract, the concentration of 5, 25, 50, 100, and 300 ug / mL was increased, and the activity was increased in a concentration-dependent manner, and the activity was 24.28 ± 0.36% at 300 ug / mL.
오자 물 추출물의 경우는 50, 100, 250, 500, 1,000 ug/mL 농도에서 실험하였다. 그 결과 가장 높은 활성은 DPPH 라디칼 소거활성과 마찬가지로 토사자에서 나타났으며, 차전자, 사상자, 구기자, 오미자 순으로 DPPH 라디칼 소거활성과는 차이를 보였고, DPPH 라디칼 소거활성에 비해 모든 추출물이 낮은 활성을 보였다.In the case of Oja water extract, the concentrations were tested at 50, 100, 250, 500 and 1,000 ug / mL. As a result, the highest activity was found in the earth and sand, similar to DPPH radical scavenging activity, and it differed from DPPH radical scavenging activity in the order of chason, casualty, goji yam, and Schisandra chinensis. Seemed.
< 오자 농축액의 이화학적 특성 ><Physicochemical Properties of Oja Concentrate>
1) 오자(차전자, 오미자, 구기자, 토사자, 사상자)의 농축액의 이화학적 특성1) Physicochemical Properties of Concentrates of Schisandra chinensis
차전자, 오미자, 구기자, 토사자, 사상자를 혼합하여 추출한 추출액을 60 Brix까지 농축 했을때의 수율은 표 6과 같이 55.0%로 높은 수준을 보여, 최종적으로 고농축 제품을 개발할 때 단가가 절감될 수 있을 것으로 판단된다.When the extract extracted from the mixture of chason, Schisandra chinensis, earthenware, and casualties was concentrated to 60 Brix, the yield was high as 55.0% as shown in Table 6, which can reduce the unit cost when developing a highly concentrated product. It seems to be.
또한 오자 농축액의 품질특성을 확인하기 위하여 측정한 당도, 산도, pH의 결과(표 7) 당도는 60 Birx에 오차범위 내에서 확인되었고, 산도는 5.15±0.01, pH는 3.31±0.02로 나타났고, 고형분, 색도, 점도를 측정한 결과(표 8)에서는 고형분 51.8%, 색도의 경우 L값이 15.81±0.02, a값 30.29±0.03, b값 27.20±0.01로 나타났으며, 점도의 경우 16,183.88±59.96으로 확인되었다.In addition, the results of sugar, acidity, and pH measured to confirm the quality characteristics of Oja concentrate were found within 60 Birx, and the acidity was 5.15 ± 0.01 and pH was 3.31 ± 0.02. As a result of measuring solid content, chromaticity and viscosity (Table 8), L value was 15.81 ± 0.02, a value 30.29 ± 0.03, b value 27.20 ± 0.01 for 51.8% solid content, chromaticity, and 16,183.88 ± 59.96 for viscosity. It was confirmed.
Sample
Solid content (%)
점도
Viscosity
51.8
15.81 ± 0.02
3) 오자(차전자, 오미자, 구기자, 토사자, 사상자) 농축액의 유리아미노산 3) Free Amino Acids of Concentrates of Oja (Tea, Schisandra chinensis, Gugija, Tosa and Casualties)
차전자, 오미자, 구기자, 토사자, 사상자를 혼합하여 추출 후 농축한 오자 농축액의 유리아미노산을 분석한 결과는 표 9와 같다.Table 9 shows the results of analyzing the free amino acids in the extracted Oja concentrate after mixing and extracting the tea electrons, Schisandra chinensis, wolfberry, earth and sand, and casualties.
가장 높은 함량은 아스파라긴산이 265.45 mg/100g이었고, 아르기닌 129.50 mg/100g, 알라닌 92.17 mg/100g, 포몰린 47.19 mg/100g, 세린 39.86 mg/100g, 로이신 39.10 mg/100g, 티로신 36.05 mg/100g, 페닐알라닌 33.49 mg/100g, 글루탐산 31.71 mg/100g, 발린 31.08 mg/100g, 히스티딘 26.74 mg/100g, 이소로이신 25.65 mg/100g, 트레오닌 20.03 mg/100g, 시로틴 11.29 mg/100g, 메티오닌 10.56 mg/100g, 트립토판 6.03 mg/100g 순으로 높은 함량을 보였다.The highest content was 265.45 mg / 100g aspartic acid, arginine 129.50 mg / 100g, alanine 92.17 mg / 100g, formoline 47.19 mg / 100g, serine 39.86 mg / 100g, leucine 39.10 mg / 100g, tyrosine 36.05 mg / 100g, phenylalanine 33.49 mg / 100g, glutamic acid 31.71 mg / 100g, valine 31.08 mg / 100g, histidine 26.74 mg / 100g, isoleucine 25.65 mg / 100g, threonine 20.03 mg / 100g, sirotin 11.29 mg / 100g, methionine 10.56 mg / 100g, tryptophan The highest contents were in the order of 6.03 mg / 100g.
(mg/100g)content
(mg / 100g)
4) 오자(차전자, 오미자, 구기자, 토사자, 사상자) 농축액의 유기산4) Organic acids in the concentration of Oja (chacha, Schisandra chinensis, wolfberry, earth and sand, casualty)
차전자, 오미자, 구기자, 토사자, 사상자를 혼합하여 추출 후 농축한 오자 농축액의 유기산을 측정한 결과(표 10) 옥살산과 호박산은 검출되지 않았고, 구연산이 95.89 mg/g, 사과산 64.03 mg/g으로 나타났다.As a result of measuring the organic acid of the extracted Oza concentrate after mixing and extracting tea, Schisandra chinensis, earthenware, earthenware and casualty (Table 10), oxalic acid and succinic acid were not detected, and citric acid was 95.89 mg / g and malic acid 64.03 mg / g. appear.
(mg/g)content
(mg / g)
5) 오자(차전자, 오미자, 구기자, 토사자, 사상자) 농축액의 총 폴리페놀5) Total Polyphenols in Concentrates of Cucumbers (Tea, Schisandra chinensis, Wolfberry, Tosa and Casualties)
차전자, 오미자, 구기자, 토사자, 사상자를 혼합하여 추출 후 농축한 오자 농축액의 항산화 성분을 측정하기 위하여 총 폴리페놀 함량을 측정한 결과는 표 11와 같이 14.15±0.25 TAE mg/g으로 나타나 추후 항산화활성을 측정할? 높은 수준의 활성을 보일 것으로 판단된다.The total polyphenol content was measured as 14.15 ± 0.25 TAE mg / g as shown in Table 11 to measure the antioxidant components of the extracted Oza concentrate after mixing and extracting chaja, Schisandra chinensis, wolfberry, earth and sand and casualty. To measure activity? It is expected to show a high level of activity.
(TAE mg/g)Total polyphenols
(TAE mg / g)
6) 오자(차전자, 오미자, 구기자, 토사자, 사상자) 농축액의 총 플라보노이드6) Total Flavonoids of Concentrates of Oja (Tea, Schisandra chinensis, Wolfberry, Tosa, Casualty)
차전자, 오미자, 구기자, 토사자, 사상자를 혼합하여 추출 후 농축한 오자 농축액의 총 플라보노이드 함량을 측정한 결과는 표 12와 같이 1.31±0.24 QUE mg/g으로 확인되었다.The total flavonoid content of the extracted Oza concentrate was extracted and mixed with the teapot, Schizandra chinensis, earthenware and casualty, and the result was 1.31 ± 0.24 QUE mg / g as shown in Table 12.
(QUE mg/g)Total flavonoids
(QUE mg / g)
7) 오자(차전자, 오미자, 구기자, 토사자, 사상자) 농축액의 총 안토시아닌7) Total Anthocyanin of Oza (tea, Schisandra, Wolfberry, Earthenware, Casualties) Concentrate
차전자, 오미자, 구기자, 토사자, 사상자를 혼합하여 추출 후 농축한 오자 농축액의 총 안토시아닌 함량을 측정한 결과(표 13) 0.27±0.01 CYE mg/g으로 나타났다.As a result of measuring the total anthocyanin content of the extracted Oza concentrate, which was extracted by mixing the teapot, Schisandra chinensis, wolfberry, sediment, and casualties (Table 13), it was 0.27 ± 0.01 CYE mg / g.
(CYE mg/g)Total anthocyanins
(CYE mg / g)
8) 오자(차전자, 오미자, 구기자, 토사자, 사상자) 농축액의 DPPH 라디칼 소거활성8) DPPH Radical Scavenging Activity of Concentrates of Oja (Tea, Schisandra chinensis, Gugija, Tosa and Casualties)
차전자, 오미자, 구기자, 토사자, 사상자를 혼합하여 추출 후 농축한 오자 농축액의 0.625, 1.25, 2.5, 5.0, 10 mg/mL 농도에서 DPPH 라디칼 소거활성을 측정한 결과는 도 4와 같다. As a result of measuring DPPH radical scavenging activity at concentrations of 0.625, 1.25, 2.5, 5.0, and 10 mg / mL of the extracted Oza concentrate after mixing and extracting the chason, Schisandra chinensis, Gujaja, earth and sand and casualties.
농도가 증가할수록 활성도 증가하는 경향을 보였는데, 0.625, 1.25, 2.5, 5.0, 10 mg/mL 농도에서 각각 10.93±0.22, 17.17±1.02, 27.37±1.47, 44.78±2.00, 68.73±1.32%로 높은 DPPH 라디칼 소거활성을 보였다.As the concentration was increased, the activity was also increased. The DPPH was high at 10.93 ± 0.22, 17.17 ± 1.02, 27.37 ± 1.47, 44.78 ± 2.00, and 68.73 ± 1.32% at 0.625, 1.25, 2.5, 5.0, and 10 mg / mL concentrations, respectively. It showed radical scavenging activity.
9) 오자(차전자, 오미자, 구기자, 토사자, 사상자) 농축액의 ABTS 라디칼 소거활성9) ABTS radical scavenging activity of Oja (tea, Schizandra, Gojija, earth and sand, casualty) concentrate
차전자, 오미자, 구기자, 토사자, 사상자를 혼합하여 추출 후 농축한 오자 농축액의 0.625, 1.25, 2.5, 5.0, 10 mg/mL 농도에서 ABTS 라디칼 소거활성을 측정한 결과는 도 5와 같다. The result of measuring the ABTS radical scavenging activity at the concentrations of 0.625, 1.25, 2.5, 5.0, and 10 mg / mL of the extracted Oza concentrate after mixing and extracting the chason, Schisandra chinensis, Gujaja, earth and sand, and casualties is shown in FIG. 5.
농도가 증가할수록 활성도 증가하는 경향을 보였는데, 0.625, 1.25, 2.5, 5.0, 10 mg/mL 농도에서 각각 6.75±0.24, 9.52±0.14, 14.08±0.49, 24.65±0.37, 41.33±1.20%의 활성을 보였다.As the concentration was increased, the activity was also increased. At the concentrations of 0.625, 1.25, 2.5, 5.0, and 10 mg / mL, the activities were 6.75 ± 0.24, 9.52 ± 0.14, 14.08 ± 0.49, 24.65 ± 0.37, and 41.33 ± 1.20%, respectively. Seemed.
< 음료용 고농축액의 이화학적 특성 및 항산화활성 ><Physicochemical Properties and Antioxidant Activity of High Concentrates for Drinks>
1) 음료용 고농축액의 이화학적 특성1) Physicochemical Properties of High Concentrate for Drink
음료용 고농축액의 품질특성을 확인하기 위하여 측정한 당도, 산도, pH의 결과(표 14) 당도는 71.1 Birx로 확인되었고, The sugar, acidity, and pH results (Table 14) measured to confirm the quality characteristics of the high concentration of the beverage was found to be 71.1 Birx,
산도는 0.81±0.01, pH는 3.54±0.01로 나타났으며, 고형분, 색도, 점도를 측정한 결과(표 15)에서는 고형분 65.5%, 색도의 경우 L값이 1.39±0.02, a값 7.35±0.03, b값 2.24±0.02로 나타났으며, 점도의 경우 648.8±5.77로 나타났다.The acidity was 0.81 ± 0.01 and pH was 3.54 ± 0.01. The solid content, chromaticity and viscosity were measured (Table 15), where the solid content was 65.5%. In the case of chromaticity, the L value was 1.39 ± 0.02, the a value was 7.35 ± 0.03, The b value was 2.24 ± 0.02 and the viscosity was 648.8 ± 5.77.
Sample
Sample
Solid content (%)
점도
Viscosity
2) 음료용 고농축액의 총 폴리페놀2) Total Polyphenols in High Concentrates for Beverages
음료용 고농축액의 총 폴리페놀 함량을 측정한 결과(표 16)11.44±0.10 TAE mg/g으로 음료용 고농축액의 총 폴리페놀 함량이 높은 수준으로 확인되었다.As a result of measuring the total polyphenol content of the high concentration of beverage (Table 16), it was confirmed that the total polyphenol content of the high concentration of beverage was high as 11.44 ± 0.10 TAE mg / g.
(TAE mg/g)Total polyphenols
(TAE mg / g)
3) 음료용 고농축액의 총 플라보노이드3) Total Flavonoids of High Concentrate for Drink
음료용 고농축액의 총 플라보노이드 함량을 측정한 결과(표 17) 3.05±0.0.2 QUE mg/g으로 오자 농축액 보다 약 2배 이상 높은 함량을 음료용 고농축액에서 보였는데, 이는 복분자 농축액에 함유된 총 플라보노이드에 의해 함량이 높게 나타난 것으로 판단된다.As a result of measuring the total flavonoid content of the high concentration of beverage (Table 17), it was 3.05 ± 0.0.2 QUE mg / g, which was about 2 times higher than that of Oza concentration, which was contained in the bokbunja concentrate. It is judged that the content was high by the total flavonoids.
(QUE mg/g)Total flavonoids
(QUE mg / g)
4) 음료용 고농축액의 총 안토시아닌4) Total Anthocyanin of High Concentrate for Drink
음료용 고농축액의 총 안토시아닌 함량을 측정한 결과는 표 18과 같다. Table 18 shows the results of measuring the total anthocyanin content of the high concentration beverage.
음료용 고농축액의 총 안토시아닌 함량은 1.69±0.02 CYE mg/g으로 복분자 농축액에 존재하는 총 안토시아닌에 영향에 의해 높은 함량을 보인 것으로 판단된다.The total anthocyanin content of the high concentration beverage was 1.69 ± 0.02 CYE mg / g, which is considered to be high due to the effect on the total anthocyanin present in the bokbunja concentrate.
(CYE mg/g)Total anthocyanins
(CYE mg / g)
6) 음료용 고농축액의 DPPH 라디칼 소거활성6) DPPH radical scavenging activity of high concentration beverage
음료용 고농축액의 농도별 DPPH 라디칼 소거활성을 측정한 결과는 도 6과 같다. As a result of measuring the DPPH radical scavenging activity according to the concentration of the high concentration of the beverage is shown in FIG.
0.625, 1.25, 2.5, 5.0, 10 mg/mL 농도에서 DPPH 라디칼 소거활성을 측정한 결과 각각 6.78±0.51, 12.88±0.58, 22.44±0.39, 35.66±0.81, 55.46±0.45%로 농도 의존적으로 활성이 증가하였다. 오자농축액에 비해 약간 낮은 활성을 보였는데, 이는 총 플라보노이드와 총 안토시아닌의 함량이 증가하였으나 총 폴리페놀 함량은 낮게 나타나 영향을 준 것으로 판단된다.DPPH radical scavenging activity at 0.625, 1.25, 2.5, 5.0 and 10 mg / mL concentrations was 6.78 ± 0.51, 12.88 ± 0.58, 22.44 ± 0.39, 35.66 ± 0.81 and 55.46 ± 0.45%, respectively. It was. It showed slightly lower activity compared to Oja concentrate, which increased the total flavonoid and total anthocyanin content but lower the total polyphenol content.
7) 음료용 고농축액의 ABTS 라디칼 소거활성7) ABTS radical scavenging activity of high concentration beverage
음료용 고농축액의 농도별 ABTS 라디칼 소거활성을 측정한 결과는 도 7과 같다. As a result of measuring the ABTS radical scavenging activity according to the concentration of the high concentration of the beverage is shown in FIG.
0.625, 1.25, 2.5, 5.0, 10 mg/mL 농도에서 ABTS 라디칼 소거활성을 측정한 결과 각각 5.86±0.14, 8.38±0.37, 13.34±0.65, 22.62±1.12, 38.81±1.57%로 농도 의존적으로 활성이 증가하였다.ABTS radical scavenging activity at 0.625, 1.25, 2.5, 5.0, and 10 mg / mL concentrations was 5.86 ± 0.14, 8.38 ± 0.37, 13.34 ± 0.65, 22.62 ± 1.12, 38.81 ± 1.57%, respectively. It was.
8) 음료용 고농축액의 미생물분석8) Microbiological Analysis of High Concentrates
음료용 고농축액의 안정성을 확인하기 위하여 세균수와 대장균군을 측정한 결과(표 19) 세균수는 5 CFU/g으로 식품안전 기준에 적합하였고, 대장균군은 음성으로 확인되었다.As a result of measuring the bacterial count and E. coli group in order to confirm the stability of the high concentration of beverage (Table 19), the bacterial count was 5 CFU / g, which satisfies the food safety standard, and the E. coli group was negative.
9) 음료용 고농축액의 유해성분 분석9) Analysis of harmful components of high concentration beverages
음료용 고농축액의 유해성분을 확인하기 위하여 납과 카드뮴을 분석한 결과(표 20) 납의 경우 0.06±0.00 mg/g으로 나타났고, 카드뮴은 0.01±0.00으로 기준규격에 적합하였다.Analysis of lead and cadmium (Table 20) showed 0.06 ± 0.00 mg / g of lead and cadmium of 0.01 ± 0.00 to meet the standard.
10) 음료용 고농축액의 9대 영양성분10) 9 Nutrients of High Concentrates
음료용 고농축액의 9대 영양성분을 분석한 결과(표 21) 열량은 277.4 Kcal/100g으로 나타났고, 탄수화물, 당류, 단백질, 지방이 각각 65.9 g/100g, 36.8 g/100g, 2.1 g/100g, 0.6 g/100g으로 나타났고, 포화지방, 트랜스지방, 콜레스테롤은 나타나지 않았으며, 나트륨은 36.9 mg/100g으로 확인되었다.As a result of analyzing the nine nutrients of high concentration of beverage (Table 21), calories were 277.4 Kcal / 100g, and carbohydrate, sugar, protein, fat were 65.9 g / 100g, 36.8 g / 100g, 2.1 g / 100g, respectively. , 0.6 g / 100g, saturated fat, trans fat and cholesterol were not found, sodium was found to be 36.9 mg / 100g.
본 발명의 복분자, 차전자, 오미자, 구기자, 토사자 및 사상자로 이루어지는 고농축액 제조방법에 따라 제조된 음료용 고농축액은 60 Brix 까지 농축한 농축액에서도 높은 수준의 항산화활성을 갖는 것으로서, 산업상 이용가능성이 크다.The high concentration liquid for beverages prepared according to the high concentration liquid preparation method of the bokbunja, chajeonja, schizandra, gojija, earth and sand and casualties of the present invention has a high level of antioxidant activity even in a concentrate concentrated up to 60 Brix, industrial applicability This is big.
Claims (7)
상기 오자혼합물을 6 배수의 물에 첨가하여 95 ℃에서 8 시간 동안 환류추출하여 오자추출물을 제조하는 제2단계와,
상기 오자추출물을 100 um 필터로 여과하는 제3단계와,
상기 여과과정을 거친 오자추출물을 60 ℃에서 감압 농축한 후 살균하여 오자농축액을 제조하는 제4단계와,
상기 오자농축액, 복분자농축액, 벌꿀을 혼합하여 음료용 고농축액을 제조하는 제5단계와,
상기 음료용 고농축액을 90 ~ 95 ℃에서 20 ~ 40 분 동안 살균하는 제6단계를 포함하여 이루어지는 것에 있어서,
상기 음료용 고농축액은 오자농축액 60 wt%; 복분자농축액 35 wt%; 벌꿀 5 wt%의 전체 혼합물 중 95 wt%와, 아마씨추출물 5 wt%를 혼합하여 조성되는 것으로서,
상기 아마씨추출물은 아마씨를 10 ~ 20 배 중량의 메탄올(MeOH)에 첨가하여 5 ~ 15 시간 동안 추출하고, 90 ~ 110 um 필터로 여과한 후 감압농축기(rotary vacuum evarporator)에서 40 ℃의 조건으로 감압농축하여 수득한 것을 특징으로 하는 복분자, 차전자, 오미자, 구기자, 토사자 및 사상자로 이루어지는 고농축액 제조방법.
A first step of forming a pentagram mixture by mixing at a ratio of 10 wt% of a chason, 40 wt% of Schisandra chinensis, 40 wt% of Gojija, 5 wt% of Tosa and casualty 5 wt%;
A second step of preparing the ergot extract by adding the ergot mixture to 6 multiples of water to reflux for 8 hours at 95 ° C .;
A third step of filtering the ergot extract with a 100 um filter,
A fourth step of preparing the Oja concentrate by concentrating the Oja extract after the filtration process at 60 ° C. under reduced pressure and sterilizing it;
A fifth step of preparing a high concentrate for beverage by mixing the quinine concentrate, bokbunja concentrate, and honey;
In the step comprising the sixth step of sterilizing the high concentration of the beverage for 20 to 40 minutes at 90 ~ 95 ℃,
The high concentration of the beverage 60% by weight of quinine concentrate; Bokbunja concentrate 35 wt%; It is composed by mixing 95 wt% of honey 5wt% of honey and 5 wt% of flaxseed extract,
The flaxseed extract is extracted for 5 to 15 hours by adding flaxseed to 10 ~ 20 times the weight of methanol (MeOH), filtered through a 90 ~ 110um filter and decompressed under conditions of 40 ℃ in a rotary vacuum evarporator A method for producing a high concentration liquid consisting of bokbunja, chajeonja, schizandra, wolfberry, earth and sand and casualties, obtained by concentrating.
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| KR102592903B1 (en) * | 2021-04-21 | 2023-10-23 | 태웅식품 주식회사 | Method for producing functional pill using red ginseng concentrate and bamboo powder |
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