KR102080204B1 - Clathrate compound of Schisandra chinensis extract and method for its production - Google Patents
Clathrate compound of Schisandra chinensis extract and method for its production Download PDFInfo
- Publication number
- KR102080204B1 KR102080204B1 KR1020170171767A KR20170171767A KR102080204B1 KR 102080204 B1 KR102080204 B1 KR 102080204B1 KR 1020170171767 A KR1020170171767 A KR 1020170171767A KR 20170171767 A KR20170171767 A KR 20170171767A KR 102080204 B1 KR102080204 B1 KR 102080204B1
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- KR
- South Korea
- Prior art keywords
- maltodextrin
- extract
- nondigestible
- clathrate compound
- schizandra
- Prior art date
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Classifications
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/50—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates
- A61K47/69—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit
- A61K47/6949—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit inclusion complexes, e.g. clathrates, cavitates or fullerenes
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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)
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
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- A—HUMAN NECESSITIES
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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- A61K9/4833—Encapsulating processes; Filling of capsules
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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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- 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
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Abstract
본 발명에 의한 오미자 추출물의 포접화합물 및 그 제조방법은, 오미자를 추출하여 추출물을 제조하는 제 1 단계; 상기 추출물 내의 시트르산 및 말릭산을 난소화성 말토덱스트린(Nondigestible maltodextrin)과 포접하여 포접화합물을 제조하는 제 2 단계; 및 상기 포접화합물을 캡슐화하는 제 3 단계;를 포함하며, 상기 시트르산과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접율이 30 ~ 40 %인 것을 특징으로 한다. 본 발명에 의한 오미자 추출물 포접화합물 및 그 제조방법을 이용하면 오미자의 신맛을 감소시켜 오미자의 풍미를 살리는 동시에 기호성을 높일 수 있는 장점이 있다. 또한, 본 발명은 오미자 포접화합물을 통하여 항노화, 항산화 식후 혈당상승 억제 및 혈중 중성지질 개선에 효과가 있는 오미자 추출물의 포접화합물을 유효성분으로 하는 약학적 조성물을 제공할 수 있는 장점이 있다.The clathrate compound of the Schizandra chinensis extract according to the present invention and a method for preparing the same are prepared by extracting Schizandra chinensis; A second step of preparing a clathrate compound by encapsulating citric acid and malic acid in the extract with nondigestible maltodextrin; And a third step of encapsulating the clathrate compound, wherein the citric acid and the non-digestible maltodextrin are included in an inclusion rate of 30 to 40%. Using the schizandra extract clathrate compound and a method for preparing the same according to the present invention has the advantage of reducing the sour taste of Schizandra while improving the taste of Schizandra chinensis and enhancing palatability. In addition, the present invention has an advantage that can provide a pharmaceutical composition comprising the inclusion compound of Schizandra chinensis extract effective in anti-aging, inhibiting post-oxidation blood sugar rise and improving the blood triglycerides through Schizandra clathrate compound.
Description
본 발명은 오미자 추출물의 포접화합물 및 그 제조방법에 관한 것으로, 더 상세하게는 오미자 추출물 내의 시트르산 및 말릭산을 난소화성 말토덱스트린(Nondigestible maltodextrin, NMD)과 포접한 오미자 추출물의 포접화합물 및 그 제조방법에 관한 것이다.The present invention relates to a clathrate compound of Schizandra chinensis extract and a preparation method thereof, and more particularly to a clathrate compound of Schizandra chinensis extract containing citrate and malic acid in non-digestible maltodextrin (NMD). It is about.
우리나라에서도 소득수준이 크게 향상되고, 식생활의 다양화 및 고급화로 인해 건강식품에 대한 국민들의 관심이 증대됨에 따라 맛과 질이 뛰어난 여러 가지 기능성 식품을 개발하기 위한 노력이 활발하게 진행되고 있으며, 그 일환으로 최근에는 여러 가지 과일이나 채소 또는 오미자 같은 각종 천연식물의 열매서 추출한 추출액을 함유시킨 음료가 개발되어 시판되고 있다.In Korea, as the income level is greatly improved and the public's interest in health food is increased due to diversification and quality of diet, efforts are being made to develop various functional foods with excellent taste and quality. In recent years, beverages containing extracts extracted from various fruits, vegetables or fruits of various natural plants such as Schisandra chinensis have been developed and marketed.
한편, 우리나라 전국의 산간지대에서 자생하고 있으며, 특히 문경시에서 지방자치단체 특화식물로 지정되어 대량 재배되고 있는 오미자(五味子: Schizandra chinensis)는 예로부터 한방에서 자양, 간장, 진해제로 쓰며 구갈증과 주독을 푸는 해독제로 좋은 효과를 본다고 알려져 있다.Meanwhile, Schizandra chinensis (Omiza), which grows in mountainous areas of Korea and is designated as a special plant for local governments in Mungyeong-si, is used for nourishment, soy sauce, and antitussive in oriental medicine. Poo is known to work as an antidote.
「본초학(本草學)」에는 '껍질은 시고(酸), 살은 달고(甘), 씨는 맵고(辛) 쓰며(苦) 전체는 짠 맛(鹹)이 있으니 오미자(五味子)라 한다.'고 기록되어 있고, 「동의보감(東醫寶鑑)」에는 거담, 진해, 정천(가쁜 숨을 바로 잡음), 청혈(淸血), 검한(식은 땀을 거둠), 생진지갈(갈증을 없앰), 보신(補腎), 양오장(오장을 튼튼하게 함), 요유정(몽정을 없앰), 강음강정(남녀간에 정력을 강하게 함), 부녀음냉(여자의 냉을 없앰)의 약효가 있는 것으로 기록되어 있는 바와 같이, 오미자는 예로부터 몸이 허약한 사람, 무력증, 육체적 및 정신적 피로가 왔을 때, 기침이 나고 숨이 찬데, 목이 쉬는데, 기관지염, 기관지 천식, 땀을 많이 흘리는데, 유정, 심근 쇠약, 당뇨병, 간염 치료 및 감기를 예방할 목적으로 사용되었다.In Herbology, the skin is sour, the flesh is sweet, the seeds are spicy, and the whole is salty. It is called Omiza. It is written in `` Simultaneous Sensation '', `` Gottdam, Jinhae, Cheoncheon (short breath), blue blood, black (cold sweat), jinjigi (quench thirst), It has been recorded as having the medicinal effects of Boshin, Yang Ojang (to strengthen the five fields), Yo-Yu-Jeong (removing dream), Gangeum-Gang-Jung (enhancing energy between men and women) As you can see, Schizandra has been coughing and breathing when she has a weak body, helplessness, physical and mental fatigue, and is thirsty, bronchitis, bronchial asthma, sweating, oil well, myocardial weakness. It was used to treat diabetes, hepatitis, and to prevent colds.
또, 오미자에 대한 근래의 약학적인 실험에서는 오미자로부터 추출한 시잔드에스테르A(Schizandester A), 시잔드린B(Schizandrin B)를 동물에 투여하였을 때, CCl4에 의해 유도된 간 장애에 보호작용을 하며, 간 기능검사에서 나타나는 아미노전이효소인 GPT(Glutamate-Pyruvate Transferase)의 상승을 뚜렷이 억제시키는 것으로 보고되었고, 감마시잔드린(γ-schizandrin)은 병적으로 높아진 효소단위를 저하시켜 간장 보호작용을 하는 등 간질환에 뚜렷한 효과가 있다는 것이 입증되었다.In addition, and the city jandeu ester A (Schizandester A), when the sijan gave B (Schizandrin B) was administered to the animal, a protective effect on the liver disorder induced by CCl 4 extracted from Schisandra chinensis in the pharmacological experiments in recent years for the Schisandra In addition, it has been reported to inhibit the elevation of GPT (Glutamate-Pyruvate Transferase), an aminotransferase in liver function tests, and gamma-xizandrin (γ-schizandrin) decreases the pathologically elevated enzyme unit to protect the liver. It has been shown to have a pronounced effect on back liver disease.
또, 오미자로부터 추출한 시잔드린(Schizandrin), 고미신A(Gomisin A)는 스트레스성 궤양에 대해 예방작용과, 진통작용, 위액 분비억제 작용을 하는 것으로 보고되었으며, 리서핀(Reserpine)에 의한 중추작용을 증강시켜 호흡중추를 자극하고 중추신경계통의 반응성을 높여 신경장애에서 초래된 자각증상을 낫게하고 정신적 작업능률을 높이는 것으로 보고되고 있고, 이 외에도 인체에 유용한 다양한 약리 효과를 나타내는 것으로 알려진다.In addition, Shizandrin and Gomisin A extracted from Schisandra chinensis have been reported to have a protective effect against stress ulcers, analgesic action, and gastric juice secretion. It has been reported to stimulate the respiratory center and increase the responsiveness of the central nervous system to relieve subjective symptoms caused by neurological disorders and to improve mental work efficiency. In addition, it is known to exhibit various pharmacological effects useful for the human body.
그러나 이와 같이 인체에 매우 유용한 것으로 알려지면서 오미자는 상품성 높은 기능성 원료로서 새롭게 주목받고 있으며, 그에 대한 개발도 활발히 이루어져 여러 음료회사에서 오미자 음료를 개발하고 있고, 식품회사에는 오미자의 분말차를 개발하여 시판하고 있다.However, as it is known to be very useful to the human body, Schizandrae is attracting new attention as a commercially available functional raw material, and its development has been actively conducted, and Schizandra's beverages are being developed by various beverage companies, and Schizandra's powdered tea is marketed as a food company. Doing.
또, 오미자에 개발이 활발해짐에 따라 오미자의 기능성 성분이 적용된 기술이 다수 특허출원되고 있는바, 대표적인 것으로 오미자를 주재료로 하여 제조되는 스포츠 음료용 식혜의 제조방법, 오미자 희석차 및 희석음료 원액 제조방법, 오미자 농축액 추출방법 및 오미자 농축액을 이용한 오미자 주, 떫은맛이 제거된 오미자 음료 조성물 및 그 제조 방법, 색소 안정성이 부여된 오미자 음료의 제조방법, 오미자를 주원료로 한 술 및 그 제조 방법, 오미자 발효주의 제조방법, 오미자 과실의 수증기 증류액 제조방법, 기호식품 원액, 색소 오미자음료의 제조 방법, 향미성분 및 색 포집장치 및 그를 이용한 오미자 과립차의 제조 방법, 결명자와 오미자 함유 복합 음료 조성물, 오미자 당추출물과 카라기난을 이용한 젤리제조방법 등을 들 수 있다.In addition, as the development of Schisandra chinensis has been active, many patent applications have been applied for the functional ingredients of Schisandra chinensis. Method, extract of Schisandra chinensis extract and Schisandra chinensis using Schisandra chinensis concentrate, Schisandra chinensis drink composition with astringent taste and method for its preparation, Schisandra chinensis beverages with pigment stability, Succinza main liquor and preparation method thereof, Schisandra fermented liquor Method of preparing, steam distillate of Schisandra chinensis fruit, undiluted food solution, process for preparing pigmented Schisandra chinensis drink, flavoring ingredient and color collecting device and method for preparing Schisandra granule tea using same, compound and composition containing Schisandra chinensis, Schisandra chinensis extract And a jelly manufacturing method using carrageenan.
오미자의 피육은 달고도 시며, 핵중은 맵고도 떫으며 또한 써서 합하면 오미(五味)라고 하여 그 명칭이 유래되었다. 이 중 신맛은 오미자가 풍부하게 보유하고 있는 유기산에 의한 것으로 citric acid, tartartic acid, malic acid, oxalic acid, succinic acid, acetic acid 및 lactic acid 등으로 이루어져 있다. 이들 유기산은 오미자의 항노화, 항산화 활성에 기여를 할 뿐만 아니라 피로 개선활성의 주성분으로 작용한다.The breeding of Schisandra chinensis is sweet and sour, and the nucleus load is spicy and sour, and the sum of them is called Omi (五味). Among them, the sour taste is due to organic acids rich in Schisandra chinensis, consisting of citric acid, tartartic acid, malic acid, oxalic acid, succinic acid, acetic acid and lactic acid. These organic acids not only contribute to the anti-aging and antioxidant activity of Schizandra chinensis but also act as a main component of fatigue improvement activity.
오미자의 풍부한 유기산 성분은 기능성 식품 소재로서의 가치를 높여주지만 오미자를 이용한 가공식품의 개발이 미진한 것은 오미자의 신맛이 소비자의 기호성에 저해하는 요인으로 작용하기 때문으로 판단된다. 또한, 제품화된 경우도 신맛을 중화하기 위해 과도한 설탕을 사용하거나, 제품 속의 오미자 함량이 미미한 경우가 대부분이라 소비자의 요구를 충족시키지 못하고 있다. 이러한 문제는 오미자만의 문제가 아니라 매실, 마늘, 고추, 깻잎 등과 같이 기능적으로는 식품 소재로써 가치가 인정되지만 독특한 관능적 특성으로 인하여 가공 제품으로 개발에 제한을 받는 다른 작물의 경우도 같은 문제점을 안고 있어, 이들 작물의 관능적 특성을 제어하는 식품 가공 기술의 개발이 절실하게 요구되는 상황이다.The rich organic acid of Schizandra chinensis enhances its value as a functional food ingredient, but the lack of development of processed foods using Schizandra chinensis is due to the fact that Schizandra's sour taste acts as a deterrent to consumers' palatability. In addition, even in the case of commercialization, excessive sugar is used to neutralize the sourness, or the content of Schisandra chinensis in the product in most cases does not meet the needs of consumers. This problem is not only a Schisandra chinensis but also functionally recognized as a food material such as plum, garlic, pepper, sesame leaf, etc., but the same problem occurs for other crops that are limited to development due to its unique sensory properties. Therefore, the development of food processing technology that controls the sensory properties of these crops is urgently required.
한편, 난소화성 말토덱스트린(Nondigestible maltodextrin, NMD)은 옥수수 전분을 가수분해하여 얻은 수용성 식이섬유로 식후 혈당상승 억제, 혈중 중성지질 개선 등의 효과를 가지고 있다(Livesey G와 Tagami H 2009). 시판되는 난소화성 말토덱스트린(Nondigestible maltodextrin, NMD)은 85%의 식이섬유를 함유하고 있으며, g당 2 Kcal의 열량을 제공한다(Kim YA 2005). 난소화성 말토덱스트린(Nondigestible maltodextrin, NMD)을 이용한 식품에 관한 연구로는 난소화성 말토덱스트린(Nondigestible maltodextrin, NMD)을 첨가한 저 열량 머핀 제조(Kim YA 2005), 난소화성 말토덱스트린(Nondigestible maltodextrin, NMD)이 케이크의 특성에 미치는 영향(Kim YA 2004) 등이 보고되었으나 난소화성 말토덱스트린(Nondigestible maltodextrin, NMD)을 이용한 글루텐 프리 제품의 연구는 매우 미흡하다.On the other hand, nondigestible maltodextrin (NMD) is a water soluble fiber obtained by hydrolyzing corn starch and has the effect of suppressing post-prandial blood sugar rise and improving blood triglycerides (Livesey G and Tagami H 2009). Commercially available nondigestible maltodextrin (NMD) contains 85% of dietary fiber and provides 2 Kcal of calories per gram (Kim YA 2005). Studies on food using nondigestible maltodextrin (NMD) include preparation of low calorie muffins with nondigestible maltodextrin (NMD) (Kim YA 2005), nondigestible maltodextrin (NMD) (Kim YA 2004) has been reported, but studies of gluten free products using nondigestible maltodextrin (NMD) are very poor.
따라서, 본 발명의 목적은, 오미자 추출물 내의 시트르산 및 말릭산이 난소화성 말토덱스트린(Nondigestible maltodextrin, NMD)과 포접된 오미자 추출물의 포접화합물 및 그 제조방법을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a clathrate compound of a Schizandra chinensis extract in which citric acid and malic acid are entrapped with a non-digestible maltodextrin (NMD).
또한, 본 발명은 항노화, 항산화 활성, 식후 혈당상승 억제 및 혈중 중성지질 개선에 효과가 있는 오미자 추출물의 포접화합물을 유효성분으로 하는 약학적 조성물을 제공하는 것을 목적으로 한다.In addition, an object of the present invention is to provide a pharmaceutical composition comprising the clathrate compound of Schizandra chinensis extract, which is effective in anti-aging, antioxidant activity, postprandial blood sugar rise suppression, and blood triglyceride improvement.
본 발명이 해결하고자 하는 과제는 이상에서 언급한 과제(들)로 제한되지 않으며, 언급되지 않은 또 다른 과제(들)는 이하의 기재로부터 통상의 기술자에게 명확하게 이해될 수 있을 것이다.The problem to be solved by the present invention is not limited to the problem (s) mentioned above, and other object (s) not mentioned will be clearly understood by those skilled in the art from the following description.
상기 과제를 해결하기 위해서, 본 발명의 바람직한 일 실시예에 따른, 오미자 추출물 포접화합물의 제조방법은, 오미자를 추출하여 추출물을 제조하는 제 1 단계; 상기 추출물 내의 시트르산 및 말릭산을 난소화성 말토덱스트린(Nondigestible maltodextrin)과 포접하여 포접화합물을 제조하는 제 2 단계; 및 상기 포접화합물을 캡슐화하는 제 3 단계;를 포함하며, 상기 시트르산과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접율은 30 ~ 40 %인 것을 특징으로 한다.In order to solve the above problems, according to a preferred embodiment of the present invention, a method for producing schizandra extract clathrate compound, the first step of extracting Schisandra chinensis to prepare an extract; A second step of preparing a clathrate compound by encapsulating citric acid and malic acid in the extract with nondigestible maltodextrin; And a third step of encapsulating the clathrate compound, wherein the citric acid and the non-digestible maltodextrin are included in an inclusion rate of 30 to 40%.
일 실시예에 있어서, 상기 포접화합물을 제조하는 제 2 단계는, 10 ~ 120℃에서 5 ~ 240분 동안 300 ~ 700 rpm의 교반기를 이용해 반응시키는 것이 바람직하다.In one embodiment, the second step of preparing the clathrate compound, it is preferable to react by using a stirrer of 300 to 700 rpm for 5 to 240 minutes at 10 ~ 120 ℃.
일 실시예에 있어서, 상기 포접화합물을 제조하는 제 2 단계는, 상기 추출물과 상기 난소화성 말토덱스트린(Nondigestible maltodextrin)을 1 : 0.1 ~ 1중량비로 혼합하는 것이 바람직하다.In one embodiment, the second step of preparing the clathrate compound, it is preferable to mix the extract and the non-digestible maltodextrin (Nondigestible maltodextrin) 1: 0.1 to 1 by weight.
일 실시예에 있어서, 상기 포접화합물을 캡슐화하는 제 3 단계는, 상기 제조된 포접화합물을 실린지 필터로 여과한 후 수분을 제거하고 동결건조하여 막자사발로 분쇄하는 과정을 포함하는 것이 바람직하다.In an embodiment, the third step of encapsulating the clathrate compound may include filtration of the prepared clathrate compound with a syringe filter, followed by removal of water, lyophilization, and grinding into a mortar.
일 실시예에 있어서, 상기 캡슐화된 포접화합물의 입자크기가 0.01 ~0.2㎛인 것이 바람직하다.In one embodiment, the particle size of the encapsulated clathrate compound is preferably 0.01 ~ 0.2㎛.
본 발명의 바람직한 다른 실시예에 따른, 오미자 추출물의 포접화합물은, 오미자 추출물 내의 시트르산 및 말릭산이 난소화성 말토덱스트린(Nondigestible maltodextrin)과 포접된 포접화합물이며, 상기 시트르산과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접율이 30 ~ 40 %인 것을 특징으로 한다.According to another preferred embodiment of the present invention, the clathrate compound of Schizandra chinensis extract is a clathrate compound in which citrate and malic acid are entrapped with nondigestible maltodextrin, and citric acid and indigestible maltodextrin (Nondigestible maltodextrin) The inclusion rate is characterized in that 30 to 40%.
일 실시예에 있어서, 상기 포접화합물의 입자 크기가 0.01 ~0.2㎛인 것이 바람직하다.In one embodiment, the particle size of the clathrate compound is preferably 0.01 ~ 0.2㎛.
일 실시예에 있어서, 상기 오미자 추출물 100중량부 대비, 상기 난소화성 말토덱스트린(Nondigestible maltodextrin)이 30 ~ 100 중량부인 것이 바람직하다.In one embodiment, compared to 100 parts by weight of the Schizandra chinensis extract, the non-digestible maltodextrin (Nondigestible maltodextrin) is preferably 30 to 100 parts by weight.
본 발명의 바람직한 다른 실시예에 따른, 오미자 추출물의 포접화합물을 유효성분으로 하는 약학적 조성물은, 오미자 추출물 내의 시트르산 및 말릭산이 난소화성 말토덱스트린(Nondigestible maltodextrin)과 포접된 포접화합물이며, 상기 시트르산과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접율이 30 ~ 40 %인 것을 특징으로 한다.According to another preferred embodiment of the present invention, the pharmaceutical composition comprising the clathrate compound of Schisandra chinensis extract as an active ingredient is a clathrate compound in which citric acid and malic acid in the Schizandra chinensis extract are entrapped with nondigestible maltodextrin. Non-digestible maltodextrin (Nondigestible maltodextrin) is characterized in that the inclusion rate of 30 to 40%.
일 실시예에 있어서,상기 포접화합물의 입자크기가 0.01 ~0.2㎛인 것이 바람직하다.In one embodiment, the particle size of the clathrate compound is preferably 0.01 ~ 0.2㎛.
일 실시예에 있어서, 상기 오미자 추출물 100중량부 대비, 상기 난소화성 말토덱스트린(Nondigestible maltodextrin)이 30 ~ 100 중량부인 것이 바람직하다.In one embodiment, compared to 100 parts by weight of the Schizandra chinensis extract, the non-digestible maltodextrin (Nondigestible maltodextrin) is preferably 30 to 100 parts by weight.
본 발명에 의한 오미자 추출물 포접화합물 및 그 제조방법을 이용하면 오미자의 신맛을 감소시켜 오미자의 풍미를 살리는 동시에 기호성을 높일 수 있는 장점이 있다.Using the schizandra extract clathrate compound and a method for preparing the same according to the present invention has the advantage of reducing the sour taste of Schizandra while improving the taste of Schizandra chinensis and enhancing palatability.
또한, 본 발명은 오미자 포접화합물을 통하여 항노화, 항산화 식후 혈당상승 억제 및 혈중 중성지질 개선에 효과가 있는 오미자 추출물의 포접화합물을 유효성분으로 하는 약학적 조성물을 제공할 수 있는 장점이 있다.In addition, the present invention has an advantage that can provide a pharmaceutical composition comprising the inclusion compound of Schizandra chinensis extract effective in anti-aging, inhibiting post-oxidation blood sugar rise and improving the blood triglycerides through Schizandra clathrate compound.
도 1은 본 발명의 오미자 포접화합물의 제조방법을 순서도로 나타낸 것이다.
도 2(a) 및 (b)는 실시예 2 내지 9, 비교예 1 및 비교예 2에 따라 제조된 포접화합물의 HPLC 그래프를 나타낸 것이다.
도 3(a) 및 (b)는 실시예 10 내지 15, 비교예 1 및 비교예2에 따라 제조된 포접화합물의 HPLC 그래프를 나타낸 것이다.
도 4(a) 및 (b)는 실시예 16 내지 19, 비교예 1 및 비교예 2에 따라 제조된 포접화합물의 HPLC 그래프를 나타낸 것이다.
도 5(a) 및 (b)는 실시예2 내지 19에 따라 제조된 포접화합물의 난소화성 말토덱스트린(Nondigestible maltodextrin)의 양, 반응시간 및 온도에 따른 시트르산의 포접량을 나타낸 그래프이다.
도 6(a)는 실시예 2 내지 3 및 비교예 1의 FT-IR 그래프를 나타낸 것이다.
도 6(b)는 실시예 10, 11 및 비교예 1의 FT-IR 그래프를 나타낸 것이다.
도 6(c)는 실시예 16 및 비교예 1의 FT-IR 그래프를 나타낸 것이다.
도 7(a)는 실시예 6 내지 8 및 비교예 2의 FT-IR 그래프를 나타낸 것이다.
도 7(b)는 실시예 13, 14 및 비교예 2의 FT-IR 그래프를 나타낸 것이다.
도 7(c)는 실시예 19 및 비교예 2의 FT-IR 그래프를 나타낸 것이다.1 is a flowchart illustrating a method for preparing a schizandra clathrate compound of the present invention.
2 (a) and (b) shows the HPLC graph of the clathrate compound prepared according to Examples 2 to 9, Comparative Example 1 and Comparative Example 2.
Figure 3 (a) and (b) shows the HPLC graph of the clathrate compound prepared according to Examples 10 to 15, Comparative Example 1 and Comparative Example 2.
Figure 4 (a) and (b) shows the HPLC graph of the inclusion compound prepared according to Examples 16 to 19, Comparative Example 1 and Comparative Example 2.
5 (a) and (b) is a graph showing the inclusion amount of citric acid according to the amount, reaction time and temperature of the non-digestible maltodextrin of the inclusion compound prepared according to Examples 2 to 19.
Figure 6 (a) shows the FT-IR graph of Examples 2 to 3 and Comparative Example 1.
6 (b) shows the FT-IR graphs of Examples 10, 11 and Comparative Example 1. FIG.
6 (c) shows the FT-IR graphs of Example 16 and Comparative Example 1. FIG.
Figure 7 (a) shows the FT-IR graph of Examples 6 to 8 and Comparative Example 2.
Figure 7 (b) shows the FT-IR graph of Examples 13, 14 and Comparative Example 2.
7 (c) shows the FT-IR graphs of Example 19 and Comparative Example 2. FIG.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다. 그러나 본 발명은 이하에서 개시되는 실시예들에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 것이며, 단지 본 실시예들은 본 발명의 개시가 완전하도록 하며, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다.Advantages and features of the present invention, and methods for achieving them will be apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various forms, and only the embodiments of the present invention make the disclosure of the present invention complete, and the general knowledge in the technical field to which the present invention belongs. It is provided to fully convey the scope of the invention to those skilled in the art, and the present invention is defined only by the scope of the claims.
발명의 실시예를 설명하기 위한 도면에 개시된 형상, 크기, 비율, 각도, 개수 등은 예시적인 것이므로 본 발명이 도시된 사항에 한정되는 것은 아니다. 명세서 전체에 걸쳐 동일 참조 부호는 동일 구성 요소를 지칭한다.Shapes, sizes, ratios, angles, numbers, and the like disclosed in the drawings for describing the embodiments of the present invention are exemplary, and the present invention is not limited thereto. Like reference numerals refer to like elements throughout.
또한, 본 발명을 설명함에 있어서, 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명은 생략한다.In addition, in describing the present invention, if it is determined that the detailed description of the related known technology may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.
본 명세서 상에서 언급한 '포함한다', '갖는다', '이루어진다' 등이 사용되는 경우 '~만'이 사용되지 않는 이상 다른 부분이 추가될 수 있다. 구성 요소를 단수로 표현한 경우에 특별히 명시적인 기재 사항이 없는 한 복수를 포함하는 경우를 포함한다.In the case where 'comprises', 'haves', 'consists of' and the like mentioned in the present specification are used, other parts may be added unless 'only' is used. In the case where the component is expressed in the singular, the plural includes the plural unless specifically stated otherwise.
위치 관계에 대한 설명일 경우, 예를 들어, '~상에', '~상부에', '~하부에', '~옆에' 등으로 두 부분의 위치 관계가 설명되는 경우, '바로' 또는 '직접'이 사용되지 않는 이상 두 부분 사이에 하나 이상의 다른 부분이 위치할 수도 있다.In the case of the description of the positional relationship, for example, if the positional relationship of the two parts is described as 'on', 'upper', 'lower', 'next to', etc. Alternatively, one or more other parts may be located between the two parts unless 'direct' is used.
시간 관계에 대한 설명일 경우, 예를 들어, '~후에', '~에 이어서', '~다음에', '~전에' 등으로 시간 적 선후관계가 설명되는 경우, '바로' 또는 '직접'이 사용되지 않는 이상 연속적이지 않은 경우도 포함할 수 있다.In the case of a description of a temporal relationship, for example, if the temporal after-term relationship is described as 'after', 'following', 'after', 'before', etc. This may include non-consecutive unless' is used.
본 발명의 여러 실시예들의 각각 특징들이 부분적으로 또는 전체적으로 서로 결합 또는 조합 가능하고, 기술적으로 다양한 연동 및 구동이 가능하며, 각 실시예들이 서로에 대하여 독립적으로 실시 가능할 수도 있고 연관관계로 함께 실시할 수도 있다.Each of the features of the various embodiments of the present invention may be combined or combined with each other in part or in whole, and various technically interlocking and driving are possible, and each of the embodiments may be independently implemented with respect to each other, It may be.
이하, 난소화성 말토덱스트린(Nondigestible maltodextrin)에 대해서 살펴보면 다음과 같다.Hereinafter, the indigestible maltodextrin (Nondigestible maltodextrin) is as follows.
식후혈당상승억제, 배변활동 원활 및 혈중 중성지질 개선의 기능성이 입증되어 있는 난소화성 말토덱스트린(Nondigestible maltodextrin)은 당분이 혈관에 흡수되는 속도를 늦추어줌으로써, 인슐린의 과다 분비를 감소시킨다. 또한, 난소화성 말토덱스트린(Nondigestible maltodextrin) 섭취를 통해 글루코즈 등 영양소의 확산저해 및 소장의 아래 부위까지 소화물이 내려가면서 음식의 소화와 흡수속도를 저하시켜 궁극적으로 포도당 흡수를 느리게 함으로서 혈당치의 과도한 상승을 억제시키는 역할을 한다.Nondigestible maltodextrin, which has been proven to suppress postprandial blood sugar elevation, smooth bowel activity, and improve blood triglycerides, slows the rate at which sugar is absorbed into the blood vessels, thereby reducing excess secretion of insulin. In addition, ingestion of nondigestible maltodextrin decreases the diffusion of nutrients such as glucose and lowers the digestion to the lower part of the small intestine, slowing down the digestion and absorption of food and ultimately slowing glucose uptake, resulting in excessive blood sugar levels. It acts as a deterrent.
상기 난소화성 말토덱스트린(Nondigestible maltodextrin)은 옥수수 전분을 가열하여 얻은 베소덱스트린을 알파-아밀라제 및 아밀로글루코시다제로 효소분해하고 정제한 것 중 난소화성 성분을 분획하여 얻은 건강 기능성 물질이며, 식이섬유 함량은 표시량의 80% 이상으로서, 건강기능식품공전의 기능성 원료로 등재되어 있는 기능성 원료이다.The non-digestible maltodextrin (Nondigestible maltodextrin) is a health functional substance obtained by fractionating an indigestible component of the enzyme digestion and purification of besodextrin obtained by heating corn starch with alpha-amylase and amyloglucosidase, dietary fiber content Is 80% or more of the indicated amount, and is a functional raw material listed as a functional raw material of the Health Functional Food Code.
본 발명은 오미자를 추출하여 추출물을 제조하는 제 1 단계; 상기 추출물 내의 시트르산 및 말릭산을 난소화성 말토덱스트린(Nondigestible maltodextrin)과 포접하여 포접화합물을 제조하는 제 2 단계; 및 상기 포접화합물을 캡슐화하는 제 3 단계;를 포함하며, 상기 시트르산과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접율이 30 ~ 40 %인 것을 구성상 특징으로 한다.The present invention comprises the first step of preparing an extract by extracting Schizandra chinensis; A second step of preparing a clathrate compound by encapsulating citric acid and malic acid in the extract with nondigestible maltodextrin; And a third step of encapsulating the clathrate compound, wherein the citric acid and the non-digestible maltodextrin are 30 to 40% of the inclusion rate.
본 발명의 목적은 오미자 추출물 내의 시트르산 및 말릭산이 난소화성 말토덱스트린(Nondigestible maltodextrin, NMD)과 포접된 오미자 추출물의 포접화합물 및 그 제조방법을 제공하는 것이다.Disclosure of Invention An object of the present invention is to provide a clathrate compound and a method for preparing the extract of Schizandra chinensis, wherein citric acid and malic acid in Schizandra chinensis extract are entrapped with nondigestible maltodextrin (NMD).
또한, 본 발명은 항노화, 항산화 활성, 식후 혈당상승 억제 및 혈중 중성지질 개선에 효과가 있는 오미자 추출물의 포접화합물을 유효성분으로 하는 약학적 조성물을 제공하는 것을 목적으로 한다.In addition, an object of the present invention is to provide a pharmaceutical composition comprising the clathrate compound of Schizandra chinensis extract, which is effective in anti-aging, antioxidant activity, postprandial blood sugar rise suppression, and blood triglyceride improvement.
본 발명에 의한 오미자 추출물 포접화합물 및 그 제조방법을 이용하면 오미자의 신맛을 감소시켜 오미자의 풍미를 살리는 동시에 기호성을 높일 수 있는 장점이 있다.Using the schizandra extract clathrate compound and a method for preparing the same according to the present invention has the advantage of reducing the sour taste of Schizandra while improving the taste of Schizandra chinensis and enhancing palatability.
또한, 본 발명은 오미자 포접화합물을 통하여 항노화, 항산화 식후 혈당상승 억제 및 혈중 중성지질 개선에 효과가 있는 오미자 추출물의 포접화합물을 유효성분으로 하는 약학적 조성물을 제공할 수 있는 장점이 있다.In addition, the present invention has an advantage that can provide a pharmaceutical composition comprising the inclusion compound of Schizandra chinensis extract effective in anti-aging, inhibiting post-oxidation blood sugar rise and improving the blood triglycerides through Schizandra clathrate compound.
이하, 도 1을 참조하여 본 발명의 일 실시예에 따른 오미자 추출물의 포접화합물의 제조방법에 대하여 설명한다.Hereinafter, a method of preparing a clathrate compound of Schisandra chinensis extract according to an embodiment of the present invention will be described with reference to FIG. 1.
도 1은 본 발명의 일 실시예에 따른 오미자 추출물의 포접화합물의 제조방법을 순서도로 나타낸 것이다.1 is a flowchart illustrating a method for preparing a clathrate compound of Schizandra chinensis extract according to an embodiment of the present invention.
본 발명의 일 실시예에 따른 오미자 추출물의 포접화합물 제조방법은, 오미자를 추출하여 추출물을 제조하는 제 1 단계; 상기 추출물 내의 시트르산 및 말릭산을 난소화성 말토덱스트린(Nondigestible maltodextrin)과 포접하여 포접화합물을 제조하는 제 2 단계; 및 상기 포접화합물을 캡슐화하는 제 3 단계;를 포함한다.Method for preparing a clathrate compound of Schizandra chinensis extract according to an embodiment of the present invention, the first step to extract the Schizandra chinensis extract; A second step of preparing a clathrate compound by encapsulating citric acid and malic acid in the extract with nondigestible maltodextrin; And a third step of encapsulating the clathrate compound.
또한, 상기 오미자 추출물 내의 시트르산과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접율은 30 ~ 40 %인 것을 특징으로 한다.In addition, the inclusion rate of citric acid and non-digestible maltodextrin (Nondigestible maltodextrin) in the Schizandra chinensis extract is characterized in that 30 to 40%.
본 발명의 일 실시예에 따른 오미자 추출물의 포접화합물의 제조방법에 있어서, 상기 제 1 단계는, 오미자를 추출하여 추출물을 제조하는 단계이다.In the method for preparing a clathrate compound of Schizandra chinensis extract according to an embodiment of the present invention, the first step is to extract Schizandra chinensis to prepare the extract.
즉, 본 발명의 하기에서 설명되는 난소화성 말토덱스트린(Nondigestible maltodextrin, NMD)과 포접을 하기 위한 준비단계이다.In other words, it is a preparation step for inclusion with an indigestible maltodextrin (NMD) described below of the present invention.
상기 오미자는 흐르는 물에 깨끗하게 세척한 후 그대로 사용될 수 있으며, 추출의 효율성을 높이기 위하여 분쇄하여 사용하는 것이 바람직하나, 이를 제한하지는 않는다.The Schizandra may be used as it is after washing cleanly in running water, it is preferable to use the pulverized to increase the extraction efficiency, but is not limited thereto.
상기 제 1 단계인 오미자를 추출하여 추출물을 제조하는 단계는 열수추출일 수 있다.The step of preparing the extract by extracting Schisandra chinensis, the first step may be hot water extraction.
상기 제 1 단계의 열수추출은 오미자와 물을 1 : 5 ~ 20중량비로 혼합하여 수행할 수 있으며, 구체적으로 1 : 7 ~ 15중량비로 혼합하여 수행할 수 있으며, 더욱 구체적으로는 1 : 9중량비로 혼합하여 수행할 수 있다.The hot water extraction of the first step may be carried out by mixing Schisandra chinensis and water in a 1: 5 to 20 weight ratio, specifically, may be performed by mixing in a 1: 7 to 15 weight ratio, more specifically 1: 9 weight ratio It can be carried out by mixing.
또한, 상기 제 1 단계의 추출은, 90 ~ 110℃ 온도의 상압조건하에서 1 ~ 5시간 동안 추출할 수 있으며, 구체적으로는 95 ~ 105℃ 온도의 상압조건하에서 2 ~ 4시간 동안 추출할 수 있으며, 더욱 구체적으로는 100℃ 온도의 상압조건하에서 2시간 30분 동안 추출할 수 있다.In addition, the extraction of the first step, may be extracted for 1 to 5 hours under the atmospheric pressure conditions of 90 ~ 110 ℃ temperature, specifically for 2 to 4 hours under the atmospheric pressure conditions of 95 ~ 105 ℃ temperature More specifically, the extraction may be performed for 2 hours and 30 minutes under atmospheric pressure at 100 ° C.
상기 제 1 단계를 거친 오미자 추출물은 하기의 단계에서 설명되는 난소화성 말토덱스트린(Nondigestible maltodextrin)과 바로 포접반응을 수행할 수도 있고, 냉동보관 후 해동하여 포접반응을 수행할 수도 있다.The Schizandra chinensis extract after the first step may be subjected to a clathrate reaction directly with nondigestible maltodextrin described in the following step, or thawed after cryopreservation to perform a clathrate reaction.
상기 냉동보관은 -50 ~ 0℃의 온도에서 수행될 수 있으며, 구체적으로는-40 ~ -10℃의 온도에서 수행될 수 있으며, 더욱 구체적으로는 -20℃의 온도에서 수행될 수 있다.The freezing storage may be carried out at a temperature of -50 ~ 0 ℃, specifically may be carried out at a temperature of -40 ~ -10 ℃, more specifically may be carried out at a temperature of -20 ℃.
본 발명의 일 실시예에 따른 오미자 추출물의 포접화합물의 제조방법에 있어서, 상기 제 2 단계는, 제 1 단계에서 추출된 추출물 내의 시트르산 및 말릭산을 난소화성 말토덱스트린(Nondigestible maltodextrin)과 포접하여 포접화합물을 제조하는 단계이다.In the method for preparing a clathrate compound of Schizandra chinensis extract according to an embodiment of the present invention, the second step includes the inclusion of citric acid and malic acid in the extract extracted in the first step with a non-digestible maltodextrin. Preparing a compound.
상기 포접화합물을 제조하는 제 2 단계는, 10 ~ 120℃에서5 ~ 240분 동안 300 ~ 700rpm의 교반기를 이용해 반응시키는 킬 수 있으며, 구체적으로는 구체적으로 상기 2 단계는 교반기를 이용하여 20 ~ 90℃에서 10 ~ 180분 동안 400 ~ 500rpm으로 반응시킬 수 있으며, 더욱 구체적으로 27℃에서 60분 동안 500rpm으로 반응시킬 수 있다.The second step of preparing the clathrate compound may be reacted using a stirrer at 300 to 700 rpm for 5 to 240 minutes at 10 to 120 ° C., specifically, the second step is 20 to 90 using a stirrer. The reaction may be performed at 400 to 500 rpm for 10 to 180 minutes at 0 ° C., and more specifically at 500 rpm for 60 minutes at 27 ° C.
또한, 상기 포접화합물을 제조하는 제 2 단계는, 상기 추출물과 상기 난소화성 말토덱스트린(Nondigestible maltodextrin)을 1 : 0.1 ~ 1중량비로 혼합할 수 있으며, 구체적으로는 1 : 0.9중량비로 혼합할 수 있다.In addition, in the second step of preparing the clathrate compound, the extract and the non-digestible maltodextrin (Nondigestible maltodextrin) can be mixed in a ratio of 1: 0.1 to 1 by weight, specifically, may be mixed in a ratio of 1: 0.9 by weight. .
상기 제 2 단계에서 오미자 추출물 내의 시트르산과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접이 이루어지며, 포접율은 30 ~ 40 % 일 수있다.In the second step, citric acid and non-digestible maltodextrin are included in the Schizandra chinensis extract, and the inclusion rate may be 30 to 40%.
또한, 상기 오미자 추출물 내의 말릭산과 난소화성 말토덱스트린(Nondigestible maltodextrin)은 완전한 포접될 수 있다.In addition, malic acid and nondigestible maltodextrin in the Schizandra chinensis extract can be completely enclosed.
본 발명의 일 실시예에 따른 오미자 추출물의 포접화합물의 제조방법에 있어서, 상기 제 3 단계는, 제 2 단계에서 포접된 포접화합물을 캡슐화하는 단계이다.In the method for preparing a clathrate compound of Schizandra chinensis extract according to an embodiment of the present invention, the third step is to encapsulate the clathrate compound entrapped in the second step.
상기 포접화합물을 캡슐화하는 제 3 단계는, 상기 제조된 포접화합물을 실린지 필터로 여과한 후 수분을 제거하고 동결건조하여 막자사발로 분쇄하여 수행될 수 있다.The third step of encapsulating the clathrate compound may be performed by filtration of the prepared clathrate compound with a syringe filter to remove water, lyophilization, and grinding into a mortar.
상기 실린지 필터는 0.1 ~ 0.2㎛ 크기의 입자를 여과시킬 수 있는 필터일 수 있다.The syringe filter may be a filter capable of filtering particles having a size of 0.1 to 0.2 μm.
상기 동결건조는 상기 포접화합물을 -50 ~ 0℃ 온도의 동결건조기를 통해 3 ~ 7m torr 조건하에서 36 ~ 72시간 동안 수행될 수 있다.The lyophilization may be performed for 36 to 72 hours under the condition of 3 to 7 m torr through the lyophilizer of the inclusion compound -50 ~ 0 ℃ temperature.
상기 캡슐화된 포접화합물의 입자크기가 0.01 ~0.2㎛일 있다.The particle size of the encapsulated clathrate compound may be 0.01 ~ 0.2㎛.
본 발명의 다른 실시예에 따른 오미자 추출물의 포접화합물은, 오미자 추출물 내의 시트르산 및 말릭산이 난소화성 말토덱스트린(Nondigestible maltodextrin)과 포접된 포접화합물이며, 상기 시트르산과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접율이 30 ~ 40 %인 것을 특징으로 한다.The clathrate compound of Schisandra chinensis extract according to another embodiment of the present invention is a clathrate compound in which citric acid and malic acid are entrapped with nondigestible maltodextrin, and that of citric acid and nondigestible maltodextrin is included. It is characterized in that the percentage is 30 to 40%.
상기 오미자 추출물은 오미자와 물을 1 : 5 ~ 20중량비로 혼합하여 열수추출된 것일 수 있으며, 구체적으로 1 : 7 ~ 15중량비로 혼합하여 열수수출된 것일 수 있으며, 더욱 구체적으로는 1 : 9중량비로 혼합하여 열수추출된 것일 수 있다.The Schisandra chinensis extract may be a hot water extracted by mixing Schisandra chinensis and water in a 1: 5 to 20 weight ratio, specifically, may be a hot water export by mixing in a 1: 7 to 15 weight ratio, more specifically 1: 9 by weight By mixing with hot water may be extracted.
본 발명의 다른 실시예에 따른 상기 오미자 추출물은, 90 ~ 110℃ 온도의 상압조건하에서 1 ~ 5시간 동안 열수추출된 것일 수 있으며, 구체적으로는 95 ~ 105℃ 온도의 상압조건하에서 2 ~ 4시간 동안 열수추출된 것일 수 있으며, 더욱 구체적으로는 100℃ 온도의 상압조건하에서 2시간 30분 동안 열수추출된 것일 수 있다.The Schizandra chinensis extract according to another embodiment of the present invention may be hot water extracted for 1 to 5 hours under a normal pressure condition of 90 ~ 110 ℃ temperature, specifically 2 to 4 hours under a normal pressure condition of 95 ~ 105 ℃ temperature Hot water may be extracted during, and more specifically, hot water may be extracted for 2 hours and 30 minutes under atmospheric pressure of 100 ° C.
상기 포접화합물의 입자 크기가 0.01 ~0.2㎛인 것일 수 있다.Particle size of the clathrate compound may be 0.01 ~ 0.2㎛.
상기 오미자 추출물 100중량부 대비, 상기 난소화성 말토덱스트린(Nondigestible maltodextrin)이 30 ~ 100 중량부를 포함할 수 있다.Compared to 100 parts by weight of the Schizandra chinensis extract, the indigestible maltodextrin (Nondigestible maltodextrin) may include 30 to 100 parts by weight.
본 발명에 다른 실시예에 따른 오미자 추출물의 포접화합물은 복수개의 영양제, 비타민, 광물(전해질), 합성 풍미제 및 천연 풍미제 등의 풍미제, 착색제 및 중진제(치즈, 초콜릿 등), 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알콜 및 탄산 음료에 사용되는 탄산화제를 포함하여 건강기능성 식품재료로 이용될 수 있다. 그밖에 본 발명의 다른 실시예에 따른 오미자 추출물의 포접화합물은 천연 과일 쥬스 및 과일 쥬스 음료 및 야채 음료의 제조를 위한 과육을 포함할 수 있다. 이러한 성분은 독립적으로 또는 조합하여 사용할 수 있다. 상기 첨가제의 비율을 제한하지는 않으나, 바람직하게는 포접화합물 100 중량부를 기준으로, 0.1 내지 20 중량부의 범위 인 것이 바람직하다.The clathrate compound of Schizandra chinensis extract according to another embodiment of the present invention includes a plurality of nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors such as flavoring agents, colorants and neutralizing agents (cheese, chocolate, etc.), pectic acid And salts thereof, alginic acid and salts thereof, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols and carbonation agents used in carbonated beverages. In addition, the inclusion compound of the Schizandra chinensis extract according to another embodiment of the present invention may include a pulp for the production of natural fruit juice and fruit juice beverage and vegetable beverage. These components can be used independently or in combination. Although the ratio of the additive is not limited, preferably in the range of 0.1 to 20 parts by weight based on 100 parts by weight of the clathrate compound.
본 발명의 또 다른 실시예에 따른 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접물을 유효성분으로 함유하는 약학적 조성물을 제공할 수 있으며, 상기 약학적 조성물은, 오미자 추출물 내의 시트르산 및 말릭산이 난소화성 말토덱스트린(Nondigestible maltodextrin)과 포접된 포접화합물이며, 상기 시트르산과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접율이 30 ~ 40 %인 것을 특징으로 한다.According to another embodiment of the present invention can provide a pharmaceutical composition containing a clathrate of Schizandra chinensis extract and non-digestible maltodextrin as an active ingredient, the pharmaceutical composition, citric acid and malic in Schizandra extract Acid is a clathrate compound encapsulated with non-digestible maltodextrin, characterized in that the inclusion ratio of the citric acid and non-digestible maltodextrin is 30 to 40%.
상기 오미자 추출물 100중량부 대비, 상기 난소화성 말토덱스트린(Nondigestible maltodextrin)이 30 ~ 100 중량부를 포함할 수 있다.Compared to 100 parts by weight of the Schizandra chinensis extract, the indigestible maltodextrin (Nondigestible maltodextrin) may include 30 to 100 parts by weight.
상기 포접화합물의 입자크기가 0.01 ~0.2㎛일 수 있다.The particle size of the clathrate compound may be 0.01 ~ 0.2㎛.
본 발명의 또 다른 실시예에 따른 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접물을 유효성분으로 함유하는 약학적 조성물은 담체, 부형제, 붕해제, 감미제, 피복제, 팽창제, 윤활제, 활택제, 향미제, 항산화제, 완충액, 정균제, 희석제, 분산제, 계면활성제, 결합제 및 윤활제로 이루어진 군에서 선택되는 하나 이상의 보조제를 더 포함할 수 있다.The pharmaceutical composition containing the inclusion of Schizandra chinensis extract and nondigestible maltodextrin according to another embodiment of the present invention as an active ingredient includes a carrier, an excipient, a disintegrant, a sweetener, a coating agent, an expanding agent, a lubricant, a lubricant. Agents, flavoring agents, antioxidants, buffers, bactericides, diluents, dispersants, surfactants, binders and lubricants may further comprise one or more adjuvants selected from the group.
구체적으로 담체, 부형제 및 희석제는 락토즈, 덱스트로즈, 수크로스, 솔비톨, 만니톨, 자일리톨, 에리스리톨, 티톨, 전분, 아카시아 고무, 알지네이트, 젤라틴, 칼슘 포스페이트, 칼슘 실리케이트, 셀룰로즈, 메틸 셀룰로즈, 미정질 셀룰로스, 폴리비닐 피롤리돈, 물, 메틸히드록시벤조에이트, 프로필히드록시벤조에이트, 탈크, 마그네슘 스테아레이트 및 광물유를 사용할 수 있으며, 경구투여를 위한 고형제제에는 정제, 환제, 산제, 과립제, 캡슐제 등이 포함되며, 이러한 고형제제는 상기 조성물에 적어도 하나 이상의 부형제, 예를 들면, 전분, 칼슘카보네이트, 수크로스 또는 락토오스, 젤라틴 등을 섞어 조제할 수 있다. 또한 단순한제 이외에 마그네슘 스티레이트, 탈크 같은 윤활제들도 사용할 수 있다. 경구를 위한 액상제제로는 현탁제, 내용액제, 유제, 시럽제 등이 있으며 흔히 사용되는 단순 희석제인 물, 리퀴드 파라핀 이외에 여러 가지 부형제, 예를 들면 습윤제, 감미제, 방향제, 보존제 등이 포함될 수 있다. 비경구 투여를 위한 제제에는 멸균된 수용액, 비수성용제, 현탁제, 유제, 동결건조제제, 좌제 등이 포함된다. 비수성용제, 현탁제로는 프로필렌글리콜, 폴리에틸렌 글리콜, 올리브 오일과 같은 식물성 기름, 에틸올레이트와 같은 주사 가능한 에스테르 등이 사용될 수 있다. 좌제의 기재로는 위텝솔(witepsol), 마크로골, 트윈(tween) 61, 카카오지, 라우린지, 글리세로제라틴 등이 사용될 수 있다.Specifically, the carrier, excipient and diluent are lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, tititol, starch, acacia rubber, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methyl cellulose, microcrystalline Cellulose, polyvinyl pyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil can be used, and solid preparations for oral administration include tablets, pills, powders, granules, capsules. And the like, and such solid preparations may be prepared by mixing at least one excipient such as starch, calcium carbonate, sucrose or lactose, gelatin, and the like in the composition. In addition to simple agents, lubricants such as magnesium styrate and talc may also be used. Oral liquid preparations include suspensions, solvents, emulsions, syrups, and the like, and may include various excipients such as wetting agents, sweeteners, fragrances, and preservatives, in addition to commonly used simple diluents such as water and liquid paraffin. Formulations for parenteral administration include sterile aqueous solutions, non-aqueous solvents, suspensions, emulsions, lyophilized preparations, suppositories, and the like. As the non-aqueous solvent and suspending agent, propylene glycol, polyethylene glycol, vegetable oil such as olive oil, injectable ester such as ethyl oleate and the like can be used. As a base material of suppositories, witepsol, macrogol, tween 61, cacao butter, laurin butter, glycerogelatin and the like can be used.
본 발명의 또 다른 실시예에 따른 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접물을 유효성분으로 함유하는 약학적 조성물은, 각각 통상의 방법에 따라 산제, 과립제, 정제, 캡슐제, 현탁액, 에멀젼, 시럽, 에어로졸 등의 경구형 제형, 외용제, 좌제 및 멸균 주사용액의 형태로 제형화하여 사용될 수 있다.Pharmaceutical compositions containing a clathrate of Schizandra chinensis extract and nondigestible maltodextrin according to another embodiment of the present invention as an active ingredient, respectively, powders, granules, tablets, capsules, suspensions according to conventional methods Oral formulations such as emulsions, syrups, aerosols, external preparations, suppositories, and sterile injectable solutions.
본 발명의 또 다른 실시예에 따른 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접물을 유효성분으로 함유하는 약학적 조성물은 목적하는 방법에 따라 경구 투여하거나 비경구투여(예를 들어, 정맥 내, 피하, 복강내 또는 국소에 적용)할 수 있으며, 투여량은 환자의 상태 및 체중, 질병의 정도, 약물형태, 투여경로 및 시간에 따라 다르지만, 당업자에 의해 적절하게 선택될 수 있다.According to another embodiment of the present invention, a pharmaceutical composition containing the inclusion of Schizandra chinensis extract and nondigestible maltodextrin as an active ingredient may be administered orally or parenterally (eg, intravenously) according to a desired method. Internal, subcutaneous, intraperitoneal or topical), and the dosage depends on the condition and weight of the patient, the severity of the disease, the form of the drug, the route of administration and the time of day, and may be appropriately selected by those skilled in the art.
본 발명의 또다른 실시예에 따른 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접물을 유효성분으로 함유하는 약학적 조성물은 약학적으로 유효한 양으로 투여한다. 본 발명에 있어서 “약학적으로 유효한 양”은 의학적 치료에 적용 가능한 합리적인 수혜/위험 비율로 질환을 치료하기에 충분한 양을 의미하며, 유효용량 수준은 환자의 질환 종류, 중증도, 약물의 활성, 약물에 대한 민감도, 투여 시간, 투여 경로 및 배출비율, 치료기간, 동시 사용되는 약물을 포함한 요소 및 기타 의학 분야에 잘 알려진 요소에 따라 결정될 수 있다. 본 발명에 다른 약학적 조성물은 개별 치료제로 투여하거나 다른 치료제와 병용하여 투여될 수 있고 종래의 치료제와는 순차적 또는 동시에 투여될 수 있으며, 단일 또는 다중 투여될 수 있다. 상기한 요소들을 모두 고려하여 부작용 없이 최소한의 양으로 최대 효과를 얻을 수 있는 양을 투여하는 것이 중요하며, 이는 당업자에 의해 용이하게 결정될 수 있다.A pharmaceutical composition containing the inclusions of Schizandra chinensis extract and nondigestible maltodextrin according to another embodiment of the present invention as an active ingredient is administered in a pharmaceutically effective amount. In the present invention, “pharmaceutically effective amount” means an amount sufficient to treat a disease at a reasonable benefit / risk ratio applicable to medical treatment, and an effective dose level refers to a disease type, severity, drug activity, drug, and drug of a patient. Sensitivity to, time of administration, route of administration and rate of release, duration of treatment, factors including concurrent use of drugs, and other factors well known in the medical arts. The pharmaceutical compositions according to the present invention may be administered as individual therapeutic agents or in combination with other therapeutic agents, may be administered sequentially or simultaneously with conventional therapeutic agents, and may be single or multiple administrations. Taking all of the above factors into consideration, it is important to administer an amount that can achieve the maximum effect with a minimum amount without side effects, which can be readily determined by one skilled in the art.
구체적으로 본 발명의 또 다른 실시예에 따른 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접물을 유효성분으로 함유하는 약학적 조성물의 유효량은 환자의 연령, 성별, 상태, 체중, 체내에 활성 성분의 흡수도, 불활성률 및 배설속도, 질병종류, 병용되는 약물에 따라 달라질 수 있으며, 일반적으로는 체중 1 ㎏ 당 0.001 내지 150 ㎎, 바람직하게는 0.01 내지 100 ㎎을 매일 또는 격일 투여하거나, 1일 1 내지 3회로 나누어 투여할 수 있다. 그러나 투여 경로, 비만의 중증도, 성별, 체중, 연령 등에 따라서 증감 될 수 있으므로 상기 투여량이 어떠한 방법으로도 본 발명의 범위를 한정하는 것은 아니다.Specifically, the effective amount of the pharmaceutical composition containing the inclusion of Schizandra chinensis extract and nondigestible maltodextrin according to another embodiment of the present invention as an active ingredient is effective in the age, sex, condition, weight, body of the patient. Absorption rate, inactivation rate and excretion rate of the components, the type of disease, the drug used in combination may vary, generally 0.001 to 150 mg, preferably 0.01 to 100 mg per 1 kg body weight daily or every other day, or It can be administered in 1 to 3 times a day. However, the dosage may be increased or decreased depending on the route of administration, the severity of obesity, sex, weight, age, etc., and the above dosage does not limit the scope of the present invention by any method.
본 발명에 의한 오미자 추출물 포접화합물 및 그 제조방법을 이용하면 오미자의 신맛을 감소시켜 오미자의 풍미를 살리는 동시에 기호성을 높일 수 있는 장점이 있다.Using the schizandra extract clathrate compound and a method for preparing the same according to the present invention has the advantage of reducing the sour taste of Schizandra while improving the taste of Schizandra chinensis and enhancing palatability.
또한, 본 발명은 오미자 포접화합물을 통하여 항노화, 항산화 식후 혈당상승 억제 및 혈중 중성지질 개선에 효과가 있는 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접물을 유효성분으로 함유하는 약학적 조성물을 제공할 수 있는 장점이 있다.In addition, the present invention is a pharmaceutical composition containing the inclusions of Schizandra chinensis extract and nondigestible maltodextrin, which are effective in anti-aging, inhibiting post-oxidation blood sugar rise and improving blood triglycerides through Schizandra clathrate compound as active ingredients. There is an advantage that can provide.
이하, 실시예 및 실험예에 의하여 본 발명을 더욱 상세하게 설명하고자 한다. 단, 하기 실시예 및 실험예는 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들만으로 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, the following Examples and Experimental Examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.
실시예 1 : 오미자 추출물의 제조Example 1 Preparation of Schizandra chinensis Extract
먼저, 오미자는 흐르는 물에 깨끗하게 세척하여 준비하였다.First, Schisandra chinensis was prepared by washing in running water cleanly.
준비된 오미자 210g과 물 1,890ml를 혼합하여 100℃의 상압조건하에서 2시간 30분 동안 열수추출하여 오미자 추출물을 제조하였다.Prepared Schisandra chinensis extract 210g of Schisandra chinensis and water 1,890ml mixed for 2 hours and 30 minutes under atmospheric pressure of 100 ℃.
제조된 오미자 추출물은 -20℃에서 냉동보관하였다The prepared Schisandra chinensis extract was stored frozen at -20 ° C.
실시예 2 : 상온에서 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 2 Preparation of Inclusion Compound of Schizandra chinensis Extract and Nondigestible Maltodextrin at Room Temperature
냉장보관 중인 오미자 추출물을 실험 전 상온(25℃)에서 25분 동안 해동시켜 준비하였다.Schisandra chinensis extract stored in refrigeration was prepared by thawing for 25 minutes at room temperature (25 ℃) before the experiment.
난소화성 말토덱스트린(Nondigestible maltodextrin) 3g을 바이알에 투입한 다음 10ml 오미자 추출물을 투입하여 혼합물을 준비하였다.A mixture of 3 g of nondigestible maltodextrin was added to a vial and 10 ml of Schisandra chinensis extract.
상기 준비된 혼합물을 27℃에서 교반기를 이용하여 500rpm으로 10분 동안 포접반응시켜 포접화합물의 제조를 완료하였다.The prepared mixture was subjected to inclusion reaction at 500 rpm for 10 minutes at 27 ° C. to complete preparation of inclusion compound.
실시예 3 : 상온에서 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 3 Preparation of Inclusion Compound of Schizandra chinensis Extract and Nondigestible Maltodextrin at Room Temperature
실시예 2와 동일하게 실시하되, 교반기에서 교반시간을 10 대신 30분 실시하여 포접화합물의 제조를 완료하였다.In the same manner as in Example 2, the stirring time was carried out in a stirrer instead of 10 to 30 minutes to complete the preparation of the clathrate compound.
실시예 4 : 상온에서 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 4 Preparation of Inclusion Compounds of Schizandra chinensis Extract and Non-Digestible Maltodextrin at Room Temperature
실시예 2와 동일하게 실시하되, 교반기에서 교반시간을 10 대신 60분 실시하여 포접화합물의 제조를 완료하였다.In the same manner as in Example 2, the stirring time was carried out in a stirrer instead of 10 to 60 minutes to complete the preparation of the clathrate compound.
실시예 5 : 상온에서 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 5 Preparation of Inclusion Compounds of Schizandra chinensis Extract and Nondigestible Maltodextrin at Room Temperature
실시예 2와 동일하게 실시하되, 교반기에서 교반시간을 10 대신 180분 실시하여 포접화합물의 제조를 완료하였다.The preparation was carried out in the same manner as in Example 2, but the preparation of the clathrate compound was carried out by performing a stirring time for 180 minutes instead of 10 in a stirrer.
비교예 1Comparative Example 1
실시예 2와 동일하게 실시하되, 난소화성 말토덱스트린(Nondigestible maltodextrin)을 투입하지 않은 상태로 반응을 진행시켰다.The reaction was carried out in the same manner as in Example 2, but without the addition of nondigestible maltodextrin.
실시예 6 : 고온에서 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 6 Preparation of Inclusion Compound of Schizandra chinensis Extract and Nondigestible Maltodextrin at High Temperature
냉장보관 중인 오미자 추출물을 실험 전 상온(25℃)에서 25분 동안 해동시켜 준비하였다.Schisandra chinensis extract stored in refrigeration was prepared by thawing for 25 minutes at room temperature (25 ℃) before the experiment.
난소화성 말토덱스트린(Nondigestible maltodextrin) 3g을 바이알에 투입한 다음 10ml 오미자 추출물을 투입하여 혼합물을 준비하였다.A mixture of 3 g of nondigestible maltodextrin was added to a vial and 10 ml of Schisandra chinensis extract.
상기 준비된 혼합물을 70℃에서 교반기를 이용하여 500rpm으로 10분 동안 포접반응시켜 포접화합물의 제조를 완료하였다.The prepared mixture was inclusion-reacted at 500 rpm for 10 minutes using a stirrer at 70 ° C to complete preparation of the inclusion compound.
실시예 7 : 고온에서 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 7 Preparation of Inclusion Compound of Schizandra chinensis Extract and Nondigestible Maltodextrin at High Temperature
실시예 6과 동일하게 실시하되, 교반기에서 교반시간을 10 대신 30분 실시하여 포접화합물의 제조를 완료하였다.In the same manner as in Example 6, the stirring time was carried out in a stirrer instead of 10 to 30 minutes to complete the preparation of the clathrate compound.
실시예 8 : 고온에서 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 8 Preparation of Inclusion Compounds of Schizandra chinensis Extract and Nondigestible Maltodextrin at High Temperature
실시예 6과 동일하게 실시하되, 교반기에서 교반시간을 10 대신 60분 실시하여 포접화합물의 제조를 완료하였다.In the same manner as in Example 6, the stirring time was carried out in a stirrer instead of 10 to 60 minutes to complete the preparation of the clathrate compound.
실시예 9 : 고온에서 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 9 Preparation of Inclusion Compound of Schizandra chinensis Extract and Nondigestible Maltodextrin at High Temperature
실시예 6과 동일하게 실시하되, 교반기에서 교반시간을 10 대신 180분 실시하여 포접화합물의 제조를 완료하였다.In the same manner as in Example 6, the stirring time was performed for 180 minutes instead of 10 in a stirrer to complete the preparation of the clathrate compound.
비교예 2Comparative Example 2
실시예 6과 동일하게 실시하되, 난소화성 말토덱스트린(Nondigestible maltodextrin)을 투입하지 않은 상태로 반응을 진행시켰다.The reaction was carried out in the same manner as in Example 6, but without the addition of nondigestible maltodextrin.
실시예 10 : 상온에서 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 10 Preparation of Inclusion Compounds of Schizandra chinensis Extract and Nondigestible Maltodextrin at Room Temperature
실시예 3와 동일하게 실시하되, 3g의 난소화성 말토덱스트린(Nondigestible maltodextrin) 대신에 6g의 난소화성 말토덱스트린(Nondigestible maltodextrin)을 투입하여 포접화합물의 제조를 완료하였다.In the same manner as in Example 3, instead of 3 g of nondigestible maltodextrin (6 g) of non-digestible maltodextrin (Nondigestible maltodextrin) was added to complete the preparation of the clathrate compound.
실시예 11 : 상온에서 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 11 Preparation of Inclusion Compound of Schizandra chinensis Extract and Nondigestible Maltodextrin at Room Temperature
실시예 4와 동일하게 실시하되, 3g의 난소화성 말토덱스트린(Nondigestible maltodextrin) 대신에 6g의 난소화성 말토덱스트린(Nondigestible maltodextrin)을 투입하여 포접화합물의 제조를 완료하였다.In the same manner as in Example 4, instead of 3 g of nondigestible maltodextrin (6 g) of non-digestible maltodextrin (Nondigestible maltodextrin) was added to complete the preparation of the inclusion compound.
실시예 12 : 상온에서 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 12 Preparation of Inclusion Compounds of Schizandra chinensis Extract and Nondigestible Maltodextrin at Room Temperature
실시예 5와 동일하게 실시하되, 3g의 난소화성 말토덱스트린(Nondigestible maltodextrin) 대신에 6g의 난소화성 말토덱스트린(Nondigestible maltodextrin)을 투입하여 포접화합물의 제조를 완료하였다.In the same manner as in Example 5, instead of 3 g of nondigestible maltodextrin (6 g) of non-digestible maltodextrin (Nondigestible maltodextrin) was added to complete the preparation of the clathrate compound.
실시예 13 : 고온에서 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 13 Preparation of Inclusion Compounds of Schizandra chinensis Extract and Nondigestible Maltodextrin at High Temperature
실시예 7와 동일하게 실시하되, 3g의 난소화성 말토덱스트린(Nondigestible maltodextrin) 대신에 6g의 난소화성 말토덱스트린(Nondigestible maltodextrin)을 투입하여 포접화합물의 제조를 완료하였다.In the same manner as in Example 7, 6 g of nondigestible maltodextrin was added to replace the 3 g of nondigestible maltodextrin to prepare a clathrate compound.
실시예 14 : 고온에서 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 14 Preparation of Inclusion Compounds of Schizandra chinensis Extract and Nondigestible Maltodextrin at High Temperature
실시예 8와 동일하게 실시하되, 3g의 난소화성 말토덱스트린(Nondigestible maltodextrin) 대신에 6g의 난소화성 말토덱스트린(Nondigestible maltodextrin)을 투입하여 포접화합물의 제조를 완료하였다.In the same manner as in Example 8, 6 g of non-digestible maltodextrin was added instead of 3 g of non-digestible maltodextrin to complete preparation of the clathrate compound.
실시예 15 : 고온에서 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 15 Preparation of Inclusion Compound of Schizandra chinensis Extract and Nondigestible Maltodextrin at High Temperature
실시예 9와 동일하게 실시하되, 3g의 난소화성 말토덱스트린(Nondigestible maltodextrin) 대신에 6g의 난소화성 말토덱스트린(Nondigestible maltodextrin)을 투입하여 포접화합물의 제조를 완료하였다.In the same manner as in Example 9, instead of 3 g of nondigestible maltodextrin (6 g) of non-digestible maltodextrin (Nondigestible maltodextrin) was added to complete the preparation of the inclusion compound.
실시예 16 : 상온에서 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 16 Preparation of Inclusion Compound of Schizandra chinensis Extract and Nondigestible Maltodextrin at Room Temperature
실시예 4와 동일하게 실시하되, 3g의 난소화성 말토덱스트린(Nondigestible maltodextrin) 대신에 9g의 난소화성 말토덱스트린(Nondigestible maltodextrin)을 투입하여 포접화합물의 제조를 완료하였다.In the same manner as in Example 4, instead of 3 g of nondigestible maltodextrin (9 g) nondigestible maltodextrin (Nondigestible maltodextrin) was added to complete the preparation of the clathrate compound.
실시예 17 : 상온에서 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 17 Preparation of Inclusion Compound of Schizandra chinensis Extract and Non-Digestible Maltodextrin at Room Temperature
실시예 5와 동일하게 실시하되, 3g의 난소화성 말토덱스트린(Nondigestible maltodextrin) 대신에 9g의 난소화성 말토덱스트린(Nondigestible maltodextrin)을 투입하여 포접화합물의 제조를 완료하였다.In the same manner as in Example 5, instead of 3 g of nondigestible maltodextrin (9 g) of non-digestible maltodextrin (Nondigestible maltodextrin) was added to complete the preparation of the inclusion compound.
실시예 18 : 고온에서 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 18 Preparation of Inclusion Compound of Schizandra chinensis Extract and Nondigestible Maltodextrin at High Temperature
실시예 8와 동일하게 실시하되, 3g의 난소화성 말토덱스트린(Nondigestible maltodextrin) 대신에 9g의 난소화성 말토덱스트린(Nondigestible maltodextrin)을 투입하여 포접화합물의 제조를 완료하였다.In the same manner as in Example 8, instead of 3 g of nondigestible maltodextrin (9 g) of non-digestible maltodextrin (Nondigestible maltodextrin) was added to complete the preparation of the inclusion compound.
실시예 19 : 오미자 추출물과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접화합물의 제조Example 19 Preparation of Inclusion Compound of Schizandra chinensis Extract and Nondigestible Maltodextrin
실시예 9와 동일하게 실시하되, 3g의 난소화성 말토덱스트린(Nondigestible maltodextrin) 대신에 9g의 난소화성 말토덱스트린(Nondigestible maltodextrin)을 투입하여 포접화합물의 제조를 완료하였다.In the same manner as in Example 9, instead of 3 g of nondigestible maltodextrin (9 g) of non-digestible maltodextrin (Nondigestible maltodextrin) was added to complete the preparation of the inclusion compound.
<분석><Analysis>
1. 온도, 시간, 난소화성 말토덱스트린(Nondigestible maltodextrin)의 양에 따른 시트르산과 말릭산의 포접량 분석(HPLC 분석)1. Inclusion amount analysis of citric acid and malic acid according to temperature, time and amount of nondigestible maltodextrin (HPLC analysis)
도 2(a) 및 (b)는 실시예 2 내지 9, 비교예 1 및 비교예 2에 따라 제조된 포접화합물의 HPLC 그래프를 나타낸 것이고, 도 3(a) 및 (b)는 실시예 10 내지 15, 비교예 1 및 비교예 2에 따라 제조된 포접화합물의 HPLC 그래프를 나타낸 것이며, 도 4(a) 및 (b)는 실시예 16 내지 19, 비교예 1 및 비교예 2에 따라 제조된 포접화합물의 HPLC 그래프를 나타낸 것이다.2 (a) and (b) shows the HPLC graph of the clathrate compound prepared according to Examples 2 to 9, Comparative Example 1 and Comparative Example 2, Figure 3 (a) and (b) is Example 10 to 15, Comparative Example 1 and Comparative Example 2 shows the HPLC graph of the clathrate compound prepared according to, Figure 4 (a) and (b) are Examples 16 to 19, the clathrate prepared according to Comparative Example 1 and Comparative Example 2 HPLC graphs of the compounds are shown.
도 5(a) 및 (b)는 실시예2 내지 19에 따라 제조된 포접화합물의 난소화성 말토덱스트린(Nondigestible maltodextrin)의 양, 반응시간 및 온도에 따른 시트르산의 포접량을 나타낸 그래프이다.5 (a) and (b) is a graph showing the inclusion amount of citric acid according to the amount, the reaction time and temperature of the non-digestible maltodextrin of the inclusion compound prepared according to Examples 2 to 19.
실시예 2 내지 19에 따라 제조된 포접화합물을 HPLC 분석을 통해 포접량(시트르산 감소율)을 표 1 및 2에 나타내었다.Inclusion amount (citric acid reduction rate) of the inclusion compound prepared according to Examples 2 to 19 by HPLC analysis is shown in Tables 1 and 2.
양(g)Time (min)
Volume (g)
양(g)Time (min)
Volume (g)
도 2 내지 5, 표 1 및 표 2를 참조하면, 반응시간이 증가하여도 시트르산 감소율은 유사한 수준으로 나타나는 것을 확인할 수 있었으며, 도 2 내지 4에서 녹색으로 표기된 말릭산 피크는 인접한 피크의 영향으로 정확히 수치화할 수 는 없지만 반응 후 숄더피크가 완전히 사라지는 것을 확인할 수 있으며, 이것은 말릭산의 대부분이 난소화성 말토텍스트린과 포접되는 것을 나타낸다.Referring to Figures 2 to 5, Table 1 and Table 2, it was confirmed that even if the reaction time increases citric acid reduction rate appears at a similar level, the maleic acid peak indicated in green in Figures 2 to 4 is precisely due to the influence of the adjacent peaks Although not quantifiable, it can be seen that the shoulder peak disappears completely after the reaction, indicating that most of the malic acid is entrapped with the indigestible maltotextin.
또한, 표 1 및 2를 참조하여 실시예 2 내지 19를 27℃ 및 70℃에 따라 비교하여 보면 실시예 16(34.2%) 및 실시예 18(33.1%)이 가장 높게 측정되었으나, 이것은 난소화성 말토덱스트린(Nondigestible maltodextrin)의 양이 증가하여 포접율이 증가하나 것으로 확인되며, 상온(27℃) 및 고온(70℃)에서의 포접율 차이는 유사한 것으로 확인된다.In addition, when comparing the Examples 2 to 19 according to 27 ℃ and 70 ℃ with reference to Tables 1 and 2, Example 16 (34.2%) and Example 18 (33.1%) was the highest, but this is indigestible maltose It is confirmed that the inclusion rate is increased by increasing the amount of dextrin (Nondigestible maltodextrin), the difference in inclusion rate at room temperature (27 ℃) and high temperature (70 ℃) is confirmed to be similar.
다만, 실시예 16인 난소화성 말토덱스트린(Nondigestible maltodextrin)의 양이 9g까지 증가할수록 포접율(시트르산 감소율)은 증가하는 것으로 확인할 수 있으며, 말릭산은 난소화성 말토덱스트린(Nondigestible maltodextrin)이 3g 이상 투입되면 말릭산의 숄더피크가 사라지는 것으로 보아 난소화성 말토덱스트린(Nondigestible maltodextrin) 3g이상 투입하면 말릭산은 모두 포접되는 것을 확인할 수 있다.However, as the amount of non-digestible maltodextrin (Example 16) of Example 16 increases to 9g, it is confirmed that the inclusion rate (citric acid reduction rate) increases, and when malic acid is added to 3 g or more of non-digestible maltodextrin (Nondigestible maltodextrin) Malic acid shoulder peak disappears, it can be seen that all the malic acid is entrapped if more than 3g of nondigestible maltodextrin.
결과적으로 시간, 온도, 난소화성 말토덱스트린(Nondigestible maltodextrin)의 양에 따른 오마자 추출물의 포접효과를 분석한 결과, 상온에서 오미자 추출물에 9g의 난소화성 말토덱스트린(Nondigestible maltodextrin)을 투입하여 60분동안 교반반응하는 것이 가장 높은 포접율을 나타내는 것을 확인할 수 있다.As a result, we analyzed the inclusion effect of Schisandra chinensis extract according to time, temperature and the amount of nondigestible maltodextrin, and after 9 minutes of nondigestible maltodextrin was added to Schisandra chinensis extract at room temperature for 60 minutes. It can be seen that the stirring reaction shows the highest inclusion rate.
2. FT-IR 분석2. FT-IR Analysis
도 6(a)는 실시예 2 내지 3 및 비교예 1의 FT-IR 그래프를 나타낸 것이고, 도 6(b)는 실시예 10, 11 및 비교예 1의 FT-IR 그래프이며, 도 6(c)는 실시예 16 및 비교예 1의 FT-IR 그래프를 나타낸 것이다. 6 (a) shows the FT-IR graphs of Examples 2 to 3 and Comparative Example 1, and FIG. 6 (b) shows the FT-IR graphs of Examples 10, 11 and Comparative Example 1, and FIG. 6 (c). ) Shows the FT-IR graphs of Example 16 and Comparative Example 1.
도 7(a)는 실시예 6 내지 8 및 비교예 2의 FT-IR 그래프를 나타낸 것이고, 도 7(b)는 실시예 13, 14 및 비교예 2의 FT-IR 그래프이며, 도 7(c)는 실시예 19 및 비교예 2의 FT-IR 그래프를 나타낸 것이다.7 (a) shows the FT-IR graphs of Examples 6 to 8 and Comparative Example 2, and FIG. 7 (b) shows the FT-IR graphs of Examples 13, 14 and Comparative Example 2, and FIG. 7 (c). ) Shows the FT-IR graphs of Example 19 and Comparative Example 2.
도 6(a) 내지 7(c) 및 표 3을 참조하면, 난소화성 말토덱스트린(Nondigestible maltodextrin)의 양이 증가할수록 시트르산 및 말릭산 피크가 전체적으로 감소함을 확인할 수 있으며, 특히 1,712cm-1(C=O)영역에서 시트르산 및 말릭산 피크가 크게 감소하는 것을 확인할 수 있다.6 (a) to 7 (c) and Table 3, it can be seen that as the amount of nondigestible maltodextrin increases, the citric acid and malic acid peaks decrease as a whole, in particular, 1,712 cm -1 ( In the C = O) region, it can be seen that the citric acid and malic acid peaks are greatly reduced.
결과적으로, HPLC 분석 그래프 및 FT-IR 결과를 통해 27℃의 온도에서 난소화성 말토덱스트린(Nondigestible maltodextrin) 9g(실시예 16)을 이용하여 60분 동안 교반하는 것이 가장 효율적으로 포접화합물을 제조할 수 있음을 확인할 수 있다.As a result, it is most efficient to prepare the clathrate by stirring for 60 minutes using 9 g of Nondigestible maltodextrin (Example 16) at a temperature of 27 ° C. through HPLC analysis graph and FT-IR results. It can be confirmed.
3. 세포 독성 분석3. Cytotoxicity Assay
3-1 시료의 제조3-1 Preparation of Sample
실시예 16의 포접화합물과 비교예 1의 오미자 추출물을 각각을 MEM05( Minimum Essential Medium, 5 % FBS, 1 % penicillin/streptomycin에 최종농도 1,000 ㎍/㎖ 가 되도록 녹인 후 0.22 ㎛ 필터와 주사기를 이용하여 여과 멸균하여 1,000 ㎍/㎖ 농도의 시험검체 용액을 준비하였다.The clathrate compound of Example 16 and the extract of Schizandra chinensis of Comparative Example 1 were each dissolved in MEM05 (Minimum Essential Medium, 5% FBS, 1% penicillin / streptomycin to a final concentration of 1,000 ㎍ / ml, using a 0.22 μm filter and a syringe. Filter sterilization to prepare a test sample solution of 1,000 μg / ㎖ concentration.
MEM05를 이용하여 1,000 ㎍/㎖ 시험검체 시험액(실시예 16) 및 대조군 시험액(비교예 1)을 연속 희석(serial diution)하여 1,000, 500, 250, 125 ㎍/㎖ 농도로 희석하여 시험검체 시험액을 제조하였다.Serial dilution of 1,000 μg / ml test sample test solution (Example 16) and control test solution (Comparative Example 1) using MEM05 was carried out to dilute to 1,000, 500, 250, and 125 μg / ml concentrations. Prepared.
공시험액은 아무 처리하지 않은 MEM05를 이용하였다.As the blank test solution, MEM05 without any treatment was used.
3-2. 세포의 배양 및 독성분석3-2. Cell culture and toxicity analysis
한국 셀 라인 은행에서 구입한 L-959(Mus musculus,mouse,fibroblast)세포는 MEM10(Minmun Essential Medium, 10 % FBS, 1% penicilliin/streptomycin)에 현탁하여 96 well microplate에 1 × 104 cells/100 ㎕ MEM10/well(well 당 100 ㎕씩 10,000개 세포)로 분주 후 CO2 배양기(37℃, 5% CO2)에서 24 시간 배양한 후 microplate의 배양액을 제거하였다.L-959 (Mus musculus, mouse, and fibroblast) cells purchased from the Korean Cell Line Bank were suspended in MEM10 (Minmun Essential Medium, 10% FBS, 1% penicilliin / streptomycin) in 1 x 10 4 cells / 100 in 96 well microplates. After dispensing with μl MEM10 / well (10,000 cells at 100 μl per well) and incubating in a CO 2 incubator (37 ° C., 5% CO 2 ) for 24 hours, the culture medium was removed.
(아무 처리하지 않은 공시험액 : 처리 배양액(MEM05))(No blank test solution: Treated culture solution (MEM05))
각 well에 각각의 시험검체 시험액(실시예 16) 및 대조군 시험액(비교예1)을 100㎕씩 처리한 후 CO2 배양기(37℃, 5 % CO2)에서 24시간 배양하였다.Each well was treated with 100 μl of each test specimen test solution (Example 16) and control test solution (Comparative Example 1), and then incubated in a CO 2 incubator (37 ° C., 5% CO 2 ) for 24 hours.
24 시간 배양 후 처리배양액 및 시험액을 제거 한 후 WST 배지(10 % WST solution in MEM)를 각 well에 처리 후 CO2 배양기에서 1시간 반응시켰다.After 24 hours of incubation, the treated culture solution and the test solution were removed, and the WST medium (10% WST solution in MEM) was treated in each well and reacted for 1 hour in a CO 2 incubator.
반응이 완료된 배지를 Microplate Rdader를 이용하여 630nm reference 파장과 450nm 파장에서 흡광도를 측정하였다.The absorbance was measured at 630 nm reference wavelength and 450 nm wavelength using the Microplate Rdader.
세포 생존율(%)=(시험군 OD450 - OD630/공시험액 대조군 OD450-OD630) × 100으로 계산하였으며 총 6회에 걸쳐 측정하였으며 그 결과를 하기의 표 4 내지 6에 나타내었다.Cell viability (%) = - it was calculated as (test group OD 450 OD 630 / blank solution control OD 450 -OD 630) × 100 was determined over a total of 6 times is shown in Table 4 to 6 of the results of the tests.
성 덱스
트린
(실시예
16)Ovarianization
Castle dex
Trin
(Example
16)
원액
(비교
예 1)Schisandra
Stock
(compare
Example 1
sample
sample
Deviation
(+)cont
(+) cont
(+)cont=(양성대조물질:Polyurethane film containing 0.1% zincdiethyldithiocarbamate 용출액) (시료/용출배지 비율: 0.1 g/ml), (용출배지: MEM, 5 % FBS, 1 % P/S)(+) cont = (positive control substance: Polyurethane film containing 0.1% zincdiethyldithiocarbamate eluent) (sample / elution ratio: 0.1 g / ml), (elution medium: MEM, 5% FBS, 1% P / S)
상기 표 4 내지 6을 참조하면, 실시예 16에 따른 포접화합물은 조금의 편차는 있으나 비교예 1과 비교하여 세포 생존율이 월등히 높은 것을 확인할 수 있었으며, 특히 가장 높은 농도인 1,000 ug/ml 농도에서도 세포의 생존율이 평균 98.74인 것을 확인할 수 있었다. 이것은 본 발명에 따른 포접화합물을 약학적 조성물에 충분히 이용될 수 있다는 것을 나타낸다.Referring to Tables 4 to 6, the clathrate compound according to Example 16 was found to have a slight deviation, but compared to Comparative Example 1, the cell viability was significantly higher, especially at the highest concentration of 1,000 ug / ml cells It was confirmed that the survival rate of the average was 98.74. This indicates that the clathrate compound according to the present invention can be sufficiently used in the pharmaceutical composition.
지금까지 본 발명의 일 실시예에 따른 오미자 추출물의 포접화합물 및 그 제조방법에 관한 구체적인 실시예에 관하여 설명하였으나, 본 발명의 범위에서 벗어나지 않는 한도 내에서는 여러 가지 실시 변형이 가능함은 자명하다.So far it has been described with respect to specific examples of the inclusion compound of the Schizandra chinensis extract according to an embodiment of the present invention and a method for producing the same, various modifications are possible within the scope without departing from the scope of the present invention.
그러므로 본 발명의 범위에는 설명된 실시예에 국한되어 정해져서는 안 되며, 후술하는 특허청구범위뿐만 아니라 이 특허청구범위와 균등한 것들에 의해 정해져야 한다.Therefore, the scope of the present invention should not be limited to the embodiments described, but should be defined by the claims below and equivalents thereof.
즉, 전술된 실시예는 모든 면에서 예시적인 것이며, 한정적인 것이 아닌 것으로 이해되어야 하며, 본 발명의 범위는 상세한 설명보다는 후술될 특허청구범위에 의하여 나타내어지며, 그 특허청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.In other words, the foregoing embodiments are to be understood in all respects as illustrative and not restrictive, the scope of the invention being indicated by the following claims rather than the detailed description, and the meaning and scope of the claims and All changes or modifications derived from the equivalent concept should be construed as being included in the scope of the present invention.
100 : 추출물을 제조하는 제 1 단계
200 : 포접화합물을 제조하는 제 2 단계
300 : 포접화합물을 캡슐화하는 제 3 단계100: first step to prepare the extract
200: second step to prepare a clathrate compound
300: third step of encapsulating clathrate compound
Claims (11)
상기 추출물 내의 시트르산 및 말릭산을 난소화성 말토덱스트린(Nondigestible maltodextrin)과 포접하여 포접화합물을 제조하는 제 2 단계; 및
상기 포접화합물을 캡슐화하는 제 3 단계;를 포함하며,
상기 시트르산과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접율이 30 ~ 40 %인 것을 특징으로 하는 오미자 추출물의 포접화합물 제조방법.
A first step of extracting Schisandra chinensis to prepare an extract;
A second step of preparing a clathrate compound by incorporating citric acid and malic acid in the extract with nondigestible maltodextrin; And
A third step of encapsulating the clathrate compound;
Method of manufacturing a clathrate extract of Schizandra chinensis extract, characterized in that the inclusion rate of citric acid and non-digestible maltodextrin is 30 to 40%.
상기 포접화합물을 제조하는 제 2 단계는,
10 ~ 120℃에서 5 ~ 240분 동안 300 ~ 700rpm의 교반기를 이용해 반응시키는 것을 특징으로 하는 오미자 추출물의 포접화합물 제조방법.
The method of claim 1,
The second step of preparing the clathrate compound,
Method for preparing a clathrate compound of Schisandra chinensis extract, characterized in that the reaction using a stirrer of 300 ~ 700rpm for 5 to 240 minutes at 10 ~ 120 ℃.
상기 포접화합물을 제조하는 제 2 단계는,
상기 추출물과 상기 난소화성 말토덱스트린(Nondigestible maltodextrin)을 1 : 0.1 ~ 1중량비로 혼합하는 것을 특징으로 하는 오미자 추출물의 포접화합물 제조방법.
The method of claim 1,
The second step of preparing the clathrate compound,
Method of producing a clathrate extract of Schizandra chinensis extract, characterized in that the extract and the non-digestible maltodextrin (Nondigestible maltodextrin) 1: 1 to 0.1 to 1 by weight.
상기 포접화합물을 캡슐화하는 제 3 단계는,
상기 제조된 포접화합물을 실린지 필터로 여과한 후 수분을 제거하고 동결건조하여 막자사발로 분쇄하는 과정을 포함하는 것을 특징으로 하는 오미자 추출물의 포접화합물 제조방법.
The method of claim 1,
The third step of encapsulating the clathrate compound,
Method for preparing a clathrate extract of Schisandra chinensis extract comprising the step of filtration of the prepared clathrate compound with a syringe filter to remove moisture and freeze-drying to grind it into a mortar.
상기 캡슐화된 포접화합물의 입자크기가 0.01 ~0.2㎛인 것을 특징으로 하는 오미자 추출물의 포접화합물 제조방법.
The method of claim 1,
Method for producing a clathrate compound of Schisandra chinensis extract characterized in that the particle size of the encapsulated clathrate compound is 0.01 ~ 0.2㎛.
상기 시트르산과 난소화성 말토덱스트린(Nondigestible maltodextrin)의 포접율이 30 ~ 40 %인 것을 특징으로 하는 오미자 추출물의 포접화합물.
Citric acid and malic acid in Schizandra chinensis extract are inclusion compounds in combination with nondigestible maltodextrin,
The inclusion compound of Schizandra chinensis extract, characterized in that the inclusion rate of the citric acid and indigestible maltodextrin (Nondigestible maltodextrin) is 30 to 40%.
상기 포접화합물의 입자 크기가 0.01 ~0.2㎛인 것을 특징으로 하는 오미자 추출물의 포접화합물.
The method of claim 6,
The inclusion compound of Schisandra chinensis extract, characterized in that the particle size of the inclusion compound is 0.01 ~ 0.2㎛.
상기 오미자 추출물 100중량부 대비, 상기 난소화성 말토덱스트린(Nondigestible maltodextrin)이 30 ~ 100 중량부인 것을 특징으로 하는 오미자 추출물의 포접화합물.
The method of claim 6,
The inclusion compound of Schisandra chinensis extract, characterized in that the indigestible maltodextrin (Nondigestible maltodextrin) is 30 to 100 parts by weight relative to the extract of Schisandra chinensis.
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