KR20030065139A - The preparing method of the ingin-mugwort extract in which the components of bitter taste were selectively removed, and the functional liquid food of using it - Google Patents

Abstract

PURPOSE: Provided are a method for preparing an Artemiaia capillaris extract which is selectively removed from the component of a bitter taste, and a functional liquid food by using the same extract. Therefore, the manufactured food has improvement effect on liver function. CONSTITUTION: An Artemiaia capillaris extract is removed from the component of a bitter taste by the steps of: extracting Artemiaia capillaris at 50 deg.C, then at 80 deg.C twice; filtering the extract with a filter membrane of 100-180 meshes to absorb heavy metals and the component of a bitter taste; and supercritically extracting the filtrate again under carbon dioxide pressure of 4500kg/m¬2.

Description

The preparing method of the ingin-mugwort extract in which the components of bitter taste were selectively removed, and the functional liquid food of using it}

The present invention relates to a method of producing a ginjin mugwort extract from the goji (이용한) components of ginjin mugwort and a functional liquid product using the same. Mugwort is a perennial herb belonging to the Asteraceae family, a herb and herb that has been used a lot in folk medicine. Mugworts have been known to be effective over dozens of diseases and to control all musical instruments. Mugwort has been used in rice cakes and whole ingredients such as songpyeon and slices because of its unique scent and taste.However, in oriental medicine, mugwort is effective for skin beauty as it clears blood and helps digestion. Attempts have been made to add to various foods such as coffee substitutes. Mugwort is collected and dried dried leaflets and shoots with the flowers of the evergreen mugwort are dried phosphorus, which contains essential oils and fragrance components of capilin, 6,7 dimethyl ascletin. Its unique scent also includes benzaldehyde, pinene, myrcene, myrine, cineole, 2-pyrrolidinone, camphor, and thujone, 1 Acetylpiperidine, car yophyllene, coumarine, farnesol, etc. are known. Polysaccharides of the Artemisia mugwort are 71% glucose, 25.4% xylose, Protein constituent amino acids containing 2.8% mannose, 0.6% ramnose (mol%) and 1.4% nitrogen show excellent effects in the prevention and treatment of liver disease.

However, Injin mugwort has a strong bitter taste, so it is not easy to drink or add to food.

Therefore, in the present invention, after roasting the wormwood, the extract of jinjin mugwort from the bitter taste of wormwood is prepared through the extraction, membrane filtration, powdering, supercritical extraction, etc. The purpose is to facilitate the addition of beverages and food materials.

The inventors have discovered a method for preparing the extract of Injin mugwort from which 2-pyrrolidinone, farnesol, benzaldehyde, etc., which are presumed to be the main components of the bitter taste of Injin mugwort in the processing of Injin mugwort, are removed. In addition, by examining the effect of removing the glutinous components from the ginseng extract, Ginseng extract was tested, and the effects of the removal of the glutinous ingredients were also examined. The present invention has been proved to be completed.

In addition, the present invention is to prepare a liquid drink having a functional improvement of liver function by adding 칡, jujube, Angelica, etc. by using the extract of Injin mugwort from which the glutinous components are removed.

1 is a graph showing the GST activity-promoting effect of the extract of Injin mugwort of the present invention.

2 is a graph showing the cytotoxicity of the extract of the jinseng jinja of the present invention.

In the method for preparing the extract of Injin mugwort, which selectively removes the glutinous component of the present invention, the process of washing and cutting Injin mugwort and pulverizing with 2 hours at 300-350 ° C. for 2 hours and then pulverizing with 20-45 mesh In the extraction process, the pulverized mugwort is firstly extracted at 50 ° C. for 3 hours and then extracted at 80 ° C. for 6 hours, and the extract is passed through a membrane having a size of 100-180 mech. Membrane filtration step of adsorption and removal, condensation of the extract which passed through the membrane under reduced pressure, lyophilization and pulverization, and powdered extracts were dissolved in ethanol again at a pressure of 4500 kg / m ² . It consists of a supercritical extraction process by desuperheating and degassing the high-grade components and obtaining only the extract liquid eluted in the liquid phase.

By the membrane filtration process of the above process, heavy metals and high taste components can be adsorbed and removed first, and the main component of bitter taste, which is a volatile component eluted up by the supercritical extraction process, can be degassed and only the extract liquid eluted in liquid phase can be obtained. Will be able to selectively remove.

In addition, the method of manufacturing functional liquid food of the present invention extracts 칡, jujube, and Angelica with reflux cooling extraction apparatus, respectively, and then filter and extract the concentrated extract to make a concentrated solution of 55-65 Brix by vacuum concentration below 60 ℃. 8-15: 6-10: 6-10: 15-25 : It consists of a mixing process of mixing 40-60, and an addition process of adding citric acid, vitamin C, taurine, etc. together with water to give a refreshing feel to the mixture.

Example 1. Preparation process of Injin mugwort extract with high taste components selectively removed

1) Grinding process: Injin mugwort is collected and washed in May, which contains the most fragrance components, finely chopped, and then rinsed for about 2 hours at 330 ℃ for 2 hours, and then pulverized to about 30 mesh to increase the extraction yield. It was.

2) Extraction process: crushed mugwort is 10 times the weight of the sample: purified water: ethanol (1: 1) at 50 ℃ primary extraction with a reflux condenser attached at 3 ℃ for 3 hours and then again at 80 ℃ The protein was precipitated by secondary extraction over 6 hours.

3) Membrane filtration process: The extract is first adsorbed and removed from the bitter components and heavy metals in the extract by passing through a 150-mesh membrane device.

4) Powdering process: Extraction solution that passed through the membrane is concentrated under reduced pressure at 60 ℃ or less and concentrated to about 50 brix, and the concentrate is dried by lyophilizer and powdered.

5) Supercritical Extraction Process: The powdered extract was dissolved in 100% ethanol again and extracted for 3 hours under a carbon dioxide pressure of 4500kg / m ^{2 with} a supercritical extraction device. At this time, the volatile components eluted up were degassed as the main component of the bitter taste, and only the extract eluted in the liquid phase was obtained.

6) Extract Confirmation: Gas chromatograph (GC :) using capillary column for 2-pyrrolidinone, farnesol, benzaldehyde, etc. HP-5890 series Ⅱ, USA) and HP-5 column mass spectrometer (GC / MS: HP-5890 series Ⅱ, USA / JMS-AM 150, JEOL) to measure the content is reduced to 1/10 It was confirmed.

Example 2 Liver Function Improvement Activity and Cytotoxicity of Ginseng Root Extracts with Selective Removal of Gummy Components

In order to confirm whether the extract of Bitter-flavored Injin mugwort extract prepared by the above process maintains its intrinsic activity in improving liver function, one of the main bioactive functions of Injin mugwort, GST (gultathion-S-transferase), one of the important detoxification mechanisms of the liver Activity was measured, and the effect on the growth of human normal liver cell line (WRL68) was measured by the SRB method to determine the cytotoxicity.

GST (gultathion-S-transferase) activity, one of the major detoxification mechanisms of liver, is as follows.

1) Preparation of reaction reagent: For measuring GST activity, reduce 75 g of reduced glutathione (0.04M), 0.1 ml of GST solution (20 units), 0.5 ml of phosphate buffer (0.1M), and 0.05 ml of sample at each concentration. Prepared with reaction reagents.

2) Experimental procedure: A reaction solution without extract was used as a control in the reaction reagent prepared as 1), and the reaction was carried out at 37 ° C. for 5 minutes by the addition of the usual Injin mugwort extract and the extract from which the bitter taste was removed. 1-chloro-2, 4dinitrobenzene (1-chloro-2, 4dinitro benzene) was added and then reacted again at 37 ° C for 2 minutes. After the reaction, 20% TCA was added to terminate the reaction and centrifuged. The supernatant was measured for absorbance at 340 nm.

3) Calculation of specific activity and activity rate of GST: The activity was measured by the following method using the obtained absorbance.

Total activity (units) = (A ₃₄₀ /9.6)×dilution factor × (3ml / 0.1) × crude extract (ml)

Specific activity (units / ml protein) = total activity / total protein

% Activity = specific activity _test / specific activity _control × 100

SRB measurement method to determine the effect of the extract of Injin mugwort on cell growth is as follows.

1) Reagent preparation: 10% serum (FBS), DMEM medium, 10% (w / v) tri chloroacetic acid (TCA), 1% (v / v) acetic acid, 0.4% (w / v) for SRB measurement ) Prepare SRB solution, 10mM Tris buffer as reagent.

2) Experimental procedure: SRB (sulforhodamine B) is a method of measuring cell proliferation or toxicity by staining cellular proteins. The concentration of WRL68, the cell to be tested, is 4 ~ 5 × 10 ⁴ cells / ml. After incubation for 24 hours (37 ℃, 5% CO ₂ ) by adding 100 μl to the final concentration of the extract of the jinsui jinja extract and the extracts extracted in the usual way to the final concentration of 0.2, 0.4, 0.6, 0.8, 1.0mg / ㎖ 100 μl each was added and incubated for 48 hours. After the incubation is completed, the supernatant is removed and 100 µl of cold 10% (w / v) TCA (tri chloroacetic acid) is added and left at 4 ° C for 1 hour, followed by 4-5 washes with distilled water to remove TCA and plate at room temperature. After drying, 100 μl of 0.4% (w / v) SRB solution dissolved in 1% (v / v) acetic acid was added to each well and stained at room temperature for 30 minutes. Unbound SRB dye solution was washed 4-5 times with 1% acetic acid and dried, and then 100 μl of 10mM Tris buffer was dissolved to dissolve the dye solution. The absorbance was measured at 540 nm using a microplate reader to confirm cell viability. It was.

As a result, GST activity and cytotoxicity test results, which are the main indicators of liver detoxification, of general ginko wormwood extract and bitter flavoured ginko worm extract, each extract increased 1.5 ~ 2 times of GST activity at 0.6 ~ 1.0mg / ml concentration. There was no significant difference in sourcing (Figure 1), and the survival rate of normal hepatocytes was maintained at 80% or more at the same concentration, and the extract of Bitter-flavored Injin mugwort maintained its intrinsic physiological activity and showed no cytotoxicity. (Figure 2) was confirmed.

Example 3. Manufacturing process of functional liquid product using Injin mugwort extract with high taste components selectively removed

Injin mugwort extract solution, which is selectively removed as a glutinous ingredient as in Example 1. By removing a lot of glutinous ingredients possessed by the conventional Injin mugwort extract products, when added as a food raw material, it is possible to expand the range of added food.

1) Extraction and Concentration Process

, Jujube, and Angelica are put in the extraction device and extracted with the extraction solvent. The extraction solvent was extracted at 90 ° C. for 9 hours using a reflux extraction apparatus using a mixed solvent of pure water and ethanol at 85:15. After the extract was immersed for 1 hour, the supernatant was first filtered through a bag filter and then again filtered through a cloth filter paper. The filtered extract was concentrated in vacuo at below 60 ° C. to a concentrate of 60 Brix.

2) Mixing and Addition Process

칡, jujube, Angelica extract extracted by the above process, the low glutinous ginseng extract prepared by Example 1, purified water to 12: 8: 8: 20: 52 by volume to make a mixed solution. At this time, add citric acid, vitamin C, taurine, etc. together with water to give a refreshing taste of the drink and adjust the total concentration of sinus to 45 Brix.

3) Component Analysis

In the products developed by the above process, the presence of 2-pyrrolidinone, farnesol, and benzaldehyde components, which are the main causes of the bitter taste of Injin mugwort, was confirmed by HPLC.

In general, despite the high physiological activity, jinjin mugwort has limited use as a food and the range of addition. This is because after drying the outpost is extracted more than 20 hours at a temperature of 90 ~ 100 ℃ the bitter taste of mugwort as it is eluted as the result is lowered palatability. However, in the present invention, first, the aroma and taste are maintained by drying the mugwort for two hours at a temperature of 300 to 350 ° C. for two hours, and again the effects of mugwort over two hours at 50 ° C. and 80 ° C. for two hours. After extracting the components, the heavy metal and bitter taste remaining in the mugwort were adsorbed using a separator device, concentrated and lyophilized to powder. The soybean extract powder obtained in this way was dissolved in 100% ethanol again, and during supercritical extraction for 3 hours at 4500 kg / m ² in a supercritical extractor, 2-pyrrolidinone (2) By fractional degassing of pyrrolidinone, farnesol, and benzaldehyde, it has many bioactive functions by producing a solution of the extract from the bitter taste while maintaining the unique bioactive function Due to its unique bitterness, there are many limitations, it is effective to extend the range of use of Injin mugwort to functional drinks and other foods.

Ginseng extract with no bitter taste was not significantly different from Ginseng extract extracted by the general method in GST activity effect, one of the major indicators of liver detoxification function, which is the main physiological activity of mugwort. In addition, the extract of BJT did not show cytotoxicity to human normal hepatocytes as in general InJug extract.

Claims (2)

After washing and cutting the jinjin mugwort, it is pulverized for 2 hours at 300-350 ° C. for 2 hours, and then pulverized into 20-45 mesh, and the crushed wormwood in an atmospheric pressure type extraction apparatus equipped with a reflux cooler. Extraction process by primary extraction at low temperature for 3 hours at 50 ℃ and secondary extraction for 6 hours at 80 ℃ and membrane filtration to adsorb and remove heavy metals and trace elements first through the separation membrane of 100-180 mech size And a powdering step of concentrating the extract which passed through the separator under reduced pressure, lyophilizing and pulverizing, and dissolving the powdered extract in ethanol and supercritical extraction at a pressure of 4500 kg / m ² of carbon dioxide. Method of producing ginjin mugwort extract, which selectively removes high-yield components consisting of a supercritical extraction process of degassing and only extracting liquid eluted in the liquid phase. Extract, concentrate and extract the jujube, jujube, and Angelica with a reflux cooling extractor, respectively, and then vacuum-filter the extracted extract below 60 ° C. to make a concentrate of 55-65 Brix, and Jujube concentrate, Angelica Concentrate, Phosphorus mugwort extract prepared according to claim 1, Purified water mixed with a volume% of 8-15: 6-10: 6-10: 15-25: 40-60 Functional liquid food manufacturing method using the extract of Injin mugwort consisting of an addition process of adding citric acid, vitamin C, taurine and the like with water.