KR20080001846A - Method for extracting active components of pueraria radix using far-infrared ray - Google Patents

Abstract

A method for extracting active components from Pueraria radix is provided to increase the content of puerarin which is polyphenol in the extract of Pueraria radix by improving extraction efficiency of useful active components with far-infrared ray, so that antioxidizing effects of the Pueraria radix extract is enhanced. A method for extracting active components from Pueraria radix comprises the steps of: irradiating far-infrared ray having the wavelength of 2-14 mum to Pueraria radix at 90-110 deg.C for 10-40 minutes; and extracting the irradiated Pueraria radix with a solvent selected from methanol, ethanol and water, wherein the active component is puerarin which is polyphenol.

Description

Method for extracting active ingredients of reed root using far infrared ray {Method for extracting active components of Pueraria radix using far-infrared ray}

1 is a chemical structural formula showing puerin (A) and dyed zein (B).

Figure 2 (A) is a methanol extract of untreated control roots, (B) is a graph showing the results of the far-infrared treated extract of the roots 40 minutes at 110 ℃.

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The present invention relates to a method of extracting the active ingredient of the root.

Puerarie radix is a perennial vine plant of the legume family, which grows wildly in mountains and fields, and is widely distributed in mountains and fields of Korea, China, Japan, and Taiwan.

On the efficacy of reeds, oriental medicine releases sweat by releasing the muscles, releasing the muscles by treating the margins of the skin, and producing essences to quench thirst. Shijikji (生津止渴) action to raise the gastrointestinal energy to lift the diarrhea stop (升陽 止瀉) action is known. Galhwa has been shown to be effective in haejuseongbi (解酒 醒脾) action to loosen the poison and to bleeding, anemia, and bran hemostasis bleeding caused by trauma. ^1,2)

Specifically, roots of the roots include isoflavone compounds such as diedzein, diidzin, puerarin, luteolin, and biochanin A. The leaves contain coumarin, asparagine, glutamic acid, robinin, and flowers contain flavonoids and essential oils such as genistein, daidzein, etc. Listen to this. ^3,7) Flavonoid compounds are known as inhibitors of alcohol dehydrogenase and mitochondrial dehydrogenase, and the glycoside pueraria glycoside is known to inhibit lipid peroxidation. inhibition and ^{8, 10)} are known to have antioxidant action and antispasmodic (鎭痙) action. ^11,12)

Among them, the effect of puerin (C ₂₁ H ₂₀ O ₉ ) contained in the roots accelerates the flow of blood in the brain's blood vessels and rapidly induces the flow of coronary artery from the heart. It is reported that the detoxification effect is obtained by moving and decomposing alcohol at high speed, and it is also known to have an effect of restoring function and promoting fat metabolism by activating enzymes in the liver.

In addition, phenolic compounds generally have various structures and molecular weights as one of the secondary metabolites of plants, and flavonoids, catechins, tannins, and the like are known as main components, and they have phenolic hydroxyl (OH) groups. Therefore, it easily binds to proteins and other macromolecules and has various physiological activities such as antioxidant activity, anticancer activity and antithrombotic activity. Especially, phenolic compounds in the roots are yellow pigments, and superoxide anion, ^{21,22 ),} hydroxyl radical (hydroxy radical) and a peroxy radical (peroxy radical), ^{23, 24)} the ability to inhibit, such as through the generation inhibiting lipid peroxidation are known ^{26, 26)} in particular daidzin, phenols such as rarin Puerto compounds have been reported excellent antioxidant capacity of the plasma low density lipoprotein ^{(LDL) 27, 28).}

Far-infrared rays, on the other hand, are light rays having a wavelength of about 2.0 to 1,000 μm, which are used for heating and non-heating, and are used for heating and drying foods, cooking, boiling water, roasting, milking, sterilization, and frozen foods. Thawing, heating, and the like are known, and it is known that the non-heating application is applied to freshness maintenance of food, ripening of food, improvement of food flavor, and the like.

In addition, far-infrared rays are known to be biologically active and have the property of transferring heat evenly to the center of the material. ¹³⁾

Accordingly, the present inventors have attempted to develop a method for efficiently extracting the active ingredient having pharmacologically effective effect from the root as described above.

Accordingly, it is an object of the present invention to provide an extraction method for efficiently extracting an active ingredient having a pharmacologically effective effect from the roots by applying far-infrared radiation energy to the roots.

In order to achieve the above object, the present invention provides a method for extracting the active ingredient of the root of the root which comprises the step of irradiating the root with far infrared rays, and extracting in a solvent.

Hereinafter, the present invention will be described in detail.

At this time, if there is no other definition in the technical terms and scientific terms used, it has a meaning commonly understood by those of ordinary skill in the art.

In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.

The present invention is a method for extracting the pharmacologically active ingredient of the root of the root from the solvent, further comprising the step of irradiating far-infrared energy to double the extraction effect of the active ingredient in the root.

That is, the present invention is to irradiate the far-infrared to the root and to liberate the active ingredients that were not extracted by binding in the root tissue, and then to easily extract the active ingredient in the root using an extraction solvent. Specifically, the cell wall or lignin It is to extract polyphenols forming ester bonds or polymers, etc. More specifically, it is contained only in the roots and is not toxic to the human body, but the amount is very small, thereby increasing the extraction efficiency of the expensive pueranine. .

At this time, in this invention, it is preferable to irradiate far-infrared energy which shows the wavelength of 2-14 micrometers. This is because the energy is excessive when the wavelength is less than 2 μm, and the efficiency is low because the energy is low when the wavelength is more than 14 μm.

In addition, when irradiating far infrared energy to the root, it is preferable to maintain the ambient temperature at a temperature of 90 ~ 110 ℃ through a temperature control device. This is because irradiating far-infrared energy at a temperature below 90 ° C. is disadvantageous for sufficient vitrification of the active substance, and if it exceeds 110 ° C., the effective ingredient extraction efficiency of the root is not proportionally increased.

And it is preferable to irradiate far infrared energy to a root for 10 to 40 minutes in the above-mentioned temperature range. This is because the extraction effect of the polyphenol component of the root is reduced when irradiated in less than 10 minutes, and the extraction amount of the polyphenol component is not effectively increased compared to the increase in the cost over time exceeding 40 minutes.

Accordingly, in the present invention, it is most preferable to irradiate the far root energy with far infrared energy having a wavelength of 2 to 14 µm at a temperature of 90 to 110 ° C. when irradiating far infrared energy to the root.

In addition, in the present invention, it is preferable to use methanol, ethanol or water, which is less harmful to the human body, as the extraction solvent for extracting the active ingredient of the root.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, the present invention is not limited to the following examples, and it will be apparent to those skilled in the art that various changes or modifications can be made within the spirit and scope of the present invention.

[ Example ]

(1) disclosure materials and reagents

The brown root granules used in the experiment were purchased from Geumgang Pharmaceutical Co., Ltd., Sansan, Gyeongsangnam-do, Korea. Puerarin standard, 1,1-diphenyl-2-picrylhydrazyl (DPPH) reagent, gallic acid are listed in Sigma Chemical Co. (St. Louis, MO, USA) and Folin-Ciocalteu reagents are available from Wako Pure Chemical Industries, Ltd. It was purchased from (Osaka, Japan). Potassium ferricyanide, methanol, and ferric chloride all used analytical grades.

(2) according to the present invention Rooting  Extract manufacturer

6.0 g of root roots are placed in a glass petri dish (8.0 cm in diameter) and far-infrared rays are irradiated at 90 ° C., 100 ° C. and 110 ° C. for 0, 10, 20, 30 and 40 minutes using a far-infrared dryer (A-Sung Test Machine, Korea). Investigate.

6.0 g of the far-infrared treated root roots were precisely weighed, and 180 mL of methanol was added thereto, followed by extraction under reflux for 2 hours. Filtration was carried out with a primary filter paper to obtain a primary filtrate, and the filtered residue was subjected to the same method as described above by adding 90 mL of methanol again to obtain a secondary filtrate.

In addition, the primary filtrate and the secondary filtrate were mixed to prepare the root extract of the present invention.

(3) Determination of Total Phenolic Content

The total phenol content of the root extract of the present invention prepared in (2) was measured using the Gutfinger method.

First, 1 mL of a 2% Na ₂ CO ₃ solution was added to 1 mL of the sample solution for reaction for 3 minutes, and then 0.2 mL of 50% Folin-Ciocalteau reagent was added and developed at room temperature for 30 minutes.

The color reaction solution was centrifuged at 13,500 g for 5 minutes, and then the supernatant was taken to measure absorbance at 750 nm. At this time, the total phenol content in the sample solution was expressed by using a standard curve prepared by the standard tannic acid (tannic acid).

In addition, the total phenol content was measured three times for each sample, and statistical analysis of the data was performed using SAS (Statistical Analysis System) to test the significance of the mean values using the mean, standard deviation, and Newman-Keul's multiple range tests. .

As a result, as shown in Table 2, the total phenol content was increased as the treatment time of far infrared rays was longer than that of the control (0 minutes).

In addition, in the far-infrared treatment group, the total phenol content was higher at the treatment time of 10 minutes and 20 minutes at 100 ° C and 110 ° C than the extraction at 90 ° C, and showed a significant difference in the treatment time after 30 minutes. However, in comparison with the total phenol content of 0.14 mg / mL of the untreated control, it can be seen that the sample treated with far-infrared at 110 ℃ for 40 minutes increased 1.5 times to 0.21 mg / mL.

Therefore, it is judged that phenolic compounds present as ester bonds or polymers in cell wall polysaccharides, lignin, etc. in plants are vitrified by far-infrared treatment.

(4) Puerin  Content measurement

Methanol was added to 270 mL of the brown root extract prepared in (2) to accurately adjust to 300 mL, and methanol was added to 10 mL of the solution, and the diluted solution adjusted to 100 mL was used as a sample solution. At this time, 10 mg of puerarin standard was precisely weighed, and methanol was added to make 100 mL of the standard solution. 10 μL of the sample solution and the standard solution were analyzed by HPLC (high performance liquid chromatography.

In addition, the measurement of the puerarin content was measured three times for each sample, and statistical analysis of the data was performed using SAS (Statistical Analysis System) to test the significance of the mean values using the mean, standard deviation, and Newman-Keul's multiple range tests. .

[Equation 1]

 As shown in Table 1 and Figure 2, the reed root extract according to the present invention was 14.342 min retention time of puerarin and 15.686 min in the untreated (control), the root extract according to the present invention The area and height of the Puererin peak at were 3,881,263, 112,249.81 and 3,277,968, 87,990.27 in the untreated area, respectively.

From the results, it was 66.0 ppm in the untreated group, but the far infrared treatment for 40 minutes in the root extract of the present invention was measured at 77.8 ppm, it can be seen that 1.18 times increased compared to the untreated group.

(5) Radical Scavenging power

DPPH radical scavenging ability of the root extract of the present invention prepared in the above (2) was added to 0.9 mL of the sample by adding 0.9 mL of a 4.1 × 10 ⁻⁵ M DPPH solution to 0.1 mL of the sample according to Lee et al. Absorbance was measured at.

At this time, the radical scavenging ability of each sample was calculated as the electron donating ability according to the following Equation 2 and expressed as a percentage. The radical scavenging activity was measured three times for each sample, and statistical analysis of the data was performed for the mean values using standard, standard deviation, and Newman-Keul's multiple range tests using SAS (Statistical Analysis System).

[Equation 2]

The results are shown in Table 3 below.

According to the results, the radical scavenging ability was 78.7% in the untreated group, the root extract of the present invention was found to be the highest scavenging activity 80.4% when irradiated at 110 ℃ for 40 minutes, the radical scavenging ability of the extract of the present invention is increased It can be seen that.

The results also showed a trend similar to the increase in total phenolic content.

Therefore, the radical scavenging ability of the root extract is deeply related to the phenolic compound, and it is determined that the far-infrared treatment improved the antioxidant ability of the root by increasing the phenolic compound by the far-infrared treatment.

(6) reducing power measurement

Reducing power was measured according to Ozaizu's method, and the reducing power of iron ions to antioxidants. That is, 1 mL of root extract and 1 mL of 1% (w / v) potassium ferricyanide solution were added to 1 mL of phosphate buffer solution (0.2 M, pH 6.6), and the mixture was reacted at 50 ° C. for 20 minutes. 1 mL of% (w / v) trichloroacetic acid solution was added. 1 mL of the supernatant obtained by centrifuging the reaction mixture at 13,000 × g and 1 mL of distilled water were added, and 0.1 mL of 0.1% FeCl ₂ (II) solution was added to measure absorbance at 700 nm. In this case, the reducing power was measured three times for each sample, and statistical analysis of the data was performed using SAS (Statistical Analysis System) to test the significance of the mean values using the mean, standard deviation, and Newman-Keul's multiple range tests.

The results are shown in Table 4 below.

According to the results, the reducing power of the treated group showed 0.39 (absorbance), but when the far-infrared treatment for 40 minutes in the extract of the root of the present invention, the absorbance was 0.68, it can be seen that 1.74 times increased compared to the untreated group.

In addition, the results of analysis of reducing power showed a tendency similar to the total phenolic content and radical scavenging ability.

From these results, it was found that the root extract of the present invention had an increase in total phenolic content, radical scavenging activity, reducing power and puerarin content as compared to the control.

Therefore, in the present invention, it can be seen that the active ingredients exhibiting the functionality of the roots are vitrified from the plant by the far-infrared treatment.

As described above, the extraction method of the reed root using far-infrared ray of the present invention improves the extraction efficiency of the pharmacologically active ingredient than the conventional reed extraction method, the extraction content of polyphenols containing puerin, etc. in the root extract is increased It is to provide a high quality extract with improved antioxidant capacity.

In addition, a range of modifications, changes, and substitutions may be made to the above disclosure, and in some cases only some of the features of the invention may be used. Accordingly, the appended claims should be construed broadly and in accordance with the spirit and scope of the invention.

Claims (7)

The method of extracting the active ingredient of the roots which comprises the step of irradiating the roots in the far infrared, and extracting in a solvent. The method of claim 1,  A method of extracting the active ingredient of root, characterized by irradiating far-infrared energy showing a wavelength of 2 to 14 µm. The method of claim 1, A method of extracting active ingredient of reeds, characterized by irradiating far-infrared energy for 10 to 40 minutes at a temperature of 90 to 110 ° C. The method of claim 1, A method of extracting active ingredient of reeds, characterized by irradiating far infrared energy having a wavelength of 2 to 14 µm at a temperature of 90 to 110 ° C for 10 to 40 minutes. The method of claim 1, Extraction solvent is an active ingredient extracting method of the roots characterized in that methanol, ethanol or water The method according to any one of claims 1 to 5, The active ingredient of the root of the method of extracting the active ingredient of the root, characterized in that the polyphenol. The method of claim 6, The polyphenol is an active ingredient extraction method of the roots, characterized in that the puerin.

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