KR20110033348A - Method for preparation of onion process residuum extract having antioxidant and fibrinolysis - Google Patents

Abstract

PURPOSE: A method for preparing onion-processed by-product extract is provided to ensure high flavonoid content and excellent antioxidation and thrombolytic ability. CONSTITUTION: A method for preparing onion-processed by-product extract comprises: a step of adding acidifier to fermentation spirit at room temperature and adjusting acidity to obtain an extract solvent; a step of removing residual contaminant and selecting and washing raw ingredients; a step of mixing the raw ingredients with an extract solvent to obtain extract; a step of collecting supernatant and compressing in vacuum to obtain concentrate; and a step of drying the concentrate and formulating in powder. The acidifier is citric acid, tartaric acid, malic acid, lactic acid, or gluconic acid.

Description

Method for Preparation of Onion Process Residuum Extract Having Antioxidant and Fibrinolysis

The present invention relates to a method for efficiently extracting the onion processing by-product extract excellent in antioxidant and thrombolytic ability.

Recently, with the social arrival of the aging society and the improvement of the income level, the interest on the health of consumers is increasing. In addition, vascular diseases including heart disease and brain disease are increasing rapidly among Korean deaths. This is not due to a simple blood circulation problem, but is caused by diseases such as arteriosclerosis, angina pectoris, and cerebral infarction, and also due to diseases such as hypertension. . In order to prevent such diseases, the desire of consumers for related functional foods is increasing.

Onion ( Allium cepa L. ) is a perennial genus belonging to the family Liliaceae, and has been widely used in foods, spices, and medicines for a long time because of its characteristic aroma and health benefits. Onions are also foods rich in flavonoids. Flavonoids are pigments distributed in the stems, roots, and shells of plants including fruits, vegetables, and nuts, and are generic names for phenolic compounds having benzene-γ-pyrone derivatives based on diphenylprogane (C6-C3-C6). . Flavonoids are known to act as antioxidants and have a physiological effect of stabilizing substances such as free radicals, as well as anti-arteriosclerosis, antibacterial, anti-cancer, antiviral and anti-allergic activities, with little toxicity. They exist in the free state in nature, but in most cases, they are present in the form of glycosides in combination with sugars, and the sugars forming glycosides are easily hydrolyzed by acids, alkalis, enzymes, etc. When physiological activity is known to be stronger.

Flavonoids are known to have different physiological effects depending on their structural characteristics.They have -OH groups on the carbon of the benzene ring, and double bonds between 2 and 3 on the carbon, carbonyl groups on the carbon position of 4, and -OH on the A and B rings. The group has antioxidant activity. In addition, according to the chemical structure of the flavonoids are divided into flavonoles, flavones, flavanones, flavanols, anthocyanidins, isoflavones, dehydroflavonols and chalcone.

Flavonoids in onion Levels are contained. However, flavonoids are higher in the content of the onion than the edible part of the onion, so flavonoids are present in the onion peel more than 10 times (2 ~ 20g / kg) than the edible part. About 80% of the flavonoids are quercetin diglycoside, monoglycoside, quercetin aglycone It exists in the form of aglycone such as In addition, in Korea, the onion peeled by the decoction was used as a folk remedy because it is effective in lowering blood pressure and diabetes, and it has been reported that there is an effect of inhibiting DNA damage and inhibiting lipid peroxidation of erythrocyte membranes. Onion peel contains about 50% of sugar, and onion contains about 0.4 ~ 0.5% of dietary fiber, while onion peel contains 25 ~ 32% of dietary fiber. Therefore, the activity of physiological functionalities of processed foods using onion skin is expected to be higher than onions.

Flavonoids are water-soluble pigments that are stable in acidity and therefore more vivid in color, but in strong alkalis, their structure changes to a dark yellow or brown color. In addition, extraction of functional raw materials using animals, plants, and microorganisms has traditionally used water or alcohol extraction methods. Toxicity may be induced when using chemical ethanol. However, alcohol is a solvent by sugar fermentation. It may be an extractant.

Flavonoids in onion husks generally have high extraction efficiency when extracted from a solvent such as alcohol, and can also be extracted more effectively when mixed with water in the case of dried moistures such as onion husks (water content-4.68%). The extraction efficiency of physiologically active substances varies depending on the concentration when extracted by mixing water and alcohol, and the extraction temperature, extraction time, and the amount of raw material / drinking addition also affect, so considering these factors, physiological activity from vegetable raw materials Much research is being done on extraction. However, research on the extraction of physiologically active substances by adjusting the acidity among various extraction factors is very insufficient. If you develop a product that can increase the extraction efficiency of flavonoids by adjusting the acidity in a range that does not affect the sensory, it is possible to produce excellent functional food.

The present invention is to provide an extract excellent in antioxidant and thrombolytic ability, by preparing an extract having a high content of a flavonoid, a bioactive substance in a range that does not affect organoleptically.

The present invention relates to a method for preparing an onion processed by-product extract, more specifically, a first step of preparing an extraction solvent in which acidity is adjusted by adding an acidulant to a fermentation alcohol at room temperature; A second step of sorting and washing the raw materials by removing residual pollutants when the onion processed by-products are collected; A third step of extracting the extract by stirring and mixing the onion processed by-product raw material and the acidity-adjusted extraction solvent which have been subjected to the screening and washing process; A fourth step of removing the raw material from the extract and then filtrating the supernatant to obtain a filtrate; A fifth step of concentrating the filtrate under reduced pressure to obtain a concentrate; And a sixth step of formulating the concentrate into a powder by drying the concentrate (see FIG. 1).

The first step is to prepare an extraction solvent, the extraction solvent is characterized in that the acidity is adjusted by adding an acidulant to the fermentation alcohol. In the method for producing an onion processed by-product extract according to the present invention, it is preferable to add an acidulant to the fermentation alcohol of 30% to 90% to adjust the acidity to pH 2 to 6 to prepare an extraction solvent. The acidulant is a food additive having a function of adjusting the acidity (pH) in addition to the role of giving a sour taste to give a refreshing feeling, the type is not particularly limited if it is an organic acid, preferably citric acid, tartaric acid, malic acid, lactic acid, glue Either of the cholic acid can be used.

The second step is the step of screening and washing the raw onion by-products to remove the residual contaminants, such as contaminants and foreign substances that can be mixed when the onion processing by-products are collected.

The third step is a step of mixing the onion processing by-product raw material and the acidity-adjusted extraction solvent to obtain an onion processing by-product extract by stirring, in the method for producing an onion processing by-product extract according to the present invention, onion processing by-products It may be preferable to mix the fermentation alcohol adjusted to the raw material and acidity 1:40 to 60 (w / v), and then stirred at 40 ℃ to 60 ℃ for 2 hours to 4 hours.

The fourth step is to remove the raw material in the extract obtained in the third step, and to obtain the filtrate by pressure filtration of the supernatant, the pressure filtration is generally used as a pressure filter used for pressure filtration without particular limitation It may be, preferably, pressure filtration using a press filter.

The fifth step is to obtain a concentrate by vacuum concentration of the filtrate obtained in the fourth step under vacuum, more specifically the filtrate at 30 ℃ to 60 ℃, -0.054MPa, 42cmHg to -0.07MPa, 52cmHg Concentration under reduced pressure under vacuum may be desirable to obtain a concentrate in the range of 0.5 to 2.0 Brix.

The sixth step is a step of drying the concentrate obtained in the fifth step to be formulated into a powder, the drying is not particularly limited in the method, preferably spray drying or vacuum freeze drying may be used. .

Another aspect of the present invention is an onion processed by-product extract prepared by the method for producing an onion processed by-product extract and a functional food comprising the same as an active ingredient.

According to the present invention, by using an acid solvent to adjust the acidity, an extract having a high content of a flavonoid which is a bioactive substance, in particular a quercetin content of the flavonoids can be prepared in a range that does not affect organoleptically. Thereby, there is an effect that can provide an extract excellent in antioxidant and thrombolytic ability and functional food using the same.

Hereinafter, the present invention will be described in detail by examples. The following examples are only examples for describing the present invention, and the scope of the present invention is not limited thereto.

<Examples>

Ⅰ. Antioxidants from Onion Processing Byproducts Thrombolytic ability  Preparation of extracts with

1. From onion processing by-products pH  Flavonoids according to regulation total flavonoid ) Content change

The change of flavonoid content of extracts from onion processing by-products was measured according to the extraction solvent pH to suggest a method for extracting physiologically active flavonoids from onion processing by-products.

90% fermented alcohol was mixed with onion peel, an onion processed by-product, in a raw material / drinking amount of 1:20 and extracted with stirring at 40 ° C. for 2 hours. At this time, the pH of the 90% fermented alcohol used as the extraction solvent was set to 8.03 as a control without acidity adjustment, and the acidity of the fermented alcohol was adjusted to pH 4 by adding citric acid to the 90% fermented alcohol, and then set as a comparative group. Total flavonoid content for the extract was measured. The results are shown in [Table 1] below.

[Table 1] Changes in Flavonoid Content of Extracts from Onion Process By-Products According to pH of Extraction Solvent (mg / ml)

Extraction solvent pH Flavonoid content ( mg Of ml ) pH 8 (control) 20.59 ± 1.35 pH 4 28.36 ± 2.43

The total flavonoid (mg / ml) content was 20.59 mg / ml in the control group without pH control at 90% fermentation alcohol, and the control group extracted by adjusting the acidity was 28.36 mg / ml at pH 4 compared to the control group. The content was about 1.4 times higher. Based on the high extraction efficiency of flavonoids in fermented alcohols with acidity control, response surface analysis was performed according to the central synthesis plan for setting the optimal extraction conditions of extracts with antioxidant thrombolytic activity from onion processed by-products.

2. Antioxidation from Onion Processing By-products through Response Surface Analysis According to the Central Synthesis Plan Thrombolytic ability  Setting of optimal extraction conditions

Response surface analysis according to the central synthesis plan is a method that statistically analyzes the relationship between a plurality of independent variables when they affect one or several dependent variables. Recently, product development, process development, It is widely used in the field of quality control.

Water and alcohol concentration ratio (55%, 65%, 75%, 85%, 95%), extraction temperature (20 ° C, 30 ° C, 40 ° C, 50 ° C, 60%) which are considered as important variables in the extraction process in the present invention ℃, the extraction solvent pH (1.5, 2.0 2.5, 3.0, 3.5), the raw material / alcohol addition amount (1:20, 1:40, 1:60, 1:80, 1: 100) were set as independent variables. This was encoded in 5 steps (-2, -1, 0, 1, 2) and proceeded according to the central synthesis plan. The dependent variable affected by this independent variable was selected as the total flavonoid content (Table 2, Table 3 and See Table 4).

[Table 2] Range setting and coding according to flavonoid extraction conditions

Code
units Experimentalal factor Alcohol concentration (%) Extraction temperature [℃] Extraction Solvent [ pH ] Raw material / alcohol addition amount
(g / ml ) -2 55 20 1.5 1:20 -One 65 30 2.0 1:40  0 75 40 2.5 1:60 +1 85 50 3.0 1:80 +2 95 60 3.5 1: 100

[Table 3] Flavonoid Contents in mg / g

Exp .
No . Independent variable Alcohol concentration (%) Extraction temperature [℃] Extraction Solvent [ pH ] Raw material / alcohol
Addition amount (g / ml ) One -One -One -One -One 2 +1 -One -One -One 3 -One +1 -One -One 4 +1 +1 -One -One 5 -One -One +1 -One 6 +1 -One +1 -One 7 -One +1 +1 -One 8 +1 +1 +1 -One 9 -One -One -One +1 10 +1 -One -One +1 11 -One +1 -One +1 12 +1 +1 -One +1 13 -One -One +1 +1 14 +1 -One +1 +1 15 -One +1 +1 +1 16 +1 +1 +1 +1 17 -2 0 0 0 18 +2 0 0 0 19 0 -2 0 0 20 0 +2 0 0 21 0 0 -2 0 22 0 0 +2 0 23 0 0 0 -2 24 0 0 0 +2 25 0 0 0 0 26 0 0 0 0 27 0 0 0 0 28 0 0 0 0 29 0 0 0 0

[Table 4] Response Surface Analysis of Central Synthetic Design for Preparation of Extract from Onion Process By-Products

factor( Factor ) Significance probability ( Coefficient ) Total Flavonoids ( mg / g) a constant( Constant ) Linear ( Linear )   Alcohol concentration    -2.671 *   Temperature    2.40 *   Extraction solvent pH -0.86   Raw material / alcohol addition amount   0.80 Squared term ( Quadratic ) Alcohol concentration ²  -0.09 Temperature ²  -0.10   Extraction solvent pH ²   -1.50 *   Raw material/ Alcohol added amount ²   -0.07 * Cross-product term ( Cross product )   Temperature × Alcohol Concentration    0.25   Extraction solvent pH  × Alcohol concentration    1.07   Extraction solvent pH  × temperature    0.20   Raw Material / Alcohol Addition × Alcohol Concentration  -1.09   Raw Material / Alcohol Additive × Temperature  -0.49   Raw Material / Alcohol Additive × Extraction Solvent pH    2.13 model( Model ) Linear ( Linear ) 0.0001 * Square ( Quadratic )  0.10 Cross-product term ( Cross product )   0.04 * Coefficient of determination R ^{2 )}  0.85 Significant Probability of the Overall Model
( Total  Regression (> F)   0.001 *

* Significance probability <0.05

As a result of the response surface analysis, since the probability of the overall response model was less than 0.05, the response model was statistically significant and the coefficient of determination was 0.85. Thus, the lack of fit and the normal point of the obtained optimal model represent saddle points, and according to the ridge analysis, 58.8% fermentation alcohol, raw material / alcohol addition amount 1: 65.6 (w / v), An extraction temperature of 47.6 ° C. and an extraction solvent pH of 3.2 were selected. However, due to the large amount of alcohol added to the raw material in the optimum conditions of the raw material / alcohol added amount (w / v) of the present invention may be seen as a drawback in terms of economic, but in the current functional raw material manufacturing industrialization facilities used for cost reduction Most of the recycling systems are available to recover the extraction solvent. From another point of view, it is possible to increase the amount of alcohol added to the raw materials and to extract and reuse the extraction solvent through the recycling system while increasing the extraction efficiency. The cost problem can be solved.

3. Antioxidant from Onion Process Byproducts Thrombolytic ability  Preparation of extracts with

Extraction solvent of pH 5.5 was prepared by adding citric acid to 1800 L of 60% fermented alcohol, and screening and washing were performed to remove the contaminants and foreign substances from the collected onion processed by-products. The onion processed by-products and the acidity-adjusted extraction solvent, which were subjected to the screening and washing process, were mixed with a raw material / drinking amount of 1:50 (w / v) and stirred and extracted at 50 ° C. for 2 hours.

The filtrate was obtained by press filtration through a press filter in order to remove onion processing by-products and to remove impurities that may be introduced therefrom. The filtrate was decompressed under vacuum at 60 ° C., −0.07 MPa, and 52 cm Hg. After concentrating in the range of 1.2 Brix using a concentrator, the concentrate was prepared into a powder using a vacuum freeze dryer. Each extract was prepared through three manufacturing processes to verify the standardization of the raw materials.

II. Component Analysis of Extracts from Onion Processing Byproducts

1. Total Flavonoid Analysis

The total flavonoid content of the extract from each onion processing by-product obtained through three manufacturing processes was measured. 0.1 g of each final extract is taken, 40 ml of 90% ethanol is added, dissolved and centrifuged (3,000 rpm, 10 min). The supernatant was taken out, the residue was extracted three times with 80% ethanol, the total amount was adjusted to 100 ml, and the solution diluted 10-fold was used as the test solution. 0.5 ml of the test solution is added to a test tube, and 1.5 ml of ethanol, 0.1 ml of 10% aluminum nitrate solution, 0.1 ml of 1 M potassium acetate solution, and 2.8 ml of water are sufficiently stirred. After standing at room temperature for 40 minutes, the absorbance was measured at 415 nm with a spectrophotometer. At this time, the total flavonoid compound was obtained from the standard calibration curve prepared using quercetin (quercetin), as shown in Table 5 below.

[Table 5] Total Flavonoid Contents (mg / g) of Extracts Extracted from Onion Process Byproducts

sample Total Flavonoids ( mg / g) Onion Processing Byproducts 29.00 ± 0.00 1 time 211.73 ± 2.38 Episode 2 238.52 ± 0.00 3rd time 233.64 ± 8.13

The total flavonoids (mg / g) of onion processed by-products used as raw materials were 29.00 mg / g, and the total flavonoid contents (mg / g) of extracts extracted from onion processed by-products were 211.73 mg / g and 238.52 mg / g, respectively. g, 233.64 mg / g, contained about 8 times higher flavonoids than the above raw material.

2. Quercetin ( quercetin ) Content analysis

Quercetin is one of the representative flavonoids. In the process of preparing an extract having antioxidant thrombolytic activity from onion processed by-products, the quercetin analysis of the raw materials and the final extract was performed in parallel.

In the method of analyzing quercetin, 40 ml of 60% ethanol and 5 ml of 6N hydrochloric acid were added per 1 g of the sample, and the mixture was cooled to reflux for 2 hours in a 95 ° C water bath. The reflux cooled solution was applied to 50 mL, filtered through a 0.45 um filter, and analyzed by high-performance liquid chromatography (Hewlett Packard model 1100 series, USA). At this time, the column is HP ZOBAX column (XDB-C18, Hewlett Packard, USA) was used. Acetone nitrile and 5% acetic acid were used as the mobile phase solvent, and the flow rate was analyzed at 1 mL / min and the wavelength at 370 nm. The content of quercetin in the sample was determined by comparing retention time with the standard, and quercetin was quantified by the peak area using the calibration curve. Table 6 shows the analysis conditions of the quercetin content.

[Table 6] Quercetin Content Analysis Conditions

Column HP ZOBAX column (XDB-C18, Hewlett Packard, USA) Mobil phase Water: 5% Acetic acid: Acetonitrile (40:30:30) Flow rate 1.0 mL / min Wavelength 370 nm

Under the analytical conditions, the results of measuring the quercetin content of the onion processing by-product (raw material) and the final extract are shown in the following [Table 7].

[Table 7] Quercetin Contents of Onion Process By-Products (Raw Materials) and Final Extracts

Sample Name content( mg / g) Onion Processing Byproducts
(Raw material) 1 time 13.25 mg / g Episode 2 10.85 mg / g 3rd time 10.16 mg / g  Final extract 1 time 102.89 mg / g Episode 2 93.67 mg / g 3rd time 107.29 mg / g

As shown in [Table 7], the content of quercetin (mg / g) of onion processed by-products used as raw materials was 13.25 mg / g, 10.85 mg / g and 10.16 mg / g, respectively. The content of quercetin (mg / g) was 102.89 mg / g, 93.67, 107.29 mg / g to prepare a powder about 9 times higher than the content of quercetin (mg / g) present in the raw material.

III. Functional Measurement of Extracts from Onion Processing Byproducts

1. Determination of Antioxidant Activity of Extracts from Onion Process By-products- Diphenyl Picrylhydrazil  Free period Scatters

The antioxidant activity test of the extract extracted from the onion processed by-products was performed by measuring the free radical scavenging ability of diphenyl picrylhydrazyl (hereinafter referred to as 'DPPH').

DPPH is a stable free radical, and the DPPH free radical scavenging ability is high in the ability to reduce or offset free radicals, and it is an experiment that illustrates the effect of inhibiting aging by the scavenging action of free radicals such as free radicals in the body. Can be easily measured and is indeed highly associated with antioxidant activity.

Each final extract obtained through the three manufacturing processes was dissolved in DMSO (dimethyl sulfoxide, DMSO) to prepare a test solution to 50,100,200,1,000ppm, DPPH free radical scavenging ability was measured by the Blios method.

That is, after adding 0.8 mL of 0.4 mM DPPH and 2.9 mL of ethanol to 0.2 mL of the test solution, the mixture was uniformly mixed and left at room temperature for 10 minutes, and the absorbance was measured at 525 nm using a spectrophotometer. Table 8 shows the results of measuring DPPH free radical scavenging ability (%) extracted from the onion processing by-products.

 Table 8 DPPH free radical scavenging ability of extracts from onion processing by-products (%)

(%) Extract from Onion Processing Byproducts 1 time Episode 2 3rd time 50 ppm 8.91 ± 0.50 ¹⁾ 9.88 ± 0.94 8.75 ± 0.98 100 ppm 17.92 ± 0.83 16.45 ± 0.83 16.88 ± 1.03 200 ppm 35.41 ± 1.18 32.95 ± 0.44 29.96 ± 0.83 1000 ppm 84.43 ± 0.85 84.60 ± 0.29 81.05 ± 3.54 BHT (200 ppm ) ²⁾ 24.46 ± 0.33 BHA (200 ppm ) 58.24 ± 0.00 α-tocopherol (200 ppm ) 40.71 ± 0.35

¹⁾ Mean ± deviation (n = 3).

²⁾ BHT, BHA, α -tocopherol (200ppm)

DPPH free radical scavenging ability (%) of the extract extracted from each onion processing by-product showed 8.75 ~ 9.88% at 50 ppm, 16.45 ~ 17.92% at 100 ppm, 29.96 ~ 35.41% at 200 ppm, and 81.05 ~ 84.60% at 1000 ppm. Increased dependently. On the other hand, natural antioxidant α-tocopherol (200ppm) was 40.71%, artificial antioxidants BHA (200ppm) and BHT (200ppm) was 58.24% and 24.46%, respectively. Extract from onion processing by-product of the present invention was slightly lower than BHA at 200ppm concentration, but showed similar scavenging activity as α-tocopherol, and especially showed higher scavenging activity than artificial antioxidant BHT, extract extracted from onion processing by-product is excellent It was found to have antioxidant activity.

2. Determination of Antioxidant Activity Activity of Extracts from Onion Process By-products- Peroxide dismutase  Active measurement

In vivo, physiological disorders occur due to the strong oxidative power of free radicals. That is, the oxygen O ₂ as an intermediate after the first reaction material is reduction ^-, H ₂ O _2, OH ^- are generated, and the generated water is a non-toxic in vivo by in vivo antioxidant enzymes. Among the antioxidant enzymes, superoxide dismutase (SOD) is a catalytic enzyme that converts O ₂ ^- to H ₂ O ₂ and plays an important role as a defense against free radicals.

The similar activity of SOD was measured by modifying the method of Marklund et al.

Each extract obtained through the three manufacturing processes was dissolved in dimethyl sulfoxide (DMSO) to prepare a test solution to 5,000, 10,000, 15,000, 20,000ppm.

That is, 3 ml of tris-HCl buffer (pH 8.5) and 0.2 mL of 7.2 mM pyrogallol were added to 0.2 mL of the sample solution, followed by reaction at 25 ° C. for 10 minutes, followed by addition of 1N hydrochloric acid. The absorbance was measured at 420 nm using a spectrophotometer. In the sample affecting the pigment, only the buffer solution was used instead of pyrogallol, and the absorbance was measured. Table 9 shows the results of measuring the superoxide dismutase (SOD) -like activity of the extract extracted from the onion processing by-products.

Table 9 Determination of Superoxide Dismutase (SOD) -like Activity of Extracts Extracted from Onion Process By-Products (%)

(%) Extract from Onion Processing Byproducts 1 time Episode 2 3rd time 5,000 ppm 4.63 ± 0.26 ¹⁾ 5.99 ± 0.74 9.75 ± 0.48 10,000 ppm 31.92 ± 1.25 34.52 ± 0.43 39.29 ± 0.71 15,000 ppm 71.23 ± 1.19 77.60 ± 0.00 72.25 ± 0.24 20,000 ppm 85.85 ± 0.72 91.58 ± 0.65 89.70 ± 0.00

¹⁾ Mean ± Deviation (n = 3)

According to the above [Table 9], the peroxide dismutase-like activity (%) of the extract extracted from each onion processing byproducts was 4.63 to 9.75% at 5,000 ppm, 31.92 to 39.29% at 10,000 ppm, and 71.23 to 77.60 at 15,000 ppm. %, 20,000ppm at 85.85 ~ 91.58% showed a high similar activity as the concentration increases.

3. Extracts from Onion Processing By-Products Thrombolytic ability  Measure

A thrombolytic substance which is within the potential sample fibrin (fibrin) and thrombin (thrombin) induced thrombocytopenia in experiments with the fibrin plate method to find out about dissolution of the resulting blood clot by the material of thromboxane Baoshan _{B 2 (thromboxane B 2, TBX} 2 Antithrombotic effect by inhibiting the activity).

Each extract obtained through the three manufacturing processes was dissolved in DMSO (dimethyl sulfoxide, DMSO) to prepare a test solution to 5,000,10,000,15,000, 20,000ppm.

Thrombolytic activity was modified by Astrup and Mullertz's fibrin plate method. Into a fibrin plate made by adding 10 ml of 0.5% fibrinogen dissolved in 67 mM phosphate buffer solution (pH 7.4), 10 ml of 1% agarose, and 0.2 ml of thrombin (50 unit / ml), a 20 mm diameter hole was injected. After the reaction for 17 hours at 37 ℃ to calculate the area of the transparent ring produced at this time, using a purified thrombolytic enzyme plasmin (1.0 unit / ml plasmin) was converted to the relative ratio of the dissolution area. Table 10 shows the thrombolytic ability of the extract extracted from the onion processing by-products.

[Table 10] Thrombolytic Activity of Extracts Extracted from Onion Process Byproducts

Extract from Onion Processing Byproducts 1 time Episode 2 3rd time 5,000 ppm 0.85 ± 0.05 ¹⁾ 1.00 ± 0.11 0.77 ± 0.05 10,000 ppm 1.03 ± 0.05 1.34 ± 0.13 1.00 ± 0.11 15,000 ppm 1.53 ± 0.29 2.16 ± 0.16 1.34 ± 0.13 20,000 ppm 3.06 ± 0.19 2.90 ± 0.25 2.85 ± 0.32

¹⁾ Area ratio = (sample dissolution area / plasmin dissolution area), mean ± standard deviation (n = 3)

As shown in [Table 10], the extract extracted from each onion processed by-product showed a lower activity than the plasmin used as a control at a concentration of 5,000 ppm, but showed a thrombolytic activity as the concentration increased from 10,000 ppm, At 20,000ppm concentration, it was about 3.3 times more active than the control, and the degree of fibrin dissolution of the extract extracted from onion processing by-products was increased as the concentration was increased.

Figure 2 is a photograph showing the thrombolytic ability of the onion processing by-products extract, showing the results according to the concentration of the extract extracted from the onion processing by-products in the [Table 10]. That is, the fibrinolytic activity was expressed as a clear ring after the extract from the onion processing by-product was added to the fibrin plate in which fibrinogen and thrombin were dissolved to form a thrombus. The numerical values representing the thrombolytic ability of [Table 10] are expressed as the area ratio of the activity by comparing the relative ratio of the plasmin and the dissolution area of the resulting transparent ring.

As described above, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. The scope of the present invention is shown by the claims to be described later rather than the detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalent concepts are included in the scope of the present invention. Should be.

Figure 1 shows a process for producing an extract with antioxidant thrombolytic ability from the onion processing by-product according to the present invention.

Figure 2 relates to a photograph showing the thrombolytic ability of the onion processing by-product extract according to the present invention.

Claims (9)

A first step of preparing an extraction solvent in which acidity is adjusted by adding an acidulant to the fermentation alcohol at room temperature; A second step of sorting and washing the raw materials by removing residual pollutants when the onion processed by-products are collected; A third step of extracting the extract by stirring and mixing the onion processed by-product raw material and the acidity-adjusted extraction solvent which have been subjected to the screening and washing process; A fourth step of removing the raw material from the extract and then filtrating the supernatant to obtain a filtrate; A fifth step of concentrating the filtrate under reduced pressure to obtain a concentrate; And a sixth step of drying the concentrate and formulating it into a powder. The method of claim 1, The first step is a method for producing an onion processed by-product extract, characterized in that to prepare an extraction solvent in which the acidity is adjusted to pH 2 to 6 by adding an acidulant to the fermentation alcohol of 30% to 90%. 3. The method of claim 2, The acidulant is a method of producing an onion by-product extract, characterized in that any one selected from the group consisting of citric acid, tartaric acid, malic acid, lactic acid and gluconic acid. The method of claim 1, The third step is to mix the onion processing by-product raw materials and fermentation alcohol adjusted to the acidity 1: 40 to 60 (w / v), and then extracted by stirring for 2 to 4 hours at 40 ℃ to 60 ℃ Process for producing onion by-products extract to. The method of claim 1, The fourth step is a method of producing an onion processed by-product extract, characterized in that the pressure filtered through a press filter. The method of claim 1, The fifth step is -0.054MPa, 42cmHg to -0.07MPa, 52cmHg at 30 ℃ to vacuum concentrated under reduced pressure to obtain a concentrate of onion processed by-products, characterized in that to obtain a concentrate in the range of 0.5 to 2.0 Brix. The method of claim 1, The sixth step is a method of producing an onion processed by-product extract, characterized in that the drying by spray drying method or vacuum freeze drying method. An onion processed by-product extract prepared according to any one of claims 1 to 7. Functional food containing the onion processing by-product extract of claim 8 as an active ingredient.

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