KR20130032663A

KR20130032663A - Method for processing of astragali radix, processed astragali radix using the same and its extract

Info

Publication number: KR20130032663A
Application number: KR1020110096402A
Authority: KR
Inventors: 박신영; 최지호; 정석태; 한귀정; 김은미; 최윤희; 권혁진; 임지민
Original assignee: 대한민국(농촌진흥청장)
Priority date: 2011-09-23
Filing date: 2011-09-23
Publication date: 2013-04-02

Abstract

A legal method of Astragalus, thereby provided Astragalus and its extract. The Astragalus, sake, and honey mixture of the mixture of 1: 1: 0.2 to form a mixture, the step of maturing and steaming the mixture, and the step of cooling and drying the steamed mixture Legal method. The sulfur group prepared by the method for preparing the legal sulfuric acid has a high total polyphenol content and may have excellent antioxidant activity.

Description

Legal method of Astragalus, Astragalus and its extracts legalized by this {METHOD FOR PROCESSING OF ASTRAGALI RADIX, PROCESSED ASTRAGALI RADIX USING THE SAME AND ITS EXTRACT}

The present invention relates to a method for regulating Astragalus, and a method for regulating Astragalus, and more particularly, a method for regulating Astragalus with sake lees, the Astragalus, and its extract.

The legislation, also called foaming or shame, refers to a pharmaceutical technology that changes the original nature of the drug. Some medicines are toxic or very strong and cannot be taken directly. Some medicines can't be stored for a long time or need to get rid of miscellaneous products.

Herbal medicine legislation can improve the quality and therapeutic efficacy of drugs, reduce toxicity and side effects, and facilitate storage and storage.

As a method of the legislation, various methods, such as peat, wheat ball, vinegar, salt, saline, poncho, are used depending on the type of herbal medicine.

Astragali Radix is peeled from the bark of perennial herbaceous plant Astragalus membranaceus Bunge, which belongs to the legumes (Leguminosae), and its roots are dried.

In oriental medicine, the root is mainly used as a medicinal herb, and hepatoprotective, immune-promoting, anti-cancer, tonic, diuretic and other efficacies such as antimicrobial and antioxidant activity have been reported.

Roots used for medicinal purposes include Formononetin, betaine, Choline, Isoliquiritigenin, coumarin, and folic acid. Amino acids include GABA (γ-Aminobutyric acid), which has a blood pressure-lowering effect, and L-canavanine, which has a metastatic inhibition of silkworms. It also contains antibacterial isoflavonoids and tonic saponin (astragaloside).

Since there may be a breakdown of the active ingredients contained in Astragalus through the legislation, there is a need to develop a method for legalizing Astragalus to effectively deliver pharmacological components in vivo while preserving the components contained in Astragalus.

In order to solve the problems as described above, by providing a jujugi using sake lees and honey to improve the antioxidant activity of Astragalus, it provides a method for regulating Astragalus, and thus related to Astragalus and its extract.

The legal method of Astragalus according to embodiments of the present invention comprises the steps of mixing Astragalus, sake, and honey mixture in a ratio of 1: 1: 0.2 to form a mixture, aging and steaming the mixture, and steaming Cooling and drying the mixture.

The gourd may be stored in an atmosphere of -20 ° C to 0 ° C.

The honey contained in the honey mixture may be at least one selected from the group consisting of chestnut honey, acacia honey, and honey.

The honey mixture may be formed by mixing honey and the same amount of water.

Legal residues according to embodiments of the present invention can be prepared by the above-mentioned legal method.

According to embodiments of the present invention may include a legal sulfur extract extracted by the at least one selected from the legal sulfur group distilled water and ethanol.

The legal method of Astragalus, according to the embodiments of the present invention, the Astragalus and its extract prepared by it can increase the antioxidant activity of the Astragalus, can inhibit the production of nitric oxide. With sake lees, it is possible to enhance flavor by regulating Astragalus, and can improve digestive absorption of Astragalus. Freeze-dried extract of the regulated Astragalus can be easily stored and stored.

1 is a graph showing the total polyphenol content of each treatment group of Astragalus.
2 is a graph showing the antioxidant activity of each treatment group of Astragalus.
3 is a graph showing the nitric oxide inhibitory ability of the extract extracted with sulfuric acid in distilled water.
Figure 4 is a graph showing the nitric oxide inhibitory ability of the extract extracted with 50% ethanol Astragalus.

Hereinafter, the present invention will be described in more detail with reference to the following examples. The objects, features and advantages of the present invention will be easily understood by the following embodiments. The present invention is not limited to the embodiments described herein, but may be embodied in other forms. The embodiments disclosed herein are provided so that the disclosure may be thorough and complete, and that those skilled in the art will be able to convey the spirit of the invention to those skilled in the art. Therefore, the present invention should not be limited by the following examples.

The preparation method of the legal coriander according to the embodiments of the present invention may include mixing the coriander, sake, and honey mixture to form a mixture. The Astragalus, the gourd, and the honey mixture may be included in a ratio of 1: 1: 0.2.

The sake gourd refers to the remaining sake left after squeezing the sake after making sake with grain, and it is also called sake lees, sake, sake, sake, sake. When yeast and gourd rice are mixed and fermented with yeast, the enzymes produced by the microorganisms breeding in yeast decompose starch and protein into sugars and amino acids, and alcohol fermentation by yeast occurs simultaneously. After the fermentation is finished, alcohol and debris are separated, which is the gourd. About 20% of the gourd is obtained from raw rice, and in addition to starch and protein, it is reported to contain a large amount of nutrients such as fiber, minerals, vitamins, alcohols and organic acids, enzymes and yeast.

Since the sake lees contains alcohol components, secondary fermentation may occur, and may be used after being frozen for one or more days at -20 ° C. to prevent this.

The honey contained in the honey mixture may include acacia honey, chestnut honey, honey, and the like, and may preferably include chestnut honey. According to the embodiments of the present invention, the honey mixture may be used after mixing honey and the same amount of water for 10 minutes to 20 minutes on low heat and cooling.

The mixture may be subjected to a process of steaming at a temperature of more than 90 ℃ after aging. Through the aging process can be improved flavor of the Astragalus.

After the steaming process, the sulfuric acid may be dried at 60 ° C. for one day after cooling to make the moisture content less than 30 wt%, preferably less than 15 wt%. The drying process may preferably include a hot air drying process.

According to the embodiments of the present invention can be used as a medicinal herbs as passed through the hot air drying process, it can be obtained by extracting with distilled water or 50% ethanol.

The extract can be obtained by extracting at room temperature for 48 hours, the extract is concentrated under reduced pressure, and lyophilized for 6 hours to 12 hours at a temperature of -50 ~ -30 ℃ to obtain a lyophilized product.

The extract can be used as it is, through the freeze-drying process can increase the usability of the legal extract Astragalus, it can be easily stored and stored.

The legal Astragalus extract and lyophilized extract may be used in various fields such as beverages and foods.

Example One

100 g of Astragalus and 100 g of Squash were mixed with 20 ml of chestnut honey mixture and aged at 38 ° C. for 2 days. The aged mixture was cooled by steaming at 90 ° C. for 30 minutes, and hot-air dried at 60 ° C. for 21 hours to prepare a sulfur base prepared by sake containing 15 wt% of moisture.

Example 2

The legal sulfur extract was prepared by immersing in distilled water 10 times the mass of the legal sulfur residue. The total polyphenol content contained in the extract of the regulated Astragalus was the highest when the ratio of Astragalus and Squash was the same amount.

Example 3

100 g of Astragalus and 100 g of sake were mixed with 20 ml of acacia honey and aged for 2 days. The matured mixture was steamed for 1 hour, cooled, and dried for one day to prepare sulfuric acid prepared by sake.

50% ethanol was used to extract the legal coriander extract.

A soft drink containing vitamin C, oligosaccharide, citric acid, sodium bicarbonate, sweetener, carbon dioxide, and purified water was prepared according to a conventional beverage preparation method, and the extract was added to prepare a beverage including the legal coarse extract.

Comparative example One

Astragalus was mixed with rice bran in the same amount and stirred for 30 minutes at 95 to 100 ℃ to prepare astragalus stir-fry.

Experimental Example 1. Sensory test

The sensory tests such as taste, aroma, and palatability of each of the prepared Astragalus prepared in Example 1 and Comparative Example were performed by a 5-point scale method, and the results are shown in Table 1 below.

The sensory test was carried out on 20 people (10 men and women each).

As shown in the sensory test results of Table 1 below, it was found that the sensory properties of Astragalus legally regulated with sake of the present invention were excellent.

Example 1 Comparative Example 1 incense 4.3 2.5 flavor 4.1 2.7 Likelihood 4.4 3.0

The sensory test values for taste, aroma, and palatability of Table 1 are divided by the total number of points scored by the five-point scale method, and then rounded off to two decimal places. .

Experimental Example 2. Determination of Total Polyphenol Content

Folin-Ciocalteu's method was used to determine the total polyphenol content. 2 ml of 1N Folin-Ciocalteau's phenol reagent was added to 1 ml of the distilled water extract of the formulation, and reacted for 5 minutes at room temperature. ₂ ml of 35% Na ₂ CO ₃ was added to the reaction solution at room temperature. After standing for 30 minutes, the absorbance was measured at 750 nm. The measured absorbance was calculated from the calibration curve using the standard curve prepared using gallic acid to calculate the total phenol content.

As a result of investigating the total polyphenol content as an antioxidant component, it was found that the total polyphenol content of Astragalus was regulated using the sake lees.

Experimental Example 3. antioxidant activity ( DPPH ) Measure

In order to measure the degree of antioxidant, the electron donating ability was measured by the Bloid method. The extract of sake lees, Astragalus, roasted Astragalus, and Arachnid astragalus was dissolved in ethanol, and then 2.5 ml of the sample was added with 1 ml of 300 μM DPPH solution, and mixed well for 10 seconds by a voltex mixer. After leaving the extract for 10 minutes, the absorbance was measured at 517 nm.

In order to determine the electron donating ability, the difference in absorbance between the sample addition group and the sample addition group is expressed as a percentage.

Electron donating ability (%) = [1- (A-C) / B] × 100

A: absorbance of the sample addition port

B: Absorbance of Sample-Free Sphere

C: absorbance of the sample itself

As the electron donating ability increases, the antioxidant effect increases. Antioxidant activity of the extracts were found to be increased more when jujube saenggi than when roasting Astragalus.

Experimental Example 4. Nitric oxide ( NO ) Low performance Measure

Nitric oxide is a type of peroxide that is released when antigens invade and the activated macrophages act on the phagocytosis of the invading antigen.

In order to measure the nitric oxide inhibition ability of Astragalus, which was prepared with sake, 100 μl of macrophage Raw 264.7 prepared at 5 × 10 ⁶ cells / ml was dispensed into each well of a 96-well plate. 50 μl each of the extract samples of sake, coriander, roasted coriander, and coriander coriander were mixed in the wells and reacted at room temperature for 10 minutes, and then absorbance was measured at 540 nm.

As a result of nitric oxide (NO) assay test of macrophages, the ability to inhibit NO production was better in saponified treatment group than roasted Astragalus. Appeared.

Hereinafter, specific embodiments of the present invention have been described. Those skilled in the art will appreciate that the present invention can be implemented in a modified form without departing from the essential features of the present invention. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope will be construed as being included in the present invention.

Claims

Mixing Astragalus, sake, and honey mixture in a ratio of 1: 1: 0.2 to form a mixture;
Aging and steaming the mixture; and
A method for regulating astragalus, comprising cooling and drying the steamed mixture.

The method of claim 1,
The sake lees is a legal method of Astragalus stored in the atmosphere of -20 ℃ to 0 ℃.

The method of claim 1,
Honey contained in the honey mixture is at least one selected from the group consisting of chestnut honey, acacia honey, and honey.

The method of claim 1,
The honey mixture is a legal method of Astragalus, characterized in that formed by mixing honey and the same amount of water.

The method of claim 1,
Legal state Astragalus, characterized in that produced by the legal method.

The method of claim 5, wherein
The legal sulfur extract extracted with at least one selected from the legal sulfur group distilled water and ethanol.