KR20140133016A - Manufacturing methods of Siraitia grosvenorii extracts, and composition comprising the same - Google Patents

Abstract

The present invention relates to an extraction method of Siraitia grosvenorii and a composition containing a Siraitia grosvenorii extract, and more specifically, to an extraction method capable of reducing the off-odor, enhancing the sweet taste, and increasing the elution of active ingredients of a Siraitia grosvenorii extract, and to a composition using the same. When the Siraitia grosvenorii extract is extracted by the method, the Siraitia grosvenorii extract has increased contents of mogroside, total polyphenol, and total flavonoid and retains an enhanced antioxidant effect, and thus the extract can be useful as pharmaceutical and food materials. The extraction method of Siraitia grosvenorii according to the present invention comprises the steps of drying Siraitia grosvenorii; pulverizing the dried Siraitia grosvenorii; extracting the Siraitia grosvenorii pulverized material; filtering the Siraitia grosvenorii extract; concentrating the Siraitia grosvenorii extract; and drying the Siraitia grosvenorii concentrate into a powder.

Description

[0001] The present invention relates to a process for the preparation of Seraitia grosvenorii extracts and compositions comprising the same,

More particularly, the present invention relates to a method of extracting Siriitia grosvenorii , a method of producing a concentrated extract, a granule and a tablet containing the extract, An extraction method for obtaining an extract and an extract powder, and a composition of a bean curd extract and a bean curd extract which can be produced in pharmacological and food-borne form so as to easily absorb a lean ingredient in the human body.

It is a herbaceous perennial plant with gourd and is native to China and Thailand. The fruits and leaves of Hanhwa are used as medicinal materials in oriental medicine. They are mainly grown in highland areas. They are foggy, cool, sunny and well-drained, and live in humus-rich soil. It has been used as a valuable medicinal material since ancient times.

The fruit of the Hanchuan is called the Hanchon in the oriental medicine. It has the taste, the property is cool, the poisonous, and the efficacy of the cleansing 腸 肠 (淸 肺 潤 腸). It is mainly used for the treatment of respiratory diseases such as pertussis,

Chemical composition consists of low molecular weight, amino acids, vitamins, magnesium, phosphorus, iron, and fatty acids. The major component is calabash triterpene glucoside, and mogroside, which has a sugar content of about 250 times higher than that of sucrose, is known to be a major constituent.

The sweet potato is 300 ~ 400 times higher than sugar, and the sweetness component is not caused by sugar but unlike sugar. It is used as an alternative sweetener because it is sweet due to triterpene glycoside. Especially, obesity, hypertension, It is also used as a substitute sweetener in patients with diseases.

Recently, studies on the functional properties of natural products have been conducted more actively. Active ingredients such as mogroside, flaveone, falvonoid, terphene glycoside, and vitamins have been studied in various fields such as anticancer, antioxidant, anti-diabetic, anti-inflammatory, antiallergic And has been reported to exhibit various efficacies. However, since the composition and content of the active ingredient extracted according to extraction conditions and methods greatly vary, it is necessary to develop an accurate extraction method for utilizing the above-mentioned functional materials and a variety of products utilizing the same.

It has a slightly unpleasant odor and it is easily fermented and gives off a rotten smell. Therefore, it should be dried and used after harvest. Due to the glycation process that occurs during the drying of the fruits, the sweetness is formed and the odor is removed. In this process, it is very important to control the drying environment after the harvest because bitter taste may be generated depending on the drying conditions.

The present invention has been made in recognition of the fact that it is necessary to develop a variety of products using Seraitia grosvenorii in order to solve the above-mentioned problems of the prior art. The object of the present invention is to eliminate odor and promote flavor And to develop a method for preparing the extract of Nahan which facilitates the extraction of the active ingredient.

Yet another object of the present invention is to provide a method for producing a pharmaceutical or food composition such as a concentrate, granule, tablet or the like in order to facilitate the absorption of the active ingredient into the body.

The present invention provides a method for drying and extracting fruit. The present invention also provides a method for preparing various compositions such as concentrates, granules, tablets and the like, which contain the extracts of the present invention as active ingredients.

According to the above-described constitution, the extraction method according to the present invention has the advantage that the flavor is enhanced to increase the taste, and the content of the active ingredient is increased.

In addition, the method of the present invention for preparing compositions such as concentrates, granules, tablets, and the like has the advantage of being able to easily ingest the active ingredients of the extract.

FIG. 1 is a flowchart illustrating an extracting method according to an embodiment of the present invention, including a step of extracting the seed extract.
FIG. 2 is a graph showing the comparison of Mogroside, flavonoid and polyphenol contents of the Nahan and its extracts obtained with the present invention and commercially available Nahan and its extracts.
FIG. 3 is a graph comparing the antioxidative effects of the extracts obtained from the present invention with those obtained from the present invention.

Hereinafter, the method of extracting with the extract according to the present invention and the method of preparing the extract containing the extract according to the present invention will be described in detail with reference to the drawings and Examples.

The present invention provides a method for extracting a phrase.

Preferably, the crude extract is prepared by a manufacturing method including the following steps, but is not limited thereto.

1) natural drying of the fruits and vegetables;

2) heating and drying step 1;

3) subtracting the first step from step 2;

4) extracting by adding an extraction solvent to step 3);

5) primary filtration of the extract of step 4;

6) first concentrating the filtrate of step 5;

7) drying and concentrating the concentrate of step 6, followed by secondary filtration, followed by concentration to yield a soft X-ray;

8) The step of drying the concentrate of step 7 into a dried extract

In the above-mentioned method, the product of step 1) can be used without limitation, such as those cultivated or marketed. The above-mentioned fruits are fruits of plants belonging to the genus Bacillus subtilis, and most of them can be harvested at a certain time, but it is most preferable to use fruits which are still blue in 8 ~ October.

In the above method, the drying method of step 1) is preferably naturally dried at room temperature. The natural drying method is preferably carried out at a temperature of 15 to 30 ° C. and a relative humidity of 40 to 70%. It is most preferable to dry the substrate at a temperature of 23 ± 2 ° C. and a relative humidity of 55 ± 5% But is not limited thereto. The drying time is preferably 5 to 10 days, more preferably 7 to 9 days, and most preferably 6 days and 16 hours (total 160 hours), but is not limited thereto.

The heating and drying method of step 2) is most preferably performed by hot air drying, but not limited thereto. The drying temperature is preferably 40 to 70 DEG C, and most preferably 50 DEG to 5 DEG C, but is not limited thereto. The drying time is preferably 5 to 10 days, more preferably 6 to 8 days, and most preferably 7 days and 12 hours (180 hours), but is not limited thereto.

The method of trimming in the step 3) is most preferably a method of controlling the dried material by cutting or cutting it, but the present invention is not limited thereto.

The extraction solvent in step 4) is preferably purified water, alcohol, alcohol, or a mixture thereof. It is most preferable to use purified water, but not limited thereto. As the extraction method, it is preferable to use heat extraction, shaking extraction, Soxlet extraction, or reflux extraction, and it is most preferable to extract by heating, but it is not limited thereto. It is preferable to add 6 to 9 times of the extraction solvent to the dried lower part and the amount of the extraction solvent is most preferably 8 times, but not limited thereto. The extraction temperature is preferably 80 to 100 ° C, and most preferably 100 ° C, but is not limited thereto. In addition, the extraction time is preferably 2 to 5 hours, most preferably 3 hours, but not always limited thereto. The number of extraction times is preferably 1 to 5 times, more preferably 1 to 3 times, and most preferably, 1 time, but is not limited thereto.

In the above method, the primary filtration in step 5) is preferably performed by passing the extract through a sieve of 300 to 500 mesh, and it is most preferable to pass the extract through 350 mesh, but not limited thereto.

In the above method, the concentration in step 6) is preferably, but not limited to, using a vacuum decompression concentrator or a vacuum rotary evaporator. The concentration temperature is preferably 70 ° C or lower, more preferably 40 ° C to 60 ° C, and most preferably 55 ° C to 5 ° C. The concentration of the extract is preferably adjusted to 50 to 65 Brix, and it is most preferred to concentrate the extract to 60 Brix.

In the above method, drying in step 7) is preferably carried out under reduced pressure, vacuum drying, boiling, spray drying, or lyophilization, and vacuum drying is the most preferable, but not limited thereto. The drying temperature is preferably 40 to 60 DEG C, and most preferably 50 DEG to 5 DEG C, but not limited thereto. In the above method, it is most preferable to filtrate the dried material through 50 to 70 mesh, but not limited thereto. In the above method, it is preferable to use a vacuum decompression concentrator or a vacuum rotary evaporator for the concentration in step 7), but it is most preferable to use a vacuum decompression concentrator, but not always limited thereto. Concentration is preferably concentrated to a concentration of 3: 1 to 6: 1 based on the input herbal medicine, more preferably to a concentration of 4: 1 to 5: 1, most preferably to 4.51: 1, Do not. In the above method, the soft X-ray produced in step 7) is preferably packed after being condensed, but is not limited thereto.

In the above method, drying in step 8) is preferably carried out by reduced pressure drying, hot air drying, vacuum drying, boiling drying, spray drying, or freeze drying, and hot air drying is the most preferable, but not limited thereto. In the above method, the dry extract produced in step 8) is preferably dried, pulverized and packed until the moisture of the soft extract of step 7) is removed, but is not limited thereto.

In a specific embodiment of the present invention, the inventors of the present invention conducted a sensory evaluation of the nahan and its extracts, which were developed by the above-mentioned method, in order to confirm the superiority of the newly developed nahan and its extracts. As a result, And taste (see Table 1).

The inventors of the present invention measured the active ingredients of the lupine and its extracts produced by the above methods, and found that the content of mogroside, flavonoid, and polyphenol, which are major components of lupine, was higher than that of the lupine extract (see FIG. 2) .

Further, the present inventors measured the antioxidative effect of the extracts of the mugwort extract obtained by the above-mentioned method and found that the antioxidative effect was excellent (see FIG. 3).

Therefore, the method of the present invention can be advantageously used as a method for producing an extract having enhanced flavor and enhanced effective ingredient and functional effect as compared with the conventional bean curd extract.

The composition containing the extract according to the present invention may further contain one or more active ingredients showing the same or similar functions in addition to the above components.

The composition of the present invention may further comprise a pharmaceutically acceptable additive, wherein pharmaceutically acceptable additives include starch, gelatinized starch, microcrystalline cellulose, lactose, povidone, colloidal silicon dioxide, calcium hydrogen phosphate, lactose Starch glycolate, sodium starch glycolate, carnauba wax, synthetic aluminum silicate, stearic acid, magnesium stearate, aluminum stearate, calcium stearate, calcium stearate, , White sugar, dextrose, sorbitol and talc. The pharmaceutically acceptable additives according to the present invention are preferably included in the composition in an amount of 0.1 to 90 parts by weight, but are not limited thereto.

That is, the composition of the present invention can be administered in various formulations of oral and parenteral administration at the time of actual clinical administration. In the case of formulation, a diluent such as a filler, an extender, a binder, a wetting agent, a disintegrant, . ≪ / RTI > Solid formulations for oral administration include tablets, pills, powders, granules, capsules and the like, which may contain at least one excipient such as starch, calcium carbonate, Sucrose, lactose, gelatin, and the like. In addition to simple excipients, lubricants such as magnesium stearate talc may also be used. Examples of the liquid preparation for oral use include suspensions, solutions, emulsions and syrups, and various excipients such as wetting agents, sweetening agents, fragrances, preservatives and the like may be included in addition to water and liquid paraffin, which are simple diluents commonly used . Formulations for parenteral administration may include sterile aqueous solutions, non-aqueous solutions, suspensions, emulsions, freeze-dried preparations, and suppositories. Propylene glycol, polyethylene glycol, vegetable oil such as olive oil, injectable ester such as ethyl oleate, and the like can be used as the non-aqueous solvent and suspension agent. Examples of suppository bases include witepsol, macrogol, tween 61, cacao butter, laurin, glycerogelatin, and the like.

The composition of the present invention may be administered orally or parenterally in accordance with the intended method, and may be administered orally, parenterally or intraperitoneally, rectally, subcutaneously, intravenously, intramuscularly, . The dosage varies depending on the patient's body weight, age, sex, health condition, diet, administration time, administration method, excretion rate, and disease severity.

The dosage unit may contain, for example, 1, 2, 3 or 4 times the individual dose or may contain 1/2, 1/3 or 1/4 times the dose. The individual dosages specifically include amounts in which the active drug is administered in a single dose, which usually corresponds to the full, half, one-third, or one-fourth of the daily dose. The effective dose of the composition of the present invention may be 0.0001 to 10 g / kg, more specifically 0.001 to 1 g / kg, and may be administered 1 to 6 times a day. However, the dosage may not be limited in any way because it may be increased or decreased depending on route of administration, severity of disease, sex, weight, age, and the like.

The health food of the present invention can be used as it is, or can be used with other food or food ingredients, and can be suitably used according to conventional methods.

There is no particular limitation on the kind of the health food. Examples of the food to which the above extract can be added include dairy products such as meat, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen and other noodles, gums, ice cream, soups, Alcoholic beverages, and vitamin complexes, all of which include health foods in a conventional sense.

The health beverage composition of the present invention may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages. Such natural carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. Examples of sweeteners include natural sweeteners such as tau martin and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like. The ratio of the natural carbohydrate is generally about 0.01 to 0.04 g, preferably about 0.02 to 0.03 g per 100 of the composition of the present invention.

In addition to the above, the health food of the present invention may contain various nutrients, vitamins, electrolytes, flavors, colorants, pectic acids and salts thereof, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, , A carbonating agent used in carbonated drinks, and the like. It may also contain flesh for the production of natural fruit juices, fruit juice drinks and vegetable drinks. These components may be used independently or in combination. The proportion of such additives is not critical, but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the composition of the present invention.

Hereinafter, the present invention will be described in detail with reference to Examples, Experimental Examples and Preparation Examples.

However, the following Examples, Experimental Examples and Preparation Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples, Experimental Examples and Preparation Examples.

The crude extracts used in the present invention were prepared.

Specifically, the Nahan medicine collected from Guilin province, China was purchased from Geumkang Chinese herbal medicine medicine co., Ltd. Located in Anju city, Hebei province, China. After washing with NaCl and 10 kg, it was hot-air dried at a temperature of 23 ° C and 60% relative humidity for 160 hours. The drying temperature was raised to 50 ° C and then continuously dried for 180 hours. The dried material was cut into half-sized pieces and put into an extraction tank. 80 kg of purified water was added and the mixture was extracted at 100 ° C for 3 hours. In the extraction process, the extract was filtered at 350 mesh, concentrated under reduced pressure to 60 Brix at 55 ° C, vacuum-dried at 50 ° C, filtered through 60 mesh, concentrated at a ratio of 4.51: 1, , Or spray-dried and used as dry X-rays.

 ≪ Experimental Example 1 >

In order to evaluate the sensory evaluation of Nahan and its extracts obtained from the <Example 1> above and commercially available Nahan and its extracts, 20 to 40 adult male and female subjects were selected. The flavor, sweetness, bitter taste and overall acceptability of beverages prepared with Nahan and its extracts were selected as the evaluation items. As a result, it was confirmed that the fragrance, bitter taste and overall taste of the bean curd and the extract produced by the present invention were elevated, and in particular, it was effective to reduce some bitter taste left after ingestion (Table 01).

Sensory characteristics Commercially available
Nahan and extract [0050]
Nahan and extract incense 3.72 ± 1.33 4.17 ± 4.19 color 4.16 ± 1.19 4.71 ± 1.41 sweetness 5.84 ± 1.56 5.91 + 1.31 bitter 2.45 ± 1.35 1.52 ± 1.08 Overall likelihood 6.72 + 1.41 7.53 ± 1.41

<Experimental Example 2> Comparison of Mogroside Content

In order to compare the mogroside content of the mugwort extract prepared from the mugwort extract prepared in Example 1, the mogroside standard was prepared at a concentration of 0.01 to 0.2 mg / mL, 0.5 mg / mL. The content of mogroside was measured by HPLC and 4.6 × 150 mm, 5 μm C ₁₈ column was used and the temperature of the column was adjusted to 25 ° C. The mobile phase used was acetonitrile and purified water. At a flow rate of 1.0 mL / min, the acetonitrile was analyzed by gradient elution to allow 5% acetonitrile to flow through acetonitrile for a total of 40 minutes of analytical time. The mogroside was analyzed at 18.5 minutes , And the content of mogroside was determined using the following equation.

As a result, it was confirmed that mothroside was contained about 1.6 times as much in the extracts of Nahan and Hana produced by the method of the present invention (FIG. 2).

<Experimental Example 2> Comparison of total flavonoid contents

1 mL of diethylene glycol was added to 0.1 mL of the crude extract obtained from the <Example 1> and 0.1 mL of commercially available nahan extract, and 0.1 mL of 1 N NaOH was added thereto, followed by mixing and the mixture was stirred at 37 ° C in a water bath After reacting for 1 hour, the absorbance was measured at 420 nm and the content of total flavonoid was measured. The content of total flavonoid was calculated by preparing absorbance by the above method by preparing naringin, a standard substance, at each concentration, and substituting it into the prepared calibration curve. As a result, it was confirmed that the total flavonoid content of the bean curd extract prepared according to the present invention was about 1.2 times larger (FIG. 2).

<Experimental Example 3> Comparison of total polyphenol contents

2 mL of a 2% sodium carbonate solution was added to 0.1 mL of the Nahan and its extracts prepared in the above Example 1 and commercially available Nahan extract, and after 3 minutes, 0.1 mL of 1 Nal Folin-Ciocalteu reagent And the mixture was reacted at room temperature for 30 minutes, and the absorbance at 750 nm was measured to determine the total polyphenol content. The total polyphenol content was calculated by preparing the standard substance tannin by the concentration, measuring the absorbance by the above method, and substituting it into the check sheet prepared. As a result, it was confirmed that the total polyphenol content of the bean curd refuse extract prepared according to the present invention was about 1.3 times larger (Fig. 2)

<Experimental Example 4> Comparison of antioxidative effects

0.8 mL of a 0.15 mM DPPH solution was added to 0.2 mL of the Nahan and its extracts prepared in the above Example 1 and commercially available Nahan extract (5 mg / mL), followed by reaction in a dark place for 30 minutes The antioxidant activity of DPPH radicals was measured at 517 nm. The DPPH radical scavenging activity was calculated using Equation (2).

As a result, it was confirmed that the Nahan and its extracts prepared by the method of the present invention had an antioxidative effect about 1.2 times higher than that of the Nahan and its extracts purchased on the market (FIG. 3).

 &Lt; Preparation Example 1 > Preparation of pharmaceutical preparations

<1-1> Preparation of powder

2 g of the dry powder of the extract of the present invention

Lactose 1 g

The above components were mixed and packed in airtight bags to prepare powders.

<1-2> Preparation of tablets

The dried extract powder of the present invention

Corn starch 100

100 per 100

Magnesium stearate 2

After mixing the above components, tablets were prepared by tableting according to a conventional method for producing tablets.

&Lt; 1-3 > Preparation of capsules

In the present invention,

Corn starch 100

100 per 100

Magnesium stearate 2

After mixing the above components, the capsules were filled in gelatin capsules according to the conventional preparation method of capsules.

&Lt; 1-4 >

1 g of the dry powder of the extract of the present invention

Lactose 1.5 g

Glycerin 1 g

0.5 g of xylitol

After mixing the above components, they were prepared so as to be 4 g per one ring according to a conventional method.

<1-5> Preparation of granules

The naphtha extract powder of the present invention 150

Soybean extract 50

Glucose 200

Starch 600

After mixing the above components, 100% of 30% ethanol was added and the mixture was dried at 60 ° C to form granules, which were then filled in a capsule.

&Lt; Preparation Example 2 > Preparation of health food

<2-1> Production of flour food

0.5-5.0 parts by weight of the extract of the present invention was added to wheat flour, and the mixture was used to prepare bread, cake, cookies, crackers and noodles.

<2-2> Production of soups and gravies

0.1 to 5.0 parts by weight of the extract according to the present invention was added to soups and juices to prepare health promotion meat products, noodle soups and juices.

<2-3> Preparation of ground beef

10 parts by weight of the crude extract of the present invention was added to ground beef to prepare ground beef for health promotion.

<2-4> Manufacture of dairy products

5 to 10 parts by weight of the extract of the present invention were added to milk, and various dairy products such as butter and ice cream were prepared using the milk.

&Lt; 2-5 >

Brown rice, barley, glutinous rice, and yulmu were dried by a known method and dried, and the mixture was granulated to a powder having a particle size of 60 mesh.

Black soybeans, black sesame seeds, and perilla seeds were steamed and dried by a conventional method, and then they were prepared into powder having a particle size of 60 mesh by a pulverizer.

The crude extract of the present invention was concentrated under reduced pressure in a vacuum concentrator, and dried by spraying and drying in a hot air drier. The resulting dried product was pulverized to a size of 60 mesh with a pulverizer to obtain a dry powder.

The grains, seeds and the seedlings and extracts of the present invention prepared above were blended in the following proportions.

(30 parts by weight of brown rice, 15 parts by weight of yulmu, 20 parts by weight of barley)

Seeds (7 parts by weight of perilla, 8 parts by weight of black beans, 7 parts by weight of black sesame seeds)

(3 parts by weight) of the present invention,

(0.5 part by weight),

(0.5 parts by weight)

&Lt; Preparation Example 3 > Preparation of beverage

<3-1> Production of health drinks

5 g of a mixture of the ingredients such as liquid fructose (0.5%), oligosaccharide (2%), sugar (2%), salt (0.5%) and water (75% Sterilized, and packaged in glass bottles, plastic bottles, and other small containers.

<3-2> Preparation of vegetable juice

Vegetable juice was prepared by adding 5 g of the mixture of the extract of the present invention to tomato or carrot juice 1,000.

<3-3> Production of fruit juice

A fruit juice was prepared by adding 1 g of the mixture of the present invention and the extract of the present invention to apple or grape juice 1,000.

Claims (9)

The first step of double-drying and then cutting (Siraitia grosvenorii)
A second step of heating and extracting the dried material obtained through the first step with an extraction solvent,
A third step of firstly filtering the extracted leach solution;
A fourth step of first concentrating the leached filtrate through the first filtration step;
A second step of filtering the concentrate by drying;
A sixth step of secondarily concentrating the filtrate; and
And a seventh step of heat-drying and pulverizing the second concentrate to produce a soft and soft extract and a dry extract
The method according to claim 1,
The above-mentioned step of the first step is naturally dry at a temperature of 15 to 25 DEG C and a humidity of 40 to 60% for 8 to 9 days and harvested for 8 to 9 days and then dried with hot air for 40 to 70 to 7 to 9 days A manufacturing method in which cutting is performed by regulating or interrupting
The method according to claim 1,
Wherein the extraction solvent used in the second step is purified water, alcohol or a mixture thereof, and the extraction solution is extracted 6 to 9 times of the dried product at 80 to 100 ° C for 2 to 5 hours
The method according to claim 1,
Wherein the filtration in the third step is performed by passing the extract through 300 to 400 mesh
The method according to claim 1,
Wherein the concentration in the fourth step is 50 to 60 or less and the sugar content is adjusted to 50 to 65 Brix
The method according to claim 1, wherein the drying in the fifth step is carried out at 45 to 55 ° C, and the filtration is carried out through 50 to 70 meshes.
The method according to claim 1, further comprising, after the fifth step, concentrating and drying the secondary filtered extract
A pharmaceutical composition characterized by containing a bran extracted by the above method
A health food characterized by containing a bran extracted by the above method

Images