KR20170112295A - Method of producing hippophae rhamnoides fruit extract using ultrasonic extraction technique - Google Patents
Method of producing hippophae rhamnoides fruit extract using ultrasonic extraction technique Download PDFInfo
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/48—Ultrasonic treatment
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/82—Preparation or application process involves sonication or ultrasonication
Abstract
The present invention provides a method for producing a fruit extract of Seagrass, which is obtained by ultrasonically extracting a mixture of a mixture of seaweed extract with a solvent and extracting natural products from the seagulls.
Description
The present invention relates to a method for preparing a seaweed fruit extract using ultrasonic waves in which a mixture of a mixture of seaweed extract with a solvent is ultrasonically extracted and the natural product is extracted from the seaweed extract, and a natural extract of Seaweed extract prepared by the method.
Hippophae rhamnoides L. is a shrub bamboo tree of the bonsai tree originated from China and Mongolia. It is called "Vitamin tree" and "Sanjayu tree" in Korea. It is concentrated in high concentration of vitamins and has been used as a major vitamin and physiological active substance It has been found by researches in the world that vitamins, amino acids, beta carotene, SOD, malic acid, citric acid, flavonoids, unsaturated fatty acids and minerals are contained in large amounts. Which is worthy of worldwide attention.
It is used for dieting because it increases metabolism and is effective for aging, and it is used for improving immune function of human body, skin disease, respiratory disease, digestive system diseases. In addition, it has been proved that the effect of treating wounds, burns and inflammation is excellent, it is effective for keratin and dandruff, maintains moisture, and is effective for ultraviolet ray shielding. Recently, it has been proved that anti-aging effect and wrinkle- It is a promising species that is being treated as the best natural raw material in cosmetics industry and food industry.
In order to maximize the efficacy of such seaweed, and to use it as a raw material for foods and cosmetics, it is necessary to effectively extract natural products from the fruit of the seaweed. It is important to investigate the conditions under which the most effective extraction of the physiologically active substance of the natural product can be extracted.
Existing natural material extraction processes include distilled water hot water extraction and ethanol extraction. The typical natural material extraction method, the hot water extraction method, has a high energy consumption, and the destruction and loss of many active ingredients due to heat and the instability of various useful ingredients It has disadvantages. Despite the fact that various natural ingredients contain various useful ingredients, there is a problem that it is difficult to improve the utilization rate of the active material because the simple extraction has limitations on the elution and extraction of active ingredients. In addition, the conventional extraction method has high energy consumption, disadvantages such as protein denaturation due to heat, instability due to heat, and loss of useful components are revealed. Therefore, in order to maximize the industrial utilization of the fruit extract of Seagrass, it is necessary to develop an optimal extraction process in which extraction efficiency is maximized and the most effective physiologically active substance of natural product is extracted most.
DISCLOSURE OF THE INVENTION The present invention has been conceived in order to solve the above-mentioned problems, and it is an object of the present invention to provide a method for producing a fruit extract of seaweed extract using ultrasound to extract a mixture of a mixture of seaweed extract with a solvent, The present invention also provides a natural extract of Seaweed Lactobacillus fruit which is produced by the method of the present invention.
In order to accomplish the above objects and to solve the problems of the prior art, the present invention provides a method for producing a fruit extract of Seagrass, which is obtained by ultrasonically extracting a mixture of a mixture of seaweed extract with a solvent and extracting natural products from the seagull, to provide.
In addition, in the method for producing the fruit of the present invention, the solvent is 70% ethanol and the ultrasonic extraction is performed for 60 minutes.
In addition, in the method for producing the fruit of the present invention, the ultrasonic extraction is performed in a temperature environment of 53 to 63 ° C.
In addition, in the method for producing the fruit of the present invention, the ultrasonic extraction is performed through an ultrasonic frequency of 105 KHz to 120 KHz.
In addition, the present invention provides a fruit extract of Seaweed extract prepared by the above method.
The extraction efficiency of the seaweed extract obtained through the ultrasonic extraction process of the present invention is improved not only by the extraction yields of the extracts extracted by the conventional distilled water hydrothermal extraction process and the ethanol extraction process but also by the effective physiologically active substance of the natural product of the seaweed extract It is possible to maximize the content of polyphenol, flavonoid and the like and to use such improved extract more effectively in food, medicine, and cosmetics industry.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the result of RSM analysis according to the factor of the ultrasonic extraction of the fruit of the present invention.
Hereinafter, the components and technical features of the present invention will be described in more detail with reference to the following examples. In this example, the fruit of the pine tree obtained from Mongolia was examined. However, the following examples illustrate the constitution of the present invention and the scope of the invention is not limited by the examples.
The method for preparing the fruit extract of Seaweed extract according to the present invention is realized by an ultrasonic extraction process which is a low temperature extraction process. A mixture of a mixture of fruit with seaweed extract and a solvent is introduced into an ultrasonic extraction device, and a natural product extracted from the fruit of the seagrass can be obtained through ultrasonic extraction. The solvent may be implemented with 70% (v / v) ethanol. The extraction yield of the seaweed extract is further improved by extracting the natural product of the seaweed extract using such a solvent.
In the method for producing the fruit of the Seaweed extract according to the present invention, the temperature in the ultrasonic extraction step may be 53 ° C to 63 ° C. More preferably, the ultrasonic extraction process is performed in a temperature environment of 55 캜, thereby maximizing the extraction yield. In the method for producing the fruit extract of seaweed fruit according to the present invention, the frequency of the ultrasonic wave used for the ultrasonic extraction may be 105 KHz to 120 KHz. More preferably, the extraction process is performed in an ultrasonic frequency environment of 120 KHz to further improve the extraction yield.
As described above, the method of the present invention for preparing the fruit extract of Seagull Boar Fruit is such that the mixture of the fruit of Seagrass and 70% ethanol is put into an ultrasonic extraction apparatus and ultrasonic waves having a frequency of 105 KHz to 120 KHz And repeating the extraction process one to three times for 60 minutes.
Generally, ultrasonic waves refer to sound waves (sound waves) having frequencies higher than the range of 16 Hz to 16 KHz (> 16 KHz), which is the human audible frequency range. When an ultrasonic wave is generated, the cavitation generated when the ultrasonic wave passes through the medium affects the chemical reaction, so that the chemical reaction can be promoted. The energy source that improves the reactivity when using ultrasonic waves for various chemical reactions is a cavitation phenomenon. The cavitation phenomenon proceeds in three steps such as nucleation, bubble growth, and explosive rupture of sufficiently grown bubbles in cavitation bubbles.
When ultrasonic energy is used for extraction, very large energy is generated by cavitation by ultrasonic vibration. In addition, due to the high local temperature, the kinetic energy of the reactant particles located in the periphery is increased, so that sufficient energy is obtained for the reaction, and the shock effect of the ultrasonic energy induces a high pressure to increase the mixing effect. Ultrasonic extraction is completed in a very short time compared with solvent extraction and extraction time is shortened to about 10 times that of supercritical fluid extraction process. It is thought that this is because, in the ultrasonic extraction, the internal tissue of the cell is broken due to the high pressure caused by the joint effect of the ultrasonic waves, the moving distance of the lipid is shortened and the diffusion easily occurs.
Therefore, the method of the present invention for extracting the fruit of the seaweed extract improves the extraction efficiency while shortening the extraction time and the extraction of the extract of the natural substance, and at the same time, the extract of the seaweed fruit The content of polyphenols and flavonoids are further increased to obtain an extract.
Example One: Seagrass Ultrasound of fruit By extraction process Extraction yield measurement
The fruit of the seaweed used in the experiment of this embodiment was purchased from a specialty store, and the ultrasonic extraction device was a Flexonic series-170 (Mirae Ultrasonic Co., Bucheon, Korea).
30 grams of the weight of the fruit of the seaweed, which is a natural material, was added to the Flexonic series-170 ultrasonic extraction apparatus, and the ultrasonic extraction process was performed at different temperatures and frequencies. Table 1 shows the conditions of the ultrasonic extraction process environment.
Example One- 1: 120KHz Measuring extraction yield by varying temperature in ultrasonic environment
30 g of the weight of the fruit was added to the Flexonic series-170 ultrasonic extraction device, and the ultrasonic extraction process was performed for a predetermined time while the temperature was changed in the environment having the predetermined fixed frequency. The extraction yield of the fruit extract Were measured. At this time, the fixed frequency was applied at 120 KHz, and the ultrasonic extraction process time was 60 minutes. The yield of the extract was calculated as a percentage of the amount of raw material used in the preparation of the extract after lyophilization of the extract to calculate the weight of the building. Table 2 shows the extraction yield of each temperature measured according to the above embodiment.
As a result of the experiment of the above example, it can be confirmed that the maximum yield was measured in an environment of 55 ° C.
Example One- 2: 55 ° C Measurement of extraction yield by varying ultrasonic intensity in temperature environment
Weighing 30g was added to the Flexonic series-170 ultrasonic extraction device, and ultrasonic extraction process was performed for a predetermined time while varying the ultrasonic frequency in an environment having a predetermined fixed temperature, and extraction of the fruit extract of Seagrass The yield was measured. At this time, the fixed temperature was 55 ° C. and the ultrasonic extraction process time was 60 minutes. The yield of the extract was calculated as a percentage of the amount of raw material used in the preparation of the extract after lyophilization of the extract to calculate the weight of the building. The extraction yield of each temperature measured according to the above embodiment is shown in Table 3.
As a result, it can be confirmed that the maximum yield is measured in an environment of 120 KHz.
As a result of the experiment according to Example 1, the extract yield of the seaweed extract was varied according to the temperature condition and the ultrasonic intensity condition. Among them, the maximum yield was obtained at the temperature of 55 ° C and the ultrasound intensity was 120KHz The highest extraction yield was obtained.
Example 2: Depending on each extraction process Seagrass The content of flavonoid in useful components of fruit Poly Phenol content analysis
In order to determine the contents of useful components of the fruit of Seagrass, the extraction method, the flavonoid contents and the total phenol contents were compared and compared with the conventional extraction method .
The total polyphenol content was determined by the principle that the Folin-Ciocalteu's phenol reagent was reduced to molybdenum blue by the phenolic compound of the sample. To 1 mL of each sample, add 1 mL of 10% folin-ciocalteu's phenol regent and 1 mL of 2% Na2CO3 solution, mix and leave at room temperature for 1 hour. The supernatant was measured at 750 nm using a microplate reader (Molecular Devices, Sunnyvale, Calif., USA). The total polyphenol content was determined from the standard curve prepared using garlic acid. The absorbance of the standard curve was measured at 725 nm so that the final concentration of garlic acid was 0, 100, 200, 300, 400, 500 ug / Respectively.
Total flavonoids were prepared by adding 0.1 mL of 10% aluminum nitrate, 0.1 mL of potassium acetate, and 4.3 mL of ethanol to 0.5 mL of the extract, followed by standing at room temperature for 40 minutes and measuring the absorbance at 415 nm. The total flavonoid content of the extract was calculated from a standard calibration curve obtained from 0 to 100 ug / mL using Quercetin (Sigma Co., USA) as a reference material.
Table 4 and Table 5 show the total phenolic content and flavonoid content of the fruit extracts of Seagrass.
Contents (mg / g)
Contents (mg / g)
As shown in Tables 4 and 5, the total phenol content was 34.2 mg / g higher than that of the conventional extraction process through the ultrasonic process according to the present invention. As a result of measuring the content of flavonoid, The result of the extraction using the ultrasonic process of the present invention is higher than that of the process, which is 7.6 mg / g. As a result, when the total polyphenol content and total flavonoid content of the fruit extract of Seagrass according to the present invention were measured, it was confirmed that the content of the total polyphenol content and the total flavonoid content was increased when the ultrasonic process was used as compared with the conventional extraction method.
Based on the results obtained from the experiments of these embodiments and the experimental conditions, the optimal conditions for the factors of ultrasonic processing of the fruit of the seaweed can be set. In the case of ultrasonic process, the extraction yields according to the ultrasonic frequency and temperature are shown, respectively, and the results are shown in Fig. As a result of the RSM analysis, it was confirmed that the optimal conditions for extracting the fruit of the seaweed extract using ultrasonic wave were the most effective and high yield at the temperature of 53 ~ 63 ℃ and the ultrasonic frequency of 105 ~ 120 kHz. Accordingly, it is possible to establish the most suitable and effective extraction process conditions for the extraction of natural products of the fruit of Seagrass, and such extraction process conditions can be applied to the process for producing the fruit extract of Seagrass.
While the invention has been shown and described with reference to certain preferred embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. This is possible.
Therefore, the scope of the present invention should not be limited to the described embodiments, but should be determined by the equivalents of the claims, as well as the claims.
Claims (5)
Wherein the solvent is 70% ethanol, and the ultrasonic extraction is performed for 60 minutes.
Wherein the ultrasonic extraction is performed in a temperature environment of 53 to 63 캜.
Wherein the ultrasonic extraction is performed through an ultrasonic frequency of 105 KHz to 120 KHz.
Priority Applications (1)
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| KR1020160039157A KR20170112295A (en) | 2016-03-31 | 2016-03-31 | Method of producing hippophae rhamnoides fruit extract using ultrasonic extraction technique |
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| KR1020160039157A KR20170112295A (en) | 2016-03-31 | 2016-03-31 | Method of producing hippophae rhamnoides fruit extract using ultrasonic extraction technique |
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