KR20200078854A - Method for producing Agastache rugosa dry flower with increased acacetin and tilianin content and Agastache rugosa dry flower produced by the same method - Google Patents

Abstract

The present invention relates to a production method of an Agastache rugosa dried flower with increased content of acacetin and tilianin and, to an Agastache rugosa dried flower with increased content of acacetin and tilianin produced by the method. Since the functional ingredient content of Agastache rugosa can be improved simply and at low cost, it may be useful as medicine and medical supplies, foods, or cosmetic compositions.

Description

Method for producing a dry flower of pear vinegar with increased acacetin and tilianin content and a method of producing Agastache rugosa dry flower with increased acacetin and tilianin content and Agastache rugosa dry flower produced by the same method}

The present invention relates to a method for preparing a dry flower of pear vinegar with increased content of acacetin and thylanine, and a dry flower of pear vinegar produced by the method.

Agastache rugosa ) is a Korean native plant belonging to the genus Lamiaceae, and it is called scented plant, scented plant, scented leaf, rot, meditation grass, etc. Baechohyang can be used as a medicine by drying the above-ground parts and outposts, and is known to be effective in anorexia, vomiting, dry stomach, diarrhea, and fever. In recent years, pear scent has been processed into drinks, fermented milk, cheese, yogurt, juice, probiotics, and health supplements, or used in the form of various food additives. It is also used as a moisturizer, emollient, ultraviolet absorber, preservative, disinfectant, antioxidant, pH adjuster and fragrance.

Baechohyang contains a large amount of phenylpropanoid compounds, and among them, the representative functional ingredients that have been proven to be effective include acacetin and tilianin. Acacetin is an O-methylated flavone-based substance that is effective for antioxidant, anti-inflammatory, and anti-cancer effects. Tilanine is a flavonoid glucose-glycoside compound, which has anti-inflammatory and anti-hypertensive properties. And vasodilation effects.

On the other hand, Korean Patent Publication No. 2018-0100839 discloses'a composition comprising hot water extract of goji berry, fig and pear scent as an active ingredient', and Korean Patent No. 0447948 discloses'anti-inflammatory activity and anti-atherosclerotic activity' Baechohyang extract, which has been disclosed, has not been described for a method for producing a pear vinegar dry flower having an increased content of acacetin and tilianin of the present invention, and a pear vinegar dry flower produced by the method.

The present invention was derived by the above-mentioned needs, the present inventors Baechohyang ( Agastache rugosa ) dried flowers at -70°C, 25°C, 50°C or 80°C for 3 days to prepare pear-like dry flowers, and then extracted with dry pear-like flowers with methanol to perform HPLC. As a result, dried pear-like flowers dried at 80°C. The present invention was completed by confirming that the content of acacetin and tilianin in the flower was significantly increased compared to that of the dried pear herb dried at -70°C, 25°C, or 50°C.

In order to solve the above problems, the present invention is Baechohyang ( Agastache rugosa ) a method of manufacturing a dry flower of pear vinegar with an increased content of acacetin or tilianin, characterized in that it comprises a step of drying the flower at a high temperature, and the content of acacetin and tilianin produced by the method is increased. It provides dried pear scented flowers.

In addition, the present invention provides a pear vine flower tea prepared using the pear pear dry flower with increased acacetin and tilianin content.

The method for preparing a dry flower of pear vinegar with increased content of acacetin or tilianin of the present invention can enhance the content of a functional ingredient of pear vinegar simply and at a low cost, and thus a tea drink containing a pear-based dry flower with increased content of functional ingredients It can be used to develop.

1 is a HPLC (High Performance Liquid Chromatography) chromatogram of a standard form of rosmarinic acid, acacetin, and tilianin.
2 is a graph analyzing the content of rosemary acid, acacetin, and tilianin contained in a pear pear flower after drying the pear flower at -70°C, 25°C, 50°C, or 80°C according to the drying temperature conditions.

In order to achieve the object of the present invention, the present invention is Baechohyang ( Agastache rugosa ) a method of manufacturing a dry flower of pear vinegar with increased content of acacetin and tilianin, characterized by comprising drying the flower at a high temperature, and the content of acacetin and tilianin produced by the method is increased. Provides dried pear scented flowers.

In the method according to the embodiment of the present invention, the high-temperature drying may be performed for 2 to 4 days at 75 to 85°C using a dryer, and preferably for 3 days at 80°C. , But is not limited to this. When the flowers of the pear blossom are dried at a high temperature of 80° C. for 3 days, the content of the functional components of the pear blossom scent, acacetin and tilianin, is enhanced.

The acacetin is a compound having the formula C ₁₆ H ₁₂ O ₅ , molecular weight 284.26 g/mol, has anti-inflammatory activity and anti-cancer activity, and is particularly effective in treating prostate cancer. In addition, the tilanine is a compound having the formula C ₂₂ H ₂₂ O ₁₀ and a molecular weight of 446.40408 g/mol, and has anti-atherogenic activity and anti-inflammatory activity.

The present invention also provides a pear pear flower tea prepared using pear pear dry flowers with increased acacetin and tilanine content.

The pear-cho flower tea can be used as it is, or it can be used by cutting finely. The cutting of the flower may be a size determined in accordance with the intended use, for example, a tea bag. This cutting process is performed by, for example, a rotary cutter having a screen with a mesh scale of 1 to 30 mm, or one or more selected ones of roll, hamma, disc, burr mill, ball mill, and pulping. You may.

In addition, in addition to the dry flowers of the pear pear flower of the present invention, various additives may be further included as necessary. Examples of the additives include sugars and amino acids.

Sugars include sugar, glucose, starch syrup, fructose, maltose, honey, isooligosaccharides, fructooligosaccharides, maltooligosaccharides, D-xylose, sorbitol, and maltitol , Mannitol, erythritol, xylitol, glycyrrhizin, D-sorbitol, stevioside, tomatine, acesulfame potassium , Saccharin, aspartame, cyclamate and sucralose, or one or more enzyme-treated sugars thereof.

Amino acids are glycine, alanine, valine, leucine, isoleucine, threonine, DL-threonine, serine, and cysteine ), cystine, methionine, DL-methionine, aspartic acid, asparagine, glutamic acid, lysine, arginine, histidine one or more selected from the group consisting of (histidine), phenylalanine, DL-phenylalanine, tyrosine, tryptophane, proline, oxyproline and taurine Can be mentioned.

Hereinafter, the present invention will be described in detail by examples, but the following examples are only to illustrate the present invention, the content of the present invention is not limited to the following examples.

Materials and methods

1. Plant material

The high temperature drying of the pear blossom flowers was carried out by drying at 25°C, 50°C or 80°C for 3 days using an industrial dryer (HB502M, hanbaek scientific co, Korea), and the freeze-drying of the pearflower flowers was -196°C liquid nitrogen. It was performed by freeze-drying the pear pear flowers first using a freeze dryer (FD8512, Ilshin Lab, Korea) for 3 days.

2. Analysis of Functional Ingredient Content of Dried Baechohyang Flower

The contents of rosemarinic acid, acacetin, and tilianin, which are functional components contained in the flowers of the hot-scented or lyophilized pear pear, were measured. First, lyophilized (-70°C) pear-flowered flowers and pear-flowered flowers dried at a temperature of 25°C, 50°C or 80°C were finely crushed using a pestle and bowl, and weighed in 100 mg increments and placed in a 15 ml tube. The supernatant obtained by adding 2 ml of 80% methanol to the tube was vortexed for 1 minute, sonicated at 60° C. for 1 hour, and then centrifuged at 10,000 rpm for 15 minutes, into a new tube. The supernatant obtained by repeating the same process as above two more times was combined, and then evaporated with nitrogen gas and 1 ml of methanol was added and diluted again. After filtering 1 ml of the extract with a 0.45 μm syringe filter (Acrodisc, Gelman Laboratory), it was put into a brown tube for HPLC and prepared for HPLC analysis. HPLC analysis was performed using an NS-4000 HPLC system coupled with a UV-Vis detector, autosampler, and reverse phase C18 column (250 mm×4.6 mm, 5 μm; Prontosil; Bischoff, Germany). Analysis conditions are shown in Table 1 below. Standard products of rosemarinic acid, acacetin, and tilianin were purchased from Sigma-Aldrich (Korea), and after diluting to 5 concentrations, area values were obtained through HPLC analysis, and using this, a calibration curve was prepared (Table 2) and chromatographed. Grams (Figure 1) were obtained. All analyzes were repeated 3 times and expressed as mean and standard deviation.

HPLC analysis conditions HPLC NS-400, Futecs column Protosil (C18, 250 mm×4.6 mm, 5 μm) Detector 340 nm Column temperature 30℃ Mobile phase Solvent A (0.2% Trifluoroacetic acid), pH 2.4
Solvent B(Methanol) Flow rate 1 ml/min Injection volume 20 μl time 60 min Gradient conditions 0 min, 55% A
15 min, 55% A
5 min, 45% A
25 min, 20% A
5 min, 20% A
2 min, 55% A
8 min, 55% A

Black curve of rosemarinic acid, thylanine and acacetin pojunform number ingredient Holding time Black curve Decision coefficient One Rosemary acid 8.7 y=26.78085603x-348.0896843 R ² =0.999837263 2 Tilianin 16 y=45.14516505x+258.2080476 R ² =0.999463016 3 Acacetin 40.9 y=48.32261048x+718.3574998 R ² =0.993331538

3. Statistical Analysis

Duncan's Multiple Range Test was performed using SAS software (version 9.4, 2013; SAS Institute, Inc., USA), and the significance level was confirmed at p<0.05 level.

Example 1. Analysis of the content of functional ingredients contained in dried pear flowers

Contents of rosemary acid, acacetin, and thylanine contained in pear pear flowers lyophilized for 3 days in a freeze dryer (-70°C) and pear flowers dried at high temperature for 3 days at 25°C, 50°C and 80°C using a dryer Was analyzed by HPLC.

As a result, the content of rosmarinic acid contained in pear pear flowers was the highest at 2.95 mg/g dry weight in lyophilized pear pear flowers compared to hot dried pear flowers.

On the other hand, the content of acacetin and tilianin increased in pear pear flowers dried at high temperature at 80°C compared to lyophilized flowers (-70°C). Particularly, the content of acacetin was decreased at a high temperature of 25° C. or 50° C. compared to freeze-drying, but increased by about 2 times at 80° C. at high temperature. It was confirmed that it was increased by about 1.5 times, with a dry weight of 3.11 mg/g in the pear flower (Table 3 and FIG. 2).

Comparison of Rosemary Acid, Acacetin and Tilanine Contents in Pear Blossoms According to Dry Temperature Conditions Phenylpropanoid
(mg/g dry weight) Drying temperature (℃) -70 25 50 80 Rosemary acid 2.95 ± 0.08 a 2.23 ± 0.02 c 2.53 ± 0.07 b 1.66 ± 0.06 d Acacetin 0.36 ± 0.01 b 0.23 ± 0.01 c 0.24 ± 0.05 c 0.66 ± 0.04 a Tilianin 2.04 ± 0.10 b 2.34 ± 0.15 b 2.88 ± 0.31 a 3.11 ± 0.33 a

Through the above results, it was found that when the pear pear flower is dried at high temperature, the content of acacetin and tilianin can be enhanced, and when freeze-dried, the content of rosemarinic acid can be enhanced. That is, even if it is a component belonging to the phenylpropanoid-based compound containing a large amount of acacetin, tilianin, and rosmarinic acid, the content of each component may vary depending on the temperature conditions for drying the pear blossom, depending on the type of functional component It was found that the drying method should be different.

Claims (4)

Agastache rugosa ) A method of manufacturing a dry flower of pear pear with increased content of acacetin and tilianin, comprising drying the flower at a high temperature. The method of claim 1, wherein the high-temperature drying is carried out at 75 to 85° C. for 2 to 4 days, and the method for producing a dry flower of pear vinegar with increased acacetin and tilanine content. Claim 1 or claim 2 produced by the method of acacetin and thylanine content increased baechohyang dry flower. A pear-chosen flower tea prepared by using the dry flower of pear-chorose in which the content of acacetin and tilanine of claim 3 is increased.

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