KR20220000837A - Composition containing phlorotannin for maintaining and refreshening of harvested plants - Google Patents
Composition containing phlorotannin for maintaining and refreshening of harvested plants Download PDFInfo
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- KR20220000837A KR20220000837A KR1020210081610A KR20210081610A KR20220000837A KR 20220000837 A KR20220000837 A KR 20220000837A KR 1020210081610 A KR1020210081610 A KR 1020210081610A KR 20210081610 A KR20210081610 A KR 20210081610A KR 20220000837 A KR20220000837 A KR 20220000837A
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- weight
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- 239000000203 mixture Substances 0.000 title claims abstract description 131
- 229920001339 phlorotannin Polymers 0.000 title claims description 48
- 241000196324 Embryophyta Species 0.000 claims description 80
- 150000001875 compounds Chemical class 0.000 claims description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 239000000126 substance Substances 0.000 claims description 18
- 239000004480 active ingredient Substances 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 12
- 241001512722 Ecklonia cava Species 0.000 claims description 5
- 229930182676 phlorotannins Natural products 0.000 claims description 5
- 229920000855 Fucoidan Polymers 0.000 claims description 4
- 229920001543 Laminarin Polymers 0.000 claims description 4
- 239000000783 alginic acid Substances 0.000 claims description 4
- 235000010443 alginic acid Nutrition 0.000 claims description 4
- 229920000615 alginic acid Polymers 0.000 claims description 4
- 229960001126 alginic acid Drugs 0.000 claims description 4
- 150000004781 alginic acids Chemical class 0.000 claims description 4
- DBTMGCOVALSLOR-VPNXCSTESA-N laminarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](O)C(O[C@H]2[C@@H]([C@@H](CO)OC(O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-VPNXCSTESA-N 0.000 claims description 4
- OSELKOCHBMDKEJ-UHFFFAOYSA-N (10R)-3c-Hydroxy-10r.13c-dimethyl-17c-((R)-1-methyl-4-isopropyl-hexen-(4c)-yl)-(8cH.9tH.14tH)-Delta5-tetradecahydro-1H-cyclopenta[a]phenanthren Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(=CC)C(C)C)C1(C)CC2 OSELKOCHBMDKEJ-UHFFFAOYSA-N 0.000 claims description 3
- CQSRUKJFZKVYCY-UHFFFAOYSA-N 5alpha-isofucostan-3beta-ol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(=CC)C(C)C)C1(C)CC2 CQSRUKJFZKVYCY-UHFFFAOYSA-N 0.000 claims description 3
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 3
- 241001512723 Ecklonia Species 0.000 claims description 3
- 241001392689 Ecklonia maxima Species 0.000 claims description 3
- 241000983748 Ecklonia radiata Species 0.000 claims description 3
- GBBBJSKVBYJMBG-QTWVXCTBSA-N Fucosterol Natural products CC=C(CC[C@@H](C)[C@@H]1CC[C@@H]2[C@H]3C=C[C@@H]4C[C@H](O)CC[C@@]4(C)[C@@H]3CC[C@@]12C)C(C)C GBBBJSKVBYJMBG-QTWVXCTBSA-N 0.000 claims description 3
- OSELKOCHBMDKEJ-VRUYXKNBSA-N Isofucosterol Natural products CC=C(CC[C@@H](C)[C@H]1CC[C@@H]2[C@H]3CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C)C(C)C OSELKOCHBMDKEJ-VRUYXKNBSA-N 0.000 claims description 3
- 229930195725 Mannitol Natural products 0.000 claims description 3
- 244000299790 Rheum rhabarbarum Species 0.000 claims description 3
- 235000009411 Rheum rhabarbarum Nutrition 0.000 claims description 3
- OSELKOCHBMDKEJ-JUGJNGJRSA-N fucosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC\C(=C/C)C(C)C)[C@@]1(C)CC2 OSELKOCHBMDKEJ-JUGJNGJRSA-N 0.000 claims description 3
- SJWWTRQNNRNTPU-ABBNZJFMSA-N fucoxanthin Chemical compound C[C@@]1(O)C[C@@H](OC(=O)C)CC(C)(C)C1=C=C\C(C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)C(=O)C[C@]1(C(C[C@H](O)C2)(C)C)[C@]2(C)O1 SJWWTRQNNRNTPU-ABBNZJFMSA-N 0.000 claims description 3
- AQLRNQCFQNNMJA-UHFFFAOYSA-N fucoxanthin Natural products CC(=O)OC1CC(C)(C)C(=C=CC(=CC=CC(=CC=CC=C(/C)C=CC=C(/C)C(=O)CC23OC2(C)CC(O)CC3(C)C)C)CO)C(C)(O)C1 AQLRNQCFQNNMJA-UHFFFAOYSA-N 0.000 claims description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims description 3
- 239000000594 mannitol Substances 0.000 claims description 3
- 235000010355 mannitol Nutrition 0.000 claims description 3
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- 241000439005 Ecklonia stolonifera Species 0.000 claims description 2
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- 230000003247 decreasing effect Effects 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 description 23
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 21
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- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 240000006243 Oenanthe sarmentosa Species 0.000 description 3
- 235000004199 Oenanthe sarmentosa Nutrition 0.000 description 3
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- 240000006497 Dianthus caryophyllus Species 0.000 description 2
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
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- 229910052739 hydrogen Inorganic materials 0.000 description 2
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- QEVHRUUCFGRFIF-MDEJGZGSSA-N reserpine Chemical compound O([C@H]1[C@@H]([C@H]([C@H]2C[C@@H]3C4=C(C5=CC=C(OC)C=C5N4)CCN3C[C@H]2C1)C(=O)OC)OC)C(=O)C1=CC(OC)=C(OC)C(OC)=C1 QEVHRUUCFGRFIF-MDEJGZGSSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N43/00—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds
- A01N43/02—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms
- A01N43/04—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom
- A01N43/14—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom six-membered rings
- A01N43/16—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom six-membered rings with oxygen as the ring hetero atom
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Pest Control & Pesticides (AREA)
- Plant Pathology (AREA)
- Dentistry (AREA)
- General Health & Medical Sciences (AREA)
- Environmental Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
Description
본 발명은 수확된 식물의 신선도를 유지할 수 있게 하고, 수확된 식물이 시들었을 때 적용하여 식물 본연의 싱싱한 외형과 식감의 복원을 촉진시킴으로써, 저장된 식물의 가치가 감소되어 폐기되는 것을 방지하는 조성물 및 제품에 관한 것이다. 또한, 수확된 화훼류의 신선도를 유지할 수 있게 하고, 수확된 화훼류가 시들었을 때 적용하여 본연의 아름답고 싱싱한 상태로의 복원을 촉진시킴으로써, 관상용으로서의 식물의 가치를 높이는데 도움이 되는 조성물 및 제품에 관한 것이다.The present invention makes it possible to maintain the freshness of harvested plants and promotes restoration of the original fresh appearance and texture of plants by applying them when the harvested plants wither, thereby reducing the value of stored plants and preventing them from being discarded. A composition and It's about the product. In addition, it is possible to maintain the freshness of the harvested flowers, and by applying when the harvested flowers wither to promote restoration to their original beautiful and fresh state, it relates to compositions and products that help to increase the value of plants for ornamental purposes will be.
비목질 식물은 거의 모든 경우, 생존에 필요한 형체를 유지하기 위해서 세포 내의 팽압 혹은 수압에 의존한다. 그런데, 식물들은 광합성 및 호흡 대사를 위하여 잎, 줄기 등에 존재하는 작은 구멍 (stomata) 들을 통해 끊임없이 수분을 밖으로 배출하는 증산 (transpiration) 작용을 한다. 이러한 필수 대사작용의 항상성을 위해서는 뿌리로부터 물을 필요한 만큼 흡수해야 하지만, 수확된 채소나 관상용 꽃 등의 경우, 뿌리를 통한 수분의 지속적 공급이 없어 세포내 수분이 감소하게 되면, 팽압 감소로 인하여 시듬 현상이 나타나게 된다. 시듬 현상이 나타나면 채소의 경우 싱싱한 외형이 사라지고 식감이 현저히 저하되며, 꽃의 경우 미관이 현저히 저하된다. In almost all cases, non-woody plants rely on turgor or water pressure within their cells to maintain the shape they need to survive. However, for photosynthesis and respiration metabolism, plants perform transpiration by constantly exhaling water through small holes (stomata) existing in leaves, stems, etc. For homeostasis of these essential metabolic reactions, it is necessary to absorb as much water from the roots as necessary. phenomenon will appear. When wilting occurs, in the case of vegetables, their fresh appearance disappears and the texture is significantly reduced, and in the case of flowers, the aesthetics are significantly reduced.
이러한 탈수 환경하에서, 식물은 수분 손실을 최소화 하기 위해서 표면적을 최소화 하면서 세포의 생존을 최대한 유지하고자 하므로, 너무 지체되지 않고 수분이 다시 충분히 공급될 경우 원상회복이 될 수 있다. 그러나 많은 경우, 수확 후 이동, 저장시에 충분한 수분 공급이 되지 않아 식물의 항상성 회복의 한계치를 벗어나는 수준으로 탈수되고, 이 경우 수분이 재공급되어도 원상회복이 불가능하게 되고, 그 결과 수확된 식물의 막대한 가치 손실이 발생한다.In such a dehydrated environment, the plant tries to maintain the survival of cells as much as possible while minimizing the surface area to minimize water loss. However, in many cases, sufficient moisture is not supplied during transportation and storage after harvesting, so dehydration exceeds the limit of restoration of plant homeostasis. loss of value occurs.
일반 가정이나 사업장에서 수확된 채소나 화훼류의 신선도를 오래 유지하는 것이 쉽지 않다. 또한 수확된 채소나 화훼류를 상온이나 냉장고에 저장하다가 시들어 버리는 경우가 많이 발생하며, 시든 식물에 수분을 공급하여 충분히 싱싱한 상태로 복원시킬 수 있는 한계 시간을 놓치게 되어 결국 폐기하게 되는 경우가 많아 경제적 손실이 크다.It is not easy to maintain the freshness of vegetables or flowers harvested at home or business for a long time. In addition, harvested vegetables and flowers often wither while stored at room temperature or in the refrigerator, and the time limit for restoring the withered plants to a sufficiently fresh state by supplying moisture is missed. this is big
따라서 본 발명은 일반 가정이나 사업장 등에서 채소나 화훼류의 신선도를 유지할 수 있는 방법을 제공하고자 한다. 또한 일반 가정이나 사업장 등에서 빈번히 발생하는 과도하게 시든 채소나 화훼류를 다시 싱싱한 상태로 복원시키는 것을 촉진시키며, 복원 후 재차 보관시에도 싱싱한 상태를 더욱 오래 유지시킬 수 있는 실용적인 방법을 제공하고자 한다.Accordingly, an object of the present invention is to provide a method for maintaining the freshness of vegetables or flowers in general homes or businesses. In addition, it is intended to promote the restoration of excessively wilted vegetables and flowers, which frequently occur in households and businesses, to a fresh state, and to provide a practical method that can maintain the fresh state for a longer period of time even when stored again after restoration.
상기의 목적을 달성하기 위해 본 발명은 플로로탄닌을 포함하는 수확된 식물의 신선도 유지 및 복원용 조성물을 제공한다.In order to achieve the above object, the present invention provides a composition for maintaining and restoring the freshness of harvested plants containing phlorotannin.
본 발명은 플로로탄닌 화합물을 유효성분으로 포함하는 조성물을 물에 용해시켜 시든 채소, 꽃, 과일 등에 적용함으로써 식물의 원래의 싱싱한 상태의 유지 및 복원을 촉진시키는 조성물 및 제품을 제공한다.The present invention provides compositions and products that promote maintenance and restoration of the original fresh state of plants by dissolving a composition containing a phlorotannin compound as an active ingredient in water and applying it to withered vegetables, flowers, fruits, etc.
본 발명의 플로로탄닌 화합물을 유효성분으로 포함하는 조성물은 수확된 채소, 꽃, 과일 등의 신선도를 장시간 유지시키는 효과가 있다. 본 발명의 플로로탄닌 화합물을 유효성분으로 포함하는 조성물은 시든 채소, 꽃, 과일 등에 적용하였을 때 식물의 원래의 싱싱한 상태로의 복원을 촉진하는 효과가 있다. 본 발명의 조성물의 유효성분인 플로로탄닌 화합물은 식물의 세포벽에 작용하여 소량으로도 식물의 신선도를 유지시키고, 나아가 시든 식물의 세포벽을 복원시키고, 식물 본연의 영양 및 미관을 회복시키는 효과가 있다.The composition comprising the phlorotannin compound of the present invention as an active ingredient has an effect of maintaining the freshness of harvested vegetables, flowers, fruits, etc. for a long time. The composition comprising the phlorotannin compound of the present invention as an active ingredient has an effect of accelerating restoration of plants to their original fresh state when applied to withered vegetables, flowers, fruits, etc. The active ingredient of the composition of the present invention, the phlorotannin compound, acts on the cell wall of a plant to maintain the freshness of the plant even in a small amount, further restores the cell wall of a withered plant, and has the effect of restoring the natural nutrition and aesthetics of the plant. .
이하 본 발명에 대하여 상세히 설명한다.Hereinafter, the present invention will be described in detail.
식물에 있어서 과도한 수분 손실은 세포벽과 세포막에 과도한 스트레스를 가하게 된다. 그 결과로 세포의 항상성이 감소되어 환경 스트레스를 극복할 수 있는 능력이 저하되게 되면, 식물의 산화, 부패 등이 발생하게 되어 식물 본연의 영양 및 미관이 빠른 속도로 저하된다. 특히, 식물의 세포벽은 다양한 다당류와 단백질이 물 분자들과 함께 방대한 수소결합 등을 통해 결합된 넷트워크 구조 (hydronetwork)를 이루어 삼투압을 버티고, 환경으로부터 세포 내부를 보호하는 역할을 수행하는 매우 복잡하고 견고한 구조체이다. 탈수 과정에서 이러한 넷트워크 구조의 부분 부분이 깨짐으로써 세포벽의 구조와 기능이 손상되게 되면 비가역적인 식물의 손상을 허용하게 된다. 이러한 현상을 극복할 수 있는 잠재력이 있는 식용 가능한 천연 성분을 모색하던 중, 본 발명자들은 식용 갈조류 추출물이 우수한 효과를 발휘함을 발견하고, 특히 그러한 효과를 주는 활성 성분을 분석한 결과, 감태, 곰피, 대황 등의 갈조류에서 발견되는 플로로탄닌 성분들이 효과를 나타냄을 확인하고 본 발명을 완성하였다. In plants, excessive water loss puts excessive stress on cell walls and cell membranes. As a result, when the homeostasis of cells is reduced and the ability to overcome environmental stress is lowered, oxidation and decay of the plant occur, and the natural nutrition and aesthetics of the plant is rapidly reduced. In particular, the cell wall of a plant forms a hydronetwork in which various polysaccharides and proteins are combined with water molecules through vast hydrogen bonds, etc. to withstand osmotic pressure and protect the inside of the cell from the environment. is a structure In the process of dehydration, if the structure and function of the cell wall are damaged due to the partial breakage of this network structure, irreversible damage to the plant is allowed. While searching for edible natural ingredients that have the potential to overcome this phenomenon, the present inventors found that edible brown algae extract exerts an excellent effect, and in particular, as a result of analyzing active ingredients that give such an effect, Ecklonia cava, Gompi , and phlorotannin components found in brown algae such as rhubarb have confirmed that they are effective and completed the present invention.
본 발명의 갈조류에서 발견되는 플로로탄닌은 식용이 가능할 정도로 생체 친화적이며, 적절한 극성을 가진 비이온성 분자로서 한 분자내에 10개 내외의 수산기를 지니고 있어 여러 물분자 및 다양한 생체 고분자들과 수소결합을 할 수 있는 허브(hub) 역할이 가능하여, 매우 작은 양으로도 견고한 하이드로네트워크(hydronetwork)을 형성시키는데 기여할 수 있다. 이러한 작용에 의하여, 수확된 식물의 세포벽을 강화 시킴으로써 신선도를 유지시킬 수 있다. 또한 소량의 플로로탄닌 성분이 물과 함께 탈수된 식물에 작용하게 되면, 식물의 세포벽에 존재하는 셀룰로오스(cellulose), 펙틴(pectin) 등 다당류 및 단백질등이 물분자와 하이드로네트워크(hydronetwork)를 신속하게 형성하도록 함으로써 가역적으로 손상되어가는 세포벽의 회복을 촉진하여 비가역적인 세포벽의 손상을 막아줄 수 있다. 따라서, 본 발명의 플로로탄닌 조성물을 적정 농도의 수용액으로 탈수된 식물에 공급함으로서 식물의 비가역적 손상을 막고 정상적 생리작용의 회복 및 정상적 팽압 복원을 하게 함으로써 시든 식물 신선도를 다시 회복하게 할 수 있다.Phlorotannin found in brown algae of the present invention is biocompatible enough to be edible, and is a nonionic molecule with appropriate polarity. It can serve as a hub that can do this, so it can contribute to forming a solid hydronetwork even with a very small amount. By this action, freshness can be maintained by strengthening the cell wall of harvested plants. In addition, when a small amount of phlorotannin acts on a dehydrated plant together with water, polysaccharides and proteins such as cellulose and pectin present in the cell wall of the plant rapidly form water molecules and hydronetwork. It can prevent irreversible damage to the cell wall by promoting the recovery of the reversibly damaged cell wall. Therefore, by supplying the phlorotannin composition of the present invention to a dehydrated plant with an aqueous solution of an appropriate concentration, irreversible damage to the plant is prevented and the freshness of a withered plant can be restored by restoring normal physiological action and restoring normal turgor pressure. .
본 발명의 수확된 식물의 신선도 유지 및 복원용 조성물은 플로로탄닌 화합물을 0.1-100중량%, 바람직하게는 5-100중량%, 더욱 바람직하게는 20-100중량% 포함할 수 있다. 본 발명의 식물의 신선도 복원용 조성물은 소량의 플로로탄닌 화합물로도 식물의 신선도를 유지 및 복원시킬 수 있는 효과가 있다.The composition for maintaining and restoring the freshness of harvested plants of the present invention may contain 0.1-100% by weight of a phlorotannin compound, preferably 5-100% by weight, more preferably 20-100% by weight. The composition for restoring plant freshness of the present invention has an effect of maintaining and restoring plant freshness even with a small amount of phlorotannin compound.
본 발명에서 신선도의 복원은 식물의 갓 절단된 상태에 가까워지는 것을 의미한다.In the present invention, restoration of freshness means approaching the freshly cut state of the plant.
상기 플로로탄닌은 천연유래 성분으로 통상적인 모든 방법에 의해 얻을 수 있다. 시판되는 시약을 사용하여 합성할 수도 있으며 천연물, 특히 해조류로부터 추출하여 얻을 수도 있다. 즉, 플로로탄닌 화합물을 유효성분으로 포함하는 수확된 식물의 신선도 유지 및 복원용 조성물은 해조류 추출물일 수 있다.The phlorotannin is a naturally-derived component and can be obtained by any conventional method. It can be synthesized using commercially available reagents, or it can be obtained by extraction from natural products, particularly seaweeds. That is, the composition for maintaining and restoring the freshness of harvested plants including the phlorotannin compound as an active ingredient may be a seaweed extract.
상기 플로로탄닌은 해조류 특히 갈조류에서 추출할 수 있으며, 구체적으로 대황(Eisenia bicyclis), 검둥감태(Ecklonia kurome), 감태(Ecklonia cava), 곰피(Ecklonia stolonifera), 바다대나무(Ecklonia maxima) 및 에클로니아 라디아타(Ecklonia radiata)로 이루어진 그룹으로부터 선택된 1종 이상으로부터 추출된다.The phlorotannin can be extracted from seaweed, especially brown algae, specifically rhubarb (Eisenia bicyclis), Ecklonia kurome, Ecklonia cava, Ecklonia stolonifera, sea bamboo (Ecklonia maxima), and Ecklonia. It is extracted from at least one selected from the group consisting of radiata (Ecklonia radiata).
본 발명의 조성물은 플로로탄닌 외에 갈조류에서 추출되는 다당류를 추가적으로 0-95중량% 함유할 수 있다. 갈조류에서 추출되는 다당류로서는 알긴산, 푸코이단 또는 라미나란이 포함될 수 있다.The composition of the present invention may additionally contain 0-95% by weight of polysaccharides extracted from brown algae in addition to phlorotannin. The polysaccharide extracted from brown algae may include alginic acid, fucoidan or laminaran.
본 발명의 수확된 식물의 신선도 유지 및 복원용 조성물은 플로로탄닌 5~100중량%, 만니톨 0 내지 30 중량%, 알긴산 0 내지 25 중량%, 푸코이단 0 내지 25 중량%, 푸코스테롤 0 내지 10 중량%, 푸코잔틴 0 내지 10 중량% 및 라미나란 0 내지 10 중량%을 포함할 수 있다.The composition for maintaining and restoring the freshness of the harvested plant of the present invention is 5 to 100% by weight of phlorotannin, 0 to 30% by weight of mannitol, 0 to 25% by weight of alginic acid, 0 to 25% by weight of fucoidan, 0 to 10% by weight of fucosterol %, 0 to 10% by weight of fucoxanthin and 0 to 10% by weight of laminaran.
본 발명의 조성물은 유효성분으로 바람직하게는 엑콜계 플로로탄닌을 포함하는 경우 수확된 식물의 신선도 유지 및 복원이 보다 용이할 수 있다.When the composition of the present invention preferably includes an Ekkol-based phlorotannin as an active ingredient, it may be easier to maintain and restore the freshness of the harvested plant.
본 발명의 수확된 식물의 신선도 유지 및 복원용 조성물은 유효성분으로 하기 화학식 1 내지 화학식 12를 갖는 화합물 중 선택되는 1종이상의 플로로탄닌을 포함할 수 있다.The composition for maintaining and restoring the freshness of harvested plants of the present invention may include one or more phlorotannins selected from compounds having the following Chemical Formulas 1 to 12 as an active ingredient.
[화학식 1][Formula 1]
[화학식 2][Formula 2]
[화학식 3][Formula 3]
[화학식 4][Formula 4]
[화학식 5][Formula 5]
[화학식 6][Formula 6]
[화학식 7][Formula 7]
[화학식 8][Formula 8]
[화학식 9][Formula 9]
[화학식 10][Formula 10]
[화학식 11][Formula 11]
[화학식 12][Formula 12]
본 발명의 수확된 식물의 신선도 유지 및 복원용 조성물은 유효성분으로 OH기가 11개 이상인 플로로탄닌을 포함하는 경우 특히 더 효과적으로 하이드로네트워크(hydronetwork) 형성을 통하여 식물의 신선도를 유지하고 또한 손상된 세포벽의 복구를 용이하게 할 수 있다.When the composition for maintaining and restoring the freshness of a harvested plant of the present invention contains phlorotannin having 11 or more OH groups as an active ingredient, it more effectively maintains the freshness of the plant through the formation of a hydronetwork and also protects the damaged cell wall. can facilitate recovery.
본 발명의 수확된 식물의 신선도 유지 및 복원용 조성물은 유효성분으로 상기 화학식 2, 화학식 5, 화학식 6, 화학식 10, 화학식 11 및 화학식 12 화합물에서 선택되는 2종 이상의 플로로탄닌을 포함할 수 있다.The composition for maintaining and restoring the freshness of a harvested plant of the present invention may include two or more types of phlorotannin selected from the compounds of Chemical Formula 2, Chemical Formula 5, Chemical Formula 6, Chemical Formula 10, Chemical Formula 11 and Chemical Formula 12 as an active ingredient. .
본 발명의 수확된 식물의 신선도 유지 및 복원용 조성물은 유효성분으로 상기 화학식 2의 화합물 1-60중량%, 화학식 5의 화합물 1-40중량%, 화학식 6의 화합물 0.1-40중량%, 화학식 10의 화합물 0.1-40중량% 화학식 11의 화합물 0.1-30중량% 및 화학식 12의 화합물 0.1-30중량%에서 선택되는 2종 이상의 플로로탄닌을 포함할 수 있다.The composition for maintaining and restoring the freshness of the harvested plant of the present invention is 1-60% by weight of the compound of Formula 2, 1-40% by weight of the compound of Formula 5, 0.1-40% by weight of the compound of Formula 6, Formula 10 0.1-40% by weight of the compound 0.1-30% by weight of the compound of Formula 11 and 0.1-30% by weight of the compound of Formula 12 may include two or more phlorotannins.
이 경우 분자내에 11~16개의 수산기를 지니고 있어 물분자 및 다양한 생체 고분자들과 수소결합을 통해 하이드로네트워크(hydronetwork)을 더욱 효과적으로 형성시키는 것으로 생각된다. 하이드로네트워크(hydronetwork) 형성을 강화시켜 세포벽의 손상을 방지함으로써 수확된 식물의 신선도 유지에 기여하며, 일시적으로 손상된 세포벽 내의 하이드로넷트워크 형성을 촉진함으로써 비가역적인 세포벽의 손상을 막아 줄뿐만 아니라 손상 복구를 촉진함으로써 수확된 식물의 신선도가 빠르게 복원되도록 하는 효과가 있다. 특히 상기 플로로탄닌 성분은 식물의 세포벽에 존재하는 셀룰로오스(cellulose), 펙틴(pectin) 등 다당류 및 단백질 등과 하이드로네트워크(hydronetwork) 형성을 더욱 촉진하여 세포벽의 손상의 복구를 촉진함으로써 비가역적인 세포벽의 손상을 막아주어 수확된 식물의 신선도가 빠르게 복원되는 효과가 있다.In this case, it has 11 to 16 hydroxyl groups in the molecule, so it is thought to form a hydronetwork more effectively through hydrogen bonding with water molecules and various biopolymers. By strengthening the formation of a hydronetwork and preventing damage to the cell wall, it contributes to maintaining the freshness of harvested plants. This has the effect of allowing the freshness of harvested plants to be restored quickly. In particular, the phlorotannin component further promotes the formation of a hydronetwork with polysaccharides and proteins such as cellulose and pectin present in the cell wall of plants, thereby facilitating the repair of cell wall damage, thereby irreversible damage to the cell wall It has the effect of quickly restoring the freshness of harvested plants.
본 발명의 수확된 식물의 신선도 유지 및 복원용 조성물은 유효성분으로 상기 화학식 2, 화학식 5 및 화학식 6 화합물을 포함할 수 있다.The composition for maintaining and restoring the freshness of a harvested plant of the present invention may include the compounds of Chemical Formulas 2, 5 and 6 as an active ingredient.
본 발명의 수확된 식물의 신선도 유지 및 복원용 조성물은 유효성분으로 상기 화학식 2, 화학식 5, 화학식 6, 화학식 10, 화학식 11 및 화학식 12 화합물을 포함할 수 있다.The composition for maintaining and restoring the freshness of a harvested plant of the present invention may include the compounds of Chemical Formula 2, Chemical Formula 5, Chemical Formula 6, Chemical Formula 10, Chemical Formula 11 and Chemical Formula 12 as an active ingredient.
본 발명의 수확된 식물의 신선도 유지 및 복원용 조성물은 유효성분으로 상기 화학식 2의 화합물 1-60중량%, 화학식 5의 화합물 1-40중량%, 화학식 6의 화합물 0.1-40중량%, 화학식 10의 화합물 0.1-40중량% 화학식 11의 화합물 0.1-30중량% 및 화학식 12의 화합물 0.1-30중량%를 포함할 수 있다.The composition for maintaining and restoring the freshness of the harvested plant of the present invention is 1-60% by weight of the compound of Formula 2, 1-40% by weight of the compound of Formula 5, 0.1-40% by weight of the compound of Formula 6, Formula 10 0.1-40% by weight of the compound 0.1-30% by weight of the compound of Formula 11 and 0.1-30% by weight of the compound of Formula 12.
본 발명의 수확된 식물의 신선도 유지 및 복원용 조성물은 유효성분으로 상기 화학식 1의 화합물 0.1 내지 10 중량%, 화학식 2의 화합물 3 내지 40 중량%, 화학식 3의 화합물 1 내지 3 중량%, 화학식 4의 화합물 0.5 내지 20 중량%, 화학식 5의 화합물 0.1 내지 30 중량%, 화학식 6의 화합물 0.5 내지 20 중량%, 화학식 7의 화합물 0.1 내지 20 중량%, 화학식 8의 화합물 0.1 내지 20 중량%, 화학식 9의 화합물 0.1 내지 10 중량%, 화학식 10의 화합물 0.1 내지 30 중량%, 화학식 11의 화합물 0.1 내지 10 중량% 및 화학식 12의 화합물 0.1 내지 10 중량% 를 포함할 수 있다.The composition for maintaining and restoring the freshness of the harvested plant of the present invention contains 0.1 to 10% by weight of the compound of Formula 1, 3 to 40% by weight of the compound of Formula 2, 1 to 3% by weight of the compound of Formula 3, and Formula 4 0.5 to 20% by weight of a compound of Formula 5 0.1 to 30% by weight of a compound of Formula 6 0.1 to 10% by weight of the compound of Formula 10, 0.1 to 30% by weight of the compound of Formula 10, 0.1 to 10% by weight of the compound of Formula 11, and 0.1 to 10% by weight of the compound of Formula 12.
본 발명은 상기 조성물을 수확된 식물류로 채소류, 화훼류 및 과실류의 신선도 유지를 위해 사용하고 또한 채소류, 화훼류 및 과실류가 시들었을 때 적용하여 신속히 수확된 식물의 신선도를 복원시킬 수 있다. In the present invention, the composition is used for maintaining the freshness of vegetables, flowers and fruits as harvested plants, and also can be applied when vegetables, flowers and fruits wither to quickly restore the freshness of harvested plants.
본 발명은 수확된 채소류 또는 화훼류의 신선도 유지를 위하여 신선한 상태의 채소류 또는 화훼류를 본 발명의 조성물에 침지시켰다가 냉장 또는 상온에 보관할 수 있다. 상기 식물을 본 발명의 조성물의 용액에 침지시키는 경우 신선도 유지를 위한 조성물 농도는 1~1000ppm, 바람직하게는 2~500ppm 더욱 바람직하게는 5~100ppm일 수 있고, 침지온도는 냉장 온도 내지 상온일 수 있고, 침지시간은 10분 내지 48시간, 바람직하게는 10분 내지 10시간, 더욱 바람직하게는 20분 내지 5시간일 수 있다. 수확된 채소류 및 화훼류가 시들었을 때 본 발명의 조성물을 적용하는 방법은 본 발명의 조성물을 물에 용해시킨 용액에 채소류, 화훼류 또는 과실을 침지시키는 방법일 수 있다. 상기 식물을 본 발명의 조성물의 용액에 침지시키는 경우 신선도를 복원시키기 위한 조성물 농도는 1~1000ppm, 바람직하게는 2~500ppm 더욱 바람직하게는 5~100ppm일 수 있고, 침지온도는 냉장 온도 내지 상온일 수 있고, 침지시간은 10분 내지 48시간, 바람직하게는 10분 내지 10시간, 더욱 바람직하게는 20분 내지 5시간일 수 있다.In the present invention, in order to maintain the freshness of harvested vegetables or flowers, vegetables or flowers in a fresh state may be immersed in the composition of the present invention and then stored in the refrigerator or at room temperature. When the plant is immersed in the solution of the composition of the present invention, the concentration of the composition for maintaining freshness may be 1 to 1000 ppm, preferably 2 to 500 ppm, more preferably 5 to 100 ppm, and the immersion temperature may be refrigerated temperature to room temperature. and the immersion time may be 10 minutes to 48 hours, preferably 10 minutes to 10 hours, more preferably 20 minutes to 5 hours. The method of applying the composition of the present invention when harvested vegetables and flowers wither may be a method of immersing vegetables, flowers or fruits in a solution in which the composition of the present invention is dissolved in water. When the plant is immersed in the solution of the composition of the present invention, the composition concentration for restoring freshness may be 1 to 1000 ppm, preferably 2 to 500 ppm, more preferably 5 to 100 ppm, and the immersion temperature is refrigerated temperature to room temperature. The immersion time may be 10 minutes to 48 hours, preferably 10 minutes to 10 hours, more preferably 20 minutes to 5 hours.
신선도를 복원시키기 위해 식물을 본 발명의 조성물의 용액에 침지시키는 경우 조성물의 농도가 1ppm 미만이면 효과가 미미하고 농도가 1000ppm 초과하면 효과의 상승이 미미하면서 경제적 효용성이 떨어지는 단점이 있다.When the plant is immersed in the solution of the composition of the present invention to restore freshness, if the concentration of the composition is less than 1 ppm, the effect is insignificant, and when the concentration exceeds 1000 ppm, the increase in effect is insignificant and economic utility is lowered.
조성물 용액에 식물을 침지시키는 구체적인 방법으로서 과량의 용액에 담그거나 식물에 조성물 용액을 골고루 분무하여 적셔서 사용할 수 있다.As a specific method of immersing the plant in the composition solution, it can be used by dipping in an excess solution or by evenly spraying the composition solution on the plant.
본 발명의 수확된 식물의 신선도 유지 및 복원용 조성물은 상추, 배추, 미나리, 부추, 고추, 오이, 파, 마늘, 토마토, 호박 등의 야채류에 사용할 수 있다.The composition for maintaining and restoring the freshness of harvested plants of the present invention can be used for vegetables such as lettuce, Chinese cabbage, water parsley, leek, red pepper, cucumber, green onion, garlic, tomato, and pumpkin.
본 발명의 수확된 식물의 신선도 유지 및 복원용 조성물은 수확된 관상용 화훼류 또는 과실류에 사용할 수 있다.The composition for maintaining and restoring the freshness of harvested plants of the present invention can be used for harvested ornamental flowers or fruits.
본 발명의 수확된 식물의 신선도 유지 및 복원용 조성물을 시든 식물에 적용하면, 수분 공급 만으로 복원이 되지 않는 시든 정도의 경우에도 복원이 이루어진다. When the composition for maintaining and restoring the freshness of a harvested plant of the present invention is applied to a withered plant, restoration is made even in the case of a withered degree that cannot be restored only by supplying moisture.
본 발명의 수확된 식물의 신선도 유지 및 복원용 조성물을 시든 식물에 적용하면, 식물 본연의 싱싱한 상태에서의 수분함량, 형태, 색택, 향 및 탄성이 복원 후에도 더욱 오래 유지 된다. When the composition for maintaining and restoring the freshness of a harvested plant of the present invention is applied to a withered plant, the moisture content, shape, color, fragrance and elasticity in the original fresh state of the plant are maintained longer after restoration.
본 발명은 상기 수확된 식물의 신선도 복원용 조성물을 포함하는 수확된 식물의 신선도 복원용 제품을 제공할 수 있다. 상기 제품은 조성물이 물에 1~1000ppm 포함된 수용액일 수 있다.The present invention may provide a product for restoring the freshness of a harvested plant comprising the composition for restoring the freshness of the harvested plant. The product may be an aqueous solution containing 1 to 1000 ppm of the composition in water.
이하에서 실시예를 통하여 본 발명을 보다 상세히 설명한다. 그러나 하기의 실시예는 본 발명을 더욱 구체적으로 설명하기 위한 것으로서, 본 발명의 범위가 하기의 실시예에 의하여 한정되는 것은 아니다. 하기의 실시예는 본 발명의 범위 내에서 당업자에 의해 적절히 수정, 변경될 수 있다.Hereinafter, the present invention will be described in more detail through examples. However, the following examples are provided to illustrate the present invention in more detail, and the scope of the present invention is not limited by the following examples. The following examples can be appropriately modified and changed by those skilled in the art within the scope of the present invention.
실시예 1. 플로로탄닌을 함유한 조성물의 제조Example 1. Preparation of a composition containing phlorotannin
본 발명의 플로로탄닌을 유효성분으로 하는 조성물을 제조하기 위하여 국내산 갈조류로부터 하기의 방법으로 추출하였다.In order to prepare a composition containing phlorotannin as an active ingredient of the present invention, it was extracted from domestic brown algae by the following method.
감태(Ecklonia cava)를 증류수로 세척하여 이물질을 제거하고 음지에서 건조한 후, 이를 파쇄하였다. 추출용기에 상기 감태 500g을 담았으며, 상기 감태 중량 대비 20배의 30 중량% 주정 수용액을 첨가하고, 75 내지 80℃에서 4시간 동안 환류 추출하여 추출액을 얻었다. 상기 추출액을 10㎛의 여과망에 여과하고, 여과된 추출물을 감압 농축하여 1차 추출농축액을 얻었다. 상기 1차 추출농축액을 진공건조기로 건조한 후, 분쇄하여 조성물 1을 170g 얻었다. Ecklonia cava was washed with distilled water to remove foreign substances, dried in the shade, and then crushed. 500 g of the Ecklonia cava was placed in an extraction container, and an aqueous solution of 30% by weight of alcohol 20 times the weight of Ecklonia coli was added, and extracted under reflux at 75 to 80° C. for 4 hours to obtain an extract. The extract was filtered through a 10 μm filter, and the filtered extract was concentrated under reduced pressure to obtain a primary extract concentrate. After drying the first extract concentrate with a vacuum dryer, it was pulverized to obtain 170 g of Composition 1.
상기 조성물 1을 50℃의 온수에 용해한 뒤, 흡착수지에 흡착시킨 후, 물로 세척한 후, 흡착된 성분을 주정으로 용출하여 플로로탄닌 용출액을 얻고 1㎛의 여과망에 여과하고, 여과된 추출물을 감압농축하고 진공건조기로 건조한 후, 분쇄하여 조성물 2를 30g 얻었다. After dissolving the composition 1 in hot water at 50° C., adsorbing it to an adsorption resin, washing with water, eluting the adsorbed component with alcohol to obtain a phlorotannin eluate, and filtering the filtered extract through a 1 μm filter After concentration under reduced pressure and drying with a vacuum dryer, 30 g of Composition 2 was obtained by pulverization.
이후 조성물 2을 20배량의 증류수에 현탁하고, 동일량의 에틸아세테이트 용매로 3회 추출하여 에틸아세테이트 분획을 얻었다. 상기 에틸아세테이트 분획을 감압 농축하고, 이 농축액을 진공건조기로 건조한 후, 분쇄하여 조성물 3을 10g 얻었다. Then, Composition 2 was suspended in 20 times the amount of distilled water, and extracted three times with the same amount of ethyl acetate solvent to obtain an ethyl acetate fraction. The ethyl acetate fraction was concentrated under reduced pressure, and the concentrated solution was dried with a vacuum dryer and then pulverized to obtain 10 g of composition 3.
조성물 3을 30% 메탄올에 용해시킨 후 역상 크로마토그래피를 이용 조성물 4 및 5를 분리하였다. 분리는 15 ~ 80% 메탄올 수용액을 이용하였고, 15 ~ 30% 농도의 메탄올 수용액으로 분리된 용액을 농축하여 조성물 4 2g을 얻었고, 30 ~ 80% 농도의 메탄올 수용액에서 분리된 용액을 농축하여 조성물 5 7g을 얻었다.After dissolving composition 3 in 30% methanol, compositions 4 and 5 were separated using reverse phase chromatography. For separation, 15 to 80% aqueous methanol solution was used, and 2 g of composition 4 was obtained by concentrating the separated solution with 15 to 30% aqueous methanol solution, and composition 5 by concentrating the separated solution in 30 to 80% methanol aqueous solution. 7 g was obtained.
상기에서 얻은 조성물 1 내지 5 각각에 대하여 액체 크로마토그래피에 로딩(loading)하여 화합물 분리를 진행하였다. 이때 얻어진 화합물은 화학식 1 내지 12의 화합물임을 화합물 구조분석 장치 NMR을 이용하여 확인하였다. 상기에서 제조한 조성물 1~5 각각에 대하여 60% 메탄올에 용해시킨 후 0.2㎛ 막여과지로 여과하여 고속 액체 크로마토그래피에 로딩(loading)하였다. 고속 액체 크로마토그래피에서, 컬럼은 HP ODS Hypersil, 용매는 증류수와 메탄올을 사용하였으며, 용매의 공급은 1.0㎖/분의 유속으로 메탄올 15%에서 70%까지 30분간에 걸쳐 선형구배(linear gradient)를 걸어 분석한 결과, 상기 화학식 1 내지 12의 화합물의 존재를 확인하였다. 상기 추출한 조성물 1 내지 5 의 화학적 조성을 하기 표 1에 나타내었다.For each of the compositions 1 to 5 obtained above, the compounds were separated by loading in liquid chromatography. At this time, it was confirmed that the obtained compound was a compound of Formulas 1 to 12 using a compound structure analysis apparatus NMR. Each of the compositions 1 to 5 prepared above was dissolved in 60% methanol, filtered with a 0.2 μm membrane filter paper, and loaded in high performance liquid chromatography. In high-performance liquid chromatography, HP ODS Hypersil as the column and distilled water and methanol were used as the solvent, and the solvent was supplied at a flow rate of 1.0 ml/min. From 15% to 70% of methanol, a linear gradient was performed over 30 minutes. As a result of walk analysis, the presence of the compounds of Formulas 1 to 12 was confirmed. Chemical compositions of the extracted compositions 1 to 5 are shown in Table 1 below.
조성물 6 및 7로 하기 플로로탄닌 성분 및 함량을 포함하는 조성물을 제조하여 하기 표 1에 나타내었다.Compositions 6 and 7 were prepared to prepare compositions including the following phlorotannin components and contents, and are shown in Table 1 below.
실시예 2. 야채류 신선도 유지 및 복원Example 2. Maintaining and Restoring Freshness of Vegetables
동일한 시기에 갓 수확된 풋고추, 방울토마토, 마늘 및 조선호박을 물 및 조성물 2 내지 4의 30ppm 수용액(20~22℃)에서 24시간 담근 직후 시점(T0), 이후 상대습도 70~75%, 섭씨 25~27℃의 환경에 5일간 방치한 직후 시점(T1) 및 이후 추가로 각각의 용액에 3시간 담근 후 5일간 냉장보관(상대습도 70~72%, 섭씨 0~2℃) 직후 시점(T2)에서의 OQ (Overall Quality)을 평가하였다. Immediately after immersing freshly harvested green peppers, cherry tomatoes, garlic and Korean pumpkins at the same time in water and 30 ppm aqueous solution of Compositions 2 to 4 (20 to 22 ℃) for 24 hours (T0), thereafter, 70 to 75% relative humidity, Celsius Immediately after leaving in an environment of 25~27℃ for 5 days (T1) and after immersion in each solution for 3 hours and then refrigerated for 5 days (relative humidity 70~72%, 0~2℃) immediately after (T2) ) in OQ (Overall Quality) was evaluated.
OQ (Overall Quality) 측정을 위하여, 색도 및 색의 균일함, 명도, 탄성, 시든 정도, 상한 정도에 대한 전반적인 질을 관능검사를 통하여 9점 스케일로 평가하였다.For OQ (Overall Quality) measurement, the overall quality of chromaticity and color uniformity, brightness, elasticity, fade, and upper limit was evaluated on a 9-point scale through a sensory test.
9: 매우 싱싱함9: Very fresh
7: 싱싱함7: Freshness
5: 어느 정도 싱싱함 (사용 한계치)5: Moderate freshness (use limit)
3: 좋지 않음3: not good
1: 매우 나쁨1: very bad
평가결과를 표 2에 나타내었다. T1 값을 보면, 야채를 수확한 후 24시간 조성물에 담그고 이후 5일간 상온 방치한 경우, 물에 담그고 이후 5일간 상온 방치한 경우와 비교하여 현저히 높은 수준으로 신선도(OQ)가 유지 됨을 알 수 있다.The evaluation results are shown in Table 2. Looking at the T1 value, it can be seen that when vegetables are immersed in the composition for 24 hours after harvest and left at room temperature for 5 days thereafter, freshness (OQ) is maintained at a significantly higher level than when soaked in water and left at room temperature for 5 days thereafter. .
T2 값을 보면, 수확한 후 물에 담그고 상온에서 방치하여 손상된 야채는 다시 물에 담그어도 야채의 신선도가 복원되지 못하는 반면, 상온 방치하여 신선도가 저감된 야채를 이후 조성물 2 내지 5에 추가로 담근 경우에는 야채의 신선도가 복원됨을 알 수 있다.Looking at the T2 value, the freshness of vegetables damaged by soaking in water after harvesting and leaving at room temperature cannot be restored even if they are immersed in water again. In this case, it can be seen that the freshness of the vegetables is restored.
실시예 3. 시든 상추의 복원 Example 3. Restoration of withered lettuce
식물은 수분 손실에 의해 세포막이 손상됨에 따라 세포의 항상성이 감소되어 환경에 지배를 받아 쉽게 손상된다. As the cell membrane is damaged by water loss, the homeostasis of the cell is reduced, and thus the plant is easily damaged by being dominated by the environment.
상추 (Lactuca sativa) 외곽엽의 품질 (OQ (Overall Quality): 색도 및 색의 균일함, 명도, 탄성, 시든 정도, 상한 정도에 대한 전반적인 질)을 관능검사를 통하여 9점 스케일로 평가하였다. The quality of the outer leaves of lettuce (Lactuca sativa) (OQ (Overall Quality): overall quality in terms of color and color uniformity, brightness, elasticity, fade, and upper limit) was evaluated on a 9-point scale through a sensory test.
또한 수분함량을 다음과 같이 측정하였다. 블렌더로 잎을 균질화 한 후, 균질액으로부터 3 개의 샘플 (각각 10g 내외)을 취하고 무게를 측정하여 건조 전의 생질량 (FM: fresh mass)을 얻었다. 그런 다음 80 ℃에서 24 시간 동안 컨벡션 오븐에서 건조한 후 무게를 다시 측정하여 건조 질량 (DM: dry mass)을 얻었다. 수분 함량(WC%)은 다음과 같이 계산되었다. WC (%) = (FM-DM)/FM X 100In addition, the moisture content was measured as follows. After homogenizing the leaves with a blender, three samples (about 10 g each) were taken from the homogenate and weighed to obtain a fresh mass (FM: fresh mass) before drying. Then, after drying in a convection oven at 80 ° C. for 24 hours, the weight was measured again to obtain a dry mass (DM). The water content (WC%) was calculated as follows. WC (%) = (FM-DM)/FM X 100
갓 수확된 상추 (Lactuca sativa) 덩이를 상대습도 70-72%, 섭씨 0-2℃의 환경에 저장하고 매일 외곽엽의 OQ 를 5일간 평가한 결과, 품질이 3일차부터 사용 한계치 5 이하로 내려 갔다. 상기 방법으로 수분함량의 변화를 고찰한 결과, 갓 수확한 상태 (OQ=9)에서의 수분 함량 (WCF)인 95.01% 에서 점차 감소하였다. 사용한계치 (OQ=5)를 막 넘어선 3일차의 수분함량은 93.85%로 나타나, 사용 가능한 상태의 수분함량 최저치 (WCL)가 93.85% 임을 확인하였다. 이를 기반으로 갓 수확된 식물의 수분 함량과 비가역적 탈수가 시작되는 시점의 수분 함량으로 이루어지는 범위 안에서 어떤 위치에 있는지를 의미하는 "수분여력" (VWR: Viable Water Reserve) 을 아래와 같이 정의하였다. As a result of storing freshly harvested lettuce (Lactuca sativa) chunks in an environment of 70-72% relative humidity and 0-2°C, and evaluating the OQ of the outer leaves every day for 5 days, the quality fell below the limit of use 5 from the 3rd day went. After a study changes in the water content by the above method was gradually reduced in water content of 95.01% (WC F) in the freshly harvested state (OQ = 9). The moisture content on the 3rd day, which just passed the use limit (OQ=5), was 93.85%, confirming that the lowest moisture content in the usable state (WC L ) was 93.85%. Based on this, "water reserve" (VWR: Viable Water Reserve), which means a position within the range consisting of the moisture content of freshly harvested plants and the moisture content at the time irreversible dehydration starts, was defined as follows.
VWR (%) = (WC-WCL)/(WCF-WCL) X 100 VWR (%) = (WC-WC L )/(WC F -WC L ) X 100
이렇게 계산된 VWR (%) 는 3일 동안 급격히 감소하여 3일이 경과하면서 마이너스 값을 나타내었다. 결과를 하기 표 3에 나타내었다.The VWR (%) calculated in this way decreased sharply for 3 days, and showed a negative value as 3 days passed. The results are shown in Table 3 below.
이 결과를 토대로, 같은 보관 조건에서 4일 경과되어 사용 한계치 이하로 품질이 저하된 상추 (OQ = 4.0)의 외곽엽을 각 조성물이 25ppm 함유된 수용액에 상온에서 담근 후, 1시간 후에 OQ 및 VWR을 평가하였다. 결과적으로 조성물이 없는 맹물에 담긴 경우에는 OQ 및 VWR이 거의 개선되지 않은 반면, 조성물 1 내지 7을 사용한 경우, 30분 경과 시부터 대폭 개선되어 1시간 경과 후에는 최고 싱싱함에 거의 근접한 결과를 보였다. 특히, 플로로탄닌 함유량이 많은 조성물 2 내지 7이 플로로탄닌이 함량이 낮은 조성물 1 보다 그 효과가 전반적으로 더욱 우수한 것으로 보아 본 발명의 효과가 주로 플로로탄닌에 기인하는 것을 확인할 수 있다. 결과를 표 4에 나타내었다.Based on these results, the outer leaves of lettuce (OQ = 4.0) whose quality has deteriorated to below the limit of use after 4 days have elapsed under the same storage conditions were immersed in an aqueous solution containing 25 ppm of each composition at room temperature, and then OQ and VWR after 1 hour was evaluated. As a result, when immersed in fresh water without the composition, OQ and VWR were hardly improved, whereas when compositions 1 to 7 were used, the results were significantly improved from 30 minutes elapsed, and the result was almost close to the best freshness after 1 hour. In particular, it can be confirmed that the effects of the present invention are mainly due to phlorotannin, as the compositions 2 to 7 having a high phlorotannin content are generally more excellent than the composition 1 having a low phlorotannin content. The results are shown in Table 4.
실시예 4. 시들었다 복원된 상추의 품질 유지Example 4. Maintaining the quality of withered and restored lettuce
실시예 3의 실험 조건에 따라 1시간 동안 복원된 상추의 외곽엽의 신선도 유지 능력을 평가하기 위하여 상대습도 70-72%, 섭씨 0-2℃의 환경에 저장하고 외곽엽의 OQ 및 VWR을 2일차 및 5일차에 평가한 결과를 아래 표 5에 정리하였다. 비교예로서는 갓 수확한 상추의 외각엽을 맹물에 1시간 담근 후 같은 조건에 저장하였다. 결과는 하기 표 5와 같다. 5일간 OQ 및 VWR 유지력을 비교한 결과 조성물을 사용한 경우, 맹물에 비해 신선도 유지력이 3배 이상 우수하였다.In order to evaluate the freshness retention ability of the outer leaf of lettuce restored for 1 hour according to the experimental conditions of Example 3, it was stored in an environment of 70-72% relative humidity and 0-2°C and the OQ and VWR of the outer leaf were 2 The results evaluated on the first and fifth days are summarized in Table 5 below. As a comparative example, freshly harvested outer leaves of lettuce were immersed in fresh water for 1 hour and then stored under the same conditions. The results are shown in Table 5 below. As a result of comparing OQ and VWR retention for 5 days, when the composition was used, freshness retention was more than three times superior to that of fresh water.
실시예 5. 기타 엽채류의 복원Example 5. Restoration of other leafy vegetables
갓 수확된 배추엽, 미나리 및 부추를 약 50% 시든 상태 (OQ = 4.5) 에서 조성물 1, 3 및 6이 40ppm 함유된 수용액 및 일반 물을 각 채소들이 완전히 적셔지도록 분무한 후에 30분간 방치한 후 실시예 2의 관능 평가 방법으로 OQ를 평가하였다. 결과를 표 6에 나타내었다.Freshly harvested Chinese cabbage leaves, water parsley, and leeks in about 50% withered state (OQ = 4.5), after spraying an aqueous solution containing 40 ppm of compositions 1, 3 and 6 and ordinary water to completely wet each vegetable, and leaving it for 30 minutes OQ was evaluated by the sensory evaluation method of Example 2. The results are shown in Table 6.
물에 담근 경우 대비 본 발명의 조성물을 포함하는 수용액으로 처리한 경우 엽채류의 복원이 촉진됨을 알 수 있다.It can be seen that the restoration of leafy vegetables is accelerated when treated with an aqueous solution containing the composition of the present invention compared to when soaked in water.
실시예 6. 고추, 오이, 대파, 방울토마토, 사과의 복원Example 6. Restoration of red pepper, cucumber, green onion, cherry tomato, and apple
갓 수확된 고추, 오이, 대파, 방울토마토, 사과 약 30% 시든 상태 (OQ = 6.0) 에서 조성물 2, 5 및 7이 각각 70ppm 함유된 수용액 및 일반 물에 1시간 담근 후 OQ를 실시예 2의 관능 평가 방법으로 평가하여 복원 정도를 관찰하였다. 결과를 표 7에 나타내었다.Freshly harvested red peppers, cucumbers, green onions, cherry tomatoes, and apples in an about 30% withered state (OQ = 6.0), each of compositions 2, 5 and 7 were immersed in an aqueous solution containing 70 ppm of 70 ppm and ordinary water for 1 hour, and then the OQ of Example 2 was The degree of restoration was observed by evaluating the sensory evaluation method. The results are shown in Table 7.
실시예 7. 화훼류의 복원. Example 7. Restoration of flowers.
화훼류의 싱싱한 정도를 1 (완전히 시든 상태)에서 10 (갓 절단된 상태)의 아날로그 스케일로 평가하였다. 갓 절단된 장미, 카네이션 및 국화가 스케일 약 4 정도가 되도록 수분 공급을 차단 한 후, 조성물 3 및 조성물 7이 각각 10ppm 함유된 수용액 및 일반 물에 10시간 담근 후 평가하였다. 결과를 표 8에 나타내었다.The freshness of flowers was evaluated on an analog scale of 1 (completely withered) to 10 (freshly cut). After cutting off the moisture supply so that freshly cut roses, carnations and chrysanthemums have a scale of about 4, composition 3 and composition 7 were each immersed in an aqueous solution containing 10 ppm and general water for 10 hours before evaluation. The results are shown in Table 8.
스케일 약 4 정도로 시든 화훼류를 본 발명의 조성물을 포함하는 수용액으로 처리한 경우 갓 절단된 상태 정도로 복원됨을 알 수 있다.When the flowers withered to about 4 scale are treated with an aqueous solution containing the composition of the present invention, it can be seen that the freshly cut state is restored.
Claims (12)
[화학식 1]
[화학식 2]
[화학식 3]
[화학식 4]
[화학식 5]
[화학식 6]
[화학식 7]
[화학식 8]
[화학식 9]
[화학식 10]
[화학식 11]
[화학식 12]
The composition for maintaining and restoring the freshness of a harvested plant according to claim 1, wherein the phlorotannin is at least one selected from compounds represented by the following Chemical Formulas 1 to 12
[Formula 1]
[Formula 2]
[Formula 3]
[Formula 4]
[Formula 5]
[Formula 6]
[Formula 7]
[Formula 8]
[Formula 9]
[Formula 10]
[Formula 11]
[Formula 12]
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| KR20070049145A (en) | 2007-01-26 | 2007-05-10 | 황미영 | Commodity freshness preserving composition by using natural extract |
| KR101049837B1 (en) | 2009-09-01 | 2011-07-15 | (주)탑프레쉬 | Fresh preservative with antimicrobial activity |
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