WO2011105042A1 - Deodorant composition - Google Patents
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- WO2011105042A1 WO2011105042A1 PCT/JP2011/000958 JP2011000958W WO2011105042A1 WO 2011105042 A1 WO2011105042 A1 WO 2011105042A1 JP 2011000958 W JP2011000958 W JP 2011000958W WO 2011105042 A1 WO2011105042 A1 WO 2011105042A1
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- extract
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- mate tea
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- 0 CC1C(C)*CC1 Chemical compound CC1C(C)*CC1 0.000 description 1
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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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G4/123—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
- A61K8/0216—Solid or semisolid forms
-
- 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
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
- A61K8/66—Enzymes
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q15/00—Anti-perspirants or body deodorants
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
- C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
- C12Y110/03002—Laccase (1.10.3.2)
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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
- A61K2800/92—Oral administration
Definitions
- the present invention relates to a deodorant composition characterized by containing laccase and mate tea extract, and a food or drink containing the same.
- Non-Patent Documents 1-7 and Non-Patent Documents 1-3 describe a deodorizing effect by using a combination of chlorogenic acid, which is the main component of mate tea, and an apple extract having a polyphenol oxidase effect.
- mate tea extract under the weakly acidic condition, there is a disadvantage that the deodorizing effect of the mate tea extract is significantly reduced.
- mate tea extract In order to enhance the deodorizing effect of mate tea extract in foods and drinks under mildly acidic conditions, it is necessary to use mate tea extract much more than the normal application amount, resulting in a deodorant composition Things are expensive.
- mate tea has a strong bitterness and astringency, and is easily subject to restrictions on the amount and flavor when commercialized. Therefore, it has been considered undesirable from the viewpoint of practical use to use a large amount of mate tea extract to enhance the deodorizing effect.
- Japanese Patent Publication No. 2007-215831 Japanese Patent Publication No. 2007-000508 Japanese Patent Publication No. 8-127514 Japanese Patent Publication No. 7-124469 Japanese Patent No. 3341008 Patent Publication 2008-088102 Japanese Patent Publication No. Hei 6-135848 Patent Publication 2009-190990
- the present invention relates to a deodorizing composition using a mate tea extract, and relates to a composition having a high deodorizing effect even under weak acidity.
- this invention relates to the deodorizing composition containing a mate tea extract and laccase.
- the deodorizing composition of the present invention has a high deodorizing effect even under conditions of weak acidity in which the deodorizing effect has been reduced in the conventional deodorant composition using mate tea extract.
- the deodorant composition of the present invention uses mate tea extract as a main raw material.
- Mate tea is a tea made from the evergreen oak tree, Yelba mate leaves and twigs, which are widely used mainly in Brazil, Argentina, Paraguay and convinced, as a favorite product similar to coffee and tea. It is said to be a “drinking salad” because it contains a large amount of minerals and polyphenols, and is an important source of nutrient intake in some parts of South America where it is difficult to grow vegetables. They have abundant dietary experience, and record production has been conducted mainly in Paraguay since the end of the 15th century. Currently, the production volume is about 200,000 tons in Brazil, about 170,000 tons in Argentina, and about 40,000 in Paraguay.
- mate tea extract mate tea peel, leaves, pulp, fruits, materials, bark, roots, preferably dried leaves thereof are used.
- the method for obtaining the plant extract as an active ingredient of the present invention is not particularly limited, but the plant is pulverized by an appropriate pulverization means, and the extract is prepared by a method such as solvent extraction including two-stage extraction.
- an extraction solvent water or a lower alcohol such as methanol, ethanol, n-propanol, and n-butanol, or one or more organic solvents such as ether, chloroform, ethyl acetate, acetone, glycerin, and propylene glycol are mixed.
- water or a hydrophilic organic solvent is used.
- the extract of the present invention is often used as a food or drink, it is preferable to use a combination of water and ethanol as an extraction solvent from the viewpoint of safety. More preferably, the extraction is performed with 90% or less of ethanol, more preferably 60% or less of ethanol, further preferably 30% or less of ethanol, and most preferably with water.
- the mate tea extract in two stages because taste is improved.
- the solvent used in the two-stage extraction the above-mentioned extraction solvent can be used, but it is preferable to first extract with 100% ethanol and then extract with water or 0 to 15% ethanol.
- extraction can be performed at any one of high temperature, room temperature, and low temperature, but extraction is preferably performed at 50 to 90 ° C. for about 1 to 5 hours.
- extraction is preferable to first extract at 50 to 90 ° C. for about 1 to 5 hours and then at 50 to 90 ° C. for about 1 to 5 hours.
- the obtained extract may be filtered and the extraction solvent may be distilled off, followed by concentration or lyophilization under reduced pressure.
- those obtained by fractionating and purifying these extracts using an organic solvent, column chromatography, or the like can also be used.
- the deodorant composition of the present invention is highly safe, for example, a deodorant composition such as a mouthwash, a toothpaste, a deodorant spray, or a chewing gum, candy, tablet candy, gummy jelly, chocolate, biscuits. , Snacks and other confectionery, ice cream, sorbet, frozen confectionery such as ice confectionery, beverages, bread, hot cakes, dairy products, ham, sausage and other livestock products, sea bream, chikuwa and other fish products, side dishes, pudding, soup and It can be blended into foods and drinks such as jam and used on a daily basis.
- a deodorant composition such as a mouthwash, a toothpaste, a deodorant spray, or a chewing gum, candy, tablet candy, gummy jelly, chocolate, biscuits.
- Snacks and other confectionery ice cream, sorbet, frozen confectionery such as ice confectionery, beverages, bread, hot cakes, dairy products, ham, sausage and other livestock products, sea bream,
- the deodorant composition of the present invention can be added to soaps, shampoos, rinses, creams, lotions, pet deodorants, indoor deodorants, indoor cleaning filters, toilet deodorants, etc. It is possible to make acidic products with excellent odor activity.
- the blending amount may vary depending on various production conditions, but the mate tea extract is 0.01% by weight or more and 2.0% by weight or less, preferably 0.01% by weight or more and 1% with respect to the deodorant composition.
- laccase 0.0 wt% or less, more preferably 0.05 wt% or more and 0.4 wt% or less, and the amount of laccase added varies depending on the titer of the laccase preparation, but is 0.01 wt% or more and 1.0 wt% or less, preferably It is preferable to blend 0.015 wt% or more and 0.12 wt% or less.
- laccase 5.90 * 10 ⁇ 2 > U or more and 5.9 * 10 ⁇ 4 > U or less with respect to 100g of deodorant compositions Preferably 3.0 * 10 ⁇ 3 > U or more 2 It is preferable to blend 4 ⁇ 10 4 U or less.
- the titer of laccase is defined as 1 U unit of enzyme activity that increases the absorbance at 420 nm of the condensate produced by the oxidative condensation reaction of chlorogenic acid catalyzed by laccase at 0.001 per 30 seconds at 37 ° C.
- 1U unit is obtained by adding 100 ⁇ l of 50 mM chlorogenic acid solution (0.1 M sodium phosphate buffer (pH 6.0)) to 500 ⁇ l of enzyme solution (0.1 M sodium phosphate buffer (pH 6.0)) The reaction was performed at 37 ° C. for 5 minutes. Thereafter, 500 ⁇ l of 0.1N sulfuric acid was added to stop the reaction, and the absorbance at 420 nm was measured.
- the enzyme activity that increases the absorbance at 420 nm 30 seconds after the start of the reaction by 0.001 was defined as 1 U unit.
- the deodorizing composition according to the present invention exhibits a deodorizing effect even under weakly acidic conditions, in which the deodorizing effect is significantly reduced in the conventional deodorizing composition. That is, even if the pH in saliva after ingestion is in the range of 4.0 or more and 7.0 or less, the deodorizing composition of the present invention has a deodorizing effect. Moreover, since this invention uses the mate tea conventionally utilized, even if it ingests in a body, there is no problem about the safety.
- Example 1-1 Reagent Methyl mercaptan sodium used was manufactured by Tokyo Chemical Industry Co., Ltd. Methyl mercaptan standard solution (benzene solution) was manufactured by Wako Pure Chemical Industries, Ltd. As the laccase (EC 1.10.3.2), “Lacase Daiwa Y120” (trade name) manufactured by Daiwa Kasei Co., Ltd. was used.
- Example 1-2 Test plants The following dry plants were tested. Mate tea (Ilex paraguariensis) leaves, black tea leaves, oolong tea leaves and Rubus suavissimus leaves were obtained from Nippon Green Tea Center Co., Ltd. Green tea leaves were obtained from Nanzanen Co., Ltd.
- Example 1-3 Plant Extraction Method For each dry plant, 1 L of extraction solvent (water or water-containing ethanol) was added to 50 g of powder, and reflux extraction was performed at 90 ° C. for 1 hour. The extract was filtered, concentrated under reduced pressure, and lyophilized to obtain an extract.
- extraction solvent water or water-containing ethanol
- Example 1-4 Deodorizing activity evaluation method for methyl mercaptan i) GC apparatus and analysis conditions
- the GC analysis conditions for preparing and quantifying a calibration curve for methyl mercaptan were the following apparatuses and conditions.
- ⁇ GC system Agilent 7890A GC System (Agilent Technology Co., Ltd.) Column: HP-5 (10 m ⁇ 0.53 mm, 2.65 ⁇ m, Agilent Technologies Inc.) -Column flow rate: He, 10 ml / min ⁇ Split ratio: 15: 1 ⁇ Inlet: Split, 200 °C ⁇ Oven temperature: 50 °C ⁇ Detector: FPD detector, 200 °C ii) Preparation of calibration curve A methyl mercaptan standard solution (benzene solution) was diluted with benzene, and a predetermined amount thereof was injected into the GC, and a calibration curve was created based on the peak height of the obtained methyl mercaptan.
- Methyl mercaptan deodorization rate (%) (MB-MS) / MB ⁇ 100
- Table 1 shows a comparison of the deodorizing effect on methyl mercaptan when laccase was not added to and added with 50 ⁇ g of various tea leaf extracts extracted under different extraction conditions. . Compared with other tea leaf extracts, mate tea extract had a very high deodorant effect, and the combination of mate tea water extract and laccase showed the strongest deodorant activity.
- Example 1-6 pH and deodorizing effect of mate tea water extract
- Example 1-6 pH and deodorizing effect of mate tea water extract
- Patent Document 8 a known odorous composition
- Examples The following experiment was conducted using the extract of mate tea water extracted in 1-3) and the extract of strawberry tea water.
- Example 2-1 Measurement of 50% effective concentration (EC 50 )
- EC 50 50% effective concentration
- the deodorization rate at each concentration was obtained in the same manner as in Example 1 except that the sample concentration was changed. It was. Thereafter, the horizontal axis the logarithm of the sample concentration, to create a graph of the deodorization rate was the vertical axis to obtain the concentration (EC 50) to obtain a 50% deodorization rate.
- the prepared graph is shown in FIG. 2 and Table 2 shows the deodorizing effect of mate tea and tea tea water extract. 2. From FIG. 2, it was recognized that mate tea has a deodorizing effect on methyl mercaptan at a lower concentration than strawberry tea. Further, from Table 2, EC 50 of mate tea was 20.53 ⁇ g / ml, and a deodorizing effect three times or more than that of strawberry tea was recognized.
- Plant extraction method i One-step extraction 1 L of extraction solvent was added to 50 g of dried plant powder, and reflux extraction was performed at 90 ° C for 1 hour. The extract was filtered, concentrated under reduced pressure, and lyophilized to obtain an extract.
- As the extraction solvent water or water-containing ethanol with different concentrations was used.
- Two-stage extraction 1 L of ethanol was added to 50 g of dry powder of mate tea, reflux extraction was performed at 90 ° C. for 1 hour, and the extract was separated by filtration. Water or 1 L of 15% aqueous ethanol was added to the extraction residue obtained by filtration, and reflux extraction was performed at 90 ° C. for 1 hour. The extract was filtered, concentrated under reduced pressure, and lyophilized to obtain an extract.
- Example 3-2 Comparison of deodorizing effect Table 3 shows the deodorizing effect on methyl mercaptan when laccase was added to 20 ⁇ g of mate tea extract with different extraction conditions.
- mate tea 15% ethanol extract showed the strongest deodorizing activity, followed by water extract, and the tendency was that deodorizing activity tended to be higher when the extraction solvent was aqueous.
- Patent Document 8 it is reported that the deodorizing effect is improved by performing two-stage extraction with water extraction after pretreatment with 100% ethanol. Therefore, mate tea was also subjected to two-stage extraction in which pretreatment with 100% ethanol was performed to evaluate the deodorizing effect. As a result of the test, the two-stage extraction did not significantly improve the deodorizing effect, but no decrease was observed.
- Example 4-1 Sensory test A 0.25% (wt / v) aqueous solution was used for the sensory test of the mate tea extract.
- the inspection items were “bitterness”, “astringency”, “aftertaste”, “acidity”, and “sweetness”, and taste evaluation was performed according to the evaluation criteria shown in Table 4 by five panelists.
- FIGS. 3A, 3B, 3C, 3D, 3E, and 3F Comparison of taste The taste evaluation of mate tea extract (0.25% aqueous solution) by five panelists is shown in FIGS. 3A, 3B, 3C, 3D, 3E, and 3F.
- 3A is one-step extraction with water
- FIG. 3B is one-step extraction with 15% ethanol
- FIG. 3C is one-step extraction with 60% ethanol
- FIG. 3D is one-step extraction with 100% ethanol
- FIG. 3E is extraction with 100% ethanol
- 3F shows the taste evaluation of the two-stage extraction with 15% ethanol, and the two-stage extraction with water after extraction with 100% ethanol.
- the higher the ethanol concentration of the extraction solvent the higher the “bitter taste” and “astringency” scores. It was also confirmed that when the two-step extraction process was performed on the water extract and the 15% ethanol extract, the scores of “bitter taste” and “astringency” decreased.
- Example 5-1 Reagents Methyl mercaptan sodium and chlorogenic acid were manufactured by Tokyo Chemical Industry Co., Ltd. Methyl mercaptan standard solution (benzene solution), caffeine, caffeic acid and ursolic acid were manufactured by Wako Pure Chemical Industries, Ltd. Laccase (EC 1.10.3.2) trade name “Lacase Daiwa Y120” manufactured by Daiwa Kasei Co., Ltd. was used. Acetonitrile, methanol, phosphoric acid, acetic acid, distilled water were used for HPLC, and other reagents used were commercial grades.
- test solution 5 ml of methanol was added to 10 mg of mate tea extract and dissolved, and the volume was adjusted to 10 ml with 0.5% (v / v) acetic acid aqueous solution, followed by filtration with a membrane filter (0.45 ⁇ m). The filtrate was used as a test solution.
- Quantification HPLC analysis was performed with the above apparatus using the obtained test solution, and the respective contents were quantified based on the calibration curve.
- Example 5-3 Quantification of Saponin
- the saponin of the mate tea extract was determined by measuring the amount of ursolic acid after acid hydrolysis and converting it to matesaponin 1.
- HPLC apparatus and analysis conditions HPLC analysis for the preparation and quantification of ursolic acid calibration curve was performed with the following apparatus and conditions.
- test solution Dissolve mate tea extract in water to prepare a 5 mg / ml aqueous solution, take 10 ml of this solution in a screw-cap test tube, add 1.5 ml of 4M HCl, and vortex well. Thereafter, the mixture was refluxed at 110 ° C. for 2 hours. After refluxing, the mixture was cooled at room temperature, extracted with chloroform (5 ml ⁇ 4 times), and chloroform was completely removed by drying under reduced pressure. After making it dry, it melt
- Example 5-4 Ingredient composition Table 5 shows the contents of chlorogenic acid as a polyphenol component and caffeine, caffeic acid and saponin as taste components in mate tea extract. Since the caffeine content and the saponin content are low in the two-stage extract, it is considered that improvement was recognized in the items of “bitter taste” and “astringency” in the taste evaluation.
- Produced gum garlic odor control effect human test
- Example 8-1 Sensory evaluation method The sensory evaluation value was evaluated according to Table 8 below, and the values of five panelists were averaged and digitized. After collecting the bad breath of the subject 10 minutes before the test, 6 pieces of dumplings were ingested for 2 minutes, and the gum in Example 7 and the control example (chewing for 5 minutes) or gargle (washed with 20 ml of water twice). The breath immediately after ingestion was collected in a smelly bag, and the degree of bad breath was evaluated. The results are shown in Table 9. It was confirmed that the gum of Example 7 suppressed the garlic odor most strongly after ingestion. In addition, the saliva pH after ingesting the gum of Example 7 was about 6.0.
- Example 9-1 Candy prescription sugar 50.0% by weight Mizuame 34.0 Citric acid 2.0 Mate tea extract 0.2 Laccase formulation 0.1 Fragrance 0.2 Water remaining 100.0
- Example 9-2 Gummy jelly prescription gelatin 60.0% by weight Mizuame 21.0 Sugar 8.5 Vegetable oil 4.5 Mannitol 3.0 Malic acid 2.0 Mate tea extract 0.2 Laccase formulation 0.2 Fragrance 0.6 100.0
Abstract
Description
かかる問題点を解決した消臭効果の優れた消臭剤として、副作用がなく安全性が高く古来より利用されている生薬及びハーブ等の天然物抽出物が注目され、その中でもマテ茶に消臭効果があることが知られている(特許文献1-7、非特許文献1-3)。特に、非特許文献2には、マテ茶の主成分であるクロロゲン酸とポリフェノールオキシダーゼ効果を有するリンゴ抽出物との併用による消臭効果が記載されている。 Conventionally, as a method for deodorizing and deodorizing malodors, a method of removing malodors by masking with an aromatic substance, chemical deodorization with an oxidizing agent, neutralizing agent, fixing agent, etc., or adsorption with activated carbon or the like has been used. It was. However, these methods often have significant restrictions depending on the purpose of use. Particularly in the food field, it is necessary to use substances that are safe for the human body when ingested.
Natural product extracts such as herbal medicines and herbs that have been used since ancient times have attracted attention as deodorants with excellent deodorizing effects that have solved these problems, and have been used since ancient times. It is known to have an effect (Patent Documents 1-7 and Non-Patent Documents 1-3). In particular, Non-Patent Document 2 describes a deodorizing effect by using a combination of chlorogenic acid, which is the main component of mate tea, and an apple extract having a polyphenol oxidase effect.
すなわち、本発明は、マテ茶抽出物とラッカーゼとを含有する消臭組成物に関する。 As a result of intensive studies, the present inventors have found that a combination of mate tea extract and laccase exhibits a high deodorizing effect even under weakly acidic conditions.
That is, this invention relates to the deodorizing composition containing a mate tea extract and laccase.
マテ茶とはモチノキ科の常緑喬木、イェルバ・マテの葉や小枝から作られる茶で、ブラジル、アルゼンチン、パラグアイ、ウルグアイを中心に広くコーヒーや茶と同様の嗜好品として飲用されている。ミネラルやポリフェノールを多く含むことから「飲むサラダ」とも言われ、野菜の栽培が困難な南米の一部の地域では重要な栄養摂取源の一つとなっている。食経験も豊富で、記録的には15世紀末からパラグアイ国を中心として計画的栽培が行われており、現在ではその生産量は、ブラジル約20万t、アルゼンチン約17万t、パラグアイ約4万tにも及ぶ。
マテ茶抽出物は、マテ茶の果皮、葉、果肉、果実、材、樹皮、根、好ましくはその葉を乾燥させたものを使用する。本発明の有効成分である上記植物の抽出物を得る方法については特に限定しないが、上記植物を適当な粉砕手段で粉砕し、二段階抽出を含む溶媒抽出等の方法により抽出物を調製する。抽出溶媒としては、水及びメタノール、エタノール、n-プロパノール並びにn-ブタノール等の低級アルコール、エーテル、クロロホルム、酢酸エチル、アセトン、グリセリン、プロピレングリコール等の有機溶媒の1種または2種以上を混合して使用するが、好ましくは水または親水性の有機溶媒を使用する。また、本発明の抽出物は、飲食品として用いられることが多いことを考慮すると、抽出溶媒としては安全性の面から水とエタノールとの組み合わせを用いるのが好ましい。さらに好ましくは90%以下のエタノールで抽出し、さらに好ましくは60%以下のエタノールで抽出し、さらに好ましくは30%以下のエタノールで抽出し、最も好ましくは水で抽出する。 The deodorant composition of the present invention uses mate tea extract as a main raw material.
Mate tea is a tea made from the evergreen oak tree, Yelba mate leaves and twigs, which are widely used mainly in Brazil, Argentina, Paraguay and Uruguay, as a favorite product similar to coffee and tea. It is said to be a “drinking salad” because it contains a large amount of minerals and polyphenols, and is an important source of nutrient intake in some parts of South America where it is difficult to grow vegetables. They have abundant dietary experience, and record production has been conducted mainly in Paraguay since the end of the 15th century. Currently, the production volume is about 200,000 tons in Brazil, about 170,000 tons in Argentina, and about 40,000 in Paraguay. It reaches t.
As the mate tea extract, mate tea peel, leaves, pulp, fruits, materials, bark, roots, preferably dried leaves thereof are used. The method for obtaining the plant extract as an active ingredient of the present invention is not particularly limited, but the plant is pulverized by an appropriate pulverization means, and the extract is prepared by a method such as solvent extraction including two-stage extraction. As an extraction solvent, water or a lower alcohol such as methanol, ethanol, n-propanol, and n-butanol, or one or more organic solvents such as ether, chloroform, ethyl acetate, acetone, glycerin, and propylene glycol are mixed. Preferably, water or a hydrophilic organic solvent is used. In view of the fact that the extract of the present invention is often used as a food or drink, it is preferable to use a combination of water and ethanol as an extraction solvent from the viewpoint of safety. More preferably, the extraction is performed with 90% or less of ethanol, more preferably 60% or less of ethanol, further preferably 30% or less of ethanol, and most preferably with water.
2段階抽出に使用する溶媒としても上記抽出溶媒を使用することができるが、はじめに100%エタノールで抽出した後に、水あるいは0~15%のエタノールで抽出することが好ましい。 Moreover, it is preferable to extract the mate tea extract in two stages because taste is improved.
As the solvent used in the two-stage extraction, the above-mentioned extraction solvent can be used, but it is preferable to first extract with 100% ethanol and then extract with water or 0 to 15% ethanol.
また、本発明の消臭組成物は、安全性が高いことから、例えば、含そう剤、練り歯磨き、消臭スプレー等の消臭組成物、或いはチューインガム、キャンディ、錠菓、グミゼリー、チョコレート、ビスケット、スナック等の菓子、アイスクリーム、シャーベット、氷菓等の冷菓、飲料、パン、ホットケーキ、乳製品、ハム、ソーセージ等の畜肉製品類、カマボコ、チクワ等の魚肉製品、惣菜類、プリン、スープ並びにジャム等の飲食品に配合し、日常的に利用することが可能である。口中に入れる製品以外にも本発明の消臭組成物を石鹸、シャンプー、リンス、クリーム、化粧水、ペット消臭剤、室内消臭剤、室内洗浄フィルター、トイレ消臭剤等に配合すれば消臭活性に優れた酸性の製品を作ることが可能である。
その配合量としては、種々の製造条件によって変わり得るが、消臭組成物に対して、マテ茶抽出物を0.01重量%以上2.0重量%以下、好ましくは0.01重量%以上1.0重量%以下、さらに好ましくは0.05重量%以上0.4重量%以下、ラッカーゼの添加量はラッカーゼ製剤の力価によって異なるが0.01重量%以上1.0重量%以下、好ましくは0.015重量%以上0.12重量%以下配合させることが好適である。
また、上記ラッカーゼの添加量を力価で示すと消臭組成物100gに対してラッカーゼ5.90×102U以上5.9×104U以下、好ましくは3.0×103U以上2.4×104U以下配合させることが好適である。
ここで、ラッカーゼの力価は、37℃において、該ラッカーゼが触媒する、クロロゲン酸の酸化縮合反応により生成される縮合物の420nmにおける吸光度を30秒間に0.001増加させる酵素活性を1U単位とする。1U単位は、酵素溶液(0.1Mリン酸ナトリウム緩衝液(pH6.0))500μl中に、100μlの50mMクロロゲン酸溶液(0.1Mリン酸ナトリウム緩衝液(pH6.0))を加えて、37℃で5分間反応を行った。その後500μlの0.1N硫酸を加えて反応を停止し、420nmの吸光度を測定した。反応開始30秒後の420nmの吸光度を0.001増加させる酵素活性を1U単位と定義した。 As extraction conditions, extraction can be performed at any one of high temperature, room temperature, and low temperature, but extraction is preferably performed at 50 to 90 ° C. for about 1 to 5 hours. When extracting in two stages, it is preferable to first extract at 50 to 90 ° C. for about 1 to 5 hours and then at 50 to 90 ° C. for about 1 to 5 hours. The obtained extract may be filtered and the extraction solvent may be distilled off, followed by concentration or lyophilization under reduced pressure. In addition, those obtained by fractionating and purifying these extracts using an organic solvent, column chromatography, or the like can also be used.
In addition, since the deodorant composition of the present invention is highly safe, for example, a deodorant composition such as a mouthwash, a toothpaste, a deodorant spray, or a chewing gum, candy, tablet candy, gummy jelly, chocolate, biscuits. , Snacks and other confectionery, ice cream, sorbet, frozen confectionery such as ice confectionery, beverages, bread, hot cakes, dairy products, ham, sausage and other livestock products, sea bream, chikuwa and other fish products, side dishes, pudding, soup and It can be blended into foods and drinks such as jam and used on a daily basis. In addition to products put in the mouth, the deodorant composition of the present invention can be added to soaps, shampoos, rinses, creams, lotions, pet deodorants, indoor deodorants, indoor cleaning filters, toilet deodorants, etc. It is possible to make acidic products with excellent odor activity.
The blending amount may vary depending on various production conditions, but the mate tea extract is 0.01% by weight or more and 2.0% by weight or less, preferably 0.01% by weight or more and 1% with respect to the deodorant composition. 0.0 wt% or less, more preferably 0.05 wt% or more and 0.4 wt% or less, and the amount of laccase added varies depending on the titer of the laccase preparation, but is 0.01 wt% or more and 1.0 wt% or less, preferably It is preferable to blend 0.015 wt% or more and 0.12 wt% or less.
Moreover, when the addition amount of the said laccase is shown with a titer, laccase 5.90 * 10 < 2 > U or more and 5.9 * 10 < 4 > U or less with respect to 100g of deodorant compositions, Preferably 3.0 * 10 < 3 > U or more 2 It is preferable to blend 4 × 10 4 U or less.
Here, the titer of laccase is defined as 1 U unit of enzyme activity that increases the absorbance at 420 nm of the condensate produced by the oxidative condensation reaction of chlorogenic acid catalyzed by laccase at 0.001 per 30 seconds at 37 ° C. To do. 1U unit is obtained by adding 100 μl of 50 mM chlorogenic acid solution (0.1 M sodium phosphate buffer (pH 6.0)) to 500 μl of enzyme solution (0.1 M sodium phosphate buffer (pH 6.0)) The reaction was performed at 37 ° C. for 5 minutes. Thereafter, 500 μl of 0.1N sulfuric acid was added to stop the reaction, and the absorbance at 420 nm was measured. The enzyme activity that increases the absorbance at 420 nm 30 seconds after the start of the reaction by 0.001 was defined as 1 U unit.
また、本発明は従来より利用されていたマテ茶を使用しているため、体内に摂取してもその安全性については問題ない。 The deodorizing composition according to the present invention exhibits a deodorizing effect even under weakly acidic conditions, in which the deodorizing effect is significantly reduced in the conventional deodorizing composition. That is, even if the pH in saliva after ingestion is in the range of 4.0 or more and 7.0 or less, the deodorizing composition of the present invention has a deodorizing effect.
Moreover, since this invention uses the mate tea conventionally utilized, even if it ingests in a body, there is no problem about the safety.
茶葉抽出物にラッカーゼを添加した場合の消臭効果を、以下の手順により比較した。 Comparison of deodorizing effect when laccase was added to various tea leaf extracts The deodorizing effect when laccase was added to tea leaf extract was compared by the following procedure.
メチルメルカプタンナトリウムは東京化成工業株式会社製を使用した。メチルメルカプタン標準液(ベンゼン溶液)は和光純薬株式会社製を使用した。ラッカーゼ(EC1.10.3.2)は大和化成株式会社製の「ラッカーゼダイワY120」(商標名)を使用した。 (Example 1-1) Reagent Methyl mercaptan sodium used was manufactured by Tokyo Chemical Industry Co., Ltd. Methyl mercaptan standard solution (benzene solution) was manufactured by Wako Pure Chemical Industries, Ltd. As the laccase (EC 1.10.3.2), “Lacase Daiwa Y120” (trade name) manufactured by Daiwa Kasei Co., Ltd. was used.
以下の乾燥植物を供試した。マテ茶(Ilex paraguariensis)の葉、紅茶の葉、ウーロン茶の葉、甜茶(Rubus suavissimus)の葉は日本緑茶センター株式会社から入手した。
緑茶の葉は株式会社南山園から入手した。 (Example 1-2) Test plants The following dry plants were tested. Mate tea (Ilex paraguariensis) leaves, black tea leaves, oolong tea leaves and Rubus suavissimus leaves were obtained from Nippon Green Tea Center Co., Ltd.
Green tea leaves were obtained from Nanzanen Co., Ltd.
それぞれの乾燥植物につき、粉末50gに抽出溶媒(水または含水エタノール)1 Lを加えて、90℃で1時間還流抽出を行った。抽出液を濾過し、減圧濃縮後、凍結乾燥して抽出物を得た。 Example 1-3 Plant Extraction Method For each dry plant, 1 L of extraction solvent (water or water-containing ethanol) was added to 50 g of powder, and reflux extraction was performed at 90 ° C. for 1 hour. The extract was filtered, concentrated under reduced pressure, and lyophilized to obtain an extract.
i)GC装置及び分析条件
メチルメルカプタンの検量線作成及び定量のためのGC分析条件は以下の装置と条件で行った。
・GC装置 : Agilent 7890A GC
System(アジレント・テクノロジー株式会社)
・カラム : HP-5(10 m × 0.53 mm、2.65 μm、アジレント・テクノロジー株式会社)
・カラム流量 : He、10 ml / min
・スプリット比 : 15:1
・注入口 : スプリット、200℃
・オーブン温度 : 50℃
・検出器 : FPD検出器、200℃
ii)検量線作成
メチルメルカプタン標準液(ベンゼン溶液)をベンゼンで希釈し、これをGCに一定量注入して、得られたメチルメルカプタンのピーク高さをもとに検量線を作成した。
iii)消臭活性評価方法
内容量30mlのバイアル瓶中で試料を0.2Mリン酸緩衝液(pH4.5)900μlに溶解した後(コントロールは緩衝液のみ)、同じく0.2Mリン酸緩衝液(pH4.5)に溶解させた10mg/mlラッカ-ゼ溶液を100μl加え、さらに25ppmメチルメルカプタンナトリウム水溶液を500μl加えて、直ちにテフロン(登録商標)コートされたゴム栓で栓をして攪拌し、37℃の水浴で5分間振とうさせた。振とう後、ヘッドスペースガス50μlをGCに注入して、試料を添加した時のメチルメルカプタン量(MS)と無添加時のメチルメルカプタン量(MB)を求め、次式によりメチルメルカプタン消臭率を算出した。
メチルメルカプタン消臭率(%)=(MB-MS)/MB×100 (Example 1-4) Deodorizing activity evaluation method for methyl mercaptan i) GC apparatus and analysis conditions The GC analysis conditions for preparing and quantifying a calibration curve for methyl mercaptan were the following apparatuses and conditions.
・ GC system: Agilent 7890A GC
System (Agilent Technology Co., Ltd.)
Column: HP-5 (10 m × 0.53 mm, 2.65 μm, Agilent Technologies Inc.)
-Column flow rate: He, 10 ml / min
・ Split ratio: 15: 1
・ Inlet: Split, 200 ℃
・ Oven temperature: 50 ℃
・ Detector: FPD detector, 200 ℃
ii) Preparation of calibration curve A methyl mercaptan standard solution (benzene solution) was diluted with benzene, and a predetermined amount thereof was injected into the GC, and a calibration curve was created based on the peak height of the obtained methyl mercaptan.
iii) Evaluation method of deodorant activity After dissolving the sample in 900 μl of 0.2 M phosphate buffer (pH 4.5) in a 30 ml vial (control is buffer only), 0.2 M phosphate buffer is also used. Add 100 μl of 10 mg / ml laccase solution dissolved in (pH 4.5), add 500 μl of 25 ppm methyl mercaptan sodium aqueous solution, immediately plug with a Teflon (registered trademark) -coated rubber stopper, and stir. Shake for 5 minutes in a 37 ° C. water bath. After shaking, 50 μl of headspace gas is injected into the GC to determine the amount of methyl mercaptan (MS) when the sample is added and the amount of methyl mercaptan (MB) when no sample is added. Calculated.
Methyl mercaptan deodorization rate (%) = (MB-MS) / MB × 100
抽出条件を変えて抽出した各種茶葉抽出物50μgにラッカーゼを添加しなかったときと添加した時のメチルメルカプタンに対する消臭効果を比較して表1に示す。他の茶葉抽出物と比較して、マテ茶抽出物の消臭効果は極めて高く、最も強い消臭活性を示したのはマテ茶の水抽出物とラッカーゼの組合せだった。 (Example 1-5) Comparison of deodorizing effect Table 1 shows a comparison of the deodorizing effect on methyl mercaptan when laccase was not added to and added with 50 μg of various tea leaf extracts extracted under different extraction conditions. . Compared with other tea leaf extracts, mate tea extract had a very high deodorant effect, and the combination of mate tea water extract and laccase showed the strongest deodorant activity.
マテ茶の水による抽出物について、反応溶液のpHを変えて異なるpHにおけるメチルメルカプタン消臭率を(実施例1-4)と同様に測定した。
結果を図1に示す。pH4~7までの弱酸性下では、ラッカーゼの添加によりマテ茶水抽出物の消臭率が顕著に増加した。 (Example 1-6) pH and deodorizing effect of mate tea water extract For an extract of mate tea water, the methyl mercaptan deodorization rate at different pHs by changing the pH of the reaction solution (Example 1-4) and It measured similarly.
The results are shown in FIG. Under mild acidity up to pH 4-7, the deodorization rate of the mate tea water extract was significantly increased by the addition of laccase.
公知の、バラ科キイチゴ属の甜茶抽出物とラッカーゼとを含有する消臭組成物(特許文献8)との消臭効果を比較するため、(実施例1-3)で抽出したマテ茶の水による抽出物と甜茶の水による抽出物を用いて以下の実験を行った。 Comparison of deodorizing effect between mate tea and strawberry tea In order to compare the deodorizing effect of a known odorous composition (Patent Document 8) containing a strawberry extract of the genus Rosaceae and laccase, (Examples) The following experiment was conducted using the extract of mate tea water extracted in 1-3) and the extract of strawberry tea water.
マテ茶と甜茶の水による抽出物について、試料濃度を変えた以外は実施例1と同様にして各濃度における消臭率を求めた。その後、試料濃度の対数を横軸、消臭率を縦軸としたグラフを作成し、50%の消臭率を得られる濃度(EC50)を求めた。
作成したグラフを図2に示し、マテ茶と甜茶水抽出物との消臭効果を表2に示す。
図2より、マテ茶は甜茶よりも低い濃度でメチルメルカプタンに対する消臭効果を有することが認められた。また、表2より、マテ茶のEC50は20.53μg/mlで、甜茶の3倍以上の消臭効果が認められた。 (Example 2-1) Measurement of 50% effective concentration (EC 50 ) For extracts of mate tea and strawberry tea water, the deodorization rate at each concentration was obtained in the same manner as in Example 1 except that the sample concentration was changed. It was. Thereafter, the horizontal axis the logarithm of the sample concentration, to create a graph of the deodorization rate was the vertical axis to obtain the concentration (EC 50) to obtain a 50% deodorization rate.
The prepared graph is shown in FIG. 2 and Table 2 shows the deodorizing effect of mate tea and tea tea water extract.
2. From FIG. 2, it was recognized that mate tea has a deodorizing effect on methyl mercaptan at a lower concentration than strawberry tea. Further, from Table 2, EC 50 of mate tea was 20.53 μg / ml, and a deodorizing effect three times or more than that of strawberry tea was recognized.
マテ茶の抽出条件による消臭効果の違いを評価するため、以下のように異なる抽出条件によってマテ茶を抽出した以外は上記実施例1と同様にして、メチルメルカプタンに対する消臭活性を評価した。 Mate Tea Extraction Condition and Deodorizing Effect In order to evaluate the difference in odor eliminating effect depending on the mate tea extraction condition, methylate was extracted in the same manner as in Example 1 except that mate tea was extracted under different extraction conditions as follows. The deodorizing activity for mercaptans was evaluated.
i)1段階抽出
乾燥植物の粉末50gに抽出溶媒1Lを加えて、90℃で1時間還流抽出を行った。抽出液を濾過し、減圧濃縮後、凍結乾燥して抽出物を得た。抽出溶媒としては、水又は濃度を変えた含水エタノールを使用した。
ii)2段階抽出
マテ茶の乾燥粉末50gにエタノール1Lを加えて90℃で1時間還流抽出を行い、抽出液を濾別した。濾別で得られた抽出残渣に水または15%含水エタノール1Lを加えて、90℃で1時間還流抽出を行った。抽出液を濾過し、減圧濃縮後、凍結乾燥して抽出物を得た。 (Example 3-1) Plant extraction method i) One-step extraction 1 L of extraction solvent was added to 50 g of dried plant powder, and reflux extraction was performed at 90 ° C for 1 hour. The extract was filtered, concentrated under reduced pressure, and lyophilized to obtain an extract. As the extraction solvent, water or water-containing ethanol with different concentrations was used.
ii) Two-stage extraction 1 L of ethanol was added to 50 g of dry powder of mate tea, reflux extraction was performed at 90 ° C. for 1 hour, and the extract was separated by filtration. Water or 1 L of 15% aqueous ethanol was added to the extraction residue obtained by filtration, and reflux extraction was performed at 90 ° C. for 1 hour. The extract was filtered, concentrated under reduced pressure, and lyophilized to obtain an extract.
抽出条件を変えたマテ茶抽出物20μgにラッカーゼを添加した時のメチルメルカプタンに対する消臭効果を表3に示す。1段階の抽出では最も強い消臭活性を示したのはマテ茶15%エタノール抽出物で、続いて水抽出物であり、抽出溶媒が水系の方が消臭活性が高くなる傾向が認められた。また、バラ科キイチゴ属の甜茶の場合には100%エタノールで前処理した後に水抽出する2段階抽出を行うと水だけの1段階抽出物より消臭効果が上がるとの報告(特許文献8)があることから、マテ茶についても100%エタノールの前処理を行う2段階抽出を行って消臭効果を評価した。試験の結果、2段階抽出を行うことで顕著な消臭効果の向上はなかったが、低下は認められなかった。 (Example 3-2) Comparison of deodorizing effect Table 3 shows the deodorizing effect on methyl mercaptan when laccase was added to 20 μg of mate tea extract with different extraction conditions. In one-stage extraction, mate tea 15% ethanol extract showed the strongest deodorizing activity, followed by water extract, and the tendency was that deodorizing activity tended to be higher when the extraction solvent was aqueous. . In addition, in the case of strawberry tea belonging to the family Rosaceae, it is reported that the deodorizing effect is improved by performing two-stage extraction with water extraction after pretreatment with 100% ethanol (Patent Document 8). Therefore, mate tea was also subjected to two-stage extraction in which pretreatment with 100% ethanol was performed to evaluate the deodorizing effect. As a result of the test, the two-stage extraction did not significantly improve the deodorizing effect, but no decrease was observed.
マテ茶の抽出条件による呈味の違いを評価するため、上記実施例3において抽出したマテ茶抽出物にラッカーゼを添加したものを用いて、以下の官能検査を行った。 Difference in taste depending on mate tea extraction conditions In order to evaluate the difference in taste due to mate tea extraction conditions, the following sensory test was performed using the mate tea extract extracted in Example 3 above with laccase added. went.
マテ茶抽出物の官能検査には0.25%(wt/v)水溶液を使用した。検査項目は「苦味」、「渋み」、「後味」、「酸味」、「甘味」とし、パネラー5名で表4に示す評価基準に従って呈味評価を行った。 (Example 4-1) Sensory test A 0.25% (wt / v) aqueous solution was used for the sensory test of the mate tea extract. The inspection items were “bitterness”, “astringency”, “aftertaste”, “acidity”, and “sweetness”, and taste evaluation was performed according to the evaluation criteria shown in Table 4 by five panelists.
パネラー5名によるマテ茶抽出物(0.25%水溶液)の呈味評価を図3A、図3B、図3C、図3D、図3E、図3Fに示す。図3Aは水で1段階抽出、図3Bは15%エタノールで1段階抽出、図3Cは60%エタノールで1段階抽出、図3Dは100%エタノールで1段階抽出、図3Eは100%エタノールで抽出した後に15%エタノールで2段階抽出、図3Fは100%エタノールで抽出した後に水で2段階抽出したものの呈味評価を示す。抽出溶媒のエタノール濃度が高くなるほど「苦味」、「渋み」のスコアが上昇していく傾向が認められた。また、水抽出物と15%エタノール抽出物に2段階抽出処理を施すと、「苦味」、「渋み」のスコアが低下することが確認できた。 (Example 4-2) Comparison of taste The taste evaluation of mate tea extract (0.25% aqueous solution) by five panelists is shown in FIGS. 3A, 3B, 3C, 3D, 3E, and 3F. . 3A is one-step extraction with water, FIG. 3B is one-step extraction with 15% ethanol, FIG. 3C is one-step extraction with 60% ethanol, FIG. 3D is one-step extraction with 100% ethanol, and FIG. 3E is extraction with 100% ethanol. 3F shows the taste evaluation of the two-stage extraction with 15% ethanol, and the two-stage extraction with water after extraction with 100% ethanol. The higher the ethanol concentration of the extraction solvent, the higher the “bitter taste” and “astringency” scores. It was also confirmed that when the two-step extraction process was performed on the water extract and the 15% ethanol extract, the scores of “bitter taste” and “astringency” decreased.
マテ茶抽出物中の成分組成の呈味における影響を調べるため、上記実施例3において抽出したマテ茶を用いて以下の分析を行い、各抽出条件で抽出したマテ茶に含有されるクロロゲン酸、カフェイン、カフェイン酸の含量を分析した。 Ingredient composition and deodorizing effect of mate tea extract and influence on taste In order to investigate the influence on taste of ingredient composition in mate tea extract, the following analysis was performed using the mate tea extracted in Example 3 above. The contents of chlorogenic acid, caffeine and caffeic acid contained in mate tea extracted under each extraction condition were analyzed.
メチルメルカプタンナトリウム、クロロゲン酸は東京化成工業株式会社製を使用した。
メチルメルカプタン標準液(ベンゼン溶液)、カフェイン、カフェイン酸、ウルソール酸は和光純薬株式会社製を使用した。ラッカーゼ(EC1.10.3.2)商品名「ラッカーゼダイワY120」は大和化成株式会社製を使用した。アセトニトリル、メタノール、リン酸、酢酸、蒸留水はHPLC用を使用し、その他の試薬は市販特級品を使用した。 (Example 5-1) Reagents Methyl mercaptan sodium and chlorogenic acid were manufactured by Tokyo Chemical Industry Co., Ltd.
Methyl mercaptan standard solution (benzene solution), caffeine, caffeic acid and ursolic acid were manufactured by Wako Pure Chemical Industries, Ltd. Laccase (EC 1.10.3.2) trade name “Lacase Daiwa Y120” manufactured by Daiwa Kasei Co., Ltd. was used. Acetonitrile, methanol, phosphoric acid, acetic acid, distilled water were used for HPLC, and other reagents used were commercial grades.
i)HPLC装置及び分析条件
クロロゲン酸、カフェイン、カフェイン酸の検量線作成及び定量のためのHPLC分析は以下の装置と条件で行った。
・HPLC装置 : Alliance HPLC(ウォーターズ)
・カラム : Cadenza CD-C18(4.6×250 mm、3 μm、インタクト)
・ガードカラム : Cadenza CD-C18(2×5 mm、3 μm、インタクト)
・移動相 : A 0.5 %(v/v)酢酸水溶液、B メタノール、C アセトニトリル
0 - 15min A:B:C = 70:30:0
15 - 30min A:B:C = 0:0:100
・検出器: UV検出器(274 nm)
・温度 : 35℃
・流速 : 0.7 ml / min
・注入量 : 2 μl
ii)検量線作成
クロロゲン酸、カフェイン、カフェイン酸をそれぞれ0.5%(v/v)酢酸水溶液に溶解させ、適宜0.5%(v/v)酢酸水溶液で希釈した溶液をメンブランフィルター(0.45μm)で濾過し、HPLCに各標準溶液の一定量を注入して、得られたピーク面積をもとに検量線を作成した。
iii)試験溶液の調製
マテ茶抽出物10mgにメタノール5mlを加えて溶解し、0.5%(v/v)酢酸水溶液で10mlに定容した後、メンブランフィルター(0.45μm)で濾過して、濾液を試験溶液とした。
iv)定量
得られた試験溶液を用いて上記装置でHPLC分析を行い、検量線をもとにそれぞれの含量を定量した。 (Example 5-2) Quantification of chlorogenic acid, caffeine, and caffeic acid i) HPLC apparatus and analytical conditions HPLC analysis for preparing and quantifying calibration curves for chlorogenic acid, caffeine, and caffeic acid was performed using the following apparatus. Performed under conditions.
・ HPLC equipment: Alliance HPLC (Waters)
・ Column: Cadenza CD-C18 (4.6 × 250 mm, 3 μm, intact)
Guard column: Cadenza CD-C18 (2 × 5 mm, 3 μm, intact)
-Mobile phase: A 0.5% (v / v) acetic acid aqueous solution, B methanol, C acetonitrile 0-15min A: B: C = 70: 30: 0
15-30min A: B: C = 0: 0: 100
・ Detector: UV detector (274 nm)
・ Temperature: 35 ℃
・ Flow rate: 0.7 ml / min
・ Injection volume: 2 μl
ii) Preparation of calibration curve A solution obtained by dissolving chlorogenic acid, caffeine, and caffeic acid in 0.5% (v / v) acetic acid aqueous solution and appropriately diluting with 0.5% (v / v) acetic acid aqueous solution is used as a membrane filter. (0.45 μm), a fixed amount of each standard solution was injected into the HPLC, and a calibration curve was prepared based on the obtained peak area.
iii) Preparation of
iv) Quantification HPLC analysis was performed with the above apparatus using the obtained test solution, and the respective contents were quantified based on the calibration curve.
マテ茶抽出物のサポニンの定量は酸加水分解後のウルソール酸量を測定し、マテサポニン1に換算して求めた。
i)HPLC装置及び分析条件
ウルソール酸の検量線作成及び定量のためのHPLC分析は以下の装置と条件で行った。
・HPLC装置 : Alliance HPLC(ウォーターズ)
・カラム : Cadenza CD-C18(4.6×250 mm、3 μm、インタクト)
・ガードカラム : Cadenza CD-C18(2×5 mm、3 μm、インタクト)
・移動相 : A 蒸留水、B アセトニトリル
A:B = 10:90
・検出器: UV検出器(203 nm)
・温度 : 25℃
・流速 : 1.0 ml / min
・注入量 : 2 μl
ii)検量線作成
ウルソール酸をアセトニトリルに溶解させ、適宜アセトニトリルで希釈した溶液をメンブランフィルター(0.45μm)で濾過し、HPLCに各標準溶液の一定量を注入して、得られたピーク面積をもとに検量線を作成した。
iii)試験溶液の調製・定量
マテ茶抽出物を水に溶解させ、5mg/ml水溶液を調製し、本溶液10mlをねじ口試験管に取り、4M HCl 1.5mlを加えて、ボルテックスでよく攪拌後、110℃で2時間還流させた。還流後、室温で冷まし、クロロホルム抽出を行って(5ml×4回)、減圧乾燥でクロロホルムを完全に飛ばした。乾固させた後、アセトニトリルに溶解し、10mlに定容した後、メンブランフィルター(0.45μm)で濾過して、濾液を試験溶液とした。
得られた試験溶液を用いて上記装置でHPLC分析を行い、得られた試料中のウルソール酸量(Cu)をもとに下記の式に従って、マテサポニン1に換算してサポニン量を求めた。
サポニン含量(%(wt/wt))= Cu ×(MWs/MWu)
MWs:マテサポニン1の分子量(MW=913.108)
MWu:ウルソール酸の分子量(MW=456.711) (Example 5-3) Quantification of Saponin The saponin of the mate tea extract was determined by measuring the amount of ursolic acid after acid hydrolysis and converting it to
i) HPLC apparatus and analysis conditions HPLC analysis for the preparation and quantification of ursolic acid calibration curve was performed with the following apparatus and conditions.
・ HPLC equipment: Alliance HPLC (Waters)
・ Column: Cadenza CD-C18 (4.6 × 250 mm, 3 μm, intact)
Guard column: Cadenza CD-C18 (2 × 5 mm, 3 μm, intact)
-Mobile phase: A distilled water, B acetonitrile A: B = 10:90
・ Detector: UV detector (203 nm)
・ Temperature: 25 ℃
・ Flow rate: 1.0 ml / min
・ Injection volume: 2 μl
ii) Preparation of calibration curve Dissolve ursolic acid in acetonitrile, filter the solution diluted with acetonitrile as appropriate with a membrane filter (0.45 μm), inject a fixed amount of each standard solution into HPLC, and determine the peak area obtained. A calibration curve was created.
iii) Preparation and quantification of test solution Dissolve mate tea extract in water to prepare a 5 mg / ml aqueous solution, take 10 ml of this solution in a screw-cap test tube, add 1.5 ml of 4M HCl, and vortex well. Thereafter, the mixture was refluxed at 110 ° C. for 2 hours. After refluxing, the mixture was cooled at room temperature, extracted with chloroform (5 ml × 4 times), and chloroform was completely removed by drying under reduced pressure. After making it dry, it melt | dissolves in acetonitrile, After making constant volume to 10 ml, it filtered with the membrane filter (0.45 micrometer), and used the filtrate as the test solution.
Using the obtained test solution, HPLC analysis was performed with the above apparatus, and the amount of saponin was determined by converting into
Saponin content (% (wt / wt)) = C u × (MW s / MW u )
MW s : molecular weight of matesaponin 1 (MW = 913.108)
MW u : molecular weight of ursolic acid (MW = 456.711)
マテ茶抽出物中における、ポリフェノール成分のクロロゲン酸、呈味成分のカフェイン、カフェイン酸、サポニンの含量を表5に示す。2段階抽出物ではカフェイン含量とサポニン含量が低くなっていることから、呈味評価の「苦味」、「渋み」の項目で改善が認められたと考えられる。 (Example 5-4) Ingredient composition Table 5 shows the contents of chlorogenic acid as a polyphenol component and caffeine, caffeic acid and saponin as taste components in mate tea extract. Since the caffeine content and the saponin content are low in the two-stage extract, it is considered that improvement was recognized in the items of “bitter taste” and “astringency” in the taste evaluation.
実施例3においてマテ茶抽出物でもっとも活性が強かった15%エタノール抽出物中におけるクロロゲン酸寄与を求めるため、実施例2と同様にしてマテ茶抽出物とクロロゲン酸の50%効果濃度(EC50)を測定し、クロロゲン酸の消臭活性への寄与率を求めた。試料濃度の対数を横軸、消臭率を縦軸としたグラフを図4に、マテ茶抽出物とクロロゲン酸の50%効果濃度(EC50)及びクロロゲン酸の寄与率を表6に示す。寄与率は、それぞれのEC50から以下の式により計算して求めた。
寄与率=(マテ茶のEC50/クロロゲン酸のEC50)×(マテ茶中のクロロゲン酸含量(%)/100)
表6より、クロロゲン酸の寄与率は12.3%と低いことから、クロロゲン酸以外のポリフェノール成分も活性に関与していると考えられる。 Contribution of chlorogenic acid in the deodorizing effect of mate tea extract In order to determine the chlorogenic acid contribution in 15% ethanol extract, which was the most active in mate tea extract in Example 3, mate tea was used in the same manner as in Example 2. The 50% effective concentration (EC 50 ) of the extract and chlorogenic acid was measured, and the contribution rate of chlorogenic acid to the deodorizing activity was determined. A graph with the logarithm of the sample concentration on the horizontal axis and the deodorization rate on the vertical axis is shown in FIG. 4, and the 50% effective concentration (EC 50 ) of mate tea extract and chlorogenic acid and the contribution ratio of chlorogenic acid are shown in Table 6. The contribution rate was calculated from each EC 50 by the following formula.
Contribution rate = (EC 50 of EC 50 / chlorogenic acids mate) × (chlorogenic acid content in the mate (%) / 100)
From Table 6, since the contribution rate of chlorogenic acid is as low as 12.3%, it is considered that polyphenol components other than chlorogenic acid are also involved in the activity.
調製した甜茶抽出物にラッカーゼ、クエン酸を含む下記処方例記載の原料を混合し、常法によりチューインガムを得た。
また、対照例として、調整した甜茶抽出物のみを含む下記処方例記載の原料を混合し、常法によりチューインガムを得た。 Trial Production of Mate Tea Extract, Citric Acid, and Laccase Chewing Gum The raw materials described in the following formulation examples containing laccase and citric acid were mixed with the prepared strawberry tea extract, and chewing gum was obtained by a conventional method.
Moreover, as a control example, the raw materials described in the following prescription examples containing only the prepared strawberry tea extract were mixed, and chewing gum was obtained by a conventional method.
(実施例8-1)官能評価法
官能評価値は、下記表8に従い評価し、5名のパネラーの値を平均化し、数値化した。
試験10分前に被験者の口臭を採取したあと、餃子6個を2分間で摂取し、実施例7及び対照例のガム摂取(5分間咀嚼)、もしくはうがい(20mlの水で2回洗浄)を行ない、摂取直後の呼気を臭い袋にて採取し、口臭の程度を評価した。結果を表9に示す。実施例7のガムは摂取後も最も強くニンニク臭を抑えることが確認された。なお、実施例7のガムを摂取した後の唾液pHは約6.0だった。 Produced gum garlic odor control effect (human test)
(Example 8-1) Sensory evaluation method The sensory evaluation value was evaluated according to Table 8 below, and the values of five panelists were averaged and digitized.
After collecting the bad breath of the subject 10 minutes before the test, 6 pieces of dumplings were ingested for 2 minutes, and the gum in Example 7 and the control example (chewing for 5 minutes) or gargle (washed with 20 ml of water twice). The breath immediately after ingestion was collected in a smelly bag, and the degree of bad breath was evaluated. The results are shown in Table 9. It was confirmed that the gum of Example 7 suppressed the garlic odor most strongly after ingestion. In addition, the saliva pH after ingesting the gum of Example 7 was about 6.0.
キャンディの処方
砂糖 50.0重量%
水あめ 34.0
クエン酸 2.0
マテ茶抽出物 0.2
ラッカーゼ製剤 0.1
香料 0.2
水 残
100.0 Example 9-1
Candy prescription sugar 50.0% by weight
Mizuame 34.0
Citric acid 2.0
Mate tea extract 0.2
Laccase formulation 0.1
Fragrance 0.2
Water remaining
100.0
グミゼリーの処方
ゼラチン 60.0重量%
水あめ 21.0
砂糖 8・5
植物油脂 4.5
マンニトール 3.0
リンゴ酸 2.0
マテ茶抽出物 0.2
ラッカーゼ製剤 0.2
香料 0.6
100.0 (Example 9-2)
Gummy jelly prescription gelatin 60.0% by weight
Mizuame 21.0
Sugar 8.5
Vegetable oil 4.5
Mannitol 3.0
Malic acid 2.0
Mate tea extract 0.2
Laccase formulation 0.2
Fragrance 0.6
100.0
トローチの処方
ブドウ糖 72.3重量%
乳糖 15.0
アラビアガム 6.0
香料 1.0
モノフルオロリン酸ナトリウム 0.7
マテ茶抽出物 2.0
ラッカーゼ製剤 1.0
乳酸 2.0
100.0 (Example 9-3)
Troche prescription glucose 72.3% by weight
Lactose 15.0
Gum arabic 6.0
Fragrance 1.0
Sodium monofluorophosphate 0.7
Mate tea extract 2.0
Laccase formulation 1.0
Lactic acid 2.0
100.0
Claims (6)
- マテ茶抽出物とラッカーゼとを含有する消臭組成物。 Deodorant composition containing mate tea extract and laccase.
- マテ茶を水または60%以下のエタノールで抽出する、請求項1に記載の消臭組成物。 The deodorant composition according to claim 1, wherein the mate tea is extracted with water or 60% or less of ethanol.
- マテ茶を2段階抽出する、請求項1に記載の消臭組成物。 The deodorant composition according to claim 1, wherein mate tea is extracted in two stages.
- 前記消臭組成物摂取後の唾液中のpHが4.0以上7.0以下の範囲であることを特徴とする請求項1乃至3に記載の消臭組成物。 The deodorant composition according to any one of claims 1 to 3, wherein the pH in the saliva after ingesting the deodorant composition is in the range of 4.0 to 7.0.
- 前記マテ茶抽出物の消臭組成物中の含有量が0.01重量%以上2.0重量%以下であり、前記ラッカーゼの消臭組成物中の含有量が0.01重量%以上1.0重量%以下である請求項1乃至4に記載の消臭組成物。 The content of the mate tea extract in the deodorant composition is 0.01 wt% or more and 2.0 wt% or less, and the content of the laccase in the deodorant composition is 0.01 wt% or more. The deodorant composition according to claim 1, wherein the deodorant composition is 0% by weight or less.
- 請求項1乃至5に記載の消臭組成物を含むチューインガム、キャンディ、タブレット、またはグミゼリー。 Chewing gum, candy, tablet, or gummy jelly containing the deodorant composition according to claim 1.
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KR1020127024927A KR101871155B1 (en) | 2010-02-26 | 2011-02-21 | Deodorant composition |
CN2011800111403A CN102781423A (en) | 2010-02-26 | 2011-02-21 | Deodorant composition |
BR112012021551A BR112012021551A2 (en) | 2010-02-26 | 2011-02-21 | deodorant composition. |
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WO2021007020A1 (en) * | 2019-07-08 | 2021-01-14 | Basf Se | Oral care gummies |
WO2024009571A1 (en) * | 2022-07-08 | 2024-01-11 | 株式会社常磐植物化学研究所 | Caffeine-removed ilex paraguariensis extract, anti-obesity composition, method for removing caffeine, and method for producing ilex paraguariensis extract |
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JP6710115B2 (en) * | 2016-06-21 | 2020-06-17 | 花王株式会社 | Gummy candy |
CN106670216A (en) * | 2017-02-23 | 2017-05-17 | 贵州欧瑞信环保科技有限责任公司 | Deodorant for garbage decomposition and reduction |
CN108113962B (en) * | 2018-02-23 | 2021-06-25 | 成都中医药大学 | Method for reducing astringency of traditional Chinese medicine oral preparation containing polyphenol |
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WO2009041640A1 (en) * | 2007-09-26 | 2009-04-02 | Takasago International Corporation | Plant extract and use thereof |
WO2009102042A1 (en) * | 2008-02-13 | 2009-08-20 | Lotte Co., Ltd. | Deodorant composition effective under weakly acidic conditions |
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JP2007254393A (en) * | 2006-03-23 | 2007-10-04 | Showa Denko Kk | External preparation for skin |
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WO2009102042A1 (en) * | 2008-02-13 | 2009-08-20 | Lotte Co., Ltd. | Deodorant composition effective under weakly acidic conditions |
Non-Patent Citations (2)
Title |
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MASAO ISHIKAWA ET AL.: "Improvement of the Oral Condition by Preventing Oral Malodor (2) : Enhancement of Methyl Mercaptan Deodorizing Activity by Some Plant Extracts and Fungal Laccase", JOURNAL OF ESTHETIC DENTISTRY, vol. 17, no. 1, 2004, pages 90 - 94 * |
OSAMU NEGISHI ET AL.: "Deodorization with Ku- ding-cha Containing a Large Amount of Caffeoyl Quinic Acid Derivatives", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 52, no. 17, 2004, pages 5513 - 5518 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2021007020A1 (en) * | 2019-07-08 | 2021-01-14 | Basf Se | Oral care gummies |
WO2024009571A1 (en) * | 2022-07-08 | 2024-01-11 | 株式会社常磐植物化学研究所 | Caffeine-removed ilex paraguariensis extract, anti-obesity composition, method for removing caffeine, and method for producing ilex paraguariensis extract |
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KR20130008571A (en) | 2013-01-22 |
JP2011178669A (en) | 2011-09-15 |
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