Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F3/00—Tea; Tea substitutes; Preparations thereof
  • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
  • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
• • 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
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

• the present invention relates to oral compositions.
• Mulberry is a plant traditionally used in sericulture. It has been reported that a component contained in mulberry leaves has an ⁇ -glucosidase inhibitory action, and health foods using mulberry leaves or mulberry leaf extracts are commercially available.
• Patent Document 1 describes the use of a mulberry leaf extract and dried/pulverized mulberry leaves as ⁇ -glucosidase inhibitors.
• ⁇ -glucosidase activity in the gastrointestinal tract suppresses the decomposition of carbohydrates in food into glucose, and thus suppresses elevation of blood sugar level. Therefore, continuous ingestion of mulberry leaf extract is effective, for example, in preventing diabetes or improving its symptoms.
• the mulberry leaf extract has a grassy and unpleasant flavor, which may be an obstacle to continuous intake to obtain the efficacy of the mulberry leaf extract.
• An object of the present invention is to provide an oral composition that contains a mulberry leaf extract, yet has a suppressed unpleasant flavor derived from the mulberry leaf extract, and is easy to take.
• the present inventors have found that by containing non-polymer catechins in a specific ratio with respect to the mulberry leaf extract, the grassy unpleasant flavor derived from the mulberry leaf extract is suppressed.
• the present inventors have found that an oral composition can be obtained in which the bitterness is suppressed and which is easy to take on a daily and continuous basis.
• the present invention relates to the following oral compositions.
• the mulberry leaf extract is contained, the unpleasant flavor derived from a mulberry leaf extract is suppressed, and the oral composition which is easy to take can be provided.
• the oral composition of the present invention contains a mulberry leaf extract and at least one non-polymer catechin, and the weight of the content of the non-polymer catechins relative to the solid content of the mulberry leaf extract The ratio is 0.04-0.5.
• An oral composition is a composition that is taken orally.
• the oral composition of the present invention may be in either solid or liquid form.
• the oral composition of the present invention when the oral composition of the present invention is solid, it may be solid at room temperature (25°C).
• the oral composition of the present invention when the oral composition of the present invention is in a solid form, the form is not particularly limited, and various forms such as powder (powder), granules, capsules, tablets, pills, chewables, lozenges and the like are possible. can.
• the oral composition of the present invention is preferably granules, powder or liquid, more preferably granules or powder.
• a mulberry leaf extract can be obtained by extracting mulberry leaves with a solvent.
• Mulberry leaves are leaves of plants belonging to the genus Moraceae Morus. Plants commonly called mulberries are typically Morus bombycis, Morus alba, Morus Lhou, and the like.
• extracts of mulberry leaves such as Yamaguwa, Karayamaguwa and Rosou can be used, but extracts of mulberry leaves of varieties other than these can also be used.
• a commercially available mulberry leaf extract can be used.
• Mulberry leaf extracts are commercially available from, for example, Toyotama Health Foods Co., Ltd., Nippon Kobayaku Co., Ltd., and the like.
• Solvents (extraction solvents) used for extracting mulberry leaves include water and alcohols such as ethanol. 1 type(s) or 2 or more types can be used for a solvent.
• the extraction solvent is preferably water, ethanol or a mixture thereof.
• a hot water extract or a hydrous ethanol extract of mulberry leaves is preferred.
• the mulberry leaves may be subjected to the extraction as they are, or may be subjected to the extraction after being shredded or dried. For example, fresh or dried mulberry leaves are finely chopped, extracted with hot water or hydrous ethanol for 15 minutes to 10 hours, and filtered to obtain a filtrate. During the extraction, the mixture may be allowed to stand still, or may be stirred as appropriate.
• the obtained filtrate may be directly used as the mulberry leaf extract, or may be concentrated or dried as necessary.
• the mulberry leaf extract may be an extract obtained by extracting mulberry leaves with a solvent, a concentrate thereof, or a dried product such as a powder obtained by concentrating and drying the extract.
• the mulberry leaf extract is preferably a dried product obtained by concentrating and drying an extract obtained by extracting mulberry leaves with a solvent.
• the content of the mulberry leaf extract in the oral composition of the present invention is preferably 1 to 80% by weight, preferably 5 to 76% by weight, in terms of the solid content of the composition of the present invention. is more preferred, 8 to 73% by weight is even more preferred, and 10 to 50% by weight is particularly preferred.
• the solid content conversion amount refers to the amount converted into the amount excluding volatile substances such as water and solvent.
• non-polymer catechins refer collectively to catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate.
• the oral composition of the present invention may contain at least one of these eight non-polymer catechins.
• the content of non-polymer catechins is the total of the above eight types.
• the content of non-polymer catechins can be measured by liquid chromatography-mass spectrometry.
• the origin and production method of the non-polymer catechins are not particularly limited, and those commonly used in food and drink can be used.
• the non-polymer catechins may be chemically synthesized or derived from plants such as tea leaves.
• tea leaves containing non-polymer catechins, tea extracts obtained by extraction therefrom, purified tea extracts, etc. may be used to incorporate non-polymer catechins into the composition. can.
• Tea leaves refer to tea leaves selected from the genus Camellia (eg, Camellia sinensis, such as C. sinensis var. sinensis (including Yabukita species), C. sinensis var. assamica, etc.) and hybrids thereof. Tea leaves can be classified into unfermented tea leaves, semi-fermented tea leaves, and fermented tea leaves according to the processing method. 1 type or 2 types or more can be used for tea leaves. Examples of unfermented tea leaves include green tea leaves such as sencha,nadoha, tencha, gyokuro, kabusecha, kamairicha, kukicha, barcha, and budcha.
• Camellia sinensis such as C. sinensis var. sinensis (including Yabukita species), C. sinensis var. assamica, etc.
• Tea leaves can be classified into unfermented tea leaves, semi-fermented tea leaves, and fermented tea leaves according to the processing method
• semi-fermented tea leaves examples include oolong tea leaves such as Tieguanyin.
• Fermented tea leaves include black tea leaves such as Darjeeling and Assam.
• green tea extracts green tea extracts
• Green tea extracts include green tea extracts and green tea concentrates, and it is possible to use one or a combination of two.
• the green tea extract is not particularly limited as long as it is produced by a conventional method.
• the term "green tea extract” refers to a liquid extracted from green tea leaves using an extraction solvent (preferably water) without concentration or purification.
• the green tea concentrate is obtained by removing part of the solvent from the green tea extract to increase the concentration of non-polymer catechins.
• a concentration method is not particularly limited.
• a commercial product may be used as the green tea concentrate.
• Purified tea extracts include purified green tea extracts, which are purified green tea extracts.
• a purified green tea product is obtained by purifying a green tea extract or a green tea concentrate to increase the purity of non-polymer catechins.
• a commercially available catechin preparation may be used as the purified green tea product.
• the non-polymeric catechins are preferably derived from tea leaves, more preferably from green tea leaves.
• Tea leaf-derived non-polymer catechins may be incorporated into the composition in the form of a plant extract containing non-polymer catechins such as tea extract, and tea leaves containing non-polymer catechins (preferably green tea leaves) may be included in the composition. Tea leaves can be blended in the form of powder or the like.
• the non-polymer catechins are preferably formulated as tea leaves containing non-polymer catechins.
• the non-polymer catechins blended as tea leaves may be part or all of the non-polymer catechins contained in the composition.
• the oral composition of the present invention preferably contains tea leaves (preferably tea leaf powder) containing non-polymer catechins as non-polymer catechins, and green tea leaves (preferably green tea leaf powder). It is more preferable to include If the oral composition contains tea leaves (preferably green tea leaf powder), the unpleasant flavor derived from the mulberry leaf extract can be further suppressed. In addition, when tea leaves are included, it is possible to suppress an increase in bitterness derived from non-polymer catechins. Therefore, the flavor of the oral composition is more easily ingested.
• tea leaves preferably tea leaf powder
• green tea leaves preferably green tea leaf powder
• the weight ratio of the content of the non-polymer catechins to the content of the mulberry leaf extract in terms of solid content is 0.04 to 0.5.
• the weight ratio of the content of non-polymer catechins to the content of mulberry leaf extract in terms of solid content is 0.04 or more, The grassy, unpleasant flavor derived from the leaf extract of the sage is suppressed.
• non-polymer catechins are effective in suppressing the unpleasant flavor derived from mulberry leaf extract, but the more non-polymer catechins, the stronger the bitterness tends to be.
• the weight ratio of the content of the non-polymer catechins to the content of the mulberry leaf extract in terms of solid content is preferably 0.05 or more, and 0.07.
• the above is more preferable, 0.4 or less is preferable, and 0.3 or less is more preferable.
• the weight ratio of the content of the non-polymer catechins to the content of the mulberry leaf extract in terms of solid content is preferably 0.05 to 0.4, more preferably 0.07 to 0.3. be.
• the content of non-polymer catechins in the solid content is preferably 0.1 to 20% by weight. This is because when the content of the non-polymer catechins is within the above range, a beverage with a good flavor can be obtained.
• the content of non-polymer catechins in the solid content is preferably 1% by weight or more, more preferably 17% by weight or less, still more preferably 15% by weight or less, and particularly preferably 10% by weight or less.
• the content of non-polymer catechins in the solid content is more preferably 0.1 to 17 wt%, still more preferably 1 to 15 wt%, and particularly preferably 1 to 10 wt%.
• the oral composition of the present invention may optionally contain acidulants, sweeteners, excipients (e.g., starch, starch degradation products such as dextrin, fructooligosaccharides, cellulose, silicon dioxide, etc.), binders (e.g., hydroxypropylmethylcellulose). , hydroxypropylcellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, hydrogenated oil, etc.).
• the type and content of the additive can be appropriately set according to the form of the composition and the like.
• the oral compositions of the present invention preferably contain fructooligosaccharides and/or dextrin.
• the oral composition of the present invention when it is in a solid form such as powder or granules, it preferably contains an excipient. Moreover, in one aspect, the oral composition of the present invention can be used to suppress the absorption of sugar in the small intestine to suppress elevation of blood sugar level. For example, when the oral composition of the present invention is used to suppress elevation of blood sugar level, the composition of the present invention preferably does not contain ingredients that lead to elevation of blood sugar level. Fructo-oligosaccharides and/or dextrins are preferred as excipients that do not affect blood sugar levels. Among them, fructo-oligosaccharides are more preferable because they can be expected to have an effect of improving flavor.
• the fructooligosaccharide and/or dextrin also contribute as a binder and promote granule formation, so from the viewpoint of ease of production , can be preferably used.
• the oral composition of the present invention more preferably contains fructo-oligosaccharides from the viewpoint of being able to impart a flavor with body (richness).
• the content is not particularly limited as long as the product can be manufactured. is preferably 5 to 60% by weight, more preferably 20 to 50% by weight. In one aspect, when granules containing fructooligosaccharides are used, the content of fructooligosaccharides in the solid content of the oral composition is preferably 5 to 60% by weight, more preferably 20 to 50% by weight. preferable.
• the oral composition of the present invention include beverages (solid beverages, concentrated beverages, straight beverages, etc.) and general foods (eg, snacks, biscuits, confectionery such as rice crackers). It can also be used as health food (food with nutrient function claims, food for specified health uses, dietary supplement, health supplement, supplement, etc.), pharmaceuticals, and quasi-drugs.
• the oral composition is preferably a beverage because the effects of the present invention can be easily obtained.
• the beverage may be a liquid beverage or a solid beverage (solid beverage) such as granules or powder.
• the beverage may be one used as a health food.
• a solid beverage is a solid beverage that becomes a drinkable liquid beverage by diluting it with a drinking solvent such as water, and can also be called an instant beverage.
• Solid beverages include granules and powders that are dissolved or suspended before use for drinking. Granular beverages are preferred as solid beverages. Beverages in the form of granules are preferred because they are easier to disperse in drinking media.
• a tea drink is more preferable.
• a tea beverage is a beverage that uses tea leaves as a raw material, and is preferably a beverage containing one or more of tea extract, tea leaf powder (preferably green tea leaf powder), and the like.
• a straight drink refers to a drink that can be drunk as it is without being diluted.
• Concentrated beverages refer to beverages that can be consumed as beverages by diluting them with a drinking solvent.
• the drinking solvent used for diluting the solid beverage or concentrated beverage is not particularly limited as long as it is a drinkable liquid.
• Drinkable solvents include, for example, water, carbonated water, milk, and soy milk, and the temperature of the liquid is not critical.
• the concentration of the mulberry leaf extract in the beverage in terms of solid content is 0.04 to 1% by weight. is preferred, and 0.1 to 0.5% by weight is more preferred.
• the oral composition of the present invention is a solid beverage or concentrated beverage, when diluted with a drinking solvent such as water to the concentration at the time of drinking, the concentration of the mulberry leaf extract in terms of solid content is within the above preferred range. It is preferable to be
• the oral composition of the present invention is a solid beverage, it is preferably subdivided (for example, a stick-type beverage).
• the content of the subdivided packaging can be appropriately set, for example, 0.5 to 10 g. It can be used by dispersing or dissolving one to several subdivided packages in an appropriate amount (eg, 50 ml to 500 ml) of a drinking solvent.
• a well-known thing can be used for the packaging material of subdivision packaging.
• the oral composition of the present invention can be packaged using a packaging material such as an aluminum-deposited film.
• the method for producing the oral composition of the present invention is not particularly limited.
• mulberry leaf extract, one or more non-polymer catechins and / or tea leaf powder containing this, and if necessary, other ingredients are mixed, and the non-solid content of the mulberry leaf extract It can be produced by adjusting the weight ratio of the content of polymer catechins (non-polymer catechins/mulberry leaf extract (in terms of solid content)).
• the order of mixing the components is not particularly limited.
• the mixing method is also not particularly limited, and a known mixing device can be used.
• the oral composition may be granulated by a known granulation method.
• the granulation method is not particularly limited, and spray granulation, fluid bed granulation, compression granulation, tumbling granulation, stirring granulation, extrusion granulation, powder coating granulation and the like can be used. Granulation conditions can be appropriately selected depending on the granulation method.
• a mulberry leaf extract has an effect of suppressing an increase in blood sugar level, and is useful, for example, for preventing or improving postprandial hyperglycemia. Since the oral composition of the present invention contains a mulberry leaf extract, it can be used to suppress elevation of blood sugar level.
• the oral composition of the present invention may be an oral composition for suppressing an increase in blood sugar level, or may be an oral composition for suppressing an increase in postprandial blood sugar level.
• the oral composition of the present invention contains mulberry leaf-derived iminosugar (at least one selected from the group consisting of 1-deoxynojirimycin, 2-O- ⁇ -D-galactopyranosyl-1-deoxynojirimycin and fagomine).
• the oral composition of the present invention is preferably used for suppressing sugar absorption in the small intestine and suppressing elevation of blood sugar level. It is considered that iminosugar derived from mulberry leaves is correlated with the grassy smell of mulberry leaves.
• the oral composition of the present invention When used to suppress the absorption of sugar in the small intestine, it is preferably in the form of granules that are easily dispersed in a liquid and thereby quickly reach the upper small intestine. Also, when the oral composition of the present invention is used as a solid drink, it is particularly preferable to prepare granules (granular drink) having excellent dispersibility in water.
• the intake of the oral composition of the present invention is not particularly limited.
• the mulberry leaf extract in an amount that achieves the effect (can also be called an effective amount). It has been confirmed that when 2.42 mg of mulberry leaf-derived iminosugar is ingested per day, it has the effect of suppressing the increase in postprandial blood glucose level (Pharmacology and Treatment; 48: 859-865. (2020)). In one embodiment, it is preferable to ingest the oral composition in an amount of 2.42 mg or more of mulberry leaf-derived iminosugar per day for an adult.
• the oral composition of the present invention may contain a mulberry leaf extract in an amount such that the content of mulberry leaf-derived iminosugar is 2.42 mg or more per human (adult) daily intake. preferable.
• the intake and content of mulberry leaf-derived iminosugar are the total amount of mulberry leaf-derived iminosugar.
• the timing of ingestion of the composition for suppressing elevation of blood sugar level of the present invention is not particularly limited, but when aiming to obtain the effect of suppressing elevation of blood sugar level, it is preferable to ingest the composition orally before or during a meal. In one aspect, when the oral composition of the present invention is granules, it is preferable to ingest the oral composition at the timing described above.
• the subject to be ingested with the oral composition of the present invention is not particularly limited, but is preferably a human, more preferably a human who needs or desires suppression of blood sugar level elevation.
• the oral composition of the present invention may be labeled with a function based on the action of suppressing elevation of blood sugar level.
• the oral composition of the present invention includes, for example, “suppressing the rise in postprandial blood sugar level”, “moderating the rise in postprandial blood sugar level”, “slowing the rise in postprandial blood sugar level”, and “slowing the rise in postprandial blood sugar level”. Select from the group consisting of: suppresses absorption of sugar contained in ", "for those who are concerned about blood sugar levels", “for those who are concerned about postprandial blood sugar levels", and "improve the constitution that tends to increase blood sugar levels”
• the mulberry leaf extract powder used below is granules (Toyota Health Foods Co., Ltd.) having a mulberry leaf extract content (content in solid content) of 80% by weight.
• a formulation (Taiyo Kagaku Co., Ltd.) containing 94.0% by weight or more of epigallocatechin gallate was used.
• Example 1 A mulberry leaf extract powder (300 mg) and a catechin preparation were mixed to obtain a powdery composition.
• the catechin preparations were used so that the blending amount of non-polymer catechins (epigallocatechin gallate in Example 1) was the amount shown in Table 1.
• the resulting composition was mixed with 100 g of water to prepare samples 1-4.
• the values shown in parentheses for the compounding amount of the mulberry leaf extract powder in Table 1 are the compounding amounts of the mulberry leaf extract compounded as the mulberry leaf extract powder in terms of solid content.
• Table 1 also shows the weight ratio of the content of non-polymer catechins to the content of mulberry leaf extract in terms of solid content in each sample (non-polymer catechins/mulberry leaf extract (in terms of solid content)).
• Control A was prepared by mixing the amounts of mulberry leaf extract powder and water shown in Table 1.
• the flavor (grassiness) and bitterness derived from the mulberry leaf extract of Samples 1 to 4 were sensory evaluated by four panelists skilled in sensory evaluation. In the sensory evaluation, the sample was held in the mouth, swallowed, and then evaluated for the strength of the grassy odor derived from the mulberry leaf extract. At the same time, the bitterness intensity was also evaluated. When evaluating different samples, the mouth was rinsed with water until the taste in the mouth was gone. The samples shown in Table 1 were evaluated for grassy odor and bitterness derived from the mulberry leaf extract in the following four stages, and then the average score of the panelists was calculated.
• a catechin preparation was mixed with water to prepare a solution having a concentration of epigallocatechin gallate of 150 mg/100 mL, which was used as control B.
• the strength of grassy smell of Control A was set to 1 point
• the strength of grassy smell of water was set to 4 points. bottom.
• the bitterness intensity of water was set to 4 points
• control B aqueous solution of epigallocatechin gallate containing no mulberry leaf extract
• Table 2 shows the average scores for greenness and bitterness.
• Sample 4 did not have a grassy smell derived from the mulberry leaf extract. However, sample 4 had a strong bitterness derived from non-polymer catechins. Samples 1 to 3 had less grassy odor derived from the mulberry leaf extract than Control A, and the flavor was easy to ingest without being too strong in bitterness. Sample 3 had both grassy smell and bitterness derived from the mulberry leaf extract suppressed, and had a flavor that was particularly easy to ingest.
• Example 2 Mulberry leaf extract powder and tea leaf powder were mixed in the amounts shown in Table 3.
• the resulting powdery composition was mixed with 100 g of water to prepare samples 5-10.
• As the tea leaf powder commercially available green tea containing 10% by weight of non-polymer catechins was used.
• the content of non-polymer catechins contained in each sample was obtained from the content of non-polymer catechins in the tea leaf powder.
• Table 3 shows the content of mulberry leaf extract in terms of solid content (mg), the content of non-polymer catechins (mg), and the content of mulberry leaf extract in terms of solid content in each sample.
• the weight ratio of the content of catechins is shown.
• samples 5 to 10 were evaluated for grassy smell and bitterness intensity.
• grassy smell derived from mulberry leaf extract was suppressed more than control A of Example 1.
• no bitterness was felt in Samples 5 to 8.
• Samples 8 to 10 no grassy smell derived from the mulberry leaf extract was felt at all.
• bitterness sample 9 felt slightly bitter, and sample 10 felt bitter.
• Example 3 Granular tea beverages with different weight ratios of non-polymer catechins to mulberry leaf extract in solid content (non-polymer catechins / mulberry leaf extract (solid content conversion)) are shown in Table 4. (Production Examples 1 to 5).
• tea leaf powder matcha
• commercially available matcha with a non-polymer catechin content of 9.6% by weight was used.
• Commercial products were used for fructo-oligosaccharide, dextrin and crystalline cellulose.
• the tea beverage granules in one stick pouch were dispersed in 150 mL of water to obtain a tea beverage. All tea beverages had good dispersibility in water.
• the obtained tea beverages were subjected to sensory evaluation based on the same criteria as the sensory evaluation in Example 1. As a result, no unpleasant grassy smell derived from mulberry leaves was observed in any of the tea beverages, and non-polymer catechins I did not feel any bitterness caused by It was confirmed that these tea beverages are tea beverages with good flavor and are oral compositions that are easy to ingest on a daily and continuous basis.
• the tea beverages obtained in Production Examples 2 to 4 had a body feeling (richness) and particularly good flavor.
• the content of non-polymer catechins was measured by the following method.
• Solvents used were those for LC-MS. (Method for measuring non-polymer catechins) (Preparation of sample for measurement) 1 mL of 50% methanol aqueous solution was added to 1 mg of the test sample. Sonication (20 minutes) was then performed. In addition, it was taken out once during the ultrasonic treatment and stirred with a vortex mixer. After that, the supernatant and residue were separated by centrifugation (8500 rpm, 1 min). The supernatant was taken and diluted 10-fold with a 50% methanol aqueous solution. It was filtered through a 0.45 ⁇ m filter, and the filtrate was used as a sample for measurement. A sample for measurement was analyzed by liquid chromatography-mass analysis (LC-MS) under the following conditions.
• LC-MS liquid chromatography-mass analysis
• LC-MS device device name LCMS-8050, manufactured by Shimadzu Corporation (LC analysis conditions)
• Mobile phase A solution: 0.1% formic acid aqueous solution
• B solution 0.1% formic acid acetonitrile solution
• Gradient conditions B solution concentration: 0 minutes: 5 vol% 10 minutes: 5vol% 40 minutes: 70vol% 40.01 minutes: 100vol% 50 minutes: 100vol% 50.01 minutes: 5vol% 60 minutes: 5vol% pressure:
• the total content of catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate was determined and used as the content of non-polymer catechins.

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• 2022
  • 2022-08-04 CN CN202280053837.5A patent/CN117794393A/zh active Pending
  • 2022-08-04 WO PCT/JP2022/029874 patent/WO2023017767A1/ja active Application Filing
  • 2022-08-04 JP JP2023541418A patent/JPWO2023017767A1/ja active Pending
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