既存添加物酸化防止剤の製法による抗酸化能および主要成分の変動解析
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概要
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天然酸化防止剤の効果的な調製法を提案する目的で、数製法により調製した抽出物について主要成分と抗酸化能の変動解析を実施した。まず、添加物原料であるセージの葉(セージ抽出物)、ウイキョウの果実(精油除去ウイキョウ抽出物)およびドクダミ(ドクダミ抽出物)について数種の抽出物を調製し、各抽出物の抗酸化能(ORAC)とHPLC分析を行った。その結果、セージ抽出物については、50%エタノール抽出物が高抗酸化活性を示した。抽出物の抗酸化活性画分の含有成分を分析したところ、rosmarinic acidが主成分および有効成分として同定された。ウイキョウ抽出物については、全体的に抗酸化能は顕著ではなかった。精油を含む画分は抗酸化活性をほとんど示さず、極性画分に有効成分の含有が示唆されたため成分分析をしたところ、syringin(sinapyl alcohol 4-O-β-D-glucoside)およびquercetin 3-O-β-D-glucuronideが主成分として検出され、それらが高い抗酸化能を示すことを明らかにした。ドクダミ抽出物については、強い抗酸化性エキスを得るには、50%エタノール抽出法が適していること、およびその活性評価のためのマーカーとしては、quercitrin(quercetin 3-O-α-L-rhamnoside)が最適であることを明らかにした。
- 2011-04-26
著者
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吉田 隆志
Department Of Pharmacognosy College Of Pharmaceutical Sciences Matsuyama University
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吉田 隆志
岡山大学薬学部
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吉田 哲也
広島大学医学部
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Takahashi Y
Microbial Chemistry Research Center
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天倉 吉章
College Of Pharmaceutical Sciences Matsuyama University
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Yoshida T
Department Of Pharmacognosy College Of Pharmaceutical Sciences Matsuyama University
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Takahashi Y
Research And Development Headquaters Hokuriku Seivaku Co. Ltd.
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Yoshida T
Hokuriku Seiyaku Co. Ltd. Fukui Jpn
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Yoshida T
Department Of Microbiology Hiroshima University School Of Medicine
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Yoshida T
Faculty Of Integrated Arts And Sciences The University Of Tokushima
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Yoshida T
College Of Pharmaceutical Sciences Matsuyama University
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吉田 隆志
College Of Pharmaceutical Sciences Matsuyama University
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Yoshida Takuji
Showa Pharmaceutical University
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天倉 吉章
松山大学薬学部
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好村 守生
松山大学薬学部
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吉田 隆志
松山大学薬学部
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吉村 文子
松山大学薬学部
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Yoshida Takashi
Faculty Of Agriculture And Life Science Hirosaki University
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