JPH11199480A - Solution formulated with ascorbic acid - Google Patents
Solution formulated with ascorbic acidInfo
- Publication number
- JPH11199480A JPH11199480A JP10013283A JP1328398A JPH11199480A JP H11199480 A JPH11199480 A JP H11199480A JP 10013283 A JP10013283 A JP 10013283A JP 1328398 A JP1328398 A JP 1328398A JP H11199480 A JPH11199480 A JP H11199480A
- Authority
- JP
- Japan
- Prior art keywords
- ascorbic acid
- protein
- solution
- phospholipid
- lecithin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title claims abstract description 63
- 235000010323 ascorbic acid Nutrition 0.000 title claims abstract description 29
- 239000011668 ascorbic acid Substances 0.000 title claims abstract description 29
- 229960005070 ascorbic acid Drugs 0.000 title claims abstract description 29
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 13
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 13
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 10
- 230000000087 stabilizing effect Effects 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims description 9
- 230000007935 neutral effect Effects 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 239000012669 liquid formulation Substances 0.000 claims 2
- 235000018102 proteins Nutrition 0.000 abstract description 11
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 abstract description 9
- 102000008186 Collagen Human genes 0.000 abstract description 8
- 108010035532 Collagen Proteins 0.000 abstract description 8
- 229920001436 collagen Polymers 0.000 abstract description 8
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 abstract description 7
- 229940099578 hydrogenated soybean lecithin Drugs 0.000 abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract description 2
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 108010088751 Albumins Proteins 0.000 abstract description 2
- 102000009027 Albumins Human genes 0.000 abstract description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 2
- 102000002322 Egg Proteins Human genes 0.000 abstract description 2
- 108010000912 Egg Proteins Proteins 0.000 abstract description 2
- 108010014258 Elastin Proteins 0.000 abstract description 2
- 102000016942 Elastin Human genes 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 abstract description 2
- 241001465754 Metazoa Species 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 abstract description 2
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- 239000005018 casein Substances 0.000 abstract description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract description 2
- 235000021240 caseins Nutrition 0.000 abstract description 2
- 235000014103 egg white Nutrition 0.000 abstract description 2
- 210000000969 egg white Anatomy 0.000 abstract description 2
- 229920002549 elastin Polymers 0.000 abstract description 2
- 239000003002 pH adjusting agent Substances 0.000 abstract description 2
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 abstract description 2
- 235000015170 shellfish Nutrition 0.000 abstract description 2
- 229940083466 soybean lecithin Drugs 0.000 abstract description 2
- 150000005846 sugar alcohols Polymers 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000006185 dispersion Substances 0.000 abstract 1
- 238000004090 dissolution Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 12
- 239000003814 drug Substances 0.000 description 6
- 102000014171 Milk Proteins Human genes 0.000 description 5
- 108010011756 Milk Proteins Proteins 0.000 description 5
- 239000002537 cosmetic Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000021239 milk protein Nutrition 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 230000006641 stabilisation Effects 0.000 description 4
- 238000011105 stabilization Methods 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- -1 iron and copper Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 description 1
- SBJKKFFYIZUCET-UHFFFAOYSA-N Dehydroascorbic acid Natural products OCC(O)C1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-UHFFFAOYSA-N 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000020960 dehydroascorbic acid Nutrition 0.000 description 1
- 239000011615 dehydroascorbic acid Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000008099 melanin synthesis Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229920000137 polyphosphoric acid Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 239000002676 xenobiotic agent Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicinal Preparation (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、水溶液中におけるアス
コルビン酸（ビタミンＣ及びその誘導体）を安定化する
方法に関する。The present invention relates to a method for stabilizing ascorbic acid (vitamin C and its derivatives) in an aqueous solution.
【０００２】[0002]
【従来の技術】アスコルビン酸は、抗壊血病因子として
のみならず、例えばコラーゲン合成への関与、メラニン
生成抑制による美白作用、脂質代謝と生体異物や老化と
の関係、また、免疫機能増強作用、抗ウイルス作用、さ
らには抗腫瘍作用等も提唱され医薬品として極めて重要
な化合物である。医薬品以外にも、香粧品や食品添加物
として広く使用されている。しかしながら、アスコルビ
ン酸は不安定であり、特に水溶液中では、容易に酸化さ
れてデヒドロアスコルビン酸となる。さらに、熱、光、
鉄や銅などの微量金属により酸化が促進されてアスコル
ビン酸の生理活性が失われるに至る。BACKGROUND OF THE INVENTION Ascorbic acid is not only an anti-scurvy factor, but also, for example, involved in collagen synthesis, whitening effect by suppressing melanin production, relationship between lipid metabolism and xenobiotics and aging, and immune function enhancing effect. , Antiviral effect, and antitumor effect are also proposed and are very important compounds as pharmaceuticals. Besides pharmaceuticals, it is widely used as cosmetics and food additives. However, ascorbic acid is unstable and is readily oxidized to dehydroascorbic acid, especially in aqueous solutions. In addition, heat, light,
Oxidation is promoted by trace metals such as iron and copper, leading to loss of the physiological activity of ascorbic acid.
【０００３】従来、アスコルビン酸を安定化する目的で
いくつもの提案がなされている。一般的な方法として
は、抗酸化剤（エリソルビン酸、ポリリン酸等）、キレ
ート剤（ＥＤＴＡ等）、酸味量（クエン酸、リンゴ酸
等）の添加が知られている。Conventionally, various proposals have been made for the purpose of stabilizing ascorbic acid. As a general method, addition of an antioxidant (erythorbic acid, polyphosphoric acid, etc.), a chelating agent (EDTA, etc.), and an acidity (citric acid, malic acid, etc.) are known.
【０００４】上記以外の方法として、平均分子量400〜5
0000のタン白分解ペプタイドを含有する劣化防止された
ビタミンＣ含有飲食物（特公昭６２−９２９６）及びシ
ョ糖脂肪酸エステル及びリン脂質を用いて乳化したビタ
ミンＣ配合液剤（特開平０９−５９１４５）等が開示さ
れている。As a method other than the above, an average molecular weight of 400 to 5
Vitamin C-containing foods and drinks containing 0000 protein-degrading peptides (JP-B-62-9296) and vitamin C-mixed liquids emulsified using sucrose fatty acid esters and phospholipids (JP-A-09-59145) Is disclosed.
【０００５】[0005]
【発明が解決しようとする課題】前記のごとき従来提案
は、いずれもアスコルビン酸に対する安定効果が不十分
である。特に従来の提案は、いずれも酸性の領域におけ
る安定化法であり、中性付近における安定化は非常に困
難なものであった。すなわち、最も利用範囲の多い中性
付近において充分な安定化効果を発揮できないのが現状
である。All of the conventional proposals as described above have insufficient stabilizing effects on ascorbic acid. In particular, all of the conventional proposals are stabilization methods in an acidic region, and stabilization near neutrality has been extremely difficult. That is, at present, a sufficient stabilizing effect cannot be exerted in the vicinity of neutral where the usage range is the largest.
【０００６】[0006]
【課題を解決するための手段】そこで本発明者らは、上
記課題を解決すべく鋭意研究した結果、蛋白質及びリン
脂質の相乗効果により、アスコルビン酸の安定化に著し
い効果があることを見出し、本発明を完成するに至っ
た。The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that the synergistic effect of protein and phospholipid has a remarkable effect on stabilization of ascorbic acid. The present invention has been completed.
【０００７】すなわち、本発明は、食品、香粧品及び医
薬品等の広い分野において使用されるアスコルビン酸に
蛋白質及びリン脂質を配合することによって耐熱、耐
光、耐酸化に対して著しい効果を有し、極めて有利にア
スコルビン酸を安定化する方法を提供するものである。
以下、本発明について具体的に説明する。That is, the present invention has a remarkable effect on heat resistance, light resistance and oxidation resistance by blending a protein and a phospholipid with ascorbic acid used in a wide range of fields such as foods, cosmetics and pharmaceuticals, It is an object of the present invention to very advantageously provide a method for stabilizing ascorbic acid.
Hereinafter, the present invention will be described specifically.
【０００８】本発明において、用いる蛋白質とは、食
品、香粧品及び医薬品に汎用される原料であれば特に限
定されず、たとえばカゼイン等の乳蛋白、大豆、小麦等
由来の植物性蛋白、卵白、アルブミン、コラーゲン、エ
ラスチン等の動物由来の蛋白、魚介類由来の蛋白等を配
合することができる。In the present invention, the protein used is not particularly limited as long as it is a raw material widely used in foods, cosmetics and pharmaceuticals. For example, milk protein such as casein, vegetable protein derived from soybean, wheat, etc., egg white, Proteins derived from animals, such as albumin, collagen, and elastin, and proteins derived from fish and shellfish can be added.
【０００９】本発明において、用いるリン脂質とは、食
品、香粧品及び医薬品に汎用される原料であれば特に限
定されず、たとえばフォスファチジルコリン、大豆レシ
チン、卵黄レシチン、水素添加大豆レシチン、水素添加
卵黄レシチン等を配合することができる。In the present invention, the phospholipid used is not particularly limited as long as it is a raw material widely used in foods, cosmetics and pharmaceuticals. Examples thereof include phosphatidylcholine, soybean lecithin, egg yolk lecithin, hydrogenated soybean lecithin, hydrogenated hydrogen Additional egg yolk lecithin and the like can be added.
【００１０】本発明における蛋白質の配合にあたって
は、0.01〜40％、好ましくは1〜30％、さらに好ましく
は5〜20％であり、リン脂質の配合にあたっては、0.001
〜20％、好ましくは0.01〜10％、さらに好ましくは0.1
〜5％である。本発明には、ｐＨ調整剤、水、エタノー
ル、多価アルコール、糖などを適宜配合することが可能
である。配合にあたっては、均一に溶解あるいは分散す
るよう適当な方法を採用すればよい。In the present invention, the content of the protein is 0.01 to 40%, preferably 1 to 30%, more preferably 5 to 20%, and the content of the phospholipid is 0.001%.
-20%, preferably 0.01-10%, more preferably 0.1
~ 5%. In the present invention, a pH adjuster, water, ethanol, polyhydric alcohol, sugar and the like can be appropriately compounded. In the compounding, an appropriate method may be adopted so as to be uniformly dissolved or dispersed.
【００１１】[0011]
【実施例】以下、実施例、比較例、により本発明のアス
コルビン酸安定化法をさらに詳しく説明する。[Examples] The ascorbic acid stabilization method of the present invention will be described in more detail with reference to Examples and Comparative Examples.
【００１２】実施例１ アスコルビン酸0.05ｇ、乳蛋白10ｇ、卵黄レシチン2ｇ
を水で分散し、炭酸水素ナトリウムでｐＨを７に調整
し、水を加えて100ｍＬとする。この液をホモミキサー
で分散後、瓶に充填して密封し、オートクレーブ処理
（120℃ 15分）した。Example 1 Ascorbic acid 0.05 g, milk protein 10 g, egg yolk lecithin 2 g
Is dispersed in water, the pH is adjusted to 7 with sodium hydrogen carbonate, and water is added to make 100 mL. This liquid was dispersed in a homomixer, filled into a bottle, sealed, and autoclaved (120 ° C. for 15 minutes).
【００１３】比較例１〜３ 実施例１から卵黄レシチンを除いて同様に操作したもの
を比較例１とする。また、乳蛋白を除いて同様に操作し
たものを比較例２とし、卵黄レシチン及び乳蛋白の両方
を除いて同様に操作したものを比較例３とする。Comparative Examples 1 to 3 Comparative Example 1 was prepared in the same manner as in Example 1 except that egg yolk lecithin was omitted. In addition, the same operation except for milk protein is referred to as Comparative Example 2, and the same operation except for both yolk lecithin and milk protein is referred to as Comparative Example 3.
【００１４】実施例１及び比較例１〜３におけるアスコ
ルビン酸の安定性を評価する目的で、液体クロマトグラ
フ法によりアスコルビン酸含有量を測定した。測定条件
は以下の通りである。 ＜測定条件＞ カラム：ダイソー(株)製ダイソーパックＯＤＳ−ＢＰ内
径4.6ｍｍ、長さ25ｃｍ移動相：5mMリン酸二水素カリウ
ムを含む0.1％リン酸溶液 検出器：紫外吸光光度計、測定波長 275 ｎｍ 流 量：毎分1ｍＬFor the purpose of evaluating the stability of ascorbic acid in Example 1 and Comparative Examples 1 to 3, the ascorbic acid content was measured by liquid chromatography. The measurement conditions are as follows. <Measurement conditions> Column: Daisopack ODS-BP manufactured by Daiso Corporation 4.6 mm in inner diameter, 25 cm in length Mobile phase: 0.1% phosphoric acid solution containing 5 mM potassium dihydrogen phosphate Detector: UV absorption spectrophotometer, measurement wavelength 275 nm flow rate: 1 mL per minute
【００１５】実施例１及び比較例１〜３について、オー
トクレーブ処理後及び40℃で1週間保存後のアスコルビ
ン酸残存率を測定した。その結果は表１の通りである。In Example 1 and Comparative Examples 1 to 3, the residual ratio of ascorbic acid after the autoclave treatment and after storage at 40 ° C. for one week was measured. Table 1 shows the results.
【００１６】[0016]
【表１】 [Table 1]
【００１７】表１から明らかなように、乳蛋白及び卵黄
レシチンの添加により、アスコルビン酸は、中性領域で
オートクレーブ処理に対して安定化され、さらに経時的
にも安定であった。As is clear from Table 1, the addition of milk protein and egg yolk lecithin stabilized ascorbic acid in the neutral region with respect to autoclave treatment, and was stable over time.
【００１８】実施例２ アスコルビン酸0.05ｇ、加水分解コラーゲン5ｇ、水素
添加大豆レシチン1ｇを水で分散し、炭酸水素ナトリウ
ムでｐＨを７に調整し、水を加えて100ｍＬとした。こ
の液をホモミキサーで分散後、瓶に充填して密封し、オ
ートクレーブ処理（120℃ 15分）した。Example 2 0.05 g of ascorbic acid, 5 g of hydrolyzed collagen and 1 g of hydrogenated soybean lecithin were dispersed in water, the pH was adjusted to 7 with sodium hydrogen carbonate, and water was added to make 100 mL. This liquid was dispersed in a homomixer, filled into a bottle, sealed, and autoclaved (120 ° C. for 15 minutes).
【００１９】比較例４〜６ 実施例２から、水素添加大豆レシチンを除いて同様に操
作したものを比較例４とする。また、加水分解コラーゲ
ンを除いて同様に操作したものを比較例５とし、加水分
解コラーゲン、水素添加大豆レシチンの両方を除いて同
様に操作したものを比較例６とする。Comparative Examples 4 to 6 Comparative Example 4 is the same as Example 2 except that hydrogenated soybean lecithin was omitted. In addition, the same operation except for hydrolyzed collagen is referred to as Comparative Example 5, and the same operation except for both hydrolyzed collagen and hydrogenated soybean lecithin is referred to as Comparative Example 6.
【００２０】実施例１及び比較例１〜３と同様の方法で
アスコルビン酸の残存率を測定した。その結果は、表２
の通りである。The residual ratio of ascorbic acid was measured in the same manner as in Example 1 and Comparative Examples 1 to 3. Table 2 shows the results.
It is as follows.
【００２１】[0021]
【表２】 [Table 2]
【００２２】表２から明らかなように、加水分解コラー
ゲン、水素添加大豆レシチンの添加により、アスコルビ
ン酸は、中性領域でオートクレーブ処理に対して安定化
され、さらに経時的にも安定であった。しかし加水分解
コラーゲン、水素添加大豆レシチンのみの添加では、ア
スコルビン酸を安定化する効果は認められなかった。As is clear from Table 2, the addition of hydrolyzed collagen and hydrogenated soybean lecithin stabilized ascorbic acid in the neutral region with respect to autoclaving, and was stable over time. However, the addition of only hydrolyzed collagen and hydrogenated soybean lecithin did not show any effect of stabilizing ascorbic acid.
【００２３】[0023]
【発明の効果】本発明によれば、蛋白質及びリン脂質を
添加することによって、アスコルビン酸の安定化効果が
提供される。すなわちアスコルビン酸を含有する食品、
香粧品、医薬品などの広い用途にアスコルビン酸の安定
化法として利用可能である。According to the present invention, a stabilizing effect of ascorbic acid is provided by adding a protein and a phospholipid. That is, foods containing ascorbic acid,
It can be used as a method for stabilizing ascorbic acid in a wide range of applications such as cosmetics and pharmaceuticals.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 ＦＩ // Ａ２３Ｌ 2/42 Ａ２３Ｌ 2/00 Ｎ ──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 6 Identification symbol FI // A23L 2/42 A23L 2/00 N
Claims (3)
おいて、蛋白質及びリン脂質を分散あるいは溶解して配
合することを特徴とする液剤。1. A neutral liquid formulation containing ascorbic acid, wherein a protein and a phospholipid are dispersed or dissolved and blended.
記載の液剤。2. The method according to claim 1, wherein the pH is between 5.0 and 8.0.
The liquid preparation as described above.
おいて、蛋白質及びリン脂質を分散あるいは溶解して配
合することを特徴とするアスコルビン酸の安定化法。3. A method for stabilizing ascorbic acid, comprising dispersing or dissolving protein and phospholipid in a neutral liquid formulation containing ascorbic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10013283A JPH11199480A (en) | 1998-01-07 | 1998-01-07 | Solution formulated with ascorbic acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10013283A JPH11199480A (en) | 1998-01-07 | 1998-01-07 | Solution formulated with ascorbic acid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH11199480A true JPH11199480A (en) | 1999-07-27 |
Family
ID=11828884
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10013283A Pending JPH11199480A (en) | 1998-01-07 | 1998-01-07 | Solution formulated with ascorbic acid |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH11199480A (en) |
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|---|---|---|---|---|
| EP1640421A1 (en) * | 2004-09-22 | 2006-03-29 | Hewlett-Packard Development Company, L.P. | Labels for pharmaceutical products |
| JP2010195701A (en) * | 2009-02-24 | 2010-09-09 | Unitika Ltd | Living body collagen synthesis promoter |
| JP2015044872A (en) * | 2014-12-08 | 2015-03-12 | ユニチカ株式会社 | Living body collagen synthesis promoter |
| WO2016189631A1 (en) * | 2015-05-25 | 2016-12-01 | 花王株式会社 | Beer-flavored beverage |
| WO2016203662A1 (en) * | 2015-06-19 | 2016-12-22 | 花王株式会社 | Beer-flavored beverage |
| JP2016214236A (en) * | 2016-04-05 | 2016-12-22 | 花王株式会社 | Beer taste beverage |
-
1998
- 1998-01-07 JP JP10013283A patent/JPH11199480A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8080097B2 (en) | 2003-11-06 | 2011-12-20 | Hewlett-Packard Development Company, L.P. | System and a method for the creation of edible, optically invisible images |
| EP1640421A1 (en) * | 2004-09-22 | 2006-03-29 | Hewlett-Packard Development Company, L.P. | Labels for pharmaceutical products |
| JP2010195701A (en) * | 2009-02-24 | 2010-09-09 | Unitika Ltd | Living body collagen synthesis promoter |
| JP2015044872A (en) * | 2014-12-08 | 2015-03-12 | ユニチカ株式会社 | Living body collagen synthesis promoter |
| WO2016189631A1 (en) * | 2015-05-25 | 2016-12-01 | 花王株式会社 | Beer-flavored beverage |
| JPWO2016189631A1 (en) * | 2015-05-25 | 2017-06-22 | 花王株式会社 | Beer taste drink |
| WO2016203662A1 (en) * | 2015-06-19 | 2016-12-22 | 花王株式会社 | Beer-flavored beverage |
| JP2017018085A (en) * | 2015-06-19 | 2017-01-26 | 花王株式会社 | Beer taste beverage |
| CN107683093A (en) * | 2015-06-19 | 2018-02-09 | 花王株式会社 | beer flavored drink |
| US10117451B2 (en) | 2015-06-19 | 2018-11-06 | Kao Corporation | Beer-flavored beverage |
| JP2016214236A (en) * | 2016-04-05 | 2016-12-22 | 花王株式会社 | Beer taste beverage |
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