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Container-bottled drink for matching with quercetin glycoside

A technology for quercetin glycoside and container packaging, which is applied in the preparation of alcoholic beverages, tea extraction, food preparation, etc., can solve the problems of reduced oral absorption and increased oral absorption, and achieves the effect of good stability

Active Publication Date: 2012-08-15
SUNTORY HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, regarding quercetin glycosides, it is known that oral absorbability increases as the number of glucose bound to 1, 2, and 3 increases, and that oral absorbability decreases when the number of glucose (n) is 4 (see Patent Document 1).

Method used

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  • Container-bottled drink for matching with quercetin glycoside
  • Container-bottled drink for matching with quercetin glycoside
  • Container-bottled drink for matching with quercetin glycoside

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0099] [Example 1: Confirmation of stability of quercetin glycoside in green tea beverage]

[0100] (1) The influence of ascorbic acid concentration

[0101] About 75 g of green tea leaves were extracted with 2300 ml of pure water at about 70°C for 5 minutes, and filtered to obtain an extract (hereinafter referred to as "green tea extract").

[0102] Add 1-7g of ascorbic acid to the green tea extract, add 40g of SUNEMIQ / P15, and add water to make 10L of green tea. At this time, adjust the pH to 6.0 with sodium bicarbonate. The resulting green tea was sterilized and filled into a 350-ml PET container, and subjected to an accelerated degradation test at 55°C for 2 weeks. The amount of quercetin glycoside was measured by HPLC, and the residual rate was calculated. At the same time, sensory evaluation of fragrance (scent and taste) and hue are carried out. Sensory evaluation by 3 trained professional judges, with 5 points as the full score for 5 stages of evaluation, 5 (no change, goo...

Embodiment 2

[0106] [Example 2: Confirmation of stability of quercetin glycoside in green tea beverage]

[0107] (2) The influence of pH

[0108] The green tea beverage containing 4g / L SUNEMIQ / P15 was produced by the method described in Example 1. However, sodium bicarbonate was used to adjust the pH to 5.1 to 6.4 (the table below). After sterilization and filling were performed in the same manner as in Example 1, a deterioration test was performed at 55°C for 2 weeks, and the amount of quercetin glycoside was measured by HPLC. In addition, in the same manner as in Example 1, the fragrance and color were evaluated with a full score of 5 points.

[0109] As a result, the lower the pH, the more stable the quercetin glycoside. However, since the fragrance cannot be guaranteed when the pH is low, it can be seen that from the viewpoint of quercetin glycoside stability, the pH is preferably 6.0 or less, and from the viewpoint of fragrance stability, the pH is preferably 5.6 or more.

[0110] table 3 ...

Embodiment 3

[0112] [Example 3: Confirmation of stability of quercetin glycoside in green tea beverage]

[0113] (3) The influence of ascorbic acid concentration and pH adjustment

[0114] Using the method described in Example 1, a green tea beverage containing 4g / L SUNEMIQ / P15 was produced. However, sodium bicarbonate was used to adjust the pH to 5.8, 6.0, and 6.4. And adjust the ascorbic acid concentration to 200-400ppm (the table below). After sterilization and filling were performed in the same manner as in Example 1, each sample was stored at 55°C for 1 week or at 55°C for 18 days, and the residual rate of quercetin glycoside was measured by HPLC. In addition, in the same manner as in Example 1, the fragrance and color were evaluated with a full score of 5 points.

[0115] The results are shown in the table below.

[0116] Table 4

[0117]

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PUM

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Abstract

The present invention aims to provide a container-bottled drink for matching with quercetin glycoside, which can ensure high stability of the quercetin glycoside after long-term storage. Particularly, pH value of the drink is 5.6-6.4, and the drink contains ascorbic acid as a drink component, wherein the amount of the ascorbic acid is above an effective amount for preventing oxidation and is lower than 400ppm. According to the container-bottled drink for matching with the quercetin glycoside, the pH value is 5.6-6.4. The container-bottled drink contains the ascorbic acid as the drink component, and the amount of the ascorbic acid is above an effective amount for preventing oxidation and is lower than 400ppm.

Description

Technical field [0001] The present invention relates to a packaged beverage containing quercetin glycoside. More specifically, it relates to a container-packed green tea beverage in which the storage stability of the compounded quercetin glycoside is improved. Background technique [0002] Quercetin is a polyphenol component rich in vegetables and fruits, and is directly or in the form of glycosides (rutin, quercetin, etc.) contained in various plants such as citrus, onion, buckwheat, and locust tree. [0003] In addition to potent antioxidant activity, quercetin is known to have various physiological functions such as platelet aggregation inhibition and adhesion inhibition, vasodilation, and anticancer effect (Non-Patent Document 1). In addition, regarding quercetin glycosides, it is known that as the number of bound glucoses 1, 2, and 3 increase, the oral absorbability increases, and when the number of glucose (n) is 4, the oral absorbability decreases (see Patent Document 1). ...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F5/00A23L2/52C12G3/04A23L1/30
Inventor 野中裕司小池理菜福井祐子
Owner SUNTORY HLDG LTD
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