Kampo extract preparation

Abstract

To provide a Chinese medicine preparation reduced in bitter taste.SOLUTION: The Chinese herbal medicine extract preparation which contains a Chinese herbal medicine extract and a citrus perfume and is drunk by dissolving in water is excellent in the effect of reducing the bitterness of the Chinese herbal medicine extract.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a herbal extract preparation with reduced bitterness. [Background technology]

[0002] Kampo medicines are multi-component drugs containing multiple medicinal ingredients in their extracts. These ingredients act on multiple points of action in the body, and are expected to have the effect of improving mental and physical ailments in a multifaceted way. Recently, the idea of ​​self-medication, which involves managing and appropriately controlling mental and physical ailments oneself, has become more widespread, and opportunities to use Kampo medicines are increasing. In addition, active research is being conducted to analyze the effects of Kampo medicines from a Western medical perspective, and opportunities to prescribe Kampo medicines in clinical settings are increasing based on an understanding of their mechanisms of action.

[0003] However, herbal medicines generally have a bitter taste, which makes taking them painful, and many people find it difficult to take them. Therefore, in order to improve the taste of herbal medicines, a jelly-formed herbal medicine composition (Patent Document 1) and a jelly-form oblate (Non-Patent Document 1) that is mixed with the herbal medicine when taking it have been developed.

[0004] On the other hand, since herbal medicines are originally decoctions with a distinct smell and taste, the appropriate way to take them is to dissolve them in about 100 ml of hot water and then take them (Non-Patent Document 2). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. 2004 / 010969 [Non-patent literature]

[0006] [Non-Patent Document 1] Pharmacology, 75 (1), 42-47 (2015) [Non-patent document 2] Organ Biology VOL.23NO.1 p.46-52, 2016 Summary of the Invention [Problem to be solved by the invention]

[0007] Although dissolving herbal medicine in hot water and taking it is a desirable method of administration, this method also makes the bitterness of the herbal medicine more directly felt, making it even more difficult for people who dislike the bitter taste of herbal medicine to take it.

[0008] Therefore, an object of the present invention is to provide a herbal medicine preparation with reduced bitterness. [Means for solving the problem]

[0009] The present inventors have conducted extensive research and have newly discovered that citrus flavorings have the effect of reducing the bitterness of herbal extracts when dissolved in water and consumed. Based on this finding, the present invention was completed through further research.

[0010] That is, the present invention provides the following aspects. Item 1. A herbal extract preparation containing herbal extract and citrus flavoring, dissolved in water and taken as a drink. Item 2. The herbal extract formulation according to Item 1, wherein the herbal extract is a herbal extract containing two or more of six herbal medicines consisting of Pueraria root, Peony root, Atractylodes Root, Atractylodes Root, Bupleurum Root, and Cnidium Root. Item 3. The herbal extract preparation according to Item 1 or 2, wherein the herbal extract is an extract of a herbal medicine selected from the group consisting of Dokutsu Kakkonto, Kakkonto, Shimotsu Tang, Hochuekkito, and Yokukansan. Item 4. The herbal extract preparation according to any one of Items 1 to 3, wherein the citrus flavor is bergamot flavor and / or orange flavor. [Effects of the Invention]

[0011] According to the present invention, a herbal medicine preparation with reduced bitterness is provided. DETAILED DESCRIPTION OF THE INVENTION

[0012] The herbal extract preparation of the present invention is characterized by containing a herbal extract and a citrus flavoring, and is dissolved in water for drinking. The herbal extract preparation of the present invention will be described in detail below.

[0013] Chinese herbal extract The herbal extract used in the present invention is not particularly limited, and any herbal extract may be used alone or in combination of two or more. From the viewpoint of further improving the bitterness-reducing effect, preferred extracts include, for example, dokkatsu-kakkonto extract, kakkonto extract, shimotsu-to, hochu-ekki-to extract, and yokukansan extract.

[0014] Dokkatsu-kakkonto is a mixed herbal medicine consisting of Pueraria root, cinnamon bark, peony root, ephedra root, dokkatsu rhizome, ginger root, rehmannia root, taiso root, and licorice. The mixing ratio of the herbs constituting the herbal medicine preparation used to produce Dokkatsu-kakkonto extract is not particularly limited, but examples include 2.5 to 5 parts by weight of Pueraria root, 1.5 to 3 parts by weight of cinnamon bark, 1.5 to 3 parts by weight of peony root, 1 to 2 parts by weight of ephedra root, dokkatsu rhizome, 0.25 to 1 part by weight of ginger root, 2 to 4 parts by weight of rehmannia root, 0.5 to 2 parts by weight of taiso root, and 0.5 to 2 parts by weight of licorice.

[0015] Kakkonto is a mixed herbal medicine consisting of Pueraria root, licorice, cinnamon bark, peony root, ephedra root, ginger root, and taiso root. The mixing ratio of the herbs constituting the herbal medicine preparation used to produce Kakkonto extract is not particularly limited, but examples include 2 to 8 parts by weight of Pueraria root, 1 to 2 parts by weight of licorice, 1 to 3 parts by weight of cinnamon bark, 1 to 3 parts by weight of peony root, 1.5 to 4 parts by weight of ephedra root, 0.5 to 1.5 parts by weight of ginger root, and 1.5 to 4 parts by weight of taiso root.

[0016] Shimotsuto is a mixed herbal medicine consisting of peony root, rehmannia root, cnidium root, and angelica root. The mixing ratio of the herbs constituting the herbal preparation used to produce shimotsuto extract is not particularly limited, but examples include 1.5 to 5 parts by weight of peony root, 1.5 to 5 parts by weight of rehmannia root, 1.5 to 5 parts by weight of cnidium root, and 1.5 to 5 parts by weight of angelica root.

[0017] Hochuekkito is a mixed herbal medicine consisting of Atractylodes Root (or Byaku Atractylodes Root), Citronellol, Licorice Root, Atractylodes Rhizome, Angelica Root, Astragalus Root, Tangerine Peel, Bupleurum Root, Zingiber officinale, and Ginseng. The mixing ratio of the herbs constituting the herbal preparation used to produce Hochuekkito extract is not particularly limited, but examples include 1.5 to 2 weights of Atractylodes Root (or Byaku Atractylodes Root), 0.25 to 2 weights of Citronellol, 0.5 to 2 weights of Licorice Root, 0.75 to 1.5 weights of Astragalus Root, 1.5 to 3 weights of Astragalus Root, 1.5 to 4.5 weights of Citronellol, 1 to 1.5 weights of Astragalus Root, 0.5 to 2 weights of Bupleurum Root, 0.25 to 0.5 weights of Zingiber officinale, and 1.5 to 4 weights of Ginseng.

[0018] Yokukansan is a mixed herbal medicine consisting of Angelica Root, Chotoko Root, Cnidium Rhizome, Byakujutsu Root, Poria Coccinea, Bupleurum Root, and Licorice Root. The mixing ratio of the herbs constituting the herbal medicine preparation used to produce Yokukansan extract is not particularly limited, but examples include 1.5 to 3 parts by weight of Angelica Root, 1.5 to 3 parts by weight of Chotoko Root, 1.5 to 3 parts by weight of Cnidium Rhizome, 2 to 4 parts by weight of Byakujutsu Root, 2 to 4 parts by weight of Poria Coccinea, 1 to 5 parts by weight of Bupleurum Root, and 0.75 to 1.5 parts by weight of Licorice Root.

[0019] Concentrated solutions of herbal extracts can be obtained by extracting a herbal preparation according to a herbal prescription and concentrating the resulting extract. The extraction solvent used in the extraction is not particularly limited, and examples include water or aqueous ethanol, preferably water. Extraction methods include adding an approximately 10-20-fold amount of extraction solvent to the herbal preparation and stirring at approximately 80-100°C for approximately 1-3 hours. Concentration methods are not particularly limited, and examples include vacuum concentration, membrane concentration, and heat concentration. Furthermore, dried products of specific herbal extracts can be obtained by drying the concentrates of the herbal extracts. Drying methods are not particularly limited, and examples include freeze-drying, adding an appropriate adsorbent (e.g., silicic anhydride, starch, etc.) to a soft extract with a high extract concentration to obtain adsorbed powder, vacuum distillation, and spray drying.

[0020] Among the specific herbal extracts listed above, from the viewpoint of further improving the bitterness-reducing effect of the herbal extract, more preferred examples include Dokukatsu Kakkonto extract, Shimotsu Tang extract, and Hochuekkito (containing Byakujutsu) extract, and particularly preferred example is Dokukatsu Kakkonto extract.

[0021] Among the specific Kampo extracts mentioned above, from the viewpoint of reducing the bitterness of the Kampo extract while suppressing the reduction of flavors other than the bitterness of the Kampo extract (meaning tastes and aromas other than bitterness), thereby making it easier to feel that the medicine has been taken, preferred are Dokkatsu-Kakkonto extract, Kakkonto extract, Hochu-Ekki-Tang extract, and Yokukansan extract, more preferred are Dokkatsu-Kakkonto extract, Kakkonto extract, and Yokukansan extract, and even more preferred are Dokkatsu-Kakkonto extract and Yokukansan extract. can be done.

[0022] Among the specific herbal extracts mentioned above, Shimotsuto is preferred from the viewpoint of further improving ease of administration by reducing the bitterness of the herbal extract and also reducing flavors other than the bitterness of the herbal extract.

[0023] In the herbal extract preparation of the present invention, the herbal extract may be contained in the form of a concentrated solution of the herbal extract or in the form of a dried herbal extract. A concentrated herbal extract is a solution containing the herbal extract and a solvent (for example, the extraction solvent used to extract the herbal extract), and the concentration of the herbal extract (equivalent to the amount of dried extract) contained in the concentrated extract is higher than the concentration of the herbal extract (equivalent to the amount of dried extract) contained in the decoction of the herbal extract, or is increased to such an extent that dilution is required when taking the concentrate. A dried herbal extract may be obtained by removing the solvent used to extract the herbal extract.

[0024] The content of the herbal extract in the herbal extract preparation of the present invention (equivalent to the amount of dried extract) is not particularly limited and may vary depending on the dosage form of the herbal extract preparation, but may be, for example, 10 to 99.99% by weight, preferably 20 to 90% by weight.

[0025] citrus fragrance The herbal extract preparation of the present invention contains a citrus flavor as an ingredient for reducing the bitterness of the herbal extract. The citrus flavor is preferably a flavor selected from the group consisting of essential oils of citrus fruits and plants such as herbs that have a scent similar to that of citrus fruits, and components contained in such essential oils, but may also be a synthetic compound having the same scent as these flavors.

[0026] Examples of aroma components contained in the citrus fragrance used in the present invention include one or more selected from limonene, linalool, sabinene, myrcene, nootcan, octyl aldehyde, decyl aldehyde, octyl alcohol, nonyl alcohol, geraniol, nonyl aldehyde, bisabolene, p-cymene, citral, methyl anthranilate, nerolidol, α-pinene, β-pinene, octyl acetate, camphene, linalyl acetate, nerol, citronellal, α-terpineol, octanol, etc. Among these aroma components, the citrus fragrance used in the present invention preferably contains at least limonene, linalool, sabinene, and / or myrcene, and more preferably at least limonene, linalool, sabinene, and myrcene, from the viewpoint of further enhancing the bitterness-reducing effect of the herbal extract.

[0027] Specific examples of citrus fragrances used in the present invention include essential oils such as lemon oil, orange oil, grapefruit oil, yuzu oil, bergamot oil, mandarin oil, and lime oil. Among these essential oils, orange oil and bergamot oil are preferred from the viewpoint of further enhancing the bitterness-reducing effect of the herbal extract. Orange oil is an essential oil obtained by pressing the peel of an orange (Rutaceae) and contains aroma components such as limonene, myrcene, linalool, sabinene, geranial, cis-citral, and dodecyl aldehyde. Bergamot oil is an essential oil obtained by pressing the inedible peel of a bergamot (Rutaceae) and contains aroma components such as limonene, linalyl acetate, gamma-terpinene, linalool, sabinene, myrcene, and alpha-pinene.

[0028] In the herbal extract preparation of the present invention, the content of the citrus flavor is not particularly limited and can be appropriately determined taking into consideration the bitterness-reducing effect to be imparted and, if necessary, the effect of inhibiting or reducing flavors other than bitterness. For example, the content of the citrus flavor in the herbal extract preparation of the present invention can be, for example, 0.01 to 1 wt %, preferably 0.05 to 0.15 wt %, more preferably 0.08 to 0.12 wt %.

[0029] In the herbal extract preparation of the present invention, the ratio of the content of the herbal extract to the content of the citrus flavoring is determined based on the content of each of the above-mentioned components, but from the viewpoint of further enhancing the bitterness-reducing effect of the herbal extract, the content of the citrus flavoring per 100 parts by weight of the herbal extract (equivalent to the dried extract) can be, for example, 0.08 to 8 parts by weight, preferably 0.4 to 1.2 parts by weight, and more preferably 0.6 to 1 part by weight.

[0030] Other ingredients The herbal extract preparation of the present invention may consist solely of the herbal extract and citrus flavoring, or may contain additives and bases appropriate for the formulation. Such additives and bases are not particularly limited as long as they are pharmaceutically acceptable, and include, for example, excipients, binders, disintegrants, lubricants, isotonicity agents, plasticizers, dispersants, emulsifiers, solubilizers, wetting agents, stabilizers, suspending agents, adhesives, coating agents, glossing agents, water, oils and fats, waxes, hydrocarbons, fatty acids, higher alcohols, esters, water-soluble polymers, surfactants, metal soaps, lower alcohols, polyhydric alcohols, pH adjusters, buffers, antioxidants, UV protection agents, preservatives, flavoring agents, flavorings (other than citrus flavorings), powders, thickeners, pigments, chelating agents, etc. These additives may be used alone or in combination of two or more. The contents of these additives and bases are appropriately determined depending on the types of additives and bases used, the formulation of the herbal extract preparation, etc.

[0031] In addition, the herbal extract preparation of the present invention may contain other nutritional components or pharmacological components, as needed, in addition to the herbal extract and citrus flavoring. Such nutritional components and pharmacological components are not particularly limited as long as they are pharmaceutically acceptable. Examples include antacids, stomachics, digestive aids, intestinal regulators, antispasmodics, mucosal repair agents, anti-inflammatory agents, astringents, antiemetics, antitussives, expectorants, anti-inflammatory enzymes, sedatives, hypnotics, antihistamines, caffeine, cardiac diuretics, antibacterial agents, vasoconstrictors, vasodilators, local anesthetics, herbal extracts, vitamins, and menthols. These nutritional components and pharmacological components may be used alone or in combination of two or more. The content of these components is appropriately determined depending on the type of components used.

[0032] Formulation The formulation of the herbal extract preparation of the present invention is not particularly limited as long as it can be dissolved in water and consumed.Specific formulations include, for example, solid preparations such as powders, fine granules, and granules (including dry syrups); semi-solid preparations such as jellies; and liquid preparations such as solutions, suspensions, and syrups.To prepare the herbal extract preparation of the present invention into these formulations, the active ingredients, the herbal extract and citrus flavoring, as well as additives, bases, and pharmacological ingredients added as needed, can be formulated according to conventional formulation methods.

[0033] How to take The herbal extract preparation of the present invention is dissolved in water and consumed. The dosage per dose is, in terms of the amount of dried herbal extract, for example, 0.5 to 5 g, preferably 0.75 to 2 g, and more preferably 1 to 1.5 g. The temperature of the water is not particularly limited, but preferably 40 to 80°C, 40 to 70°C, or 40 to 60°C. Dissolving in water does not require complete dissolution in water, and also includes dispersing in water. The amount of water used is, for example, such that the total volume of the herbal extract preparation dissolved in water is 80 to 150 ml, preferably 90 to 120 ml. [Example]

[0034] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

[0035] (1) Preparation of herbal extracts (1-1) Preparation of Dokkatsu-Kakkonto extract The raw herbs used were 1.5g of Pueraria root, 1.5g of Cinnamon bark, 1.5g of Peony root, 1.0g of Ephedra root, 1.0g of Dokkatsu Root, 0.167g of Ginger root, 1.0g of Rehmannia root, 0.5g of Taiso root, and 0.5g of Licorice root. After chopping, these were extracted with 15 times their weight of water at approximately 100°C for 1 hour and centrifuged to obtain an extract. The extract was concentrated under reduced pressure to obtain a Dokkatsu Kakkonto extract concentrate. The dosage per dose of the concentrate is 5g (equivalent to 1.25g of dried extract of the Kampo extract).

[0036] (1-2) Preparation of Kakkonto extract The raw herbs used were 8.0g of Pueraria root, 2.0g of Licorice root, 3.0g of Cinnamon bark, 3.0g of Peony root, 4.0g of Ephedra root, 1.0g of Ginger root, and 4.0g of Rhizome root. After chopping, the ingredients were extracted with 15 times their weight of water at 80-90°C for 2 hours and then centrifuged to obtain an extract. The extract was concentrated under reduced pressure to obtain a Kakkonto extract concentrate. The dosage per dose of the concentrate is 5g (equivalent to 1.25g of dried Kampo extract).

[0037] (1-3) Preparation of Shimotsuto extract The raw herbs used were 1.5g of Peony Root, 1.5g of Rehmannia Root, 1.5g of Cnidium Rhizome, and 1.5g of Angelica Root. These were chopped and then extracted with 15 times the weight of water at approximately 100°C for 1 hour, followed by centrifugation to obtain an extract. The extract was concentrated under reduced pressure to obtain a concentrated Shimotsuto extract. The dosage per dose of the concentrate is 5g (equivalent to 1.25g of dried Kampo extract).

[0038] (1-4) Preparation of Hochuekkito (including Soujutsu) Extract 1 The raw herbs used were 2.0g of Atractylodes Root, 0.25g of Citric Acid, 0.75g of Licorice, 1.0g of Atractylodes Rhizome, 1.5g of Angelica Root, 2.0g of Astragalus Root, 1.0g of Citric Acid, 0.5g of Bupleurum Root, 0.25g of Zingiber officinale, and 2.0g of Ginseng. After chopping, these were extracted with 15 times their weight of water at approximately 100°C for 1 hour and centrifuged to obtain an extract. The extract was concentrated under reduced pressure to obtain Hochuekkito Extract 1 Concentrate. The dosage per dose of the concentrate is 5g (equivalent to 1.25g of dried Kampo extract).

[0039] (1-5) Preparation of Hochuekkito (including Byakujutsu) extract 2 The raw herbs used were 2.0g of Atractylodes Root, 0.25g of Citric Acid, 0.75g of Licorice, 1.0g of Licorice, 1.5g of Angelica Root, 2.0g of Astragalus, 1.0g of Citric Acid, 0.5g of Bupleurum Root, 0.25g of Zingiber officinale, and 2.0g of Ginseng. After chopping, the ingredients were extracted with 15 times their weight of water at approximately 100°C for 1 hour and then centrifuged to obtain an extract. The extract was concentrated under reduced pressure to obtain Hochuekkito Extract 2 Concentrate. The dosage per dose of the concentrate is 5g (equivalent to 1.25g of dried Kampo extract).

[0040] (1-6) Preparation of Yokukansan extract The raw herbs used were 1.5g of Angelica acutiloba, 1.5g of Chotoko, 1.5g of Cnidium Root, 2.0g of Atractylodes Rhizome, 2.0g of Poria Coccinea, 1.0g of Bupleurum Root, and 0.75g of Licorice. After chopping, the ingredients were extracted with 15 times their weight of water at approximately 100°C for 1 hour and then centrifuged to obtain an extract. The extract was concentrated under reduced pressure to obtain a concentrated Yokukansan extract. The dosage per dose of the concentrate is 5g (equivalent to 1.25g of dried Kampo extract).

[0041] (2) Preparation of herbal extracts Using each of the Kampo extract concentrates prepared in (1), concentrated liquid Kampo extract preparations containing 12.5% ​​by weight (equivalent to dry extract) of the Kampo extract and 0.1% by weight of a flavoring were prepared. Citrus flavors such as bergamot oil, orange oil, or cinnamon oil were used as the flavoring. A flavor-free Kampo extract preparation was also prepared in the same manner, except that no flavoring was added.

[0042] (3) Test method 10 g of the prepared herbal extract preparation (equivalent to 1.25 g of dried herbal extract) was added with 37°C water to a total volume of approximately 100 ml, and 10 men and women in their 20s to 50s were asked to drink the preparation. The subjects were asked to rate the bitterness of the herbal extract (bitterness reduction effect) and the flavors other than the bitterness of the herbal extract (i.e., flavors and aromas other than bitterness) on a 5-point visual analog scale (VAS), with 1 point for "not felt" and 5 points for "felt," and the average score was calculated as an evaluation score indicating the bitterness reduction effect or the flavors other than bitterness reduction effect. The evaluation scores for the bitterness reduction effect are shown in Table 1, and the evaluation scores for the flavors other than bitterness reduction effect are shown in Table 2.

[0043] [Table 1]

[0044] [Table 2]

[0045] As shown in Table 1, adding bergamot oil or orange oil, which are citrus flavorings, to Kampo extracts reduced the bitterness of the Kampo extracts when dissolved in hot water and drunk. The effect of reducing the bitterness of the Kampo extracts observed when bergamot oil or orange oil was added was not observed when cinnamon oil was added to the Kampo extracts, so this can be said to be an effect unique to the addition of citrus flavorings.

[0046] Furthermore, as shown in Table 2, while the bitterness of Dokkatsu-Kakkonto extract, Kakkonto extract, Hochu-ekki-to (including Sou-Atractylodes Rhizome) extract 1, Hochu-ekki-to (including Byaku-Atractylodes Rhizome) extract 2, and Yokukansan extract was reduced, flavors other than the bitterness remained undiminished or even enhanced, making it easy to feel the effects of taking the medicine. Among these, the inhibitory effect on flavor reduction other than bitterness observed in Dokkatsu-Kakkonto extract, Kakkonto extract, Hochu-ekki-to (including Sou-Atractylodes Rhizome) extract 1, and Hochu-ekki-to (including Byaku-Atractylodes Rhizome) extract 2 was not observed when cinnamon oil was added, which suggests that this is an effect unique to the addition of citrus flavors. On the other hand, Shimotsu-Tang extract not only reduced the bitterness but also reduced flavors other than the bitterness, diluting the overall flavor of the herbal extract and making it easier to take.

[0047] Furthermore, when black tea flavor was added as another flavoring to the above-mentioned herbal extract preparation and the same test was performed, the tendency of the effect of reducing the bitterness of the herbal extract and the effect of suppressing the reduction of flavors other than the bitterness of the herbal extract was similar. In other words, it was confirmed that the addition of other flavorings does not affect the effect of reducing the bitterness of the herbal extract and the effect of suppressing the reduction of flavors other than the bitterness of the herbal extract by adding citrus flavoring.

Claims

[Claim 1] The Chinese herbal extract preparation contains a yokukansan extract and a bergamot flavor and / or an orange flavor, and is to be dissolved in water and drunk.

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