Method for producing hot water extract of Lamiaceae plants

Abstract

To provide a method capable of industrially advantageously manufacturing a Labiatae plant extract containing rosmarinic acid at a high concentration.SOLUTION: A method for manufacturing a Labiatae plant hot-water extract comprises steps (A) and (B): (A) a step for performing branching on a Labiatae plant at 85°C or higher and then drying; and (B) a step for using hot water to extract a dried product obtained in step (A).SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a hot water extract of a Lamiaceae plant and a dried product of a Lamiaceae plant. [Background technology]

[0002] Plants of the Lamiaceae family have long been used for food and medicinal purposes. Rosmarinic acid, which is primarily found in the leaves of Lamiaceae plants, is known as a medicinal component, and it has been reported to have anti-allergic and anti-inflammatory effects, as well as the ability to prevent or improve nocturia (Non-Patent Document 1, Patent Document 1).

[0003] As methods for producing an extract containing rosmarinic acid from a plant of the Labiatae family, for example, a method for producing a rosmarinic acid-containing Labiatae plant extract in which whole fresh leaves of red perilla are extracted under acidic conditions with an organic solvent, water, or a mixture thereof, and then purified by chromatography using an adsorbent resin (Patent Document 2) and a method for producing an extract with a high content of rosmarinic acid in which perilla leaves are heated with steam, freeze-dried, and then extracted with ethanol (Patent Document 3) have been reported. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2019-206519 [Patent Document 2] International Publication No. 2002 / 62365 [Patent Document 3] Japanese Patent Application Laid-Open No. 2013-51908 [Non-patent literature]

[0005] [Non-Patent Document 1] Hirotane Kido, Oleoscience, 2004, 4(10), pp.409-415 Summary of the Invention [Problem to be solved by the invention]

[0006] However, the method of Patent Document 2 has problems in terms of industrial productivity, such as the low purity of rosmarinic acid in the obtained extract itself and the need for a purification step to achieve a high purity. Furthermore, when a water-containing organic solvent is used for extraction as in Patent Documents 2 and 3, a step of removing the organic solvent after extraction is required, making the work process complicated. Therefore, the present invention provides a method for industrially advantageously producing an extract of a Labiatae plant containing rosmarinic acid at a high concentration. [Means for solving the problem]

[0007] The present inventors have conducted extensive research in light of the above-mentioned problems and have found that rosmarinic acid can be recovered from Lamiaceae plants in high yield by blanching a Lamiaceae plant, drying it, and then extracting the resulting dried product with hot water, thereby obtaining a Lamiaceae plant extract containing rosmarinic acid at a high concentration without the need for a purification step. The present inventors have also discovered that by blanching a Lamiaceae plant in the presence of an organic acid, the concentration of rosmarinic acid in the dried product can be increased, and that by extracting the dried product with hot water, rosmarinic acid can be recovered in high yield, thereby obtaining a Lamiaceae plant extract containing a high concentration of rosmarinic acid without undergoing a purification step.

[0008] That is, the present invention relates to the following (1) to (3). (1) The following steps (A) and (B): (A) A process of blanching mint plants at 85°C or higher and then drying them. (B) A step of extracting the dried product obtained in step (A) with hot water. A method for producing a hot water extract of a Lamiaceae plant, comprising: (2) A hot water extract of a Lamiaceae plant having a mass ratio of rosmarinic acid content to luteolin content of 1100 or more. (3) Next step (A'): (A') a step of blanching a Labiatae plant in the presence of an organic acid and then drying it; A method for producing a dried product of a Lamiaceae plant, comprising: [Effects of the Invention]

[0009] According to the present invention, a hot water extract of a Lamiaceae plant and a dried product of a Lamiaceae plant containing a high concentration of rosmarinic acid can be obtained in high yield. DETAILED DESCRIPTION OF THE INVENTION

[0010] [Method for producing hot water extract of Lamiaceae plants] The method for producing a hot water extract of a Lamiaceae plant of the present invention includes step (A) of blanching a Lamiaceae plant at 85°C or higher and then drying it, and step (B) of extracting the dried product obtained in step (A) with hot water.

[0011] [Process (A)] Step (A) of the present invention is a step of blanching a Labiatae plant at 85°C or higher, followed by drying. (Lamiaceae plant) In the present invention, the Lamiaceae plant is not particularly limited as long as it is a plant classified in the Lamiaceae family, but examples include perilla, perilla, rosemary, lavender, salvia, sage, mint, peppermint, spearmint, lemon balm, basil, and thyme. One or more species of Lamiaceae plants can be used. Among these, from the viewpoint of the extraction rate of rosmarinic acid, plants of the genus Perill, such as red perilla and green perilla, plants of the genus Salvia, such as rosemary, and plants of the genus Mentha, such as peppermint and spearmint, are preferred, with red perilla, green perilla, rosemary, and spearmint being more preferred. One or more species of these can be used. The parts of the Lamiaceae plant that can be used are not particularly limited, and examples thereof include the whole plant, leaves, stems, buds, flowers, branches, roots, seeds, etc., as well as mixtures thereof. Among these, leaves are preferred from the viewpoint of the extraction rate of rosmarinic acid. Furthermore, the Lamiaceae plants can be used fresh or salted, but from the viewpoint of production costs, it is preferable to use fresh plants.

[0012] (branching process) Blanching is a processing method in which fruits and vegetables are heated for a short period of time and then cooled, and is carried out for the purpose of preventing deterioration in quality during processing and storage by thermally inactivating enzymes and sterilizing microorganisms. Examples of blanching include steam blanching, boil blanching, and microwave irradiation. Any one of these or a combination of these can be used. The steam blanching treatment may be carried out, for example, by bringing a Labiatae plant into contact with steam and heating it. From the viewpoint of thermal inactivation of polyphenol oxidase, the temperature of the steam is preferably 85° C. or higher, more preferably 87° C. or higher, and even more preferably 90° C. or higher. The upper limit of the temperature is not particularly limited, but is preferably 100° C. or lower. The boil-blanching treatment may be carried out, for example, by immersing a Labiatae plant in hot water and heating it. From the viewpoint of thermal inactivation of polyphenol oxidase, the temperature of the boiling water is preferably 85° C. or higher, more preferably 87° C. or higher, and even more preferably 90° C. or higher. There is no particular upper limit to the temperature, but it is preferably 100° C. or lower. The microwave irradiation treatment may be carried out by irradiating the Lamiaceae plant with microwaves having a frequency of, for example, 2450 MHz. In this step, from the viewpoint of thermal inactivation of polyphenol oxidase and production costs, steam blanching and boil blanching are preferred, with boil blanching being more preferred.

[0013] In this step, the blanching treatment is preferably carried out in the presence of salt, which can increase the concentration of rosmarinic acid in the dried product of the Lamiaceae plant to be subjected to the next step.

[0014] The salt may be present during the blanching treatment. For example, in the case of steam blanching, the lamiaceae plant and salt are mixed, and then the mixture is brought into contact with steam and heated. In the case of boil-blanching treatment, the order of mixing the Labiatae plant, salt, and hot water is not particularly limited, and they can be mixed in any order. After mixing the Labiatae plant and salt, the mixture may be immersed in hot water, or the Labiatae plant may be immersed in hot water mixed with salt.

[0015] When the boil-blanching treatment is performed in the presence of salt, the concentration of salt in the boiling water is preferably 0.1% by mass or more and 30% by mass or less, more preferably 1% by mass or more and 15% by mass or less, and even more preferably 5% by mass or more and 10% by mass or less, from the viewpoint of suppressing the elution of rosmarinic acid.

[0016] In this step, the blanching treatment is preferably carried out in the presence of an organic acid, which can increase the concentration of rosmarinic acid in the dried product of the Labiatae plant to be subjected to the next step. The organic acid used in the present invention is not particularly limited, but is preferably one or more selected from hydroxycarboxylic acids, dicarboxylic acids, and ascorbic acid. Examples of hydroxycarboxylic acids include lactic acid, citric acid, isocitric acid, malic acid, tartaric acid, gluconic acid, and quinic acid. Examples of dicarboxylic acids include oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, fumaric acid, and maleic acid. Ascorbic acid includes the stereoisomers L-ascorbic acid and erythorbic acid. Among these, from the viewpoint of increasing the concentration of rosmarinic acid in the dried product, preferred are hydroxycarboxylic acids and ascorbic acid, and more preferred are citric acid and L-ascorbic acid.

[0017] The organic acid may be present during the blanching treatment. For example, in the case of steam blanching, the lamiaceae plant and the organic acid are mixed, and then the mixture is brought into contact with steam and heated. In the case of boil-blanching treatment, the order of mixing the Lamiaceae plant, organic acid, and hot water is not particularly limited, and they can be mixed in any order. After mixing the Lamiaceae plant and the organic acid, the mixture may be immersed in hot water, or the Lamiaceae plant may be immersed in hot water mixed with the organic acid.

[0018] When the boil-blanching treatment is performed in the presence of an organic acid, the concentration of the organic acid in the hot water is preferably 0.1% by mass or more and 30% by mass or less, more preferably 0.5% by mass or more and 15% by mass or less, and even more preferably 1% by mass or more and 10% by mass or less, from the viewpoint of suppressing the elution of rosmarinic acid.

[0019] The blanching time can be appropriately set depending on the type of Lamiaceae plant and the part used, but from the viewpoint of thermal inactivation of polyphenol oxidase and suppression of elution of rosmarinic acid, it is preferably 15 seconds to 15 minutes, more preferably 30 seconds to 10 minutes, and even more preferably 60 seconds to 5 minutes. After blanching, the Lamiaceae plant may be air- or water-cooled, and drained before drying.

[0020] (Dry) As the drying method, for example, known methods such as spray drying, hot air drying, freeze drying, vacuum (reduced pressure) drying, etc. Among them, hot air drying is preferred from the viewpoint of production costs. The drying temperature is preferably 50°C or higher from the viewpoint of drying speed and inhibiting microbial growth. The drying time can be adjusted as appropriate, but is preferably 3 hours or more and 12 hours or less from the viewpoint of removing moisture.

[0021] [Process (B)] Step (B) of the present invention is a step of extracting the dried product obtained in step (A) with hot water. (extraction means) The extraction method can be any method, such as immersion, decoction, percolation, reflux extraction, ultrasonic extraction, etc. The extraction may be performed once or multiple times (for example, twice or three times).

[0022] From the viewpoints of the extraction rate of rosmarinic acid and the inhibition of microbial growth, the temperature of the hot water used for extraction is preferably 40°C or higher, more preferably 70°C or higher, and even more preferably 90°C or higher. The upper limit of the hot water temperature is not particularly limited, but is preferably 100°C or lower. Examples of the type of water include tap water, distilled water, ion-exchanged water, and purified water.

[0023] There is no need to adjust the pH by adding an agent during extraction of the dried product. If pH adjustment is required, it is preferably between pH 5 and 9 (20°C), more preferably between pH 6 and 8. When boiling blanching is carried out in the presence of an organic acid in step (A), the pH (20° C.) during extraction is preferably 4 or less from the viewpoint of suppressing elution of rosmarinic acid.

[0024] The extraction time is preferably 30 minutes or more, more preferably 1 hour or more, from the viewpoint of the extraction rate of rosmarinic acid.

[0025] The bath ratio of hot water, ie, the mass ratio of hot water to dried matter of the Labiatae plant, is preferably 10 or more and less than 1,000, more preferably 30 or more and less than 300, from the viewpoint of reducing the amount of extraction solvent.

[0026] After the extraction, the dried product of the Lamiaceae plant and the hot water extract of the Lamiaceae plant can be separated by known solid-liquid separation means such as filtration, centrifugation, membrane treatment, etc. In the present invention, the solid content yield is preferably 10% or more, more preferably 12% or more. In the step (A), when boiling blanching is carried out in the presence of an organic acid, the solids yield is preferably 16% or more, more preferably 18% or more.

[0027] [Method for producing dried products of Lamiaceae plants] The method for producing a dried product of a Labiatae plant of the present invention comprises a step (A') of blanching a Labiatae plant in the presence of an organic acid, followed by drying.

[0028] [Process (A')] Step (A') of the present invention is a step of blanching a Labiatae plant in the presence of an organic acid, followed by drying. The specific details of the Lamiaceae plant, the organic acid, the blanching treatment, and the drying are as described above. The dried product of the Lamiaceae plant obtained in step (A') can be used as is, or the dried product of the Lamiaceae plant can be subjected to the above-mentioned step (B) to produce a hot water extract of the Lamiaceae plant. In the dried product of the Labiatae plant of the present invention, the content of rosmarinic acid is preferably 1% by mass or more, more preferably 2% by mass or more, and even more preferably 3% by mass or more.

[0029] [Hot water extract of Lamiaceae plants] The obtained hot water extract of a Labiatae plant of the present invention may be used as is, or may be concentrated or dried. Examples of the concentration method include atmospheric concentration, in which the solvent is evaporated at atmospheric pressure, reduced pressure concentration, in which the solvent is evaporated at reduced pressure, and membrane concentration, in which the solvent is removed by membrane separation. As the drying method, known methods such as those mentioned above can be used. Among them, spray drying and freeze drying are preferred from the viewpoints of cost reduction and productivity improvement. Examples of the form of the hot water extract of a Lamiaceae plant include liquid, slurry, semi-solid, and solid.

[0030] In the hot water extract of a Lamiaceae plant of the present invention, the content of rosmarinic acid in the solid matter is preferably 4% by mass or more, more preferably 5% by mass or more, and more preferably 10% by mass or more. Here, in this specification, the "solid matter" refers to the residue obtained after concentrating a sample under reduced pressure using a rotary evaporator, adding water, and freeze-drying to remove volatile substances.

[0031] Furthermore, by undergoing the above steps (A) and (B), the hot water extract of a Labiatae plant of the present invention contains a reduced amount of luteolin. Furthermore, the hot water extract of a Labiatae plant, for example, a hot water extract of red perilla, contains a higher amount of luteolin-O-7-diglucuronide. Luteolin-O-7-diglucuronide and luteolin are components contained in Labiatae plants. Luteolin-O-7-diglucuronide has been shown to have health functions such as antioxidant radical scavenging, antioxidant active oxygen scavenging, inhibition of central nervous system inhibitory receptor binding (Hennebelle, T. et al. Phytother. Res. 2008, 22, 256-258), relief of eye fatigue (WO 2020 / 017674), NO scavenging activity (Fraisse, D. et al. Molecules 2018, 23(7), 1574), and alleviation of isoproterenol-induced myocardial injury and fibrosis in mice (Ning, B. et al. Acta Pharmacologica Sinica 2017, 38, 331-341). The hot water extract of Labiatae plants of the present invention is expected to exhibit high functional properties of rosmarinic acid and luteolin-O-7-diglucuronide. In the hot water extract of a Lamiaceae plant of the present invention, for example, a hot water extract of red perilla, the content of luteolin-O-7-diglucuronide in the solid matter is preferably 2% by mass or more. Furthermore, the mass ratio of the rosmarinic acid content to the luteolin-O-7-diglucuronide content in a hot water extract of a Lamiaceae plant, for example, a red perilla hot water extract [rosmarinic acid content in the solid content / luteolin-O-7-diglucuronide content in the solid content] is preferably 0.9 to 12, more preferably 4 to 8.

[0032] Furthermore, when the amount of luteolin is large, an aqueous solution of a hot water extract of a Lamiaceae plant containing a high concentration of rosmarinic acid becomes turbid, so the aqueous solution of the hot water extract of a Lamiaceae plant of the present invention, which contains a small amount of luteolin, is highly transparent. In the hot water extract of a Lamiaceae plant of the present invention, the luteolin content in the solid matter is preferably 100 ppm or less. Furthermore, the mass ratio of the rosmarinic acid content to the luteolin content in the hot water extract of a Lamiaceae plant [rosmarinic acid content in the solid content / luteolin content in the solid content] is preferably 1100 or more, more preferably 2500 or more, and even more preferably 5000 or more.

[0033] The hot water extract of a Lamiaceae plant of the present invention can be used in a variety of foods and drinks, pharmaceuticals, quasi-drugs, cosmetics, and the like.

[0034] In relation to the above-described embodiment, the present invention further discloses the following aspects.

[0035] <1> Next steps (A) and (B): (A) A process of blanching mint plants at 85°C or higher and then drying them. (B) A step of extracting the dried product obtained in step (A) with hot water. A method for producing a hot water extract of a Lamiaceae plant, comprising:

[0036] <2> The Lamiaceae plant is preferably a plant of the Lamiaceae family, genus Lamia, and more preferably red perilla. <1> The manufacturing method described above. <3> The blanching treatment is preferably steam blanching treatment or boil blanching treatment, more preferably boil blanching treatment. <1> or <2> The manufacturing method described above. <4> The temperature of the steam or hot water is preferably 85°C or higher, more preferably 87°C or higher, even more preferably 90°C or higher, and preferably 100°C or lower. <3> The manufacturing method described above. <5> The blanching treatment is preferably carried out in the presence of salt. <1> ~ <4> 1. The manufacturing method according to any one of the preceding claims. <6> The salt concentration in the boiling water when performing the boil-blanching treatment is preferably 0.1% by mass or more and 30% by mass or less, more preferably 1% by mass or more and 15% by mass or less, and even more preferably 5% by mass or more and 10% by mass or less. <5> The manufacturing method described above. <7> The blanching treatment is preferably carried out in the presence of an organic acid. <1> ~ <4> 1. The manufacturing method according to any one of the preceding claims. <8> The organic acid is preferably one or more selected from hydroxycarboxylic acids, dicarboxylic acids, and ascorbic acid, more preferably one or more selected from hydroxycarboxylic acids and ascorbic acid, and even more preferably citric acid, L-ascorbic acid, or a combination thereof. <7> The manufacturing method described in <9> When performing boil-blanching treatment, the concentration of organic acids in the hot water is preferably 0.1% by mass or more and 30% by mass or less, more preferably 0.5% by mass or more and 15% by mass or less, and even more preferably 1% by mass or more and 10% by mass or less. <7> or <8> The manufacturing method described in <10> The blanching time is preferably 15 seconds or more and 15 minutes or less, more preferably 30 seconds or more and 10 minutes or less, and even more preferably 60 seconds or more and 5 minutes or less. <1> ~ <9> 1. The manufacturing method according to any one of the preceding claims. <11> The drying method is preferably spray drying, hot air drying, freeze drying or vacuum (reduced pressure) drying, more preferably hot air drying. <1> ~ <10> 1. The manufacturing method according to any one of the preceding claims. <12> The temperature of the hot water used for extraction is preferably 40°C or higher, more preferably 70°C or higher, even more preferably 90°C or higher, and preferably 100°C or lower. <1> ~ <11> 1. The manufacturing method according to any one of the preceding claims. <13> The hot water liquor ratio is preferably 10 or more and less than 1000, more preferably 30 or more and less than 300. <1> ~ <12> 1. The manufacturing method according to any one of the preceding claims.

[0037] <14> A hot water extract of a Lamiaceae plant, having a mass ratio of rosmarinic acid content to luteolin content of 1100 or more.

[0038] <15> The mass ratio of the rosmarinic acid content to the luteolin content is preferably 2500 or more, more preferably 5000 or more. <14> A hot water extract of a Lamiaceae plant as described above.

[0039] <16> (A') A method for producing a dried product of a Lamiaceae plant, comprising a step of blanching a Lamiaceae plant in the presence of an organic acid and then drying the same. <17> The organic acid is preferably one or more selected from hydroxycarboxylic acids, dicarboxylic acids, and ascorbic acid, more preferably one or more selected from hydroxycarboxylic acids and ascorbic acid, and even more preferably citric acid, L-ascorbic acid, or a combination thereof. <16> The manufacturing method described in [Example]

[0040] [Quantitative analysis of rosmarinic acid and luteolin-O-7-diglucuronide by LC-UV] The contents of rosmarinic acid and luteolin-O-7-diglucuronide were quantified under the following conditions. HPLC: Agilent 1260 Infinity Column: CAPCELL CORE C18 (2.1 mm x 100 mm 2.7 μm) Product number 51105 (Osaka Soda Co., Ltd.) Eluent: A 0.1 vol% formic acid aqueous solution, B acetonitrile Flow rate: 0.7mL / min Temperature: 40℃ Detection wavelength: rosmarinic acid 320 nm, luteolin-O-7-diglucuronide 350 nm Inject: 1.00 mg / mL solids, 5.0 μL Calibration curve Rosmarinic acid: Eight concentrations were prepared between 1000 and 10 μg / mL by diluting a commercially available reagent (Carbosynth, purity 98.2%) with 50 vol% ethanol in water. Luteolin-O-7-diglucuronide: Eight concentrations were prepared between 1000 and 10 μg / mL by diluting a commercially available reagent (Sigma-Aldrich, purity 98.2%) with 50 vol% ethanol in water. Quantitative Sample Powder: 10.0 mg of the extract powder was dissolved in 10.0 mL of ion-exchanged water to give a 1.00 mg / mL solution, which was then analyzed by HPLC-UV. Extract: Extract from dried leaves of Lamiaceae plants was diluted 10 times with ion-exchanged water and analyzed by HPLC-UV.

[0041] [Table 1]

[0042] [Quantitative LC-MS / MS analysis of luteolin] The luteolin content was measured under the following conditions. HPLC: Sciex ExionLC (AB Sciex) MS / MS: TRIPLE QUAD 4500 (AB Sciex) Column: Capcell Core C18 (2.1 mm x 50 mm, 2.7 μm) Product No. 51103 (Osaka Soda Co., Ltd.) Eluent: A 0.1 vol% formic acid water, B acetonitrile Flow rate: 0.7mL / min Temperature: 40℃ Inject: 50 vol% ethanol aqueous solution A calibration curve was prepared at 12 points between 1000 and 0.25 μg / mL by diluting the commercially available reagent luteolin (Fujifilm Wako Pure Chemical Industries, purity 95%) with 50% aqueous ethanol.

[0043] [Table 2]

[0044] [Red perilla hot water extract] Examples 1 to 10 100 g of fresh red perilla leaves (Chinese perilla) were boil-blanched in 2 L of hot water (90°C, 1 minute), then cooled in room temperature water and further dried with hot air (60°C, 12 hours) to obtain 13.5 g of boiled-dried leaves. Next, the boiled dried leaves were extracted with hot water under the conditions shown in Table 3, filtered through a 0.45 μm PES filter, and then freeze-dried to obtain a powder of red perilla hot water extract. The rosmarinic acid content (% by mass), luteolin-7-O-diglucuronide content (% by mass), and luteolin content (ppm by mass) in the obtained red perilla extract powder were quantified. The treatment conditions and results are shown in Table 3. In Table 3, rosmarinic acid is abbreviated as RA, luteolin-7-O-diglucuronide as L7DG, and luteolin as Lut.

[0045] The solid recovery rate was calculated using the following formula (1). Solid recovery rate (%) = Extract powder weight ÷ Extract raw material dry leaf weight × 100 (%) (1)

[0046] [Table 3]

[0047] Examples 11 to 16, Comparative Examples 1 to 4 100 g of fresh red shiso leaves (Hiroshima Prefecture-grown Chirimen Aka Shiso) were boil-blanched in 2 L of hot water under the conditions shown in Table 4, then cooled in room temperature water and further dried with hot air (60°C, 12 hours) to obtain 13.5 g of boiled-dried leaves. Next, the boiled dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50 times), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain a powder of red perilla hot water extract. The rosmarinic acid content (% by mass), luteolin-7-O-diglucuronide content (% by mass), and luteolin content (ppm by mass) in the obtained red perilla extract powder were quantified. The treatment conditions and results are shown in Table 4.

[0048] [Table 4]

[0049] Example 17 100 g of fresh red shiso leaves (Hiroshima Prefecture-grown chirimen red shiso) were boil-blanched in 2 L of hot water (90°C, 1 minute), then cooled in room temperature water and further dried with hot air (60°C, 12 hours) to obtain 8.8 g of boiled-dried leaves. Next, 600 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 86.4 mg of red perilla hot water extract powder (solid yield 14.4%). The rosmarinic acid content of the resulting red perilla extract powder was 4.7% by mass.

[0050] Examples 18 to 20 (boiled salt water) 100 g of fresh red chili pepper perilla leaves from Hiroshima Prefecture, the same as in Example 17, were boil-blanched (90°C, 1 minute) in 2 L of 5%, 1%, or 0.1% by mass salt water, then cooled in room temperature water and further dried with hot air (60°C, 12 hours) to obtain 10.3 g of boiled-dried leaves. Next, 600 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain a hot water extract powder of red perilla. The rosmarinic acid content (% by mass) in the resulting red perilla extract powder was quantified. The treatment conditions and results are shown in Table 5.

[0051] [Table 5]

[0052] Example 21 (Steam Blanching) 50.4 g of fresh red shiso leaves (Katamen red shiso from Kumamoto Prefecture) were steamed in boiling water (98°C for 3 minutes), then cooled in room temperature water and further dried with hot air (60°C for 12 hours) to obtain 6.4 g of steam-dried leaves. Next, 300 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 55.2 mg of red perilla hot water extract powder (solid yield 18.4%). The rosmarinic acid content of the resulting red perilla extract powder was 8.7% by mass.

[0053] Example 22 (salt mixture) 50.2 g of fresh perilla leaves from Kumamoto Prefecture, the same as in Example 21, and 50.0 g of salt were mixed and soaked for 10 minutes. After boil-blanching in 1 L of hot water (90°C, 1 minute), the mixture was cooled in room temperature water and further dried with hot air (60°C, 12 hours) to obtain 7.2 g of boiled dried leaves. Next, 300 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 105 mg of red perilla hot water extract powder (solid yield 35.0%). The rosmarinic acid content of the resulting red perilla extract powder was 5.3% by mass.

[0054] Example 23 50.4 g of fresh Katamen Aka Shiso leaves from Kumamoto Prefecture, the same as those used in Example 21, were subjected to a boil-blanching treatment (90°C, 1 minute) in 1 L of hot water, then cooled in room temperature water, and further dried with hot air (60°C, 12 hours) to obtain 6.1 g of boiled-dried leaves. Next, 300 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 43.5 mg of red perilla hot water extract powder (solid yield 14.5%). The rosmarinic acid content of the resulting red perilla extract powder was 2.5% by mass. The treatment conditions and results are shown in Table 6.

[0055] [Table 6]

[0056] Example 24 and Reference Examples 1 and 2 Using the method described in Example 3, 300 mg of boiled, dried Chinese perilla leaves were extracted with 15 mL of hot water, 50% aqueous ethanol, and 80% aqueous ethanol (90°C, 60 minutes, 50x bath ratio). The ethanol was removed by vacuum concentration and the extract powder was freeze-dried. The rosmarinic acid content in the extract and powder was quantified using HPLC-UV, and the amount of rosmarinic acid recovered for each extraction solvent was quantified. As a result, hot water extraction gave a solids yield of 11.2%, a rosmarinic acid content of 17.8% by mass, and 20.0 mg RA / g of dried leaves (Example 24). Extraction with 50% vol. aqueous ethanol gave a solids yield of 12.2%, a rosmarinic acid content of 18.2% by mass, and 22.2 mg RA / g of dried leaves (Reference Example 1). Extraction with 80% vol. aqueous ethanol gave a solids yield of 11.9%, and a rosmarinic acid content of 17.7% by mass and 21.0 mg RA / g of dried leaves (Reference Example 2). In other words, hot water extraction of boil-blanched dried leaves gave an extract powder with a rosmarinic acid purity equivalent to that of ethanol extraction, at a similar yield.

[0057] Examples 25 to 30 100 g of fresh red perilla leaves from Hiroshima Prefecture were boil-blanched (90°C, 1 minute) in 2 L of 5.0, 1.0, or 0.1% by mass aqueous solution of citric acid or ascorbic acid, cooled in room temperature water, and dried with hot air (60°C, 12 hours) to obtain boiled-dried leaves with added organic acids. The rosmarinic acid (RA) content in the dried leaves was measured by HPLC-UV quantification.

[0058] 300 mg of boiled dried leaves with added organic acids was extracted with hot water (90°C, 60 minutes, bath ratio 50 times), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain a red perilla hot water extract powder. The rosmarinic acid content in the hot water extract powder was measured by HPLC-UV quantification. The solid recovery rate was calculated using the following formula (1). Solid recovery rate (%) = Extract powder weight ÷ Extract raw material dry leaf weight × 100 (%)

[0059] Comparative Example 5 100 g of fresh red perilla leaves from Hiroshima Prefecture were boil-blanched in 2 L of hot water (90°C, 1 minute), cooled in room temperature water, and dried with hot air (60°C, 12 hours) to obtain boiled and dried leaves. The RA content in the dried leaves was measured by HPLC-UV quantification.

[0060] The boiled dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50) in the same manner as in Example 1, filtered through a 0.45 μm PES filter, and then freeze-dried to obtain a red perilla hot water extract powder. The rosmarinic acid content in the hot water extract powder was measured by HPLC-UV quantification. The treatment conditions and results are shown in Table 7.

[0061] [Table 7]

[0062] Examples 31 to 33 50 g of fresh Katamen red perilla leaves from Kumamoto Prefecture were mixed with 50 g, 10 g, and 1.0 g of citric acid and soaked for 10 minutes, then boil-blanched in 1 L of hot water (90°C, 1 minute, final citric acid concentrations of 5 mass%, 1 mass%, and 0.1 mass%), cooled in room temperature water, and dried with hot air (60°C, 12 hours) to obtain boiled-dried leaves with added organic acids. The RA content in the dried leaves was measured by HPLC-UV quantification.

[0063] 300 mg of boiled dried leaves with added organic acids was extracted with hot water (90°C, 60 minutes, bath ratio 50 times), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain a red perilla hot water extract powder. The rosmarinic acid content in the hot water extract powder was measured by HPLC-UV quantification.

[0064] Comparative Example 6 50 g of fresh Katamen Aka Shiso leaves from Kumamoto Prefecture were boil-blanched in 1 L of hot water (90°C, 1 minute), cooled in room temperature water, and dried with hot air (60°C, 12 hours) to obtain boiled and dried leaves. The RA content in the dried leaves was measured by HPLC-UV quantification.

[0065] The boiled dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50 times) in the same manner as in Example 31, filtered through a 0.45 μm PES filter, and then freeze-dried to obtain a red perilla hot water extract powder. The rosmarinic acid content in the hot water extract powder was measured by HPLC-UV quantification. The treatment conditions and results are shown in Table 8.

[0066] [Table 8]

[0067] [Green perilla, spearmint, rosemary hot water extract] Example 34 50.5 g of fresh green shiso leaves (produced in Wakayama Prefecture) were boil-blanched in 1 L of hot water (95°C, 1 minute), then cooled in room temperature water and further dried with hot air (65°C, 21 hours) to obtain 6.5 g of boiled-dried leaves. Next, 291 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 29 mg of green perilla hot water extract powder (solid yield 10.1%). The rosmarinic acid content of the resulting green perilla extract powder was 25.3 mass%.

[0068] Example 35 50.4 g of fresh green shiso leaves (produced in Wakayama Prefecture) were boil-blanched (95°C, 1 minute) in 1 L of 5% saline, then cooled in room temperature water and further dried with hot air (65°C, 21 hours) to obtain 7.4 g of boiled-dried leaves. Next, 297 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 59 mg of green perilla hot water extract powder (solid yield 19.8%). The rosmarinic acid content of the resulting green perilla extract powder was 20.8% by mass.

[0069] Example 36 50.1 g of fresh green shiso leaves (produced in Wakayama Prefecture) were boil-blanched (95°C, 1 minute) in 1 L of 5% citric acid water, then cooled in room temperature water and further dried with hot air (65°C, 21 hours) to obtain 7.0 g of boiled-dried leaves. Next, 279 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 37 mg of green perilla hot water extract powder (solid yield 13.2%). The rosmarinic acid content of the resulting green perilla extract powder was 27.8 mass%.

[0070] Comparative Example 7 50.6 g of fresh green shiso leaves (produced in Wakayama Prefecture) were boil-blanched in 1 L of hot water (75°C, 1 minute), then cooled in room temperature water and further dried with hot air (65°C, 21 hours) to obtain 7.0 g of boiled-dried leaves. Next, 307 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 46 mg of green perilla hot water extract powder (solid yield 15.1%). The rosmarinic acid content of the resulting green perilla extract powder was 5.2% by mass.

[0071] Comparative Example 8 50.0 g of fresh green shiso leaves (produced in Wakayama Prefecture) were boil-blanched in 1 L of hot water (60°C, 1 minute), then cooled in room temperature water and further dried with hot air (65°C, 21 hours) to obtain 7.0 g of boiled-dried leaves. Next, 296 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 43 mg of green perilla hot water extract powder (solid yield 14.5%). The rosmarinic acid content of the resulting green perilla extract powder was 0.4% by mass.

[0072] Example 37 59.6 g of fresh spearmint leaves (produced in Wakayama Prefecture) were boil-blanched in 1 L of hot water (95°C, 1 minute), then cooled in room temperature water and further dried with hot air (65°C, 21 hours) to obtain 6.4 g of boiled-dried leaves. Next, 287 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 41 mg of hot water extract powder of spearmint (solid yield 14.4%). The rosmarinic acid content of the resulting spearmint extract powder was 4.0% by mass.

[0073] Example 38 52.1 g of fresh spearmint leaves (produced in Wakayama Prefecture) were boil-blanched (95°C, 1 minute) in 1 L of 5% saline, then cooled in room temperature water and further dried with hot air (65°C, 21 hours) to obtain 8.8 g of boiled-dried leaves. Next, 281 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 87 mg of hot water extract powder of spearmint (solid yield 30.8%). The rosmarinic acid content of the resulting spearmint extract powder was 5.3% by mass.

[0074] Example 39 58.6 g of fresh spearmint leaves (produced in Wakayama Prefecture) were boil-blanched (95°C, 1 minute) in 1 L of 5% citric acid water, then cooled in room temperature water and further dried with hot air (65°C, 21 hours) to obtain 6.9 g of boiled-dried leaves. Next, 272 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 68 mg of hot water extract powder of spearmint (solids yield 25.1%). The rosmarinic acid content of the resulting spearmint extract powder was 5.1% by mass.

[0075] Comparative Example 9 56.7 g of fresh spearmint leaves (produced in Wakayama Prefecture) were boil-blanched in 1 L of hot water (75°C, 1 minute), then cooled in room temperature water and further dried with hot air (65°C, 21 hours) to obtain 6.4 g of boiled-dried leaves. Next, 289 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 56 mg of hot water extract powder of spearmint (solid yield 19.5%). The rosmarinic acid content of the resulting spearmint extract powder was 1.7% by mass.

[0076] Comparative Example 10 59.4 g of fresh spearmint leaves (produced in Wakayama Prefecture) were boil-blanched in 1 L of hot water (60°C, 1 minute), then cooled in room temperature water and further dried with hot air (65°C, 21 hours) to obtain 8.8 g of boiled-dried leaves. Next, 293 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 68 mg of hot water extract powder of spearmint (solid yield 23.1%). The rosmarinic acid content of the resulting spearmint extract powder was 0.7% by mass.

[0077] Example 40 56.5 g of fresh rosemary leaves (produced in Wakayama Prefecture) were boil-blanched in 1 L of hot water (95°C, 1 minute), then cooled in room temperature water and further dried with hot air (65°C, 21 hours) to obtain 14.6 g of boiled-dried leaves. Next, 290 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 48 mg of rosemary hot water extract powder (solid yield 16.6%). The rosmarinic acid content in the resulting rosemary extract powder was 3.7% by mass.

[0078] Example 41 54.5 g of fresh rosemary leaves (produced in Wakayama Prefecture) were boil-blanched (95°C, 1 minute) in 1 L of 5% citric acid water, then cooled in room temperature water and further dried with hot air (65°C, 21 hours) to obtain 15.7 g of boiled-dried leaves. Next, 269 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 58 mg of rosemary hot water extract powder (solid yield 21.5%). The rosmarinic acid content in the resulting rosemary extract powder was 3.5% by mass.

[0079] Comparative Example 11 50.4 g of fresh rosemary leaves (produced in Wakayama Prefecture) were boil-blanched in 1 L of hot water (60°C, 1 minute), then cooled in room temperature water and further dried with hot air (65°C, 21 hours) to obtain 13.7 g of boiled-dried leaves. Next, 303 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 44 mg of rosemary hot water extract powder (solid yield 14.7%). The rosmarinic acid content in the resulting rosemary extract powder was 0.2% by mass. The treatment conditions and results are shown in Table 9.

[0080] [Table 9]

[0081] Example 42 57.1 g of fresh green shiso leaves (produced in Wakayama Prefecture) were steamed in boiling water (98°C for 3 minutes), then cooled in room temperature water, and further dried with hot air (65°C for 21 hours) to obtain 8.0 g of steam-dried leaves. Next, 283 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 39 mg of green perilla hot water extract powder (solid yield 13.9%). The rosmarinic acid content of the resulting green perilla extract powder was 15.2 mass%.

[0082] Example 43 49.2 g of fresh spearmint leaves (produced in Wakayama Prefecture) were steamed in boiling water (98°C for 3 minutes), then cooled in room temperature water, and further dried with hot air (65°C for 21 hours) to obtain 7.8 g of steam-dried leaves. Next, 276 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 81 mg of green perilla hot water extract powder (solid yield 29.3%). The rosmarinic acid content of the resulting green perilla extract powder was 7.4% by mass.

[0083] Example 44 53.7 g of fresh rosemary leaves (produced in Wakayama Prefecture) were steamed in boiling water (98°C for 3 minutes), then cooled in room temperature water, and further dried with hot air (65°C for 21 hours) to obtain 14.8 g of steam-dried leaves. Next, 289 mg of dried leaves were extracted with hot water (90°C, 60 minutes, bath ratio 50), filtered through a 0.45 μm PES filter, and then freeze-dried to obtain 56 mg of green perilla hot water extract powder (solid yield 19.4%). The rosmarinic acid content of the resulting green perilla extract powder was 7.1% by mass. The treatment conditions and results are shown in Table 10.

[0084] [Table 10]

Claims

1. The following steps (A) and (B): (A) a step of blanching a Lamiaceae plant at 85°C or higher and then drying it at 50°C or higher; (B) A step of extracting the dried product obtained in step (A) with hot water. A method for producing a hot water extract of a Lamiaceae plant, comprising:

2. 2. The method for producing a hot water extract of a Labiatae plant according to claim 1, wherein the blanching treatment is steam blanching or boil blanching at 85° C. or higher for 15 seconds or longer.

3. 2. The method for producing a hot water extract of a Lamiaceae plant according to claim 1, wherein the blanching treatment is a boiling blanching treatment, and the boiling blanching treatment is carried out in the presence of salt or an organic acid.

4. 4. The method for producing a hot water extract of a Labiatae plant according to claim 3, wherein the organic acid is one or more selected from the group consisting of hydroxycarboxylic acids and ascorbic acid.

5. 4. The method for producing a hot water extract of a Lamiaceae plant according to claim 3, wherein the organic acid is citric acid, L-ascorbic acid, or a combination thereof.

6. The method for producing a hot water extract of a Lamiaceae plant according to any one of claims 1 to 5, wherein the Lamiaceae plant is one or more species selected from the group consisting of plants of the genus Lamiaceae, the genus Salvia, and the genus Mentha.

7. The method for producing a hot water extract of a Lamiaceae plant according to any one of claims 1 to 5, wherein the Lamiaceae plant is one or more species selected from red perilla, green perilla, rosemary and spearmint.

8. The method for producing a hot water extract of a Lamiaceae plant according to any one of claims 1 to 5, wherein the hot water extract of a Lamiaceae plant has a mass ratio of the rosmarinic acid content to the luteolin content of 1,100 or more.

9. A hot water extract of a Lamiaceae plant, having a mass ratio of the rosmarinic acid content to the luteolin content of 1,100 or more.

10. Next step (A'): (A') a step of blanching a Labiatae plant at 85°C or higher in the presence of an organic acid, followed by drying at 50°C or higher; A method for producing a dried product of a Lamiaceae plant, comprising:

11. 11. The method for producing a dried product of a Lamiaceae plant according to claim 10, wherein the organic acid is one or more selected from the group consisting of hydroxycarboxylic acids and ascorbic acid.

12. The method for producing a dried product of a Lamiaceae plant according to claim 10, wherein the organic acid is citric acid, L-ascorbic acid, or a combination thereof.

Images