Method of preparing orostachys japonicus extract

Abstract

The present invention relates to a method of preparing an Orostachys japonicus extract and, more specifically, to method of preparing an Orostachys japonicus extract, the method being for increasing the extraction efficiency of natural products having excellent antioxidant effects. The method of preparing an Orostachys japonicus extract, according to the present invention, comprises the steps of: hot air drying Orostachys japonicus; steaming the dried Orostachys japonicus; preparing an Orostachys japonicus extract by extracting the steamed dried Orostachys japonicus with alcohol; and preparing an Orostachys japonicus extract concentrate by vacuum-concentrating the extract.

Description

Method for manufacturing Orostachys extract

[0001] The present invention relates to a method for manufacturing an Orostachys extract, and more particularly, to a method for manufacturing an Orostachys extract for increasing the extraction efficiency of natural products having excellent antioxidant effects.

[0002] Orostachys japonicus A. Berger, also known as "Wason" and commonly called "Rock Pine", "Rock Pine", etc., is a perennial herbaceous plant of the Sedum family. It is known as one of the traditional Chinese medicines used for various cancer diseases because of its strong antioxidant, anticancer, and immune effects. In particular, the components of Orostachys include triterpenoids such as friedelin, epi-friedianol, glutinone, glutinol, sterol-based substances such as β-sitosterol, campesterol, aromatic acids such as 4-hydroxybenzoic acid, 3,4-dihydroxybenzoic acid, gallic acid, and flavonoids such as kaempferol, quercetin, etc. have been reported.

[0003] As a general method for extracting the active ingredients of such medicinal plants, water or ethanol has been used as an extraction solvent. That is, as seen in the prior art document, according to Korean Patent Publication No. 1,0-2016-0059743, "Immune-enhancing active composition containing an Orostachys water extract as an active ingredient", the extract obtained by extracting Orostachys with water is disclosed to have no activity against anticancer and anti-inflammatory effects and to enhance the activity of macrophages, unlike the case of using an extract extracted with an organic solvent. According to the above prior art document, it means that the Orostachys water extract has a weak effect on anticancer activity and anti-inflammatory activity.

[0004] Most plant extracts obtained by conventional extraction methods have the difficulty of producing compositions with significant levels of anti-inflammatory effects, and also exhibit only minimal levels of antioxidant effects.

[0005] Therefore, the present invention aims to provide a method for producing a wasong extract that significantly increases the anti-inflammatory effect in extracting an effective ingredient from wasong to solve these problems.

[0006] The present invention has been devised to solve the above problems, and the purpose of the present invention is to provide a method for producing a wasong extract that significantly increases the anti-inflammatory effect in extracting an effective ingredient from wasong.

[0007] The technical problems to be solved by the invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by a person having ordinary skill in the technical field to which the present invention belongs from the description below.

[0008] The method for producing a wasong extract according to the present invention is characterized by comprising the steps of drying wasong (Orostachys japonicus) with hot air; steaming the dried wasong; extracting the steamed dried wasong with alcohol to produce a wasong extract; and vacuum concentrating the extract to produce a wasong extract concentrate.

[0009] In one embodiment of the present invention, the steaming step may be performed at 70 to 160°C for 5 to 140 minutes.

[0010] In one embodiment of the present invention, the alcohol may have a concentration of 10 to 30%.

[0011] In one embodiment of the present invention, the method may further include a step of adding an excipient to the prepared wasong extract concentrate; and a step of spray-drying the extract to which the excipient has been added.

[0012] In one embodiment of the present invention, the spray drying step may be drying the concentrate to which the excipient is added at 170 to 230°C.

[0013] By means of solving the above problem, the present invention has the effect of more efficiently extracting the effective ingredients of wasong having excellent antioxidant and anti-inflammatory activities.

[0014] In addition, it was confirmed that the wasong extract extracted through the present invention particularly exhibits an anti-obesity effect, and it is effective in providing a health functional food for preventing or improving obesity and a pharmaceutical composition for preventing or treating obesity by using the same.

[0015] Figure 1 is a flow chart showing a method for producing a wasong extract of the present invention.

[0016] Figure 2 shows the results of DPPH radical scavenging activity analysis for the wasong extract of the present invention.

[0017] Figure 3 shows the results of Oil-red-O stain measurement for the wasong extract of the present invention.

[0018] Figure 4 shows the results of an electrophoresis experiment on the wasong extract of the present invention.

[0019] Figure 5 shows the biomarker inhibition effect of the wasong extract of the present invention.

[0020] Figure 6 shows the results of DPPH radical scavenging activity analysis for the wasong extract of the present invention.

[0021] The terms used in this specification will be briefly explained, and the present invention will be described in detail.

[0022] The terms used in this invention have been selected from widely used, common terms, taking into account their functions. However, these terms may vary depending on the intentions of those skilled in the art, precedents, the emergence of new technologies, etc. Therefore, the terms used in this invention should be defined based on their meaning and the overall content of the invention, rather than simply their names.

[0023] When a part of a specification is said to include a certain component, this does not mean that it excludes other components, but rather that it may include other components, unless otherwise specifically stated.

[0024] Below, with reference to the attached drawings, embodiments of the present invention are described in detail so that those skilled in the art can easily implement them. However, the present invention may be implemented in various different forms and is not limited to the embodiments described herein.

[0025] Specific details, including the problems to be solved, means of solving them, and the effects of the invention, are included in the embodiments and drawings described below. The advantages and features of the present invention, and methods for achieving them, will become clearer with reference to the embodiments described below in detail, along with the accompanying drawings.

[0026]

[0027] The method for producing a wasong extract according to the present invention is as shown in Fig. 1 and can be performed by the following steps.

[0028]

[0029] Generally, there are about 30 or more types of wasong (Orostachys japonicus), but the wasong according to the present invention is selected from the group consisting of rock pine (O. japonicus), round rock pine (O. malacophyllus), and soft rock pine (O. iwarenge), and is characterized by being edible.

[0030]

[0031] Since physiological activity may differ depending on the part used even for the same plant, the present invention is characterized by using all parts except the root when Wasong is classified into leaves, stems, roots, and ovaries.

[0032]

[0033] Hereinafter, the present invention will be described in more detail with reference to the attached drawings.

[0034]

[0035] First, the method for producing a wasong extract according to the present invention may include a step of drying wasong (Orostachys japonicus) with hot air.

[0036]

[0037] The above hot air drying may be performed at 60 to 90°C for 20 to 30 hours. It is preferable to use a hot air dryer (drying oven) for the above hot air drying.

[0038] The antioxidant capacity of wasong can be increased through the above hot air drying, but if the hot air drying is performed at a temperature lower than 60℃ for less than 20 hours, the antioxidant capacity effect may be minimal, and even if it is dried at a temperature higher than 90℃ for more than 30 hours, it is not dried more than when dried at 90℃ for 30 hours, so it is most preferable to perform the drying time under the above conditions.

[0039]

[0040] Next, the method for producing wasong extract according to the present invention may include a step of steaming the dried wasong.

[0041] If extraction is performed in the next step through the above steaming, the extraction effect may be improved.

[0042] In one embodiment of the present invention, the dried wasong was steamed to measure the total polyphenol and flavonoid contents, and the results showed that the total polyphenol and flavonoid contents were higher than those in the non-steamed case. It is generally known that the hydroxyl groups of polyphenols and flavonoids contained in natural plants donate hydrogen to radicals and thus act to scavenge them. Therefore, the steaming process can enhance the extraction effect of the total polyphenols and flavonoids contained in wasong, thereby further enhancing the antioxidant capacity of wasong.

[0043]

[0044] The above steaming may be performed at 70 to 160°C for 5 to 140 minutes. More preferably, the steaming may be performed at 90 to 140°C for 10 to 135 minutes. Most preferably, the steaming may be performed at 110 to 130°C for 20 to 130 minutes.

[0045] The above steaming is characterized by being performed within the above range, as if steaming is performed at a temperature lower than 70°C for less than 5 minutes, it may be difficult to improve the extraction effect when performing extraction in the next step, and if steaming is performed at a temperature higher than 160°C for more than 140 minutes, the extraction effect may actually decrease.

[0046]

[0047] Next, a step of extracting the steamed dried wasong with alcohol to produce wasong extract may be included.

[0048]

[0049] The above extraction method may be performed by a reflux extraction method using alcohol.

[0050] The above reflux extraction method may be performed at 60 to 90°C for 4 to 8 hours. The extraction is characterized in that it is performed within the above range because if the extraction is performed at a temperature lower than 60°C for less than 4 hours, the extraction effect cannot be expected or is weak, and if the extraction is performed at a temperature higher than 90°C for more than 8 hours, the effective ingredients contained in the wasong may be adversely affected.

[0051]

[0052] Similarly, when the steamed dried wasong is extracted with alcohol compared to when it is extracted with water, the extraction effect of the total polyphenols and flavonoids contained in the wasong is improved, thereby further increasing the antioxidant capacity of the wasong.

[0053]

[0054] At this time, the alcohol content may be 10 to 30%. If the alcohol content is less than 10%, a problem of reduced extraction efficiency may occur in extracting effective ingredients, and if it exceeds 30%, there is a risk of explosion due to heating due to the characteristics of the extraction process using alcohol, so it is characterized by being performed within the above range.

[0055]

[0056] And, for 1 part by weight of the steamed dried wasong, the alcohol may be added in an amount of 1 to 30 parts by weight, and more preferably, 5 to 20 parts by weight. If the alcohol is added in an amount less than 1 part by weight for 1 part by weight of the steamed dried wasong, the amount of alcohol may be insufficient compared to the amount of wasong, and thus a sufficient soaking effect may not be achieved and the soaking effect may rather be reduced. If the alcohol is added in an amount exceeding 30 parts by weight for 1 part by weight of the steamed dried wasong, the extraction process may not be performed properly.

[0057]

[0058] Next, a step of vacuum concentrating the extract to prepare a wasong extract concentrate may be included.

[0059]

[0060] The vacuum concentration may be performed by concentrating the wasong extract to 5 to 15 brix using a concentrator under conditions of 70 to 120°C and a vacuum degree of 400 to 800 mgh to produce the wasong extract concentrate.

[0061]

[0062] According to the present invention, the method may further include a step of adding an excipient to the wasong extract concentrate; and a step of spray-drying the concentrate to which the excipient has been added.

[0063] That is, since it is difficult to manage the concentrate as a raw material, a spray drying step may be further included to process it into a dry formulation.

[0064] The dry powder manufactured through the above spray drying has the advantages of being easy to carry and having excellent solubility, and can be manufactured into various products such as granules and tablets using the powder.

[0065]

[0066] Furthermore, the present invention is characterized in that an excipient is added in the spray drying step to further improve the antioxidant capacity of the extract according to the drying process, and a concentrate to which the excipient is added is spray dried.

[0067]

[0068] According to the present invention, the excipient may be a mixture of at least one selected from the group consisting of maltodextrin, β-cyclodextrin, microcrystalline cellulose, gum arabic, and other gums, and modified or hydrated starches, but is not necessarily limited thereto, and a person of ordinary skill in the art may add various excipients.

[0069]

[0070] In one embodiment of the present invention, when maltodextrin is added to the wasong extract concentrate, the antioxidant capacity of the wasong can be further increased.

[0071]

[0072] In addition, it is preferable to add the excipient in an amount of 2 to 8 parts by weight based on 100 parts by weight of the total wasong extract concentrate.

[0073]

[0074] According to the present invention, the spray drying step may be drying the concentrate to which the excipient is added at 170 to 230°C.

[0075] Here, if the concentrate to which the excipient is added is dried below 170°C, a problem may arise in converting the extract into powder, and if it is dried above 230°C, it may have a negative effect on the properties of the extract, such as moisture, particle size, recovery rate, and shape. Therefore, it is characterized by drying within the above range.

[0076]

[0077] Hereinafter, the present invention will be described in more detail through comparative examples and experimental examples manufactured using conventional methods. The objectives, features, and advantages of the present invention will be readily understood through the following examples. The present invention is not limited to the examples described herein and may be embodied in other forms. The examples introduced herein are provided to ensure that the spirit of the present invention can be sufficiently conveyed to those skilled in the art. Therefore, the present invention should not be limited by the following examples.

[0078]

[0079] Example 1.

[0080] The root part of the wasong was removed and dried at 80 degrees for 24 hours using a hot air dryer. The dried wasong was steamed at 120 degrees for 30 minutes. Separately, 20% alcohol was prepared and 10 parts by weight was mixed with 1 part by weight of the steamed dried wasong. The dried wasong to which the ethanol was added was extracted by reflux extraction at 80 degrees Celsius for 6 hours to prepare a wasong extract. The extract was concentrated using a concentrator at 80 degrees Celsius under vacuum conditions of 600 mgh until it reached 10 brix, to prepare a wasong extract concentrate.

[0081]

[0082] Comparative Example 1.

[0083] The root part of the wasong was removed and dried at 80 degrees for 24 hours using a hot air dryer. The dried wasong was extracted using a hot water extraction method in which the wasong was boiled in water at 100 degrees Celsius for 3 hours to prepare a wasong extract. The extract was concentrated using a concentrator at 80 degrees Celsius under a vacuum of 600 mgh until it reached 10 brix, to prepare a wasong extract concentrate.

[0084]

[0085] Comparative Example 2.

[0086] A wasong extract concentrate was prepared in the same manner as in Example 1, but the steaming step was omitted to prepare a wasong extract concentrate.

[0087]

[0088] Comparative Example 3.

[0089] The root part of the wasong was removed and dried at 80 degrees for 24 hours using a hot air dryer. The dried wasong was steamed at 120 degrees Celsius for 30 minutes. 10 parts by weight of water at 100 degrees Celsius was mixed with 1 part by weight of the steamed dried wasong. The wasong extract was prepared by extracting it using a hot water extraction method of boiling it in water at 100 degrees Celsius for 3 hours. The extract was concentrated using a concentrator under conditions of 80 degrees Celsius under a vacuum of 600 mgh until the brix reached 10, thereby preparing a wasong extract concentrate.

[0090]

[0091] Experimental Example 1.

[0092] The total polyphenol content and total flavonoid content were measured for the wasong extract concentrates of Example 1 and Comparative Examples 1 to 3 manufactured above.

[0093]

[0094] The total polyphenol content was measured by mixing 100 μL of Folin-ciocalteu reagent and 20 μL of the above wasong extract concentrate, leaving it at room temperature for 3 minutes, then mixing 80 μL of 10% Na2CO3 and leaving it at room temperature for 30 minutes. The absorbance was then measured at 765 nm using a microplate reader. Gallic acid was used as a standard.

[0095]

[0096] To measure total flavonoid content, 80 μL of EtOH and 100 μL of 2% AlCl3 were added to 20 μL of the above wasong extract concentrate, and the mixture was left to stand at room temperature for 60 minutes. The absorbance was then measured at 420 nm using a microplate reader. Rutin was used as a standard.

[0097]

[0098] The results of measuring total polyphenol content and total flavonoid content are as shown in [Table 1] below.

[0099] It was confirmed that the wasong extract concentrate of Example 1 had superior total polyphenol content and total flavonoid content compared to Comparative Examples 1 to 3. That is, it was found that in the process of manufacturing the wasong extract concentrate, reflux extraction with 20% alcohol content had superior antioxidant activity compared to hot water extraction.

[0100] Additionally, it was found that the antioxidant capacity was better when the steaming step was included rather than omitted.

[0101]

[0102] Example 1Comparative Example 1Comparative Example 2Comparative Example 3Total polyphenols (GAE / g) 345 ± 18.52 130 ± 8.12 272 ± 11.84 175 ± 9.66Total flavonoids (RAE / g) 46 ± 3.17 16 ± 1.25 37 ± 2.99 19 ± 2.02

[0103] Meanwhile, in order to examine the antioxidant capacity according to temperature in the steaming process, a wasong extract concentrate was prepared as follows.

[0104]

[0105] Example 2.

[0106] A wasong extract concentrate was prepared in the same manner as in Example 1, but the dried wasong was steamed at 80°C for 30 minutes.

[0107]

[0108] Example 3.

[0109] A wasong extract concentrate was prepared in the same manner as in Example 1, but the dried wasong was steamed at 100°C for 30 minutes.

[0110]

[0111] Example 4.

[0112] Wasong extract concentrate was prepared in the same manner as in Example 1, but the dried wasong was steamed at 150°C for 30 minutes.

[0113]

[0114] Comparative Example 4.

[0115] The root part of the wasong was removed and then dried at 80 degrees for 24 hours using a hot air dryer. The steamed dried wasong was then roasted at 200 degrees for 20 minutes.

[0116]

[0117] Experimental Example 2. Differences according to changes in steaming temperature

[0118]

[0119] The total polyphenol content and total flavonoid content were measured for the wasong extract concentrates of Examples 1 to 4 and Comparative Example 4 manufactured above.

[0120] The method for measuring total polyphenol and total flavonoid contents was the same as in Experimental Example 1. The results are as shown in [Table 2] below. That is, it can be seen that the steamed dried wasong is superior to the roasted dried wasong.

[0121]

[0122] Example 1 Example 2 Example 3 Example 4 Comparative Example 4 Total polyphenols (GAE / g) 345 ± 18.52 316 ± 12.77 322 ± 15.69 339 ± 14.65 311 ± 10.23 Total flavonoids (RAE / g) 46 ± 3.17 41 ± 3.52 44 ± 2.85 46 ± 3.02 38 ± 7.52

[0123] In addition, the DPPH radical scavenging ability was measured for the wasong extract concentrates of Examples 1 to 4, Comparative Examples 2 and 4 manufactured above.

[0124]

[0125] The DPPH radical scavenging activity analysis method was performed as follows.

[0126]

[0127] First, 7.87 mg of 0.2 mM DPPH (2,2-Diphenyl-1-picrylhydrazyl 394.32 mol) was diluted in 100 ml of 100% EtOH to prepare a DPPH solution. 100 μl of the DPPH solution and the Wasong extract concentrate were each dispensed into a 96-well plate and left to stand at room temperature for 5 minutes. The absorbance was measured at 570 nm using a microplate reader. The DPPH radical scavenging activity was confirmed by calculating with the following mathematical formula. Ascorbic acid was used as a reference substance.

[0128]

[0129] [Mathematical formula]

[0130] DPPH inhibition(%) = [1-(Abssample / Abscontrol)] × 100

[0131]

[0132]

[0133] *As shown in Figure 2, the DPPH radical scavenging activity analysis results show that the DPPH radical scavenging activity tends to improve as the steaming temperature increases.

[0134] Meanwhile, it was confirmed that the DPPH radical scavenging ability was superior when steamed at 120°C (Example 1) compared to when steamed at 150°C (Example 4), and that the DPPH radical scavenging ability decreased above a certain temperature.

[0135]

[0136] In addition, Oil-red-O stain was measured for each of the wasong extract concentrates manufactured in Examples 1 to 4 and Comparative Examples 2 and 4 above.

[0137]

[0138] The above Oil-red-O stain measurement method was performed as follows. First, 3T3-L1 adipocytes were seeded at 1 × 105 cells / mL in a 12-well plate and cultured for 24 hours, and then treated with the Wasong extract concentrate prepared above and MDI (Insulin 1 μg / mL, Dexamathasone 0.25 μM, IBMX 500 μM) for 96 hours. Then, the existing medium was removed, and each well was treated with the Wasong extract sample of the present invention diluted in DMEM containing 10% FBS and Insulin 1 μg / mL for 48 hours. Thereafter, the medium was removed and washed twice with PBS. 500 μL of 10% formalin was seeded into each well and fixed at room temperature for 1 hour, and then 10% formalin was removed and washed twice with distilled water. 500 μL of 60% isopropanol was dispensed into each well, reacted for 5 minutes, and then removed. 500 μL of Oil Red O solution was dispensed into each well, and stained in the dark for 30 minutes. The Oil Red O solution was then removed, washed twice with distilled water, and 100 μL of distilled water was dispensed into each well, and the absorbance was measured at 540 nm.

[0139]

[0140] As shown in Fig. 3, the Oil-red-O stain measurement results show that as the steaming temperature increases, fat accumulation (red) in fat cells is most effectively suppressed. This indicates that the wasong extracts prepared through Examples 1 to 4 of the present invention can be used for the purpose of improving obesity.

[0141] Meanwhile, it can be seen that the effect decreases above a certain temperature, as the case of steaming at 120℃ (Example 1) is superior to the case of steaming at 150℃ (Example 4).

[0142]

[0143] In order to examine in more detail the obesity-improving efficacy of the above-mentioned wasong extract, the wasong extract concentrates manufactured in Examples 1 to 4 and Comparative Examples 2 and 4 were analyzed for the degree of inhibition of obesity-related gene expression. This was performed by analyzing the degree of inhibition of obesity-related gene expression through adipocyte induction using the following analysis method.

[0144]

[0145] *First, 3T3-L1 adipocytes were seeded at 1 × 105 cells / mL in a 12-well plate and cultured for 24 hours, and then treated with the Wasong extract concentrate and MDI (Insulin 1 μg / mL, Dexamathasone 0.25 μM, IBMX 500 μM) for 96 hours. Afterwards, the existing medium was removed, and each well was treated with the Wasong extract sample of the present invention diluted in DMEM containing 10% FBS and Insulin 1 μg / mL for 48 hours. The medium was removed, washed twice with PBS, and then the cells were disrupted using Trizol. After adding chloroform, centrifugation was performed. The supernatant of the clear layer was collected, and an equal amount of isopropyl alcohol was added, followed by centrifugation. After obtaining the pellet, it was washed with 70% EtOH, and then the obtained RNA was quantified and cDNA was obtained using a DNA synthesis kit. Using the rt-PCR master mix kit, 1 μL of DNA, 2 μL of primer, and 17 μL of DEPC water were mixed. The reaction was performed in a thermocycler at 95°C for 30 seconds, 54–58°C for 30 seconds, and 72°C for 30 seconds for 30 cycles. The product was confirmed by electrophoresis on a 1.2% agarose gel. The results are shown in Figure 4.

[0146] In addition, referring to Figure 5, the Wasong extract concentrate of Example 1 most effectively inhibited biomarkers PPAR-γ and C / EBP-α associated with adipocyte differentiation, and most effectively inhibited fat synthesis biomarkers FABP4, FAS, and SCD-1. Similarly, it can be seen that Example 1 most effectively inhibited leptin expression associated with the number of mast cells.

[0147] Through this, it can be seen that the wasong extract (Example 1) steamed at 120°C for 30 minutes and extracted with 20% alcohol can be most effectively used for the purpose of improving obesity.

[0148]

[0149] Meanwhile, in order to examine the antioxidant capacity according to the steaming time in the above steaming process, a wasong extract concentrate was prepared as follows.

[0150]

[0151] Example 5.

[0152] A wasong extract concentrate was prepared in the same manner as in Example 1, but the dried wasong was steamed at 120°C for 60 minutes.

[0153]

[0154] Example 6.

[0155] A wasong extract concentrate was prepared in the same manner as in Example 1, but the dried wasong was steamed at 120°C for 120 minutes.

[0156]

[0157] Comparative Example 5.

[0158] A wasong extract concentrate was prepared in the same manner as in Example 1, but the dried wasong was steamed at 120°C for 10 minutes.

[0159]

[0160] Experimental Example 3.

[0161] The total polyphenol content and total flavonoid content were measured for the wasong extract concentrates of Examples 1, 5 to 6, and Comparative Example 5 manufactured above.

[0162]

[0163] The method for measuring total polyphenol and total flavonoid contents was the same as in Experimental Example 1 above. The results are as shown in [Table 3] below.

[0164]

[0165] Example 1 Example 5 Example 6 Comparative Example 5 Total polyphenols (GAE / g) 345 ± 18.52 339 ± 15.87 346 ± 17.84 289 ± 10.84 Total flavonoids (RAE / g) 46 ± 3.17 45 ± 2.99 47 ± 4.11 38 ± 3.02

[0166] 2. Differences according to addition of excipients and spray drying

[0167]

[0168] Example 7.

[0169] 5 parts by weight of maltodextrin was added to 100 parts by weight of the wasong extract concentrate prepared in Example 1. Then, the extract with added maltodextrin was spray-dried at 180°C.

[0170]

[0171] Example 8.

[0172] 3 parts by weight of maltodextrin and 2 parts by weight of β-cyclodextrin were added to 100 parts by weight of the wasong extract concentrate prepared in Example 1. Then, the extract with added maltodextrin was spray-dried at 180°C.

[0173]

[0174] Example 9.

[0175] 5 parts by weight of maltodextrin was added to 100 parts by weight of the wasong extract concentrate prepared in Example 1. Then, the extract with added maltodextrin was spray-dried at 220°C.

[0176]

[0177] Comparative Example 6.

[0178] 5 parts by weight of maltodextrin was added to 100 parts by weight of the wasong extract concentrate prepared in Example 1. Then, the extract with added maltodextrin was spray-dried at 160°C.

[0179]

[0180] Experimental Example 6. Differences according to spray drying temperature

[0181]

[0182] The total polyphenol content and total flavonoid content were measured for the wasong extract concentrates of Examples 7 to 9 and Comparative Example 6 manufactured above.

[0183]

[0184] The method for measuring total polyphenol and total flavonoid contents was the same as in Experimental Example 1 above. The results are as shown in [Table 4] below.

[0185]

[0186] Example 7 Example 8 Example 9 Comparative Example 6 Total polyphenols (GAE / g) 348 ± 19.44 312 ± 14.86 345 ± 16.46 275 ± 15.23 Total flavonoids (RAE / g) 47 ± 3.24 42 ± 2.92 47 ± 2.75 40 ± 2.57

[0187] Through this, it can be seen that the DPPH radical scavenging ability is superior when maltodextrin is used alone compared to when β-cyclodextrin and maltodextrin are mixed as excipients.

[0188]

[0189] In addition, the DPPH radical scavenging activity was measured for the wasong extract concentrates of Examples 7 and 9 and Comparative Example 6 manufactured above.

[0190]

[0191] The DPPH radical scavenging activity measurement method was carried out in the same manner as in Experimental Example 2. As shown in Fig. 6, the DPPH radical scavenging activity of the wasong extract concentrate spray-dried at a temperature higher than 160°C was superior.

[0192]

[0193] By means of solving the above problem, the present invention can provide a method for producing a wasong extract.

[0194]

[0195] In this way, it will be understood by those skilled in the art that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical idea or essential features of the present invention.

[0196]

[0197] Therefore, the embodiments described above should be understood as being exemplary and not restrictive in all respects, and the scope of the present invention is indicated by the claims described below rather than the detailed description above, and all changes or modifications derived from the meaning and scope of the claims and their equivalent concepts should be interpreted as being included in the scope of the present invention.

Claims

1. Step of drying wasong (Orostachys japonicus) with hot air; A step of steaming the dried wasong; A step of preparing a wasong extract by extracting the steamed dried wasong with alcohol; and Characterized in that it is a step of producing a wasong extract concentrate by vacuum concentrating the above extract. Method for producing wasong extract.

2. In paragraph 1, The above steaming step is, A method for producing wasong extract, characterized by steaming at 70 to 160°C for 5 to 140 minutes.

3. In paragraph 1, A method for producing wasong extract, characterized in that the above alcohol has a concentration of 10 to 30%.

4. In paragraph 1, In the above wasong extract concentrate, Step of adding excipients; and Characterized in that it further comprises a step of spray drying the extract to which the excipient is added. Method for producing wasong extract.

5. In paragraph 4, The above spray drying step is, A method for producing wasong extract, characterized in that the concentrate to which the above excipients are added is dried at 170 to 230°C.

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