KR-20260063016-A - Method for producing mulberry branch alcohol extract powder containing oxyresveratrol

Abstract

The present invention relates to a method for manufacturing an alcohol extract powder of mulberry branches containing oxyresveratrol, comprising the steps of: preparing mulberry branches by cutting them (S1); generating an extract by introducing 88-92% by weight of 60% alcohol and 8-12% by weight of the prepared mulberry branches into an extractor (S2); performing a first filtering step by passing the extract through a mesh screen of 20-35 μm (S3); generating a concentrate by introducing the filtered extract into a vacuum concentrator and concentrating it (S4); introducing the concentrate into a storage tank and leaving it for 5-10 hours (S5); and performing a second filtering step by passing the left concentrate through a mesh screen of 20-30 μm (S6). The present invention provides a method for manufacturing an alcohol extract powder of mulberry branches containing oxyresveratrol, characterized by comprising the steps of: mixing 27 to 33 parts by weight of dextrin based on 100 parts by weight of the solid content of the secondary filtered concentrate to produce a mixture (S7); and introducing the mixture into a dryer to pulverize it (S8).

Inventors

• 추성태
• 김성일

Assignees

• 농업회사법인 주식회사 이비채

Dates

Publication Date

20260507

Application Date

20241030

Claims (3)

1. In formulating a method for manufacturing an alcohol extract powder of mulberry branches containing oxyresveratrol, Step of preparing by cutting mulberry branches (S1); Step (S2) of introducing 88-92% by weight of 60% alcohol and 8-12% by weight of the prepared mulberry branches into an extractor to produce an extract; A step (S3) of primary filtering the above extract by passing it through a mesh screen of 20 to 35 μm; Step (S4) of introducing the filtered extract into a vacuum concentrator and concentrating it to produce a concentrate; Step (S5) of introducing the above concentrate into a storage tank and leaving it for 5 to 10 hours; Step (S6) of secondarily filtering the above-mentioned concentrate by passing it through a mesh screen of 20 to 30 μm; A step (S7) of producing a mixture by mixing 27 to 33 parts by weight of dextrin based on 100 parts by weight of the solid content of the secondary filtered concentrate; A method for preparing mulberry branch ethanol extract powder containing oxyresveratrol, characterized by comprising the step (S8) of introducing the above mixture into a dryer to pulverize it.
2. In paragraph 1, In the above S2 step, the extraction process in the extractor is performed by heating and extracting at 47–53℃ for 10–15 hours to obtain Brix 13–18, and A method for preparing mulberry branch ethanol extract powder containing oxyresveratrol, characterized in that, in step S4 above, the concentration process in the vacuum concentrator is configured to obtain Brix 10 to 15 by concentrating in a vacuum state of 50 to 60°C.
3. In paragraph 2, In the above S1 step, the mulberry branches are prepared by cutting them to a length of 1 to 5 cm, and A method for preparing mulberry branch ethanol extract powder containing oxyresveratrol, characterized in that, in step S8 above, the internal temperature of the dryer is set to 180 to 190°C to dry the mixture.

Description

Method for producing mulberry branch alcohol extract powder containing oxyresveratrol The present invention relates to a method for producing an alcohol extract powder of mulberry branches containing oxyresveratrol, and more specifically, to a method for producing an alcohol extract powder of mulberry branches containing oxyresveratrol that improves blood sugar control, antioxidant, anti-inflammatory, and anti-aging properties. In plant taxonomy, the mulberry tree is a tree designated as Morus alba L. The mulberry tree is a sacred tree from which nothing goes to waste, ranging from its fruit (*sangja*) to its leaves, branches, root bark, mistletoe parasitizing it, *Sanghwang* mushrooms, silkworms, and *Cordyceps*. The *Donguibogam* and *Bencao Gangmu* state that it is effective for hypertension, arteriosclerosis, and stroke, as well as edema caused by beriberi, neuralgia and arthritis, and coughs and phlegm associated with the common cold, and that it also has nourishing and invigorating effects. (Society of Medicinal Plant Science, *New Medicinal Plant Science*, Hakchangsa, p. 242, 1994; Tsuneo Namba, *Encyclopedia of Japanese and Chinese Medicine* I, Bokyuksa, p. 320, 1980) The *Donguibogam* states that Sangji tea, made from dried mulberry branches, eliminates wind-dampness, benefits the joints, and treats *pung-han-dip-bi* (a condition characterized by joint aches and numbness caused by dampness), limb twisting, coughs, and facial paralysis caused by stroke. It is also said to have a weight-loss effect for obese individuals. Furthermore, it notes that Sangji treats all types of wind, including hemi-wind, promotes digestion, lowers qi, and relieves dry mouth. The Japanese *Kiksha Yōseiki* records that mulberry porridge made with Sangji is beneficial for diabetes. Additionally, *Sangju* (mulberry branch liquor), brewed from a concentrated decoction of Sangji or Sangbaekpi, is used as a medicinal liquor and is said to be particularly effective for stroke, paralysis of the five limbs, beriberi, and coughs. (Tsuneo Namba, *Wakanyaku Encyclopedia* I, Boyuksa, p. 320, 1980) Physiological effects of the upper limb known to date include hepatotoxicity, antioxidant, anti-obesity, anti-inflammatory, anti-aging, and anti-arthritic effects, and prenylflavonoids, coumarin, and stilbene are known as the main physiologically active components. (Oh et al., Planta Med 68: 932-934, 2002; Hu et al., J Nat Prod 74: 816-824, 2011; Kim et al., J Ethnopharmacol 136: 392-398, 2011; Chang et al., Food Chem Toxicol 49: 785-790, 2011) Stilbene compounds such as oxyresveratrol and resveratrol in mulberry branches, as well as moracin, are present not only in mulberry fruits but also in various sericulture products such as mulberry leaves and white mulberry bark. (Kim et al., J Korean Soc Food Sci Nutr 37: 124-128, 2008; Kim et al., Korean J Seric Sci 47: 51-55, 2005; Piao et al., Phytochem Anal 22: 230-235, 2011; Kim et al., J Biol Chem 277: 16340-16344, 2002) In particular, oxyresveratrol in mulberry branches is gaining attention as an ingredient in whitening cosmetics as a powerful inhibitor of tyrosinase, which promotes the production of skin melanin pigment, (Shin et al., Biochem Biophys It has been identified as an anti-inflammatory substance that inhibits inducible nitric oxide synthase (iNOS), an enzyme that produces the inflammatory mediator NO, and inhibits the activity of the inflammation-promoting substances NF-kB and cyclooxygenase-2 (COX-2) (Chung et al., J Pharm Pharm 55: 1695-1700, 2003; Kim et al., J Biol Chem 277: 16340-16344, 2002). 2003) In addition, trans-resveratrol is the main substance of the ‘French Paradox’ in grape wine (Ren. Lorgeril, The Lancet 339: 1523-1526, 1992) and is well known as an anti-cancer, as well as antihypertensive, anti-inflammatory, anti-aging, and antioxidant substance (Fremont Life Sci 66: 663-673, 2000), and recently it has been reported to have a life-extending effect. Meanwhile, moracin derivatives are well known as anti-diabetic, as well as anti-inflammatory and anti-aging substances (Basnet et al, Chem Pharm Bull 41: 1238-1243, 1993; Lee et al, Biol Pharm Bull 25: 1045-10488, 2002), and in particular, have been reported as anti-tyrosinase substances with whitening effects (Lee et al, Biol Pharm Bull 25: 1045-10488, 2002). Meanwhile, bioactive substances such as oxyresveratrol, trans-resveratrol, and moracin found in mulberry branches exist almost entirely as glycosides in silkworm products, and their content varies widely depending on the type and variety of plant, origin, season, and processing treatment. (Kim et al., J Korean Soc Food Sci Nutr 37, 124-128, 2008; Kim et al., Korean J Seric Sci 47, 51-55, 2005; Piao et al., Phytochem Anal 22, 230-235, 2011) In particular, oxyresveratrol in mulberry branches exists almost entirely as a glycoside and is known as the main bioactive substance of the white mulberry bark, but is almost absent in mulberry leaves or fruits. (Kim et al., J K