JP6841371B1 - Iron compound and collagen-containing composition - Google Patents
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- 239000000203 mixture Substances 0.000 title claims abstract description 45
- 150000002506 iron compounds Chemical class 0.000 title claims abstract description 34
- 102000008186 Collagen Human genes 0.000 title claims abstract description 25
- 108010035532 Collagen Proteins 0.000 title claims abstract description 25
- 229920001436 collagen Polymers 0.000 title claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 45
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 24
- 229940119485 safflower extract Drugs 0.000 claims abstract description 24
- 238000001556 precipitation Methods 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 11
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 28
- 239000000284 extract Substances 0.000 claims description 19
- 229910052742 iron Inorganic materials 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 235000013361 beverage Nutrition 0.000 claims description 5
- ATEAWHILRRXHPW-UHFFFAOYSA-J iron(2+);phosphonato phosphate Chemical compound [Fe+2].[Fe+2].[O-]P([O-])(=O)OP([O-])([O-])=O ATEAWHILRRXHPW-UHFFFAOYSA-J 0.000 claims description 5
- 239000012046 mixed solvent Substances 0.000 claims description 5
- PLKYGPRDCKGEJH-UHFFFAOYSA-N azane;2-hydroxypropane-1,2,3-tricarboxylic acid;iron Chemical compound N.[Fe].OC(=O)CC(O)(C(O)=O)CC(O)=O PLKYGPRDCKGEJH-UHFFFAOYSA-N 0.000 claims description 4
- YNVZDODIHZTHOZ-UHFFFAOYSA-K 2-hydroxypropanoate;iron(3+) Chemical compound [Fe+3].CC(O)C([O-])=O.CC(O)C([O-])=O.CC(O)C([O-])=O YNVZDODIHZTHOZ-UHFFFAOYSA-K 0.000 claims description 3
- PMVSDNDAUGGCCE-TYYBGVCCSA-L Ferrous fumarate Chemical compound [Fe+2].[O-]C(=O)\C=C\C([O-])=O PMVSDNDAUGGCCE-TYYBGVCCSA-L 0.000 claims description 3
- 229910021578 Iron(III) chloride Inorganic materials 0.000 claims description 3
- 239000011773 ferrous fumarate Substances 0.000 claims description 3
- 235000002332 ferrous fumarate Nutrition 0.000 claims description 3
- 229960000225 ferrous fumarate Drugs 0.000 claims description 3
- 239000004222 ferrous gluconate Substances 0.000 claims description 3
- 235000013924 ferrous gluconate Nutrition 0.000 claims description 3
- 229960001645 ferrous gluconate Drugs 0.000 claims description 3
- 239000011790 ferrous sulphate Substances 0.000 claims description 3
- 235000003891 ferrous sulphate Nutrition 0.000 claims description 3
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 claims description 3
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims description 3
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims description 3
- NPFOYSMITVOQOS-UHFFFAOYSA-K iron(III) citrate Chemical compound [Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NPFOYSMITVOQOS-UHFFFAOYSA-K 0.000 claims description 3
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 claims description 3
- KXFFQVUPQCREHA-UHFFFAOYSA-K sodium;2-hydroxypropane-1,2,3-tricarboxylate;iron(2+) Chemical compound [Na+].[Fe+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KXFFQVUPQCREHA-UHFFFAOYSA-K 0.000 claims description 3
- 235000007144 ferric diphosphate Nutrition 0.000 claims 1
- 239000011706 ferric diphosphate Substances 0.000 claims 1
- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 claims 1
- 229940036404 ferric pyrophosphate Drugs 0.000 claims 1
- 230000015572 biosynthetic process Effects 0.000 abstract description 10
- 239000002244 precipitate Substances 0.000 abstract description 7
- 238000010586 diagram Methods 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 11
- 244000020518 Carthamus tinctorius Species 0.000 description 9
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- 239000000843 powder Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 229940079593 drug Drugs 0.000 description 6
- 229920000159 gelatin Polymers 0.000 description 6
- 108010010803 Gelatin Proteins 0.000 description 5
- 239000008273 gelatin Substances 0.000 description 5
- 235000019322 gelatine Nutrition 0.000 description 5
- 235000011852 gelatine desserts Nutrition 0.000 description 5
- 239000008213 purified water Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- PUPZLCDOIYMWBV-UHFFFAOYSA-N (+/-)-1,3-Butanediol Chemical compound CC(O)CCO PUPZLCDOIYMWBV-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000014171 carbonated beverage Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- -1 ethanol Chemical compound 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229940058015 1,3-butylene glycol Drugs 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000019437 butane-1,3-diol Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019543 dairy drink Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- XUFQPHANEAPEMJ-UHFFFAOYSA-N famotidine Chemical compound NC(N)=NC1=NC(CSCCC(N)=NS(N)(=O)=O)=CS1 XUFQPHANEAPEMJ-UHFFFAOYSA-N 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000012812 general test Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003041 ligament Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 229940127557 pharmaceutical product Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
【課題】本発明は、鉄化合物とベニバナエキスを組み合わせることで生成する沈殿を抑制することを課題とする。【解決手段】本発明者らは、鉄化合物を配合した経口液体組成物を調製した際、鉄化合物とベニバナエキスが反応し、沈殿を生成することを発見した。この問題を解決すべく鋭意検討を重ねた結果、コラーゲンペプチドを配合することで沈殿生成を抑制できることを見出し、本発明を完成するに至った。かかる知見により得られた本発明の態様は次のとおりである。鉄化合物、コラーゲンペプチド、ベニバナエキスを含有することを特徴とする経口液体組成物、である。【選択図】なしPROBLEM TO BE SOLVED: To suppress precipitation formed by combining an iron compound and safflower extract. The present inventors have discovered that when an oral liquid composition containing an iron compound is prepared, the iron compound reacts with safflower extract to form a precipitate. As a result of diligent studies to solve this problem, it was found that precipitation formation can be suppressed by blending collagen peptide, and the present invention has been completed. The aspects of the present invention obtained from such findings are as follows. An oral liquid composition comprising an iron compound, a collagen peptide, and a safflower extract. [Selection diagram] None
Description
本発明は、鉄化合物を含有する経口液体組成物に関し、医薬品、医薬部外品及び食品等の分野において利用されうる。 The present invention relates to an oral liquid composition containing an iron compound and can be used in the fields of pharmaceuticals, quasi-drugs, foods and the like.
鉄は生体にとって必須の金属であるにも関わらず、摂取基準に対して不足しがちであることが報告されている（非特許文献１）。食生活上の効率的な摂取の方法として、鉄化合物を配合した飲料やサプリメント等が利用されているが、鉄化合物が他の配合成分と反応し、風味や品質を損なうという問題があった（特許文献１、２）。 Although iron is an essential metal for living organisms, it has been reported that iron tends to be deficient with respect to intake standards (Non-Patent Document 1). Beverages and supplements containing iron compounds are used as an efficient method of ingestion in terms of diet, but there is a problem that iron compounds react with other ingredients and impair flavor and quality ( Patent Documents 1 and 2).
本発明者らは、鉄化合物を配合した経口液体組成物を調製した際、鉄化合物とベニバナエキスが反応し、沈殿を生成することを発見した。外観や舌触りといった商品性の観点から、沈殿の生成は少しでも抑制されるべきであるが、今までに、鉄化合物とベニバナエキスの沈殿を抑制する方法については報告されていない。 The present inventors have discovered that when an oral liquid composition containing an iron compound is prepared, the iron compound reacts with safflower extract to form a precipitate. From the viewpoint of commerciality such as appearance and texture, the formation of precipitates should be suppressed as much as possible, but so far, no method for suppressing the precipitation of iron compounds and safflower extract has been reported.
本発明は、鉄化合物とベニバナエキスを組み合わせることで生成する沈殿を抑制することを課題とする。 An object of the present invention is to suppress precipitation formed by combining an iron compound and safflower extract.
この問題を解決すべく鋭意検討を重ねた結果、コラーゲンペプチドを配合することで沈殿生成を抑制できることを見出し、本発明を完成するに至った。 As a result of diligent studies to solve this problem, it was found that precipitation formation can be suppressed by blending collagen peptide, and the present invention has been completed.
かかる知見により得られた本発明の態様は次のとおりである。
（１）鉄化合物、コラーゲンペプチド、ベニバナエキスを含有することを特徴とする経口液体組成物、
（２）鉄化合物の含有量が、鉄換算で０．０００２〜０．２ｗ／ｖ％である（１）に記載の経口液体組成物、
（３）コラーゲンペプチドの含有量が０．０２〜２０ｗ／ｖ％である（１）に記載の経口液体組成物、
（４）ベニバナエキスの含有量が０．０００２〜２ｗ／ｖ％である（１）に記載の経口液体組成物、
（５）鉄化合物が、フマル酸第一鉄、塩化第二鉄、クエン酸鉄、クエン酸鉄アンモニウム、クエン酸鉄ナトリウム、グルコン酸第一鉄、乳酸鉄、ピロリン酸第一鉄、ピロリン酸第二鉄、硫酸第一鉄からなる群から選ばれる少なくとも１種である（１）に記載の経口液体組成物、
（６）ベニバナエキスが、水、エタノール、又はこれらの混合溶媒による抽出エキスである（１）に記載の経口液体組成物、
（７）ｐＨが２．５〜４．５ である（１）〜（６）のいずれかに記載の経口液体組成物、
（８）経口液体組成物が、液体飲料である（１）〜（７）のいずれかに記載の経口液体組成物、
（９）鉄化合物及びベニバナエキスを配合することで生じる沈殿を、コラーゲンペプチドを配合することにより抑制する方法、
である。
The aspects of the present invention obtained from such findings are as follows.
(1) An oral liquid composition containing an iron compound, a collagen peptide, and a safflower extract.
(2) The oral liquid composition according to (1), wherein the content of the iron compound is 0.0002 to 0.2 w / v% in terms of iron.
(3) The oral liquid composition according to (1), which has a collagen peptide content of 0.02 to 20 w / v%.
(4) The oral liquid composition according to (1), wherein the content of safflower extract is 0.0002 to 2 w / v%.
(5) Iron compounds are ferrous fumarate, ferric chloride, iron citrate, ammonium iron citrate, sodium iron citrate, ferrous gluconate, iron lactate, ferrous pyrophosphate, ferrous pyrophosphate. The oral liquid composition according to (1), which is at least one selected from the group consisting of ferrous iron and ferrous sulfate.
(6) The oral liquid composition according to (1), wherein the safflower extract is an extract extracted from water, ethanol, or a mixed solvent thereof.
(7) The oral liquid composition according to any one of (1) to (6), which has a pH of 2.5 to 4.5.
(8) The oral liquid composition according to any one of (1) to (7), wherein the oral liquid composition is a liquid beverage.
(9) A method of suppressing precipitation caused by blending an iron compound and safflower extract by blending collagen peptide .
Is.
本発明により、鉄化合物とベニバナエキスを配合した場合にも、沈殿生成が抑制される経口液体組成物を提供することが可能となった。 INDUSTRIAL APPLICABILITY According to the present invention, it has become possible to provide an oral liquid composition in which precipitation formation is suppressed even when an iron compound and safflower extract are blended.
本発明において「鉄化合物」とは、例えばフマル酸第一鉄、塩化第二鉄、クエン酸鉄、クエン酸鉄アンモニウム、クエン酸鉄ナトリウム、グルコン酸第一鉄、乳酸鉄、ピロリン酸第一鉄、ピロリン酸第二鉄、硫酸第一鉄を挙げることができる。 In the present invention, the "iron compound" is, for example, ferrous fumarate, ferric chloride, iron citrate, ammonium iron citrate, sodium iron citrate, ferrous gluconate, iron lactate, ferrous pyrophosphate. , Ferrous pyrophosphate, ferrous sulfate can be mentioned.
鉄化合物の含有量は、本発明の経口液体組成物中、鉄換算で下限値は０．０００２ｗ／ｖ％が好ましく０．００２ｗ／ｖ％がより好ましい。また、鉄化合物としては下限値は０．００１ｗ／ｖ％が好ましく、０．０１ｗ／ｖ％がより好ましい。当該組成物中に鉄化合物あるいは鉄の含有量が高くなるにつれ、沈殿物の生成が増加するからである。また、風味の点から、鉄化合物の含有量は、本発明の経口液体組成物中、鉄換算としては上限値は０．２ｗ／ｖ％が好ましく、０．０４ｗ／ｖ％がより好ましい。また、鉄化合物の上限値は１．２ｗ／ｖ％が好ましく、０.２ｗ／ｖ％がより好ましい。 The lower limit of the iron compound content in the oral liquid composition of the present invention in terms of iron is preferably 0.0002 w / v%, more preferably 0.002 w / v%. The lower limit of the iron compound is preferably 0.001 w / v%, more preferably 0.01 w / v%. This is because as the content of the iron compound or iron in the composition increases, the formation of precipitates increases. From the viewpoint of flavor, the upper limit of the iron compound content in the oral liquid composition of the present invention is preferably 0.2 w / v%, more preferably 0.04 w / v% in terms of iron. .. The upper limit of the iron compound is preferably 1.2 w / v%, more preferably 0.2 w / v%.
本発明において「ベニバナエキス」とは、ベニバナ（紅花、Carthamus tinctorius L.）を溶媒抽出して得られた抽出液およびエキス末である。ベニバナの花、葉、茎、根茎、根等の各部位または全体を用いることができるが、花を用いることが好ましい。抽出溶媒としては、水、エタノール等の低級アルコール、１，３−ブチレングリコール、プロピレングリコール等の多価アルコールあるいはこれらの２種以上による混合溶媒等を用いることができ、好ましくは水、エタノール、又はこれらの混合溶媒である。本発明では、例えば、ベニバナの花を水で抽出およびろ過したものを好ましく用いることができる。エキスの形態は特に制限されるものではなく、加熱処理、凍結乾燥あるいは減圧乾燥などの処理により、乾燥エキス末、エキス末、軟エキス、流エキスなどにすることができる。ベニバナエキスは市販品を用いてもよく、例えば「ベニバナ抽出液」（日本粉末薬品株式会社）や「ベニバナエキスパウダー」（日本粉末薬品株式会社）、「ベニバナ抽出液」（丸善製薬株式会社）、「ベニバナ抽出液ＢＧ」（丸善製薬株式会社）、「ベニバナエキスＤ」（松浦薬業株式会社）等が挙げられる。なお、ベニバナを原料とした着色料製剤として「ベニバナ色素」が知られているが、ベニバナ色素はベニバナを溶媒抽出した後に、さらに遠心分離等の工程を経て特定の色価を有するように不純物を除去したものであり、ベニバナエキスとは異なる。 In the present invention, the "safflower extract" is an extract and extract powder obtained by extracting safflower (Safflower, Carthamus tinctorius L.) with a solvent. Although each part or the whole of safflower flowers, leaves, stems, rhizomes, roots, etc. can be used, it is preferable to use flowers. As the extraction solvent, water, a lower alcohol such as ethanol, a polyhydric alcohol such as 1,3-butylene glycol, propylene glycol, or a mixed solvent containing two or more of these can be used, and water, ethanol, or a mixed solvent thereof is preferable. It is a mixed solvent of these. In the present invention, for example, safflower flowers extracted and filtered with water can be preferably used. The form of the extract is not particularly limited, and dried extract powder, extract powder, soft extract, stream extract and the like can be obtained by treatment such as heat treatment, freeze-drying or vacuum drying. Commercially available Benibana extract may be used, for example, "Benibana extract" (Nippon Powder Chemicals Co., Ltd.), "Benibana extract powder" (Nippon Powder Chemicals Co., Ltd.), "Benibana extract" (Maruzen Pharmaceuticals Co., Ltd.), Examples thereof include "Benibana Extract BG" (Maruzen Pharmaceuticals Co., Ltd.) and "Benibana Extract D" (Matsuura Pharmaceutical Co., Ltd.). Although "safflower pigment" is known as a colorant preparation using safflower as a raw material, the safflower pigment contains impurities so as to have a specific color value through a process such as centrifugation after extracting safflower with a solvent. It is removed and is different from safflower extract.
ベニバナエキスの含有量は、本発明の経口液体組成物中０．０００２〜２ｗ／ｖ％であることが好ましく、０．００２〜０．２ｗ／ｖ％であることがより好ましい。ベニバナエキス含有量は、鉄化合物１質量部に対して０．０１〜１０質量部が好ましく、０．０３〜４質量部がより好ましい。なお、鉄に換算すると、鉄１質量部に対して質量部が０．０５〜５０質量部が好ましく、０．２〜２０質量部がより好ましい。 The content of safflower extract is preferably an oral liquid composition from .0002 to 2 w / v% of the present invention, more preferably 0.002~0.2 w / v%. The safflower extract content is preferably 0.01 to 10 parts by mass, more preferably 0.03 to 4 parts by mass with respect to 1 part by mass of the iron compound. When converted to iron, the mass portion is preferably 0.05 to 50 parts by mass, and more preferably 0.2 to 20 parts by mass with respect to 1 part by mass of iron.
本発明において「コラーゲンペプチド」とは、その起源は特に限定されず、合成であってもよく、牛や豚等の家畜や魚を加工する際に副生する皮、骨、靭帯、腱、軟骨等から抽出して製造されるコラーゲンペプチドであってもよいが、豚由来のコラーゲンペプチドが好ましい。コラーゲンタンパク質を酵素や化学的処理等により分解して得られるコラーゲンペプチドが好ましい。コラーゲンペプチドの平均分子量としては、特に限定されないが、５００〜５００００であることが好ましく、１０００〜２５０００であることがより好ましい。また、食品への配合し易さの観点から、コラーゲンペプチド１５％水溶液（測定温度＝４０℃）の粘度（食品添加物公定書 一般試験法：第１法）が１〜４ｍＰａ・ｓの範囲であることが好ましい。本発明のコラーゲンペプチドは、市販品を用いてもよく、例えば「ニッピペプタイドＰＳ−１」（ニッピ製）、「ニッピペプタイドＰＲＡ−Ｐ」（ニッピ製）、「ニッピペプタイドＦＣＰ−ＥＸ」（ニッピ製）、「ＨＡＣＰ−ＣＦ」（ゼライス製）、「ＨＡＣＰ−ＴＦ」（ゼライス製）、「コラペプＰＵ」（新田ゼラチン製）、「コラペプＪＢ」（新田ゼラチン製）、「ＨＤＬ−５０ＳＰ」（新田ゼラチン製）、「ＳＣＰ−３１００」（新田ゼラチン製）、「ｐｅｐｔａｎ Ｐ２０００ＨＤ」（ルスロ製）等が挙げられる。 In the present invention, the origin of the "collagen peptide" is not particularly limited and may be synthetic, and the skin, bone, ligament, tendon, and cartilage produced as by-products when processing domestic animals such as cows and pigs and fish. It may be a collagen peptide produced by extracting from the above, but a collagen peptide derived from pig is preferable. A collagen peptide obtained by decomposing collagen protein by enzyme, chemical treatment or the like is preferable. The average molecular weight of the collagen peptide is not particularly limited, but is preferably 500 to 50,000, and more preferably 1,000 to 25,000. In addition, from the viewpoint of ease of blending into food, the viscosity (food additive official standard general test method: first method) of a 15% aqueous solution of collagen peptide (measurement temperature = 40 ° C.) is in the range of 1 to 4 mPa · s. It is preferable to have. As the collagen peptide of the present invention, a commercially available product may be used, for example, "Nippi Peptide PS-1" (manufactured by Nippi), "Nippi Peptide PRA-P" (manufactured by Nippi), "Nippi Peptide FCP-EX" (manufactured by Nippi). ), "HACP-CF" (made by Zerais), "HACP-TF" (made by Zerais), "Korapep PU" (made by Nitta Gelatin), "Korapep JB" (made by Nitta Gelatin), "HDL-50SP" (made by Nitta Gelatin) (Made by Nitta Gelatin), "SCP-3100" (made by Nitta Gelatin), "peptan P2000HD" (made by Rusuro) and the like.
コラーゲンペプチドの含有量は、本発明の経口液体組成物中、０．０２〜２０ｗ／ｖ％であることが好ましく、０．２〜１５ｗ／ｖ％がより好ましい。
The content of collagen peptide is preferably 0.02 to 20 w / v%, more preferably 0.2 to 15 w / v% in the oral liquid composition of the present invention.
本発明は、経口液体組成物中の鉄化合物とベニバナエキスを配合したことに起因する沈殿物の生成を、コラーゲンペプチドを配合することで抑制できる。 INDUSTRIAL APPLICABILITY The present invention can suppress the formation of a precipitate due to the blending of an iron compound and safflower extract in an oral liquid composition by blending collagen peptide.
コラーゲンの含有量は、本発明の効果の点から、鉄化合物１質量部に対して１〜４００質量部が好ましく、３〜２６０質量部がより好ましい。なお、鉄に換算すると、鉄１質量部に対して２〜２０００質量部が好ましく、２０〜１５００質量部がより好ましい。 From the viewpoint of the effect of the present invention, the collagen content is preferably 1 to 400 parts by mass, more preferably 3 to 260 parts by mass with respect to 1 part by mass of the iron compound. When converted to iron, 2 to 2000 parts by mass is preferable with respect to 1 part by mass of iron, and 20 to 1500 parts by mass is more preferable.
本発明における経口液体組成物とは、経口摂取できる液体であれば特に制限はなく、医薬品、医薬部外品、又は食品（一般の食品だけでなく、栄養機能性食品や特定保健用食品も含む）を挙げることができる。医薬品及び医薬部外品としては、例えば内服液剤、ドリンク剤等を挙げることができる。食品としては、清涼飲料水、炭酸飲料、スポーツ・機能性飲料、ノンアルコール飲料、乳飲料、茶飲料、コーヒー飲料、果実・野菜系飲料、ゼリー飲料等が挙げられる。より好ましくは、医薬品及び医薬部外品であれば内服液剤、ドリンク剤、食品であれば、栄養機能性食品、特定保健用食品等の各種飲料、炭酸飲料、ゼリー飲料である。 The oral liquid composition in the present invention is not particularly limited as long as it is a liquid that can be ingested orally, and includes pharmaceuticals, quasi-drugs, or foods (not only general foods but also nutritionally functional foods and foods for specified health uses). ) Can be mentioned. Examples of pharmaceuticals and quasi-drugs include oral liquids and drinks. Examples of foods include soft drinks, carbonated drinks, sports / functional drinks, non-alcoholic drinks, dairy drinks, tea drinks, coffee drinks, fruit / vegetable drinks, jelly drinks and the like. More preferably, it is an internal liquid or drink for pharmaceuticals and non-pharmaceutical products, and various beverages such as nutritionally functional foods and foods for specified health use, carbonated beverages and jelly beverages for foods.
本発明の経口液体組成物のｐＨは、特に限定されないが、口当たりの良さという点から２.５〜４．５が好ましく、３〜４がより好ましい。ｐＨを上記範囲に保つために、必要に応じて有機酸等のｐＨ調整剤を配合することができる。 The pH of the oral liquid composition of the present invention is not particularly limited, but is preferably 2.5 to 4.5, and more preferably 3 to 4 from the viewpoint of palatability. In order to keep the pH in the above range, a pH adjuster such as an organic acid can be blended if necessary.
本発明の経口液体組成物は、常法により製造することができ、その方法は特に限定され
るものではない。通常、各成分を量りとり、適量の精製水で溶解、撹拌した後、ｐＨを調
整し、さらに精製水を加えて容量調整し、必要に応じてろ過、殺菌処理を施すことにより
得られる。
The oral liquid composition of the present invention can be produced by a conventional method, and the method is not particularly limited. Usually, it is obtained by weighing each component, dissolving and stirring with an appropriate amount of purified water, adjusting the pH, further adding purified water to adjust the volume, and performing filtration and sterilization treatment as necessary.
また、本発明の経口液体組成物には、その他の成分として、ビタミン類、ミネラル類、アミノ酸及びその塩類、生薬、生薬抽出物、カフェイン、ローヤルゼリー、デキストリン等を本発明の効果を損なわない範囲で適宜に配合することができる。さらに必要に応じて、抗酸化剤、着色剤、香料、矯味剤、保存剤、甘味料、酸味剤等の添加物を本発明の効果を損なわない範囲で適宜に配合することができる。 Further, in the oral liquid composition of the present invention, as other components, vitamins, minerals, amino acids and salts thereof, crude drugs, crude drug extracts, caffeine, royal jelly, dextrin and the like are included as long as the effects of the present invention are not impaired. Can be appropriately blended with. Further, if necessary, additives such as antioxidants, colorants, flavors, flavoring agents, preservatives, sweeteners, and acidulants can be appropriately blended as long as the effects of the present invention are not impaired.
以下に、実施例、比較例を挙げ、本発明を更に詳細に説明する。
（比較例１〜８、実施例１〜７）
下記表１〜３に記載の処方および次の方法に従い経口液体組成物を調整した。まず、全量の１０％程度の精製水に、豚由来コラーゲンペプチド（新田ゼラチン社製）、クエン酸、安息香酸ナトリウムを添加し、十分に撹拌した。その後に、クエン酸鉄アンモニウムを添加し、全量の６０％程度となるように精製水を加え、十分に撹拌した。次にベニバナエキス（水抽出エキス、日本粉末薬品株式会社製）を添加し、十分に撹拌後、塩酸または水酸化ナトリウムを用いてｐＨを調整し、精製水を加えて全量とし、経口液体組成物を得た（実施例１〜７）。これらの経口液体組成物をスクリュー管Ｎｏ．７（（株）マルエム製）に５０ｍｌ充填し、８０℃２５分の殺菌を行った。コラーゲンを添加しない経口液体組成物（比較例１〜６）を対照とした。
上記の通り調製した経口液体組成物を６５℃で７日間保存し、沈殿を目視により観察した。表４の基準で沈殿生成度合いを評価した。
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
(Comparative Examples 1 to 8 and Examples 1 to 7)
Oral liquid compositions were prepared according to the formulations listed in Tables 1-3 below and the following methods. First, pig-derived collagen peptide (manufactured by Nitta Gelatin Co., Ltd.), citric acid, and sodium benzoate were added to about 10% of the total amount of purified water, and the mixture was sufficiently stirred. After that, ammonium iron citrate was added, purified water was added so as to be about 60% of the total amount, and the mixture was sufficiently stirred. Next, add Benibana extract (water extract, manufactured by Nippon Powder Chemicals Co., Ltd.), stir well, adjust the pH with hydrochloric acid or sodium hydroxide, add purified water to make the total amount, and make an oral liquid composition. (Examples 1 to 7). These oral liquid compositions are referred to as screw tube No. 7 (manufactured by Maruemu Co., Ltd.) was filled with 50 ml and sterilized at 80 ° C. for 25 minutes. An oral liquid composition to which collagen was not added (Comparative Examples 1 to 6) was used as a control.
The oral liquid composition prepared as described above was stored at 65 ° C. for 7 days, and the precipitate was visually observed. The degree of precipitation formation was evaluated according to the criteria shown in Table 4.
表１〜３に示した通り、鉄とベニバナエキスを配合することで沈殿が生成した（比較例１〜６）。鉄の濃度が高まると沈殿の生成が増加した（比較例１〜３）。また、ベニバナエキスの濃度が高まると沈殿生成の割合も増加した（比較例４〜５）。一方、コラーゲンペプチドを配合することにより沈殿生成が抑制された（実施例１〜７）。 As shown in Tables 1 to 3, a precipitate was formed by blending iron and safflower extract (Comparative Examples 1 to 6). Precipitation formation increased as the iron concentration increased (Comparative Examples 1-3). In addition, as the concentration of safflower extract increased, the rate of precipitation formation also increased (Comparative Examples 4 to 5). On the other hand, precipitation formation was suppressed by blending collagen peptide (Examples 1 to 7).
本発明により、経口液体組成物中における鉄化合物およびベニバナエキスを配合した際の沈殿を抑制することが可能となったので、医薬品、医薬部外品及び食品の分野において、商品性の高い鉄化合物及びベニバナエキス含有経口液体組成物を提供することが期待される。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to suppress precipitation when an iron compound and safflower extract are blended in an oral liquid composition, and therefore, an iron compound having high commercial value in the fields of pharmaceuticals, quasi-drugs and foods. And an oral liquid composition containing safflower extract is expected to be provided.
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