JPS6362488B2 - - Google Patents

Description

[Detailed description of the invention]

TECHNICAL FIELD The present invention relates to an antibacterial and antifungal (mildew) agent effective for improving the shelf life of foods and cosmetics. Various antibacterial and antifungal agents have been used since early times to prevent deterioration of food and cosmetics due to the growth of microorganisms, and in recent years, sorbic acid has been commonly used as an antibacterial and antifungal agent. , dehydroacetic acid and their salts, ethanol, glycine, polymerized phosphoric acid, and various other inorganic and organic acids. However, these substances have safety issues and have restrictions on the amount added and the foods they can be used in (for example, the upper limit of sorbic acid and its salts that can be added to foods is 0.2%, and dehydroacetic acid and its salts are limited to cheeses). , butter, and margarine), there are many that have drawbacks, such as those that inevitably reduce the flavor of foods when added, and those that have a weak effect on improving preservability.
Therefore, there is currently a strong desire for the emergence of antibacterial and antifungal agents that are superior in terms of safety, influence on the flavor of foods, and effect on improving preservability. The present invention provides an organic solvent with intermediate polarity or a mixture of the same and a lower alcohol from the residue obtained by extracting licorice or glycyrrhizin from licorice as an antibacterial/antifungal agent that can meet the above-mentioned demands particularly in the food field. The purpose of the present invention is to provide an antibacterial/antifungal agent containing a component extracted by using the extract as an extraction solvent. The ingredient extracted from licorice, which is the active ingredient of the antibacterial/antifungal agent of the present invention, exhibits a remarkable growth-inhibiting effect on bacteria such as mold, yeast, and gram-positive bacteria, and an appropriate amount thereof is added to food. This greatly extends the shelf life of foods without reducing their flavor, and when added to cosmetics, they effectively prevent deterioration due to microbial growth without impairing their cosmetic effects. Moreover, since its elasticity is extremely low, it can be safely used in foods and cosmetics in the amount necessary to achieve sufficient effects. Licorice (especially its root) has been used as a medicinal raw material since ancient times, and its water extract is
It is used as an additive in soybean oil, miso, etc. When producing the antibacterial/antifungal agent of the present invention, the same licorice commonly used for these purposes can be used as a raw material, and no special products are required. Further, the residue after glycyrrhizin is extracted from licorice using neutral or slightly alkaline water can also be used as a raw material for the antibacterial/fungal agent of the present invention. In order to extract a substance having antibacterial and antifungal effects from licorice or the residue from which glycyrrhizin has been extracted, an organic solvent with intermediate polarity is used as an extraction solvent, preferably benzene, ethyl ether, chloroform, n-butyl acetate, acetic acid. Isobutyl, n-propyl acetate, ethyl acetate, methylene chloride, trichrene or percrene are used. these are,
It may be used in combination with lower alcohols such as methanol and ethanol. In this case, the mixing ratio of the organic solvent with intermediate polarity to the lower alcohol is 9:1.
A ratio of 5:5 to 5:5 is appropriate, and if the ratio of lower alcohol is increased beyond this, the extraction efficiency of components having antibacterial and antifungal effects will decrease. Other than using the extraction solvent as described above, no special extraction conditions are required. In a standard extraction method, the raw material to be treated is immersed in about 3 times the amount of solvent and heated under reflux, or immersed in about 5 times the amount of solvent in a conventional manner. It is desirable to repeat these operations individually or in combination two to three times. After removing solid matter such as dust from the obtained extract by filtration or centrifugation, the extraction solvent is distilled off using an appropriate method to obtain a light brown, tasteless and odorless extract that has antibacterial and antifungal effects. is obtained. This extract can be used as it is in the antibacterial/antifungal agent of the present invention in many cases, but if necessary,
Purification treatments such as decolorization may be performed within a range that does not impair its efficacy. The above extract is oil-soluble and can be used as is.
Or, dissolve it in a suitable medium such as oil, propylene glycol, glycerin monostearate, etc.
It can be used as an antibacterial/antifungal agent for oil-based foods or cosmetics. In addition, if you use it as it is or dissolve it in ethanol etc. if necessary, add it to an aqueous solution of an emulsifier such as sucrose fatty acid ester or saponin, stir it, and disperse it. It is suitable as an antibacterial and antifungal agent. The action of the antibacterial/antifungal agent of the present invention is over a wide range of PH.
Because it is stable in the range, regardless of the pH,
It can be used in virtually all food and cosmetic products. For use in food, methods include kneading, coating or spraying on food or its raw materials;
Alternatively, a method in which food or its raw materials are immersed in a solution is suitable. For use in cosmetics, it may be appropriately mixed into a cosmetic base at any stage of the manufacturing process. The antibacterial/antifungal agent of the present invention necessary to sufficiently improve the preservability of foods and cosmetics varies depending on the target to be added, but is approximately 0.0001 to 0.1% by weight of the raw material (as the licorice extract). , usually around 0.001-0.01%. The present invention will be explained below with reference to Examples and Test Examples. Example 1 Add 2 kg of crushed licorice root to 10 ml of ethyl acetate at room temperature.
After soaking for a time to extract the ethyl acetate soluble components,
The extract and the extraction residue were separated by filtration. The same operation was repeated two more times to obtain a total of 26 extracts. The solvent of the extract was distilled off, and the remaining solid matter was dried under reduced pressure and pulverized to obtain 72 g of a light brown powder (hereinafter referred to as antibacterial/antifungal agent A). Next, using this antibacterial/fungicidal agent A, kamaboko with the following formulation was produced and left at room temperature together with kamaboko of the same formulation except that antibacterial/antifungal agent A was not added. Fish meat paste 10 Kg Starch 1 Kg Sodium glutamate 0.15 Kg Mirin 0.4 Kg Salt 0.4 Kg Antibacterial/Fungicide A 3 g After 10 days, no change was observed in the product to which Antibacterial/Fungicide A was added. The ones without additives were discolored, moldy, and smelled of rot. Example 2 After extracting glycyrrhizin by soaking 1 kg of licorice root in 1% aqueous ammonia, the extraction residue was dried, and this was heated under reflux with ethyl ether from step 3 for 2 hours to remove the ether-soluble components. Extracted. The same operation was repeated for the extract and the separated extraction residue to obtain a total of 5.5 extracts.
Thereafter, the solvent of the extract was distilled off, and the extract was further dried under reduced pressure to obtain 25 g of light brown powder. Dissolve the entire amount of this powder in 75ml of ethanol and dextrin.
212.5 g of emulsifier and 12.5 g of emulsifier dissolved in water were mixed together and dried again under reduced pressure to remove about the active ingredient.
Pale yellow powder antibacterial/fungal agent containing 10%
Obtained 250g of B. Next, Chinese cabbage pickles were produced using a seasoning liquid with the following formulation, and the effects of antibacterial/fungal agent B were tested. Salt 2.0% Monosodium glutamate 0.4% Citric acid 0.09% Antibacterial/Fungicide B 5.0% For Chinese cabbage, soak in 3% salt solution at 5℃ in advance.
After soaking for 20 hours, 100g of the bag was placed in a plastic bag with 60ml of seasoning liquid and sealed. When the package was opened after being left at room temperature for 5 days, the pickled Chinese cabbage had a good smell and taste. On the other hand, the pickled Chinese cabbage made in the same manner except for using a seasoning liquid without the addition of antibacterial/fungicidal agent B had a clearly putrid odor. Example 3 After extracting glycyrrhizin by soaking 1 kg of licorice root in warm water, the extraction residue was dried and mixed with a mixture of chloroform and methanol (mixing ratio 9:1).
3 and heated under reflux for 2 hours to extract the soluble components. The same operation was repeated for the extract and the separated extraction residue to obtain a total of 5.5 extracts. Thereafter, the solvent of the extract was distilled off, and the extract was further dried under reduced pressure to obtain 30 g of a light brown powder (antibacterial/antifungal agent C). Next, add 15 g of antibacterial/fungal agent C to 50 ml of ethanol in an aqueous solution of 5 g of saponin dissolved in 950 ml of water.
By dispersing the solution dissolved in
A spray solution was prepared. This spray solution was sprayed a total of 3 times on sausages with no preservative added, and a control product that was not sprayed was prepared, and when these were left at room temperature for 10 days, the products sprayed with antibacterial/antifungal agent C were prepared. There was no change in the product, but the control product had a putrid odor. Example 4 A cream with the following formulation and a control product with the same formulation except that antibacterial/antifungal agent A was not used were produced. Stearic acid 16.0g Lanolin 2.0〃 Isopropyl myristate 9.0〃 Squalane 3.0〃 Polyoxyethylene cetyl ether 8.0〃 Tranexamic acid-GSS 0.5〃 Glycerin 10.0〃 Water 51.5〃 Fragrance Small amount Antibacterial/antifungal agent A 5mg For each cream Satucharomyces cerevisiae was added to the mixture so that the number of bacteria was 10 ³ /g, and the number of viable bacteria was measured after storing it in the incubator for one week. The average number of viable bacteria for antibacterial/antifungal agent A additive products is 4.2.
×10/g, whereas that of the control product was 6.1
×10 ⁴ /g. Test Example 1 Antibacterial/antifungal agents A, B, and C were tested for antibacterial activity against bacteria, mold, and yeast.
The method for preparing the test bacterial solution is as follows. Bacteria (Staphylococcus aureus) are
Cultured on standard agar slant medium at 37℃ for 18-24 hours, take 1 platinum loop and add it to BHI broth 10.
After culturing at 37°C for 18 to 24 hours, the culture solution was shaken and stirred to obtain a bacterial solution. Mold (Penicillium chrysogenum) is PDA
Take one platinum loopful of bacteria cultured at 30°C for 4 days using a slant medium and add this to 10 ml of sublobe bouillon.
After culturing at 30°C for 4 days, the culture solution was shaken and stirred to obtain a bacterial solution. For the yeast, take one platinum loopful of bacteria cultured at 30°C for 19 to 24 hours using a PDA slant medium, add this to 10 ml of sublobe broth, and culture at 30°C for 18 to 24 hours, then shake and stir the culture solution. It was made into a bacterial solution. On the other hand, a heated solvent medium (for bacteria: standard agar medium; for molds and yeasts: Sabouraud agar medium) was prepared, and plates containing antibacterial/fungicidal agents A, B, or C at various concentrations were prepared from this. did. One platinum loop of the above-mentioned bacterial solution was smeared onto the plate, and the bacteria were cultured at 37°C and the molds and yeasts were cultured at 30°C for 48 hours, and then the growth status of the bacteria was observed. The results are shown in Tables 1 to 3.

[Table] (Note) -: Colony not observed +: Colony occurred

[Table] (Note) -: No colonies observed ±: 1 to 90 colonies found +: 100 or more colonies found

[Table] (Note) -: No colonies observed ±: 1 to 90 colonies generated +: 100 or more colonies generated Test example 2 Using ICR mice, the LD ₅₀ value of the antibacterial/fungal agent A was determined by intraperitoneal administration. (Litchfield
According to the Wilcoxon method), it was found to be 1.9g/Kg.
That's all.

Claims (1)

[Scope of Claims] 1. An antibacterial/antifungal agent containing a component extracted from licorice or the residue of glycyrrhizin extracted from licorice using an organic solvent with intermediate polarity or a mixture of this and a lower alcohol as an extraction solvent. . 2 Organic solvents with intermediate polarity are benzene, ethyl ether, chloroform, n-butyl acetate, isobutyl acetate, n-propyl acetate, ethyl acetate,
The antibacterial/antifungal agent according to claim 1, wherein the agent is methylene chloride, trichrene, or perchrene, and the lower alcohol is methanol or ethanol.