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KR102117693B1 - Complex natural antibacterial agent containing rosemary, cinnamon and fatty acid and method for preparing the same - Google Patents

Complex natural antibacterial agent containing rosemary, cinnamon and fatty acid and method for preparing the same Download PDF

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KR102117693B1
KR102117693B1 KR1020180158276A KR20180158276A KR102117693B1 KR 102117693 B1 KR102117693 B1 KR 102117693B1 KR 1020180158276 A KR1020180158276 A KR 1020180158276A KR 20180158276 A KR20180158276 A KR 20180158276A KR 102117693 B1 KR102117693 B1 KR 102117693B1
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extract
cinnamon
antibacterial
rosemary
rosemary extract
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Korean (ko)
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정승원
박자원
신소림
양찬호
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주식회사 제이스에프아이
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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
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    • A01N65/08—Magnoliopsida [dicotyledons]
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    • A—HUMAN NECESSITIES
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/54—Lauraceae (Laurel family), e.g. cinnamon or sassafras
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
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    • A61K8/375—Esters of carboxylic acids the alcohol moiety containing more than one hydroxy group
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    • A61K8/00—Cosmetics or similar toiletry preparations
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    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
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    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
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    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q17/00—Barrier preparations; Preparations brought into direct contact with the skin for affording protection against external influences, e.g. sunlight, X-rays or other harmful rays, corrosive materials, bacteria or insect stings
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Abstract

The present invention relates to a complex natural antibacterial agent composition comprising, as effective components, a rosemary extract and a cinnamon extract, or a rosemary extract, a cinnamon extract, and glycerol monocaprylate. More specifically, the complex natural antibacterial agent composition is prepared by combining: a rosemary extract with a carnosic acid content of 10% or more; a cinnamon extract of a cinnamaldehyde content of 65% or more; and glycerol monocaprylate, which is one type of fatty acid, in a concentration ratio of 0.01-0.05% : 0.015-0.15% : 0.01-0.2%. The complex natural antibacterial agent composition has a potent antibacterial strength and thus may be beneficially used as a functional component of preservatives when producing food, health functional food, cosmetics, or feed.

Description

로즈마리, 계피 및 지방산을 포함하는 복합 천연 항균제 및 그 제조방법{Complex natural antibacterial agent containing rosemary, cinnamon and fatty acid and method for preparing the same}Complex natural antibacterial agent containing rosemary, cinnamon and fatty acid and method for preparing the same}

본 발명은 로즈마리 추출물, 계피나무 추출물 및 지방산을 함유하는 항균제 및 이의 제조방법에 관한 것으로서, 보다 상세하게는 카르노산(carnosic acid) 함량이 높은 로즈마리 추출물, 신남알데하이드(Cinnamaldehyde) 함량이 높은 계피나무의 추출물 및 지방산의 일종인 글리세롤 모노카프레이트(glycerol monocarprate)를 조합하여 유해 미생물을 효과적으로 제어할 수 있는 항균력이 우수하고 항균력이 보장되는 항균제 및 이의 제조방법에 관한 것이다.The present invention relates to an antibacterial agent containing a rosemary extract, a cinnamon tree extract and a fatty acid and a method for manufacturing the same, more specifically, a rosemary extract having a high content of carnosic acid, a cinnamon tree having a high content of Cinnamaldehyde The present invention relates to an antimicrobial agent having excellent antimicrobial ability and effective antimicrobial activity that can effectively control harmful microorganisms by combining extract and glycerol monocarprate, a type of fatty acid, and a method for manufacturing the same.

미생물은 자연계에 광범위하게 분포하고 있으며, 적절한 생육 조건이 형성되면 빠르게 생장 및 무한 번식이 가능하므로, 인간 생활에 많은 영향을 미치고 있다.Microorganisms are widely distributed in the natural world, and when appropriate growth conditions are formed, they can rapidly grow and reproduce indefinitely, and thus have a great influence on human life.

특히, 지구 온난화, 실내 온도 상승 등 환경 변화로 인하여 식중독 등을 유발할 수 있는 유해 미생물의 생육이 증가하여 이로 인한 식중독 발생 등이 증가하고 있다. 기후 상승으로 인하여 최근에는 계절에 관계없이 미생물에 의한 감염 및 식중독 등의 사례가 연중 발생하고 있으며, 겨울철에도 환자가 줄어들지 않는 현상을 보이고 있으므로 식중독을 예방하기 위한 다양한 항균 소재 개발 및 미생물 제어 기술의 개발이 필요하다. In particular, the growth of harmful microorganisms that can cause food poisoning is increasing due to environmental changes such as global warming and an increase in indoor temperature, thereby increasing food poisoning. Due to the rising climate, cases of infection and food poisoning by microorganisms occur all year round regardless of the season, and the number of patients does not decrease even in winter, so development of various antibacterial materials and development of microbial control technology to prevent food poisoning This is necessary.

특히, 최근 식생활 형태의 변화로 인하여 비살균, 반가공 형태의 농산물의 유통이 증가하고 있는데, 최근 미국과 캐나다 등 광범위한 북미 지역에서 발생한 로메인 상추 식중독 사태에서 사망자까지 발생하면서 식품의 위생처리와 유통 중 미생물을 제어할 수 있는 식품용 항균제에 대한 수요도 증가하고 있다. In particular, the distribution of non-sterile and semi-processed agricultural products has increased due to recent changes in dietary patterns, and food hygiene and distribution have occurred in recent years from food poisoning in the region of North America, including the United States and Canada, to death. There is also an increasing demand for antibacterial agents for food that can control microorganisms.

미생물에 의한 식품의 오염은 식품의 품질을 저하시켜 유통 과정에서 소비자의 클레임을 유발할 수 있으며, 섭취할 경우 식중독을 유발할 수 있다. 식품을 오염시키는 미생물은 크게 세균, 효모, 진균으로 구분할 수 있으며, 이 중 세균은 세포벽의 구조에 따라 그람 양성균과 그람 음성균으로 구분할 수 있다. 이 중 그람 양성균은 색소나 약제에 대한 감수성이 높아 쉽게 사멸 또는 생육을 억제할 수 있으며 그람 양성균은 균체외독소를 방출하는 경우에도 가열하면 쉽게 파괴된다. 그러나 그람 음성균은 일반적으로 트리페닐메탄계나 아크리플라빈 색소에 대한 저항력이 강하고 계면활성제에도 내성이 강한 특징을 가지며 생존에 필요한 영양요구가 간단하여 쉽게 증식하는 특징이 있으며, 그람 음성균이 생성하는 독소는 균체내독소로 가열에 의해서도 잘 파괴되지 않기 때문에 제어가 어렵다. Contamination of food by microorganisms can degrade food quality and cause consumer claims in the distribution process, and ingestion can cause food poisoning. Microorganisms contaminating food can be largely divided into bacteria, yeast, and fungi, among which bacteria can be classified into Gram-positive bacteria and Gram-negative bacteria according to the structure of the cell wall. Of these, Gram-positive bacteria are highly susceptible to pigments or drugs, so they can be easily killed or inhibited. Gram-positive bacteria are easily destroyed when heated, even when releasing extracellular toxins. However, Gram-negative bacteria are generally resistant to triphenylmethane or acriflavin pigments and resistant to surfactants, and have the characteristic of easily proliferating due to simple nutritional requirements for survival, and toxins produced by Gram-negative bacteria. It is difficult to control because it is not easily destroyed by heating with intracellular toxin.

식품용 항균제로는 소브산 및 그 염류, 안식향산 및 그 염류, 파라옥시안식향상에스테르류, 프로피온산 및 그 염류, 데히드로초산나트륨, 리소짐, 자몽종자추출물, 나타마이신, 니신, 폴리리신 등이 많이 사용되고 있는데, 대부분은 합성 보존료이다. 합성 보존료는 저비용 고효율이라는 장점이 있으나, 체내 축적성 등 안정성에 관한 문제가 지속적으로 제기되어 있으며, 합성보존료의 종류 및 사용량에 따라 오히려 인체에 유해한 경우도 있으므로 최근에는 천연물에 대한 요구가 증가하고 있다. 천연 유래 보존료에 대한 소비자의 수요가 증가하고, 합성 보존료가 첨가된 식품에 대한 부정적인 인식이 확산되면서 안전성이 확보된 천연항균성 물질 개발에 대한 수요가 증가하고 있다. Antibacterial agents for foods include sorbic acid and its salts, benzoic acid and its salts, paraoxybenzoic acid esters, propionic acid and its salts, sodium dehydroacetate, lysozyme, grapefruit seed extract, natamycin, nisin, polylysine, etc. Used, most of which are synthetic preservatives. Synthetic preservatives have the advantage of low cost and high efficiency, but stability problems such as accumulation in the body have been continuously raised, and the demand for natural products has increased in recent years as they may be harmful to the human body depending on the type and amount of synthetic preservatives. . Consumer demand for natural-derived preservatives has increased, and as negative perceptions of foods with synthetic preservatives have spread, there has been an increase in demand for the development of natural antibacterial substances that have secured safety.

국내에서 주로 사용되는 천연 유래 식품 보존료는 자몽종자 추출물이 있는데, 자몽종차 추출물은 운향과 자몽의 종자를 물, 에틸올코올 또는 글리세린으로 추출하여 얻어지는 것으로 그 성분은 지방산, 플라보노이드 등이다. 자몽종자 추출물은 약간의 특이한 냄새가 있고, 약간의 쓴맛이 있어 식품에 첨가했을 때 관능적으로 문제가 될 수 있으며 우리나라, 미국 및 일본에서는 사용이 가능하지만 그 외 국가에서는 항균력에 대한 논란이 있어 사용을 금하고 있다. Naturally-used food preservatives mainly used in Korea include grapefruit seed extract. Grapefruit seed tea extract is obtained by extracting the seeds of the grapefruit and grapefruit with water, ethyl alcohol or glycerin, and its components are fatty acids and flavonoids. Grapefruit seed extract has a slight peculiar smell, and has a slight bitter taste, which can be a sensory problem when added to foods. It can be used in Korea, the United States, and Japan, but is controversial about antibacterial activity in other countries. Forbid.

천연 항균성 물질로는 알칼로이드, 플라보노이드, 파이토알렉신, 펩타이드 등이 알려져 있으며 자연에 존재하는 유기산과 지방산 등도 항균력이 있는 것으로 알려져 있다. 대부분의 천연물 유래 항균제의 항균력은 산의 pH에 의한 효과와 킬레이트에 의한 효과로 추정되고 있으며, 퀴놀론(quinolone) 항균제는 DNA 합성을 저해하여 항균 활성을 나타내는 것으로 알려져 있다. 다양한 연구에서 식물 유래 천연물의 항균력이 보고되어 있으며, 천연물을 그대로 이용하거나, 추출하여 사용하는 경우에는 항균 효과와 인체에 유용한 생리활성을 동시에 얻을 수 있는 장점이 있다. 그러나 천연추출물은 특유의 맛과 향이 있어 자극적으로 느껴질 수 있으며, 강한 이취, 진한 색, pH 저하 등을 유발하여 식품의 관능에 영향을 미치는 경우가 많고 항균력이 낮거나 항균 스펙트럼이 좁아 상품화되기 어려운 단점이 있다. Alkaloids, flavonoids, phytoalexins, and peptides are known as natural antibacterial substances, and organic acids and fatty acids that exist in nature are also known to have antibacterial properties. The antimicrobial activity of most natural product-derived antimicrobial agents is believed to be the effect of acid pH and chelate, and quinolone antibacterial agents are known to inhibit DNA synthesis and exhibit antibacterial activity. In various studies, antibacterial activity of natural products derived from plants has been reported, and when natural products are used as they are, or extracted and used, there is an advantage of simultaneously obtaining antibacterial effects and useful physiological activities for the human body. However, natural extracts may have a peculiar taste and scent, which may be irritating, and often cause strong odor, dark color, and low pH, affecting sensory properties of food, and have low antibacterial activity or narrow antibacterial spectrum, making it difficult to commercialize. There is this.

한편, 카르노산(Carnosic acid)은 강력한 항산화 작용과 항균작용이 알려져 있으며 지방 축적 억제 및 항고혈압 등의 활성이 알려져 있는 천연물 유래 물질이며 로즈마리, 어성초, 세이지, 레몬밤, 제라늄, 애플민트 등 다양한 꿀풀과 식물에 다량 함유되어 있는 것으로 알려져 있다. 그러나 그람 양성균은 효과적으로 제어할 수 있는 반면, 카르노산에 대한 그람 음성균의 민감도는 상대적으로 낮아 그람 음성균을 효과적으로 제어하기는 어렵다. On the other hand, carnosic acid (Carnosic acid) is known for its strong antioxidant and antibacterial activities, and is a natural substance derived from known activities such as inhibiting fat accumulation and antihypertension. It is known to contain large amounts of asteraceae. However, while Gram-positive bacteria can be effectively controlled, the sensitivity of Gram-negative bacteria to carnoic acid is relatively low, making it difficult to effectively control Gram-negative bacteria.

로즈마리(Rosemary)는 꿀풀과의 상록다년초오 조리, 약용, 향료 등 다양한 용도로 사용되고 있는 허브이다. 항산화 및 지질과산화억제, 항균활성이 우수한 것으로 알려져 있으며, 주요 성분으로는 로즈마린산(rosmarinic acid), 카르노산(carnosic acid) 및 로스마놀(rosmanol) 등이 보고되어 있다. 그러나 로즈마리 추출물은 그람 양성균에 대한 민감도는 높으나, 그람 음성균에 대한 민감도는 낮아 그람 음성균의 억제효과는 낮다. Rosemary (Rosemary) is a herb that is used for a variety of purposes, such as cooking, medicinal, flavoring, evergreen perennials with honeyweed. It is known to have excellent antioxidant and lipid peroxidation inhibition and antimicrobial activity, and the main components are rosmarinic acid, carnosic acid, and rosmanol. However, although the rosemary extract has a high sensitivity to Gram-positive bacteria, the sensitivity to Gram-negative bacteria is low, so the inhibitory effect of Gram-negative bacteria is low.

계피나무는 녹나무과의 상록교목이며 가지와 수피 등을 예로부터 해열, 소염진통, 혈압저하 등 다양한 분야의 약재로 많이 사용되고 있다. 계피의 주요 성분은 cinnamic acid와 cinnamaldehyde, cinnamyl alcohol acetate, phenylpropyl acetate 등이 있는데, 이 중 가장 함량이 높은 것은 신남알데하이드(cinnamaldehyde)이며 일반적으로 20% 이상 함유되어 있는 것으로 알려져 있다. 계피는 예로부터 방부제 역할을 하는 향신료로도 사용되어 왔는데, 계피의 항균력은 추출방법 등에 따라 크게 달라지는 특징이 있으므로 항균력을 향상시킬 수 있는 방법 개발이 필요하다. The cinnamon tree is an evergreen tree of the camphoraceae, and has been widely used as a medicine in various fields, such as fever, anti-inflammatory pain, and blood pressure reduction. The main components of cinnamon include cinnamic acid, cinnamaldehyde, cinnamyl alcohol acetate, and phenylpropyl acetate, the highest content of which is cinnamic aldehyde, which is generally known to contain more than 20%. Cinnamon has been used as a spice serving as a preservative since ancient times, and since the antibacterial activity of cinnamon varies greatly depending on the extraction method, it is necessary to develop a method capable of improving the antibacterial activity.

지방산(fatty acid)은 탄소 원자가 사슬 모양으로 연결된 카르복시산(R-COOH)을 통틀어 이르는 말로, 지방산 분자는 탄화수소 사슬로 이루어져 있는데, 탄화수소는 탄소의 기본 골격에 곁가지로 수소가 연결되어 있고 한쪽 끝에 카복시기가 붙어 있다. 생체 내에서는 글리세롤이나 고급 알코올과 결합하여 에스터(ester)를 만들고 있으며, 유리된 지방산으로서 존재하는 양은 극히 적다. 지방산은 생체 내의 에너지원으로 작용하고, 세포막을 구성하는 인지질의 중요한 구성성분이 되기도 하며, 유리지방산은 근육에서 에너지원으로 작용하여 ATP를 생성하도록 해 주고, 간에서는 중성지방을 합성하는 데 이용되기도 한다. Fatty acid is a term that refers to a carboxylic acid (R-COOH) in which carbon atoms are connected in a chain, and the fatty acid molecule is composed of a hydrocarbon chain. Hydrocarbon is linked to the basic skeleton of carbon and has a carboxy group at one end. Stuck. In vivo, it is combined with glycerol or higher alcohol to make an ester, and the amount present as a free fatty acid is extremely small. Fatty acid acts as an energy source in the living body, is an important component of the phospholipids that make up the cell membrane, and free fatty acid acts as an energy source in the muscles to produce ATP, and is also used to synthesize triglycerides in the liver. do.

지방산은 탄소의 수에 따라 단쇄, 중쇄, 장쇄 지방산으로 분류된다. 이 중 중쇄지방산은 단쇄지방산보다 강한 항균력을 보이므로 식품용 항균제로도 많이 사용된다. 중쇄 지방산은 유해균의 세포막을 투과하여 항균력을 보인다. 그러나 중쇄지방산은 그람양성균에 비해 세포벽 구조가 더 복잡한 그람 음성균의 세포벽에 존재하는 지질다당류와 지질단백망을 통화하지 못하여 그람 음성균의 생육을 억제하거나 사멸하는 효과는 극히 미비하다. 또한 항진균이 우수한 지방산 중에는 식품에 첨가했을 때 불쾌한 이취 및 식감을 남기는 때문에 첨가량이 극소량으로 제한되는 경우가 있어 극소량 첨가시 항균력을 극대화할 수 있는 혼합물을 개발할 필요가 있다. Fatty acids are classified into short chain, medium chain, and long chain fatty acids according to the number of carbons. Among these, medium-chain fatty acids have stronger antibacterial properties than short-chain fatty acids, and are used as antibacterial agents for food. Medium-chain fatty acids penetrate the cell membrane of harmful bacteria and show antibacterial activity. However, the heavy chain fatty acid has a very small effect of inhibiting or killing the growth of gram-negative bacteria because it cannot communicate with the lipid polysaccharide and lipid protein network present in the cell wall of gram-negative bacteria, which have a more complex cell wall structure than gram-positive bacteria. In addition, among the fatty acids that have excellent antifungal properties, since it has an unpleasant odor and texture when added to food, it may be necessary to develop a mixture capable of maximizing antibacterial activity when added in a very small amount.

쌀소비 촉진을 위하여 최근에는 쌀떡, 쌀면, 쌀빵 등 쌀을 이용한 가공식품이 많이 개발되고 있으며, 글루텐 프리 제품을 찾는 소비자들이 증가하고 건강한 먹거리에 대한 관심이 증가하면서 쌀가공식품에 대한 수요가 증가하고 있다. 그러나 쌀 가공식품은 수분함량이 많아 미생물이 번식하기 쉬우므로 단기간에 부패되어 변질 및 관리가 어려운 단점이 있다. 특히 최근 수요가 급증하고 있는 쌀가공식품인 떡은 부패와 변질을 예방하고자 냉장·냉동 유통할 경우에는 표면이 갈라지고 식감이 딱딱하게 변형되는 등 문제가 있으므로 수출 애로사항이 있다.In order to promote rice consumption, recently processed foods using rice such as rice cake, rice noodles, and rice bread have been developed, and as consumers looking for gluten-free products increase and interest in healthy food increases, demand for processed foods increases. have. However, rice-processed foods have a shortage of deterioration and management due to spoilage in a short period of time because microorganisms are easy to reproduce because of their high moisture content. In particular, rice cakes, a rice processed food that has been rapidly increasing in demand, have export difficulties because of problems such as cracks in the surface and cracked texture when refrigerated and frozen to prevent spoilage and deterioration.

현재 떡의 부패를 예방하기 위해 가장 많이 사용되는 방법은 주정을 표면에 처리하여 유통기한을 연장하는 방법이 가장 많이 사용되고 있는데, 주정처리를 통해서도 떡의 유통기한이 크게 증가되지는 않으며, 제품에 남는 주정의 특유한 냄새로 인하여 소비자 불만 및 클레임이 발생할 수 있다. 또한 떡 등 식품에는 pH가 낮은 항균제를 사용할 경우 제품이 삭아서 식감과 풍미가 변질되는 위험이 있으므로 특이취가 남지 않으며, 제품에 변형을 주지 않으면서 미생물을 효과적으로 제어할 수 있는 항균제의 개발이 필요하다. Currently, the most widely used method of preventing the spoilage of rice cakes is the method of extending the shelf life by treating alcohol on the surface.However, the shelf life of rice cakes does not significantly increase through the alcohol treatment, and remains in the product. Consumer complaints and claims may arise due to the peculiar smell of alcohol. In addition, when using antibacterial agents with low pH in foods such as rice cake, there is a risk that the product will be cut and the texture and flavor may be altered, so there is no specific odor, and it is necessary to develop an antibacterial agent that can effectively control microorganisms without deforming the product. Do.

이에, 본 발명자들은 상기의 문제들을 해결하고자 노력한 결과, 로즈마리 추출물과 계피 추출물과 같은 천연추출물과 글리세린지방산 에스테르를 혼합하여 식품의 관능에 영향을 미치지 않고, 항균력이 현저히 높으며, 식품의 유통기한을 효과적으로 연장시킬 수 있는 항균제를 개발함으로써, 본 발명을 완성하였다.As a result, the present inventors tried to solve the above problems, as a result of mixing natural extracts such as rosemary extract and cinnamon extract with glycerin fatty acid ester, without affecting the sensory of food, antibacterial activity is remarkably high, and the shelf life of food is effectively The present invention was completed by developing an antibacterial agent that can be extended.

대한민국 등록특허 제10-0729182호Republic of Korea Registered Patent No. 10-0729182 대한민국 공개특허 제10-2011-0130074호Republic of Korea Patent Publication No. 10-2011-0130074

유미희 등, 로즈마리 추출물 및 분획물의 항균ㆍ항산화 활성, 생명과학회지 21(3), 2011Mi-hee Yoo et al., Antibacterial and antioxidant activity of rosemary extract and fractions, Journal of Life Science 21(3), 2011 윤소정 등, 로즈마리(Rosmarinus officinalis L.) 추출물로부터 Helicobacter pylori에 대한 항균물질 분리 및 동정, 한국응용생명화학회, 2011Separation and identification of antibacterial substances against Helicobacter pylori from extracts of Rosemary (Rosmarinus officinalis L.), etc., Korea Society for Applied Biological Chemistry, 2011 조은미 등, 가자, 오배자, 계피 추출물을 이용한 화장품 제형에서의 방부효과, 대한화장품학회지, 2008Preservative effect in cosmetic formulations using Cho Eun-mi, Gaza, Baeja, and cinnamon extract, Journal of the Korean Cosmetic Society, 2008 양지영 등, 겨자, 계피, 산초, 고추냉이의 항균성 효과, 한국식품위생안전성학회지, 2001Yang Ji-young et al., Mustard, Cinnamon, Sancho, Wasabi, Antimicrobial Effect, Korean Journal of Food Hygiene and Safety, 2001

본 발명의 목적은 식품의 관능에 영향을 미치지 않고, 그람 음성균에 대해 항균력이 현저히 높은 항균 조성물을 개발하기 위한 것으로서, 카르노산(Carnosic acid)을 10% 이상 함유하고 있는 로즈마리 추출물, 및 신남알데하이드(Cinnamaldehyde)를 65% 이상 함유하고 있는 계피 추출물을 조합하여 유해 미생물에 대한 항균력에 있어서 상승효과(synergy effect)를 나타내는 항균 조성물을 제공하는 것이다.The object of the present invention is to develop an antimicrobial composition that does not affect the sensory properties of food and has a high antibacterial activity against Gram negative bacteria, a rosemary extract containing 10% or more of Carnosic acid, and cinnamic aldehyde ( It is to provide an antibacterial composition that exhibits a synergy effect in antibacterial activity against harmful microorganisms by combining cinnamon extract containing more than 65% of Cinnamaldehyde).

본 발명의 또다른 목적은 카르노산(Carnosic acid)을 10% 이상 함유하고 있는 로즈마리 추출물, 및 신남알데하이드(Cinnamaldehyde)를 65% 이상 함유하고 있는 계피 추출물에 더하여, 글리세린지방산에스테르 중 글리세롤 모노카프릴레이트를 조합하여 유해 미생물에 대한 항균력에 있어서 상승효과(synergy effect)를 나타내는 항균 조성물을 제공하는 것이다.Another object of the present invention, in addition to rosemary extract containing 10% or more of Carnosic acid (Carnosic acid), and cinnamon extract containing 65% or more of Cinnamaldehyde, glycerol monocaprylate in glycerin fatty acid ester It is to provide an antimicrobial composition exhibiting a synergy effect in combination with the antibacterial activity against harmful microorganisms.

상기 목적을 달성하기 위하여, 본 발명은 로즈마리 추출물 및 계피 추출물을 함유하는 항균제를 제공한다.In order to achieve the above object, the present invention provides an antibacterial agent containing rosemary extract and cinnamon extract.

또한, 본 발명은 로즈마리 추출물, 계피 추출물 및 글리세롤 모노카프레이트(glycerol monocarprate)를 함유하는 항균제를 제공한다.In addition, the present invention provides an antibacterial agent containing rosemary extract, cinnamon extract and glycerol monocarprate.

또한, 본 발명은 로즈마리 추출물 및 계피 추출물을 혼합하는 단계를 포함하는 항균제의 제조방법을 제공한다.In addition, the present invention provides a method for producing an antimicrobial agent comprising the step of mixing rosemary extract and cinnamon extract.

또한, 본 발명은 로즈마리 추출물, 계피 추출물 및 글리세롤 모노카프레이트를 혼합하는 단계를 포함하는 항균제의 제조방법을 제공한다.In addition, the present invention provides a method of manufacturing an antimicrobial agent comprising the step of mixing rosemary extract, cinnamon extract and glycerol monocaprate.

또한, 본 발명은 로즈마리 추출물 및 계피 추출물을 함유하는 항균용 식품 조성물을 제공한다.In addition, the present invention provides an antibacterial food composition containing rosemary extract and cinnamon extract.

또한, 본 발명은 로즈마리 추출물, 계피 추출물 및 글리세롤 모노카프레이트를 함유하는 항균용 식품 조성물을 제공한다.In addition, the present invention provides an antimicrobial food composition containing rosemary extract, cinnamon extract and glycerol monocaprate.

또한, 본 발명은 로즈마리 추출물 및 계피 추출물을 함유하는 항균용 화장료 조성물을 제공한다.In addition, the present invention provides an antibacterial cosmetic composition containing rosemary extract and cinnamon extract.

또한, 본 발명은 로즈마리 추출물, 계피 추출물 및 글리세롤 모노카프레이트를 함유하는 항균용 화장료 조성물을 제공한다.In addition, the present invention provides an antibacterial cosmetic composition containing rosemary extract, cinnamon extract and glycerol monocaprate.

또한, 본 발명은 로즈마리 추출물 및 계피 추출물을 함유하는 항균용 의약외품 조성물을 제공한다.In addition, the present invention provides a quasi-drug composition for antimicrobial containing rosemary extract and cinnamon extract.

또한, 본 발명은 로즈마리 추출물, 계피 추출물 및 글리세롤 모노카프레이트를 함유하는 항균용 의약외품 조성물을 제공한다.In addition, the present invention provides a quasi-drug composition for antimicrobial containing rosemary extract, cinnamon extract and glycerol monocaprate.

또한, 본 발명은 로즈마리 추출물 및 계피 추출물을 함유하는 소독용 조성물을 제공한다.In addition, the present invention provides a composition for disinfection containing rosemary extract and cinnamon extract.

또한, 본 발명은 로즈마리 추출물, 계피 추출물 및 글리세롤 모노카프레이트를 함유하는 소독용 조성물을 제공한다.In addition, the present invention provides a composition for disinfection containing rosemary extract, cinnamon extract and glycerol monocaprate.

본 발명에 따른 로즈마리 추출물과 계피 추출물, 또는 로즈마리 추출물, 계피 추출물 및 글리세롤 모노카프레이트를 함유하는 복합 천연 항균제는 로즈마리 추출물, 계피 추출물 및 글리세롤 모노카프레이트 각각 단독 사용에 비해 항균력이 현저히 우수하고, 이들 각각 단독 사용의 합보다 높은 시너지 효과를 갖는다.Rosemary extract and cinnamon extract according to the present invention, or rosemary extract, cinnamon extract and a complex natural antimicrobial agent containing glycerol monocaprate have significantly superior antibacterial activity compared to rosemary extract, cinnamon extract and glycerol monocaprate, respectively. Each has a synergistic effect higher than the sum of single use.

또한, 본 발명에 따른 복합 천연 항균제는 적용 제품의 관능에는 영향을 주지 않는 특징이 있고, 천연 원료를 추출하였고 인체에 무해한 글리세린지방산 에스테르를 사용하여 섭취 안전성이 보장되고 인체 피부에 대해 안전한 특징이 있다. In addition, the composite natural antimicrobial agent according to the present invention has a characteristic that does not affect the sensory properties of the applied product, extracts natural raw materials, and uses glycerin fatty acid ester which is harmless to the human body, thereby ensuring intake safety and safe features for human skin. .

또한, 본 발명에 따른 복합 천연 항균제는 다른 성분과의 양립성이 우수하여 식품 조성물, 식품 첨가물, 화장료 조성물, 동물 사료 조성물, 기타 생활용품(병원용 외용 소독제, 가정용 소독제, 청소용품 등)의 제조시 제형상 매우 안전하다.In addition, the composite natural antimicrobial agent according to the present invention is excellent in compatibility with other components, and thus is used in the manufacture of food compositions, food additives, cosmetic compositions, animal feed compositions, and other household products (disinfectants for hospitals, disinfectants for home use, cleaning products, etc.). The shape is very safe.

도 1은 카르노산(Carnosic acid)의 구조식을 보여주는 그림이다.1 is a view showing the structural formula of Carnosic acid (Carnosic acid).

이하 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.

본 발명은 로즈마리 추출물 및 계피 추출물을 함유하는 항균제를 제공한다.The present invention provides an antibacterial agent containing rosemary extract and cinnamon extract.

또한, 본 발명은 로즈마리 추출물, 계피 추출물 및 글리세롤 모노카프레이트(glycerol monocarprate)를 함유하는 항균제를 제공한다.In addition, the present invention provides an antibacterial agent containing rosemary extract, cinnamon extract and glycerol monocarprate.

상기 로즈마리 추출물 및 계피 추출물의 혼합물의 경우, 상기 로즈마리 추출물 : 계피 추출물는 15 : 1 ~ 1 : 5의 농도 비율로 혼합되는 것이 바람직하고, 3 : 1 ~ 1 : 4의 농도 비율로 혼합되는 것이 더욱 바람직하다. In the case of the mixture of rosemary extract and cinnamon extract, the rosemary extract: cinnamon extract is preferably mixed at a concentration ratio of 15:1 to 1:5, and more preferably mixed at a concentration ratio of 3:1 to 1:4. Do.

상기 로즈마리 추출물, 계피 추출물 및 글리세롤 모노카프레이트의 혼합물의 경우, 상기 로즈마리 추출물 : 계피 추출물 : 글리세롤 모노카프레이트는 5 : 1 : 1 ~ 1 : 5 : 5의 농도 비율로 혼합되는 것이 바람직하고, 5 : 1.5 : 1 ~ 1 : 3 : 4의 농도 비율로 혼합되는 것이 더욱 바람직하다. In the case of a mixture of the rosemary extract, cinnamon extract and glycerol monocaprate, the rosemary extract: cinnamon extract: glycerol monocaprate is preferably mixed at a concentration ratio of 5:1:1:1:1:5:5 It is more preferable to mix in a concentration ratio of 1.5:1 to 1:3:4.

상기 로즈마리 추출물은 카르노산(Carnosic acid)을 10% 이상 함유하는 것이 바람직하고, 9 ~ 20% 함유하는 것이 더욱 바람직하다.The rosemary extract preferably contains 10% or more of Carnosic acid, and more preferably 9 to 20%.

상기 계피 추출물은 신남알데하이드를 60% 이상 함유하는 것이 바람직하고, 68 ~ 78% 함유하는 것이 더욱 바람직하다. The cinnamon extract preferably contains more than 60% cinnamic aldehyde, and more preferably 68 to 78%.

상기 로즈마리 추출물은 물, 알코올 또는 이들의 혼합물에 의한 용매 추출, 초음파추출, 또는 초임계유체추출로 추출하여 제조할 수 있으나, 초임계유체추출법으로 추출하는 것이 바람직하다.The rosemary extract may be prepared by extraction by solvent extraction with water, alcohol or a mixture thereof, ultrasonic extraction, or supercritical fluid extraction, but extraction by supercritical fluid extraction is preferred.

여기서, 상기 추출물은 추출물을 추가적으로 분획(fractionation)한 분획물도 포함한다. 상술한 추출용매를 이용하여 얻은 것뿐만 아니라, 여기에 정제과정을 추가적으로 적용하여 얻은 것도 포함한다. 또한, 상기 추출물이나 분획물을 일정한 분자량 컷-오프 값을 갖는 한외 여과막을 통과시켜 얻은 분획, 다양한 크로마토그래피 (크기, 전하, 소수성 또는 친화성에 따른 분리를 위해 제작된 것)에 의한 분리 등, 추가적으로 실시된 다양한 정제 방법을 통해 얻어진 분획도 포함된다.Here, the extract also includes a fraction that is additionally fractionated (fractionation) of the extract. In addition to those obtained using the above-described extraction solvent, it also includes those obtained by additionally applying a purification process. In addition, a fraction obtained by passing the extract or fraction through an ultrafiltration membrane having a constant molecular weight cut-off value, separation by various chromatography (made for separation according to size, charge, hydrophobicity or affinity), etc. Fractions obtained through various purification methods are also included.

본 발명에 따른 복합 천연 항균제는 유해 미생물에 대한 항균 활성을 나타내며, 특히 식품 더욱 구체적으로는 쌀 가공식품 유래 유해 미생물에 대해 항균 활성을 갖는다.The complex natural antimicrobial agent according to the present invention exhibits antibacterial activity against harmful microorganisms, particularly food, and more specifically, has an antibacterial activity against harmful microorganisms derived from rice processed foods.

본 발명에 따른 복합 천연 항균제는 로즈마리 추출물, 계피 추출물 및 글리세롤 모노카프레이트 각각을 단독 사용한 경우의 효과의 합 보다 현저히 높은 시너지적인 항균 효과를 갖는다.The composite natural antimicrobial agent according to the present invention has a synergistic antibacterial effect that is significantly higher than the sum of the effects of using rosemary extract, cinnamon extract and glycerol monocaprate alone.

본 발명에 따른 복합 천연 항균제는 조성물 총 중량에 대하여 상기 혼합물을 0.1 내지 50 중량%로 포함할 수 있다.The complex natural antibacterial agent according to the present invention may contain the mixture in an amount of 0.1 to 50% by weight based on the total weight of the composition.

본 발명에 따른 복합 천연 항균제는 카르노산, 및 카르노산을 다량 함유하는 어성초, 배초향, 들깨, 차즈기, 꿀풀, 흰꿀풀, 형개, 레몬밤, 방아, 배암차즈기 및 배초향으로 구성된 군으로부터 선택된 어느 하나 이상의 추출물을 더 포함할 수 있다.The complex natural antimicrobial agent according to the present invention is selected from the group consisting of carnoic acid and eoseongcho, baechohyang, perilla, chagigi, honeygrass, white honeyweed, hyunggae, lemon balm, germination, baeam chagigi and baechohyang containing a large amount of carnoic acid It may further include one or more extracts.

본 발명에 따른 복합 천연 항균제는 신남알데하이드를 다량 함유하는 실론계피나무 추출물 또는 베트남 계피나무 추출물 중 어느 하나 이상을 더 포함할 수 있다. The complex natural antibacterial agent according to the present invention may further include any one or more of Ceylon cinnamon tree extract or Vietnam Cinnamon tree extract containing a large amount of cinnamic aldehyde.

본 발명에 따른 복합 천연 항균제는 통상적으로 사용하는 적절한 담체, 부형제 및 희석제를 더 포함할 수 있다.The complex natural antimicrobial agent according to the present invention may further include suitable carriers, excipients and diluents that are commonly used.

본 발명에 따른 복합 천연 항균제는 고형 분말형태, 에멀전 형태, 또는 액상 형태 등 다양한 형태로 존재할 수 있으며, 보관 안정성 및 취급의 용이성을 고려할 때 분말 형태인 것이 바람직하다. The complex natural antimicrobial agent according to the present invention may exist in various forms such as a solid powder form, an emulsion form, or a liquid form, and is preferably in a powder form in consideration of storage stability and ease of handling.

또한, 본 발명은 로즈마리 추출물 및 계피 추출물을 혼합하는 단계를 포함하는 항균제의 제조방법을 제공한다.In addition, the present invention provides a method for producing an antimicrobial agent comprising the step of mixing rosemary extract and cinnamon extract.

또한, 본 발명은 로즈마리 추출물, 계피 추출물 및 글리세롤 모노카프레이트를 혼합하는 단계를 포함하는 항균제의 제조방법을 제공한다.In addition, the present invention provides a method of manufacturing an antimicrobial agent comprising the step of mixing rosemary extract, cinnamon extract and glycerol monocaprate.

상기 로즈마리 추출물 및 계피 추출물의 혼합물의 경우, 상기 로즈마리 추출물 : 계피 추출물는 15 : 1 ~ 1 : 5의 농도 비율로 혼합되는 것이 바람직하고, 3 : 1 ~ 1 : 4의 농도 비율로 혼합되는 것이 더욱 바람직하다. In the case of the mixture of rosemary extract and cinnamon extract, the rosemary extract: cinnamon extract is preferably mixed at a concentration ratio of 15:1 to 1:5, and more preferably mixed at a concentration ratio of 3:1 to 1:4. Do.

상기 로즈마리 추출물, 계피 추출물 및 글리세롤 모노카프레이트의 혼합물의 경우, 상기 로즈마리 추출물 : 계피 추출물 : 글리세롤 모노카프레이트는 5 : 1 : 1 ~ 1 : 5 : 5의 농도 비율로 혼합되는 것이 바람직하고, 5 : 1.5 : 1 ~ 1 : 3 : 4의 농도 비율로 혼합되는 것이 더욱 바람직하다. In the case of a mixture of the rosemary extract, cinnamon extract and glycerol monocaprate, the rosemary extract: cinnamon extract: glycerol monocaprate is preferably mixed at a concentration ratio of 5:1:1:1:1:5:5 It is more preferable to mix at a concentration ratio of 1.5:1 to 1:3:4.

상기 로즈마리 추출물은 카르노산(Carnosic acid)을 10% 이상 함유하는 것이 바람직하고, 9 ~ 20% 함유하는 것이 더욱 바람직하다.The rosemary extract preferably contains 10% or more of Carnosic acid, and more preferably 9 to 20%.

상기 계피 추출물은 신남알데하이드를 60% 이상 함유하는 것이 바람직하고, 68 ~ 78% 함유하는 것이 더욱 바람직하다. The cinnamon extract preferably contains more than 60% cinnamic aldehyde, and more preferably 68 to 78%.

또한, 본 발명은 로즈마리 추출물 및 계피 추출물을 함유하는 항균용 식품 조성물을 제공한다.In addition, the present invention provides an antibacterial food composition containing rosemary extract and cinnamon extract.

또한, 본 발명은 로즈마리 추출물, 계피 추출물 및 글리세롤 모노카프레이트를 함유하는 항균용 식품 조성물을 제공한다.In addition, the present invention provides an antimicrobial food composition containing rosemary extract, cinnamon extract and glycerol monocaprate.

상기 항균용 식품 조성물에 있어서, 구성성분의 특징 및 배합 비율은 상술한 바와 같다.In the antibacterial food composition, the characteristics and blending ratios of the constituents are as described above.

상기 항균용 식품 조성물은 식품학적으로 허용되는 첨가제를 더 포함할 수 있다.The antimicrobial food composition may further include a food-pharmaceutically acceptable additive.

또한, 본 발명은 로즈마리 추출물 및 계피 추출물을 함유하는 항균용 화장료 조성물을 제공한다.In addition, the present invention provides an antibacterial cosmetic composition containing rosemary extract and cinnamon extract.

또한, 본 발명은 로즈마리 추출물, 계피 추출물 및 글리세롤 모노카프레이트를 함유하는 항균용 화장료 조성물을 제공한다.In addition, the present invention provides an antibacterial cosmetic composition containing rosemary extract, cinnamon extract and glycerol monocaprate.

상기 항균용 화장료 조성물에 있어서, 구성성분의 특징 및 배합 비율은 상술한 바와 같다.In the antibacterial cosmetic composition, the characteristics and blending ratios of the constituents are as described above.

상기 항균용 화장료 조성물은 화장품학적으로 허용되는 첨가제를 더 포함할 수 있다.The antibacterial cosmetic composition may further include a cosmetically acceptable additive.

상기 항균용 화장료 조성물은 당업계에서 통상적으로 제조되는 어떠한 제형으로도 제조될 수 있으며, 예를 들어, 유액, 크림, 화장수, 팩, 파운데이션, 로션, 미용액, 모발화장료 등을 들 수 있다.The antibacterial cosmetic composition may be prepared in any formulation conventionally prepared in the art, for example, milk, cream, lotion, pack, foundation, lotion, cosmetic liquid, hair cosmetic, and the like.

또한, 본 발명은 로즈마리 추출물 및 계피 추출물을 함유하는 항균용 의약외품 조성물을 제공한다.In addition, the present invention provides a quasi-drug composition for antimicrobial containing rosemary extract and cinnamon extract.

또한, 본 발명은 로즈마리 추출물, 계피 추출물 및 글리세롤 모노카프레이트를 함유하는 항균용 의약외품 조성물을 제공한다.In addition, the present invention provides a quasi-drug composition for antimicrobial containing rosemary extract, cinnamon extract and glycerol monocaprate.

상기 항균용 의약외품 조성물에 있어서, 구성성분의 특징 및 배합 비율은 상술한 바와 같다.In the antimicrobial quasi-drug composition, the characteristics and blending ratio of the components are as described above.

상기 항균용 의약외품 조성물은 의약외품에서 통상적으로 허용되는 첨가제를 더 포함할 수 있다.The antimicrobial quasi-drug composition may further include an additive that is generally permitted in quasi-drugs.

상기 항균용 의약외품 조성물은 당업계에서 통상적으로 제조되는 어떠한 제형으로도 제조될 수 있으며, 예를 들어, 비누, 샴푸, 린스, 바디워시 및 손세정제 등을 들 수 있다. The antimicrobial quasi-drug composition may be prepared in any formulation conventionally prepared in the art, for example, soap, shampoo, rinse, body wash and hand cleaner.

또한, 본 발명은 로즈마리 추출물 및 계피 추출물을 함유하는 소독용 조성물을 제공한다.In addition, the present invention provides a composition for disinfection containing rosemary extract and cinnamon extract.

또한, 본 발명은 로즈마리 추출물, 계피 추출물 및 글리세롤 모노카프레이트를 함유하는 소독용 조성물을 제공한다.In addition, the present invention provides a composition for disinfection containing rosemary extract, cinnamon extract and glycerol monocaprate.

상기 소독용 조성물에 있어서, 구성성분의 특징 및 배합 비율은 상술한 바와 같다.In the disinfecting composition, the characteristics and blending ratios of the components are as described above.

상기 소독용 조성물은 소독제에서 통상적으로 허용되는 첨가제를 더 포함할 수 있다.The disinfecting composition may further include additives that are generally permitted in disinfectants.

상기 소독용 조성물은 당업계에서 통상적으로 제조되는 어떠한 제형으로도 제조될 수 있으며, 예를 들어, 병원용 외용 소독제, 가정용 소독제 또는 청소용품 등을 들 수 있다.The disinfecting composition may be prepared in any formulation conventionally manufactured in the art, for example, hospital external disinfectants, household disinfectants or cleaning products.

이하, 본 발명을 하기 실시예 및 실험예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail by the following examples and experimental examples.

단, 하기 실시예 및 실험예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예 및 실험예에 의해 한정되는 것은 아니다.However, the following examples and experimental examples are merely illustrative of the present invention, and the contents of the present invention are not limited by the following examples and experimental examples.

<< 실시예Example 1> 1> 카르노산Carnoic acid (( CarnosicCarnosic acid) 함량이 높은  high in acid) 로즈마리Rosemary 추출물의 제조 Preparation of extract

건조한 로즈마리 잎을 분쇄한 후 SFE(Supercritical Fluid Extraction)-CO2 system을 이용하여 초임계유체 추출을 실시하였다. 건조 로즈마리는 잎은 200메쉬 이하로 분쇄하였으며, 추출조에 주입한 후 밀봉하였다. 순도 99% 이상의 이산화탄소를 고압펌프로 압축하여 열교환기를 통해 추출용기에 주입하였다. 추출조건은 유속 80, 추출기(extractor)와 분리기(Separator) 온도 40 ~ 55℃, 압력 3,000 ~ 4,000 psi로 설정하였다. 추출 후 여과 및 혼합 과정에서 carrier로 해바라기씨오일 또는 이와 유사한 식물성 오일을 사용하여 교반 용해시킨 후 40℃의 항온기에서 충분히 용해된 혼합액을 생산하여 사용하였다. After crushing the dried rosemary leaves, supercritical fluid extraction was performed using a Supercritical Fluid Extraction (SFE)-CO 2 system. The dried rosemary leaves were crushed to 200 mesh or less, and injected into an extraction tank and sealed. Carbon dioxide with a purity of 99% or more was compressed with a high pressure pump and injected into the extraction container through a heat exchanger. The extraction conditions were set at a flow rate of 80, an extractor and separator temperature of 40 to 55°C, and a pressure of 3,000 to 4,000 psi. After extraction, filtration and mixing were carried out by stirring and dissolving using sunflower oil or similar vegetable oil as a carrier, and a sufficiently dissolved mixture was produced and used in a thermostat at 40°C.

로즈마리는 추출 방법에 따라 카르노산(carnosic acid) 함량이 달라지는 것을 확인하기 위해, 에탄올 추출물, 아세톤 추출물, 헥산과 에탄올의 혼합 추출물을 각각 제조하여 카르노산 함량을 비교하였다.In order to confirm that the content of carnosic acid was changed according to the extraction method, rosemary was prepared by preparing an ethanol extract, an acetone extract, and a mixed extract of hexane and ethanol, respectively, and comparing the carno acid content.

카르노산은 HPLC를 이용하여 측정하였다. 추출물은 동결건조 후 메탄올에 녹였으며, 0.45㎛ 시린지 필터로 여과하여 분석에 사용하였다. 카르노산 분석에 사용한 HPLC는 Agillent 1260 series를 사용하였으며, 검출기는 자외/가시광선 흡광 검출기를 이용하였다. 분석조건 중 유속은 분당 1.5mL, 컬럼 온도는 25℃, 시료 주입량은 20㎕로 하였다. 분석에 사용한 컬럼은 역상컬럼(Hypersil H5 ODS 컬럼, 50 × 4.6 mm, I.d.)이었으며, 이동상 조건은 0.1% 인산 함유 60% 아세토니트릴을 사용하였다. 카르노산의 검출 시간은 9.06분이었다. Carnoic acid was measured using HPLC. The extract was dissolved in methanol after lyophilization, filtered through a 0.45 μm syringe filter, and used for analysis. Agillent 1260 series was used as the HPLC used for the analysis of carnoic acid, and an ultraviolet/visible light absorption detector was used as the detector. Among the analysis conditions, the flow rate was 1.5 mL per minute, the column temperature was 25° C., and the sample injection amount was 20 μl. The column used for the analysis was a reverse phase column (Hypersil H5 ODS column, 50×4.6 mm, I.d.), and the mobile phase condition was 60% acetonitrile containing 0.1% phosphoric acid. The detection time of carnoic acid was 9.06 minutes.

그 결과, 초임계유체 추출법으로 추출된 로즈마리 추출물은 카르노산을 10% 함유한 반면, 유기용매 추출법으로 추출된 로즈마리 추출물은 카르노산을 보다 낮게 함유하였다.As a result, the rosemary extract extracted by the supercritical fluid extraction method contained 10% of carnoic acid, while the rosemary extract extracted by the organic solvent extraction method contained lower carnoic acid.

카르노산 함량Carnoic acid content 초임계유체 추출물Supercritical fluid extract 10.4%10.4% 에탄올 추출물Ethanol extract 5.4%5.4% 아세톤 추출물Acetone extract 8.2%8.2% 헥산 + 에탄올 추출물Hexane + Ethanol Extract 8.7%8.7%

<< 실시예Example 2> 계피 추출물의 제조  2> Preparation of cinnamon extract

건조한 계피나무의 껍질(수피)를 분쇄한 후 SFE(Supercritical Fluid Extraction)-CO2 system을 이용하여 초임계유체 추출을 실시하였다. 건조 계피나무 수피는 500메쉬 이하로 분쇄하였으며, 추출조에 주입한 후 밀봉하였다. 순도 99% 이상의 이산화탄소를 고압펌프로 압축하여 열교환기를 통해 추출용기에 주입하였다. 추출조건은 유속 80, 추출기(extractor)와 분리기(Separator) 온도 40 ~ 55℃, 압력 3,000 ~ 4,000 psi로 설정하였다. 추출 후 여과 및 혼합 과정에서 carrier로 해바라기씨오일 또는 이와 유사한 식물성 오일을 사용하여 교반 용해시킨 후 40℃의 항온기에서 충분히 용해된 혼합액을 생산하여 사용하였다. After crushing the bark (bark) of the dried cinnamon tree, supercritical fluid extraction was performed using a SFE (Supercritical Fluid Extraction)-CO 2 system. The dried cinnamon bark was crushed to 500 mesh or less, and injected into an extraction tank and sealed. Carbon dioxide with a purity of 99% or more was compressed with a high pressure pump and injected into the extraction container through a heat exchanger. The extraction conditions were set at a flow rate of 80, an extractor and separator temperature of 40 to 55°C, and a pressure of 3,000 to 4,000 psi. After extraction, the mixture was stirred and dissolved using sunflower oil or similar vegetable oil as a carrier in the filtration and mixing process, and then a sufficiently dissolved mixture was produced and used in a thermostat at 40°C.

계피나무 껍질의 신남알데하이드 함량을 확인하기 위해, HPLC를 이용하여 함량을 측정하였다. 추출물을 0.45㎛ 시린지 필터로 여과하여 분석에 사용하였다. 카르노산 분석에 사용한 HPLC는 Agillent 1260 series를 사용하였으며, 검출기는 자외/가시광선 흡광 검출기를 이용하였다. 분석조건 중 유속은 분당 1.0mL, 컬럼 온도는 35℃, 시료 주입량은 20㎕로 하였다. 분석에 사용한 컬럼은 역상컬럼(Hypersil H5 ODS 컬럼, 150 × 4.6 mm, I.d.)이었으며, 이동상 조건은 메탄올 : 정제수 : 아세트산을 12 : 88 : 1 비율로 섞어 사용하였다.In order to confirm the cinnamic aldehyde content of cinnamon bark, the content was measured using HPLC. The extract was filtered through a 0.45 μm syringe filter and used for analysis. Agillent 1260 series was used as the HPLC used for the analysis of carnoic acid, and an ultraviolet/visible light absorption detector was used as the detector. Among the analysis conditions, the flow rate was 1.0 mL per minute, the column temperature was 35° C., and the sample injection amount was 20 μl. The column used for the analysis was a reverse phase column (Hypersil H5 ODS column, 150×4.6 mm, I.d.), and the mobile phase conditions were used by mixing methanol: purified water: acetic acid in a ratio of 12:88:1.

<< 실시예Example 3> 글리세롤 3> Glycerol 모노카프레이트의Monocaprate 항균력 및 항균 스펙트럼 확인 Antibacterial power and antibacterial spectrum confirmation

글리세롤 모노카프레이트(glycerol monocarprate, GMC)의 그람 양성균, 그람 음성균 및 진균류들에 대한 생육 억제 효과를 알아보기 위해, 최소발육저지농도(minimum inhibitory concentration, MIC)를 측정하였다. 실험에 사용한 균주는 부패한 떡볶이 떡에서 직접 분리하거나, 식품 유해 미생물로 알려진 균주를 분양 받아서 사용하였다. In order to investigate the growth inhibitory effect of glycerol monocarprate (GMC) on Gram-positive bacteria, Gram-negative bacteria, and fungi, minimum inhibitory concentration (MIC) was measured. The strain used in the experiment was directly separated from the spoiled tteokbokki rice cake, or a strain known as a food harmful microorganism was used for pre-sale.

일반 세균에 대한 최소발육저지농도를 측정하기 위하여 각 시료를 적정 농도로 첨가한 NA배지를 제조하였다. E. coli, P. aeruginosa. B. cereus, S.aureus 등 4종의 일반세균은 12시간 이상 배양하여 활성화시켰으며, 생리식염수로 희석하여 시료를 첨가하여 제조한 NA 배지 위에 1 × 103 ~ 1 × 104 CFU 농도로 접종하였다. 접종한 균주는 스프레더를 이용하여 배지 위에 고르게 도말하였으며, 34 ± 2℃에서 12시간 이상 배양하였다. 각 시료의 항균활성은 시료를 첨가하지 않은 NA배지와 시료를 첨가한 NA배지에서의 각 일반세균의 생육 정도를 비교하여 확인하였다. In order to measure the minimum growth inhibitory concentration for general bacteria, NA medium to which each sample was added at an appropriate concentration was prepared. E. coli, P. aeruginosa. B. cereus, S.aureus, and other 4 types of general bacteria were cultured for 12 hours or more to activate them, and diluted with physiological saline to inoculate at a concentration of 1 × 10 3 to 1 × 10 4 CFU on NA media prepared by adding samples. Did. The inoculated strain was spread evenly on the medium using a spreader, and cultured at 34±2° C. for 12 hours or more. The antimicrobial activity of each sample was confirmed by comparing the growth rate of each general bacterium in the NA medium to which the sample was not added and the NA medium to which the sample was added.

효모 및 곰팡이에 대한 최소발육저지농도를 측정하기 위하여 각 시료를 적정 농도로 첨가한 PDA배지를 제조하였다. Aspergillus niger, Penicillium digitatum, Penicillium Sp., S. cerevisiae 등 4종의 효모와 곰팡이는 진균배양 배지에서 48시간 이상 배양하여 활성화시켰으며, 생리식염수로 희석하여 시료를 첨가하여 제조한 PDA 배지 위에 1 × 102 CFU 농도로 접종하였다. 접종한 균주는 스프레더를 이용하여 배지 위에 고르게 도말하였으며, 25 ± 2℃에서 4일 이상 배양하였다. 각 시료의 항균활성은 시료를 첨가하지 않은 PDA배지와 시료를 첨가한 NA배지에서의 각 효모와 곰팡이의 생육 정도를 비교하여 확인하였다. In order to measure the minimum growth inhibitory concentration for yeast and mold, a PDA medium in which each sample was added at an appropriate concentration was prepared. Four yeasts and fungi, such as Aspergillus niger, Penicillium digitatum, Penicillium Sp., and S. cerevisiae , were incubated for more than 48 hours in a fungal culture medium and activated. 10 2 CFU concentration was inoculated. The inoculated strain was spread evenly on the medium using a spreader, and cultured at 25±2° C. for 4 days or more. The antibacterial activity of each sample was confirmed by comparing the growth rate of each yeast and fungus in the PDA medium without the sample and the NA medium with the sample added.

그 결과, 하기 표 2에 나타난 바와 같이, GMC는 진균과 효모에 대한 항균력은 우수하였으나, 세균에 대한 항균력이 약하게 나타났으므로, 이를 보완할 필요가 있었다(표 2). As a result, as shown in Table 2 below, GMC had excellent antibacterial activity against fungi and yeast, but since it had weak antibacterial activity against bacteria, it was necessary to supplement it (Table 2).

MIC (minimum inhibitory concentration, %)MIC (minimum inhibitory concentration, %) GMC
C10:0 (glycerol monocaprate)GMC
C10:0 (glycerol monocaprate) CA
C8:0 (Caprylic acid),
C10:0 (Capric acid)CA
C8:0 (Caprylic acid),
C10:0 (Capric acid) 그람 음성균Gram negative bacteria E. coli
(대장균) E. coli
(E. coli) 0.20.2 0.20.2 P. aeruginosa
(녹농균) P. aeruginosa
(Pseudomonas aeruginosa) 0.2<0.2< 0.2<0.2< 그람 양성균Gram-positive bacteria B. cereus B. cereus 0.050.05 0.050.05 S. aureus
(황색색포도상구균) S. aureus
(Yellow Staphylococcus aureus) 0.050.05 0.050.05 진균Fungi Aspergillus niger Aspergillus niger 0.010.01 0.030.03 Penicillium digitatum Penicillium digitatum 0.010.01 0.030.03 Penicillium Sp. Penicillium Sp. 0.010.01 0.030.03 효모leaven S.  S. cerevisiaecerevisiae 0.010.01 0.030.03

<< 실험예Experimental Example 1> 1> 로즈마리Rosemary 추출물과 글리세롤  Extract and glycerol 모노카프레이트Monocaprate 조합에 따른 녹농균에 대한 항균 효과 확인 Confirmation of antibacterial effect on Pseudomonas aeruginosa according to combination

로즈마리 추출물과 글리세롤 모노카프레이트를 혼합한 복합 항균제의 대표적인 식품 위생 지표로 사용되는 녹농균(Pseudomonas aeruginosa)과 효모균(Rothia mucilaginosa)에 대한 항균 효과를 확인하였다. The antimicrobial effects of Pseudomonas aeruginosa and Rothia mucilaginosa , which are used as representative food hygiene indicators of composite antimicrobial agents mixed with rosemary extract and glycerol monocaprate , were confirmed.

로즈마리추출물과 글리세롤 모노카프레이트 혼합물의 항균활성을 측정하기 위하여 추출물을 농도별로 배지에 희석하여 배지를 조제하였다. 세균에 대한 항균력을 측정하기 위하여 녹농균을 1 × 103 ~ 1 × 104 CFU 농도로 배지(추출물을 첨가한 NA배지)에 접종하였으며, 24시간 배양 후 600nm에서 O.D를 측정하였다. 효모에 대한 항균력을 측정하기 위하여 효모를 1 × 103 ~ 1 × 104 CFU 농도로 배지(추출물을 첨가한 PDA 배지)에 접종하였으며, 48시간 배양 후 600 nm에서 O.D.를 측정하였다.To measure the antibacterial activity of the rosemary extract and the glycerol monocaprate mixture, the extract was diluted in the medium for each concentration to prepare the medium. In order to measure the antibacterial activity against bacteria, Pseudomonas aeruginosa was inoculated into a medium (NA medium to which extract was added) at a concentration of 1×10 3 to 1×10 4 CFU, and OD was measured at 600 nm after 24 hours of incubation. In order to measure the antibacterial activity against yeast, yeast was inoculated into a medium (PDA medium to which extract was added) at a concentration of 1×10 3 to 1×10 4 CFU, and OD was measured at 600 nm after 48 hours of incubation.

그 결과, 하기 표 3에 나타난 바와 같이, 로즈마리 추출물과 글리세롤 모노카프레이트를 혼합한 조성물을 처리한 경우, 로즈마리 추출물 또는 글리세롤 모노카프레이트 중 어느 하나의 단독 처리에 비해 현저한 효과를 나타내었다(표 3).As a result, as shown in Table 3, when the composition of a mixture of rosemary extract and glycerol monocaprate was treated, it showed a remarkable effect compared to either the rosemary extract or glycerol monocaprate alone treatment (Table 3). ).

세균류에 대한 항균활성 비교Comparison of antibacterial activity against bacteria 순번turn 로즈마리
추출물
(%)Rosemary
extract
(%) GMC
(%)GMC
(%) 녹농균에 대한 항균력
(%)Antibacterial activity against Pseudomonas aeruginosa
(%) 효모에 대한 항균력
(%)Antibacterial activity against yeast
(%) 예측값*Forecast* 결과값Result value 예측값*Forecast* 결과값Result value 1One 0.20.2 00 -- 5%5% -- 0%0% 22 00 0.010.01 -- 61%61% -- 40%40% 33 0.20.2 0.010.01 63%63% 100%100% 40%40% 21%21% 44 0.20.2 00 -- 5%5% -- 0%0% 55 00 0.040.04 -- 62%62% -- 55%55% 66 0.20.2 0.040.04 64%64% 100%100% 45%45% 77 0.20.2 00 -- 5%5% -- 0%0% 88 00 0.20.2 -- 62%62% -- 70%70% 99 0.20.2 0.20.2 64%64% 100%100% 70%70% 85%85% 1010 0.10.1 00 -- 14%14% -- 0%0% 1111 00 0.50.5 -- 64%64% -- 76%76% 1212 0.10.1 0.50.5 69%69% 95%95% 86%86% 1313 0.10.1 00 -- 14%14% -- 0%0% 1414 00 1.01.0 -- 63%63% -- 89%89% 1515 0.10.1 1.01.0 68%68% 84%84% 91%91% 1616 0.130.13 00 -- 22%22% -- 0%0% 1717 00 2.82.8 -- 61%61% -- 95%95% 1818 0.130.13 2.82.8 70%70% 82%82% 95%95% 100%100% 1919 0.10.1 00 -- 14%14% -- 0%0% 2020 00 33 -- 60%60% -- 95%95% 2121 0.10.1 33 66%66% 61%61% 95%95% 91%91% 2222 0.20.2 00 -- 5%5% -- 0%0% 2323 00 55 -- 60%60% -- 97%97% 2424 0.20.2 55 62%62% 53%53% -- 80%80%

*예측값은 Colby 공식으로 산출함*Predicted value is calculated by Colby formula

Colby 공식: 예상값 = (A+B)-(A*B/100)Colby formula: expected = (A+B)-(A*B/100)

A: 활성성분 A의 효과A: Effect of active ingredient A

B: 활성성분 B의 효과B: Effect of active ingredient B

<< 실험예Experimental Example 2>  2> 로즈마리Rosemary 추출물과 계피 추출물의 항균활성 Antibacterial activity of extract and cinnamon extract

로즈마리추출물과 계피 추출물의 항균활성을 측정하기 위하여 추출물을 농도별로 배지에 희석하여 배지를 조제하였다. 세균에 대한 항균력을 측정하기 위하여 각 세균을 1 × 103 ~ 1 × 104 CFU 농도로 배지(추출물을 첨가한 NA배지)에 접종하였으며, 24시간 배양 후 600nm에서 O.D를 측정하였다. 효모에 대한 항균력을 측정하기 위하여 효모를 1 × 103 ~ 1 × 104 CFU 농도로 배지(추출물을 첨가한 PDA배지)에 접종하였으며, 48시간 배양 후 600 nm에서 O.D.를 측정하였다.To measure the antimicrobial activity of rosemary extract and cinnamon extract, the medium was prepared by diluting the extract in medium for each concentration. In order to measure the antibacterial activity against bacteria, each bacterium was inoculated into a medium (NA medium to which extract was added) at a concentration of 1 × 10 3 to 1 × 10 4 CFU, and OD was measured at 600 nm after incubation for 24 hours. In order to measure the antibacterial activity against yeast, yeast was inoculated into a medium (PDA medium to which extract was added) at a concentration of 1×10 3 to 1×10 4 CFU, and OD was measured at 600 nm after 48 hours of incubation.

곰팡이에 대한 항균력을 측정하기 위하여 각 추출물을 농도별로 넣은 PDA Agar 배지를 제조하였다. 곰팡이를 1 × 102 ~ 1 × 103 CFU 농도로 추출물을 첨가함 PDA Agar 배지에 접종한 후 스프레더로 고르게 도말하여 48시간 배양하여 발생한 colony를 계수하여 항균력을 평가하였다. In order to measure the antibacterial activity against the fungus, PDA Agar medium in which each extract was added by concentration was prepared. The fungus was added to the extract at a concentration of 1 × 10 2 to 1 × 10 3 CFU. After inoculation in PDA Agar medium, it was spread evenly with a spreader to count the colony generated by incubation for 48 hours to evaluate antibacterial activity.

그 결과, 하기 표 4에 나타난 바와 같이, 계피 추출물은 저농도에서도 세균, 진균, 효모에 대한 항균력이 두루 우수하였으나. 로즈마리 추출물은 세균에 대한 항균력은 나타났으나 진균과 효모에 대해서는 항균력이 확인되지 않았다(표 4). As a result, as shown in Table 4 below, the cinnamon extract had excellent antibacterial activity against bacteria, fungi, and yeast even at low concentrations. Rosemary extract showed antibacterial activity against bacteria, but antibacterial activity against fungi and yeast was not observed (Table 4).

세균류에 대한 항균활성 비교Comparison of antibacterial activity against bacteria 계피 (cinnamon ( %% )) 억제활성(%)Inhibitory activity (%) 1One 22 33 44 55 66 77 88 0.010.01 51.551.5 00 15.315.3 38.438.4 34.834.8 23.923.9 8.48.4 12.412.4 0.030.03 98.298.2 45.245.2 64.564.5 64.864.8 54.354.3 64.864.8 46.846.8 55.955.9 0.050.05 100100 91.591.5 98.598.5 76.576.5 76.176.1 100100 100100 100100 로즈마리Rosemary
(%)(%) 억제활성(%)Inhibitory activity (%) 1One 22 33 44 55 66 77 88 0.0150.015 55 00 00 00 00 00 00 00 0.0230.023 2424 44 00 00 00 00 00 00 0.0750.075 3939 1212 22 00 00 00 00 00 0.150.15 4848 3131 55 00 00 00 00 00 1: S. aureus (포도상구균)
2: E. coli (대장균)
3: Pseudomonas aeruginosa (녹농균)
4: Aspergillus niger (곰팡이)
5: Penicillium digitatum (곰팡이)
6: Rhodotorula mucilaginosa
7: Pichia membranifaciens
8: Saccharomyces cerevisiae1: S. aureus (staphylococcus aureus)
2: E. coli (E. coli)
3: Pseudomonas aeruginosa (Pseudomonas aeruginosa)
4: Aspergillus niger (mildew)
5: Penicillium digitatum (fungus)
6: Rhodotorula mucilaginosa
7: Pichia membranifaciens
8: Saccharomyces cerevisiae

<< 실험예Experimental Example 3>  3> 로즈마리Rosemary 추출물과 계피 추출물의 항균활성 Antibacterial activity of extract and cinnamon extract

로즈마리추출물과 계피 추출물의 항균활성을 측정하기 위하여 추출물을 특정 농도로 혼합하여 혼합물의 항균력을 상기 <실험예 1>과 동일한 방법으로 확인하였다. To measure the antibacterial activity of rosemary extract and cinnamon extract, the extract was mixed at a specific concentration to confirm the antibacterial activity of the mixture in the same manner as in <Experimental Example 1>.

그 결과, 하기 표 5에 나타난 바와 같이, 계피 추출물 0.03 ~ 0.05%의 범위에서는 로즈마리 추출물을 0.015 ~ 0.15%로 첨가했을 때 모든 세균에 대한 항균 활성이 증가되었으며, 특히 계피 추출물 0.05%에 로즈마리 추출물을 혼합했을 때에는 혼합비에 관계없이 모두 세균에 대한 항균활성이 100%로 향상되었다(표 5). As a result, as shown in Table 5 below, in the range of 0.03 to 0.05% of the cinnamon extract, when the rosemary extract was added at 0.015 to 0.15%, the antibacterial activity against all bacteria was increased. In particular, the rosemary extract was added to the cinnamon extract 0.05%. When mixed, the antibacterial activity against bacteria was improved to 100% regardless of the mixing ratio (Table 5).

세균류에 대한 항균활성 비교Comparison of antibacterial activity against bacteria 　
계피
(%)
cinnamon
(%) 　
로즈마리
(%)
Rosemary
(%) 황색포도상구균Staphylococcus aureus 대장균Coliform 녹농균Pseudomonas aeruginosa 예측값*
(%)Forecast*
(%) 실측값
(%)Measured value
(%) 예측값
(%)Forecast
(%) 실측값
(%)Measured value
(%) 예측값
(%)Forecast
(%) 실측값
(%)Measured value
(%) 0.010.01 0.0150.015 53.9 53.9 32.332.3 0.0 0.0 00 15.3 15.3 12.812.8 0.0230.023 63.1 63.1 45.445.4 4.0 4.0 5.35.3 15.3 15.3 17.917.9 0.0750.075 70.4 70.4 68.368.3 12.0 12.0 15.215.2 17.0 17.0 18.418.4 0.150.15 74.8 74.8 71.971.9 31.0 31.0 28.328.3 19.5 19.5 20.420.4 0.030.03 0.0150.015 98.398.3 100100 45.245.2 45.845.8 64.5 64.5 75.275.2 0.0230.023 98.698.6 100100 47.447.4 68.968.9 64.5 64.5 78.478.4 0.0750.075 98.998.9 100100 51.851.8 72.472.4 65.2 65.2 82.582.5 0.150.15 99.199.1 100100 62.262.2 73.873.8 66.3 66.3 83.283.2 0.050.05 0.0150.015 100.0 100.0 100100 91.5 91.5 100100 98.5 98.5 100100 0.0230.023 100.0 100.0 100100 91.8 91.8 100100 98.5 98.5 100100 0.0750.075 100.0 100.0 100100 92.5 92.5 100100 98.5 98.5 100100 0.150.15 100.0 100.0 100100 94.1 94.1 100100 98.6 98.6 100100

*예측값은 Colby 공식으로 산출함*Predicted value is calculated by Colby formula

Colby 공식: 예상값 = (A+B)-(A*B/100)Colby formula: expected = (A+B)-(A*B/100)

A: 활성성분 A의 효과A: Effect of active ingredient A

B: 활성성분 B의 효과B: Effect of active ingredient B

또한, 하기 표 6에 나타난 바와 같이, 계피 추출물 0.03 ~ 0.05%의 범위에서는 로즈마리 추출물을 0.015 ~ 0.15%로 첨가했을 때 모든 효모 및 진균에 대한 항균 활성이 증가되었으며, 특히 계피 추출물 0.05%에 로즈마리 추출물을 혼합했을 때에는 혼합비에 관계없이 모두 세균에 대한 항균활성이 100%로 향상되었다(표 6). In addition, as shown in Table 6 below, in the range of 0.03 to 0.05% of the cinnamon extract, when the rosemary extract was added at 0.015 to 0.15%, the antibacterial activity against all yeast and fungi was increased, especially the rosemary extract at 0.05% of the cinnamon extract. When mixed, the antibacterial activity against bacteria was improved to 100% regardless of the mixing ratio (Table 6).

효모 및 진균류에 대한 항균활성 비교Comparison of antibacterial activity against yeast and fungi 　
계피
(%)
cinnamon
(%) 　
로즈마리
(%)
Rosemary
(%) Aspergillus nigerAspergillus niger Penicillium digitatumPenicillium digitatum Rhodotorula mucilaginosaRhodotorula mucilaginosa Pichia membranifaciens Pichia membranifaciens 예측값*
(%)Forecast*
(%) 실측값
(%)Measured value
(%) 예측값
(%)Forecast
(%) 실측값
(%)Measured value
(%) 예측값
(%)Forecast
(%) 실측값
(%)Measured value
(%) 예측값
(%)Forecast
(%) 실측값
(%)Measured value
(%) 0.010.01 0.0150.015 38.4 38.4 35.735.7 34.8 34.8 28.428.4 23.9 23.9 21.321.3 8.4 8.4 7.57.5 0.0230.023 38.4 38.4 37.537.5 34.8 34.8 32.532.5 23.9 23.9 22.522.5 8.4 8.4 9.39.3 0.0750.075 38.4 38.4 39.339.3 34.8 34.8 38.938.9 23.9 23.9 25.325.3 8.4 8.4 9.89.8 0.150.15 38.4 38.4 38.938.9 34.8 34.8 37.537.5 23.9 23.9 24.924.9 8.4 8.4 9.79.7 0.030.03 0.0150.015 64.8 64.8 65.465.4 54.3 54.3 57.557.5 64.8 64.8 65.265.2 46.8 46.8 55.455.4 0.0230.023 64.8 64.8 66.866.8 54.3 54.3 62.462.4 64.8 64.8 66.866.8 46.8 46.8 56.856.8 0.0750.075 64.8 64.8 72.372.3 54.3 54.3 65.365.3 64.8 64.8 71.971.9 46.8 46.8 57.757.7 0.150.15 64.8 64.8 72.872.8 54.3 54.3 66.166.1 64.8 64.8 72.372.3 46.8 46.8 57.357.3 0.050.05 0.0150.015 76.5 76.5 77.877.8 76.1 76.1 77.977.9 100.0 100.0 100100 100.0 100.0 100100 0.0230.023 76.5 76.5 76.976.9 76.1 76.1 76.276.2 100.0 100.0 100100 100.0 100.0 100100 0.0750.075 76.5 76.5 78.278.2 76.1 76.1 78.978.9 100.0 100.0 100100 100.0 100.0 100100 0.150.15 76.5 76.5 79.879.8 76.1 76.1 79.179.1 100.0 100.0 100100 100.0 100.0 100100

*예측값은 Colby 공식으로 산출함*Predicted value is calculated by Colby formula

Colby 공식: 예상값 = (A+B)-(A*B/100)Colby formula: expected = (A+B)-(A*B/100)

A: 활성성분 A의 효과A: Effect of active ingredient A

B: 활성성분 B의 효과B: Effect of active ingredient B

<< 실험예Experimental Example 4>  4> 로즈마리Rosemary 추출물, 계피 추출물 및 Extract, cinnamon extract and GMC의GMC 항균활성  Antibacterial activity

계피 추출물과 로즈마리 추출물의 진균 및 효모에 대한 항균력을 향상시키고, GMC의 세균에 대한 항균력을 향상시키기 위하여 계피 추출물, 로즈마리 추출물 및 GMC를 다양한 농도로 섞어 항균력을 측정하였다.To improve the antibacterial activity of cinnamon extract and rosemary extract against fungi and yeast, and to improve the antibacterial activity of GMC against bacteria, cinnamon extract, rosemary extract and GMC were mixed in various concentrations to measure antibacterial activity.

그 결과, 하기 표 7 내지 표 9에 나타난 바와 같이, 계피 추출물, 로즈마리 추출물, GMC는 혼합했을 때 시너지 효과가 있었으며, 계피 0.03 ~ 0.05%, 로즈마리 0.015 ~ 0.15%, GMC 0.01 ~ 0.1% 범위에서는 이들을 혼합하여 사용할 때 극소량으로도 효과적으로 유해 미생물을 제어할 수 있는 것으로 확인되었다(표 7 내지 표 9). As a result, as shown in Tables 7 to 9 below, cinnamon extract, rosemary extract, and GMC had a synergistic effect when mixed, and in the range of 0.03 to 0.05% cinnamon, 0.015 to 0.15% rosemary, and 0.01 to 0.1% GMC. It was confirmed that it is possible to effectively control harmful microorganisms even in a very small amount when used in combination (Tables 7 to 9).

세균류에 대한 항균활성 비교Comparison of antibacterial activity against bacteria 계피
(%)cinnamon
(%) 로즈
마리(%)rose
Marie (%) 　
GMC
(%)
GMC
(%) 황색포도상구균Staphylococcus aureus 대장균Coliform 녹농균Pseudomonas aeruginosa 예측값*
(%)Forecast*
(%) 실측값
(%)Measured value
(%) 예측값
(%)Forecast
(%) 실측값
(%)Measured value
(%) 예측값
(%)Forecast
(%) 실측값
(%)Measured value
(%) 00 00 0.010.01 -- 57.857.8 -- 43.543.5 -- 39.239.2 0.050.05 -- 98.598.5 -- 58.758.7 -- 37.837.8 0.10.1 -- 100100 -- 82.482.4 -- 36.236.2 0.20.2 -- 100100 -- 95.595.5 -- 38.038.0 0.030.03 0.0150.015 0.010.01 100100 100100 69.4 69.4 75.8 75.8 84.9 84.9 90.590.5 0.050.05 100100 100100 77.6 77.6 82.5 82.5 84.6 84.6 91.291.2 0.10.1 100100 100100 90.5 90.5 100.0 100.0 84.2 84.2 90.290.2 0.20.2 100100 100100 97.6 97.6 100.0 100.0 84.6 84.6 91.891.8 0.030.03 0.0750.075 0.010.01 100100 100100 84.4 84.4 91.5 91.5 89.4 89.4 92.192.1 0.050.05 100100 100100 88.6 88.6 93.5 93.5 89.1 89.1 94.594.5 0.10.1 100100 100100 95.1 95.1 100.0 100.0 88.8 88.8 93.593.5 0.20.2 100100 100100 98.8 98.8 100.0 100.0 89.2 89.2 93.993.9 0.050.05 0.150.15 0.010.01 100100 100100 100100 100100 100100 100100 0.050.05 100100 100100 100100 100100 100100 100100 0.10.1 100100 100100 100100 100100 100100 100100 0.20.2 100100 100100 100100 100100 100100 100100

*예측값은 Colby 공식으로 산출함*Predicted value is calculated by Colby formula

Colby 공식: 예상값 = (A+B)-(A*B/100)Colby formula: Expected = (A+B)-(A*B/100)

A: 활성성분 A의 효과A: Effect of active ingredient A

B: 활성성분 B의 효과B: Effect of active ingredient B

진균류에 대한 항균활성 비교Comparison of antibacterial activity against fungi 　
계피
(%)
cinnamon
(%) 　
로즈
마리
(%)
rose
Marie
(%) GMC
(%)GMC
(%) Aspergillus nigerAspergillus niger Penicillium digitatumPenicillium digitatum 예측값*
(%)Forecast*
(%) 실측값
(%)Measured value
(%) 예측값
(%)Forecast
(%) 실측값
(%)Measured value
(%) 00 00 0.010.01 -- 98.798.7 -- 97.597.5 0.050.05 -- 100100 -- 99.799.7 0.10.1 -- 100100 -- 100100 0.20.2 -- 100100 -- 100100 0.030.03 0.0150.015 0.010.01 100100 100100 100100 100100 0.050.05 100100 100100 100100 100100 0.10.1 100100 100100 100100 100100 0.20.2 100100 100100 100100 100100 0.030.03 0.0750.075 0.010.01 100100 100100 100100 100100 0.050.05 100100 100100 100100 100100 0.10.1 100100 100100 100100 100100 0.20.2 100100 100100 100100 100100 0.050.05 0.150.15 0.010.01 100100 100100 100100 100100 0.050.05 100100 100100 100100 100100 0.10.1 100100 100100 100100 100100 0.20.2 100100 100100 100100 100100

*예측값은 Colby 공식으로 산출함*Predicted value is calculated by Colby formula

Colby 공식: 예상값 = (A+B)-(A*B/100)Colby formula: Expected = (A+B)-(A*B/100)

A: 활성성분 A의 효과A: Effect of active ingredient A

B: 활성성분 B의 효과B: Effect of active ingredient B

효모류에 대한 항균활성 비교Comparison of antibacterial activity against yeast 　
계피
(%)
cinnamon
(%) 　
로즈
마리
(%)
rose
Marie
(%) GMC
(%)GMC
(%) Rhodotorula mucilaginosaRhodotorula mucilaginosa Pichia membranifaciens Pichia membranifaciens 예측값*
(%)Forecast*
(%) 실측값
(%)Measured value
(%) 예측값
(%)Forecast
(%) 실측값
(%)Measured value
(%) 00 00 0.010.01 -- 98.798.7 -- 93.293.2 0.050.05 -- 100100 -- 97.597.5 0.10.1 -- 100100 -- 100100 0.20.2 -- 100100 -- 100100 0.030.03 0.0150.015 0.010.01 100100 100100 100100 98.798.7 0.050.05 100100 100100 100100 100100 0.10.1 100100 100100 100100 100100 0.20.2 100100 100100 100100 100100 0.030.03 0.0750.075 0.010.01 100100 100100 100100 98.798.7 0.050.05 100100 100100 100100 100100 0.10.1 100100 100100 100100 100100 0.20.2 100100 100100 100100 100100 0.050.05 0.0150.015 0.010.01 100100 100100 100100 98.798.7 0.050.05 100100 100100 100100 100100 0.10.1 100100 100100 100100 100100 0.20.2 100100 100100 100100 100100

*예측값은 Colby 공식으로 산출함*Predicted value is calculated by Colby formula

Colby 공식: 예상값 = (A+B)-(A*B/100)Colby formula: Expected = (A+B)-(A*B/100)

A: 활성성분 A의 효과A: Effect of active ingredient A

B: 활성성분 B의 효과B: Effect of active ingredient B

본 발명은 복합 천연 항균제 또는 복합 천연 방부제를 제공한다. 본 발명에 따른 복합 천연 항균제 또는 복합 천연 방부제는 고형 분말형태, 에멀전 형태, 또는 액상 형태 등 다양한 형태로 제조될 수 있으며, 식품, 건강기능식품, 화장품 또는 식품 제조시 방부제 성분 등의 기능성 성분으로 첨가될 수 있다. The present invention provides a complex natural antibacterial agent or a complex natural preservative. The complex natural antibacterial agent or the complex natural preservative according to the present invention can be manufactured in various forms such as a solid powder form, an emulsion form, or a liquid form, and is added as a functional ingredient such as a food, health functional food, cosmetic, or preservative ingredient when manufacturing food. Can be.

Claims (10)

로즈마리 추출물 0.015 ~ 0.15 %(w/w) 및 계피 추출물 0.03 ~ 0.05 %(w/w)를 함유하는 항균제.
An antibacterial agent containing 0.015 to 0.15% (w/w) of rosemary extract and 0.03 to 0.05% (w/w) of cinnamon extract.
제1항에 있어서, 글리세롤 모노카프레이트(glycerol monocarprate) 0.01 ~ 0.2 %(w/w)를 더 포함하는 것을 특징으로 하는 항균제.
The antibacterial agent according to claim 1, further comprising 0.01 to 0.2% (w/w) of glycerol monocarprate.
로즈마리 추출물 0.015 ~ 0.15 %(w/w) 및 계피 추출물 0.03 ~ 0.05 %(w/w)를 함유하는 항균용 식품 조성물.
Rosemary extract 0.015 ~ 0.15% (w / w) and cinnamon extract 0.03 ~ 0.05% (w / w) containing antibacterial food composition.
제3항에 있어서, 글리세롤 모노카프레이트(glycerol monocarprate) 0.01 ~ 0.2 %(w/w)를 더 포함하는 것을 특징으로 하는 항균용 식품 조성물.
The method of claim 3, wherein the glycerol monocaprate (glycerol monocarprate) 0.01 ~ 0.2% (w / w) further comprises a food composition for antibacterial.
로즈마리 추출물 0.015 ~ 0.15 %(w/w) 및 계피 추출물 0.03 ~ 0.05 %(w/w)를 함유하는 항균용 화장료 조성물.
Rosemary extract 0.015 ~ 0.15% (w / w) and cinnamon extract 0.03 ~ 0.05% (w / w) containing antibacterial cosmetic composition.
제5항에 있어서, 글리세롤 모노카프레이트(glycerol monocarprate) 0.01 ~ 0.2 %(w/w)를 더 포함하는 것을 특징으로 하는 항균용 화장료 조성물.
The antibacterial cosmetic composition according to claim 5, further comprising 0.01 to 0.2% (w/w) of glycerol monocarprate.
로즈마리 추출물 0.015 ~ 0.15 %(w/w) 및 계피 추출물 0.03 ~ 0.05 %(w/w)를 함유하는 항균용 의약외품.
A quasi-drug product containing 0.015 to 0.15% (w/w) of rosemary extract and 0.03 to 0.05% (w/w) of cinnamon extract.
제7항에 있어서, 글리세롤 모노카프레이트(glycerol monocarprate) 0.01 ~ 0.2 %(w/w)를 더 포함하는 것을 특징으로 하는 항균용 의약외품.
According to claim 7, Glycerol monocaprate (glycerol monocarprate) 0.01 ~ 0.2% (w / w) further comprises a quasi-drug for antibacterial.
로즈마리 추출물 0.015 ~ 0.15 %(w/w) 및 계피 추출물 0.03 ~ 0.05 %(w/w)를 함유하는 소독제.
Disinfectant containing rosemary extract 0.015 ~ 0.15% (w/w) and cinnamon extract 0.03 ~ 0.05% (w/w).
제9항에 있어서, 글리세롤 모노카프레이트(glycerol monocarprate) 0.01 ~ 0.2 %(w/w)를 더 포함하는 것을 특징으로 하는 소독제

The disinfecting agent according to claim 9, further comprising 0.01 to 0.2% (w/w) of glycerol monocarprate.

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