AU2020103918A4 - Method for preparing edible proanthocyanidin/gelatin/chitosan nanoparticle, product and application thereof - Google Patents
Method for preparing edible proanthocyanidin/gelatin/chitosan nanoparticle, product and application thereof Download PDFInfo
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Abstract
The application relates to a method for preparing an edible
proanthocyanidin/gelatin/chitosan nanoparticle, a product and application thereof. The
method comprises the following steps: preparing sodium acetate solution; dissolving
5 chitosan in the sodium acetate solution to obtain mixed solution I; dissolving gelatin
in the sodium acetate solution to obtain mixed solution II; preparing proanthocyanidin
solution; stirring the mixed solution I, adding the proanthocyanidin solution while
stirring, and then performing ultrasonic treatment to obtain mixed solution III; taking
the mixed solution II, performing magnetic stirring, adding the mixed solution III,
10 continuously performing magnetic stirring to obtain gelatin/chitosan/proanthocyanidin
nanoparticle solution, then slowly dropping p-cyclodextrin solution, performing
stirring till the color of the solution is uniform to obtain mixed solution 4, standing the
solution at room temperature, then performing low-temperature centrifugation to
obtain sediment, and then performing freeze drying to obtain a
15 proanthocyanidin/gelatin/chitosan nanoparticle. The application can improve the
storage stability of anthocyanidin, and make proanthocyanidin stably released under
the specific pH.
FIG. I
FIG. 2
Description
FIG. 2
Technical Field
The application belongs to the field of nanoparticles, in particular to a method for
preparing an edible proanthocyanidin/gelatin/chitosan nanoparticle, a product and
application thereof.
Background Art
Proanthocyanidin is the general term of a large variety of polyphenol compounds
widely existing in plants, is pH-sensitive, presents different colors at different pH
values, and thus is a very ideal biological pH-sensitive detection substance. However,
proanthocyanidin molecules are poor in stability, are easily degraded, and are
especially sensitive to pH, light, temperature and other storage conditions, so it cannot
achieve an ideal indicating effect when used as a pH indicator.
Nanoparticles are defined as particles with at least one-dimensional size less than
1000nm in biological science. However, nanoparticles are widely used in material
science, medicine, chemical industry and other industries because of their small size,
large specific surface area, high diffusion rate, and agglomeration resistance. Due to
some excellent physical properties, the preparation technology of nanoparticles for
food industry is still under development and exploration, and is not mature. In the
food industry, nanoparticles are mostly used to transport bioactive compounds and
release them at specific temperature or pH in order to show higher stability,
bioavailability and bioactivity. However, this kind of temperature-sensitive and
pH-sensitive nanotechnology mostly uses drug delivery or specific release of some
natural macromolecules to increase their biological activity, the application to
bioactivity is mostly highlighted. However, as a kind of intelligent natural color changing means, there has been no technology of detecting whether food is deteriorated through, for example, the nano-loading of pH-sensitive natural macromolecules such as proanthocyanidin and the indicating effect of change of food pH. Since color-presenting and non-toxic natural macromolecules such as proanthocyanidin present certain color changes under different pH values, it is unable to maintain the color stability of a beverage system in a specific pH range. Moreover, it is difficult to prepare encapsulation materials which can release natural macromolecules at specific pH, and make nanoparticles have certain water dispersion and sustained-release properties. Therefore, it is an important problem to make procyanidin have certain stability and be released in a specific pH environment to achieve a more efficient indicating effect, which needs to be solved urgently.
In conclusion, a method for preparing a proanthocyanidin/gelatin/chitosan
nanoparticle, which can improve the storage stability of anthocyanidin and make
proanthocyanidin release stably at specific pH, needs to be studied.
Summary
The purpose of the application is to provide a method for preparing an edible
proanthocyanidin/gelatin/chitosan nanoparticle, a product and application thereof, so
as to improve the storage stability of anthocyanidin and make proanthocyanidin be
stably released at specific pH.
The application adopts the following technical solution: a method for preparing an
edible proanthocyanidin/gelatin/chitosan nanoparticle includes the following steps:
(1) preparing two groups of sodium acetate solution with the same concentration, the
concentration of the sodium acetate solution being 0.2-0.6mol/, the pH of the sodium
acetate solution being 5.4-5.6;
(2) dissolving chitosan in one group of sodium acetate solution prepared in step (1),
and performing stirring to obtain mixed solution I, the mass fraction of chitosan in the
mixed solution I being 0.2-0.8%;
(3) dissolving gelatin in another group of sodium acetate solution prepared in step (1),
and performing stirring to obtain mixed solution II, the mass fraction of gelatin in the
mixed solution II being 0.2-0.8%;
(4) dissolving proanthocyanidin in water to obtain proanthocyanidin solution with
mass fraction of 0.2-0.6%, the purity of the proanthocyanidin being preferably 95%;
(5) adding the proanthocyanidin solution into the mixed solution I under a condition
of stirring, and then performing ultrasonic treatment to obtain mixed solution III;
(6) adding the mixed solution III into the mixed solution II under a condition of
magnetic stirring, and then continuously performing magnetic stirring to obtain
gelatin/chitosan/proanthocyanidin nanoparticle solution;
(7) adding p-cyclodextrin solution into the gelatin/chitosan/proanthocyanidin nanoparticle solution under a condition of stirring, and then continuously performing
stirring to obtain mixed solution 4;
The p-cyclodextrin solution refers to the mixed solution of p-cyclodextrin and water.
The p-cyclodextrin solution is a product of starch cyclization by acid hydrolysis, can
envelop various compound molecules, increase the stability of the enveloped
compounds to light, heat and oxygen, and change the physical and chemical
properties of the enveloped substances. Therefore, "slowly adding" in slowly adding
j-cyclodextrin solution is a common operation means to use p-cyclodextrin solution,
and can be adjusted adaptively according to the existing technology.
(8) standing the mixed solution 4, and then performing low-temperature centrifugation
to obtain sediment;
(9) performing vacuum drying to the sediment obtained in step (8) to obtain a
proanthocyanidin/gelatin/chitosan nanoparticle.
Preferably, in step (2), the temperature of stirring is 22-27°C, the speed of stirring is
1000-3000r/min, and the time of stirring is 60-120min.
Preferably, in step (3), the temperature of stirring is 20-50°C, the speed of stirring is
1000-3000r/min, and the time of stirring is 30-60min.
Preferably, the temperature of stirring is 22-27°C, the volume ratio of the mixed
solution I to the proanthocyanidin solution is 1:1-2, the time of ultrasonic treatment is
30-120min, and the frequency of ultrasonic treatment is 30-40kHz. Ultrasonic
treatment mainly uses its power characteristics and cavitation effect to change or
accelerate the change of some physical, chemical, biological characteristics or states
of substances.
Preferably, in step (6), the volume ratio of the mixed solution II to the mixed solution
III is 1:1-2.5, the temperature of magnetic stirring is 30-50°C, the speed of magnetic
stirring is 1000-3000r/min, and the time of magnetic stirring after the mixed solution
III is added is 30-90min. When the mixed solution III is not added, the time of
magnetic stirring of the mixed solution II is not limited, as long as the mixed solution
II can be stirred and the subsequent addition of the mixed solution III is facilitated to
realize uniform mixing. The temperature of magnetic stirring specifically refers to the
temperature of solution during magnetic stirring.
Preferably, in step (7), the temperature of stirring is 22-27°C, the mass fraction of the
p-cyclodextrin solution is 0.2-0.8%, and the time of stirring after the p-cyclodextrin solution is added is 60min-120min. When the gelatin/chitosan/proanthocyanidin
nanoparticle solution is stirred at room temperature, the speed of stirring is not limited,
as long as the p-cyclodextrin solution and gelatin/chitosan/proanthocyanidin nanoparticle solution can be mixed uniformly.
Preferably, in step (8), the temperature of standing is 22-27°C, the time of standing is
2-4h, the speed of centrifugation is 4000-5000r/min, the temperature of centrifugation
is 4-8°C, and the time of centrifugation is 5-15min.
Preferably, in step (9), the temperature of drying is -42-50°C, the vacuum pressure is
19-24pa, and the time of drying is 1.5-2d.
Preferably, in use, the concentration of the proanthocyanidin/gelatin/chitosan
nanoparticle in milk is 0.6-2g/L. Since it is uneasy to quickly and completely drink a large volume of milk, the proanthocyanidin/gelatin/chitosan nanoparticle in the application can be used to detect the safety of the milk.
The color of proanthocyanidin changes with the change of pH, but the color of milk is
milky white and the range of pH is about neutral. At this time, if proanthocyanidin is
put into milk, a certain color instead of milky white of milk is presented. Therefore,
gelatin and chitosan are selected as wall materials for proanthocyanidin
nano-encapsulation in this experiment, for the reason that the color of prepared
microcapsules is milky white. In addition, chitosan and gelatin have certain pH
sensitivity, and when the pH is lower than 5, proanthocyanidin can be released only
under acidic conditions and act on the color of milk. These two materials also have a
certain sustained-release effect and protection effect, which make the acting period of
proanthocyanidin long and the acting effect good. At the same time, the color of the
nanoparticle carrying proanthocyanidin in neutral milk (i.e., non-deteriorated milk) is
milky white, the color after deterioration is reddish, the color change is obvious and
can be easily observed, and the flavor of milk is not influenced.
The application has the following beneficial effects:
(1) In the application, chitosan and gelatin are selected to encapsulate
proanthocyanidin to prepare the nanoparticle. When the pH of the beverage system is
4-5, proanthocyanidin is released for color presentation and p-cyclodextrin is
enveloped in the outermost layer, thus improving the water dispersion and stability of
the nanoparticle.
(2) The edible pH-sensitive proanthocyanidin/gelatin/chitosan nanoparticle prepared
in the application can improve the storage stability of anthocyanidin, and can make
proanthocyanidin released stably at specific pH for color presentation (from milky
white to reddish) of deteriorated milk, so as to play a detection role and improve the
detection efficiency.
(3) The application mainly uses the nanoparticle to carry proanthocyanidin, highlights
and fully applies the color-changing effect of proanthocyanidin, and can use anthocyanidin to produce a non-toxic edible material for milk deterioration detection.
Description of the Drawings
FIG. 1 illustrates a microcapsule manufactured in this experiment.
FIG. 2 illustrates color change after a microcapsule is put in deteriorated milk.
Description of the Embodiments
The technical solution of the application will be further described below in detail. However, the scope of protection of the application is not limited what described below.
Example 1
(1) Pure acetic acid solution and sodium hydroxide solid were weighed, two groups of sodium acetate buffer solution with the same concentration of 0.2mol/1 were prepared, and the pH of the sodium acetate buffer solution was 5.4.
(2) Chitosan was dissolved in one group of sodium acetate solution prepared in step (1), and stirring was performed at room temperature to obtain mixed solution I; the mass fraction of chitosan in the mixed solution I was 0.4%; the temperature of stirring at room temperature was 25°C, the speed of stirring was 3000r/min, and the time of stirring was 60min.
(3) Gelatin was dissolved in another group of sodium acetate solution prepared in step (1), stirring was performed at 350C to obtain mixed solution II, and the mass fraction of gelatin in the mixed solution II was 0.4%; the speed of stirring was 3000r/min, and the time of stirring was 30min.
(4) Proanthocyanidin with purity of 95% was dissolved in water to obtain
proanthocyanidin solution with mass fraction of 0.5%.
(5) The mixed solution I was stirred at room temperature, the proanthocyanidin solution was added while stirring, and then ultrasonic treatment was performed for 30min at frequency of 40kHz to obtain mixed solution III; the volume ratio of the mixed solution I to the proanthocyanidin solution was 1:1.5, and the temperature of stirring at room temperature at 1000r/min was 25 C.
(6) The mixed solution II was taken, magnetic stirring was performed at 40C, the
mixed solution III was added to the mixed solution II under stirring, and stirring was
continuously performed for 40min to obtain gelatin/chitosan/proanthocyanidin
nanoparticle solution; the volume ratio of the mixed solution II to the mixed solution
III was 1:1.5.
(7) The gelatin/chitosan/proanthocyanidin nanoparticle solution was continuously
stirred at 25° C, p-cyclodextrin solution with mass fraction of 0.4% was slowly
dropped into the solution, and stirring was performed for 90min till the color of the
solution was uniform, to obtain mixed solution 4.
(8) The mixed solution 4 was stood for 2h at 250 C, then low-temperature
centrifugation was performed to obtain sediment, the speed of centrifugation was
4000r/min, the temperature of centrifugation was 40 C, and the time of centrifugation
was 10min.
(9) The sediment obtained in step (8) was dried for 2d at 40° C to obtain a
proanthocyanidin/gelatin/chitosan nanoparticle.
Method of use:
1. 0.2g of proanthocyanidin and the proanthocyanidin/gelatin/chitosan nanoparticle
with concentration of 0.5% were respectively taken and added into 150ml of milk,
which was then stored at room temperature; 10ml of milk were taken every 12h to
detect and record the change of the pH value of the milk by using a pH meter, and
photos were taken to record the color change of the milk.
2. Then, 0.2g of proanthocyanidin was taken and added into 150ml of milk, which
was then stored at room temperature; 10ml of milk were taken every 12h to detect and
record the change of the pH value of the milk by using a pH meter, and photos were
taken to record the color change of the milk for the purpose of control experiment.
3. The milk was stored for 3-4 days and the color change of the milk was observed respectively.
It was found that, in the process that the pH value of the milk changed from 7.2 to 4.6, the color of the milk added with only proanthocyanidin only changed from the initial reddish to a slightly darker color after the milk was deteriorated, and no obvious color change could be observed.
It was found that, in the process that the pH value of the milk changed from 7.2 to 4.6, the color of the milk added with the proanthocyanidin/gelatin/chitosan nanoparticle gradually changed from milky white to reddish, and an obvious color change could be observed.
Accordingly, by adding a proper amount of the prepared proanthocyanidin/chitosan/gelatin nanoparticle into milk and placing the milk at room temperature, with the increase of storage days, when the color of the milk changes from milky white to reddish, it can be proved that the milk has been deteriorated and should not be drunk.
Example 2
The proanthocyanidin capsule prepared in example 1 was used. A method of use was as follows:
1. 0.1g of proanthocyanidin and the proanthocyanidin/gelatin/chitosan nanoparticle with concentration of 0.5% were respectively taken and added into 150ml of milk, which was then stored at room temperature; 10ml of milk were taken every 12h to detect and record the change of the pH value of the milk by using a pH meter, and photos were taken to record the color change of the milk.
2. Then, 0.lg of proanthocyanidin was taken and added into 150ml of milk, which was then stored at room temperature; 10ml of milk were taken every 12h to detect and record the change of the pH value of the milk by using a pH meter, and photos were taken to record the color change of the milk for the purpose of control experiment.
3. The milk was stored for 3-4 days and the color change of the milk was observed respectively.
It was found that, in the process that the pH value of the milk changed from 7.2 to 4.6, the color of the milk added with only proanthocyanidin only changed from the initial reddish to a slightly darker color after the milk was deteriorated, and no obvious color change could be observed.
It was found that, in the process that the pH value of the milk changed from 7.2 to 4.6, the color of the milk added with the proanthocyanidin/gelatin/chitosan nanoparticle gradually changed from milky white to reddish, and an obvious color change could be observed.
Example 3
The proanthocyanidin capsule prepared in example 1 was used. A method of use was as follows:
1. 0.3g of proanthocyanidin and the proanthocyanidin/gelatin/chitosan nanoparticle with concentration of 0.5% were respectively taken and added into 150ml of milk, which was then stored at room temperature; 10ml of milk were taken every 12h to detect and record the change of the pH value of the milk by using a pH meter, and photos were taken to record the color change of the milk.
2. Then, 0.3g of proanthocyanidin was taken and added into 150ml of milk, which was then stored at room temperature; 10ml of milk were taken every 12h to detect and record the change of the pH value of the milk by using a pH meter, and photos were taken to record the color change of the milk for the purpose of control experiment.
3. The milk was stored for 3-4 days and the color change of the milk was observed respectively.
It was found that, in the process that the pH value of the milk changed from 7.2 to 4.6, the color of the milk added with only proanthocyanidin only changed from the initial reddish to a slightly darker color after the milk was deteriorated, and no obvious color change could be observed.
It was found that, in the process that the pH value of the milk changed from 7.2 to 4.6, the color of the milk added with the proanthocyanidin/gelatin/chitosan nanoparticle gradually changed from milky white to reddish, and an obvious color change could be observed.
Example 4
(1) Pure acetic acid solution and sodium hydroxide solid were weighed, two groups of sodium acetate buffer solution with the same concentration of 0.6mol/1 were prepared, and the pH of the sodium acetate buffer solution was 5.4.
(2) Chitosan was dissolved in one group of sodium acetate solution prepared in step (1), and stirring was performed at room temperature to obtain mixed solution I; the mass fraction of chitosan in the mixed solution I was 0.8%; the temperature of stirring at room temperature was 27°C, the speed of stirring was 3000r/min, and the time of stirring was 80min.
(3) Gelatin was dissolved in another group of sodium acetate solution prepared in step (1), stirring was performed at 50°C to obtain mixed solution II, and the mass fraction of gelatin in the mixed solution II was 0.8%; the speed of stirring was 1000r/min, and the time of stirring was 120min.
(4) Proanthocyanidin with purity of 95% was dissolved in water to obtain
proanthocyanidin solution with mass fraction of 0.4%.
(5) The mixed solution I was stirred at room temperature, the proanthocyanidin solution was added while stirring, and then ultrasonic treatment was performed for 120min at frequency of 40kHz to obtain mixed solution III; the volume ratio of the mixed solution I to the proanthocyanidin solution was 1:2, and the temperature of stirring at room temperature was 27°C.
(6) The mixed solution II was taken, magnetic stirring was performed at 50°C, the mixed solution III was added to the mixed solution II under stirring, and stirring was continuously performed for 90min to obtain gelatin/chitosan/proanthocyanidin nanoparticle solution; the volume ratio of the mixed solution II to the mixed solution
III was 1:2.5.
(7) The gelatin/chitosan/proanthocyanidin nanoparticle solution was continuously
stirred at 27°C, p-cyclodextrin solution with mass fraction of 0.8% was slowly
dropped into the solution, and stirring was performed for 120min till the color of the
solution was uniform, to obtain mixed solution 4.
(8) The mixed solution 4 was stood for 4h at 27°C, then low-temperature
centrifugation was performed to obtain sediment, the speed of centrifugation was
5000r/min, the temperature of centrifugation was 8°C, and the time of centrifugation
was 15min.
(9) The sediment obtained in step (8) was dried for 2d at 50°C to obtain a
proanthocyanidin/gelatin/chitosan nanoparticle.
Method of use:
1. 0.2g of proanthocyanidin and the proanthocyanidin/gelatin/chitosan nanoparticle
with concentration of 0.4% were respectively taken and added into 150ml of milk,
which was then stored at room temperature; 10ml of milk were taken every 12h to
detect and record the change of the pH value of the milk by using a pH meter, and
photos were taken to record the color change of the milk.
2. Then, 0.2g of proanthocyanidin was taken and added into 150ml of milk, which
was then stored at room temperature; 10ml of milk were taken every 12h to detect and
record the change of the pH value of the milk by using a pH meter, and photos were
taken to record the color change of the milk for the purpose of control experiment.
3. The milk was stored for 3-4 days and the color change of the milk was observed
respectively.
It was found that, in the process that the pH value of the milk changed from 7.2 to 4.6,
the color of the milk added with only proanthocyanidin only changed from the initial reddish to a slightly darker color after the milk was deteriorated, and no obvious color change could be observed.
It was found that, in the process that the pH value of the milk changed from 7.2 to 4.6, the color of the milk added with the proanthocyanidin/gelatin/chitosan nanoparticle gradually changed from milky white to reddish, and an obvious color change could be observed.
Accordingly, by adding a proper amount of the prepared proanthocyanidin/chitosan/gelatin nanoparticle into milk and placing the milk at room temperature, with the increase of storage days, when the color of the milk changes from milky white to reddish, it can be proved that the milk has been deteriorated and should not be drunk.
Example 5
1. Two parts of deteriorated milk (i.e., with pH less than 5) were taken and added into beakers respectively, 0.2g of proanthocyanidin and the proanthocyanidin/gelatin/chitosan nanoparticle were added respectively, and magnetic stirring was performed at room temperature to enable the color to change. The proanthocyanidin/gelatin/chitosan nanoparticle in the present example was prepared by adopting the method in example 1.
2. The two parts of discolored milk were stored at room temperature for 1-2 days without avoiding light, and the color change of the milk was observed.
3. It was found that the color of the milk added with proanthocyanidin obviously faded within 2 days, while the color of the milk added with the proanthocyanidin/chitosan/gelatin nanoparticle did not change much, and the reddish color of the milk could still be observed.
It is proved that the proanthocyanidin nanoparticle has a certain protection effect on proanthocyanidin under the conditions of light, oxygen contact and room temperature, and also has a certain sustained-release effect on anthocyanidin, such that the application cycle of proanthocyanidin is longer and the effect is better.
Comparative example 1
Method of use:
1. 0.2g of the prepared proanthocyanidin/gelatin/chitosan nanoparticle was taken and
added into 150ml of milk, which was then stored at room temperature; 10ml of milk
were taken every 12h to detect and record the change of the pH value of the milk by
using a pH meter, and photos were taken to record the color change of the milk. The
method for preparing the proanthocyanidin/gelatin/chitosan nanoparticle in
comparative example 1 did not include step (7), and other steps were the same as that
in example 1.
2. After 3 days of storage, it was found that the nanoparticle was settled at the bottom
of the milk, the color of the milk at the bottom changed obviously, and the color of the
milk at the top did not change obviously, which was not conducive to the deterioration
inspection of the milk.
Accordingly, the addition of p-cyclodextrin is conducive to the uniform dispersion of
the nanoparticle in the milk system, which makes the color change observed more
obviously.
What are described above are just preferred implementation modes of the application.
It should be understood that the application is not limited to the modes disclosed
herein, and should not be regarded as excluding other embodiments, but may be used
for various other combinations, modifications and environments, and may be
modified through the above-mentioned teaching or technology or knowledge in the
related art within the scope of the concept described herein. However, any
modifications and changes made by those skilled in the art without departing from the
spirit and scope of the application shall fall within the scope of protection defined by
the attached claims of the application.
Claims (4)
1. A method for preparing an edible proanthocyanidin/gelatin/chitosan nanoparticle,
wherein the method comprises the following steps:
(1) preparing two groups of sodium acetate solution with the same concentration, the
concentration of the sodium acetate solution being 0.2-0.6mol/l;
(2) dissolving chitosan in one group of sodium acetate solution prepared in step (1),
and performing stirring to obtain mixed solution I, the mass fraction of chitosan in the
mixed solution I being 0.2-0.8%;
(3) dissolving gelatin in another group of sodium acetate solution prepared in step (1),
and performing stirring to obtain mixed solution II, the mass fraction of gelatin in the
mixed solutionII being 0.2-0.8%;
(4) dissolving proanthocyanidin in water to obtain proanthocyanidin solution with
mass fraction of 0 .2 - 0 .6 %;
(5) adding the proanthocyanidin solution into the mixed solution I under a condition
of stirring, and then performing ultrasonic treatment to obtain mixed solution III;
(6) adding the mixed solution III into the mixed solution II under a condition of
magnetic stirring, and then continuously performing magnetic stirring to obtain
gelatin/chitosan/proanthocyanidinnanoparticlesolution;
(7) adding p-cyclodextrin solution into the gelatin/chitosan/proanthocyanidin
nanoparticle solution under a condition of stirring, and then continuously performing
stirring to obtain mixed solution 4;
(8) standing the mixed solution 4, and then performing low-temperature
centrifugation to obtain sediment;
(9) performing vacuum drying to the sediment obtained in step (8) to obtain a
proanthocyanidin/gelatin/chitosan nanoparticle.
2. The method according to claim 1, wherein in step (2), the temperature of stirring
is 22-27°C, the speed of stirring is 1000-3000r/min, and the time of stirring is
-120min;
wherein in step (3), the temperature of stirring is 20-50°C, the speed of stirring is
1000-3000r/min, and the time of stirring is 30-60min;
wherein in step (5), the temperature of stirring is 22-27°C, the volume ratio of the
mixed solution I to the proanthocyanidin solution is 1:1-2, the time of ultrasonic
treatment is 30-120min, and the frequency of ultrasonic treatment is 30-40kHz;
wherein in step (6), the volume ratio of the mixed solution II to the mixed solution III
is 1:1-2.5, the temperature of magnetic stirring is 30-50°C, the speed of magnetic
stirring is 1000-3000r/min, and the time of magnetic stirring after the mixed solution
III is added is 30-90min;
wherein in step (7), the temperature of stirring is 22-27°C, the mass fraction of the
p-cyclodextrin solution is 0.2-0.8%, and the time of stirring after the p-cyclodextrin solution is added is 60min-120min;
wherein in step (8), the temperature of standing is 22-27°C, the time of standing is
2-4h, the speed of centrifugation is 4000-5000r/min, the temperature of centrifugation
is 4-8°C, and the time of centrifugation is 5-15min;
wherein in step (9), the temperature of drying is -42-50°C, the vacuum pressure is
19-24pa, and the time of drying is 1.5-2d.
3. A proanthocyanidin/gelatin/chitosan nanoparticle prepared by adopting the
method according to any one of claims 1-2.
4. Application of the proanthocyanidin/gelatin/chitosan nanoparticle according to
claim 3 to detection of milk deterioration, wherein in a detection process, the amount
of the proanthocyanidin/gelatin/chitosan nanoparticle added into to-be-detected milk
is 0.6-2g/L.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911254912.0A CN111116944B (en) | 2019-12-10 | 2019-12-10 | Application of edible procyanidine/gelatin/chitosan nanoparticles in milk deterioration detection |
| CN201911254912.0 | 2019-12-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2020103918A4 true AU2020103918A4 (en) | 2021-02-11 |
Family
ID=70496287
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2020103918A Ceased AU2020103918A4 (en) | 2019-12-10 | 2020-12-07 | Method for preparing edible proanthocyanidin/gelatin/chitosan nanoparticle, product and application thereof |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN111116944B (en) |
| AU (1) | AU2020103918A4 (en) |
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- 2020-12-07 AU AU2020103918A patent/AU2020103918A4/en not_active Ceased
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Also Published As
| Publication number | Publication date |
|---|---|
| CN111116944B (en) | 2022-12-06 |
| CN111116944A (en) | 2020-05-08 |
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