CN101619174A - Method for preparing curcumin microcapsule - Google Patents
Method for preparing curcumin microcapsule Download PDFInfo
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- CN101619174A CN101619174A CN200910055751A CN200910055751A CN101619174A CN 101619174 A CN101619174 A CN 101619174A CN 200910055751 A CN200910055751 A CN 200910055751A CN 200910055751 A CN200910055751 A CN 200910055751A CN 101619174 A CN101619174 A CN 101619174A
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Abstract
The invention discloses a method for preparing a curcumin microcapsule, which takes curcumin as a core material and takes acacia and malt-dextrin as wall materials. The method comprises the following steps: (a) dissolving the acacia, the malt-dextrin and pullulan in water, wherein the mass concentration of the acacia is 0-20 percent, the mass concentration of the malt-dextrin is 0-20 percent and the mass concentration of the pullulan is 0.1-2 percent in solution; (b) adding dispersing agent in the obtained solution and uniformly stirring; (c) mixing the solution obtained in the step (b) and alcohol or acetone solution with 2-5 percent by weight of curcumin under the condition of high-speed stirring by 800-1,500 rpm and homogenizing the mixture for 1-2 hours; (d) stirring the mixture at 30-60 DEG C for 30-100 minutes and spraying and drying the mixture. The obtained product has the curcumin embedding rate of 58-88 percent and high dissolubility and stability; and the method has simple operation and no pollution and is suitable for mass production.
Description
Technical field
The present invention relates to the foodstuff additive field, be specially a kind of preparation method of curcumin microcapsule, especially improve the preparation method of curcumin microcapsule efficient with pulullan.
Background technology
Turmeric yellow is the natural yellow pigment that extracts from the zingiberaceous plant turmeric, not only strong coloring force, safety non-toxic but also have certain pharmacological function concurrently.So on additive market, win a high admiration.Turmeric yellow mainly comprises three kinds of compounds that molecular structure is slightly variant, all contains a plurality of pairs of keys, phenolic hydroxyl group and carbonyl etc. in their molecules, so chemical reactivity is stronger.This is the major cause that the stability of turmeric yellow is subjected to multiple chemical factors influence easily, and light, heat can be impelled its oxygenolysis, lose colour developing power.In addition, turmeric yellow is water-soluble hardly, easily forms precipitation in acidic solution, and this has just hindered its large-scale application in acidic drinks.Therefore, managing to strengthen its stability is the key point whether turmeric yellow can be used widely with increasing its solubleness in water.Adopt microcapsulary that it is embedded in the material of food ingredients composition, not only can improve its stability, and solvability makes moderate progress also.Can more be widely used for cake, candy, beverage, ice-creams, have in the food such as color wine through the turmeric yellow of micro encapsulation.
Pulullan is the straight chain shape homotype saccharan that glucose is formed, and is the trisaccharide maltose that is connected by α (1-6) glycosidic link only, by Aureobasidium pullulans excretory exocellular polysaccharide.The pulullan water-soluble is good, can directly make film, has that transparent, hardness is strong, an oil resistant, heat sealable, edible, skin friction coefficient is little, elasticity is strong but unit elongation is low etc. characteristics.Its topmost characteristic is lower than the ventilation property of other macromolecule membranes, and oxygen, nitrogen, carbonic acid gas etc. almost completely can not pass through.Therefore in food and drug packaging, has widespread use.
Summary of the invention
The object of the invention is to provide a kind of preparation method of curcumin microcapsule, to improve the stability and the solvability of turmeric yellow, overcomes the existing in prior technology defective, enlarges it in Application in Food.
For achieving the above object, the preparation method of a kind of curcumin microcapsule of the present invention, concrete steps are as follows:
A) gum arabic, maltodextrin and pulullan are dissolved in the water, the mass concentration that makes gum arabic form homogeneous is 0～20% solution, the mass concentration of maltodextrin is 0～20%, and the mass concentration of pulullan is 0.1%～2%, is preferably 0.5%～1%; The weight ratio of gum arabic and maltodextrin total amount and turmeric yellow is 5: 1～20: 1;
B) in step a) gained solution, add dispersion agent, stir;
C) will be under 800～1500rpm high-speed stirring condition, be that 2%～5% ethanol or acetone soln mix with the solution and the turmeric yellow weight percent of above step b) gained, and homogeneous 1～2 hour;
D) step c) gained liquid is stirred 30～100min under 30～60 ℃ temperature, and spraying drying;
The weight ratio of gum arabic and maltodextrin and turmeric yellow is 5: 1～20: 1; The used dispersion agent and the weight ratio of turmeric yellow are 1: 2～2: 1.
In the step a), the mass concentration of gum arabic is preferably 5～20%, and the mass concentration of maltodextrin is preferably 0～5%.
Dispersion agent is a kind of in tween-80 and the sucrose fatty ester or both mixtures.
The drying process with atomizing condition of step d) is: 120 ℃～150 ℃ of inlet temperatures, 85 ℃～100 ℃ of temperature outs.
Compared with prior art, the present invention is core with the turmeric yellow, and gum arabic and maltodextrin are the wall material, adds pulullan, the preparation curcumin microcapsule.Prepared product turmeric yellow embedding rate height can reach 58%～88%, and solvability is good, and stability is high.And the preparation method is simple to operate, pollution-free and be suitable for large-scale production, has enlarged the application of turmeric yellow in food and medicine.
Embodiment
The present invention is described in further detail and completely below in conjunction with embodiment:
Embodiment 1
Take by weighing gum arabic 500g, maltodextrin 500g, pulullan 50g, the three mixes, with its at room temperature mechanical stirring it is dissolved in the 8.95kg water, the mass concentration that makes gum arabic and maltodextrin form homogeneous is 10% solution, pulullan concentration is 0.5%, place,, add the 50g tween-80 again and stir up to abundant dissolving.
Under the 800rpm high-speed stirring above-mentioned solution is slowly joined 2kg and contain in the acetone soln (oil-phase solution) of turmeric yellow 5% (wt), wall material (gum arabic and maltodextrin) is 10: 1 with the mass ratio of core (turmeric yellow).Homogeneous 1 hour also stirs 30min at 30 ℃ temperature lower magnetic force.Spraying drying then, inlet temperature is 120 ℃, temperature out is 85 ℃.The embedding rate of gained curcumin microcapsule is 58%, and solvability is good, pigment stability and relatively be significantly increased (the 425nm light absorption value sees Table 1) that do not add pulullan.
Table 1
Embodiment 2
Take by weighing gum arabic 1kg, maltodextrin 500g, pulullan 80g, the three mixes, with its at room temperature mechanical stirring it is dissolved in the 8.42kg water, the mass concentration that makes gum arabic and maltodextrin form homogeneous is 15% solution, pulullan concentration is 0.8%, place, up to abundant dissolving; Add 50g tween-80 and 40g sucrose fatty ester again and stir.
Under the 1500rpm high-speed stirring, above-mentioned solution is slowly joined 5kg contain in the ethanolic soln (oil-phase solution) of turmeric yellow 3% (wt), wall material (gum arabic and maltodextrin) is 10: 1 with the mass ratio of core (turmeric yellow); Homogeneous 2 hours, and stir 60min at 50 ℃ temperature lower magnetic force.Spraying drying then, inlet temperature is 140 ℃, temperature out is 90 ℃.The embedding rate of gained curcumin microcapsule is 72%, and solvability is good, and with the comparison that does not add pulullan, pigment stability significantly improves (the 425nm light absorption value sees Table 2).
Table 2
Embodiment 3
Take by weighing gum arabic 2kg and pulullan 100g, the two mixes, with its at room temperature mechanical stirring it is dissolved in the 8.90kg water, the mass concentration that makes gum arabic form homogeneous is 20% solution, pulullan concentration is 1%, places, up to abundant dissolving; Again to wherein adding the 200g tween-80 and stirring.
Under the 1500rpm high-speed stirring, above-mentioned solution is slowly joined 10kg contain in the acetone soln (oil-phase solution) of turmeric yellow 2% (wt), wall material (gum arabic) is 10: 1 with the mass ratio of core (turmeric yellow); Homogeneous 2 hours, and stir 100min at 60 ℃ temperature lower magnetic force.Spraying drying then, inlet temperature is 150 ℃, temperature out is 90 ℃.The embedding rate of gained curcumin microcapsule is 88%, and solvability is good, with the comparison that does not add pulullan, and pigment stability improve a lot (the 425nm light absorption value sees Table 3).
Table 3
Claims (6)
1, a kind of preparation method of curcumin microcapsule is characterized in that, comprises the steps:
A) gum arabic, maltodextrin and pulullan is soluble in water, the mass concentration that makes gum arabic form homogeneous is 0～20% solution, and the mass concentration of maltodextrin is 0～20%, and the mass concentration of pulullan is 0.1%～2%;
B) in step a) gained solution, add dispersion agent, stir;
C) under 800～1500rpm high-speed stirring condition, be that 2%～5% ethanol or acetone soln mix with the solution and the turmeric yellow weight percent of step b) gained, and homogeneous 1～2 hour;
D) step c) gained liquid is stirred 30～100min under 30～60 ℃ temperature, and spraying drying;
The weight ratio of described gum arabic and maltodextrin total amount and turmeric yellow is 5: 1～20: 1; The weight ratio of described dispersion agent and turmeric yellow is 1: 2～2: 1.
2, the preparation method of the described a kind of curcumin microcapsule of claim 1 is characterized in that, in the described step a), the mass concentration of pulullan is 0.5%～1%.
3, the preparation method of the described a kind of curcumin microcapsule of claim 1 is characterized in that, in the described step a), the mass concentration of gum arabic is 5～20%.
4, the preparation method of the described a kind of curcumin microcapsule of claim 1 is characterized in that, in the described step a), the mass concentration of maltodextrin is 0～5%.
5, the preparation method of the described a kind of curcumin microcapsule of claim 1 is characterized in that, in the described step b), dispersion agent is a kind of in tween-80 and the sucrose fatty ester, or both mixtures.
6, the preparation method of the described a kind of curcumin microcapsule of claim 1 is characterized in that, in the described step d), the drying process with atomizing condition is: 120 ℃～150 ℃ of inlet temperatures, 85 ℃～100 ℃ of temperature outs.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009100557512A CN101619174B (en) | 2009-07-31 | 2009-07-31 | Method for preparing curcumin microcapsule |
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| CN2009100557512A CN101619174B (en) | 2009-07-31 | 2009-07-31 | Method for preparing curcumin microcapsule |
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| CN101619174A true CN101619174A (en) | 2010-01-06 |
| CN101619174B CN101619174B (en) | 2013-04-17 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102367636A (en) * | 2011-07-28 | 2012-03-07 | 吴江兰瑞特纺织品有限公司 | Natural antibacterial textile containing turmeric extract and preparation process thereof |
| CN104273522A (en) * | 2013-07-03 | 2015-01-14 | 江南大学 | Curcumin nanor compound and preparation method thereof |
| CN106173819A (en) * | 2016-07-29 | 2016-12-07 | 厦门陈纪乐肴居食品有限公司 | A kind of food coloring applied on ice rind fiber crops |
| CN107712543A (en) * | 2017-09-20 | 2018-02-23 | 徐宝军 | A kind of deflocculation curcumin microcapsule, preparation method and applications |
| CN110214950A (en) * | 2019-06-04 | 2019-09-10 | 秦皇岛大惠生物技术有限公司 | The preparation method of curcumin water dispersant |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1332206A (en) * | 2000-06-23 | 2002-01-23 | 吉林省农业科学院天然色素研究开发中心 | Prepn of microcapsule corn yellow OB |
-
2009
- 2009-07-31 CN CN2009100557512A patent/CN101619174B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102367636A (en) * | 2011-07-28 | 2012-03-07 | 吴江兰瑞特纺织品有限公司 | Natural antibacterial textile containing turmeric extract and preparation process thereof |
| CN104273522A (en) * | 2013-07-03 | 2015-01-14 | 江南大学 | Curcumin nanor compound and preparation method thereof |
| CN106173819A (en) * | 2016-07-29 | 2016-12-07 | 厦门陈纪乐肴居食品有限公司 | A kind of food coloring applied on ice rind fiber crops |
| CN107712543A (en) * | 2017-09-20 | 2018-02-23 | 徐宝军 | A kind of deflocculation curcumin microcapsule, preparation method and applications |
| CN107712543B (en) * | 2017-09-20 | 2021-04-16 | 徐宝军 | Anti-flocculation curcumin microcapsule, preparation method and application thereof |
| CN110214950A (en) * | 2019-06-04 | 2019-09-10 | 秦皇岛大惠生物技术有限公司 | The preparation method of curcumin water dispersant |
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| CN101619174B (en) | 2013-04-17 |
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