CN104757556A - Pepper oleoresin emulsion and preparation method thereof - Google Patents
Pepper oleoresin emulsion and preparation method thereof Download PDFInfo
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- CN104757556A CN104757556A CN201510147012.1A CN201510147012A CN104757556A CN 104757556 A CN104757556 A CN 104757556A CN 201510147012 A CN201510147012 A CN 201510147012A CN 104757556 A CN104757556 A CN 104757556A
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- pepper oleoresin
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Abstract
The invention relates to a pepper oleoresin emulsion and a preparation method thereof. The method comprises the following steps: adding gelatin to distilled water, soaking, adding maltodextrin, mixing, and stirring in a water bath kettle until the mixture is fully dissolved, thereby preparing a mixed solution of gelatin and maltodextrin; adding glyceryl monostearate to the mixed solution of gelatin and maltodextrin, and stirring; dissolving pepper oleoresin into absolute ethyl alcohol, thereby preparing a pepper oleoresin ethanol solution; adding sucrose ester to the pepper oleoresin ethanol solution, and mixing; merging the obtained solutions, and carrying out ultrasonic treatment and embedding, so as to form a uniform emulsion system; and cooling to room temperature, so as to prepare the pepper oleoresin emulsion. The pepper oleoresin emulsion provided by the invention is good in dispersibility and stability in water, and is convenient to use; and volatilization and decomposition losses of functional components in the pepper oleoresin can be reduced.
Description
Technical field
The present invention relates to a kind of pepper oleoresin emulsion, also relate to its preparation method.
Background technology
Along with 2003, Ministry of Public Health's approval pepper oleoresin, papper oil were food additives new varieties, and pepper oleoresin, as bioactivator main in pepper, receives much attention, and becomes the new resources of health product exploitation in recent years.It has anti-inflammatory, antibacterial, protect the liver, anti-oxidant, reducing blood lipid isoreactivity, anticorrisive agent, bactericide, antioxidant etc. can be used as, there is certain curative effect to depigmentation dermatoses such as depression, myocardial ischemia, leucoderma, be more potentially developed to new cancer therapy drug.
Pepper oleoresin contains pipering and volatile oil, and wherein pipering is shown in that light easily decomposes, volatile oil to heat and oxygen more responsive, if lack good safeguard measure, be then difficult to ensure the quality of pepper oleoresin.And pepper oleoresin is oiliness jelly, be difficult to dissolve, use extremely inconvenient.
Summary of the invention
The present invention works out a kind of O/W type emulsion of pepper oleoresin, the advantages such as this emulsion has good dispersion, good stability in water, easy to use, and the volatilization that can reduce the functional component in pepper oleoresin is lost with decomposition.
Technical scheme provided by the invention is:
A kind of pepper oleoresin emulsion, described pepper oleoresin emulsion is prepared into by following steps:
(1) get gelatin to add in distilled water and soak, then add maltodextrin, mixing, in water-bath, be stirred to abundant dissolving, obtained gelatin, maltodextrin mixed solution, add glycerin monostearate in described gelatin, maltodextrin mixed solution, stir, obtain mixture one;
(2) getting pepper oleoresin is dissolved in absolute ethyl alcohol, and obtained pepper oleoresin ethanolic solution, adds sucrose ester in described pepper oleoresin ethanolic solution, and mixing, obtains mixture two;
(3) mixture two of the mixture one of step (1) gained and step (2) gained is merged, fully mix, and through ultrasonic wave process embedding, form uniform emulsion system, be cooled to normal temperature, obtained pepper oleoresin emulsion.
Described gelatin and maltodextrin are solid protection, and described glycerin monostearate is emulsifying agent.
Wherein, in step (1), it is 5 ~ 15min that gelatin adds the time of soaking in distilled water.
Wherein, in step (1), the temperature of water-bath is 60 ~ 70 DEG C.
Wherein, in step (1), described gelatin and the mass ratio of maltodextrin are 1:3.
Wherein, in step (2), described pepper oleoresin and the mass ratio of absolute ethyl alcohol are 1:19.
Wherein, the mass ratio of the pepper oleoresin ethanolic solution in the gelatin in step (1) and the gross mass of maltodextrin and step (2) is 1:1.
Wherein, the mass ratio of the glycerin monostearate in step (1) and the sucrose ester in step (2) is 1:7 ~ 8.
Wherein, the gross mass of the glycerin monostearate in step (1) and the sucrose ester in step (2) accounts for the ratio of the quality of obtained pepper oleoresin emulsion is 0% ~ 1%.
Wherein, gelatin and the gross mass of maltodextrin and the mass ratio of distilled water are 1:6 ~ 8 in step (1).
Wherein, in step (3), the condition of ultrasonic wave process is ultrasonic 30 ~ 40 min of 160W to 170W.
Beneficial effect:
The present invention is intended to proportioning and the emulsification procedure method of investigating each component in pepper oleoresin, obtain one good dispersion, good stability in water, easy to use, and the pepper oleoresin emulsion that the volatilization that can reduce the functional component in pepper oleoresin is lost with decomposition.The present invention has investigated the addition of solid protection gelatin in pepper oleoresin emulsion, maltodextrin; the addition of emulsifying agent glycerin monostearate; with the addition of sucrose ester; and emulsification procedure is on the impact of pepper oleoresin emulsion stability, have selected suitable component addition and ultrasonic emulsification method.
The present invention adopts with gelatin and maltodextrin as solid protection, glycerin monostearate and sucrose ester prepare pepper oleoresin emulsion for emulsifying agent adopts ultrasonic emulsification to operate.Effectively slow down the stock loss of pepper oleoresin functional component, ensure its quality; The more important thing is the proterties changing pepper oleoresin, greatly improve the ease of use of pepper oleoresin, can directly use widely with the process of food and medicine, cosmetics.Pepper oleoresin emulsion of the present invention has dispersed, good stability in water, the advantages such as use and convenience thereof.Can be widely used in varieties of food items and process thereof.
The present invention can improve the dissolubility of pepper oleoresin preferably, extends the storage life of pepper oleoresin, ensure that the quality of product, increases the scope of application of pepper oleoresin.The enforcement of the art of this patent, can solve pipering in pepper oleoresin and see the labile shortcoming of light, reduces the loss of active ingredient in oleoresin, is conducive to the preservation of oleoresin, facilitates the use of oleoresin.Patented technology is workable, is convenient to implement, and has fabulous application prospect.
figure of description
Fig. 1: the conductivity variations figure of embodiment 1.
Fig. 2: the conductivity variations figure of embodiment 2
Fig. 3: the conductivity variations figure of embodiment 3.
Fig. 4: the conductivity variations figure of embodiment 4.
Fig. 5: the concrete implementing process process of pepper oleoresin emulsion preparation method of the present invention.
Detailed description of the invention
Below in conjunction with the drawings and specific embodiments, the present invention is described in detail.
embodiment 1
(1) get gelatin 5g to add in 150 mL distilled water and soak 10min, add 15g maltodextrin again, mixing, abundant dissolving is stirred in 65 DEG C of water-baths, obtained gelatin, maltodextrin mixed solution, in described gelatin, maltodextrin mixed solution, add 0.21g glycerin monostearate, stir, obtain mixture one;
(2) getting 1g pepper oleoresin is dissolved in 19g absolute ethyl alcohol, and obtained pepper oleoresin ethanolic solution, adds 1.69g sucrose ester in described pepper oleoresin ethanolic solution, and mixing, obtains mixture two;
(3) mixture two of the mixture one of step (1) gained and step (2) gained is merged, fully mix, and through 170W ultrasonic wave process embedding 30min, form uniform emulsion system, be cooled to normal temperature, obtained pepper oleoresin emulsion.
The pepper oleoresin emulsion HLB value made is 13.8, and emulsion has excellent homogeneity, and centrifugal rear stability is good, and viscosity number is 37cP, and conductivity variations is shown in Fig. 1, and changing value is 34 μ s/cm.
embodiment 2
(1) get gelatin 4.93g to add in 150mL distilled water and soak 15min, add 14.30g maltodextrin again, mixing, abundant dissolving is stirred in 70 DEG C of water-baths, obtained gelatin, maltodextrin mixed solution, in described gelatin, maltodextrin mixed solution, add 0.21g glycerin monostearate, stir, obtain mixture one;
(2) be dissolved in 19g absolute ethyl alcohol by 1g pepper oleoresin, obtained pepper oleoresin ethanolic solution, gets described pepper oleoresin ethanolic solution 20.77mL, adds 1.54g sucrose ester, and mixing, obtains mixture two;
(3) mixture two of the mixture one of step (1) gained and step (2) gained is merged, fully mix, and through 160W ultrasonic wave process embedding 30min, form uniform emulsion system, be cooled to normal temperature, obtained pepper oleoresin emulsion.
The pepper oleoresin emulsion HLB value made is 13.65, emulsion uniformity and centrifugal rear stability good, viscosity number is 37cP, and conductivity variations is shown in Fig. 2, and changing value is 23 μ s/cm.
embodiment 3
(1) get gelatin 4g to add in 150 mL distilled water and soak 10min, add 16g maltodextrin again, mixing, abundant dissolving is stirred in 65 DEG C of water-baths, obtained gelatin, maltodextrin mixed solution, in described gelatin, maltodextrin mixed solution, add 0.21g glycerin monostearate, stir, obtain mixture one;
(2) getting 1g pepper oleoresin is dissolved in 19g absolute ethyl alcohol, and obtained pepper oleoresin ethanolic solution, adds 1.69g sucrose ester in described pepper oleoresin ethanolic solution, and mixing, obtains mixture two;
(3) mixture two of the mixture one of step (1) gained and step (2) gained is merged, fully mix, and through 160W ultrasonic wave process embedding 30min, form uniform emulsion system, be cooled to normal temperature, obtained pepper oleoresin emulsion.
The pepper oleoresin emulsion HLB value made is 13.8, and emulsion is centrifugal rear uneven, and viscosity is 51cP, and conductivity variations is shown in Fig. 3, and changing value is 40 μ s/cm.
embodiment 4
(1) get gelatin 6.25g to add in 150 mL distilled water and soak 10min, add 18.75g maltodextrin again, mixing, abundant dissolving is stirred in 65 DEG C of water-baths, obtained gelatin, maltodextrin mixed solution, in described gelatin, maltodextrin mixed solution, add 0.21g glycerin monostearate, stir, obtain mixture one;
(2) getting 0.75g pepper oleoresin is dissolved in 19.25g absolute ethyl alcohol, and obtained pepper oleoresin ethanolic solution, adds 1.69g sucrose ester in described pepper oleoresin ethanolic solution, and mixing, obtains mixture two;
(3) mixture two of the mixture one of step (1) gained and step (2) gained is merged, fully mix, and through 160W ultrasonic wave process embedding 30min, form uniform emulsion system, be cooled to normal temperature, obtained pepper oleoresin emulsion.
The pepper oleoresin emulsion HLB value made is 13.8, emulsion uniformity and centrifugal rear stability good, viscosity is 24cP, and conductivity variations is shown in Fig. 4, and changing value is 43 μ s/cm.
Claims (10)
1. a pepper oleoresin emulsion, is characterized in that: described pepper oleoresin emulsion is prepared into by following steps:
(1) get gelatin to add in distilled water and soak, then add maltodextrin, mixing, in water-bath, be stirred to abundant dissolving, obtained gelatin, maltodextrin mixed solution, add glycerin monostearate in described gelatin, maltodextrin mixed solution, stir, obtain mixture one;
(2) getting pepper oleoresin is dissolved in absolute ethyl alcohol, and obtained pepper oleoresin ethanolic solution, adds sucrose ester in described pepper oleoresin ethanolic solution, and mixing, obtains mixture two;
(3) mixture two of the mixture one of step (1) gained and step (2) gained is merged, fully mix, and through ultrasonic wave process embedding, form uniform emulsion system, be cooled to normal temperature, obtained pepper oleoresin emulsion.
2. pepper oleoresin emulsion as claimed in claim 1, it is characterized in that: in step (1), it is 5 ~ 15min that gelatin adds the time of soaking in distilled water.
3. pepper oleoresin emulsion as claimed in claim 1, it is characterized in that: in step (1), the temperature of water-bath is 60 ~ 70 DEG C.
4. pepper oleoresin emulsion as claimed in claim 1, it is characterized in that: in step (1), described gelatin and the mass ratio of maltodextrin are 1:3.
5. pepper oleoresin emulsion as claimed in claim 1, it is characterized in that: in step (2), described pepper oleoresin and the mass ratio of absolute ethyl alcohol are 1:19.
6. pepper oleoresin emulsion as claimed in claim 1, is characterized in that: the mass ratio of the pepper oleoresin ethanolic solution in the gelatin in step (1) and the gross mass of maltodextrin and step (2) is 1:1.
7. pepper oleoresin emulsion as claimed in claim 1, is characterized in that: the mass ratio of the sucrose ester in the glycerin monostearate in step (1) and step (2) is 1:7 ~ 8.
8. pepper oleoresin emulsion as claimed in claim 1, is characterized in that: the ratio that the gross mass of the sucrose ester in the glycerin monostearate in step (1) and step (2) accounts for the quality of obtained pepper oleoresin emulsion is 1%.
9. pepper oleoresin emulsion as claimed in claim 1, is characterized in that: in step (1), gelatin and the gross mass of maltodextrin and the mass ratio of distilled water are 1:6 ~ 8.
10. pepper oleoresin emulsion as claimed in claim 1, is characterized in that: in step (3), the condition of ultrasonic wave process is ultrasonic 30 ~ 40 min of 160W to 170W.
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| CN201510147012.1A CN104757556A (en) | 2015-03-31 | 2015-03-31 | Pepper oleoresin emulsion and preparation method thereof |
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| CN201510147012.1A CN104757556A (en) | 2015-03-31 | 2015-03-31 | Pepper oleoresin emulsion and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113881345A (en) * | 2021-09-30 | 2022-01-04 | 晨光生物科技集团股份有限公司 | Preparation method of oil-soluble pepper oleoresin |
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| CN102188037A (en) * | 2010-03-08 | 2011-09-21 | 宏芳香料（昆山）有限公司 | Microcapsule granule and preparation process thereof |
| CN103404854A (en) * | 2013-08-02 | 2013-11-27 | 合肥工业大学 | Preparation method of phytosterol ester microcapsules |
| CN103610010A (en) * | 2013-11-14 | 2014-03-05 | 扬州大学 | Fabrication method of pepper oleoresin microcapsule |
| CN104324675A (en) * | 2014-10-16 | 2015-02-04 | 浙江春宝胶囊有限公司 | Microcapsule production technology |
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2015
- 2015-03-31 CN CN201510147012.1A patent/CN104757556A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102188037A (en) * | 2010-03-08 | 2011-09-21 | 宏芳香料（昆山）有限公司 | Microcapsule granule and preparation process thereof |
| CN103404854A (en) * | 2013-08-02 | 2013-11-27 | 合肥工业大学 | Preparation method of phytosterol ester microcapsules |
| CN103610010A (en) * | 2013-11-14 | 2014-03-05 | 扬州大学 | Fabrication method of pepper oleoresin microcapsule |
| CN104324675A (en) * | 2014-10-16 | 2015-02-04 | 浙江春宝胶囊有限公司 | Microcapsule production technology |
Non-Patent Citations (3)
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| 万婷婷等: "乳化包埋法制备花椒精油微胶囊的研究", 《中国调味品》 * |
| 宋美娜等: "胡椒油树脂的乳化及其稳定性研究", 《中国食品添加剂》 * |
| 郭君雅等: "花椒油树脂O/W型乳状液的研究", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113881345A (en) * | 2021-09-30 | 2022-01-04 | 晨光生物科技集团股份有限公司 | Preparation method of oil-soluble pepper oleoresin |
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