CN105285937B - A kind of preparation method of ginger oil nanoemulsions - Google Patents
A kind of preparation method of ginger oil nanoemulsions Download PDFInfo
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- CN105285937B CN105285937B CN201510654438.6A CN201510654438A CN105285937B CN 105285937 B CN105285937 B CN 105285937B CN 201510654438 A CN201510654438 A CN 201510654438A CN 105285937 B CN105285937 B CN 105285937B
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- ginger
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- oil
- ginger oil
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- 239000010649 ginger oil Substances 0.000 title claims abstract description 36
- 239000007908 nanoemulsion Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000006210 lotion Substances 0.000 claims abstract description 29
- 241000234314 Zingiber Species 0.000 claims abstract description 22
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 22
- 235000008397 ginger Nutrition 0.000 claims abstract description 22
- 239000000341 volatile oil Substances 0.000 claims abstract description 16
- 238000004945 emulsification Methods 0.000 claims abstract description 15
- SOKRNBGSNZXYIO-UHFFFAOYSA-N Resinone Natural products CC(=C)C1CCC2(C)C(O)CC3(C)C(CCC4C5(C)CCC(=O)C(C)(C)C5CCC34C)C12 SOKRNBGSNZXYIO-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims description 39
- 235000019698 starch Nutrition 0.000 claims description 38
- 239000008107 starch Substances 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims description 13
- 229920000881 Modified starch Polymers 0.000 claims description 11
- 239000004368 Modified starch Substances 0.000 claims description 11
- 235000019426 modified starch Nutrition 0.000 claims description 11
- 238000010521 absorption reaction Methods 0.000 claims description 9
- 230000008961 swelling Effects 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000000839 emulsion Substances 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 3
- 230000002378 acidificating effect Effects 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 239000012895 dilution Substances 0.000 abstract description 2
- 238000010790 dilution Methods 0.000 abstract description 2
- 230000001804 emulsifying effect Effects 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 238000009830 intercalation Methods 0.000 abstract description 2
- 230000002687 intercalation Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 20
- 235000013339 cereals Nutrition 0.000 description 6
- 239000002245 particle Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000002919 epithelial cell Anatomy 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000009056 active transport Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 230000009057 passive transport Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000020195 rice milk Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000008685 targeting Effects 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of preparation methods for the ginger oil nanoemulsions for belonging to functional food and food additives preparation technical field.Resinon and essential oil are mixed in a certain proportion to improve emulsion intercalation method, with simple, efficiently ultrasonic emulsification is emulsified, finally obtain be evenly distributed, the ginger oil nanoemulsions that stability is good.The lotion has stronger pH, ionic strength repellence, and thousand times of dilutions have good stability, and can be applied to field of food, the development and utilization suitable for acidic beverages as emulsifying essence.Manufactured nanoemulsions are more harmonious than nanoemulsions flavor made of ginger essential oil or resinon is used alone, and not only remained the volatile flavor substance in ginger essential oil, but also remain the non-volatile flavor substance in ginger resinon.
Description
Technical field
The invention belongs to functional food and food additives preparation technical field, and in particular to a kind of ginger oil nanoemulsions
Preparation method.
Background technique
Nanoemulsions its partial size compared with simple emulsion is smaller, more stable homogeneous, transparency more preferably, absorptivity it is higher,
It is the research hotspot of cosmetics, drug and field of food.In recent years, food-grade nanoemulsions are widely used in food function ingredient
It is a kind of simply and effectively embedding transportation system with the embedding and transmitting of nutrient.Nanoemulsions have the advantage that (1) is received
Rice emulsion particle diameter it is small, it is small by gravity, diffusion rate be higher than precipitating or cream analysis rate, effectively inhibit lotion precipitating and
Cream analysis；(2) emulsion particle size is small, big with the surface area of enzyme reaction, stronger to the adsorption capacity of tissue, and functional component is in stomach and intestine
The residence time in road is long, and bioavailability is high；(3) nanoemulsions particle can directly be absorbed by epithelial cell gap,
It can also be absorbed by the active transport mechanism of epithelial cell or passive transport mechanism, tissue can be penetrated into through capillary
In, to realize the targeting transport of bioactive substance and absorb.
Ultrasonic emulsification can be used successfully to the preparation of oil-in-water emulsion, but be applied to receiving for field of food
The preparation of rice milk liquid is still an emerging technology.Compared with traditional emulsifying technology, ultrasonic emulsification technology has following potential
Advantage: (1) emulsion particle diameter prepared is smaller, narrowly distributing；(2) lotion is more stable；(3) lotion of same particle size is prepared, surface is living
The requirement of property agent is smaller；(4) ultrasonic emulsification is a kind of technology of high energy efficiency；(5) production cost is low；(6) lotion pollution is small；
(7) parameter is easy to control, easy to operate, convenient for cleaning.
Ginger oil has the characteristics that indissoluble, absorption rate are low, volatile.Currently, in the preparation process of ginger oil nano-emulsion, often
Medium chain fatty acid etc. is often added due to the part aqueous of essential oil as oily phase, but will be greatly reduced essential oil content in this way,
And flavor is excessively single.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of ginger oil nanoemulsions.By resinon and essential oil centainly to compare
Example mixing is to improve emulsion intercalation method, with simple, efficiently ultrasonic emulsification is emulsified, finally obtain be evenly distributed,
The good ginger oil nanoemulsions of stability.
A kind of preparation method of ginger oil nanoemulsions carries out in accordance with the following steps:
(1) it prepares starch solution: modified starch is added water and stirred uniformly, standing makes the abundant water absorption and swelling of modified starch；
(2) it prepares thick lotion: ginger oil being added slowly in the starch solution of step (1) preparation, with high speed shear homogeneous
Machine homogeneous, homogenizer revolving speed are 12000-14000rpm, and homogeneous 2-5min ultimately forms thick lotion；
(3) ultrasonic emulsification: thick lotion being placed in supersonic generator and is ultrasonically treated, power 400-600W, work
Make the time and intermittent time ratio is 5s:5s, the processing time is 4-5min, can obtain ginger oil nanoemulsions.
The modified starch is octenyl succinate starch, and additional amount is that the amount of modified starch is that water weight is added
10%-12.5%, time of repose 7-8h.
The ginger oil is obtained by supercritical carbon dioxide extracting, and the weight ratio of ginger essential oil and ginger resinon is 2:1-1:2, is added
Dosage is the 7.5%-15% of starch solution quality.
Beneficial effects of the present invention: manufactured nanoemulsions oil content is up to 10% or so after ultrasonic emulsification, average
Partial size is about 150nm, after storing four weeks under the conditions of 4 DEG C, 25 DEG C, 55 DEG C of temperature respectively, ginger oil nanoemulsions physical stability
It is good.The lotion has stronger pH, ionic strength repellence, and thousand times of dilutions have good stability, can be fragrant as emulsification
Essence is applied to field of food, the development and utilization suitable for acidic beverages.Manufactured nanoemulsions are than being used alone ginger essential oil or tree
Nanoemulsions flavor made of fatty oil is more harmonious, has not only remained the volatile flavor substance in ginger essential oil, but also remains ginger resin
Functional non-volatile flavor substance in oil.
Specific embodiment
The present invention will be further described combined with specific embodiments below.
Embodiment 1
(1) it prepares starch solution: octenyl succinate starch being added water and stirred uniformly, octenyl succinate starch adds
Enter 10% that amount is water quality, standing 7-8h makes the abundant water absorption and swelling of modified starch；
(2) prepare thick lotion: by ginger oil (ratio of ginger essential oil and ginger resinon be 1.5:1) to be added slowly to starch molten
In liquid, additional amount is the 9.5% of starch solution quality, with high speed shear homogenizer homogeneous, homogenizer revolving speed 14000rpm, homogeneous
2min forms thick lotion；
(3) ultrasonic emulsification: thick lotion being placed in supersonic generator and is ultrasonically treated, power 450W, when work
Between and intermittent time ratio be 5s:5s, the processing time be 5min.
The ginger oil nanoemulsions average grain diameter being prepared is 167nm, and physical stability is good.
Embodiment 2
(1) it prepares starch solution: octenyl succinate starch being added water and stirred uniformly, octenyl succinate starch adds
Enter 12.5% that amount is water quality, standing 7-8h makes the abundant water absorption and swelling of modified starch；
(2) it prepares thick lotion: ginger oil (ratio of ginger essential oil and ginger resinon is 1:1) is added slowly to starch solution
In, the additional amount of ginger oil is the 10% of starch solution quality, with high speed shear homogenizer homogeneous, homogenizer revolving speed 12000rpm,
Homogeneous 4min forms thick lotion；
(3) ultrasonic emulsification: thick lotion being placed in supersonic generator and is ultrasonically treated, power 500W, when work
Between and intermittent time ratio be 5s:5s, the processing time be 4.5min.
The ginger oil nanoemulsions average grain diameter being prepared is 153nm, and physical stability is good.
Embodiment 3
(1) it prepares starch solution: octenyl succinate starch being added water and stirred uniformly, octenyl succinate starch adds
Enter 12% that amount is water quality, standing 7-8h makes the abundant water absorption and swelling of modified starch；
(2) it prepares thick lotion: ginger oil (ratio of ginger essential oil and ginger resinon is 1:1.5) is added slowly to starch solution
In, the additive amount of ginger oil is the 12.5 of starch solution, with high speed shear homogenizer homogeneous, homogenizer revolving speed 12000rpm, homogeneous
5min forms thick lotion；
(3) ultrasonic emulsification: thick lotion being placed in supersonic generator and is ultrasonically treated, power 500W, when work
Between and intermittent time ratio be 5s:5s, the processing time be 5min.
The ginger oil nanoemulsions average grain diameter being prepared is 143nm, and physical stability is good.
Comparative example 1
(1) it prepares starch solution: common wheat starch is added water and stirred uniformly, wheaten starch additional amount is water quality
12%, standing 7-8h makes the abundant water absorption and swelling of modified starch；
(2) it prepares thick lotion: ginger oil (ratio of ginger essential oil and ginger resinon is 1:1.5) is added slowly to starch solution
In, the additive amount of ginger oil is the 12.5 of starch solution, with high speed shear homogenizer homogeneous, homogenizer revolving speed 12000rpm, homogeneous
5min forms thick lotion；
(3) ultrasonic emulsification: thick lotion being placed in supersonic generator and is ultrasonically treated, power 500W, when work
Between and intermittent time ratio be 5s:5s, the processing time be 5min.
The ginger oil nanoemulsions average grain diameter being prepared is 336nm, and physical stability is poor.
Comparative example 2
(1) it prepares starch solution: octenyl succinate starch being added water and stirred uniformly, octenyl succinate starch adds
Enter 12% that amount is water quality, standing 7-8h makes the abundant water absorption and swelling of modified starch；
(2) it prepares thick lotion: ginger oil (ratio of ginger essential oil and ginger resinon is 1:1.5) is added slowly to starch solution
In, the additive amount of ginger oil is the 12.5 of starch solution, with high speed shear homogenizer homogeneous, homogenizer revolving speed 12000rpm, homogeneous
5min forms thick lotion；
(3) ultrasonic emulsification: thick lotion being placed in supersonic generator and is ultrasonically treated, power 500W, when work
Between and intermittent time ratio be 6s:6s, the processing time be 5min.
The ginger oil nanoemulsions average grain diameter being prepared is 321nm, and physical stability is poor.
Comparative example 3
(1) it prepares starch solution: octenyl succinate starch being added water and stirred uniformly, octenyl succinate starch adds
Enter 12% that amount is water quality, standing 7-8h makes the abundant water absorption and swelling of modified starch；
(2) it prepares thick lotion: ginger oil (ratio of ginger essential oil and ginger resinon is 1:1.5) is added slowly to starch solution
In, the additive amount of ginger oil is the 12.5 of starch solution, with high speed shear homogenizer homogeneous, homogenizer revolving speed 12000rpm, homogeneous
5min forms thick lotion；
(3) ultrasonic emulsification: thick lotion being placed in supersonic generator and is ultrasonically treated, power 500W, when work
Between and intermittent time ratio be 4s:4s, the processing time be 5min.
The ginger oil nanoemulsions average grain diameter being prepared is 344nm, and physical stability is poor.
Claims (1)
1. a kind of preparation method of ginger oil nanoemulsions, which is characterized in that carry out in accordance with the following steps:
(1) it prepares starch solution: octenyl succinate starch being added water and stirred uniformly, octenyl succinate starch additional amount
It is the 12% of water quality, standing 7-8h makes the abundant water absorption and swelling of modified starch；
(2) it prepares thick lotion: ginger oil being added slowly in the starch solution of step (1) preparation, the additive amount of ginger oil is starch
The 12.5% of solution, with high speed shear homogenizer homogeneous, homogenizer revolving speed is 12000rpm, and homogeneous 5min ultimately forms thick cream
Liquid, wherein the ratio of ginger essential oil and ginger resinon in the ginger oil is 1:1.5；
(3) ultrasonic emulsification: thick lotion being placed in supersonic generator and is ultrasonically treated, power 500W, the working time and
Intermittent time ratio is 5s:5s, and the processing time is 5min, can obtain ginger oil nanoemulsions.
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| CN107897869A (en) * | 2017-11-13 | 2018-04-13 | 常州凯恒纺织品有限公司 | A kind of preparation method of ginger oil nanoemulsions |
| CN108143645B (en) * | 2017-11-24 | 2019-11-12 | 广州栋方生物科技股份有限公司 | A kind of preparation method and applications of oleoresin ginger microcapsule |
| CN109105523B (en) * | 2018-07-31 | 2021-07-16 | 黑龙江飞鹤乳业有限公司 | Method for prolonging shelf life of low-salt halloumi cheese by applying essential oil nanoemulsion coating |
| CN110419595A (en) * | 2019-07-16 | 2019-11-08 | 大连医诺生物股份有限公司 | A kind of conjugated linoleic acid glyceride nanoemulsions and preparation method thereof |
| CN110915799A (en) * | 2019-11-28 | 2020-03-27 | 江苏大学 | Oil-in-water type biological nano pesticide and preparation method thereof |
| CN112075564A (en) * | 2020-08-31 | 2020-12-15 | 江苏大学 | Eucalyptus citriodora essential oil/nisin nano-emulsion and preparation method thereof |
| EP4255217A1 (en) * | 2021-03-25 | 2023-10-11 | Firmenich SA | Flavor compositions for beverage and personal care applications |
| CN113207957A (en) * | 2021-05-19 | 2021-08-06 | 江南大学 | Preparation method of ginger essential oil nanoemulsion |
| CN113575868A (en) * | 2021-08-09 | 2021-11-02 | 湖北草龟食品加工有限公司 | Method for accelerating characteristic spicy taste of instant marinated grass turtle meat |
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| US6136364A (en) * | 1994-09-08 | 2000-10-24 | Kraft Foods, Inc. | Microcapsule flavor delivery system |
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