CN105725169B - Improve the nanometer emulsion and preparation method thereof of fruits and vegetables class carotenoid biosynthesis utilization rate - Google Patents
Improve the nanometer emulsion and preparation method thereof of fruits and vegetables class carotenoid biosynthesis utilization rate Download PDFInfo
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Abstract
The invention discloses a kind of nanometer emulsion and preparation method thereof for improving fruits and vegetables class carotenoid biosynthesis utilization rate, and nanometer emulsion includes the ingredient of following mass fraction: grease 1%~10%, emulsifier 0.5%~2%, solvent 88%~98.5%.Emulsifier and solvent mixing, stir evenly, obtain water phase；Water phase is added in grease, and 2~5min is stirred under high speed shear dispersion machine, obtains colostric fluid, and the revolving speed of high speed shear dispersion machine is 8000~10000rpm；Using high pressure microjet instrument to colostric fluid homogeneous 2~5 times, a nanometer emulsion is obtained, the operating pressure of high pressure microjet instrument is 8000~12000psi.Nanometer emulsion particle diameter prepared by the present invention is small, dispersed and stability is good, can be used as the carrier of food additives or fruits and vegetables seasoning, while realizing fruits and vegetables seasoning, effectively improves its carotenoid bioavailability.
Description
Technical field
The present invention relates to a kind of nanometer emulsion and preparation method thereof for improving fruits and vegetables class carotenoid biosynthesis utilization rate.
Background technique
At the beginning of last century, since vitamin A is found, precursor substance of the carotenoid as vitamin A is especially planted
Important function of the carotenoid in object source in human diet is also gradually shown.Studies have shown that carotenoids are known as
Beneficial to human health, after intake carotenoid enters human body, being converted into vitamin A has significantly cardiovascular disease and cancer
Prevention effect.There are carotenoid in a large amount of fruits and vegetables, wherein with beta carotene, lutein, lycopene, hidden
The substances such as yellow matter are representative, and existence form within plant tissue is different.In many presentation yellow, orange and red plants
In, carotenoid is present in a variety of manners in the chromoplast of plant tissue.As distinguished in the chromoplast of carrot and tomato
Beta carotene and lycopene and its derivative containing larger volume crystal habit；And the carotenoids in pawpaw and mango
Element is with liposoluble state or the accumulation of liquid crystals shape in a large amount of minimum spherical or tubulose chromoplast structure.It can be seen that fruits and vegetables
The different existence forms of carotenoid determine its process discharged from plant tissue, this process also exactly influences its life
One key factor of object utilization rate.In addition to this, from fruit and vegetable materials carotene after being discharged in raw material, through human body mouth
It is absorbed in small intestine to be efficiently used by body after chamber, stomach, small intestine alimentary canal.Therefore, based on the rouge of carotenoid
The dissolution characteristics of dissolubility, enter the carotenoid in duodenum must in diet lipid material, in digestive juice
The specific micellar conformation of the formation such as cholate, lipophilic and amphiprotic substance can be efficiently used by human body.
Carotenoids procatarxis existence form and deliquescent feature, utilization rate in diet is extremely low.It is usually used in improving it
The main method of bioavailability is to take in grease simultaneously, and main form has: using grease cook, mayonnaise modulation, with contain
There are the food such as dairy products of lipid while eating or coming out the Extraction of carotenoid pigment in fruit and vegetable materials, as food additive
Add agent or functional food.However, grease is also easy to produce harmful substance at high temperature in gastronomical process；Fat content is higher in mayonnaise
, easily there is the phenomenon that grease excess intake in (generally 70% or so or higher)；From functional food or by nutrition fortifier
It is also relatively limited to take in carotenoid；In addition, there may be interactions for material composition in fruit and vegetable materials and dairy products, thus
Influence the utilization of other nutriments.Fruit-vegetable food is the important component of ordinary meal, how to improve the class in fruits and vegetables source
Carotenoid biosynthesis utilization rate plays a significant role to the diseases such as body vitamin A intake, prevention angiocarpy and cancer are improved.
The invention discloses one kind can be improved fruits and vegetables class carotenoid biosynthesis utilization rate, fat content it is low, can be wide in food processing
Nanometer emulsion of general application and preparation method thereof.Preparation gained nanometer emulsion particle diameter is small, stability is good, can be used as food additive
Add agent carrier to be applied in the fabricated products such as beverage made of fruits or vegetables, can be used for the carrier of fruits and vegetables seasoning, substitution tradition sand high in fat
Sauce is drawn, thus when improving edible fruits and vegetables, carotenoid bioavailability.
Summary of the invention
It is an object of the invention to solve at least the above problems, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of nanometer emulsion for improving fruits and vegetables class carotenoid biosynthesis utilization rate
And preparation method thereof, this nanometer of emulsion particle diameter is small, dispersed and stability is good, can be used as food additives or fruits and vegetables seasoning
Carrier, realize fruits and vegetables seasoning while, effectively improve its carotenoid bioavailability.
In order to realize these purposes and other advantages according to the present invention, it is raw to provide a kind of raising fruits and vegetables carotenoid
The nanometer emulsion of object utilization rate, the nanometer emulsion include the ingredient of following mass fraction:
Grease 1%~10%；
Emulsifier 0.5%~2%；
Solvent 88%~98.5%.
Preferably, in the nanometer emulsion for improving fruits and vegetables class carotenoid biosynthesis utilization rate, further includes:
Potassium sorbate 0~0.05%.
Preferably, in the nanometer emulsion for improving fruits and vegetables class carotenoid biosynthesis utilization rate, during the grease is
Chain fatty acid or long chain fatty acids.
Preferably, in the nanometer emulsion for improving fruits and vegetables class carotenoid biosynthesis utilization rate, the emulsifier is
Polysorbas20.
Preferably, in the nanometer emulsion for improving fruits and vegetables class carotenoid biosynthesis utilization rate, the solvent is double
Steam water or phosphate buffer；
Wherein, the conductivity of the distilled water is 3 μ s cm-1, the pH value of the phosphate buffer is 7, and concentration is
10mM。
A kind of preparation method for the nanometer emulsion improving fruits and vegetables class carotenoid biosynthesis utilization rate, comprising:
Step 1: prepared by water phase: emulsifier and solvent are mixed according to the proportion in claims 1 or 2, are stirred evenly, are obtained
To water phase；
Step 2: prepared by colostric fluid: by being matched in claims 1 or 2, water phase being added in grease, in high speed shear
2~5min is stirred under dispersion machine, obtains colostric fluid, wherein the revolving speed of the high speed shear dispersion machine is 8000~10000rpm；
Step 3: prepared by nanometer emulsion: using high pressure microjet instrument to colostric fluid homogeneous 2~5 times, obtaining a nanometer emulsus
Liquid, wherein the operating pressure of the high pressure microjet instrument is 8000~12000psi.
Preferably, in the preparation method of the nanometer emulsion of the raising fruits and vegetables class carotenoid biosynthesis utilization rate,
The emulsifier is polysorbas20.
Preferably, in the preparation method of the nanometer emulsion of the raising fruits and vegetables class carotenoid biosynthesis utilization rate,
The solvent is distilled water or phosphate buffer, wherein the conductivity of the distilled water is 3 μ s cm-1, the phosphate is slow
The pH value of fliud flushing is 7, concentration 10mM.
Preferably, in the preparation method of the nanometer emulsion of the raising fruits and vegetables class carotenoid biosynthesis utilization rate,
The grease is medium chain fatty acid or long chain fatty acids.
A kind of application for the nanometer emulsion improving fruits and vegetables class carotenoid biosynthesis utilization rate, the nanometer emulsion are used for
(nanometer emulsion is used for fruits and vegetables mayonnaise, fruit and vegetable product toppings and fruits and vegetables to the carrier of the additive of fruit and vegetable product and flavouring
In beverage, play the role of improving fruits and vegetables class carotenoid biosynthesis utilization rate and as other food ingredient (such as pigments, essence
Deng) carrier use).
The present invention is include at least the following beneficial effects: the first, the partial size of the liquid grain in nanometer emulsion disclosed by the invention
Small, dispersibility, stability are good, can be used as ingredient carrier (such as pigment, essence, nutrition fortifier) applied to the liquid such as fruit juice food
Product have good shelf life stability, and can effectively improve the biology of the fat-soluble nutrients substance such as carotenoid in food
Utilizing status；The second, nanometer emulsion disclosed by the invention can improve fruits and vegetables realizing under the conditions of lower grease concentration
While the bioavailability of middle carotenoid, grease intake is effectively reduced；Third, nanometer emulsion disclosed by the invention
It is widely used, can be used for most food liquid, the ingredient carrier as food additives, the base of condiment of going with rice or bread as exploitation
Plinth formula etc., realization improve fruits and vegetables class carotenoid biosynthesis utilization rate in a manner of multiple eating；4th, rice milk disclosed by the invention
Its carotenoid bioavailability, the biography that substitution is cooked with grease can be improved in shape liquid and the direct mixed edible of fruit-vegetable food
System eating method reduces the intake of grease high-temperature cooking harmful substance and grease total amount, convenient, fast.
Further advantage, target and feature of the invention will be partially reflected by the following instructions, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art
Detailed description of the invention
Fig. 1 is the preparation flow figure of nanometer emulsion of the present invention.
Specific embodiment
Present invention will be described in further detail below with reference to the accompanying drawings, to enable those skilled in the art referring to specification text
Word can be implemented accordingly.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of a other elements or combinations thereof.
Embodiment 1,
A kind of nanometer emulsion improving fruits and vegetables class carotenoid biosynthesis utilization rate, the ingredient including following mass fraction:
Grease 1%, emulsifier 0.5%, solvent 98.5%.
Grease is medium chain fatty acid (MCT) or long chain fatty acids (such as corn oil, soybean oil, rapeseed oil)；Emulsifier is
Polysorbas20；Solvent is distilled water or phosphate buffer, and the conductivity of distilled water is 3 μ s cm-1, the pH of phosphate buffer
Value is 7, concentration 10mM.
Embodiment 2,
A kind of nanometer emulsion improving fruits and vegetables class carotenoid biosynthesis utilization rate, the ingredient including following mass fraction:
Grease 10%, emulsifier 2%, solvent 88%.
Grease is medium chain fatty acid (MCT) or long chain fatty acids (such as corn oil, soybean oil, rapeseed oil)；Emulsifier is
Polysorbas20；Solvent is distilled water or phosphate buffer, and the conductivity of distilled water is 3 μ s cm-1, the pH of phosphate buffer
Value is 7, concentration 10mM.
Embodiment 3,
A kind of nanometer emulsion improving fruits and vegetables class carotenoid biosynthesis utilization rate, the ingredient including following mass fraction:
Grease 5%, emulsifier 0.8%, solvent 94.2%.
Grease is medium chain fatty acid (MCT) or long chain fatty acids (such as corn oil, soybean oil, rapeseed oil)；Emulsifier is
Polysorbas20；Solvent is distilled water or phosphate buffer, and the conductivity of distilled water is 3 μ s cm-1, the pH of phosphate buffer
Value is 7, concentration 10mM.
Embodiment 4,
A kind of nanometer emulsion improving fruits and vegetables class carotenoid biosynthesis utilization rate, the ingredient including following mass fraction:
Grease 10%, emulsifier 2%, solvent 87.95%, potassium sorbate 0.05%.
Grease is medium chain fatty acid (MCT) or long chain fatty acids (such as corn oil, soybean oil, rapeseed oil)；Emulsifier is
Polysorbas20；Solvent is distilled water or phosphate buffer, and the conductivity of distilled water is 3 μ s cm-1, the pH of phosphate buffer
Value is 7, concentration 10mM.
Embodiment 5,
A kind of nanometer emulsion improving fruits and vegetables class carotenoid biosynthesis utilization rate, the ingredient including following mass fraction:
Grease 1%, emulsifier 0.5%, solvent 98.48%, potassium sorbate 0.02%.
Grease is medium chain fatty acid (MCT) or long chain fatty acids (such as corn oil, soybean oil, rapeseed oil)；Emulsifier is
Polysorbas20；Solvent is distilled water or phosphate buffer, and the conductivity of distilled water is 3 μ s cm-1, the pH of phosphate buffer
Value is 7, concentration 10mM.
Embodiment 6,
As shown in Figure 1, a kind of preparation method for the nanometer emulsion for improving fruits and vegetables class carotenoid biosynthesis utilization rate, packet
It includes:
Each ingredient is according to composition proportion in embodiment any one in Examples 1 to 5.
Step 1: prepared by water phase: emulsifier and solvent mixing stir evenly, obtain water phase；
Step 2: prepared by colostric fluid: water phase being added in grease, 2~5min is stirred under high speed shear dispersion machine, is obtained
To colostric fluid, wherein the revolving speed of high speed shear dispersion machine is 8000~10000rpm；
Step 3: prepared by nanometer emulsion: using high pressure microjet instrument to colostric fluid homogeneous 2~5 times, obtaining a nanometer emulsus
Liquid, wherein the operating pressure of high pressure microjet instrument is 8000~12000psi.
Embodiment 7
Fat type selects MCT, weighs MCT 4g, and emulsifier is the polysorbas20 of 1.5g, and addition potassium sorbate 0.02~
0.05g (potassium sorbate is only used as the preservative of storage test to use, if any food sterilizing operating unit in actual application,
Then without adding potassium sorbate), with 10mM, to 96g, magnetic agitation sufficiently dissolves 7.0 phosphate buffer polishing of pH, as
Water phase；Aqueous phase solution is added in MCT, 8000rpm high shear agitation 2min, obtains colostric fluid；Through high pressure microjet instrument
Homogeneous, homogenization pressure 9000psi, homogenization cycles are 2~3 times, i.e. acquisition nanometer emulsion, are dispensed into Brown Glass Brown glass bottles and jars only.?
It stores 1 month at room temperature, monitors its stability.It is 160~170nm by the particle size range that laser particle analyzer detects emulsion,
Change of size is less than 5% in storage period.
Embodiment 8
Fat type selects corn oil, weighs corn oil 8g, and emulsifier is the polysorbas20 of 1.5g, adds potassium sorbate 0.02
~.05g (potassium sorbate is only used as the preservative of storage test to use, if any food sterilizing operating unit in actual application,
Then without adding potassium sorbate), with 10mM, to 92g, magnetic agitation sufficiently dissolves 7.0 phosphate buffer polishing of pH, as
Water phase；Aqueous phase solution is added in corn oil, 12000rpm high shear agitation 2min, obtains colostric fluid；It is penetrated through high pressure is micro-
Instrument homogeneous, homogenization pressure 12000psi are flowed, homogenization cycles are 3~4 times, i.e. acquisition nanometer emulsion, packing to Brown Glass Brown glass bottles and jars only
In.It stores 1 month at room temperature, monitors its stability.By laser particle analyzer detect emulsion particle size range be 190~
200nm, change of size is less than 5% in storage period.
Embodiment 9
MCT 8g is weighed, emulsifier is 1.5g polysorbas20, is completely dissolved in 10mM, 7.0 phosphate of pH under magnetic stirring
In buffer 90.5g, water phase is obtained；Water phase is added slowly in MCT, 10000rpm high shear agitation 2min, is obtained just
Lotion；Through high pressure microjet instrument homogeneous, homogenization pressure 9000psi homogenization cycles 3 times, obtains nanometer emulsion.
Detection:
By 10mM, 7.0 phosphate buffer of pH is 1:1 according to mass ratio respectively at yellow peach, mango, yellow pimento and spinach
Mixing, as a control group；Nanometer emulsion manufactured in the present embodiment is pressed into matter with respectively at yellow peach, mango, yellow pimento and spinach
Amount is than 1:1 mixture, as experimental group；By control group and experimental group through in-vitro simulated oral cavity, stomach and small intestine digestion experiment.
Through detecting, carotenoid bioavailability is 26% in the yellow peach in control group, the bioavailability of experimental group
It is 53%, improves 27%；
Carotenoid bioavailability is 33% in mango in control group, and the bioavailability of experimental group is 57%,
Improve 24%；
Carotenoid bioavailability is 16% in yellow pimento in control group, and the bioavailability of experimental group is
41%, improve 25%；
Carotenoid bioavailability is 41% in spinach in control group, and the bioavailability of experimental group is 62%,
Improve 21%.
Embodiment 11
Corn oil 4g is weighed, emulsifier is the polysorbas20 of 1.5g, is completely dissolved in 10mM, 7.0 phosphorus of pH under magnetic stirring
In phthalate buffer 94.5g, water phase is obtained；Water phase is added slowly in corn oil, 10000rpm high shear agitation 2min,
Obtain colostric fluid；Through high pressure microjet instrument homogeneous, homogenization pressure 10000psi homogenization cycles 3 times, obtains nanometer emulsion.
Detection:
By 10mM, 7.0 phosphate buffer of pH is 1:1 according to mass ratio respectively at yellow peach, mango, yellow pimento and spinach
Mixing, as a control group；Nanometer emulsion manufactured in the present embodiment is pressed into matter with respectively at yellow peach, mango, yellow pimento and spinach
Amount is than 1:1 mixture, as experimental group；By control group and experimental group through in-vitro simulated oral cavity, stomach and small intestine digestion experiment.
Through detecting, carotenoid bioavailability is 26% in the yellow peach in control group, the bioavailability of experimental group
It is 78%, improves 52%；
Carotenoid bioavailability is 33% in mango in control group, and the bioavailability of experimental group is 84%,
Improve 51%；
Carotenoid bioavailability is 16% in yellow pimento in control group, and the bioavailability of experimental group is
80%, improve 64%；
Carotenoid bioavailability is 41% in spinach in control group, and the bioavailability of experimental group is 93%,
Improve 52%.
Embodiment 12
Corn oil 2g is weighed, emulsifier is the polysorbas20 of 1.5g, is completely dissolved in 10mM, 7.0 phosphorus of pH under magnetic stirring
In phthalate buffer 96.5g, water phase is obtained；Water phase is added slowly in corn oil, 10000rpm high shear agitation 2min,
Obtain colostric fluid；Through high pressure microjet instrument homogeneous, homogenization pressure 9000psi homogenization cycles 3 times, obtains nanometer emulsion.
Detection:
By 10mM, 7.0 phosphate buffer of pH is 1:1 according to mass ratio respectively at yellow peach, mango, yellow pimento and spinach
Mixing, as a control group；Nanometer emulsion manufactured in the present embodiment is pressed into matter with respectively at yellow peach, mango, yellow pimento and spinach
Amount is than 1:1 mixture, as experimental group；By control group and experimental group through in-vitro simulated oral cavity, stomach and small intestine digestion experiment.
Through detecting, carotenoid bioavailability is 26% in the yellow peach in control group, the bioavailability of experimental group
It is 54%, improves 28%；
Carotenoid bioavailability is 33% in mango in control group, and the bioavailability of experimental group is 60%,
Improve 27%；
Carotenoid bioavailability is 16% in yellow pimento in control group, and the bioavailability of experimental group is
50%, improve 34%；
Carotenoid bioavailability is 41% in spinach in control group, and the bioavailability of experimental group is 71%,
Improve 30%.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and legend shown and described herein.
Claims (7)
1. a kind of nanometer emulsion for improving fruits and vegetables class carotenoid biosynthesis utilization rate, which is characterized in that the nanometer emulsion
Ingredient including following mass fraction:
Grease 1%~10%；
Emulsifier 0.5%~2%；
Solvent 88%~98.5%；
The grease is medium chain fatty acid or long chain fatty acids；
The emulsifier is polysorbas20；
The solvent is distilled water or phosphate buffer, wherein the conductivity of the distilled water is 3 μ s cm-1, the phosphoric acid
The pH value of salt buffer is 7, concentration 10mM.
2. improving the nanometer emulsion of fruits and vegetables class carotenoid biosynthesis utilization rate as described in claim 1, which is characterized in that also
Include:
Potassium sorbate 0~0.05%.
3. a kind of preparation method of nanometer emulsion of any of claims 1 or 2 characterized by comprising
Step 1: prepared by water phase: emulsifier and solvent are mixed according to the proportion in claims 1 or 2, are stirred evenly, are obtained water
Phase；
Step 2: prepared by colostric fluid: by being matched in claims 1 or 2, water phase being added in grease, is dispersed in high speed shear
2~5min is stirred under machine, obtains colostric fluid, wherein the revolving speed of the high speed shear dispersion machine is 8000~10000rpm；
Step 3: prepared by nanometer emulsion: using high pressure microjet instrument to colostric fluid homogeneous 2~5 times, a nanometer emulsion is obtained,
Wherein, the operating pressure of the high pressure microjet instrument is 8000~12000psi.
4. the preparation method of as claimed in claim 3 nanometer of emulsion, which is characterized in that the emulsifier is polysorbas20.
5. the preparation method of as claimed in claim 3 nanometer of emulsion, which is characterized in that the solvent is distilled water or phosphoric acid
Salt buffer, wherein the conductivity of the distilled water is 3 μ s cm-1, the pH value of the phosphate buffer is 7, and concentration is
10mM。
6. the preparation method of as claimed in claim 3 nanometer of emulsion, which is characterized in that the grease be medium chain fatty acid or
Long chain fatty acids.
7. a kind of application of nanometer emulsion of any of claims 1 or 2, which is characterized in that the nanometer emulsion is used for fruit
The additive carrier of vegetable product or flavouring.
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| CN107467561A (en) * | 2017-05-18 | 2017-12-15 | 中国农业科学院农产品加工研究所 | The preparation method of the compound crisp chip of carrot |
| CN108576778A (en) * | 2018-02-06 | 2018-09-28 | 华南农业大学 | A kind of food grade excipients nanoemulsions and the preparation method and application thereof |
| CN108783137A (en) * | 2018-07-05 | 2018-11-13 | 北京协同创新食品科技有限公司 | A kind of beverage production system and products thereof containing fruits and vegetables |
| CN111296730A (en) * | 2020-03-06 | 2020-06-19 | 广州市食品工业研究所有限公司 | Lutein nanoemulsion with good stability and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101321472A (en) * | 2005-10-14 | 2008-12-10 | 天然香料公司 | Microemulsions for use in food and beverage products |
| CN102488186A (en) * | 2011-12-06 | 2012-06-13 | 江南大学 | Edible nano-scale beta-carotene emulsion free from high pressure homogenization and preparation method thereof |
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2016
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101321472A (en) * | 2005-10-14 | 2008-12-10 | 天然香料公司 | Microemulsions for use in food and beverage products |
| CN102488186A (en) * | 2011-12-06 | 2012-06-13 | 江南大学 | Edible nano-scale beta-carotene emulsion free from high pressure homogenization and preparation method thereof |
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