CN108850790A - A kind of monascorubin microcapsules and preparation method thereof - Google Patents
A kind of monascorubin microcapsules and preparation method thereof Download PDFInfo
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- CN108850790A CN108850790A CN201810827248.3A CN201810827248A CN108850790A CN 108850790 A CN108850790 A CN 108850790A CN 201810827248 A CN201810827248 A CN 201810827248A CN 108850790 A CN108850790 A CN 108850790A
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- CN
- China
- Prior art keywords
- monascorubin
- microcapsules
- preparation
- vegetable oil
- water
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- 239000003094 microcapsule Substances 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 32
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 21
- 239000000661 sodium alginate Substances 0.000 claims abstract description 21
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 21
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 20
- 239000008158 vegetable oil Substances 0.000 claims abstract description 20
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 16
- 239000002253 acid Substances 0.000 claims abstract description 13
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 8
- 239000008363 phosphate buffer Substances 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 239000008346 aqueous phase Substances 0.000 claims abstract description 7
- 238000005191 phase separation Methods 0.000 claims abstract description 7
- 238000004945 emulsification Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000012071 phase Substances 0.000 claims description 11
- 239000011324 bead Substances 0.000 claims description 9
- 235000010410 calcium alginate Nutrition 0.000 claims description 9
- 239000000648 calcium alginate Substances 0.000 claims description 9
- 229960002681 calcium alginate Drugs 0.000 claims description 9
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 claims description 9
- 239000000839 emulsion Substances 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 7
- 229940026314 red yeast rice Drugs 0.000 claims description 6
- 238000001694 spray drying Methods 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- NWGKJDSIEKMTRX-MDZDMXLPSA-N Sorbitan oleate Chemical compound CCCCCCCC\C=C\CCCCCCCC(=O)OCC(O)C1OCC(O)C1O NWGKJDSIEKMTRX-MDZDMXLPSA-N 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000000787 lecithin Substances 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims description 2
- 229940067606 lecithin Drugs 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 2
- 229920000053 polysorbate 80 Polymers 0.000 claims description 2
- 230000008961 swelling Effects 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- 239000006071 cream Substances 0.000 claims 1
- 235000002864 food coloring agent Nutrition 0.000 abstract description 6
- 238000005562 fading Methods 0.000 abstract description 3
- 238000000354 decomposition reaction Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 36
- 230000014759 maintenance of location Effects 0.000 description 15
- 239000000463 material Substances 0.000 description 9
- 239000011575 calcium Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 230000029087 digestion Effects 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 210000004051 gastric juice Anatomy 0.000 description 6
- 235000012424 soybean oil Nutrition 0.000 description 6
- 239000003549 soybean oil Substances 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 230000015556 catabolic process Effects 0.000 description 5
- 238000006731 degradation reaction Methods 0.000 description 5
- 230000000968 intestinal effect Effects 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical class [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 229910021645 metal ion Inorganic materials 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- PTFCDOFLOPIGGS-UHFFFAOYSA-N Zinc dication Chemical compound [Zn+2] PTFCDOFLOPIGGS-UHFFFAOYSA-N 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 239000006210 lotion Substances 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- OOSZCNKVJAVHJI-UHFFFAOYSA-N 1-[(4-fluorophenyl)methyl]piperazine Chemical compound C1=CC(F)=CC=C1CN1CCNCC1 OOSZCNKVJAVHJI-UHFFFAOYSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Natural products CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- LOKCTEFSRHRXRJ-UHFFFAOYSA-I dipotassium trisodium dihydrogen phosphate hydrogen phosphate dichloride Chemical compound P(=O)(O)(O)[O-].[K+].P(=O)(O)([O-])[O-].[Na+].[Na+].[Cl-].[K+].[Cl-].[Na+] LOKCTEFSRHRXRJ-UHFFFAOYSA-I 0.000 description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 238000010494 dissociation reaction Methods 0.000 description 2
- 230000005593 dissociations Effects 0.000 description 2
- 239000000975 dye Substances 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 238000005286 illumination Methods 0.000 description 2
- 238000003760 magnetic stirring Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 125000000896 monocarboxylic acid group Chemical group 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 239000002953 phosphate buffered saline Substances 0.000 description 2
- 229940074545 sodium dihydrogen phosphate dihydrate Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000013268 sustained release Methods 0.000 description 2
- 239000012730 sustained-release form Substances 0.000 description 2
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- SPBPMWXNKPPVSX-KXOLNMLNSA-N Citraurin Natural products CC(=C/C=C/C(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=CC(O)CC1(C)C)C)/C)C=O SPBPMWXNKPPVSX-KXOLNMLNSA-N 0.000 description 1
- 206010011732 Cyst Diseases 0.000 description 1
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108010001441 Phosphopeptides Proteins 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002019 anti-mutation Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 208000031513 cyst Diseases 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 229910001448 ferrous ion Inorganic materials 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 230000005847 immunogenicity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002105 nanoparticle Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000006552 photochemical reaction Methods 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/46—Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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 monascorubin microcapsules and preparation method thereof.The preparation method includes：(1) monascorubin powder is dissolved；(2) sodium alginate and calcium carbonate are swollen；(3) it mixes well；(4) emulsifier is dissolved in the first vegetable oil；(5) solution that step (3) and step (4) obtain is mixed well, is stirred, emulsification；(6) the second vegetable oil containing acid regulator is added；(7) phosphate buffer is added；(8) it stands, oily aqueous phase separation obtains hygrometric state monascorubin microcapsules；(9) it is spray-dried, obtains the monascorubin microcapsules of sodium alginate and calcium carbonate embedding.The present invention effectively solves the problems, such as when monascorubin is applied to food color that color value is unstable, easy decompositions colour fading.
Description
Technical field
The invention belongs to capsule preparation fields, more particularly, to a kind of monascorubin microcapsules and preparation method thereof.
Background technique
In recent years, the query due to people to synthetic dyestuff safety, natural pigment by consumer favor.At present
In more than 40 natural food colours of China's national regulations, only 4 kinds of colorants from microorganism：Monascorubin, red yeast rice
Uranidin, red kojic rice powder and beta carotene, first three is the tunning of Monascus in this.Monascorubin include uranidin,
Up to the present citraurin and haematochrome three categories have identified about 90 kinds of monascorubin ingredients.Since monascorubin has
Tone is good, albumen puts forth effort strong without side-effects, production not by advantages such as raw material and season limits, and in recent years, market demand is vigorous,
Sales volume increases year by year, is the most fast colorant kind of China's speed of growth.Monascorubin also has other than as food color
There are norcholesterol, antibacterial, anticancer, anti-inflammatory, antitumor, anti-mutation and the biological activities such as anti-oxidant, can also be applied to solar energy
The preparation of battery and environment-friendly type industrial dye, application prospect are boundless.Although monascorubin is as food color, in meat system
It has been widely used in the food such as flavouring, drinks and the Flour product such as product, sauce oil and vinegar, but since the light of monascorubin is stablized
Property is poor, photochemical reaction can occur under illumination condition and gradually degrade, so that the shelf life of product is short；And monascorubin exists
Under higher temperature (>70 DEG C) degradation speed and amplitude accelerate so that easily being made when carrying out traditional high-temperature sterilization treatment to food
At the extreme loss of color；PH and metal ion such as Fe simultaneously2+And Zn2+Deng the stability that can also significantly affect monascorubin, this
The functional pigmented promotion and application in the food industry such as monascorubin are obviously restrict a bit.
Summary of the invention
It is an object of the invention to solve in the prior art monascorubin be applied to food color when color value it is unstable, easily point
The phenomenon that solving the problem of fading, while microcapsules cluster being overcome to agglomerate, keeps Microcapsules Size easily controllable.
To achieve the goals above, the first aspect of the present invention provides a kind of preparation method of monascorubin microcapsules, should
Preparation method includes：
(1) monascorubin powder is dissolved in first part of water；
(2) sodium alginate and calcium carbonate are swollen in second part of water；
(3) solution that step (1) and step (2) obtain is mixed well；
(4) emulsifier is dissolved in the first vegetable oil；
(5) solution that step (3) and step (4) obtain is mixed well, is stirred, emulsification obtains W/O emulsion；
(6) the second vegetable oil containing acid regulator is added in the W/O emulsion obtained to step (5), makes Ca2+With seaweed
Sour sodium acts on forming calcium alginate micro gel bead；
(7) phosphate buffer is added into step (6) acquired solution；
(8) step (7) acquired solution is stood, oily aqueous phase separation obtains hygrometric state monascorubin microcapsules；
(9) the hygrometric state monascorubin microcapsules that step (8) obtains are spray-dried, obtain sodium alginate and calcium carbonate
The monascorubin microcapsules of embedding.
As a preferred embodiment of the present invention, in first part of water of every 1mL, the dosage of monascorubin powder is 1~5mg；
In second part of water of every 1mL, the dosage of sodium alginate is 5~25mg, and the dosage of calcium carbonate is 5~25mg；First part of water, second part
Water, the first vegetable oil, the second vegetable oil volume ratio be 9-11：18-22：80-110：18-22.
As a preferred embodiment of the present invention, on the basis of the total volume of the first vegetable oil and emulsifier, emulsifier
Dosage is 0.8~1.2vt%.
As a preferred embodiment of the present invention, in second vegetable oil acid regulator dosage be 0.285~
2.285vt%.
As a preferred embodiment of the present invention, the emulsifier in sorbester p17, Tween 80 and lecithin at least
It is a kind of；The vegetable oil is selected from least one of peanut oil, corn oil and rapeseed oil；The acid regulator is selected from acetic acid, lemon
At least one of lemon acid and lactic acid.
As a preferred embodiment of the present invention, in step (7), the volume ratio of phosphate buffer and the second vegetable oil is
180~220：18-22.
As a preferred embodiment of the present invention, step (8) includes：
Step (7) acquired solution is stood, calcium alginate micro gel bead is settled, solution is divided into three layers, and upper layer is vegetable oil
Phase, middle layer are monascorubin microcapsule layer, and lower layer is water phase, then carry out oily aqueous phase separation, it is micro- to obtain hygrometric state monascorubin
Capsule.
As a preferred embodiment of the present invention,
In step (2), the time of swelling is 1~2h；
In step (5), the revolving speed of stirring is 400~1000rpm；
In step (8), time of repose is 2~5h；
In step (9), the rate that when spray drying feeds is 11~14rpm, and the temperature of heater is 100~130 DEG C, very
Pneumatics power is 0.03~0.05MPa.
The second aspect of the present invention provides the red yeast rice color of sodium alginate made from the preparation method and calcium carbonate embedding
Plain microcapsules.
As a preferred embodiment of the present invention, the average grain diameter of the monascorubin microcapsules is 15~45 μm, is stopped
Angle is 0.7~0.75, and heap density is 0.550~0.590g/mL, and water content is 8~9%, and encapsulation rate is 70~85%.
According to the present invention, in step (6), the purpose that acid regulator is added is to reduce system pH, makes Ca in calcium salt2+Solution
From promoting Ca2+It acts on forming uniform gel network structure in the drop internal and sodium alginate of lotion, monascorubin is wrapped up
In calcium alginate gel beads.
According to the present invention, in step (7), the purpose that phosphate buffer is added is to make the pH of entire solution system to restore
To weakly acidic pH, while increasing water phase volume, water phase, oil is helped mutually to occur mutually to separate.
Microcapsules technology refers to the solid particle of dispersion, the drop even natural or synthetic high molecular material packet of gas
Wrap up in into small technology with semi permeability or the microencapsulation for sealing cyst membrane, obtained diameter from several microns of zero point to
The fine particle of 5000 microns (5-250 microns usual) is referred to as microcapsules.Research shows that it is living to embed biology using microcapsules technology
Its stability to external environments such as illumination, temperature and oxygen can be improved in property substance, so that its physiologically active ingredient be enable to have
Effect protection.Hu etc. is significantly mentioned using the nanoparticles embedded epicatechin -3- gallate of casein phosphopeptide and chitosan
High its bioavailability and antioxidant activity.The quality of microcapsules technology application effect is heavily dependent on the choosing of wall material
It selects, the selection of wall material influences whether the performances such as sustained release performance, mobility, dissolubility, the permeability of microcapsules.Food industry at present
It is middle to be divided into using more extensive wall material：Carbohydrate, protein-based and plant water-soluble glue class.
The sodium alginate that the present invention selects is a kind of plant water-soluble glue class, as microcapsule wall material, has bio-compatible
Property it is good, immunogenicity is low, is easy degradation and product the advantages that having no toxic side effect, is cheap.In addition, the present invention is in preparation process
Used in be all innocuous agents and solvent, can be in the industries such as biology, food, medicine for embedding bioactive substance.
The advantages and positive effects of the present invention：
For the problem of monascorubin stability difference, the present invention utilizes sodium alginate and calcium carbonate packet by endogenous emulsion process
It buries monascorubin and prepares monascorubin microcapsules, significantly improve the monascorubin being embedded to temperature, pH, Fe2+And Zn2+Equal gold
Color value is unstable when belonging to the stability and storage stability of ion, therefore can effectively solve monascorubin applied to food color
It is fixed, easy to decompose the problem of fading；
Monascorubin microcapsules prepared by the present invention significantly improve retention rate of the monascorubin in gastric juice, and in intestines
Degradation rate in liquid slows down, and improves the bioavilability of monascorubin, efficiently contains drug, protection curative effect of medication reaching
While, effectively realize the sustained release of drug；
Compared to using soluble calcium chloride as the external source emulsion process of wall material, the present invention using insoluble calcium carbonate as
The monascorubin microcapsules of the endogenous emulsion process preparation of wall material, overcome the phenomenon that microcapsules cluster agglomerates, make Microcapsules Size
It is easily controllable, the smaller microcapsules of partial size can be formed, grain diameter is than more uniform, and embedding rate is high；
This technology is uniform using the monascorubin microcapsule granule of low temperature spray drying technique preparation, uniform color, flowing
Property is good, and moisture content is low.
Other features and advantages of the present invention will then part of the detailed description can be specified.
Detailed description of the invention
Fig. 1 shows the schematic diagram of the monascorubin microcapsule granule prepared according to one embodiment of present invention；
Fig. 2 shows the monascorubin microcapsules prepared according to an embodiment of the present invention under scanning electron microscope
Form；
Fig. 3 shows influence of the temperature to monascorubin stability of solution；
Fig. 4 shows influence of the temperature to the stability of monascorubin in monascorubin microcapsules；
Fig. 5 shows influence of the pH to monascorubin solution and monascorubin microcapsule stability；
Fig. 6 shows influence of the metal ion to monascorubin solution and monascorubin microcapsule stability；
Fig. 7 shows influence of the storage time to monascorubin solution and monascorubin microcapsule stability；
Fig. 8 shows influence of the gastric juice to monascorubin solution and monascorubin microcapsule stability；
Fig. 9 shows influence of the intestinal juice to monascorubin solution and monascorubin microcapsule stability.
Specific embodiment
The preferred embodiment of the present invention is described in more detail below.Although the following describe preferred implementations of the invention
Mode, however, it is to be appreciated that may be realized in various forms the present invention without that should be limited by the embodiments set forth herein.Phase
Instead, these embodiments are provided so that the present invention is more thorough and complete, and can be by the scope of the present invention completely
It is communicated to those skilled in the art.
Embodiment 1：
(1) 30mg monascorubin powder is taken to be added in 10mL distilled water, stirring dissolves it sufficiently；
(2) 0.3g sodium alginate is taken, 0.1g calcium carbonate is dissolved in 20mL distilled water, is swollen 1~2 hour；
(3) acquired solution in above-mentioned (1) and (2) is mixed well；
(4) the soybean oil 90mL of the sorbester p17 containing 1vt% is prepared；
(5) acquired solution in above-mentioned (3) and (4) is mixed well, is sufficiently stirred under 600rpm revolving speed with magnetic stirring apparatus
It mixes and is emulsified, obtain W/O emulsion；
(6) it is slowly added into (5) resulting W/O emulsion containing 340 μ L CH3The 20mL soybean oil of COOH (reduces body
It is pH value), while being sufficiently stirred and make its mixing, acid, which is added, will lead to Ca in calcium salt2+Dissociation, promote Ca2+In the drop of lotion
It is internal to act on forming uniform gel network structure with sodium alginate, monascorubin is wrapped in calcium alginate gel beads；
(7) 0.1M containing 0.9%NaCl, phosphate buffer (0.1M, the pH of pH=7 are added into (6) acquired solution
=7 phosphate buffered saline：Disodium hydrogen phosphate molal weight：358.14g/mol sodium dihydrogen phosphate dihydrate mole
Quality：156.01g/mol) 200mL, it mixes well；
(8) acquired solution in above-mentioned (7) is transferred to separatory funnel, stands 3h, settle calcium alginate micro gel bead, solution point
At three layers (upper layer is soybean oil phase, and middle layer is monascorubin microcapsule layer, and lower layer is water phase), then carried out with separatory funnel
Oily aqueous phase separation obtains the monascorubin microcapsules of hygrometric state.
(9) hygrometric state monascorubin microcapsules obtained above are spray-dried with low temperature spray drying instrument, charging speed
Rate is 12rpm, and heter temperature is 120 DEG C, vacuum pressure 0.03MPa, and collection obtains dry monascorubin microcapsules.
Embodiment 2：
(1) 50mg monascorubin powder is taken to be added in 10mL distilled water, stirring dissolves it sufficiently；
(2) 0.5g sodium alginate is taken, 0.5g calcium carbonate is dissolved in 20mL distilled water, is swollen 1~2 hour；
(3) acquired solution in above-mentioned (1) and (2) is mixed well；
(4) the soybean oil 90mL containing 1.2vt%Span80 is prepared；
(5) acquired solution in above-mentioned (3) and (4) is mixed well, is sufficiently stirred under 1000rpm revolving speed with magnetic stirring apparatus
It mixes and is emulsified, obtain W/O emulsion；
(6) it is slowly added into (5) resulting W/O emulsion containing 457 μ L CH3The 20mL soybean oil of COOH (reduces body
It is pH value), while being sufficiently stirred and make its mixing, acid, which is added, will lead to Ca in calcium salt2+Dissociation, promote Ca2+In the drop of lotion
It is internal to act on forming uniform gel network structure with sodium alginate, monascorubin is wrapped in calcium alginate gel beads；
(7) 0.1M containing 1.1%NaCl, phosphate buffer (0.1M, the pH of pH=7 are added into (6) acquired solution
=7 phosphate buffered saline：Disodium hydrogen phosphate molal weight：358.14g/mol sodium dihydrogen phosphate dihydrate mole
Quality：156.01g/mol) 200mL, it mixes well；
(8) acquired solution in above-mentioned (7) is transferred to separatory funnel, stands 5h, settle calcium alginate micro gel bead, solution point
At three layers (upper layer is soybean oil phase, and middle layer is monascorubin microcapsule layer, and lower layer is water phase), then carried out with separatory funnel
Oily aqueous phase separation obtains the monascorubin microcapsules of hygrometric state.
(9) hygrometric state monascorubin microcapsules obtained above are spray-dried with low temperature spray drying instrument, charging speed
Rate is 14rpm, and heter temperature is 130 DEG C, vacuum pressure 0.05MPa, and collection obtains dry monascorubin microcapsules.
Fig. 1 shows the schematic diagram of the monascorubin microcapsule granule prepared according to one embodiment of present invention, preparation
Monascorubin microcapsule granule average grain diameter be 30 ± 15 μm, uniform color, good fluidity (angle of repose tg а be 0.722, heap
Density is 0.578g/mL), water content is low (about 8.77%), while the encapsulation rate of monascorubin is up to 82.2%.
Fig. 2 shows the monascorubin microcapsules prepared according to an embodiment of the present invention under scanning electron microscope
Form.
Fig. 3 shows influence of the temperature to monascorubin stability of solution, is heated at high temperature 1h, red yeast rice as seen from Figure 3
Pigment retention rate starts rapidly to reduce, and after 90 DEG C of heating 1h, the retention rate of monascorubin is only 55.6%.
Fig. 4 shows influence of the temperature to the stability of monascorubin in monascorubin microcapsules, as shown in Figure 4 red yeast rice color
Plain microcapsules retention rate of monascorubin in high-temperature heating 2h just starts to reduce rapidly, after 90 DEG C of heating 1h, monascorubin
Retention rate be 75.6%, hence it is evident that higher than without microcapsule embedded monascorubin.It can thus be seen that by sodium alginate and
After the protection of the wall materials such as calcium carbonate, the monascorubin being embedded in microcapsules, which will be apparently higher than the stability of heating, not to be embedded
Monascorubin, therefore the present invention can be effectively improved the problem of monascorubin temperature stability difference.
Fig. 5 shows influence of the pH to monascorubin solution and monascorubin microcapsule stability, and monascorubin is to pH's
Stability is poor, and as acid and alkalinity is continuously increased, monascorubin retention rate is gradually decreased.Fig. 5 shows that monascorubin passes through
Monascorubin is higher than to the stability of pH after microencapsulation, because the monascorubin of microencapsulation is by sodium alginate and carbonic acid
The protection of the wall materials such as calcium.
Fig. 6 shows influence of the metal ion to monascorubin solution and monascorubin microcapsule stability, the result of Fig. 6
Show that the monascorubin after microcapsule embedded, potassium ion, ferrous ion and zinc ion will not only accelerate monascorubin
It decomposes, plays certain hyperchromic effect to it instead, therefore can effectively slow down the metal ion in food processing equipment or system
Degradation to monascorubin, to increase the color value stability of the food using monascorubin as colorant.
Fig. 7 shows influence of the storage time to monascorubin solution and monascorubin microcapsule stability, monascorubin
The retention rate of solution and monascorubin microcapsules is all slowly reduced with the growth of storage time.But Fig. 7's the result shows that
In storage, the retention rate of monascorubin is all larger than monascorubin solution, and significant difference (p in monascorubin microcapsules<
0.05), show that microencapsulation can significantly improve the storage stability of monascorubin.
Fig. 8 shows influence of the gastric juice to monascorubin solution and monascorubin microcapsule stability, and Fig. 9 shows intestinal juice
Influence to monascorubin solution and monascorubin microcapsule stability.By Fig. 8 and Fig. 9 it is found that monascorubin solution and red yeast rice
Different degrees of degradation has occurred after the digestion of manual simulation's gastro-intestinal Fluid in pigment microcapsule.Monascorubin microcapsules pass through
Retention rate is 70.2% after 2h Gastric juice digestion, and monascorubin solution retention rate after 2h Gastric juice digestion is 59.4%, and in length
Up to after the digestion of 4h, the retention rate of monascorubin is still significantly higher than monascorubin solution in monascorubin microcapsules, illustrates this skill
Microencapsulation in art makes monascorubin have stronger protective effect to gastric juice environment.Monascorubin microcapsules pass through 2h intestinal juice
Retention rate is 74.2% after digestion, and monascorubin solution retention rate after the digestion of 2h intestinal juice is 58.4%, but disappearing by 4h
After change, the retention rate retention rate of the two is almost the same, illustrates after the microencapsulation in this technology, monascorubin can be enhanced
Slow release effect in intestinal environment, to increase the bioavailability of monascorubin.
Various embodiments of the present invention are described above, above description is exemplary, and non-exclusive, and
It is not limited to disclosed each embodiment.Without departing from the scope and spirit of illustrated each embodiment, for this skill
Many modifications and changes are obvious for the those of ordinary skill in art field.
Claims (10)
1. a kind of preparation method of monascorubin microcapsules, which is characterized in that the preparation method includes：
(1) monascorubin powder is dissolved in first part of water；
(2) sodium alginate and calcium carbonate are swollen in second part of water；
(3) solution that step (1) and step (2) obtain is mixed well；
(4) emulsifier is dissolved in the first vegetable oil；
(5) solution that step (3) and step (4) obtain is mixed well, is stirred, emulsification obtains W/O emulsion；
(6) the second vegetable oil containing acid regulator is added in the W/O emulsion obtained to step (5), makes Ca2+With sodium alginate
Effect forms calcium alginate micro gel bead；
(7) phosphate buffer is added into step (6) acquired solution；
(8) step (7) acquired solution is stood, oily aqueous phase separation obtains hygrometric state monascorubin microcapsules；
(9) the hygrometric state monascorubin microcapsules that step (8) obtains are spray-dried, obtain sodium alginate and calcium carbonate embedding
Monascorubin microcapsules.
2. preparation method according to claim 1, wherein in first part of water of every 1mL, the dosage of monascorubin powder is 1
~5mg；In second part of water of every 1mL, the dosage of sodium alginate is 5~25mg, and the dosage of calcium carbonate is 5~25mg；First part of water,
Second part of water, the first vegetable oil, the second vegetable oil volume ratio be 9-11：18-22：80-110：18-22.
3. preparation method according to claim 1, wherein on the basis of the total volume of the first vegetable oil and emulsifier, cream
The dosage of agent is 0.8~1.2vt%.
4. preparation method according to claim 1, wherein the dosage of acid regulator is 0.285 in second vegetable oil
~2.285vt%.
5. preparation method according to claim 1, wherein the emulsifier is in sorbester p17, Tween 80 and lecithin
At least one；The vegetable oil is selected from least one of peanut oil, corn oil and rapeseed oil；The acid regulator is selected from second
At least one of acid, citric acid and lactic acid.
6. preparation method according to claim 2, wherein in step (7), the body of phosphate buffer and the second vegetable oil
Product is than being 180~220：18-22.
7. preparation method according to claim 1, wherein step (8) includes：
Step (7) acquired solution is stood, calcium alginate micro gel bead is settled, solution is divided into three layers, and upper layer is vegetable oil phase, in
Interbed is monascorubin microcapsule layer, and lower layer is water phase, then carries out oily aqueous phase separation, obtains hygrometric state monascorubin microcapsules.
8. preparation method according to claim 1, wherein
In step (2), the time of swelling is 1~2h；
In step (5), the revolving speed of stirring is 400~1000rpm；
In step (8), time of repose is 2~5h；
In step (9), the rate that when spray drying feeds is 11~14rpm, and the temperature of heater is 100~130 DEG C, vacuum pressure
Power is 0.03~0.05MPa.
9. the red yeast rice color of sodium alginate made from the preparation method as described in any one of claim 1-8 and calcium carbonate embedding
Plain microcapsules.
10. the monascorubin microcapsules of sodium alginate according to claim 9 and calcium carbonate embedding, wherein monascorubin
The average grain diameter of microcapsules is 15~45 μm, and angle of repose is 0.7~0.75, and heap density is 0.550~0.590g/mL, water content
It is 8~9%, encapsulation rate is 70~85%.
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| CN114128837A (en) * | 2021-11-04 | 2022-03-04 | 安徽燕之坊食品有限公司 | Canned edible bean food and preparation process thereof |
| CN114344281A (en) * | 2022-01-18 | 2022-04-15 | 北京林业大学 | Preparation method of monascus red pigment hydrogel microspheres capable of efficiently removing intestinal free radicals |
| CN114452908A (en) * | 2022-02-17 | 2022-05-10 | 山东泰山生力源集团股份有限公司 | Preparation method and microscopic examination method of chitosan-embedded calcium alginate microcapsule |
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