CN109157510A - 一种水溶性类胡萝卜素制剂及其制备方法与应用 - Google Patents
一种水溶性类胡萝卜素制剂及其制备方法与应用 Download PDFInfo
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Abstract
本发明属于医药、食品、保健食品加工应用技术领域,具体涉及一种水溶性类胡萝卜素制剂及其制备方法与应用。所述的水溶性类胡萝卜素制剂,包含如下按质量百分比计的组分:类胡萝卜素0.05~20%、复合乳化剂0.5~70%、填充物0~70%、油脂0~30%、抗氧化剂0~5%、水0~90%。本发明提供的水溶性类胡萝卜素制剂使用高安全性的乳化体系,不仅优化提高了水溶性类胡萝卜素的含量0.05~20%,而且水溶液透光率高达99.8%;同时也弥补了传统水溶性类胡萝卜素含量低,透光率低,产品使用添加量大,生产能耗高、市场流通运输成本高等缺点,为水溶性类胡萝卜素产业化发展开辟新的方向。
Description
技术领域
本发明属于医药、食品、保健食品加工应用技术领域,具体涉及一种水溶性类胡萝卜素制剂及其制备方法与应用。
背景技术
类胡萝卜素(carotenoid)是一类重要的天然色素的总称,普遍存在于动物、高等植物、真菌、藻类的黄色、橙红色或红色的色素之中。类胡萝卜素不仅可以为食品着色,因其具有营养价值,还作为营养强化剂来补充人体所需要的一些营养元素。类胡萝卜素是体内维生素A的主要来源,具有抗氧化、免疫调节、抗癌、延缓衰老等功效。
类胡萝卜素能够从天然来源、通过发酵或通过化学合成得到,但是都不溶于水。食品加工中不利于使用,通过乳化包埋技术,将类胡萝卜素做成水溶性产品,利于生产使用。
目前,水溶型类胡萝卜素大多数以浑浊型产品(透光率:T=30~70%)研究居多,高透型类胡萝卜素存在恒温振荡条件下稳定性差等缺陷,一些应用领域需要透明度高,着色力好的类胡萝卜素无法满足。此外,透明度高水溶性类胡萝卜素的液体或粉末产品,其类胡萝卜含量偏低,使用过程中用量大,生产能耗高,市场流通成本高。
水溶性类胡萝卜素绝大多数采用常见聚氧乙烯类乳化剂进行乳化包埋,会有一些聚氧乙烯类乳化剂特有的味道,在一些食品中使用对其风味、口感有一定影响,同时随着科技的进步对聚氧乙烯类乳化剂研究的深入在国际上对其安全性已经有一定的争论,客户提出不使用聚氧乙烯类乳化剂的要求。
因此,有必要研究和使用高安全性的乳化体系制备出水溶性高透光率高含量的类胡萝卜素的稳定的液体和粉末,进而满足市场需求,同时降低能耗,降低成本,提高产品安全性。
发明内容
为了克服现有技术的不足和缺点,本发明的首要目的在于提供一种水溶性类胡萝卜素制剂,该制剂包含安全性高的乳化体系,具有水溶性、高透光率、高含量等特点,可满足市场需求,同时降低能耗,降低成本,提高产品安全性。
本发明的另一目的在于提供上述水溶性类胡萝卜素制剂的制备方法。
本发明的再一目的在于提供上述水溶性类胡萝卜素制剂的应用。
本发明的目的通过下述技术方案实现:
一种水溶性类胡萝卜素制剂,包含如下按质量百分比计的组分:
所述的类胡萝卜素是天然的、发酵的、合成的胡萝卜素或结构相关的多烯化合物,其可以用作食品中的功能性保健成分或着色剂;
所述的类胡萝卜素为胡萝卜素(包括天然、发酵、合成)、β-阿朴-8′-胡萝卜醛、叶黄素、叶黄素酯、玉米黄质、辣椒红、辣椒玉红素、辣椒油树脂、番茄红、番茄红素、胭脂树橙、斑蝥黄、虾青素、姜黄和姜黄素中的至少一种;
所述的类胡萝卜素优选为胡萝卜素(包括天然、发酵、合成)、叶黄素、辣椒红;
所述的类胡萝卜素进一步优选为胡萝卜素(包括天然、发酵、合成);
所述的类胡萝卜素的质量百分比优选为0.2~18%;
所述的类胡萝卜素的质量百分比进一步优选为0.5~16%;
所述的复合乳化剂的质量百分比优选为0.5~60%;
所述的复合乳化剂的质量百分比进一步优选为1~50%;
所述的复合乳化剂的质量百分比更进一步优选为2~40%;
所述的复合乳化剂为复合乳化剂A(水溶型乳化剂)和复合乳化剂B(油溶型乳化剂)的混合物;
所述的复合乳化剂A为安全性高的蔗糖脂肪酸酯、聚甘油脂肪酸酯和磷脂的混合物,其HLB值为8~19,优选为10~17,进一步优选为12~15;
所述的磷脂、蔗糖脂肪酸酯和聚甘油脂肪酸酯的质量比为1:(0.5~10):(0.5~20);
所述的蔗糖脂肪酸酯为单脂肪酸蔗糖酯、二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的混合物,因其酯化程度不同、酯化组分比例不同和与其酯化的脂肪酸类型不同,其HLB值为1~16,单脂肪酸蔗糖酯含量越高有利于形成O/W体系;
所述的蔗糖脂肪酸酯中,单脂肪酸蔗糖酯的质量百分比>60%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比<40%;
所述的蔗糖脂肪酸酯中,优选单脂肪酸蔗糖酯的质量百分比>70%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比<30%;
所述的蔗糖脂肪酸酯中,进一步优选单脂肪酸蔗糖酯的质量百分比>80%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比<20%;
所述的蔗糖脂肪酸酯中,更进一步优选单脂肪酸蔗糖酯的质量百分比>90%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比<10%;
所述的聚甘油脂肪酸酯因其不同甘油聚合度、不同酯化脂肪酸类型、不同聚合度脂肪酸组分比例不同,其HLB值为1~20;
所述的聚甘油脂肪酸酯为二聚甘油单硬脂酸酯、三聚甘油单硬脂酸酯、四聚甘油单硬脂酸酯、四聚甘油三硬脂酸酯、四聚甘油五硬脂酸酯、六聚甘油单硬脂酸酯、六聚甘油倍半硬脂酸酯、六聚甘油三硬脂酸酯、六聚甘油五硬脂酸酯、八聚甘油单硬脂酸酯、八聚甘油八硬脂酸酯、十聚甘油单硬脂酸酯、十聚甘油五硬脂酸酯、四聚甘油单油酸酯、四聚甘油五油酸酯、六聚甘油单油酸酯、六聚甘油五油酸酯、八聚甘油单油酸酯、八聚甘油八油酸酯、十聚甘油单油酸酯、十聚甘油倍半油酸酯、十聚甘油十油酸酯、四聚甘油单月桂酸酯、六聚甘油单月桂酸酯、八聚甘油单月桂酸酯、十聚甘油单月桂酸酯和十聚甘油单辛酸酯中的至少一种;
所述的聚甘油脂肪酸酯优选为八聚甘油单硬脂酸酯、四聚甘油单油酸酯、六聚甘油单油酸酯、八聚甘油单油酸酯、十聚甘油单油酸酯、四聚甘油单月桂酸酯、六聚甘油单月桂酸酯、八聚甘油单月桂酸酯、十聚甘油单月桂酸酯和十聚甘油单辛酸酯中的至少一种;
所述的聚甘油脂肪酸酯进一步优选为八聚甘油单硬脂酸酯、八聚甘油单油酸酯、十聚甘油单油酸酯、十聚甘油单月桂酸酯和十聚甘油单辛酸酯中的至少一种;
所述的磷脂优选为卵磷脂、羟基化卵磷脂、磷脂酰胆碱、磷脂酰肌醇、酶解磷脂、脱油磷脂和分馏磷脂中的至少一种;
所述的磷脂进一步优选为卵磷脂、羟基化卵磷脂、磷脂酰胆碱和酶解磷脂中的至少一种;
所述的磷脂更进一步优选为卵磷脂和酶解磷脂中的至少一种;
所述的复合乳化剂A优选为卵磷脂、蔗糖脂肪酸酯、八聚甘油单硬脂酸酯、十聚甘油单油酸酯、十聚甘油单月桂酸酯和十聚甘油单辛酸酯的混合物;
所述的卵磷脂、蔗糖脂肪酸酯、八聚甘油单硬脂酸酯、十聚甘油单油酸酯、十聚甘油单月桂酸酯和十聚甘油单辛酸酯的质量比优选为1:(0.5~10):(0.5~3):(0.5~5):(0.5~3):(0.5~9);其中,蔗糖脂肪酸酯中,优选单脂肪酸蔗糖酯的质量百分比>80%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比<20%;
所述的卵磷脂、蔗糖脂肪酸酯、八聚甘油单硬脂酸酯、十聚甘油单油酸酯、十聚甘油单月桂酸酯和十聚甘油单辛酸酯的质量比进一步优选为1:(0.5~8):(0.5~3):(0.5~5):(0.5~3):(0.5~7);其中,蔗糖脂肪酸酯中,进一步优选单脂肪酸蔗糖酯的质量百分比>90%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比<10%;
所述的复合乳化剂A的制备方法,包含如下步骤:
将复合乳化剂A各组分混合,在50~90℃水浴中搅拌至形成均一稳定的体系,得到复合乳化剂A;
所述的搅拌条件优选为转速不小于10r/min搅拌5~30min;
所述的复合乳化剂B为安全性高的单、双脂肪酸酯(油酸、亚油酸、亚麻酸、棕榈酸、山嵛酸、硬脂酸、月桂酸),辛,癸酸甘油酯,蔗糖脂肪酸酯,聚甘油脂肪酸酯的混合物,其HLB值为1~9,优选为2~7,进一步优选为3~6;
所述的单、双脂肪酸酯(油酸、亚油酸、亚麻酸、棕榈酸、山嵛酸、硬脂酸、月桂酸)、辛,癸酸甘油酯、蔗糖脂肪酸酯和聚甘油脂肪酸酯的质量比为1:(0.2~5):(0.2~5):(0.2~10);
所述的单、双脂肪酸酯(油酸、亚油酸、亚麻酸、棕榈酸、山嵛酸、硬脂酸、月桂酸)优选为单、双脂肪酸酯(油酸、棕榈酸、硬脂酸、月桂酸);
所述的单、双脂肪酸酯(油酸、亚油酸、亚麻酸、棕榈酸、山嵛酸、硬脂酸、月桂酸)进一步优选为单、双脂肪酸酯(硬脂酸);
所述的蔗糖脂肪酸酯为单脂肪酸蔗糖酯、二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的混合物,因其酯化程度不同、酯化组分比例不同和与其酯化的脂肪酸类型不同,其HLB值为1~16,二和三脂肪酸蔗糖酯含量高有利于形成W/O体系;
所述的蔗糖脂肪酸酯中,单脂肪酸蔗糖酯的质量百分比<60%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比>40%;
所述的蔗糖脂肪酸酯中,优选单脂肪酸蔗糖酯的质量百分比<50%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比>50%;
所述的蔗糖脂肪酸酯中,进一步优选单脂肪酸蔗糖酯的质量百分比<40%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比>60%;
所述的蔗糖脂肪酸酯中,更进一步优选单脂肪酸蔗糖酯的质量百分比<30%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比>70%;
所述的聚甘油脂肪酸酯因其不同甘油聚合度、不同酯化脂肪酸类型、不同聚合度脂肪酸组分比例不同,其HLB值为1~20;
所述的聚甘油脂肪酸酯为二聚甘油单硬脂酸酯、三聚甘油单硬脂酸酯、四聚甘油单硬脂酸酯、四聚甘油三硬脂酸酯、四聚甘油五硬脂酸酯、六聚甘油单硬脂酸酯、六聚甘油倍半硬脂酸酯、六聚甘油三硬脂酸酯、六聚甘油五硬脂酸酯、八聚甘油单硬脂酸酯、八聚甘油八硬脂酸酯、十聚甘油单硬脂酸酯、十聚甘油五硬脂酸酯、四聚甘油单油酸酯、四聚甘油五油酸酯、六聚甘油单油酸酯、六聚甘油五油酸酯、八聚甘油单油酸酯、八聚甘油八油酸酯、十聚甘油单油酸酯、十聚甘油倍半油酸酯、十聚甘油十油酸酯、四聚甘油单月桂酸酯、六聚甘油单月桂酸酯、八聚甘油单月桂酸酯、十聚甘油单月桂酸酯和十聚甘油单辛酸酯中的至少一种;
所述的聚甘油脂肪酸酯优选为二聚甘油单硬脂酸酯、三聚甘油单硬脂酸酯、四聚甘油单硬脂酸酯、四聚甘油三硬脂酸酯、四聚甘油五硬脂酸酯、六聚甘油三硬脂酸酯、六聚甘油五硬脂酸酯、八聚甘油八硬脂酸酯、十聚甘油五硬脂酸酯、四聚甘油五油酸酯、六聚甘油五油酸酯、八聚甘油八油酸酯和十聚甘油十油酸酯中的至少一种;
所述的聚甘油脂肪酸酯进一步优选为八聚甘油八硬脂酸酯、十聚甘油五硬脂酸酯、六聚甘油五油酸酯、八聚甘油八油酸酯和十聚甘油十油酸酯中的至少一种;
所述的复合乳化剂B优选为单、双脂肪酸酯(硬脂酸)、辛,癸酸甘油酯、蔗糖脂肪酸酯、八聚甘油八硬脂酸酯、六聚甘油五油酸酯、八聚甘油八油酸酯和十聚甘油十油酸酯的混合物;
所述的单、双脂肪酸酯(硬脂酸)、辛,癸酸甘油酯、蔗糖脂肪酸酯、八聚甘油八硬脂酸酯、六聚甘油五油酸酯、八聚甘油八油酸酯和十聚甘油十油酸酯的质量比优选为1:(0.2~5):(0.2~5):(0.2~2):(0.2~2):(0.2~2):(0.2~4),其中,蔗糖脂肪酸酯中,单脂肪酸蔗糖酯的质量百分比<40%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比>60%;
所述的单、双脂肪酸酯(硬脂酸)、辛,癸酸甘油酯、蔗糖脂肪酸酯、八聚甘油八硬脂酸酯、六聚甘油五油酸酯、八聚甘油八油酸酯和十聚甘油十油酸酯的质量比进一步优选为1:(0.2~5):(0.2~5):(0.2~2):(0.2~0.8):(0.2~1.5):(0.2~4),其中,蔗糖脂肪酸酯中,单脂肪酸蔗糖酯的质量百分比<40%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比>60%;
所述的复合乳化剂B的制备方法,包含如下步骤:
将复合乳化剂B各组分混合,然后70~120℃油浴中搅拌至形成均一稳定的体系,得到复合乳化剂B;
所述的搅拌的条件优选为转速不小于10r/min搅拌5~30min;
所述的填充物优选为丙二醇、甘油、麦芽糖醇、山梨糖醇、葡萄糖浆、白砂糖、海藻糖、麦芽糊精、淀粉和改性淀粉中的至少一种;
所述的填充物进一步优选为甘油和麦芽糊精中的至少一种;
所述的填充物的质量百分比优选为10~65%;
所述的填充物的质量百分比进一步优选为15~60%;
所述的填充物的质量百分比更进一步优选为20~50%;
所述的油脂优选为红花籽油、MCT油(中链的三酰基甘油)、玉米油、橄榄油、向日葵油、花生油和大豆油中的至少一种;
所述的油脂进一步优选为玉米油;
所述的油脂的质量百分比优选为3~27%;
所述的油脂的质量百分比进一步优选为5~25%;
所述的油脂的质量百分比更进一步优选为8~20%;
所述的抗氧化剂优选为多酚类物质及其衍生物/提取物、黄酮类物质及其衍生物/提取物和其他具有抗氧化的酯类、盐类中的至少一种;
所述的多酚类物质及其衍生物/提取物优选为迷迭香提取物、鼠尾草酚和生育酚中的至少一种;
所述的黄酮类物质及其衍生物/提取物优选为茶多酚和竹叶提取物中的至少一种;
所述的其他具有抗氧化的酯类、盐类优选为卵磷脂、抗坏血酸棕榈酸酯、抗坏血酸及其盐类中的至少一种;
所述的抗氧化剂进一步优选为生育酚;
所述的抗氧化剂的质量百分比优选为0~4%;
所述的抗氧化剂的质量百分比进一步优选为0.2~3%;
所述的抗氧化剂的质量百分比更进一步优选为0.5~2%;
所述的水溶性类胡萝卜素制剂,优选还包含如下组分中的至少一种:
防腐剂、稳定剂,酸、水分保持剂、保护性胶体、香料、填料和pH缓冲剂等;
所述的防腐剂优选为山梨酸和其盐等中的至少一种;
所述的酸优选为柠檬酸、乙酸及其盐等中的至少一种;
所述的水分保持剂优选为甘油、山梨糖醇和聚乙二醇等中的至少一种;
所述的水溶性类胡萝卜素制剂的制备方法,包含如下步骤:
(1)将水溶性类胡萝卜素制剂的水溶性组分(复合乳化剂A和水,有或无填充物和水溶性抗氧化剂等)混合,得到混合物1;
(2)将水溶性类胡萝卜素制剂的油溶性组分(复合乳化剂B和类胡萝卜素,有或无油溶性抗氧化剂等)混合,加热至溶解,得到熔融油溶液;
(3)将熔融油溶液加入混合物1中,得到混合物2;混合物2经乳化、高压均质,得到水溶性类胡萝卜素制剂;
所述的加热的温度优选为100~200℃;
所述的乳化的条件优选为2000~50000r/min乳化5~30min;
所述的乳化的方式优选为搅拌、剪切和球磨分散中的至少一种;
所述的高压均质的条件优选为30~350Mpa高压均质至少一次;
步骤(5)中所述的水溶性类胡萝卜素制剂可进一步干燥;
所述的干燥优选为喷雾干燥;
所述的喷雾干燥的条件优选为进口温度150~230℃,出口温度40~100℃;
所述的水溶性类胡萝卜素制剂在食品、医药、化妆品、保健品、特殊膳食中的应用:
本发明相对于现有技术具有如下的优点及效果:
(1)本发明提供的水溶性类胡萝卜素制剂具有透明度高、用量少,市场流通成本低的优势。
(2)本发明提供的水溶性类胡萝卜素制剂在食品领域具有广泛应用,包括:在饮料中用作着色剂,例如特殊用途饮料、风味饮料、固体饮料、果蔬汁浆类及其饮料等;在糖果、巧克力、调味品、焙烤食品、肉制品、乳制品、面制品、果冻、膨化食品、冷冻饮品中广泛使用。
(3)本发明提供的水溶性类胡萝卜素制剂使用高安全性的乳化体系,在医药、化妆品、保健品、特殊膳食中不仅作为着色使用,同时其具有更高的健康营养价值。
(4)本发明不仅优化提高了水溶性类胡萝卜素的含量0.05~20%,而且水溶液透光率高达99.8%;同时也弥补了传统水溶性类胡萝卜素含量低,透光率低,产品使用添加量大,生产能耗高、市场流通运输成本高等缺点,为水溶性类胡萝卜素产业化发展开辟新的方向,为人民安全、健康提供了新的资源,为节能降耗青山绿水开启新的章程。
具体实施方式
下面结合实施例对本发明作进一步详细的描述,但本发明的实施方式不限于此。
实施例1
(1)将卵磷脂、蔗糖脂肪酸酯(单脂肪酸蔗糖酯的质量百分比>90%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比<10%)、八聚甘油单硬脂酸酯、十聚甘油单油酸酯、十聚甘油单月桂酸酯、十聚甘油单辛酸酯按照质量比1:5:0.5:5:2:7混合,在80℃水浴中搅拌至形成均一稳定的体系,得到复合乳化剂A;
(2)将单,双脂肪酸酯(硬脂酸)、辛癸酸甘油酯、蔗糖脂肪酸酯(单脂肪酸蔗糖酯的质量百分比<40%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比>60%)、八聚甘油八硬脂酸酯、六聚甘油五油酸酯、八聚甘油八油酸酯和十聚甘油十油酸酯按照质量比1:4:1:0.5:0.8:1:3.5混合,然后80℃油浴中搅拌至形成均一稳定的体系,得到复合乳化剂B;
(3)按照表1中配比,将步骤(1)制得的复合乳化剂A、填充物甘油、水溶性抗氧化剂抗坏血酸钠加入60℃的水中,溶解均匀,得到混合物1;
(4)按照表1中配比,将β胡萝卜素、步骤(2)制得的复合乳化剂B、油溶性抗氧化剂生育酚和油脂玉米油混合,130℃加热至溶解,得到熔融油溶液;
(5)将步骤(4)制得的熔融油溶液加入到步骤(3)制得的混合物1,3000r/min搅拌乳化5min,然后40Mpa高压均质乳化一次,得到β胡萝卜素含量为1wt%的水溶性类胡萝卜素制剂液体。
实施例2
按照表1中配比,参照实施例1制备方法,制备得到β胡萝卜素含量为4wt%的水溶性类胡萝卜素制剂液体。
实施例3
按照表1中配比,参照实施例1制备方法,制备得到β胡萝卜素含量为7wt%的水溶性类胡萝卜素制剂液体。
实施例4
(1)将卵磷脂、蔗糖脂肪酸酯(单脂肪酸蔗糖酯的质量百分比>90%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比<10%)、八聚甘油单硬脂酸酯、十聚甘油单油酸酯、十聚甘油单月桂酸酯、十聚甘油单辛酸酯按照质量比1:8:2:0.5:1.5:4混合,在80℃水浴中搅拌至形成均一稳定的体系,得到复合乳化剂A;
(2)将单,双脂肪酸酯(硬脂酸)、辛癸酸甘油酯、蔗糖脂肪酸酯(单脂肪酸蔗糖酯的质量百分比<40%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比>60%)、八聚甘油八硬脂酸酯、六聚甘油五油酸酯、八聚甘油八油酸酯和十聚甘油十油酸酯按照质量比1:2:3:2:0.8:1.5:2混合,然后80℃油浴中搅拌至形成均一稳定的体系,得到复合乳化剂B;
(3)按照表3中配比,将步骤(1)制得的复合乳化剂A、填充物改性淀粉和葡萄糖浆、水溶性抗氧化剂抗坏血酸钠加入60℃的水中,溶解均匀,得到混合物1;
(4)按照表3中配比,将胡萝卜素、步骤(2)制得的复合乳化剂B、油溶性抗氧化剂生育酚和油脂玉米油混合,130℃加热至溶解,得到熔融油溶液;
(5)将步骤(4)制得的熔融油溶液加入到步骤(3)制得的混合物1,3000r/min搅拌乳化5min,然后40Mpa高压均质乳化一次,得到液体产品;最后喷雾干燥(进口温度160℃,出口温度100℃)使液体变为粉末,得到β胡萝卜素含量为1wt%的水溶性类胡萝卜素制剂粉末。
实施例5
按照表3中配比,参照实施例4制备方法,制备得到β胡萝卜素含量为4wt%的水溶性类胡萝卜素制剂粉末。
实施例6
按照表3中配比,参照实施例4制备方法,制备得到β胡萝卜素含量为7wt%的水溶性类胡萝卜素制剂粉末。
实施例7
(1)将卵磷脂、蔗糖脂肪酸酯(单脂肪酸蔗糖酯的质量百分比>90%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比<10%)、八聚甘油单硬脂酸酯、十聚甘油单油酸酯、十聚甘油单月桂酸酯、十聚甘油单辛酸酯按照质量比1:4:0.5:5:2:5混合,在50℃水浴中搅拌至形成均一稳定的体系,得到复合乳化剂A;
(2)将单,双脂肪酸酯(硬脂酸)、辛癸酸甘油酯、蔗糖脂肪酸酯(单脂肪酸蔗糖酯的质量百分比<40%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比>60%)、八聚甘油八硬脂酸酯、六聚甘油五油酸酯、八聚甘油八油酸酯和十聚甘油十油酸酯按照质量比1:4:0.5:0.5:0.5:1.5:4混合,然后70℃油浴中搅拌至形成均一稳定的体系,得到复合乳化剂B;
(3)按照表5中配比,将步骤(1)制得的复合乳化剂A和填充物海藻糖加入80℃的水中,溶解均匀,得到混合物1;
(4)按照表5中配比,将叶黄素、步骤(2)制得的复合乳化剂B、油溶性抗氧化剂生育酚和油脂葵花籽油混合,125℃加热至溶解,得到熔融油溶液;
(5)将步骤(4)制得的熔融油溶液加入到步骤(3)制得的混合物1,3000r/min搅拌乳化5min,然后30Mpa高压均质乳化一次,得到叶黄素含量为2wt%的水溶性类胡萝卜素制剂液体。
实施例8
按照表5中配比,参照实施例7制备方法,制备得到叶黄素含量为4wt%的水溶性类胡萝卜素制剂液体。
实施例9
按照表5中配比,参照实施例7制备方法,制备得到叶黄素含量为6wt%的水溶性类胡萝卜素制剂液体。
实施例10
(1)将卵磷脂、蔗糖脂肪酸酯(单脂肪酸蔗糖酯的质量百分比>90%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比<10%)、八聚甘油单硬脂酸酯、十聚甘油单油酸酯、十聚甘油单月桂酸酯、十聚甘油单辛酸酯按照质量比1:6:1:0.5:1:2混合,在50℃水浴中搅拌至形成均一稳定的体系,得到复合乳化剂A;
(2)将单,双脂肪酸酯(硬脂酸)、辛癸酸甘油酯、蔗糖脂肪酸酯(单脂肪酸蔗糖酯的质量百分比<40%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比>60%)、八聚甘油八硬脂酸酯、六聚甘油五油酸酯、八聚甘油八油酸酯和十聚甘油十油酸酯按照质量比1:2:2:1.5:0.5:1:2混合,然后70℃油浴中搅拌至形成均一稳定的体系,得到复合乳化剂B;
(3)按照表7中配比,将步骤(1)制得的复合乳化剂A和填充物麦芽糊精加入80℃的水中,溶解均匀,得到混合物1;
(4)按照表7中配比,将叶黄素、步骤(2)制得的复合乳化剂B、油溶性抗氧化剂生育酚和油脂葵花籽油混合,125℃加热至溶解,得到熔融油溶液;
(5)将步骤(4)制得的熔融油溶液加入到步骤(3)制得的混合物1,3000r/min搅拌乳化5min,然后30Mpa高压均质乳化一次,得到液体产品;最后喷雾干燥(进口温度150℃,出口温度90℃)使液体变为粉末,得到叶黄素含量为2wt%的水溶性类胡萝卜素制剂粉末。
实施例11
按照表7中配比,参照实施例10制备方法,制备得到叶黄素含量为4wt%的水溶性类胡萝卜素制剂粉末。
实施例12
按照表7中配比,参照实施例10制备方法,制备得到叶黄素含量为4wt%的水溶性类胡萝卜素制剂粉末。
实施例13
(1)将卵磷脂、蔗糖脂肪酸酯(单脂肪酸蔗糖酯的质量百分比>90%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比<10%)、八聚甘油单硬脂酸酯、十聚甘油单油酸酯、十聚甘油单月桂酸酯、十聚甘油单辛酸酯按照质量比1:3:2.5:5:3:7混合,在90℃水浴中搅拌至形成均一稳定的体系,得到复合乳化剂A;
(2)将单,双脂肪酸酯(硬脂酸)、辛癸酸甘油酯、蔗糖脂肪酸酯(单脂肪酸蔗糖酯的质量百分比<40%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比>60%)、八聚甘油八硬脂酸酯、六聚甘油五油酸酯、八聚甘油八油酸酯和十聚甘油十油酸酯按照质量比1:3:1:1.5:1:1:3.5混合,然后120℃油浴中搅拌至形成均一稳定的体系,得到复合乳化剂B;
(3)按照表1中配比,将步骤(1)制得的复合乳化剂A、填充物甘油和山梨糖醇加入80℃的水中,溶解均匀,得到混合物1;
(4)按照表1中配比,将辣椒红、步骤(2)制得的复合乳化剂B、油溶性抗氧化剂迷迭香和油脂葵花籽油混合,125℃加热至溶解,得到熔融油溶液;
(5)将步骤(4)制得的熔融油溶液加入到步骤(3)制得的混合物1,3000r/min搅拌乳化5min,然后45Mpa高压均质乳化一次,得到辣椒红含量为5wt%的水溶性类胡萝卜素制剂液体。
实施例14
按照表9中配比,参照实施例13制备方法,制备得到辣椒红含量为10wt%的水溶性类胡萝卜素制剂液体。
实施例15
按照表9中配比,参照实施例13制备方法,制备得到辣椒红含量为15wt%的水溶性类胡萝卜素制剂液体。
实施例16
(1)将卵磷脂、蔗糖脂肪酸酯(单脂肪酸蔗糖酯的质量百分比>90%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比<10%)、八聚甘油单硬脂酸酯、十聚甘油单油酸酯、十聚甘油单月桂酸酯、十聚甘油单辛酸酯按照质量比1:4:3:5:2:4混合,在90℃水浴中搅拌至形成均一稳定的体系,得到复合乳化剂A;
(2)将单,双脂肪酸酯(硬脂酸)、辛癸酸甘油酯、蔗糖脂肪酸酯(单脂肪酸蔗糖酯的质量百分比<40%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比>60%)、八聚甘油八硬脂酸酯、六聚甘油五油酸酯、八聚甘油八油酸酯和十聚甘油十油酸酯按照质量比1:2:3:2:0.8:1.5:2混合,然后120℃油浴中搅拌至形成均一稳定的体系,得到复合乳化剂B;
(3)按照表1中配比,将步骤(1)制得的复合乳化剂A、填充物改性淀粉和麦芽糊精加入50℃的水中,溶解均匀,得到混合物1;
(4)按照表1中配比,将辣椒红、步骤(2)制得的复合乳化剂B、油溶性抗氧化剂迷迭香混合,125℃加热至溶解,得到熔融油溶液;
(5)将步骤(4)制得的熔融油溶液加入到步骤(3)制得的混合物1,3000r/min搅拌乳化5min,然后40Mpa高压均质乳化一次,得到液体产品;最后喷雾干燥(进口温度150℃,出口温度100℃)使液体变为粉末,得到辣椒红含量为5wt%的水溶性类胡萝卜素制剂粉末。
实施例17
按照表11中配比,参照实施例16制备方法,制备得到辣椒红含量为10wt%的水溶性类胡萝卜素制剂粉末。
实施例18
按照表11中配比,参照实施例16制备方法,制备得到辣椒红含量为15wt%的水溶性类胡萝卜素制剂粉末。
效果实施例
术语“高透光率”表示具有很高的透明度。透光率是表示光线透过介质的能力,是透过透明或半透明体的光通量与其入射光通量的百分率,本实施例用UV方法检测实施例1~18制得的水溶性类胡萝卜素制剂5ppm和50ppm浓度下的透光率T%,同时检测5ppm和50ppm浓度下的浊度(NTU),其中,NTU是浊度法检测的浊度单位,用浊度反映制备液的透明度。具体方法为:将实施例1~18制得的水溶性类胡萝卜素制剂配制成5ppm、50ppm含量溶液,分别测试初始及恒温振荡(恒温振荡参数:温度:55℃,振荡频率:70~100次/分)7天后的浊度NTU和透光率T%。
结果见表2、4、6、8、10和12,如表所示,本发明制得的水溶性类胡萝卜素制剂无论是液体还是粉末均透光率高、含量高。
表1实施例1~3制得的水溶性类胡萝卜素制剂中各组分含量
实施例 | 实施例1 | 实施例2 | 实施例3 |
β胡萝卜素晶体(wt%) | 1 | 4 | 7 |
复合乳化剂B(wt%) | 2 | 5 | 8 |
生育酚(wt%) | 0.5 | 0.5 | 0.5 |
玉米油(wt%) | 4 | 7 | 13 |
复合乳化剂A(wt%) | 25 | 28 | 32 |
甘油(wt%) | 47 | 35 | 19 |
抗坏血酸钠(wt%) | 0.5 | 0.5 | 0.5 |
水(wt%) | 20 | 20 | 20 |
表2实施例1~3制得的水溶性类胡萝卜素制剂测试结果
表3实施例4~6制得的水溶性类胡萝卜素制剂中各组分含量
实施例 | 实施例4 | 实施例5 | 实施例6 |
β胡萝卜素晶体(wt%) | 1 | 4 | 7 |
复合乳化剂B(wt%) | 1 | 4 | 7 |
生育酚(wt%) | 0.5 | 0.5 | 0.5 |
玉米油(wt%) | 2 | 8 | 14 |
复合乳化剂A(wt%) | 25 | 30 | 33 |
葡萄糖浆(wt%) | 50 | 28 | 8 |
抗坏血酸钠(wt%) | 0.5 | 0.5 | 0.5 |
改性淀粉(wt%) | 20 | 25 | 30 |
表4实施例4~6制得的水溶性类胡萝卜素制剂测试结果
表5实施例7~9制得的水溶性类胡萝卜素制剂中各组分含量
实施例 | 实施例7 | 实施例8 | 实施例9 |
叶黄素晶体(wt%) | 2 | 4 | 6 |
复合乳化剂B(wt%) | 2 | 4 | 6 |
生育酚(wt%) | 1 | 1 | 1 |
葵花籽油(wt%) | 2 | 4 | 6 |
复合乳化剂A(wt%) | 20 | 25 | 30 |
海藻糖(wt%) | 48 | 37 | 26 |
水(wt%) | 25 | 25 | 25 |
表6实施例7~9制得的水溶性类胡萝卜素制剂测试结果
表7实施例10~12制得的水溶性类胡萝卜素制剂中各组分含量
实施例 | 实施例10 | 实施例11 | 实施例12 |
叶黄素晶体(wt%) | 2 | 4 | 6 |
复合乳化剂B(wt%) | 2 | 4 | 6 |
生育酚(wt%) | 1 | 1 | 1 |
葵花籽油(wt%) | 2 | 4 | 6 |
复合乳化剂A(wt%) | 20 | 25 | 30 |
麦芽糊精(wt%) | 73 | 62 | 51 |
表8实施例10~12制得的水溶性类胡萝卜素制剂测试结果
表9实施例13~15制得的水溶性类胡萝卜素制剂中各组分含量
实施例 | 实施例13 | 实施例14 | 实施例15 |
辣椒红(wt%) | 5 | 10 | 15 |
复合乳化剂B(wt%) | 3 | 5 | 8 |
迷迭香提取物(wt%) | 0.5 | 0.5 | 0.5 |
葵花籽油(wt%) | 5 | 7 | 8 |
复合乳化剂A(wt%) | 20 | 25 | 32 |
甘油(wt%) | 28.5 | 20 | 21.5 |
山梨糖醇(wt%) | 23 | 17.5 | / |
水(wt%) | 15 | 15 | 15 |
表10实施例13~15制得的水溶性类胡萝卜素制剂测试结果
表11实施例16~18制得的水溶性类胡萝卜素制剂中各组分含量
成分名称 | 实施例16 | 实施例17 | 实施例18 |
辣椒红(wt%) | 5 | 10 | 15 |
复合乳化剂B(wt%) | 3 | 5 | 7 |
迷迭香(wt%) | 0.5 | 0.5 | 0.5 |
复合乳化剂A(wt%) | 15 | 22 | 30 |
改性淀粉(wt%) | 20 | 20 | 20 |
麦芽糊精(wt%) | 56.5 | 42.5 | 27.5 |
表12实施例16~18制得的水溶性类胡萝卜素制剂测试结果
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (10)
1.一种水溶性类胡萝卜素制剂,其特征在于包含如下按质量百分比计的组分:
所述的复合乳化剂为复合乳化剂A和复合乳化剂B的混合物;
所述的复合乳化剂A为蔗糖脂肪酸酯、聚甘油脂肪酸酯和磷脂的混合物;
所述的复合乳化剂B为单、双脂肪酸酯(油酸、亚油酸、亚麻酸、棕榈酸、山嵛酸、硬脂酸、月桂酸),辛,癸酸甘油酯,蔗糖脂肪酸酯,聚甘油脂肪酸酯的混合物。
2.根据权利要求1所述的水溶性类胡萝卜素制剂,其特征在于:
所述的磷脂、蔗糖脂肪酸酯和聚甘油脂肪酸酯的质量比为1:(0.5~10):(0.5~20);
所述的单、双脂肪酸酯(油酸、亚油酸、亚麻酸、棕榈酸、山嵛酸、硬脂酸、月桂酸)、辛,癸酸甘油酯、蔗糖脂肪酸酯和聚甘油脂肪酸酯的质量比为1:(0.2~5):(0.2~5):(0.2~10)。
3.根据权利要求2所述的水溶性类胡萝卜素制剂,其特征在于:
所述的复合乳化剂A为卵磷脂、蔗糖脂肪酸酯、八聚甘油单硬脂酸酯、十聚甘油单油酸酯、十聚甘油单月桂酸酯和十聚甘油单辛酸酯的混合物。
4.根据权利要求3所述的水溶性类胡萝卜素制剂,其特征在于:
所述的卵磷脂、蔗糖脂肪酸酯、八聚甘油单硬脂酸酯、十聚甘油单油酸酯、十聚甘油单月桂酸酯和十聚甘油单辛酸酯的质量比为1:(0.5~10):(0.5~3):(0.5~5):(0.5~3):(0.5~9);其中,蔗糖脂肪酸酯中,单脂肪酸蔗糖酯的质量百分比>80%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比<20%。
5.根据权利要求4所述的水溶性类胡萝卜素制剂,其特征在于:
所述的卵磷脂、蔗糖脂肪酸酯、八聚甘油单硬脂酸酯、十聚甘油单油酸酯、十聚甘油单月桂酸酯和十聚甘油单辛酸酯的质量比为1:(0.5~8):(0.5~3):(0.5~5):(0.5~3):(0.5~7);其中,蔗糖脂肪酸酯中单脂肪酸蔗糖酯的质量百分比>90%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比<10%。
6.根据权利要求2所述的水溶性类胡萝卜素制剂,其特征在于:
所述的复合乳化剂B为单、双脂肪酸酯(硬脂酸)、辛,癸酸甘油酯、蔗糖脂肪酸酯、八聚甘油八硬脂酸酯、六聚甘油五油酸酯、八聚甘油八油酸酯和十聚甘油十油酸酯的混合物。
7.根据权利要求6所述的水溶性类胡萝卜素制剂,其特征在于:
所述的单、双脂肪酸酯(硬脂酸)、辛,癸酸甘油酯、蔗糖脂肪酸酯、八聚甘油八硬脂酸酯、六聚甘油五油酸酯、八聚甘油八油酸酯和十聚甘油十油酸酯的质量比为1:(0.2~5):(0.2~5):(0.2~2):(0.2~2):(0.2~2):(0.2~4),其中,蔗糖脂肪酸酯中,单脂肪酸蔗糖酯的质量百分比<40%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比>60%。
8.根据权利要求7所述的水溶性类胡萝卜素制剂,其特征在于:
所述的单、双脂肪酸酯(硬脂酸)、辛,癸酸甘油酯、蔗糖脂肪酸酯、八聚甘油八硬脂酸酯、六聚甘油五油酸酯、八聚甘油八油酸酯和十聚甘油十油酸酯的质量比为1:(0.2~5):(0.2~5):(0.2~2):(0.2~0.8):(0.2~1.5):(0.2~4),其中,蔗糖脂肪酸酯中,单脂肪酸蔗糖酯的质量百分比<40%,二单脂肪酸蔗糖酯和三单脂肪酸蔗糖酯的质量百分比>60%。
9.根据权利要求1~8任一项所述的水溶性类胡萝卜素制剂,其特征在于:
所述的类胡萝卜素为胡萝卜素、β-阿朴-8′-胡萝卜醛、叶黄素、叶黄素酯、玉米黄质、辣椒红、辣椒玉红素、辣椒油树脂、番茄红、番茄红素、胭脂树橙、斑蝥黄、虾青素、姜黄和姜黄素中的至少一种。
10.权利要求1~8任一项所述的水溶性类胡萝卜素制剂在食品、医药、化妆品、保健品、特殊膳食中的应用。
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