CN110487671A - A kind of characterizing method of phosphatidylserine emulsion stability - Google Patents
A kind of characterizing method of phosphatidylserine emulsion stability Download PDFInfo
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- CN110487671A CN110487671A CN201910706495.2A CN201910706495A CN110487671A CN 110487671 A CN110487671 A CN 110487671A CN 201910706495 A CN201910706495 A CN 201910706495A CN 110487671 A CN110487671 A CN 110487671A
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- G01N11/00—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties
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- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
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- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
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Abstract
The present invention provides a kind of characterizing methods of phosphatidylserine emulsion stability, it is oily phase with long-chain/medium chain triglyceride, lactalbumin and polyoxyethylene sorbitol acid anhydride monoleate (Tween-80) are emulsifier, stable phosphatidylserine emulsion is prepared using high pressure homogenization method, using the viscosity of phosphatidylserine emulsion and butterfat index as the stability characterization to phosphatidylserine emulsion, and verified by the centrifugation stability constant to phosphatidylserine emulsion.Present invention discloses phosphatidylserine emulsions in the mutually variation with its physical stability under different emulsifiers influence condition of different oil, provides reference and foundation for the process exploitation and amplification of phosphatidylserine emulsion preparation.
Description
Technical field
The present invention relates to a kind of characterizing method fields, and in particular to a kind of characterization side of phosphatidylserine emulsion stability
Method.
Background technique
Phosphatidylserine (referred to as, PS) is one of the ingredient in cell membrane bimolecular structural material, is brain cell film
Important component.Phosphatidylserine is the phosphatide for capableing of the functional status of regulating cell film key protein, has and repairs
Damage and improvement cerebral function.Mass data show PS can by regulate and control memebrane protein signal path to adjust neuron and
The differentiation and maturation of Deiter's cells.PS can also by adjust neurotransmitter the excitability for releasing the control neuron, thus
Influence brain cell activity.In recent years, scientists can cause human cognitive function improvement to be ground oral phosphatidylserine
Study carefully and show great interest, a large amount of clinical test and animal experiments show that, oral phosphatidylserine can be improved and year
Age relevant degeneration failure of memory improves the symptoms such as children ADHD.
Currently, common formulations of phosphatidylserine form is mainly tablet and soft capsule, phosphatide existing for emulsion form
Acyl serine preparation is not common.Since phosphatidylserine itself exists simultaneously hydrophilic and hydrophobic structure, so that phosphatidyl
Serine has a possibility that becoming emulsion and liposome.In general, oil-in-water emulsion (O/W) is pharmaceutical preparation
One of main means, the bioavailability of bioactive substance can be improved in Orally taken emulsion, increases the validity of product, simultaneously
To the crowd of dysphagia, can be administered by modes such as nasal feedings.Therefore, the successful preparation and application of emulsion, not only mentions
The validity of high product can also reduce cost of material, the selection of clinical to increase phosphatidylserine.It is existing for one
Stable Fat Emulsion system usually passes through partial size, Zeta- current potential, centrifugation stability constant etc. and is characterized, but existing method is logical
Normal relatively complicated complexity, sensing equipment is relative complex and is unfavorable for middle control monitoring.
Summary of the invention
In order to solve the deficiencies in the prior art, the present invention phosphatidylserine cream stable using viscosity and butterfat exponent pair
Agent provides a kind of simpler easy characterizing method.
The purpose of the present invention is achieved through the following technical solutions:
A kind of characterizing method of phosphatidylserine emulsion stability, it is characterised in that: with the viscosity of phosphatidylserine emulsion
With butterfat index as the stability characterization to phosphatidylserine emulsion.
Preferably, apparent viscosity measurement is carried out to phosphatidylserine emulsion using rheometer；Pass through centrifugation-ultraviolet spectrometry
Photometry carries out centrifugation Measurement of Stability Constants to phosphatidylserine emulsion；By gathering to phosphatidylserine emulsion emulsion droplet
Collection, flocculated physical property carry out the calculating of butterfat index.
Preferably, the butterfat index is calculated as follows: CI%=100 (HS)/(HT), HTFor in millimeters
Measure total emulsion height, the HSTo measure bottom serum layer height in millimeters；
The serum layer is that phosphatidylserine cream is placed in transparent glass, at a certain temperature, occurs emulsion point after storage
Layer phenomenon, the upper layer of emulsion separation are " butter layer ", and lower layer is " serum layer ", and the total emulsion height is butter layer and serum layer
Total height.
Preferably, the step of centrifugation-ultraviolet spectrophotometry is that take phosphatidylserine emulsion to be centrifuged forward and backward
It is placed in volumetric flask under emulsion, is shaken up with ultrapure water constant volume, using ultrapure water as blank, its extinction is measured at Yu Bochang 500nm
Angle value, with Ke=(A-A0)/A0X100% calculates the centrifugation stability constant of the emulsion.
Preferably, the centrifugation stability constant ke of the centrifugation-determined by ultraviolet spectrophotometry, under the same terms, ke value is got over
It is small, show that emulsion is more stable.
The beneficial effects of the present invention are embodied in: the present invention provides a kind of new tables of stable phosphatidylserine emulsion
Sign discloses phosphatidylserine emulsion under different oil phases and different emulsifiers influence condition to the shadow of its physical stability
It rings, provides theoretical reference and foundation for the preparation process of phosphatidylserine emulsion and amplification.
Detailed description of the invention
Relation schematic diagram of the PS emulsion of Fig. 1: LCT preparation under different emulsification conditions between viscosity and shear stress.
Relation schematic diagram of the PS emulsion of Fig. 2: MCT preparation under different emulsification conditions between viscosity and shear stress.
Fig. 3: the bottled signal of PS emulsion prepared by LCT and MCT.From left to right 1-5 is the PS emulsion of LCE preparation, successively
WPI (2.0%, w/w)、 WPI(1.5%, w/w)-T80(0.5%, w/w)、 WPI(1.0%, w/w)-T80(1.0%, w/
w),WPI(0.5%, w/w)-T80(1.5%, w/w),T80(2.0%, w/w)；5 bottles of PS emulsion for MCT preparation afterwards, is followed successively by
WPI(2.0%, w/w)、WPI(1.5%, w/w)-T80(0.5%, w/w)、 WPI(1.0%, w/w)-T80(1.0%, w/w)、
WPI(0.5%, w/w)-T80(1.5%, w/w)、T80 (2.0%, w/w)。
Layering of Fig. 4: the PS emulsion after 7 days, 14 days, 21 days, 28 days changes comparison schematic diagram.
Butterfat index variation histogram under the emulsion different time sections of Fig. 5: LCT preparation.
Butterfat index variation histogram under the emulsion different time sections of Fig. 6: MCT preparation.
Fig. 7: the emulsifier concentration for the PS emulsion that in the embodiment of the present invention prepared by LCT and the relationship of centrifugation stability constant are illustrated
Figure.
Fig. 8: the emulsifier concentration for the PS emulsion that in the embodiment of the present invention prepared by LCT and the relationship of centrifugation stability constant are illustrated
Figure.
Specific embodiment
Present invention discloses a kind of characterizing methods of phosphatidylserine emulsion stability, include the following steps:
Firstly, preparing phosphatidylserine emulsion:
S1, oil mutually select: corn oil (long chain triglycerides-LCT), coconut oil (medium chain triglyceride-MCT).
The selection and preparation of S2, emulsifier: whey protein isolate (WPI), Tween 80 (T80), respectively by WPI, T80 or it
Mixture be dispersed in 10 mM phosphate buffers (PB), pH=7.0, it is ensured that it is completely dissolved and aquation, and by sample
It is stirred overnight at 4 DEG C.
The preparation of S3, oil mixing with water phase: phosphatidylserine is added in oily phase the (glycerol three of different chain length first
Ester), 50 DEG C at a temperature of stir 10 hours, by the oil-water ratio of 10:90, by oily phase (containing phosphatidylserine) and water phase
(containing WPI/T80 phosphate buffer) carries out being sufficiently mixed obtained oil mixing with water phase, and 4 DEG C are stirred overnight and stir at room temperature
It mixes 1 hour, to ensure that the WPI/T80 that phosphatidylserine is mixed in the triglycerides respectively containing different chain length or in proportion is newborn
It is sufficiently dissolved in agent mixed liquor, wherein WPI/T80 ratio is respectively 2.0:0.0,1.5 in the emulsifier solution of WPI/T80:
0.5,1.0:1.0,0.5:1.5,0.0:2.0%(w/w).
The preparation of S4, colostrum: by phosphatidylserine (0.6%, w/w) and LCT(10% w/w) or MCT(10% w/w)
Be added in the emulsifier solution containing WPI/T80 (10mM Pb, pH7.0) carry out 15 minutes shearing (4000 revs/min, L5M-
A, Silverson Co., Ltd, Britain).
The preparation of S5, PS emulsion: when in the phosphatidylserine emulsion by MCT preparation wherein emulsifier mixed liquor
The ratio of WPI and T80 is the phosphatidylserine emulsion for preparing of 0.0:2.0 or LCT wherein WPI and T80 in emulsifier mixed liquor
Ratio be 0.5:1.5 when, in 10150 psi(70 MPa) pressure under, by colostric fluid by high pressure homogenizer (LLCD-3L,
Phd Technology LLC, USA) it obtains for homogeneous 4 times.The final activity component concentration of emulsion is 600 PS mg/100 ml.
0.02%(w/w is added after preparation) sodium azide to be to prevent microorganism from growing.
The measurement of PS emulsion viscosity, using Ta Instrument rheometer, temperature is 25 DEG C, and shear rate is from 0.1
S-1To 100 S-1, vertebral plate parameter is diameter 40mm, and 4 ° of angle, under conditions of the gap 1mm, measure apparent viscosity.All samples
It is repeated twice.
The measurement of PS emulsion butterfat index, butterfat index can pass through the evaluation of physical properties such as aggregation, flocculation to emulsion droplet
The relative stability of emulsion.Freshly prepd PS emulsion 28ml is placed in 30ml transparent glass, at 24 DEG C of temperature, storage 7 days,
14 days, 21 days and 28 days, the lamination of emulsion was observed later.The upper layer of emulsion separation is " butter layer ", and lower layer is " serum
Layer ".PS emulsion is shot using Canon IXUS 320, calculates butterfat index.Butterfat index (CI%) calculates as follows:
CI% = 100 (HS)/(HT), total emulsion height (H is measured in millimeters using accurate scaleT) and bottom serum layer
(HS) height.
For the confirmation for further carrying out performance to the PS emulsion after preparation, centrifugation stabilization is carried out to the PS emulsion after preparation
The measurement of constant.
PS emulsion is centrifuged the measurement of stability constant, and it is existing that the physical stability variation of emulsion shows as layering, flocculation, demulsification etc.
As.Emulsion is centrifuged under certain revolving speed a period of time, the influence to emulsion be equivalent to nature stand the long period it is generated
It influences.Therefore, it can be used as evaluation emulsion physical stability with centrifugation-determined by ultraviolet spectrophotometry centrifugation stability constant ke
Index.Under the same terms, ke value is smaller, shows that emulsion is more stable.Take PS emulsion 2mL to be placed in centrifuge tube, 4000 rpm from
15 min of the heart, each 25 μ L of emulsion lower layer for taking centrifugation forward and backward are placed in 10mL volumetric flask, are shaken up with ultrapure water constant volume, with ultrapure
Water is blank, measures its absorbance value at Yu Bochang 500nm, is denoted as A0, A.With Ke=(A-A0)/A0X 100% calculates the cream
The centrifugation stability constant of agent.
Statistical analysis
Each index determining is carried out after lotion homogeneous immediately, all data carry out three groups of Duplicate Samples measurements, use SPSS 17.0
(SAS Institute Inc., Carry, NC, USA) system carries out data and significantly analyzes.Experimental data is with average value
(Mean ± standard deviation (SD) indicates, is detected using ANOVA method, then carries out the subsequent comparing check of Bonferroni.P value
< 0.05 indicates significant difference.
Viscosity measurement
The viscosity of emulsion is influenced by many factors, such as partial size, Zeta potential, and repulsive force and dispersed phase and company between emulsion droplet
Viscosity in continuous phase.As Figure 1-Figure 2, under the conditions of with concentration emulsifier, the PS cream of the PS emulsion ratio MCT preparation of LCT preparation
The viscosity of agent is high, illustrate and LCT(corn oil) in itself viscosity with higher it is related.In addition, this research is it has also been found that prepared by LCT
PS emulsion is WPI(0.5%, w/w in the concentration of emulsifier)-T80(1.5%, w/w) under the conditions of k value it is maximum, and prepared by MCT
PS emulsion under conditions of emulsification condition is Tween-80 (2.0%, w/w) viscosity it is maximum.The viscosity of lotion and the grain of emulsion droplet
The charge on diameter, steric hindrance and emulsion droplet surface is related.As it can be seen that the k value of system is obviously sent out after the ratio of change emulsifier
It is raw to change, further illustrate different emulsifier molecules in conjunction with long-chain/medium chain triglyceride, increase emulsion droplet it
Between active force so that the resistance of motion between molecule increases, thus corresponding viscosity also increases.Furthermore institute is observed in this research
There is the viscosity of lotion to reduce with the increase of shear rate, show as shear shinning, pseudoplastic fluid bulk properties is presented.However
Under high-rate of shear, since aggregation drop is broken, there is Newtonian fluid property in viscosity decline.This phenomenon mainly due to
When shear rate, which increases up to, to be enough to overcome Brownian movement, the relative flow resistance between emulsion droplet becomes smaller, and leads to the glutinous of lotion
Caused by angle value declines.As it can be seen that active force between lotion play the role of in maintaining stable emulsion it is very important.
The measurement of butterfat index and emulsion storage stability
As seen in figures 3-6, by the measurement to butterfat index, the physical stability of PS emulsion is observed.Result of study show no matter
It is the PS emulsion of LCT or MCT preparation, is only WPI(2%, w/w in emulsifier) under the conditions of, other point went out at the 14th day and the 21st day
Existing lamination, and be not layered under the conditions of the emulsifier of other ratios.Although the lactalbumin as naturally occurring emulsifying agent exists
Emulsion intercalation method tool is maintained to have certain effect, but the influence vulnerable to external environment.Lotion is the shape after high-pressure homogeneous
At, the thermal energy discharged in the process can be such that WPI resets on the surface of lotion, increase the unstability of emulsion.Whey
Albumen is mainly made of beta lactoglobulin and alpha lactalbumin, and external heat increase leads to amino acid and disulfide bond and nonpolarity
Segment is exposed to water phase, and the exposure of these active amino acids can make protein unstable, so as to cause lotion flocculation.As it can be seen that
Water-oil interface constituent and ratio play key effect in emulsion droplet forming process.
In long-chain/medium chain triglyceride preparation emulsion process, by adjusting emulsifier type and ratio, obtain ideal
PS lotion, and the stability of PS emulsion is studied.The study find that T80(2.0%, w/w) it is mixed with MCT, WPI
(0.5%, w/w) and T80(1.5%, w/w) addition is mixed with LCT after, can be made that partial size is smaller, Zeta negative potential is higher, centrifugation is steady
Permanent number is lower, the longer stable PS lotion of period of storage.Phosphatidic acid serine lotion containing LCT and identical emulsifier concentration
MCT lotion is compared, and shows biggish viscosity number, and all lotions show shear thinning behavior.After storage 28 days, except containing
WPI(2.0%, w/w) PS lotion outside, other samples do not observe the visible phase in lotion separate.
In conclusion the stability of phosphatidylserine emulsion system depends not only on the ratio of emulsifier used, also take
Certainly in the property of oily phase.Selection technological parameter provides reference when result above can be to produce stable phosphatidylserine lotion.
It is centrifuged the measurement of stability constant
Mass data shows that being centrifuged stability constant can be used as the identification beacon of evaluation stable emulsion.It is centrifuged the smaller table of stability constant
The stability of bright emulsion is better.As shown in fig. 7, the PS emulsion of LCT preparation is WPI(0.5%, w/w in emulsifier concentration)-T80
There is lesser centrifugation stability constant, Fig. 8 is shown, the PS emulsion of MCT preparation is in emulsifier concentration under the conditions of (1.5%, w/w)
T80(2.0%, w/w) under the conditions of compared with the emulsifier of other concentration, have lesser centrifugation stability constant.This shows when spitting
When suitably increasing, centrifugation stability constant becomes smaller the concentration of temperature -80, illustrates to be adsorbed onto emulsion droplet surface with Tween-80 related, tween -
80 can provide Steric stabilization for emulsion droplet, increase the repulsive force between emulsion droplet, prevent emulsion droplet from flocculating.Therefore, infer different
The emulsifier of ratio can be reset after being adsorbed onto lotion surface, stable emulsifying film be formed, with stable emulsion.It is steady by being centrifuged
Permanent number, which further demonstrates viscosity and butterfat index, can be used for characterizing phosphatidylserine emulsion.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (5)
1. a kind of characterizing method of phosphatidylserine emulsion stability, it is characterised in that: with the viscous of phosphatidylserine emulsion
Degree and butterfat index are as the stability characterization to phosphatidylserine emulsion.
2. a kind of characterizing method of phosphatidylserine emulsion stability as described in claim 1, it is characterised in that: using stream
Become instrument and apparent viscosity measurement is carried out to phosphatidylserine emulsion；By centrifugation-ultraviolet spectrophotometry to phosphatidylserine
Emulsion carries out centrifugation Measurement of Stability Constants；It is carried out by the aggregation to phosphatidylserine emulsion emulsion droplet, flocculated physical property
The calculating of butterfat index.
3. a kind of characterizing method of phosphatidylserine emulsion stability as claimed in claim 2, it is characterised in that: the cream
Rouge index is calculated as follows: CI%=100 (HS)/(HT), HTTo measure total emulsion height, the H in millimetersS
To measure bottom serum layer height in millimeters；
The serum layer is that phosphatidylserine cream is placed in transparent glass, at a certain temperature, occurs emulsion point after storage
Layer phenomenon, the upper layer of emulsion separation are " butter layer ", and lower layer is " serum layer ", and the total emulsion height is butter layer and serum layer
Total height.
4. a kind of stability characterizing method of phosphatidylserine emulsion as claimed in claim 2, it is characterised in that: it is described from
The step of heart-ultraviolet spectrophotometry is to take phosphatidylserine emulsion to be centrifuged under forward and backward emulsion to be placed in volumetric flask,
It is shaken up with ultrapure water constant volume, using ultrapure water as blank, its absorbance value is measured at Yu Bochang 500nm, with Ke=(A-A0)/
A0X100% calculates the centrifugation stability constant of the emulsion.
5. a kind of stability characterizing method of phosphatidylserine emulsion as claimed in claim 2, it is characterised in that: it is described from
The heart-determined by ultraviolet spectrophotometry centrifugation stability constant ke, under the same terms, ke value is smaller, shows that emulsion is more stable.
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| CN113265175A (en) * | 2021-05-13 | 2021-08-17 | 广州市纳趣尔食品有限责任公司 | Edible natural ink product and preparation method thereof |
| WO2024208408A1 (en) * | 2023-04-03 | 2024-10-10 | N.V. Nutricia | Method and device for the assessment of a nutritional composition |
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