CN110839889B - 一种灵芝孢子粉和小麦胚芽复合缓释微胶囊的制备方法 - Google Patents
一种灵芝孢子粉和小麦胚芽复合缓释微胶囊的制备方法 Download PDFInfo
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Abstract
本发明属于保健品制备技术领域,具体涉及一种灵芝孢子粉和小麦胚芽复合缓释微胶囊的制备方法。该微胶囊通过以下方法制备而成:首先处理青香蕉及小麦胚芽,得青香蕉浓缩浆和小麦胚芽酶解液,然后制备壁材、芯材溶液,混合后过胶体磨,均质后喷雾干燥得产物。本发明将灵芝孢子粉制备成微胶囊,提高灵芝孢子粉稳定性,复配小麦胚芽,提高营养价值,保持其功能性。本发明提供的制备方法,抗性淀粉提取率高,且果胶含量高,与海藻酸钠、水苏糖协同作用下制备成最外层壁材,通过小麦胚芽酶解液形成初乳液,包埋率提高,且提高了微胶囊的稳定性,不分层,具有良好的缓释效果。
Description
技术领域
本发明属于保健品制备技术领域,具体涉及一种灵芝孢子粉和小麦胚芽复合缓释微胶囊的制备方法。
背景技术
灵芝是著名的药用真菌,又称瑞草,是一种大型真菌,具有很高的药用价值,近年来被广泛应用于治疗和预防多种心血管疾病、肝肾疾病、神经性疾病等常见的疾病。尽管灵芝在我国具有非常悠久的药用历史,但是灵芝在成熟期从菌盖弹射出来的淡雾状、卵型生殖细胞即灵芝孢子直到二十世纪才得到认可和利用,灵芝孢子内含有灵芝子实体几乎所有的活性物质,包含多糖类、三萜类、蛋白质、甾醇类、核苷类、微量元素等,且部分活性物质如总三萜、总多糖含量明显高于灵芝子实体,同时在抗肿瘤、抗氧化、增强免疫力等方面表现出更加明显的效果,因此灵芝孢子粉已成为当前研究和开发的热点,成为保健品市场上最受消费者青睐的产品之一。
小麦胚芽又称麦芽粉、胚芽,金黄色颗粒状。麦芽是小麦发芽及生长的器官之一,约占整个麦粒的 2.5%,含丰富的维他命E、B1及蛋白质,营养价值非常的高。胚芽是小麦生命的根源,是小麦中营养价值最高的部分。据现代科学研究测定,小麦胚芽的蛋白质含量为31%以上,是一种优质蛋白质。含有人体必需的8种氨基酸,特别是赖氨酸的含量占18.5%,比大米、白面高出6~7倍。小麦胚芽油中亚油酸的含量占60%,其中80%是多不饱和脂肪酸 ,而亚油酸正是人体三种必需脂肪酸中最重要的一种,具有降低血脂,防止动脉粥样硬化的作用,具有良好的乳化性。
灵芝孢子粉中含有多种有效生物活性物质,但是在室温下容易失去活性,灵芝孢子油更易氧化,降低功效。中国专利申请CN201810102485.3公开了一种灵芝孢子粉微胶囊及其制备方法,该方法中利用明胶、环糊精为壁材,单一的灵芝孢子粉为芯材,制备的微胶囊均质效果好,但是,该方法制备的微胶囊静置后仍然分层,包埋率仍有待提高,且该方法制备的微胶囊为直接释放,影响吸收效果。且目前,将灵芝孢子粉直接进行微胶囊制备时,包埋率低,且稳定性差。目前,尚未有将灵芝孢子粉和小麦胚芽复合后制备微胶囊的相关记载。
发明内容
针对现有技术存在的问题,本发明提供了一种慢消化的灵芝孢子粉和小麦胚芽复合微胶囊的制备方法。
本发明为了实现上述目的所采用的技术方案为:
本发明提供了一种灵芝孢子粉和小麦胚芽复合微胶囊的制备方法,包括以下步骤:
(1)选择未成熟无病害的青香蕉,去皮,加入3-4倍体积的冰水,以2000-2500rpm打浆5-8min,加入复合酶,在30-35℃下酶解1.5h,然后通入二氧化碳,继续保温酶解1.5h,用3-4层无纺纱布过滤除渣,得青香蕉浆,将青香蕉浆在70-80℃条件下,真空浓缩至固形物含量为30-40%,得青香蕉浓缩浆;
(2)将青香蕉浓缩浆中加入海藻酸钠、水苏糖,搅拌均匀,制成混合液备用;
(3)取原料小麦胚芽,在100-105℃下烘干处理15-20min,冷却后超微粉碎至800-1000目,按物料与水为1:6的比例加水,再加入复合酶2进行酶解,酶解2h后,得小麦胚芽酶解液备用;
(4)将灵芝孢子粉首先缓缓的加入到小麦胚芽酶解液中,升温至70-80℃,保温条件下,以100-200rpm速度下搅拌30-40min,得乳化液,将乳化液再缓缓的加入到混合液中,程序升温保温,保温期间,以100-200rpm转速不断搅拌,形成复乳液;
(5)将复乳液过胶体磨研磨4-5次,然后通过高压均质机均质2-3次,得均质液,将均质液进行喷雾干燥,得产物。
进一步的,步骤(1)中,所述复合酶的加入量占青香蕉重量的2-3%。
上述复合酶是通过普鲁兰酶、纤维素酶及啤酒酵母菌按照质量比1:1:2组成。
进一步的,步骤(1)中,所述二氧化碳的通入量为形成泡沫浆料的密度为0.6-0.8g/cm3。
进一步的,步骤(2)中,青香蕉浓缩浆、海藻酸钠、水苏糖的质量比为1:0.2:0.1。
进一步的,步骤(3)中,所述复合酶2加入量占小麦胚芽重量的2.27%;所述复合酶2通过纤维素酶和蛋白酶按照质量比1:5组成;所述蛋白酶为酸性蛋白酶、木瓜蛋白酶、中性蛋白酶、菠萝蛋白酶中的至少一种。
进一步的,步骤(4)中,所述灵芝孢子粉占小麦胚芽酶解液重量的40-45%;所述乳化液和混合液的体积比为0.8-1.2。
进一步的,步骤(4)中,所述程序升温保温具体为:升温至70-80℃,保温5min,然后升温至95-100℃,保温2.5min。
进一步的,步骤(5)中,所述高压均质机的工作参数为:压力20-25MPa、温度60-70℃。
进一步的,所述喷雾干燥的条件为:进口风温为90-100 ℃,出风温度40-50℃,进料流量为80-85 mL/min。
本发明采用青香蕉中的抗性淀粉及小麦胚芽的亚油酸,抗性淀粉属于低热量食物,抗性淀粉不能被小肠内的内源消化酶消化吸收,不能为人体提供葡萄糖,但其在大肠中可部分被肠道微生物发酵,并产生多种短链脂肪酸,具有增强饱腹感、调节血脂血糖、减肥降脂的功效。由于抗性淀粉能够在小肠内不被消化,所以可用它作为微胶囊的壁材,来包埋某些活性不稳定的成分从而到达大肠发挥作用。当一些药物经过胃和小肠容易消化时,可采用微胶囊的方法达到药物的疗效。由于抗性淀粉不能被小肠内的酶消化吸收,反而能直接到达大肠,本发明采用复乳法制备的微胶囊,膜的稳定性好,包埋率高,且在大肠中抗性淀粉被微生物利用降解,从而导致所包埋的药物成分释放出来,所以利用抗性淀粉包埋的技术可对某些药物起到重要的保护作用。
本发明的有益效果为:
1、本发明将灵芝孢子粉制备成微胶囊,微胶囊化后,能够避免环境因素对灵芝孢子粉稳定性的影响,提高灵芝孢子粉稳定性,同时,复配小麦胚芽,提高营养价值,保持其功能性。
2、本发明提供的制备方法,青香蕉中抗性淀粉提取率高,且抗性淀粉中果胶含量高,通过与海藻酸钠、水苏糖协同作用下制备成最外层壁材,而首先通过小麦胚芽酶解液形成初乳液,包埋率提高,且提高了制备的微胶囊的稳定性,制备得到的微胶囊稳定性好,不分层,且具有良好的缓释效果。
3、本发明工艺简单,利用青香蕉、小麦胚芽为主要原料,提高了青香蕉、小麦胚芽的实用价值及利用率,且操作条件可控,适合工业化生产。
具体实施方式
下面通过具体的实施例对本发明的技术方案作进一步的解释和说明。
本发明所使用的普鲁兰酶、纤维素酶、啤酒酵母、纤维素酶及蛋白酶均为市售产品。
实施例1
(1)选择未成熟无病害的青香蕉,去皮,加入3倍体积的冰水,以2000rpm打浆8min,加入占青香蕉重量2%的由普鲁兰酶、纤维素酶及啤酒酵母菌按照质量比1:1:2组成的复合酶,在30-35℃下酶解1.5h,然后通入二氧化碳至形成泡沫浆料的密度为0.6g/cm3,继续保温酶解1.5h,用4层无纺纱布过滤除渣,得青香蕉浆,将青香蕉浆在70-80℃条件下,真空浓缩至固形物含量为35%,得青香蕉浓缩浆;
(2)将青香蕉浓缩浆按照质量比1:0.2:0.1加入海藻酸钠、水苏糖,搅拌均匀,制成混合液备用;
(3)取原料小麦胚芽,在100-105℃下烘干处理15min,冷却后超微粉碎至800-1000目,按物料与水为1:6的比例加水,再加入占小麦胚芽重量的2.27%的由纤维素酶和木瓜蛋白酶按照质量比1:5组成的复合酶2进行酶解,酶解2h后,得小麦胚芽酶解液备用;
(4)将40份灵芝孢子粉首先缓缓的加入到100份小麦胚芽酶解液中,升温至75℃,保温条件下,以200rpm速度下搅拌30min,得乳化液,将乳化液按体积比1:0.8再缓缓的加入到混合液中,升温至70-80℃,保温5min,然后升温至95-100℃,保温2.5min,保温期间,以200rpm转速不断搅拌,形成复乳液;
(5)将复乳液过胶体磨研磨5次,然后通过高压均质机,在压力20-25MPa、温度60-70℃条件下均质3次,得均质液,将均质液进行喷雾干燥,得产物;
所述喷雾干燥的条件为:进口风温为90-100 ℃,出风温度40-50℃,进料流量为80-85 mL/min。
实施例2
(1)选择未成熟无病害的青香蕉,去皮,加入3-4倍体积的冰水,以2500rpm打浆8min,加入占青香蕉重量3%的由普鲁兰酶、纤维素酶及啤酒酵母菌按照质量比1:1:2组成的复合酶,在30-35℃下酶解1.5h,然后通入二氧化碳至形成泡沫浆料的密度为0.7g/cm3,继续保温酶解1.5h,用4层无纺纱布过滤除渣,得青香蕉浆,将青香蕉浆在70-80℃条件下,真空浓缩至固形物含量为38%,得青香蕉浓缩浆;
(2)将青香蕉浓缩浆按照质量比1:0.2:0.1加入海藻酸钠、水苏糖,搅拌均匀,制成混合液备用;
(3)取原料小麦胚芽,在100-105℃下烘干处理20min,冷却后超微粉碎至1000目,按物料与水为1:6的比例加水,再加入占小麦胚芽重量的2.27%的复合酶2(同实施例1)进行酶解,酶解2h后,得小麦胚芽酶解液备用;
(4)将40份灵芝孢子粉首先缓缓的加入到100份小麦胚芽酶解液中,升温至70-80℃,保温条件下,以200rpm速度下搅拌30min,得乳化液,将乳化液按体积比1:1再缓缓的加入到混合液中,升温至70-80℃,保温5min,然后升温至95-100℃,保温2.5min,保温期间,以200rpm转速不断搅拌,形成复乳液;
(5)将复乳液过胶体磨研磨4次,然后通过高压均质机,在压力20-25MPa、温度60-70℃条件下均质3次,得均质液,将均质液进行喷雾干燥(同实施例1),得产物。
实施例3
(1)选择未成熟无病害的青香蕉,去皮,加入4倍体积的冰水,以2000rpm打浆8min,加入占青香蕉重量3%的由普鲁兰酶、纤维素酶及啤酒酵母菌按照质量比1:1:2组成的复合酶,在30-35℃下酶解1.5h,然后通入二氧化碳至形成泡沫浆料的密度为0.8g/cm3,继续保温酶解1.5h,用4层无纺纱布过滤除渣,得青香蕉浆,将青香蕉浆在70-80℃条件下,真空浓缩至固形物含量为40%,得青香蕉浓缩浆;
(2)将青香蕉浓缩浆按照质量比1:0.2:0.1加入海藻酸钠、水苏糖,搅拌均匀,制成混合液备用;
(3)取原料小麦胚芽,在100-105℃下烘干处理15-20min,冷却后超微粉碎至800-1000目,按物料与水为1:6的比例加水,再加入占小麦胚芽重量的2.27%的复合酶2(同实施例1)进行酶解,酶解2h后,得小麦胚芽酶解液备用;
(4)将40份灵芝孢子粉首先缓缓的加入到100份小麦胚芽酶解液中,升温至80℃,保温条件下,以100rpm速度下搅拌40min,得乳化液,将乳化液按体积比1:1.2再缓缓的加入到混合液中,升温至70-80℃,保温5min,然后升温至95-100℃,保温2.5min,保温期间,以200rpm转速不断搅拌,形成复乳液;
(5)将复乳液过胶体磨研磨5次,然后通过高压均质机,在压力20-25MPa、温度60-70℃条件下均质2-3次,得均质液,将均质液进行喷雾干燥,得产物。
对比例1
(1)选择未成熟无病害的青香蕉,去皮,加入3-4倍体积的冰水,以2500rpm打浆8min,加入占青香蕉重量3%的由普鲁兰酶、纤维素酶及啤酒酵母菌按照质量比1:1:2组成的复合酶,在30-35℃下酶解3h,用4层无纺纱布过滤除渣,得青香蕉浆,将青香蕉浆在70-80℃条件下,真空浓缩至固形物含量为38%,得青香蕉浓缩浆;
步骤(2)-(5)同实施例1。
对比例2
(1)选择未成熟无病害的青香蕉,去皮,加入3-4倍体积的冰水,以2500rpm打浆8min,加入占青香蕉重量3%的由普鲁兰酶、纤维素酶及啤酒酵母菌按照质量比1:1:2组成的复合酶,在30-35℃下酶解1.5h,然后通入二氧化碳至形成泡沫浆料的密度为0.7g/cm3,继续保温酶解1.5h,用4层无纺纱布过滤除渣,得青香蕉浆,将青香蕉浆在70-80℃条件下,真空浓缩至固形物含量为38%,得青香蕉浓缩浆;
(2)将青香蕉浓缩浆按照质量比1:0.3加入海藻酸钠,搅拌均匀,制成混合液备用;
步骤(3)-(5)同实施例1。
对比例3
步骤(1)-(3)同实施例1;
(4)将40份灵芝孢子粉首先缓缓的加入到100份小麦胚芽酶解液及140份混合液中,升温至70-80℃,保温条件下,以200rpm速度下搅拌30min,得复合液;
(5)将复合液过胶体磨研磨4次,然后通过高压均质机,在压力20-25MPa、温度60-70℃条件下均质3次,得均质液,将均质液进行喷雾干燥(同实施例1),得产物。
对比例4
(1)取原料小麦胚芽,在100-105℃下烘干处理20min,冷却后超微粉碎至1000目,按物料与水为1:6的比例加水,再加入占小麦胚芽重量的2.27%的复合酶2(同实施例1)进行酶解,酶解2h后,得小麦胚芽酶解液备用;
(2)将40份灵芝孢子粉首先缓缓的加入到100份小麦胚芽酶解液中,升温至70-80℃,保温条件下,以200rpm速度下搅拌30min,得乳化液;
(3)将乳化液过胶体磨研磨4次,然后通过高压均质机,在压力20-25MPa、温度60-70℃条件下均质3次,得均质液,将均质液进行喷雾干燥(同实施例1),得产物。
对比例5
(1)选择未成熟无病害的青香蕉,去皮,加入3-4倍体积的冰水,以2500rpm打浆8min,加入占青香蕉重量3%的由普鲁兰酶、纤维素酶及啤酒酵母菌按照质量比1:1:2组成的复合酶,在30-35℃下酶解1.5h,然后通入二氧化碳至形成泡沫浆料的密度为0.7g/cm3,继续保温酶解1.5h,用4层无纺纱布过滤除渣,得青香蕉浆,将青香蕉浆在70-80℃条件下,真空浓缩至固形物含量为38%,得青香蕉浓缩浆;
(2)将青香蕉浓缩浆按照质量比1:0.2:0.1加入海藻酸钠、水苏糖,搅拌均匀,制成混合液备用;
(3)将40份灵芝孢子粉缓缓的加入到100份混合液中,升温至70-80℃,保温5min,然后升温至95-100℃,保温2.5min,保温期间,以200rpm转速不断搅拌,形成复乳液;
(4)将复乳液过胶体磨研磨4次,然后通过高压均质机,在压力20-25MPa、温度60-70℃条件下均质3次,得均质液,将均质液进行喷雾干燥(同实施例1),得产物。
(一)将实施例1-3及对比例1-5制备的灵芝孢子粉和小麦胚芽复合微胶囊检测其包埋率及平均粒径,其中,包埋率采用索氏提取法进行检测,平均粒径采用激光粒度仪进行测定,具体结果见表1。
表1
(二)将实施例1-3及对比例1-5制备的灵芝孢子粉和小麦胚芽复合微胶囊检测其分散稳定性,Zeta电位,其中,分散稳定性具体检测过程为:将制备的微胶囊加入50℃水,搅拌均匀后,静置40min,然后在1000r/min的条件下离心10min,然后观察溶液的分层情况,溶液的原始高度为H,未分层高度为H1,分散稳定性=H1/H×100%;Zeta电位利用马尔文电位仪对乳状液进行电位进行测定,室温下,30runs;具体结果见表2。
表2
(三)将实施例2及对比例1-5制备的微胶囊检测过氧化值,其中,过氧化值检测按照GB/T5538-1995进行,检测不同储存时间条件下的过氧化值,具体结果见表3。
表3
Claims (5)
1.一种灵芝孢子粉和小麦胚芽复合微胶囊的制备方法,其特征在于,包括以下步骤:
(1)选择未成熟无病害的青香蕉,去皮,加入3-4倍体积的冰水,以2000-2500rpm打浆5-8min,加入复合酶,在30-35℃下酶解1.5h,然后通入二氧化碳,继续保温酶解1.5h,用3-4层无纺纱布过滤除渣,得青香蕉浆,将青香蕉浆在70-80℃条件下,真空浓缩至固形物含量为30-40%,得青香蕉浓缩浆;
所述复合酶的加入量占青香蕉重量的2-3%;所述复合酶是通过普鲁兰酶、纤维素酶及啤酒酵母菌按照质量比1:1:2组成;
(2)将青香蕉浓缩浆中加入海藻酸钠、水苏糖,搅拌均匀,制成混合液备用;
所述青香蕉浓缩浆、海藻酸钠、水苏糖的质量比为1:0.2:0.1;
(3)取原料小麦胚芽,在100-105℃下烘干处理15-20min,冷却后超微粉碎至800-1000目,按物料与水为1:6的比例加水,再加入复合酶2进行酶解,酶解2h后,得小麦胚芽酶解液备用;
所述复合酶2加入量占小麦胚芽重量的2.27%;所述复合酶2通过纤维素酶和蛋白酶按照质量比1:5组成;所述蛋白酶为木瓜蛋白酶;
(4)将灵芝孢子粉首先缓缓的加入到小麦胚芽酶解液中,升温至70-80℃,保温条件下,以100-200rpm速度下搅拌30-40min,得乳化液,将乳化液再缓缓的加入到混合液中,程序升温保温,保温期间,以100-200rpm转速不断搅拌,形成复乳液;
所述程序升温保温具体为:升温至70-80℃,保温5min,然后升温至95-100℃,保温2.5min;
(5)将复乳液过胶体磨研磨4-5次,然后通过高压均质机均质2-3次,得均质液,将均质液进行喷雾干燥,得产物。
2.根据权利要求1所述的制备方法,其特征在于,步骤(1)中,所述二氧化碳的通入量为形成泡沫浆料的密度为0.6-0.8g/cm3。
3.根据权利要求1所述的制备方法,其特征在于,步骤(4)中,所述灵芝孢子粉占小麦胚芽酶解液重量的40-45%;所述乳化液和混合液的体积比为0.8-1.2。
4.根据权利要求1所述的制备方法,其特征在于,步骤(5)中,所述高压均质机的工作参数为:压力20-25MPa、温度60-70℃。
5.根据权利要求1-4任一项所述的制备方法,其特征在于,所述喷雾干燥的条件为:进口风温为90-100 ℃,出风温度40-50℃,进料流量为80-85 mL/min。
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