CN111096443A - 一种负载β-胡萝卜素的乳液凝胶的制备方法 - Google Patents
一种负载β-胡萝卜素的乳液凝胶的制备方法 Download PDFInfo
- Publication number
- CN111096443A CN111096443A CN202010048526.2A CN202010048526A CN111096443A CN 111096443 A CN111096443 A CN 111096443A CN 202010048526 A CN202010048526 A CN 202010048526A CN 111096443 A CN111096443 A CN 111096443A
- Authority
- CN
- China
- Prior art keywords
- carotene
- oil
- dihydromyricetin
- emulsion gel
- induction
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000839 emulsion Substances 0.000 title claims abstract description 46
- 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 title claims abstract description 36
- 235000013734 beta-carotene Nutrition 0.000 title claims abstract description 36
- 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 title claims abstract description 36
- 239000011648 beta-carotene Substances 0.000 title claims abstract description 36
- 229960002747 betacarotene Drugs 0.000 title claims abstract description 36
- 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 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- KJXSIXMJHKAJOD-LSDHHAIUSA-N (+)-dihydromyricetin Chemical compound C1([C@@H]2[C@H](C(C3=C(O)C=C(O)C=C3O2)=O)O)=CC(O)=C(O)C(O)=C1 KJXSIXMJHKAJOD-LSDHHAIUSA-N 0.000 claims abstract description 56
- KQILIWXGGKGKNX-UHFFFAOYSA-N dihydromyricetin Natural products OC1C(=C(Oc2cc(O)cc(O)c12)c3cc(O)c(O)c(O)c3)O KQILIWXGGKGKNX-UHFFFAOYSA-N 0.000 claims abstract description 28
- 230000006698 induction Effects 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000003921 oil Substances 0.000 claims description 19
- 235000019198 oils Nutrition 0.000 claims description 19
- 238000010008 shearing Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 235000021323 fish oil Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 235000020238 sunflower seed Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000009471 action Effects 0.000 abstract description 2
- 239000000499 gel Substances 0.000 description 45
- 244000269722 Thea sinensis Species 0.000 description 6
- 241001018563 Nekemias grossedentata Species 0.000 description 5
- 235000013616 tea Nutrition 0.000 description 5
- 150000003384 small molecules Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 241000219099 Parthenocissus quinquefolia Species 0.000 description 2
- 235000009388 Parthenocissus quinquefolia Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000004071 biological effect Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- XBZYWSMVVKYHQN-MYPRUECHSA-N (4as,6as,6br,8ar,9r,10s,12ar,12br,14bs)-10-hydroxy-2,2,6a,6b,9,12a-hexamethyl-9-[(sulfooxy)methyl]-1,2,3,4,4a,5,6,6a,6b,7,8,8a,9,10,11,12,12a,12b,13,14b-icosahydropicene-4a-carboxylic acid Chemical compound C1C[C@H](O)[C@@](C)(COS(O)(=O)=O)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C XBZYWSMVVKYHQN-MYPRUECHSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000007519 Chimonanthus praecox Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000001359 Origanum dictamnus Species 0.000 description 1
- 235000015987 Origanum dictamnus Nutrition 0.000 description 1
- 235000004383 Origanum vulgare subsp. vulgare Nutrition 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- BWPGKXYWPBQBPV-MWQJAWBESA-N Theasaponin Chemical compound O([C@H]1[C@H](O)[C@H](O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@@H](O)CO1)O[C@H]1[C@@H]([C@@H](O)[C@H](O)CO1)O)O[C@H]1CC[C@]2(C)[C@H]3CC=C4[C@@]([C@@]3(CC[C@H]2[C@@]1(CO)C)C)(C)C[C@@H](O)[C@@]1(CO)[C@@H](OC(C)=O)[C@@H](C(C[C@H]14)(C)C)OC(=O)C(\C)=C/C)C(O)=O)[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O BWPGKXYWPBQBPV-MWQJAWBESA-N 0.000 description 1
- BWPGKXYWPBQBPV-ZOADXXHESA-N Theasaponin Natural products O=C(O[C@@H]1[C@@H](OC(=O)C)[C@]2(CO)[C@@H](O)C[C@@]3(C)[C@@]4(C)[C@@H]([C@]5(C)[C@H]([C@@](CO)(C)[C@@H](O[C@@H]6[C@@H](O[C@@H]7[C@H](O[C@@H]8[C@@H](O)[C@H](O)[C@H](O)CO8)[C@H](O)[C@@H](O)CO7)[C@@H](O[C@H]7[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O7)[C@H](O)[C@@H](C(=O)O)O6)CC5)CC4)CC=C3[C@@H]2CC1(C)C)/C(=C/C)/C BWPGKXYWPBQBPV-ZOADXXHESA-N 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 238000010382 chemical cross-linking Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000013270 controlled release Methods 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- -1 flavonoid compounds Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 239000001685 glycyrrhizic acid Substances 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000001000 micrograph Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000010287 polarization Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 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
- 210000002345 respiratory system Anatomy 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000020334 white tea Nutrition 0.000 description 1
Images
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
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
本发明公开了一种基于二氢杨梅素诱导作用构建的负载β‑胡萝卜素的乳液凝胶的制备方法,属于食品技术领域。本发明公开的一种基于二氢杨梅素诱导作用构建的负载β‑胡萝卜素的乳液凝胶的制备方法,先将β‑胡萝卜素溶于食用油中作为油相,将二氢杨梅素分散于水中作为水相,在高速剪切条件下,将二相混合,室温静置,得负载β‑胡萝卜素的乳液凝胶。本发明乳液凝胶的制备工艺简单,产品富含二氢杨梅素,且可有效提高β‑胡萝卜素的稳定性和生物利用度,在功能性食品领域具有广阔的应用前景。
Description
技术领域
本发明涉及食品技术领域,更具体的说是涉及一种基于二氢杨梅素诱导作用构建的负载β-胡萝卜素的乳液凝胶的制备方法。
背景技术
乳液凝胶是指油滴分散在凝胶基质中的一种典型的半固状食品体系。乳液凝胶的力学性质可调节,所以乳液凝胶体系常作为典型食品体系满足人们在质构方面的需求;同时因乳液凝胶对乳滴的稳定作用,故常用来实现功能性物质如风味、香气等物质的荷载、控释等功能。目前乳液凝胶主要先通过蛋白或多糖来构建乳液,而后通过热诱导、酸诱导、盐诱导、酶诱导、化学交联剂诱导等一系列的诱导方式使乳状液的连续相凝胶,从而得到乳液凝胶。基于小分子凝胶剂的乳液凝胶近年来受到广泛的关注。小分子凝胶是指不经化学反应而仅依靠小分子之间的超分子相互作用而形成的凝胶。与半合成或者人工合成的凝胶剂相比,具有高生物利用度、生物相容性和生物降解能力。目前关于小分子乳液凝胶剂的研究主要集中在三萜类化合物(甘草酸、茶皂苷等)。本发明首次提出属于类黄酮类化合物的二氢杨梅素也具有诱导乳液凝胶形成的功能。
显齿蛇葡萄叶是从一种属于葡萄科、蛇葡萄属中的典型的野生藤本类茶植物上采摘的嫩叶。显齿蛇葡萄主要分布在我国长江流域以南的粤、桂、黔、湘、鄂、赣、闽、滇等地,喜欢生长在海拔400到1300m的山地。在不同地区名称不同,藤茶、腊梅茶、石花茶、茅岩莓茶、白茶等都为其俗名。在古代,我国包括壮、瑶等少数民族人民将其含有“白霜”的新鲜茎叶采摘加工饮用,特别是出现感冒、咽喉肿痛等症状便冲泡饮用使症状得到缓解或消除,在高温的夏天冲泡后多日不出现馊味,人们冠以“神茶”之名。2013年国家卫生计生委将显齿蛇葡萄叶列入国家新食品原料。二氢杨梅素是显齿蛇葡萄叶的主要活性成分,其含量可占叶重的20%以上。大量研究表明二氢杨梅素具有突出的抗氧化、抑菌、护肝、消炎、降血糖及维护心脑血管等活性。
β-胡萝卜素是类胡萝卜素之一,是一种橘黄色的脂溶性化合物,其在食品中被作为营养和着色添加剂使用。它是联合国粮农组织和世界卫生组织食品添加剂联合委员认可的无毒、安全、有营养的食品添加剂。β-胡萝卜素具有抗氧化、改善视力、强化呼吸道系统功能、预防癌症和心血管疾病的生物功能;但其在水中的溶解度却很低,且耐光性较差,遇氧和热不稳定,这在很大程度上限制了它在食品中的应用。因此,提供一种基于二氢杨梅素诱导作用构建的负载β-胡萝卜素的乳液凝胶的制备方法是本领域技术人员亟需解决的问题。
发明内容
有鉴于此,本发明提供了一种基于二氢杨梅素诱导作用构建的负载β-胡萝卜素的乳液凝胶的制备方法,该乳液凝胶制备工艺简单,产品富含二氢杨梅素,且可有效提高β-胡萝卜素的稳定性和生物利用度,在功能性食品领域具有广阔的应用前景。
为了实现上述目的,本发明采用如下技术方案:
一种基于二氢杨梅素诱导作用构建的负载β-胡萝卜素的乳液凝胶的制备方法,具体步骤如下:
(1)将β-胡萝卜素加入食用油中,搅拌至完全溶解,作为油相;所述β-胡萝卜素在油相中的质量浓度为0.05-0.5%;
(2)将二氢杨梅素分散于水中,作为水相;所述二氢杨梅素与水的质量比为1:5-25;
(3)在高速剪切条件下,将步骤(1)获得的油相和步骤(2)获得的水相混合,室温静置,得负载β-胡萝卜素的乳液凝胶;所述油相与所述水相的质量比为3-7:3。
进一步,步骤(1)在20-50℃条件下搅拌,搅拌速度为200-1000rpm/min,搅拌时间为1-5h。
进一步,步骤(1)所述食用油为链甘油三酯、鱼油、菜籽油、玉米油、大豆油、花生油或葵花籽油。
进一步,步骤(3)所述剪切速率为8000-20000rpm/min,剪切时间为1-5min。
经由上述的技术方案可知,与现有技术相比,本发明公开提供了一种基于二氢杨梅素诱导作用构建的负载β-胡萝卜素的乳液凝胶的制备方法,利用二氢杨梅素的诱导作用构建了负载β-胡萝卜素的乳液凝胶,具有以下有益效果:
(1)与现有的三萜类化合物相比,二氢杨梅素具有更高的安全性,且其具有多种生物活性,因而基于二氢杨梅素诱导作用形成的乳液凝胶具有更高的安全性和突出的生物活性;
(2)β-胡萝卜素水溶性低,耐光性较差,遇氧和热不稳定,通过乳液凝胶的形式,可有效改善其稳定性和生物利用度;
(3)本发明乳液凝胶的制备方法具有简单、实用的特点;产品不含反式脂肪酸,安全性好,稳定性高,适于工业化生产。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据提供的附图获得其他的附图。
图1附图为本发明负载β-胡萝卜素的乳液凝胶产物图;
图2附图为不含β-胡萝卜素的乳液凝胶的偏光显微镜图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种基于二氢杨梅素诱导作用构建的负载β-胡萝卜素的乳液凝胶的制备方法,具体步骤如下:
(1)将0.02gβ-胡萝卜素加入10g中链甘油三酯中,30℃条件下搅拌,搅拌速度为500rpm/min,搅拌时间为1h,至β-胡萝卜素完全溶解,将其收集作为油相;
(2)将0.8g二氢杨梅素分散于8.2mL水中,作为水相;
(3)在15000rpm/min高速剪切条件下,将油相和水相混合,剪切时间为2min,室温静置1h,得负载β-胡萝卜素的乳液凝胶,乳液凝胶产物图参见图1,由倒瓶法可知产物为凝胶。经质构仪测定乳液凝胶强度为3.93±0.03g。
实施例2
一种基于二氢杨梅素诱导作用构建的负载β-胡萝卜素的乳液凝胶的制备方法,具体步骤如下:
(1)将0.07gβ-胡萝卜素加入15g鱼油中,40℃条件下搅拌,搅拌速度为800rpm/min,搅拌时间为3h,至β-胡萝卜素完全溶解,将其收集作为油相;
(2)将1.0g二氢杨梅素分散于6.0mL水中,作为水相;
(3)在20000rpm/min高速剪切条件下,将油相和水相混合,剪切时间未4min,室温静置1h,得负载β-胡萝卜素的乳液凝胶。经质构仪测定乳液凝胶强度为5.14±0.22g。
实施例3
一种基于二氢杨梅素诱导作用构建的负载β-胡萝卜素的乳液凝胶的制备方法,具体步骤如下:
(1)将0.04gβ-胡萝卜素加入12g花生油中,50℃条件下搅拌,搅拌速度为200rpm/min,搅拌时间为5h,至β-胡萝卜素完全溶解,将其收集作为油相;
(2)将0.5g二氢杨梅素分散于7.5mL水中,作为水相;
(3)在8000rpm/min高速剪切条件下,将油相和水相混合,剪切时间为5min,室温静置1h,得负载β-胡萝卜素的乳液凝胶。经质构仪测定乳液凝胶强度为2.62±0.09g。
对比例1
不含β-胡萝卜素的乳液凝胶的制备方法:
(1)称取10.02g中链甘油三酯作为油相;
(2)将0.8g二氢杨梅素分散于8.2mL水中,作为水相;
(3)在15000rpm/min高速剪切条件下,将油相和水相混合,剪切时间为2min,室温静置1h,得不含β-胡萝卜素的乳液凝胶,经质构仪测定乳液凝胶强度为3.89±0.06g。
不含β-胡萝卜素的乳液凝胶的偏光显微镜图见图2,由图2可知该乳液凝胶是通过二氢杨梅素的针状结晶来形成的。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (4)
1.一种基于二氢杨梅素诱导作用构建的负载β-胡萝卜素的乳液凝胶的制备方法,其特征在于,具体步骤如下:
(1)将β-胡萝卜素加入食用油中,搅拌至完全溶解,作为油相;所述β-胡萝卜素在油相中的质量浓度为0.05-0.5%;
(2)将二氢杨梅素分散于水中,作为水相;所述二氢杨梅素与水的质量比为1:5-25;
(3)在高速剪切条件下,将步骤(1)获得的油相和步骤(2)获得的水相混合,室温静置,得负载β-胡萝卜素的乳液凝胶;所述油相与所述水相的质量比为3-7:3。
2.根据权利要求1所述的一种基于二氢杨梅素诱导作用构建的负载β-胡萝卜素的乳液凝胶的制备方法,其特征在于,步骤(1)在20-50℃条件下搅拌,搅拌速度为200-1000rpm/min,搅拌时间为1-5h。
3.根据权利要求1所述的一种基于二氢杨梅素诱导作用构建的负载β-胡萝卜素的乳液凝胶的制备方法,其特征在于,步骤(1)所述食用油为链甘油三酯、鱼油、菜籽油、玉米油、大豆油、花生油或葵花籽油。
4.根据权利要求1所述的一种基于二氢杨梅素诱导作用构建的负载β-胡萝卜素的乳液凝胶的制备方法,其特征在于,步骤(3)所述剪切速率为8000-20000rpm/min,剪切时间为1-5min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010048526.2A CN111096443B (zh) | 2020-01-16 | 2020-01-16 | 一种负载β-胡萝卜素的乳液凝胶的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010048526.2A CN111096443B (zh) | 2020-01-16 | 2020-01-16 | 一种负载β-胡萝卜素的乳液凝胶的制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN111096443A true CN111096443A (zh) | 2020-05-05 |
CN111096443B CN111096443B (zh) | 2023-01-17 |
Family
ID=70426923
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010048526.2A Active CN111096443B (zh) | 2020-01-16 | 2020-01-16 | 一种负载β-胡萝卜素的乳液凝胶的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111096443B (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112655941A (zh) * | 2020-12-24 | 2021-04-16 | 河南科技学院 | 一种基于二氢杨梅素/鸡蛋溶菌酶复配乳化剂构建高内相乳液凝胶的方法 |
-
2020
- 2020-01-16 CN CN202010048526.2A patent/CN111096443B/zh active Active
Non-Patent Citations (4)
Title |
---|
CLAIRE C.,ET AL: "Pickering Emulsions for Food Applications: Background, Trends, and Challenges", 《ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY》 * |
ZIJUNLUO等: "Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers", 《COLLOIDS AND SURFACES B: BIOINTERFACES》 * |
田怀香等: "食品级皮克林乳液制备及应用研究进展", 《中国食品学报》 * |
谢桂杰等: "运载β-胡萝卜素的Pickering乳液的制备及表征", 《精细化工》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112655941A (zh) * | 2020-12-24 | 2021-04-16 | 河南科技学院 | 一种基于二氢杨梅素/鸡蛋溶菌酶复配乳化剂构建高内相乳液凝胶的方法 |
Also Published As
Publication number | Publication date |
---|---|
CN111096443B (zh) | 2023-01-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102578346B (zh) | 叶黄素酯软糖及制备方法 | |
CN102488122B (zh) | 一种红茶菌果冻及其制备方法 | |
JP4526575B2 (ja) | クロレラ抽出物含有飲料 | |
CN103120209B (zh) | 奇雅子酸奶和酸奶复合稳定剂及其配制方法 | |
CN104432059A (zh) | 一种耐酸型微藻dha油脂微胶囊粉末及其制备方法 | |
CN106551365A (zh) | 一种可抑制槟榔返卤的食用槟榔卤水及其制备方法 | |
CN106306639B (zh) | 乳酸菌胶原蛋白果冻及其制造方法 | |
CN104757632B (zh) | 一种果糖刺梨汁悬浮饮料及其生产方法 | |
CN106858601A (zh) | 表没食子儿茶素没食子酸酯卵清蛋白共价物稳定化鱼油制剂及制备方法 | |
CN111096443B (zh) | 一种负载β-胡萝卜素的乳液凝胶的制备方法 | |
CN1277912C (zh) | 从海蓬植物提取海蓬子油的方法 | |
CN102524338A (zh) | 酵母葡聚糖凤梨酥及其制备方法 | |
CN106820150A (zh) | 儿茶素卵清蛋白共价物稳定化鱼油制剂及其制备方法 | |
CN103981073B (zh) | 一种沙棘配制酒及其制备方法 | |
CN107996800A (zh) | 一种刺梨水果果脯及其制备方法 | |
KR101942645B1 (ko) | 갈색거저리 유충 함유 스프레드 제조방법 | |
KR101924977B1 (ko) | 항산화 효과가 우수한 블루베리 잼 조성물 및 그 제조방법 | |
JP7330160B2 (ja) | 黒菊芋ゼリー状物質の製造方法 | |
CN114748380A (zh) | 一种含海洋植物提取物的组合物及其应用 | |
CN106723050A (zh) | 表没食子儿茶素卵清蛋白共价物稳定化鱼油制剂及制备方法 | |
CN109198339A (zh) | 一种南极磷虾油饮品 | |
KR101719057B1 (ko) | 팽이버섯 추출물과 팽이버섯 절편을 함유하는 음료 및 이의 제조방법 | |
KR20140131701A (ko) | 식품첨가용 상전이 수용성 아마씨유 엑기스 조성물의 제조방법 및 이의 조성물 | |
CN114468299B (zh) | 一种促进大脑机能富含神经酸的膳食补充剂及其制备方法和应用 | |
CN109380673A (zh) | 一种海参制品的加工方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |