CN111194908A - Preparation method of Pickering high internal phase emulsion gel based on mangiferin/gamma-cyclodextrin compound - Google Patents
Preparation method of Pickering high internal phase emulsion gel based on mangiferin/gamma-cyclodextrin compound Download PDFInfo
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- 229920000858 Cyclodextrin Polymers 0.000 title claims abstract description 90
- 229940080345 gamma-cyclodextrin Drugs 0.000 title claims abstract description 79
- YWQSXCGKJDUYTL-UHFFFAOYSA-N Mangiferin Natural products CC(CCC=C(C)C)C1CC(C)C2C3CCC4C(C)(C)CCCC45CC35CCC12C YWQSXCGKJDUYTL-UHFFFAOYSA-N 0.000 title claims abstract description 72
- 229940043357 mangiferin Drugs 0.000 title claims abstract description 72
- 239000000839 emulsion Substances 0.000 title claims abstract description 45
- -1 gamma-cyclodextrin compound Chemical class 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
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- 150000001875 compounds Chemical class 0.000 description 2
- 229940097362 cyclodextrins Drugs 0.000 description 2
- 150000004665 fatty acids Chemical group 0.000 description 2
- XUSQTSSDINSWDI-UHFFFAOYSA-N 3,4,5,6-tetrahydroxy-1h-pyridin-2-one Chemical compound OC=1NC(=O)C(O)=C(O)C=1O XUSQTSSDINSWDI-UHFFFAOYSA-N 0.000 description 1
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- 241000612118 Samolus valerandi Species 0.000 description 1
- SLSIBLKBHNKZTB-UHFFFAOYSA-N Skimmianine Chemical compound COC1=C2C=COC2=NC2=C(OC)C(OC)=CC=C21 SLSIBLKBHNKZTB-UHFFFAOYSA-N 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
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- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
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- DOMJKIVDRZSIJN-UHFFFAOYSA-N kokusaginine Natural products COC12Cc3ncccc3CC1(OC)C=CO2 DOMJKIVDRZSIJN-UHFFFAOYSA-N 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
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- SACPYSHBQFRBLR-UHFFFAOYSA-N skimmianine Natural products COC1=C2C=COC2Nc3c(OC)c(OC)ccc13 SACPYSHBQFRBLR-UHFFFAOYSA-N 0.000 description 1
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- ODLHGICHYURWBS-LKONHMLTSA-N trappsol cyclo Chemical compound CC(O)COC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](COCC(C)O)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](COCC(C)O)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](COCC(C)O)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](COCC(C)O)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)COCC(O)C)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1COCC(C)O ODLHGICHYURWBS-LKONHMLTSA-N 0.000 description 1
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- 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
- 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
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Colloid Chemistry (AREA)
Abstract
The invention discloses a preparation method of a Pickering high internal phase emulsion gel based on a mangiferin/gamma-cyclodextrin compound, belonging to the technical field of food. The invention discloses a preparation method of Pickering high internal phase emulsion gel based on mangiferin/gamma-cyclodextrin compound, which comprises the steps of mixing mangiferin and gamma-cyclodextrin aqueous solution at a certain temperature, stirring, freezing, and then carrying out vacuum freeze drying to obtain the mangiferin/gamma-cyclodextrin compound; adding the complex as an emulsifier to water to form an aqueous phase; and mixing the oil phase and the water phase, and shearing and homogenizing to obtain the Pickering high internal phase emulsion gel. The emulsion gel prepared by the invention has high stability, is rich in mangiferin, and can be used as a delivery system of fat-soluble functional factors in the field of foods.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of Pickering high internal phase emulsion gel based on mangiferin/gamma-cyclodextrin compound.
Background
Pickering emulsion gels are stable emulsion gels formed from solid particles of colloidal size in place of the surfactant in conventional emulsions. Compared with the traditional emulsion gel, the emulsifier of the Pickering emulsion gel has the advantages of small toxic and side effects on human bodies, lower cost and no pollution to the environment; the Pickering emulsion has good gel stability, is not easily influenced by factors such as pH value, salt ions, temperature and the like of a receptor system, and can be used as a fat substitute and a delivery system for food.
α -cyclodextrin (α -CD), β -cyclodextrin (β -CD) and gamma-cyclodextrin (gamma-CD) are three common cyclodextrins, and related reports show that α -CD and β -CD can reduce the interfacial tension of an oil/water interface, can be included with fatty acid chains in triglyceride to form an inclusion compound, and can be adsorbed to an oil-water interface to form an interfacial film to form a stable Pickering emulsion.
Mangiferin (mangiferin), also called skimmianine or mangiferin, is a carbon ketoside of tetrahydroxy pyridone, belongs to a flavonoid compound of the bispyridone, is mainly derived from dried rhizomes of perennial herb anemarrhena asphodeloides bunge of Liliaceae, leaves, fruits, barks of mangos, roots of pterygopathia plants and the like, has various pharmacological activities of relieving cough and asthma and eliminating phlegm, resisting inflammation and pain, protecting liver and benefiting gallbladder, resisting lipid peroxidation, resisting cancer, resisting diabetes, resisting bacteria and viruses and the like, but has low solubility in water and is unstable to light and heat, thereby limiting the application of the mangiferin in food to a great extent; the method is limited by the requirements of food industry on low production cost and high safety of food ingredients, the method for synthesizing the novel derivative by modifying mangiferin with chemical and enzymatic methods is not suitable for the current food industry, and the method for compounding cyclodextrin is used for increasing the water solubility and stability of the novel derivative, so that the method is a feasible way.
Therefore, it is an urgent problem to be solved by those skilled in the art to provide a preparation method of Pickering high internal phase emulsion gel based on mangiferin/gamma-cyclodextrin complex.
Disclosure of Invention
In view of the above, the invention provides a preparation method of a Pickering high internal phase emulsion gel based on a mangiferin/gamma-cyclodextrin complex, the emulsion gel has high stability and is rich in mangiferin, and the emulsion gel can be used as a delivery system of a fat-soluble functional factor in the field of food.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of a Pickering high internal phase emulsion gel based on mangiferin/gamma-cyclodextrin compound comprises the following specific steps:
(1) adding the gamma-cyclodextrin into water, and stirring until the gamma-cyclodextrin is completely dissolved to obtain a gamma-cyclodextrin solution; the mass ratio of the gamma-cyclodextrin to the water is 1: 20-100 parts of;
(2) adding mangiferin into the gamma-cyclodextrin solution obtained in the step (1), and stirring to obtain a solution containing mangiferin and gamma-cyclodextrin; the mol ratio of the gamma-cyclodextrin to the mangiferin is 1: 1;
(3) filtering the solution containing mangiferin and gamma-cyclodextrin obtained in the step (2), freezing the filtrate in a refrigerator, and then carrying out vacuum freeze drying to obtain a mangiferin/gamma-cyclodextrin compound;
(4) adding the mangiferin/gamma-cyclodextrin compound obtained in the step (3) into water as a water phase, shearing at a high speed, slowly adding an oil phase, homogenizing, and standing at room temperature to prepare emulsion gel; the mass ratio of the water phase to the oil phase is 3: 7, the addition amount of the mangiferin/gamma-cyclodextrin compound is 5-10% of the mass of the whole system.
Further, the stirring speed in the step (1) is 100-500 rpm/min.
Further, the stirring temperature in the step (2) is 25-45 ℃, the stirring speed is 100-500rpm/min, and the stirring time is 24-72 h.
Further, the freezing time in the refrigerator in the step (3) is 12-48 h; the vacuum freeze drying temperature is-50 to-30 ℃, and the vacuum degree is 0.02 to 0.12 Pa.
Further, the oil phase in the step (4) is edible vegetable oil, fish oil or medium-chain fatty acid triglyceride.
Further, the edible vegetable oil is soybean oil, rapeseed oil, peanut oil or sunflower seed oil.
Further, the shear rate in the step (4) is 10000-.
The invention discovers that mangiferin molecules have larger volume by a phase solubility method, and only gamma-CD can wrap the mangiferin molecules into a cavity to form a compound. And the complex formation can also improve the retention capacity of the gamma-CD at an oil-water interface, so that the gamma-CD is adsorbed at the oil-water interface to form stable Pickering emulsion gel.
According to the technical scheme, compared with the prior art, the invention discloses a preparation method of a Pickering high internal phase emulsion gel based on mangiferin/gamma-cyclodextrin complex, and the preparation method has the following beneficial effects:
(1) the gamma-cyclodextrin has no biological activity, the emulsion gel prepared by taking the gamma-cyclodextrin as an emulsifier has a single function, and the mangiferin/gamma-cyclodextrin compound is taken as the emulsifier, so that the mangiferin has various biological activities, and the emulsion gel can be endowed with the biological activity function;
(2) the mangiferin has low water solubility and poor stability, and can effectively overcome the defects and effectively improve the bioavailability in the form of emulsion gel;
(3) the preparation method of the emulsion gel has the characteristics of simplicity, high efficiency, greenness and environmental protection; and the obtained emulsion gel is physical gel, does not generate trans fatty acid, has good safety and high stability, and is suitable for industrial production.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a graph of the gel product of the high internal phase emulsion prepared in example 1 of the present invention (5% complex content);
FIG. 2 is a graph showing the solubility of mangiferin in various cyclodextrins.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of a Pickering high internal phase emulsion gel based on mangiferin/gamma-cyclodextrin compound comprises the following specific steps:
(1) adding 1.3g of gamma-cyclodextrin into 50mL of water, and stirring at 200rpm/min until the gamma-cyclodextrin is completely dissolved to obtain a gamma-cyclodextrin solution;
(2) adding 0.42g of mangiferin into the gamma-cyclodextrin solution obtained in the step (1), and stirring at the temperature of 35 ℃ at 300rpm/min for 48 hours to obtain a solution containing mangiferin and gamma-cyclodextrin;
(3) filtering the mangiferin and gamma-cyclodextrin-containing solution obtained in the step (2), freezing the filtrate in a refrigerator for 24 hours, and then carrying out vacuum freeze drying (the temperature is-50 ℃, and the vacuum degree is 0.08Pa) to obtain a mangiferin/gamma-cyclodextrin compound;
(4) adding 0.5g of mangiferin/gamma-cyclodextrin compound obtained in the step (3) into 2.5mL of water as a water phase, and shearing at a high speed of 15000rpm/min for 3 min; slowly adding 7g soybean oil, homogenizing, standing at room temperature for 1h to obtain emulsion gel, and referring to figure 1. The gel strength of the emulsion was measured by texture analyzer to be 2.87. + -. 0.15 g.
Example 2
A preparation method of a Pickering high internal phase emulsion gel based on mangiferin/gamma-cyclodextrin compound comprises the following specific steps:
(1) adding 2.6g of gamma-cyclodextrin into 80mL of water, and stirring at 300rpm/min until the gamma-cyclodextrin is completely dissolved to obtain a gamma-cyclodextrin solution;
(2) adding 0.84g of mangiferin into the gamma-cyclodextrin solution obtained in the step (1), and stirring at the speed of 200rpm/min for 72 hours at the temperature of 25 ℃ to obtain a solution containing mangiferin and gamma-cyclodextrin;
(3) filtering the mangiferin and gamma-cyclodextrin containing solution obtained in the step (2), freezing the filtrate in a refrigerator for 48h, and then carrying out vacuum freeze drying (the temperature is-30 ℃, and the vacuum degree is 0.12Pa) to obtain a mangiferin/gamma-cyclodextrin compound;
(4) adding 1.5g of the mangiferin/gamma-cyclodextrin compound obtained in the step (3) into 4.5mL of water as a water phase, shearing at a high speed of 20000rpm/min for 4min, slowly adding 14g of fish oil, homogenizing, and standing at room temperature for 1h to obtain emulsion gel. The gel strength of the emulsion was determined by texture analyzer to be 3.82. + -. 0.11 g.
Example 3
A preparation method of a Pickering high internal phase emulsion gel based on mangiferin/gamma-cyclodextrin compound comprises the following specific steps:
(1) adding 2.6g of gamma-cyclodextrin into 200mL of water, and stirring at 500rpm/min until the gamma-cyclodextrin is completely dissolved to obtain a gamma-cyclodextrin solution;
(2) adding 0.84g of mangiferin into the gamma-cyclodextrin solution obtained in the step (1), and stirring at the speed of 500rpm/min for 24 hours at the temperature of 45 ℃ to obtain a solution containing mangiferin and gamma-cyclodextrin;
(3) filtering the mangiferin and gamma-cyclodextrin containing solution obtained in the step (2), freezing the filtrate in a refrigerator for 12h, and then carrying out vacuum freeze drying (the temperature is-40 ℃, and the vacuum degree is 0.04Pa) to obtain a mangiferin/gamma-cyclodextrin compound;
(4) adding 1g of mangiferin/gamma-cyclodextrin complex into 2mL of water as a water phase, and shearing at a high speed of 15000rpm/min for 4 min; slowly adding 7g medium-chain fatty acid triglyceride, homogenizing, and standing at room temperature to obtain emulsion gel. The gel strength of the emulsion was measured by texture analyzer to be 4.47. + -. 0.17 g.
Example 4 phase solubility measurement
Adding 60mg mangiferin into 5mL of cyclodextrin (α -cyclodextrin, β -cyclodextrin, maltosyl- β 0-cyclodextrin, hydroxypropyl- β 1-cyclodextrin and gamma-cyclodextrin) solutions with different concentrations (0-10mM) respectively, oscillating the obtained mixed solution in a water bath at 30 ℃ for 72 hours to enable the inclusion reaction to reach dynamic equilibrium, measuring the concentration of mangiferin in supernatant after filtering by adopting high performance liquid chromatography, plotting the concentration of mangiferin against the concentration of cyclodextrin to obtain a phase solubility graph of mangiferin, and calculating an apparent stability constant Ks. result according to a Higuchi-Conners formula as shown in figure 2, wherein α -cyclodextrin (α -CD) does not show the inclusion effect on mangiferin, β -cyclodextrin (β -CD), maltosyl- β -cyclodextrin (M- β -CD), hydroxypropyl- β -cyclodextrin (HP- β -CD), gamma-CD) and the Ks values of mangiferin and the mangiferin are respectively 2701 and 573M-881, and 881 values of Ks are respectively-1The gamma-cyclodextrin (gamma-CD) adopted by the invention has the best inclusion effect on mangiferin, and is suitable for forming a complex with the mangiferin.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (7)
1. A preparation method of a Pickering high internal phase emulsion gel based on a mangiferin/gamma-cyclodextrin compound is characterized by comprising the following specific steps:
(1) adding the gamma-cyclodextrin into water, and stirring until the gamma-cyclodextrin is completely dissolved to obtain a gamma-cyclodextrin solution; the mass ratio of the gamma-cyclodextrin to the water is 1: 20-100 parts of;
(2) adding mangiferin into the gamma-cyclodextrin solution obtained in the step (1), and stirring to obtain a solution containing mangiferin and gamma-cyclodextrin; the mol ratio of the gamma-cyclodextrin to the mangiferin is 1: 1;
(3) filtering the solution containing mangiferin and gamma-cyclodextrin obtained in the step (2), freezing the filtrate in a refrigerator, and then carrying out vacuum freeze drying to obtain a mangiferin/gamma-cyclodextrin compound;
(4) adding the mangiferin/gamma-cyclodextrin compound obtained in the step (3) into water as a water phase, shearing at a high speed, slowly adding an oil phase, homogenizing, and standing at room temperature to prepare emulsion gel; the mass ratio of the water phase to the oil phase is 3: 7, the addition amount of the mangiferin/gamma-cyclodextrin compound is 5-10% of the mass of the whole system.
2. The method for preparing Pickering high internal phase emulsion gel based on mangiferin/gamma-cyclodextrin complex as claimed in claim 1, wherein the stirring speed in step (1) is 100-500 rpm/min.
3. The method for preparing a Pickering high internal phase emulsion gel based on mangiferin/gamma-cyclodextrin complex as claimed in claim 1, wherein the stirring temperature in step (2) is 25-45 ℃, the stirring speed is 100-500rpm/min, and the stirring time is 24-72 h.
4. The method for preparing a Pickering high internal phase emulsion gel based on mangiferin/gamma-cyclodextrin complex as claimed in claim 1, wherein the freezing time in the refrigerator in step (3) is 12-48 h; the vacuum freeze drying temperature is-50 to-30 ℃, and the vacuum degree is 0.02 to 0.12 Pa.
5. The method for preparing the Pickering high internal phase emulsion gel based on the mangiferin/gamma-cyclodextrin complex as claimed in claim 1, wherein the oil phase in step (4) is edible vegetable oil, fish oil or medium chain fatty acid triglyceride.
6. The method for preparing the Pickering high internal phase emulsion gel based on the mangiferin/gamma-cyclodextrin complex as claimed in claim 5, wherein the edible vegetable oil is soybean oil, rapeseed oil, peanut oil or sunflower seed oil.
7. The method for preparing Pickering high internal phase emulsion gel based on mangiferin/gamma-cyclodextrin complex as claimed in claim 1, wherein the shear rate of step (4) is 10000-.
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