CN111743863A - 一种油包水型蓝莓花青素微乳的制备方法 - Google Patents
一种油包水型蓝莓花青素微乳的制备方法 Download PDFInfo
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Abstract
本发明公开了一种油包水型蓝莓花青素微乳的制备方法，包括：S1、将复配的HLB值为7.5的表面活性剂与助表面活性剂无水乙醇、去离子水、肉豆蔻酸异丙酯在25‑30℃按照比例添加，混匀，直至形成均一透明的溶液；S2、制备蓝莓花青素硫酸软骨素复合溶液；将蓝莓花青素硫酸软骨素复合溶液进行减压蒸出处理，然后依次进行过滤、水洗、真空干燥，即可得到改性蓝莓花青素；S3、保持温度为25‑30℃，将制好的改性蓝莓花青素按照不同比例添加到油包水型空白微乳中，离心取上清液，即为油包水型花青素微乳。本发明有效的解决了蓝莓花青素稳定性差且水包油型花青素在脂类食品中的溶解度较低的问题。
Description
技术领域
本发明涉及生物制剂领域，尤其涉及一种油包水型蓝莓花青素微乳的制备方法。
背景技术
蓝莓花青素是从蓝莓果或叶中提取得到的一种重要活性成分，具有增强视力、消除眼睛疲劳、延缓脑神经衰老、增强心肺、预防老年痴呆的功能，对由糖尿病引起的毛细管病、艾滋病等有治疗作用。作为一种纯天然的抗衰老的营养补充剂，花青素被研究证明是当今人类发现最有效的抗氧化剂，在欧洲，它被称为“口服的皮肤化妆品”，其抗氧化性能比维生素E高出50倍，比维生素C高出200倍，且对人体的生物有效性是100％，服用后20分钟就能在血液中检测到。
与其它抗氧化剂不同的是，花青素能通过血脑屏障，直接保护大脑和神经系统。然而，花青素不稳定、易降解变质、贮藏期短，同时水包油型花青素在脂类食品中的溶解度较低，使其应用受到了很大地限制，也是当前蓝莓研究中亟待解决的难题。
发明内容
本发明的目的是提供一种油包水型蓝莓花青素微乳的制备方法，以解决蓝莓花青素稳定性差且水包油型花青素在脂类食品中的溶解度较低的问题。
为解决上述技术问题，本发明采用如下技术方案：
一种油包水型蓝莓花青素微乳的制备方法，包括如下步骤：
S1、将复配的HLB值为7.5的表面活性剂与助表面活性剂无水乙醇、去离子水、肉豆蔻酸异丙酯在25-30℃按照比例添加，混匀，直至形成均一透明的溶液；其中所述表面活性剂与助表面活性剂无水乙醇、去离子水、肉豆蔻酸异丙酯的质量比为8-12：4-6:1-5:6-10，所述表面活性剂由烷基葡糖苷和脂肪酸甘油酯按照质量比1-2:3-5复配而成；
S2、取适量蓝莓花青素溶于磷酸缓冲溶液和无水乙醇的混合溶液中，55℃-65℃下旋转蒸发，水相滤膜过滤，定容配制得到浓度为6～24mg/mL的蓝莓花青素溶液；然后取适量硫酸软骨素溶于与上述磷酸缓冲溶液的pH值相同的磷酸缓冲溶液中，配制得到浓度为30～120mg/mL的硫酸软骨素溶液；然后取适量蓝莓花青素溶液和硫酸软骨素溶液混合均匀，置于避光环境下反应1～12h，得到蓝莓花青素硫酸软骨素复合溶液；最后将蓝莓花青素硫酸软骨素复合溶液进行减压蒸出处理，然后依次进行过滤、水洗、真空干燥，即可得到改性蓝莓花青素；
S3、保持温度为25-30℃，将制好的改性蓝莓花青素按照不同比例添加到油包水型空白微乳中，离心取上清液，即为油包水型花青素微乳。
进一步的，所述表面活性剂与助表面活性剂无水乙醇、去离子水、肉豆蔻酸异丙酯的质量比为10：5:3:8。
进一步的，步骤S2中，60℃下旋转蒸发5-10min。
进一步的，步骤S2中，置于避光环境下反应3～8h。
进一步的，表面活性剂与助表面活性剂无水乙醇、去离子水、肉豆蔻酸异丙酯的质量比为8-12：4-6:1-5:6-10。
进一步的，所述表面活性剂由烷基葡糖苷和脂肪酸甘油酯按照质量比1.5:4复配而成。
与现有技术相比，本发明的有益技术效果：
本发明通过将莓花青素和硫酸软骨素有效的相结合，制备改性的莓花青素，从而大大提高其稳定性，同时制成油包水型蓝莓花青素微乳，以提高其在脂类食品中的溶解度。
同时利用改性的莓花青素制备而成的油包水型蓝莓花青素微乳具有比采用常规莓花青素制备的油包水型蓝莓花青素微乳更好的稳定性，同时利用改性的莓花青素制备而成的油包水型蓝莓花青素微乳比改性的莓花青素本身也具有更好的稳定性。
具体实施方式
实施例1
一种油包水型蓝莓花青素微乳的制备方法，包括如下步骤：
S1、将复配的HLB值为7.5的表面活性剂与助表面活性剂无水乙醇、去离子水、肉豆蔻酸异丙酯在25-30℃按照比例添加，混匀，直至形成均一透明的溶液；其中所述表面活性剂与助表面活性剂无水乙醇、去离子水、肉豆蔻酸异丙酯的质量比为8-12：4-6:1-5:6-10，所述表面活性剂由烷基葡糖苷和脂肪酸甘油酯按照质量比1-2:3-5复配而成；
S2、取适量蓝莓花青素溶于磷酸缓冲溶液和无水乙醇的混合溶液中，55℃-65℃下旋转蒸发，水相滤膜过滤，定容配制得到浓度为6～24mg/mL的蓝莓花青素溶液；然后取适量硫酸软骨素溶于与上述磷酸缓冲溶液的pH值相同的磷酸缓冲溶液中，配制得到浓度为30～120mg/mL的硫酸软骨素溶液；然后取适量蓝莓花青素溶液和硫酸软骨素溶液混合均匀，置于避光环境下反应1～12h，得到蓝莓花青素硫酸软骨素复合溶液；最后将蓝莓花青素硫酸软骨素复合溶液进行减压蒸出处理，然后依次进行过滤、水洗、真空干燥，即可得到改性蓝莓花青素；
S3、保持温度为25-30℃，将制好的改性蓝莓花青素按照不同比例添加到油包水型空白微乳中，离心取上清液，即为油包水型花青素微乳。
其中：所述表面活性剂与助表面活性剂无水乙醇、去离子水、肉豆蔻酸异丙酯的质量比为10：5:3:8。步骤S2中，60℃下旋转蒸发5-10min。步骤S2中，置于避光环境下反应3～8h。表面活性剂与助表面活性剂无水乙醇、去离子水、肉豆蔻酸异丙酯的质量比为8-12：4-6:1-5:6-10。所述表面活性剂由烷基葡糖苷和脂肪酸甘油酯按照质量比1.5:4复配而成。
实施例2
与实施例1的区别是不进行步骤S2的改性处理步骤。
实施例3
与实施例1的区别是不包括步骤S1和步骤S3。
选择实施例1-3的产品各10组，于恒温恒湿及遮光条件下，检测其稳定性：结果显示实施例1的10组产品稳定性均优于实施例2和实施例3的10组产品。
以上所述的实施例仅是对本发明的优选方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通技术人员对本发明的技术方案做出的各种变形和改进，均应落入本发明权利要求书确定的保护范围内。
Claims (6)
1.一种油包水型蓝莓花青素微乳的制备方法，其特征在于：包括如下步骤：
S1、将复配的HLB值为7.5的表面活性剂与助表面活性剂无水乙醇、去离子水、肉豆蔻酸异丙酯在25-30℃按照比例添加，混匀，直至形成均一透明的溶液；其中所述表面活性剂与助表面活性剂无水乙醇、去离子水、肉豆蔻酸异丙酯的质量比为8-12：4-6:1-5:6-10，所述表面活性剂由烷基葡糖苷和脂肪酸甘油酯按照质量比1-2:3-5复配而成；
S2、取适量蓝莓花青素溶于磷酸缓冲溶液和无水乙醇的混合溶液中，55℃-65℃下旋转蒸发，水相滤膜过滤，定容配制得到浓度为6～24mg/mL的蓝莓花青素溶液；然后取适量硫酸软骨素溶于与上述磷酸缓冲溶液的pH值相同的磷酸缓冲溶液中，配制得到浓度为30～120mg/mL的硫酸软骨素溶液；然后取适量蓝莓花青素溶液和硫酸软骨素溶液混合均匀，置于避光环境下反应1～12h，得到蓝莓花青素硫酸软骨素复合溶液；最后将蓝莓花青素硫酸软骨素复合溶液进行减压蒸出处理，然后依次进行过滤、水洗、真空干燥，即可得到改性蓝莓花青素；
S3、保持温度为25-30℃，将制好的改性蓝莓花青素按照不同比例添加到油包水型空白微乳中，离心取上清液，即为油包水型花青素微乳。
2.根据权利要求1所述的油包水型蓝莓花青素微乳的制备方法，其特征在于：所述表面活性剂与助表面活性剂无水乙醇、去离子水、肉豆蔻酸异丙酯的质量比为10：5:3:8。
3.根据权利要求1所述的油包水型蓝莓花青素微乳的制备方法，其特征在于：步骤S2中，60℃下旋转蒸发5-10min。
4.根据权利要求1所述的油包水型蓝莓花青素微乳的制备方法，其特征在于：步骤S2中，置于避光环境下反应3～8h。
5.根据权利要求1所述的油包水型蓝莓花青素微乳的制备方法，其特征在于：表面活性剂与助表面活性剂无水乙醇、去离子水、肉豆蔻酸异丙酯的质量比为8-12：4-6:1-5:6-10。
6.根据权利要求1所述的油包水型蓝莓花青素微乳的制备方法，其特征在于：所述表面活性剂由烷基葡糖苷和脂肪酸甘油酯按照质量比1.5:4复配而成。
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