CN112401009A - Liposome, preparation method and application thereof - Google Patents

Liposome, preparation method and application thereof Download PDF

Info

Publication number
CN112401009A
CN112401009A CN202011422231.3A CN202011422231A CN112401009A CN 112401009 A CN112401009 A CN 112401009A CN 202011422231 A CN202011422231 A CN 202011422231A CN 112401009 A CN112401009 A CN 112401009A
Authority
CN
China
Prior art keywords
liposome
parts
product
stirring
emulsifier
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.)
Pending
Application number
CN202011422231.3A
Other languages
Chinese (zh)
Inventor
何健
刘美娟
黄仪友
殷光玲
张旭光
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
BY Health Co Ltd
Original Assignee
BY Health Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by BY Health Co Ltd filed Critical BY Health Co Ltd
Priority to CN202011422231.3A priority Critical patent/CN112401009A/en
Publication of CN112401009A publication Critical patent/CN112401009A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A23L29/03—Organic compounds
    • 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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L29/37—Sugar alcohols
    • 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
    • A61K47/10—Alcohols; Phenols; Salts thereof, e.g. glycerol; Polyethylene glycols [PEG]; Poloxamers; PEG/POE alkyl ethers
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/26—Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharides; Derivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/10—Dispersions; Emulsions
    • A61K9/127—Liposomes
    • 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

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
  • Animal Behavior & Ethology (AREA)
  • Inorganic Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Medicinal Preparation (AREA)

Abstract

The invention discloses a liposome and a preparation method and application thereof, wherein the liposome comprises the following components: the preparation process comprises mixing sugar alcohol and polyalcohol, stirring, adding emulsifier and effective component, stirring, and homogenizing to obtain liposome. The raw materials of the invention do not need to be mixed with the emulsifier in the aqueous solution environment, the use of the thickening agent is obviously reduced, and the prepared liposome is uniform and stable and has no obvious layering and oil separation phenomena. The process of the invention does not need to carry out sterilization or bacteriostasis and drying treatment on the product, effectively reduces the production procedures of the product, can effectively improve the stability of the product and prolong the shelf life of the product, and is suitable for directly orally taking the product or pouring the product as a content into various candies or drug formulations.

Description

Liposome, preparation method and application thereof
Technical Field
The invention belongs to the field of food and medicine, and particularly relates to a liposome and a preparation method and application thereof.
Background
In the food and pharmaceutical industries, it is often desirable to formulate water-insoluble or low water-soluble lipid materials into water-soluble or hydrophilic product forms to achieve the intended use and improve bioavailability. The main current technology is to use water as a carrier and add various emulsifiers, the emulsifiers mainly have the function of increasing the surface tension of liposome so as to be mixed with water better to form micro-particle micelles, and the commonly used emulsifiers comprise various fatty glyceride, gum arabic, alginic acid, sodium caseinate, gelatin, phospholipid and the like. These conventional lipid emulsification processes all require mixing lipid ingredients with emulsifiers, water and the like, and then carrying out processes such as homogenization, sterilization or bacteriostatic agent addition, filling or freeze-drying and the like to finally obtain a finished product. Products under this process often require the addition of large amounts of thickening agents, bacteriostats, etc. to maintain the stability of the aqueous product or to dry to extend the shelf life and stability of the product.
The traditional lipid emulsification process inevitably needs heat treatment, such as sterilization, temperature rise and re-melting in the freeze-drying process and the like, and because the emulsified lipid system is in a relatively balanced state, factors such as temperature, ionic strength, illumination, time and the like can influence the stable system of the product, and further influence the stability and shelf life of the product.
Disclosure of Invention
In order to solve the above-mentioned problems of the prior art, the primary object of the present invention is to provide a liposome, which has no water, can effectively simplify the preparation process of the liposome, increase the stability of the system and prolong the shelf life of the product.
Another object of the present invention is to provide a method for preparing liposomes.
The invention is realized by the following technical scheme;
a liposome comprising the components: sugar alcohol, polyalcohol, emulsifier and efficacy component.
Preferably, the sugar alcohol is mannitol, erythritol, xylitol, maltitol, isomalt or sorbitol
One or more of them are mixed.
Preferably, the polyalcohol is one or more of glycerol, propylene glycol or polyethylene glycol.
Preferably, the emulsifier is one or a mixture of more of a zwitterionic surfactant and a nonionic surfactant
More preferably one or more of phospholipid, soybean phospholipid, caprylic capric glyceride or tween 60.
Preferably, the functional components are docosahexaenoic acid, eicosapentaenoic acid, fish oil, diacylglycerol phosphoserine, alpha-linolenic acid,
krill oil, lycopene and its oleoresin, lutein ester, astaxanthin, cis-15-tetracosenic acid, carotene, carotenoid or vitamins.
As a preferred embodiment, the liposome comprises the following components in parts by weight: 1-5 parts of sugar alcohol, 1-5 parts of polyalcohol, 0.1-5 parts of emulsifier and 1-5 parts of efficacy component.
According to the invention, by adjusting the proportion of each component, on one hand, the sugar alcohol can be fully dissolved, and on the other hand, each component can be fully emulsified and mixed, so that the phenomenon of layering or precipitation is avoided, and the uniformity and stability of the product are ensured.
According to actual needs, the liposome of the invention also comprises flavoring agents or probiotics, and the addition amount is the conventional amount in the field.
The preparation method of the liposome comprises the following steps:
mixing sugar alcohol and polyhydric alcohol, stirring uniformly at 10-60 ℃, adding an emulsifier and an effective component, stirring, and homogenizing to obtain the liposome.
Preferably, the stirring speed is 5-20r/min, and the stirring time is 30-90 min.
Preferably, the homogenizing temperature is 10-60 ℃, the homogenizing pressure is 5-25MPa, and the homogenizing is carried out for 1-5 times.
The invention also provides the application of the liposome in preparing direct oral products or pouring the liposome as the content into various candies or drug formulations, and the liposome prepared by the invention can be directly packaged or poured as the content into various candies or soft capsules and the like.
The invention also provides the application of adding beneficial microorganisms into the liquid liposome, and the liposome of the invention can be used as a carrier of a beneficial microorganism preparation because the system has no water participation and low water activity.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides a liposome, which comprises sugar alcohol, polyalcohol, emulsifier and functional components. The raw materials of the invention do not need to be mixed with the emulsifier in the aqueous solution environment, the use of the thickening agent is obviously reduced, and the prepared liposome is uniform and stable and has no obvious layering and oil separation phenomena.
The process of the invention does not need to carry out sterilization or bacteriostasis and drying treatment on the product, effectively reduces the production procedures of the product, can further improve the stability of the product and prolong the shelf life of the product, and is suitable for directly orally taking the product or pouring the product as a content into various candies or drug formulations.
Detailed Description
The present invention is further illustrated by the following specific embodiments, which are not intended to limit the scope of the invention.
The raw materials adopted in the embodiment of the invention are all from commercial products.
Example 1: fish oil liposome
Mixing 3 parts of erythritol and 2 parts of polyethylene glycol, stirring and mixing uniformly at 60 ℃, adding 1 part of Tween 60 and 3 parts of fish oil, stirring uniformly at 60 ℃, and homogenizing for 2 times at 5MPa to obtain the uniform and stable fish oil liposome.
Example 2: krill oil liposome
Mixing 2 parts of xylitol and 2 parts of propylene glycol, uniformly stirring at 10 ℃, adding 0.1 part of tween 60 and 2 parts of krill oil, uniformly stirring at 10 ℃, and homogenizing at 25MPa for 5 times to obtain uniform and stable krill oil liposome.
Example 3: lutein liposome
Mixing 4 parts of sorbitol and 5 parts of glycerol, stirring uniformly at 20 ℃, adding 1.5 parts of phospholipid and 4 parts of lutein ester, stirring uniformly at 20 ℃, and homogenizing for 3 times at 10MPa to obtain the uniform and stable lutein ester liposome.
Example 4: lycopene liposome
Mixing 3 parts of mannitol and 2 parts of propylene glycol, uniformly stirring at 60 ℃, adding 0.1 part of Tween 60 and 3 parts of lycopene oleoresin, stirring at the rotating speed of 20r/min at 60 ℃ for 90min to obtain uniform and stable lycopene liposome, and quantitatively pouring into soft sweets to obtain the sandwich soft sweets containing the lycopene liposome.
Example 5: docosahexaenoic acid liposome
Mixing 3 parts of mannitol and 2 parts of glycerol, stirring uniformly at 10 ℃, adding 2 parts of soybean phospholipid and 3 parts of algae oil, 0.1 part of sweet orange oil and 0.1 part of vitamin E, stirring at 10 ℃ at the rotating speed of 5r/min for 30min to obtain stable and uniform docosahexaenoic acid liposome, and pelleting and drying by using soft capsule equipment to obtain the docosahexaenoic acid liposome-containing soft capsule.
Example 6: liposomes containing beneficial microorganisms
Mixing 3 parts of mannitol and 2 parts of glycerol, uniformly stirring at 10 ℃, adding 0.5 part of phospholipid, 1 part of caprylic/capric glyceride, 0.1 part of sweet orange oil, 0.1 part of vitamin E, 1 part of lactobacillus powder, stirring at 10 ℃ at the rotating speed of 5r/min for 30min to obtain uniform and stable lactobacillus liposome, and quantitatively subpackaging to obtain a small-package finished product.
Comparative example 1: mixing 2 parts of glycerol and 1 part of phospholipid at 30 ℃, stirring uniformly, adding 3 parts of cis-15-tetracosenic acid, and stirring at 30 ℃ at a rotating speed of 10r/min for 60min to obtain a glycerol-cis-15-tetracosenic acid mixed solution.
Comparative example 2: taking 3 parts of erythritol and 1 part of tween, mixing and stirring uniformly at 20 ℃, adding 3 parts of fish oil, stirring uniformly at 20 ℃, and homogenizing for 2 times at 10MPa to obtain an erythritol-fish oil mixed solution.
The products prepared in examples 1 to 6 and comparative examples 1 to 2 were accelerated for 3 months (37 ℃ C., RH 75%) and their stability was examined, and the results are shown in Table 1.
TABLE 1 stability results
State or oil layer thickness, mm Index component attenuation ratio (C)t0-Ct3/CtO）*100%
Example 1 Uniform and stable oil layer thickness less than 1 ＜ 5%
Example 2 Uniform and stable oil layer thickness less than 1 ＜ 5%
Example 3 Uniform and stable oil layer thickness less than 1 ＜ 5%
Example 4 The content is uniform and stable without obvious oil separation ＜ 5%
Example 5 The content is uniform and stable without obvious oil separation ＜ 5%
Example 6 The content is uniform and stable without obvious oil separation ＜ 20%
Comparative example 1 > 10 (complete stratification) --
Comparative example 2 > 10 (complete stratification) --
As can be seen from the results of the above-mentioned examples and comparative examples, the liposome prepared by the method of the present invention is uniform and stable without obvious layering and oil separation by combining the sugar alcohol, the polyol, the emulsifier and the efficacy component, and the process of the present invention does not need to perform sterilization or bacteriostasis and drying treatment on the product, thereby effectively reducing the production procedures of the product and effectively improving the stability of the efficacy component.

Claims (10)

1. A liposome, comprising the components: sugar alcohol, polyalcohol, emulsifier and efficacy component.
2. The liposome of claim 1, comprising the following components in parts by weight:
1-5 parts of sugar alcohol, 1-5 parts of polyalcohol, 0.1-5 parts of emulsifier and 1-5 parts of efficacy component.
3. The liposome of claim 1 or 2, wherein the sugar alcohol is one or more of mannitol, erythritol, xylitol, maltitol, isomalt or sorbitol.
4. A liposome as claimed in claim 1 or 2, wherein the polyol is one or more of glycerol, propylene glycol or polyethylene glycol.
5. The liposome of claim 1 or 2, wherein the emulsifier is one or more of a zwitterionic surfactant and a nonionic surfactant, preferably one or more of phospholipid, soybean phospholipid, caprylic capric glyceride and tween 60.
6. A liposome according to claim 1 or 2, wherein the efficacy component comprises one or more of docosahexaenoic acid, eicosapentaenoic acid, fish oil, diacylglycerolphosphateserine, krill oil, lycopene and oleoresin thereof, lutein esters, astaxanthin, cis-15-tetracosenoic acid, carotenes, carotenoids or vitamins in admixture.
7. A liposome as claimed in claim 1 or 2, further comprising a flavouring agent or a probiotic.
8. A method for preparing a liposome according to any one of claims 1 to 7, comprising the steps of:
mixing sugar alcohol and polyhydric alcohol, stirring uniformly at 10-60 ℃, adding an emulsifier and an effective component, stirring, and homogenizing to obtain the liposome.
9. The method for preparing liposome according to claim 8, wherein the stirring speed is 5-20r/min, and the stirring time is 30-90 min; the homogenizing temperature is 10-60 deg.C, homogenizing pressure is 5-25MPa, and homogenizing for 1-5 times.
10. Use of the liposomes of any one of claims 1 to 7 for the preparation of a direct oral product or for injection as a content into various confectionery or pharmaceutical dosage forms.
CN202011422231.3A 2020-12-08 2020-12-08 Liposome, preparation method and application thereof Pending CN112401009A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011422231.3A CN112401009A (en) 2020-12-08 2020-12-08 Liposome, preparation method and application thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011422231.3A CN112401009A (en) 2020-12-08 2020-12-08 Liposome, preparation method and application thereof

Publications (1)

Publication Number Publication Date
CN112401009A true CN112401009A (en) 2021-02-26

Family

ID=74776354

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011422231.3A Pending CN112401009A (en) 2020-12-08 2020-12-08 Liposome, preparation method and application thereof

Country Status (1)

Country Link
CN (1) CN112401009A (en)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6020367A (en) * 1997-12-02 2000-02-01 Avon Products, Inc. Supersaturated ascorbic acid solutions
CN101091714A (en) * 2007-07-02 2007-12-26 中国药科大学 Liposome of precursor containing ginsenoside Rh2, and preparation method
CN105708911A (en) * 2016-02-17 2016-06-29 广州欧化药业有限公司 Peony seed oil self-emulsifying system composition and preparation method thereof
CN106860051A (en) * 2015-12-11 2017-06-20 上海家化联合股份有限公司 One kind includes ascorbic polyalcohol bag fluid composition of high content and preparation method thereof
CN110680786A (en) * 2019-11-13 2020-01-14 北京红蓝猫生物科技有限公司 Astaxanthin oil liposome composition and application thereof
CN111328953A (en) * 2020-03-02 2020-06-26 大连医诺生物股份有限公司 Astaxanthin nanoemulsion with good reconstitution property and preparation method thereof
CN111329885A (en) * 2020-03-10 2020-06-26 广州旭妆生物科技有限公司 Pharmaceutical composition and cosmetic composition for improving or preventing symptoms of high altitude red, preparation method of pharmaceutical composition and cosmetic

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6020367A (en) * 1997-12-02 2000-02-01 Avon Products, Inc. Supersaturated ascorbic acid solutions
CN101091714A (en) * 2007-07-02 2007-12-26 中国药科大学 Liposome of precursor containing ginsenoside Rh2, and preparation method
CN106860051A (en) * 2015-12-11 2017-06-20 上海家化联合股份有限公司 One kind includes ascorbic polyalcohol bag fluid composition of high content and preparation method thereof
CN105708911A (en) * 2016-02-17 2016-06-29 广州欧化药业有限公司 Peony seed oil self-emulsifying system composition and preparation method thereof
CN110680786A (en) * 2019-11-13 2020-01-14 北京红蓝猫生物科技有限公司 Astaxanthin oil liposome composition and application thereof
CN111328953A (en) * 2020-03-02 2020-06-26 大连医诺生物股份有限公司 Astaxanthin nanoemulsion with good reconstitution property and preparation method thereof
CN111329885A (en) * 2020-03-10 2020-06-26 广州旭妆生物科技有限公司 Pharmaceutical composition and cosmetic composition for improving or preventing symptoms of high altitude red, preparation method of pharmaceutical composition and cosmetic

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
吴正红: "《药剂学》", 30 April 2020, 中国医药科技出版社 *
宋范范等: "油体与脂质体的结构、性质和应用比较评析", 《中国粮油学报》 *

Similar Documents

Publication Publication Date Title
CN101801416B (en) Sealmess capsule
Barroso et al. Lipid-based carriers for food ingredients delivery
ES2604081T3 (en) Microcapsules that include pea protein
EP2825057B1 (en) Oxidixable fatty acid composition delivery form
WO2018054265A1 (en) Hydrophilic lipid composition packaging composition, preparation and blending method for same, and applications thereof
TWI321989B (en) Water-soluble composition containing coenzyme q10
JP4298158B2 (en) Composition containing encapsulated long-chain alcohol and method for producing the same
US20170319503A1 (en) Encapsulation of an oil containing unsaturated fatty acids
AU2015309797A1 (en) Emulsion composition
KR20120124745A (en) Method of microcapsulating phosphatidylserine
Khalid et al. Critical review of encapsulation methods for stabilization and delivery of astaxanthin
US20200093151A1 (en) Emulsion of triglyceride oil in glycerin with lecithin
CN101947214A (en) Method for preparing vitamin A microcapsules by secondary emulsification and spray drying method
CN104397687A (en) Polyunsaturated fatty acid nutritional composition and preparation method and application thereof
US20050220857A1 (en) Physiologically compatible, phospholipid-containing, stable and hard matrix
JP5432563B2 (en) Phosphatidylserine-containing capsule and phosphatidylserine composition for capsule filling
JP2019206518A (en) Oil and fat-containing composition and oral preparation
CN113966838A (en) Astaxanthin nanostructure lipid carrier-chitosan gel particle and preparation method thereof
EP1085821A1 (en) Use of 'nanofood' in foodstuff final products for humans and animals
FR2998175A1 (en) PROCESS FOR THE PRODUCTION OF A DRY EMULSION POWDER CONTAINING AT LEAST ONE ACTIVE LIPOPHILIC PRINCIPLE, AND DRY EMULSION OBTAINED BY THIS PROCESS
CN112401009A (en) Liposome, preparation method and application thereof
CN111567805A (en) Water-soluble haematococcus pluvialis astaxanthin soft capsule and preparation method thereof
WO2013031949A1 (en) Soft capsule pharmaceutical preparation, composition for soft capsule pharmaceutical preparation, and method for producing soft capsule pharmaceutical preparation
JP2023500864A (en) Orally administrable film containing sparingly water-soluble active ingredient and its preparation
KR100797985B1 (en) Liquid crystal membrane emulsion composition and preparation method thereof

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
RJ01 Rejection of invention patent application after publication

Application publication date: 20210226

RJ01 Rejection of invention patent application after publication