CN113117091B - Curcumin water-soluble preparation and preparation method thereof - Google Patents
Curcumin water-soluble preparation and preparation method thereof Download PDFInfo
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- CN113117091B CN113117091B CN201911401566.4A CN201911401566A CN113117091B CN 113117091 B CN113117091 B CN 113117091B CN 201911401566 A CN201911401566 A CN 201911401566A CN 113117091 B CN113117091 B CN 113117091B
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- 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
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
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Abstract
The invention relates to a curcumin water-soluble preparation which is characterized in that the particle size D of the preparation 50 0.45-0.65 μm; the preparation is dissolved in water, and when the concentration of curcumin is 10ppm, the hue value of the aqueous solution is L80-90, a 3-6, b 25-45; the preparation is prepared from the following raw materials in parts by weight: 1-3 parts of curcumin, 6-25 parts of emulsifier, 0.2-5 parts of antioxidant, 60-70 parts of glycerol and 10-20 parts of water. The preparation is prepared by mixing the raw materials, emulsifying and grinding. The curcumin preparation provided by the invention has moderate granularity, is suitable for coloring water-based products such as beverages in color, and has bright color and strong light stability.
Description
Technical Field
The invention relates to the field of additives of oral products such as food, medicines, health products and the like, in particular to a curcumin water-soluble preparation and a preparation method thereof.
Background
Curcumin is a natural yellow pigment obtained by extracting, concentrating and crystallizing rhizome of Curcuma rhizome, curcumae rhizoma, radix Curcumae, etc. belonging to Curcuma of Zingiberaceae. Curcumin has good colorability and dispersibility, has special aroma, is insoluble in cold water, is acid-resistant, turns red immediately when being subjected to alkali, has good stability to light and heat, has no toxic or side effect, and is widely applied to food additives and dyes at present. In addition, curcumin also has health promotion effect, and has effects of resisting inflammation, reducing blood lipid, resisting bacteria and resisting cancer. Therefore, curcumin has a wide demand in countries and regions such as china, japan and korea, the european union, the united states, and southeast asia. As the pigment, the color tone of curcumin is very important, the specific mango yellow color generally needs to be obtained by mixing pigments with different colors, yellow and white colors are generally used, or lemon yellow and rose red colors are used, mango yellow color is obtained by mixing colors, and a lot of process cost is needed.
Curcumin is an alcohol-soluble compound, has poor water solubility and oil solubility, seriously influences the application of the curcumin in water-soluble products and oil-soluble products, and is sensitive to light, heat and iron ions and has poor light resistance, heat resistance and iron ion resistance. Therefore, it has poor solubility and unstable color in products containing water as a main solvent, such as beverages and oral liquids. Currently, water-soluble and oil-soluble curcumin formulations and methods for their preparation are being extensively studied. For example, chinese patent publication No. CN1682701a reports a curcumin self-microemulsifying formulation and a preparation method thereof, and the curcumin self-microemulsifying formulation is composed of curcumin, a surfactant, a main surfactant, an oil phase and a solid adsorbent. In the patent, curcumin is used as a medicinal active ingredient, a plurality of auxiliary material ingredients are used in the preparation process, and emulsified particles are prepared into solid particles through additional steps so as to reduce the particle size of an emulsifier and increase the stability. In addition, chinese patent document with publication number CN1736369A reports a water-soluble preparation of curcumin, a preparation method and application thereof, wherein the water-soluble preparation comprises curcumin, oil, an emulsifier and water. The main invention of the patent aims to provide a preparation taking curcumin as an active ingredient, which is used for treating or preventing tumors, resisting tumor metastasis, enhancing the treatment effect of chemotherapeutic drugs, relieving the toxic and side effects of chemotherapy and improving the immune function of tumor patients. Chinese patent publication No. CN104902765a reports a solubilized product of curcumin, which comprises curcumin and at least one emulsifier, wherein the emulsifier is polysorbate 80 or polysorbate 20 or a mixture of polysorbate 20 and polysorbate 80. The solubilization substance improves curcumin stability and bioavailability.
However, the curcumin preparations described in the published documents are mainly aimed at better exerting the pharmacological efficacy of curcumin, and in order to ensure the safety and stability of the medicinal preparations, the auxiliary materials and the process used by the preparations are complex and the cost is too high. When curcumin is used as a coloring agent, little literature is concerned about enhancing the stability of its color tone by preparing curcumin in a formulation form, and the composition of an auxiliary material and a preparation process of a water-soluble formulation capable of maintaining its color tone stability are not disclosed.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects in the prior art and provide a stable curcumin water-soluble preparation with mango yellow color tone and a preparation method thereof, wherein the curcumin product with the mango yellow color tone can be widely applied to food, health care products or medicines, especially beverages and aqueous liquid preparations, not only can play a stable coloring effect, but also has good absorption, and is beneficial to exerting the medicinal or health care activity of curcumin per se; meanwhile, the process is simple and convenient, and the cost is low.
Specifically, the preparation provided by the invention is prepared from raw materials including curcumin, an emulsifier, an antioxidant, glycerol and water. Wherein the substance with coloring effect is curcumin.
The invention can ensure that the colorant prepared by the raw materials has good color tone by comprehensively optimizing the composition of each raw material, particularly controlling the relative amount of glycerin and water in the raw materials.
Specifically, the raw materials preferably comprise the following components in parts by weight: 1-3% of curcumin, 6-25% of emulsifier, 0.2-5% of antioxidant, 60-70% of glycerol and 10-20% of water.
The emulsifier is preferably prepared by mixing an oil-soluble emulsifier and a water-soluble emulsifier, and preferably comprises the following components in a mass ratio of 1-5:5-15, to ensure that the emulsifier works synergistically with glycerol and water in specific proportions to form a good medium for curcumin, thereby providing excellent performance to the colorant product. Wherein the water soluble emulsifier can be selected from food water soluble emulsifier conventional in the art, such as one or more of polyoxyethylene sorbitan monooleate, sucrose ester, and polyglycerol fatty acid ester; the oil-soluble emulsifier can be selected from food oil-soluble emulsifiers conventional in the art, such as phospholipid and/or monoglyceride and diglyceride fatty acid ester.
The antioxidant is added into the formula of the invention, so that the colorant has an antioxidant function. The antioxidant with the specific proportion can be cooperated with curcumin, so that the colorant has a good fresh-keeping effect. The antioxidant can be edible antioxidant commonly used in the art, such as one or more of L-ascorbic acid, rosemary extract, and vitamin E.
As a preferable scheme of the invention, the raw materials comprise the following components in percentage by mass: 1-3% of curcumin, 1-5% of oil-soluble emulsifier, 5-20% of water-soluble emulsifier, 0.2-5% of antioxidant, 60-70% of glycerol and 10-20% of water.
The median particle diameter D of the curcumin preparation provided by the invention 50 Is 0.45-0.65 μm. After the curcumin preparation provided by the invention is dissolved in water, when the concentration of curcumin is 10ppm, the hue value of the aqueous solution is L80-90, a 3-6, b 25-45 (wherein L represents brightness, 0 is black, 100 is white, the larger the value of L is, the higher the brightness is, a represents red and green, the positive value is red, the negative value is green, b represents yellow and blue, the positive value is yellow, and the negative value is blue).
The invention also provides a preparation method of the food colorant. Specifically, the food colorant is prepared by mixing the raw materials, emulsifying and grinding.
The emulsification adopts the conventional emulsification method in the field, and the raw materials are emulsified to obtain the emulsion suspension. As a specific mode of the invention, the shearing emulsification is carried out under the condition of 6000-8000 rpm. The invention preferably provides that the emulsification is carried out at a temperature of 45 to 75 ℃. The grinding can adopt a grinding mode which is conventional in the field, and the temperature control is required during the grinding, wherein the temperature control means that the temperature of the product during the grinding process is maintained within a specific range of 40-60 ℃ through temperature control. It is further preferred according to the invention that the linear speed of the grinding is 8-15m/s.
Detailed Description
The following describes the embodiments of the present invention in further detail with reference to specific examples. The following examples are intended to illustrate the invention, but are not intended to limit the scope of the invention.
The starting materials used in the following examples are all commercially available. Wherein the curcumin has a curcumin content of 90-95% and is available from Chenguang Biotechnology group GmbH.
Determination method of stability test:
(1) Reagents and solutions:
a citric acid buffer solution with pH of 3.0-3.1. The preparation method comprises the following steps: 1mol/L citric acid and 1mol/L sodium citrate solution are uniformly mixed according to the volume ratio of 31.
(2) Instruments and devices:
ultraviolet-visible spectrophotometer
Ultrasonic cleaning instrument
Balance, sensing amount 0.0001g
Artificial climate box
(3) Sample detection
Firstly, uniformly mixing the samples, weighing the samples into a 100mL volumetric flask, adding 40mL of prepared citric acid buffer solution, carrying out ultrasonic dissolution to fully disperse the samples without insoluble substances, and cooling to room temperature. And (3) fixing the volume to a scale by using a buffer solution, shaking up, and detecting the initial absorbance value by using an ultraviolet-visible spectrophotometer, wherein the detection wavelength is the wavelength of the maximum absorption peak of the sample, and a citric acid buffer solution with the pH value of 3.0-3.1 is used as a reference.
And (3) subpackaging the sample to be detected and the control solution in a colorless transparent container, standing in an artificial climate box with the temperature of 37 ℃, the illumination of 20000Lux and the humidity of 75%, detecting the absorbance values of the sample to be detected and the control solution in 5h, 24h and 7d respectively, and calculating the retention rate.
Example 1
The embodiment provides a curcumin colorant which comprises the following raw materials: 25g of curcumin, 50g of sucrose ester, 50g of phospholipid, 5g of vitamin E, 670g of glycerol and 200g of water.
The embodiment further provides a preparation method of the curcumin preparation, which specifically comprises the following steps:
(1) Mixing the raw materials, adding into an emulsification tank, heating to 45 deg.C, and shearing and emulsifying at 6000 rpm for 30min to obtain emulsion suspension;
(2) And grinding the emulsion suspension in a grinding machine, controlling the grinding temperature to be 40 ℃, and grinding the emulsion suspension for 120min at the grinding linear speed of 12 m/s.
Through detection, the curcumin colorant D provided by the embodiment 50 0.55 μm; after dissolving in water, when gingerThe aqueous solution has hue values of L85.96, a 5.12, b 33.28 at a flavin concentration of 10 ppm.
Example 2
The embodiment provides a curcumin colorant which comprises the following raw materials: 300g of curcumin, 1.1kg of polyoxyethylene sorbitan monooleate, 100g of mono-diglycerol fatty acid ester, 500g of rosemary extract, 7kg of glycerol and 1kg of water.
The embodiment further provides a preparation method of the curcumin colorant, which specifically comprises the following steps:
(1) Mixing the raw materials, adding into an emulsification tank, heating to 75 deg.C, and shearing and emulsifying at 8000 rpm for 15min to obtain emulsion suspension;
(2) And grinding the emulsion suspension in a grinding machine, controlling the grinding temperature to be 50 ℃, and grinding the emulsion suspension for 150min at the grinding linear velocity of 8 m/s.
Through detection, the curcumin colorant D provided by the embodiment 50 0.65 μm; after dissolution in water, the hue values of the aqueous solution were L81.20, a 4.50, b 43.60, respectively, when the concentration of curcumin was 10 ppm.
Example 3
The embodiment provides a curcumin colorant which comprises the following raw materials: 1kg of curcumin, 19.8kg of polyglycerol fatty acid ester, 2kg of phospholipid, 2kg of mono-diglycerol fatty acid ester, 200g of ascorbic acid, 60kg of glycerol and 15kg of water.
The embodiment further provides a preparation method of the curcumin colorant, which specifically comprises the following steps:
(1) Mixing the raw materials, adding into an emulsification tank, heating to 60 deg.C, and shearing and emulsifying at 7000 rpm for 45min to obtain emulsion suspension;
(2) And (3) grinding the emulsion suspension in a grinding machine, controlling the grinding temperature to be 60 ℃, and grinding the emulsion for 120min at a grinding linear speed of 15m/s.
Through detection, the curcumin colorant D provided by the embodiment 50 0.45 μm; after dissolving in water, when the concentration of curcumin is 10ppm, the hue value of the aqueous solution is L89.60, a 3.15, b 25.20.
Comparative example 1
The curcumin self-microemulsion preparation is prepared by adopting a formula disclosed in Chinese patent document CN1682701A, example 1. The formula is as follows: 2.5g of curcumin, 100g of polyoxyethylene nonyl phenol ether, 400 g of polyethylene glycol, 10g of ethyl oleate, 60g of micro-powder silica gel and 20g of mannitol.
The specific preparation method is the same as example 1.
After the curcumin preparation provided by the comparative example is dissolved in water, when the concentration of the curcumin is 10ppm, the hue value of the aqueous solution is L95.2, a 26.8, b 18.6, and the color difference Delta E is larger than that of the curcumin preparation provided by the invention.
Comparative example 2
The curcumin emulsion is prepared by the method disclosed in the Chinese patent document CN1736369A in the example 1.
The preparation method specifically comprises the following steps:
dissolving curcumin 50mg, soybean phospholipid 2.0g and cholesterol 0.5g with ethanol, adding into refined soybean oil 10g, mixing to clarify, and removing ethanol by rotary evaporation or nitrogen evaporation to obtain oil solution containing curcumin 5mg/g, soybean phospholipid 200mg/g and cholesterol 50 mg/g.
Dispersing poloxamer 1.0g into appropriate amount of injectable water, slowly adding oily solution of phospholipid and cholesterol containing curcumin into the water dispersion system under high speed stirring, making into coarse emulsion, and diluting with water to 100ml. Sterilizing at 100 deg.C for 30min, and packaging to obtain emulsion containing curcumin 0.5 mg/ml.
According to detection, the hue values of the curcumin preparation provided by the comparative example are L65.2, a 18.5 and b 20.3 respectively, the color difference Delta E is larger than that of the curcumin preparation provided by the invention, the curcumin loading capacity is less than 5 percent of that of the curcumin preparation provided by the invention, and the loading capacity is smaller.
Comparative example 3:
the curcumin solubilized product was prepared by the preparation method of example 1 described in chinese patent document CN104902765 a.
The preparation method specifically comprises the following steps:
930g of polysorbate 80 (i.e. tween 80) and 70g of 95% curcumin powder were used. The 70g contains 95% curcumin, i.e. 66.5g.
Polysorbate 80 is heated to about 48 ℃ to about 52 ℃. Curcumin powder was added slowly to polysorbate 80 with stirring. Heating to 89 deg.C while adding curcumin powder, and cooling the obtained solubilized product to below 60 deg.C.
After the curcumin preparation provided by the comparative example is dissolved in water, when the concentration of the curcumin is 10ppm, the hue value of the aqueous solution is L96.5, a 25.6, b 15.6, and the color difference Delta E is larger than that of the curcumin preparation provided by the invention.
The compositions of the above examples and comparative examples are shown in the following table:
TABLE 1 percentage of the composition of the inventive and comparative examples
Stability comparison experiment:
comparing the influence of different auxiliary material dosage selections on stability under the same curcumin proportion condition:
preparing curcumin emulsion product according to the composition of comparative examples 4-6 in the table 3, wherein the parameters of the preparation method of the comparative example 4 are the same as those of the preparation method of the example 1; comparative example 5 has the same preparation method parameters as example 2; comparative example 6 was prepared according to the same procedure as in example 3.
TABLE 3 percentage of the composition of the examples and comparative examples in the stability test
The stability test results are as follows:
TABLE 4 comparison of the light stability of inventive and comparative examples
As can be seen from table 4, when the ratio of the oil-soluble emulsifier and the water-soluble emulsifier is outside the range selected in the present application, or the amount of glycerin is outside the range selected in the present application, the stability of the curcumin formulation is lowered. The dosage ratio of the oil-soluble emulsifier to the water-soluble emulsifier and the selection of the dosage of the glycerol have obvious influence on the stability of the curcumin emulsion.
Finally, the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all of them should be covered in the claims of the present invention.
Claims (7)
1. A water-soluble curcumin preparation characterized by having a particle diameter D 50 0.45-0.65 μm; the preparation is dissolved in water, and when the concentration of curcumin is 10ppm, the hue value of the aqueous solution is L80-90, a 3-6, b 25-45; the preparation is prepared from the following raw materials in percentage by mass: 1-3% of curcumin, 1-5% of oil-soluble emulsifier, 5-20% of water-soluble emulsifier, 0.5-5% of antioxidant, 60-70% of glycerol and 10-20% of water; the water-soluble emulsifier is selected from one or more of polyoxyethylene sorbitan monooleate, sucrose ester and polyglycerol fatty acid ester; the oil-soluble emulsifier is one or two of phospholipid and mono-diglycerol fatty acid ester.
2. A curcumin water-soluble formulation as claimed in claim 1, wherein said antioxidant is selected from one or more of L-ascorbic acid, rosemary extract, vitamin E.
3. A process for producing a water-soluble preparation of curcumin as claimed in claim 1 or 2, wherein the raw materials are mixed, emulsified and then ground.
4. The method of claim 3, wherein the emulsification is performed at 45-75 ℃ and the shearing emulsification is performed at 6000-8000 rpm for 15-45min.
5. The method of claim 3, wherein the milling is performed at 40-60 ℃ and the linear velocity is 8-15m/s for 120-150min.
6. Use of a water-soluble preparation of curcumin as claimed in any one of claims 1 to 5 for the preparation of a pharmaceutical product, characterized in that the water-soluble preparation of curcumin is used as a coloring agent.
7. A curcumin water-soluble preparation as claimed in any one of claims 1 to 5, which is used as a coloring agent in foods or health products.
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| CN114947042B (en) * | 2022-05-18 | 2023-07-04 | 晨光生物科技集团股份有限公司 | Turmeric extract, preparation method and application thereof in coloring |
| CN115176989A (en) * | 2022-07-12 | 2022-10-14 | 河南中大恒源生物科技股份有限公司 | Transparent curcumin oil solution and preparation method and application thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283373A (en) * | 2011-08-30 | 2011-12-21 | 河南中大生物工程有限公司 | Method for producing curcumin preparation |
| CN105078942A (en) * | 2015-09-24 | 2015-11-25 | 珠海雅富兴源食品工业有限公司 | Method for preparing curcumin preparation |
| TW201613559A (en) * | 2014-08-29 | 2016-04-16 | Fuji Chem Ind Co Ltd | Emulsion composition |
| CN109329938A (en) * | 2018-12-10 | 2019-02-15 | 陈爱梅 | A kind of turmeric composition and preparation method thereof |
| CN109566973A (en) * | 2018-12-14 | 2019-04-05 | 晨光生物科技集团股份有限公司 | A kind of lycopene composition and its emulsion formulations |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283373A (en) * | 2011-08-30 | 2011-12-21 | 河南中大生物工程有限公司 | Method for producing curcumin preparation |
| TW201613559A (en) * | 2014-08-29 | 2016-04-16 | Fuji Chem Ind Co Ltd | Emulsion composition |
| CN105078942A (en) * | 2015-09-24 | 2015-11-25 | 珠海雅富兴源食品工业有限公司 | Method for preparing curcumin preparation |
| CN109329938A (en) * | 2018-12-10 | 2019-02-15 | 陈爱梅 | A kind of turmeric composition and preparation method thereof |
| CN109566973A (en) * | 2018-12-14 | 2019-04-05 | 晨光生物科技集团股份有限公司 | A kind of lycopene composition and its emulsion formulations |
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