CN113304702A - Preparation method of fructus amomi essential oil microcapsules - Google Patents
Preparation method of fructus amomi essential oil microcapsules Download PDFInfo
- Publication number
- CN113304702A CN113304702A CN202110199706.5A CN202110199706A CN113304702A CN 113304702 A CN113304702 A CN 113304702A CN 202110199706 A CN202110199706 A CN 202110199706A CN 113304702 A CN113304702 A CN 113304702A
- Authority
- CN
- China
- Prior art keywords
- essential oil
- fructus amomi
- aqueous solution
- preparation
- pectin
- 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
Images
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
- B01J13/04—Making microcapsules or microballoons by physical processes, e.g. drying, spraying
- B01J13/043—Drying and spraying
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention provides a preparation method of a fructus amomi essential oil microcapsule. The method mainly comprises the following steps: the preparation method comprises the steps of taking fructus amomi essential oil as a core material, taking one or more of an inulin-lysozyme aqueous solution, an inulin-chitosan aqueous solution, a pectin-lysozyme aqueous solution and a pectin-chitosan aqueous solution as a wall material, adjusting the pH value of a system to be 3-10, stirring at a high speed of 800-1600 r/min to obtain a pickering emulsion product, ultrasonically dispersing for 30-60 min under the power of 200W, and then spray drying to obtain the fructus amomi essential oil microcapsule. The fructus amomi essential oil microcapsule prepared by the method not only can protect the activity of the fructus amomi essential oil and realize the slow release of the fructus amomi essential oil, but also has the biological activity of inducing the apoptosis of human liver cancer cells HepG2 and can realize the wider application of the fructus amomi essential oil in the fields of food, health care products and medicines.
Description
Technical Field
The invention belongs to the technical field of microcapsule preparation, relates to a preparation method of a fructus amomi essential oil microcapsule, and belongs to the technical field of food processing.
Background
Fructus Amomi (Amomum villosumLour.) is a medicinal and edible raw material of perennial herb of the genus cardamom of the family zingiberaceae, and is widely used in fujian, guangdong, guangxi, Yunnan and other places in China. Has the effects of eliminating dampness, stimulating appetite, warming spleen, relieving diarrhea, regulating qi-flowing, and preventing miscarriage, and can be used for treating damp stagnation, abdominal distention, no hunger, deficiency-cold of spleen and stomach, emesis, diarrhea, pernicious vomiting, and fetal irritabilityAn and other diseases, and has good effect. In recent years, researches show that fructus amomi has rich pharmacological activity and particularly shows remarkable advantages in the aspects of gastrointestinal protection, analgesia, antidiarrheal, bacteriostasis, antioxidation and the like, but related products developed by the fructus amomi are few.
The fructus amomi essential oil is a volatile oil component extracted from fructus amomi fruits and is a main bioactive component of the fructus amomi. The fructus amomi essential oil has various pharmacological effects, is mainly used for treating gastrointestinal spasm and ulcer, relieving pain, promoting digestion, removing gastrointestinal pneumatosis, promoting gastric secretion, enhancing gastrointestinal motility, stopping diarrhea, benefiting gallbladder, diminishing inflammation, relieving cough, inhibiting bacteria, preventing corrosion, resisting oxidation and the like. Many studies have shown that the gastrointestinal health relationship is closely related to the health of the whole body. At present, related researches on fructus amomi essential oil mainly focus on extraction, ingredient determination, pharmacological activity and the like, the activity is mostly focused on reports of gastrointestinal conditioning, and the preparation of fructus amomi essential oil microcapsules and the effect of the fructus amomi essential oil microcapsules on the efficacy are not reported.
Microencapsulation refers to a technique whereby individual droplets or particles of a solid, gaseous or liquid material are embedded in capsules in the micrometer to millimeter range by a specific process technique, allowing the controlled release of the core material under specific conditions. The microcapsule technology can seal the grease in the wall material, and the influence of oxygen, illumination and the like in processing and storage environments on the quality of the grease is weakened by controlling the release of the grease, so that the oxidation stability of the grease is enhanced and the application range of the grease is widened. At present, plant essential oil microcapsule technology is widely applied in the fields of food, chemical industry, medicine and the like. The Pickering emulsion is known as a universal template for forming the microcapsule with a heterogeneous structure, so that the environment pollution is avoided, the shell forming can be carried out, the uniform and complete spherical appearance of the microcapsule is endowed, and meanwhile, the mechanical strength, the thermal stability, the permeability resistance, the magnetic responsiveness and the like of a polymer shell can be improved, and the development in the field of the microcapsule is realized in the future.
The invention utilizes the Pickering emulsion microcapsule technology to embed the fructus amomi essential oil to prepare the fructus amomi essential oil microcapsule, can effectively protect the biological activity of the fructus amomi essential oil and slowly release the fructus amomi essential oil, has the biological activity of inducing the apoptosis of human liver cancer cells HepG2, and can realize the wider application of the fructus amomi essential oil in the fields of food, health care products and even medicines.
Disclosure of Invention
The invention aims to provide a fructus amomi essential oil microcapsule, which can effectively protect the biological activity of the fructus amomi essential oil, slowly release the fructus amomi essential oil, has the biological activity of inducing the apoptosis of human hepatoma cell HepG2, can realize the wider application of the fructus amomi essential oil in the fields of food, health care products and medicines, and leads the product to be developed in the directions of nutrition, health care and safety.
In order to achieve the purpose, the invention adopts the technical scheme that.
(1) Dissolving inulin, pectin, chitosan and lysozyme with deionized water respectively to obtain 1mg/ml water solution.
(2) Respectively preparing the aqueous solution in the step (1) into an inulin-lysozyme nanoparticle aqueous solution, an inulin-chitosan nanoparticle aqueous solution, a pectin-lysozyme nanoparticle aqueous solution and a pectin-chitosan nanoparticle aqueous solution according to the mass ratio of the two components of 1: 4-4: 1, and ultrasonically dispersing for 30-60 min under the power of 200W.
(3) And (3) respectively adjusting the pH value of the system to 3-10 by using 0.5mol/L hydrochloric acid and a sodium hydroxide aqueous solution in the mixed solution obtained in the step (2).
(4) And (4) adding fructus amomi essential oil into the aqueous solution of the nano particles obtained in the step (3), wherein the mass ratio of the fructus amomi essential oil to the aqueous solution of the nano particles is 2: 1-1: 2, and dispersing the obtained mixed solution at a high speed for 5-30 min at the speed of 800-1600 r/min.
(5) And (4) carrying out spray drying on the mixed solution obtained in the step (4), setting the air inlet temperature to be 180 ℃, the outlet temperature to be 85 ℃ and the feeding rate to be 5mL/min, and carrying out spray drying to obtain the fructus amomi essential oil microcapsule.
The preparation method of the fructus amomi essential oil microcapsule is carried out based on a Pickering emulsion microcapsule technology, wherein the used wall materials are inulin, chitosan, pectin and lysozyme which belong to natural high molecular active ingredients, and the preparation method has the function of providing embedding with high embedding rate and good slow release property for the fructus amomi essential oil.
According to the preparation method of the fructus amomi essential oil microcapsule, the embedding rate of the prepared fructus amomi essential oil nanometer microcapsule is over 85 percent, the average particle size is between 180 and 300 nm, the fructus amomi essential oil nanometer microcapsule has good protection and slow release performance, and has the biological efficacy of inducing the apoptosis of human liver cancer cells HepG 2.
The invention has the beneficial effects that:
(1) the fructus amomi essential oil microcapsule has the slow release characteristic, can slowly release fructus amomi essential oil, improves the utilization efficiency of the fructus amomi essential oil, prolongs the action time of the fructus amomi essential oil and the like.
(2) The fructus amomi essential oil microcapsule prepared by the invention takes natural high-molecular active ingredients such as inulin, chitosan, pectin and lysozyme as wall materials and fructus amomi essential oil as core materials, is non-toxic, harmless, safe, reliable and simple to prepare, has obvious antioxidant activity, is convenient to use and has wide application.
(3) The fructus amomi essential oil microcapsule prepared by the invention has the biological effect of inducing human liver cancer cells HepG2 to die, and can realize the wider application of the fructus amomi essential oil in the fields of food, health care products and even medicines.
Drawings
FIG. 1 shows the particle size distribution diagram of the fructus Amomi essential oil microcapsule obtained in examples 1-4 ((R): example 1; ②.: example 2; ③ example 3; and ((R): example 4)).
FIG. 2 optical microscope photo of the microcapsule of fructus Amomi essential oil obtained in examples 1-4 (A: example 1; B: example 2; C: example 3; D: example 4).
FIG. 3 effect of different concentrations of microcapsule solution of fructus Amomi essential oil on HepG2 tumor cell proliferation obtained in example 1.
FIG. 4 is an inverted phase contrast microscope to observe the apoptosis of HepG2 tumor cells (x 10) after different concentrations of the microcapsule treatment of the amomum essential oil obtained in example 1 (a: 24h-control; b: 24 h-60. mu. mol/L; c: 24 h-120. mu. mol/L; d: 24 h-180. mu. mol/L; e: 48h-control; f: 48 h-60. mu. mol/L; g: 48 h-120. mu. mol/L; h: 48 h-180. mu. mol/L; i: 72h-control; j: 72 h-60. mu. mol/L; k: 72 h-120. mu. mol/L; L: 72 h-180. mu. mol/L).
FIG. 5 fluorescence inversion microscopy of apoptosis of HepG2 tumor cells after 72h treatment with different concentrations of the microcapsules of the essential oil of Amomum villosum obtained in example 1 (20X) (a: control, inversion; b: control, fluorescence; c: 30. mu. mol/L, inversion; d: 30. mu. mol/L, fluorescence; e: 60. mu. mol/L, inversion; f: 60. mu. mol/L, fluorescence; g: 90. mu. mol/L, inversion; h: 90. mu. mol/L, fluorescence; i: 120. mu. mol/L, inversion; j: 120. mu. mol/L, fluorescence; k: 150. mu. mol/L, inversion; L: 150. mu. mol/L, fluorescence).
The specific implementation mode is as follows:
in order to make the technical solutions of the present invention better understood and enable those skilled in the art to practice the present invention, the following embodiments are further described, but the present invention is not limited to the following embodiments.
The preparation method of the fructus amomi essential oil microcapsule provided by the embodiment of the invention specifically comprises the following steps.
(1) Dissolving inulin, pectin, chitosan and lysozyme with deionized water respectively to obtain 1mg/ml water solution.
(2) Respectively preparing the aqueous solution in the step (1) into an inulin-lysozyme nanoparticle aqueous solution, an inulin-chitosan nanoparticle aqueous solution, a pectin-lysozyme nanoparticle aqueous solution and a pectin-chitosan nanoparticle aqueous solution according to the mass ratio of the two components of 1: 4-4: 1, and ultrasonically dispersing for 30-60 min under the power of 200W.
(3) And (3) respectively adjusting the pH value of the system to 3-10 by using 0.5mol/L hydrochloric acid and a sodium hydroxide aqueous solution in the mixed solution obtained in the step (2).
(4) And (4) adding fructus amomi essential oil into the aqueous solution of the nano particles obtained in the step (3), wherein the mass ratio of the fructus amomi essential oil to the aqueous solution of the nano particles is 2: 1-1: 2, and dispersing the obtained mixed solution at a high speed for 5-30 min at the speed of 800-1600 r/min.
(5) And (4) carrying out spray drying on the mixed solution obtained in the step (4), setting the air inlet temperature to be 180 ℃, the outlet temperature to be 85 ℃ and the feeding rate to be 5mL/min, and carrying out spray drying to obtain the fructus amomi essential oil microcapsule.
The characterization method comprises the following steps:
(1) observing the number average particle size and the shape of the microcapsules: the test was carried out using a Malvern ZETASIZER 3000 HAS nanometer laser particle sizer, at a test temperature of 25 ℃. The morphology of the microcapsules was observed with a phase contrast microscope from german come DM 500.
(2) The embedding rate is as follows: the embedding rate is calculated according to the following formula:
(3) MTT method (tetramethylazoazolium salt micro enzyme reaction colorimetric method) for detecting relative cell viability
The tumor cells are added with medicine by adopting a direct medicine adding method. After the cells are cultured for 24 hours, 48 hours and 72 hours respectively, 10 mu L of MTT solution is added into each hole; after further incubation for 4h at 37 ℃, taking out the cells from the incubator, and gently removing cell culture supernatant in the holes; adding dimethyl sulfoxide (DMSO) solution into the cell culture flask respectively, and keeping the volume at 150 μ L/hole; oscillating the 96-well plate on a decoloring shaker for 10 min to fully dissolve crystals; the absorbance (A) at a wavelength of 490 nm was measured for each well with a microplate reader, and the cell viability was calculated according to the following formula.
In the formula: a. the0Absorbance in blank control wells; a. the1Absorbance of no drug added wells; a. the2Absorbance of the drug-adding hole.
(4) Observation of cell morphology by inverted phase contrast microscope
Adjusting the density of sensitive cells to 1 × 105each/mL, inoculated to 6-well plate, 3 mL/well respectively; to each well of the 6-well plate, 4000. mu. mol/L of composite n-3 PUFAs was added in an amount of 0, 22.5, 45.0, 67.5, 90.0 and 112.5. mu.L, respectively, to give final concentrations of 0, 30, 60, 90, 120 and 150. mu. mol/L, respectively. Meanwhile, a culture solution without the fructus amomi essential oil microcapsules is arranged as a control group, and the cell morphology is observed by an inverted phase contrast microscope after culturing for 24 hours, 48 hours and 72 hours.
(5) Fluorescence inversion microscope for observing sensitive cell apoptosis
The operation is carried out according to the Annexin V-FITC apoptosis determination kit method. Take about 1X 105～5×105Centrifuging the resuspended sensitive cells for 5min under 1000 Xg; removing the supernatant, adding 500. mu.L Annexin V-FITC binding solution, and gently resuspending the sensitive cells again; adding 5 mu L Annexin V-FITC solution, mixing uniformly, adding 5 mu L Propidium Iodide (PI) solution into the reaction system, and mixing lightly; incubating for 10 min at room temperature (20-25 ℃) in a dark place by adopting aluminum foil; the stained cell suspension is dropped on a glass slide, and the cells are lightly covered by a cover glass, so that the detection can be carried out by using an inverted fluorescence microscope.
Example 1
(1) Dissolving pectin and lysozyme with deionized water respectively to obtain 1mg/ml aqueous solution.
(2) Preparing the aqueous solution in the step (1) into a pectin-lysozyme nanoparticle aqueous solution according to the mass ratio of the two components of 4:1, and performing ultrasonic dispersion for 60 min under the power of 200W.
(3) And (3) respectively using 0.5mol/L aqueous solution of sodium hydroxide to adjust the pH value of the system to 10.
(4) And (4) adding fructus amomi essential oil into the aqueous solution of the nano particles obtained in the step (3), wherein the mass ratio of the fructus amomi essential oil to the aqueous solution of the nano particles is 1:2, and dispersing the obtained mixed solution at a high speed of 1600 r/min for 5 min.
(5) And (4) carrying out spray drying on the mixed solution obtained in the step (4), setting the air inlet temperature to be 180 ℃, the outlet temperature to be 85 ℃ and the feeding rate to be 5mL/min, and carrying out spray drying to obtain the fructus amomi essential oil microcapsule.
The particle size distribution of the prepared fructus amomi essential oil microcapsule is shown in figure 1 (r), the average particle size is 289.45nm, and the embedding rate is 87.6%.
The results of observing cell morphology under a microscope are shown in FIG. 4. As can be seen from fig. 4, different dosages and duration of action of the amomum essential oil microcapsules have a significant effect on the number and morphology of HepG2 cells. The control group HepG2 has clear cell outline, fusiform shape, compact cell structure and vigorous growth; the shape of the HepG2 cells in the treatment group is changed and is in a random state, the outline feeling of the cells is reduced, the cells float, the distance between the cells is increased, the structure is loose, the number of the cells is reduced, and the dead cells are increased.
The apoptosis results of the sensitive cells observed by fluorescence inverted microscope are shown in FIG. 5. As shown in FIG. 5, the apoptosis phenomenon of HepG2 cells is more severe due to the increase of the dosage of the fructus Amomi essential oil microcapsule additive, and 92.7% of human liver cancer cells HepG2 can be induced to apoptosis after 72 hours of treatment. Meanwhile, fig. 3 can observe not only green fluorescence generated in the early stage of apoptosis, red fluorescence emitted by necrotic cells or apoptotic bodies losing the integrity of cell membranes in the late stage of apoptosis, and green fluorescence emitted by necrotic cell membranes, but also the difference change of the form and the number of corresponding apoptotic cells.
Example 2
(1) Dissolving pectin and chitosan with deionized water respectively to obtain 1mg/ml aqueous solution.
(2) Preparing the aqueous solution in the step (1) into pectin-chitosan nanoparticle aqueous solution according to the mass ratio of the two components of 2:1, and performing ultrasonic dispersion for 45 min under the power of 200W.
(3) And (3) respectively adjusting the pH of the mixed solution in the step (2) to 3 by using 0.5mol/L hydrochloric acid aqueous solution.
(4) And (4) adding fructus amomi essential oil into the aqueous solution of the nano particles obtained in the step (3), wherein the mass ratio of the fructus amomi essential oil to the aqueous solution of the nano particles is 2:1, and dispersing the obtained mixed solution at a high speed of 800 r/min for 30 min.
(5) And (4) carrying out spray drying on the mixed solution obtained in the step (4), setting the air inlet temperature to be 180 ℃, the outlet temperature to be 85 ℃ and the feeding rate to be 5mL/min, and carrying out spray drying to obtain the fructus amomi essential oil microcapsule.
The particle size distribution of the prepared fructus amomi essential oil microcapsule is shown in figure 1 (②), the average particle size is 258.11nm, and the embedding rate is 85.9%.
The results of observing cell morphology under a microscope are shown in FIG. 4. After being treated by fructus amomi essential oil microcapsules for 72 hours, the fructus amomi essential oil microcapsules can induce 90.1 percent of human liver cancer cells HepG2 in an experimental group to die.
Example 3
(1) Dissolving inulin and chitosan with deionized water respectively to obtain 1mg/ml water solution.
(2) Preparing the aqueous solution in the step (1) into an inulin-chitosan nanoparticle aqueous solution according to the mass ratio of the two components of 1:2, and carrying out ultrasonic dispersion for 30min under the power of 200W.
(3) And (3) respectively adjusting the pH of the mixed solution in the step (2) to 3 by using 0.5mol/L hydrochloric acid aqueous solution.
(4) And (4) adding fructus amomi essential oil into the aqueous solution of the nano particles obtained in the step (3), wherein the mass ratio of the fructus amomi essential oil to the aqueous solution of the nano particles is 1:1, and dispersing the obtained mixed solution at a high speed of 1200 r/min for 15 min.
(5) And (4) carrying out spray drying on the mixed solution obtained in the step (4), setting the air inlet temperature to be 180 ℃, the outlet temperature to be 85 ℃ and the feeding rate to be 5mL/min, and carrying out spray drying to obtain the fructus amomi essential oil microcapsule.
The particle size distribution of the prepared fructus amomi essential oil microcapsule is shown in figure 1 (③), the average particle size is 215.62nm, and the embedding rate is 80.2%.
The results of observing cell morphology under a microscope are shown in FIG. 4. After being treated by fructus amomi essential oil microcapsules for 72 hours, 88.5 percent of human liver cancer cells HepG2 in an experimental group can be induced to die.
Example 4
(1) Dissolving inulin and lysozyme with deionized water respectively to obtain 1mg/ml water solution.
(2) Preparing the aqueous solution in the step (1) into an inulin-chitosan nanoparticle aqueous solution according to the mass ratio of the two components of 1:4, and ultrasonically dispersing for 45 min under the power of 200W.
(3) And (3) respectively using 0.5mol/L aqueous solution of sodium hydroxide to adjust the pH value of the system to 10.
(4) And (4) adding fructus amomi essential oil into the aqueous solution of the nano particles obtained in the step (3), wherein the mass ratio of the fructus amomi essential oil to the aqueous solution of the nano particles is 1:2, and dispersing the obtained mixed solution at a high speed of 1600 r/min for 15 min.
(5) And (4) carrying out spray drying on the mixed solution obtained in the step (4), setting the air inlet temperature to be 180 ℃, the outlet temperature to be 85 ℃ and the feeding rate to be 5mL/min, carrying out spray drying to obtain fructus amomi essential oil microcapsules, and inducing 60% of human liver cancer cells HepG2 in the experimental group to die after 72 hours.
The particle size distribution of the prepared fructus amomi essential oil microcapsule is shown in figure 1 ((r)), the average particle size is 182.73nm, and the embedding rate is 78.6%.
The results of observing cell morphology under a microscope are shown in FIG. 4. After being treated by fructus amomi essential oil microcapsules for 72 hours, 86.3 percent of human liver cancer cells HepG2 in an experimental group can be induced to die.
Claims (5)
1. A preparation method of fructus amomi essential oil microcapsules is characterized by comprising the following steps: taking fructus amomi essential oil as a core material and nano particles as a wall material, stirring at a high speed to obtain a pickering emulsion product, and then carrying out spray drying to obtain the fructus amomi essential oil microcapsule.
2. The fructus amomi essential oil microcapsule as claimed in claim 1, characterized in that the preparation method comprises the following steps:
(1) adding fructus amomi essential oil into the aqueous solution of the nano particles, and dispersing the obtained mixed solution at a high speed of 800-1600 r/min for 5-30 min;
(2) and (2) carrying out spray drying on the mixed solution obtained in the step (1), wherein the inlet air temperature is 175-185 ℃, the outlet temperature is 80-90 ℃, and the feeding rate is 4-6 mL/min, so as to obtain the fructus amomi essential oil microcapsule.
3. The preparation method of the fructus amomi essential oil microcapsule as claimed in claim 2, wherein in the step (1), the mass ratio of the fructus amomi essential oil to the nano particle water solution is 2: 1-1: 2.
4. The method for preparing fructus amomi essential oil microcapsules according to claim 2, wherein in the step (1), the nano particle water solution is one or more of an inulin-lysozyme water solution, an inulin-chitosan water solution, a pectin-lysozyme water solution and a pectin-chitosan water solution.
5. The preparation method of fructus amomi essential oil microcapsules according to claim 2, wherein the preparation method of the nanoparticle water solution in the step (1) is divided into the following steps:
(1) dissolving inulin, pectin, chitosan and lysozyme with deionized water respectively to obtain 1mg/ml water solution;
(2) respectively preparing an inulin-lysozyme aqueous solution, an inulin-chitosan aqueous solution, a pectin-lysozyme aqueous solution and a pectin-chitosan aqueous solution according to the mass ratio of 1: 4-4: 1, and performing ultrasonic dispersion for 30-60 min under the power of 200W;
(3) and respectively adjusting the pH value of the system to 3-10 by using 0.5mol/L hydrochloric acid and a sodium hydroxide aqueous solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110199706.5A CN113304702B (en) | 2021-02-23 | 2021-02-23 | Preparation method of fructus amomi essential oil microcapsule |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110199706.5A CN113304702B (en) | 2021-02-23 | 2021-02-23 | Preparation method of fructus amomi essential oil microcapsule |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113304702A true CN113304702A (en) | 2021-08-27 |
| CN113304702B CN113304702B (en) | 2023-05-26 |
Family
ID=77370471
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110199706.5A Active CN113304702B (en) | 2021-02-23 | 2021-02-23 | Preparation method of fructus amomi essential oil microcapsule |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113304702B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115246946A (en) * | 2021-12-17 | 2022-10-28 | 闽南师范大学 | Preparation method of fructus amomi aqueous extract polysaccharide-based edible film |
Citations (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1917946A (en) * | 2003-12-18 | 2007-02-21 | Gat制剂有限公司 | Continuous multi-microencapsulation process for improving the stability and storage life of biologically active ingredients |
| US20110008427A1 (en) * | 2007-09-20 | 2011-01-13 | University Of Leeds | Microcapsules and Methods |
| CN105994698A (en) * | 2016-05-17 | 2016-10-12 | 江南大学 | Method for preparing edible oil gel by taking Pickering emulsion as template |
| US20160317993A1 (en) * | 2013-12-19 | 2016-11-03 | Firmenich Sa | Particle-stabilized microcapsules |
| WO2017115034A1 (en) * | 2015-12-28 | 2017-07-06 | Capsulae | Microcapsule comprising a membrane obtained by microencapsulation using complex coacervation, and obtention method |
| CN107459661A (en) * | 2017-09-19 | 2017-12-12 | 青岛农业大学 | A kind of new food-grade High Internal Phase Emulsion preparation method |
| CN108041405A (en) * | 2017-11-08 | 2018-05-18 | 广西大学 | A kind of preparation process of essential oil microcapsules edible film |
| CN108641103A (en) * | 2018-04-10 | 2018-10-12 | 华南理工大学 | Phase emulsion oil-in-water and preparation method in a kind of protein stabilized height |
| CN109222179A (en) * | 2018-08-02 | 2019-01-18 | 福建农林大学 | A kind of preparation method of curcumin nano microcapsules |
| CN109925902A (en) * | 2019-01-31 | 2019-06-25 | 华南农业大学 | A kind of Pickering lotion and its preparation method and application stable based on black tea extract |
| CN110432377A (en) * | 2019-08-13 | 2019-11-12 | 中国海洋大学 | A kind of soybean protein isolate chitosan nano gel and its preparation method and application |
| CN110498935A (en) * | 2019-08-15 | 2019-11-26 | 南京林业大学 | A kind of High Internal Phase Emulsion and preparation method thereof of soybean protein isolate-pectin stable composite Quercetin |
| CN110574795A (en) * | 2019-09-12 | 2019-12-17 | 信阳师范学院 | Method for preparing high-water-solubility tea oil powder by vacuum freeze drying Pickering emulsion |
| KR20200004152A (en) * | 2018-07-03 | 2020-01-13 | 주식회사 엘지생활건강 | Method for prreparing organic-inorganic hybrid microcapsule |
| CN110710577A (en) * | 2018-07-12 | 2020-01-21 | 华中农业大学 | Preparation method of high-oil-loading-capacity emulsion rich in fibrous polysaccharide |
| CN111514264A (en) * | 2020-06-10 | 2020-08-11 | 云南中医药大学 | Application of fructus amomi residue extract in preparation of medicine for activating natural killer T cells |
| JP2020132759A (en) * | 2019-02-19 | 2020-08-31 | 凸版印刷株式会社 | Composite particle, and method for producing composite particle |
| WO2020200300A1 (en) * | 2019-04-03 | 2020-10-08 | 苏州丝美特生物技术有限公司 | Method for stabilizing and enhancing silk fibroin microcapsule shell structure using nanoparticles |
| US20200330950A1 (en) * | 2019-04-17 | 2020-10-22 | The Procter & Gamble Company | Methods of Making Capsules |
| CN112273638A (en) * | 2020-10-22 | 2021-01-29 | 华中农业大学 | Ovomucin-xanthan gum composite nanoparticle and application thereof in preparation of Pickering emulsion |
| CN112313289A (en) * | 2018-04-27 | 2021-02-02 | 凸版印刷株式会社 | Sustained-release composite particle, method for producing sustained-release composite particle, dry powder, and wallpaper |
-
2021
- 2021-02-23 CN CN202110199706.5A patent/CN113304702B/en active Active
Patent Citations (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1917946A (en) * | 2003-12-18 | 2007-02-21 | Gat制剂有限公司 | Continuous multi-microencapsulation process for improving the stability and storage life of biologically active ingredients |
| US20110008427A1 (en) * | 2007-09-20 | 2011-01-13 | University Of Leeds | Microcapsules and Methods |
| US20160317993A1 (en) * | 2013-12-19 | 2016-11-03 | Firmenich Sa | Particle-stabilized microcapsules |
| WO2017115034A1 (en) * | 2015-12-28 | 2017-07-06 | Capsulae | Microcapsule comprising a membrane obtained by microencapsulation using complex coacervation, and obtention method |
| CN105994698A (en) * | 2016-05-17 | 2016-10-12 | 江南大学 | Method for preparing edible oil gel by taking Pickering emulsion as template |
| CN107459661A (en) * | 2017-09-19 | 2017-12-12 | 青岛农业大学 | A kind of new food-grade High Internal Phase Emulsion preparation method |
| CN108041405A (en) * | 2017-11-08 | 2018-05-18 | 广西大学 | A kind of preparation process of essential oil microcapsules edible film |
| CN108641103A (en) * | 2018-04-10 | 2018-10-12 | 华南理工大学 | Phase emulsion oil-in-water and preparation method in a kind of protein stabilized height |
| CN112313289A (en) * | 2018-04-27 | 2021-02-02 | 凸版印刷株式会社 | Sustained-release composite particle, method for producing sustained-release composite particle, dry powder, and wallpaper |
| KR20200004152A (en) * | 2018-07-03 | 2020-01-13 | 주식회사 엘지생활건강 | Method for prreparing organic-inorganic hybrid microcapsule |
| CN110710577A (en) * | 2018-07-12 | 2020-01-21 | 华中农业大学 | Preparation method of high-oil-loading-capacity emulsion rich in fibrous polysaccharide |
| CN109222179A (en) * | 2018-08-02 | 2019-01-18 | 福建农林大学 | A kind of preparation method of curcumin nano microcapsules |
| CN109925902A (en) * | 2019-01-31 | 2019-06-25 | 华南农业大学 | A kind of Pickering lotion and its preparation method and application stable based on black tea extract |
| JP2020132759A (en) * | 2019-02-19 | 2020-08-31 | 凸版印刷株式会社 | Composite particle, and method for producing composite particle |
| WO2020200300A1 (en) * | 2019-04-03 | 2020-10-08 | 苏州丝美特生物技术有限公司 | Method for stabilizing and enhancing silk fibroin microcapsule shell structure using nanoparticles |
| US20200330950A1 (en) * | 2019-04-17 | 2020-10-22 | The Procter & Gamble Company | Methods of Making Capsules |
| CN110432377A (en) * | 2019-08-13 | 2019-11-12 | 中国海洋大学 | A kind of soybean protein isolate chitosan nano gel and its preparation method and application |
| CN110498935A (en) * | 2019-08-15 | 2019-11-26 | 南京林业大学 | A kind of High Internal Phase Emulsion and preparation method thereof of soybean protein isolate-pectin stable composite Quercetin |
| CN110574795A (en) * | 2019-09-12 | 2019-12-17 | 信阳师范学院 | Method for preparing high-water-solubility tea oil powder by vacuum freeze drying Pickering emulsion |
| CN111514264A (en) * | 2020-06-10 | 2020-08-11 | 云南中医药大学 | Application of fructus amomi residue extract in preparation of medicine for activating natural killer T cells |
| CN112273638A (en) * | 2020-10-22 | 2021-01-29 | 华中农业大学 | Ovomucin-xanthan gum composite nanoparticle and application thereof in preparation of Pickering emulsion |
Non-Patent Citations (5)
| Title |
|---|
| WEI XU等: "Effect of physical interactions on structure of lysozyme in presence of three kinds of polysaccharides", 《JOURNAL OF FOOD SCIENCE AND TENCHNOLOGY-MYSORE》》 * |
| YANG JIANG等: "Antioxidative pectin fromhawthornwine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure", 《INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES》 * |
| 张生潭: "砂仁挥发油有效成分包合物胶囊物的制备工艺及其生物利用度研究", 《中国优秀硕士学位论文全文数据库 医药卫生科技辑》 * |
| 李洁等: "低甲氧基果胶 /壳聚糖复合膜的制备及特性研究", 《食品科学技术学报》 * |
| 陈娟等: "甲基纤维素/壳聚糖/海藻酸钠茶树油微胶囊的制备及稳定性", 《海南大学学报(自然科学版)》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115246946A (en) * | 2021-12-17 | 2022-10-28 | 闽南师范大学 | Preparation method of fructus amomi aqueous extract polysaccharide-based edible film |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113304702B (en) | 2023-05-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Yuan et al. | Shellac: A promising natural polymer in the food industry | |
| Arepally et al. | Encapsulation of Lactobacillus acidophilus NCDC 016 cells by spray drying: Characterization, survival after in vitro digestion, and storage stability | |
| Su et al. | Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin | |
| Muthulakshmi et al. | Biomedical applications of ionic liquid mediated samarium oxide nanoparticles by Andrographis paniculata leaves extract | |
| Hamad et al. | Triggered cell release from shellac–cell composite microcapsules | |
| Wang et al. | Survivability of probiotics encapsulated in kelp nanocellulose/alginate microcapsules on microfluidic device | |
| Zeng et al. | ZnO nanoparticles of different shapes and their antimycotic property against penicillium and mucor | |
| Li et al. | Development of alginate hydrogel/gum Arabic/gelatin based composite capsules and their application as oral delivery carriers for antioxidant | |
| CN100381471C (en) | Process for preparing quickly dissolving agar | |
| Kumar et al. | Biogenic synthesis, characterization and biological activity of lanthanum nanoparticles | |
| CN113304702B (en) | Preparation method of fructus amomi essential oil microcapsule | |
| Hii et al. | Plant mediated green synthesis and nanoencapsulation of MgO nanoparticle from Calotropis gigantea: Characterisation and kinetic release studies | |
| Wang et al. | Fabrication of food grade zein-dispersed selenium dual-nanoparticles with controllable size, cell friendliness and oral bioavailability | |
| Ghuglot et al. | Stable copper nanoparticles as potential antibacterial agent against aquaculture pathogens and human fibroblast cell viability | |
| Mohamed et al. | Green synthesis of silver nanoparticles using egyptian propolis extract and its antimicrobial activity | |
| Kumar et al. | Optimized production of silver nanoparticles using marine macroalgae Sargassum myriocystum for its antibacterial activity | |
| Huang et al. | A review of selenium (Se) nanoparticles: from synthesis to applications | |
| EP2731743A2 (en) | Nano gold and biosynthesis process for preparation | |
| Wang et al. | Core-shell nanofibers based on microalgae proteins/alginate complexes for enhancing survivability of probiotics | |
| Khan et al. | Green Synthesis of Metal-Oxide Nanoparticles from Fruits and Their Waste Materials for Diverse Applications | |
| Yan et al. | A methanogenic protein facilitates the biosynthesis of the silver nanoparticles | |
| Both et al. | Intensification of probiotic microorganisms viability by microencapsulation using ultrasonic atomizer | |
| Liu et al. | Preparation and properties of a novel sodium alginate microcapsule | |
| CN114698847A (en) | Freeze-dried pickering emulsion containing probiotics and preparation method thereof | |
| CN114344281A (en) | Preparation method of monascus red pigment hydrogel microspheres capable of efficiently removing intestinal free radicals |
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 |