CN114224836A - Preparation method of perilla seed oil mixed fat emulsion - Google Patents
Preparation method of perilla seed oil mixed fat emulsion Download PDFInfo
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- CN114224836A CN114224836A CN202111677505.8A CN202111677505A CN114224836A CN 114224836 A CN114224836 A CN 114224836A CN 202111677505 A CN202111677505 A CN 202111677505A CN 114224836 A CN114224836 A CN 114224836A
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- 239000001335 perilla frutescens leaf extract Substances 0.000 title claims abstract description 47
- 239000002960 lipid emulsion Substances 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 239000003921 oil Substances 0.000 claims abstract description 31
- 235000019198 oils Nutrition 0.000 claims abstract description 31
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 23
- 239000003549 soybean oil Substances 0.000 claims abstract description 23
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000004347 Perilla Nutrition 0.000 claims abstract description 21
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract description 21
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 20
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 239000000839 emulsion Substances 0.000 claims abstract description 9
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 8
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 8
- 238000010008 shearing Methods 0.000 claims abstract description 6
- 238000000605 extraction Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 10
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 9
- 229940083466 soybean lecithin Drugs 0.000 claims description 9
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 8
- 235000006708 antioxidants Nutrition 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 claims description 4
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 4
- 229930003427 Vitamin E Natural products 0.000 claims description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 4
- 235000019165 vitamin E Nutrition 0.000 claims description 4
- 229940046009 vitamin E Drugs 0.000 claims description 4
- 239000011709 vitamin E Substances 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 229920003171 Poly (ethylene oxide) Polymers 0.000 claims description 2
- 239000004359 castor oil Substances 0.000 claims description 2
- 235000019438 castor oil Nutrition 0.000 claims description 2
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 claims description 2
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 claims description 2
- -1 polyoxyethylene Polymers 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 5
- 230000004060 metabolic process Effects 0.000 abstract description 3
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 235000020660 omega-3 fatty acid Nutrition 0.000 abstract description 2
- 229940012843 omega-3 fatty acid Drugs 0.000 abstract description 2
- 235000020665 omega-6 fatty acid Nutrition 0.000 abstract description 2
- 229940033080 omega-6 fatty acid Drugs 0.000 abstract description 2
- 239000012071 phase Substances 0.000 description 36
- 239000002245 particle Substances 0.000 description 14
- 239000007788 liquid Substances 0.000 description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 239000008223 sterile water Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- GGISZLOBBISXOZ-UHFFFAOYSA-N acetic acid;chloroform Chemical compound CC(O)=O.ClC(Cl)Cl GGISZLOBBISXOZ-UHFFFAOYSA-N 0.000 description 1
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- 229940090949 docosahexaenoic acid Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 1
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000007951 isotonicity adjuster Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 150000004668 long chain fatty acids Chemical class 0.000 description 1
- 235000020667 long-chain omega-3 fatty acid Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 235000016236 parenteral nutrition Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000002390 rotary evaporation Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 1
- 235000019345 sodium thiosulphate Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
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- 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
- A61K9/107—Emulsions ; Emulsion preconcentrates; Micelles
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/535—Perilla (beefsteak plant)
-
- 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
- A61K47/44—Oils, fats or waxes according to two or more groups of A61K47/02-A61K47/42; Natural or modified natural oils, fats or waxes, e.g. castor oil, polyethoxylated castor oil, montan wax, lignite, shellac, rosin, beeswax or lanolin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/06—Antihyperlipidemics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/35—Extraction with lipophilic solvents, e.g. Hexane or petrol ether
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- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- Engineering & Computer Science (AREA)
- Epidemiology (AREA)
- General Chemical & Material Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Mycology (AREA)
- Diabetes (AREA)
- Hematology (AREA)
- Obesity (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Medical Informatics (AREA)
- Microbiology (AREA)
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Abstract
The invention discloses a preparation method of a perilla seed oil mixed fat emulsion, which comprises the following steps: s1, preparing a mixed oil phase: adding homogenate composed of soybean oil, water and emulsifier into fructus Perillae, homogenizing, and extracting at 30-50 deg.C to obtain mixed oil phase containing fructus Perillae oil, soybean oil and emulsifier; s2, preparing a water phase: adding glycerol and antioxidant into water, stirring, and dissolving to obtain water phase; s3, adding the mixed oil phase into the water phase, shearing and stirring to form primary emulsion, adding a pH regulator, and homogenizing to obtain the perilla seed oil mixed fat emulsion. The invention takes the perilla seeds as raw materials, creatively combines the extraction of the perilla seeds oil with the preparation of the mixed fat emulsion, is more economical and suitable for industrial production compared with the preparation of the mixed fat emulsion by taking the perilla seeds oil as the raw materials, and the mixed fat emulsion has more ideal omega-6/omega-3 fatty acid ratio and better body metabolism and tolerance.
Description
Technical Field
The invention belongs to the field of fat emulsion preparations, and particularly relates to a preparation method of a perilla seed oil mixed fat emulsion.
Background
The fat emulsion is an oil-in-water emulsion, mainly comprises vegetable oil, emulsion, isotonic agent and the like, is an important component of parenteral nutrition, and can provide energy and essential fatty acid, maintain cell structure and function, influence organism immune function and the like. Over the last half century, fat emulsions have formed a variety of formulations with different formulations, the main difference being the difference in fatty acids bound to glycerol. Fatty acids can be classified into short-chain fatty acids, medium-chain fatty acids, and long-chain fatty acids according to the length of the carbon chain in the molecular structure. The metabolic characteristics of different fat emulsions are different, and mixed fat emulsions composed of fats from various sources are more recommended.
The perilla is an annual herb plant belonging to the family Labiatae, is a nationally approved plant for both food and medicine, and has important development value in the fields of medicine, food, chemical industry and the like. The oil content of the perilla seeds is generally 30-51%, wherein the alpha-linolenic acid content necessary for a human body is as high as about 60%. Alpha-linolenic acid is a precursor of omega-3 long-chain polyunsaturated fatty acid and can be converted into eicosapentaenoic acid and docosahexaenoic acid which are substances with important physiological effects in a human body. The long-term consumption of Perilla seed oil has good effects in regulating metabolism, and preventing and treating cardiovascular disease, cerebrovascular disease and hyperlipemia. Therefore, perilla seed oil is considered as a potential functional lipid. However, in practical application, the highly unsaturated chemical property of the perilla seed oil makes the perilla seed oil easily oxidized in the processing and transportation process, and the perilla seed oil oral liquid is not easy to absorb after being directly taken and has low bioavailability, so that the application of the perilla seed oil in the commodity field is limited.
Therefore, the development of the mixed fat emulsion containing the perilla seed oil is of great significance.
Disclosure of Invention
Based on the technical problems, the invention provides a preparation method of a perilla seed oil mixed fat emulsion. The invention takes the perilla seeds as raw materials, creatively combines the extraction of the perilla seeds with the preparation of the perilla seed oil mixed fat emulsion, the method is simple and efficient, the obtained perilla seed oil mixed fat emulsion has a good balanced fatty acid mode, and an economic and feasible scheme is provided for the preparation and the application of the perilla seed oil fat emulsion.
The invention has the technical scheme as follows
The invention provides a preparation method of a perilla seed oil mixed fat emulsion, which comprises the following steps: s1, preparing a mixed oil phase: adding homogenate composed of soybean oil, water and emulsifier into fructus Perillae, homogenizing, and extracting at 30-50 deg.C to obtain mixed oil phase containing fructus Perillae oil, soybean oil and emulsifier; s2, preparing a water phase: adding glycerol and antioxidant into water, stirring, and dissolving to obtain water phase; s3, adding the mixed oil phase into the water phase, shearing and stirring to form primary emulsion, adding a pH regulator, and homogenizing to obtain the perilla seed oil mixed fat emulsion.
Preferably, in S1, the mass ratio of the perilla seed to the homogenate is 1: 10-20.
Preferably, in S1, the homogenate is obtained by mixing soybean oil, emulsifier and water and then homogenizing; the homogenate comprises the following components in percentage by mass: 15-20% of soybean oil, 0.5-2.5% of emulsifier and the balance of water.
Preferably, in S1, the extraction time is 20-50 min.
Preferably, in S1, the emulsifier is selected from soybean lecithin, egg yolk lecithin or polyoxyethylene methyl castor oil ether.
Preferably, in S2, the antioxidant is selected from vitamin E or vitamin C.
Preferably, in S3, a pH adjuster is added to adjust the pH to 6.5-8.5.
Preferably, in S3, the mass-to-volume ratio of the oil phase to the water phase is 1: 8-10.
Preferably, in S1, the grain size of the perilla seed is 30-50 meshes.
The invention has the beneficial effects that:
the invention provides a preparation method of a perilla seed oil mixed fat emulsion, which takes perilla seeds as raw materials, creatively combines the extraction of the perilla seed oil with the preparation of the mixed fat emulsion, is more economical compared with the preparation method of the mixed fat emulsion by taking the perilla seed oil as the raw material, and is suitable for industrial production. Compared with soybean oil fat emulsion, the perilla seed oil and soybean oil mixed fat emulsion prepared by the invention has more ideal omega-6/omega-3 fatty acid ratio, and the fat emulsion has better body metabolism and tolerance; compared with the perilla seed oral liquid preparation, the perilla seed oral liquid preparation has better bioavailability and is convenient for taking and absorbing the perilla seed oil.
Specifically, in the preparation process of the mixed oil phase, homogenate liquid consisting of soybean oil, water and an emulsifier is used as an extracting solution for extracting the perilla seed oil from the perilla seeds, and is also used as a source of the mixed oil, the soybean oil and the emulsifier in the perilla seed oil mixed fat emulsion.
Detailed Description
Hereinafter, the technical solution of the present invention will be described in detail by specific examples, but these examples should be explicitly proposed for illustration, but should not be construed as limiting the scope of the present invention.
Example 1
A preparation method of a perilla seed oil mixed fat emulsion comprises the following steps:
s1, preparing a mixed oil phase: (1) pulverizing fructus Perillae to obtain fructus Perillae granule with particle size of 40 meshes; (2) mixing soybean oil, emulsifier soybean lecithin and water according to a ratio, and homogenizing to obtain homogenate; the homogenate comprises the following components in percentage by mass: 20% of soybean oil, 1.5% of soybean lecithin and the balance of water; (3) adding the homogenate into the perilla seed particles according to the mass ratio of the perilla seed particles to the homogenate of 1:18, homogenizing for 3min, then preserving heat at 40 ℃ for extracting for 35min, centrifuging and filtering to obtain a mixed oil phase containing perilla seed oil, soybean oil and emulsifier soybean lecithin;
s2, preparing a water phase: adding glycerol and antioxidant vitamin E into sterile water, and stirring to dissolve to obtain water phase liquid;
s3, stirring the water phase at a high speed under the protection of nitrogen, slowly adding the mixed oil phase into the water phase according to the mass volume ratio of the mixed oil phase to the water phase of 1:8, primarily emulsifying for 20min under high-speed shearing and stirring, adding a pH regulator to adjust the pH to 7.4, and repeatedly homogenizing to obtain the perilla seed oil mixed fat emulsion.
Example 2
A preparation method of a perilla seed oil mixed fat emulsion comprises the following steps:
s1, preparing a mixed oil phase: (1) pulverizing fructus Perillae to obtain fructus Perillae particles with particle size of 30 meshes; (2) mixing soybean oil, emulsifier egg yolk lecithin and water according to a ratio, and homogenizing to obtain homogenate; the homogenate comprises the following components in percentage by mass: 15% of soybean oil, 0.5% of egg yolk lecithin and the balance of water; (3) adding the homogenate into the perilla seed particles according to the mass ratio of the perilla seed particles to the homogenate of 1:10, homogenizing for 1min, then preserving heat at 35 ℃ for extracting for 50min, centrifuging and filtering to obtain a mixed oil phase containing perilla seed oil, soybean oil and emulsifier soybean lecithin;
s2, preparing a water phase: adding glycerol and antioxidant vitamin C into sterile water, and stirring to dissolve to obtain water phase liquid;
s3, stirring the water phase at a high speed under the protection of nitrogen, slowly adding the mixed oil phase into the water phase according to the mass volume ratio of the oil phase to the water phase of 1:10, primarily emulsifying for 25min under high-speed shearing and stirring, adding a pH regulator to adjust the pH to 7.4, and repeatedly homogenizing to obtain the perilla seed oil mixed fat emulsion.
Example 3
A preparation method of a perilla seed oil mixed fat emulsion comprises the following steps:
s1, preparing a mixed oil phase: (1) pulverizing fructus Perillae to obtain fructus Perillae granule with particle size of 50 meshes; (2) mixing soybean oil, emulsifier soybean lecithin and water according to a ratio, and homogenizing to obtain homogenate; the homogenate comprises the following components in percentage by mass: 18% of soybean oil, 2.5% of soybean lecithin and the balance of water; (3) adding the homogenate into the perilla seed particles according to the mass ratio of the perilla seed particles to the homogenate of 1:20, homogenizing for 2min, then extracting at 30 ℃ for 25min by heat preservation, centrifuging and filtering to obtain a mixed oil phase containing perilla seed oil, soybean oil and emulsifier soybean lecithin;
s2, preparing a water phase: adding glycerol and antioxidant vitamin E into sterile water, and stirring to dissolve to obtain water phase liquid;
s3, stirring the water phase at a high speed under the protection of nitrogen, slowly adding the mixed oil phase into the water phase according to the mass volume ratio of the mixed oil phase to the water phase of 1:8, primarily emulsifying for 20min under high-speed shearing and stirring, adding a pH regulator to adjust the pH to 7.4, and repeatedly homogenizing to obtain the perilla seed oil mixed fat emulsion.
The performance of the perilla seed oil mixed fat emulsion obtained in examples 1 to 3 was tested, and the test method and results are as follows:
1. traits
The perilla seed oil mixed fat emulsions obtained in examples 1 to 3 were all pale yellow oily liquids;
2. particle size of fat emulsion
The particle size of the sample is measured by a laser scattering particle sizer, the particle size distribution of the examples 1-3 is 186.6nm, 192.3nm and 190.9nm, and the requirements of Chinese pharmacopoeia standards are met.
3. Peroxide number
Precisely measuring a proper amount of perilla seed oil mixed fat emulsion, carrying out water bath decompression rotary evaporation at 60 ℃ until water is completely removed, adding 30mL of glacial acetic acid-trichloromethane (3:2), immediately sealing, shaking for 1min, adding 30mL of newly boiled cold water and 5mL of starch indicator, immediately titrating the solution with 0.01mol/L sodium thiosulfate to ensure that the upper aqueous phase is bluish to disappear, and correcting the titration result by using a blank test.
The peroxide values of the embodiments 1-3 are respectively 0.04g/100g, 0.05g/100g and 0.05g/100g, which all accord with the standard requirements of Chinese pharmacopoeia.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (9)
1. A preparation method of a perilla seed oil mixed fat emulsion is characterized by comprising the following steps: s1, preparing a mixed oil phase: adding homogenate composed of soybean oil, water and emulsifier into fructus Perillae, homogenizing, and extracting at 30-50 deg.C to obtain mixed oil phase containing fructus Perillae oil, soybean oil and emulsifier; s2, preparing a water phase: adding glycerol and antioxidant into water, stirring, and dissolving to obtain water phase; s3, adding the mixed oil phase into the water phase, shearing and stirring to form primary emulsion, adding a pH regulator, and homogenizing to obtain the perilla seed oil mixed fat emulsion.
2. The method for preparing the perilla seed oil mixed fat emulsion according to claim 1, wherein in the step S1, the mass ratio of the perilla seed to the homogenate is 1: 10-20.
3. The method for preparing the perilla seed oil mixed fat emulsion according to claim 1 or 2, wherein in the step S1, the homogenate is obtained by mixing soybean oil, an emulsifier and water and then homogenizing; the homogenate comprises the following components in percentage by mass: 15-20% of soybean oil, 0.5-2.5% of emulsifier and the balance of water.
4. The method for preparing the perilla seed oil mixed fat emulsion according to any one of claims 1 to 3, wherein the extraction time in S1 is 20 to 50 min.
5. The method of preparing the perilla seed oil mixed fat emulsion according to any one of claims 1 to 4, wherein the emulsifier is selected from soybean lecithin, egg yolk lecithin or polyoxyethylene methyl castor oil ether in S1.
6. The method for preparing the perilla seed oil fat blend emulsion according to any one of claims 1 to 5, wherein the antioxidant in S2 is selected from vitamin E or vitamin C.
7. The method for preparing the perilla seed oil mixed fat emulsion according to any one of claims 1 to 6, wherein a pH regulator is added to the S3 to adjust the pH to 6.5 to 8.5.
8. The method for preparing the perilla seed oil mixed fat emulsion according to any one of claims 1 to 7, wherein the mass volume ratio of the oil phase to the water phase in S3 is 1: 8-10.
9. The method for preparing the perilla seed oil mixed fat emulsion according to any one of claims 1 to 8, wherein in the step S1, the grain size of the perilla seed is 30 to 50 meshes.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114794468A (en) * | 2022-04-22 | 2022-07-29 | 贵州山茶产业综合开发有限公司 | In-situ camellia oil emulsion and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816423A (en) * | 2010-04-22 | 2010-09-01 | 王京南 | Purple perilla seed oil lipid emulsion oral solution, beverage and manufacturing method thereof |
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| CN101816423A (en) * | 2010-04-22 | 2010-09-01 | 王京南 | Purple perilla seed oil lipid emulsion oral solution, beverage and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
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| 中国粮油学会: "《粮油食品安全与营养健康知识问答》", 13 December 2015, 科学普及出版社，第1版 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114794468A (en) * | 2022-04-22 | 2022-07-29 | 贵州山茶产业综合开发有限公司 | In-situ camellia oil emulsion and preparation method and application thereof |
| CN114794468B (en) * | 2022-04-22 | 2023-09-26 | 贵州山茶产业综合开发有限公司 | In-situ camellia oil emulsion and preparation method and application thereof |
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