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Method for improving stability and water solubility of resveratrol and application thereof

A resveratrol and stability technology, which is applied in the field of preparation of resveratrol microcapsules, can solve problems such as greater impact on inclusion effect, limited application development, poor stability, etc. The effect of broad market prospects

Inactive Publication Date: 2010-12-29
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, resveratrol is a polyphenolic compound, which has the disadvantages of poor stability and poor solubility in water, which limits its application and development in the fields of medicine and health food.
[0003] In the prior art, the patent application number CN02144831.0 (hydroxypropyl-β-cyclodextrin inclusion compound of resveratrol and glycosides and derivatives and preparation method) discloses a method for preparing resveratrol A method for inclusion complexes of glycosides and derivatives of hydroxypropyl-β-cyclodextrin, the main content of which discloses the ratio of resveratrol and glycosides and derivatives, hydroxypropyl-β-cyclodextrin and solvents , but the temperature that has a greater influence on the inclusion effect is not involved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0005] Example 1. Preparation method of resveratrol microcapsules.

[0006] Take resveratrol 2.0g, add 20mL 95% ethanol, make it fully dissolved; weigh a certain amount of hydroxypropyl-β-cyclodextrin (resveratrol and hydroxypropyl-β-cyclodextrin The molar ratio is 1:1~2), add 60mL of water and stir to dissolve it into a saturated solution, place it on a constant temperature magnetic stirrer at 20~30°C and stir; then slowly add the ethanol solution of resveratrol dropwise to the hydroxypropyl In the base-β-cyclodextrin solution, continue to stir for a certain period of time. Cool, let stand for 60min, and filter with suction. Pour the filtrate into a watch glass and put it in a low-temperature refrigerator overnight; after freezing, use a vacuum freeze dryer to make a loose powder, which is resveratrol microcapsules, which have good stability and water solubility.

Embodiment 2

[0007] Example 2. Application in juice drinks.

[0008] The resveratrol microcapsules are added to the fruit juice drink or fruit wine according to a certain proportion, and mixed evenly to prepare the fruit juice drink with health care function, and every 100 milliliters of the drink contains 1-200 mg of resveratrol.

Embodiment 3

[0009] Example 3. Application in fruit wine.

[0010] The resveratrol microcapsules are added into the fruit wine according to a certain proportion, and mixed evenly to prepare the fruit wine with health care function, and every 100 milliliters of the fruit wine contains 1-200 mg of resveratrol.

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PUM

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Abstract

The invention discloses a method for improving the stability and the water solubility of resveratrol and an application thereof, belonging to the technical field of food processing. The method comprises the following steps of: including the resveratrol molecule with hydroxypropyl-beta-cyclodextrin according to the mole ratio of 1:1-2 under 20-30DEG C; and preparing a resveratrol microcapsule by means of cooling and drying. The product has the appearance of white powder, is odourless, is easy to dissolve in water (the solubility of the resveratrol under the normal temperature is not less than 7mg / ml), obviously improves the stability thereof, and is good for widening the application range of the resveratrol in the field of health food, pharmacy and the like. The resveratrol microcapsule is added into the juice beverage or the fruit wine according to a certain proportion and is evenly mixed to prepare the juice beverage or the fruit wine with the health-protecting functions such as angiocardiopathy resistance, oxidation resistance and the like, wherein each 100ml of the juice beverage or the fruit contains 1-200mg of the resveratrol. The invention is simple in implementation and operation, is good for popularization, and has wide market prospect.

Description

technical field [0001] The invention relates to a preparation method of resveratrol microcapsules and its application in fruit juice drinks and fruit wine. Background technique [0002] Resveratrol is a phytoalexin produced by plants, which has various biological activities and pharmacological effects, and is the main bioactive component in wine. Studies so far have shown that resveratrol has anti-tumor, anti-cardiovascular disease, anti-oxidation, antibacterial and other effects. However, resveratrol is a polyphenolic compound, which has the disadvantages of poor stability and poor solubility in water, which limits its application and development in the fields of medicine and health food. [0003] In the prior art, the patent application number CN02144831.0 (hydroxypropyl-β-cyclodextrin inclusion compound of resveratrol and glycosides and derivatives and preparation method) discloses a method for preparing resveratrol A method for inclusion complexes of glycosides and der...

Claims

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Application Information

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IPC IPC(8): B01J13/04A23L2/52A23L1/30A23L33/10
Inventor 锁然王颉
Owner HEBEI AGRICULTURAL UNIV.
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