Polylactic acid-capsaicin nano-capsule and preparation method thereof
A nanocapsule, polylactic acid technology, applied in microcapsule preparations, botanical equipment and methods, microsphere preparation and other directions, can solve the problems of poor encapsulation effect, low drug loading, small proportion of nanoparticles, etc., and achieve production costs. Low, simple preparation process, easy to implement
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Embodiment 1
[0020] (1) Add polylactic acid and capsaicin in dichloromethane, stir at room temperature for 3 hours, make it dissolve completely, get polylactic acid-capsaicin solution, wherein, the weight concentration of polylactic acid is 2%, the weight concentration of capsaicin is 1%, the weight average molecular weight of polylactic acid is 80,000;
[0021] (2) Mix 1 gram of polyvinyl alcohol with 99 grams of water, keep the water temperature at 20°C, make it swell for 1.5 hours, then heat to 85°C, and continue for 3 hours to fully dissolve until there are no fine particles in the solution, Obtain polyvinyl alcohol aqueous solution;
[0022] (3) Add 10 grams of polylactic acid-capsaicin solution into 30 grams of polyvinyl alcohol solution, and ultrasonically emulsify for 2 hours to obtain an emulsion. Heat the emulsion to 40°C, stir for 3 hours, evaporate the dichloromethane to obtain a white emulsion, and filter it with a 100nm microporous membrane to obtain a colloidal solution wit...
Embodiment 2
[0026] (1) Add polylactic acid and capsaicin in dichloromethane, stir at room temperature for 4 hours, make it dissolve completely, obtain polylactic acid-capsaicin solution, wherein, the weight concentration of polylactic acid is 4%, the weight concentration of capsaicin is 2%, the weight average molecular weight of polylactic acid is 90,000;
[0027] (2) Mix 5 grams of polyvinyl alcohol with 95 grams of water, keep the water temperature at 25°C, let it swell for 1 hour, then heat to 90°C, and continue for 2.5 hours to fully dissolve until there are no fine particles in the solution , obtain polyvinyl alcohol aqueous solution;
[0028] (3) Add 10 grams of polylactic acid-capsaicin solution into 40 grams of polyvinyl alcohol solution, and perform ultrasonic emulsification for 2.5 hours to obtain an emulsion. Heat the emulsion to 45°C, stir for 2.5 hours, evaporate the dichloromethane to obtain a white emulsion, and filter it with a 100nm microporous membrane to obtain a collo...
Embodiment 3
[0032] (1) Add polylactic acid and capsaicin in dichloromethane, stir at room temperature for 5 hours, make it dissolve completely, get polylactic acid-capsaicin solution, wherein, the weight concentration of polylactic acid is 6%, the weight concentration of capsaicin is 3%, the weight average molecular weight of polylactic acid is 100,000;
[0033] (2) Mix 8 grams of polyvinyl alcohol with 92 grams of water, keep the water temperature at 30°C, make it swell for 0.5 hours, then heat to 95°C, and continue for 2 hours to fully dissolve until there are no fine particles in the solution , obtain polyvinyl alcohol aqueous solution;
[0034] (3) Add 10 grams of polylactic acid-capsaicin solution into 50 grams of polyvinyl alcohol solution, and ultrasonically emulsify for 3 hours to obtain an emulsion. Heat the emulsion to 50°C, stir for 2 hours, evaporate the dichloromethane to obtain a white emulsion, and filter it with a 100nm microporous membrane to obtain a colloidal solution ...
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