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

Inactive Publication Date: 2011-04-20
SHANGHAI UNIV OF ENG SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, in the above-mentioned method, there is an obvious defect that the core material is not dissolved in water, but forms an aqueous solution in a suspension state, and its particle size directly affects the f

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a polylactic acid-capsaicin nano-capsule and preparation method thereof. The method comprises the following steps: (1) preparing a dichloromethane solution of polylactic acid and capsaicin; (2) preparing a polyvinyl alcohol aqueous solution; (3) adding the solution in step (1) into the solution in step (2) and performing ultrasonic emulsification to obtain an emulsion; (4) heating the emulsion in step (3) to 40-50 DEG C to obtain a white emulsion and filtering the emulsion by a 100 nm microporous filter membrane to obtain a colloidal solution; (5) centrifuging the colloidal solution in step (4) to obtain a solid and vacuum drying the solid to obtain a polylactic acid nano-capsule. The polylactic acid nano-capsule of the present invention has a small particle size with a distribution of 30-90 nm; and the raw materials are biodegradable, is benefic to environment protection; the preparation process is simple, of low production cost, and easy to carry out. The prepared polylactic acid nano-capsule of capsaicin is applicable to adhesives, paints, electrical wires, cables, communication facilities, medicine, etc.

Description

technical field [0001] The invention relates to a polylactic acid nanocapsule containing capsaicin and a preparation method thereof. Background technique [0002] Capsaicin is an alkaloid containing vanillamide. Natural capsaicin consists of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, homocapsaicin and other similar species, of which trans-8-methyl-N-vanillyl-6- Nonenylamide has the most intense spicy taste and pungency, and is the main spicy chemical component in pepper fruit. In places where rodents are rampant, wires, cables, communication facilities, packaging materials, grains, etc. are often damaged. In the past, toxic rodent repellents were used, but they not only damage the environment, but also have poor safety, especially for feed, food, For food packaging materials, safe and non-toxic materials must be used. In addition, capsaicin has a strong inhibitory effect on Botrytis cinerea, so it can be used to prevent and control pests and d...

Claims

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Application Information

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IPC IPC(8): B01J13/06A01N37/18A01N25/28A01P17/00
Inventor 王锦成陈思浩
Owner SHANGHAI UNIV OF ENG SCI
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