Preparation method of anti-oxidation water-in-oil microemulsion

A technology of microemulsion and oxidized oil, which is applied in emulsion delivery, cosmetic preparations, pharmaceutical formulations, etc. It can solve the problems of alteration, teratogenicity, and carcinogenicity, and achieve the effects of increasing added value, improving quality, and extending shelf life

Active Publication Date: 2015-01-28
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, studies have shown that large doses of BHA and BHT (500 mg / kg body weight / day) lead to certain pathological, enzyme and lipid changes in mice and monkeys; TBHQ has been reported to have teratogenic and carcinogenic effects in rodents

Method used

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  • Preparation method of anti-oxidation water-in-oil microemulsion
  • Preparation method of anti-oxidation water-in-oil microemulsion
  • Preparation method of anti-oxidation water-in-oil microemulsion

Examples

Experimental program
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Effect test

Embodiment 1

[0027] 1) Preparation of peach kernel protein isolate:

[0028] 1.1) Soak the peach kernels and peel them, dry and crush them at 35°C, defatted with petroleum ether 4 times, evaporate the solvent and pass through a 60-mesh sieve, and dry at low temperature to obtain peach kernel defatted powder, in which 1g of peeled peach kernels is added to each degreasing 6mL petroleum ether;

[0029] 1.2) Mix peach kernel defatted powder with distilled water at a mass ratio of 1:10, adjust the pH to 8.0 with 0.5mol / L NaOH solution, stir and extract at room temperature for 1 hour, centrifuge at 4000r / min for 20min, collect the supernatant, and combine the resulting precipitate with distilled water Mix at a mass ratio of 1:5, stir and extract at room temperature for 1 hour, centrifuge at 4000r / min for 20min, collect the supernatant, mix the resulting precipitate with distilled water at a mass ratio of 1:5, stir and extract at room temperature for 1h, centrifuge at 4000r / min for 20min, and collect...

Embodiment 2

[0040] 1) Preparation of peach kernel protein isolate:

[0041] 1.1) Soak the peach kernels and peel them, dry and crush them at 35°C, defatted with petroleum ether 4 times, evaporate the solvent and pass through a 60-mesh sieve, and dry at low temperature to obtain peach kernel defatted powder, in which 1g of peeled peach kernels is added to each degreasing 6mL of petroleum ether;

[0042] 1.2) Mix peach kernel defatted powder with distilled water at a mass ratio of 1:10, adjust the pH to 8.0 with 0.5mol / L NaOH solution, stir and extract at room temperature for 1 hour, centrifuge at 4000r / min for 20min, collect the supernatant, and combine the resulting precipitate with distilled water Mix at a mass ratio of 1:5, stir and extract at room temperature for 1 hour, centrifuge at 4000r / min for 20min, collect the supernatant, mix the resulting precipitate with distilled water at a mass ratio of 1:5, stir and extract at room temperature for 1h, centrifuge at 4000r / min for 20min, and coll...

Embodiment 3

[0052] 1) Preparation of peach kernel protein isolate:

[0053] 1.1) Soak the peach kernels and peel them, dry and crush them at 35°C, defatted with petroleum ether 4 times, evaporate the solvent and pass through a 60-mesh sieve, and dry at low temperature to obtain peach kernel defatted powder, in which 1g of peeled peach kernels is added to each degreasing 6mL petroleum ether;

[0054] 1.2) Mix peach kernel defatted powder with distilled water at a mass ratio of 1:10, adjust the pH to 8.0 with 0.5mol / L NaOH solution, stir and extract at room temperature for 1 hour, centrifuge at 4000r / min for 20min, collect the supernatant, and combine the resulting precipitate with distilled water Mix at a mass ratio of 1:5, stir and extract at room temperature for 1 hour, centrifuge at 4000r / min for 20min, collect the supernatant, mix the resulting precipitate with distilled water at a mass ratio of 1:5, stir and extract at room temperature for 1h, centrifuge at 4000r / min for 20min, and collect...

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Abstract

The invention provides a preparation method of an anti-oxidation water-in-oil microemulsion. The preparation method comprises the following steps of: adding a peach kernel protein isolate into a phosphate buffer solution to obtain a peach kernel protein isolate emulsion, adding polyglycerol polyricinoleate into raw material oil, uniformly stirring to obtain oil liquid, further adding a peach kernel protein isolate emulsion into the oil liquid, stirring with a stirring machine to obtain a mixed coarse emulsion, and then performing high-pressure micro-jet homogenization treatment on the mixed coarse emulsion to obtain the anti-oxidation water-in-oil microemulsion. According to the preparation method provided by the invention, the natural peach kernel protein isolate is applied to the preparation of the water-in-oil microemulsion, the oxidation of grease in the water-in-oil microemulsion is inhibited through the peach kernel protein isolate, and then the shelf life of the water-in-oil microemulsion is prolonged. The preparation method provided by the invention has the advantages of simplicity, no pollution and low cost, and can not only improve the added value of the peach processing industry, but also improve the quality of the water-in-oil microemulsion, and the prepared anti-oxidation water-in-oil microemulsion can be applied to industries of foods, medicines, biological products and cosmetics.

Description

Technical field [0001] The invention relates to a method for preparing a microemulsion, in particular to a method for preparing an antioxidant water-in-oil microemulsion. Background technique [0002] Fat is known as one of the three major nutrients. The human body can metabolize fat and release energy in the process of metabolism, which is used in the body's life activities; it provides the human body for growth and metabolism, such as arachidonic acid, linoleic acid, etc. Essential fatty acids; after being absorbed and metabolized, fats and oils, in addition to providing energy, are also an important part of the body's structure. The fat synthesized in the human body has the effect of protecting organs, regulating body temperature, maintaining moisture and reducing cushioning; fats have special physical properties and Taste can increase people's appetite, and the absorption of fat-soluble vitamins also depends on the help of oil. [0003] However, animal and vegetable fats and o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23P1/00A23L3/3472A61K9/107A61K47/42A61K8/92A61K8/64A61K8/06A61P3/02A23P10/00
Inventor 朱振宝易建华曾桥卢洋刘梦颖程菁菁王留续
Owner SHAANXI UNIV OF SCI & TECH
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