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Preparation method of anthocyanin lipidosome

A technology of anthocyanins and liposomes, which is applied in food preparation, skin care preparations, pharmaceutical formulations, etc., can solve the problems of poor stability and poor bioavailability of free anthocyanins, and achieve improved bioavailability, Improved stability and simple preparation process

Inactive Publication Date: 2013-12-11
NANJING UNIV OF FINANCE & ECONOMICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] The purpose of the present invention is to provide a method for preparing anthocyanin liposomes in order to solve the problems of poor stability and poor bioavailability of free anthocyanins

Method used

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  • Preparation method of anthocyanin lipidosome
  • Preparation method of anthocyanin lipidosome
  • Preparation method of anthocyanin lipidosome

Examples

Experimental program
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Effect test

Embodiment 1

[0028] (1) Weigh 0.0600g of soybean lecithin and 0.0100g of cholesterol into a pear-shaped flask, add 12mL of chloroform into it to dissolve the phospholipids and cholesterol, and evaporate the chloroform by rotary evaporation at 25°C until a chloroform is formed on the inner wall of the bottle. A uniform layer of light yellow membrane lipid;

[0029] (2) Preparation of anthocyanin solution: 2 mg of anthocyanin powder extracted from black rice bran and 0.2 mg of ascorbic acid were dissolved in 2.0 ml of phosphate buffer solution with a pH of 2.0;

[0030] (3) Add 12 mL of ether to the pear-shaped flask to dissolve the membrane lipid prepared in (1), and then slowly add the above-mentioned anthocyanin phosphate buffer under shaking to obtain a mixed solution, which is ultrasonicated for a short time Treat for 5 minutes to form an emulsion with a uniform appearance;

[0031] (4) Remove the organic phase by rotary evaporating the above emulsion at 15°C under reduced pressure unt...

Embodiment 2

[0035] (1) Weigh 0.1200g of soybean lecithin and 0.0180g of cholesterol into a pear-shaped flask, add 26mL of chloroform into it to dissolve the phospholipids and cholesterol, and evaporate the chloroform by rotary evaporation at 25°C until a chloroform is formed on the inner wall of the bottle. A uniform layer of light yellow membrane lipid;

[0036] (2) Preparation of anthocyanin solution: 4 mg of anthocyanin powder extracted from black rice bran and 0.2 mg of water-soluble vitamin E were dissolved in 8.0 ml of phosphate buffer solution with a pH of 2.0;

[0037] (3) Add 26 mL of ether to the pear-shaped flask to dissolve the membrane lipid prepared in (1), and then slowly add the above-mentioned anthocyanin phosphate buffer under shaking to obtain a mixed solution, which is ultrasonicated for a short time Treat for 5 minutes to form an emulsion with a uniform appearance;

[0038] (4) Remove the organic phase by rotary evaporating the above emulsion at 25°C under reduced pr...

Embodiment 3

[0042] (1) Weigh 0.1800g of soybean lecithin and 0.0300g of cholesterol into a pear-shaped flask, add 40mL of chloroform into it to dissolve the phospholipids and cholesterol, and evaporate the chloroform by rotary evaporation at 30°C until a chloroform is formed on the inner wall of the bottle. A uniform layer of light yellow membrane lipid;

[0043] (2) Preparation of anthocyanin solution: 6 mg of anthocyanin powder extracted from black rice bran and 1.2 mg of ascorbic acid were dissolved in 12 ml of phosphate buffer solution with a pH of 2.0;

[0044](3) Add 40 mL of ether to the pear-shaped flask to dissolve the membrane lipid prepared in (1), and then slowly add the above-mentioned anthocyanin phosphate buffer under shaking to obtain a mixed solution, which is ultrasonicated intermittently for a short time Treat for 5 minutes to form an emulsion with a uniform appearance;

[0045] (4) Remove the organic phase by rotary evaporating the above emulsion at 30°C under reduced...

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Abstract

The invention relates to a novel preparation method of anthocyanin lipidosome, which solves the problems of poor stability and low bioavailability of free anthocyanin. Based on the characteristic that the stability of anthocyanin is greatly affected by pH, the method adopts the combination of pH gradient and reverse evaporation to obtain anthocyanin lipidosome suspension, and then the anthocyanin lipidosome suspension is subjected to membrane extrusion or circular high-pressure homogenization to obtain the anthocyanin lipidosome with different particle size ranges. As the anthocyanin lipidosome suspension is difficult to store, a freeze-drying protective additive is added during preparation of the lipidosome to pre-freeze the suspension at -65 DEG C and then to freeze and dry the suspension in a freezer dryer, so that freeze-dried anthocyanin lipidosome powder is obtained. The anthocyanin lipidosome prepared by the method has a high embedding rate reaching up to 85.88%, the lipidosome within a particle size range from 100nm to 234nm can be obtained by different processing methods, and the embedding rate of the lipidosome after freeze-drying and redissolving can reach 82.5%. The anthocyanin is improved in in-vivo stability and bioavailability after being embedded by the lipidosome.

Description

1. Technical field [0001] The invention relates to a preparation method of liposome of natural antioxidant anthocyanin. 2. Background technology [0002] Anthocyanins are widely distributed in nature. It has been found that there are more than 600 kinds of anthocyanins in nature. A large number of in vitro studies have shown that anthocyanins have higher antioxidant capacity than vitamin E and other common antioxidants. Strong anti-inflammatory, antibacterial and anti-cancer cell growth capabilities, so it is considered to be used to reduce the risk of chronic diseases caused by oxidative damage, such as cardiovascular disease, tumors, neurodegenerative diseases, and diabetes. The effect has aroused extensive attention and research in the fields of pharmacy, nutrition and food science. [0003] However, compared with other plant flavonoids, anthocyanins have poor stability and are sensitive to external factors such as temperature, pH, light, metal ions, etc., especially aff...

Claims

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Application Information

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IPC IPC(8): A61K8/49A61K8/14A23L1/29A61Q19/08A23L33/00
Inventor 刘琴牛文慧张薇娜胡秋辉
Owner NANJING UNIV OF FINANCE & ECONOMICS
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