Cinnamon essential oil nano lipidosome and preparation method thereof

A technology of nanoliposome and cinnamon essential oil, which is applied in food science, food preservation, function of food ingredients, etc., can solve the problems of toxic and harmful solvent residues, large product particle size, poor stability, etc., and avoid toxic and harmful reagents. High safety and stability in use and consumption

Active Publication Date: 2014-03-26
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there is no report about cinnamon essential oil nano-liposomes. Traditional liposome preparation methods have more...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Weigh 200 mg of soybean lecithin, 100 mg of cinnamon essential oil, 25 mg of cholesterol, 1.5 mg of VE, and 2 mg of sodium cholate in a chloroform solution of 60 ml. The organic solvent is removed by rotary evaporation under reduced pressure, so that lipids are formed on the wall of the flask. film;

[0022] 2. Then add 60ml of pH=7.0 phosphate buffer to the flask to form a suspension, and then rotate the suspension in a 40℃ water bath to make it evenly mixed;

[0023] 3. Finally, add 300ul of Tween-80 to the suspension, and sonicate it in an ice-water bath probe (100W, stop for 2s, open for 2s) for 6 minutes to obtain cinnamon essential oil nanoliposomes.

[0024] The measured encapsulation efficiency of cinnamon essential oil nanoliposomes is 91.23%, the average particle size is 107.2nm, and the Zeta potential is -37.42.

Embodiment 2

[0026] 1. Weigh 200mg of soy lecithin, 140mg of cinnamon essential oil, 15mg of cholesterol, 2mg of VE, and 2mg of sodium cholate in a 60ml chloroform solution. Rotary evaporation under reduced pressure to remove organic solvents to make lipids form a thin film on the flask wall;

[0027] 2. Then add 60ml of pH=7.0 phosphate buffer to the flask to form a suspension, and then rotate the suspension in a 40℃ water bath to make it evenly mixed;

[0028] 3. Finally, add 300ul of Tween-80 to the suspension, and sonicate it in an ice-water bath probe (100W, stop for 2s, open for 2s) for 6 minutes to obtain cinnamon essential oil nanoliposomes.

[0029] The measured encapsulation efficiency of cinnamon essential oil nanoliposomes is 85.35%, the average particle size is 103nm, and the Zeta potential is -34.21.

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Abstract

The invention discloses a cinnamon essential oil nano lipidosome and a preparation method thereof. The cinnamon essential oil nano lipidosome comprises the main components of cinnamon essential oil, soybean lecithin, cholesterol, vitamin E and a surfactant. The method disclosed by the method is easy to operate; the prepared cinnamon essential oil nano lipidosome is high in dispersion property, uniform in particle size and high in stability.

Description

technical field [0001] The invention belongs to the field of nano-liposome preparation, and in particular relates to a cinnamon essential oil nano-liposome and a preparation method thereof. Background technique [0002] Cinnamon essential oil is extracted from cinnamon bark, cinnamon leaves, cinnamon sticks, etc. It is generally a yellow or amber liquid with a specific aroma and a sweet and pungent taste. The main chemical components are trans-cinnamaldehyde, trans-o-methoxycinnamaldehyde and Cinnamyl acetate, etc. Studies have shown that cinnamon essential oil has a strong property of inhibiting or killing microorganisms, and can be used in the food industry as a natural food preservative. However, because essential oils are relatively volatile and their main components are easily lost and affect their efficacy, making them into nano-liposomes and using microencapsulation technology can effectively improve the stability of the drug, make it easy to store, and prolong its s...

Claims

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Application Information

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IPC IPC(8): A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/08
Inventor 伍久林张其清葛尚英王霜刘辉陈立
Owner FUZHOU UNIV
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