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Oxyresveratrol microemulsion, and preparation method and application thereof

A technology of oxidizing resveratrol and microemulsion, which is used in the fields of food, medicine and cosmetics, and can solve problems such as poor solubility, instability, and limitations

Inactive Publication Date: 2015-08-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to its poor solubility in water and instability, its application in food, medicine, and cosmetic industries is greatly limited.

Method used

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  • Oxyresveratrol microemulsion, and preparation method and application thereof
  • Oxyresveratrol microemulsion, and preparation method and application thereof
  • Oxyresveratrol microemulsion, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation of embodiment 1 oxidized resveratrol microemulsion

[0029] Oxidized resveratrol is a natural tyrosinase inhibitor that exists in Moraceae plants. It has strong tyrosinase inhibitory activity, but it is difficult to dissolve and unstable in water. The solubility in water is 0.43mg / mL.

[0030] Preparation process of oxidized resveratrol microemulsion: choose Tween 80 as surfactant, PEG400 as co-surfactant, and ethyl butyrate as oil phase. At 25°C, mix Tween 80 and PEG 400 at a mass ratio of about 2:1 and mix evenly, then mix the mixed surfactant and ethyl butyrate at a mass ratio of 8:2, and take 5 grams of the mixture after stirring evenly , add 20 grams of water to make the water content reach 80% by dripping method, and stir evenly. Add slightly excess oxidized resveratrol, stir for 24 hours, and centrifuge at 8000r / min for 20 minutes to get the supernatant, which is the microemulsion. The prepared microemulsion system is clear, transparent and sta...

Embodiment 2

[0035] Example 2 Oxidized resveratrol microemulsion anti-browning experiment of lotus root

[0036] The microemulsion used in the experiment is prepared by the formula in Example 1, and after adding water to dilute the microemulsion, the concentration of the oxidized resveratrol microemulsion aqueous solution is 0.01% (w / v), and the selected solution volume is 200mL, and group 1 is without adding Blank microemulsion aqueous solution of oxidized resveratrol, group 2 is 0.05% (w / v) vitamin C aqueous solution, group 3 is 0.01% (w / v) 4-hexylresorcinol aqueous solution, group 4 is 0.01 % (w / v) 4-hexyl resorcinol aqueous solution plus 0.05% (w / v) vitamin C, group 5 is oxidized resveratrol microemulsion aqueous solution, group 6 is oxidized resveratrol microemulsion aqueous solution plus 0.05% (w / v) vitamin C, group 7 is 0.05% (w / v) calcium chloride aqueous solution, group 8 is 0.05% (w / v) calcium chloride aqueous solution plus 0.01% (w / v) 4- Hexylresorcinol plus 0.05% (w / v) vitamin...

Embodiment 3

[0038] Example 3 Oxidized resveratrol microemulsion anti-browning experiment of apples

[0039] The experimental method is to select healthy apples with the same size and color, without damage and pests. Wash the whole apples with deionized water, cut them into 1-1.5 cm thick apple slices, divide them into 9 groups, 2 slices in each group, put them into the solutions of different experimental groups and soak them for 4 minutes (the solutions of each experimental group are the same as those in Experimental Example 2). same), blot the water with filter paper, put it into a petri dish and use a colorimeter to measure its L value, a value and b value, and store it at 20°C. Continue to measure the L value, a value and b value every 3 hours, 6 hours, 12 hours, and 24 hours, and calculate the △E value at each time point according to the following formula, and judge the apple by the change of the L value and △E The degree of browning of the slices. Each group is parallelized 3 times...

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Abstract

The invention discloses an oxyresveratrol microemulsion, and a preparation method and application thereof, belonging to the technical field of food, medicine and cosmetics. The microemulsion is composed of the following components in percentage by mass: 10-15% of surfactant, 5-10% of cosurfactant, 1-5% of oil phase, 70-80% of water phase and a right amount of oxyresveratrol. The microemulsion can be diluted into different concentrations according to actual demands. The target substance can not precipitate. The microemulsion can not stratify by centrifuging, is in the thermodynamically stable state, can be stored for a long time, does not have toxic or side effect on the human body, and can be used for fruit / vegetable enzymatic browning, preparation of whitening cosmetics and the like.

Description

technical field [0001] The invention relates to oxidized resveratrol microemulsion and its preparation method and application, belonging to the technical fields of food, medicine and cosmetics. Background technique [0002] Tyrosinase (EC 1.14.18.1), also known as polyphenol oxidase, exists widely in nature. Its chemical essence is a copper-containing protein, which is the main rate-limiting enzyme in the process of melanin production, and its activity is positively correlated with the amount of melanin production. In the food system, the formation of melanin is the main reason for the browning of vegetables and fruits, which not only affects the appearance of the product, but also leads to the decline of product quality and the loss of nutrition. Therefore, how to control the browning caused by tyrosinase has become a research hotspot in recent years. Tyrosinase is a key enzyme in melanin synthesis, and its expression and activity are also closely related to human pigment...

Claims

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Application Information

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IPC IPC(8): A23B7/154A61K8/34A61K8/06A61K8/67A61Q19/08A61Q19/00
Inventor 郑宗平陈洁何建菲
Owner JIANGNAN UNIV
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