Production method of W/O blueberry anthocyanin micro-emulsion

A blueberry anthocyanin, water-in-oil type technology, applied in the field of production of water-in-oil blueberry anthocyanin microemulsion, can solve the problems of low solubility and low stability, and achieve good fat solubility and stability , the effect of simple operation

Inactive Publication Date: 2017-02-01
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a method for making water-in-oil blueberry anthocyanin microemulsion, aiming to solve the problems of low solubility and low stability of existing anthocyanin biological preparations

Method used

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  • Production method of W/O blueberry anthocyanin micro-emulsion

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Experimental program
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Effect test

Embodiment 1

[0029] Step 1, preparation of water-in-oil microemulsion. Add 8g of the compounded surfactant with an HLB value of 7.5, 4g of co-surfactant anhydrous ethanol, 1.15g of deionized water, and 18g of isopropyl myristate at 25°C in proportion, and mix well with a mediation mixer until Form a homogeneous and transparent solution;

[0030] Step 2, adding the production of anthocyanin microemulsion. Keeping the temperature at 25°C, the prepared anthocyanins were added to the water-in-oil blank microemulsion in different proportions. Centrifuge to get the supernatant, which is the water-in-oil type anthocyanin microemulsion.

Embodiment 2

[0032] Step 1, preparation of water-in-oil microemulsion. Add 10 g of the compounded surfactant with an HLB value of 7.5, 5 g of co-surfactant anhydrous ethanol, 2.73 g of deionized water, and 15 g of isopropyl myristate at 25°C in proportion, and mix well with a mediation mixer until Form a homogeneous and transparent solution;

[0033] Step 2, adding the production of anthocyanin microemulsion. Keeping the temperature at 25°C, the prepared anthocyanins were added to the water-in-oil blank microemulsion in different proportions. Centrifuge to get the supernatant, which is the water-in-oil type anthocyanin microemulsion.

Embodiment 3

[0035] Step 1, preparation of water-in-oil microemulsion. Add 12g of the compounded surfactant with an HLB value of 7.5, 6g of co-surfactant anhydrous ethanol, 4.59g of deionized water, and 12g of isopropyl myristate at 25°C in proportion, and mix well with a mediation mixer until Form a homogeneous and transparent solution;

[0036] Step 2, adding the production of anthocyanin microemulsion. Keeping the temperature at 25°C, the prepared anthocyanins were added to the water-in-oil blank microemulsion in different proportions. Centrifuge to get the supernatant, which is the water-in-oil type anthocyanin microemulsion.

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Abstract

The invention discloses a production method of a W / O blueberry anthocyanin micro-emulsion. The method includes the steps of: 1) adding the following raw materials at 25 DEG C according to ratio: 8-12 g of a compound surfactant being 7.5 in HLB value, 4-6 g of a co-surfactant anhydrous ethanol, 1.15-4.59 g of deionized water, and 12-18 g of isopropyl myristate, and uniformly mixing the components in a vortex mixer until a homogeneous and transparent solution is formed; and 2) maintaining the temperature at 25 DEG C, adding prepared anthocyanin to a W / O blank micro-emulsion in different ratios, performing centrifugation to obtain a supernatant, which is the W / O blueberry anthocyanin micro-emulsion. The method is simple in operations. The micro-emulsion is 10-100 nm in particle size and is easy to absorb due to the small particle size, and has good stability, wherein active components are in the inner layer of the micro-emulsion, so that influence on degradation of the anthocyanin due to light irradiation and pH value. The micro-emulsion has good fat solubility, which is improved by 30%, so that the applications of anthocyanin in lipid foods are increased.

Description

technical field [0001] The invention belongs to the technical field of biological preparations, in particular to a method for preparing water-in-oil blueberry anthocyanin microemulsion. Background technique [0002] Anthocyanins are flavonoids, also known as anthocyanins. Widely present in grapes, purple sweet potatoes, mulberries, blueberries and other plants. Anthocyanins are sensitive to the environment and can show different colors at different pHs. They are a natural food coloring agent; in addition, studies have shown that anthocyanins have various physiological functions such as anti-oxidation, anti-aging, and prevention of cardiovascular and cerebrovascular diseases. active function. Based on the physiological functions of anthocyanins, it has great potential application value in health care products and medicines. However, due to the poor stability of anthocyanins and low solubility in oils and fats, this greatly limits the application of anthocyanins in food, es...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23P10/30
CPCA23V2002/00A23V2200/222A23V2250/2104A23V2250/082
Inventor 陈健刘星马新辉曹献英姚广龙舒杨魏祯
Owner HAINAN UNIVERSITY
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