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Preparation method of groundcherry seed oil microcapsule

A technology of microcapsules and physalis seeds, which is applied in the field of preparation of microcapsules, can solve the problems of reduced physiological activity, reduced storage stability, prone to oxidative rancidity, etc., and achieves the effect of extending shelf life and improving cheapness

Inactive Publication Date: 2017-04-26
QIQIHAR UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The present invention aims to solve the technical problems that physalis seed oil is prone to oxidative rancidity during food processing and storage, its physiological activity is reduced, its storage stability is reduced, and its shelf life is shortened, and it provides a microcapsule of physalis seed oil. Preparation

Method used

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  • Preparation method of groundcherry seed oil microcapsule

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specific Embodiment approach 1

[0022] Specific embodiment one: present embodiment is a kind of preparation method of physalis seed oil microcapsule, specifically carries out according to the following steps:

[0023] 1. Preparation of citric acid-disodium hydrogen phosphate buffer solution:

[0024] A concentration of 0.1mol / L citric acid solution and a concentration of 0.2mol / L disodium hydrogen phosphate solution are evenly mixed to obtain a citric acid-disodium hydrogen phosphate buffer solution with a pH of 7.5 to 8; the concentration is 0.1mol / L The volume ratio of L citric acid solution and 0.2mol / L disodium hydrogen phosphate solution is 1:(30~36);

[0025] Second, the preparation of the wall material solution:

[0026] dissolving β-cyclodextrin in the citric acid-disodium hydrogen phosphate buffer solution with a pH of 7.5-8 prepared in step 1, stirring magnetically at a temperature of 60°C-70°C for 15min-20min to obtain a wall material solution; The quality of the β-cyclodextrin and the volume ra...

specific Embodiment approach 2

[0033] Specific embodiment two: the difference between this embodiment and specific embodiment one is: in step one, concentration is that 0.1mol / L citric acid solution and concentration are mixed uniformly with 0.2mol / L disodium hydrogen phosphate solution, obtains that pH is 8 citric acid-disodium hydrogen phosphate buffer solution. Others are the same as the first embodiment.

specific Embodiment approach 3

[0034] Specific embodiment three: the difference between this embodiment and specific embodiment one is: the concentration described in step one is that the volume ratio of 0.1mol / L citric acid solution and 0.2mol / L disodium hydrogen phosphate solution is 1 :35.36. Others are the same as the first embodiment.

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Abstract

The invention provides a preparation method of a groundcherry seed oil microcapsule and relates to a preparation method of microcapsules. By virtue of the preparation method of the groundcherry seed oil microcapsule, the technical problems that the oxidative rancidity of groundcherry seed oil is easily caused during food processing and storage, therefore the physiological activity is reduced, the storage stability is decreased, and the product shelf life is shortened are solved. The preparation method comprises the following steps: (1) preparing a citric acid-disodium hydrogen phosphate buffer solution; (2) preparing a wall material solution; (3) preparing a core material solution; (4) preparing microcapsule emulsified liquid; and (5) preparing the groundcherry seed oil microcapsule. The preparation method has the beneficial effects that the microencapsulation embedding of the groundcherry seed oil is successfully realized, and the embedding rate of the prepared groundcherry seed oil microcapsule reaches 72.1%; and unsaturated fatty acids such as oleic acid and linoleic acid in the groundcherry seed oil can be effectively protected by virtue of the prepared groundcherry seed oil microcapsule, and special nutritional physiological functions of the unsaturated fatty acids are maintained.

Description

technical field [0001] The invention relates to a preparation method of microcapsules. Background technique [0002] Unsaturated fatty acid is a kind of fatty acid that constitutes body fat and is an indispensable fatty acid for the human body. Among food fats, monounsaturated fatty acids include oleic acid, etc., and polyunsaturated fatty acids include linoleic acid, linolenic acid, and arachidonic acid. Unsaturated fatty acids have the effects of lowering blood lipids, adjusting cholesterol, reducing blood viscosity, and improving brain cell activity. If the human body lacks unsaturated fatty acids, it will lead to an increase in low-density lipoprotein and low-density cholesterol in the blood, resulting in atherosclerosis and inducing cardiovascular and cerebrovascular diseases; it will affect memory and thinking, and the intellectual development of infants and young children will be affected. People are prone to Alzheimer's disease. Linoleic acid and linolenic acid in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/115A23L33/125A23P10/30
Inventor 张舵翟丽萍孙天颖许英一王晓杰林巍
Owner QIQIHAR UNIVERSITY
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