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Preparation method of Antarctic krill oil nanoparticles with high encapsulation efficiency and small particle size

An Antarctic krill oil, small particle size technology, applied in food forming, food ingredient function, food ingredient as emulsifier, etc., can solve low embedding rate, large particle size, uneven particle size, etc. problems, to achieve the effect of convenient operation, reduced particle size, simple and reliable method

Active Publication Date: 2021-05-07
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Through preliminary investigations, it was found that in the process of preparing nanoparticles, the predecessors initially mixed the oil phase and the water phase to obtain a coarse emulsion, and then directly carried out high-pressure homogenization under a certain pressure to obtain a nanoemulsion, resulting in the existence of a particle size of the prepared nanoparticles. Inhomogeneity, low embedding rate, large particle size, etc.

Method used

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  • Preparation method of Antarctic krill oil nanoparticles with high encapsulation efficiency and small particle size
  • Preparation method of Antarctic krill oil nanoparticles with high encapsulation efficiency and small particle size
  • Preparation method of Antarctic krill oil nanoparticles with high encapsulation efficiency and small particle size

Examples

Experimental program
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Embodiment 1

[0030] Preparation of coarse emulsifier

[0031] Dissolve 0.3 g of Antarctic krill oil into 20 ml of dichloromethane and acetone solution at a ratio of 1:2 as the oil phase. Dissolve the stabilizer (sodium caseinate, gum arabic and Tween-20) into the phosphate buffer solution with pH = 7, the concentration of the stabilizer in the aqueous phase is 2% to 3%, and the adding temperature is 30°C to 60 ℃, stirring time 0.5 ~ 1h. The mixing ratio of the oil phase and the water phase is 1:9, pour the oil phase into the water phase, and mix the oil phase and the water phase evenly with a magnetic stirrer and a homogenizer.

[0032] High pressure homogenization

[0033] The uniformly mixed emulsion is subjected to high-pressure homogenization, and the homogenization force is 0-50 bar for one cycle. Then the nanoemulsion was subjected to rotary evaporation under vacuum to remove the organic solvent. The obtained nanoemulsion is subjected to vacuum freeze-drying to obtain nanoparticl...

Embodiment 2

[0043] Preparation of coarse emulsifier

[0044]Dissolve 0.3 g of Antarctic krill oil into 20 ml of dichloromethane and acetone solution at a ratio of 1:2 as the oil phase. Dissolve the stabilizer (sodium caseinate, gum arabic and Tween-20) into the phosphate buffer solution with pH=7, the concentration of the stabilizer in the aqueous phase is 2% to 3%, and the adding temperature is 30°C to 60 ℃, stirring time 0.5 ~ 1h. The mixing ratio of the oil phase and the water phase is 1:9, pour the oil phase into the water phase, and mix the oil phase and the water phase evenly with a magnetic stirrer and a homogenizer.

[0045] High pressure homogenization

[0046] The uniformly mixed emulsion is subjected to high-pressure homogenization, and the homogenization pressure is 200-400 bar for one cycle. Then the nanoemulsion was subjected to rotary evaporation under vacuum to remove the organic solvent. The obtained nanoemulsion is subjected to vacuum freeze-drying to obtain nanopart...

Embodiment 3

[0056] Preparation of coarse emulsifier

[0057] Dissolve 0.3 g of Antarctic krill oil into 20 ml of dichloromethane and acetone solution at a ratio of 1:2 as the oil phase. Dissolve the stabilizer (sodium caseinate, gum arabic and Tween-20) into the phosphate buffer solution with pH=7, the concentration of the stabilizer in the aqueous phase is 2% to 3%, and the adding temperature is 30°C to 60 ℃, stirring time 0.5 ~ 1h. The mixing ratio of the oil phase and the water phase is 1:9, pour the oil phase into the water phase, and mix the oil phase and the water phase evenly with a magnetic stirrer and a homogenizer.

[0058] High pressure homogenization

[0059] The uniformly mixed emulsion is subjected to high-pressure homogenization, and the homogenization pressure is 550-650 bar for one cycle. Then the nanoemulsion was subjected to rotary evaporation under vacuum to remove the organic solvent. The obtained nanoemulsion is subjected to vacuum freeze-drying to obtain nanopar...

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Abstract

The invention provides a method for preparing Antarctic krill oil nanoparticles with high encapsulation rate and small particle size. The specific technical solution is as follows: using a mixture of sodium caseinate, gum arabic and Tween-20 as a stabilizer, and adding phosphate Dissolve the buffer to obtain a water phase; dissolve Antarctic krill oil in a mixed solvent of methylene chloride and acetone to obtain an oil phase; pour the oil phase into the water phase to obtain a crude nanoemulsion; homogenize the crude nanoemulsion, High-pressure homogenization, and finally removing the organic solvent in the emulsion under vacuum to obtain nanoemulsion; vacuum drying the obtained nanoemulsion to obtain high encapsulation rate and small particle size Antarctic krill oil nanoparticles. By regulating the circulation pressure of the high-pressure homogenization process of the emulsion, the present invention improves the morphological uniformity and embedding rate of Antarctic krill oil nanoparticles and reduces the particle size of the nanoparticles.

Description

technical field [0001] The invention relates to the field of preparation of Antarctic krill oil nanoparticles, more specifically, relates to a method for preparing Antarctic krill oil nanoparticles with high uniformity, embedding rate and low nanoparticle size. Background technique [0002] Antarctic krill is the largest single species of biological resource on earth, with huge reserves. Antarctic krill oil is mainly composed of glycerides, phospholipids, free fatty acids, sterols and astaxanthin. Antarctic krill oil is rich in phospholipid-type Omega-3 polyunsaturated fatty acids and astaxanthin, giving it a variety of biological activities, but the oxidation stability of phospholipid-type polyunsaturated fatty acids is significantly lower than that of neutral glycerides and sterols. Grease; free fatty acids have a pro-oxidative effect, which can reduce the oxidative stability of other coexisting lipid components and accelerate the deterioration of grease; and phospholipid...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/115A23L5/00A23P10/30
CPCA23V2002/00A23L5/00A23L33/115A23P10/30A23V2200/222A23V2200/30A23V2250/5028A23V2300/26
Inventor 宋亮周大勇张建润张晶栗冰莹王枭
Owner DALIAN POLYTECHNIC UNIVERSITY