Omega-3 fatty acid storage microemulsion and preparation method thereof

A fatty acid and microemulsion technology, which is applied in food ingredients as odor improvers, food science, applications, etc., can solve the problems of n-3PUFAs microemulsion preparation and property research, and achieve high process efficiency

Active Publication Date: 2018-05-29
TIANJIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the research on n-3PUFAs mainly focuses on its sources, metabolic pathways and physiological health functions, and no literature has been found on the preparation and properties of microemulsions containing n-3PUFAs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method for storing Omega-3 fatty acid microemulsion, comprising the steps:

[0027] (1) Mix 50mg Omega-3 fatty acid and 200mg mixed solvent evenly, add 800mg surfactant EL-35, described mixed solvent is composed of isoamyl acetate and ethanol with a mass ratio of 1:1; at a temperature of 20°C Stir for 20min;

[0028] (2) Add water dropwise at a stirring rate of 200rpm, the quality of the added water is 4 times of the total mass of the liquid obtained in step (1); obtain a uniform and transparent Omega-3 fatty acid-storing microemulsion. The obtained microemulsion particle diameter is 20.33nm, PDI (polydispersity Index) is 0.318.

Embodiment 2

[0030] A preparation method for storing Omega-3 fatty acid microemulsion, comprising the steps:

[0031] (1) Mix 150mg of Omega-3 fatty acid and 300mg of mixed solvent evenly, add 300mg of surfactant Tween80, the mixed solvent is composed of isoamyl acetate and ethanol with a mass ratio of 1:2; stir at a temperature of 25°C 30min;

[0032] (2) Add water dropwise at a stirring rate of 250rpm, the quality of the added water is 15 times of the total mass of the liquid obtained in step (1); obtain a uniform and transparent Omega-3 fatty acid-storing microemulsion. The obtained microemulsion particle size is 35.59nm, PDI (polydispersity Index) is 0.278.

Embodiment 3

[0034] A preparation method for storing Omega-3 fatty acid microemulsion, comprising the steps:

[0035] (1) Mix 10mg of Omega-3 fatty acid and 1000mg of mixed solvent evenly, add 1000mg of surfactant EL-35, the mixed solvent is composed of isoamyl acetate and ethanol with a mass ratio of 2:1; at a temperature of 30°C Stir for 35min;

[0036] (2) Add water dropwise at a stirring rate of 250rpm, the quality of the added water is 5 times of the total mass of the liquid obtained in step (1); obtain a uniform and transparent Omega-3 fatty acid-storing microemulsion. The obtained microemulsion particle diameter is 18.59nm, PDI (polydispersity Index) is 0.172.

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Abstract

The invention discloses an Omega-3 fatty acid storage microemulsion and a preparation method thereof. The preparation method comprises the following steps: (1) mixing Omega-3 fatty acid and a mixed solvent uniformly, adding a surfactant, and stirring at a temperature of 20 to 35DEG C for 20-40 min; (2) dropwise adding water under a stirring rate of 200 to 300 rpm to obtain the homogeneous and transparent Omega-3 fatty acid storage microemulsion. The Omega-3 fatty acid storage microemulsion which has a transparent appearance, is soluble in water, and is not easily oxidized can be prepared by the preparation method. Omega-3 fatty acid is easy to take, and can be better absorbed by the body, an oil phase used is isoamyl acetate, and is an aromatic additive for food, and the product has a special flavor. The method needs no high temperature and high pressure treatment, is simple and easy to perform, has high process efficiency, and is in line with the concept of energy saving and environmental protection.

Description

technical field [0001] The invention relates to a method for preparing an Omega-3 fatty acid microemulsion, which belongs to the field of microemulsion production and preparation. Background technique [0002] For a long time, the loading of fat-soluble food functional factors has been an important topic in the food and pharmaceutical industries. At present, microemulsion, as a nanoscale surfactant aggregate, is used as an important carrier of food functional factors in the food and pharmaceutical industries. The use of food functional factor carriers can effectively overcome the shortcomings of fat-soluble functional factors such as insoluble in water, easy oxidation, and instability, and avoid denaturation or loss during processing, storage and use. [0003] Microemulsion is a stable thermodynamic system formed spontaneously by components such as surfactants, co-surfactants, oil and water in appropriate proportions. It has the characteristics of colorless, transparent (or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/12A23L29/00
CPCA23V2002/00A23V2200/15A23V2250/082A23V2250/1876
Inventor 王占忠陈柏如张笑侯梦娜党乐平
Owner TIANJIN UNIV
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