Purple sweet potato anthocyanin nano-liposome and preparation method thereof

A purple sweet potato anthocyanin and nano-liposome technology is applied in food forming, food science, application, etc. It can solve the problems of sensitivity to light, temperature, pH value, solvent residues, complex structure, etc., and achieve easy The effect of industrialized production, high bioavailability, and simple preparation process

Inactive Publication Date: 2018-11-23
XUZHOU NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods have disadvantages in terms of suitability for industrial manufacturing applications—may generate undesired solvent residues, have certain safety hazards, and cannot be adapted to the needs of food production
In addition, although purple sweet potato anthocyanins are relatively stable compared with

Method used

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  • Purple sweet potato anthocyanin nano-liposome and preparation method thereof
  • Purple sweet potato anthocyanin nano-liposome and preparation method thereof
  • Purple sweet potato anthocyanin nano-liposome and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Such as figure 1 Shown, a kind of preparation method of purple sweet potato anthocyanin nano liposome comprises the following steps:

[0029] S1. Dissolving 10-100 parts by mass of purple sweet potato anthocyanins in 5000-9000 parts by mass of phosphate buffer solution with a pH of 6.0, adding cholesterol and soybean lecithin, the ratio of cholesterol and soybean lecithin is 12:50-12: 90, using 1 to 5 parts by mass of Tween 80 as a surfactant, and fully mixing to obtain a mixed solution;

[0030] S2. Inject 1,000-5,000 parts by mass of anhydrous ethanol solution under rapid stirring conditions, and after high-speed homogenization, place in a vacuum environment at 40-50°C to remove ethanol, and obtain primary nanoliposomes of purple sweet potato anthocyanins;

[0031] S3. The primary nano-liposomes are processed 3-30 times by the dynamic high-pressure micro-fluidic method to obtain the purple sweet potato anthocyanin nano-liposomes.

[0032] S4. Adding a lyoprotectant ...

Embodiment 2

[0034] The difference between this example and Example 1 is that the purple sweet potato anthocyanin used in step S1 is 50 parts by mass, and the mass ratio of cholesterol to soybean lecithin is 12:70. Such as figure 2 As shown, the particle diameter of the obtained purple sweet potato anthocyanin nanoliposome is about 79.74nm after measurement.

Embodiment 3

[0036] The difference between this example and Example 1 is that the purple sweet potato anthocyanin used in step S1 is 50 parts by mass, and the mass ratio of cholesterol to soybean lecithin is 3:20. Such as image 3 As shown, the particle diameter of the obtained purple sweet potato anthocyanin nanoliposome is about 64.23nm after measurement.

[0037] The particle size test results show that the purple sweet potato anthocyanin nano-liposome particle size prepared by the present invention is small, easy to be absorbed by the human body, and has high bioavailability.

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Abstract

The invention discloses a preparation method of purple sweet potato anthocyanin nano-liposome. According to the preparation method, homogenization treatment is performed by combining an ethanol injection method and a dynamic high-pressure microjet method to prepare the purple sweet potato anthocyanin nano-liposome, so that purple sweet potato anthocyanin is successfully entrapped in the nano-liposome, and the stability of the purple sweet potato anthocyanin in the storage and application fields is improved; a freeze-drying protective additive is added for freeze drying to obtain freeze-dried powder of the purple sweet potato anthocyanin liposome. The prepared purple sweet potato anthocyanin nano-liposome has the advantages of high entrapment rate, small particle size, high thermal stability and high light stability. Moreover, the preparation process is simple, is low in cost, and is easy to realize industrial production. The entrapment rate of the anthocyanin liposome prepared by the method is up to 70 percent, the nano-liposome is 60 to 80 nm in particle size, and the prepared purple sweet potato anthocyanin nano-liposome is small in particle size, is easy for human body to absorb, and has higher bioavailability.

Description

technical field [0001] The invention belongs to the field of material preparation and food processing, and in particular relates to a purple sweet potato anthocyanin nano-liposome and a preparation method thereof. Background technique [0002] Purple sweet potato anthocyanin is a kind of natural anthocyanin extracted from the roots and stems and leaves of purple sweet potato. The content in the roots is very high, while the content in the stems and leaves is less, which belongs to anthocyanins. As a water-soluble pigment, purple sweet potato anthocyanin has an antioxidant capacity 3.2 times that of blueberry anthocyanin, and its free radical scavenging capacity is 20 times and 50 times that of vitamin C and vitamin E, respectively. [0003] Liposome is a kind of bilayer microvesicle similar to the structure of biological membrane, which can encapsulate water-soluble and fat-soluble drugs, and has the characteristics of targeting, sustained release and long-acting, cell affin...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23P10/35
CPCA23V2002/00A23L33/105A23P10/35A23V2250/2104
Inventor 周郑坤黄欣雨郑元林王雪晨陈才法徐涛叶覃
Owner XUZHOU NORMAL UNIVERSITY
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