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A technology of nattokinase and microcapsules is applied in the field of preparation of nattokinase microcapsules, which can solve problems such as the reduction of bioavailability, achieve high bioavailability, prevent cardiovascular and cerebrovascular diseases, encapsulation efficiency and drug loading capacity good effect
Inactive Publication Date: 2019-04-19
GUANGZHOU SAIJIAN BIO TECH
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Problems solved by technology
However, the preparation of pellets is usually difficult to achieve good encapsulation efficiency and drug loading, and the impact of packaging materials on the release rate of active substances may directly lead to the reduction of bioavailability
Method used
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Embodiment 1
[0037] Step 1), dissolving the freeze-dried sodium soybean powder in the ethanol solution, wherein the ratio of the freeze-dried natto powder to the ethanol solution is 1:1.5-1.8, and the ethanol solution is a 50wt% ethanol aqueous solution, and then add excipients The formulations are mixed evenly, and the microcapsule cores are obtained by a spheronizer, and dried for later use;
[0038] Wherein the excipient is formed by mixing microcrystalline cellulose, methylcellulose and gum arabic in a mass ratio of 1:1:1;
[0039] Step 2), uniformly disperse triethyl citrate, HPC, and talc in water, stir and add it to cellulose acetate to obtain a coating solution;
[0040] Among them, the mass ratio of triethyl citrate, HPC, talcum powder, water and cellulose acetate is 10:10:3:50:250;
[0041] Step 3), the pellets are poured into a fluidized bed coating machine, and sprayed into the coating solution to obtain nattokinase microcapsules.
[0042] Coating parameters are: fluidized be...
Embodiment 2
[0044] Step 1), dissolving the freeze-dried sodium soybean powder in the ethanol solution, wherein the ratio of the freeze-dried natto powder to the ethanol solution is 1:1.5-1.8, and the ethanol solution is a 50wt% ethanol aqueous solution, and then add excipients The formulations are mixed evenly, and the microcapsule cores are obtained by a spheronizer, and dried for later use;
[0045] Wherein the excipient is formed by mixing microcrystalline cellulose, methylcellulose and gum arabic in a mass ratio of 1:1:2;
[0046] Step 2), uniformly disperse triethyl citrate, HPC, and talc in water, stir and add it to cellulose acetate to obtain a coating solution;
[0047] Among them, the mass ratio of triethyl citrate, HPC, talcum powder, water and cellulose acetate is 10:10:3:50:250;
[0048] Step 3), the pellets are poured into a fluidized bed coating machine, and sprayed into the coating solution to obtain nattokinase microcapsules.
[0049] Coating parameters are: fluidized be...
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Abstract
The invention discloses a preparation method of nattokinase microcapsules. The preparation method includes the following steps that 1, natto freeze-dried powder is dissolved in an ethanol solution, then, polybutene is added for uniform mixing, and microcapsule pill cores are prepared through a rounder and dried for usage; 2, triethyl citrate, GPC and talcum powder are uniformly dispersed into water; a mixture is stirred and added into cellulose acetate fibers to obtain a coating solution; 3, pills are poured into a coating machine of a fluidized bed, the coating solution is sprayed into the coating machine, and the nattokinase microcapsules are obtained after coatings are dried. The nattokinase microcapsules prepared through the method have a high retaining amount of nattokinase and a remarkable thrombolytic effect, can be used as a health-care product or drugs for reducing blood pressure, resisting oxidation, preventing osteoporosis and preventing cardiovascular and cerebrovascular diseases, has good encapsulation efficiency and drug loading capacity, is high in biological utilization rate, and also has remarkable advantages when being used for simulating the stability of the stomach environment.
Description
technical field [0001] The invention belongs to the field of natto powder processing, in particular to a preparation method of nattokinase microcapsules. Background technique [0002] Natto, originated in ancient China, has been produced since the Qin and Han Dynasties (221 BC-220 AD). It is made from soybeans fermented by Bacillus subtilis (Bacillus subtilis). It is sticky, smells bad, and has a slight taste Sweet, not only retains the nutritional value of soybeans, is rich in vitamin K2, and improves the digestion and absorption rate of protein, but more importantly, a variety of physiologically active substances are produced during the fermentation process, which has the health care effect of dissolving fibrin in the body and regulating other physiological functions. [0003] Rich in a variety of nutrients, regular consumption can prevent intestinal diseases such as constipation and diarrhea, increase bone density, prevent osteoporosis, regulate blood pressure in both dir...
Claims
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Application Information
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