A kind of spice extract and spice extract liposome and its preparation method and application
A spice extract, liposome technology, applied in food extraction, food science, food drying and other directions, can solve the problem of high content of heterocyclic amines, and achieve high extraction efficiency, improved utilization, and strong operability. Effect
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Embodiment 1
[0034] Preparation of cinnamon extract:
[0035] Mix the dried cinnamon powder with the ethanol solution with a concentration of 0-70vol% according to the mass ratio of 1:10, and then perform ultrasonic treatment at 50-70°C for 10-15 minutes, then flash extraction for 5-15 minutes, and filter , Concentrate until the ethanol solution is completely removed, and then freeze-dry at -20°C to -10°C for 24-72h to obtain the cassia bark extract.
[0036] Preparation of cinnamon extract liposomes:
[0037] (1) The cinnamon extract obtained above is made into an ethanol solution of the cinnamon extract with a concentration of 0.1-0.3 wt%, wherein the concentration of the ethanol solution is 0-70 wt%.
[0038] (2) After the soybean egg curd, cholesterol and ethanol are fully mixed, they are evenly mixed with the PBS buffer solution and the ethanol solution of the cassia bark extract in step (1) to prepare the first mixture;
[0039] Wherein, the mass ratio of the cholesterol to the soy...
Embodiment 2
[0045] Preparation of Zanthoxylum bungeanum extract:
[0046] Mix the dried Zanthoxylum bungeanum powder and the ethanol solution with a concentration of 0-70vol% according to the mass ratio of 1:10, and then perform ultrasonic treatment at 50-70°C for 10-15 minutes, then flash extract for 5-15 minutes, and filter , concentrating until the ethanol solution is completely removed, and then freeze-drying at -20°C to -10°C for 24 to 72 hours to obtain the Zanthoxylum bungeanum extract.
[0047] Preparation of Zanthoxylum bungeanum extract liposomes:
[0048](1) The Zanthoxylum bungeanum extract prepared above is made into an ethanol solution of the Zanthoxylum bungeanum extract with a concentration of 0.1-0.3 wt%, wherein the concentration of the ethanol solution is 0-70 wt%.
[0049] (2) After the soybean egg curd, cholesterol and ethanol are fully mixed, they are evenly mixed with the PBS buffer solution and the Chinese prickly ash extract ethanol solution in step (1) to obtain...
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