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Preparation method of royal jelly acid microcapsules

A technology of royal jelly acid and microcapsules, which is applied in the field of preparation of royal jelly acid microcapsules, can solve the problems of certification, large particle size of royal jelly acid, and failure to provide it, and achieve the effects of convenient transportation, reducing irritation, and improving flavor

Inactive Publication Date: 2019-12-13
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In the Chinese patent application CN109836322A "A preparation method of royal jelly acid", the final pH of acidification during recrystallization is 3 to 4, but when the pH is around 5, royal jelly acid has been completely converted from the sodium salt state to the carboxylic acid state. The royal jelly acid has a large particle size, and if used for food, it will have a strong vomiting effect
[0011] In the Chinese patent application CN109170735A "royal jelly composition with long storage period", vitex leaf oil is used as a protective agent to prolong the storage time of royal jelly and royal jelly acid therein, but vitex leaf oil itself has a spicy taste and a strong smell of Chinese herbal medicine. Not suitable for direct consumption
[0012] Chinese patent application CN105536041A "A kind of antibacterial biological dressing containing royal jelly acid, preparation method and application" uses royal jelly acid, chitosan, and purified water as an antibacterial dressing, non-edible product, and royal jelly acid is dissolved in pure water The stability is very poor, and the content, stability, and storage performance certificates are not provided in the article
[0013] At present, there is no microcapsule product that directly uses royal jelly acid as the core material for embedding

Method used

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  • Preparation method of royal jelly acid microcapsules
  • Preparation method of royal jelly acid microcapsules
  • Preparation method of royal jelly acid microcapsules

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Dissolve 1.0013 g of gum arabic and 1.0034 g of gelatin in 50 mL of deionized water respectively, and dissolve them completely in a water bath at 40°C. Dissolve 1.0831g of royal jelly slag and 0.2752g of NaOH in 50mL of deionized water, ultrasonicate for 3 minutes to completely dissolve the royal jelly acid, then adjust the pH to 4.80 with hydrochloric acid, take a small amount of turbid solution and observe it under a microscope. Centrifuge at 2000 x g, 5 min, 20°C (room temperature), and collect the pellet. The precipitation was dispersed with black fungus gum solution, sheared at 12000 rpm for 3 min, and then magnetically stirred at a speed of 800 rpm for 15 min in a water bath at 40°C. The gelatin solution was poured, sheared at 12000 rpm for 3 min, adjusted to pH 4.0 with 10% acetic acid, and then magnetically stirred at a speed of 800 rpm for 20 min in a water bath at 40°C. The system was rapidly cooled to 10 °C, and magnetically stirred at a speed of 300 rpm for...

Embodiment 2

[0054] Dissolve 1.0321 g of black fungus gum and 1.0216 g of gelatin in 50 mL of deionized water respectively, and dissolve them completely in a water bath at 40°C. Dissolve 1.1036g of royal jelly slag and 0.3049g of NaOH in 50mL of deionized water, ultrasonicate for 3 minutes to completely dissolve the royal jelly acid, then adjust the pH to 4.80 with hydrochloric acid, take a small amount of turbid solution and observe it under a microscope. Centrifuge at 2000 x g, 5 min, 20°C (room temperature), and collect the pellet. The precipitation was dispersed with black fungus gum solution, sheared at 12000 rpm for 3 min, and then magnetically stirred at a speed of 800 rpm for 15 min in a water bath at 40°C. The gelatin solution was poured, sheared at 12000 rpm for 3 min, adjusted to pH 4.0 with 10% acetic acid, and then magnetically stirred at a speed of 800 rpm for 20 min in a water bath at 40°C. The system was rapidly cooled to 10 °C, and magnetically stirred at a speed of 300 r...

Embodiment 3

[0058] 4.0025g of silver glue and 4.0067g of gelatin were weighed and completely dissolved in 200mL of deionized water in a water bath at 40°C. Add 4.8086g of royal jelly slag to 100mL of deionized water, add 1.0012g of NaOH, stir properly and sonicate for 3min to completely dissolve the slag, then adjust the pH to 4.70 with 10% hydrochloric acid, quickly transfer it to a centrifuge tube, at 3000x g, Centrifuge at 19°C (room temperature) for 5 min. After discarding the supernatant, rinse the centrifuge tube with gelatin solution to transfer the pellet out. The gelatin containing recrystallized royal jelly acid was sheared at a shear rate of 10,000 rpm for 3 min, and then placed in a 40° C. water bath with magnetic stirring at a speed of 800 rpm for 15 min. The silver solution was poured at a constant speed under high shear at 10,000 rpm for a total of 3 min of shearing time, pH was adjusted to 4.0 with 10% acetic acid, and then magnetically stirred at a speed of 800 rpm for 1...

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Abstract

The invention discloses a preparation method of royal jelly acid microcapsules. The microcapsules are prepared by taking recrystallized royal jelly acid as a core material and gelatin and black fungusgum as wall materials. Compared with an original royal jelly acid, the newly prepared recrystallized royal jelly acid crystal particles subjected to alkali dissolution and acidification crystallization treatment are smaller and more suitable for embedding; by using the enteric wall materials, the royal jelly acid is released in intestinal tracts, the stimulation of the royal jelly acid to stomachis reduced, and the royal jelly acid does not cause regurgitation any more.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of royal jelly acid microcapsules, in particular to a preparation method of royal jelly acid microcapsules with good taste that can be absorbed in the small intestine in a slow-release form. Background technique [0002] Royal jelly is secreted by the hypopharyngeal and maxillary glands of nurse bees (young worker bees aged 5 to 15 days) and is mainly used to feed the milky white substance of queen bees and bee larvae, and gradually turns yellow as the freshness decreases (Reference: AjithaNath Koomankode Ganapathi Ramanathan, Ananthakrishnan Jayakumaran Nair, VethaSundaram Sugunan, A review on Royal Jelly proteins and peptides[J], Journal of Functional Foods, 2018, 44:255-264). It has strong health care functions and medical effects, and is a pure natural health food, food and medicine, which is between food and medicine. [0003] The total lipids in fresh ro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L29/00A23L31/00A23P10/30
CPCA23L33/10A23L29/045A23L31/00A23P10/30A23V2002/00
Inventor 何荣军叶家豪孙培龙
Owner ZHEJIANG UNIV OF TECH
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