Antioxidant-free vitamin A microcapsule preparation and preparation method thereof

Abstract

Antioxidant-free vitamin A microcapsule preparation and its preparation method. The preparation method includes the steps of raw material preparation, water phase preparation, oil phase preparation, emulsion preparation and spray drying. The raw materials contain according to parts by mass: vitamin A 50-70 parts, 5-25 parts of starch sodium octenyl succinate, 5-20 parts of gum arabic, 1-5 parts of vitamin E polyethylene glycol succinate, 0.1-2 parts of acidity regulator, 0.1 parts of glucose oxidase ‑1 part, anticaking agent 0‑1.5 part. The invention uses a microencapsulation process to embed the vitamin A, and through spray drying, obtains the vitamin A microcapsule powder without antioxidant, high oil-carrying rate, high embedding rate, high bioavailability and high stability.

Description

technical field

[0001] The invention belongs to the technical field of microcapsules, and in particular relates to a method for preparing a vitamin A microcapsule preparation with no antioxidant, high bioavailability and high stability. Background technique

[0002] Vitamin A was the first to be discovered, and it is also an extremely important and easily deficient fat-soluble vitamin necessary for the body to maintain normal metabolism and functions. Vitamin A is not a single compound, but a series of retinol derivatives including retinol, retinal, retinoic acid, retinyl acetate and retinyl palmitate.

[0003] Vitamin A is a fat-soluble vitamin, soluble in most organic solvents to varying degrees, but insoluble in water. Vitamin A and its derivatives are easily oxidized and isomerized, especially when exposed to light (especially ultraviolet rays), oxygen, active metals, and high temperature environments, which can accelerate this oxidative damage. But the general cooking...

Examples

Embodiment 1

[0030] Weigh 409g of water into a 1000mL beaker at a temperature of 62°C, add 125g of sodium starch octenyl succinate and 100g of gum arabic to it, stir until completely dissolved, and lower the temperature to 35°C for later use. Add 6g of sodium bicarbonate into the water phase, control the pH at 6.8-7.1, and then add 4g of glucose oxidase. Mix 7.5g of vitamin E polyethylene glycol succinate and 252.5g of vitamin A acetate, melt in a 75°C water bath, stir evenly, and cool down to 35°C to obtain an oil phase. Slowly pour the oil phase into the water phase, shear emulsify at 35°C for 0.5h, homogenize twice under 40MPa high pressure, and then spray dry, the air inlet temperature is 170°C, and the outlet air temperature is 84°C. Sieve, add silicon dioxide, obtain vitamin A acetate microcapsule powder, record as sample 1.

Embodiment 2

[0032] Weigh 1000g of water into a 2000mL beaker at a temperature of 65°C, add 200g of sodium starch octenyl succinate and 150g of gum arabic, stir until completely dissolved, and lower the temperature to 38°C for later use. Add 5g of calcium hydroxide into the water phase, control the pH at 6.9-7.5, and then add 10g of glucose oxidase. Mix 20g of vitamin E polyethylene glycol succinate and 605g of vitamin A acetate, melt in an 80°C water bath, stir evenly, and cool down to 38°C to obtain an oil phase. Slowly pour the oil phase into the water phase, shear emulsify at 38°C for 0.5h, homogenize twice under 55MPa high pressure, and then spray dry, the air inlet temperature is 180°C, and the outlet air temperature is 90°C. Sieve, add silicon dioxide, obtain vitamin A acetate microcapsule powder, record as sample 2.

Embodiment 3

[0034] Weigh 2000g of water into a 3000mL beaker at a temperature of 75°C, add 240g of phosphorylated starch and 260g of gum arabic into it, stir until completely dissolved, and lower the temperature to 40°C for later use. Add 4g of sodium hydroxide into the water phase, control the pH at 7.0-7.3, and then add 16g of glucose oxidase. Mix 60g vitamin E polyethylene glycol succinate and 1400g vitamin A palmitate, melt in a water bath at 69°C, stir evenly, cool to 40°C to obtain an oil phase. Slowly pour the oil phase into the water phase, shear and emulsify at 40°C for 1 hour, homogenize twice under 50MPa high pressure, and then spray dry, the air inlet temperature is 175°C, and the outlet air temperature is 87°C. Sieve, add silicon dioxide, obtain vitamin A acetate microcapsule powder, record as sample 3.

technical field

[0001] The invention belongs to the technical field of microcapsules, and in particular relates to a method for preparing a vitamin A microcapsule preparation with no antioxidant, high bioavailability and high stability. Background technique

[0002] Vitamin A was the first to be discovered, and it is also an extremely important and easily deficient fat-soluble vitamin necessary for the body to maintain normal metabolism and functions. Vitamin A is not a single compound, but a series of retinol derivatives including retinol, retinal, retinoic acid, retinyl acetate and retinyl palmitate.

[0003] Vitamin A is a fat-soluble vitamin, soluble in most organic solvents to varying degrees, but insoluble in water. Vitamin A and its derivatives are easily oxidized and isomerized, especially when exposed to light (especially ultraviolet rays), oxygen, active metals, and high temperature environments, which can accelerate this oxidative damage. But the general cooking...

Examples

Embodiment 1

[0030] Weigh 409g of water into a 1000mL beaker at a temperature of 62°C, add 125g of sodium starch octenyl succinate and 100g of gum arabic to it, stir until completely dissolved, and lower the temperature to 35°C for later use. Add 6g of sodium bicarbonate into the water phase, control the pH at 6.8-7.1, and then add 4g of glucose oxidase. Mix 7.5g of vitamin E polyethylene glycol succinate and 252.5g of vitamin A acetate, melt in a 75°C water bath, stir evenly, and cool down to 35°C to obtain an oil phase. Slowly pour the oil phase into the water phase, shear emulsify at 35°C for 0.5h, homogenize twice under 40MPa high pressure, and then spray dry, the air inlet temperature is 170°C, and the outlet air temperature is 84°C. Sieve, add silicon dioxide, obtain vitamin A acetate microcapsule powder, record as sample 1.

Embodiment 2

[0032] Weigh 1000g of water into a 2000mL beaker at a temperature of 65°C, add 200g of sodium starch octenyl succinate and 150g of gum arabic, stir until completely dissolved, and lower the temperature to 38°C for later use. Add 5g of calcium hydroxide into the water phase, control the pH at 6.9-7.5, and then add 10g of glucose oxidase. Mix 20g of vitamin E polyethylene glycol succinate and 605g of vitamin A acetate, melt in an 80°C water bath, stir evenly, and cool down to 38°C to obtain an oil phase. Slowly pour the oil phase into the water phase, shear emulsify at 38°C for 0.5h, homogenize twice under 55MPa high pressure, and then spray dry, the air inlet temperature is 180°C, and the outlet air temperature is 90°C. Sieve, add silicon dioxide, obtain vitamin A acetate microcapsule powder, record as sample 2.

Embodiment 3

[0034] Weigh 2000g of water into a 3000mL beaker at a temperature of 75°C, add 240g of phosphorylated starch and 260g of gum arabic into it, stir until completely dissolved, and lower the temperature to 40°C for later use. Add 4g of sodium hydroxide into the water phase, control the pH at 7.0-7.3, and then add 16g of glucose oxidase. Mix 60g vitamin E polyethylene glycol succinate and 1400g vitamin A palmitate, melt in a water bath at 69°C, stir evenly, cool to 40°C to obtain an oil phase. Slowly pour the oil phase into the water phase, shear and emulsify at 40°C for 1 hour, homogenize twice under 50MPa high pressure, and then spray dry, the air inlet temperature is 175°C, and the outlet air temperature is 87°C. Sieve, add silicon dioxide, obtain vitamin A acetate microcapsule powder, record as sample 3.

Images