A kind of self-assembled nanosphere and its preparation method and application

Abstract

The invention discloses a self-assembled nanosphere and a preparation method and application thereof, belonging to the technical field of food preservation. The self-assembled nanosphere uses a drug as a core layer and a chitosan-modified graphene oxide as a shell layer; the preparation method The method includes: immersing the drug in graphene oxide dispersion, ultrasonically, and freeze-drying to form nanoparticles; immersing the nanoparticles in chitosan ethanol solution and freeze-drying to obtain nanospheres; repeatedly immersing the nanospheres in graphene oxide to disperse liquid and chitosan ethanol solution, freeze-drying to obtain multi-layer coated nanospheres; dipping the multi-layer coated nanospheres in a photosensitive cross-linking agent, freeze-drying, and irradiating with ultraviolet rays to obtain self-assembled nanospheres. The self-assembled nanospheres prepared by the invention can coat a variety of hydrophobic drugs or volatile plant essential oils, so as to realize the selective release of the drugs and the precise regulation of the drug release rate.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a self-assembled nanosphere, a preparation method thereof and an application in the preparation of a slow-release food preservation agent. Background technique [0002] my country is a large agricultural production country with abundant fruit and vegetable resources. However, due to the high water content of fruits and vegetables, they are fresh and perishable foods. They are easy to be infected by pathogenic bacteria during storage and shelf life. In addition to refrigeration, controlled atmosphere storage and cold chain logistics transportation, supplementary sterilization treatment of fruit and vegetable products can extend the freshness period of fruits and vegetables. [0003] Among them, the natural bactericidal substances of plant essential oils extracted from plants have a complicated extraction process due to their low content in plants; compared with high-cost ...

AI Technical Summary

Problems solved by technology

The slow-release bactericidal and preservative for fruits and vegetables is packaged in a breathable non-woven bag and placed together with the fruits and vegetables, so that the amount of oregano essential oil that the fruits and vegetables come into contact with is not uniform, and the antibacterial effect is uneven.

[0005] Publication No. CN108185271A discloses a preparation method of a slow-release agricultural product fresh-keeping preservative, including the following steps: (1) Preparation of cross-linked starch: Step 1: Dissolving Span60 and Tween60 with cyclohexane to obtain the oil phase as the core material; step 2: dissolve potato starch with sodium hydroxide solution, then add cross-linking agent N-N methylenebisacrylamide to obtain starch solution as wall material; step 3: add starch solution to oil phase, after emulsification, add Potassium persulfate and sodium bisulfite react by heating to obtain cross-linked starch; (2) microencapsulation: press cumin essential oil: cross-linked starch=(2~7): 1ml / g, add cumin essential oil to step (1) In the prepared cross-linked starch, vibrate to obtain a microencapsulated slow-release preservative for agricultural products; but due to the high cost of microencapsulation technology, and a considerable part of the materials used as wall materials do not belong to the category of food additives , so microencapsulation technology cannot be widely used in the food industry

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