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Garlic polysaccharide microcapsules as well as preparation method and application thereof

A technology of garlic polysaccharides and microcapsules, which is applied in microcapsules, applications, capsule delivery, etc., can solve the problems of complicated chelation process, complicated embedding process, and low safety, and achieve good instant solubility and stability, and prolong activity Effective period, the effect of increasing corporate income

Pending Publication Date: 2020-06-16
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Microencapsulation treatment of polysaccharides can not only improve its dispersibility and emulsification and dispersibility, but also strengthen the protective effect of easily oxidized components in polysaccharides, enhance its stability, prolong shelf life, improve nutritional value, and make transportation more convenient , but the research on microencapsulation technology in polysaccharide embedding is relatively small, and most embedding processes are complicated, such as in CN110051647A, using carrageenan: chitosan: β-cyclodextrin as the wall material to embed chelated zinc ions Although Hericium erinaceus polysaccharide can improve the antioxidant effect, there are many wall materials, the purity of the final product is low, and the chelation process is complicated; for example, in the patent CN107549780A, the polysaccharide microcapsule powder of Flammulina velutipes was prepared by spray drying technology, but the preparation In the process, alcohol precipitation and freeze-drying are used to turn Flammulina velutipes polysaccharides into solids, and then reconstituted in water by adding stabilizers and emulsifiers. This process not only consumes a lot of energy, but also takes a long time, and organic solvents are easy to remain in the microcapsule products. On, the security is not high
At present, there is no research on the preparation process of garlic polysaccharide microcapsules

Method used

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  • Garlic polysaccharide microcapsules as well as preparation method and application thereof
  • Garlic polysaccharide microcapsules as well as preparation method and application thereof
  • Garlic polysaccharide microcapsules as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1, the preparation of garlic polysaccharide microcapsules

[0035] Exploratory experiment of the polysaccharide concentration in the feed liquid on the preparation process of garlic polysaccharide microcapsules:

[0036] a: Select clean and peeled 150g fresh garlic, grind it with a mincer, add different volumes of distilled water (the mass ratio of garlic to water is 10% to 50%), prepare polysaccharide extract, and put it in a water bath at 80°C Extract at constant temperature for 2.5 hours, filter out the filter residue with 300-mesh nylon cloth, and obtain crude extract by suction filtration;

[0037] b: The extract is centrifuged at 8000rpm for 10min, the precipitate is discarded first, and then the supernatant is concentrated in vacuum at 50°C, so that the concentration of the concentrated polysaccharide extract reaches 15% to 75% (calculated as the concentration of the feed solution , as shown in Table 1); and collect the concentrate;

[0038] c: When ...

Embodiment 2

[0046] Embodiment 2, preparation of garlic polysaccharide microcapsules

[0047] Exploratory experiment on the effect of wall material addition on microencapsulation process:

[0048] a: Choose clean and peeled 150g fresh garlic, grind it with a mincer, add 1.5L distilled water to prepare polysaccharide extract, extract in a water bath at 80°C for 2.5h at a constant temperature, filter out the filter residue with 300-mesh nylon cloth, and filter with suction Obtain crude extract;

[0049] b: Centrifuge the extract at 8000rpm for 10min, discard the precipitate first, then concentrate the supernatant in vacuum at 50°C, so that the concentration of the concentrated polysaccharide extract reaches 30%; and collect the concentrate;

[0050] c: When mixing the wall material and the concentrate, use shear mixing to ensure uniform mixing. The shearing conditions include: the shear speed is 8000r / min, and the time is controlled within 4 minutes; the amount of wall material added is 10%...

Embodiment 3

[0058] Embodiment 3, preparation of garlic polysaccharide microcapsules

[0059] Influence experiment of air inlet temperature on powder output of microcapsules:

[0060] a: Choose clean and peeled 150g fresh garlic, grind it with a mincer, add 1.5L distilled water to prepare polysaccharide extract, extract in a water bath at 80°C for 2.5h at a constant temperature, filter out the filter residue with 300-mesh nylon cloth, and filter with suction Obtain crude extract;

[0061] b: Centrifuge the extract at 8000rpm for 10min, discard the precipitate first, then concentrate the supernatant in vacuum at 50°C, so that the concentration of the concentrated polysaccharide extract reaches 30%; and collect the concentrate;

[0062] c: When mixing the wall material with the concentrate, use shear mixing to ensure uniform mixing. The shearing conditions include: the shear speed is 8000r / min, and the time is controlled within 4 minutes; the amount of wall material added is 25%;

[0063] ...

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Abstract

The invention discloses a garlic polysaccharide microcapsule as well as a preparation method and application thereof. The garlic polysaccharide microcapsule is a microcapsule formed by embedding garlic polysaccharide serving as a core material into a wall material. The preparation method of the garlic polysaccharide microcapsule comprises the following steps: mixing the garlic polysaccharide withthe wall material, and carrying out microencapsulation by a spray drying method to obtain the garlic polysaccharide microcapsule. The invention also discloses application of the garlic polysaccharidemicrocapsule in preparation of foods, medicines and / or health products with functions of 1) reducing blood glucose, and adjusting human immunity capacity; or 2) selectively realizing proliferation ofbifidobacterium and promoting intestinal tract movement. The preparation method has the advantages of simple preparation process, low cost, natural components, high powder yield and high embedding rate, and is convenient for industrial production.

Description

technical field [0001] The invention relates to a garlic polysaccharide microcapsule and its preparation method and application, belonging to the technical field of natural product preparation and functional food. Background technique [0002] Garlic is the bulb of the Allium plant in the Liliaceae family. It is an indispensable seasoning in people's daily life and has been used as medicinal food since ancient times. Garlic is a plant broad-spectrum antibiotic, which can inhibit and kill a variety of cocci, bacilli, molds, fungi, viruses, amoebas, vaginal trichomonas, pinworms, etc., and can prevent and treat the above-mentioned microorganisms and parasites. Garlic also has the effects of preventing and treating coronary heart disease, reducing blood lipids and nitrite content in the stomach. At present, domestic and foreign studies on the antibacterial and antibacterial effects of garlic mainly focus on garlic oil and allicin. At present, most of the patents related to ga...

Claims

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Application Information

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IPC IPC(8): A23L2/395A23L3/3463A23L3/3526A23L3/3562A23L29/30A23L33/125A23L33/17A23L33/185A23P10/30A61K31/715A61K9/52A61P3/10A61P37/02A61P1/00
CPCA23L33/125A23P10/30A23L29/35A23L29/30A23L33/185A23L33/17A61K31/715A61K9/5036A61P3/10A61P37/02A61P1/00A23L3/3562A23L3/3463A23L3/3526A23L2/395A23V2002/00A23V2200/224A23V2200/30A23V2250/511A23V2250/5112A23V2250/5114A23V2250/5488A23V2250/542
Inventor 郑金铠安庆赵少杰王凤忠赵成英田桂芳陆畅
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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