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Octenyl succinic acid waxy corn starch ester naringin inclusion compound and preparation method thereof

A technology of octenyl succinic acid and waxy cornstarch, which is applied in the field of food chemistry, can solve the problems of limited direct application, low solubility, and low bioavailability, so as to improve solubility and bioavailability, increase solubility, and expand Applied effect

Pending Publication Date: 2020-08-07
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, NR has poor water solubility and low solubility, resulting in low bioavailability in vivo, which greatly limits its direct application in the fields of food, cosmetics, and medicine.

Method used

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  • Octenyl succinic acid waxy corn starch ester naringin inclusion compound and preparation method thereof
  • Octenyl succinic acid waxy corn starch ester naringin inclusion compound and preparation method thereof
  • Octenyl succinic acid waxy corn starch ester naringin inclusion compound and preparation method thereof

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preparation example Construction

[0033] The present invention provides the preparation method of octenyl succinic acid waxy corn starch ester naringin inclusion compound described in the above scheme, comprising the following steps:

[0034] 1) The octenyl succinic acid waxy corn starch ester and water are mixed according to the mass ratio of (3-5): (95-97) to obtain an aqueous solution of octenyl succinic acid waxy corn starch ester;

[0035] 2) Mix the aqueous solution of waxy corn starch octenylsuccinate and naringin to obtain a mixed solution, centrifuge the mixed solution, collect the supernatant, and obtain a naringin inclusion compound.

[0036] In the present invention, firstly, the octenyl succinic acid waxy corn starch ester and water are mixed according to the mass ratio of (3-5): (95-97) to obtain an aqueous solution of octenyl succinic acid waxy corn starch ester; The mass ratio of waxy cornstarch octenyl succinate to water is preferably 4:96; the water preferably includes deionized water; the mi...

Embodiment 1

[0062] Embodiment 1: (OSAS and NR inclusion)

[0063] The method proceeds as follows:

[0064] (1) Preparation of OSAS: Accurately weigh 100 g of waxy corn starch, add deionized water to dissolve the starch completely, form starch milk, and make the mass fraction reach 35%. Then, the pH value of the starch milk was adjusted to 8.5 by using a NaOH solution with a mass percent content of 2%. 3g of OSA solution (diluted 5 times with absolute ethanol) was added dropwise into the starch milk within 2 hours, and esterified for 3 hours in a constant temperature water bath at 35°C (the pH of the system was kept constant at 8.5 during the entire reaction). After the reaction was completed, the pH of the system was adjusted to 6.5 with HCl solution to terminate the reaction. Filter the reactant, and wash it repeatedly with 95% ethanol and deionized water for 3 times, then place the obtained filter cake in an oven at 50°C to balance for 24 hours, and finally crush it and pass it throug...

Embodiment 2

[0066] Embodiment 2: (OSAS and NR inclusion)

[0067] (1) Preparation of OSAS: Accurately weigh 100 g of waxy corn starch, add deionized water to dissolve the starch completely, form starch milk, and make the mass fraction reach 35%. Then, use NaOH solution to adjust the pH of the starch milk to 8.5. 3g of OSA solution (diluted 5 times with absolute ethanol) was added dropwise into the starch milk within 2 hours, and reacted in a constant temperature water bath at 35°C for 3 hours (the pH of the system must be kept constant at 8.5 during the entire reaction process). After the reaction was completed, the pH of the system was adjusted to 6.5 with HCl solution to terminate the reaction. Filter the reactant, and wash it repeatedly with 95% ethanol and deionized water for 3 times, then place the obtained filter cake in an oven at 50°C to balance for 24 hours, and finally crush it and pass it through a 100-mesh sieve to obtain OSAS samples, spare;

[0068] (2) OSAS enzymatic hyd...

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Abstract

The invention provides an octenyl succinic acid waxy corn starch ester naringin inclusion compound and a preparation method thereof, and belongs to the technical field of food chemistry. The inventionprovides an octenyl succinic acid waxy corn starch ester naringin inclusion compound, in which naringin is used as a core material, and the octenyl succinic acid waxy corn starch ester (OSAS) with the molecular weight of 1.0*10<4> to 2.0*10<5> Da is used as a packing material for clathration of the naringin, so that the solubility and the bioavailability of the naringin can be improved, and the application of the naringin in in the industries of food, beverages, medicines and the like is expanded.

Description

technical field [0001] The invention relates to the technical field of food chemistry, in particular to an octenyl succinic acid waxy corn starch ester naringin inclusion compound and a preparation method thereof. Background technique [0002] Naringin (Naringin, NR) is an important dihydrocitrus flavonoid compound, which widely exists in natural plants such as grapefruit, Citrus aurantium and Huyou, and has antioxidant, anti-tumor, anti-inflammatory, antibacterial and lipid-lowering properties. and many other physiological activities related to human health. However, NR has poor water solubility and low solubility, resulting in low bioavailability in vivo, which greatly limits its direct application in the fields of food, cosmetics, and medicine. Contents of the invention [0003] The object of the present invention is to provide a naringin inclusion compound of octenyl succinic acid waxy cornstarch ester and a preparation method thereof, so as to improve the solubility ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23P10/30A23L33/105A61K47/69A61K47/61A61K31/7048
CPCA23L2/38A23P10/30A23L33/105A61K47/6949A61K47/61A61K31/7048A23V2002/00A23V2200/30A23V2250/21162
Inventor 陆胜民向露郑美瑜刘哲杨颖邢建荣
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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