Green preparation method of food-grade multifunctional lignin/silicon dioxide nanoparticle emulsifier

A nanoparticle, silicon dioxide technology, used in food ingredients as emulsifiers, food ingredients, cosmetic preparations, etc., can solve the problems of easy deterioration of active substances, toxic changes, lack of UV oxidation protection performance, etc.

Pending Publication Date: 2021-09-10
ZHEJIANG SCI-TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this type of HIPEs lacks UV oxidation protection performance, which makes the active substances loaded in them easy to deteriorate and even become toxic.

Method used

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  • Green preparation method of food-grade multifunctional lignin/silicon dioxide nanoparticle emulsifier
  • Green preparation method of food-grade multifunctional lignin/silicon dioxide nanoparticle emulsifier
  • Green preparation method of food-grade multifunctional lignin/silicon dioxide nanoparticle emulsifier

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Dissolve 4.0 g of enzymatic lignin in 20 mL of 1 mol / L sodium hydroxide aqueous solution, and centrifuge to remove incompatible impurities. Then, adjust the pH to neutral with 0.1 mol / L hydrochloric acid solution, centrifuge again to remove water-insoluble lignin, dialyze, freeze-dry and set aside. Weigh 2.0g SiO2 2 Nanoparticles were dispersed in 10mL pure water, 1mL 5g / mL chitosan solution was added, after stirring for 10min, the supernatant was removed by centrifugation, and the remaining solid was washed twice with ultrapure water. Subsequently, the above-mentioned particles were dispersed in pure water again, 0.5 g of the above-mentioned water-soluble lignin was added, and after stirring for 10 minutes, the supernatant was removed by centrifugation, and the remaining solid was washed twice with ultra-pure water, and the final sample was freeze-dried to obtain the Grade multifunctional lignin / silica nanoparticles.

Embodiment 2

[0032] Dissolve 4.0 g of enzymatic lignin in 20 mL of 1 mol / L sodium hydroxide aqueous solution, and centrifuge to remove incompatible impurities. Then, adjust the pH to neutral with 0.1 mol / L hydrochloric acid solution, centrifuge again to remove water-insoluble lignin, dialyze, freeze-dry and set aside. Weigh 4.0g SiO2 2 Nanoparticles were dispersed in 10mL pure water, 1mL 5g / mL chitosan solution was added, after stirring for 10min, the supernatant was removed by centrifugation, and the remaining solid was washed twice with ultrapure water. Subsequently, the above-mentioned particles were dispersed in pure water again, 0.5 g of the above-mentioned water-soluble lignin was added, and after stirring for 10 minutes, the supernatant was removed by centrifugation, and the remaining solid was washed twice with ultra-pure water, and the final sample was freeze-dried to obtain the Grade multifunctional lignin / silica nanoparticles.

Embodiment example 3

[0034] Dissolve 4.0 g of enzymatic lignin in 20 mL of 1 mol / L sodium hydroxide aqueous solution, and centrifuge to remove incompatible impurities. Then, adjust the pH to neutral with 0.1 mol / L hydrochloric acid solution, centrifuge again to remove water-insoluble lignin, dialyze, freeze-dry and set aside. Weigh 6.0g SiO2 2 Nanoparticles were dispersed in 10mL pure water, 1mL 5g / mL chitosan solution was added, after stirring for 10min, the supernatant was removed by centrifugation, and the remaining solid was washed twice with ultrapure water. Subsequently, the above-mentioned particles were dispersed in pure water again, 0.5 g of the above-mentioned water-soluble lignin was added, and after stirring for 10 minutes, the supernatant was removed by centrifugation, and the remaining solid was washed twice with ultra-pure water, and the final sample was freeze-dried to obtain the Grade multifunctional lignin / silica nanoparticles.

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Abstract

The invention discloses a green preparation method of a food-grade multifunctional lignin/silicon dioxide nanoparticle emulsifier. The green preparation method comprises the following steps of dissolving enzymatic hydrolysis lignin in a sodium hydroxide aqueous solution, centrifuging to remove insoluble impurities, then adjusting the pH value to be neutral, centrifuging again to remove water-insoluble lignin, dialyzing, and freeze-drying to obtain water-soluble lignin for later use; weighing SiO2 nanoparticles, dispersing the SiO2 nanoparticles in water, adding a chitosan solution, stirring for a period of time, centrifuging to remove supernatant liquid, cleaning residual solids with ultrapure water, dispersing the particles in water again, adding the water-soluble lignin, stirring, centrifuging to remove supernatant liquid, cleaning residual solids with ultrapure water, and obtaining the final sample through freezing and drying. A new method is provided for green preparation of the multifunctional food-grade emulsifier, and the application potential of lignin and SiO2 in the field of food is expanded.

Description

technical field [0001] The invention relates to the field of emulsifier preparation, in particular to a green preparation method of a food-grade multifunctional lignin / silicon dioxide nanoparticle emulsifier. Background technique [0002] Curcumin is a hydrophobic polyphenol extracted from the rhizome of the turmeric plant, accounting for about 3wt.% of the dry weight of the raw material. Because of the ketone / enol structure and two phenolic groups in the molecular structure of curcumin, it has good pharmacological effects such as anti-inflammatory, anti-oxidation, anti-tumor, and anti-aging, and has shown great potential in the fields of medicine, cosmetics, and functional foods. application potential. According to statistics, the value of the global curcumin market in 2017 was about 52.45 million US dollars. With the diversification of its application fields, it is expected that the global curcumin market will reach 151.9 million US dollars by 2027. However, the inherent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/10A61K8/72A61K8/25A61K47/30A61K47/02A61Q17/04
CPCA23L29/10A61K8/72A61K8/25A61K47/30A61K47/02A61Q17/04A23V2002/00A23V2200/222A23V2250/511A23V2250/1628A23V2250/18
Inventor 陈凯戚栋明陈凤凤袁胜荣
Owner ZHEJIANG SCI-TECH UNIV
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