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Emulsion gel bead for realizing targeted release of flavone at different parts and preparation method of emulsion gel bead

A technology of emulsion gel and flavonoids, which is applied in the shaping of food, the function of food ingredients, and food ingredients as emulsifiers, etc., can solve the problems of single, difficult to achieve targeted delivery in the small intestine and colon at the same time, and achieve cost reduction and good quality Targeting properties, effect of improving solubility

Active Publication Date: 2022-03-25
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

Current research often focuses on the design and construction of pectin-based colon-targeted delivery systems, which can only achieve single-site targeting, and it is difficult to simultaneously achieve two different targeted delivery systems in the small intestine and colon

Method used

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  • Emulsion gel bead for realizing targeted release of flavone at different parts and preparation method of emulsion gel bead
  • Emulsion gel bead for realizing targeted release of flavone at different parts and preparation method of emulsion gel bead
  • Emulsion gel bead for realizing targeted release of flavone at different parts and preparation method of emulsion gel bead

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preparation example Construction

[0039] The first aspect of the present disclosure provides a method for preparing emulsion gel beads for targeted release of flavonoids in different parts, the method comprising the following steps:

[0040] S1. Preparation of flavonoid dispersion: dissolving flavonoids in vegetable oil, and using ultrasonic treatment to disperse them uniformly to obtain a flavonoid dispersion;

[0041] S2. Preparation of citrus pectin aqueous solution: dissolving citrus pectin powder in deionized water, stirring continuously with a constant temperature magnetic stirrer to disperse evenly, and then placing it at 0-6° C. for overnight hydration to obtain an aqueous solution of citrus pectin;

[0042] S3. Preparation of flavone emulsion: the flavone dispersion and the citrus pectin aqueous solution are mixed according to a mass ratio of 0.1-5:1.9-5 to obtain a mixed solution, and the mixed solution is stirred and subjected to high-speed shearing Obtaining a flavone crude emulsion, subjecting the...

Embodiment 1

[0072] The preparation method of alcohol cross-linked emulsion gel beads is as follows:

[0073] Preparation of the emulsion: Prepare a suspension containing flavonoids and corn oil, disperse it uniformly by ultrasonic, and then mix it with an aqueous solution of citrus pectin. After the mixed solution was stirred, high-speed shearing (11000 rpm, 3 min) and high-pressure homogenization (600 bar, 3 times) were performed sequentially to obtain a uniform emulsion.

[0074] Preparation of emulsion gel beads: use a 50ml syringe (connected soft silicone tube aperture 0.2cm) to drop the emulsion into the acidified ethanol aqueous solution, wherein the volume of hydrochloric acid is 1% (1ml concentrated hydrochloric acid+9ml water), and the volume of ethanol is 50% (45ml ethanol+45ml water). The vertical distance between the emulsion droplet and the liquid surface of the aqueous solution is 5 cm; then react and solidify for 8 hours, and rinse with deionized water three times to obtai...

Embodiment 2

[0076] Calcium cross-linked emulsion gel beads were prepared according to the method of Example 1, with the difference that the emulsion was dripped into an acidified ethanol aqueous solution to adjust it into an aqueous solution of calcium ions, and the molar concentration of ions was 100 mM.

[0077] Utilize digital camera and scanning electron microscope to observe the emulsion gel beads that embodiment 1 and embodiment 2 form, the result is as follows figure 1 As shown, spherical emulsion gel beads were formed under both alcohol and calcium crosslinking conditions.

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Abstract

The invention relates to a preparation method of emulsion gel beads for realizing targeted release of flavone at different parts. The method comprises the following steps: S1, preparing flavone dispersion liquid; s2, preparing a citrus pectin aqueous solution; s3, preparing a flavone emulsion; and S4, preparing the emulsion gel beads. According to the method, citrus pectin is taken as an emulsifier and a matrix, small intestine and colon targeted emulsion gel beads with basically consistent component composition are constructed in a specific environment aqueous solution only through a one-step cross-linking regulation instillation method, two different targeted delivery of flavone in the small intestine and the colon is further realized, and targeted design of related functional foods is facilitated.

Description

technical field [0001] The present disclosure relates to the technical field of biomaterials, in particular to an emulsion gel bead for realizing targeted release of flavonoids in different parts and a preparation method thereof. Background technique [0002] Flavonoids are a class of important functional ingredients that widely exist in food and have a variety of significant health effects. Nowadays, oral nutritional preparations are the main way to supplement functional ingredients. After oral administration, they disintegrate in the gastrointestinal tract, and the functional ingredients enter the systemic circulation after being absorbed by the epithelial cells of the gastrointestinal tract. As we all know, the small intestine is the main place for digestion and absorption of the human body, and almost all digestion products are absorbed in the small intestine. In order to improve the stability, dispersion and intestinal bioavailability of bioactive substances, various c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J3/16C08L5/06C08K5/1545A23L29/00A23L29/10A23L29/231A23L33/105A23P10/30
CPCC08J3/16A23L33/105A23L29/10A23L29/04A23L29/231A23L29/035A23L29/015A23P10/30A23V2002/00C08J2305/06C08K5/1545A23V2200/30A23V2250/2116A23V2250/18A23V2250/5072A23V2250/082A23V2200/222A23V2200/228Y02A50/30
Inventor 郑金铠冯丽萍郑云曦赵成英陆畅赵少杰
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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