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Preparation method of chitosan modified cinnamon essential oil liposome

The technology of oil liposome and cinnamon essential oil is applied in the field of preparation of chitosan-modified cinnamon essential oil liposome, which can solve the problems of poor stability of the liposome system, insignificant sustained release effect, leakage of encapsulated drugs, and the like, so as to improve the efficacy Play, improve bioavailability, enhance the effect of stability

Pending Publication Date: 2022-07-01
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention encapsulates cinnamon essential oil in casein liposomes. However, since liposomes are prone to aggregation, fusion, degradation and oxidation during storage, the integrity of the liposomes is destroyed, which in turn leads to the leakage of encapsulated drugs, resulting in The stability of the liposome system is poor
The sustained release effect is not obvious, which limits its application

Method used

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  • Preparation method of chitosan modified cinnamon essential oil liposome
  • Preparation method of chitosan modified cinnamon essential oil liposome
  • Preparation method of chitosan modified cinnamon essential oil liposome

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The preparation method of a chitosan-modified cinnamon essential oil liposome in this embodiment is to prepare a chitosan-modified cinnamon essential oil liposome by thin film dispersion and ultra-high pressure homogenization. Specific steps are as follows:

[0040] ①Weigh 400 mg of egg yolk lecithin, 100 mg of cholesterol, 100 mg of Tween 80, and 100 mg of cinnamon essential oil in a beaker, add 25 mL of anhydrous ethanol as an organic solvent, and then place it in an ultrasonic cleaner to dissolve it completely to obtain a mixed solution. The concentration of egg yolk lecithin is 10 mg / mL, the concentration of cholesterol is 2.5 mg / mL, the concentration of Tween 80 is 2.5 mg / mL, and the concentration of cinnamon essential oil is 2.5 mg / mL; among which egg yolk lecithin, cholesterol, Tween 80 as the membrane material and cinnamon essential oil as the core material.

[0041] ② Transfer the mixture to a 250mL round-bottom flask, and use a rotary evaporator to remove the...

Embodiment 2

[0048] The preparation method of a chitosan-modified cinnamon essential oil liposome in this embodiment is to prepare a chitosan-modified cinnamon essential oil liposome by thin film dispersion and ultra-high pressure homogenization. Specific steps are as follows:

[0049] ①Weigh 400 mg of egg yolk lecithin, 100 mg of cholesterol, 100 mg of Tween 80, and 100 mg of cinnamon essential oil in a beaker, add 25 mL of anhydrous ethanol as an organic solvent, and then place it in an ultrasonic cleaner to dissolve it completely to obtain a mixed solution. The concentration of egg yolk lecithin is 10 mg / mL, the concentration of cholesterol is 2.5 mg / mL, the concentration of Tween 80 is 2.5 mg / mL, and the concentration of cinnamon essential oil is 2.5 mg / mL; among which egg yolk lecithin, cholesterol, Tween 80 as the membrane material and cinnamon essential oil as the core material.

[0050] ② Transfer the mixture to a 250mL round-bottomed flask, use a rotary evaporator at 45°C under v...

Embodiment 3

[0057] The preparation method of a chitosan-modified cinnamon essential oil liposome in this embodiment is to prepare a chitosan-modified cinnamon essential oil liposome by thin film dispersion and ultra-high pressure homogenization. Specific steps are as follows:

[0058] ①Weigh 400 mg of egg yolk lecithin, 100 mg of cholesterol, 100 mg of Tween 80, and 100 mg of cinnamon essential oil in a beaker, add 25 mL of anhydrous ethanol as an organic solvent, and then place it in an ultrasonic cleaner to dissolve it completely to obtain a mixed solution. The concentration of egg yolk lecithin is 10 mg / mL, the concentration of cholesterol is 2.5 mg / mL, the concentration of Tween 80 is 2.5 mg / mL, and the concentration of cinnamon essential oil is 2.5 mg / mL; among which egg yolk lecithin, cholesterol, Tween 80 as the membrane material and cinnamon essential oil as the core material.

[0059] ② Transfer the mixture to a 250mL round-bottomed flask, use a rotary evaporator at 45°C under v...

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Abstract

The invention discloses a preparation method of chitosan modified cinnamon essential oil liposome. The preparation method comprises the following steps: (1) mixing egg yolk lecithin, cholesterol, Tween 80, cinnamon essential oil and absolute ethyl alcohol; (2) carrying out rotary evaporation on the mixed solution to remove absolute ethyl alcohol to obtain a lipid film; (3) adding a phosphate buffer solution for hydration to obtain lipidosome turbid liquid; (4) carrying out high-speed shearing on the liposome suspension in a high-speed homogenizer for 3 minutes; (5) circulating for 3-4 times by using a high-pressure homogenizer to obtain cinnamon essential oil liposome; (6) preparing a chitosan solution with the mass fraction of 0.2%; and (7) dropwise adding the cinnamon essential oil liposome into a 0.2% chitosan solution, stirring for 60 minutes, and standing to obtain the chitosan modified cinnamon essential oil liposome. Chitosan is used for performing functional modification on cinnamon essential oil liposome, chitosan surface modification is performed on the liposome, so that environmental degradation and phospholipid double-layer permeation can be reduced, and the stability of a liposome system is enhanced. The release time of active substances can be prolonged, so that the bioavailability is improved.

Description

technical field [0001] The invention belongs to the technical field of functional foods, and in particular relates to a preparation method of a chitosan-modified cinnamon essential oil liposome. Background technique [0002] Cinnamon essential oil is extracted from the leaves, branches and other parts of Lauraceae cinnamon tree by steam distillation, ultrasonic extraction, membrane separation and other methods. Its chemical composition is very complex, mainly containing trans-cinnamaldehyde, trans-o-methyl Ingredients such as oxycinnamaldehyde and cinnamyl acetate, which have strong microbial inhibiting or killing properties. Studies have shown that cinnamon essential oil has strong antibacterial and antioxidant effects on Gram-positive and Gram-negative bacteria such as Listeria monocytogenes, Salmonella enterica, and Escherichia coli, and has become a potential alternative to food synthetic preservatives. One, widely used in the field of functional food. However, because...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L29/30
CPCA23L33/105A23L29/30A23V2002/00A23V2200/30A23V2250/21A23V2250/511A23V2300/26
Inventor 李诚涂倩曾珍刘韫滔谢大明简玉英杨育静包沅鑫黄茂微张周莉
Owner SICHUAN AGRI UNIV