A method for preparing oil microcapsules with brown fat activation function

Abstract

The invention discloses a method for preparing a fat microcapsule with the function of activating brown fat. The invention adopts maltodextrin and octenyl succinate starch as wall materials, and uses hairtail waste refined fish oil and triacetin as core materials, and obtains a fat microcapsule powder product with the function of activating brown fat through high-speed dispersion homogenization and freeze drying. The fat microcapsule prepared by the method is rich in unsaturated fatty acids, can promote brown fat differentiation and heat production, activate brown fat activation, and then significantly reduce the weight of mice, thereby playing a role in preventing and treating obesity and related diseases.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing oil microcapsule powder with the function of activating brown fat. Background Art

[0002] Obesity is one of the major public health problems worldwide, with a complex pathogenesis, mainly manifested as excessive fat accumulation. Obesity can lead to disorders of glucose and lipid metabolism, chronic inflammation, and damage and disorder of the immune system. In recent years, with the improvement of material life and changes in dietary structure, high energy and low exercise have caused the prevalence of obesity in my country to rise rapidly, and the incidence of related diseases such as fatty liver, type 2 diabetes, dyslipidemia and coronary heart disease has also increased sharply. Unreasonable dietary structure and imbalanced nutritional metabolism are the main causes of obesity, so reasonable adjustment of dietary structure and effective control of energy intake are necessary measures to prevent and treat obesity. Actively exploring new strategies for dietary guidance and nutritional intervention is an important scientific issue in the field of obesity prevention and control.

[0003] In recent years, scholars have shown that the activation and differentiation of brown fat cells can play an important role in improving obesity. The fat cells in the human body can be roughly divided into two types, namely brown fat cells and white fat cells. Unlike white fat cells, which are good at storing energy, brown fat cells are good at using and consuming energy. They have more mitochondria and smaller lipid droplets than white fat cells. When stimulated, they will activate the expression of uncoupling protein 1 (Ucp1) to consume energy and produce heat. It is one of the targets for treating metabolic diseases such as obesity and diabetes. Therefore, how to induce the activation of brown fat in the body to consume more energy is the key to treating obesity and related diseases.

[0004] Studies have shown that deep-sea fish oil is rich in polyunsaturated fatty acids, and its unsaturated fatty acid content far exceeds that of freshwater fish oil. Polyunsaturated fatty acids (PUFA) are fatty acids with two or more double bonds on the carbon chain, and are important components for maintaining cell structure and function. Among them, n-3 long-chain polyunsaturated fatty acids represented by eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have the ability to activate brown fat, which can reduce fat accumulation in brown fat cells and promote heat production by activating the expression of Ucp1 to prevent obesity. Triacetin is the product of esterification of acetic acid and glycerol. After being hydrolyzed by lipase, the acetic acid produced directly enters the epithelial cells of the small intestine for rapid absorption by the body, and acetic acid plays an important role in regulating energy homeostasis, regulating blood sugar, and improving obesity. Hairtail is a common and widely distributed deep-sea fish that is rich in protein, unsaturated fatty acids and lipids. It has rich nutritional value and medicinal value, and has great potential to be developed into a dietary supplement or nutritional health food with weight loss and lipid-lowering effects. However, at present, there are no microcapsule products related to weight loss and lipid reduction using hairtail fish oil as raw material on the market. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing oil microcapsules with the function of activating brown fat. The prepared oil microcapsules have obvious effects of regulating body weight and blood sugar, and can activate the activation of brown fat.

[0006] To achieve the above purpose, the technical solution adopted by the present invention is:

[0007] A method for preparing oil microcapsules with the function of activating brown fat, which uses refined fish oil from hairtail waste and triacetin as core materials, maltodextrin and octenyl succinate starch as wall materials, and undergoes high-speed dispersion homogenization and freeze-drying to obtain oil microcapsules with the function of activating brown fat.

[0008] The specific operation includes the following steps:

[0009] (1) Preparation of aqueous phase

[0010] A. Add maltodextrin into appropriate amount of warm water and dissolve until it becomes completely transparent;

[0011] B. Add octenyl succinate starch to the maltodextrin solution at a mass ratio of octenyl succinate starch to maltodextrin of 2:1, and stir evenly to prepare an aqueous phase.

[0012] (2) Preparation of oil phase

[0013] A. Clean and remove impurities from fresh hairtail scraps, homogenize and store at -18℃ away from light;

[0014] B. Add an appropriate amount of anhydrous sodium sulfate to the hairtail scraps homogenate and let it stand overnight. Then add anhydrous ethanol to the hairtail scraps at a ratio of 1:6 g / mL and mix well. Microwave in a microwave extractor at 600W and 75℃ for 10 minutes, filter out the hairtail scraps residue, collect the filtrate and rotary evaporate to obtain the hairtail scraps crude fish oil;

[0015] C. Heat the crude fish oil from hairtail scraps to 65℃, stir continuously, add 1% (v / v) phosphoric acid solution (85%, w / w) of the substrate, stir slowly for 1 min, centrifuge at 8000 r / min for 15 min, separate the layers, and take the upper oil phase. Heat the degummed fish oil to 65℃, add 2.5% (v / v) NaOH solution (4%, w / w) of the substrate, stir for 5 min, centrifuge at 8000 r / min for 15 min, separate the layers, take the upper oil phase, add 1 / 3 of the oil volume (v / v) of NaCl solution (5%, w / w) at 65℃ to wash twice, then wash with 75℃ hot water, separate the layers with a separatory funnel, and take the upper oil phase. Add 3% (w / w) activated clay to the deacidified fish oil, stir and decolorize at 80℃ for 30 min, and filter quickly while hot (air pressure 0.04 MPa) to obtain decolorized fish oil. The decolorized fish oil was sealed and placed in an 8°C refrigerator for 2 days, centrifuged at 8 000 r / min for 30 min at 8°C, the upper layer of oil was taken, sealed and placed at 0°C for 1 day, and then centrifuged at 8 000 r / min for 30 min at 0°C. The clear oil after centrifugation was the refined fish oil from hairtail waste.

[0016] D. Mix the refined fish oil from hairtail scraps and triacetin in a mass ratio of 2:1, then add an emulsifier (the mass ratio of sucrose ester and monostearate glyceryl is 9:1) (the amount of emulsifier is 1% of the total mass of the refined fish oil from hairtail scraps and triacetin), then pour in a small amount of water and heat to dissolve to obtain an oil phase.

[0017] (3) Preparation of fish oil microcapsules

[0018] A. Add the oil phase to the water phase (the mass ratio of the oil phase to the water phase is 1:2), add water according to the total solid content of 40 wt%, mix the oil phase and the water phase, and obtain a stable emulsion after high-speed dispersion and homogenization treatment (homogenization time 1 min, homogenization speed 10000 r / min);

[0019] B. The emulsion was pre-frozen at -20℃ for 8 h, frozen into an ice-like solid, and then freeze-dried (-50℃, 50Pa) for 24 h to obtain the oil microcapsule powder.

[0020] Application: The oil microcapsules are used in the preparation of health products for reducing weight and reducing lipids or drugs for preventing / alleviating cardiovascular and cerebrovascular diseases.

[0021] The beneficial effects of the present invention are:

[0022] The invention uses hairtail scraps as raw materials, adopts microwave-assisted ethanol extraction to obtain hairtail scraps fish oil rich in unsaturated fatty acids, wherein the content of unsaturated fatty acids is about 63.03%, wherein polyunsaturated fatty acids account for about 29.71%, mainly EPA and DHA, and the contents are about 6.57% and 18.75% respectively; at the same time, microcapsule preparation technology is used to embed oil, and oil microcapsules rich in unsaturated fatty acids are prepared by freeze drying technology, the product effectively inhibits the loss rate of oil, the embedding rate reaches more than 95%, the oxidation of active ingredients is avoided, the stability of processing and storage is improved, and the obtained product is convenient for storage, packaging and transportation. The oil microcapsules can significantly reduce body weight and blood sugar levels; can significantly promote the differentiation and heat production of brown fat cells, activate the activation of brown fat to prevent obesity, and have no obvious toxic and side effects, and the source is safe and reliable. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 Effects of lipid microcapsules on body weight of mice;

[0024] Figure 2 Results of glucose tolerance test in mice of different treatment groups after cold exposure;

[0025] Figure 3 Effects of lipid microcapsules on blood lipid levels (TG, TCHO, HDL-C, LDL-C) in mice;

[0026] Figure 4 Effects of lipid microcapsules on carbon dioxide production during respiration in mice;

[0027] Figure 5 Effects of lipid microcapsules on respiratory entropy during respiration in mice;

[0028] Figure 6 Effects of lipid microcapsules on immunohistochemical staining of mouse brown adipose tissue sections;

[0029] Figure 7 Effects of lipid microcapsules on immunofluorescence staining of mouse brown adipose tissue sections, including (A) immunofluorescence staining of mouse brown adipose tissue in different treatment groups, (B) effect of lipid microcapsules on the average fluorescence intensity of Prohibitin in mouse brown adipose tissue sections;

[0030] Figure 8 GO functional enrichment analysis results of brown fat differentially expressed genes in mice between high-fat group and microcapsule group;

[0031] Fig. 9KEGG enrichment analysis results of brown fat differentially expressed genes in mice between the blank group and the microcapsule group;

[0032] “#” indicates p<0.05, and “##” indicates p<0.01. DETAILED DESCRIPTION

[0033] The technical solution of the present invention is further described in detail below through specific implementation cases in combination with actual practice, but the present invention is not limited to them and cannot be understood as the entire protection scope of the present invention.

[0034] Example 1

[0035] Preparation of oil microcapsules:

[0036] (1) Preparation of aqueous phase

[0037] 1. Add warm water to maltodextrin at a ratio of 1:5 g / mL and dissolve the maltodextrin until it is completely transparent;

[0038] 2. Add octenyl succinate starch to the maltodextrin solution in a mass ratio of octenyl succinate starch to maltodextrin of 2:1, and stir evenly to prepare an aqueous phase.

[0039] (2) Preparation of oil phase

[0040] 1. Remove impurities from fresh hairtail scraps, clean them, homogenize them and store them at -18℃ away from light;

[0041] 2. Add anhydrous sodium sulfate to the hairtail scraps homogenate at a mass ratio of 2:1 and let stand overnight. Then add anhydrous ethanol to the hairtail scraps at a ratio of 1:6 g / mL and mix well. Microwave in a microwave extractor at 600W and 75℃ for 10 minutes, filter out the hairtail scraps residue, collect the filtrate and rotary evaporate to obtain the hairtail scraps crude fish oil;

[0042] 3. Heat the crude fish oil from hairtail scraps to 65℃, stir continuously, add 1% (v / v) phosphoric acid solution (85%, w / w) of the substrate, stir slowly for 1 min, centrifuge at 8000 r / min for 15 min, separate the layers, and take the upper oil phase. Heat the degummed fish oil to 65℃, add 2.5% (v / v) NaOH solution (4%, w / w) of the substrate, stir for 5 min, centrifuge at 8000 r / min for 15 min, separate the layers, take the upper oil phase, add 1 / 3 of the oil volume (v / v) of NaCl solution (5%, w / w) at 65℃ to wash twice, then wash with 75℃ hot water, separate the layers with a separatory funnel, and take the upper oil phase. Add 3% (w / w) of the substrate to the deacidified fish oil, stir and decolorize at 80℃ for 30 min, and filter quickly while hot (air pressure 0.04 MPa) to obtain decolorized fish oil. The decolorized fish oil was sealed and placed in a refrigerator at 8℃ for 2 days, centrifuged at 8000 r / min for 30 min at 8℃, the upper layer of oil was taken, sealed and placed at 0℃ for 1 day, and then centrifuged at 8000 r / min for 30 min at 0℃. The clear oil after centrifugation was the refined fish oil from hairtail waste;

[0043] 4. Mix the refined fish oil from hairtail scraps and triacetin in a mass ratio of 2:1, then add an emulsifier (the mass ratio of sucrose ester and monostearate glyceryl is 9:1) (the amount of emulsifier is 1% of the total mass of the refined fish oil from hairtail scraps and triacetin), then pour in a small amount of water and heat to dissolve to obtain the oil phase.

[0044] (3) Preparation of fish oil microcapsules

[0045] 1. Add the oil phase to the water phase (the mass ratio of the oil phase to the water phase is 1:2), add water according to the total solid content of 40wt%, mix the oil phase and the water phase, and obtain a stable emulsion after high-speed dispersion and homogenization treatment (homogenization time 1min, homogenization speed 10000r / min);

[0046] 2. The emulsion was pre-frozen at -20℃ for 8h, and then frozen into an ice-like solid. It was then freeze-dried (-50℃, 50Pa) for 24h to obtain the oil microcapsule powder.

[0047] (4) Determination of physical and chemical parameters of refined fish oil from hairtail waste

[0048] The moisture content, acid value, iodine value and peroxide value of refined fish oil from hairtail scraps were determined referring to the national standards GB / T5528-2008, GB / T5530-2005, CB / T5532-2008 and GB / T5538-2005 respectively.

[0049] (5) Determination of fatty acid composition of refined fish oil from hairtail waste

[0050] 1. Take 3-4 drops of fish oil in a 10 mL stoppered test tube, then add 2 mL of petroleum ether, shake gently to fully dissolve the oil, then add 2 mL of 0.4 mol / L potassium hydroxide-methanol solution, shake well and let stand at room temperature for 20 minutes. Add appropriate amount of deionized water, wait for the organic layer to float up, and take the supernatant for gas chromatography-mass spectrometry analysis;

[0051] 2. Chromatographic conditions: Chromatographic column: FFAP quartz capillary column (30m×0.25mm×0.25μm); detector FID; injection port and detector temperature are both 250℃; Chromatographic column heating program: retain at 190℃ for 15min, and heat to 230℃ at 5℃ / min; carrier gas: nitrogen;

[0052] 3. Mass spectrometry conditions: EI source, electron energy 70 eV; ion source temperature 230 °C; quadrupole temperature 150 °C; multiplier voltage 1388 V; emission current 34.6 μA; scanning range 30-500 amu; scanning speed: 500 amu / s. Full scan mode was used, and the injection volume was 1 μL.

[0053] (6) Determination of physical and chemical indicators of oil microcapsules

[0054] 1. Surface oil content: Take 2g of fish oil microcapsules in a conical flask, add 20mL of petroleum ether to dissolve the sample, pour it into a suction filtration device, add 10mL of petroleum ether in batches to rinse the sample remaining in the conical flask in the suction filtration device, pour the filtrate into an evaporating dish, repeat the suction filtration three times, wait until the reagent is evaporated, and dry to constant weight;

[0055] 2. Moisture content: Determined in accordance with GB / T5009.3-2016, moisture content = (mass of sample before drying - mass of sample after constant weight) / mass of sample before drying × 100%;

[0056] 3. Embedding rate: refer to GB / T5009.6-2016 to determine the total oil content, embedding rate = (total oil - surface oil) / total oil × 100%;

[0057] 4. Oil loading: Calculate the oil loading according to the above indicators, oil loading = total oil / (microcapsule × (1-water content)) × 100%.

[0058] Experimental results:

[0059] 1. The hairtail scraps refined fish oil prepared according to the above method has a moisture and volatile matter content of 0.17%, an acid value of 0.42mg / g, an iodine value of 142.67g / 100g and a peroxide value of 0.47meq / kg, and its physicochemical indicators all meet the refined fish oil standards; the fatty acid composition detection result of the hairtail scraps refined fish oil is as shown in Table 1, and 16 kinds of fatty acids are identified in the hairtail scraps refined fish oil, and its unsaturated fatty acid content is about 63.03%, wherein polyunsaturated fatty acids account for 29.71%, mainly EPA and DHA, and the contents are 6.57% and 18.75% respectively.

[0060] 2. The oil microcapsules obtained according to the above preparation method have a coarse white powder appearance without lumps and impurities, a water content of 4.44%, an oil loading of 30.65%, a surface oil content of 0.96%, and an embedding rate of 96.63%.

[0061] The microcapsule preparation method provided by the present invention has high oil content in the microcapsule, no agglomeration in appearance, no impurities, and is a relatively coarse white powder, and the microcapsule surface has low oil content, and the embedding rate is more than 95%; the accelerated experiment confirms that the hairtail fish oil that has not been embedded oxidizes very quickly, and microencapsulation can greatly reduce the oxidation rate of the hairtail fish oil and prolong the storage time of the oil. It is estimated that the embedded product can be stored for 240 days at 20°C, which shows that the product has good stability.

[0062] Table 1 Composition and content of fatty acids in refined fish oil from hairtail waste

[0063]

[0064] Example 2

[0065] Study on the effects of lipid microcapsules on brown fat in mice.

[0066] Experimental methods:

[0067] The oil microcapsules prepared in Example 1 were used to feed mice.

[0068] Thirty 5-week-old C57B16 male mice weighing 15-20 g were selected. After one week of adaptive feeding, the mice were randomly divided into three groups according to their weight, namely, blank group (Control), high-fat group (HFD), and microcapsule group (HFD + MC), with 10 mice in each group. Except for the blank group, which was fed with normal feed, the other two groups were fed with high-fat feed. All mice were treated by gavage. The gavage contents of the blank group and high-fat group were normal saline, and the gavage contents of the microcapsule group were oil microcapsule solution. The administration volume was 10 mL / kg•d, and the dosage of oil microcapsules was 0.6 g / kg•d. The mice were raised in a constant temperature and humidity environment of (25±2)℃, with a 12h / 12h circadian rhythm (lights on from 8:00 to 20:00), free food and water, and the weight, food intake, and water intake of the mice were monitored during the feeding period. The specific feeding plan is shown in Table 2.

[0069] On the 28th day, all mice were subjected to a cold exposure experiment for 5 days, with a fixed time of 8 hours per day and a fixed temperature of 8°C. After cold exposure, each group of mice was placed in a metabolic cage for a 48-hour metabolic cage experiment, and the carbon dioxide production and oxygen consumption of the mice during this period were measured, with a sampling period of 60s. Glucose tolerance test was performed after cold exposure of mice. Serum fatty acids were measured before the mice were dissected. 3 mL of blood was collected from the tail vein. After standing for 10 minutes, it was centrifuged at 3000 r / min for 10 minutes at 4°C to collect serum. The Hitachi 7600-110 fully automatic biochemical analyzer was used for measurement. The measurement indicators included total triglycerides (TG), total cholesterol (TCHO), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C).

[0070] After continuous gavage for 32 days, all mice were fasted for 12 hours, anesthetized with CO2, and killed by dislocation. The scapular brown adipose tissue and subcutaneous adipose tissue were separated, and the tissues were washed three times in phosphate buffered saline (PBS), transferred to sterile 1.5mL centrifuge tubes and frozen at -80℃ for later use. After dissection, part of the brown adipose tissue of the mice was fixed in 4% paraformaldehyde, and then the adipose tissue was dehydrated and paraffin-embedded. After sectioning, the brown adipose tissue was immunohistochemically stained, and the expression of Ucp1 in brown adipose tissue was observed under a light microscope. After dewaxing, the brown adipose tissue sections were treated with an immunohistochemical kit to mark the target protein with Prohibitin antibody (Abcam75771). After the experiment, the results were observed and images were collected using a fluorescence microscope. The average fluorescence intensity of the images was determined using Image J software and normalized. In addition, the brown adipose tissue of the three groups of mice was analyzed by transcriptomic sequencing technology.

[0071] Table 2 Experimental mouse feeding program

[0072]

[0073] Experimental results:

[0074] 1. No obvious toxic side effects

[0075] During the experimental drug administration, no abnormal behavior or hair condition was observed in the mice, and no symptoms of poisoning or allergic reaction were observed. The mice survived normally, and no mice died during the experiment.

[0076] 2. Reduce your weight

[0077] like Figure 1 As shown in the figure, after 32 days of intervention, the weight of mice in the high-fat group was significantly higher than that of mice in the blank group. The results of two-way repeated variance analysis showed that the final weight of mice treated with oil microcapsules was significantly lower than that of the high-fat group (p<0.05), indicating that oil microcapsules have a good effect on reducing body weight.

[0078] 3. Regulate blood sugar and blood lipid levels

[0079] The effects of oil microcapsules on blood glucose and blood lipid levels in mice are as follows: Figure 2 , Figure 3 The results of two-way repeated variance analysis showed that after four weeks of intervention, the blood glucose level of the high-fat group mice after cold exposure was significantly higher than that of the blank group and the microcapsule group (p<0.0005), while there was no significant difference between the blank group and the microcapsule group; and compared with the blank group, the TG content of the microcapsule group was significantly decreased (p<0.05), indicating that the oil microcapsules have a good effect in regulating blood glucose and blood lipids.

[0080] 4. Promote energy consumption

[0081] like Figure 4 As shown in the figure, the peak and total carbon dioxide production of mice in the microcapsule group after cold exposure was greater than that of mice in the high-fat group. Figure 5 As shown in the figure, during the 6th to 18th hour of the metabolic cage experiment, the RQ value of the microcapsule group was significantly greater than that of the high-fat group (p < 0.05). The above results indicate that the oil microcapsules promoted the energy consumption of mice.

[0082] 5. Promote the differentiation of brown fat

[0083] The results of immunohistochemical staining of brown fat in mice in different treatment groups are shown in Figure 2. Figure 6 As shown in the figure, it can be found that after intervention with lipid microcapsules, the number of brown fat cells in mice increased. Immunofluorescence staining showed that compared with the blank group and the high-fat group, the microcapsule group significantly increased the positive staining of the mitochondrial marker Prohibitin protein (p < 0.05) ( Figure 7), indicating that brown fat has obvious signs of differentiation, which can prove from a physiological level that oil microcapsules can promote the differentiation of brown fat cells.

[0084] 6. Activate brown fat

[0085] Transcriptomic sequencing of brown adipose tissue of three groups of mice revealed that the total number of original reads in the three experimental groups ranged from 42.0 to 62.4 million. After screening and obtaining clean data, the quality evaluation of the clean data showed that the distribution of Q20 and Q30 in each sample was greater than 90%, and 85.73%-91.72% of the data in each experimental group were uniquely located on the genome. These results indicate that the quality of the sequence is good and the transcriptome analysis results are reliable. Under the premise that P.adjust < 0.05 and the absolute value of log2FC > 1, a total of 486 differential genes were found in the differential gene analysis between the high-fat group and the microcapsule group; a total of 219 differential genes were found in the differential gene analysis between the blank group and the microcapsule group. By analyzing the volcano map of the differential genes in each group, it was found that the log2FC value of Ucp1, an important gene related to mitochondrial heat production, was 2.5 in mice treated with oil microcapsules, indicating that it was significantly upregulated. In the GO enrichment analysis results of each group of mice ( Figure 8 ), we found a total of 23 pathways related to lipid metabolism and brown fat activity, including cAMP metabolism, fatty acid metabolism, and G protein-coupled chemotactic receptor activity. The top ten genes in these pathways that were upregulated in lipid metabolism were: Mup11, Pla2g2e, Ucp1, Aspg, Ccr10, Nr1d1, Acot12, Gldc, Gm49320, and Syt14. These results indicate that oil microcapsules can promote the thermogenic effect of brown fat.

[0086] KEGG enrichment analysis of differentially expressed genes was performed on each group of mice ( Fig. 9 ), we found a total of 13 pathways related to this study, including the PPAR signaling pathway. In the PPAR signaling pathway in the microcapsule group, genes Gk, Scd3, Ucp1, and Fabp5 were found to be significantly upregulated, which confirmed the upregulation effect of oil microcapsules on the PPAR signaling pathway.

[0087] The above-mentioned transcriptomic analysis results based on differentially expressed genes in the three groups of mice showed that the oil microcapsules mainly regulate the activation and differentiation of brown adipose tissue at the transcriptional level by upregulating the cAMP signaling pathway and the PPAR signaling pathway.

[0088] The above experimental results show that oil microcapsules can promote brown fat activation by promoting the differentiation of brown fat, the expression of heat-related genes, and enhancing mitochondrial heat production efficiency, thereby reducing the body weight of mice and playing a role in treating obesity.

[0089] The above description is only the preferred embodiment selected for the present invention. In this technical field, relevant changes and modifications to a certain extent may be made without departing from the principle of the present invention and the scope of the patent application. These changes and modifications should be regarded as the protection scope of the present invention.

Claims

1. A method for preparing oil microcapsules with brown fat activation function, characterized in that: The method comprises the following steps: (1) Preparation of aqueous phase: Dissolve maltodextrin in an appropriate amount of warm water, add octenyl succinate starch in a certain mass ratio, and stir evenly to prepare an aqueous phase; (2) Preparation of oil phase: Using hairtail waste as raw material, extracting crude hairtail waste oil by microwave-assisted ethanol method, and refining hairtail waste refined fish oil by degumming, deacidification, decolorization and winterization; using hairtail waste refined fish oil and triacetin as microcapsule core materials, adding emulsifiers sucrose ester and monostearate glycerol and heating to dissolve, to obtain oil phase; (3) adding the oil phase to the water phase, adding water in an amount of 40 wt% of the total solid content, obtaining a stable emulsion after high-speed dispersion and homogenization, and then freeze-drying to obtain the oil microcapsule powder; The preparation process of hairtail scraps crude fish oil comprises: drying the hairtail scraps with an appropriate amount of anhydrous sodium sulfate overnight, then mixing with anhydrous ethanol at a ratio of 1:6 g / mL, microwaved at 600 W and 75° C. for 10 min in a microwave extractor, removing hairtail scraps residue by suction filtration, collecting the filtrate and then rotary evaporating to obtain hairtail scraps crude fish oil; the mass ratio of hairtail scraps to anhydrous sodium sulfate is 2:1; In the step (1), the mass ratio of octenyl succinate starch to maltodextrin is 2:1; In the step (2), the mass ratio of the refined fish oil from hairtail scraps to triacetin is 2:1, the mass ratio of sucrose ester to glyceryl monostearate is 9:1, and the amount of the emulsifier is 1% of the total mass of the refined fish oil from hairtail scraps and triacetin; In step (3), the mass ratio of the oil phase to the water phase is 1:2, the speed of the high-speed dispersing homogenizer is 10000 r / min, and the working time of the high-speed dispersing homogenizer is 1 min; The specific conditions for freeze drying in step (3) are freezing at -50°C and 50Pa for 24 hours.

2. The oil microcapsules having the function of activating brown fat obtained by the preparation method according to claim 1.

3. The use of a lipid microcapsule having the function of activating brown fat according to claim 2, characterized in that: The oil microcapsules are used in preparing weight-loss and lipid-lowering health products or drugs for preventing / alleviating cardiovascular and cerebrovascular diseases.

Images