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Method for preparing flavone aglycone micro capsule

A technology of flavone aglycone and microcapsules, which is applied in the field of preparation of flavone aglycone microcapsules, can solve the problems of losing physiological functions, limiting the scope of application, reducing biological activity, etc., achieving easy separation and purification, widening the scope of application, and simple operation Effect

Inactive Publication Date: 2006-08-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Flavonoid aglycone and glucose and other sugar substances will undergo polymerization reaction under the action of temperature, pressure and other factors during food processing, and then re-produce glycoside flavonoids, thereby significantly reducing their biological activity. Aglycones are easy to chelate metal ions during food processing and lose their physiological functions
In addition, due to the solubility characteristics of flavonoid aglycone, its application range in the food industry is greatly limited.

Method used

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  • Method for preparing flavone aglycone micro capsule
  • Method for preparing flavone aglycone micro capsule

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Weigh 6.0g of soybean isoflavone aglycone obtained after acid hydrolysis, and dissolve it in 100ml of absolute ethanol; weigh 12g of gelatin and dissolve it in 100ml of water, weigh 42g of maltodextrin and dissolve it in 200ml of water, and weigh 0.2g of sodium alginate Dissolve in 5ml of water. After all the materials are dissolved, use a magnetic stirrer to fully mix the gelatin solution and maltodextrin solution, and then slowly add the soybean isoflavone aglycon ethanol solution dropwise into the mixed solution of gelatin and maltodextrin , the dropping rate is controlled at 5ml / min. After all the solutions are mixed, disperse for 15 minutes using a powerful disperser. Then homogenize under the pressure of 20MPa, spray dry after homogenization, the inlet air temperature is 180°C, and the outlet air temperature is 80°C. The product is stored in a sealed sample bag.

[0025] Weigh two products of about 70 mg, one of which is dissolved in absolute ethanol to determin...

Embodiment 2

[0027] Weigh 9g of ginkgo flavonoid aglycone obtained after acid hydrolysis, and dissolve it in 100ml of 95% ethanol; weigh 13.5g of soybean protein isolate and dissolve it in 100ml of 50°C water, weigh 37.5g of maltodextrin and dissolve it in 200ml of water, and weigh 0.1g Sodium alginate was dissolved in 5ml of water, and 0.3g of monoglyceride was weighed and dissolved in 5ml of water. After all the materials are dissolved, first use a magnetic stirrer to fully mix the soybean protein isolate solution and maltodextrin solution, and then slowly add the acid-decomposed ginkgo leaf flavonoid ethanol solution dropwise to the soybean protein isolate and maltodextrin In the mixed solution, the dropping rate is controlled at 7ml / min. After all the solutions are mixed, use a powerful disperser to disperse for 10 minutes. Then homogenize under the pressure of 30MPa, spray dry after homogenization, the inlet air temperature is 200°C, and the outlet air temperature is 90°C. The produc...

Embodiment 3

[0030] Weigh 12.0g of soybean isoflavone aglycone obtained after enzymatic hydrolysis, and dissolve it in 100ml of 95% ethanol; weigh 15g of whey protein and dissolve it in 100ml of 45°C water, weigh 33g of maltodextrin and dissolve it in 200ml of water, and weigh 0.3 Dissolve g sodium alginate in 5ml water, weigh 0.1g monoglyceride and dissolve it in 5ml water. After all the materials are dissolved, use a magnetic stirrer to fully mix the lactoprotein solution and the maltodextrin solution, and then slowly add the enzymatic soy isoflavone ethanol solution to the whey protein and maltodextrin In the mixed solution, the dropping speed is controlled at 10ml / min. After all the solutions are mixed, disperse for 10min with a powerful disperser. Then homogenize under the pressure of 40MPa, spray dry after homogenization, the inlet air temperature is 220°C, and the outlet air temperature is 100°C. The product is stored in a sealed sample bag.

[0031] Weigh two products of about 70 m...

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Abstract

The present invention relates to a preparation method of flavone aglycone microcapsule, belonging to the field of microcapsule preparation technology. Said preparation method includes the following steps: using soybean isoflavone aglycone or ginkgo flavone aglycone as core material, mixing gelatin, lactoalbumin or soybean separated protein with maltodextrin respectively and using their mixture as wall material, adding or no adding monoglyceride, respectively using ethyl alcohol and water as solvent to dissolve the above-mentioned core material and wall material, uniformly mixing the core material, wall material and emulsifying agent, dispersing and homogenizing, spray-drying so as to obtain the invented flavone aglycone microcapsule.

Description

technical field [0001] A method for preparing flavone aglycon microcapsules, the invention relates to the technical field of microcapsule preparation. Background technique [0002] Flavone aglycones generally have two or three hydroxyl groups and aromatic rings, that is, two benzene rings are combined by three carbon atoms to form a six-membered or five-membered oxygen heterocycle. This structure is relatively stable, easy to pass through the cell membrane, and is conducive to combining with receptor proteins and enzymes. The mother nucleus structure of flavone aglycone is shown in (I). Flavonoid aglycone is easy to combine with glycogen to form glycoside flavonoids, such as ginkgo flavonoids, soybean isoflavones, etc., and its structure is shown in (II). [0003] [0004] Flavonoids usually exist in an inactive glycoside-bound form, and only after being decomposed by glucosidase of the intestinal flora, the flavonoid aglycone has biological activity. Glycoside flavonoi...

Claims

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Application Information

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IPC IPC(8): A61K31/352A61K9/50A61P9/06A61P9/10A61P9/12A61P39/06
Inventor 张晓鸣吴超苏红利袁博许时婴钟芳
Owner JIANGNAN UNIV
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