A carotenoid emulsion and its preparation method and application

Abstract

The invention discloses a carotenoid emulsion and a preparation method and application thereof. The invention selects sodium caseinate and sodium octenyl succinate starch and a complex thereof as emulsifiers, and obtains a carotenoid emulsion by high-speed and high-pressure homogenization. The carotenoid emulsion preparation method provided by the invention has an average particle size of 200-300nm, which solves the problems of low water solubility, sensitivity to temperature and pH, and low bioaccessibility of carotenoids. The carotenoid emulsion preparation method provided by the invention has easy-to-obtain raw materials, simple operation process, good reproducibility, no organic solvent residue, good stability and bioaccessibility, and is suitable for industrial production.

Description

Technical Field

[0001] The invention relates to the technical field of carotenoids, and in particular to a carotenoid emulsion and a preparation method and application thereof. Background Art

[0002] Carotenoids are a kind of edible natural pigments. The presence of conjugated double bonds makes them have strong antioxidant capacity, can eliminate oxygen free radicals in the human body, enhance the body's immune function and prevent tumors. Carotenoids have low solubility in water and are extremely unstable. Heat, acid, alkali, salt and other factors can cause geometric isomerization of the structure of carotenoids, produce cis / trans configuration isomers and have low bioaccessibility. Therefore, making carotenoids into emulsions can ensure their effectiveness before use on the one hand, and improve their tolerance to the gastric and intestinal environment on the other hand, and improve their bioaccessibility. Carotenoid emulsions with high bioaccessibility are conducive to broadening the scope of application. Summary of the invention

[0003] One of the purposes of the present invention is to provide a method for preparing a carotenoid emulsion in view of the water solubility of carotenoids and their sensitivity to temperature, pH and salt ion concentration.

[0004] The second object of the present invention is to provide a carotenoid emulsion obtained by the above preparation method.

[0005] The third object of the present invention is to provide the application of the above carotenoid emulsion.

[0006] The object of the present invention is achieved by the following technical solution: A method for preparing a carotenoid emulsion comprises the following steps:

[0007] (1) using MCT oil (medium chain triglycerides) to dissolve carotenoids to obtain carotenoid MCT oil;

[0008] (2) dissolving an emulsifier in water to obtain an emulsifier solution; then placing the emulsifier solution in an environment of 2 to 8° C. for hydration reaction to obtain a hydrated emulsifier solution;

[0009] (3) The hydrated emulsifier solution and the carotenoid MCT oil are mixed under high-speed homogenization, and then high-speed and high-pressure homogenization is performed to obtain a carotenoid emulsion.

[0010] The carotenoid described in step (1) is preferably Phaffia rhodozyma carotenoid.

[0011] The carotenoids described in step (1) are preferably prepared by the following steps: breaking the cell wall of Phaffia rhodozyma by an acid-heat method, centrifuging to obtain a solid, washing with water, extracting the carotenoids with ethanol to obtain a carotenoid ethanol extract; and removing the ethanol by rotary evaporation to obtain the carotenoids.

[0012] The acid-heat method is a commonly used acid-heat method in the art, and preferably includes the following steps: using a hydrochloric acid solution with a concentration of 3 mol / L to act on Phaffia rhodozyma for 30 minutes, heating with boiling water until flocculent, rapidly cooling, obtaining a cell lysis solution and then centrifuging to obtain a solid; and washing the solid with water to remove acid residues.

[0013] The water is preferably distilled water.

[0014] The centrifugal conditions are preferably 2000-10000 rpm for 1-10 min; more preferably 3000 rpm for 10 min.

[0015] The amount of ethanol used depends on the situation. In order to extract enough carotenoids, about 100 mL of ethanol is required to extract each gram of Phaffia rhodozyma dry yeast.

[0016] The temperature of the rotary evaporation is 35-40°C, preferably 37°C.

[0017] The amount of carotenoids used in step (1) is preferably calculated based on a carotenoid content of 0.005-0.015% (W / V) in the carotenoid MCT oil; more preferably, calculated based on a carotenoid content of 0.01% (W / V) in the carotenoid MCT oil.

[0018] The water described in step (2) is preferably ultrapure water.

[0019] The emulsifier described in step (2) is preferably at least one of sodium caseinate and sodium starch octenyl succinate; more preferably, the emulsifier is obtained by compounding sodium caseinate and sodium starch octenyl succinate; most preferably, the emulsifier is obtained by compounding sodium caseinate and sodium starch octenyl succinate in a mass ratio of 1:1.

[0020] When the emulsifier solution is a sodium caseinate solution, the sodium caseinate and water are mixed and stirred directly until the sodium caseinate is completely dissolved.

[0021] When the emulsifier solution is a sodium starch octenyl succinate solution, the sodium starch octenyl succinate solution is obtained by mixing sodium starch octenyl succinate and water, and heating and stirring until the sodium starch octenyl succinate is completely dissolved.

[0022] The heating temperature is preferably 90-100°C, more preferably 95°C.

[0023] The heating time is preferably 15 to 25 minutes, more preferably 20 minutes.

[0024] When the emulsifier solution is obtained by compounding sodium caseinate and sodium starch octenyl succinate, the sodium caseinate and sodium starch octenyl succinate are dissolved in water respectively, and the obtained sodium caseinate solution and sodium starch octenyl succinate solution are mixed again.

[0025] The temperature of the environment described in step (2) is preferably 4°C.

[0026] The time for the water reaction in step (2) is preferably 20 to 28 hours, more preferably 24 hours.

[0027] The emulsifier solution and the carotenoid MCT oil described in step (3) are preferably mixed in a volume ratio of 9:1.

[0028] The concentration of the emulsifier solution in step (3) is preferably 5% by mass.

[0029] Step (3) is preferably as follows:

[0030] A. Homogenize the hydrated emulsifier solution at high speed;

[0031] B. Mixing the emulsifier solution and carotenoid MCT oil in the homogenizer and continuing to homogenize at high speed to obtain carotenoid colostrum;

[0032] C. High pressure homogenization of the carotenoid colostrum to obtain a carotenoid emulsion.

[0033] The homogenization condition in step A is preferably 13000-15000 rpm; more preferably 14000 rpm.

[0034] The homogenization time in step A is preferably 90 to 150 seconds, more preferably 120 seconds.

[0035] The homogenization condition in step B is preferably 13000-15000 rpm; more preferably 14000 rpm.

[0036] The homogenization time in step B is preferably 90 to 150 seconds, more preferably 120 seconds.

[0037] The emulsifier solution and the carotenoid MCT oil described in step B are preferably mixed in a volume ratio of 9:1.

[0038] The concentration of the emulsifier solution in step B is preferably 5% by mass.

[0039] The pressure of the high-pressure homogenization in step C is preferably 40 to 60 bar, and more preferably 50 bar.

[0040] The number of high pressure homogenization in step C is preferably 3 times.

[0041] A carotenoid emulsion is obtained by the preparation method.

[0042] The carotenoid emulsion can be used as a functional ingredient in the fields of food and health products to increase their sensory value, edible value and nutritional value.

[0043] Compared with the prior art, the present invention has the following advantages:

[0044] (1) The carotenoid encapsulation method provided by the present invention uses SC, SSOS and their combination to encapsulate carotenoids, thereby improving the hydrophilicity and tolerance of carotenoids to temperature, light and pH environments. Under the comparison conditions, the bioaccessibility of SC-encapsulated carotenoids is the highest.

[0045] (2) The carotenoid emulsion provided by the present invention has an attractive pink color, which improves the visual experience of the carotenoid emulsion.

[0046] (3) The method for preparing the carotenoid emulsion provided by the present invention uses natural macromolecular substances sodium caseinate and sodium octenyl succinate starch as emulsifiers, which improves the stability of carotenoids and avoids the addition of small molecule active agents, making it healthier.

[0047] (5) The method for preparing the carotenoid emulsion provided by the present invention uses a high-pressure homogenization device, which is simple to operate, has a simple preparation process and high efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] Figure 1 The figures are the test results of emulsion parameters prepared with different emulsifiers; wherein, a) is the test result of emulsion particle size; b) is the test result of emulsion PDI; c) is the test result of emulsion Zeta potential.

[0049] Figure 2 The figures are test results of the emulsion prepared by the present invention under different temperature conditions; wherein, a) is the test result of the emulsion particle size; b) is the test result of the emulsion PDI; and c) is the test result of the emulsion Zeta potential.

[0050] Figure 3 The figures are the test results of the emulsion prepared by the present invention under different pH conditions; wherein, a) is the test result of the emulsion particle size; b) is the test result of the emulsion PDI; and c) is the test result of the emulsion Zeta potential.

[0051] Figure 4 The figures are test results of the emulsion prepared by the present invention under different salt ion concentration conditions; wherein, a) is the test result of the emulsion particle size; b) is the test result of the emulsion PDI; and c) is the test result of the emulsion Zeta potential.

[0052] Figure 5 This is a graph showing the bioaccessibility test results of the emulsion prepared in the present invention after in vitro simulated digestion. DETAILED DESCRIPTION

[0053] The present invention is further described in detail below in conjunction with examples, but the embodiments of the present invention are not limited thereto.

[0054] Example 1: Preparation of SC-loaded carotenoid emulsion

[0055] (1) The cell wall was broken by an acid-heat method, and the specific steps were as follows: Phaffia rhodozyma was treated with a 3 mol / L hydrochloric acid solution for 30 min, heated with boiling water until flocculent, and rapidly cooled to obtain a cell disruption solution, which was then centrifuged at 3000 rpm for 10 min to obtain a solid, and the solid was washed twice with distilled water to remove acid residues.

[0056] (2) Add 100 mL of ethanol per gram of dry yeast for extraction, centrifuge at 3000 rpm for 10 min, and collect the supernatant to obtain the carotenoid ethanol extract.

[0057] (3) Remove ethanol by rotary evaporation at 37°C, and use MCT oil to re-dissolve carotenoids. First, use a small amount of MCT oil to dissolve carotenoids from a rotary evaporator, dilute before use, and let stand for a certain period of time to allow the carotenoids to fully dissolve. Centrifuge to obtain the supernatant oil solution (i.e., carotenoid MCT oil), measure, and place in a -20°C refrigerator for later use. The carotenoid content in the carotenoid MCT oil is 0.01% (W / V).

[0058] (4) Preparation of sodium caseinate solution: The sodium caseinate solution (prepared as SC mother solution with a mass fraction of 10%) is prepared by mixing sodium caseinate and water and stirring directly until dissolved. The obtained sodium caseinate solution is placed in a refrigerator at 4°C for hydration for 24 hours.

[0059] (5) Dilute the SC mother solution with ultrapure water before homogenization to prepare a SC solution with a mass fraction of 5%. Use a high-speed homogenizer to homogenize the 5% SC solution at 14000 rpm for 2 minutes, then slowly pour the carotenoid MCT oil along the wall of the beaker into the homogenized SC solution, and homogenize for another 2 minutes. The total homogenization is 4 minutes. The SC solution and the carotenoid MCT oil are mixed in a volume ratio of 9:1 to obtain a carotenoid crude emulsion; the crude emulsion is homogenized three times at 50 bar to obtain a SC-loaded carotenoid emulsion.

[0060] Example 2: Preparation of SSOS-loaded carotenoid emulsion

[0061] (1) Same as Example 1.

[0062] (2) Same as Example 1.

[0063] (3) Same as Example 1.

[0064] (4) Preparation of sodium starch octenyl succinate solution: The sodium starch octenyl succinate solution (prepared as SSOS mother solution with a mass fraction of 20%) is prepared by mixing sodium starch octenyl succinate and water and heating and stirring at 95° C. for 20 min, at which time the sodium starch octenyl succinate is completely dissolved. The obtained sodium starch octenyl succinate solution is placed in a refrigerator at 4° C. for hydration for 24 h.

[0065] (5) Dilute the SSOS mother liquor with ultrapure water before homogenization to prepare a 5% SSOS solution. Use a high-speed homogenizer to homogenize the 5% SSOS solution at 14,000 rpm for 2 minutes, then slowly pour the carotenoid MCT oil along the wall of the beaker into the homogenized SSOS solution, and homogenize for another 2 minutes. The total homogenization is 4 minutes. The SSOS solution and the carotenoid MCT oil are mixed in a volume ratio of 9:1 to obtain a carotenoid crude emulsion; the crude emulsion is homogenized three times at 50 bar high pressure to obtain an SSOS-loaded carotenoid emulsion.

[0066] Example 3: Preparation of SC+SSOS-loaded carotenoid emulsion

[0067] (1) Same as Example 1.

[0068] (2) Same as Example 1.

[0069] (3) Same as Example 1.

[0070] (4) Same as Example 1 and Example 2.

[0071] (5) Before homogenization, the mother liquor was diluted with ultrapure water to prepare a mixed solution of SC+SSOS, so that the mass fractions of SC and SSOS in the system before homogenization were 2.5% respectively, and the total content of SC and SSOS was 5% by mass. The SC+SSOS mixed solution was homogenized at 14000 rpm using a high-speed homogenizer for 2 min, and then the carotenoid MCT oil was slowly poured into the homogenized SC+SSOS mixed solution along the wall of the beaker, and then homogenized for another 2 min, a total of 4 min, and the SC+SSOS solution and the carotenoid MCT oil were mixed in a volume ratio of 9:1 to obtain a carotenoid crude emulsion; the crude emulsion was homogenized three times at 50 bar to obtain a SC+SSOS-loaded carotenoid emulsion.

[0072] Comparative Example 1: 1% pectin was used as an emulsifier.

[0073] (1) Same as Example 1.

[0074] (2) Same as Example 1.

[0075] (3) Same as Example 1.

[0076] (4) Preparation of pectin solution: The pectin solution (prepared into a pectin mother solution with a mass fraction of 1%) is prepared by mixing water and pectin, and stirring magnetically at room temperature overnight until the pectin is completely dissolved, thereby obtaining a pectin mother solution with a mass fraction of 1%.

[0077] (5) A 1% Pectin solution was homogenized at 14000 rpm using a high-speed homogenizer for 2 min, and then the carotenoid MCT oil was slowly poured into the homogenized Pectin solution along the wall of the beaker and homogenized for another 2 min. The total homogenization was 4 min, and the SSOS solution and the carotenoid MCT oil were mixed in a volume ratio of 9:1 to obtain a carotenoid crude emulsion; the crude emulsion was homogenized three times at 50 bar high pressure to obtain a Pectin-loaded carotenoid emulsion.

[0078] Comparative Example 2: 2.5% of soy protein isolate (SPI) and 2.5% of sodium starch octenyl succinate (SSOS) were used as emulsifiers.

[0079] (1) Same as Example 1.

[0080] (2) Same as Example 1.

[0081] (3) Same as Example 1.

[0082] (4) Preparation of SSOS mother solution is the same as in Example 2. Preparation of soy protein isolate solution: The soy protein isolate solution (prepared into SPI mother solution with a mass fraction of 10%) is prepared by mixing water and soy protein isolate, heating at 90°C with magnetic stirring for 20 min, and placing the obtained soy protein isolate solution in a refrigerator at 4°C for hydration for 24 h.

[0083] (5) Before homogenization, the mother liquor was diluted with ultrapure water to prepare a mixed solution of SPI+SSOS, so that the mass fractions of SPI and SSOS in the system before homogenization were 2.5% respectively, and the total content of SPI and SSOS was 5% by mass. The SPI+SSOS mixed solution was homogenized at 14000 rpm using a high-speed homogenizer for 2 min, and then the carotenoid MCT oil was slowly poured into the homogenized SPI+SSOS mixed solution along the wall of the beaker, and then homogenized for another 2 min, a total of 4 min, and the SPI+SSOS solution and the carotenoid MCT oil were mixed in a volume ratio of 9:1 to obtain a carotenoid crude emulsion; the crude emulsion was homogenized three times at 50 bar to obtain a SPI+SSOS-loaded carotenoid emulsion.

[0084] Comparative Example 3: 5% of soy protein isolate (SPI) and 0.5% of pectin (Pectin) were used as emulsifiers.

[0085] (1) Same as Example 1.

[0086] (2) Same as Example 1.

[0087] (3) Same as Example 1.

[0088] (4) The preparation of soy protein isolate (SPI) mother liquor was the same as that of Comparative Example 2, and the preparation of pectin mother liquor was the same as that of Comparative Example 1.

[0089] (5) Dilute the mother liquor with ultrapure water before homogenization to prepare a mixed solution of SPI+Pectin, so that the mass fraction of SPI in the system before homogenization is 5%, and the mass fraction of Pectin is 0.5%. Use a high-speed homogenizer to homogenize the SPI+Pectin mixed solution at 14000rpm for 2 minutes, then slowly pour the carotenoid MCT oil along the wall of the beaker into the homogenized SPI+Pectin mixed solution, and homogenize for another 2 minutes, a total of 4 minutes, and the SPI+Pectin solution and the carotenoid MCT oil are mixed in a volume ratio of 9:1 to obtain a carotenoid crude emulsion; the crude emulsion is homogenized three times at 50 bar high pressure to obtain a SPI+Pectin-loaded carotenoid emulsion.

[0090] Comparative Example 4: 5% sodium caseinate (SC) and 0.5% pectin (Pectin) were used as emulsifiers.

[0091] (1) Same as Example 1.

[0092] (2) Same as Example 1.

[0093] (3) Same as Example 1.

[0094] (4) The preparation of SC mother solution was the same as in Example 1, and the preparation of pectin mother solution was the same as in Comparative Example 1.

[0095] (5) Dilute the mother liquor with ultrapure water before homogenization to prepare a mixed solution of SC+Pectin, so that the mass fraction of SC in the system before homogenization is 5%, and the mass fraction of Pectin is 0.5%. Use a high-speed homogenizer to homogenize the SC+Pectin mixed solution at 14000rpm for 2 minutes, then slowly pour the carotenoid MCT oil along the wall of the beaker into the homogenized SC+Pectin mixed solution, and homogenize for another 2 minutes, a total of 4 minutes, the volume ratio of SC+Pectin solution to carotenoid MCT oil is 9:1, and a carotenoid crude emulsion is obtained; the crude emulsion is homogenized three times at 50bar high pressure to obtain a SC+Pectin-loaded carotenoid emulsion.

[0096] Effect Example 1

[0097] The emulsions prepared in Examples 1 to 3 and Comparative Examples 1 to 4 were subjected to the following tests:

[0098] (1) The particle size, PDI and Zeta potential of the emulsion were measured using a Malvern laser particle size analyzer. The results are as follows: Figure 1 The particle sizes of Pectin emulsion, SPI+SSOS composite emulsion, and SPI+Pectin composite emulsion are relatively large, and the stability of SC+Pectin composite emulsion is poor (the appearance results are not shown); the particle sizes and PDI of the emulsions prepared by SC, SSOS, and SC+SSOS emulsifiers are small, and the absolute values ​​of Zeta potential are large ( Figure 1 ), which has good stability, so the emulsions prepared with SC, SSOS and SC+SSOS emulsifiers were selected for stability experiments and in vitro digestion experiments at different temperatures, pH and NaCl concentrations.

[0099] (2) The particle size, PDI and Zeta potential of the emulsion were measured using a Malvern laser particle size analyzer. The results showed that as the temperature increased (from -18°C to 70°C), the particle size, PDI and Zeta potential of the SC and SC+SSOS carotenoid emulsions changed slightly. The particle size and PDI of the SSOS carotenoid emulsion increased, and the particle dispersion became more uneven. The freeze-thaw stability of the SSOS emulsion was poor, and the particle size and PDI increased significantly. The emulsion flocculated at -18°C, and the temperature had the least effect on the potential of the emulsion ( Figure 2 ). Overall, the carotenoid emulsions loaded with SC and SC+SSOS have good stability at different temperatures.

[0100] (3) The particle size, PDI and Zeta potential of the emulsion were measured using a Malvern laser particle size analyzer. The results showed that the particle size, PDI and Zeta potential of the emulsion changed significantly with the change of pH value ( Figure 3 ). In general, the SSOS-loaded emulsion has the best pH stability, followed by the SC emulsion, and finally the SC+SSOS composite emulsion.

[0101] (4) The particle size, PDI and Zeta potential of the emulsions were measured using a Malvern laser particle size analyzer. The results showed that as the NaCl concentration increased from 0 to 300 mM, the particle size and PDI of the SC and SC+SSOS composite stabilized emulsions changed little. When the NaCl concentration was 300 mM, the particle size of the SSOS stabilized emulsion increased significantly, and the PDI also increased to a corresponding extent. The absolute values ​​of the Zeta potential of the three emulsions decreased significantly, and their absolute values ​​gradually decreased with the increase of salt ion concentration. The results showed that in the presence of NaCl, the surface charge of the SSOS emulsion changed less than that of the SC and SC+SSOS emulsions ( Figure 4 ). In summary, the salt ion concentration has a great influence on the Zeta potential of the three emulsions, but has little effect on the particle size and PDI.

[0102] (5) Determination of carotenoid content in MCT oil and emulsion and after in vitro digestion: Measure 1 mL of carotenoid emulsion, add 1 mL of ethanol, shake and mix, then add 1.5 mL of n-hexane, shake and mix for 5 minutes, extract in the dark for 5 minutes, then centrifuge at 4000 rpm for 5 minutes, collect the n-hexane phase, add n-hexane and extract repeatedly until the lower layer is colorless, and measure the absorbance of the extract at 468 nm. The total carotenoid content was calculated according to the McBeth formula. The results showed that after in vitro digestion, the bioaccessibility of carotenoids was SC>SC+SSOS>SSOS( Figure 5 ).

[0103] In summary, the carotenoid emulsions prepared by the present invention, especially the SC and SC+SSOS composite emulsions, have good temperature, pH and salt ion concentration stability, and the bioaccessibility is 46.84% and 34.15% respectively. The SSOS emulsion prepared by the present invention has the lowest bioaccessibility, which is only 25.86%.

[0104] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A method for preparing a carotenoid emulsion, characterized in that The following steps are included: (1) using MCT oil to dissolve carotenoids to obtain carotenoid MCT oil; (2) dissolving an emulsifier in water to obtain an emulsifier solution; then placing the emulsifier solution in an environment of 2 to 8° C. for hydration reaction to obtain a hydrated emulsifier solution; (3) mixing the hydrated emulsifier solution with the carotenoid MCT oil and homogenizing the mixture to obtain a carotenoid emulsion; The amount of carotenoids used in step (1) is calculated based on the carotenoid content of the MCT oil being 0.005 to 0.015% W / V; The emulsifier described in step (2) is an emulsifier obtained by compounding sodium caseinate and sodium starch octenyl succinate in a mass ratio of 1:1; The hydration reaction time in step (2) is 20 to 28 hours; The concentration of the emulsifier solution in step (3) is 5% by mass; The emulsifier solution in step (3) and the carotenoid MCT oil are mixed in a volume ratio of 9:

1.

2. The method for preparing the carotenoid emulsion according to claim 1, characterized in that: The carotenoid described in step (1) is Phaffia rhodozyma carotenoid.

3. The method for preparing the carotenoid emulsion according to claim 2, characterized in that: The carotenoids described in step (1) are prepared by the following steps: using an acid-heat method to break the wall of Phaffia rhodozyma, centrifuging to obtain a solid, washing with water, extracting the carotenoids with ethanol to obtain a carotenoid ethanol extract; and removing the ethanol by rotary evaporation to obtain the carotenoids.

4. The method for preparing the carotenoid emulsion according to claim 3, characterized in that: The acid-heat method comprises the following steps: treating Phaffia rhodozyma with a hydrochloric acid solution having a concentration of 3 mol / L for 30 minutes, heating with boiling water until flocculent, rapidly cooling, obtaining a cell-disintegrating liquid, centrifuging, and obtaining a solid; washing the solid with water to remove acid residues; The water is distilled water; The centrifugal conditions are 2000-10000 rpm for 1-10 min; The amount of ethanol is calculated based on 100 mL of ethanol per gram of Phaffia rhodozyma dry yeast; The temperature of the rotary evaporation is 35-40°C.

5. The method for preparing the carotenoid emulsion according to any one of claims 1 to 4, characterized in that: Step (3) is as follows: A. High-speed homogenization of the hydrated emulsifier solution; B. Mixing the emulsifier solution and carotenoid MCT oil in the homogenizer and continuing to homogenize at high speed to obtain carotenoid colostrum; C. High pressure homogenization of the carotenoid colostrum to obtain a carotenoid emulsion.

6. The method for preparing the carotenoid emulsion according to claim 5, characterized in that: The homogenization condition described in step A is 13000-15000 rpm; The homogenization time described in step A is 90 to 150 seconds; The homogenization condition described in step B is 13000-15000 rpm; The homogenization time described in step B is 90 to 150 seconds; The pressure of the high pressure homogenization in step C is 40 to 60 bar; The high pressure homogenization in step C is performed 3 times.

7. A carotenoid emulsion, characterized in that: The method is obtained by the preparation method according to any one of claims 1 to 6.

8. Use of the carotenoid emulsion according to claim 7 in the fields of food and health products.

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