Preparation method of starch / garlic essential oil self-assembled particles capable of achieving targeted delivery

Abstract

The invention discloses a preparation method of starch / garlic essential oil self-assembled particles capable of achieving targeted delivery. The preparation method is characterized in that the starch self-assembled particles are prepared by combining pre-gelatinized starch with a high-speed shearing method. The preparation method comprises the following steps: pre-gelatinizing corn starch, cooling to room temperature, mixing with garlic essential oil, carrying out high-speed shearing treatment under certain conditions, and freeze-drying to obtain a crude product of starch / garlic essential oil self-assembled particles; and washing the crude product with alcohol, centrifuging to obtain a solid sample, drying, grinding and sieving to obtain the starch / garlic essential oil self-assembled particles capable of targeted delivery. Determining that the self-assembled particles are V-shaped crystals through X-ray diffraction; an in-vitro gastrointestinal tract digestion slow release simulation experiment shows that the garlic essential oil can be effectively delivered to the intestinal tract by the self-assembly particle, so that the accumulative release condition in the digestion stage of the stomach and the intestinal tract is realized. The targeted delivery starch / garlic essential oil self-assembled particle provides a new thought for development of a garlic essential oil delivery carrier.

Description

Technical Field

[0001] The invention belongs to the field of food, and aims to develop a method for preparing starch / garlic essential oil self-assembled particles capable of targeted delivery. The starch / garlic essential oil self-assembled particles with targeted release function are prepared by pregelatinization coupled with a high-speed shearing method. Background Art

[0002] Starch is a macromolecular substance composed of two glucose homopolymers, amylose and amylopectin. When hydrophobic small molecules are present, the amylose in pregelatinized starch will actively change its conformation and bind to the guest molecule through non-covalent interaction to form a strong left-handed single helical complex (Putseys JA, Lamberts L, Delcour JA. Amylose-inclusion complexes: Formation, identity and physico-chemical properties [J]. Journal of Cereal Science, 2010, 51 (3): 238-247), which can induce starch and hydrophobic guest small molecules to self-assemble and further form a V-type inclusion complex. This V-type inclusion complex has a good ability to disperse and stabilize guest small molecules. Under the action of enzymes, the guest molecules are targeted and released during digestion, thereby improving the bioavailability of the guest molecules (Kong LY, Maricruz D, Santos P. Effect of guest structure onamylose-guest inclusion complexation[J]. Food Hydrocolloids, 2019, 97: 105188). Cohen et al. prepared a self-assembled inclusion complex using high-amylose corn starch and genistein, which effectively maintained the biological activity of genistein during digestion. The release time of the guest molecules was also very consistent with the time of transport to the small intestine in the in vitro simulated digestion experiment (Cohen R, Schwartz B, Peri I, et al. Improving bioavailability and stability of genistein by complexation with high-amylose corn starch[J]. Journal of Agricultural and Food Chemistry, 2011, 59(14): 7932-7938).

[0003] At present, the preparation methods of self-assembled inclusion body complexes are mainly divided into chemical methods and physical methods. Common chemical methods include dimethyl sulfoxide (DMSO) treatment, alkali treatment (KOH / NaOH) and ethanol treatment (Liu Q, Wang YH, Yang YY, Yu X P. Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents [J]. Food Hydrocolloids, 2023, 108239). These chemical methods can effectively promote the formation of complexes. However, chemical preparation may face the potential risk of chemical reagent residues. The physical method mainly includes high temperature, homogenization, high pressure and high-speed shearing. Compared with the chemical method, the physical method is safe and environmentally friendly and is more suitable for food processing (Sudlapa P, Suwannaporn P. Dual complexation using heat moisture treatment and pre-gelatinization to enhance Starch-Phenolic complex and control digestibility [J]. Foodhydrocolloids, 2023, 136: 108280).

[0004] Garlic essential oil is one of the important active ingredients of garlic, and its main active ingredient is allicin. Allicin has good biological activity in antibacterial, maintaining blood sugar stability, enhancing body immunity and protecting the heart (Martins N, Petropoulos S, Ferreira ICF R. Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre-and post-harvest conditions: A review [J]. Food Chemistry, 2016, 211 (15): 41-50). However, acidic environment and high temperature will lead to the loss of allicin activity; the irritation of garlic essential oil to gastric mucosa will also induce some adverse symptoms in the body, such as burning sensation, flatulence, etc. Therefore, more and more research is focused on developing carriers for targeted delivery of garlic essential oil. Among them, the patent with application number CN202210934758.7 introduces a delivery carrier of allicin using cyclodextrin to embed allicin, but the carrier needs to be prepared using organic reagents, and there is a risk of chemical reagent residues, so it is not suitable for food processing. The present invention adopts a method of pregelatinization coupled with high-speed shearing. The pregelatinization treatment promotes the full release of amylose in corn starch. The high-speed shearing treatment effectively avoids the volatilization and inactivation of garlic essential oil caused by high temperature during the pregelatinization process, and promotes the full combination of amylose and garlic essential oil. The prepared complex can control the release of garlic essential oil through the action of amylase during digestion, thereby achieving the effect of targeted delivery. Summary of the invention

[0005] The invention uses corn starch as the main body, adopts a pre-gelatinization coupled high-speed shearing method to prepare starch / garlic essential oil self-assembled particles capable of targeted delivery, determines the content of allicin in the particles according to the HPLC method, and studies the degree of binding between starch and allicin by combining the iodine titration method, and characterizes its structure by X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA) to verify the formation of particles. Through an in vitro simulated gastrointestinal digestion sustained release experiment, the starch is verified to have the characteristics of targeted delivery of garlic essential oil.

[0006] Technical solution of the present invention

[0007] A method for preparing starch / garlic essential oil self-assembled particles capable of targeted delivery, which is characterized by mainly comprising the following steps:

[0008] (1) corn starch and distilled water are prepared into a suspension in a mass ratio of 1:5 to 1:20 and placed in a reaction kettle, and heated at a certain temperature to fully gelatinize the starch to obtain pregelatinized starch;

[0009] (2) after the temperature of the pregelatinized starch system drops to room temperature, the pregelatinized starch system is transferred to a high-speed shear mixer, garlic essential oil is added at a ratio of 5% to 15% by weight of the pregelatinized starch dry basis, the shear rate is set in the range of 5000 to 10000 rpm, the shear time is 20 to 60 min, the obtained sample is placed in a vacuum freeze dryer, and freeze-dried at a vacuum degree of 0.35 atm and -80° C. to obtain a crude product of starch garlic essential oil self-assembled particles;

[0010] (3) rinsing the crude starch-garlic essential oil self-assembled particles prepared in step (2) with edible alcohol for 2 to 3 times to remove the garlic essential oil that does not participate in the self-assembly on the starch surface, and then centrifuging to obtain a solid sample;

[0011] (4) The solid sample obtained in step (3) is dried in an oven, ground into powder, and passed through a 100-mesh sieve to obtain starch garlic essential oil self-assembled particles.

[0012] The advantages and positive effects of the present invention are:

[0013] (1) The preparation method of the present invention is pre-gelatinization coupled with high-speed shearing, which has the advantages of simple process flow, green environmental protection, and low cost.

[0014] (2) The present invention uses corn starch as the main body of garlic essential oil, pre-gelatinization treatment promotes the dissolution of amylose in starch, high-speed shear treatment further promotes the production and dissolution of amylose, and makes it fully contact and assemble with garlic essential oil, thereby effectively changing the structure and properties of the complex.

[0015] (3) The method of pre-gelatinization adopted in the present invention, and then adding garlic essential oil for high-speed shearing after the temperature of the pre-gelatinized starch decreases, can effectively avoid the destruction of garlic essential oil by high temperature, and promote its better biological activity.

[0016] (4) The starch / garlic essential oil self-assembled particles prepared by the present invention can protect the garlic essential oil from the destruction of its activity by the acidic environment of the stomach through the action of enzymes on starch during the digestive process, and can also effectively reduce its irritation to the gastric mucosa. Under the action of amylase, the garlic essential oil is delivered to the intestine in a targeted manner, thereby improving the bioavailability of the garlic essential oil. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 Flow chart of the preparation process of starch / garlic essential oil self-assembled particles for targeted delivery

[0018] Figure 2 Allicin content and binding index in starch / garlic essential oil self-assembled particles for targeted delivery prepared with different dry basis mass ratios of garlic essential oil to pregelatinized starch

[0019] Figure 3 X-ray diffraction patterns of starch / garlic essential oil self-assembled particles for targeted delivery prepared with different dry basis mass ratios of garlic essential oil to pregelatinized starch (A: native corn starch; B: pregelatinized corn starch coupled with high-speed shear treatment; C1: 5% dry basis mass ratio of garlic essential oil to pregelatinized starch; C2: 10% dry basis mass ratio of garlic essential oil to pregelatinized starch; C3: 15% dry basis mass ratio of garlic essential oil to pregelatinized starch)

[0020] Figure 4 FTIR spectra of starch / garlic essential oil self-assembled particles for targeted delivery prepared with different garlic essential oil to pregelatinized starch dry basis mass ratios (A: native corn starch; B: pregelatinized corn starch coupled with high-speed shear treatment; C: garlic essential oil; D1: 5% garlic essential oil to pregelatinized starch dry basis mass ratio; D2: 10% garlic essential oil to pregelatinized starch dry basis mass ratio; D3: 15% garlic essential oil to pregelatinized starch dry basis mass ratio)

[0021] Figure 5 Thermogravimetric curves of starch / garlic essential oil self-assembled particles for targeted delivery (A native corn starch; B pregelatinized corn starch coupled with high-speed shear treatment; C garlic essential oil; D1 starch / garlic essential oil self-assembled particles prepared with a 5% ratio of garlic essential oil to pregelatinized starch dry basis mass ratio; D2 starch / garlic essential oil self-assembled particles prepared with a 10% ratio of garlic essential oil to pregelatinized starch dry basis mass ratio; D3 starch / garlic essential oil self-assembled particles prepared with a 15% ratio of garlic essential oil to pregelatinized starch dry basis mass ratio)

[0022] Figure 6 Sustained release results of starch / garlic essential oil self-assembled particles for targeted delivery in simulated gastrointestinal digestion experiments (D1 starch / garlic essential oil self-assembled particles prepared with a 5% mass ratio of garlic essential oil to pregelatinized starch dry basis; D2 starch / garlic essential oil self-assembled particles prepared with a 10% mass ratio of garlic essential oil to pregelatinized starch dry basis; D3 starch / garlic essential oil self-assembled particles prepared with a 15% mass ratio of garlic essential oil to pregelatinized starch dry basis) DETAILED DESCRIPTION

[0023] The present invention is described below by specific embodiments. Unless otherwise specified, the technical means used in the present invention are methods known to those skilled in the art. In addition, the embodiments should be understood as illustrative rather than limiting the scope of the present invention, and the essence and scope of the present invention are limited only by the claims. For those skilled in the art, various changes or modifications to the material composition and dosage in these embodiments, without departing from the essence and scope of the present invention, also belong to the protection scope of the present invention.

[0024] Example 1

[0025] Accurately weigh 100g corn starch, add 500mL distilled water to prepare a suspension and place it in a reactor. Heat at 80°C for 30min to fully gelatinize the starch to obtain pregelatinized starch. After the temperature of the pregelatinized starch system drops to room temperature, transfer it to a high-speed shear mixer, add garlic essential oil at a ratio of 15% of the dry basis mass ratio of garlic essential oil to pregelatinized starch, and use a high-speed shear mixer to shear for 30min at 8000r / min. The obtained sample is placed in a vacuum freeze dryer, and the obtained solid sample is freeze-dried at 0.35atm vacuum and -80°C to obtain a crude product of starch / garlic essential oil self-assembled particles. The obtained crude product is rinsed with edible alcohol 3 times to remove the garlic essential oil on the starch surface that does not participate in self-assembly, and then the alcohol solution is removed by centrifugation. The solid is dried in an oven and ground into powder and passed through a 100-mesh sieve. The content of allicin in the prepared targeted delivery starch / garlic essential oil self-assembled particles was (0.339±0.009) mg / g. Figure 3 It can be seen that the characteristic peaks of XRD diffraction appear at 7.5°, 13.0° and 20.0°, showing the crystal form of V-type starch. Figure 4 It can be seen that the significant absorption peak of starch / garlic essential oil self-assembled particles appears at 3435.05 cm -1 、2925.87cm -1 、1650.23crn -1 and 1163.01cm -1 By Figure 6 It can be seen that in the simulated digestion experiment, the cumulative release rate in the simulated gastric digestion experiment was 16.71%, and the cumulative release rate in the simulated intestinal digestion experiment was 57.84%.

[0026] Example 2

[0027] Accurately weigh 100g corn starch, add 1000mL distilled water to prepare a suspension and place it in a reactor. Heat at 80°C for 30min to fully gelatinize the starch to obtain pregelatinized starch. After the temperature of the pregelatinized starch system drops to room temperature, transfer it to a high-speed shear mixer, add garlic essential oil at a ratio of 15% of the mass ratio of garlic essential oil to pregelatinized starch dry basis, and use a high-speed shear mixer to shear for 30min at 8000r / min. The obtained sample is placed in a vacuum freeze dryer, and the obtained solid sample is freeze-dried at 0.35atm vacuum and -80°C to obtain a crude product of starch / garlic essential oil self-assembled particles. The obtained crude product is rinsed with edible alcohol 3 times to remove the garlic essential oil on the starch surface that does not participate in self-assembly, and then the alcohol solution is removed by centrifugation. The solid is dried in an oven and ground into powder and passed through a 100-mesh sieve. The content of allicin in the prepared targeted delivery starch / garlic essential oil self-assembled particles was (0.327±0.013) mg / g. Figure 3 It can be seen that the characteristic peaks of XRD diffraction appear at 7.5°, 13.0° and 20.0°, showing the crystal form of V-type starch. Figure 4 It can be seen that the significant absorption peak of starch / garlic essential oil self-assembled particles appears at 3435.05 cm -1 、2925.87cm -1 、1650.23cm -1 and 1163.01cm -1 By Figure 6 It can be seen that in the simulated digestion experiment, the cumulative release rate in the simulated gastric digestion experiment was 17.82%, and the cumulative release rate in the simulated intestinal digestion experiment was 56.71%.

[0028] Example 3

[0029] Accurately weigh 100g corn starch, add 2000mL distilled water to prepare a suspension and place it in a reactor. Heat at 80°C for 30min to fully gelatinize the starch to obtain pregelatinized starch. After the temperature of the pregelatinized starch system drops to room temperature, transfer it to a high-speed shear mixer, add garlic essential oil at a ratio of 15% of the mass ratio of garlic essential oil to pregelatinized starch dry basis, and shear for 30min at 8000r / min using a high-speed shear mixer. The obtained sample is placed in a vacuum freeze dryer, and the obtained solid sample is freeze-dried at 0.35atm vacuum and -80°C to obtain a crude product of starch / garlic essential oil self-assembled particles. The obtained crude product is rinsed with edible alcohol 3 times to remove the garlic essential oil on the starch surface that does not participate in self-assembly, and then the alcohol solution is removed by centrifugation. The obtained solid is dried in an oven and ground into powder and passed through a 100-mesh sieve. The content of allicin in the prepared targeted delivery starch / garlic essential oil self-assembled particles is (0.310±0.013) mg / g. Figure 3 It can be seen that the characteristic peaks of XRD diffraction appear at 7.5°, 13.0° and 20.0°, showing the crystal form of V-type starch. Figure 4 It can be seen that the significant absorption peak of starch / garlic essential oil self-assembled particles appears at 3435.05 cm -1 、2925.87cm -1 、1650.23cm -1 and 1163.01cm -1 By Figure 6 It can be seen that in the simulated digestion experiment, the cumulative release rate in the simulated gastric digestion experiment is 17.70%, and the cumulative release rate in the simulated intestinal digestion experiment is 56.32%.

[0030] Example 4

[0031] Accurately weigh 100g corn starch, add 1000mL distilled water to prepare a suspension and place it in a reactor. Heat at 70°C for 30min to fully gelatinize the starch to obtain pregelatinized starch. After the temperature of the pregelatinized starch system drops to room temperature, transfer it to a high-speed shear mixer, add garlic essential oil at a ratio of 15% of the dry basis mass ratio of garlic essential oil to pregelatinized starch, and use a high-speed shear mixer to shear for 30min at 8000r / min. The obtained sample is placed in a vacuum freeze dryer, and the obtained solid sample is freeze-dried at 0.35atm vacuum and -80°C to obtain a crude product of starch / garlic essential oil self-assembled particles. The obtained crude product is rinsed with edible alcohol 3 times to remove the garlic essential oil on the starch surface that does not participate in self-assembly, and then the alcohol solution is removed by centrifugation. The solid is dried in an oven and ground into powder and passed through a 100-mesh sieve. The content of allicin in the prepared targeted delivery starch / garlic essential oil self-assembled particles is (0.320±0.013) mg / g. Figure 3 It can be seen that the characteristic peaks of XRD diffraction appear at 7.5°, 13.0° and 20.0°, showing the crystal form of V-type starch. Figure 4 It can be seen that the significant absorption peak of starch / garlic essential oil self-assembled particles appears at 3435.05 cm -1 、2925.87cm -1 、1650.23cm -1 and 1163.01cm -1 By Figure 6 It can be seen that in the simulated digestion experiment, the cumulative release rate in the simulated gastric digestion experiment was 20.91%, and the cumulative release rate in the simulated intestinal digestion experiment was 53.37%.

[0032] Example 5

[0033] Accurately weigh 100g corn starch, add 1000mL distilled water to prepare a suspension and place it in a reactor. Heat at 90°C for 30min to fully gelatinize the starch to obtain pregelatinized starch. After the temperature of the pregelatinized starch system drops to room temperature, transfer it to a high-speed shear mixer, add garlic essential oil at a ratio of 15% of the mass ratio of garlic essential oil to pregelatinized starch dry basis, and use a high-speed shear mixer to shear for 30min at 8000r / min. The obtained sample is placed in a vacuum freeze dryer, and the obtained solid sample is freeze-dried at 0.35atm vacuum and -80°C to obtain a crude product of starch / garlic essential oil self-assembled particles. The obtained crude product is rinsed with edible alcohol 3 times to remove the garlic essential oil on the starch surface that does not participate in self-assembly, and then the alcohol solution is removed by centrifugation. The solid is dried in an oven and ground into powder and passed through a 100-mesh sieve. The content of allicin in the prepared targeted delivery starch / garlic essential oil self-assembled particles is (0.309±0.009) mg / g. Figure 3 It can be seen that the characteristic peaks of XRD diffraction appear at 7.5°, 13.0° and 20.0°, showing the crystal form of V-type starch. Figure 4 It can be seen that the significant absorption peak of starch / garlic essential oil self-assembled particles appears at 3435.05 cm -1 、2925.87cm -1 、1650.23cm -1 and 1163.01cm -1 By Figure 6 It can be seen that in the simulated digestion experiment, the cumulative release rate in the simulated gastric digestion experiment is 21.88%, and the cumulative release rate in the simulated intestinal digestion experiment is 55.84%.

[0034] Example 6

[0035] Accurately weigh 100g corn starch, add 1000mL distilled water to prepare a suspension and place it in a reactor. Heat at 80°C for 20min to fully gelatinize the starch to obtain pregelatinized starch. After the temperature of the pregelatinized starch system drops to room temperature, transfer it to a high-speed shear mixer, add garlic essential oil at a ratio of 15% of the dry basis mass ratio of garlic essential oil to pregelatinized starch, and use a high-speed shear mixer to shear for 30min at 8000r / min. The obtained sample is placed in a vacuum freeze dryer, and the obtained solid sample is freeze-dried at 0.35atm vacuum and -80°C to obtain a crude product of starch / garlic essential oil self-assembled particles. The obtained crude product is rinsed with edible alcohol 3 times to remove the garlic essential oil on the starch surface that does not participate in self-assembly, and then the alcohol solution is removed by centrifugation. The solid is dried in an oven and ground into powder and passed through a 100-mesh sieve. The content of allicin in the prepared targeted delivery starch / garlic essential oil self-assembled particles is (0.313±0.015) mg / g. Figure 3 It can be seen that the characteristic peaks of XRD diffraction appear at 7.5°, 13.0° and 20.0°, showing the crystal form of V-type starch. Figure 4 It can be seen that the significant absorption peak of starch / garlic essential oil self-assembled particles appears at 3435.05 cm -1 、2925.87cm -1 、1650.23cm -1 and 1163.01cm -1 By Figure 6 It can be seen that in the simulated digestion experiment, the cumulative release rate in the simulated gastric digestion experiment is 18.53%, and the cumulative release rate in the simulated intestinal digestion experiment is 53.84%.

[0036] Example 7

[0037] Accurately weigh 100g corn starch, add 1000mL distilled water to prepare a suspension and place it in a reactor. Heat at 80°C for 40min to fully gelatinize the starch to obtain pregelatinized starch. After the temperature of the pregelatinized starch system drops to room temperature, transfer it to a high-speed shear mixer, add garlic essential oil at a ratio of 15% of the mass ratio of garlic essential oil to pregelatinized starch dry basis, and shear for 30min at 8000r / min using a high-speed shear mixer. The obtained sample is placed in a vacuum freeze dryer, and the obtained solid sample is freeze-dried at 0.35atm vacuum and -80°C to obtain a crude product of starch / garlic essential oil self-assembled particles. The obtained crude product is rinsed with edible alcohol 3 times to remove the garlic essential oil on the starch surface that does not participate in self-assembly, and then the alcohol solution is removed by centrifugation. The obtained solid is dried in an oven and ground into powder and passed through a 100-mesh sieve. The content of allicin in the prepared targeted delivery starch / garlic essential oil self-assembled particles is (0.334±0.006) mg / g. Figure 3 It can be seen that the characteristic peaks of XRD diffraction appear at 7.5°, 13.0° and 20.0°, showing the crystal form of V-type starch. Figure 4 It can be seen that the significant absorption peak of starch / garlic essential oil self-assembled particles appears at 3435.05 cm -1 、2925.87cm -1 、1650.23cm -1 and 1163.01cm -1 By Figure 6 It can be seen that in the simulated digestion experiment, the cumulative release rate in the simulated gastric digestion experiment was 17.01%, and the cumulative release rate in the simulated intestinal digestion experiment was 54.64%.

[0038] Example 8

[0039] Accurately weigh 100g corn starch, add 1000mL distilled water to prepare a suspension and place it in a reactor. Heat at 80°C for 60min to fully gelatinize the starch to obtain pregelatinized starch. After the temperature of the pregelatinized starch system drops to room temperature, transfer it to a high-speed shear mixer, add garlic essential oil at a ratio of 15% of the dry basis mass ratio of garlic essential oil to pregelatinized starch, and use a high-speed shear mixer to shear for 30min at 8000r / min. The obtained sample is placed in a vacuum freeze dryer, and the obtained solid sample is freeze-dried at 0.35atm vacuum and -80°C to obtain a crude product of starch / garlic essential oil self-assembled particles. The obtained crude product is rinsed with edible alcohol 3 times to remove the garlic essential oil on the starch surface that does not participate in self-assembly, and then the alcohol solution is removed by centrifugation. The obtained solid is dried in an oven and ground into powder and passed through a 100-mesh sieve. The content of allicin in the prepared targeted delivery starch / garlic essential oil self-assembled particles is (0.335±0.010) mg / g. Figure 3 It can be seen that the characteristic peaks of XRD diffraction appear at 7.5°, 13.0° and 20.0°, showing the crystal form of V-type starch. Figure 4 It can be seen that the significant absorption peak of starch / garlic essential oil self-assembled particles appears at 3435.05 cm -1 、2925.87cm -1 、1650.23cm -1 and 1163.01cm -1 By Figure 6 It can be seen that in the simulated digestion experiment, the cumulative release rate in the simulated gastric digestion experiment was 17.26%, and the cumulative release rate in the simulated intestinal digestion experiment was 57.74%.

[0040] Example 9

[0041] Accurately weigh 100g corn starch, add 1000mL distilled water to prepare a suspension and place it in a reactor. Heat at 80°C for 30min to fully gelatinize the starch to obtain pregelatinized starch. After the temperature of the pregelatinized starch system drops to room temperature, transfer it to a high-speed shear mixer, add garlic essential oil at a ratio of 15% of the mass ratio of garlic essential oil to pregelatinized starch dry basis, and use a high-speed shear mixer to shear for 30min at 5000r / min. The obtained sample is placed in a vacuum freeze dryer, and the obtained solid sample is freeze-dried at 0.35atm vacuum and -80°C to obtain a crude product of starch / garlic essential oil self-assembled particles. The obtained crude product is rinsed with edible alcohol 3 times to remove the garlic essential oil on the starch surface that does not participate in self-assembly, and then the alcohol solution is removed by centrifugation. The solid is dried in an oven and ground into powder and passed through a 100-mesh sieve. The content of allicin in the prepared targeted delivery starch / garlic essential oil self-assembled particles was (0.297±0.014) mg / g. Figure 3 It can be seen that the characteristic peaks of XRD diffraction appear at 7.5°, 13.0° and 20.0°, showing the crystal form of V-type starch. Figure 4 It can be seen that the significant absorption peak of starch / garlic essential oil self-assembled particles appears at 3435.05 cm -1 、2925.87cm -1 、1650.23cm -1 and 1163.01cm -1 By Figure 6 It can be seen that in the simulated digestion experiment, the cumulative release rate in the simulated gastric digestion experiment was 18.99%, and the cumulative release rate in the simulated intestinal digestion experiment was 62.41%.

[0042] Example 10

[0043] Accurately weigh 100g corn starch, add 1000mL distilled water to prepare a suspension and place it in a reactor. Heat at 80°C for 30min to fully gelatinize the starch to obtain pregelatinized starch. After the temperature of the pregelatinized starch system drops to room temperature, transfer it to a high-speed shear mixer, add garlic essential oil at a ratio of 15% of the mass ratio of garlic essential oil to pregelatinized starch dry basis, and use a high-speed shear mixer to shear for 30min at 10000r / min. The obtained sample is placed in a vacuum freeze dryer, and the obtained solid sample is freeze-dried at 0.35atm vacuum and -80°C to obtain a crude product of starch / garlic essential oil self-assembled particles. The obtained crude product is rinsed with edible alcohol 3 times to remove the garlic essential oil on the starch surface that does not participate in self-assembly, and then the alcohol solution is removed by centrifugation. The obtained solid is dried in an oven and ground into powder and passed through a 100-mesh sieve. The content of allicin in the prepared targeted delivery starch / garlic essential oil self-assembled particles is (0.309±0.005) mg / g. Figure 3 It can be seen that the characteristic peaks of XRD diffraction appear at 7.5°, 13.0° and 20.0°, showing the crystal form of V-type starch. Figure 4 It can be seen that the significant absorption peak of starch / garlic essential oil self-assembled particles appears at 3435.05 cm -1 、2925.87cm -1 、1650.23cm -1 and 1163.01cm -1 By Figure 6 It can be seen that in the simulated digestion experiment, the cumulative release rate in the simulated gastric digestion experiment was 16.79%, and the cumulative release rate in the simulated intestinal digestion experiment was 58.74%.

[0044] Embodiment 11

[0045] Accurately weigh 100g corn starch, add 1000mL distilled water to prepare a suspension and place it in a reactor. Heat at 80°C for 30min to fully gelatinize the starch to obtain pregelatinized starch. After the temperature of the pregelatinized starch system drops to room temperature, transfer it to a high-speed shear mixer, add garlic essential oil at a ratio of 10% of the mass ratio of garlic essential oil to pregelatinized starch dry basis, and shear for 30min at 8000r / min using a high-speed shear mixer. The obtained sample is placed in a vacuum freeze dryer, and the obtained solid sample is freeze-dried at 0.35atm vacuum and -80°C to obtain a crude product of starch / garlic essential oil self-assembled particles. The obtained crude product is rinsed with edible alcohol 3 times to remove the garlic essential oil on the starch surface that does not participate in self-assembly, and then the alcohol solution is removed by centrifugation. The obtained solid is dried in an oven and ground into powder and passed through a 100-mesh sieve. The content of allicin in the prepared targeted delivery starch / garlic essential oil self-assembled particles was (0.483±0.017) mg / g. Figure 3 It can be seen that the characteristic peaks of XRD diffraction appear at 7.5°, 13.0° and 20.0°, showing the crystal form of V-type starch. Figure 4 It can be seen that the significant absorption peak of starch / garlic essential oil self-assembled particles appears at 3435.05 cm -1 、2925.87cm -1 、1650.23cm -1 and 1163.01cm -1 By Figure 6 It can be seen that in the simulated digestion experiment, the cumulative release rate in the simulated gastric digestion experiment was 16.01%, and the cumulative release rate in the simulated intestinal digestion experiment was 52.48%.

[0046] Example 12

[0047] Accurately weigh 100g corn starch, add 1000mL distilled water to prepare a suspension and place it in a reactor. Heat at 80°C for 30min to fully gelatinize the starch to obtain pregelatinized starch. After the temperature of the pregelatinized starch system drops to room temperature, transfer it to a high-speed shear mixer, add garlic essential oil at a ratio of 15% of the mass ratio of garlic essential oil to pregelatinized starch dry basis, and use a high-speed shear mixer to shear for 30min at 8000r / min. The obtained sample is placed in a vacuum freeze dryer, and the obtained solid sample is freeze-dried at 0.35atm vacuum and -80°C to obtain a crude product of starch / garlic essential oil self-assembled particles. The obtained crude product is rinsed with edible alcohol 3 times to remove the garlic essential oil on the starch surface that does not participate in self-assembly, and then the alcohol solution is removed by centrifugation. The solid is dried in an oven and ground into powder and passed through a 100-mesh sieve. The content of allicin in the prepared targeted delivery starch / garlic essential oil self-assembled particles was (0.573±0.023) mg / g. Figure 3 It can be seen that the characteristic peaks of XRD diffraction appear at 7.5°, 13.0° and 20.0°, showing the crystal form of V-type starch. Figure 4 It can be seen that the significant absorption peak of starch / garlic essential oil self-assembled particles appears at 3435.05 cm -1 、2925.87cm -1 、1650.23cm -1 and 1163.01cm -1 By Figure 6 It can be seen that in the simulated digestion experiment, the cumulative release rate in the simulated gastric digestion experiment was 15.87%, and the cumulative release rate in the simulated intestinal digestion experiment was 47.61%.

Claims

1. A method for preparing starch garlic essential oil self-assembled particles capable of targeted delivery, characterized in that Prepare according to the following steps: (1) corn starch and distilled water are prepared into a suspension in a mass ratio of 1:5 to 1:20 and placed in a reaction kettle, and heated at a certain temperature to fully gelatinize the starch to obtain pregelatinized starch; (2) after the temperature of the pregelatinized starch system drops to room temperature, the pregelatinized starch system is transferred to a high-speed shear mixer, garlic essential oil is added at a ratio of 5% to 15% by weight of the pregelatinized starch dry basis, the shear rate is set in the range of 5000 to 10000 rpm, the shear time is 20 to 60 min, the obtained sample is placed in a vacuum freeze dryer, and freeze-dried at a vacuum degree of 0.35 atm and -80° C. to obtain a crude product of starch garlic essential oil self-assembled particles; (3) rinsing the crude starch-garlic essential oil self-assembled particles prepared in step (2) with edible alcohol for 2 to 3 times to remove the garlic essential oil that does not participate in the self-assembly on the starch surface, and obtaining a solid sample by centrifugation; (4) The solid sample obtained in step (3) is dried in an oven, ground into powder, and passed through a 100-mesh sieve to obtain starch garlic essential oil self-assembled particles.

2. The method for preparing the starch garlic essential oil self-assembled particles capable of targeted delivery according to claim 1, characterized in that The pregelatinization temperature of corn starch is 70-90°C, and the heating time is 20-60 minutes.

3. The method for preparing the starch garlic essential oil self-assembled particles capable of targeted delivery according to claim 1, characterized in that The characteristic peaks of powder X-ray diffraction of the obtained starch garlic essential oil self-assembled particles appear at 7.5°, 13.0° and 20.0°, showing a V-type starch crystal form. The garlic essential oil is included and complexed in the single helical structure of starch to achieve stabilization.

4. The method for preparing the starch garlic essential oil self-assembled particles capable of targeted delivery according to claim 1, characterized in that In the simulated gastrointestinal digestion experiment, the cumulative release rate in the gastric digestion stage was 15.87-17.51%, and the cumulative release rate in the intestinal digestion stage was 47.61-59.04%, proving that the self-assembled particles have a colon targeting effect.

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