Antioxidant and method for preparing antioxidant

Abstract

The invention discloses an antioxidant and a method for preparing the antioxidant, and relates to the technical field of antioxidant preparation, the antioxidant is prepared from resveratrol, soya bean lecithin, vitamin E acetate, absolute ethyl alcohol, 1, 2-propylene glycol, an emulsifier and deionized water, and the preparation method of the antioxidant comprises the following steps: preparing the resveratrol, the soya bean lecithin, the vitamin E acetate, the absolute ethyl alcohol, the 1, 2-propylene glycol, the emulsifier and the deionized water; the preparation method comprises the following steps: 1, proportioning and mixing an emulsifier, soya bean lecithin and vitamin E acetate, and 2, proportioning a mixed alcohol solvent, dissolving the mixed solvent obtained in the step 1 in mixed alcohol, and fully stirring. According to the antioxidant and the method for preparing the antioxidant, natural antioxidant components such as resveratrol and vitamin E are adopted, the safety is high, meanwhile, in order to avoid the situation that the antioxidant is oxidized by oxygen in air, a liposome wrapping technology is adopted, the stability of the components such as resveratrol is protected, and the performance and the antioxidant effect of the antioxidant are guaranteed.

Description

Technical Field

[0001] The invention relates to the technical field of antioxidant preparation, in particular to an antioxidant and a method for preparing the antioxidant. Background Art

[0002] Antioxidants are substances that prevent the adverse effects of oxygen. They are a type of substance that can help capture and neutralize free radicals, thereby eliminating the damage of free radicals to the human body. There are many types of antioxidants. Antioxidants are substances that prevent the adverse effects of oxygen. They are a type of substance that can help capture and neutralize free radicals, thereby eliminating the damage of free radicals to the human body. Antioxidants refer to food additives that can prevent or delay food oxidation, improve food stability and extend storage period. The correct use of antioxidants can not only extend the storage period and shelf life of food, bring good economic benefits to producers and consumers, but also bring better food safety to consumers. Therefore, antioxidants as food additives can help fight food spoilage, and can also be used as stabilizers for fuels and lubricants to prevent oxidation, and added to gasoline to prevent polymerization and avoid the formation of engine fouling. They are widely used in food processing and industrial production;

[0003] Resveratrol is a polyphenol compound, mainly derived from plants such as peanuts, grapes (red wine), Japanese knotweed, and mulberries. Resveratrol is a natural polyphenol substance with strong biological properties, also known as stilbene, which is a chemopreventive agent for tumors, and is also a chemopreventive agent for reducing platelet aggregation, preventing and treating atherosclerosis, cardiovascular and cerebrovascular diseases. At the same time, resveratrol has the effect of inhibiting liposome peroxidation. When used in antioxidants, it can reduce the oxidation of the antioxidants themselves.

[0004] Patent publication number CN113200942A discloses an antioxidant and a method for preparing the antioxidant. The antioxidant is prepared by reacting intermediate 2 and intermediate 5 to obtain intermediate 14, oxidizing intermediate 14 with potassium permanganate, and then performing an esterification reaction with intermediate 13 to obtain intermediate 15, reducing intermediate 15 with tin powder to obtain intermediate 16, and performing dehydration condensation reaction between intermediate 16 and intermediate 8 to obtain the antioxidant. The antioxidant contains a large amount of sulfur atoms, which can be oxidized to form sulfoxide and sulfone compounds, have good antioxidant properties, and can capture free radicals generated by polymers, thereby inhibiting free radical branching reactions, thereby increasing the antioxidant properties of polymer materials, and the antioxidant itself has a large relative molecular mass and is not easy to precipitate from the polymer material; however, the existing antioxidants and preparation methods still have the following deficiencies.

[0005] However, the existing antioxidants have poor antioxidant effects. Because antioxidants have strong reducing properties, they are easily oxidized by oxygen in the air, which limits their use scenarios and has certain limitations.

[0006] Existing antioxidants have poor UV resistance and tend to turn yellow after absorbing UV rays. They have poor overall stability and are easily affected by environmental factors, and their overall performance can be affected by the release of internal antioxidant components after being left for a long time, which can affect the antioxidant effect.

[0007] Therefore, an antioxidant and a method for preparing the antioxidant are needed to solve the above problems. Summary of the invention

[0008] The purpose of the present invention is to provide an antioxidant and a method for preparing an antioxidant, so as to solve the problem that the existing antioxidants mentioned in the above background technology have poor antioxidant effects themselves, are easily oxidized by oxygen due to their strong reducing properties, and have relatively poor anti-ultraviolet ability and overall stability.

[0009] To achieve the above object, the present invention provides the following technical solutions: an antioxidant and a method for preparing the antioxidant: the antioxidant is composed of: resveratrol, soybean lecithin, vitamin E acetate, anhydrous ethanol, 1,2-propylene glycol, an emulsifier, and deionized water;

[0010] The preparation of the antioxidant comprises the following steps:

[0011] Step 1: Mix the emulsifier, soy lecithin and vitamin E acetate;

[0012] Step 2: preparing a mixed alcohol solvent, dissolving the mixed solvent prepared in step 1 in the mixed alcohol, and stirring the mixture sufficiently;

[0013] Step 3: Add resveratrol into the mixed alcohol solvent in proportion and stir thoroughly to form the oil phase;

[0014] Step 4: preheat deionized water as the water phase and mix it with the oil phase by dropping;

[0015] Step 5: Add formamidine ultraviolet absorber and hindered amine light stabilizer to the mixed solution of water phase and oil phase to improve the antioxidant capacity and self-antioxidant capacity, while avoiding yellowing;

[0016] Step 6: High-pressure homogenization disperses the fluid and crushes the particles in the phase, and after mixing evenly, the mixture is allowed to stand and cool to room temperature to form resveratrol flexible nanoliposomes;

[0017] Step 7: Testing the content of resveratrol in the flexible nanoliposomes and determining the encapsulation efficiency;

[0018] Step 8: Stability test of resveratrol flexible nanoliposomes.

[0019] Preferably, the emulsifier is selected from one or more combinations of polyoxyethylene sorbitan monolaurate, polyoxyethylene sorbitan monopalmitate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monooleate or hydrogenated castor oil.

[0020] Preferably, in the step one, the ratio of the total amount of each component to the mixed alcohol is 4-5:1, and the mixed alcohol solvent is selected from ethanol, propylene glycol, and ether.

[0021] Preferably, in step 2, the dissolution temperature of the mixed alcohol is 50-55 degrees Celsius, and the stirring speed is 400-1200 rpm; in step 3, the mixing temperature of the mixed alcohol solvent and resveratrol is 45-60 degrees Celsius, and the stirring speed is 600-1200 rpm.

[0022] Preferably, the deionized water is preheated to a temperature of 50-55 degrees Celsius, and the deionized water is slowly dripped into the oil phase by injection, and rapidly stirred at a rate of 400-800 rpm.

[0023] Preferably, formamidine ultraviolet absorber and hindered amine light stabilizer are added to the mixed solution of the aqueous phase and the oil phase in sequence, and stirred at a temperature of 65-80 degrees Celsius. After stirring, it is homogenized by a high-pressure homogenizer with a homogenization pressure of 200-500 bar and 3-5 times.

[0024] Preferably, the resveratrol content is determined by high performance liquid chromatography, and the encapsulation efficiency of the flexible nanoliposomes is determined by combining high performance liquid chromatography with size exclusion chromatography.

[0025] Preferably, the specific steps of determining the resveratrol content are:

[0026] S1. Place a certain amount of resveratrol flexible nanoliposomes in a beaker and add anhydrous ethanol to make up the volume;

[0027] S2. After filtering with a filter membrane, the content is tested by high performance liquid chromatography, and the resveratrol content is calculated by the peak area.

[0028] Preferably, the stability test of the resveratrol flexible nanoliposomes includes: temperature test, static test and light test;

[0029] Temperature test: Take multiple groups of samples and place them in low temperature (0-6℃), room temperature, and constant temperature box (30-40℃) respectively. After 15-20 days of testing, observe the state of the plastids and measure the content of resveratrol.

[0030] Static test: multiple groups of samples were placed at different temperatures for 3-5 months, and then the newly prepared resveratrol flexible nanoliposomes were taken to compare the particle size and resveratrol content changes;

[0031] Lighting test: Take two groups of samples, place them in outdoor lighting environment and indoor light-proof environment respectively, and compare the changes of various parameters.

[0032] Compared with the prior art, the present invention has the following beneficial effects: the antioxidant and the method for preparing the antioxidant;

[0033] 1. It uses natural antioxidant ingredients such as resveratrol and vitamin E, which are relatively safe. At the same time, in order to prevent the antioxidants from being oxidized by oxygen in the air, liposome encapsulation technology is used to protect the stability of ingredients such as resveratrol, thereby ensuring the performance and antioxidant effect of the antioxidant.

[0034] 2. Adding formamidine UV absorbers, hindered amine light stabilizers and other components to the antioxidants can absorb ultraviolet rays of a certain wavelength to avoid yellowing due to the influence of ultraviolet rays. It has good applicability and relatively stable ingredients.

[0035] 3. The injection method is used to prepare flexible nanoliposomes. The liposomes have a high content of resveratrol, a high drug loading capacity, a good overall antioxidant effect, stable performance, and are not easily affected by changes in ambient temperature. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 It is a schematic diagram of the preparation process of the present invention. DETAILED DESCRIPTION

[0037] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0038] Example 1

[0039] The technical solution of the present invention: an antioxidant and a method for preparing the antioxidant, characterized in that the antioxidant consists of: resveratrol, soybean lecithin, vitamin E acetate, anhydrous ethanol, 1,2-propylene glycol, an emulsifier, and deionized water;

[0040] The preparation of the antioxidant comprises the following steps:

[0041] Step 1: Mix the emulsifier, soy lecithin and vitamin E acetate;

[0042] The emulsifier is hydrogenated castor oil;

[0043] Step 1: The ratio of the total amount of each component to the mixed alcohol is 5:1, and the mixed alcohol solvent is selected from ethanol, propylene glycol, and ether.

[0044] Step 2: preparing a mixed alcohol solvent, dissolving the mixed solvent prepared in step 1 in the mixed alcohol, and stirring the mixture sufficiently;

[0045] In step 2, the dissolving temperature of the mixed alcohol is 55 degrees Celsius and the stirring speed is 600 rpm.

[0046] Step 3: Add resveratrol into the mixed alcohol solvent in proportion and stir thoroughly to form the oil phase;

[0047] In step 3, the mixing temperature of the mixed alcohol solvent and resveratrol is 55 degrees Celsius, and the stirring speed is 800 rpm.

[0048] Step 4: preheat deionized water as the water phase and mix it with the oil phase by dropping;

[0049] The deionized water was preheated to 55 degrees Celsius, and the deionized water was slowly added dropwise into the oil phase by injection, and simultaneously rapidly stirred at a stirring rate of 600 rpm.

[0050] Step 5: Add formamidine UV absorber and hindered amine light stabilizer to the mixture of water phase and oil phase to improve the antioxidant capacity and self-antioxidant capacity, while avoiding yellowing;

[0051] Formamidine ultraviolet absorber and hindered amine light stabilizer were added to the mixed solution of water phase and oil phase in sequence, and stirred at a temperature of 80 degrees Celsius.

[0052] Step 6: High-pressure homogenization disperses the fluid and crushes the particles in the phase. After mixing evenly, let it stand and cool to room temperature to form resveratrol flexible nanoliposomes; after stirring, use a high-pressure homogenizer to homogenize, the homogenization pressure is 500 bar, and the homogenization times are 5 times

[0053] Step 7: Testing the content of resveratrol in the flexible nanoliposomes and determining the encapsulation efficiency;

[0054] Resveratrol content was determined by HPLC, and the encapsulation efficiency of flexible nanoliposomes was determined by combining HPLC with size exclusion chromatography;

[0055] The specific steps for determining the resveratrol content are as follows:

[0056] S1. Place a certain amount of resveratrol flexible nanoliposomes in a beaker and add anhydrous ethanol to make up the volume;

[0057] S2. After filtering with a filter membrane, the content is tested by high performance liquid chromatography, and the resveratrol content is calculated by the peak area.

[0058] Step 8: Stability test of resveratrol flexible nanoliposomes;

[0059] The stability tests of resveratrol flexible nanoliposomes include: temperature test, static test and light test;

[0060] Temperature test: Take multiple groups of samples and place them in low temperature (0-6℃), room temperature, and constant temperature box (30-40℃) respectively. After 15-20 days of testing, observe the state of the plastids and measure the content of resveratrol.

[0061] Static test: multiple groups of samples were placed at different temperatures for 4 months, and then the newly prepared resveratrol flexible nanoliposomes were taken to compare the particle size and resveratrol content changes;

[0062] Lighting test: Take two groups of samples, place them in outdoor lighting environment and indoor light-proof environment respectively, and compare the changes of various parameters.

[0063] Example 2

[0064] The technical solution of the present invention: an antioxidant and a method for preparing the antioxidant, characterized in that the antioxidant consists of: resveratrol, soybean lecithin, vitamin E acetate, anhydrous ethanol, 1,2-propylene glycol, an emulsifier, and deionized water;

[0065] The preparation of the antioxidant comprises the following steps:

[0066] Step 1: Mix the emulsifier, soy lecithin and vitamin E acetate;

[0067] The emulsifier is polyoxyethylene sorbitan monooleate;

[0068] Step 1: the ratio of the total amount of each component to the mixed alcohol is 4:1, and the mixed alcohol solvent is selected from ethanol, propylene glycol, and ether.

[0069] Step 2: preparing a mixed alcohol solvent, dissolving the mixed solvent prepared in step 1 in the mixed alcohol, and stirring the mixture sufficiently;

[0070] In step 2, the dissolving temperature of the mixed alcohol is 55 degrees Celsius and the stirring speed is 1000 rpm.

[0071] Step 3: Add resveratrol into the mixed alcohol solvent in proportion and stir thoroughly to form the oil phase;

[0072] In step 3, the mixing temperature of the mixed alcohol solvent and resveratrol is 60 degrees Celsius, and the stirring speed is 1200 rpm.

[0073] Step 4: preheat deionized water as the water phase and mix it with the oil phase by dropping;

[0074] The deionized water was preheated to 55 degrees Celsius, and the deionized water was slowly dripped into the oil phase by injection method, and rapidly stirred at the same time, with a stirring rate of 800 rpm.

[0075] Step 5: Add formamidine UV absorber and hindered amine light stabilizer to the mixture of water phase and oil phase to improve the antioxidant capacity and self-antioxidant capacity, while avoiding yellowing;

[0076] Formamidine ultraviolet absorber and hindered amine light stabilizer were added to the mixed solution of water phase and oil phase in sequence, and stirred at a temperature of 70 degrees Celsius.

[0077] Step 6: High-pressure homogenization disperses the fluid and crushes the particles in the phase. After mixing evenly, let it stand and cool to room temperature to form resveratrol flexible nanoliposomes; after stirring, use a high-pressure homogenizer to homogenize at a homogenization pressure of 400 bar and 3 times

[0078] Step 7: Testing the content of resveratrol in the flexible nanoliposomes and determining the encapsulation efficiency;

[0079] Resveratrol content was determined by HPLC, and the encapsulation efficiency of flexible nanoliposomes was determined by combining HPLC with size exclusion chromatography;

[0080] The specific steps for determining the resveratrol content are as follows:

[0081] S1. Place a certain amount of resveratrol flexible nanoliposomes in a beaker and add anhydrous ethanol to make up the volume;

[0082] S2. After filtering with a filter membrane, the content is tested by high performance liquid chromatography, and the resveratrol content is calculated by the peak area.

[0083] Step 8: Stability test of resveratrol flexible nanoliposomes;

[0084] The stability tests of resveratrol flexible nanoliposomes include: temperature test, static test and light test;

[0085] Temperature test: Take multiple groups of samples and place them in low temperature (0-6℃), room temperature, and constant temperature box (30-40℃) respectively. After 15-20 days of testing, observe the state of the plastids and measure the content of resveratrol.

[0086] Static test: multiple groups of samples were placed in different temperature environments for 5 months, and then the newly prepared resveratrol flexible nanoliposomes were taken to compare the particle size and resveratrol content changes;

[0087] Lighting test: Take two groups of samples, place them in outdoor lighting environment and indoor light-proof environment respectively, and compare the changes of various parameters.

[0088] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. An antioxidant and a method for preparing the antioxidant, characterized in that: The antioxidant consists of: resveratrol, soybean lecithin, vitamin E acetate, anhydrous ethanol, 1,2-propylene glycol, an emulsifier, and deionized water; The preparation of the antioxidant comprises the following steps: Step 1: Mix the emulsifier, soy lecithin and vitamin E acetate; Step 2: preparing a mixed alcohol solvent, dissolving the mixed solvent prepared in step 1 in the mixed alcohol, and stirring the mixture sufficiently; Step 3: Add resveratrol into the mixed alcohol solvent in proportion and stir thoroughly to form the oil phase; Step 4: preheat deionized water as the water phase and mix it with the oil phase by dropping; Step 5: Add formamidine ultraviolet absorber and hindered amine light stabilizer to the mixed solution of water phase and oil phase to improve the antioxidant capacity and self-antioxidant capacity, while avoiding yellowing; Step 6: High-pressure homogenization disperses the fluid and crushes the particles in the phase, and after mixing evenly, the mixture is allowed to stand and cool to room temperature to form resveratrol flexible nanoliposomes; Step 7: Testing the content of resveratrol in the flexible nanoliposomes and determining the encapsulation efficiency; Step 8: Stability test of resveratrol flexible nanoliposomes.

2. An antioxidant and a method for preparing an antioxidant according to claim 1, characterized in that: The emulsifier is selected from one or more combinations of polyoxyethylene sorbitan monolaurate, polyoxyethylene sorbitan monopalmitate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monooleate or hydrogenated castor oil.

3. An antioxidant and a method for preparing an antioxidant according to claim 1, characterized in that: In the step one, the ratio of the total amount of each component to the mixed alcohol is 4-5:1, and the mixed alcohol solvent is selected from ethanol, propylene glycol, and ether.

4. An antioxidant and a method for preparing an antioxidant according to claim 1, characterized in that: In the step 2, the dissolution temperature of the mixed alcohol is 50-55 degrees Celsius, and the stirring speed is 400-1200 rpm; in the step 3, the mixing temperature of the mixed alcohol solvent and resveratrol is 45-60 degrees Celsius, and the stirring speed is 600-1200 rpm.

5. An antioxidant and a method for preparing an antioxidant according to claim 1, characterized in that: The deionized water is preheated to 50-55 degrees Celsius, and the deionized water is slowly dripped into the oil phase by injection, and is rapidly stirred at a stirring rate of 400-800 rpm.

6. An antioxidant and a method for preparing an antioxidant according to claim 1, characterized in that: A formamidine ultraviolet absorber and a hindered amine light stabilizer are added to the mixed solution of the water phase and the oil phase in sequence, and stirred at a temperature of 65-80 degrees Celsius. After stirring, the mixture is homogenized by a high-pressure homogenizer at a homogenization pressure of 200-500 bar and 3-5 times.

7. An antioxidant and a method for preparing an antioxidant according to claim 1, characterized in that: The resveratrol content is determined by high performance liquid chromatography, and the encapsulation rate of the flexible nanoliposome is determined by combining high performance liquid chromatography with molecular exclusion chromatography.

8. An antioxidant and a method for preparing an antioxidant according to claim 7, characterized in that: The specific steps of determining the resveratrol content are: S1. Place a certain amount of resveratrol flexible nanoliposomes in a beaker and add anhydrous ethanol to make up the volume; S2. After filtering with a filter membrane, the content is tested by high performance liquid chromatography, and the resveratrol content is calculated by the peak area.

9. An antioxidant and a method for preparing an antioxidant according to claim 1, characterized in that: The stability test of the resveratrol flexible nanoliposomes includes: temperature test, static test and light test; Temperature test: Take multiple groups of samples and place them in low temperature (0-6℃), room temperature, and constant temperature box (30-40℃) respectively. After 15-20 days of testing, observe the state of the plastids and measure the content of resveratrol. Static test: multiple groups of samples were placed at different temperatures for 3-5 months, and then the newly prepared resveratrol flexible nanoliposomes were taken to compare the particle size and resveratrol content changes; Lighting test: Take two groups of samples, place them in outdoor lighting environment and indoor light-proof environment respectively, and compare the changes of various parameters.

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