CN106173800A - 一种食品级竹叶提取物纳米脂质体及其制备方法和应用 - Google Patents
一种食品级竹叶提取物纳米脂质体及其制备方法和应用 Download PDFInfo
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- CN106173800A CN106173800A CN201610523336.5A CN201610523336A CN106173800A CN 106173800 A CN106173800 A CN 106173800A CN 201610523336 A CN201610523336 A CN 201610523336A CN 106173800 A CN106173800 A CN 106173800A
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- Prior art keywords
- folium bambosae
- bambosae extract
- food stage
- nanometer liposome
- extract
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- Cosmetics (AREA)
Abstract
本发明涉及一种食品级竹叶提取物纳米脂质体，由竹叶提取物浓缩液、大豆卵磷脂、蛋黄卵磷脂、维生素E、胆固醇和维生素C，通过超声水合、高压均质、逆向蒸发法‑薄膜水合‑均质制备得到，其中，各组分以重量份计，竹叶提取物浓缩液5‑20份、大豆卵磷脂20‑60份、蛋黄卵磷脂30‑50份、维生素E 1‑5份、胆固醇1‑6份、维生素C 1‑10份。本发明食品级竹叶提取物纳米脂质体包封率40‑70%，含有竹叶提取物0.01‑50%，粒径300‑500um，均一稳定，可有效代防腐剂用于食品的保鲜，延长货架期。
Description
技术领域
本发明涉及一种食品级竹叶提取物纳米脂质体及其制备方法和应用，特别涉及一种利用天然竹叶提取物、大豆卵磷脂、蛋黄卵磷脂、维生素E、胆固醇、维生素C，通过超声水合、高压均质、逆向蒸发法-薄膜水合-均质制备得到，可有效代防腐剂用于食品的保鲜，延长货架期。
技术背景
竹是一种多年生禾本科植物，中国是竹类植物资源最丰富的大国之一，现有竹类植物48个属500余种。竹子茎和叶中含有各种黄酮类化合物、酚类化合物，蛋白质和糖类、茶多酚、外原性抗氧化剂、氨基酸等有价值的成分。竹叶中黄酮化合物主要以苷类的形式存在，主要存在四种碳苷黄酮，分别为异荭草苷、荭草苷、异牡荆苷和牡荆苷，结构如下所示。
与普通黄酮相比，竹叶提取物有优良的抗自由基、抗氧化的特性，具有良好的食用安全性和浓郁的竹子风味，在医药、营养补充剂和疾病防治等方面有很大的发展空间。竹叶提取物对清除活性氧自由基有较强能力，可以扩张冠脉血管，降低血小板聚集，抑制凝血过程。而且，竹叶提取物对微生物具有广泛的抑菌作用,通过使微生物细胞壁和细胞膜被破坏而起到抑菌作用，对食物致病菌有显著抑制作用。竹叶提取物还可以阻断亚硝酸盐与胃中的次级胺发生亚硝化反应，抑制亚硝胺生成从而起到防治癌症的作用。但是天然黄酮类物质结构复杂、作用位点多、易氧化不稳定、溶解性差，水溶性小，生物利用率等低限制了其在食品领域中的广泛应用。
脂质体是由双亲性的磷脂在水相中自组装而成的双分子层闭合囊泡，由于其具有保护、广泛应用于药品、食品等行业。采用薄膜分散法制备脂质体包封率较高、脂质体较小且分布广。目前未见竹叶提取物纳米脂质体用于鱼糜、饮料等产品的保鲜应用。因此，采用天然产物纳米脂质体用于食品保鲜的开发，可以充分利天然产物资源，提高社会效益。
发明内容
本发明目的在提供了一种以天然产物竹叶提取物、大豆磷脂、蛋黄卵磷脂、维生素E等为原料制备无毒、缓释、长效保鲜的竹叶提取物纳米脂质体及其制备方法。通过逆向蒸发法-薄膜水合-均质制备得到包封率40-70％，含有竹叶提取物0.01-50％，粒径300-500μm均一稳定食品级脂质体。采用竹叶为加工原料，对无毒、无害、无残留危险。可应用于食品、保健品、化妆品、医药、生物化工等领域，特别适合鱼糜、饮料等产品保鲜，能有效抑制鱼糜在冻藏保鲜过程中脂肪氧化、蛋白质变性的发生，风味不佳等问题，能有效提高产品货架期。
本发明的第一个目的在于提供一种天然产物竹叶提取物纳米脂质体。
一种食品级竹叶提取物纳米脂质体，其特征在于，所述食品级竹叶提取物纳米脂质体是由竹叶提取物浓缩液、大豆卵磷脂、蛋黄卵磷脂、维生素E、胆固醇和维生素C，通过超声水合、高压均质、逆向蒸发法-薄膜水合-均质制备得到，其中，各组分以重量份计，竹叶提取物浓缩液5-20份、大豆卵磷脂20-60份、蛋黄卵磷脂30-50份、维生素E 1-5份、胆固醇1-6份、维生素C 1-10份。
进一步地，所述竹叶提取物浓缩液由以下方法制得：选取干燥竹叶，粉碎，过40目筛，按照1︰4-20的料液比与30-85％乙醇溶液混合,在温度40-70摄氏度条件下，用超声波辅助萃取20-100分钟，得到竹叶提取液；将竹叶提取液分离纯化，得竹叶提取物浓缩液。
食品级竹叶提取物纳米脂质体还包括辅料：吐温-80、β-环状糊精(β-CD)。
所述食品级竹叶提取物纳米脂质体为粉剂，粒径为300-500μm。
竹叶提取物浓缩液中包含天然竹叶黄酮类物质，经分离提纯，与大豆卵磷脂、蛋黄卵磷脂、维生素E、胆固醇和维生素C混合制备得到的纳米脂质体，包封率40-70％，含有竹叶提取物0.01-50％，粒径300-500μm，分布均一稳定，是食品级脂质体。
本发明采用大豆卵磷脂、蛋黄卵磷脂制备脂质体具有无毒、可降解、缓释、长效抑菌等特点。
本发明的第二个目的在于提供食品级竹叶提取物纳米脂质体的制备方法，其特征在于，包括以下步骤：
步骤1、选取干燥竹叶，粉碎，过40目筛，按照1︰5-20的料液比与30-85％乙醇溶液混合，在温度40-70摄氏度条件下，用超声波辅助萃取20-100分钟，得到竹叶提取液；
步骤2、将步骤1所得竹叶提取液进行分离纯化，得竹叶提取物浓缩液；
步骤3、各组分以重量份计，将竹叶提取物浓缩液5-20份、大豆卵磷脂20-60份、蛋黄卵磷脂30-50份、维生素E 1-5份、胆固醇1-6份、维生素C 1-10份，混合均匀后溶于乙醇溶液，得到类脂溶液；在温度30-50摄氏度条件下，用旋蒸发仪减压除去类脂溶液中的有机溶剂，形成薄膜后加入缓冲液，超声水合、高压均质，获得分散相平均粒径300-500μm的稳定脂质体；
步骤4、将步骤3所得脂质体中加入5-9倍量辅料：吐温-80、β-环状糊精(β-CD)，制得脂质体乳浊液，在-18摄氏度预冻24小时，再经真空冷冻干燥，得食品级竹叶提取物纳米脂质体。
步骤4所得食品级竹叶提取物纳米脂质体优选为粉剂。
本发明的第三个目的是提供食品级竹叶提取物纳米脂质体在鱼糜制品保鲜中的应用，其特征在于，以质量计，食品级竹叶提取物纳米脂质体在鱼糜制品中的添加量为0.02-10％。经测试，本发明食品级竹叶提取物纳米脂质体能有效抑制鱼糜在冻藏保鲜过程中脂肪氧化、蛋白质变性的发生，风味不佳等问题，能有效提高产品货架期。
本发明的最后衣蛾目的是提供食品级竹叶提取物纳米脂质体在饮料保鲜中的应用，其特征在于，以质量计，食品级竹叶提取物纳米脂质体在饮料中的添加量为0.01-0.2％。本发明食品级竹叶提取物纳米脂质体能有效抑制蛋白质变性，解决饮料风味改变等问题，能有效提高饮料产品货架期。
本发明与现有技术比较具有如下优点：
1、现有鱼糜、饮料保藏采用化学保鲜技术，添加不同防腐剂会造成食品安全问题，同时对鱼糜制品品质有显著的降低作用。使用本发明的竹叶提取物纳米脂质体能避免鱼糜中防腐剂过高，符合食品消费领域健康的需求。
2、本发明制备的竹叶提取物纳米脂质体，由于脂质体干燥采用真空冷冻技术操作温度低的优点，能有效防止提取物的分解，有效保护竹叶提取物成分，提高了其纯度，有利于后续的保鲜、缓释。
3、食品级竹叶提取物纳米脂质体的制备方法，实现了同时提取竹叶提取物的有效成分及制备脂质体共用同一种溶剂乙醇，最后经减压旋转蒸发仪去除，为食品级保鲜技术开发及竹叶提取物的综合利用提供了新的方法。
4、本发明集成化提取制备效率高，竹叶提取物有效成分的得率高，易于规模化生产，具有良好的经济效益和应用前景。
具体实施方法
实施例1：
1、取干燥竹叶，粉碎，过40目，以料液比为10Kg∶50L～10Kg∶200L的比例分别加入竹叶与50-75％乙醇溶液，温度40-70度，用超声波辅助萃取20-100分钟，得到含有竹叶提取液。
2、聚苯丙烯骨架的大孔吸附树脂吸附，用4倍柱体积75％乙醇洗脱。洗脱液经超滤膜膜分离，减压浓缩，得到竹叶提取浓缩液25-50L。
3、竹叶提取物浓缩液20份、大豆卵磷脂30份、蛋黄卵磷脂40份、维生素E 5份、胆固醇2份、维生素C 3份，混合充分溶解于乙醇溶液得到类脂溶液，在温度50摄氏度条件下，用旋蒸发仪减压除去有机溶剂，形成薄膜后，超声水合、高压均质。获得分散相平均粒径300-500um稳定的脂质体溶液。
4、脂质体溶液中加入8倍量辅料：吐温-80、β-环状糊精(β-CD)，制得脂质体乳浊液，在-18℃预冻24h，再经真空冷冻干燥后得竹叶提取物纳米脂质体粉剂。
实施例2：
1、选取干燥竹叶，粉碎，过40目，以料液比为1Kg∶5L～1Kg∶20L的比例分别加入竹叶与30-85％乙醇溶液，温度40-70度，用超声波辅助萃取50分钟，得到含有竹叶提取液。
2、聚苯丙烯骨架的大孔吸附树脂吸附，用5倍柱体积75％乙醇洗脱。洗脱液经超滤膜膜分离，减压浓缩，得到竹叶提取浓缩液2-5L。
3、竹叶提取物浓缩液10份、大豆卵磷脂40份、蛋黄卵磷脂45份、维生素E 2份、胆固醇1份、维生素C 2份，混合充分溶解于乙醇溶液得到类脂溶液，在温度40摄氏度条件下，用旋蒸发仪减压除去有机溶剂，温度30-50℃，形成薄膜后加入一定pH缓冲液，超声水合、高压均质。获得分散相平均粒径300-500um稳定的脂质体。
4、脂质体溶液中加入5倍量辅料，制得脂质体乳浊液，在-18℃预冻24h，再经真空冷冻干燥后得竹叶提取物纳米脂质体粉剂。
实施例3：
1、选取干燥竹叶，粉碎，过30目，以料液比为5Kg∶20L～10Kg∶50L的比例分别加入竹叶与30-75％乙醇溶液，温度40-70度，用超声波辅助萃取60分钟，得到含有竹叶提取液。
2、聚苯丙烯骨架的大孔吸附树脂吸附，用5倍柱体积75％乙醇洗脱。洗脱液经超滤膜膜分离，减压浓缩，得到竹叶提取浓缩液2-8L。
3、竹叶提取物浓缩液15份、大豆卵磷脂50份、蛋黄卵磷脂30份、维生素E 2份、胆固醇1份、维生素C 3份，混合充分溶解于乙醇溶液得到类脂溶液，在温度45摄氏度条件下，用旋蒸发仪减压除去有机溶剂，温度30-50℃，形成薄膜后加入一定pH缓冲液，超声水合、高压均质。获得分散相平均粒径300-500um稳定的脂质体。
4、脂质体溶液中加入7倍量辅料，制得脂质体乳浊液，在-18℃预冻24h，再经真空冷冻干燥后得竹叶提取物纳米脂质体粉剂。
实施例4：
取实施例1-3制得的竹叶提取物纳米粉剂溶于水中，添加于鱼糜制品中，可达到缓释保鲜作用。实验证明，可延长鱼糜制品货架期15～90天。
实施例5：
取实施例1-3制得的竹叶提取物纳米粉剂，添加于饮料制品中，可达到缓释保鲜作用。实验证明，可延长饮料制品货架期4～19天。
实施例6
不同添加量的竹叶提取物纳米粉剂对鱼糜制品、饮料、鲜奶和酸奶的保质期影响如下表所示：
不同添加量对产品保持期的影响(/天)
| 添加量 | 鱼糜制品 | 饮料 | 鲜奶 | 酸奶 |
| 1:0 | 30 | 60 | 2 | 21 |
| 1:0.01 | 45 | 80 | 5 | 25 |
| 10:0.1 | 50 | 120 | 10 | 30 |
| 10:0.2 | 120 | 150 | 30 | 40 |
从上表可知，以质量计，食品级竹叶提取物纳米脂质体在鱼糜制品、饮料、鲜奶和酸奶中的添加量为0.01-0.2％，能有效抑制蛋白质变性，延长产品货架期。
Claims (9)
1.一种食品级竹叶提取物纳米脂质体，其特征在于，所述食品级竹叶提取物纳米脂质体是由竹叶提取物浓缩液、大豆卵磷脂、蛋黄卵磷脂、维生素E、胆固醇和维生素C，通过超声水合、高压均质、逆向蒸发法-薄膜水合-均质制备得到，其中，各组分以重量份计，竹叶提取物浓缩液5-20份、大豆卵磷脂20-60份、蛋黄卵磷脂30-50份、维生素E 1-5份、胆固醇1-6份、维生素C 1-10份。
2.如权利要求1所述的食品级竹叶提取物纳米脂质体，其特征在于，所述竹叶提取物浓缩液由以下方法制得：选取干燥竹叶，粉碎，过40目筛，按照1︰4-20的料液比与30-85%乙醇溶液混合,在温度40-70摄氏度条件下，用超声波辅助萃取20-100分钟，得到竹叶提取液；将竹叶提取液分离纯化，得竹叶提取物浓缩液。
3.如权利要求1所述的食品级竹叶提取物纳米脂质体，其特征在于，食品级竹叶提取物纳米脂质体还包括辅料：吐温-80、β-环状糊精（β-CD）。
4.如权利要求1所述的食品级竹叶提取物纳米脂质体，其特征在于，所述食品级竹叶提取物纳米脂质体为粉剂，粒径为300-500µm。
5.食品级竹叶提取物纳米脂质体的制备方法，其特征在于，包括以下步骤：
步骤1、选取干燥竹叶，粉碎，过40目筛，按照1︰5-20的料液比与30-85%乙醇溶液混合，在温度40-70摄氏度条件下，用超声波辅助萃取20-100分钟，得到竹叶提取液；
步骤2、将步骤1所得竹叶提取液进行分离纯化，得竹叶提取物浓缩液；
步骤3、各组分以重量份计，将竹叶提取物浓缩液5-20份、大豆卵磷脂20-60份、蛋黄卵磷脂30-50份、维生素E 1-5份、胆固醇1-6份、维生素C 1-10份，混合均匀后溶于乙醇溶液，得到类脂溶液；在温度30-50摄氏度条件下，用旋蒸发仪减压除去类脂溶液中的有机溶剂，形成薄膜后加入缓冲液，超声水合、高压均质，获得分散相平均粒径300-500µm的稳定脂质体；
步骤4、将步骤3所得脂质体中加入5-9倍量辅料，制得脂质体乳浊液，在-18摄氏度预冻24小时，再经真空冷冻干燥，得食品级竹叶提取物纳米脂质体。
6.如权利要求5所述的制备方法，其特征在于，所述辅料包括：吐温-80、β-环状糊精（β-CD）。
7.如权利要求5所述的制备方法，其特征在于，步骤4所得食品级竹叶提取物纳米脂质体为粉剂。
8.权利要求1-4任一所述食品级竹叶提取物纳米脂质体在鱼糜制品保鲜中的应用，其特征在于，以质量计，食品级竹叶提取物纳米脂质体在鱼糜制品中的添加量为0.02-10%。
9.权利要求1-4任一所述食品级竹叶提取物纳米脂质体在饮料保鲜中的应用，其特征在于，以质量计，食品级竹叶提取物纳米脂质体在饮料中的添加量为0.01-2%。
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| CN107455756A (zh) * | 2017-09-18 | 2017-12-12 | 浙江科技学院 | 一种黄酮微乳液及其应用 |
| CN108514065A (zh) * | 2018-06-04 | 2018-09-11 | 李永华 | 一种竹叶提取物及其在食品中的应用 |
| CN109452605A (zh) * | 2018-10-22 | 2019-03-12 | 上海交通大学 | 一种可食性天然苹果香精缓释脂质体及制备方法 |
| CN110025010A (zh) * | 2019-04-22 | 2019-07-19 | 武汉轻工大学 | 一种丁香提取物和丁香提取物脂质体及制备方法和应用 |
| CN112617012A (zh) * | 2020-10-20 | 2021-04-09 | 浙江工商大学 | 具生物活性和去除重金属的动物饲料添加剂及制备方法 |
| CN113455531A (zh) * | 2021-07-19 | 2021-10-01 | 西安海斯夫生物科技有限公司 | 一种用于烘焙食品的防腐剂脂质体及其制备方法 |
| CN115843860A (zh) * | 2022-10-27 | 2023-03-28 | 内江师范学院 | 一种用于冷吃兔保鲜的保鲜剂、制备方法和保鲜方法 |
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| CN113455531A (zh) * | 2021-07-19 | 2021-10-01 | 西安海斯夫生物科技有限公司 | 一种用于烘焙食品的防腐剂脂质体及其制备方法 |
| CN115843860A (zh) * | 2022-10-27 | 2023-03-28 | 内江师范学院 | 一种用于冷吃兔保鲜的保鲜剂、制备方法和保鲜方法 |
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