CN115651277A - Preparation method of carbon quantum dot modified hyaluronic acid and food preparation - Google Patents
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- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses a preparation method of carbon quantum dot modified hyaluronic acid and a food preparation, belonging to the technical field of food, wherein the preparation method of the carbon quantum dot modified hyaluronic acid comprises the following steps: (1) Dissolving carbon quantum dots in water to prepare an aqueous solution of the carbon quantum dots, and dissolving first hyaluronic acid in the aqueous solution of the carbon quantum dots to obtain a carbon quantum dot-first hyaluronic acid mixed solution; (2) And (2) uniformly mixing the mixed solution obtained in the step (1) under an ultrasonic condition, performing dialysis treatment, and finally filtering and freeze-drying to obtain the modified hyaluronic acid, wherein the modified hyaluronic acid has good cell compatibility, and the prepared food preparation can effectively improve the activity of cells and has the effects of resisting oxidation and ageing.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of carbon quantum dot modified hyaluronic acid and a food preparation.
Background
Carbon Quantum Dots (CQDs), also called Carbon Dots or Carbon nanodots, are a class of zero-dimensional Carbon nanomaterials with significant fluorescent properties, consisting of ultrafine, dispersed, quasi-spherical, carbon nanoparticles below 10nm in size. The carbon quantum dots have excellent optical performance, water solubility and biocompatibility, and have good application prospects in various fields such as medicine, catalyst application, chemical analysis, energy development and the like.
Hyaluronic Acid (HA), commonly known as hyaluronic acid, is an acidic mucopolysaccharide that widely exists in nature, HAs a consistent molecular structure, and exhibits a variety of important physiological functions in the body, such as joint lubrication, regulation of permeability of the vascular wall, regulation of protein, water electrolyte diffusion and movement, promotion of wound healing, and the like, with its unique molecular structure and physicochemical properties. In addition, hyaluronic acid has a special water retention effect, is the best natural moisturizing substance found in nature at present, and is called an ideal natural moisturizing factor. The skin aging process of human body also changes with the content and metabolism of hyaluronic acid, the hyaluronic acid can improve the skin nutrition metabolism, make the skin tender, smooth, remove wrinkles and increase elasticity, has oxidation resistance, can delay aging, is a good transdermal absorption promoter while keeping moisture, and has ideal effect of promoting nutrition absorption when being used together with other nutrient components.
Disclosure of Invention
The invention aims to provide a preparation method of carbon quantum dot modified hyaluronic acid and a food preparation.
The technical scheme adopted by the invention for solving the technical problems is as follows:
the preparation method of the carbon quantum dot modified hyaluronic acid comprises the following steps:
(1) Dissolving carbon quantum dots in water to prepare an aqueous solution of the carbon quantum dots, and dissolving first hyaluronic acid in the aqueous solution of the carbon quantum dots to obtain a carbon quantum dot-first hyaluronic acid mixed solution;
(2) And (2) uniformly mixing the mixed solution obtained in the step (1) under the ultrasonic condition, performing dialysis treatment, and finally filtering, freezing and drying to obtain the product.
Further, the molar ratio of the carbon quantum dots to the first hyaluronic acid is 0.2-1:1-4.
Further, the carbon quantum dots are one or more of garlic skin carbon quantum dots, ginseng rootlet carbon quantum dots, licorice root carbon quantum dots and strawberry juice carbon quantum dots, or the particle size of the carbon quantum dots is less than 10nm.
Further, the first hyaluronic acid has a molecular weight of 18-200WDa.
Further, the power of the ultrasound is 100-200w, and the ultrasound time is 0.5-2h; or, the freeze drying is drying for 2-4h at-20 ℃ to-40 ℃.
The food preparation consists of second hyaluronic acid and modified hyaluronic acid prepared by the preparation method of the carbon quantum dot modified hyaluronic acid.
Further, the mass ratio of the modified hyaluronic acid to the second hyaluronic acid is 1-7:1.
further, the second hyaluronic acid is composed of oligomeric hyaluronic acid, low molecular hyaluronic acid and high molecular hyaluronic acid, and the mass ratio of the oligomeric hyaluronic acid, the low molecular hyaluronic acid and the high molecular hyaluronic acid is 3-12:1-9:1.
further, the molecular weight of the low molecular weight hyaluronic acid is 1-18WDa.
Further, the molecular weight of the high molecular hyaluronic acid is 50-200WDa.
Compared with the prior art, the invention has the beneficial effects that:
the carbon quantum dot modified hyaluronic acid disclosed by the invention is modified by utilizing the carbon quantum dot and is used in a food preparation, the modified hyaluronic acid can be better compatible with cells, so that the absorption of a human body on the hyaluronic acid is promoted, the prepared food preparation contains hyaluronic acids with different molecular weights, the effects of water replenishing, water locking and the like of the food preparation can be enhanced, and the finally prepared food preparation has the effects of health care, oxidation resistance and aging resistance.
Detailed Description
The present application will be described in further detail with reference to examples. It is to be understood that the specific embodiments described herein are merely illustrative of the relevant invention and not restrictive of the invention.
It should be noted that, in the present application, the embodiments and features of the embodiments may be combined with each other without conflict.
The embodiment provides a preparation method of carbon quantum dot modified hyaluronic acid, which is used for modifying hyaluronic acid by using carbon quantum dots to obtain a food preparation capable of being better absorbed by a human body, and specifically comprises the following steps:
1. preparing carbon quantum dot modified hyaluronic acid:
(1) Dissolving carbon quantum dots in water to prepare an aqueous solution of the carbon quantum dots, and dissolving first hyaluronic acid in the aqueous solution of the carbon quantum dots to obtain a carbon quantum dot-first hyaluronic acid mixed solution;
wherein the molar ratio of the carbon quantum dots to the first hyaluronic acid is 0.2-1:1-4; the carbon quantum dots are one or more of garlic skin carbon quantum dots, ginseng rootlet carbon quantum dots, licorice root carbon quantum dots and strawberry juice carbon quantum dots, and the particle size of the carbon quantum dots is less than 10nm; the first hyaluronic acid has a molecular weight of 18-200WDa;
(2) Uniformly mixing the mixed solution obtained in the step (1) under an ultrasonic condition, performing dialysis treatment, and finally filtering and freeze-drying to obtain the product;
wherein the ultrasonic power is 100-200w, and the ultrasonic time is 0.5-2h; the freeze drying is drying at-20 deg.C to-40 deg.C for 2-4h.
2. Preparation of the food preparation:
(1) Mixing the oligomeric hyaluronic acid, the low-molecular hyaluronic acid and the high-molecular hyaluronic acid to prepare second hyaluronic acid;
wherein the mass ratio of the oligomeric hyaluronic acid to the low molecular hyaluronic acid to the high molecular hyaluronic acid is 3-12:1-9:1; the molecular weight of the oligomeric hyaluronic acid is less than 1WDa, and the molecular weight of the low molecular hyaluronic acid is 1-18WDa, preferably 1-10WDa; the molecular weight of the high molecular hyaluronic acid is 50-200WDa, preferably 50-120wDa;
(2) Mixing the second hyaluronic acid with the modified hyaluronic acid to obtain a food preparation;
wherein the mass ratio of the modified hyaluronic acid to the second hyaluronic acid is 1-7:1.
1. the specific implementation mode is as follows:
the first embodiment is as follows:
1. preparing carbon quantum dot modified hyaluronic acid:
(1) Dissolving carbon quantum dots in water to prepare an aqueous solution of the carbon quantum dots, and dissolving first hyaluronic acid in the aqueous solution of the carbon quantum dots to obtain a carbon quantum dot-first hyaluronic acid mixed solution;
wherein the molar ratio of the carbon quantum dots to the first hyaluronic acid is 0.2:1; the carbon quantum dots are garlic skin carbon quantum dots and ginseng rootlet carbon quantum dots, and the particle size of the carbon quantum dots is 8nm; the molecular weight of the first hyaluronic acid is 180WDa;
(2) Uniformly mixing the mixed solution obtained in the step (1) under an ultrasonic condition, performing dialysis treatment, and finally filtering and freeze-drying to obtain the product;
wherein the ultrasonic power is 100w, and the ultrasonic time is 1.5h; the freeze drying is drying at-30 deg.C for 2.5h.
2. Preparation of the food preparation:
(1) Mixing oligomeric hyaluronic acid, low molecular hyaluronic acid and high molecular hyaluronic acid to prepare second hyaluronic acid;
wherein the mass ratio of the oligomeric hyaluronic acid to the low-molecular hyaluronic acid to the high-molecular hyaluronic acid is 3: 9:1; the molecular weight of the oligomeric hyaluronic acid is 8000kDa, and the molecular weight of the low-molecular hyaluronic acid is 1WDa; the molecular weight of the high molecular hyaluronic acid is 120wDa;
(2) Mixing the second hyaluronic acid with the modified hyaluronic acid to obtain a food preparation;
wherein the mass ratio of the modified hyaluronic acid to the second hyaluronic acid is 1:1.
example two:
1. preparing carbon quantum dot modified hyaluronic acid:
(1) Dissolving carbon quantum dots in water to prepare an aqueous solution of the carbon quantum dots, and dissolving first hyaluronic acid in the aqueous solution of the carbon quantum dots to obtain a carbon quantum dot-first hyaluronic acid mixed solution;
wherein the molar ratio of the carbon quantum dots to the first hyaluronic acid is 0.5:2; the carbon quantum dots are garlic skin carbon quantum dots and strawberry juice carbon quantum dots, and the particle size of the carbon quantum dots is 6nm; the first hyaluronic acid has a molecular weight of 200WDa;
(2) Uniformly mixing the mixed solution obtained in the step (1) under an ultrasonic condition, performing dialysis treatment, and finally filtering and freeze-drying to obtain the product;
wherein the ultrasonic power is 120w, and the ultrasonic time is 1.2h; the freeze drying is drying at-35 deg.C for 2h.
2. Preparation of the food preparation:
(1) Mixing oligomeric hyaluronic acid, low molecular hyaluronic acid and high molecular hyaluronic acid to prepare second hyaluronic acid;
wherein the mass ratio of the oligomeric hyaluronic acid to the low molecular hyaluronic acid to the high molecular hyaluronic acid is 6: 3:1; the molecular weight of the oligomeric hyaluronic acid is 6000kDa, and the molecular weight of the low molecular hyaluronic acid is 10WDa; the molecular weight of the high molecular hyaluronic acid is 60wDa;
(2) Mixing the second hyaluronic acid with the modified hyaluronic acid to obtain a food preparation;
wherein the mass ratio of the modified hyaluronic acid to the second hyaluronic acid is 4:1.
example three:
1. preparing carbon quantum dot modified hyaluronic acid:
(1) Dissolving carbon quantum dots in water to prepare an aqueous solution of the carbon quantum dots, and dissolving first hyaluronic acid in the aqueous solution of the carbon quantum dots to obtain a carbon quantum dot-first hyaluronic acid mixed solution;
wherein the molar ratio of the carbon quantum dots to the first hyaluronic acid is 1:2; the carbon quantum dots are ginseng rootlet carbon quantum dots and licorice and polygonatum carbon quantum dots, and the particle size of the carbon quantum dots is 6nm; the first hyaluronic acid has a molecular weight of 18WDa;
(2) Uniformly mixing the mixed solution obtained in the step (1) under an ultrasonic condition, performing dialysis treatment, and finally filtering and freeze-drying to obtain the product;
wherein the power of the ultrasound is 120w, and the ultrasound time is 1.2h; the freeze drying is drying at-35 deg.C for 2h.
2. Preparation of the food preparation:
(1) Mixing the oligomeric hyaluronic acid, the low-molecular hyaluronic acid and the high-molecular hyaluronic acid to prepare second hyaluronic acid;
wherein the mass ratio of the oligomeric hyaluronic acid to the low molecular hyaluronic acid to the high molecular hyaluronic acid is 12:9:1; the molecular weight of the oligomeric hyaluronic acid is 6000kDa, and the molecular weight of the low molecular hyaluronic acid is 4WDa; the molecular weight of the high molecular hyaluronic acid is 120wDa;
(2) Mixing the second hyaluronic acid with the modified hyaluronic acid to obtain a food preparation;
wherein the mass ratio of the modified hyaluronic acid to the second hyaluronic acid is 7:1.
comparative example one:
(1) Mixing oligomeric hyaluronic acid, low molecular hyaluronic acid and high molecular hyaluronic acid to prepare second hyaluronic acid;
wherein the mass ratio of the oligomeric hyaluronic acid to the low molecular hyaluronic acid to the high molecular hyaluronic acid is 6: 3:1; the molecular weight of the oligomeric hyaluronic acid is 6000kDa, and the molecular weight of the low molecular hyaluronic acid is 10WDa; the molecular weight of the high molecular hyaluronic acid is 60wDa;
(2) Mixing the second hyaluronic acid with the first hyaluronic acid to obtain a food preparation;
wherein the first hyaluronic acid has a molecular weight of 200WDa; the mass ratio of the first hyaluronic acid to the second hyaluronic acid is 4:1.
comparative example two:
1. preparing carbon quantum dot modified hyaluronic acid:
(1) Dissolving carbon quantum dots in water to prepare an aqueous solution of the carbon quantum dots, and dissolving first hyaluronic acid in the aqueous solution of the carbon quantum dots to obtain a carbon quantum dot-first hyaluronic acid mixed solution;
wherein the molar ratio of the carbon quantum dots to the first hyaluronic acid is 0.5:2; the carbon quantum dots are garlic skin carbon quantum dots and strawberry juice carbon quantum dots, and the particle size of the carbon quantum dots is 6nm; the first hyaluronic acid has a molecular weight of 200WDa;
(2) Uniformly mixing the mixed solution obtained in the step (1) under an ultrasonic condition, performing dialysis treatment, and finally filtering and freeze-drying to obtain the product;
wherein the ultrasonic power is 120w, and the ultrasonic time is 1.2h; the freeze drying is drying at-35 deg.C for 2h.
2. Preparation of the food preparation:
mixing a second hyaluronic acid with a molecular weight of 10WDa with the modified hyaluronic acid to obtain a food preparation;
wherein the mass ratio of the modified hyaluronic acid to the second hyaluronic acid is 4:1.
2. assay analysis
1. Oxidation resistance test
First, a stock solution with a concentration of 0.1mmol/LDPPH was prepared and placed in the dark for use. Dissolving the food preparations prepared in examples one-three and comparative examples one-two in water to obtain 1g/L solution, collecting 1ml of each solution, adding 3ml of DPPH solution, centrifuging at room temperature 3000r/min for 20min, and measuring light absorption A at 517nm i (ii) a Adding 3ml methanol solution into 1ml each solution, centrifuging at 3000r/min at room temperature for 20min, and measuring light absorption value A at 517nm j (ii) a Taking 1ml of methanol solution, adding 3ml of DPPH solution, centrifuging at 3000r/min at room temperature for 20min, and measuring the light absorption value A at 517nm o 。
The DPPH radical clearance is calculated as: clearance = [1- (A) i -A j )]/A 0 。
The test results show that the removal rate of the food preparation in the first example is 98.43%, the removal rate of the food preparation in the second example is 99.05%, the removal rate of the food preparation in the third example is 97.81%, the removal rate of the food preparation in the first comparative example is 53.25%, and the removal rate of the food preparation in the second comparative example is 60.03%.
2. Cell viability assay
The test was performed using mouse bone marrow cells: the food preparations prepared in examples one-three and comparative examples one-two were added to the prepared mouse bone marrow cell suspensions, respectively, three groups for each food preparation, and the ratio of the mouse bone marrow cell suspensions was adjusted as follows: food formulation =1ml: 0.5. Mu.l was added, and after 24 hours of incubation in an incubator, 0.5mg/ml MTT was added and incubation continued for 4 hours. Cell viability was determined using the MTT method.
The tests show that the cell survival rate of the food preparation in the first example is 96.77%, the cell survival rate of the food preparation in the second example is 98.21%, the cell survival rate of the food preparation in the third example is 97.53%, the cell survival rate of the food preparation in the first comparative example is 70.09%, and the cell survival rate of the food preparation in the second comparative example is 85.54%.
It will be appreciated by a person skilled in the art that the scope of the invention according to the present application is not limited to the specific combination of the above-mentioned features, but also covers other embodiments where any combination of the above-mentioned features or their equivalents is made without departing from the inventive concept. For example, the above features may be replaced with (but not limited to) features having similar functions disclosed in the present application.
Claims (10)
1. A preparation method of carbon quantum dot modified hyaluronic acid is characterized by comprising the following steps:
(1) Dissolving carbon quantum dots in water to prepare an aqueous solution of the carbon quantum dots, and dissolving first hyaluronic acid in the aqueous solution of the carbon quantum dots to obtain a carbon quantum dot-first hyaluronic acid mixed solution;
(2) And (2) uniformly mixing the mixed solution obtained in the step (1) under the ultrasonic condition, performing dialysis treatment, and finally filtering, freezing and drying to obtain the product.
2. The method for preparing carbon quantum dot modified hyaluronic acid according to claim 1, wherein the molar ratio of the carbon quantum dot to the first hyaluronic acid is 0.2-1:1-4.
3. The method for preparing the carbon quantum dot modified hyaluronic acid according to claim 1, wherein the carbon quantum dot is one or more of garlic skin carbon quantum dot, ginseng rootlet carbon quantum dot, glycyrrhiza uralensis essence carbon quantum dot and strawberry juice carbon quantum dot, or the particle size of the carbon quantum dot is less than 10nm.
4. The method of claim 1, wherein the molecular weight of the first hyaluronic acid is 18-200WDa.
5. The method for preparing carbon quantum dot modified hyaluronic acid according to claim 1, wherein the power of the ultrasound is 100-200w, and the ultrasound time is 0.5-2h; or, the freeze drying is drying for 2-4h at-20 ℃ to-40 ℃.
6. A food preparation comprising a second hyaluronic acid and a modified hyaluronic acid produced by the method for producing a carbon quantum dot modified hyaluronic acid according to any one of claims 1 to 5.
7. The food formulation of claim 6, wherein the mass ratio of the modified hyaluronic acid to the second hyaluronic acid is 1-7:1.
8. the food preparation of claim 6, wherein the second hyaluronic acid consists of oligomeric hyaluronic acid, low-molecular hyaluronic acid and high-molecular hyaluronic acid, and the mass ratio of the oligomeric hyaluronic acid to the low-molecular hyaluronic acid to the high-molecular hyaluronic acid is 3-12:1-9:1.
9. the food formulation of claim 8, wherein the low molecular weight hyaluronic acid has a molecular weight of 1-18WDa.
10. The food formulation of claim 8, wherein the polymeric hyaluronic acid has a molecular weight of 50-200WDa.
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| CN116836700A (en) * | 2023-06-29 | 2023-10-03 | 辽宁大学 | Preparation method of hyaluronic acid modified red light carbon dots HA-R-CDs and application of hyaluronic acid modified red light carbon dots HA-R-CDs in lung cancer cell targeted imaging |
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| KR20060097847A (en) * | 2005-03-07 | 2006-09-18 | 주식회사 코오롱 | Functional food comprising hyaluronic acid |
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2022
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116836700A (en) * | 2023-06-29 | 2023-10-03 | 辽宁大学 | Preparation method of hyaluronic acid modified red light carbon dots HA-R-CDs and application of hyaluronic acid modified red light carbon dots HA-R-CDs in lung cancer cell targeted imaging |
| CN116836700B (en) * | 2023-06-29 | 2024-05-31 | 辽宁大学 | Preparation method of hyaluronic acid modified red light carbon dots HA-R-CDs and application of hyaluronic acid modified red light carbon dots HA-R-CDs in lung cancer cell targeted imaging |
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