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Preparation method of glycin chelated iron nano liposome dispersion liquid

A technology of glycine chelated iron and nano-liposomes, which is applied in food preparation, application, food science, etc., can solve the problem of low bioavailability of glycine chelated iron, lower bioavailability, and no glycine chelated iron nano-lipid The report of plastid preparation and other issues, to achieve the effect of improving bioavailability, enhancing stability, and good iron supplementation effect

Inactive Publication Date: 2009-08-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, as a metal complex, glycine chelated iron is easy to dissociate in a strong acid environment. Therefore, when glycine chelated iron passes through the gastric environment in the human digestive system, the strong acidity of gastric juice will seriously dissociate glycine chelated iron. This reduces its bioavailability, making the bioavailability of glycine-chelated iron much lower than expected
[0004] So far, there are no reports on the preparation of glycine-chelated iron nanoliposomes at home and abroad

Method used

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  • Preparation method of glycin chelated iron nano liposome dispersion liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Weigh 200 mg of lecithin and 50 mg of cholesterol, dissolve in 9 mL of anhydrous ether (organic phase); weigh 20 mg of glycine chelated iron and dissolve in 3 mL of citric acid-disodium hydrogen phosphate buffer (pH 6.8) (water phase). Gained organic phase and aqueous phase were mixed, and after 6 minutes of probe-type ultrasonic treatment (intensity 80%, 1 second on, 1 second off) to form a stable and uniform water-in-oil emulsion, transferred to a 250mL rotary evaporation flask, 35 Rotate the ether in a water bath at ℃ to remove the ether. A gel will form in 5 to 10 minutes. As the rotary evaporation continues, the gel collapses. Keep the rotary evaporation for 15 to 30 minutes to remove the residual ether. Add 12 mL of citric acid-disodium hydrogen phosphate buffer solution (pH 6.8) containing 200 mg Tween 80 to the evaporation flask, and hydrate with rotation in a water bath at 35° C. for 20 minutes. The volume of the hydration solution is 75 times the mass of lecit...

Embodiment 2

[0019] Weigh 300 mg of lecithin and 30 mg of cholesterol, dissolve in 15 mL of anhydrous ether (organic phase); weigh 30 mg of glycine chelated iron and dissolve in 5 mL of citric acid-disodium hydrogen phosphate buffer (pH 6.8) (water phase). Gained organic phase and aqueous phase were mixed, and after 10 minutes of probe-type ultrasonic treatment (intensity 60%, 1 second on, 1 second off) to form a stable and uniform water-in-oil emulsion, transferred to a 250mL rotary evaporator flask, 40 Rotate the ether in a water bath at ℃ to remove the ether. A gel will form in 5 to 10 minutes. As the rotary evaporation continues, the gel collapses. Keep the rotary evaporation for 15 to 30 minutes to remove the residual ether. Add 20 mL of citric acid-disodium hydrogen phosphate buffer solution (pH 6.8) containing 300 mg Tween 80 to the evaporating flask, and hydrate with rotation in a water bath at 40° C. for 15 minutes. The volume of the hydration solution is 83 times the mass of leci...

Embodiment 3

[0021] Weigh 200mg of lecithin and 50mg of cholesterol, dissolve in 10mL of anhydrous ether, transfer to a 250mL rotary evaporating flask, remove the ether by rotary evaporation in a 35°C water bath, and form a uniform layer of lipid film on the bottle wall. After the film is formed, Add 9 mL of anhydrous ether to the evaporating flask to redissolve to obtain an organic phase. Weigh 20 mg of iron glycine chelate and dissolve in 3 mL of citric acid-disodium hydrogen phosphate buffer (pH 6.8) (water phase). Gained organic phase and aqueous phase were mixed, and after 6 minutes of probe-type ultrasonic treatment (intensity 90%, 1 second on, 1 second off) to form a stable and uniform water-in-oil emulsion, transferred to a 250mL rotary evaporator flask, 40 Rotate the ether in a water bath at ℃ to remove the ether. A gel will form in 5 to 10 minutes. As the rotary evaporation continues, the gel collapses. Keep the rotary evaporation for 15 to 30 minutes to remove the residual ether...

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Abstract

The invention relates to a preparation method of glycin chelated iron nano liposome dispersion liquid and belongs to the technical field of fortifying food with trace element-iron. In the method, the glycin chelated iron nano liposome dispersion liquid is prepared with a reverse evaporation method. Lecithin and cholesterin are dissolved in absolute ether with defined amount according to the proper proportion; glycin chelated iron is dissolved in citric acid-disodium hydrogen phosphate buffer solution with a certain pH; the two mixtures are mixed and are processed by ultrasonic for forming water-in-oil type emulsion, pressure-reduction evaporation of organic solvent is carried out, and the citric acid-disodium hydrogen phosphate buffer solution with a certain concentration of surface active agents, hydration swelling is carried out, and the glycin chelated iron nano liposome dispersion liquid is obtained by ultrasonic dispersion. The mean grain size of the glycin chelated iron nano liposome dispersion liquid is less than 100nm, and the enveloping rate of the glycin chelated iron can reach 50 percent to 70 percent, and the problems of easy dissociation and low biological availability of the glycin chelated iron in the highly acid environment of gastric juice are overcome.

Description

technical field [0001] The invention discloses a preparation method of a glycine chelated iron nano liposome dispersion liquid, which belongs to the technical field of trace element iron fortified food. Background technique [0002] Iron is an essential trace element for the human body, an important component of hemoglobin, myoglobin and various enzyme systems, and plays an important role in nutrition and immunity in the body. The development of iron additives has gone through three stages. The first generation products are inorganic iron salts, such as ferrous sulfate, ferrous carbonate, etc., and the second generation products are some simple organic acid iron salts, such as ferric citrate, fumarate Iron acid, etc., but the above two types of products all have their application drawbacks. Inorganic salts not only have poor absorption and utilization, but also easily cause environmental pollution, waste of resources, and affect other nutrients in food components. However,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/304A23L1/305A23L33/165A23L33/175
Inventor 张晓鸣丁保淼夏书芹贾承胜乐琳
Owner JIANGNAN UNIV
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