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Microencapsulated capsicin and preparation method

A technology of capsaicin and emulsifier, which is applied in the field of microencapsulated capsaicin and its preparation, can solve problems such as limiting the application of capsaicin, and achieve the effects of easy industrial production, expanded use range, and good solubility

Active Publication Date: 2014-01-08
晨光生物科技集团天津有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] A large number of research reports at home and abroad have shown that capsaicin has a potential weight loss effect, but the inherent pungent smell of capsaicin and irritation to the oral cavity and gastrointestinal tract have greatly limited the application of capsaicin in health food

Method used

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  • Microencapsulated capsicin and preparation method
  • Microencapsulated capsicin and preparation method
  • Microencapsulated capsicin and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for the preparation of microencapsulated capsaicin, comprising the steps of:

[0029] (1) Melt capsaicin under heating in a water bath, add emulsifier, at normal temperature, in ball mill, mix 3 hours under the rotating speed of 50r / min, make core material emulsion, the mass ratio of described capsaicin and emulsifier It is 1:1, and described emulsifier is poloxamer 188; Capsaicin is the capsicum oleoresin that mass content is 15%;

[0030] (2) According to the mass ratio of 1:3:5:10, add chitosan, pectin and calcium chloride into water, and mix for 2.5 hours with a ball mill at a speed of 40r / min at 60°C , to make a wall material solution;

[0031] (3) Add the core material emulsion into the wall material solution at a mass ratio of 3:5, and mix in a ball mill at 40°C for 1 hour at a speed of 70r / min to obtain a mixed solution , adding a curing agent, the mass ratio of the curing agent to the mixed solution is 1:50, at 40°C, in a ball mill, mixed for 2 hours...

Embodiment 2

[0035] A method for the preparation of microencapsulated capsaicin, comprising the steps of:

[0036] (1) Melt the capsaicin under heating in a water bath, add an emulsifier, and mix in a ball mill at a speed of 30 r / min for 5 hours at room temperature to make a core material emulsion. The mass ratio of the capsaicin to the emulsifier is It is 1:0.1, and described emulsifier is the poloxamer 188 and fatty acid amide polyoxyethylene ether that mass ratio is 1:1; Capsaicin is the capsicum oleoresin that mass content is 8%;

[0037] (2) According to the mass ratio of 1:1:1:1, add chitosan, pectin and calcium chloride into water, and mix for 2 hours at 40°C with a ball mill at a speed of 50r / min , to make a wall material solution;

[0038] (3) According to the mass ratio of 3:1, add the core material emulsion into the wall material solution, and mix in a ball mill at 50°C for 2 hours at a speed of 40r / min to obtain a mixed solution , adding a curing agent, the mass ratio of the ...

Embodiment 3

[0042] A method for the preparation of microencapsulated capsaicin, comprising the steps of:

[0043] (1) Melt the capsaicin under heating in a water bath, add an emulsifier, and mix in a ball mill at a speed of 60r / min for 0.5 hours at room temperature to make a core material emulsion. The mass ratio of the capsaicin to the emulsifier is It is 1:3, and described emulsifier is fatty amide polyoxyethylene ether; Capsaicin is the capsicum oleoresin that mass content is 30%;

[0044] (2) According to the mass ratio of 1:5:10:20, add chitosan, pectin and calcium chloride into water, and mix for 3 hours with a ball mill at a speed of 30r / min at 70°C , to make a wall material solution;

[0045] (3) According to the mass ratio of 3:10, add the core material emulsion into the wall material solution, and mix in a ball mill at 30°C for 0.2 hours at a speed of 100r / min to obtain a mixed solution , adding a curing agent, the mass ratio of the curing agent to the mixed solution is 1:80, ...

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Abstract

The invention discloses a preparation method of microencapsulated capsicin. The preparation method includes the steps: (1) melting capsicin in water bath by heating, and adding an emulsifier to prepare a core emulsion; (2) adding chitosan, pectin and calcium chloride into water to prepare a wall material solution; (3) adding the core emulsion into the wall material solution, mixing, adding a curing agent prior to mixing, and spraying and drying to obtain the microencapsulated capsicin. The microencapsulated capsicin has the advantages that stimulation of the capsicin on digestive tract mucosae is reduced, application range of the capsicin is enlarged, and the capsicin can not only be used in condiments but also applied to health care products; the microencapsulated capsicin is good in solubility and high in stability; a barrier function of drug delivery on upper segments of the gastrointestinal tracts can be enhanced, and colon-specific drug delivery of preparations is facilitated; the method is simple to operate and easy for industrial production, and a feasible technical route is provided for development of the capsicin.

Description

technical field [0001] The invention relates to a microencapsulated capsaicin and a preparation method thereof. Background technique [0002] A large number of research reports at home and abroad have shown that capsaicin has a potential weight loss effect, but the inherent pungent smell and irritation to the mouth and gastrointestinal tract of capsaicin greatly limit the application of capsaicin in health food. In animal experiments, it was found that when the dose of capsaicin was large, the animals showed obvious toxic reactions, and the rats were listless and short of breath. Even at the optimal weight-loss dose, if the capsaicin emulsion is accidentally stuck to the mouth of the rat during gavage, it will show a strong irritation reaction, and some rats will even develop mouth and nose sores. Therefore, under the premise of ensuring the curative effect, reducing the irritation of capsaicin to the mucous membrane of the digestive tract is a key point in the development ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K9/50A61K31/165A61P3/04
Inventor 张卫军王如贾广成张立欣
Owner 晨光生物科技集团天津有限公司
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