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Preparation and application of mulberry compound microcapsule

A composite microcapsule and mulberry technology, applied in microcapsules, nanocapsules, capsule delivery, etc., can solve the problems of reduced antioxidant activity and other biological functions, prone to oxidative degradation, condensation, and difficult storage, etc., to reduce the content of , Appropriate particle size, the effect of increasing the content

Inactive Publication Date: 2015-06-03
XINJIANG XINYUCHEN BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention revolves around the fact that the mulberry production process is not easy to store, and some polyphenols contained in mulberry are very active, unstable under conditions such as light, oxygen, high temperature, acidity and alkalinity, and are prone to oxidative degradation, condensation and other reactions, resulting in its anti-oxidative properties. Oxidative activity and other biological functions are reduced or even lost and other technical issues of comprehensive utilization are supported to solve the comprehensive utilization of mulberry and unique resources in industrial development, and to extend the industrial chain and improve the essence of mulberry, cassia, seabuckthorn, licorice and mulberry leaves. It is of great significance and value to improve the level of processing and comprehensive utilization, and to increase the added value of mulberries and processed products.

Method used

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  • Preparation and application of mulberry compound microcapsule
  • Preparation and application of mulberry compound microcapsule
  • Preparation and application of mulberry compound microcapsule

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment one: the preparation of mulberry composite microcapsules

[0036] The specific preparation method of the mulberry compound microcapsules is as follows.

[0037] (1) Pretreatment of raw materials: select cassia seeds, sea buckthorn, licorice, mulberries, and mulberry leaves for use, 5-10 parts of cassia seeds, 20-25 parts of sea buckthorn, 5-10 parts of licorice, 45-55 parts of mulberries, and 10- 15 servings.

[0038] (2) Color protection: Add 0.25% Nacl and 0.125% Vc to the mulberries prepared in step (1), dissolve them in distilled water, and perform color protection at room temperature for 30-40 minutes.

[0039] (3) Enzyme inactivation: Put the mulberry after color protection in step (2) together with the color protection solution into a water bath at 60°C for enzyme inactivation treatment for 30 minutes.

[0040] (4) Preparation of mulberry compound jam: Mix the enzyme-inactivated mulberries prepared in step (3) with cassia seeds, sea buckthorn, lico...

Embodiment 2

[0048] Embodiment two: the preparation of mulberry composite microcapsules

[0049] Select cassia seed, seabuckthorn, licorice, mulberry, and mulberry leaves for use, cassia seed 5g, seabuckthorn 25g, licorice 5g, mulberry 55g, mulberry leaf 10g; add 0.13gNacl and 0.06gVc to the mulberry prepared in step (1), and use 700ml distilled water Dissolve and protect the color at room temperature for 30-40 minutes; put the color-protected mulberries together with the color-protection solution into a 60°C water bath for 30 minutes; Beat the pulp with a beater for 5 minutes, put the slurry into a water bath at 85°C, sterilize it for 15 minutes, and cool to room temperature to obtain 850ml of mulberry compound jam; use 7.14g of gum arabic and 14.28 of modified starch, that is, the ratio of gum arabic and modified starch to 1:2 Stir and dissolve at 60°C to form a water phase; add 850ml of prepared mulberry compound jam into n-hexane, and add 2% monoglyceride succinate to stir and dissolve...

Embodiment 3

[0051] Embodiment three: mulberry composite microcapsules

[0052] % is calculated according to the weight percentage, and the part ratio is calculated according to the weight part ratio. The mulberry composite microcapsule uses mulberry, cassia seed, seabuckthorn, licorice, and mulberry leaves as the core material, acacia gum and modified starch as the wall material, and the core-wall ratio is calculated in m / m 1:1, containing 5-10 parts of cassia seed, 20-25 parts of seabuckthorn, 5-10 parts of licorice, 45-55 parts of mulberry, 10-15 parts of mulberry leaf, 0.25% Nacl, 0.125% Vc, 2% succinic acid mono Glycerides, 2% porous starch and 2% beta-cyclodextrin.

[0053] The solution of the present invention is based on the understanding and treatment principles of liver injury and its pathogenesis in Chinese medicine, according to the theory and treatment principles of traditional Chinese medicine for effectively treating liver injury, and with reference to modern pharmacologic...

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Abstract

The invention discloses preparation and an application of a mulberry compound microcapsule. Mulberry, semen cassia, sea-buckthorn and mulberry leaf are taken as core materials; arabic gum and modified starch as taken as wall materials; the core materials are mixed with the wall materials at the mass ratio of 1 to 1; and the mixture contains the following raw materials: 5-10 parts of semen cassia, 20-25 parts of sea-buckthorn, 5-10 parts of liquorice, 45-55 parts of mulberry, 10-15 parts of mulberry leaves, 0.25% of NaCl, 0.125% of Vc, 2% of succinylated monoglycerides, 2% of porous starch and 2% of beta-cyclodextrin. The mulberry compound microcapsule which is enveloped once is adsorbed by the porous starch and beta-cyclodextrin, so as to prepare a double-enveloped mulberry compound microcapsule; and the mulberry compound microcapsule is sterilized by virtue of a microwave. The novel double-enveloped mulberry compound microcapsule product is moderate in particle size, good in sense, high in stability, moisture-proof and hygroscopic; and the mulberry compound microcapsule has a protecting effect on acute liver injuries in mice caused by CC14 and ethyl alcohol, and has wide application value.

Description

technical field [0001] The invention relates to the technical field of deep processing of mulberry, in particular, the invention relates to the technical field of preparation and application of mulberry composite microcapsules. Background technique [0002] Mulberry (Fructus Mori) is the fruit of the perennial woody plant mulberry of the family Moraceae. Mulberry fruit contains various nutrients necessary for the human body. Fresh mulberry generally contains 84.70% water, 0.38% crude protein, 9.19% invert sugar, 1.86% free acid, 0.91% crude fiber, carotene, rutin, bayberry Ketones, rutin, tannins, anthocyanins, volatile oils (leafin and geraniol), phospholipids (phosphatidylcholine, lysophosphatidylcholine and phosphatidylethanolamine), minerals, free amino acids and other components. In addition, mulberry contains a variety of vitamins, among which the VC content is the highest, and its VC content is 9 times that of cherries, 5 times that of plums, and 2 times that of appl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K9/51A61K36/605A61K47/36A61K47/14A61K47/40A61P1/16
Inventor 张磊敬思群李智李俊
Owner XINJIANG XINYUCHEN BIOTECH CO LTD
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