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Grapefruit peel flavone gel ball as well as preparation method and application thereof

The technology of peel flavonoid gel balls and grapefruit peel flavonoids is applied in the field of peel flavonoid gel balls and the preparation thereof, which can solve the problems that peel flavonoids cannot be directly dissolved in water and the like, and achieve high flavonoid content in grapefruit peels. , The effect of stable performance and stable emulsion structure

Active Publication Date: 2020-12-11
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flavonoid gel balls of pomelo peel prepared by the present invention effectively solve the problem that the flavonoids of pomelo peel cannot be directly dissolved in water, so that the flavonoid gel balls of pomelo peel have a wider range of applications in health care products, functional drinks, etc. application

Method used

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  • Grapefruit peel flavone gel ball as well as preparation method and application thereof
  • Grapefruit peel flavone gel ball as well as preparation method and application thereof
  • Grapefruit peel flavone gel ball as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] The present embodiment provides a kind of preparation method of pomelo peel flavonoid gel ball, specifically as follows:

[0076] 1) Preparation of flavonoid core material emulsion: first make pomelo peel flavonoids thick body powder, then add ethyl oleate and emulsifier in a ratio of 2% by weight to the rough extract powder of pomelo peel flavonoids In the mixed solution of polyoxyethylene hydrogenated castor oil and polyethylene glycol, fully mix until uniform, and obtain the flavonoid core material emulsion;

[0077] Among them, the volume ratio of ethyl oleate, polyoxyethylene hydrogenated castor oil and polyethylene glycol is 35:3:2; [oil phase (ethyl oleate) and emulsifier (polyoxyethylene hydrogenated castor oil and polyethylene glycol Ethylene glycol) with a volume ratio of 7:1]

[0078] 2) Preparation of flavonoid sodium alginate core wall material mixture: under the condition of high-speed shear at a rotational speed of 14000 rpm, the flavone core material em...

Embodiment 2～3

[0082] This example provides a method for preparing citrus peel flavonoid gel balls. The only difference from Example 1 is that in step 1), the co-emulsifier "polyethylene glycol" is replaced with "glycerol" or "1 ,2 Propylene Glycol".

[0083] During the experiment, the Zetasiz laser particle size analyzer was used to measure the particle size, polydispersity system and potential.

[0084] With ethyl oleate as the oil phase and polyoxyethylene hydrogenated castor oil as the emulsifier, the treated emulsion particle size is smaller and the value of the polydisperse system is smaller (polyoxyethylene hydrogenated castor oil PdI 0.70, Tween 80 (polyethylene glycol) Diol) PdI 0.87, the smaller the PdI, the better the stability), the greater the absolute value of the potential (polyoxyethylene hydrogenated castor oil potential value -27.6, Tween 80 potential value -16.5, the greater the absolute value of the potential, the greater the stability it is good).

[0085]On the basis ...

Embodiment 4～9

[0087] The present embodiment provides a kind of preparation method of citrus peel flavone gel balls, and the difference with embodiment 1 is only: "oil phase (ethyl oleate) and emulsifier (polyoxyethylene hydrogenated castor oil and polyethylene glycol ) with a volume ratio of 7:1" is replaced by "6:1", "5:1", "4:1", "2:1" or "8:1".

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Abstract

The invention relates to a grapefruit peel flavone gel ball as well as a preparation method and application thereof. The preparation method comprises the following steps: preparing grapefruit peel flavone crude powder from grapefruit peels, adding the grapefruit peel flavone crude powder into a mixed solution of an oil phase and an emulsifier, and performing sufficient mixing until the mixture isuniform to obtain the flavone core emulsion; slowly and uniformly adding the prepared flavone core emulsion into a sodium alginate solution under the condition of high speed shearing to obtain a micronized emulsion; performing high-pressure homogenization on the micronized emulsion to obtain a flavone sodium alginate core wall mixed solution; and preparing the grapefruit peel flavone gel balls from the flavone sodium alginate core wall mixed solution by a piercing method. The preparation method provided by the invention is simple and efficient, and the prepared grapefruit peel flavone gel ballis safe, non-toxic and high in embedding rate, has certain effects on sustained release and targeting, is high in content of grapefruit peel flavones and can be applied to various health-care beverages and health-care food materials.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a citrus peel flavonoid gel ball and a preparation method and application thereof. Background technique [0002] Huyou is a Rutaceae plant, a hybrid of pomelo and sweet orange. The weight of a single fruit is about 300 grams, the thickness of the skin is about 0.6 cm, the edible rate is 70%, and the soluble solids are 11-13.2%. As of 2017, the planting area of ​​pomelo has grown to 7,000 hectares, with an annual output of 128,000 tons and an output value of nearly 450 million yuan. Huyou peel is a waste product in Huyou processing, but it contains many beneficial ingredients, especially flavonoids. Flavonoids have antioxidant, anti-tumor, anti-diabetic, anti-cardiovascular disease, anti-inflammatory, anti-depressant, anti-allergic effects, and are widely used both in medicine and in the food industry. The acute toxicity of flavonoids is extremely small through the query of the m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A21D2/14A23C9/152A23F3/14A23G3/36A23G3/48A23L2/52A23L21/10
CPCA23L33/105A23L2/52A23C9/152A23F3/14A23L21/10A23G3/48A23G3/364A21D2/14
Inventor 倪元颖田小婧王坤立李茉
Owner CHINA AGRI UNIV
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