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Preparation method of perilla seed oil mixed fat emulsion

A technique of perilla seed oil and fat emulsion, which is applied in the directions of oil/fat/wax inactive ingredients, medical preparations containing active ingredients, and drug combinations, etc., can solve the problems of application limitation, difficult absorption, low bioavailability, etc. , to achieve the effect of easy taking and absorption, good bioavailability, good body metabolism and tolerance

Pending Publication Date: 2022-03-25
安徽全康药业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in practical applications, the highly unsaturated chemical properties of perilla seed oil make it extremely easy to be oxidized during processing and transportation. Directly taking perilla seed oil oral liquid is not easy to absorb, and its bioavailability is low, making it in the commercial field. Apps in are restricted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of perilla seed oil mixed fat emulsion, comprising the steps of:

[0022] S1. Preparation of mixed oil phase: (1) Pulverize perilla seeds to obtain perilla seed particles with a particle size of 40 mesh; (2) mix soybean oil, emulsifier soybean lecithin and water according to the proportion, and homogenize to obtain Homogenate; said homogenate comprises according to mass percentage: 20% soybean oil, 1.5% soybean lecithin, and the balance is water; (3) in perilla seed particles, according to perilla seed particles and homogenate mass ratio of 1: 18. Add homogenate, homogenize for 3 minutes, then heat-preserve and extract at 40°C for 35 minutes, centrifuge and filter to obtain a mixed oil phase including perilla seed oil, soybean oil, and emulsifier soybean lecithin;

[0023] S2. Water phase preparation: add glycerin and antioxidant vitamin E into sterile water, stir until dissolved, and obtain an aqueous phase liquid;

[0024] S3. Under the protectio...

Embodiment 2

[0026] A preparation method of perilla seed oil mixed fat emulsion, comprising the steps of:

[0027] S1. Preparation of mixed oil phase: (1) Pulverize perilla seeds to obtain perilla seed particles with a particle size of 30 mesh; (2) mix soybean oil, emulsifier egg yolk lecithin and water according to the proportion, and homogenize to obtain Homogenate; said homogenate comprises according to mass percentage: 15% soybean oil, 0.5% egg yolk lecithin, and the balance is water; (3) in perilla seed particles, according to perilla seed particles and homogenate mass ratio 1: 10 Add the homogenate solution, homogenize for 1 min, then heat-preserve and extract at 35°C for 50 min, centrifuge and filter to obtain a mixed oil phase including perilla seed oil, soybean oil, and emulsifier soybean lecithin;

[0028] S2. Water phase preparation: add glycerin and antioxidant vitamin C into sterile water, stir until dissolved, and obtain an aqueous phase liquid;

[0029] S3. Under the protec...

Embodiment 3

[0031] A preparation method of perilla seed oil mixed fat emulsion, comprising the steps of:

[0032] S1. Preparation of mixed oil phase: (1) Pulverize perilla seeds to obtain perilla seed particles with a particle size of 50 mesh; (2) mix soybean oil, emulsifier soybean lecithin and water according to the proportion, and homogenize to obtain Homogenate; said homogenate comprises according to mass percentage: 18% soybean oil, 2.5% soybean lecithin, and the balance is water; (3) in the perilla seed particle, according to the mass ratio of perilla seed particle to homogenate liquid: 1: 20 Add the homogenate solution, homogenize for 2 minutes, then heat-preserve and extract at 30°C for 25 minutes, centrifuge and filter to obtain a mixed oil phase including perilla seed oil, soybean oil, and emulsifier soybean lecithin;

[0033] S2. Water phase preparation: add glycerin and antioxidant vitamin E into sterile water, stir until dissolved, and obtain an aqueous phase liquid;

[0034...

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Abstract

The invention discloses a preparation method of a perilla seed oil mixed fat emulsion, which comprises the following steps: S1, preparing a mixed oil phase: adding a homogenate consisting of soybean oil, water and an emulsifier into perilla seeds, homogenizing, and extracting at 30-50 DEG C to obtain the mixed oil phase comprising the perilla seed oil, the soybean oil and the emulsifier; s2, preparing a water phase: adding glycerol and an antioxidant into water, stirring and dissolving to obtain the water phase; s3, adding the mixed oil phase into the water phase, shearing and stirring to form primary emulsion, adding a pH regulator, and homogenizing to obtain the perilla seed oil mixed fat emulsion. The perilla seeds are used as the raw material, extraction of the perilla seed oil and preparation of the mixed fat emulsion are creatively combined, compared with the method for preparing the mixed fat emulsion by using the perilla seed oil as the raw material, the method is more economical and suitable for industrial production, and the mixed fat emulsion has a more ideal omega-6 / omega-3 fatty acid ratio, and can be used for preparing the mixed fat emulsion. Better body metabolism and tolerance are realized.

Description

technical field [0001] The invention belongs to the field of fat emulsion preparations, in particular to a preparation method of perilla seed oil mixed fat emulsion. Background technique [0002] Fat emulsion is an oil-in-water emulsion, mainly composed of vegetable oil, emulsion and isotonic agent. It is an important part of parenteral nutrition. It can provide energy and essential fatty acids, maintain cell structure and function, and affect the immune function of the body. After nearly half a century of development, fat emulsion has formed a variety of preparations with different formulations, the main difference lies in the difference of fatty acids combined with glycerol. According to the length of the carbon chain in the molecular structure, fatty acids can be divided into short-chain fatty acids, medium-chain fatty acids and long-chain fatty acids. Different fat emulsions have different metabolic characteristics, and mixed fat emulsions composed of fats from multiple...

Claims

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Application Information

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IPC IPC(8): A61K9/107A61K36/535A61K47/44A61P9/00A61P3/06
CPCA61K9/107A61K36/535A61K47/44A61P9/00A61P3/06A61K2236/35
Inventor 李庆元杨桂芹王志标
Owner 安徽全康药业有限公司
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