阅读说明：本技术 一种姜黄素纳米颗粒及其制备方法和应用 (Curcumin nanoparticle and preparation method and application thereof ) 是由 敬思群 黄德金 钟俊峰 于 2020-06-04 设计创作，主要内容包括：本发明提供了一种姜黄素纳米颗粒,所述纳米颗粒以姜黄素为芯材,阿拉伯胶和玉米醇溶蛋白为壁材；所述芯材与壁材的质量比为5.5-7.5：100；所述阿拉伯胶和玉米醇溶蛋白的质量比为1-5:5。本发明还包括所述姜黄素纳米颗粒的制备方法以及由所述姜黄素纳米颗粒制备的能够延缓衰老的饮料。本发明所述的姜黄素纳米颗粒的制备方法改善了其在溶液中光不稳定性的问题,使其可作为功能性色素加入功能性饮料中制备成延缓衰老功能饮料。本发明所述的姜黄素饮料酸甜适口,并带有姜黄素气味,能提高SOD酶活性,降低丙二醛MDA含量,具有抗氧化和延缓衰老作用。(The invention provides a curcumin nanoparticle, which takes curcumin as a core material and Arabic gum and zein as wall materials; the mass ratio of the core material to the wall material is 5.5-7.5: 100, respectively; the mass ratio of the Arabic gum to the zein is 1-5: 5. The invention also comprises a preparation method of the curcumin nanoparticles and a beverage prepared from the curcumin nanoparticles and capable of delaying aging. The preparation method of the curcumin nano-particles improves the problem of light instability in the solution, so that the curcumin nano-particles can be used as functional pigment to be added into functional beverage to prepare the anti-aging functional beverage. The curcumin beverage provided by the invention is palatable in sour and sweet taste, has curcumin smell, can improve SOD enzyme activity, reduces malonaldehyde MDA content, and has antioxidant and anti-aging effects.)

1. The curcumin nanoparticle is characterized in that the nanoparticle takes curcumin as a core material and Arabic gum and zein as wall materials; the mass ratio of the core material to the wall material is 5.5-7.5: 100, respectively; the mass ratio of the Arabic gum to the zein is 1-5: 5.

2. The method for preparing curcumin nanoparticles as claimed in claim 1, comprising the steps of:

1) preparation of an alcohol phase: dissolving zein in 85% ethanol, magnetically stirring for 1h, centrifuging to remove insoluble substances to obtain zein solution, adding curcumin in the zein solution, and stirring for 30min to obtain alcohol phase;

2) preparation of the aqueous phase: dissolving Arabic gum in 0.3g/L zinc sulfate solution, stirring at 60 ℃ until the Arabic gum is completely dissolved to obtain a water phase, wherein the volume ratio of the water phase to the alcohol phase in the step 1) is 1.5-3.5: 1;

3) anti-solvent coprecipitation: adding the alcohol phase obtained in the step 1) into the water phase obtained in the step 2) in a fine stream state, and stirring for 30min to obtain a curcumin nanoparticle dispersion liquid;

4) rotary evaporation: removing ethanol and water from the curcumin nanoparticle dispersion liquid obtained in the step 3) through rotary evaporation to obtain a curcumin nanoparticle concentrated solution;

5) and (3) drying: freeze-drying the curcumin nanoparticle concentrated solution obtained in the step 4) to obtain curcumin nanoparticles;

the added amounts of curcumin, acacia and zein are added according to the mass ratio of claim 1.

3. The method for preparing curcumin nanoparticles as claimed in claim 2, wherein the volume ratio of the aqueous phase in step 2) to the alcohol phase in step 1) is 2: 1; the mass ratio of the Arabic gum to the zein is 4: 5; the mass ratio of the core material to the wall material is 7.5: 100.

4. a curcumin beverage for delaying aging is characterized by comprising the following components in percentage by mass: 15% of emperor orange concentrated solution, 0.05-0.25% of xanthan gum, 0.2-1% of curcumin nanoparticles, 0.2-1% of sodium starch octenylsuccinate, 0.05-0.25% of sodium carboxymethylcellulose, 0.1% of citric acid, 10% of xylitol and the balance of water; the curcumin nanoparticles are obtained by the preparation method of claim 3.

5. A curcumin beverage for delaying aging as claimed in claim 4, wherein said beverage comprises, in mass percent: 15% of emperor orange concentrated solution, 0.15% of xanthan gum, 0.8% of curcumin nanoparticles, 0.4% of sodium starch octenyl succinate, 0.15% of sodium carboxymethyl cellulose, 0.1% of citric acid, 10% of xylitol and the balance of water.

6. A method for preparing a curcumin beverage for delaying aging as set forth in claim 4, comprising the steps of:

1) preparing an emperor orange concentrated solution: peeling and removing kernels of the emperor oranges, juicing by using a juicer, filtering twice by using double-layer gauze, and concentrating the juice to 1/2 of the original volume to obtain an emperor orange concentrated solution;

2) mixing: adding the curcumin nanoparticles and sodium starch octenyl succinate in percentage by mass into the mixture under high-speed stirring, and mixing the mixture with the citrus emperor concentrated solution;

3) homogenizing: pouring the mixed solution prepared in the step 2) into a high-pressure homogenizer for homogenization;

4) blending: adding the sodium carboxymethylcellulose, the xanthan gum, the citric acid and the xylitol into the product obtained in the step 3) in percentage by mass;

5) and (3) secondary homogenization: pouring the mixed solution prepared in the step 4) into a high-pressure homogenizer for homogenization;

6) degassing, namely heating the product obtained in the step 5) by using a water bath to perform degassing treatment;

7) filling and sterilizing: filling and sterilizing the product obtained in the step 6) while the product is hot to obtain the curcumin beverage for delaying aging.

7. The method for preparing a curcumin beverage for delaying aging as set forth in claim 6, wherein the homogenizing pressure in the step 3) is 25 Mpa.

8. The method for preparing a curcumin beverage for delaying aging as set forth in claim 6, wherein the pressure of the secondary homogenization in the step 5) is 5 Mpa.

9. The method for preparing a curcumin beverage for delaying aging as set forth in claim 6, wherein said sterilization condition in the step 7) is sterilization at 121 ℃ for 10 min.

Technical Field

The invention relates to the technical field of functional food production processes, and particularly relates to curcumin nanoparticles and a preparation method and application thereof.

Background

Curcumin (curcumin, cur) is a polyphenol compound extracted from rhizome of Curcuma longa of Zingiberaceae, has a symmetrical molecular structure formed by connecting beta-diketone heptadiene and two o-methylated phenols, and has orange yellow crystal powder and bitter taste. Has strong tinting strength and low toxicity, and is widely applied to the fields of food, textile, cosmetics and the like as a common natural pigment for a long time. In recent years, researches of a plurality of scholars show that curcumin has a plurality of pharmacological and health-care effects of resisting inflammation, oxidation, tumors, depression, viruses, cardiovascular protection, brain injury repair, Parkinson symptom relief and the like. However, curcumin is insoluble in water, soluble in organic solvents such as ethanol, acetic acid, acetone, chloroform and the like, and is easily influenced by external factors such as light, temperature, metal ions, pH value and the like, so that the curcumin easily loses the color development capability, and particularly has high photosensitivity. The King Chimonanthus nitens and the like research the light stability of the curcumin compounds, and analyze the curcumin compound solution before and after illumination by adopting a high performance liquid chromatography, and find that the curcumin solution is extremely unstable under outdoor illumination, and the curcumin solid powder is relatively stable.

In recent years, much reports have been made on curcumin nanocrystallization research, Liuyanmin and the like prepare curcumin solid dispersions by a method of melting rapid cooling and room temperature cooling, and the in-vitro dissolution rate of the curcumin solid dispersions is found to be far higher than that of pure curcumin. The lyophilized powder of curcumin nanoparticles prepared by Gekko Swinhonis et al by anti-solvent method can improve curcumin water solubility, and is beneficial for improving curcumin bioavailability. In addition, the preparation method of curcumin nanoparticles such as liposome, micelle and microemulsion is also provided.

Curcumin has various pharmacological and health-care effects, people hope to apply curcumin as a functional pigment in functional food development, but curcumin is difficult to dissolve in water and is easily influenced by external factors such as light, temperature, metal ions, pH value and the like, so that the color development capability of curcumin is easily lost. Particularly, under outdoor illumination, the curcumin aqueous solution is unstable, has degradation reaction and loses the original pharmacological action and color, so that the application field of curcumin is limited, and the curcumin aqueous solution is especially suitable for industrial development and application in liquid food. At present, there are many research reports aiming at improving the solubility and bioavailability of curcumin, for example, after the curcumin is prepared into a nano liposome, the water solubility of the curcumin can be obviously improved, and the bioavailability is improved; the stability of the natural pigment is improved by adding a stabilizer, microencapsulation, pigment molecular structure modification, improvement of the processing and storage conditions of the natural pigment and the like, and the research on improving the photosensitivity of the natural pigment is rarely reported. With the rapid development of socioeconomic and rapid progress of science and technology, after the problem of satiety is solved, people's demand for beverages is no longer just for pursuing taste and vision, but now pay more attention to the nutrition and health of the beverages themselves, from the most original function of quenching thirst to the now pursuing nutrition, health and health. In recent years, a plurality of functional beverages with the characteristics of nutrition, health and the like, and multiple efficacies of anti-aging, beautifying and the like appear on the market, and are gradually favored by consumers. According to a large amount of data, the total yield and sales of health-care functional beverages of domestic beverage enterprises are increased year by year in recent years, and the development trend of the health-care functional beverages in China in the future is good from the long-term development trend. If the problem of photosensitivity of curcumin can be solved and the curcumin can be applied to beverages, the market of nutritional health-care beverages can be enriched, and the curcumin has high economic value.

Disclosure of Invention

A first object of the present invention is to solve the above-mentioned drawbacks and disadvantages of the prior art, and to provide curcumin nanoparticles and a method for preparing the same.

The invention is realized by the following technical scheme:

a curcumin nanoparticle comprises curcumin as core material, acacia and zein as wall material; the mass ratio of the core material to the wall material is 5.5-7.5: 100, respectively; the mass ratio of the Arabic gum to the zein is 1-5: 5.

The preparation method of the curcumin nanoparticles comprises the following steps:

1) preparation of an alcohol phase: dissolving zein in 85% ethanol, magnetically stirring for 1h, centrifuging to remove insoluble substances to obtain zein solution, adding curcumin in the zein solution, and stirring for 30min to obtain alcohol phase;

2) preparation of the aqueous phase: dissolving Arabic gum in 0.3g/L zinc sulfate solution (heated in water bath at 60 ℃) and stirring until the arabic gum is completely dissolved to obtain a water phase, wherein the volume ratio of the water phase to the alcohol phase in the step 1) is 1.5-3.5: 1;

3) anti-solvent coprecipitation: adding the alcohol phase obtained in the step 1) into the water phase obtained in the step 2) in a fine stream state, and stirring for 30min to obtain a curcumin nanoparticle dispersion liquid;

4) rotary evaporation: removing ethanol and water from the curcumin nanoparticle dispersion liquid obtained in the step 3) through rotary evaporation to obtain a curcumin nanoparticle concentrated solution;

5) and (3) drying: freeze-drying the curcumin nanoparticle concentrated solution obtained in the step 4) to obtain curcumin nanoparticles;

the addition amounts of the curcumin, the Arabic gum and the zein are added according to the mass ratio.

Further, the volume ratio of the aqueous phase of step 2) to the alcohol phase of step 1) is 2: 1; the mass ratio of the Arabic gum to the zein is 4: 5; the mass ratio of the core material to the wall material is 7.5: 100.

the second purpose of the invention is to provide a curcumin beverage for delaying aging and a preparation method thereof.

The invention is realized by the following technical scheme:

a curcumin beverage for delaying senescence, which comprises the following components in percentage by mass: 15% of emperor orange concentrated solution, 0.05-0.25% of xanthan gum, 0.2-1% of curcumin nanoparticles, 0.2-1% of sodium starch octenylsuccinate, 0.05-0.25% of sodium carboxymethylcellulose, 0.1% of citric acid, 10% of xylitol and the balance of water; the curcumin nano-particles are prepared by the preparation method.

Further, the beverage comprises the following components in percentage by mass: 15% of emperor orange concentrated solution, 0.15% of xanthan gum, 0.8% of curcumin nanoparticles, 0.4% of sodium starch octenyl succinate, 0.15% of sodium carboxymethyl cellulose, 0.1% of citric acid, 10% of xylitol and the balance of water.

The preparation method of the curcumin beverage for delaying aging comprises the following steps:

1) preparing an emperor orange concentrated solution: peeling and removing kernels of the emperor oranges, juicing by using a juicer, filtering twice by using double-layer gauze, and concentrating the juice to 1/2 of the original volume to obtain an emperor orange concentrated solution;

2) mixing: adding the curcumin nanoparticles and sodium starch octenyl succinate in percentage by mass into the mixture under high-speed stirring, and mixing the mixture with the citrus emperor concentrated solution;

3) homogenizing: pouring the mixed solution prepared in the step 2) into a high-pressure homogenizer for homogenization;

4) blending: adding the sodium carboxymethylcellulose, the xanthan gum, the citric acid and the xylitol into the product obtained in the step 3) in percentage by mass;

5) and (3) secondary homogenization: pouring the mixed solution prepared in the step 4) into a high-pressure homogenizer for homogenization;

6) degassing, namely heating the product obtained in the step 5) by using a water bath to perform degassing treatment;

7) filling and sterilizing: filling and sterilizing the product obtained in the step 6) while the product is hot to obtain the curcumin beverage for delaying aging.

Further, the homogenizing pressure in the step 3) is 25 MPa.

Further, the pressure of the secondary homogenization in the step 5) is 5 MPa.

Further, the sterilization condition in the step 7) is sterilization at 121 ℃ for 10 min.

Compared with the prior art, the invention has the following advantages:

1. the preparation method of the curcumin nano-particles improves the problem of light instability in the solution, so that the curcumin nano-particles can be used as functional pigment to be added into functional beverage to prepare the anti-aging functional beverage.

2. The curcumin beverage provided by the invention is palatable in sour and sweet taste, has curcumin smell, can improve SOD enzyme activity, reduces malonaldehyde MDA content, and has antioxidant and anti-aging effects.

For a better understanding and practice, the invention is described in detail below with reference to the accompanying drawings.

Drawings

Fig. 1 is a curcumin absorption curve.

Fig. 2 is a curcumin standard curve.

FIG. 3 is a screening of the optimum concentration of zinc ions.

FIG. 4 is the volume ratio of the aqueous phase to the alcohol phase.

FIG. 5 is the mass ratio of acacia gum to zein.

Fig. 6 is the curcumin to zein-gum arabic mass ratio.

Fig. 7 shows curcumin retention of curcumin nanoparticles and pure curcumin in natural light.

FIG. 8 is a photograph taken by 100-fold microscopy under the condition of experiment 1.

FIG. 9 is a photograph taken under the conditions of experiment 2 by 100 times microscope.

FIG. 10 is a photograph taken under the conditions of experiment 3 by 100 times microscope.

FIG. 11 is a graph showing the effect of the addition of CMC-Na on the radical scavenging rate.

FIG. 12 is the effect of CMC-Na addition on curcumin beverages.

FIG. 13 is a graph of the effect of xanthan gum addition on radical scavenging.

Fig. 14 is a graph of the effect of xanthan gum addition on curcumin beverages.

FIG. 15 is a graph of the effect of sodium starch octenylsuccinate addition on radical clearance.

Fig. 16 is a graph of the effect of sodium starch octenyl succinate addition on curcumin beverages.

Fig. 17 is the effect of curcumin lyophilized powder addition on free radical clearance.

FIG. 18 shows the effect of the addition of lyophilized curcumin powder on the quality of curcumin beverages.

Detailed Description

The materials and reagents used in the present invention are shown in table 1.

TABLE 1 materials and reagents used for the assay

The equipment used in the present invention is shown in table 2:

TABLE 2 summary of the equipment used in the tests

The data processing software adopted by the invention is GraphPad Prism 7.04, Origin 9, EZ OMNIC and orthogonal design assistant respectively.

All materials, reagents and equipment selected for use in the present invention are well known in the art, but do not limit the practice of the invention, and other reagents and equipment well known in the art may be suitable for use in the practice of the following embodiments of the invention.