阅读说明：本技术 一种掩味辣椒碱颗粒及其制备方法 (Taste-masked capsaicin granules and preparation method thereof ) 是由 翟俊乐 杨刚柱 刘建明 于 2021-06-28 设计创作，主要内容包括：本发明提供了一种掩味辣椒碱颗粒及其制备方法,掩味辣椒碱颗粒,其包括颗粒物料和包衣层,所述包衣层包覆在颗粒物料外,所述颗粒物料由以下重量百分比的组分组成：辣椒碱1-30%、辅料70-95%和粘合剂0.5-3%。本发明通过对辣椒碱原料进行制粒,改善辣椒碱原料的颗粒状态使其易于包衣,且在一定程度减缓辣椒碱的口服刺激性,再通过对辣椒碱颗粒进行包衣,在辣椒碱颗粒表面包覆一层或多层包衣层,用以隔绝辣椒碱与人体的直接接触,使其达到优异的掩味效果,极大地降低了辣椒碱的口服刺激性。(The invention provides a taste-masking capsaicin particle and a preparation method thereof, the taste-masking capsaicin particle comprises a particle material and a coating layer, the coating layer is coated outside the particle material, and the particle material consists of the following components in percentage by weight: 1-30% of capsaicin, 70-95% of auxiliary materials and 0.5-3% of adhesive. According to the invention, the capsaicin raw material is granulated, the granular state of the capsaicin raw material is improved, the capsaicin raw material is easy to coat, the oral irritation of the capsaicin is relieved to a certain extent, and the capsaicin granules are coated, so that one or more coating layers are coated on the surfaces of the capsaicin granules to isolate the direct contact of the capsaicin and a human body, thereby achieving an excellent taste masking effect and greatly reducing the oral irritation of the capsaicin.)

1. A taste-masked capsaicin particle, comprising: the coating is coated outside the granular material, and the granular material consists of the following components in percentage by weight: 1-30% of capsaicin, 70-95% of auxiliary materials and 0.5-3% of adhesive.

2. The taste-masked capsaicin particle of claim 1, wherein: the capsaicin includes capsaicin crystal extracted from Capsici fructus and capsaicin-containing capsicum powder product.

3. The taste-masked capsaicin particle of claim 1, wherein: the auxiliary materials are one or more of microcrystalline cellulose, corn starch, pregelatinized starch, maltodextrin, lactose and soluble starch.

4. The taste-masked capsaicin particle of claim 1, wherein: the adhesive is one or more of hydroxypropyl methylcellulose, xanthan gum, cyclodextrin and ethanol.

5. The taste-masked capsaicin particle of claim 1, wherein: the coating layer is one or a mixture of several of hydroxypropyl methylcellulose, stearic acid, hydrogenated vegetable oil, sunflower seed oil, medium chain triglyceride and phospholipid.

6. A process for preparing taste-masked capsaicin particles according to any one of claims 1 to 5, comprising the following steps:

step 1), uniformly mixing capsaicin with a formula amount and auxiliary materials, then adding an adhesive, uniformly mixing and granulating to obtain a granular material;

and 2) preparing a coating solution from water and a coating substance, coating the granular material, drying, forming a coating layer on the granular material, and finally sieving by using a 40-60-mesh sieve to obtain the particle material.

7. The method of claim 6, wherein the taste-masked capsaicin particle is prepared by: the granulation in the step 1) adopts wet granulation, extrusion spheronization granulation or fluidized bed granulation.

8. The method of claim 6, wherein the taste-masked capsaicin particle is prepared by: the drying in the step 2) is hot air drying, fluidized bed drying, vacuum drying or freeze drying.

9. The method of claim 6, wherein the taste-masked capsaicin particle is prepared by: the mass percentage of the coating in the coating liquid in the step 2) is 3-5%.

Technical Field

The invention belongs to the technical field of food, and particularly relates to taste-masked capsaicin particles and a preparation method thereof.

Background

Capsaicin (CAP), also known as Capsaicin, is a highly pungent vanillylamide alkaloid extracted from the ripe fruit of capsicum annuum belonging to the solanaceae family. Capsaicin has antitumor, antiinflammatory, fat oxidation promoting, blood pressure lowering, endocrine system regulating, cardiovascular and cerebrovascular protecting, pruritus relieving, nerve protecting, antioxidant, and analgesic effects.

At present, capsaicin is mostly directly applied in the application research on the market, but the application of the capsaicin is severely limited due to the problem of strong oral irritation of the capsaicin. The microencapsulation technology can solve the problem of the irritation of the capsaicin to a certain extent. In the prior art, CN110574910A discloses a method for preparing a natural capsaicin microparticle preparation without solvent residue. The natural capsaicin crystal is dissolved or dispersed in a proper carrier, and is granulated after being stirred and mixed uniformly, so that the prepared particles are uniform and have good free-running property. Under the condition of not influencing the efficacy of the natural capsaicin, the strong stimulation of the capsaicin can be covered, and the use of the natural capsaicin is convenient. However, the product only covers the stimulation of capsaicin by granulation, and the taste masking effect is poor.

CN102293752B discloses a preparation method of chitosan-carried capsaicin microspheres and the microspheres and application thereof in weight reduction, lipid lowering and blood sugar lowering. The chitosan-loaded capsaicin microspheres are prepared by combining an ion crosslinking method and a spray drying method, the particle size of the microspheres is 0.8-4.5 um, the synergistic weight-losing, blood fat-reducing and blood sugar-reducing effects of chitosan and capsaicin are realized, and the capsaicin irritation is reduced by secondary coating. However, the particle size of the microspheres prepared by the product is too large, the application of the product is influenced, and the irritation relieving effect on capsaicin is limited. Therefore, it is urgently needed to develop new formulations and preparation processes aiming at capsaicin so as to improve the properties of the products.

Disclosure of Invention

The object of the present invention is to provide taste-masked capsaicin granules which overcome the above-mentioned technical problems of the prior art.

Another object of the present invention is to provide a method for preparing taste-masked capsaicin granules which can achieve excellent taste-masking effects.

Therefore, the technical scheme provided by the invention is as follows:

a taste-masking capsaicin particle comprises a particle material and a coating layer, wherein the coating layer is coated outside the particle material, and the particle material consists of the following components in percentage by weight: 1-30% of capsaicin, 70-95% of auxiliary materials and 0.5-3% of adhesive.

The capsaicin includes capsaicin crystal extracted from Capsici fructus and capsaicin-containing capsicum powder product.

The auxiliary materials are one or more of microcrystalline cellulose, corn starch, pregelatinized starch, maltodextrin, lactose and soluble starch.

The adhesive is one or more of hydroxypropyl methylcellulose, xanthan gum, cyclodextrin and ethanol.

The coating layer is one or a mixture of several of hydroxypropyl methylcellulose, stearic acid, hydrogenated vegetable oil, sunflower seed oil, medium chain triglyceride and phospholipid.

A method for preparing taste-masked capsaicin granules, comprising the following steps:

step 1), uniformly mixing capsaicin with a formula amount and auxiliary materials, then adding an adhesive, uniformly mixing and granulating to obtain a granular material;

and 2) preparing a coating solution from water and a coating substance, coating the granular material, drying, forming a coating layer on the granular material, and finally sieving by using a 40-60-mesh sieve to obtain the particle material.

The granulation in the step 1) adopts wet granulation, extrusion spheronization granulation or fluidized bed granulation.

The drying in the step 2) is hot air drying, fluidized bed drying, vacuum drying or freeze drying.

The mass percentage of the coating in the coating liquid in the step 2) is 3-5%.

The invention has the beneficial effects that:

the taste-masking capsaicin particle provided by the invention improves the particle state of the capsaicin raw material by granulating the capsaicin raw material so that the capsaicin raw material is easy to coat, and slows down the oral irritation of the capsaicin to a certain extent, and then coats the capsaicin particle to coat one or more coating layers on the surface of the capsaicin particle so as to isolate the capsaicin from being directly contacted with a human body, so that the excellent taste-masking effect is achieved, and the oral irritation of the capsaicin is greatly reduced.

The taste-masking capsaicin has uniform particle size, good fluidity, wide applicability and convenient transportation and storage; the product has good dispersibility in water, and can be widely applied to granules and beverages, and also can be applied to tablets and capsules. The selected auxiliary materials are food materials, and no flavoring agent is added. The product prepared by the method has stable performance, accurate content and easy control, and is suitable for large-scale continuous production.

As will be described in further detail below.

Detailed Description

The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.

The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, which are provided for complete and complete disclosure of the present invention and to fully convey the scope of the invention to those skilled in the art. The terminology used in the description of the exemplary embodiments is not intended to be limiting of the invention.

Unless otherwise defined, terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Further, it will be understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense.

Example 1:

the embodiment provides a taste-masking capsaicin particle, which comprises a particle material and a coating layer, wherein the coating layer is coated outside the particle material, and the particle material consists of the following components in percentage by weight: 1-30% of capsaicin, 70-95% of auxiliary materials and 0.5-3% of adhesive.

According to the invention, the capsaicin raw material is granulated, the granular state of the capsaicin raw material is improved, the capsaicin raw material is easy to coat, the oral irritation of the capsaicin is relieved to a certain extent, and the capsaicin granules are coated, so that one or more coating layers are coated on the surfaces of the capsaicin granules to isolate the direct contact of the capsaicin and a human body, thereby achieving an excellent taste masking effect and greatly reducing the oral irritation of the capsaicin.

Example 2:

on the basis of example 1, the present example provides a taste-masked capsaicin granule, which comprises a granule material and a coating layer, wherein the coating layer is coated outside the granule material, and the granule material consists of the following components in parts by mass: 10g of capsaicin, 90g of auxiliary materials and 1.5g of adhesive.

The preparation process comprises the following steps:

10g of capsaicin, 90g of auxiliary materials and 1.5g of adhesive are accurately weighed. The adhesive is prepared into 50g of hydroxypropyl methyl cellulose solution with the weight percentage of 3 percent, and after being uniformly mixed, the mixture is extruded, rounded and granulated, and then is dried in a fluidized bed at 55 ℃. Extrusion rounding granulation process parameters: the extrusion frequency is 50Hz, the rounding speed is 1500rpm, and the rounding time is 200 s. Taking 600g of 5% hydroxypropyl methyl cellulose solution as a coating solution, coating the dried capsaicin particles, and drying in a fluidized bed at 55 ℃ after coating to obtain the taste-masked capsaicin particles. Coating process parameters are as follows: the air inlet temperature is 55-60 ℃, the material temperature is 45-50 ℃, the fan frequency is 30Hz, the atomization pressure is 0.2MPa, and the coating liquid flow rate is 5 rpm/min.

In the embodiment, the mass percentage of the capsaicin is 9.85%; the mass percentage of the auxiliary material is 88.67 percent; the mass percentage of the adhesive is 1.48%. The auxiliary materials are 80g of microcrystalline cellulose and 10g of corn starch; the adhesive is hydroxypropyl methyl cellulose, and is prepared into a hydroxypropyl methyl cellulose solution with the mass percentage of 3% when in use.

Detecting the content of the capsaicin in the taste-masked capsaicin particles, wherein the process comprises the following steps:

1) determination of a Standard Curve

0.02g of capsaicin standard is weighed into a 50mL volumetric flask, dissolved with methanol and subjected to constant volume to obtain 0.4mg/mL stock solution. Transferring the stock solutions into volumetric flasks of 0.4 mL, 0.6 mL, 0.8 mL, 1.0 mL, 1.2 mL and 1.4 mL to 10mL respectively, performing constant volume with methanol to obtain capsaicin solutions to be detected with capsaicin content concentrations of 0.016, 0.024, 0.032, 0.040, 0.048 and 0.056mg/mL, respectively measuring absorbance values of the solutions to be detected with ultraviolet-visible spectrophotometer at 280nm, and performing data analysis to obtain a capsaicin standard curve.

2) Content detection

Precisely weighing about 0.1g of taste-masked capsaicin particles into a 100mL volumetric flask, precisely adding 20mL of n-hexane, and carrying out ultrasonic treatment for 15 min; adding about 50ml of methanol, and performing ultrasonic treatment for 20-30min (without granular sample); the volume is determined to be 100ml by methanol, and the mixture is evenly mixed and then kept stand. Precisely taking out 10mL of solution, adding into a 100mL volumetric flask, performing constant volume with methanol, performing ultrasonic extraction for 10min, filtering, measuring absorbance at 280nm, and calculating content with a standard curve.

The taste-masked capsaicin particle prepared in this example was found to have a capsaicin content of 7.6%.

Example 3:

on the basis of example 1, the present example provides a taste-masked capsaicin granule, which comprises a granule material and a coating layer, wherein the coating layer is coated outside the granule material, and the granule material consists of the following components in parts by mass: 20g of capsaicin, 80g of auxiliary materials and 1.8g of adhesive.

The preparation process comprises the following steps:

20g of capsaicin, 80g of auxiliary materials and 1.8g of adhesive are accurately weighed to prepare 60g of solution with the mass concentration of 3%, the solution is uniformly mixed, extruded, rounded and granulated, and then dried in a fluidized bed at 55 ℃. Extrusion rounding granulation process parameters: the extrusion frequency is 50Hz, the rounding speed is 1500rpm, and the rounding time is 200 s. Taking 800g of hydroxypropyl methyl cellulose solution with the mass concentration of 5% as coating liquid, coating the dried capsaicin particles, and drying in a fluidized bed at 55 ℃ after coating to obtain the taste-masked capsaicin particles. Coating process parameters are as follows: the air inlet temperature is 55-60 ℃, the material temperature is 45-50 ℃, the fan frequency is 30Hz, the atomization pressure is 0.2MPa, and the coating liquid flow rate is 5 rpm/min.

The content of capsaicin in the taste-masked capsaicin granules is detected according to the detection method in example 2, and the content of capsaicin in the taste-masked capsaicin granules prepared in the example is detected to be 15.3%.

In the embodiment, the mass percentage of the capsaicin is 19.64%; the mass percentage of the auxiliary materials is 78.58%; the mass percentage of the adhesive is 1.78%. The auxiliary materials are 70g of microcrystalline cellulose and 10g of corn starch which are uniformly mixed; the adhesive is hydroxypropyl methylcellulose.

Example 4:

on the basis of example 1, the present example provides a taste-masked capsaicin granule, which comprises a granule material and a coating layer, wherein the coating layer is coated outside the granule material, and the granule material consists of the following components in parts by mass: 30g of capsaicin, 70g of auxiliary materials and 1.8g of adhesive.

The preparation process comprises the following steps:

30g of capsaicin, 70g of auxiliary materials and 1.8g of adhesive are accurately weighed. 1.8g of adhesive is prepared into 60g of solution with the mass concentration of 3 percent, and the solution is extruded, rounded and granulated after being uniformly mixed and then dried in a fluidized bed at 55 ℃. Extrusion rounding granulation process parameters: the extrusion frequency is 50Hz, the rounding speed is 1500rpm, and the rounding time is 200 s. Taking 1200g of 5% hydroxypropyl methylcellulose solution as a coating solution, coating the dried capsaicin particles, and drying in a fluidized bed at 55 ℃ after coating to obtain the taste-masked capsaicin particles. Coating process parameters are as follows: the air inlet temperature is 55-60 ℃, the material temperature is 45-50 ℃, the fan frequency is 30Hz, the atomization pressure is 0.2MPa, and the coating liquid flow rate is 5 rpm/min.

The content of capsaicin in the taste-masked capsaicin granules is detected according to the detection method in example 2, and the content of capsaicin in the taste-masked capsaicin granules prepared in the example is 20.7%.

In the embodiment, the mass percentage of the capsaicin is 29.46 percent; the mass percentage of the auxiliary materials is 68.76%; the mass percentage of the adhesive is 1.78%. The auxiliary material is formed by uniformly mixing 50g of microcrystalline cellulose and 20g of corn starch; the adhesive is hydroxypropyl methylcellulose.

Example 5:

this example provides taste masked capsaicin granules based on example 1, and uses xanthan gum in the same amount as the binder used in example 4. Other components and the using amount are not changed.

Example 6:

this example provides taste masked capsaicin granules based on example 1, and compared to example 4, the binder used cyclodextrin in the same amount. Other components and the using amount are not changed.

Comparative experiments were carried out on the taste-masked capsaicin granules prepared in examples 4 to 6, and the results are shown in Table 1.

Table 1 comparative experimental results for different binders

According to the experimental results, the capsaicin particles prepared by using the hydroxypropyl methyl cellulose as the adhesive have high bulk density and yield, uniform and round particles and better coating effect.

Example 7:

on the basis of example 1, the present example provides a taste-masked capsaicin particle, and compared with example 2, the present example provides a mixture of pregelatinized starch as an auxiliary material, hydrogenated vegetable oil and sunflower seed oil as a coating solution, wherein the mass ratio of the two is 2:1, and the rest components and the content are the same.

The granulation method adopts wet granulation. Vacuum drying is adopted during drying.

Example 8:

on the basis of example 1, the present example provides a taste-masked capsaicin granule, and compared with example 3, the present example provides a mixture of maltodextrin, lactose and soluble starch as auxiliary materials in a mass ratio of 1:1: 1; the coating liquid is stearic acid, and the rest components and contents are the same.

The granulation method adopts fluidized bed granulation. Freeze drying is adopted for drying.

Sensory evaluation test:

the prepared taste-masked capsaicin particles were subjected to comparative evaluation with a capsaicin raw material (20 volunteers were selected for sensory evaluation at 15min tasting intervals and rinsed with purified water after each defective item), and the evaluation criteria and the evaluation results are shown in table 2.

TABLE 2 sensory evaluation chart of taste-masked capsaicin granules

Sensory evaluation results of taste-masked capsaicin granules for different formulations (examples 2 to 8) are shown in Table 3.

TABLE 3 sensory evaluation results of taste-masked capsaicin granules for different formulations

The experimental result shows that the taste masking effect of the coated taste masking capsaicin granules is obvious, the palatability is good, the strong spicy feeling of the capsaicin raw material is masked, and the oral irritation of the capsaicin is obviously reduced.

The above examples are merely illustrative of the present invention and should not be construed as limiting the scope of the invention, which is intended to be covered by the claims and any design similar or equivalent to the scope of the invention.