FIELD: nanotechnologies; medicine; food industry.
SUBSTANCE: method of producing dry extracts nanocapsules of may chang is characterized by the fact that the dry extract of may chang is added to a suspension of guar gum in isopropanol in the presence of 0.01 g of glycerol with one or two edible fatty acid molecules and one or two citric acid molecules as a surfactant with stirring at 1,000 rpm, further 1,2-dichloroethane is added, the resulting suspension of the nanocapsules is filtered off and dried at room temperature, wherein the core : shell weight ratio is 1:1, 1:2 or 1:3.
EFFECT: method is proposed for preparing nanocapsules of dry extract of may chang.
1 cl, 3 ex
