第二步乳化工艺参数对W/O/W型复乳稳定性和胰岛素包埋率的影响  

Influences of Emulsifying Parameters on the Stability and Insulin Encapsulation Efficiency of W/O/W Multiple Emulsions

作　　者：魏慧贤[1,2] 钟芳[2] 麻建国[2] 

机构地区：[1]江南大学化学与材料工程学院,江苏无锡214122 [2]江南大学食品学院,教育部食品科学与安全重点实验室,江苏无锡214122

出　　处：《食品与生物技术学报》2008年第6期23-28,共6页Journal of Food Science and Biotechnology

基　　金：国家863计划项目(2007AA10Z300);国家"十一五"科技支撑计划重点项目(2006BAD27B04);无锡市科技局社会发展项目(CS030011);江南大学青年基金项目(2007LQN16)

摘　　要：研究了用两步乳化法制备W/O/W型复乳时,第二步乳化的乳化工艺参数对复乳的稳定性和药物包埋率的影响规律。以胰岛素为模型药物,用两步乳化法制备W/O/W型复乳,用离心后的乳层保留率评价复乳的稳定性,用高效液相法测定胰岛素在复乳中的包埋率,用激光光散射法测定复乳的粒度分布。实验结果表明,随着第二步乳化过程中乳化强度的提高,复乳滴的粒径减小,复乳的离心稳定性提高而胰岛素包埋率降低。胰岛素包埋率与复乳的粒度分布的关系分为两个区域:当乳化强度较小时,复乳滴的粒径较大,比表面积较小,胰岛素包埋率与体积平均粒径成正比;当乳化强度增大时,复乳滴粒径减小,比表面积增大,胰岛素包埋率与比表面积成反比。在本研究中使胰岛素包埋率最高的第二步乳化过程工艺参数为:VirTishear高速分散均质机分散速度2 000 r/min,分散时间3 min,此工艺下胰岛素的包埋率达到55%。Influences of emulsifying parameters of the second emulsifying procedure during the preparation of multiple emulsions （MEs） by two-step emulsifying method were investigated with respect to multiple emulsions stability and insulin encapsulation efficiency （IEE）. Emulsion stabilities were characterized by centrifugal creaming ratio, IEE were determined by HPLC method. Droplet size distribution were investigated by laser scattering technics. The results shows that emulsifying parameters of the second emulsifying procedure remarkably affected the stability and IEE of MEs. Strong emulsifying parameters improve the stability of MEs by decreasing droplet size of oily drops, but decrease IEE by increasing diffusion area and decreasing diffusion length. The best emulsifying parameters of the second emulsifying step with respect to IEE were as follow： Vir Tishear emulsifying machine, stirring rate. 2000r/min, stirring time：3min, with an encapsulation efficiency of insulin 55%.

关 键 词：W/O/W型复乳 两步乳化法 乳化工艺参数 离心稳定性 胰岛素包埋率 

分 类 号：TS201.7[轻工技术与工程—食品科学]