玉米须总黄酮微胶囊化及稳定性的研究  

The microencapsulation and stability of flavonoids from corn silk

作　　者：李妍[1] 李锋[2] 陶志杰[1] 许晖[1] 

机构地区：[1]蚌埠学院食品与生物工程系,安徽蚌埠233030 [2]南京军区总医院血液科,江苏南京210002

出　　处：《中国酿造》2014年第4期47-51,共5页China Brewing

基　　金：安徽省高等学校省级质量工程项目(20101091);蚌埠学院自然科学研究项目(2010ZR12)

摘　　要：玉米须是我国传统中药材,量广而利用有限。采用酶解法提取玉米须总黄酮,同时考虑其不稳定性和难溶解性,采用了微囊化技术。结果表明,最佳微胶囊化条件为芯壁比为1∶15,搅拌时间为35min,β-环糊精的质量浓度为15g/100mL,搅拌温度为50℃,在此最佳条件下,包埋率为78.5%。研究表明,pH、温度以及金属离子Cu2+均会对微胶囊的稳定性产生影响。Corn silk is a traditional Chinese medicine; it has large quantity but limited utilization. The total flavonoids was extracted by enzyme hydrolysis method, and microencapsulation technology was used as well considering the instability and poor solubility. Results showed that the optimum condition of microencapsulation was obtained as follows： core wall ratio 1：15, stiring time 35 min,/3-cyclodextrin concentration 15g/100ml, temperature 50℃. Under such condition, the embedding rate was 78.5%. Result showed that pH, temperature and metal ion Cu2＋ were making influences on the stability ofmicrocapsules.

关 键 词：玉米须 黄酮 微胶囊化 稳定性 

分 类 号：TQ461[化学工程—制药化工]