体外模拟消化多维锌软糖的研究  

In vitro mimetic digestion of multi-vitamin Zinc gummy

作　　者：徐晓飞 钟浩权 夏晚霞 刘玮 杨继国 XU Xiao-fei;ZHONG Hao-quan;XIA Wan-xia;LIU -Wei;YANG Ji-guo(South China Institute of Collaborative Innovation,Dongguan 523808;Wewow Nutrition and Health Research Center,Guangzhou 510623;College of Food Science and Engineering,South China University of Technology,Guangzhou 510640)

机构地区：[1]维乐维营养与健康研究中心,广州510623 [2]华南协同创新研究院,东莞523808 [3]华南理工大学食品科学与工程学院,广州510640

出　　处：《中国食品添加剂》2018年第11期162-168,共7页China Food Additives

基　　金：国家重点研发计划(2017YFC1601000);中国博士后科学基金(2016T90787)

摘　　要：采用体外模拟消化法对多维锌软糖的功效成分释放进行研究,模拟研究多维锌软糖功效成分在模拟胃液和肠液中的消化释放特性,并考察了多维锌软糖的微观结构。研究结果显示,多维锌软糖崩解时限为141min,3种功效成分在模拟胃液中的消化释放特性差别较大,与片剂和胶囊剂相比,释放均较缓慢,释放终点的累积释放率略低,具有一定的缓释效果。软糖经过模拟胃液的消化,未释放的功效成分在模拟肠液中快速释出,3种功效成分在模拟肠液中的消化特性略有不同。软糖在消化时,胶体微观结构呈多孔网状结构。结果表明:多维锌软糖不仅具有缓释功效成分的作用,其功效成分在模拟胃液和肠液中具有良好的稳定性和释出特性。An in vitro mimetic digestion model was used to study the release kinetics of functional ingredients of multi-vitamin zinc gummy.The digestionand release of gummy functional ingredients in simulated gastric juice and intestinal fluid were investigated and the microstructure of gummy was characterized.The results show that gummy was fully digested in 141min and its three functional ingredients,vitamin C,vitamin B2and zinc were released slower than that of tablet and hard capsule in simulated gastric juice.The release characteristics of three functional ingredients are quite different and the cumulative release rate was lower than that of tablet and hard capsule.After simulated digestion,the unreleased functionalcomponents were released rapidly and release characteristics show a little difference.The microstructures of the gummy showed porous network structure during the digestion.Results indicate that multi-vitamin zinc gummy has a slow-release effect on its functional components,therefore these components have good stability and release characteristics in simulated gastric juice and intestinal fluid.

关 键 词：功效成分 体外模拟消化 微观结构 释放特性 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS246.5[轻工技术与工程—食品科学与工程]