海藻酸钠修饰丁香酚微乳稳定及释放特性  

Stability properties and in vitro release of sodium alginate modifying eugenol microemulsion

作　　者：缪金玉 吴晓琳 邹立强 刘伟[1,2] MIAO Jinyu;WU Xiaolin;ZOU Liqiang;LIU Wei(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China;School of Food Science and Technology,Nanchang University,Nanchang 330047,China)

机构地区：[1]南昌大学食品学院,江西南昌330047 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《南昌大学学报（理科版）》2018年第4期369-374,共6页Journal of Nanchang University(Natural Science)

基　　金：国家自然科学基金资助项目(31860452);江西省主要学科学术和技术带头人资助项目(20162BCB22009);江西省自然科学基金主要项目(S2017ZRZDB0192)

摘　　要：丁香酚是一种植物精油,可作为天然抑菌剂以及香味剂应用到食品中,但其低水溶性以及化学不稳定性都极大地限制了丁香酚在食品工业中的应用。为此,构建食品运载体系包埋丁香酚以改善其性质,具有重要的意义。本研究以酪蛋白酸钠为乳化剂,通过pH循环法制备丁香酚微乳,海藻酸钠修饰丁香酚微乳,对其粒子特性、包封率、pH、离子稳定性及释放特性进行表征。结果表明,海藻酸钠修饰能够提高丁香酚微乳平均粒径(分别为218.7nm±3.1nm和142.7nm±3.8nm),具有相当的包封率(分别为(84.8±2.5)%和(78.3±1.5)%);海藻酸钠修饰丁香酚微乳具有良好的pH、离子稳定性及贮藏稳定性;在环境pH为7.0条件下,海藻酸钠修饰丁香酚微乳的释放速率高于酪蛋白微乳,在4h时丁香酚释放速率分别为(68.4±6.8)%和(55.2±1.7)%。As a kind of essential oil extracted from plants,eugenol has excellent antibacterial and can be used as a natural perservatives and flavor source.However,its water insolubility and chemical instability have greatly limited the application of eugenol in the food industry.Therefore,it is of great significance to construct eugenol in food delivery system to improve its properties.In this study,sodium caseinate was used as emulsifier,eugenol microemulsion was prepared by pH cycle method,and was modified by sodium alginate.Their particle properties,encapsulation efficiency,pH,ion stability and release characteristics were characterized.The results show that modification of sodium alginate can improve the average particle size(218.7±3.1 nm and 142.7±3.8 nm,respectively),with equal encapsulation efficiency((84.8±2.5)%and(78.3±1.5)%,respectively);sodium alginate modifying eugenol microemulsion has good pH,ionic and storage stability;under the environment of pH 7,the release rate of sodium alginate modified sodium caseinate emulsion is higher than that of sodium caseinate microemulsion((68.4±6.8)%and(55.2±1.7)%,respectively).

关 键 词：丁香酚 酪蛋白酸钠 海藻酸钠 微乳 释放 

分 类 号：TS201.1[轻工技术与工程—食品科学]