茶多酚微胶囊化工艺及其缓释研究  

作　　者：赵倩云[1] 陈燕[1] 蒲凤琳 刘丹[1] 冯冀[1] 高健翔[1] 

机构地区：[1]西华大学食品与生物工程学院,四川成都610039

出　　处：《生物技术世界》2015年第6期11-13,共3页Biotech World

摘　　要：本文利用单因素与正交实验,对影响茶多酚微胶囊化包埋效果的因素进行了分析,确定了茶多酚微胶囊化的最佳工艺条件。结果表明:茶多酚微囊化包埋的最佳工艺条件为:采用3%的海藻酸钠(海藻酸钠:茶多酚=3:1),1%的壳聚糖和4%的氯化钙体系,用一步法可制备茶多酚微胶囊,该微胶囊在体外模拟胃、肠液中约2 h中达到茶多酚释放峰值,表现出较好的缓释效果。This paper studied the factors that effect on the tea polyphenols microencapsulation embedment. Through this experiment, it determined the optimum conditions for tea polyphenols microencapsulation with chitosan-alginate sodium system. The results indicated that the optimum conditions for tea polyphenols microencapsulation with chitosan-alginate sodium system were 3% alginate(alginate sodum/tea polyphenols = 3:1), 1% chitosan and 3% calcium chloride by one-step method to prepare the tea polyhenols microencapsule. In vitro release, results showed that microcapsules could realise sustsinedre lease in the intestine.

关 键 词：茶多酚 微胶囊 包埋 

分 类 号：TS20[轻工技术与工程—食品科学]