壳聚糖-海藻酸钠双层修饰VC脂质体的稳定性及其强化水蜜桃汁的生物学评价  

Stability and Biological Efficacy of Peach Juice Fortified with Chitosan-Alginate Double-layered VC Liposome

作　　者：邹雪坤 屠飘涵 卢筠梦 胡盈利 韩剑众[1] 黄晓玲[1] 田巧巧 刘玮琳[1] Zou Xuekun Tu Piaohan Lu Junmeng Hu Yingli Han Jianzhong Huang Xiaoling Tian Qiaoqiao Liu Weilin(School of Food and Biological Engineering, Zhejiang Gongshang University, Hangzhou 310018)

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018

出　　处：《中国食品学报》2017年第3期201-207,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(No.31401482);2014年浙江省教育厅科研项目(No.Y201432148);浙江省科技厅公益项目(No.2016C32060)

摘　　要：壳聚糖(CH)和海藻酸钠(AL)两种多糖通过静电相互作用,层层自组装修饰在包裹了维生素C的传统脂质体(liposomes,LPs)表面,形成新型多聚物运载体系(polyelectrolyte delivery system,PDS),研究其在长期贮藏过程中的泄漏动力学;以VC溶液为对照,将LPs、过滤PDS(filtered PDS)、未过滤PDS(non-filtered PDS)分别添加入水蜜桃汁以营养强化VC,研究果汁在贮藏过程中的稳定性变化和生物学功效。结果表明,PDS中的VC泄漏较未修饰脂质体(LPs)的慢,泄漏过程符合Peppas模型;添加未过滤PDS和过滤PDS的营养强化水蜜桃汁较其他组的色差变化较小,pH值更稳定,在30 d贮藏期间微生物生长不明显。多糖双层修饰的脂质体(PDS)比未修饰的传统脂质体(LPs)具有更好的缓释作用,在保护果汁的营养成分和维持饮料体系的稳定性上效果更显著。In this study, a new type of polyelectrolyte delivery system （PDS） were prepared by electrostatic interaction principle based on a layer-by-layer technology, which chitosan （CH） and sodium alginate （AL） was double-bilayered on the surface of traditional liposomes （LPs）. As a model nutrient, vitamin C was encapsulated in PDS, and its leakage kinetics during long term storage was evaluated. Besides, LPs and PDS （filtered PDS and non-filtered PDS） which encapsulated Vitamin C were added to the peach juice to fortify Vitamin C. As a control, vitamin C solution was also added in the juice. The changes in physical and chemical properties of the juice during storage and the biological efficacy were studied. Results showed that the Vitamin C leakage of PDS was lower than unmodified liposomes （LPs） and the leakage process fit the Peppas model well. Moreover, peach juice fortified with non-filtered PDS and filtered PDS exhibited less changes in chromatic aberration and pH than other groups. Microbiology study showed that addition of non-filtered PDS and filtered PDS in peach juices can inhibit the growth of microorganisms in a certain extent, Present study indicated that PDS had a better sustained release effect and displayed a higher stability and more effective to protect juice nutrients and beverage system than the traditional liposomes.

关 键 词：脂质体 双层修饰 维生素C 强化果汁 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]