魔芋葡甘聚糖为壁材的苹果多酚微胶囊制备及缓释  

Preparation of Apple Polyphenol Microcapsules Using KGM as Wall Material and Its Sustained Release

作　　者：郑健姿 岳田利[1] 

机构地区：[1]西北农林科技大学食品学院,陕西杨陵712100

出　　处：《食品研究与开发》2017年第24期48-52,共5页Food Research and Development

基　　金：农业部948重点项目[2011-G8(3)]

摘　　要：研究以魔芋葡甘聚糖为壁材以苹果多酚为芯材,采用冷冻干燥的方法,制备复合微胶囊。对微胶囊制备的壁材浓度,芯壁材质量比和反应温度为单因素进行试验,再利用Design expert 8.0.6.1设计试验,以包埋率为指标,得到制备方法的最优条件。并对微胶囊进行缓释试验。结果表明:壁材浓度和芯壁材质量比对包埋率的影响最显著,温度对微胶囊的制备影响较大;较适宜的微胶囊制备条件为:壁材浓度2.2%,芯壁材料质量比1∶11,反应温度41.51℃。此条件下预测可得到的微胶囊的包埋率为88.3%,实际包埋率为88.2%。在6h缓释试验中,模拟胃液释中放率为45.8%,模拟肠液中释放率为67.5%,具有良好的缓释效果。This research was prepared the. Amorphophallus konjac（KGM） and apple polyphenol microcapsule with freeze drying method. Make the proportion of core/wall material, wall material concentration and tempera-ture as a single factor, get the optimal single factor data. Then take the embedding rate as index and use Design-expert 8.0.6.1 to optimize experiment design, get the optimal solution of the experiment. Do sustained release experiment. The result showed that, the interaction of wall material concentration and temperature was signifi-cantly effect on embedding rate. And the best condition was：proportion of core/wall material was 1：11, wall material concentration was 2.2%and reaction temperature was 41.51℃.The predicted embedding rate in this condition was 88.3%, and the real was 88.2%. The release rate in simulated gastric environment was 45.8%and it＇s 67.5%in simulate intestines liquid, the result showed the microcapsule had a good effect on sustained release.

关 键 词：葡甘聚糖 苹果多酚 微胶囊 缓释 

分 类 号：TQ914.1[化学工程]