两种凝聚法橙油纳米胶囊的性质比较  

Comparison on Characterization of Orange Oil Nanocapsules Prepared by Two Coacervation Methods

作　　者：彭群 邓琳 王超[1] 段翰英[1] PENG Qun;DENG Lin;WANG Chao;DUAN Han-ying(Food science and technology department,Jinan University,Guangzhou 510632,China)

机构地区：[1]暨南大学食品科学与工程系

出　　处：《现代食品科技》2019年第5期81-86,94,共7页Modern Food Science and Technology

基　　金：广东省自然科学基金项目(2018030310364);广州市科技计划项目(210807010020);中央高校基本科研业务费专项资金(21617425)

摘　　要：探讨复凝聚法(complex coacervation,CC)和单凝聚法(simple coacervation,SC)制备的纳米胶囊(nanocapsule,Nano)的差异,本文以橙油为芯材,采用CC和SC两种凝聚法分别以明胶、海藻酸钠和壳聚糖为壁材对其包埋制备纳米胶囊,并通过包埋率、粒径分布、缓释性能、红外特征、热重稳定性(TGA)及乳液稳定性等对两种纳米胶囊进行了表征和比较。结果表明,两种橙油纳米胶囊的平均粒径均服从正态分布,大小比较均匀。SC-Nano粒径分布窄,平均粒径更小(76.51±8.04)nm,CC-Nano包埋率(82.97±1.49)%和得率(82.31±0.67)%更高。场发射电镜(FESEM)显示纳米胶囊形貌独立且均匀,表面光滑。FT-IR结果证实橙油成功被包埋。缓释性能、TGA和乳化性能分析表明两种纳米胶囊均具有良好的缓释性、热稳定性和乳化稳定性,且SC-Nano耐热性和乳化活性更强。因此,两种凝聚法制备的橙油纳米胶囊可依据其特性应用在不同食品。To compare the characterization of nanocapsules(Nano)prepared by complex coacervation(CC)and simple coacervation(SC)method,in this study orange oil Nano were prepared by CC and SC method,with gelatin,sodium alginate and chitosan as wall materials respectively.Two Nanos were then characterized by means of encapsulation efficiency(EE),size distribution,sustained release properties,Fourier transform infrared spectroscopy(FT-IR),thermogravimetric analysis(TGA)and nanoemulsion stability.The results showed that average particle size of two Nanos obeyed normal distribution,and their sizes were relatively uniform.SC-Nano had the smallest average particle size of76.51±8.04 nm,wheras CC-Nano had the highest EE(82.97±1.49)%and yield(82.31±0.67)%.FE SEM manifested that the morphology of two Nanos were different,uniform in size,and smooth.FT-IR results confirmed that orange oil was successfully encapsulated.Each Nano had good sustained release properties,high zeta potential,and good nanoemulsion stability.TGA curves showed that SC-Nano had higher heat-resistance ability than CC-Nano.Thus,two Nanos can be applied to different food by their properties.

关 键 词：纳米胶囊 橙油 复凝聚法 单凝聚法 粒径 稳定性 缓释性 

分 类 号：TS202.3[轻工技术与工程—食品科学]