载花青素微胶囊的制备及其抗氧化性能  

Preparation and Antioxidant Performances of Anthocyanin-Loaded Microcapsules

作　　者：李星宇 刘港 高逸飞 郭庆中[1] 吴江渝[1] 郑华明[1] LI Xingyu;LIU Gang;GAO Yifei;GUO Qingzhong;WU Jiangyu;ZHENG Huaming(School of Materials Science and Engineering,Wuhan Institute of Technology,Wuhan 430205,China)

机构地区：[1]武汉工程大学材料科学与工程学院,湖北武汉430205

出　　处：《武汉工程大学学报》2020年第2期177-180,共4页Journal of Wuhan Institute of Technology

基　　金：武汉工程大学科学研究基金(17QD11);武汉工程大学第十届研究生教育创新基金(CX2018053);武汉工程大学第十四届校长基金(2019072);武汉工程大学教学研究项目(X2018027)。

摘　　要：为了提高花青素(Cy)的稳定性,首先以紫甘蓝为原料,提取并纯化得到了高纯度Cy粉末,然后利用微胶囊技术制备了海藻酸钠/壳聚糖载花青素微胶囊(CyMCs)。研究结果表明:当海藻酸钠质量分数为1.0%,氯化钙质量分数为1.0%,壳聚糖质量分数为0.5%时,制备的CyMCs包封率可高达97.42%;CyMCs对羟基自由基清除率达50%时的质量浓度为84μg/mL。将Cy微囊化不仅能充分发挥其抗氧化活性的特点,同时可延长食品的保质期。To improve the stability of anthocyanin(Cy),Cy powder with high purity was firstly extracted and purified from purple cabbage,sodium alginate/chitosan-embedded anthocyanin microcapsules(CyMCs)were then prepared by microcapsule technology.The results show that when the mass fractions of sodium alginate,calcium chloride and chitosan are 1.0%,1.0%,0.5%respectively,the encapsulation rate of the prepared CyMCs can reach 97.42%;the mass concentration of the CyMCs on the hydroxyl radical scavenging rate of 50%is 84μg/mL.Microencapsulation of Cy not only fully exploits the characteristics of the anthocyanin's antioxidant activity,but also prolongs the shelf life of foods.

关 键 词：花青素 微胶囊 抗氧化 

分 类 号：O636.1[理学—高分子化学]