肉桂油微乳工艺优化及其体外释放  

Process optimization and in vitro release of cinnamon oil microemulsion

作　　者：肖小年[1] 刘悦珍 易孜成 章辉[1] 刘璟 王凡[1] 易醒[2] XIAO Xiaonian;LIU Yuezhen;YI Zicheng;ZHANG Hui;LIU Jing;WANG Fan;YI Xing(OAI Sino-German United Research Institute,Nanchang University,Nanchang 330047,China;Sino-German Food Engineering Center,Nanchang University,Nanchang 330047,China)

机构地区：[1]南昌大学中德联合研究院,江西南昌330047 [2]南昌大学中德食品工程中心,江西南昌330047

出　　处：《南昌大学学报（理科版）》2020年第2期128-134,142,共8页Journal of Nanchang University(Natural Science)

基　　金：国家自然科学基金资助项目(31960455);国家自然科学基金资助项目(31760459)。

摘　　要：本研究的目的是制备稳定性良好的肉桂油微乳体系并对其进行体外释放研究。采用相转化法将肉桂油制备成O/W型微乳,通过比较伪三元相图的微乳区域大小对影响微乳形成的多个因素进行研究。对工艺优化后所制备的微乳进行稳定性评价,然后通过模拟人工肠液研究其体外释放。结果显示,肉桂油微乳的最佳配方为表面活性剂Tween 80/EL-40(3:1,w/w)、助表面活性剂丙三醇/无水乙醇(1:1,w/w)及表面活性剂/助表面活性剂质量比(Km)为4。肉桂油微乳的离心和冷热循环稳定性良好,在恒温加速6个月后,肉桂醛的保留率为92.79%,是普通肉桂油保留率的2倍。肉桂油在pH 6.8和pH 7.4的人工肠液中8小时累积释放率分别为31.21%和16.82%。释放机制遵循非Fickian扩散,在酸性介质中的释放速率大于碱性介质。The aim of this study is to prepare cinnamon oil microemulsion(COME)with good stability and investigate its in vitro release.The oil in water(O/W)microemulsion of cinnamon oil was prepared by phase inversion method and the area of pseudo-ternary phase diagrams was used to investigate the effects of different factors on microemulsion formation.Stability evaluation and in vitro release of the optimum formula in simulative intestinal fluid(SIF)were also studied.The results showed that Tween 80/EL-40(31,w/w)and glycerol/absolute ethyl alcohol(11,w/w)were applied as surfactant and co-surfactant,respectively.The most suitable surfactant/co-surfactant weight ratio(Km)was 41.COME could keep stable under centrifugation and hot and cold cycle test.After storage for 6 months,the retention rate of cinnamaldehyde in microemulsion was 92.79%,which was twice that of cinnamalaehyale in for ordinary cinnamon oil.The cumulative release rates of cinnamon oil from microemulsion were 31.21%in pH 6.8 SIF and 16.82%in pH 7.4 SIF,respectively.In addition,the release rate in an acidic medium was superior to that in alkaline media and both release mechanisms followed a Fickian behavior.

关 键 词：肉桂油 微乳 伪三元相图 体外释放 非Fickian扩散 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]