薏苡仁油双层乳液的制备及体外模拟释放研究  

Preparation and in Vitro Simulated Release Investigation of the Coix Seed Oil Bilayer Emulsion

作　　者：易醒[1] 罗俊溢 李娟[1] 易孜成 袁弋婷 夏小华[1] 肖小年[2] Yi Xing;Luo Junyi;Li Juan;Yi Zicheng;Yuan Yiting;Xia Xiaohua;Xiao Xiaonian(Sino-German Food Engineering Center,Nanchang University,Nanchang 330047;Sino-German Joint Research Institute,Nanchang University,Nanchang 330047)

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

出　　处：《中国食品学报》2021年第5期156-165,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31760459,31960455)。

摘　　要：利用谷氨酰胺转氨酶,以壳寡糖与乳清分离蛋白交联作为乳化剂,制备含薏苡仁油的双层乳液。通过人工模拟胃液和肠液,研究该双层乳液在体外的释放行为。结果显示:以壳寡糖为内层且壳寡糖与乳清分离蛋白的质量比1∶4,或者以乳清分离蛋白为内层且壳寡糖与乳清分离蛋白的质量比1∶5时,制得的双层乳液稳定性较高,均高于仅用单一乳清分离蛋白稳定的单层乳液。释放动力学结果表明,2种形式的双层乳液在人工模拟肠液中的释放情况符合Retger-peppas方程,且扩散指数都小于0.43,说明2种形式的双层乳液在人工模拟肠液中的释放行为是骨架溶蚀和费克扩散共同作用的结果。The coix seed oil bilayer emulsion was prepared by chitosan oligosaccharide(CO)and whey protein isolate(WPI)which were cross-linked by glutamine transaminase.In vitro release of the bilayer emulsions was investigated using the simulative gastric and intestinal fluid.The results showed that both the bilayer emulsion using CO as an inner layer(mCO∶mWPI=1∶4)and WPI as an inner layer(mCO∶mWPI=1∶5)exhibited higher stability than that of the coix seed oil emulsion stabilized by WPI alone.In vitro release kinetics of both CO/WPI and WPI/CO bilayer emulsions fit well with Retger-peppas equation in the simulative intestinal fluid,of which the diffusion index was below 0.43,indicating that the release mechanism was due to the combination of Fickian diffusion and erosion control.

关 键 词：双层乳液 薏苡仁油 稳定性 释放动力学 

分 类 号：TS201.2[轻工技术与工程—食品科学]