雨生红球藻虾青素纳米颗粒的制备及稳定性研究  

Preparation and Stability of Nanoparticles Containing Astaxanthin from Haematococcus pluvialis

作　　者：袁巧月 吴梵 王孝治 赵轩[1,2] 崔莉 罗海波[1] 陶明煊 刘琛[1] 郭宇星[1] YUAN Qiaoyue;WU Fan;WANG Xiaozhi;ZHAO Xuan;CUI Li;LUO Haibo;TAO Mingxuan;LIU Chen;GUO Yuxing(School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China;Institute of Agricultural Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]南京师范大学食品与制药工程学院,江苏南京210023 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《食品工业科技》2022年第16期98-104,共7页Science and Technology of Food Industry

基　　金：江苏省农业科技自主创新资金项目(CX(20)3050);国家自然科学基金面上项目(31972093)。

摘　　要：为改善雨生红球藻虾青素的稳定性和水溶性,本文使用蜗牛酶进行雨生红球藻虾青素的破壁提取,并以阿拉伯胶和乳清蛋白粉(富含乳脂肪球膜)为壁材,利用复合凝聚法制备虾青素纳米颗粒,此外对纳米颗粒的稳定性进行研究。结果表明:虾青素纳米颗粒的最佳制备条件为:pH4.0,乳清蛋白与阿拉伯胶质量比为2:1,虾青素浓度为60μmol/L,此工艺条件下虾青素的包封率为92.93%±0.19%。该纳米颗粒平均粒径为265.71±0.55 nm,Zeta电位为-13.44±0.14 mV,并具备良好的贮藏稳定性,在4℃条件下贮藏15 d,粒径增幅仅为6.1%,虾青素保留率为90.78%±0.25%,DPPH清除率为79.31%±0.18%。本研究改善了雨生红球藻虾青素的稳定性和水溶性,为虾青素的高效利用提供了技术支持。In order to improve the stability and water solubility of astaxanthin, the snailase was used for the wall-breaking extraction of astaxanthin from Haematococcus pluvialis, and gum arabic and whey protein powder(rich in milk fat globule membrane) were used as wall materials to prepare astaxanthin nanoparticles using a complex coacervation method, in addition, the stability of the nanoparticles was investigated. The results showed that the optimum conditions for the preparation of astaxanthin nanoparticles were pH4.0, protein/gum arabic mass ratio of 2:1 and astaxanthin concentration of60 μmol/L. The encapsulation rate of astaxanthin under these conditions was 92.93%±0.19%. The average particle size was265.71±0.55 nm and the Zeta potential was-13.44±0.14 mV. The nanoparticles showed good storage stability with only6.1% increased in size, 90.78%±0.25% retention of astaxanthin and 79.31%±0.18% clearance of DPPH after 15 d storage at4 ℃. This study would improve the stability and water solubility of astaxanthin and provide technical support for the efficient utilization of astaxanthin.

关 键 词：雨生红球藻 虾青素 乳脂肪球膜 纳米颗粒 稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]