胶原小肽铁螯合物纳米脂质体的制备及其在模拟胃肠道中的稳定性研究  

Preparation of ferrous ion chelated collagen peptides nanoliposomes and stability in simulated gastrointestinal tract

作　　者：毕佳媛 陈梦倩 吴俊超 龚静静 徐源 胡新裕 林依婷 黄光荣 BI Jiayuan;CHEN Mengqian;WU Junchao;GONG Jingjing;XU Yuan;HU Xinyu;LIN Yiting;HUANG Guangrong(College of life sciences,China Jiliang university,Zhejiang Hangzhou 310018,China)

机构地区：[1]中国计量大学生命科学学院,浙江杭州310018

出　　处：《食品工程》2022年第2期49-54,共6页Food Engineering

基　　金：国家级大学生创新创业训练计划项目(202010356019)。

摘　　要：以鳕鱼加工副产物鳕鱼皮为原料,酸性条件下提取得到胶原蛋白,用胶原酶水解得到胶原小肽,与铁离子螯合形成铁螯合小肽,进而制备成螯合物纳米脂质体,研究胶原小肽铁螯合物纳米脂质体在模拟胃肠液中的稳定性。结果表明,胶原肽螯合铁纳米脂质体在温度40℃,胆脂比0.37,加样量5.6 mg(30 mL体系中),pH值6.0时包封率最优。纳米脂质体对于肽铁螯合物有较好的包埋效果和保护作用,在胃肠液中具有缓释的作用。Cod skin,a byproduct of cod,was used as raw material to extract collagen.Collagen peptides were obtained by hydrolyzed of collagenase,and then chelated with ferrous ion to get chelates.The nanoliposomes of chelates were prepared.The stability of chelates and its nanoliposomes in simulated gastric and intestinal fluids was studied.The results showed that the best encapsulation efficiency of ferrous chelated collagen peptides nanoliposomes was obtained at the following conditions:temperature was 40℃,cholesterol liposome ratio was 0.37,sample volume was 5.6 mg/30mL and pH was 6.0.Nanoliposomes have good embedding and protective effect on chelates and slow release in gastric and intestinal fluid.

关 键 词：鳕鱼皮 胶原肽 铁 纳米脂质体 胃肠道稳定性 

分 类 号：TS254.51[轻工技术与工程—水产品加工及贮藏工程]