绿豆淀粉/纤维素纳米晶胶囊壳的制备及表征  

Preparation and Characterization of Mung Bean Starch/Cellulose Nanocrystals Capsules

作　　者：陈启杰[1] 赵雅兰 踪张扬 张朋 王凤[1] 谢琼华 王建辉[2] Chen Qijie;Zhao Yalan;Zong Zhangyang;Zhang Peng;Wang Feng;Xie Qionghua;Wang Jianhui(School of Chemistry and Chemical Engineering,Changsha University of Science and Technology,Changsha 410076;School of Food Science and Bioengineering,Changsha University of Science and Technology,Changsha 410076)

机构地区：[1]长沙理工大学化学化工学院,长沙410076 [2]长沙理工大学食品与生物工程学院,长沙410076

出　　处：《中国食品学报》2022年第8期182-189,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：科技部基础资源研究项目(2019FY100900);湖南省自然科学基金项目(2020JJ4095);湖南省企业科技创新创业团队项目(201918);湖南省高新技术产业科技创新引领计划项目(2021GK4040)。

摘　　要：以绿豆淀粉(MBS)和纤维素纳米晶(CNC)为原料,辅以甘油和卡拉胶作为增塑剂和胶凝剂,通过流延法和浸渍法分别制备MBS/CNC胶囊膜和其对应的胶囊壳,并采用傅里叶变换红外光谱(FT-IR)、X射线衍射(XRD)、扫描电子显微镜(SEM)对其进行表征。结果表明,CNC能够有效增强MBS基胶囊壳的拉伸强度,当CNC用量为6.0%时,绿豆淀粉基胶囊膜的拉伸强度为15.61 MPa,提高了175.2%。MBS/CNC胶囊壳的透明度随CNC用量的增加而略微下降。MBS/CNC胶囊壳的干燥失重率在14.14%~14.99%之间,且在蒸馏水和模拟人工胃液中的崩解时限为14 min内,均符合《中国药典》(2015)的规定要求。The starch based capsules were prepared with mung bean starch(MBS)and cellulose nanocrystals(CNC),the glycerol and carrageenan were used as plasticizer and gelling agents.The MBS/CNC capsule-film was prepared by casting method,and the dipping method was used in preparation of the corresponding capsules.The MBS/CNC capsules were analyzed by FTIR,XRD,and SEM.The results showed that CNC could significantly improve the tensile strength of the MBS based capsule.When the content of CNC was 6.0%,the tensile strength of the capsule-film was 15.61 MPa and increased by 175.2%.The transparency of the capsule with different CNC contents was slightly reduced.The loss on drying of the MBS/CNC capsules were between 14.14%and 14.99%,and the disintegration time in distilled water and simulated artificial gastric juice were less than 14 min,which all met the requirements of Chinese Pharmacopoeia(2015).

关 键 词：绿豆淀粉 纤维素纳米晶 胶囊壳 制备 表征 

分 类 号：TQ460.1[化学工程—制药化工] TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]