黑果腺肋花楸花色苷纳米微胶囊的制备及其表征  

Preparation and Characterization of Anthocyanin Nano-microcapsules of Sorbus melanocarpa

作　　者：李海龙 马子龙 米帅 李军[1] 杜彬[1] 朱凤妹[1] Li Hailong;Ma Zilong;Mi Shuai;Li Jun;Du Bin;Zhu Fengmei(College of Food Science and Technology,Hebei Normal University of Science and Technology,Changli 066600,Hebei)

机构地区：[1]河北科技师范学院食品科技学院,河北昌黎066600

出　　处：《中国食品学报》2022年第12期191-199,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：河北省重点研发计划项目(19222810D)。

摘　　要：黑果腺肋花楸是目前含有花青素、多酚含量最高的植物,其活性物质具有多种保健功能。然而,其中的花色苷稳定性差,利用率低,在各行业的应用受到限制。本研究采用壳聚糖与聚谷氨酸经离子凝胶法对黑果腺肋花楸花色苷进行包埋,来提高其稳定性。通过单因素实验确定3个影响显著的因素。以花色苷纳米微胶囊包埋率为指标,响应面优化后的最佳条件为:花色苷添加量36 mg、壳聚糖质量浓度1.3 mg/mL、搅拌时间60 min、壳聚糖∶聚谷氨酸质量比2∶1、pH 4.5。在此条件下所得纳米微胶囊包埋率为59.54%,粒径317.5 nm,Zeta电位36.7 mV。通过扫描电镜观察,黑果腺肋花楸花色苷纳米微胶囊外表光滑,呈规则的球状,表明其具有良好的结构和稳定性,有利于其在食品工业中的应用。The anthocyanins and polyphenols in Sorbus melanocarpa are the highest in known plants,and have a variety of health-care functions.However,due to the poor stability and low bioavailability of anthocyanins,their application in various industries is limited.In this study,chitosan and polyglutamic acid were used to encapsulate the anthocyanin of Sorbus melanocarpa by ion gel method under pH drive to improve the stability of anthocyanin of Sorbus melanocarpa.On the basis of single factor experiments,three significant factors were selected to conduct response surface optimization experiments with the embedding rate as an indicator,the best preparation conditions for obtaining Sorbus melanocarpa nano-microcapsules are:36 mg of anthocyanins,1.3 mg/mL of chitosan,60 minutes of mixing time,and mass ratio of chitosan:polyglutamic acid 2∶1,pH 4.5,the obtained Sorbus melanocarpa anthocyanin nano-microcapsules have an embedding rate of 59.54%,a particle size of 317.5 nm,and a Zeta potential of 36.7 mV,Observed by scanning electron microscope,the anthocyanin nanocapsules of Sorbus melanocarpa are smooth and oval in appearance.This indicates that the anthocyanin nanocapsules of Sorbus melanocarpa have good structure and stability,which is beneficial to expand its application range in the food industry.

关 键 词：黑果腺肋花楸 花色苷 纳米微胶囊 响应面优化 

分 类 号：TS201.2[轻工技术与工程—食品科学]