山楂黄酮纳米微胶囊的制备及特性  

Preparation and Properties of Hawthorn Flavonoid Nano Microcapsules

作　　者：孙小晶 李丹丹[1] 李莹 修建华 王金华 SUN Xiao-jing;LI Dan-dan;LI Ying;XIU Jian-hua;WANG Jin-hua(College of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050000,Hebei,China;Hebei Hawthorn Processing Technology Innovation Center,Chengde 060000,Hebei,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050000 [2]河北省山楂加工技术创新中心,河北承德060000

出　　处：《食品研究与开发》2023年第10期170-176,共7页Food Research and Development

摘　　要：为研究制备山楂黄酮纳米微胶囊的最佳工艺并揭示其理化特性和体外消化性质,探索山楂黄酮高值化利用新途径。以山楂黄酮为芯材、壳聚糖为壁材,采用离子交联法制备山楂黄酮纳米微胶囊,应用单因素和响应面法优化山楂黄酮纳米微胶囊制备工艺,并分析其理化性质、体外模拟胃肠消化特性。结果表明:山楂黄酮纳米微胶囊最佳的制备工艺为壳聚糖浓度2.5 mg/mL、多聚磷酸钠浓度1.5 mg/mL、山楂黄酮浓度0.048 mg/mL;在此条件下,微胶囊的平均包埋率为91.722%,山楂黄酮纳米微胶囊形态完整、表面光滑、结构致密;微胶囊水分含量为2.195%,溶解度为75.24%,平均粒径0.515μm;体外释放试验表明6 h后微胶囊在胃液中累计释放率为14.38%,18 h肠液中累计释放率达到84.83%,微胶囊在模拟肠液中释放性能优于模拟胃液。The present study was performed to optimize the technology for preparing hawthorn flavone nano-mi-crocapsules,further characterize their physicochemical properties and in vitro digestion properties,thereby ex-ploring new routes for high value utilization of hawthorn flavones.The hawthorn flavonoid nano-microcapsules were prepared by ionization gelation with hawthorn flavonoid as the new material and chitosan as the wall mate-rial.The technology for preparing hawthorn flavone nano-microcapsules was optimized using single factor method and response surface method,while the physicochemical properties and the in vitro simulated gastroin-testinal digestion characteristics were analyzed.The results showed that the optimal preparation process of hawthorn flavone nano-microcapsules was achieved as follows:2.5 mg/mL chitosan,1.5 mg/mL sodium polyphosphate,0.048 mg/mL hawthorn flavones.The average embedding rate of the hawthorn flavone nano-mi-crocapsules was 91.722%,while the nano-microcapsules had complete morphology,smooth surface and dense structure.The moisture content of the nano-microcapsules was 2.195%,the solubility was 75.24%,and the av-erage particle size was 0.515μm.The in vitro release test showed that the cumulative release of the nano-micro-capsules in gastric juice was 14.38%after 6 h,while the cumulative release in intestinal juice reached 84.83%after 18 h.The release performance of the nano-microcapsules in simulated intestinal juice was better than that in simulated gastric juice.

关 键 词：黄酮 纳米微胶囊 理化特性 模拟消化 体外释放 

分 类 号：TS201.2[轻工技术与工程—食品科学]