丁酸钠微胶囊的制备工艺优化、表征及抑菌特性分析  

Preparation Process Optimization,Characterization and Antimicrobial Properties of Sodium Butyrate Microcapsules

作　　者：孙辉 范俐 杜仲达 杨浩林 汤小玉 SUN Hui;FAN Li;DU Zhongda;YANG Haolin;TANG Xiaoyu(College of Tea and Food Science,Wuyi University,Wuyishan 354300,China)

机构地区：[1]武夷学院茶与食品学院,福建武夷山354300

出　　处：《现代食品科技》2023年第6期154-161,共8页Modern Food Science and Technology

基　　金：福建省科技厅自然科学基金项目(2020J05215);高层次引进人才项目(YJ202004)。

摘　　要：为提高丁酸钠的包埋率和抑菌特性,通过复凝聚法制备海藻酸钠/壳聚糖包埋丁酸钠的微胶囊,运用响应面法优化关键工艺参数,并探究其外观形态、结构特性和抑菌性能。结果表明:丁酸钠微胶囊的最优制备配方参数为海藻酸钠3.0%(m/m),壳聚糖1.75%(m/m),丁酸钠2.5%(m/m),氯化钙3.0%(m/m),包埋时间3h,包埋率为95.12%,且回归模型具有极显著差异(P<0.0001),失拟项不具备显著差异(P=0.35),模型拟合度较好(R^(2)=0.98);扫描电镜发现丁酸钠微胶囊外观呈带凸起的纺锤形;傅里叶变换红外光谱分析发现丁酸钠特征峰全部削弱甚至消失表明海藻酸钠和壳聚糖形成微胶囊。丁酸钠微胶囊对金黄色葡萄球菌和大肠杆菌抑菌率分别比丁酸钠升高28.82%和25.25%,且丁酸钠微胶囊(质量浓度:2.0g/L)对两种致病菌干预24h后,其总抑菌率均高于99%。说明此优化工艺制备的丁酸钠微胶囊包埋率高、颗粒紧实牢固,具有较好的抑菌性能,能够为丁酸类绿色抗生素替代品的开发提供理论支撑。In order to improve the encapsulation rate and antimicrobial properties of sodium butyrate,sodium alginate/chitosan microcapsules of sodium butyrate were prepared by the complex coacervation method,and the key process parameters were optimized by response surface methodology.The appearance,morphology,structural features and antimicrobial properties of the optimized butyrate microcapsuleswere also analyzed.The results showed that the optimal formulation parameters of butyrate microcapsules with an embedding rate of 95.12%were sodium alginate 3.0%(m/m),chitosan 1.75%(m/m),sodium butyrate 2.5%(m/m),calcium chloride 3.0%(m/m),and embedding time 3 h.The obtained regression model was highly significant(P<0.0001),with the lack of fit beingin significant(P=0.35),and the model fit being very good(R^(2)=0.98).Scanning electron microscopy(SEM)showed that the sodium butyrate microcapsules were spindle-shaped with nodules.Fourier transform infrared spectroscopy(FT-IR)analysis showed that the characteristic peaks of sodium butyrate were all weakened or even disappeared,indicating that sodium alginate and chitosan formed microcapsules.The antibacterial rates of the sodium butyrate microcapsules against S.aureus and E.coli increased by 28.82%and 25.25%,respectively,compared with those of the sodium butyrate.After 24 h of intervention with sodium butyrate microcapsules(mass concentration:2.0 g/L)against both bacteria,the total inhibition rate were higher than 99%.These results indicate that the sodium butyrate microcapsules prepared by the optimized process had a high embedding rate,compact and firm particles,and good antibacterial properties,which can provide a theoretical support for development of butyric acid-derived green antibiotic substitutes.

关 键 词：丁酸钠 复合凝聚法 响应面优化 微胶囊 抑菌性 

分 类 号：TS201.2[轻工技术与工程—食品科学]