黑果腺肋花楸花色苷纳米脂质体的制备及稳定性研究  

Preparation and Stability of Anthocyanin Nanoliposomes from Aronia Melanocarpa

作　　者：茹苹 朱龙佼 周伟 王程蕴 张文强[3] 李军[5] 刘海燕 许文涛[2,7] RU Ping;ZHU Longjiao;ZHOU Wei;WANG Chengyun;ZHANG Wenqiang;LI Jun;LIU Haiyan;XU Wentao(School of Public Health,North China University of Science and Technology,Tangshan 063210,China;Key Laboratory of Precision Nutrition and Food Quality,Department of Nutrition and Health,China Agricultural University,Beijing 100083,China;College of Engineering,China Agricultural University,Beijing 100083,China;College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China;College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao 066000,China;Research Center of Sports Nutrition and Health Omics,Tianjin Universityof Physical Education,Tianjin 301617,China;Key Laboratory of Safety Assessment ofGenetically Modified Organism(Food Safety)(MOA),Beijing Laboratory for Food Quality andSafety,College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]华北理工大学公共卫生学院,河北唐山063210 [2]中国农业大学营养与健康系,食品精准营养与质量控制教育部重点实验室,北京100083 [3]中国农业大学工学院,北京100083 [4]河北农业大学食品科技学院,河北保定071001 [5]河北科技师范学院食品科技学院,河北秦皇岛066000 [6]天津体育学院运动营养与健康组学研究中心,天津301617 [7]中国农业大学食品科学与营养工程学院,转基因生物安全性评价(食品安全)重点实验室,食品质量与安全北京实验室,北京100083

出　　处：《食品科技》2023年第6期237-245,共9页Food Science and Technology

基　　金：国家自然科学基金项目(21927812);秦皇岛市科学技术研究与发展计划项目(201903B002);未来功能性食品研发计划项目(SJ2021002006)。

摘　　要：花色苷作为一种天然的水溶性色素,具有良好的抗炎、抗氧化等生物活性,但其环境稳定性较差,易在食品加工和储存过程中被破坏,失去原有的生物活性,因此需要合适的包封方法对花色苷加以处理,提高花色苷的生物利用度。该研究采用微流控技术制备方法,通过响应面法优化了黑果腺肋花楸花色苷纳米脂质体的制备体系。在此基础上,通过引入壳聚糖(Chitosan,CS)修饰,增强黑果腺肋花楸花色苷纳米脂质体的环境稳定性,进一步减少纳米脂质体在不同环境条件下的降解和损失,延长花色苷在体内的停留时间,提高花色苷的利用率,降低了生产成本,有助于花色苷在膳食补充剂、医药工业和化妆品等领域的应用。As a natural water-soluble pigment,anthocyanins have good anti-inflammatory,antioxidant and other biological activities.However,Its environmental stability is poor,easy to be damaged in the process of food processing and storage,losing their original biological activity.Therefore,appropriate encapsulation methods are needed to deal with anthocyanins and improve the bioavailability of anthocyanins.In this study,the preparation system of anthocyanin nanoliposomes was optimized by response surface method using microfluidic technology.On this basis,chitosan(Chitosan,CS)modification was introduced to enhance the environmental stability of the anthocyanin nanoliposomes from Aronia melanocarpa,which further reduce the degradation and loss of nanoliposomes under different environmental conditions,prolong the retention time of anthocyanins in vivo,as well as improve the utilization rate of anthocyanins and the production cost is reduced,providing the great help for the application of anthocyanins in dietary supplements,pharmaceutical industry,cosmetics and other fields.

关 键 词：花色苷 黑果腺肋花楸 纳米脂质体 微流控技术 壳聚糖 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]