姜黄油成分分析及其微乳液的制备、表征、生物活性及体外消化  

Composition of Turmeric Oil and Preparation,Characterization,Bioactivity and in Vitro Digestion of Its Microemulsion

作　　者：张佳诺 杨兵 高伟 范丽鹏 桑亚新[1] ZHANG Jianuo;YANG Bing;GAO Wei;FAN Lipeng;SANG Yaxin(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;Key Laboratory of Comprehensive Utilization of Plant Resources in Hebei Province,Chenguang Biotech Group Co.Ltd.,Handan 057250,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]河北省植物资源综合利用重点实验室,晨光生物科技集团股份有限公司,河北邯郸057250

出　　处：《食品科学》2024年第4期77-87,共11页Food Science

基　　金：河北省自然科学基金项目(C2022204211)。

摘　　要：采用气相色谱-质谱联用仪、气相色谱-离子迁移谱联用仪和电子鼻对姜黄油的活性成分进行分析,结果显示相对含量较高组分为芳姜黄酮(23.09%)、姜黄酮(21.36%)和β-姜黄酮(14.93%)。为最大限度提高姜黄油的稳定性以及掩盖其刺激性呈味物质,通过构建微乳液对其进行包封。采用水滴定法制备并以伪三元相图获得姜黄油微乳液的最佳工艺:油相为姜黄油,表面活性剂为吐温80,助表面活性剂为1,2-丙二醇,水相为去离子水,表面活性剂与助表面活性剂的质量比为4∶1,混合表面活性剂与油相的质量比为8∶2,微乳液水分质量分数为70%,此时形成的微乳液区面积最大。对姜黄油微乳液进行表征,测得其pH值为6.81±0.02,密度为(1.053±0.001)g/mL,多分散性指数为0.27±0.11,平均粒径为(32.81±14.54)nm,其为水包油型微乳液,姜黄油微乳液液滴呈球形或椭球形。制备的姜黄油微乳液具有良好的离心稳定性、贮藏稳定性和口腔胃液消化稳定性,可以在肠道中释放并被消化利用。构建微乳液体系可显著提高姜黄油的1,1-二苯基-2-三硝基苯肼自由基和2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除率。综上所述,微乳液包封可显著提高姜黄油的稳定性和抗氧化活性,能进入肠道进行有效释放消化,研究结果可为姜黄油高值化开发利用提供理论基础。The active components of turmeric oil(TO)were analyzed using gas chromatography-mass spectrometry(GC-MS),gas chromatography-ion mobility spectrometry(GC-IMS),and electronic nose.The major components of TO were found to be ar-curcumone(23.09%),curcumone(21.36%),andβ-curcumone(14.93%).In order to maximize the stability of TO and to mask its irritating substances,a microemulsion encapsulating it(TO-ME)was constructed by the water titration method.Based on the pseudo ternary phase diagram constructed,the optimal process parameters were determined as follows:TO as the oil phase,Tween-80 as the surfactant,propylene glycol as the co-surfactant,deionized water as the aqueous phase,a mass ratio of surfactant to co-surfactant of 4:1,a mass ratio of mixed surfactant to oil phase of 8:2,and a water content of 70%in the microemulsion.The largest area of the microemulsion region was formed under these conditions.The resultant microemulsion had a pH of 6.81±0.02,a density of(1.053±0.001)g/mL,a polydispersity index(PDI)of 0.27±0.11,and an average particle size of(32.81±14.54)nm.The microemulsion was characterized as an oil-in-water(O/W)type microemulsion,with spherical or ellipsoidal droplets.The prepared TO-ME exhibited good centrifugal stability,storage stability,and resistance to oral and gastric digestion,and could be released and utilized in the intestine.The microemulsion system significantly improved the scavenging capacity of TO against 1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radical.In conclusion,microemulsion encapsulation significantly improved the stability and antioxidant activity of TO while effectively facilitating its release and digestion in the intestine.Our research results provide a theoretical basis for the high-value development and utilization of TO.

关 键 词：姜黄油微乳液 伪三元相图 表征 生物活性 体外消化 

分 类 号：TS202.1[轻工技术与工程—食品科学]