五倍子单宁酸微胶囊的制备、性质表征及“双抗”活性评估  

Preparation,characterization,and evaluation of“double resistance”activity of gallnut tannic acid microcapsules

作　　者：张娜[1] 何郎志 杨心彪 陈赤清 刘义稳 鲁群[1,3] 黄艳春 丁士勇[1,3] 刘睿 ZHANG Na;HE Langzhi;YANG Xinbiao;CHEN Chiqing;LIU Yiwen;LU Qun;HUANG Yanchun;DING Shiyong;LIU Rui(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Wufeng Chicheng Biotech Co.Ltd.,Yichang 443400,China;Key Laboratory of Environment Correlative Dietology,Ministry of Education,Wuhan 430070,China;Key Laboratory of Central China Urban Agriculture,Ministry of Agriculture and Rural Affairs,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]五峰赤诚生物科技股份有限公司,湖北宜昌443400 [3]环境食品学教育部重点实验室,湖北武汉430070 [4]农业农村部华中都市农业重点实验室,湖北武汉430070

出　　处：《食品与发酵工业》2024年第11期121-127,I0007-I0009,共10页Food and Fermentation Industries

摘　　要：为掩蔽单宁酸的涩味,提高其接受性,并且提高其生物活性的稳定性,该文以魔芋葡甘聚糖为壁材,并结合冷冻干燥技术进行单宁酸微胶囊的制备。以单宁酸包埋率为评价指标优化包埋工艺,并对微胶囊的微观形态、结构、热力学性能、缓释性以及抗氧化性和抑菌活性进行综合分析。结果表明,单宁酸微胶囊的最佳制备工艺为:芯壁比1∶15(质量比),壁材质量浓度20 g/L,反应温度45℃,搅拌时间2.0 h,在此条件下制备的单宁酸包埋率为75.33%;呈无规则状,表面稍有裂缝。红外光谱及差式扫描量热分析均表明,单宁酸成功地被封装于胶囊内,且具有良好的热性能。与未处理的单宁酸相比,单宁酸微胶囊化后具有一定的缓释作用,单宁酸组以及微胶囊组在口腔消化阶段的质量浓度分别为0.98、0.57 mg/m L,有效解决单宁酸适口性的问题。包埋后并没有影响单宁酸的抗氧化性和抗菌生物活性,单宁酸对DPPH自由基、ABTS阳离子自由基清除率IC_(50)值分别为9.20、9.58μg/m L,单宁酸微胶囊则分别为9.08、8.99μg/m L;且单宁酸微胶囊化前后对4种肠道致病菌的均具有一定的抑菌作用,其中对金黄色葡萄球菌和大肠杆菌的抑制作用较强,单宁酸对金黄色葡萄球菌和大肠杆菌的抑菌率达(87.06±2.28)%、(84.44±6.85)%,而微胶囊的抑菌率分别为(96.02±3.11)%、(79.34±3.97)%,单宁酸能够使细菌的细胞膜受损,影响细菌的生长繁殖,起到较好的抑菌作用。因此,单宁酸微胶囊化为单宁酸在不同领域中的应用提供了有益的思路。To mask the astringent taste of tannic acid,improve its acceptability,and enhance the stability of its biological activity,the tannic acid microcapsules were prepared with konjac glucomannan as wall material and combined with freeze-drying technology.The tannic acid embedding rate was used as the evaluation index to optimize the embedding process,and the microscopic morphology,structure,thermodynamic properties,slow-release effects,antioxidant and antibacterial activity of the microcapsules were comprehensively analyzed.Results showed that the optimum preparation technology of tannic acid microcapsules was as follows:core-to-wall ratio of 1∶15,wall material concentration of 20 g/L,reaction temperature of 45℃,and stirring time of 2.0 h.Under these conditions,the tannic acid embedding rate was 75.33%,it was irregularly shaped with slight cracks on the surface.Infrared spectroscopy and differential scanning calorimetry showed that tannic acid was successfully encapsulated in capsules and had good thermal properties.Compared with untreated tannic acid,the microencapsulated tannic acid had a slow-release effect.and the concentrations of the tannic acid group and microencapsulated group in the oral digestion stage were 0.98 mg/mL and 0.57 mg/mL,respectively,which effectively solved the palatability problem of tannic acid.After embedding,the antioxidant and antibacterial activities of tannic acid were not affected.The IC_(50) values of tannic acid for DPPH free radical and ABTS cationic radical scavenging were 9.20μg/mL and 9.58μg/mL,while the IC_(50) values of tannic acid microcapsules were 9.08μg/mL and 8.99μg/mL,respectively.Tannic acid had certain bacteriostasis on four kinds of intestinal pathogenic bacteria before and after microencapsulation,among which the inhibitory effect on Staphylococcus aureus and Escherichia coli was stronger,the inhibitory rate of tannic acid on S.aureus and E.coli was(87.06±2.28)%,(84.44±6.85)%.The bacteriostatic rates of microcapsules were(96.02±3.11)%and(79.34±3.97)%,respec

关 键 词：五倍子单宁酸 微胶囊 性质表征 抗氧化活性 抗菌作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]