益智酮乙纳米乳液的制备工艺优化及其稳定性  

Optimization of the preparation process of yakuchinone B nanoemulsion and its stability

作　　者：谢文杰 范伟 郭时印[1,2] 覃静萍 杨志远 肖航[4] 唐忠海 XIE Wenjie;FAN Wei;GUO Shiyin;QIN Jingping;YANG Zhiyuan;XIAO Hang;TANG Zhonghai(College of Food Science and Technology,Hunan Agricultural University,Changsha,Hunan410128,China;Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development,Changsha,Hunan 410128,China;School of Environmental Resources,Changsha Environmental Protection Vocational College,Changsha,Hunan 410004,China;Department of Food Science,University of Massachusetts,Amherst,MA 01003,USA)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南省菜籽油营养健康与深度开发工程技术研究中心,湖南长沙410128 [3]长沙环境保护职业技术学院环境资源学院,湖南长沙410004 [4]马萨诸塞大学阿莫斯特分校食品科学系,美国马萨塞诸州阿莫斯特01003

出　　处：《湖南农业大学学报（自然科学版）》2024年第4期119-128,共10页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：国家自然科学基金项目(31671858);湖南省自然科学基金项目(2022JJ30295);郴州国家可持续发展议程创新示范区建设专项(2022SFQ49)。

摘　　要：以大豆卵磷脂为乳化剂,菜籽油为油相,制备一种稳定纳米乳液体系包埋益智酮乙。通过单因素试验、响应面试验优化纳米乳液制备条件,运用纳米粒度仪、激光共聚焦显微镜和傅里叶红外光谱仪等测量乳液的粒径、多分散系数(PDI)、Zeta电位、包封率、稳定性、光谱特性等。结果表明:在最佳制备工艺参数(大豆卵磷脂质量浓度18.4g/L、均质压强172.35MPa、均质次数7次和益智酮乙质量浓度7 mg/mL)下,益智酮乙纳米乳液平均粒径为(175.37±4.33)nm,PDI为0.13±0.02,包封率为(91.00±0.03)%;益智酮乙包埋量不影响乳液的粒径和PDI,包埋7 mg/mL益智酮乙的纳米乳液包封率最高;益智酮乙纳米乳液的微观结构为球状,乳液颗粒分布均匀,于4℃贮藏28d时,乳液的粒径、PDI和包封率均无明显变化,乳液系统稳定,添加NaCl浓度≤30 mmol/L时,乳液能维持较为稳定的状态,NaCl浓度≥50 mmol/L时,随着NaCl浓度的升高,乳液的粒径和PDI显著升高,Zeta电位绝对值显著降低,乳液稳定性下降;菜籽油、大豆卵磷脂和益智酮乙之间没有形成共价键,也未发生化学相互作用。Using soybean lecithin as an emulsifier and rapeseed oil as the oil phase,a stable nanoemulsion system encapsulating yakuchinone B was prepared.The preparation conditions for the nanoemulsion were optimized through single-factor experiments and response surface methodology.Measurementof the emulsion was performed using a nanoparticle size analyzer,a laser confocal microscope,and a Fourier transform infrared spectrometer to assess the particle size,polydispersity index(PDI),Zeta potential,encapsulation efficiency,stability,and spectral characteristics.The results indicated that under the optimal preparation process parameters(soybean lecithin mass concentration of 18.4 g/L,homogenization pressure of 172.35MPa,homogenization cycles of 7,and yakuchinoneB mass concentration of 7 mg/mL),the average particle size of the yakuchinoneB nanoemulsionwas(175.37±4.33)nm,the PDI was 0.13±0.02,and the encapsulation efficiency was(91.00±0.03)%.The encapsulation amount of yakuchinoneB did not affect the particle size and PDI of the emulsion,and the nanoemulsionwith 7 mg/mL of yakuchinoneB had the highest encapsulation efficiency.The microstructure of the yakuchinoneB nanoemulsionwas spherical and uniformly distributed.When stored at 4℃for 28 days,there were no significant changes in the particle size,PDI,and encapsulation efficiency of the emulsion,demonstrating the system’s stability.When the concentration of added NaCl was≤30 mmol/L,the emulsion could maintain a relatively stable state.When the NaCl concentration was≥50 mmol/L,the particle size and PDI of the emulsion increased significantly,and the absolute value of the Zeta potential decreased significantly,leading to a decrease in emulsion stability.There were no covalent bonds formed between rapeseed oil,soybean lecithin,and huperzine B,and no chemical interactions occurred.

关 键 词：益智酮乙 纳米乳液 高压微射流均质 包封率 

分 类 号：TS201.1[轻工技术与工程—食品科学]