紫米稻秆花青素微胶囊的制备及其稳定性研究  

Study on preparation and stability of anthocyanin microcapsules from purple rice straw

作　　者：马丽茹 罗玉琴 张巧玲 左如海 刘文明[1] 王进华[1] 乐治平[1] MA Liru;LUO Yuqin;ZHANG Qiaoling;ZUO Ruhai;LU Wenming;WANG Jinhua;LE Zhiping(College of Chemistry and Chemical Engineering,Nanchang University,Nanchang 330031,China)

机构地区：[1]南昌大学化学化工学院,江西南昌330031

出　　处：《江西农业大学学报》2025年第2期534-547,共14页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家自然科学基金项目(22362025)。

摘　　要：【目的】旨在研究制备紫米稻秆花青素微胶囊工艺及花青素贮存稳定性能,为探索农业废弃物高值化利用提供新途径。【方法】以花青素提取物为芯材,以海藻酸钠和壳聚糖为壁材,采用锐孔法制备紫米稻秆花青素微胶囊,并通过冻干法制成固体制剂。试验采用单因素法考察不同因素对紫米稻秆花青素包埋率的影响,设计响应面实验优化其制备工艺;对最优条件下制备的紫米稻秆花青素微胶囊进行性质测定与表征、稳定性试验和体外模拟消化试验。【结果】(1)在海藻酸钠质量浓度为25.5 g/L、壳聚糖质量浓度为9.2 g/L、氯化钙质量浓度为10.5g/L和芯壁比1∶12的条件下,花青素微胶囊包埋率为72.073%;(2)通过测定微胶囊粒径并观察微胶囊宏观形貌和微观形貌可知微胶囊大小均匀,形状规则;通过测定微胶囊含水量,可知湿胶囊含水量为96.685%,冻干微胶囊含水量为8.32%;(3)通过XRD对微胶囊及其壁材进行表征,进一步验证包埋效果;(4)通过花青素提取液和微胶囊在光照和不同温度下的稳定性试验发现,紫米稻秆花青素经微胶囊化包埋后,在光照和高温下的保留率均高于未经包埋的花青素提取液;(5)对微胶囊进行体外模拟消化试验,360min后花青素在模拟胃液和模拟肠液中的累计释放率分别为46.33%和77.25%。【结论】通过最优条件下制备的花青素微胶囊包埋率可达72.073%。冻干微胶囊成品形貌良好且含水量低,有较好的包埋效果。花青素经微胶囊包埋后,提高了其在高温下的稳定性。花青素微胶囊在模拟胃液和模拟肠液中都具有良好的缓释性,在模拟肠液中的释放量显著高于在模拟胃液中的释放量。[Objective]The long-term and stable storage of anthocyanin microcapsules from purple rice straw by embedding into microcapsules is explored to realize the high-value utilization of agricultural waste.[Method]Using anthocyanin extract as the core material,and sodium alginate and chitosan as wall materials,the anthocyanin microcapsules from purple rice straw were prepared by the orifice method.It is made into a solid preparation by lyophilization.A single-factor experiment was conducted to investigate the effects of different factors on the encapsulation efficiency of purple rice straw anthocyanin microcapsules,and the preparation process was optimized using response surface experimental design.The properties and characteristics of the microcapsules prepared under optimal conditions were measured and characterized,followed by stability tests and in vitro digestion experiments.[Result](1)Under the conditions of 25.5 g/L sodium alginate concentration,9.2 g/L chitosan concentration,10.5 g/L calcium chloride concentration,and core-to-shell material ratio of 1∶12,the encapsulation efficiency of anthocyanin microcapsules reached 72.073%.(2)The size of the microcapsules was determined,and both macroscopic and microscopic morphologies were observed,indicating uniform size and regular shape;the moisture content of the wet capsules was found to be 96.685%,while that of the freeze-dried microcapsules was 8.32%.(3)XRD characterization of the microcapsules and their wall materials further verified the encapsulation effect.(4)Stability tests under different light conditions and temperatures showed that the retention rate of anthocyanin in microencapsulated purple rice straw was higher than that of the unencapsulated anthocyanin extract.(5)After 360 min,the cumulative release rate of anthocyanin in simulated gastric fluid was 46.33%,and that of anthocyanin in simulated intestinal fluid was 77.25%.[Conclusion]The encapsulation efficiency of anthocyanin microcapsules prepared under optimal conditions can reach 72.073%.The freeze-

关 键 词：紫米稻秆 花青素 微胶囊 响应面 稳定性 消化试验 

分 类 号：TS209[轻工技术与工程—食品科学] TS264.4[轻工技术与工程—食品科学与工程]