明胶微球的制备及其对多酚的吸附效果  

Preparation and of Gelatin Microspheres and Their Adsorption Capacity for Polyphenols

作　　者：刘晓晓[1] 刘彬[2,3] 开拓 张广峰[2] 杨潇[2] 陈祥贵[2] 

机构地区：[1]西华大学生物工程学院,食品生物技术重点实验室,四川成都610039 [2]西华大学生物工程学院,食品生物技术重点实验室,四川成都610039 [3]好医生药业集团,四川成都610031

出　　处：《食品科学》2014年第20期48-51,共4页Food Science

基　　金：2010年度国家星火计划项目(2010GA810002);四川省学术带头人培养基金项目

摘　　要：采用乳化法制备明胶微球,利用显微镜和扫描电镜进行形态表征,研究了明胶微球对不同种类多酚的吸附及解吸附作用,考察了明胶微球的重复使用率。结果表明:在pH 3.5、35℃条件下吸附120 min时,明胶微球对表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)、安石榴苷和原花青素表现出良好的吸附作用,而对绿原酸吸附能力弱。用蒸馏水80℃处理120 min,微球上吸附的多酚可较好地解吸附。当微球多酚质量比为5∶1时,除绿原酸外,其他多酚的吸附率约54%~78%、单位明胶微球多酚吸附值约107~156μg/mg、解吸率约60%~75%。明胶微球重复利用5次后对EGCG的吸附率和解吸率仍然可达55%以上,但重复利用8次后微球吸附性能急剧下降。因此,明胶微球在食品中多酚的去除和回收中具有潜在的应用价值。Gelatin microspheres were prepared by an emulsification technique and characterized with microscope and scanning electron microscope. The adsorption and desorption of various polyphenols by gelatin microspheres was investigated, and the reusability of the microspheres was also evaluated. The results showed that when the adsorption was carried out at 35 ℃ and pH 3.5 for 120 min, gelatin microspheres exhibited good adsorption efficiency for epigallocatechin gallate(EGCG), punicalagins and proanthocyanidins, but demonstrated a weak adsorption for chlorogenic acid. After being treated by distilled water at 80 ℃ for 120 min, the adsorbed polyphenols could be released effectively. When the mass ratio of polyphenols to microspheres was 5:1, the adsorption rates of the other polyphenols except chlorogenic acid were 54%–78% with the amount of polyphenols adsorbed by per unit mass of the microspheres being 107–156 μg/mg, and the desorption rates of the adsorbed polyphenols were 60%–75%. Moreover, the adsorption and desorption rates for EGCG remained at over 55% after fifth repeated reuse of the microspheres, but sharply declined after eighth reuse. This study reveals that the gelatin microspheres can be potentially applied to remove and recover polyphenols in foods.

关 键 词：明胶微球 多酚 吸附 解吸附 重复利用 

分 类 号：TS201.2[轻工技术与工程—食品科学]