壳聚糖—海藻酸钠微胶囊对葡萄多酚控制释放的研究  

Mimic Study on Controlled Release of Grape Polyphenols from Chitosan-sodium Alginate Microcapsules

作　　者：张峻[1] 吉伟之 陈晓云[1] 齐欣[1] 

机构地区：[1]天津市园艺工程研究所,天津300384

出　　处：《食品科学》2004年第5期102-104,共3页Food Science

基　　金：天津市自然基金重点资助项目(993804011)

摘　　要：对壳聚糖-海藻酸钠包理法制备葡萄多酚微胶囊的工艺进行了研究,考察了微胶囊在模拟胃液和肠液环境中的控制释放效果。结果表明:壳聚糖浓度对微胶囊的包埋率影响最大;在pH6.0的条件下制备的微胶囊比pH5.0时制备的微胶囊对葡萄多酚具有更好的控释效果;被包埋物分子量越大,持续释放时间越长。The encapsulation of grape polypheols by chitosan-sodium alginate was studied. Also the controlled release of grapepolyphenols from microcapsules was investigated under the conditions of mimic gastric and intestinal juice. The results showedthat the loading efficiency of microcapsules was mostly affected by the concentration of chitosan. The microcapsulesprepared at pH6.0 exhibited slower release of grape polyphenols than that at pH5.0. The larger the molecular weight ofencapsulated substances, the longer the release time from the chitosan-sodium alginate microcapsules.

关 键 词：壳聚糖-海藻酸钠包理法 葡萄多酚 微胶囊 制备工艺 控制释放 

分 类 号：TS206.4[轻工技术与工程—食品科学] TS202.3[轻工技术与工程—食品科学与工程]