柚皮苷/柠檬苦素微胶囊的制备、结构分析及特性研究

张亚杰 徐金帅 邹波 李思含 李春美

张亚杰,徐金帅,邹波,等. 柚皮苷/柠檬苦素微胶囊的制备、结构分析及特性研究[J]. 食品工业科技,2021,42(18):209−217. doi:  10.13386/j.issn1002-0306.2021010154
引用本文: 张亚杰,徐金帅,邹波,等. 柚皮苷/柠檬苦素微胶囊的制备、结构分析及特性研究[J]. 食品工业科技,2021,42(18):209−217. doi:  10.13386/j.issn1002-0306.2021010154
ZHANG Yajie, XU Jinshuai, ZOU Bo, et al. Preparation, Structural Analysis and Properties of Naringin/Limonin Microcapsules[J]. Science and Technology of Food Industry, 2021, 42(18): 209−217. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021010154
Citation: ZHANG Yajie, XU Jinshuai, ZOU Bo, et al. Preparation, Structural Analysis and Properties of Naringin/Limonin Microcapsules[J]. Science and Technology of Food Industry, 2021, 42(18): 209−217. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021010154

柚皮苷/柠檬苦素微胶囊的制备、结构分析及特性研究

doi: 10.13386/j.issn1002-0306.2021010154
基金项目: 农产品加工省部共建国家重点实验室培育基地、农业部功能食品重点实验室和广东省农产品加工重点实验室2018年开放基金项目(201802)
详细信息
    作者简介:

    张亚杰(1994−),女,博士研究生,研究方向:天然产物化学,E-mail:zyjie@webmail.hzau.edu.cn

    通讯作者:

    李春美(1973−),女,博士,教授,研究方向:天然产物化学,E-mail:lichmyl@126.com

  • 中图分类号: TS201.2

Preparation, Structural Analysis and Properties of Naringin/Limonin Microcapsules

  • 摘要: 为提高柚皮中柚皮苷和柠檬苦素的生物利用度,降低其苦味,拓展其在食品开发中的应用,本研究以海藻酸钠-壳聚糖-氯化钙体系为壁材,采用锐孔造粒法微胶囊化柚皮苷/柠檬苦素,并以柚皮苷/柠檬苦素包埋率为响应值,通过单因素实验和响应面试验优化柚皮苷/柠檬苦素微胶囊的制备工艺。进一步通过扫描电镜(SEM)、傅里叶变换红外光谱仪(FTIR)、电子舌、热稳定性分析以及体外模拟消化试验对柚皮苷/柠檬苦素微胶囊的微观形态、分子结构、相对苦味强度、热稳定性及胃肠消化特性进行了研究。结果表明,微胶囊化最佳工艺条件为壁芯材比为8:3、壳聚糖质量分数为0.9%,氯化钙质量分数为3%,此时包埋率可达88.2%,与理论值的88.68%相对误差小于5%,说明该工艺准确可靠;扫描电镜证实海藻酸钠-壳聚糖-氯化钙体系组成的微胶囊结构能高效且紧实包裹柚皮苷和柠檬苦素,并且微胶囊表面无裂缝、孔洞和凹陷的现象。热稳定性和电子舌试验表明,柚皮苷和柠檬苦素的微胶囊化可以明显提高柚皮苷和柠檬苦素的稳定性,并且有效降低其苦味强度;体外模拟胃肠道消化缓释试验表明,微胶囊在模拟胃液中消化6 h后总体释放率才达31%左右,在模拟肠液中消化45 min时累计释放率已经超过75%,表明微胶囊化能有效促进柚皮苷/柠檬苦素在肠道内的生物转化与吸收,提高其利用率。本研究结果可为拓展柚皮苷/柠檬苦素在食品和医药领域的高值化利用提供依据。
  • 图  1  不同的柠檬苦素与柚皮苷质量之比对微胶囊包埋率的影响

    Figure  1.  Effects of different mass ratios of limonin to naringin on embedding rate of microcapsules

    图  2  不同pH对柚皮苷/柠檬苦素微胶囊包埋率的影响

    Figure  2.  Effects of different pH on embedding rate of naringin/limonin microcapsules

    图  3  不同壁芯材比对柚皮苷/柠檬苦素微胶囊包埋率的影响

    Figure  3.  Effects of different wall-to-core ratios on the embedding rate of naringin/limonin microcapsules

    图  4  不同壳聚糖质量分数比对柚皮苷/柠檬苦素微胶囊包埋率的影响

    Figure  4.  Effects of different mass ratio of chitosan on embedding rate of naringin/limonin microcapsules

    图  5  不同氯化钙质量分数比对柚皮苷/柠檬苦素微胶囊包埋率的影响

    Figure  5.  Effects of different calcium chloride mass fraction ratio on the embedding rate of naringin/limonin microcapsules

    图  6  载柚皮苷和柠檬苦素/空微胶囊的红外光谱图

    Figure  6.  Infrared spectra of naringin and limonin/empty microcapsules

    图  7  扫描电镜下干微胶囊的内部结构和表面形态图

    Figure  7.  Internal structure and surface morphology of the dry microcapsule under the scanning electron microscope

    注:(a)载柚皮苷和柠檬苦素微胶囊的剖面图;(b)空微胶囊的剖面;(c)微胶囊的表面形态。

    图  8  加热对柚皮苷/柠檬苦素微胶囊的影响

    Figure  8.  Effects of heating on naringin/limonin microcapsules

    图  9  柚皮苷/柠檬苦素微胶囊在模拟胃液(A)和肠液(B)的释放速率

    Figure  9.  Release rate of naringin/limonin microcapsules in simulated gastric juice(A)and intestinal juice(B)

    表  1  响应面试验因素及水平

    Table  1.   Response surface factors and levels

    编码因素水平
    −101
    A芯壁材比4:32:18:3
    B壳聚糖质量分数(%)0.91.21.5
    C氯化钙质量分数(%)234
    下载: 导出CSV

    表  2  Box-Behnken设计及结果

    Table  2.   Design and results of Box-Behnken

    试验号A-壁芯
    材比
    B-壳聚糖质量
    分数
    C-氯化钙质量
    分数
    Y-包埋率
    (%)
    10−1−184.058
    2−11085.4709
    3−10−179.1093
    400088.3456
    500085.6636
    601−176.171
    7−10180.6104
    800080.6558
    911087.0008
    101−1087.7936
    110−1181.8877
    1200089.8735
    1301184.3297
    14−1−1080.0125
    1510−181.1221
    1610184.5077
    1700085.5702
    下载: 导出CSV

    表  3  回归方程系数及显著性分析

    Table  3.   Regression equation coefficient and significance analysis

    方差来源平方和自由度均方FP
    模型188.80920.985.220.0203
    A28.96128.967.200.0314
    B0.07610.0760.0190.8946
    C14.78114.783.680.0967
    AB9.7719.772.430.1630
    AC0.8910.890.220.6527
    BC26.67126.676.630.0367
    A26.2016.201.540.2544
    B23.7113.710.920.3686
    C291.87191.8722.850.0020
    残差28.1574.02
    失拟项14.3834.791.390.3671
    纯误差13.7743.44
    总变异216.9416
    R20.9587
    下载: 导出CSV

    表  4  含相同浓度的柚皮苷/柠檬苦素溶液和微胶囊溶液苦味的电子舌测定值

    Table  4.   The relations of sensory value on biterness of Nar/Lim and microcapsule (contain the equal Lim/NAr)

    柚皮苷/柠檬苦素纯品10 mg/L柚皮苷/柠檬苦素纯品 20 mg/L柚皮苷/柠檬苦素微胶囊
    10 mg/L
    柚皮苷/柠檬苦素微胶囊
    20 mg/L
    强度5444.09±95.05b5934.67±46.65a4643.37±24.84d4943.48±25.35c
    注:同一行中不同小写字母表示均值间有显著性差异(P<0.05)。
    下载: 导出CSV
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  • 收稿日期:  2021-01-20
  • 网络出版日期:  2021-08-05
  • 刊出日期:  2021-09-14

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