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中国精品科技期刊2020
孟翔宇, 赵彦巧, 李钰琨, 李亚琴, 肖红, 肖瑶, 杨梦龙. 玫瑰茄花色苷微胶囊的制备及其稳定性与释放性的评价[J]. 食品工业科技, 2019, 40(14): 174-181. DOI: 10.13386/j.issn1002-0306.2019.14.029
引用本文: 孟翔宇, 赵彦巧, 李钰琨, 李亚琴, 肖红, 肖瑶, 杨梦龙. 玫瑰茄花色苷微胶囊的制备及其稳定性与释放性的评价[J]. 食品工业科技, 2019, 40(14): 174-181. DOI: 10.13386/j.issn1002-0306.2019.14.029
MENG Xiang-yu, ZHAO Yan-qiao, LI Yu-kun, LI Ya-qin, XIAO Hong, XIAO Yao, YANG Meng-long. Preparation of Anthocyanin from Hibiscus sabdariffa Microcapsules and Evaluation of Stability and Release[J]. Science and Technology of Food Industry, 2019, 40(14): 174-181. DOI: 10.13386/j.issn1002-0306.2019.14.029
Citation: MENG Xiang-yu, ZHAO Yan-qiao, LI Yu-kun, LI Ya-qin, XIAO Hong, XIAO Yao, YANG Meng-long. Preparation of Anthocyanin from Hibiscus sabdariffa Microcapsules and Evaluation of Stability and Release[J]. Science and Technology of Food Industry, 2019, 40(14): 174-181. DOI: 10.13386/j.issn1002-0306.2019.14.029

玫瑰茄花色苷微胶囊的制备及其稳定性与释放性的评价

Preparation of Anthocyanin from Hibiscus sabdariffa Microcapsules and Evaluation of Stability and Release

  • 摘要: 为了避免花色苷物质直接受热、光的影响而引起氧化质变,有效控制花色苷的释放和稳定性,本研究以壳聚糖-海藻酸钠为壁材,玫瑰茄花色苷为芯材,研究锐孔法制备玫瑰茄花色苷微胶囊的工艺及其微胶囊化花色苷红外光谱、贮藏条件和体外释放性。通过单因素实验和响应面法确定玫瑰茄花色苷微胶囊制备的最佳工艺条件,利用红外光谱仪分析花色苷微胶囊的结构和成分,考察不同温度和光照条件下花色苷微胶囊的稳定性,模拟体外人工胃、肠液来评价花色苷微胶囊释放性。结果表明,花色苷微胶囊制备的最佳工艺参数为海藻酸钠质量分数2.0%,CaCl2质量分数2.0%,壁芯比2:1 g/g,壳聚糖质量分数0.1%,玫瑰茄花色苷包埋率为99.2%±0.16%。红外谱图结果表明,微胶囊前后的花色苷特征吸收峰发生了变化。玫瑰茄花色苷微胶囊在4或25 ℃时能稳定贮藏,并在体外释放实验中均体现较好的缓释性。

     

    Abstract: The objective of this work was to avoid oxidation change which caused by the direct exposure to heat and light of anthocyanin and effectively control the release and stability of anthocyanins.Using chitosan and sodium alginate as wall materials, anthocyanin from Hibiscus sabdariffa as core material, the process of preparing anthocyanin microcapsules by piecing method and its microencapsulated anthocyanin infrared spectrum, storage conditions and in vitro release performents were studied in the paper. The optimum conditions for the preparation of anthocyanin microcapsules were determined by single factor experiments and response surface method. The structure and composition of anthocyanin microcapsules were analyzed by infrared spectrometer. The stability of anthocyanin microcapsules under different temperature and illumination conditions was investigated. The artificial gastric and intestinal fluids were simulated in vitro to evaluate the release of anthocyanin microcapsules. The results showed that, the optimum process parameters for the preparation of anthocyanin microcapsules were sodium alginate concentration 2.0%, CaCl2 concentration 2.0%, wall to core ratio 2:1 g/g, chitosan concentration 0.1%, the embedding rate of anthocyanin from Hibiscus sabdariffa was 99.2%±0.16%.The results of infrared spectrum showed that, the absorption peaks of anthocyanins before and after microcapsules changed.The microcapsule anthocyanins could be stably stored at 4 or 25℃, and exhibitied sustained release effect in vitro release experiments.

     

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