摘要
以反溶剂法制备负载姜黄素的玉米醇溶蛋白纳米颗粒,并以静电沉积法使果胶多糖吸附到纳米颗粒表面形成核/壳型复合纳米颗粒。研究果胶浓度、pH值对纳米颗粒稳定性的影响及纳米颗粒的储存稳定性,并比较纳米颗粒包埋的姜黄素与游离姜黄素的抗氧化活性。结果表明,当胶体分散液中果胶浓度为0.11%时,能形成稳定的胶体纳米颗粒;胶体颗粒在酸性和中性pH条件下非常稳定,平均粒径小于250 nm,而在pH6~6.5时,粒径较大（d〉300 nm）;胶体颗粒分散液经常温储存1个月后仍非常稳定。纳米颗粒包埋的姜黄素具有较强的抗氧化活性,其总抗氧化能力约为姜黄素乙醇溶液的2倍。
Zein nanoparticles loading curcumin were synthetized with anti-solvent method,and the particles were further coated with pectin by electrostatic deposition to form zein core/pectin shell nanoparticles. The effects of pectin concentration and pH on nanoparticle suspension stability were investigated. The long term storage stability of particle suspension and the antioxidant activity of loaded curcumin were also determined. The results showed that stable nanoparticles formed when the pectin concentration in colloidal suspension was 0.11%. The nanoparticles were very stable at acid and neutral pH with the average particle size lower than 250 nm,but the average particle size increased to higher than 300 nm at pH 6.0-6.5. The particle suspension was very stable after 1 month storage at room temperature. The encapsulated curcumin in nanoparticles exhibited strong antioxidant activity and the total antioxidant capacity was two times higher than that of free curcumin solubilized in ethanol.
出处
《广东农业科学》
CAS
2015年第18期88-92,F0002,共6页
Guangdong Agricultural Sciences
