摘要
以淡水鱼皮明胶为载体,制备包埋维生素D_2(VD_2)的明胶微球。采用乳化交联法制备窄分布维生素D_2明胶微球,以包埋率为主要评价指标,采用正交试验优化维生素D_2明胶微球的制备工艺;通过电子显微镜、场发射扫描电镜和紫外-可见分光光度计等对明胶微球的性能进行研究。结果表明,明胶微球制备的最佳工艺条件为:明胶浓度12%,戊二醛添加量1.5%,水油比(v/v)1:3,维生素D_2/明胶质量比(mg/g)15:1,在此工艺条件下制备的微球形态圆整,分散性和流动性良好,平均粒径为11.58μm,平均载药量为11.86 mg/g,维生素D_2的包埋率为80.28%,且具有较强的高温储存稳定性和操作稳定性。
In present work, the fish skin gelatin has been employed to produce gelatin microspheres and as the carrier for embedding the vitamin D2 （VD2） . Narrow distribution VD2 gelatin microspheres were prepared through crosslink emulsification process, and the preparation was further optimized by orthogonal test based on VD2 encapsulation rate which was the main evaluation criteria. In addition, the performance characterization of VD2 gelatin microspheres was characterized by electron microscope, field emission scanning electron microscopy and UV-vis spectrophotometer. The results showed that the optimum preparation conditions for VD2 gelatin microspheres were 12% gelatin solution, 1.5% glutaraldehyde, water/oil ratio （v/v） 1/3 and the mass ratio of VDJgelatin （mg/g） 15/1. The gelatin microspheres exhibited excellent pelletizing ratio, favorable dispensability and fluidity. The average diameter of gelatin microspheres was 11.58pro. The average drug loading and VD2 embedding ratio of gelatin microspheres were 11.86 mg/g and 80.28%, respectively. Moreover, the VD2 gelatin microspheres had a good storage stability at high temperature and operation stability.
作者
刘贝
陆剑锋
姜绍通
林琳
LIU Bei LU Jian-feng JIANG Shao-tong LIN Lin(School of Food Science and Technology, Key Laboratory for Agriculture Products Processing of Anhui Province, Hefei University of Technology, Hefei 23000)
出处
《中国食品添加剂》
北大核心
2017年第5期68-74,共7页
China Food Additives
基金
安徽省"115"产业创新团队项目(2012d5t146)
安徽省农科院科技创新团队项目(15C0501)
安徽省水产产业技术体系项目(皖农科[2016]4号)
关键词
鱼皮明胶
包埋
维生素D2
理化性质
fish skin gelatin
embedding
vitamin D2
physicochemical properties
