摘要
为改善枸杞叶黄酮提取物的溶解性和稳定性,以β-环糊精为壁材,采用包埋法制备枸杞叶黄酮微胶囊。通过单因素实验和Box-Be hnken响应面实验,优化得到枸杞叶黄酮微胶囊的最佳制备工艺条件为:芯壁比1∶13.47、搅拌温度51.18℃、搅拌时间30min、β-环糊精浓度5.61%,在此条件下制备的枸杞叶黄酮微胶囊的黄酮包埋率为78.40%;以枸杞叶黄酮的保留率为指标,研究了不同贮藏条件下枸杞叶黄酮微胶囊的稳定性,结果显示:在相同的温度、相对湿度、光照和氧气条件下,所制备的枸杞叶黄酮微胶囊较未包埋的枸杞叶黄酮提取物均具有较高的保留率,表明微胶囊化有效地提高了枸杞叶黄酮提取物的贮藏稳定性。
In order to improve the solubility and stability of flavonoid extracts from Lyciumbarbarum leaves(LBF),microcapsules of flavonoids from Lyciumbarbarum leaves(M-LBF)were prepared by embedding method withβ-cyclodextrin as wall material.Through single factor experiment and Box-Behnken Response Surface experiment,the optimum preparation conditions of M-LBF were obtained as follows:core-wall ratio 1∶13.47,stirring temperature 51.18℃,stirring time 30 min,andβ-cyclodextrin concentration 5.61%.Under these conditions,the embedding rate of LBF was 78.40%.The storage stability of the prepared M-LBF was studied with the retention rate of LBF as an index.The results showed that under the same conditions of temperature,relative humidity,light and oxygen,M-LBF had higher retention rate than those of unencapsulated LBF,indicating that micro-encapsulation effectively improved the storage stability of LBF.
作者
李秀
马利
张圣卓
李志龙
崔欣阳
陈晶华
范艳丽
LI Xiu;MA Li;ZHANG Sheng-zhuo;LI Zhi-long;CUI Xin-yang;CHEN Jing-hua;FAN Yan-li(School of Agriculture,Ningxia University,Yinchuan 750021)
出处
《中国食品添加剂》
CAS
2020年第6期10-18,共9页
China Food Additives
基金
宁夏大学大学生创新创业训练计划国家级项目(2019107490011)。
关键词
枸杞叶
黄酮
微胶囊
响应面优化
稳定性
Lyciumbarbarum leaves
flavonoids
microcapsules
response surface optimization
stability
