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高粱多酚微胶囊制备及其理化性质相关性

Preparation of Sorghum Polyphenol Microcapsules and Its Correlation with Physical and Chemical Properties
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摘要 高粱作为一种重要的粮食作物,其多酚有着重要的生物活性。且其活性成分具有诸多潜在的健康益处,通过微胶囊包埋技术,可提高高粱多酚的稳定性及作用功效。本研究以高粱多酚为目标活性成分,采用海藻酸钠溶液制备高粱多酚微胶囊。并对其进行单因素正交试验、热重测定以及高粱多酚释放率测定测试。通过单因素正交试验得出,当氯化钙的质量分数为2.5%时,海藻酸钠质量分数为2.25%,高粱多酚质量分数为0.3%,包埋时间为0.5 h,壳聚糖质量分数为1.5%时,微胶囊包埋率可达87.19%。本研究结果显示,多酚是影响包埋率的最主要因素,其次是壳聚糖,而海藻酸钠、氯化钙和包埋时间的影响相对较小。在最优组合条件下所制备的微胶囊的具有更紧致的包埋结构,且包埋效果良好。微胶囊在肠液中释放所需时间更短,比在胃液中更高效,最高释放率为83.16%。这种较快的释放能够有效防止高粱多酚在体内释放过程中发生变化,并提高人体对活性物质的利用率。高粱多酚微胶囊化可为高粱的深加工及后续性质研究提供科学依据。 Sorghum polyphenols,as a natural active ingredient,have many potential health benefits.Through microcapsule embedding technology,the stability and efficacy of sorghum polyphenols can be improved.The study targets sorghum polyphenols as the active ingredient,uses sodium alginate solution to prepare sorghum polyphenol microcapsules,and conducts single factor orthogonal experiments,thermogravimetric analysis,and determination of sorghum polyphenol release rate.Through single factor investigation and orthogonal test combination,it is found that when the mass fraction of calcium chloride is 2.5%,the mass fraction of sodium alginate is 2.25%,the mass fraction of sorghum polyphenols is 0.3%,the embedding time is 0.5 h,and the mass fraction of chitosan is 1.5%,the embedding rate of microcapsules could reach 87.19%.The results show that polyphenols are the most important factor affecting the embedding rate,followed by chitosan,while sodium alginate,calcium chloride,and embedding time has relatively small effect.The microcapsules prepared under the optimal combination conditions have a tighter embedding structure and good embedding effect.The release time of microcapsules in intestinal fluid is shorter and more efficient than in gastric fluid,with a maximum release rate of 83.16%.This rapid release can effectively prevent changes in sorghum polyphenols during the release process in the body and improve the utilization rate of active substances by the human body.The microencapsulation of sorghum polyphenols can provide scientific basis for the deep processing and subsequent property research of sorghum.
作者 卢智 王春艳 石宏宇 朱俊玲 LU Zhi;WANG Chun-Yan;SHI Hong-Yu;ZHU Jun-Ling(Department of Agriculture,Forestry and Environmental Engineering,Changzhi Vocational and Technical College,Changzhi 046000,China;College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Shanxi Province Key Laboratory Cultivation Base of Minor Crops Nutrition and Healthy Food Development,Jinzhong 030801,China)
出处 《应用化学》 CAS CSCD 北大核心 2024年第8期1146-1153,共8页 Chinese Journal of Applied Chemistry
基金 山西省重点研发计划(Nos.201703D211001-06-01,201703D211012-2) 山西农谷建设科研专项项目(No.SXNGJSKYZX201901) 山西农业大学横向项目(No.2022HX016)资助。
关键词 高粱 多酚 微胶囊 正交 Sorghum Polyphenols Microcapsules Orthogonal method
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