摘要
以大豆卵磷脂为乳化剂,菜籽油为油相,制备一种稳定纳米乳液体系包埋益智酮乙。通过单因素试验、响应面试验优化纳米乳液制备条件,运用纳米粒度仪、激光共聚焦显微镜和傅里叶红外光谱仪等测量乳液的粒径、多分散系数(PDI)、Zeta电位、包封率、稳定性、光谱特性等。结果表明:在最佳制备工艺参数(大豆卵磷脂质量浓度18.4g/L、均质压强172.35MPa、均质次数7次和益智酮乙质量浓度7 mg/mL)下,益智酮乙纳米乳液平均粒径为(175.37±4.33)nm,PDI为0.13±0.02,包封率为(91.00±0.03)%;益智酮乙包埋量不影响乳液的粒径和PDI,包埋7 mg/mL益智酮乙的纳米乳液包封率最高;益智酮乙纳米乳液的微观结构为球状,乳液颗粒分布均匀,于4℃贮藏28d时,乳液的粒径、PDI和包封率均无明显变化,乳液系统稳定,添加NaCl浓度≤30 mmol/L时,乳液能维持较为稳定的状态,NaCl浓度≥50 mmol/L时,随着NaCl浓度的升高,乳液的粒径和PDI显著升高,Zeta电位绝对值显著降低,乳液稳定性下降;菜籽油、大豆卵磷脂和益智酮乙之间没有形成共价键,也未发生化学相互作用。
Using soybean lecithin as an emulsifier and rapeseed oil as the oil phase,a stable nanoemulsion system encapsulating yakuchinone B was prepared.The preparation conditions for the nanoemulsion were optimized through single-factor experiments and response surface methodology.Measurementof the emulsion was performed using a nanoparticle size analyzer,a laser confocal microscope,and a Fourier transform infrared spectrometer to assess the particle size,polydispersity index(PDI),Zeta potential,encapsulation efficiency,stability,and spectral characteristics.The results indicated that under the optimal preparation process parameters(soybean lecithin mass concentration of 18.4 g/L,homogenization pressure of 172.35MPa,homogenization cycles of 7,and yakuchinoneB mass concentration of 7 mg/mL),the average particle size of the yakuchinoneB nanoemulsionwas(175.37±4.33)nm,the PDI was 0.13±0.02,and the encapsulation efficiency was(91.00±0.03)%.The encapsulation amount of yakuchinoneB did not affect the particle size and PDI of the emulsion,and the nanoemulsionwith 7 mg/mL of yakuchinoneB had the highest encapsulation efficiency.The microstructure of the yakuchinoneB nanoemulsionwas spherical and uniformly distributed.When stored at 4℃for 28 days,there were no significant changes in the particle size,PDI,and encapsulation efficiency of the emulsion,demonstrating the system’s stability.When the concentration of added NaCl was≤30 mmol/L,the emulsion could maintain a relatively stable state.When the NaCl concentration was≥50 mmol/L,the particle size and PDI of the emulsion increased significantly,and the absolute value of the Zeta potential decreased significantly,leading to a decrease in emulsion stability.There were no covalent bonds formed between rapeseed oil,soybean lecithin,and huperzine B,and no chemical interactions occurred.
作者
谢文杰
范伟
郭时印
覃静萍
杨志远
肖航
唐忠海
XIE Wenjie;FAN Wei;GUO Shiyin;QIN Jingping;YANG Zhiyuan;XIAO Hang;TANG Zhonghai(College of Food Science and Technology,Hunan Agricultural University,Changsha,Hunan410128,China;Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development,Changsha,Hunan 410128,China;School of Environmental Resources,Changsha Environmental Protection Vocational College,Changsha,Hunan 410004,China;Department of Food Science,University of Massachusetts,Amherst,MA 01003,USA)
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2024年第4期119-128,共10页
Journal of Hunan Agricultural University(Natural Sciences)
基金
国家自然科学基金项目(31671858)
湖南省自然科学基金项目(2022JJ30295)
郴州国家可持续发展议程创新示范区建设专项(2022SFQ49)。
关键词
益智酮乙
纳米乳液
高压微射流均质
包封率
yakuchinone B
nanoemusion
high-pressure microfluidization
encapsulation efficiency
