薏米糠油微胶囊的释放动力学研究
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摘要
为明确不同温度和湿度环境下薏米糠油微胶囊的释放性能,试验探究了薏米糠油微胶囊在不同贮藏条件下的释放动力学。引入Avrami’s公式对薏米糠油微胶囊在不同温度和湿度条件下芯材释放率的变化进行了研究,并对其释放速率常数和释放机制参数进行了分析。结果表明,薏米糠油微胶囊释放动力学的拟合程度较高,R~2均大于0.97。在4、25℃以及相对湿度为32%、54%时,其释放机制参数介于0.54~1之间,介于扩散限制动力学和一级释放动力学之间;而在40℃以及85%的相对湿度环境中,释放机制参数均大于1,属于一级释放动力学。释放机制参数和释放速率常数随着贮藏温度和相对湿度的升高而增加。因此,在低温和干燥条件下能更好地保存薏米糠油微胶囊。
The release properties of adlay bran oil microcapsule were evaluated under different storage conditions in this paper. Avrami's formula was applied to analyze the release kinetics and measure the release mechanism parameters and release rate constant at different levels of temperatures and relative humidity. The results indicated that release kinetic equations were significant and credible, whose R~2 were both greater than 0.97. And the release mechanism parameters were between 0.54 and 1 under the conditions of 4, 25 ℃ and 32%, 54% relative humidity, which belonged to the diffusion-limited kinetics and first grade release. The release kinetic at 40 ℃ and at 85% relative humidity was both turned out to be the first grade release. In addition, the release rate of microcapsule speeded up with the temperature(relative humidity) increasing gradually. So, the microcapsule powder should be persevered in low temperature and humidity in order to improve the storage stability of adlay bran oil microcapsule.
The release properties of adlay bran oil microcapsule were evaluated under different storage conditions in this paper. Avrami's formula was applied to analyze the release kinetics and measure the release mechanism parameters and release rate constant at different levels of temperatures and relative humidity. The results indicated that release kinetic equations were significant and credible, whose R~2 were both greater than 0.97. And the release mechanism parameters were between 0.54 and 1 under the conditions of 4, 25 ℃ and 32%, 54% relative humidity, which belonged to the diffusion-limited kinetics and first grade release. The release kinetic at 40 ℃ and at 85% relative humidity was both turned out to be the first grade release. In addition, the release rate of microcapsule speeded up with the temperature(relative humidity) increasing gradually. So, the microcapsule powder should be persevered in low temperature and humidity in order to improve the storage stability of adlay bran oil microcapsule.
引文
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[19]徐晶,刘欢,夏光辉,等.β-环糊精包埋柠檬醛微胶囊工艺优化及其缓释性能[J].食品科学,2014,35(14):82-86
[2]蔡莹,汪岳刚,吴金鸿,等.超临界CO2流体提取薏仁米糠油及其脂肪酸成分分析[J].食品与药品,2012,(9):309-312
[3]石燕,李如一,王辉,等.月见草油微胶囊的制备及微观结构分析[J].食品科学,2014,35(21):5-9
[4]Chung C P,Hsu C Y,Lin J H,et al.Antiproliferative lactams and spiroenone from adlay bran in human breast cancer cell lines[J].Journal of Agricultural&Food Chemistry,2011,59(4):1185-1194
[5]Huang D W,Wu C H,Shih C K,et al.Application of the solvent extraction technique to investigation of the anti-inflammatory activity of adlay bran[J].Food Chemistry,2014,145(7):445-453
[6]Chen H J,Shih C K,Hsu H Y,et al.Mast Cell Dependent Allergic Responses Are Inhibited by Ethanolic Extract of Adlay(Coix lachryma-jobi L.var.ma-yuen Stapf)Testa[J].Journal of Agricultural&Food Chemistry,2010,58(4):2596-2601
[7]Hsia S M,Chiang W,Kuo Y H,et al.Downregulation of progesterone biosynthesis in rat granulosa cells by adlay(Coix lachryma-jobi L.var.ma-yuen Stapf.)bran extracts[J].International Journal of Impotence Research,2005,18(3):264
[8]赵倩云,陈燕,蒲凤琳,等.茶多酚微胶囊化工艺及其缓释研究[J].生物技术世界,2015,(6):11-13
[9]Zhao L P,Han D,Xiong H,et al.Evaluation of Release Kinetics of Micro-algal Oil Microcapsules[J].Food Science,2010,31(19):96-99
[10]刘斯博,田少君,夏克东.亚麻籽油微胶囊芯材的释放条件及模拟缓释行为研究[J].中国油脂,2016,41(9):31-35
[11]Hsieh W C,Chang C P,Gao Y L.Controlled release properties of Chitosan encapsulated volatile Citronella Oil microcapsules by thermal treatments[J].Colloids&Surfaces B Biointerfaces,2006,53(2):209-214
[12]Tian G,Li Y,Yuan Q,et al.The stability and degradation kinetics of Sulforaphene in microcapsules based on several biopolymers via spray drying[J].Carbohydrate Polymers,2015,122:5-10
[13]Venil CK,Khasim A R,Aruldass C A,et al.Microencapsulation of flexirubin-type pigment by spray drying:Characterization and antioxidant activity[J].International Biodeterioration&Biodegradation,2016,113:350-356
[14]吴姣,郑为完,周德红,等.粉末油脂过氧化值测定方法的研究[J].中国油脂,2006,31(7):54-56
[15]Yoshii H,Soottitantawat A,Liu X D,et al.Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity[J].Innovative Food Science&Emerging Technologies,2001,2(1):55-61
[16]郑茂强,金征宇,张燕萍.微胶囊化VE油制备、表征及其释放规律的研究[J].食品与发酵工业,2006,32(11):91-94
[17]于筛成,康改娟,李小鹏,等.薰衣草精油微胶囊释放性能的测定[J].香料香精化妆品,2008,(4):17-20
[18]李柱,陈正行,罗昌荣.不同相对湿度下微胶囊化甜橙油释放的研究[J].食品科技,2005,(3):11-13
[19]徐晶,刘欢,夏光辉,等.β-环糊精包埋柠檬醛微胶囊工艺优化及其缓释性能[J].食品科学,2014,35(14):82-86