多功能载鲣鱼肽海藻酸钙微球的制备与表征
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摘要
目的通过制剂手段掩盖鲣鱼肽原料的不良嗅味,降低其吸湿性,提高在胃中的稳定性。方法通过微胶囊造粒仪制备载鲣鱼肽海藻酸钙微球,分别对微球的外观、鲣鱼肽含量进行表征。在25℃、65%RH的环境下,检测所得微球吸湿增重。分别测定在模拟胃肠液中鲣鱼肽从微球中的释放。通过顶空进样GC-MS对在热水中孵育的载鲣鱼肽微球进行检测,使用面积归一化法对有异味的挥发性组分进行定量。结果载鲣鱼肽海藻酸钙微球微球外观圆整且大小均一,鲣鱼肽含量为18.9%。在25℃、65%RH的环境下,制备所得微球吸湿增重显著低于鲣鱼肽原料粉末。在模拟胃肠液中,鲣鱼肽从微球中的释放达到了肠溶制剂的标准,预示微球口服后在生理条件严苛且吸收较差的胃部对鲣鱼肽起到保护作用。通过顶空进样GC-MS法发现所制备的海藻酸钙微球可在冲泡过程中掩盖80%的异味。结论所制备的海藻酸钙微球同时解决了鲣鱼肽原料吸湿性强、在胃中易失活和感官刺激大的缺点,为活性肽保健食品制剂的开发提供了新的思路。
Objective To mask the unpleasant odor of bonito peptide,reduce its hygroscopicity and improve its stability in the stomach simultaneously by means of rational formulation design.Methods Bonito peptide-loaded calcium alginate microparticles were prepared by an encapsulator,with shape and peptide content characterized.The moisture-absorption weight gain of the bonito peptide-loaded microparticles was measured under 25 ℃,65% RH.In addition,the release profiles of bonito peptide from the prepared microparticles in simulated gastrointestinal fluids were illustrated.After incubation of the prepared microparticles in hot water,the smelly and volatile components were assayed by static head-space gas chromatography-mass spectrometry(GC-MS) using area normalization method.Results Bonito peptide-loaded calcium alginate microparticles had spherical shape and uniform size,with the bonito peptide content being at 18.9%.The moisture-absorption weight gain of the prepared microparticles was significantly lower than that of bonito peptide powder under 25 ℃,65% RH.In addition,the release profiles of bonito peptide from the prepared microparticles in simulated gastrointestinal fluids reached the standard of enteric-coated preparation,which indicated that after oral administration,the bonito peptide would be protected by the microparticles in the stomach which is a harsh physiological environment and poor absorption site for peptides.The GC-MS results showed that the microparticles could almost mask up to 80% of the unpleasant smell of bonito peptide in hot water.Conclusion The prepared calcium alginate microparticles reduced the hygroscopicity of bonito peptide,improved its stability in the stomach,and effectively masked the unpleasant odor,thus providing a new strategy for the formulation of bioactive peptide-contained functional food.
Objective To mask the unpleasant odor of bonito peptide,reduce its hygroscopicity and improve its stability in the stomach simultaneously by means of rational formulation design.Methods Bonito peptide-loaded calcium alginate microparticles were prepared by an encapsulator,with shape and peptide content characterized.The moisture-absorption weight gain of the bonito peptide-loaded microparticles was measured under 25 ℃,65% RH.In addition,the release profiles of bonito peptide from the prepared microparticles in simulated gastrointestinal fluids were illustrated.After incubation of the prepared microparticles in hot water,the smelly and volatile components were assayed by static head-space gas chromatography-mass spectrometry(GC-MS) using area normalization method.Results Bonito peptide-loaded calcium alginate microparticles had spherical shape and uniform size,with the bonito peptide content being at 18.9%.The moisture-absorption weight gain of the prepared microparticles was significantly lower than that of bonito peptide powder under 25 ℃,65% RH.In addition,the release profiles of bonito peptide from the prepared microparticles in simulated gastrointestinal fluids reached the standard of enteric-coated preparation,which indicated that after oral administration,the bonito peptide would be protected by the microparticles in the stomach which is a harsh physiological environment and poor absorption site for peptides.The GC-MS results showed that the microparticles could almost mask up to 80% of the unpleasant smell of bonito peptide in hot water.Conclusion The prepared calcium alginate microparticles reduced the hygroscopicity of bonito peptide,improved its stability in the stomach,and effectively masked the unpleasant odor,thus providing a new strategy for the formulation of bioactive peptide-contained functional food.
引文
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[5]张悦,张溪桐,王冰,等.鸦胆子油胃内滞留海藻酸钙凝胶微球的制备及处方工艺考察[J].中药材,2014,37(11):2077-2081.
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[11]SELIMOGLU SM,ELIBOL M.Alginate as an immobilization material for MAb production via encapsulated hybridoma cells[J].Critical reviews in biotechnology,2010,30(2):145-159.
[12]左琴华,何留民,施云峰,等.两种不同优化方法对静电液滴法制备单分散海藻酸钙微球工艺的比较[J].材料导报,2012,26(2):101-106,124.
[13]TAKKA S,ACART RK F.Calcium alginate microparticles for oral administration:I:Effect of sodium alginate type on drug release and drug entrapment efficiency[J].Journal of Microencapsulation,1999,16(3):275-290.
[14]于海燕,汪丽,何兰兰,等.基于嗅觉指纹信息的黄酒酒龄和产地鉴别[J].现代食品科技,2014(9):258-264.
[15]冯倩倩,胡飞,李平凡.SPME-GC-MS分析罗非鱼体中挥发性风味成分[J].食品工业科技,2012,33(6):67-70.
[16]WU W,TAO NP,GU SQ.Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC-MS-O[J].European Food Research&Technology,2014,238(2):237-245.
[17]李健隽.面积归一化法分析混合气体中各组分含量[J].计量与测试技术,2012,39(4):86,88.
[2]宗杰,邵琪,张红芹,等.喷雾干燥条件对骨痹颗粒复方水提液喷干粉吸湿性能的影响及其机制研究[J].中国中药杂志,2014,39(4):663-668.
[3]贾敏,宋玲钰,刘丽娜,等.降胆固醇花生多肽无糖饮料的研制[J].食品科技,2017,42(1):126-130.
[4]尚校兰,张春丹,张兰,等.银耳黄瓜饮料的研制及超高压灭菌对其品质的影响[J].食品与发酵工业,2016,42(11):162-166.
[5]张悦,张溪桐,王冰,等.鸦胆子油胃内滞留海藻酸钙凝胶微球的制备及处方工艺考察[J].中药材,2014,37(11):2077-2081.
[6]宋群亮,张平.中药微球制剂研究进展[J].安徽医药,2005,9(2):87-88.
[7]梁明,田仁德,饶荣,等.胶原蛋白微球大鼠小肠吸收行为研究[J].医药导报,2015,34(11):1417-1422.
[8]DANIAL EN,ELNASHAR MMM,AWAD GEA.Immobilized inulinase on grafted alginate beads prepared by the one-step and the two-steps methods[J].Ind Eng Chem Res,2010,49(7):3120-3125.
[9]GHOTBI M,ZENOOZIAN MS,ROOZBEHNASIRAII L.Survival of free and microencapsulated Lb.rhamnosus LC705 in simulated gastric and intestinal juice[J].International Journal of Biosciences,2015,6(3):330-337.
[10]赖永忠,季彦鋆.气相动态顶空进样-气相色谱-质谱法同时分析饮用水源水中57种挥发性有机物[J].岩矿测试,2012,31(5):877-883.
[11]SELIMOGLU SM,ELIBOL M.Alginate as an immobilization material for MAb production via encapsulated hybridoma cells[J].Critical reviews in biotechnology,2010,30(2):145-159.
[12]左琴华,何留民,施云峰,等.两种不同优化方法对静电液滴法制备单分散海藻酸钙微球工艺的比较[J].材料导报,2012,26(2):101-106,124.
[13]TAKKA S,ACART RK F.Calcium alginate microparticles for oral administration:I:Effect of sodium alginate type on drug release and drug entrapment efficiency[J].Journal of Microencapsulation,1999,16(3):275-290.
[14]于海燕,汪丽,何兰兰,等.基于嗅觉指纹信息的黄酒酒龄和产地鉴别[J].现代食品科技,2014(9):258-264.
[15]冯倩倩,胡飞,李平凡.SPME-GC-MS分析罗非鱼体中挥发性风味成分[J].食品工业科技,2012,33(6):67-70.
[16]WU W,TAO NP,GU SQ.Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC-MS-O[J].European Food Research&Technology,2014,238(2):237-245.
[17]李健隽.面积归一化法分析混合气体中各组分含量[J].计量与测试技术,2012,39(4):86,88.