白藜芦醇在壳聚糖复合膜中的缓释特性
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摘要
壳聚糖仅溶解于较低pH的有机酸溶液或不可食用成分的溶液中,以碳酸氢铵调节壳聚糖溶液pH,制备可食用的高pH壳聚糖膜,在此基础上以壳聚糖、白藜芦醇、环状糊精、乳清蛋白等为原料,制备以环状糊精-白藜芦醇包合物为内容物的壳聚糖复合膜,研究白藜芦醇在不同pH复合膜中的释放率。通过单因素试验,确定壳聚糖复合膜中0.5 mol/L碳酸氢铵的最适添加量为5m L/100 mL,1%乳清蛋白的最佳添加量为7 mL/100 mL以及复合膜成膜后于pH6的条件下浸泡白藜芦醇的释放效果最佳。缓释效果通过扫描电镜分析(SEM)、傅里叶红外光谱分析、X-射线衍射、TG/DTA进行验证。
Chitosan is only dissolved in a lower pH organic acid solution or an inedible component solution. The ammonium chitosan solution was used to adjust the pH of the chitosan solution to prepare an edible high pH chitosan film. Chitosan, resveratrol, cyclodextrin, whey protein, etc. were used as raw materials to prepare a chitosan composite film containing cyclodextrin-resveratrol inclusion complex as content, and study resveratrol in different release rate in a pH composite membrane. Through the single factor experiment, the optimum addition amount of 0.5 mol/L ammonium bicarbonate in the chitosan composite membrane was 5 mL/100 mL, the optimal addition amount of 1% whey protein was 7 mL/100 mL, and the composite membrane was formed. The effect of soaking resveratrol at pH 6 was the best.The sustained release effect was verified by scanning electron microscopy(SEM), Fourier transform infrared spectroscopy, X-ray diffraction, and TG/DTA.
Chitosan is only dissolved in a lower pH organic acid solution or an inedible component solution. The ammonium chitosan solution was used to adjust the pH of the chitosan solution to prepare an edible high pH chitosan film. Chitosan, resveratrol, cyclodextrin, whey protein, etc. were used as raw materials to prepare a chitosan composite film containing cyclodextrin-resveratrol inclusion complex as content, and study resveratrol in different release rate in a pH composite membrane. Through the single factor experiment, the optimum addition amount of 0.5 mol/L ammonium bicarbonate in the chitosan composite membrane was 5 mL/100 mL, the optimal addition amount of 1% whey protein was 7 mL/100 mL, and the composite membrane was formed. The effect of soaking resveratrol at pH 6 was the best.The sustained release effect was verified by scanning electron microscopy(SEM), Fourier transform infrared spectroscopy, X-ray diffraction, and TG/DTA.
引文
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[3]朱宏莉,杨彬彬,张秀齐,等.果蔬保鲜加工现状及发展浅析[J].食品科学,2006,27(10):596-600.
[4]闫明暄,刘建辉,张丽清.浅谈我国果蔬的保鲜技术[J].农产品加工(月刊),2017,16:64-65.
[5]刘希真,孙运金,仝其根,等.可降解包装材料的应用及发展综述[J].中国包装工业,2014,24:3-5.
[6]CHI C Y,WANG X C,XIE J,et al.Development and prospect of edible films preservation technology[J].Journal of Food Safety&Quality,2014.
[7]KERCH G.Chitosan films and coatings prevent losses of fresh fruit nutritional quality:A review[J].Trends in Food Science&Technology,2015,46(2):159-166.
[8]张亦飞.壳聚糖果蔬保鲜剂的研究[J].食品工业科技,1996,(4):13-15.
[9]P CHAWLA S.Effects of chitosan coating on shelf-life of ready-to-cook meat products during chilled storage[J].Lwt-food Science and Technology,2013,53(1):321-326.
[10]FAN W,SUN J,CHEN Y,et al.Effects of chitosan coating on quality and shelf life of silver carp during frozen storage[J].Food Chemistry,2009,115(1):66-70.
[11]卢晓明,王静波,任发政,等.乳清蛋白在食品工业中的应用[J].食品科学,2010,31(1):262-267.
[12]范金波,蔡茜彤,冯叙桥,等.5种天然多酚类化合物抗氧化活性的比较[J].食品与发酵工业,2014,40(7):77-83.
[13]向敏,匡晓东,杨勇,等.白藜芦醇及其药理保健功能的研究[J].中国食品添加剂,2004,(5):16-20.
[14]齐学洁,邱超,姜恒丽,等.白藜芦醇/羟丙基-β-环糊精包合物的表征及体外溶出研究[J].天津中医药,2013,30(8):61-64.
[15]伊博文,李冠融.紫外分光光度法测定葡萄酒中白藜芦醇质量浓度[J].青年科学,2010,(5).
[16]KINSELLA J E,WHITEHEAD D M.Proteins in whey:chemical,physical,and functional properties[J].Advances in Food&Nutrition Research,1989,33(C):343.
[17]H-D BELITZ,W GROSCH,P SCHIEBERLE.食品化学(第3版)[M].北京:中国农业大学出版社,2008.
[18]袁杨.食物蛋白与壳聚糖相互作用及其在食品体系的应用研究[D].广州:华南理工大学,2014.
[19]张曼,王岸娜,吴立根,等.蛋白质、多糖和多酚间相互作用及研究方法[J].粮食与油脂,2015,(4):42-46.
[20]ZARGAR V,ASGHARI M,DASHTI A.A Review on Chitin and Chitosan Polymers:Structure,Chemistry,Solubility,Derivatives,and Applications[J].Chembioeng Reviews,2015,3(2):204-226.