喀什小檗花色苷类色素微胶囊工艺及性质研究
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摘要
以新疆民间中草药——喀什小檗(Berberis kaschgarica Rupr)为材料,对其含有的花色苷进行微胶囊化,对花色苷的微胶囊化工艺和花色苷的稳定性及其抗氧化活性进行研究。
采用单因素轮换法和正交试验法对喀什小檗花色苷的微胶囊化工艺进行研究。结果表明,制备喀什小檗花色苷微胶囊的最佳工艺条件为:花色苷:壁材为1:5、麦芽糊精:β-环糊精为1:6、固形物含量为30%、乳化剂阿拉伯树胶为1.0%、喷雾干燥进口温度160℃、出口温度80℃时,有良好的包埋率和理化性质。
采用紫外-可见分光光度法对喀什小檗花色苷及其喀什小檗花色苷微胶囊进行了稳定性和缓释效果研究。结果表明:蔗糖和葡萄糖对花色苷及其喀什小檗花色苷微胶囊的稳定性影响不显著,喀什小檗花色苷微胶囊在pH值、阳光直射、室内自然光、温度、K~+、Na~+、Al~(3+)、Cu~(2+)、H_2O_2、NaHSO_3中的稳定性比花色苷的好。
喀什小檗花色苷微胶囊在人工胃液中有比较好的缓释作用,在50 min基本全部释放出来,但是在人工肠液中由于花色苷的结构被破坏,在人工肠液中没有明显缓释作用。表明所制备的微胶囊具有一定的缓释效果。
采用DPPH和ABTS两种自由基清除法,对喀什小檗花色苷及其喀什小檗花色苷微胶囊的抗氧化能力进行研究。用DPPH自由基清除法测得,花色苷半抑制浓度IC_(50)为0.2644mg/mL;喀什小檗花色苷微胶囊半抑制浓度IC_(50)为1.5027mg/mL,用ABTS自由基清除法测得,花色苷半抑制浓度IC_(50)为1.3064mg/mL;喀什小檗花色苷微胶囊半抑制浓度IC_(50)为4.0067mg/mL。结果表明:喀什小檗花色苷抗氧化能力比喀什小檗花色苷微胶囊的好,但是微胶囊的喀什小檗花色苷易于贮藏,延长保存期。
In this paper, the study on Berberis kaschgarica Rupr as microcapsules of anthocyanins of process and anthocyanin stability and antioxidant activity have been investigated. The research on microencapsulation of Berberis kaschgarica Rupr anthocyanins has been carried out using single factor method and orthogonal rotation. The results showed that the optimum conditions of prepared microcapsules of anthocyanin of Berberis kaschgarica Rupr was that anthocyanin: wall material is 1:5, maltodextrin:β-cyclodextrin was 1:6, solid content of 30%, emulsifying agent of gum arabic 1.0%, spray drying inlet temperature 160℃and outlet temperature 80℃with good encapsulation efficiency and physical and chemical properties.
The stability of anthocyanins from kaschgarica Rupr and microcapsules of anthocyanins of Berberis kaschgarica Rupr has been studied using UV-visible spectrophotometry. The results showed that anthocyanins of Berberis kaschgarica Rupr and microcapsules of anthocyanins from Berberis kaschgarica Rupr were steady in sucrose and glucose. Microcapsules of anthocyanins of Berberis kaschgarica Rupr had better state in pH value, direct sunlight treatment, indoor natural light treatment, temperature influence. Microcapsules of anthocyanins has better state than anthocyanin in K~+、Na~+、Al~(3+)、Cu~(2+)、H_2O_2、NaHSO_3 solvent system.
Microcapsules of anthocyanins of Berberis kaschgarica Rupr had better controlled release in artificial gastric juice, which completely released about 50 min in the artificial intestinal solution without sustained controlled release action. Because the structure of the anthocyanin was destroyed in the artificial intestinal solution, the result showed that the microcapsules of anthocyanins of Berberis kaschgarica Rupr had a certain effect in controlled release.
Anthocyanins of Berberis kaschgarica Rupr and microcapsules of anthocyanins from Berberis kaschgarica Rupr have been investigated in antioxidant capacity Using two kinds of free radical scavenging DPPH and ABTS method. The measured anthocyanin half inhibitory concentration IC_(50) was 0.2644mg/mL using DPPH radical scavenging method; microcapsules of anthocyanins from Berberis kaschgarica Rupr half inhibitory concentration IC_(50) was 1.5027mg/mL; half anthocyanins inhibitory concentration IC_(50) was 1.3064mg/mL using ABTS radical scavenging method; microcapsules of anthocyanins from Berberis kaschgarica Rupr half inhibitory concentration IC_(50) was 4.0067mg/mL. The results showed that anthocyanin had better oxidationresistance than that of microcapsules of anthocyanins from Berberis kaschgarica Rupr, but microcapsules of anthocyanins from Berberis kaschgarica Rupr was better for storage and extended shelf life.
采用单因素轮换法和正交试验法对喀什小檗花色苷的微胶囊化工艺进行研究。结果表明,制备喀什小檗花色苷微胶囊的最佳工艺条件为:花色苷:壁材为1:5、麦芽糊精:β-环糊精为1:6、固形物含量为30%、乳化剂阿拉伯树胶为1.0%、喷雾干燥进口温度160℃、出口温度80℃时,有良好的包埋率和理化性质。
采用紫外-可见分光光度法对喀什小檗花色苷及其喀什小檗花色苷微胶囊进行了稳定性和缓释效果研究。结果表明:蔗糖和葡萄糖对花色苷及其喀什小檗花色苷微胶囊的稳定性影响不显著,喀什小檗花色苷微胶囊在pH值、阳光直射、室内自然光、温度、K~+、Na~+、Al~(3+)、Cu~(2+)、H_2O_2、NaHSO_3中的稳定性比花色苷的好。
喀什小檗花色苷微胶囊在人工胃液中有比较好的缓释作用,在50 min基本全部释放出来,但是在人工肠液中由于花色苷的结构被破坏,在人工肠液中没有明显缓释作用。表明所制备的微胶囊具有一定的缓释效果。
采用DPPH和ABTS两种自由基清除法,对喀什小檗花色苷及其喀什小檗花色苷微胶囊的抗氧化能力进行研究。用DPPH自由基清除法测得,花色苷半抑制浓度IC_(50)为0.2644mg/mL;喀什小檗花色苷微胶囊半抑制浓度IC_(50)为1.5027mg/mL,用ABTS自由基清除法测得,花色苷半抑制浓度IC_(50)为1.3064mg/mL;喀什小檗花色苷微胶囊半抑制浓度IC_(50)为4.0067mg/mL。结果表明:喀什小檗花色苷抗氧化能力比喀什小檗花色苷微胶囊的好,但是微胶囊的喀什小檗花色苷易于贮藏,延长保存期。
In this paper, the study on Berberis kaschgarica Rupr as microcapsules of anthocyanins of process and anthocyanin stability and antioxidant activity have been investigated. The research on microencapsulation of Berberis kaschgarica Rupr anthocyanins has been carried out using single factor method and orthogonal rotation. The results showed that the optimum conditions of prepared microcapsules of anthocyanin of Berberis kaschgarica Rupr was that anthocyanin: wall material is 1:5, maltodextrin:β-cyclodextrin was 1:6, solid content of 30%, emulsifying agent of gum arabic 1.0%, spray drying inlet temperature 160℃and outlet temperature 80℃with good encapsulation efficiency and physical and chemical properties.
The stability of anthocyanins from kaschgarica Rupr and microcapsules of anthocyanins of Berberis kaschgarica Rupr has been studied using UV-visible spectrophotometry. The results showed that anthocyanins of Berberis kaschgarica Rupr and microcapsules of anthocyanins from Berberis kaschgarica Rupr were steady in sucrose and glucose. Microcapsules of anthocyanins of Berberis kaschgarica Rupr had better state in pH value, direct sunlight treatment, indoor natural light treatment, temperature influence. Microcapsules of anthocyanins has better state than anthocyanin in K~+、Na~+、Al~(3+)、Cu~(2+)、H_2O_2、NaHSO_3 solvent system.
Microcapsules of anthocyanins of Berberis kaschgarica Rupr had better controlled release in artificial gastric juice, which completely released about 50 min in the artificial intestinal solution without sustained controlled release action. Because the structure of the anthocyanin was destroyed in the artificial intestinal solution, the result showed that the microcapsules of anthocyanins of Berberis kaschgarica Rupr had a certain effect in controlled release.
Anthocyanins of Berberis kaschgarica Rupr and microcapsules of anthocyanins from Berberis kaschgarica Rupr have been investigated in antioxidant capacity Using two kinds of free radical scavenging DPPH and ABTS method. The measured anthocyanin half inhibitory concentration IC_(50) was 0.2644mg/mL using DPPH radical scavenging method; microcapsules of anthocyanins from Berberis kaschgarica Rupr half inhibitory concentration IC_(50) was 1.5027mg/mL; half anthocyanins inhibitory concentration IC_(50) was 1.3064mg/mL using ABTS radical scavenging method; microcapsules of anthocyanins from Berberis kaschgarica Rupr half inhibitory concentration IC_(50) was 4.0067mg/mL. The results showed that anthocyanin had better oxidationresistance than that of microcapsules of anthocyanins from Berberis kaschgarica Rupr, but microcapsules of anthocyanins from Berberis kaschgarica Rupr was better for storage and extended shelf life.
引文
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