反溶剂法制备姜黄素-高粱醇溶蛋白复合颗粒及其特性分析-食品科学.PDF

※食品化学 食品科学 2018, Vol.39, No.06 7 反溶剂法制备姜黄素-高粱醇溶蛋白复合 颗粒及其特性分析 * 李晓晖，黄文娟，周 伟，张进杰 ，徐大伦，杨文鸽 （宁波大学海洋学院，浙江宁波 315211 ） 摘  要：以姜黄素为芯材，高粱醇溶蛋白为壁材，采用反溶剂法制备包埋姜黄素的高粱醇溶蛋白复合颗粒（简称复 合颗粒），并对其理化性质及稳定性进行研究。结果表明：姜黄素与高粱醇溶蛋白制备复合颗粒的最佳芯壁比（质 量比）为1∶10，产品平均粒径为13.17 μm，电位为19.38 mV，得率为87.51%，包封率为62.61%，负载率为6.51% 。 相比于高粱醇溶蛋白颗粒，扫描电子显微镜显示：复合颗粒呈球形，但表面有多孔结构；红外光谱结果显示：复合 －1 α β 颗粒位于1 534、1 655 cm 等处的波峰均发生红移， -螺旋含量减少， -折叠含量增加。24 h紫外光照射后，高粱 醇溶蛋白包埋的姜黄素光稳定性提高33% 。复合颗粒的粒径和多分散性系数在30 d室内环境贮藏过程中均无明显变 化，但在环境pH 5～6 ，颗粒易聚集。结果表明：高粱醇溶蛋白的包埋作用有益于提高姜黄素的稳定性，可为姜黄 素和高粱醇溶蛋白的高值化利用提供理论依据。 关键词：姜黄素；高粱醇溶蛋白；复合颗粒；性质 Preparation and Characterization of Kafirin Microparticles Encapsulating Curcum by Anti-Solvent Method * LI Xiaohui, HUANG Wenjuan, ZHOU Wei, ZHANG Jinjie , XU Dalun, YANG Wenge (School of Marine Science, Ningbo University, Ningbo 315211, China) Abstract: The encapsulation of curcum in kafirin microparticles by anti-solvent method was investigated in this study, and the physicochemical properties and stability of the microparticles were characterized. The results showed that the optimal m m curcumin/kafirin ratio ( / ) ratio was 1:10. The average particle size and zeta potential of the microparticles obtained under this condition were respectively 13.17 μm and 19.38 mV; the production yield was 87.51%, the entrapment efficiency was 62.61%, and the loading efficiency was 6.51%. Scanning electron microscopy (SEM) showed that kafirin microparticles