摘要
为探索短梗五加果花色苷微球的制备工艺,提高其稳定性,以短梗五加果花色苷为芯材,以海藻酸钠和壳聚糖为壁材,采用锐孔法制备短梗五加果花色苷微球。通过单因素试验考察了不同因素对短梗五加果花色苷微球包埋效率影响,采用Box-Behnken设计和响应面法优化了短梗五加果花色苷微球的最佳工艺条件。结果表明:海藻酸钠质量分数1.9%、壳聚糖质量分数1.7%、氯化钙质量分数1%和壁芯比4∶1的条件下,包埋效率可达92.9%。锐孔法制备得到的短梗五加果花色苷微球呈球形,大小均匀,在人工胃液和肠液中具有一定的缓释效果。
The objective of this work was to explore the preparation of anthocyanin microspheres with improved stability from Acanthopanax sessiliftorus（Rupr.Et Maxim.） Seem fruits.Using anthocyanins from Acanthopanax sessiliftorus（Rupr.Et Maxim.） Seem fruits as the core material and sodium alginate and chitosan as the wall material,microspheres were prepared by piercing method.The effects of different factors on entrapment efficiency were studied.Box-Behnken central composite design and response surface analysis were used to optimize the factors.The results showed that when the wall material was composed of 1.9%sodium alginate,1.7%chitosan and 1%calcium chloride with a wall/core material ratio of4：1（m/m）,the entrapment efficiency was 92.9%.The microspheres prepared by piercing were spherical and uniform in size,and exhibited sustained release effect in artificial gastric and intestinal juice.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第22期40-45,共6页
Food Science
基金
吉林省科技发展计划项目(20140520182JH)
吉林省教育厅"十二五"科学技术研究项目(2014556)
吉林省"2011计划"长白山非物质文化遗产传承协同创新中心项目([2013]6号)
关键词
短梗五加果
花色苷
微球
锐孔法
缓释
Acanthopanax sessiliflorus（Rupr.Et Maxim.） Seem fruits
anthocyanins
microspheres
piercing method sustained release
