摘要
大黄素是一种天然疏水性物质,常通过一定的基质负载以提高其水溶性和生物利用度。本文以酪蛋白胶束为载体,通过超声技术(频率20 kHz,振幅30%)制备了大黄素-酪蛋白复合物微胶囊,采用荧光光谱、红外光谱、扫描电镜技术表征了复合物的结构;分析了复合物的热分解特性和抗氧化特性,并评估了模拟胃肠消化过程中复合物中大黄素的释放特性。结果表明,当大黄素添加量为8~10μg/mg时,1~3 min超声处理对复合物荧光值影响不大。另外,超声处理对复合物的红外光谱及表面形貌影响不大。然而,同一大黄素添加量下,超声1 min时大黄素-酪蛋白复合物的DPPH自由基清除活性最低,但其ABTS+自由基清除活性最高。而且,1 min超声处理改善了复合物中大黄素的释放速率,5 min超声处理后复合物中大黄素的释放率最低。研究结果可为超声处理技术在大黄素-酪蛋白复合物结构及性能调控中的应用提供参考依据。
Emodin was one of the hydrophobic active molecules,the solub ility bioavailability of which was improved by loading in a certain matrix.In this study,the microcapsules of emodin-casein complexes were prepared with casein as matrix with ultrasound treatment.The structural properties of the complexes were analyzed by fluorescence spectroscopy,Fourier transform infrared spectroscopy,scanning electron microscopy.The thermal properties,DPPH and ABTS+free radical scavenging activities of the complexes were measured.In addition,the release profiles of emodin from the complexes were evaluated by simulated gastrointestinal digestion experiment.The results showed that the ultrasound treatment within 1~3 min duration had not significant effect on the fluorescence properties of the complexes with the addition of emodin at 8~10μg/mg.Furthermore,there were no significant effect of ultrasound treatment on the FTIR spectra and morphology of emodin-casein complexes.In addition,the DPPH free radical scavenging activity of the complexes had the lowest value with 1 min-ultrasound treatment,but the highest value of ABTS+free radical scavenging activity among other samples with the same emodin addition.T he release rate of emodin from the emodin-casein complexes during simulated gastrointestinal digestion was improved by 1 min-ultrasound treatment,but retarded by 5 min-ultrasound treatment.The results would provide references for the applic ation of ultrasound treatment in the properties'regulation of emodin-casein complexes.
作者
刘成力
苏小红
杨敏
季伟
魏玉梅
LIU Chengli;SU Xiaohong;YANG Min;JI Wei;WEI Yumei(Lanzhou Industry Research Institute,Lanzhou 730050,China;College of Science,Gansu Agricultural University,Lanzhou 730070,China;Experimental Education Department,Northwest Minzu University,Lanzhou 730000,China)
出处
《食品工业科技》
CAS
北大核心
2024年第6期76-83,共8页
Science and Technology of Food Industry
基金
兰州市科技计划项目(2021-1-147)
甘肃省自然科学基金项目(22JR5RA861)。
