水溶性壳聚糖有序聚集体作VC载体的研究

食品科学 ›› 2012, Vol. 33 ›› Issue (17): 30-34.

水溶性壳聚糖有序聚集体作VC载体的研究

李振1，王仲妮1,*，周武1，刘峰2，汤晓露1

1.山东师范大学化学化工与材料科学学院，农药医药中间体清洁生产教育部工程研究中心 2.山东省分析测试中心

收稿日期:2011-07-31 修回日期:2012-06-09 出版日期:2012-09-15 发布日期:2012-11-09
通讯作者: 王仲妮 E-mail:wangzhongnicn@126.com
基金资助:
国家自然科学基金

Ordered Assemblies of Water-Soluble Chitosan as Carriers for Vitamin C

Zhen LI,zhong-Ni WANG,Wu ZHOU,Feng LIU,

Received:2011-07-31 Revised:2012-06-09 Online:2012-09-15 Published:2012-11-09
Contact: zhong-Ni WANG E-mail:wangzhongnicn@126.com

摘要/Abstract

摘要： 研究水溶性壳聚糖水溶液的相行为，通过改变体系温度和水溶性壳聚糖质量分数，形成两种有序聚集体。进一步测定两种有序聚集体在不同温度下的稳态和动态流变性质。在此基础上，以本体系中的聚集体为载体，测定两种不同聚集体对VC的缓释和稳定性作用。结果表明：从两种聚集体的稳态流变发现两种聚集体均具有较强的假塑性。聚集体Ⅰ的动态流变曲线在低频下符合Maxwell模型，频率增大后则表现为弹性体；而聚集体Ⅱ在测量频率范围内损耗模量(G″)小于贮能模量(G′)，表现出黏弹性行为。另外缓释和稳定性实验结果表明，两种聚集体均对VC起到很好的缓释和稳定作用。

关键词: 水溶性壳聚糖, 有序聚集体, 流变性质, VC, 缓释

Abstract: Two ordered assemblies of water-soluble chitosan were formed in aqueous solution at various chitosan concentrations and temperatures. Steady and dynamic rheological properties of both assemblies were investigated at different temperatures. Meanwhile, the effect of both assemblies as separate carriers for vitamin C on sustained release and stability of vitamin C was determined. The steady rheological curves indicated that both assemblies had strong pseudoplastic property. The dynamic rheological curves revealed that the assembly I could be fitted with Maxwell model under the condition of low frequency and performed as an elastomer under the condition of high frequency. In the tested frequency range, the loss modulus(G＇＇) of the assembly Ⅱ was always lower than its storage modulus(G＇). Therefore, both assemblies allows sustained release and stability maintenance of vitamin C.

Key words: water-soluble chitosan, ordered assembly, rheological property, vitamin C, sustained release

中图分类号:

O647.2

李振1，王仲妮1,*，周武1，刘峰2，汤晓露1. 水溶性壳聚糖有序聚集体作VC载体的研究[J]. 食品科学, 2012, 33(17): 30-34.

Zhen LI zhong-Ni WANG Wu ZHOU Feng LIU. Ordered Assemblies of Water-Soluble Chitosan as Carriers for Vitamin C[J]. FOOD SCIENCE, 2012, 33(17): 30-34.

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