短梗五加果花色苷微球的制备及其缓释效果评价

doi:10.7506/spkx1002-6630-201522007

食品科学

短梗五加果花色苷微球的制备及其缓释效果评价

邵信儒，孙海涛，姜瑞平，徐晶，于淼，朱俊义

1.通化师范学院制药与食品科学学院，长白山食用植物资源开发工程中心，吉林通化 134000；
2.通化师范学院长白山非物质文化遗产传承协同创新中心，吉林通化 134000；3.通化师范学院生命科学学院，吉林通化 134000

出版日期:2015-11-25 发布日期:2015-12-03
通讯作者: 朱俊义
基金资助:
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）

Preparation of Anthocyanins Microspheres from Acanthopanax sessiliflorus (Rupr. Et Maxim.) Seem Fruits and Evaluation of Their Sustained Release Performance

SHAO Xinru, SUN Haitao, JIANG Ruiping, XU Jing, YU Miao, ZHU Junyi

1. Development Engineering Center of Edible Plant Resources of Changbai Mountain, College of Pharmaceutical and Food Science,
Tonghua Normal University, Tonghua 134000, China; 2. Inheritance and Collaborative Innovation Center of
Intangible Cultural Heritage of Changbai Mountain, Tonghua Normal University, Tonghua 134000, China;
3. College of Life Science, Tonghua Normal University, Tonghua 134000, China

Online:2015-11-25 Published:2015-12-03
Contact: ZHU Junyi

摘要/Abstract

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。

关键词: 短梗五加果, 花色苷, 微球, 锐孔法, 缓释

Abstract:

The objective of this work was to explore the preparation of anthocyanin microspheres with improved stability
from Acanthopanax sessiliflorus (Rupr. Et Maxim.) Seem fruits. Using anthocyanins from Acanthopanax sessiliflorus (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 of
4:1 (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.

Key words: Acanthopanax sessiliflorus (Rupr. Et Maxim.) Seem fruits, anthocyanins, microspheres, piercing method, sustained release

中图分类号:

TS202.3

邵信儒，孙海涛，姜瑞平，徐晶，于淼，朱俊义. 短梗五加果花色苷微球的制备及其缓释效果评价[J]. 食品科学, doi: 10.7506/spkx1002-6630-201522007.

SHAO Xinru, SUN Haitao, JIANG Ruiping, XU Jing, YU Miao, ZHU Junyi. Preparation of Anthocyanins Microspheres from Acanthopanax sessiliflorus (Rupr. Et Maxim.) Seem Fruits and Evaluation of Their Sustained Release Performance[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201522007.

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短梗五加果花色苷微球的制备及其缓释效果评价

Preparation of Anthocyanins Microspheres from Acanthopanax sessiliflorus (Rupr. Et Maxim.) Seem Fruits and Evaluation of Their Sustained Release Performance

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