静电纺丝制备白藜芦醇固体分散体及其性能

doi:10.7506/spkx1002-6630-20200915-196

食品科学 ›› 2021, Vol. 42 ›› Issue (21): 80-86.doi: 10.7506/spkx1002-6630-20200915-196

静电纺丝制备白藜芦醇固体分散体及其性能

邓姣，刘鑫，郑敏，周军，李湘洲

（1.中南林业科技大学材料科学与工程学院，湖南长沙 410004；2.湖南第一师范学院教育科学学院，湖南长沙 410215 3.中南林业科技大学天然产物加工利用研究所，湖南长沙 410004）

出版日期:2021-11-15 发布日期:2021-11-23
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0600805）

Preparation of Resveratrol Solid Dispersion by Electrospinning and Its Properties

DENG Jiao, LIU Xin, ZHENG Min, ZHOU Jun, LI Xiangzhou

(1. School of Material Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China; 2. Department of Educational Science, Hunan First Normal University, Changsha 410215, China; 3. Institute of Natural Product Research and Development, Central South University of Forestry and Technology, Changsha 410004, China)

Online:2021-11-15 Published:2021-11-23

摘要/Abstract

摘要： 本实验以白藜芦醇（resveratrol，Res）为芯材，紫胶树脂铵盐（shellac resin ammonium salt，SRAS）为基材，利用静电纺丝技术制备白藜芦醇/紫胶树脂铵盐（Res/SRAS）固体分散体，通过物理性质的测定、扫描电子显微镜观察、傅里叶变换红外光谱分析、差示扫描量热分析、X射线衍射分析、体外释放实验以及体外抗氧化活性分析，对Res/SRAS稳定性、结构、体外释放活性和抗氧化活性开展研究。结果表明，固体分散体中SRAS、Res和无水乙醇的用量分别为2.0 g、0.222 g和10 mL的条件下，制备的Res/SRAS中Res包埋率达79.06%，负载率7.91%。扫描电子显微镜观察结果显示Res/SRAS为表面较光滑的球体结构，平均粒径为（843.75±162.99）nm。傅里叶变换红外光谱以及X射线衍射分析结果显示，SRAS对Res进行了有效的物理包埋，形成了稳定的Res/SRAS。差示扫描量热分析结果表明Res/SRAS热力学性质稳定。Res/SRAS在模拟胃液中可保持稳定释放，在模拟肠液中释放加快，上述两种模拟环境下10 h内Res/SRAS的累积释放率分别为51.10%、65.79%，表明所制备的固体分散体具有一定的肠溶特性。此外，Res/SRAS的抗氧化能力高于未包埋前的Res。综上，本研究通过静电纺丝技术制备的Res/SRAS性能较好，对Res及其类似物在功能食品、保健品等领域的开发利用具有参考意义。

关键词: 白藜芦醇；紫胶树脂铵盐；固体分散体；静电纺丝；性能

Abstract: A resveratrol/shellac ammonium salt (Res/SRAS) solid dispersion was prepared by electrospinning technology using Res as the core material and SRAS as the base material, and its stability and structure were investigated by physical property measurement, scanning electron microscopy (SEM), Fourier transform infrared (FT-IR) spectroscopy, differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Also its in vitro release behavior and antioxidant activity were evaluated. The results showed that the encapsulation efficiency and loading rate of Res in the solid dispersion prepared with 2.0 g of SRAS, 0.222 g of Res and 10 mL of anhydrous ethanol were 79.06% and 7.91%, respectively. SEM analysis showed the solid dispersion was spherical in shape with a smooth surface and an average particle size of (843.75 ± 162.99) nm. FT-IR and XRD analysis showed Res was effectively encapsulated in SRAS forming stable Res/SRAS. DSC analysis showed Res/SRAS was stable thermodynamically. Res/SRAS maintained stable release in simulated gastric juice and the release rate was accelerated in simulated intestinal juice. The cumulative release rate of Res/SRAS in simulated gastric and intestinal juice after 10 h was 51.10% and 65.79%, respectively, revealing that the solid dispersion had enteric release properties. Furthermore, the antioxidant capacity of Res/SRAS was higher than that of free Res. The preparation of Res/SRAS with excellent performance by electrospinning technology is of reference significance for the development and utilization of resveratrol and its analogues in functional foods and health products.

Key words: resveratrol; shellac ammonium salt; solid dispersions; electrospinning; properties

中图分类号:

TS201.1

邓姣，刘鑫，郑敏，周军，李湘洲. 静电纺丝制备白藜芦醇固体分散体及其性能[J]. 食品科学, 2021, 42(21): 80-86.

DENG Jiao, LIU Xin, ZHENG Min, ZHOU Jun, LI Xiangzhou. Preparation of Resveratrol Solid Dispersion by Electrospinning and Its Properties[J]. FOOD SCIENCE, 2021, 42(21): 80-86.

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静电纺丝制备白藜芦醇固体分散体及其性能

Preparation of Resveratrol Solid Dispersion by Electrospinning and Its Properties

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