食品科学 ›› 2019, Vol. 40 ›› Issue (19): 8-16.doi: 10.7506/spkx1002-6630-20181016-163

• 基础研究 • 上一篇    下一篇

食品级刺五加叶黄酮微乳的制备及功能特性

于鑫欣,赵多佳,张钋,孙广梅,徐晓娟,张英华   

  1. (东北农业大学 乳品科学教育部重点实验室,黑龙江 哈尔滨 150030)
  • 出版日期:2019-10-15 发布日期:2019-10-25
  • 基金资助:
    国家自然科学基金青年科学基金项目(31571930)

Preparation and Functional Properties of Food-Grade Flavonoid Microemulsion from Acanthopanax senticosus Leaves

YU Xinxin, ZHAO Duojia, ZHANG Po, SUN Guangmei, XU Xiaojuan, ZHANG Yinghua   

  1. (Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China)
  • Online:2019-10-15 Published:2019-10-25

摘要: 黄酮类物质的溶解度低,耐碱性和抗光解能力差,化学性质很不稳定,限制了其在食品中的应用,而微乳是一种良好的载体,可解决黄酮难以利用的问题。本研究应用滴定法绘制伪三元相图来考察不同的表面活性剂、助表面活性剂、表面活性剂与助表面活性剂的质量比(Km)、油相等对微乳形成的影响,从中筛选出最佳微乳制备配方。利用透射电子显微镜和粒径分析仪研究微乳粒子的形态和粒径分布。同时以刺五加叶为原料,采用微乳化技术制备刺五加叶黄酮微乳,以超氧阴离子自由基、羟自由基及1,1-二苯基-2-三硝基苯肼自由基的清除率来考察黄酮微乳的抗氧化能力,以抑菌圈实验研究黄酮微乳的抑菌性能,以刺五加叶黄酮为对照。结果发现,以肉豆蔻酸异丙酯为油相、Tween-80为表面活性剂、无水乙醇为助表面活性剂,且Km=2时得到的微乳区域面积最大,微乳平均粒径约18.3 nm,高速离心和长时间放置后体系均匀透明、未见分层、稳定性好。抗氧化实验表明,刺五加叶黄酮微乳的抗氧化能力优于刺五加叶黄酮对照。在抑菌圈实验中,黄酮微乳对大肠杆菌、金黄色葡萄球菌、沙门氏菌及荧光假单胞菌的抑菌效果均好于刺五加叶黄酮对照。

关键词: 微乳, 伪三元相图, 黄酮, 抗氧化性, 抗菌性

Abstract: Favonoids have low solubility, poor alkali resistance and photolysis resistance, and are very unstable in chemical properties, thereby limiting their application in foods. Microemulsion is a good carrier that can solve the problem that favonoids are difficult to utilize due to incompatibility and oxidization. By drawing pseudo-ternary phase diagrams using the titrimetric method, the influence of surfactants, cosurfactants, surfactant/cosurfactant ratio (Km, m/m), and oil phases on the formation of microemulsion was investigated in order to determine the best microemulsion formulation. The morphology and size distribution of microemulsions were explored by a transmission electron microscope (TEM) and a particle size analyzer. Furthermore, a microemulsion system containing flavoinoids from Acanthopanax senticosus leaves was prepared and its antioxidant capacity was evaluated by the scavenging activity against superoxide anion, hydroxyl and 1,1-diphenyl-2-picrylhydrazyl radicals. Its antibacterial activity was studied by measuring the diameter of the inhibition zones. Untreated flavoinoids were employed as control. The results showed that the greatest microemulsion area was obtained using isopropylmyristate as oil phase, Tween-80 as surfactant, and anhydrous alcohol as cosurfactant (Km = 2) . The average particle size of the microemulsion was about 18.3 nm. After high-speed centrifugation and standing for a long time, the system was still uniformed, transparent and without stratification. The antioxidant tests indicated that the antioxidant capacity of the flavonoid microemulsion was better than that of the control. In the antibacterial tests, the flavonoid microemulsion was more effective against Escherichia coli, Staphylococcus aureus, Salmonella and Pseudomonas fluorescens than the control.

Key words: microemulsion, pseudo-ternary phase diagrams, flavonoid, antioxidant capacity, antibacterial property

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