菠萝果肉纤维素水凝胶的制备及对益生菌的包埋与缓释分析

doi:10.7506/spkx1002-6630-20191120-239

食品科学 ›› 2021, Vol. 42 ›› Issue (1): 8-14.doi: 10.7506/spkx1002-6630-20191120-239

菠萝果肉纤维素水凝胶的制备及对益生菌的包埋与缓释分析

行云逸，黄惠华

（华南理工大学食品科学与工程学院，广东广州 510641）

发布日期:2021-01-18
基金资助:
国家自然科学基金面上项目（31471673；31271978）

Preparation of Pineapple Pulp Cellulose Hydrogel and Its Adsorption and Release Characteristics toward Probiotics

XING Yunyi, HUANG Huihua

(School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)

Published:2021-01-18

摘要/Abstract

摘要： 以菠萝果肉纤维素（pineapple pulp cellulose，PPC）为原料，利用离子液体1-丁基-3-甲基咪唑氯盐（1-butyl-3-methylimidazole chloride，BmimCl）作溶剂，溶解PPC制备菠萝果肉纤维素水凝胶（pineapple pulp cellulose hydrogel，PPCH），以丙烯酸（acrylic acid，AA）为改性单体制备pH敏感性水凝胶（PPCH-AA），对其进行结构表征，并研究其功能特性；同时以水凝胶为载体吸附益生菌，研究其在模拟胃液和模拟肠液中的缓释行为。结果表明：所制备水凝胶的溶胀和药物缓释作用均具有pH敏感性，负载益生菌的PPCH和PPCH-AA在模拟胃液中的累计释放量（7 h内）分别为44.11 mg/g和16.7 mg/g，释放率分别为66.17%和25.05%；在模拟肠液中的累计释放量（7 h内）分别为59.25 mg/g和58.01 mg/g，释放率分别为88.87%和87.02%。结论：AA接枝的PPCH可以作为潜在的递送载体，用于益生菌的控释。

关键词: 菠萝果肉纤维素；水凝胶；pH敏感；缓释

Abstract: Pineapple pulp cellulose hydrogel (PPCH) was prepared by dissolving pineapple pulp cellulose (PPC) in the ionic liquid 1-butyl-3-methylimidazole chloride?(BmimCl), and pH-sensitive hydrogel (PPCH-AA) was prepared from PPC using acrylic acid (AA) as a cross-linker in BmimCl. Their structures and functional properties were characterized and compared with each other. The sustained release behavior of the prepared hydrogels loaded with probiotics in simulated gastric fluid and simulated intestinal fluid was studied. The results showed that the swelling and drug release behavior of the hydrogels were pH-sensitive. The cumulative release of PPCH and PPCH-AA in simulated gastric fluid was 44.11 and 16.7 mg/g in 7 h with release rates of 66.17% and 25.05%, respectively. The cumulative release in simulated intestinal fluid was 59.25 and 58.01 mg/g in 7 h with release rates of 88.87% and 87.02%, respectively. In?conclusion, PPCH-AA?can be used as?a potential delivery?system?for?controlled?release?of?probiotics.

Key words: pineapple pulp cellulose; hydrogel; pH sensitive; sustained release

中图分类号:

TS209

行云逸，黄惠华. 菠萝果肉纤维素水凝胶的制备及对益生菌的包埋与缓释分析[J]. 食品科学, 2021, 42(1): 8-14.

XING Yunyi, HUANG Huihua. Preparation of Pineapple Pulp Cellulose Hydrogel and Its Adsorption and Release Characteristics toward Probiotics[J]. FOOD SCIENCE, 2021, 42(1): 8-14.

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菠萝果肉纤维素水凝胶的制备及对益生菌的包埋与缓释分析

Preparation of Pineapple Pulp Cellulose Hydrogel and Its Adsorption and Release Characteristics toward Probiotics

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