姜黄油成分分析及其微乳液的制备、表征、生物活性及体外消化

摘要/Abstract

摘要： 采用气相色谱-质谱联用仪、气相色谱离子迁移谱联用仪和电子鼻对姜黄油的活性成分进行分析，结果显示相对含量较高组分为芳姜黄酮（23.09%）、姜黄酮（21.36%）和β-姜黄酮（14.93%）。为最大限度提高姜黄油的稳定性以及掩盖其刺激性呈味物质，通过构建微乳液对其进行包封。采用水滴定法制备并以伪三元相图获得姜黄油微乳液的最佳工艺：油相为姜黄油，表面活性剂为吐温 80，助表面活性剂为1,2-丙二醇，水相为去离子水；表面活性剂与助表面活性剂的质量比为4∶1；混合表面活性剂与油相的质量比为8∶2；微乳液水分质量分数为70%；此时形成的微乳液区面积最大。对姜黄油微乳液进行表征，测得其pH值为6.81±0.02，质量浓度为（1.053±0.001） g/mL，多分散性指数为0.27±0.11，平均粒径为（32.81±14.54） nm，其构相为水包油型微乳液，姜黄油微乳液液滴呈球形或椭球形。制备的姜黄油微乳液具有良好的离心稳定性、贮藏稳定性和口腔胃液消化稳定性，可以在肠道中释放并被消化利用。构建微乳液体系可显著提高姜黄油的1,1-二苯基-2-三硝基苯肼自由基和2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除率。综上所述，微乳液包封可显著提高姜黄油的稳定性和抗氧化活性，能进入肠道进行有效释放消化，研究结果为姜黄油高值化开发利用提供理论基础。

关键词: 姜黄油微乳液, 伪三元相图, 表征, 生物活性, 体外消化

Abstract: The active components of turmeric oil (TO) were analyzed using gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry, and electronic nose. The components with relatively high relative content were found to be ar-curcumone (23.09%), curcumone (21.36%), and β-curcumone (14.93%). In order to maximize the stability of TO and mask its stimulating taste substances, a microemulsion was constructed to encapsulate it, increasing its industrial applications. Therefore, the best process for preparing Turmeric oil microemulsion (TO-ME) by water titration and obtaining pseudo ternary phase diagram is as follows: TO as the oil phase, Tween 80 as the surfactant, propylene glycol as the co-surfactant, deionized water as the aqueous phase, a mass ratio of surfactant to co-surfactant of 4:1, a mass ratio of mixed surfactant to oil phase of 8:2, and a water content of 70% in the microemulsion. The resulting microemulsion had a pH of 6.81±0.02, a mass concentration of 1.053±0.001 g/mL, a polydispersity index (PDI) of 0.27±0.11, and an average particle size of 32.81±14.54 nm. The microemulsion was characterized as an O/W type microemulsion, with spherical or ellipsoidal droplets. The prepared TO-ME exhibited good centrifugal stability, storage stability, and resistance to oral digestion, with release and utilization in the intestine. Analysis of its free radical scavenging capacity showed that the microemulsion system significantly improved the DPPH and ABTS cationic free radical scavenging rates of TO. In conclusion, microemulsion encapsulation significantly improved the stability and antioxidant activity of TO, while effectively facilitating release and digestion in the intestine, providing a theoretical basis for the high-value development and utilization of TO.

Key words: Turmeric oil microemulsion, Pseudo-ternary phase diagram, Characterization, Bioactivity, In Vitro Digestion

张佳诺杨兵高伟范丽鹏桑亚新. 姜黄油成分分析及其微乳液的制备、表征、生物活性及体外消化[J]. 食品科学, 0, (): 0-0.

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