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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. 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

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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

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