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程喆,潘思轶.柚皮苷纳米乳化体系的制备及其稳定性研究[J].华中农业大学学报,2019,38(4):
柚皮苷纳米乳化体系的制备及其稳定性研究
Preparation and stability of naringin nanoemulsion system
投稿时间:2019-04-14  
DOI:
中文关键词:  柚皮苷  纳米乳液  乳清分离蛋白  ι 卡拉胶  阿拉伯胶  稳定性
英文关键词:naringin  nanoemulsion  whey protein isolate  ι carrageenan  gum arabic  stability
基金项目:国家自然科学基金项目(30901007);湖北省农业科技创新岗位项目(2016620000001044)
作者单位E-mail
程喆 华中农业大学食品科学技术学院/华中农业大学环境食品学重点实验室武汉 430070 455322295@qq.com 
潘思轶 华中农业大学食品科学技术学院/华中农业大学环境食品学重点实验室武汉 430070 pansiyi@mail.hzau.edu.cn 
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中文摘要:
      为了构建安全高效的柚皮苷营养递送系统,以乳清分离蛋白(WPI)为乳化剂,系统地研究了柚皮苷单层纳米乳液(NA/WPΙ e)及加入ι 卡拉胶和阿拉伯胶的双层乳液的制备条件,并考察了柚皮苷单层、双层纳米乳液在不同环境条件下的稳定性。结果表明:NA/WPΙ e的最佳工艺参数为WPI质量浓度5 g/100 mL,油水体积比10∶90,高压微射流均质压力68.95 MPa,循环3次,此时的NA/WPΙ e的柚皮苷包埋率高达75.50%;对于添加ι 卡拉胶和阿拉伯胶二次均质制备的双层纳米乳液,阿拉伯胶和ι 卡拉胶质量浓度均为0.3 g/100 mL的双层纳米乳液中的柚皮苷包埋率最高,分别为69.80%和64.78%。但在100 ℃水浴10 min和不同NaCl浓度环境下,柚皮苷双层纳米乳液粒径较NA/WPΙ e显著降低(P<0.05);在贮藏35 d后,柚皮苷双层纳米乳液的液滴颗粒增长率较NA/WPΙ e显著降低(P<0.05),贮藏稳定性随着ι 卡拉胶和阿拉伯胶浓度的增加而逐渐提高,且添加ι 卡拉胶的双层乳液具有更高的离子稳定性和贮藏稳定性。柚皮苷双层纳米乳液提高了NA/WPΙ e在其等电点处的稳定性。研究结果表明,加入阿拉伯胶和ι 卡拉胶后,制备的双层纳米乳液的物理稳定性更好,可以对柚皮苷形成更好的保护。
英文摘要:
      The aim was to construct a safe and efficient naringin nutrient delivery system. Whey protein isolate (WPI) was used as emulsifier,the preparation conditions were studied for naringin monolayer nanoemulsion (NA/WPΙ e) and bilayer nanoemulsion with ι carrageenan and gum arabic. Subsequently,the stability of the NA/WPΙ e and naringin bilayer nanoemulsion was investigated under different environmental factors. The results showed that the optimal preparation conditions of NA/WPΙ e were:5 g/100 mL WPI concentration,10% oil to aqueous ratio(V/V),68.95 MPa homogenization pressure for 3 cycles. The naringin encapsulation ratio could reach 75.50% under this condition.For the bilayers nanoemulsion with 0.3 g/100 mL of gum arabic and ι carrageenan,naringin encapsulation ratios were the highest,which were 69.80% and 64.78%,respectively. The naringin bilayer nanoemulsion’s droplets were significantly smaller than NA/WPΙ e at 100℃ water bath for 10 min and different NaCl concentrations (P<0.05). After 35 days of storage,the growth rate of bilayer nanoemulsion’s droplets was significantly lower than that of NA/WPΙ e(P<0.05). And the storage stability increased with increasing concentration of ι carrageenan and gum arabic. Bilayer nanoemulsion with ι carrageenan owned higher ionic stability and storage stability than that with gum arabic. The naringin bilayer nanoemulsion improved the stability of NA/WPΙ e at its isoelectric point. In conclusion,the bilayer nanoemulsion prepared by adding gum arabic and ι carrageenan had better physical stability,so it can provide better protection for naringin.
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