摘要
二十二碳六烯酸(docosahexaenoic acid,DHA)作为一种多不饱和脂肪酸,由于其低溶解度、低稳定性,导致其在食品、保健品的应用和人体的吸收利用受到限制。本研究采用喷雾干燥技术制备DHA微囊粉,评价其在软糖中的应用,对比在加速稳定性实验中挥发性物质的含量变化。利用Caco-2细胞单层模型,考察各产品释放终产物的表观渗透系数(Apparent permeability coefficient,Papp),对比不同剂型之间的体外生物利用度。DHA微囊粉的包埋率为99.98%,DHA含量为11.2%。与DHA藻油相比,具有较好的腥味掩盖能力,能够较好应用到明胶软糖中,Papp系数提高2.23倍。通过微囊化技术制备的DHA微囊粉具有包埋率高、粒径小、水溶性高等特点,能够显著降低DHA在应用过程中的腥味物质以及提高其体外生物利用度。
As a polyunsaturated fatty acid,docosahexaenoic acid(DHA)has low solubility and stability,which limits its application in food,functional food as well as human absorption and utilization.In this study,DHA microcapsule powder was prepared by spray drying technology,and its application in soft candy was evaluated.Its volatile substances content changes were compared in accelerated stability test.The Caco-2 cell monolayer model was used to investigate the apparent permeability coefficient(Papp)released at each end product.The in vitro bioavailability of different type of products was compared,the embedding rate of DHA microcapsule powder was 99.98%,and its DHA content was 11.2%.Compared with DHA algal oil,DHA microcapsule powder had less fishy smell and could be better applied to gelatin soft candy and the Papp coefficient of the candy was increased by 2.23 times.The DHA microcapsule powder prepared through microencapsulation technology had the characteristics of high embedding rate,small particle size,and good water solubility,it could significantly reduce the odorous substances of DHA in the application and improve its bioavailability in vitro.
作者
宿惊涛
于倩倩
魏志博
杨文文
李倩
SU Jingtao;YU Qianqian;WEI Zhibo;YANG Wenwen;LI Qian(INNOBIO Corporation Limited,Dalian 116600)
出处
《中国食品添加剂》
CAS
2024年第1期231-237,共7页
China Food Additives
