摘要
以β-环糊精为壁材,桑多酚提取液为芯材,采用冷冻干燥法制备桑多酚微囊,并对其特性进行研究。结果表明,桑多酚微囊包埋率随β-环糊精的增加而提高,二者比值≤1∶3时多酚含量和包埋率趋于稳定;扫描电镜观察,桑多酚微囊分散效果较好;微囊化可以显著改善桑多酚在贮藏期间的稳定性,减少多酚在胃液中的损耗,增加其在肠液中的释放量;桑多酚微囊对·OH、DPPH·和O_(2)^(-)·的清除率与桑多酚相当,说明微囊化未影响其抗氧化活性。
The microcapsules of mulberry polyphenol were prepared by freeze-drying method withβ-cyclodextrin as wall material and mulberry polyphenol extract as core material,and their characteristics were studied.The results showed that the embedding rate of mulberry polyphenol microcapsules increased with the increase ofβ-cyclodextrin,and the polyphenol content and embedding rate tended to be stable when the ratio≤1∶3.Scanning electron microscopy showed that the dispersion effect of mulberry polyphenol microcapsules was good.Microencapsulation significantly improved the stability of mulberry polyphenol during storage,reduced the loss of that in gastric fluid and increased the release in intestinal fluid.The clearance rate of·OH,DPPH·and O_(2)^(-)·in mulberry polyphenol microcapsules was like that of mulberry polyphenol,indicating that the microencapsulation did not affect its antioxidant activity.
作者
赵鹏
杨尚
张慧玲
温伦军
胡霞
孙海鹏
崔自学
侯启瑞
ZHAO Peng;YANG Shang;ZHANG Hui-ling(Sericulture Research Institute of Henan Province,Zhengzhou,Henan 450007;Jiangsu University of Science and Technology,Zhenjiang,Jiangsu 212100)
出处
《安徽农业科学》
CAS
2024年第6期166-169,共4页
Journal of Anhui Agricultural Sciences
基金
江苏省产学研合作项目(BY2019259)。
关键词
桑多酚
微囊
制备
冷冻干燥
特性
抗氧化
Mulberry polyphenols
Microcapsules
Preparation
Freeze drying
Characteristics
Antioxidation
