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硫辛酸包埋物制备工艺优化及其抗氧化性研究
发表时间：2017-08-15 浏览量：1762 下载量：535
| 全部作者： | 吴玉兰，薛秀恒，李丹阳，赵静，汪惠丽 |
| 作者单位： | 合肥工业大学食品科学与工程学院；安徽农业大学茶与食品科技学院 |
| 摘 要： | 为提高硫辛酸的稳定性，优化硫辛酸包埋物制备工艺并评价其抗氧化性，分别采用饱和沉淀法制备硫辛酸β-环糊精包埋物和薄膜分散法制备硫辛酸脂质体，以包埋率为指标通过正交分析优选最佳工艺，并对其体外抗氧化能力进行研究。结果表明，影响硫辛酸β-环糊精包埋物包埋率的主次因素为硫辛酸与β-环糊精的质量比>搅拌时间>搅拌速度，最佳工艺组合为硫辛酸与β-环糊精质量比1:1.5、搅拌时间4 h、搅拌速度800 r/min，包埋率可达到75.88%，平均粒度为51.003 μm，其抗氧化能力为1.38 mmol/L. 影响硫辛酸脂质体制备的主次因素为磷脂与胆固醇质量比>缓冲液pH值>类脂浓度，最佳工艺组合为磷脂与胆固醇质量比2:1、磷酸盐缓冲液pH值7.2、类脂浓度50 mg/mL，包埋率为79.36%，平均粒度为10.79 μm，其抗氧化能力为1.39 mmol/L. 两种方法制备的硫辛酸包埋物抗氧化性能力均有所增强，表明通过包埋提高了硫辛酸的稳定性。 |
| 关 键 词： | 食品营养学；硫辛酸；脂质体；β-环糊精；包埋率；抗氧化性 |
| Title： | Optimized preparation and antioxidant activity of lipoic acid microencapsulation |
| Author： | WU Yulan, XUE Xiuheng, LI Danyang, ZHAO Jing, WANG Huili |
| Organization： | School of Food Science and Engineering, Hefei University of Technology;School of Tea and Food Technology, Anhui Agricultural University |
| Abstract： | Lipoic acid was separately encapsulated by β-cyclodextrin and liposome in the aim of improving it’s stability and antioxidation. Two lipoic acid microcapsules were prepared by the saturated precipitation and thin-film dispersion, respectively. The optimal formulations of lipoic acid microcapsule were determined with encapsulation efficiency as index by orthogonal analysis and the antioxidation was studied in vitro. The results showed that the leading factors affecting the encapsulation efficiency of lipoic acid β-cyclodextrin were ranked as the mass ratio of lipoic acid to β-cyclodextrin> stirring time> stirring speed. The optimized preparation formulation of lipoic acid microencapsulation by β-cyclodextrin was lipoic acid:β-cyclodextrin=1:1.5 and stirring for 4 h at the rate of 800 r/min. The lipoic acid encapsulated had an average size of 51.003 μm, encapsulation efficiency of 75.88% and antioxidant capacity of 1.38 mmol/L. The primary and secondary factors affecting the preparation of lipoic acid liposomes were the mass ratio of phospholipid to cholesterol> buffer pH> lipid concentration. The optimal formulation was comprised by soybean phospholipids and cholesterol with the mass ratio of 2:1, as well as lipoid with the concentration of 50 mg/mL. The optimized preparation could be concluded as follows, pH value of the water phase phosphate buffer solution was 7.2, encapsulation efficiency was 79.36%, the average particle size was 10.79 μm and antioxidant capacity was 1.39 mmol/L. The antioxidant activity of the two lipoic acid microcapsulations increased, which demonstrated that the optimization of preparation procedures did contribute to the improved stability of lipoic acid. |
| Key words： | food nutriology; lipoic acid; liposomes; β-cyclodextrin; encapsulation efficiency; antioxidation |
| 发表期数： | 2017年8月第15期 |
| 引用格式： | 吴玉兰，薛秀恒，李丹阳，等. 硫辛酸包埋物制备工艺优化及其抗氧化性研究[J]. 中国科技论文在线精品论文，2017，10（15）：1760-1771. |
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