山楂多酚微胶囊制备及理化性质分析

余金橙; 王淑玉; 崔楠; 刘素稳; 李淑英; 徐永平; 常学东

doi:10.13386/j.issn1002-0306.2022040007

山楂多酚微胶囊制备及理化性质分析

Preparation and Physicochemical Properties of Hawthorn Polyphenol Microcapsules

摘要

摘要: 为改善山楂多酚稳定性，提高生物利用率，以β-环糊精、乳清分离蛋白和阿拉伯胶为复合壁材，山楂多酚为芯材，通过喷雾干燥法制备了山楂多酚微胶囊，分析了微胶囊的粒径、表观形貌、稳定性、缓释性及抗氧化性。结果表明，最佳制备工艺为芯壁比1:3（v/v），进风温度165 ℃，乳化时间11.4 min，在此优化条件下山楂多酚微胶囊的包埋率为94.45%±1.03%，载药量为17.99%±0.20%。微胶囊平均粒径为6.77 μm，颗粒完整，近似球形，在胃液中具有良好的稳定性，肠液中有良好的释放性能，模拟胃液消化2 h后山楂多酚与山楂多酚微胶囊释放率分别为13.38%和9.75%，肠液消化6 h后释放率分别为95.99%和72.53%。包埋后抗氧化性和稳定性均有明显提升，山楂多酚对DPPH、OH、O₂⁻自由基清除率IC₅₀值分别为12.669 μg/mL，1.131、0.581 mg/mL；山楂多酚微胶囊分别为0.939 μg/mL，0.129、0.546 mg/mL。光照10 d，山楂多酚与山楂多酚微胶囊的保留率分别为64.99%和86.74%，温度80 ℃时的保留率分别为70.77%和88.77%，无包装下贮藏28 d的山楂多酚及山楂多酚微胶囊保留率分别为73.48%和91.15%。以上结果表明微胶囊技术可以改善山楂多酚的稳定性及缓释性，提高山楂多酚抗氧化性，可作为改善山楂多酚加工稳定性的有效方法。

Abstract: In order to improve the stability and bioavailability, hawthorn polyphenols microcapsules were prepared by spray drying using β-cyclodextrin. Whey protein isolate and gum Arabic as concentrations wall materials, and hawthorn polyphenols as the core material. The particle size, microscopic appearance, stability, sustained release and antioxidant properties of the microcapsules were analyzed. The results showed that core-to-wall-material ratio was 1:3 (v/v), air inlet temperature was 165 ℃ and emulsification time was 11.4 min as the optimum preparation process. Under all conditions optimized, the encapsulation rate was 94.45%±1.03% and the drug loading was 17.99%±0.20% of hawthorn polyphenol microcapsules, which average particle size was 6.77 μm, the microcapsules gained complete particles and spherical structure. The microcapsules showed well stability in gastric juice and well release performance in intestinal juice. The release rates of hawthorn polyphenols and hawthorn polyphenol microcapsules after 2 h of simulated gastric juice digestion were 13.38% and 9.75%, respectively, and 6 h after intestinal juice digestion were 95.99% and 72.53%, respectively. The oxidations resistance and stabilities were improved obviously after encapsulation. The IC₅₀ values of hawthorn polyphenols for DPPH, OH, O₂⁻ free radical scavenging rates were 12.669 μg/mL and 1.131, 0.581 mg/mL, respectively, and the hawthorn polyphenol microcapsules were 0.939 μg/mL and 0.129, 0.546 mg/mL, respectively. After 10 days of light exposure, the retention rates of hawthorn polyphenols and hawthorn polyphenols microcapsules were 64.99% and 86.74%, respectively. The retention rates at 80°C were 70.77% and 88.77%, respectively, and the retention rates of hawthorn polyphenols and hawthorn polyphenols microcapsules stored without packaging for 28 days were 73.48% and 91.15%, respectively. These above results indicated that microcapsule technology could improve the stability, sustained release and antioxidant activities of hawthorn polyphenols, and could be used as an effective method to improve the processing stability of hawthorn polyphenols.