茶多酚-壳聚糖纳米共悬液的制备及性质研究

Preparation and Characterization of Tea Polyphenols-Chitosan Nanoparticle Suspension

利用离子交联法制备了茶多酚壳-聚糖纳米共悬液。全面研究了影响共悬液中茶多酚-壳聚糖颗粒粒径分布及茶多酚包封率的因素,结果显示:pH值、搅拌速度、反应温度、壳聚糖浓度、茶多酚添加量、三聚磷酸钠与壳聚糖质量比以及超声处理对粒径分布与包封率均有不同程度的影响,进而优化了制备工艺,并对最佳工艺条件下制备的茶多酚-壳聚糖纳米共悬液的性质做了研究。

Tea polyphenols--Chitosan nanopartcle suspension was obtained according to the polylonic coacervation fabrication process. The factors affecting particle size and tea polyphenols encapsulation efficiency were studied. It was concluded that pH, mixing speed, temperature,chitosan concentration, tea polyphenols loading concentration and chitosan/tripolyphosphate mass ratio all had effects on properties of tea polyphenols--chiston nanoparticle suspension.