水溶性姜黄色素分散体系的稳定性研究

Studies on the Stability of Dispersed System from Water-soluble Curcumin

以GA-zein-cur分散体系的纳米粒子粒径和zeta电位及分散体系吸光度和色差的变化为指标,探讨光照、p H、温度、离子强度、防腐剂、甜味剂和贮藏时间等条件对GA-zein-cur分散体系稳定性的影响。研究结果表明:姜黄色素被GA-zein纳米粒子包埋后,光稳定性得到很大地提高,经过8 h的阳光直射,体系中姜黄色素的保留率由原来的25.5%提升到33.9%,半衰期也增长到317.9 min。分散体系经不同的pH和温度或加入蔗糖处理都对分散体系产生一定程度的破坏。此外,GA-zein-cur分散系对0～8 mmol/L NaCl和0～1 g/L苯甲酸钠有一定的耐受力,分散体系的稳定性和色泽都没发生明显地变化。Fe3+与分散体系中的姜黄色素络合成红棕色沉淀,应避免分散体系与铁容器等接触。在贮藏过程中,温度、光照都加速GA-zein-cur分散体系中姜黄色素的降解,造成分散体系颜色的损失,说明GA-zein-cur分散体系应该在低温、避光的环境下保存。本研究旨在考察GAzein-cur分散体系在应用和贮藏过程中的稳定性能,为其在食品中的应用奠定理论基础。

The objective of this study is to investigate the influence of light, pH, temperature, ionic strength,paraben, sweetening agent and store time on the stability of GA-zein-cur dispersed system with the index of the nanoparticles size, zeta potential, absorbance and the change of the color difference. The results show that: Under sunlight exposure, GA-zein-cur dispersion system exhibited curcumin retention, a photostability 8.4% higher than that of the pure colorant. The curcumin retention for the colourant was 25.5% and for the dispersion system was 33.9% at the end of 8 h. Different p H and temperature or the addition of sucrose to the system caused a certain degree of damage to the system. In addition, the tolerance of GA-zein-cur dispersion system of 0-8 mmol/L NaCl and 0-1 g/L benzoic acid were widely, and stability and color of GA-zein-cur dispersion system doesn’t happen to change; Fe3+could complex with the curcumin of GA-zein-cur dispersion system into red brown precipitation, and dispersion system should avoid contacting with iron containers; In the process of storage, the temperature and light could accelerate curcumin of GA-zein-cur dispersion system to degradation. Therefore, the GA-zein-cur system should be kept in the environment of the low temperature and away from light. This study aims to examine the stability of the GA-zein-cur dispersion system in the process of application and storage, which provides theoretical basis in the application of food.