蜂王浆肠溶微胶囊的制备及体外模拟释放研究

Study on preparation and in vitro releasing behavior of royal jelly enteric microcapsules

采用高压静电法制备蜂王浆海藻酸钙-壳聚糖微胶囊。通过单因素和响应面实验优化制备工艺,在海藻酸钠浓度19.2 g/L、壳聚糖浓度5.8 g/L、CaCl2浓度10.1 g/L、蜂王浆浓度150 g/L和凝胶浴pH 4.5的最优条件下,蜂王浆微胶囊的荷载量、10-羟基-2-癸烯酸(10-HDA)和蛋白质产率分别为70.39%、71.83%和97.16%。体外模拟释放研究结果表明,该蜂王浆微胶囊产品具有良好的肠溶性,并能较好地掩盖酸涩及辛辣味。

Preparation of alginate-chitosan microcapsules of royal jelly by high-voltage electrostatic field was stud- ied. On the basis of single factor experiments, response surface methodology was applied to optimize the preparation conditions. The loading of obtained royal jelly microcapsules products, 10-HDA yield and protein yield were 70.39% , 71.83% , 97.16% , respectively. Under the optimal conditions （ the concentration of sodium alginate, chi- tosan, calcium chloride and royal jelly were 19.2, 5.8, 10. 1 g/L and 150 g/L respectively. The coagulation bath pH was 4.5. In vitro release study showed the microcapsule of royal jelly was able to block the sour and spicy flavor with enteric solubility.