OSG胶束增溶姜黄素在果汁中的热及贮藏稳定性

Thermal and storage stability of solubilized curcumin in OSG micelles using in juices

聚合物胶束是一个良好的疏水性增溶物质及靶向运输平台。研究表明辛烯基琥珀酸．燕麦β-葡聚糖酯（OSG）能够形成壳核结构的胶束，并对脂溶性的姜黄素具有很好的增溶作用。为进一步推动该技术和方法在食品工业中的应用，文中探究了OSG胶束增溶的姜黄素在果汁加工及贮藏过程中的稳定性（或降解情况）。结果表明：添加于果汁体系中的OSG胶束增溶的姜黄素，其稳定性随加热温度的升高而降低（70～90℃），符合一级动力学方程。在不同果汁体系中的稳定性顺序为：木瓜汁〉菠萝汁〉哈密瓜汁。添加于果汁体系中的OSG胶束增溶的姜黄素，其冷藏（4℃）贮藏稳定性明显高于常温（25℃）贮藏稳定性，前者符合零级动力学方程而后者符合一级动力学方程。

Polymeric micelle is a good platform in solubilizing hydrophobic chemicals and delivering to their targets. Our previous research has revealed that octenylsuccinate oat 13-glucan （OSG） micelles can form the nuclearshell structural micelles, which presented an excellent performance in curcumin solubilization. In order to promote the actual application of solubilizing curcumin in OSG micelles in food industry, the work explored the stabilities of curcu- min in OSG micelles during the storage and juice processing. The results showed that the thermal stability in juice processing increased witb heating temperature （70 -90℃ ）. The thermal degradation of curcumin followed the first order kinetics equation. The thermal stability of eurcumin solubilized in OSG micelles showed difference in different juices and the order was： pawpaw 〉 pineapple 〉 cantaloupe. Stability of curcumin in juices during the storage is significantly higher at 4℃ than that at 25℃. Degradation follows zero-order reaction kinetic and first-order reaction kinetic models.