乙基纤维素对油脂中维生素A体外消化释放速率的影响

Effect of Ethyl Cellulose on Release Rate of Vitamin A of Oil in Vitro Digestion

以乙基纤维素EC100作为油脂质构剂添加到起酥油样品中,研究其控制性释放脂溶性维生素A的特性。体外模拟消化试验表明EC100具有显著的缓释作用,随着EC100质量分数的增加(0%~6%),起酥油样品消化2 h时VA的累积释放率由20.52%降低至3.62%。Ritger-Peppas方程式拟合得到维生素A溶出参数n为0.45~0.89,显示VA的释放速率受化合物自身扩散和骨架溶蚀双重控制。扩散系数的测定结果验证了VA的浓度梯度是扩散的驱动力,且随着油脂中EC100质量分数的增加(0%~6%),VA在有机凝胶剂中的扩散系数呈降低趋势;侵蚀试验结果表明,当贮藏时间越长、贮藏温度越低及EC100添加量越大时,有机凝胶剂样品的侵蚀常数降低,并且添加乳化剂分子蒸馏单甘酯(DMG)的有机凝胶样品受侵蚀的程度较小。

Ethyl cellulose（EC100）was added to shortening sample as the grease enzyme, and its characteristic as a controlled release formulation for vitamin A was investigated. In vitro digestion model test indicated that EC100 had significant sustained action for release rate of VA. When the shortening sample had been digested for 2 hours, the VA cumulative release rate reduced from 20. 52% to 3.62% while the mass fractions of EC100 ranged from 0% to 6%. With being fitted by Ritger - Peppas equation, the dissolution parameters of VA appeared within the scope of 0.45 - 0. 89, which implied the release rate of VA was controlled both by compounds diffusion and matrix erosion. The measurement results of the diffusion coefficient showed that the VA concentration gradient was the driving force of diffusion ,while the diffusion coefficient of VA in organic gel tended to decrease as the mass fractions of EC100 increased from 0% to 6%. Meanwhile, the erosion experiment indicated that the erosion constant of organic gel sample decreased with the extension of storage time ,fall of storage temperature and amount increase of EC. The erosion of organ- ic gel sample was decreased after adding DMG.