高压微射流均质对姜黄素纳米乳液稳定性的影响

Effect of High-pressure Micro-jet Homogeneous on Curcumin Nanoemulsion Stability

本研究目的是通过高压微射流均质建立4种(蛋白质类、多糖类、小分子合成乳化剂、磷脂类)稳定的姜黄素乳液运载体系。以粒径为考察指标,采用Lumisizer稳定性分析仪研究不同均质压力、均质次数、乳化剂浓度对姜黄素乳液稳定性的影响。结果显示:4种乳化剂中吐温80对乳液的粒径影响最大,乳清蛋白次之,然后为卵磷脂和阿拉伯胶。当制备稳定的姜黄素乳液体系时,吐温80、乳清蛋白、卵磷脂和阿拉伯胶所需的均质压力分别为40,60,40 MPa和20 MPa;均质次数分别为6,4,4次和2次;质量分数分别为2%,2%,4%和4%。本文筛选的姜黄素乳液运载体系可广泛应用于各类姜黄素的功能食品及医药品中。

The purpose of this study was to establish four types（proteins, polysaccharides, small molecule synthetic emulsifier, phospholipids） of stable curcumin emulsions carrier system by microfluidiser. The effects of different homogenization conditions（pressure, number of passes） and the concentration of the emulsifiers on stability of emulsions were studied with particle size and LUMi Sizer dispension analyser. The results showed that the tween 80 emulsion presents the greatest impact on particle size among the four emulsifiers, followed by whey protein, lecithin and gum arabic. A stable curcumin emulsion system for tween 80, whey protein, lecithin and gum arabic can be prepared, which respectively need to satisfy the conditions： homogenizing pressure（40, 60, 40 MPa and 20 MPa）, homogenization times（6, 4, 4, 2 times）, concentration（2%, 2%, 4% and 4%）. This paper describes the optimization of emulsion carrier system preparation, and it can be widely used in various types of curcumin functional foods and pharmaceuticals.