胶性参数下可食性果胶膜的制备及其性能研究

Preparation and Properties of Edible Pectin Film under Gel Parameters

基于低酯果胶-钙交联机理,采用流延法,在设定凝胶性参数条件下制备果胶膜;在果胶膜制备基础上,添加对人体有益的药食同源材料,制备出姜黄素含量(24.35±5.08)mg/g果胶载药膜。结果表明:膜性能主要受果胶浓度影响,果胶浓度为0.6%~1.0%、Ca2+浓度0.36%、温度50℃~60℃、交联时间2h^4h时,所制备的果胶膜具有较高的力学性能。果胶浓度较低时,膜薄软、完整性差,力学性能较低,体外降解时间短;随果胶浓度增加,膜厚度增加,力学性能提升,体外降解时间延长,透光性下降。通过扫描电镜、差示扫描量热法和X射线衍射等方法对凝胶膜形貌结构进行表征,显示凝胶条件下所制备的果胶膜表面光滑、平整、致密,具有良好的结构完整性;形成的果胶-钙交联网络结构,能够有效保护药物晶型不受损,主要以针形和棒形均匀分散于结构更为致密的果胶膜中。体外释药结果表明,果胶基药膜在不同的释药介质中均具有缓、迟释效果;在人工胃液中基本不释药。

This study was based on the mechanism of cross-linking between low-methoxy pectin and calcium, using casting method to prepare gel film of pectin under setting gel parameters.On the basis of the above film formation, curcumin as a homologous material of medicine and food was added to prepare a pectin-curcumin film.The curcumin content of pectin-curcumin film were (24.35±5.08) mg/g.The results showed that the film performance is mainly affected by the pectin concentration.The prepared pectin films have high mechanical properties when the concentration of pectin were 0.6 %-1.0 %, the concentration of Ca2+ was 0.36 %, the temperature were 50 ℃-60 ℃ and time were 2 h-4 h for cross-linking.The films were imperfect and shorter degradation time in vitro under the low pectin concentration.With the concentration of the pectin increases, the thickness of films increased, and the mechanical properties improved, the degradation time in vitro prolonged, but the permeability of light decreased.The prepared gel film was characterized by scanning electron microscope, differential scanning calorimetry and X-ray diffraction.The results showed that the prepared gel films were smooth, compact, and complete because of interaction between pectin and calcium.The cross-linked network structure effectively protected the crystalline form of the curcumin from being damaged.The curcumin was uniformly dispersed in a densely packed pectin-curcumin film in the form of needle shape and rod shape.The results of drug release in vitro showed that the pectin-curcumin film had a slow and delayed release effect in different drug delivery media, and basically no drug release in artificial gastric juice.