复配亚麻籽油和辅酶Q10乳液的制备及表征

Preparation and characterization of linseed oil and coenzyme Q10 coloaded emulsions

亚麻籽油和辅酶Q10都具有水中溶解度低、稳定性差、生物利用度低等缺点。将亚麻籽油和辅酶Q10(coenzyme Q10,CoQ10)同时负载于乳液中,可解决两者的应用瓶颈。使用阿拉伯胶为乳化剂,采用高压均质法制备复配亚麻籽油和CoQ10乳液。采用动态光散射、透射电子显微镜、体外模拟消化、体外释放、稀释稳定性、冻融稳定性、离子强度稳定性、光稳定性和加速氧化稳定性方法对所制备乳液的理化性质进行表征。结果显示,制备的乳液平均粒径为(284±5.6) nm,多分散指数(polydispersity index,PDI)为0.112±0.025,为均匀分散的球形液滴。制备的乳液在模拟小肠液中消化,和亚麻籽油、CoQ10混悬液相比,乳化后亚麻籽油的消化速率和CoQ10的生物可给率明显提高。乳液中CoQ10的释放表现出缓释效果。制备的乳液具有较好的稀释和冻融稳定性。Na^+和Ca^2+会造成乳液Zeta电位的下降,对乳液稳定性影响较大。乳液载体化后CoQ10的光稳定性得到了提高。CoQ10对亚麻籽油具有较好的保护作用。

Both linseed oil and coenzyme Q10(CoQ10) have the disadvantages of low solubility in water, poor stability, and low bioavailability. In this study, linseed oil and CoQ10 were simultaneously dissolved and encapsulated in emulsions, and then dispersed in an aqueous matrix toimprove their stability, solubility, and bioavailability. At the same time, due to the strong antioxidant effect of CoQ10, linseed oil can be further protected from oxidation. Linseed oil and CoQ10 co-loaded emulsions were prepared by high pressure homogenization technology using gum arabic as an emulsifier. The physical and chemical properties of the prepared emulsions were characterized by dynamic light scattering, transmission electron microscopy, in vitro simulated digestion, in vitro release, dilution stability, freeze-thaw stability, ionic strength stability, photostability and accelerated oxidation stability. The results showed that the prepared emulsions were uniformly dispersed spherical droplets with an average particle size of(284 ± 5.6) nm and a polydispersity index(PDI) of 0.112 ± 0.025. The loading and entrapment efficiency of CoQ10 in the prepared emulsions were 0.392% ± 0.008% and 97.08% ± 1.45% respectively, and no linseed oil floating on the emulsion liquid surface was observed. The particle size of the prepared emulsion in the simulated stomach digestion did not change significantly, indicating that the structure of the emulsion did not damage, and it could resist the environment of gastric acid. The particle size of the prepared emulsions increased significantly in the simulated intestinal digestion, indicating that the structure of the emulsion had been destroyed and the emulsions were digested and degraded in the simulated intestine digestive phase. Compared with linseed oil and CoQ10 suspensions, the digestibility rate of linseed oil and the bio-availability of CoQ10 in emulsions were significantly improved. The in vitro release experiment showed that CoQ10 encapsulated in the droplets of the emulsions could slow down the release rate of CoQ10 and achieve a sustained release effect, which would eventually improve the oral bioavailability of CoQ10. The dilution stability displayed that the particle size did not change significantly after the emulsions diluted 100-250 times and the emulsionswere relatively stable. Freezing for 2 hours had little effect on the stability of the emulsions. Over 2 hours, the particle size and PDI of the emulsions increased slightly, but still stable. No stratification and flocculation were observed. Na^+ and Ca^2+ caused a decrease in the zeta potential of the emulsion, resulting in a decrease in the absolute value of its surface charge, which cannot form a sufficient electrostatic repulsive force and eventually had a greater impact on the stability of the prepared emulsion. The photostability revealed that when CoQ10 was encapsulated in emulsions, CoQ10 was less affected by light degradation and had better light stability. The form of CoQ10 in emulsions can obviously improve the light stability of CoQ10. The accelerated oxidative stability experiment showed that, due to the antioxidant effect of coenzyme Q10, the CoQ10 in linseed oil and CoQ10 co-loaded emulsions had better oxidative stability. This study is helpful to solve the problems related to linseed oil and CoQ10, better apply them to functional foods, and provide consumers with green and healthy functional foods.