pH驱动法制备姜黄素乳液

Preparation of Curcumin Emulsion by pH Driven Method

目的:采用pH驱动法将姜黄素包埋在O/W乳液中,分别探究3种乳化剂:乳清分离蛋白(WPI)、酪蛋白酸钠和辛烯基琥珀酸酐(OSA)变性淀粉对姜黄素乳液的影响。方法:以山茶油为油相,采用动态高压微射流制备空白乳液,利用pH驱动法制得姜黄素乳液。考察3种姜黄素乳液的粒子特性和包封率;测定不同pH值条件下姜黄素乳液粒子特性和外观变化,并通过体外消化试验考察姜黄素的生物可接受率及胃、肠道稳定性。结果:OSA变性淀粉稳定乳液具有较大的平均粒径[(327.8±9.2)nm]和包封率[(81.7±1.5)%],在pH 4~7范围具有良好的pH值稳定性。3种姜黄素乳液的胃、肠道稳定性无显著差异,其中OSA变性淀粉和WPI稳定乳液生物可接受率较高,分别为(43.4±1.4)%,(47.1±4.7)%。结论:3种乳化剂均能达到稳定乳液的效果,采用pH驱动法可将姜黄素包埋在乳液中,为设计生物活性物质载体提供新思路。

Objective:the main purpose of this research was to study the effects of three emulsifiers,whey protein isolate(WPI),sodium caseinate and octenyl succinic anhydride(OSA)modified starch on emulsion by pH-driven embedding of curcumin in O/W emulsion.Methods:the curcumin emulsions were prepared by pH-driven method with camellia oil as oil phase.The particle properties and encapsulation efficiency of three curcumin emulsions were investigated.The particle characteristics and appearance changes of curcumin emulsions with different pH were determined,and the bioacceptability and gastrointestinal stability of curcumin were determined by in vitro digestion experiment.Results:The OSA modified starch stabilized emulsion had a larger average particle size and entrapment efficiency,which were(327.8±9.2)nm,(81.7±1.5)%,and had good pH stability in the range of pH 4-7.There was no significant difference in gastrointestinal stability between the three curcumin emulsions,among which the bioaccessibility of OSA and WPI stabilized emulsions was higher,which was(43.4±1.4)%,(47.1±4.7)%,respectively.Conclusion:all three emulsifiers can stabilize the emulsion,and curcumin can be embedded in the emulsion by pH driving method,which provides a new idea for the design of bioactive material carrier.