姜黄素茶油乳液的制备及其特性

Preparation and Characteristics of Curcumin-Loaded Tea Oil Emulsion

为了提高姜黄素(Cur)的稳定性、溶解度和生物利用度,实验利用茶油乳液对Cur进行包埋,并对乳液的粒径、流变特性及贮藏稳定性进行系统研究。实验结果表明,当吐温80:无水乙醇=2:1、茶油:表面活性剂=1:4时,负载Cur(0.1wt%、0.13wt%、0.17wt%)的茶油乳液最稳定,平均粒度分别为(504.5±12.1)、(548.3±30.8)nm和(554.6±29.2)nm,PDI分别为0.169±0.02、0.127±0.03和0.037±0.01,增加乳液中Cur的负载量可显著提高乳液自由基清除率及抗氧化能力;流变学分析表明,姜黄素茶油乳液具有明显的剪切稀化现象,并随着Cur浓度的提高呈现更高的流动性;不同贮藏条件下茶油乳液包载Cur的保留率均高于游离Cur的保留率,表明该乳液可以保护和提高Cur的热稳定性。因此,茶油乳液能够提高Cur的稳定性,同时Cur的负载可改善茶油乳液的功能和加工特性,由此可见,包埋Cur的茶油乳液具有广泛应用的潜力。

In order to improve the stability,solubility and bioavailability of curcumin (Cur),Cur was embedded in tea oil emulsion,and the particle size,rheological properties and storage stability of curcumin-loaded tea oil emulsion were systematically studied.The results showed that when Tween 80:absolute ethanol=2:1,tea oil:surfactant=1:4,the tea oil emulsion loaded with Cur (0.1wt%,0.13wt%,0.17wt%) was the most stable,the average particle size was (504.5±12.1),(548.3±30.8)nm and (554.6±29.2)nm,and PDI was 0.169±0.02,0.127±0.03 and 0.037±0.01,respectively.Increasing the content of Cur in the emulsion can significantly improve the free radical scavenging rate and antioxidant capacity of the emulsion;Rheological analysis showed that curcumin-loaded tea oil emulsion exhibited obvious shear thinning phenomenon and presented higher fluidity with the increase of Cur concentration;The retention rate of Cur encapsulated by the tea oil emulsion under different conditions of storage was higher than that of free Cur,indicating that the emulsion can protect and improve the thermal stability of Cur.Therefore,the tea oil emulsion can improve the stability of Cur,while the load of Cur can improve the function and processing characteristics of the tea oil emulsion,thus it can be seen that tea oil emulsion loaded with Cur has the potential to be widely used.