紫苏油微胶囊的性质与体外模拟消化研究

Properties of Perilla Oil Microcapsules and Simulated Digestion in vitro

为提高紫苏油在人体胃肠道内的有效消化吸收能力,以明胶和海藻酸钠为壁材,采用复凝聚法制备紫苏油微胶囊,并对微胶囊的理化特性、抗潮性、耐热性、模拟胃肠道条件下的消化吸收能力以及微胶囊化前后紫苏油的脂肪酸成分进行分析。结果表明:紫苏油微胶囊含水量为3.91%,堆积密度为0.31 g/mL,休止角为44.47°,包埋率为87.747%。微胶囊产品应尽量置于阴凉干燥的环境中保存,在食品加工中,加工温度应控制200℃以下,且尽可能缩短加工时间。在模拟消化吸收过程中,胃液内累积释放率为13.25%;肠液内累积释放率33.02%;释放机理符合Ritger-Peppas模型,释放机制为非Fick扩散过程。微胶囊化前后紫苏油的脂肪酸含量基本无变化。

In order to improve the effective digestion and absorption capacity of perilla oil in the human gastrointestinal tract,gelatin and sodium alginate were used as the wall materials to prepare perilla oil microcapsules by a complex aggregation method,and the physical and chemical properties and moisture resistance of the microcapsules,heat resistance,digestion and absorption capacity under simulated gastrointestinal conditions,and the fatty acid composition of perilla oil before and after microencapsulation were analyzed.The results indicated that the moisture content of perilla oil microcapsules was 3.91%,the bulk density was 0.31 g/mL,the angle of repose was 44.47°,and the embedding rate was 87.747%.Microcapsule products shallbe stored in a cool and dry environment as much as possible.In food processing,the processing temperature shallbe controlled below 200℃,and the processing time shallbe shortened as much as possible.In the simulated digestion and absorption process,the cumulative release rate in gastric juice was 13.25%;the cumulative release rate in intestinal juice was 33.02%;the release mechanism conformed to the Ritger-Peppas model,and the release mechanism was a non-Fick diffusion process.There was basically no change in the fatty acid content of perilla oil before and after microencapsulation.