反溶剂诱导法和p H驱动法对姜黄素的增溶及稳态化

Solubilization and Stabilization of Curcumin by Anti-solvent Induction and pH-Driven Methods

为改善姜黄素的溶解性及稳定性,该研究以酪蛋白酸钠为载体,分别通过反溶剂诱导法和pH驱动法制备姜黄素复合物,对比分析两种制备方法对姜黄素的增溶能力及稳定性的影响。结果表明:两种方法均可制备姜黄素复合物,并均能够明显提高姜黄素的水溶性。但在相同条件下,反溶剂诱导法能更好地提高姜黄素的水溶性,其增溶效果约为pH驱动法的4倍。两种方法制备的姜黄素复合物均在低温环境下(4℃)具有较高的稳定性,而在较高的环境温度(50℃)下稳定性均明显下降。在相同的贮藏时间及贮藏条件(4℃)下,反溶剂诱导法制备的复合物具有更高的姜黄素保留率。在可溶性大豆多糖存在的条件下,反溶剂诱导法相对于pH驱动法能够更好地提升姜黄素的水溶性及其在酸性环境的稳定性。因此,反溶剂诱导法能够对姜黄素起到更好的增溶与稳态化作用。

To improve the solubility and stability of curcumin,sodium caseinate was used as the carrier,and curcumin complexes were prepared by the anti-solvent induction method and pH-driven method,respectively.The effects of the preparation methods on the solubilization ability and stability of curcumin were compared and analyzed. The results showed that the two methods could prepare curcumin complexes,which both improved the water solubility of curcumin. However,the anti-solvent induction method better improved the water solubility of curcumin under the same conditions,and its solubilization effect was approximately 4 times compared with that of the pH-driven method. The curcumin complexes prepared by two methods exhibited high stability at a low temperature(4 ℃),while the stability decreased significantly at a high temperature(50 ℃). Under the same storage time and storage conditions(4 ℃),the curcumin complex prepared by the anti-solvent induction method had a higher curcumin preservation rate. In addition,in the presence of soluble soybean polysaccharides,as compared with the pH-driven method,the anti-solvent-induced method better improved the solubility and stability of curcumin in an acidic environment. Therefore,the anti-solvent induction method had a better effect on the solubilization and stabilization of curcumin.