淀粉基纳米纤维口腔速溶膜的制备及其性能研究

Study on the preparation and properties of starch-based nanofiber oral instant film

以纯水作为溶剂,辛烯基琥珀酸(OSA)淀粉和聚乙烯醇(PVA)为基质制备纳米纤维膜,探究不同OSA淀粉与PVA质量比对电纺溶液和纳米纤维膜形貌的影响。进一步制备含有姜黄素-β环糊精包合物的淀粉基纳米纤维口腔速溶膜,并研究其性能。结果表明:随着OSA淀粉质量占比的增加,电纺溶液的黏度和电导率逐渐降低,纳米纤维膜的平均直径明显减小;当OSA淀粉与PVA质量比低于6∶4时,制备的纳米纤维膜均匀连续无缺陷;基于姜黄素-β环糊精包合物制备的纳米纤维膜,其热稳定性增强、水溶性提高,并具有长期的储存稳定性,适合作为递送食品活性因子、快速补充人体营养成分的新型载体。

Nanofiber films were prepared with pure water as solvent,octenyl succinic acid(OSA)starch and polyvinyl alcohol(PVA)as matrix,and the effect of mass ratio of OSA starch to PVA on electrospin-ning solution and nanofiber film morphology was investigated.Starch-based nanofiber oral instant film containing curcumin-βcyclodextrin inclusion complex was prepared and its properties were studied.The results showed that:With the increase of OSA starch mass proportion,the viscosity and conductivity of electrospinning solution decreased gradually,and the average diameter of nanofiber film decreased obvi-ously.When the mass ratio of OSA starch to PVA was lower than 6:4,the prepared nanofiber films were uniform and continuous without defects.The nanofiber membrane prepared with curcumin-β-cyclodextrin inclusion complex had enhanced thermal stability,improved water solubility,and long-term storage sta-bility,which was suitable as a new carrier to deliver food active factors and quickly supplement human nutrients.