姜黄素-壳聚糖纳米颗粒的制备及表征

Preparation and Characterization of Curcumin-Chitosan Nanoparticles

以粒度和包封率为关键指标,探究了壳聚糖浓度对姜黄素-壳聚糖纳米颗粒(Curcumin-chitosan nanoparticle,CCN)的影响。结果表明,在姜黄素含量一定时,CCN的平均粒径随着壳聚糖浓度的增加先减小后增大。采用扫描电镜、透射电镜、X-射线衍射、红外光谱对优化后CCN的微观形貌、成键情况、晶体结构进行表征,同时探究其抗氧化活性及姜黄素的释放情况。结果表明,CCN呈球形且粒径分布较窄,当壳聚糖浓度为0.4%时,CCN的粒度和包封率达到最佳,分别为135 nm和88.30%。10 mg/mL的CCN对2,2-联苯基-1-苦基肼基(2,2-diphenyl-1-picrylhydrazyl,DPPH)自由基的清除率为54.33%,12 d内CCN中姜黄素的相对释放量为54.70%。可以看出,试验制备的纳米颗粒在食品领域将具有一定的应用潜力。

With particle size and encapsulation efficiency as key indicators,the effects of chitosan concentration on Curcumin-chitosan nanoparticles(CCN)were explored.The results showed that at a constant curcumin content,the average particle size of CCN first decreased and then increased with increasing chitosan concentration.The optimized CCN’s micro morphology,bonding situation and crystalline structure were characterized by scanning electron microscopy,transmission electron microscopy,X-ray diffraction,and infrared spectroscopy,respectively,while its antioxidant activity and the release of curcumin were also investigated.The results indicated that CCN presented a spherical shape and a narrow particle size distribution.When the chitosan concentration was 0.4%,the particle size and encapsulation efficiency of CCN reached their optimum,at 135 nm and 88.30%,respectively.The scavenging rate of CCN at 10 mg/mL on 2,2-diphenyl-1-picrylhydrazyl(DPPH)free radicals was 54.33%,and the relative release amount of curcumin in CCN was 54.70%within 12 days.It can be seen that the nanoparticles prepared in this experiment have certain application potential in the food industry.