为获得稳定性好、包埋率高的蓝莓花青素微胶囊,以海藻酸钠作为壁材、蓝莓花青素为芯材制备花青素微胶囊,并分析了花青素微胶囊的稳定性和体外缓释性能。结果表明,花青素微胶囊的最佳制备工艺为:芯材和壁材体积比1∶2、海藻酸钠质量浓度1.5 g/100 mL、CaCl2质量浓度1.5 g/100 mL、针头孔径0.60 mm。此时其包埋率为90.16％,且微胶囊呈球状,表面光滑;制备的蓝莓花青素微胶囊具有良好的缓释作用,其在胃模拟液中持续释放2 h,释放率为25.17％,在模拟小肠液环境中可持续释放4 h,释放率达到89.26%。同时,微胶囊处理后的花青素对pH值和温度稳定性均有提高。因此,微胶囊包埋可以提高蓝莓花青素的稳定性和缓释作用,对蓝莓花青素的应用具有良好前景。
The present work was to obtain blueberry anthocyanin microcapsules with good stability and high embedding rate. Anthocyanin microcapsules were prepared by using sodium alginate as wall material and blueberry anthocyanin as core material; also, the stability and in vitro sustained release properties of anthocyanin microcapsules were analyzed. The results revealed the optimal preparation process conditions of blueberry anthocyanin microencapsulation, which was as follows: the ratio of core material to wall material volume was 1∶2, sodium alginate concentration was 1.5 g/100 mL, calcium chloride concentration was 1.5 g/100 mL, and needle diameter was 0.60 mm. Under this condition, the embedding rate reached up to 90.16%, while the microcapsule exhibited a spherical structure with smooth surface. The prepared blueberry anthocyanin microcapsules had good sustained release effects, which contributed to 2 h of release duration and 25.17% of release rate in gastric simulating solution as well as 4 h of release duration and 89.26% of release rate in small intestinal simulant solution. Moreover, the stability of the blueberry anthocyanin microcapsules on pH and temperature were both raised. These results indicate that microencapsulation helps improve the stability and sustained release of blueberry anthocyanins, and shows good application prospects.
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