食品与发酵工业 >

2023 , Vol. 49 >Issue 3: 182 - 188

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030292

研究报告

负载姜黄素的玉米多孔淀粉微球的优化制备、理化性质及释放研究

  • 王华瑜 ,
  • 沈朝璐 ,
  • 袁玥 ,
  • 武晓丽 ,
  • 管婧 ,
  • 艾方彬
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  • 1(江西中医药大学 药学院,江西 南昌,330004)
    2(江西中医药大学 中医学院,江西 南昌,330004)
博士,副教授(武晓丽副教授为通信作者,E-mail:710788651@qq.com)

收稿日期: 2021-12-01

  修回日期: 2022-01-24

  网络出版日期: 2023-03-03

基金资助

江西省教育厅科技项目(2004/5352000643);江西省自然科学基金项目(20192BAB205120)

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Optimized preparation, physicochemical properties, and in vitro release research of curcumin loaded corn porous starch microspheres

  • WANG Huayu ,
  • SHEN Chaolu ,
  • YUAN Yue ,
  • WU Xiaoli ,
  • GUAN Jing ,
  • AI Fangbin
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  • 1(School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China)
    2(College of Chinese Medicine, Jiangxi University of Chinese Medicine, Nanchang 330004, China)

Received date: 2021-12-01

  Revised date: 2022-01-24

  Online published: 2023-03-03

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摘要

该文以玉米多孔淀粉为载体,采用蒸发溶剂法制备负载姜黄素的玉米多孔淀粉微球,优化姜黄素和玉米多孔淀粉的制备条件;采用扫描电镜、红外光谱仪、X射线衍射仪、比表面仪和差示扫描分析仪等表征手段对负载姜黄素的多孔淀粉微球进行了详细的理化性质分析;并对微球的释放情况进行了研究。结果表明,当姜黄素与多孔淀粉质量比为1∶2.50时,制备的微球其载药量为(35.22±0.46)%、包封率为(90.70±0.12)%时,能显著提高姜黄素的体外释放速率。多种表征结果表明姜黄素被吸附进入到多孔淀粉的孔隙结构,在孔道内多呈无定型态或极细小的微晶态分布。姜黄素经吸附和负载,不仅提高了姜黄素的生物利用度,而且也为促进难溶性的姜黄素在食品领域的应用提供理论和实践依据。

关键词： 姜黄素; 多孔淀粉; 优化制备; 微球; 体外释放

本文引用格式

王华瑜 , 沈朝璐 , 袁玥 , 武晓丽 , 管婧 , 艾方彬 . 负载姜黄素的玉米多孔淀粉微球的优化制备、理化性质及释放研究[J]. 食品与发酵工业, 2023 , 49(3) : 182 -188 . DOI: 10.13995/j.cnki.11-1802/ts.030292

Abstract

In this paper, the porous corn starch was used as the carrier and the curcumin-loaded corn porous starch microspheres were prepared by the evaporation solvent method. The optimal preparation conditions of curcumin and corn porous starch were investigated. The curcumin-loaded porous starch microspheres were characterized and analyzed by scanning electron microscope (SEM), brunner emmet teller (BET), Fourier transform infrared spectrometer (FTIR), X-ray diffraction (XRD), differential scanning calorimeter (DSC), and thermogravimetric (TG), to investigate the detailed physical and chemical analysis of microspheres. The release of the microspheres was studied. Results showed that when the mass ratio of curcumin to porous starch was 1∶2.50, the microspheres had (35.22±0.46)% of drug loading and (90.70±0.12)% of entrapment efficiency, which could significantly increase the curcumin in vitro release rate. Various characterization results indicated that curcumin was adsorbed into the pore structure of porous starch and mostly existed in the amorphous structure or the tiny microcrystalline. The adsorption and loading of curcumin not only improved the bio-availability of curcumin but also provided a theoretical and practical basis for promoting the application of insoluble curcumin in the food field.

Key words： curcumin; porous starch; optimized preparation; microspheres; in vitro release

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