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中国精品科技期刊2020
马嘉怡,裴宇芳,杨超,等. 枸杞叶黄酮微胶囊的制备及消化稳定性与生物活性评价[J]. 食品工业科技,2024,45(18):49−62. doi: 10.13386/j.issn1002-0306.2023090297.
引用本文: 马嘉怡,裴宇芳,杨超,等. 枸杞叶黄酮微胶囊的制备及消化稳定性与生物活性评价[J]. 食品工业科技,2024,45(18):49−62. doi: 10.13386/j.issn1002-0306.2023090297.
MA Jiayi, PEI Yufang, YANG Chao, et al. Preparation, Digestive Stability and Biological Activity Evaluation of Goji (Lycium barbarum L.) Leaves Flavonoids Microcapsules[J]. Science and Technology of Food Industry, 2024, 45(18): 49−62. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090297.
Citation: MA Jiayi, PEI Yufang, YANG Chao, et al. Preparation, Digestive Stability and Biological Activity Evaluation of Goji (Lycium barbarum L.) Leaves Flavonoids Microcapsules[J]. Science and Technology of Food Industry, 2024, 45(18): 49−62. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090297.

枸杞叶黄酮微胶囊的制备及消化稳定性与生物活性评价

Preparation, Digestive Stability and Biological Activity Evaluation of Goji (Lycium barbarum L.) Leaves Flavonoids Microcapsules

  • 摘要: 本文以明胶和羧甲基纤维素钠(CMC)为壁材制备了枸杞叶黄酮微胶囊(M-LBLF),并对其稳定性和生物活性进行了探究。通过响应面试验优化M-LBLF制备工艺,采用扫描电镜(SEM)、傅里叶红外光谱(FT-IR)、X-射线衍射(XRD)、热重分析和体外模拟消化等方法检测产物稳定性,通过自由基清除和酶活抑制实验评价产物生物活性。结果表明,M-LBLF的最佳制备工艺条件为芯壁比1:3.86,壁材浓度1.15%,搅拌温度45 ℃,包埋率为84.21%;SEM观察显示,微胶囊颗粒大部分表面光滑,囊壁的结构保持完整,壁材也无破裂痕迹;FT-IR检测显示枸杞叶黄酮(LBLF)中1594 cm−1处C=O发生偏移,推测与LBLF与CMC发生静电相互作用有关。XRD光谱显示,微胶囊化使非晶体结构部分转变为晶态,导致M-LBLF和LBLF的衍射峰强度上有细微的变化;热重分析发现微胶囊化改善了LBLF的高温分解,起到保护作用。体外模拟消化和抗氧化活性实验表明,微胶囊化提高了LBLF稳定性,可在消化过程中保留较好的抗氧化活性。此外,通过多元线性回归拟合方程得到微胶囊对胰脂酶的半抑制质量浓度(IC50)为2.2004±0.03 mg/mL,对α-淀粉酶半抑制质量浓度(IC50)为2.188±0.02 mg/mL,说明M-LBLF能够抑制胰脂肪酶活性和α-淀粉酶活性,提示其具有潜在的调节糖脂代谢活性,本实验为枸杞叶黄酮类提取物的稳定性提高及其相关营养健康产品开发提供了研究基础。

     

    Abstract: Goji (Lycium barbarum L.) leaves flavonoid microcapsules (M-LBLF) were prepared using gelatin and carboxymethyl cellulose sodium (CMC) as wall materials, and the stability and biological activities were investigated. The preparation process of M-LBLF was optimized through response surface methodology. The stability of the product was detected using scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), thermogravimetric analysis and in vitro simulated digestion. The biological activity of the product was evaluated through free radical scavenging and enzyme activity inhibition experiments. Results showed that, the optimal process conditions for M-LBLF were a core to wall ratio of 1:3.86, a wall material concentration of 1.15%, a stirring temperature of 45 ℃, and an embedding rate of 84.21%. SEM observation showed that most of the surface of the microcapsule particles was smooth, the structure of the capsule wall remained intact, and there were no signs of rupture on the wall material. FT-IR spectra showed a shift in C=O at 1594 cm−1 in Lycium barbarum leaves flavonoids (LBLF), suggesting an electrostatic interaction between LBLF and CMC. XRD spectra showed that due to microencapsulation, the amorphous structure of the product was partially transformed into a crystalline state, resulting in slight changes in the diffraction peak intensity of M-LBLF and LBLF. Thermogravimetric analysis found that microencapsulation improved the high-temperature decomposition, playing a protective role for LBLF. In vitro simulated digestion and antioxidant activity experiments showed that microencapsulation improved the stability of LBLF and retained good antioxidant activity during digestion. In addition, the equations were fitted by multiple linear regression to obtain the semi-inhibitory mass concentration (IC50) of the microcapsules against pancreatic lipase (2.2004±0.03 mg/mL) and against α-amylase (2.188±0.02 mg/mL), suggesting that M-LBLF was able to inhibit both pancreatic lipase activity and α-amylase activity, which suggested that it had the potential to regulate the glycolipid metabolism activity. This research would provide a foundation for improving the stability of flavonoids extracted from goji leaves and developing the related nutritional and health foods.

     

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