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中国精品科技期刊2020
黄佳婷,余美珍,陈虹,等. 枇杷花黄酮纳米颗粒的制备工艺优化及其稳定性研究[J]. 食品工业科技,2024,45(15):1−10. doi: 10.13386/j.issn1002-0306.2023090008.
引用本文: 黄佳婷,余美珍,陈虹,等. 枇杷花黄酮纳米颗粒的制备工艺优化及其稳定性研究[J]. 食品工业科技,2024,45(15):1−10. doi: 10.13386/j.issn1002-0306.2023090008.
HUANG Jiating, YU Meizhen, CHEN Hong, et al. Preparation Process Optimization and Stability Study of Loquat Flavonoid Nanoparticles[J]. Science and Technology of Food Industry, 2024, 45(15): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090008.
Citation: HUANG Jiating, YU Meizhen, CHEN Hong, et al. Preparation Process Optimization and Stability Study of Loquat Flavonoid Nanoparticles[J]. Science and Technology of Food Industry, 2024, 45(15): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090008.

枇杷花黄酮纳米颗粒的制备工艺优化及其稳定性研究

Preparation Process Optimization and Stability Study of Loquat Flavonoid Nanoparticles

  • 摘要: 为提高枇杷花黄酮的稳定性,本文采用反溶剂沉淀法制备枇杷花黄酮/玉米醇溶蛋白/果胶复合纳米颗粒(Loquat flower flavonoids/Zein/Pectin Nanoparticles,LF/Z/P Nps)。以包埋率、粒径和Zeta电位为指标,探究多糖种类、黄酮浓度、玉米醇溶蛋白浓度、醇水比及果胶浓度对纳米颗粒制备的影响,通过响应面试验优化纳米颗粒制备工艺,并对纳米颗粒的特性进行研究。结果表明,纳米颗粒最佳制备工艺为:枇杷花黄酮浓度0.135 mg/mL,玉米醇溶蛋白浓度2.2 mg/mL,醇水比1:4,果胶浓度0.78 mg/mL。此条件下纳米颗粒包埋率为86.20%±0.91%,平均粒径为132.13 nm±1.31 nm,多分散指数(PDI)为0.16±0.01,Zeta电位为-33.97±1.46 mV。该纳米颗粒对pH和Na+较为敏感,但可有效保持枇杷花黄酮抗氧化性及稳定性。本研究通过反溶剂沉淀法制备了稳定性较好的LF/Z/P Nps,为枇杷花黄酮类物质的加工适应性提升奠定了一定理论基础。

     

    Abstract: In order to improve the stability of loquat flower flavonoids, Loquat flower flavonoids/Zein/Pectin Nanoparticles (LF/Z/P Nps) were prepared by anti-solvent precipitation method. Taking the embedding rate, particle size and zeta potential as indicators, the effects of polysaccharide species, flavonoid concentration, zein concentration, alcohol-to-water ratio and pectin concentration on the preparation of nanoparticles were explored. The preparation process of nanoparticles was optimized by response surface experiment, and the characteristics of nanoparticles were studied. The results showed that the optimal preparation conditions were determined as follows: Loquat flavonoids concentration of 0.135 mg/mL, zein concentration of 2.2 mg/mL, alcohol-to-water ratio of 1:4, and pectin concentration of 0.78 mg/mL. Under these conditions, the embedding rate of nanoparticles was 86.20%±0.91%, the average particle size was 132.13 nm±1.31 nm, the PDI was 0.16±0.01, and the zeta potential was -33.97±1.46 mV. The nanoparticle was sensitive to pH and Na+, but could effectively maintain the antioxidant and stability of loquat flower flavonoids. In this study, LF/Z/P Nps with good stability was prepared by reverse-solvent precipitation method, which laid a certain theoretical basis for improving the processing adaptability of loquat flowers.

     

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