虾青素纳米粒的制备及性能研究

doi:doi:10.3969/j.issn.10080864.2013.06.06

›› 2013, Vol. 15 ›› Issue (6): 35-39.DOI: doi:10.3969/j.issn.10080864.2013.06.06

虾青素纳米粒的制备及性能研究

刘楠1,张晓燕2,周德庆1*

(1.中国水产科学研究院黄海水产研究所| 山东青岛 266071|2.中国海洋大学| 山东青岛 266000)

出版日期:2013-12-15 发布日期:2013-12-16
通讯作者: 周德庆，研究员，博士，主要从事水产品加工与质量安全控制研究。E\|mail: zhoudq@ysfri.ac.cn
作者简介:刘楠|助理研究员|博士|主要从事功能食品的研究。E\|mail:liunan@ysfri.ac.cn。
基金资助:
国家自然科学基金项目(31000423)；中国水产科学研究院级基本科研业务费专项(2013A1003)资助。

Preparation and Properties Research of Astaxanthin Loaded Nanocapsules

LIU Nan1, ZHANG Xiao\|yan2, ZHOU De\|qing1*

(1.Yellow Sea Fisheries Research Institute, Chinese Academy Fishery Sciences, Shandong Qingdao 266071|2.Ocean University of China, Shandong Qingdao 266071, China)

Online:2013-12-15 Published:2013-12-16

摘要/Abstract

摘要：

为提高虾青素的稳定性，采用超声的方法将卵磷脂和壳聚糖在水相溶液中自聚集形成散性的纳米粒。对影响纳米粒的制备与性质的因素进行分析，发现在卵磷脂/壳聚糖比例为5∶1到20∶1(w/w)条件下，超声15 min可形成稳定的纳米包载体系。粒径范围在137.51~139.46 nm之间且带有正电荷，粒径分布均匀。在电镜下观察为不规则的球状。制备得到虾青素纳米粒的包封率和包载量为51.02%和10.34%。虾青素纳米载体在pH 1.2、pH 6.8和pH 7.4的条件下，72h内释放约66.97%、30.34%和28.19%，具有较好的控制缓慢释放的作用。可见，壳聚糖/卵磷脂纳米载体是理想的虾青素功能食品载体。

关键词: 虾青素;纳米粒;释放

Abstract:

To improve the stability of astaxanthin, lecithin and chitosan had been used to prepare nanocapsules by self\|aggregation as carriers for astaxanthin. The factors were investigated that effect on the preparation of nanocapsules, such as ratio of lecithin and chitosan and time of sonication. With the conditions of 5∶1 to 20∶1 (w/w) ratio of lecithin and chitosan, sonication for 15min, the stable nanocapsules could be obtained with mean size of 13751 nm to 139.46 nm and positive surface charges. The results of TEM measurement confirmed that the nanocapsules have irregular spherical shape. The encapsulation efficiency of astaxanthin was 51.02% and loading capacity was 10.34%. Nanocapsules loaded with astaxanthin showed a controlled release profile with different pH values. After 72 h at pH 1.2, pH 6.8 and pH 7.4, astaxanthin had been slowly released from nanocapsules 66.97%, 30.34% and 28.19 respectively. The nanocapsules may provide a promising carrier system for the protecting and delivery of astaxanthin as carriers for functional food.

Key words: astaxanthin, nanocapsules, release

中图分类号:

TS201.2

刘楠1,张晓燕2,周德庆1*. 虾青素纳米粒的制备及性能研究[J]. , 2013, 15(6): 35-39.

LIU Nan1, ZHANG Xiao\|yan2, ZHOU De\|qing1*. Preparation and Properties Research of Astaxanthin Loaded Nanocapsules[J]. , 2013, 15(6): 35-39.

虾青素纳米粒的制备及性能研究

Preparation and Properties Research of Astaxanthin Loaded Nanocapsules

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