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

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