文献类型：期刊文献

中文题名：艾纳香总黄酮微胶囊制备工艺优化及稳定性研究

英文题名：Preparation and stability of flavonoids microcapsules of Blumea balsamifera(L.) DC

作者：吴德智 陈兴兵 陈逸群 姜义雪 李小红

机构：[1]贵州理工学院

第一机构：贵州理工学院

年份：2017

卷号：0

期号：10

起止页码：230-234

中文期刊名：食品科技

外文期刊名：Food Science and Technology

收录：北大核心:【北大核心2014】；

基金：国家级大学生创新创业项目(201514440021)

语种：中文

中文关键词：艾纳香黄酮;微胶囊;Box-Behnken响应曲面实验

外文关键词：flavonoids of Blumea balsamifera （L.） DC; microcapsules; Box-Behnken response surface

摘要：采用β-环糊精(β-CD)饱和水溶液法制备艾纳香总黄酮微胶囊,以总黄酮包埋率为指标,以壁芯比、搅拌时间和搅拌温度为考察因素,进行单因素及Box-Behnken响应曲面实验优化微胶囊配方。结果表明:艾纳香总黄酮微胶囊最佳的制备工艺为壁芯比15.4、搅拌时间59 min和搅拌温度40℃,得出的总黄酮包埋率为(60.89±0.23)%,经电镜法观察其形态规则,分布均匀。稳定性实验结果表明,制备的微胶囊在高温、强光下包埋率稳定,高湿条件下包埋率下降,为艾纳香总黄酮的进一步开发利用提供参考。
Flavonoids microcapsules of Blumea balsamifera （L.） DC were prepared by 13-CD saturated water solution method. Effects of ratio of wall to core, stirring time and stirring temperature were studied via the single factor methodologies, and then the optimal formula was determined by Box-Behnken response surface methodology. Study results showed that the optimal formula was ratio of wall to core 15.4, stirring time 59 min and stirring temperature 40 ~C. The embedding rate was （60.89＋0.23）%. And the morphology was regular observed by electron microscope. The results of stability test showed that the embedding rate was stable under high temperature and strong light, which was conductive to further study.