胭脂萝卜硫素微胶囊制备工艺优化

建立了一种新的胭脂萝卜硫素微胶囊制备方法,旨在提高胭脂萝卜硫素的稳定性,实现缓释、控释萝卜硫素的目标。本文采用仙草胶和变性淀粉为壁材,运用乳化-凝胶法制备胭脂萝卜硫素微胶囊。在单因素实验的基础上,固定壁芯质量比为4:1,乳化剂添加量为0.6%,之后以pH、壁材比例、乳化时间、搅拌速度为响应因子,以萝卜硫素的包埋率为响应值,进行响应面试验,获得了制备胭脂萝卜硫素微胶囊的最优工艺:pH为5,壁材质量比例4:1(仙草胶:变性淀粉),乳化时间33 min,搅拌速度310 r/min,按最优工艺制备的微胶囊的包埋率最高70.63%±0.49%,微胶囊的平均粒径为(20±5) μm。通过扫描电子显微镜观察发现,微胶囊表面光滑,呈球效果好。通过体外模拟实验发现,制备的萝卜硫素微胶囊具有较好的肠溶性。

Optimization of Preparation Technology of Microcapsules Containing Sulforaphane in Rouge Radish

For making sulforaphane have controlled-release and the sustained-release property and improving the stability of sulforaphane extracted from rouge radish,a new method for preparation of microencapsulated sulforaphane was established. In this paper,hsian-tsao gum and modified starch were used as the wall materials. And the microcapsules containing sulforaphane in rouge radish were prepared by emulsification-gel method. Based on single-factor experiments,keeping the value of the ratio between wall material and core material on 5:1,the value of content of emulsifier on 0.6%,preparation technology of microcapsules was optimized by response surface experiments. The embedding rate of sulforaphane was used as the response value,and pH,ratio of wall material,emulsification time,and stirring speed were used as the response factors. The best process conditions were:the pH was 5,the ratio of wall material was 4:1(the ratio between hsian-tsao gum and modified starch),the emulsification time was 33 min,and the stirring speed was 310 r/min. The embedding rate of the microcapsules was up to 70.63%±0.49%,and the average value of particle size of the microcapsules was(20±5) μm in these process conditions. It was found that the surface of the microcapsules was smooth and spheronization of the microcapsules was considerable by the scanning electron microscope(SEM). The sulforaphane microcapsules had a certain sustained-release property in artificial intestinal juice.