多孔淀粉对姜黄素的吸附

采用扫描电子显微镜(scanning electron microscope,SEM)、傅里叶变换红外光谱(fourier transform infrared spectroscopy,FTIR)、粒度分布、吸附能力等指标对复合物进行表征;利用差示扫描量热法(differential scanning calorimety,DSC)和水溶性分析其稳定性;通过自由基清除能力及体外模拟胃液(SGF)和肠液(SIF)环境研究其释放特性。比较SEM、FTIR结果,可以看出姜黄素被吸附在多孔中并表现为化学吸附。姜黄素以不同的质量比进行吸附,0.4wt%的负载量实现了最高的吸附能力(3.67 mg/g),吸附后样品呈淡黄色,水溶性大大提高,保留大部分抗氧化能力,体外SGF和SIF中表明具有缓释效果。该研究成功制备马铃薯多孔淀粉-姜黄素复合物,且有望扩大姜黄素在食品工业中的应用。

Study on adsorption of curcumin by porous starch

For improvement of water insolubility and activity retention of curcumin,the property and release effect of potato porous starch adsorbed curcumin was investigated.The properties of complex were characterized by scanning electron microscopy(SEM),Fourier transform infrared spectroscopy(FTIR),particle size distribution,and adsorption capacity analysis.The stability was analyzed via differential scanning calorimetry(DSC)and water solubility.The release characteristics were studied by free radical scavenging ability and simulated gastric juice(SGF)and intestinal fluid(SIF)environments in vitro.The results of SEM and FTIR indicated that curcumin was adsorbed in the pores,which was attributed to chemical adsorption.With various weight ratios of curcumin encapsulated in porous starch,it was found that 0.4wt%loading achieved the highest adsorption ability(3.67 mg/g).The sample(curcumin adsorbed in porous starch)was yellowish colored and well dispersed in water,whose antioxidant capacity was mostly retained.The result from SGF and SIF experiments in vitro showed a sustained release effect.Therfore,the potato porous starch curcumin complex was prepared successfully,which may work as the trigger to broaden the applications of curcumin in the food industry.