负载柚皮苷的环糊精-多糖基凝胶球的制备、特性及缓释性的研究

为了使柚皮苷具有更好的水溶性和缓释性能,利用羟丙基-β-环糊精对柚皮苷较强的包合能力,先形成水溶性包合物,再以果胶与海藻酸钠复合多糖为载体,利用离子凝胶法诱导形成水凝胶外层,制备柚皮苷-复合多糖水凝胶球。研究了复合多糖浓度、果胶与海藻酸钠质量比、CaCl₂质量浓度和柚皮苷添加量对多糖凝胶球机械性能、粒径及载药能力的影响,并以包封率为指标进行优化实验。结果表明,复合多糖浓度为3%,果胶与海藻酸钠质量比为3:1,氯化钙质量浓度为5%,柚皮苷添加量为5.5 mg/mL,制备的凝胶球包封率为68.34%±0.49%。扫描电镜显示,复合多糖凝胶球表面皱缩但结构致密,内部结构疏松多孔;红外光谱结果表明,柚皮苷与羟丙基-β-环糊精形成的包合物被成功包埋在凝胶球中;溶胀和体外模拟消化实验表明复合多糖凝胶球具有一定的pH敏感性和较好的缓释性。本研究制备的复合多糖凝胶球载体,可有效增加柚皮苷的溶解性和提高其生物利用度,并为柑橘黄酮在食品中的应用提供参考。

Preparation,Properties and Sustained-release Properties of Naringin-loaded Cyclodextrin-polysaccharide-based Gel Spheres

In order to make naringin have better water solubility and sustained release performance, hydroxypropyl-β-cyclodextrin was used to have strong adhectogenic ability for naringenin. Firstly the water-soluble inclusion complex of hydroxypropyl-β-cyclodextrin and naringenin were prepared taking advantage of the hydroxypropyl-β-cyclodextrin’s hydrophobic cavity, then a hydrogel outer layer was induced using pectin and sodium alginate complex polysaccharides by ionogel. The effects of complex polysaccharide concentration, mass ratio of pectin to sodium alginate, mass concentration of CaCl₂ and naringin addition on the mechanical properties, particle size, encapsulation rate and drug-loading capacity of the gel balls were studied. The results showed that the concentration of complex polysaccharides was 3%, the mass ratio of pectin to sodium alginate was 3:1, the mass concentration of calcium chloride was 5%, the addition of naringin was 5.5 mg/mL, and the encapsulation rate of the prepared gel balls reached 68.34%±0.49%. Scanning electron microscopy showed that the surface of the composite polysaccharide gel sphere was shrunk and dense, and the internal structure was loose and porous. The infrared spectroscopy results showed that the clathrate formed by naringin and hydroxypropyl-β-cyclodextrin was successfully embedded in the gel ball. Swelling and in vitro simulated digestion experiments showed that the complex polysaccharide gel ball had certain pH sensitivity and good control release. The complex polysaccharide gel ball carrier prepared in this study can increase the solubility and control release of naringenin, and provide a basis for the application of citrus flavonoids in food.