淀粉接枝聚醋酸乙烯酯纳米粒的制备及其对虾青素稳定性影响

以二羟基二过碘酸合镍(IV)钾作为引发剂,引发醋酸乙烯酯在淀粉上接枝,生成淀粉接枝共聚物。再用三聚磷酸钠作交联剂制备成具有疏水核心、亲水表面的纳米粒。然后采用透析法,将虾青素与纳米粒混合制成虾青素纳米粒。测定淀粉及接枝共聚物的红外光谱、纳米粒的平均粒径、粒径分布、纳米粒形态,并以虾青素的丙酮溶液作为比较,对虾青素纳米粒的稳定性进行测定。结果表明,在不同条件下,虾青素纳米粒比原料的稳定性均有提高。

Preparation of starch-graft-poly (vinyl acetate) nanoparticles and effect on the stability of astaxanthin

The starch-graft-poly (vinyl acetate) was prepared using potassium diperiodatonickelate (IV) as an initiator. Afterwards, it was produced into nanoparticles containing hydrophobic core and hydrophilic surface in water, using sodium tripolyphosphate as crosslinking agent. Then the nanoparticles loaded with astaxanthin were made by the dialysis method. IR spectra of the starch and the graft copolymer, the average particle size, particle size distribution, and morphology of the nanoparticles loaded with astaxanthin were measured. The stability of nanoparticles loaded with astaxanthin was determined with an acetone solution of astaxanthin as control. The results showed that the stability of the nanoparticles loaded with astaxanthin was improved under several different conditions.