W/O/W型复乳的制备优化及包埋矢车菊素-3-葡萄糖苷效果分析
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摘要
研究制备方法和乳化剂对W/O/W型复乳稳定性的影响,优化工艺参数,并研究体系包埋矢车菊素-3-葡萄糖苷(cyanidin-3-glucoside,C-3-G)的效果。得到优化条件:初乳搅拌速率15 500 r/min、复乳搅拌速率7 000 r/min、油相乳化剂聚甘油蓖麻醇酯添加量16%、亲水性乳化剂的亲水亲油平衡值10、亲水性乳化剂添加量10%,优化后离心保留率达到80.25%。利用优化得到的复乳体系包裹C-3-G,发现复乳对C-3-G有良好的包裹能力,复乳对C-3-G的载药量为1 500 mg/L,包封率为98.08%,且C-3-G的包埋提高内水相渗透压和复乳稳定性。
In this experiment, the effects of stirring rate and emulsifier type on the stability of W/O/W double emulsion were studied in order to optimize the process parameters. The ability of W/O/W double emulsion to encapsulate cyanidin-3-glucoside(C-3-G) was evaluated as well. The optimum conditions were found to be as follows: stirring rate 15 500 r/min for the first emulsification, 7 000 r/min for the second emulsification, polyglycerol ricinoleate concentration(PGPR, oil phase emulsifier) 16%, hydrophile lipophile balance(HLB) of hydrophilic emulsifier 10, and hydrophilic emulsifier concentration10%. Under these conditions, the retention rate after centrifugation reached 80.25%. C-3-G was well encapsulated by the optimized multiple emulsion. It was found that the drug-loading rate of the emulsion was 1 500 mg/L and the encapsulation efficiency was 98.08%. The encapsulation of C-3-G improved the emulsion stability by increasing the viscosity of the inner water phase.
In this experiment, the effects of stirring rate and emulsifier type on the stability of W/O/W double emulsion were studied in order to optimize the process parameters. The ability of W/O/W double emulsion to encapsulate cyanidin-3-glucoside(C-3-G) was evaluated as well. The optimum conditions were found to be as follows: stirring rate 15 500 r/min for the first emulsification, 7 000 r/min for the second emulsification, polyglycerol ricinoleate concentration(PGPR, oil phase emulsifier) 16%, hydrophile lipophile balance(HLB) of hydrophilic emulsifier 10, and hydrophilic emulsifier concentration10%. Under these conditions, the retention rate after centrifugation reached 80.25%. C-3-G was well encapsulated by the optimized multiple emulsion. It was found that the drug-loading rate of the emulsion was 1 500 mg/L and the encapsulation efficiency was 98.08%. The encapsulation of C-3-G improved the emulsion stability by increasing the viscosity of the inner water phase.
引文
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[33]SHAKEEL F,HAQ N,AL-DHFYAN A,et al.Double W/O/Wnanoemulsion of 5-fluorouracil for self-nanoemulsifying drug delivery system[J].Journal of Molecular Liquids,2014,200:183-190.DOI:10.1016/j.molliq.2014.10.013.
[2]BONTEMPO P,MASI L D,CARAFA V,et al.Anticancer activities of anthocyanin extract from genotyped Solanum tuberosum L.“Vitelotte”[J].Journal of Functional Foods,2015,19:584-593.DOI:10.1016/jff.2015.09.063.
[3]MORAIS C A,ROSSO V V D,ESTADELLA D,et al.Anthocyanins as inflammatory modulators and the role of the gut microbiota[J].Journal of Nutritional Biochemistry,2016,33:1-7.DOI:10.1016/j.juntbio.2015.11.008.
[4]KUBOW S,ISKANDAR M M,SABALLY K,et al.Biotransformation of anthocyanins from two purple-fleshed sweet potato accessions in a dynamic gastrointestinal system[J].Food Chemistry,2016,192:171-177.DOI:10.1016/j.food.chem.2015.06.105.
[5]DEL B C,CIAPPELLANO S,KLIMISZACAS D,et al.Anthocyanin absorption,metabolism,and distribution from a wild blueberryenriched diet(Vaccinium angustifolium)is affected by diet duration in the Sprague-Dawley rat[J].Journal of Agricultural&Food Chemistry,2010,58(4):2491-2497.DOI:10.1021/jf903472x.
[6]BROUILLARD R.Anthocyanins in fruits,vegetables and grains[M].Boca Raton:CRC Press,1993:362.
[7]POJER E,MATTIVI F,DAN J,et al.The Case for anthocyanin consumption to promote human health:a review[J].Comprehensive Reviews in Food Science&Food Safety,2013,12(5):483-508.DOI:10.1111/1541-4337.12024.
[8]TORSKANGERPOLL K,?YVIND M,ANFERSE N.Colour stability of anthocyanins in aqueous solutions at various pHvalues[J].Food Chemistry,2005,89(3):427-440.DOI:10.1016/j.foodchem.2004.03.002.
[9]赵圣书,王振宇.响应面法优化黑加仑花色苷脂质体制备工艺的研究[J].食品工业科技,2012,33(23):258-262.DOI:10.13386/j.issn1002-0306.2012.23.048.
[10]傅罗伟,姚志钢.紫甘薯花青素脂质体制备工艺的优化[J].山东化工,2014(11):45-47.
[11]刘云海,刘瑛,曹小红,等.天然食用色素花青素的微胶囊化[J].食品工业科技,2004(12):109-110.
[12]LU M,LI Z,LIANG H,et al.Controlled release of anthocyanins from oxidized konjac glucomannan microspheres stabilized by chitosan oligosaccharides[J].Food Hydrocolloids,2015,51:476-485.DOI:10.1016/j.foodhyd.2015.05.036.
[13]AKHAVAN M S,JAFARI S M,ASSADPOOR E,et al.Microencapsulation optimization of natural anthocyanins with maltodextrin,gum Arabic and gelatin[J].International Journal of Biological Macromolecules,2016,85(7):379-385.DOI:10.1016/j.ijbiomac.2016.01.011.
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[17]SAPEI L,NAQVI M A,ROUSSEAU D.Stability and release properties of double emulsions for food applications[J].Food Hydrocolloids,2012,27(2):316-323.DOI:10.1016/j.foodhyd.2011.10.008.
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[19]魏慧贤,ZHONG F,麻建国.初乳乳化工艺对W/O/W型复乳稳定性和药物包埋率的影响研究[J].高校化学工程学报,2008,22(4):659-665.DOI:10.3321/j.issn:1003-9015.2008.04.021
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[22]LARSON R G.The structure and rhology of complex fuids[M].New York:Oxford University Press,1998.
[23]VILANOVA N,SOLANS C,RODRíGUEZ-ABREU C.Preparation of novel silicone multicompartment particles by multiple emulsion templating and their use as encapsulating systems[J].Langmuir the ACS Journal of Surfaces&Colloids,2013,29(49):15414-15422.DOI:10.1021/la403134c.
[24]SAEHUN M,YONGDOO C,SHINJOUNG R,et al.Preparation and characterization of water/oil/water emulsions stabilized by polyglycerol polyricinoleate and whey protein isolate[J].Journal of Food Science,2010,75(2):116-125.DOI:10.1111/j.1750-3841.2009.01487.x.
[25]SAWANT K K,MUNDADA V P,PATEL V J.Development and optimization of W/O/W multiple emulsion of lisinopril dihydrate using Plackett Burman and Box-Behnken designs[J].Journal of Nanomedicine&Nanotechnology,2017,8(1):1-11.DOI:10.4172/2157-7439.1000422.
[26]FRANK K,KOHLER K,SCHUCHMANN H P,et al.Formulation of labile hydrophilic ingredients in multiple emulsions:influence of the formulation’s composition on the emulsion’s stability and on the stability of entrapped bioactives[J].Journal of Dispersion Science&Technology,2011,32(12):1753-1758.
[27]许晓鹏.稳定的W/O/W型复乳的研制及其胰岛素包埋性质的研究[D].无锡:江南大学,2006.
[28]SCHMIDTS T,DOBLER D,NISSING C,et al.Influence of hydrophilic surfactants on the properties of multiple W/O/Wemulsions[J].Journal of Colloid&Interface Science,2009,338(1):184-192.DOI:10.1016/j.jcis.2009.06.033.
[29]ASSADPOUR E,MAGHSOUDLOU Y,JAFARI S M,et al.Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions[J].International Journal of Biological Macromolecules,2016,86:197-207.DOI:10.1016/j.ijbiomac.2016.01.064.
[30]MORAIS J M,SANTOS O D H,NUNES J R L,et al.W/O/W Multiple emulsions obtained by one-step emulsification method and evaluation of the involved variables[J].Journal of Dispersion Science&Technology,2008,29(1):63-69.DOI:10.1080/01932690701688391.
[31]LEONG T S H,ZHOU M,KUKAN N,et al.Preparation of waterin-oil-in-water emulsions by low frequency ultrasound using skim milk and sunflower oil[J].Food Hydrocolloids,2017,63:685-695.DOI:10.1016/j.foodhyd.2016.10.017.
[32]NEUMANM S M,SCHERBEJ I,SCHAAF U S V D,et al.Investigations on the influence of osmotic active substances on the structure of water in oil emulsions for the application as inner phase in double emulsions[J].Colloids&Surfaces A:Physicochemical&Engineering Aspects,2018,538:56-62.DOI:10.1016/j.colsurfa.2017.10.073.
[33]SHAKEEL F,HAQ N,AL-DHFYAN A,et al.Double W/O/Wnanoemulsion of 5-fluorouracil for self-nanoemulsifying drug delivery system[J].Journal of Molecular Liquids,2014,200:183-190.DOI:10.1016/j.molliq.2014.10.013.