海藻糖修饰食品脂质纳米粒的稳定性与结构特性研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.10 海藻糖修饰食品脂质纳米粒的稳定性与 结构特性研究 文震，林菁，郑宗坤，李诗婷，苏君庆，米宏伟 （深圳大学化学与化工学院食品科学与工程系，广东深圳 518060） 摘要：为改善普通食品脂质纳米粒稳定性，利用海藻糖修饰脂质载体。以白藜芦醇为模型食品功能因子，探讨了海藻糖修饰载 体条件，制备了海藻糖修饰的白藜芦醇脂质纳米粒。表征了修饰后白藜芦醇脂质纳米粒的微观形貌、粒度分布、物相与晶型等结构特 征，考察了纳米粒的负载稳定性与纳米尺度稳定性，探讨了纳米粒的稳定性与微观结构之间关系。结果表明，经海藻糖修饰的白藜芦 醇脂质纳米粒包封率为 81.37±1.50%，负载量8.71±0.13%，平均粒径为 157.48±1.86 nm，粒度正态均匀分布。与未修饰相比，海藻糖 修饰后的纳米粒不仅具有更高的负载能力，并能保持长期稳定性。海藻糖以无定形态分散在脂质载体中，构成晶格排列缺陷，降低了 脂质晶格衍射强度，形成低共熔复合物的纳米载体。海藻糖修饰脂质纳米粒具有脂质缺陷结晶的基质骨架结构，保持了纳米粒负载性 能的稳定性与纳米尺度的稳定性。 关键词：脂质纳米粒；海藻糖；稳定性；结构特征；白藜芦醇 文章篇号：1673-9078(2015)10-18-23 DOI: 10.13982/j.mfst.1673-9078.2015.10.004 Stability and Structural Properties of Food Lipid Nanoparticles Modified by Trehalose WEN Zhen, LIN Jing, ZHENG Zong-kun, LI Shi-ting, SU Jun-qing, MI Hong-wei (Department of Food Science and Engineering, College of Chemistry and Chemical Engineering, Shenzhen University, Shenzhen 518060, China) Abstract: Trehalose is used to modify lipid-based carriers, i.e., food lipid nanoparticles (FLNs), to increase their stability. Resveratrol, a model functional food factor, was loaded in trehalose-modified food lipid nanoparticles (TMFLPs) to yield functional food colloid particles. The modification conditions of trehalose are discussed. The micromorphology, particle size distribution, phase characteristics, and crystalline features of resveratrol-loaded TMFLPs were characterized. In addition, the stabilities of resveratrol in the TMFLPs and the TMFLPs themselves were investigated. The relationship between the stability and the microstructure of the TMFLPs was studied. The entrapment efficiency, loading capa