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当前位置: 首页 > 文章 > 山梨酸纳米防腐颗粒的制备、表征及其缓释性能 食品科学 2014,35 (10) 57-61
Position: Home > Articles > Preparation, Characterization and Release Profiles of Sorbic Acid Nanoparticles FOOD SCIENCE 2014,35 (10) 57-61

山梨酸纳米防腐颗粒的制备、表征及其缓释性能

作  者：
武陶;丁武
单  位：
西北农林科技大学食品科学与工程学院
关键词：
山梨酸;纳米颗粒;优化;表征
摘  要：
为扩大山梨酸在肉品保鲜上的应用范围,克服其水溶性差的缺陷,采用离子凝胶法制备山梨酸壳聚糖纳米防腐颗粒。以颗粒粒径与包封率为参考指标,通过单因素及正交试验考察壳聚糖质量浓度、三聚磷酸钠质量浓度、交联时间、山梨酸质量浓度、搅拌时间等因素对颗粒粒径与包封率的影响,确定最优制备工艺。通过傅里叶变换红外光谱,透射电镜对颗粒进一步表征,并考察其体外释放性能。结果表明,制备山梨酸壳聚糖纳米粒的最佳工艺为壳聚糖质量浓度1 mg/mL、三聚磷酸钠质量浓度0.5 mg/mL、交联时间30 min、山梨酸质量浓度1 mg/mL,该条件下山梨酸颗粒平均粒径为337.2 nm,包封率为74.3%;红外光谱表明壳聚糖与山梨酸静电吸附,山梨酸被包封;透射电镜图表明所制颗粒大小均匀,呈规则球形;缓释实验表明:24 h山梨酸的释放量为50%,纳米防腐颗粒具有一定的缓释特性。
译  名：
Preparation, Characterization and Release Profiles of Sorbic Acid Nanoparticles
作  者：
WU Tao;DING Wu;College of Food Science and Engineering, Northwest A & F University;
关键词：
sorbic acid;;nanoparticles;;optimization;;characterization
摘  要：
Sorbic acid-loaded chitosan(CS) nanoparticles which may have a wider range of application in meat preservation due to the superior water solubility to sorbic acid were prepared using ionic gelation process. The particle size and encapsulation efficiency(EE) were investigated as a function of chitosan concentration, sodium tripolyphosphate(TPP) concentration, cross-linking time, sorbic acid concentration and stirring time by single-factor and orthogonal array designs. The CS nanoparticles were characterized by Fourier transform infrared spectroscopy(FTIR) and transmission electron microscopy(TEM) and evaluated for release profiles in vitro. The results demonstrated that the best conditions for preparing sorbic acid-loaded CS/TPP nanoparticles were 1 mg/mL CS concentration, 0.5 mg/mL TPP concentration, 1 mg/mL sorbic acid concentration, and cross-linking reaction for 30 min. The average particle size and EE of sorbic acidloaded nanoparticles were 337.2 nm and 74.3%, respectively. The FTIR spectrum confirmed the encapsulation of sorbic acid by electrostatic adsorption, and the TEM observation showed uniform particle size distribution and regular spherical morphology. The release experiments indicated an average release of sorbic acid of 50% in 24 h, confirming its sustained release profiles.

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