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沙利德化物W/O/W乳液与藻酸盐的制造和表征
Qian Zhang1, Yu-Qiao Wang2, Lin Li2
1College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
Food chemistry: X
|March 7, 2024
概括
酸的度会影响W/O/W乳液中的沙利德化物 (Sal) 的稳定性和封装. 2%的酸盐度产生了均的液滴和高的化封装效率,提高了其稳定性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物材料工程 生物材料工程
- 药理学 药理学是指药理学的学科.
背景情况:
- 沙利化物 (Sal) 是 Rhodiola rosea 中的一个关键化合物,具有显著的药理益处.
- 沙利化物利用的挑战包括生物可用性差,半衰期短和环境不稳定性.
- 开发有效的输送系统对于利用Salidroside的潜力至关重要.
研究的目的:
- 评估藻酸盐 (SA) 度对Salidroside封装W/O/W乳液的形成和稳定性的影响.
- 为了确定最佳的SA度,以改善沙利化物保护和输送.
主要方法:
- 制造含有沙利德的水在油在水 (W/O/W) 双重乳液.
- 在乳液制备过程中,藻酸盐 (SA) 度的系统变化.
- 滴滴大小分布,形态和沙利德化物封装效率的表征.
- 在受控的储存条件下 (4°C28天) 评估乳液稳定性.
主要成果:
- 增加SA度导致滴粒尺寸分布更窄,滴滴更均.
- 2%的SA度导致平均滴滴大小为9.1 ± 0.1μm.
- 在2%的SA度下,沙利德胺的封装效率达到77.8±1.8%.
- 2%的SA双乳液在4°C下在28天内表现出优异的稳定性,这归因于SA的网络结构.
结论:
- 基酸盐度是优化W/O/W乳液性质的关键因素,用于Salidroside的输送.
- 2%的SA度提供了一种有效的策略,用于增强沙利德化物封装和稳定性.
- 这种方法提供了一种有前途的方法,可以提高沙利德的生物可用性和治疗应用.
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