| 盛剑勇,肖俊勇,何家轩,等.多功能载鲣鱼肽海藻酸钙微球的制备与表征[J].安徽医药,2019,23(4):728-732. |
| 多功能载鲣鱼肽海藻酸钙微球的制备与表征 |
| Preparation and characterization of multi-functional bonito peptide-loaded alginate calcium microparticles |
| 投稿时间：2017-12-04 |
| DOI： |
| 中文关键词: 微球体 肽类 鲣鱼肽 微胶囊造粒仪 海藻酸钙 掩味 |
| 英文关键词: Microspheres Peptides Bonito peptide Encapsulator Alginate calcium Taste-masking |
| 基金项目: |
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| 摘要点击次数: 1769 |
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| 中文摘要: |
| 目的 通过制剂手段掩盖鲣鱼肽原料的不良嗅味,降低其吸湿性,提高在胃中的稳定性。方法 通过微胶囊造粒仪制备载鲣鱼肽海藻酸钙微球,分别对微球的外观、鲣鱼肽含量进行表征。在25 ℃、65%RH的环境下,检测所得微球吸湿增重。分别测定在模拟胃肠液中鲣鱼肽从微球中的释放。通过顶空进样GC-MS对在热水中孵育的载鲣鱼肽微球进行检测,使用面积归一化法对有异味的挥发性组分进行定量。结果 载鲣鱼肽海藻酸钙微球微球外观圆整且大小均一,鲣鱼肽含量为18.9%。在25 ℃、65%RH的环境下,制备所得微球吸湿增重显著低于鲣鱼肽原料粉末。在模拟胃肠液中,鲣鱼肽从微球中的释放达到了肠溶制剂的标准,预示微球口服后在生理条件严苛且吸收较差的胃部对鲣鱼肽起到保护作用。通过顶空进样GC-MS法发现所制备的海藻酸钙微球可在冲泡过程中掩盖80%的异味。结论 所制备的海藻酸钙微球同时解决了鲣鱼肽原料吸湿性强、在胃中易失活和感官刺激大的缺点,为活性肽保健食品制剂的开发提供了新的思路。 |
| 英文摘要: |
| Objective To mask the unpleasant odor of bonito peptide,reduce its hygroscopicity and improve its stability in the stomach simultaneously by means of rational formulation design.Methods Bonito peptide-loaded calcium alginate microparticles were prepared by an encapsulator,with shape and peptide content characterized.The moisture-absorption weight gain of the bonito peptide-loaded microparticles was measured under 25 ℃,65% RH.In addition,the release profiles of bonito peptide from the prepared microparticles in simulated gastrointestinal fluids were illustrated.After incubation of the prepared microparticles in hot water,the smelly and volatile components were assayed by static head-space gas chromatography-mass spectrometry (GC-MS) using area normalization method.Results Bonito peptide-loaded calcium alginate microparticles had spherical shape and uniform size,with the bonito peptide content being at 18.9%.The moisture-absorption weight gain of the prepared microparticles was significantly lower than that of bonito peptide powder under 25 ℃,65% RH.In addition,the release profiles of bonito peptide from the prepared microparticles in simulated gastrointestinal fluids reached the standard of enteric-coated preparation,which indicated that after oral administration,the bonito peptide would be protected by the microparticles in the stomach which is a harsh physiological environment and poor absorption site for peptides.The GC-MS results showed that the microparticles could almost mask up to 80% of the unpleasant smell of bonito peptide in hot water.Conclusion The prepared calcium alginate microparticles reduced the hygroscopicity of bonito peptide,improved its stability in the stomach,and effectively masked the unpleasant odor,thus providing a new strategy for the formulation of bioactive peptide-contained functional food. |
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