首页|期刊导航|食品与发酵工业|透明质酸钠-乳清蛋白复合物稳定W1/O/W2双乳:EGCG和DHQ共递送体系的构建及其性能评价

透明质酸钠-乳清蛋白复合物稳定W1/O/W2双乳:EGCG和DHQ共递送体系的构建及其性能评价OA

SH-WP complex stabilized W1/O/W2 double emulsion:Construction and performance evaluation of EGCG and DHQ co-delivery system

中文摘要英文摘要

该研究以透明质酸钠(sodium hyaluronate,SH)、乳清蛋白(whey protein,WP)复合物为外水相W2,采用单因素试验和星点设计效应面法(central composite design response surface method,CCD-RSM)构建了负载亲脂性二氢槲皮素(dihydroquercetin,DHQ)和亲水性表没食子儿茶素没食子酸酯[(-)-epigallocatechin gallate,EGCG]的水包油包水(water-in-oil-in-water,W1/O/W2)双重乳液共递送体系.以聚甘油蓖麻醇酸酯(polyglyceryl-6 polyricinoleate,PGPR)体积分数和水油体积比为影响因素,通过乳液表、微观形态及粒径筛选出制备W1/O初乳的最佳配比:PGPR体积分数4%、初乳水油体积比20∶1.通过单因素试验筛选外水相W2(SH-WP)质量比、初乳体积比、分散转数及时间,在此基础上采用CCD-RSM考察W2质量比、初乳体积比对W1/O/W2双乳粒径、ze-ta电位影响,用二项式及多元线性回归模型拟合建立指标与因素之间的关系,确定最优工艺参数:SH-WP质量比3∶1、初乳体积比为63.32%、分散转速12 000 r/min、分散时间3 min,优化工艺各指标的预测值和目标值接近.制备的乳液表观白皙、体系均一稳定,共聚焦激光扫描显微镜(confocal laser scanning microscope,CLSM)染色图像表明该乳为典型的"两膜三相"界面结构.通过傅里叶红外光谱、圆二色谱、荧光光谱对SH-WP复合物的结构探究表明,SH和WP主要为静电吸附和氢键相互作用;三相接触角探究表明,SH-WP复合物的表面润湿性得到明显改善.所制备的双重乳液对EGCG、DHQ具有良好的负载能力,包埋率分别为41.24%、95.34%.综上表明,该研究制备的W1/O/W2双重乳液可同时实现亲水性EGCG、亲脂性DHQ的共同递送,具有良好的活性成分递送潜力.

The complex of sodium hyaluronate(SH)and whey protein(WP)was used as the external aqueous phase W2.A water-in-oil-in-water(W1/O/W2)double emulsion co-delivery system loaded with lipophilic dihydroquercetin(DHQ)and hydrophilic(-)-epi-gallocatechin gallate(EGCG)was constructed by single factor test and central composite design response surface method.Taking the con-centration of polyglyceryl-6 polyricinoleate(PGPR)and the volume ratio of water to oil as the influencing factors,the optimum ratio of W1/O colostrum was screened by emulsion surface,microstructure and particle size:the concentration of PGPR was 4%(v/v),and the volume ratio of water to oil was 20%(v/v).Through single factor experiments,the mass ratio of W2(SH-WP)in the external aqueous phase,the volume ratio of colostrum,the dispersion speed and time were screened.Based on this,the star point design effect surface method(CCD-RSM)was used to investigate the effects of W2 mass ratio and colostrum volume ratio on the particle size and Zeta potential of W1/O/W2 emulsions.The binomial and multiple linear regression models were used to fit and establish the relationship between indica-tors and factors,and the optimal process parameters were determined:SH-WP mass ratio of 3∶1,colostrum volume ratio of 63.32%,dis-persion speed of 12 000 r/min,and dispersion time of 3 min.The predicted values of various indicators in the optimized process were close to the target values.The prepared emulsion has a white appearance and a uniform and stable system.The confocal laser scanning micro-scope(CLSM)staining image shows that the emulsion is a typical"two-film three-phase"interface structure.The structure of SH-WP complex was investigated by Fourier transform infrared spectroscopy,circular dichroism and fluorescence spectroscopy.The results showed that SH and WP were mainly electrostatic adsorption and hydrogen bond interaction.The three-phase contact angle investigation showed that the surface wettability of the SH-WP composite was significantly improved.The embedding rates of EGCG and DHQ in the prepared double emulsion were 41.24%and 95.34%,respectively,and the double emulsion had good stability.In summary,the W1/O/W2 double emulsion prepared in this study can simultaneously achieve the co-delivery of hydrophilic EGCG and lipophilic DHQ,and has good potential for active ingredient delivery.

陈金凤;张剑;陈敬鑫;王延圣;侯福荣;王文亮;崔文甲;贾凤娟;宋莎莎;弓志青;史君彦;甲承立

山东省农业科学院,农产品加工与营养研究所,农业农村部新食品资源加工重点实验室,山东济南,250100||渤海大学食品科学与工程学院,辽宁锦州,121013山东省农业科学院,农产品加工与营养研究所,农业农村部新食品资源加工重点实验室,山东济南,250100渤海大学食品科学与工程学院,辽宁锦州,121013山东省农业科学院,农产品加工与营养研究所,农业农村部新食品资源加工重点实验室,山东济南,250100山东省农业科学院,农产品加工与营养研究所,农业农村部新食品资源加工重点实验室,山东济南,250100山东省农业科学院,农产品加工与营养研究所,农业农村部新食品资源加工重点实验室,山东济南,250100山东省农业科学院,农产品加工与营养研究所,农业农村部新食品资源加工重点实验室,山东济南,250100山东省农业科学院,农产品加工与营养研究所,农业农村部新食品资源加工重点实验室,山东济南,250100山东省农业科学院,农产品加工与营养研究所,农业农村部新食品资源加工重点实验室,山东济南,250100山东省农业科学院,农产品加工与营养研究所,农业农村部新食品资源加工重点实验室,山东济南,250100山东省农业科学院,农产品加工与营养研究所,农业农村部新食品资源加工重点实验室,山东济南,250100山东省农业科学院,农产品加工与营养研究所,农业农村部新食品资源加工重点实验室,山东济南,250100

W1/O/W2双乳星点设计效应面法透明质酸钠-乳清蛋白复合物二氢槲皮素表没食子儿茶素没食子酸酯

W1/O/W2 double emulsionCCD-RSMsodium hyaluronate-whey protein complexdihydroquercetingallocatechin gallate

《食品与发酵工业》 2026 (11)

186-195,10

2024年山东省重点研发计划项目(乡村振兴科技创新提振行动计划)(2024TZXD005)山东省农业科学院农业科技创新工程(CXGC2025A07,CXGC2025C09,CXGC2025G05)

10.13995/j.cnki.11-1802/ts.043153

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