Page 192 - 《精细化工》2023年第4期

す 40 ࢤす 4 ᱌ ㇫ ㏳ ࡃ ጒ Vol.40, No.4
20 23 Ꭱ 4 ᰵ FINE CHEMICALS Apr. 2023

丌৮̻亟᫆⩕ࡃ႓৮
✂叓 ȕ-㦎㖇㈃-䚗㯸⮪-⢶ㆠ䚴⏣㯸⮪㏠ㆠㆿၽ⮱

ݣิࣷڣ䉌䒪 Į-⶘䓈䚥

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ᑍచచ 喑叱 ⁐ 喑䊢⹻⦫ 喑䷉ͦξ 喑䘊ᐧ䯱 1,2* 喑݅ӷ᳉ 1,2*
喍1. ⇠ࡄ⻾ឭ๔႓ 丌৮̻⩌➖႓䮏喑⇠ࡄ ⴠუᎱ 050000喠2. ⇠ࡄⰮߌ㘪丌৮ឭᱜ݈᫝͚ᓰ喑⇠ࡄ ⴠ
უᎱ 050000喎
ᦅ㺮喟䕇䓴ࣺ⏣ݯڞ↶⋭∂ݣิܧВ⢶ㆠ䚴⏣㯸⮪喍Zein喎࠲೸ Į-⶘䓈䚥喍LA喎ͧڲᵥ喑䚗㯸⮪䚥䧍হ✂叓 ȕ-
㦎㖇㈃⮱㒻៶ᓤࣺᏁ㖇व➖喍MC喎ͧใภ⊯ᅯ⮱ LA-Zein-MC ㏠ㆠㆿၽȡݖ⩕ SEMȠFTIRȠXRDȠDSC ᄦ
LA-Zein-MC ㏠ㆠㆿၽ䔈㵹γ㶕ᒮ喑Ꭳᄦڣ⽠Ⴧᕔহ㗰㗍䖀὎᠌䔈㵹γ≸䄂ȡ㐀᳉㶕ᬻ喑LA-Zein-MC ㏠ㆠㆿၽ
⮱ᰭҠݣิጒ㞧᲎Уͧ m(Zein)ńm(LA)=25ń1Ƞm(Zein)ńm(MC)=1ń2.4ȡౕ䄒᲎У̸ݣิ⮱ LA-Zein-MC ㏠
ㆠㆿၽㆿᒱͧ 235.4 nm喑Zeta ⩢Ѻͧ–32.1 mV喑็ܳ᪐㈨᪝ͧ 0.144喑ᰭ๔࠲ᄮ⢴ͧ 56.17%喑䒪㢜䛼ͧ 0.56%ȡ
LA-Zein-MC ㏠ㆠㆿၽᒏ䆹ٶ⏾喑LA 㷘࠲೸ౕ㏠ㆠㆿၽڲ䘕喑䄒㏠ㆠㆿၽڤᰶ䒰倅⮱ NaCl ⽠Ⴧᕔহ☚⽠Ⴧᕔȡ
ₑใ喑LA ჋⣝γजᣔ㑀䛷ȡ
ڠ䩛䃺喟㏠ㆠㆿၽ喠Į-⶘䓈䚥喠࠲೸喠㒻៶ᓤࣺᏁ喠⢶ㆠ䚴⏣㯸⮪喠丌৮ࡃ႓৮
͚ఫܳㆨत喟TB383.1喠TS201.1 ᪴⡛ᴴ䃳⴮喟A ᪴」㑃त喟1003-5214 (2023) 04-0878-09

Preparation of oat ȕ-glucan-casein-zein nanoparticles and
their encapsulation performance for Į-lipoic acid

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ZHANG Yuanyuan , HUANG Xin , ZHAO Yijin , YAN Danyun ,
HAO Jianxiong 1,2* , LIU Junguo 1,2*
喍1. College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050000, Hebei,
China; 2. Hebei Innovation Centre of Functional Food Technology, Shijiazhuang 050000, Hebei, China喎
Abstract: LA-Zein-MC nanoparticles were prepared by anti-solvent co-precipitation with Į-lipoic acid (LA)
embedded in zein (Zein) as core and Maillard reaction polymer (MC) of sodium caseinate and oat ȕ-glucan
as shell, and characterized by SEM, FTIR, XRD and DSC. The LA-Zein-MC nanoparticles obtained were
then tested for stability and drug release performance in simulated gastrointestinal fluid. The results showed
that under these optimum preparation conditions of m(Zein)ńm(LA)=25ń1 and m(Zein)ńm(MC)=1ń2.4,
the LA-Zein-MC nanoparticles prepared exhibited a particle size of 235.4 nm, Zeta potential of –32.1 mV,
polydispersity index of 0.144, maximal encapsulation rate of 56.17%, and drug loading of 0.56%.
Meanwhile, the LA-Zein-MC nanoparticles displayed a smooth morphology with LA embedded in the
nanoparticles. Furthermore, the nanoparticles showed high NaCl stability and thermal stability, and
achieved controlled drug slow release.
Key words: nanoparticles; Į-lipoic acid; encapsulation; Maillard reaction; zein; food chemicals

Į-⶘䓈䚥喍LA喎҉ͧ๖♣⮱ោ⅔ࡃݯᎬ∈⩕λ ⫲ᝃ̭ψ̻⺋㏼Ⱕڠ⮱⫲⫴⟣ຯ㚬䘕叨᱕Ƞ᝸㛯⫩
[1]
⅔ࡃᏁ⓭ᑂ䊤⮱ᱧҀᢌёᕔ⫫⫲ ȡLA ͨ㺮⩞㗍䖀 ⬈হ☔▩ᙌぶ⮱ϧᲒ䄡喑ᬍ∂㣤ᓄ䋠์⮱ LAȡₑใ喑
[2]
㏳㣹व᜽Вࣷϻ㩙㤉Ƞ㖶ㆨ͚㣤ᓄ喑ѳᄦᗐᰶ㈃ᅬ LA ႅౕⅡ⏣ᕔጛȠ⩌➖ݖ⩕Ꮣѻ⮱䬛䷅ 喑ᄦٶȠ

ᩣ⽬ᬒ᱌喟2022-06-10; Ⴧ⩕ᬒ᱌喟2022-10-09; DOI: 10.13550/j.jxhg.20220541
ധ䛾䶦Ⱋ喟⇠ࡄⰮ䛺◦ⵁࣾ䃎ܿ喍20327104D喎
҉㔲キϸ喟ᑍచచ喍1997ÿ喎喑ຠ喑ⶂธ⩌喑E-mail喟624057920@qq.comȡ㖁㈨ϧ喟䘊ᐧ䯱喍1979ÿ喎喑⩤喑᪆ᢵ喑E-mail喟cauhjx@163.com喠
݅ӷ᳉喍1970ÿ喎喑ຠ喑ޜ᪆ᢵ喑E-mail喟1308676013@qq.comȡ