食品级纳米乳液递送姜酮酚的生物可及率研究

In vitro bioaccessibility of 6-paradol in food-grade nanoemulsion-based delivery system

摘要:

为解决姜酮酚辛辣刺激性强,口服生物利用度低的问题,采用高压均质法制备姜酮酚纳米乳液。以吐温80为乳化剂,考察菜籽油质量分数对粒径、电位、游离脂肪酸释放率、及生物可及率的影响。结果证实纳米乳液粒径随菜籽油质量分数增大明显增大(p＜0.05),Zeta电位无显著性差异；当菜籽油质量分数过小,即乳液过于粘稠时,会减缓油滴的消化速度。随菜籽油质量分数增大,生物可及率的提升效果越好。当菜籽油质量分数为20%时,姜酮酚的生物可及率比对照组提升了74.70%。

Abstract:

In order to solve the problems such as strong pungency and low bioavailability of 6-paradol, the 6-paradol-loaded nanoemulsion was prepared by high pressure homogenization technology. Tween 80 was used as the emulsifier, The effects mass ratio of colza oil content on the particle size、Zeta potential、free fatty acid release rate and bioaccessibility were investigated. The result showed that the particle size of nanoemulsion increased obviously with the increase of rapeseed oil content (p<0.05), but ζ-potential had no significant difference. When mass ratio of colza oil content was too small, that is, the emulsion was too sticky, the digestion rate of oil droplets was slowed down, but the extent of which was not be affected. With the increase of mass ratio of colza oil content, the improvement effect of bioaccessibility was better. The bioaccessibility of 6-paradol increased by 74.70% compared to the control group with mass ratio of colza oil content of 20%.