pH敏感魔芋葡甘聚糖复合凝胶的制备及其缓释性能研究

doi:10.13218/j.cnki.csdc.2014.11.141

日用化学工业 ›› 2014, Vol. 44 ›› Issue (11): 631-634.doi: 10.13218/j.cnki.csdc.2014.11.141

pH敏感魔芋葡甘聚糖复合凝胶的制备及其缓释性能研究

许东颖^1,2, 王婴¹, 孟巨光², 林韶彬²

1.广东药学院医药化工学院,广东广州 510006;
2.广州星业科技股份有限公司,广东广州 511356

收稿日期:2014-06-12 出版日期:2014-11-22 发布日期:2019-04-08
作者简介:许东颖(1972-),女,海南人,讲师,博士,电话:13570372441。
基金资助:
广东药学院自然科学培育基金资助项目(GYFYLH2013)

Preparation and controlled releasing behavior of pH-sensitive konjac glucomannan complex gel

XU Dong-ying^1,2, WANG Ying¹, MENG Ju-guang², LIN Shao-bin²

1.School of Chemistry and Chemical Enginnering,Guangdong Pharmaceutical University,Guangzhou, Guangdong 510006,China;
2.Guangzhou Startec Science & Technology Co.Ltd.,Guangzhou,Guangdong 511356,China

Received:2014-06-12 Online:2014-11-22 Published:2019-04-08

摘要/Abstract

摘要： 以魔芋葡甘聚糖(KGM)-黄原胶(XG)共混多糖为载体,进一步复配β-环糊精(β-CD)得到KGM/XG/β-CD复合干凝胶;以香兰素为模型香精,制备了装载香精的KGM/XG/β-CD复合凝胶,研究了装载香兰素的复合凝胶的释放行为,并与KGM/XG复合凝胶的释放行为做了比较。结果表明:在pH分别为5,7和9的缓冲液中,KGM/XG/β-CD复合凝胶中的香兰素12 h后累积释放率分别为29.5%,47.7%和60.6%,较KGM/XG复合凝胶中的香兰素在12 h后累积释放率(分别为45.0%,69.3和82.3%)低,表明具有空腔结构的β-CD对香兰素的释放起到了较好的缓释作用。

关键词: 魔芋葡甘聚糖, 黄原胶, β-环糊精, 复合凝胶, 缓释

Abstract: Mixed polysaccharide of konjac glucomannan (KGM) and xanthan gum (XG) was used as the carrier and then β-cyclodextrin (β-CD) was further blended with the carrier to obtain KGM/XG/β-CD complex dry gel.Then vanillin was used as model flavor to prepare flavor loaded complex gel.Controlled releasing behavior of the flavor loaded complex gel was investigated and the results were compared with that of KGM/XG complex gel.Results showed that in buffered solutions of separate pH of 5,7 and 9 and after 12 h,the cumulative content of vanillin released from the KGM/XG complex gel reaches 45.0%,69.3% and 82.3% respectively;while that from the KGM/XG/β-CD complex gel reaches 29.5%,47.7% and 60.6%,respectively,which are significantly lower.Such results indicated that the cavity structure of β-CD provides a controlled releasing effect on vanillin.

Key words: konjac glucomannan, xanthan gum, β-cyclodextrin, complex gel, controlled releasing

中图分类号:

TQ658

许东颖, 王婴, 孟巨光, 林韶彬. pH敏感魔芋葡甘聚糖复合凝胶的制备及其缓释性能研究[J]. 日用化学工业, 2014, 44(11): 631-634.

XU Dong-ying, WANG Ying, MENG Ju-guang, LIN Shao-bin. Preparation and controlled releasing behavior of pH-sensitive konjac glucomannan complex gel[J]. China Surfactant Detergent & Cosmetics, 2014, 44(11): 631-634.

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pH敏感魔芋葡甘聚糖复合凝胶的制备及其缓释性能研究

Preparation and controlled releasing behavior of pH-sensitive konjac glucomannan complex gel

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