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

Abstract

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

CLC Number:

TQ658

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.

References

[1] VIEIRA M C,GIL A M.A solid state NMR study of locust bean gum galactomannan and konjac glucomannan gels [J].Carbohydrate Polymers,2005,60(4):439-448.
[2] KATSURAYAA K,OKUYAMAB K,HATANAKAB K,et al.Constitution of konjac glucomannan:Chemical analysis and ¹³CNMR spectroscopy [J].Carbohydrate Polymers,2003,53(2):183-189.
[3] ALBRECHT S,MUISWINKEL G C J,XU J Q,et al.Enzymatic production and characterization of konjac glucomannan oligosaccharides [J].Journal of Agricultural and Food Chemistry,2011,59(23):12658-12666.
[4] SHEN D,WAN C,GAO S J.Molecular weight effects on gelation and rheological properties of konjac glucomannan-xanthan mixtures [J].Journal of Polymer Science,Part B:Polymer Physics,2010,48(3):313-321.
[5] MAO C F,KLINTHONG W,ZENG Y C,et al.On the interaction between konjac glucomannan and xanthan in mixed gels:An analysis based on the cascade model [J].Carbohydrate Polymers,2012,89(1):98-103.
[6] FITZSIMONS S M,TOBIN J T,MORRIS E R.Synergistic binding of konjac glucomannan to xanthan on mixing at room temperature [J].Food Hydrocolloids,2008,22(1):36-46.
[7] FAN J Y,WANG K,LIU M M,et al.In vitro evaluations of konjac glucomannan and xanthan gum mixture as the sustained release material of matrix tablet [J].Carbohydrate Polymers,2008,73(2):241-247.
[8] FELIPE A M,MARIANA L,IGOR L,et al.Konjac glucomannan and konjac glucomannan/xanthan gum mixtures as excipients for controlled drug delivery systems:Diffusion of small drugs [J].International Journal of Pharmaceutics,2008,349(1/2):11-18.
[9] FELIPE A M,MARIANA L,RAMON M,et al.Konjac glucomannan/xanthan gum enzyme sensitive binary mixtures for colonic drug delivery [J].European Journal of Pharmaceutics and Biopharmaceutics,2008,69(2):573-581.
[10] ZHANG J X,MA P X.Cyclodextrin-based supramolecular systems for drug delivery:Recent progress and future perspective [J].Advanced Drug Delivery Reviews,2013,65(9):1215-1233.
[11] CANBOLAT M F,CELEBIOGLU A,UYAR T.Drug delivery system based on cyclodextrin-naproxen inclusion complex incorporated in electrospun polycaprolactone nanofibers [J].Colloids and Surfaces B:Biointerfaces,2014,115(1):15-21.
[12] LIN C C,CHEN F,YE T T,et al.A novel oral delivery system consisting in “drug-in cyclodetrin-in nanostructured lipid carriers” for poorly water-soluble drug:Vinpocetine [J].International Journal of Pharmaceutics,2014,465(1/2):90-96.
[13] 雍国平,李光水,郑飞,等.β-环糊精包合物的结构研究[J].高等学校化学学报,2000,21(7):1124-1126.
[14] CIRRI M,BRAGAGNI M,MENNINI N,et al.Development of a new delivery system consisting in “drug-in cyclodetrin-in nanostructured lipid carriers” for ketoprofen topical delivery [J].European Journal of Pharmaceutics and Biopharmaceutics,2012,80(1):46-53.
[15] 黄怡.新型环糊精高分子的合成及其药物控制释放机理研究[D].西安:西北工业大学,2004.
[16] 许东颖,李仲华,林韶彬.魔芋葡甘聚糖复合凝胶的制备及其溶胀性能研究[J].日用化学工业,2012,42(4):282-284.
[17] 许萍,雍国平,盛良全,等.香兰素-β-环糊精包合物的研究[J].食品工业科技,1998(5):28-29.
[18] 郝薇.pH敏感水凝胶的制备及其吸附性能研究[D].西安:西北大学,2010.

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

PDF (PC)

Like

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 3

Metrics

Comments

Recommended 10

[1]	LIU Yi, GUO Yu-chen, CAI Lin-jun, LONG Xiao-yan. Preparation and performance evaluation of Lycium barbarum polysaccharide mask [J]. China Surfactant Detergent & Cosmetics, 2018, 48(11): 637-642.
[2]	WU Feng-juan, ZHANG Chen, BAYISIMA, LU Wang-wang, GAN Liang, CAO Guang-qun. Technology for encapsulation of chemical sun-screening agent with hydroxypropyl-β-cyclodextrin [J]. China Surfactant Detergent & Cosmetics, 2017, 47(8): 458-462.
[3]	SHI Dong-po, YIN Xian-qing, CHEN Wu, ZHENG Yan-cheng, LI Geng. Quantitative determination of SDBS and OP-10 binary blend system based on the revised spectrum induced by HP-β-CD [J]. China Surfactant Detergent & Cosmetics, 2016, 46(4): 183-188.