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火麻仁蛋白包埋蓝靛果高聚原花青素的工艺优化及复合颗粒体外消化与抗氧化活性
朱玲1，2，王崑仑1，2，张馨笛1，2，韩亚希1，2，陈晴1，2，沙迪昕1，2，樊晶1，2，周野1，2，姚鑫淼1，2，李波1，2，管立军1，2*
(1.黑龙江省农业科学院食品加工研究所，黑龙江 哈尔滨 150086；2.黑龙江省食品加工重点实验室，黑龙江 哈尔滨 150086)
Process Optimization for Encapsulating Lonicera caerulea L. High-polymer Proanthocyanidins with Hemp Seed Protein and in vitro Digestion and Antioxidant Activities of Composite Particles
ZHU Ling1，2， WANG Kunlun1，2， ZHANG Xindi1，2， HAN Yaxi1，2， CHEN Qing1，2， SHA Dixin1，2，FAN Jing1，2， ZHOU Ye1，2， YAO Xinmiao1，2， LI Bo1，2， GUAN Lijun1，2*
(1. Food Processing Research Institute of Heilongjiang Academy of Agricultural Sciences， Harbin 150086，Heilongjiang， China； 2. Heilongjiang Provincial Key Laboratory of Food Processing， Harbin 150086，Heilongjiang， China)
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投稿时间：2024-10-25
中文摘要: 为提高蓝靛果原花青素的稳定性，该研究以火麻仁蛋白为壁材，采用反溶剂法包埋蓝靛果高聚原花青素，以包封率为响应值，采用Box-Behnken响应面试验设计对包埋工艺进行优化，确定最佳的包埋条件。首先采用碱提酸沉法提取火麻仁蛋白，并测定其溶解度[（99.97±2.01）%，pH12]，从蓝靛果中提取原花青素并测定其纯度[（9.81±0.38）%]和平均聚合度（5.06±0.22）。最佳的包埋条件为蓝靛果高聚原花青素浓度2.8 mg/mL、火麻仁蛋白溶液与蓝靛果高聚原花青素溶液体积比4.5∶1、滴加速度2.5 mL/min、转速1 100 r/min。在此最佳条件下，包封率为（82.98±1.32）%。对制备的复合颗粒的体外释放行为和体外消化过程中的稳定性进行探究，并测定复合颗粒的体外抗氧化活性。研究表明，复合颗粒对蓝靛果高聚原花青素的体外释放和体外消化分别具有缓释作用和保护作用；复合颗粒在DPPH和ABTS+自由基清除试验中均表现出良好的抗氧化能力，半抑制浓度（half maximal inhibitory concentration，IC50）值分别为6.10 mg/mL和0.88 mg/mL。
Abstract:To enhance the stability of Lonicerɑ cɑeruleɑ L. proanthocyanidins， this study utilized hemp seed protein as the wall material and employed the anti-solvent method to encapsulate L. cɑeruleɑ high-polymer proanthocyanidins. With the encapsulation efficiency as the response value， the Box-Behnken response surface experimental design was used to optimize the encapsulation process and determine the optimal encapsulation conditions. Hemp seed protein was initially extracted through alkaline extraction and acid precipitation method， yielding a solubility of （99.97±2.01）% at pH12. Proanthocyanidins extracted from L. cɑeruleɑ demonstrated a purity of （9.81±0.38）% with an average degree of polymerization of 5.06±0.22. The optimal encapsulation conditions were as follows： proanthocyanidin concentration of 2.8 mg/mL， volume ratio between hemp seed protein and proanthocyanidins at 4.5∶1， dropping rate at 2.5 mL/min， and stirring speed at 1 100 r/min.Under these optimal conditions， an encapsulation efficiency of（82.98±1.32）% was achieved. Subsequently，the in vitro release behavior and stability during in vitro digestion of the prepared composite particles were investigated， and the in vitro antioxidant activity of the composite particles was also determined. The results demonstrated that the composite particles exhibited sustained release characteristics and protective effects on L.cɑeruleɑ proanthocyanidins during in vitro release and digestion， respectively. Meanwhile， the antioxidant tests demonstrated that the composite particles possessed excellent antioxidant capacity in both DPPH and ABTS+ free radical scavenging assays， with half maximal inhibitory concentration （IC50） values of 6.10 mg/mL and 0.88 mg/mL， respectively.
文章编号：202601001 中图分类号： 文献标志码：
基金项目:国家重点研发计划项目（2022YFD1600505-6）；中央引导地方科技发展专项（现代农业省实验室项目）（ZY04JD05-012）
| 作者 | 单位 |
| 朱玲 | 1.黑龙江省农业科学院食品加工研究所,黑龙江 哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江 哈尔滨 150086 |
| 王崑仑 | 1.黑龙江省农业科学院食品加工研究所,黑龙江 哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江 哈尔滨 150086 |
| 张馨笛 | 1.黑龙江省农业科学院食品加工研究所,黑龙江 哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江 哈尔滨 150086 |
| 韩亚希 | 1.黑龙江省农业科学院食品加工研究所,黑龙江 哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江 哈尔滨 150086 |
| 陈晴 | 1.黑龙江省农业科学院食品加工研究所,黑龙江 哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江 哈尔滨 150086 |
| 沙迪昕 | 1.黑龙江省农业科学院食品加工研究所,黑龙江 哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江 哈尔滨 150086 |
| 樊晶 | 1.黑龙江省农业科学院食品加工研究所,黑龙江 哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江 哈尔滨 150086 |
| 周野 | 1.黑龙江省农业科学院食品加工研究所,黑龙江 哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江 哈尔滨 150086 |
| 姚鑫淼 | 1.黑龙江省农业科学院食品加工研究所,黑龙江 哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江 哈尔滨 150086 |
| 李波 | 1.黑龙江省农业科学院食品加工研究所,黑龙江 哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江 哈尔滨 150086 |
| 管立军 | 1.黑龙江省农业科学院食品加工研究所,黑龙江 哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江 哈尔滨 150086 |
| Author Name | Affiliation |
| ZHU Ling | 1. Food Processing Research Institute of Heilongjiang Academy of Agricultural Sciences, Harbin 150086,Heilongjiang, China； 2. Heilongjiang Provincial Key Laboratory of Food Processing, Harbin 150086,Heilongjiang, China |
| WANG Kunlun | 1. Food Processing Research Institute of Heilongjiang Academy of Agricultural Sciences, Harbin 150086,Heilongjiang, China； 2. Heilongjiang Provincial Key Laboratory of Food Processing, Harbin 150086,Heilongjiang, China |
| ZHANG Xindi | 1. Food Processing Research Institute of Heilongjiang Academy of Agricultural Sciences, Harbin 150086,Heilongjiang, China； 2. Heilongjiang Provincial Key Laboratory of Food Processing, Harbin 150086,Heilongjiang, China |
| HAN Yaxi | 1. Food Processing Research Institute of Heilongjiang Academy of Agricultural Sciences, Harbin 150086,Heilongjiang, China； 2. Heilongjiang Provincial Key Laboratory of Food Processing, Harbin 150086,Heilongjiang, China |
| CHEN Qing | 1. Food Processing Research Institute of Heilongjiang Academy of Agricultural Sciences, Harbin 150086,Heilongjiang, China； 2. Heilongjiang Provincial Key Laboratory of Food Processing, Harbin 150086,Heilongjiang, China |
| SHA Dixin | 1. Food Processing Research Institute of Heilongjiang Academy of Agricultural Sciences, Harbin 150086,Heilongjiang, China； 2. Heilongjiang Provincial Key Laboratory of Food Processing, Harbin 150086,Heilongjiang, China |
| FAN Jing | 1. Food Processing Research Institute of Heilongjiang Academy of Agricultural Sciences, Harbin 150086,Heilongjiang, China； 2. Heilongjiang Provincial Key Laboratory of Food Processing, Harbin 150086,Heilongjiang, China |
| ZHOU Ye | 1. Food Processing Research Institute of Heilongjiang Academy of Agricultural Sciences, Harbin 150086,Heilongjiang, China； 2. Heilongjiang Provincial Key Laboratory of Food Processing, Harbin 150086,Heilongjiang, China |
| YAO Xinmiao | 1. Food Processing Research Institute of Heilongjiang Academy of Agricultural Sciences, Harbin 150086,Heilongjiang, China； 2. Heilongjiang Provincial Key Laboratory of Food Processing, Harbin 150086,Heilongjiang, China |
| LI Bo | 1. Food Processing Research Institute of Heilongjiang Academy of Agricultural Sciences, Harbin 150086,Heilongjiang, China； 2. Heilongjiang Provincial Key Laboratory of Food Processing, Harbin 150086,Heilongjiang, China |
| GUAN Lijun | 1. Food Processing Research Institute of Heilongjiang Academy of Agricultural Sciences, Harbin 150086,Heilongjiang, China； 2. Heilongjiang Provincial Key Laboratory of Food Processing, Harbin 150086,Heilongjiang, China |
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