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枸杞多糖具有多种生理活性,但在胃酸或肠道中的耐受性差,使其生理活性大大削弱,而纳米胶囊化可改善这一缺陷。以微乳化技术与复合团聚法制备了枸杞多糖纳米胶囊,并通过动态光散射测量纳米胶囊在液相中的粒径大小与分布,来分析该胶囊在胃酸(pH=3.5)、储存(pH=5.5)、十二指肠(pH=6.8)及大肠(pH=7.4)等模拟环境下的稳定性。研究结果表明,无静置时间时枸杞多糖纳米胶囊可稳定存在于胃酸、储存、十二指肠及大肠中;静置5 h以内可稳定存在于胃酸与储存环境中;但在十二指肠中静置2 h或在大肠中静置1 h就有不稳定现象出现。以上结论说明制备的枸杞多糖纳米胶囊具有pH控制释放的效果。
Lycium barbarum polysaccharides have a variety of physiological activity, but in the stomach acid or intestinal tolerance is poor, greatly weakened its physiological activity, and nanocapsulation can improve this defect. Lycium barbarum polysaccharides nanocapsules were prepared by microemulsification and compound agglomeration method. The size and distribution of nanocapsules in the liquid phase were measured by dynamic light scattering to analyze the effect of the capsule on gastric acid (pH = 3.5), storage (pH = 5.5), duodenum (pH = 6.8) and colon (pH = 7.4). The results showed that LBP nanocapsules can stably exist in gastric acid, storage, duodenum and large intestine without static time; Stable within 5 h can stably exist in gastric acid and storage environment; but in the duodenum In the static 2 h or standing in the large intestine 1 h there is instability phenomenon. The above conclusion shows that the lycium barbarum polysaccharide nanocapsule has the effect of pH controlled release.