首页|水力空化强化壳聚糖抗菌微球制备工艺的研究

水力空化强化壳聚糖抗菌微球制备工艺的研究

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为研究涡流产生的水力空化效应对壳聚糖抗菌微球包封率的影响,探讨水力空化强化壳聚糖抗菌微球制备的最佳工艺,在单因素试验的基础上,通过五因素三水平的响应面分析法研究了涡流出口压力、空化时间、壳聚糖浓度、甲基异噻唑啉酮(MIT)浓度、三聚磷酸钠(TPP)浓度对壳聚糖抗菌微球包封率的影响.结果表明,响应面法优化的最佳工艺参数为:涡流出口压力0.3 MPa,空化时间15 min,壳聚糖浓度3.0 g/L,MIT浓度0.6 mmol/L,TPP浓度2.5 g/L,载抗菌剂的壳聚糖微球包封率达(50.17±1.95)％,说明水力空化适合用于强化壳聚糖抗菌微球的制备工艺.
Preparation of Chitosan Antibacterial Microspheres Intensified by Hydrodynamic Cavitation
In order to study the effects of swirling cavitation on entrapment efficiency of antibacterial drugs in chi tosan microspheres,the intensified preparation techniques of chitosan antibacterial microspheres by hydrodynamic cavitation were optimized by the single factor experiment and response surface methodology.The effects of outlet pressure of swirling cavitation,cavitation time,chitosan concentration,methylisothiazolinone(MIT) concentration,sodium tripolyphosphate(TPP) concentration on entrapment efficiency of chitosan microspheres were investigated.The results showed that,the optimum technological conditions were as follows:the outlet pressure of swirling cavitation 0.3 MPa,cavitation time 15 min,chitosan concentration 3.0 g/L,MIT concentration 0.6 mmol/L,TPP concentration 2.5 g/L,and the entrapment efficiency could be up to (50.17±1.95)％,which demonstrated that swirling cavitation was suitable for the intensified preparation of chitosan antibacterial microsphere.

hydrodynamic cavitationchitosanantibacterial microsphereentrapment efficiency, technique optimization

张昆明、刘宝彪、黄永春、黄承都、杨锋、任仙娥

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广西科技大学生物与化学工程学院,广西糖资源绿色加工重点实验室,广西高校糖资源加工重点实验室,广西柳州545006

水力空化 壳聚糖 抗菌微球 包封率 优化工艺

国家自然科学基金国家自然科学基金广西高等学校高水平创新团队及卓越学者计划项目广西高校糖资源加工重点室开放基金广西科技大学博士基金

3166007231160348桂教人[2014]7号2016TZYKF04校科博Z04

2017

10.3969/j.issn.1009-6221.2017.02.003

保鲜与加工
国家农产品保鲜工程技术研究中心（天津）

保鲜与加工

CSTPCD北大核心
影响因子：0.956
ISSN：1009-6221
年,卷(期)：2017.17(2)
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