【摘要】 利用微胶囊技术，以宽叶独行菜提取物为芯材、海藻酸钠为壁材，制备宽叶独行菜提取物微胶囊，设计响应面实验并对其性能进行表征.结果表明，宽叶独行菜提取物微胶囊最佳制备方案为：海藻酸钠质量浓度为2.0%,氯化钙质量浓度2.0%,芯壁体积比1∶3.从扫描电子显微镜成像图片可以看出，微胶囊整体呈球状，形状规则，结构紧致，成形性好.FTIR和TG图谱显示宽叶独行菜提取物被很好地包裹在壁材里，且具有良好的热稳定性.最后对微胶囊进行体外胃肠液模拟消化实验，12 h后肠液和胃液累积释放量分别达到80.21%和24.32%.微胶囊在胃肠液中的释放动力学拟合结果表明，零级拟合方程更能反映体外释放行为.更多还原

【Abstract】 Using microcapsule technology, microcapsules of extract of Lepidium latifolium L. have been prepared with the extract of L. latifolium L. as core material and sodium alginate as wall material. Response surface tests were designed and their properties were characterized. The results showed that the optimal plan for preparing microcapsules from the extract of L. latifolium L. was as follows: sodium alginate mass concentration was 2.0%, calcium chloride mass concentration was 2.0%, core-wall mass ratio was 1∶3, among which the concentration of sodium alginate was the most influential factor on microcapsules. It could be seen from SEM images that the microcapsules were spherical, regular in shape, compact in structure, and the microcapsules had good overall formability. FTIR and TG spectra also showed that the extract was well encapsulated in the wall material and had good thermal stability. Finally, the microcapsules were used to simulate digestion in vitro with intestinal fluid, and the release of microcapsules was 80.21% and 24.32% after 12 h in the cumulative intestinal fluid and gastric fluid, respectively. The kinetics of the release of microcapsules in gastrointestinal fluids was also fitted, and the results showed that the zero-order fitting equation better reflected the in vitro release behavior.更多还原