【作者】 邓伶俐； 张辉；

【Author】 Ling Li Deng;Hui Zhang;Zhejiang University,College of Biosystems Engineering and Food Science,Fuli Institute of Food Science,Zhejiang Key Laboratory for Agro-Food Processing,Zhejiang R&D Center for Food Technology and Equipment;

【机构】 浙江大学生物系统工程与食品科学学院；

【摘要】 本研究通过静电纺丝技术获得明胶纳米纤维,并将姜黄素包埋于纳米纤维中。选取典型的非离子表面活性剂Tween 80,阴离子表面活性剂十二烷基磺酸钠(SDS),和阳离子表面活性剂溴化十六烷基三甲铵(CTAB)加入至25%(w/v)明胶乙酸溶液(40%acetic acid)中。考察表面活性剂对明胶溶液性质、明胶纳米纤维形态及姜黄素释放、抑菌和抗氧化性的影响。结果表明SDS显著增加了明胶纳米纤维的直径,而Tween80和CTAB对其没有影响。红外光谱和差示量热扫描结果表明SDS与明胶之间通过静电作用和疏水作用结合紧密,但是这种紧密的作用不利于姜黄素释放到极性环境中。Tween 80和CTAB都显著提高了姜黄素释放到极性环境中的释放率。DPPH自由基清除实验表明表面活性剂胶束的形成能够保护姜黄素使其免受自由基的攻击。明胶/姜黄素纳米纤维膜对金黄色葡萄球菌表现出明显的抑制作用,CTAB提高了姜黄素的抑菌效果。更多还原

【Abstract】 In this work,we studied the effects of non-ionic Tween 80,anionic SDS,and cationic CTAB surfactants on the morphology of electrospun gelatin nanofibers and the release behavior,antioxidant and antimicrobial activities of the encapsulated curcumin.The morphology observed by SEM showed that the addition of 5%SDS significantly increased the diameter of gelatin nanofibers from 205 ± 64 nm to 368 ± 39 nm,whereas CTAB and Tween 80 had no effect.The results of FTIR spectra and DSC indicated that gelatin and SDS intimately interacted via electrostatic and hydrophobic interactions.However,these interactions inhibited the release of curcumin from the nanofibers with SDS,while CTAB and Tween 80 both facilitated the release.SDS and Tween 80 micelles showed protective effects on curcumin from the attack of DPPH radical.The curcumin encapsulated gelatin nanofibers with CTAB showed effective inhibition against Staphylococcus aureus.更多还原