含益生元的微囊化复合益生菌存活率和释放率研究

Study on the survival rate and release rate of microencapsulated compound probiotics containing prebiobits

中文关键词:  益生菌，微胶囊，存活率，稳定性

英文关键词:probiotics  microcapsules  survival rate  stability

中文摘要:

      目的 为了提高益生菌菌体存活率, 制备微囊化复合益生菌。方法 本研究利用微胶囊技术, 以海藻酸钠、脱脂乳粉为壁材, 以水苏糖和魔芋微粉为芯材包裹益生菌, 通过常温保存和模拟胃肠液处理, 探究水苏糖和魔芋微粉对微囊化复合益生菌存活率和释放率的影响。结果 当益生菌、水苏糖、乳果糖、低聚异麦芽糖、魔芋微粉溶液质量比为1:5:2:2:3时, 由此制备的益生菌复合微胶囊在胃液中处理90 min, 存活率达到84.5%; 肠液处理90 min, 释放率达到93.0%; 常温保存30 d后, 存活率高达93.2%; 常温保存60 d后, 存活率高达90.0%。结论 添加的水苏糖、乳果糖、低聚异麦芽糖和魔芋微粉能够增加微囊化益生菌在常温下储藏的存活率, 耐胃酸性能良好, 肠溶效果优异。

英文摘要:

      Objective To improve the survival rate of probiotic cells and prepare microencapsulated compound probiotics. Methods In this study, microencapsulation technology was employed, using sodium alginate and skimmed milk powder as wall materials, and stachyose and konjac micro-powder as core materials to encapsulate probiotics. The effects of stachyose and konjac micro-powder on the survival rate and release rate of microencapsulated composite probiotics were investigated through room temperature storage and simulated gastrointestinal fluid treatment. Results When the mass ratio of probiotics, stachyose, lactulose, isomalto-oligosaccharides and konjac micro-powder solution was 1:5:2:2:3, the probiotic composite microcapsules prepared in this way had a survival rate of 84.5% after being treated in gastric juice for 90 min, a release rate of 93.0% after being treated in intestinal juice for 90 min, a survival rate as high as 93.2% after being stored at room temperature for 30 d, and a survival rate as high as 90.0% after being stored at room temperature for 60 d. Conclusion The added stachyose, lactulose, isomalto-oligosaccharides and konjac micro-powder can increase the survival rate of microencapsulated probiotics during storage at room temperature, with good gastric acid resistance and excellent enteric effect.