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Vanillin cross-linked chitosan microspheres for controlled release of resveratrol
Peng, Hailong2; Xiong, Hua1; Li, Jinhua3; Xie, Mingyong1; Liu, Yuzhen1; Bai, Chunqing1; Chen, Lingxin3
2010-07-01
发表期刊FOOD CHEMISTRY
ISSN0308-8146
卷号121期号:1页码:23-28
产权排序[Xiong, Hua; Xie, Mingyong; Liu, Yuzhen; Bai, Chunqing] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China; [Peng, Hailong] Nanchang Univ, Dept Chem & Pharmaceut Sci, Nanchang 330031, Peoples R China; [Li, Jinhua; Chen, Lingxin] Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai 264003, Shandong, Peoples R China
摘要In this work, resveratrol (Res) was incorporated into chitosan microspheres for controlled release and stabilisation. The microspheres were prepared by emulsion chemical cross-linking method, and vanillin was used as the novel cross-linker. The microspheres showed a smooth surface with irregular small particles and internal voids with a size distribution between 53 and 311 mu m. Interpenetrating network cross-linking mechanisms might account for the Schiff base reaction between chitosan and vanillin. The encapsulation efficiency of Res within microspheres was up to 93.68%. Res contained within microspheres was protected from light and heat compared with the free Res. In addition, release behaviours were governed by two distinct stages and dependent on pH of release media. Diffusion, swelling and erosion mechanisms might coexist for the full controlled release and Higuchi was the Most Suitable model for the whole release procedure, Thus, controlled release and stabilization of Res were achieved through incorporation of Res into cross-linked chitosan microspheres by vanillin. (C) 2009 Elsevier Ltd. All rights reserved.; In this work, resveratrol (Res) was incorporated into chitosan microspheres for controlled release and stabilisation. The microspheres were prepared by emulsion chemical cross-linking method, and vanillin was used as the novel cross-linker. The microspheres showed a smooth surface with irregular small particles and internal voids with a size distribution between 53 and 311 mu m. Interpenetrating network cross-linking mechanisms might account for the Schiff base reaction between chitosan and vanillin. The encapsulation efficiency of Res within microspheres was up to 93.68%. Res contained within microspheres was protected from light and heat compared with the free Res. In addition, release behaviours were governed by two distinct stages and dependent on pH of release media. Diffusion, swelling and erosion mechanisms might coexist for the full controlled release and Higuchi was the Most Suitable model for the whole release procedure, Thus, controlled release and stabilization of Res were achieved through incorporation of Res into cross-linked chitosan microspheres by vanillin. (C) 2009 Elsevier Ltd. All rights reserved.
通讯作者Xiong, H, Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China
关键词Chitosan Microspheres Resveratrol Vanillin Cross-linker Controlled Release
作者部门环境化学实验室 
学科领域Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
项目资助者Key Projects in National Science & Technology Pillar Program [2006BAD27B04]; 863 Development Program of China [2008AA10Z332]; Nanchang University (China) ; Department of Science and Technology of Shandong Province of China [2008GG20005005]
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收录类别SCI
关键词[WOS]ANTIOXIDANT ACTIVITY ; CONTROLLED DELIVERY ; TRANS-RESVERATROL ; DRUG ; GLUTARALDEHYDE ; COMPLEXATION ; SOLUBILITY ; PROTECTION ; POLYMER ; CHITIN
文章类型Article
语种英语
WOS研究方向Chemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS记录号WOS:000275360200003
引用统计
被引频次:113[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.yic.ac.cn/handle/133337/3734
专题环境化学实验室
作者单位1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China
2.Nanchang Univ, Dept Chem & Pharmaceut Sci, Nanchang 330031, Peoples R China
3.Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai 264003, Shandong, Peoples R China
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GB/T 7714
Peng, Hailong,Xiong, Hua,Li, Jinhua,et al. Vanillin cross-linked chitosan microspheres for controlled release of resveratrol[J]. FOOD CHEMISTRY,2010,121(1):23-28.
APA Peng, Hailong.,Xiong, Hua.,Li, Jinhua.,Xie, Mingyong.,Liu, Yuzhen.,...&Chen, Lingxin.(2010).Vanillin cross-linked chitosan microspheres for controlled release of resveratrol.FOOD CHEMISTRY,121(1),23-28.
MLA Peng, Hailong,et al."Vanillin cross-linked chitosan microspheres for controlled release of resveratrol".FOOD CHEMISTRY 121.1(2010):23-28.
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