It was tried to prepare the microcapsules containing grape polyphenol with the spray drying method followed by the layer-by-layer method. As grape polyphenol was water soluble, the spray drying method was adopted to o...It was tried to prepare the microcapsules containing grape polyphenol with the spray drying method followed by the layer-by-layer method. As grape polyphenol was water soluble, the spray drying method was adopted to obtain the higher content. As the shell material of the first microcapsules prepared by the spray drying method, palmitic acid with the melting point of 60°C was adopted in order to prevent grape polyphenol from dissolution into water. As the shell material of the second microcapsules prepared by the layer-by-layer method, chitosan was used to coat the first microcapsules and to give the microcapsules alcohol resistance. In the experiment, the spray drying conditions such as the inlet temperature and the spraying pressure, the oil soluble surfactant species and the chitosan concentration were changed. The mean diameters of microcapsules could be controlled in the range from 5 μm to 35 μm by changing the spraying pressure and the inlet temperature. The yield of microcapsules and the microencapsulation efficiency over 50% could be obtained under the conditions of P = 1.0 kgf/cm2 and Tin = 100°C. Furthermore, the microencapsulation efficiency could be increased by adding the oil soluble surfactant with the larger HLB value. Coating with chitosan could considerably increase alcohol resistance.展开更多
Climate change is significantly altering viticultural practices worldwide,with profound implications for the accumulation of polyphenolic compounds that determine wine’s sensory and health properties.This review summ...Climate change is significantly altering viticultural practices worldwide,with profound implications for the accumulation of polyphenolic compounds that determine wine’s sensory and health properties.This review summarizes the effects of climate change,particularly rising temperatures,shifting precipitation patterns,and altered light conditions-on polyphenol synthesis in Vitis amurensis(V.amurensis)grapes from Northeast China,the country’s highest-latitude wine region.Key findings reveal that:(1)Temperature increases accelerate phenological stages but differentially impact polyphenols,suppressing anthocyanins and flavonols while promoting tannins;(2)Precipitation variability induces water stress that can enhance anthocyanin content under moderate drought but reduce quality during extreme events;(3)Declining sunshine duration may limit polyphenol production,though certain cultivars(e.g.,Beibinghong)exhibit adaptability to low light conditions.The region’s unique climatic trends-stronger winter warming and reduced summer precipitation-paradoxically offer potential benefits by extending the growing season while minimizing heat stress during critical ripening periods.It is highlighted how V.amurensis,with its cold hardiness and naturally high polyphenol content(notably anthocyanins and resveratrol),could become increasingly valuable under climate change.However,strategic adaptation through cultivar selection,vineyard management,and stress-responsive breeding will be critical to maintain wine quality.This synthesis provides a framework for understanding climate-polyphenol dynamics in cool-climate viticulture and outlines research priorities to safeguard the future of Northeast China’s distinctive wine industry.展开更多
The influence of a simulated digestive process on some biochemical and biological aspects of strawberry grape (Vitis labrusca) was investigated. The amount of total polyphenols and anthocyanins as well as the antioxid...The influence of a simulated digestive process on some biochemical and biological aspects of strawberry grape (Vitis labrusca) was investigated. The amount of total polyphenols and anthocyanins as well as the antioxidant power were evaluated. Results evidenced that the simulated gastrointestinal transit caused a decrease of the polyphenols content and total anthocyanins;these last, however, were more resistant than polyphenols, decreasing only of 50% respect to the initial value (31.50 μg/ml of extract). The extract exhibited an excellent antioxidant power (EC50 3.8 mg/ml), which decreased of about four times after the simulated gastrointestinal transit. The antimicrobial activity of the extract, evaluated against three Escherichia coli, Pseudomonas aeruginosa and Bacillus cereus pathogen strains was enhanced by the simulated digestion, with an increase of the inhibition halo.展开更多
Interaction between dietary polyphenol and proteins including digestive enzymes may result in reduced digestibility of food macronutrients, thus lowering absorption of nutrients that contributing to high energy accumu...Interaction between dietary polyphenol and proteins including digestive enzymes may result in reduced digestibility of food macronutrients, thus lowering absorption of nutrients that contributing to high energy accumulation in human body. The objective of this study was to investigate the effect of grape seed polyphenol extract （GSPE） on the digestibility of starch, food lipid and food protein by digestive enzymes such as u-amylase, lipase, pepsin and trypsin. The digestion of each substrate was conducted at the optimal pH and temperature of specific enzyme. Bread containing different amount of grape pomace was used as a real food model and its digestion was conducted under simulated digestion condition. Concentrations of reducing sugar, fatty acid and amino acids in enzyme digested mixtures were determined as indicators of starch, lipid and protein digestions, respectively. Results indicate that GSPE significantly inhibited the digestion of starch, cooking oil and casein, but did not inhibit digestion of whey protein and egg white protein. Instead, the digestion of egg white and whey protein by trypsin was moderately enhanced in the presence of GSPE. However, under simulated human digestion condition, the grape pomace in the bread significantly reduced the digestibility of bread starch and protein.展开更多
OBJECTIVE 1） To study the efficacy of GSPs on the migration of highly metastatic mammary carcinoma cells and 2） To investigate inhibition mechanisms.METHODS Cell migration was assessed using a 24-well transwell assa...OBJECTIVE 1） To study the efficacy of GSPs on the migration of highly metastatic mammary carcinoma cells and 2） To investigate inhibition mechanisms.METHODS Cell migration was assessed using a 24-well transwell assay. Cells with different concentrations of GSPs were suspended （5×105 cell/mL） in RPMI 1640 media in the upper chamber, and RPMI 1640 media with 10% FBS was supplemented in the lower chamber. Then, cells were allowed to migrate for 24 h.RESULTS GSPs inhibited the migration of 4T1 cells in a dosedependent manner. The migration of 4T1 cells was obviously inhibited by GSPs, even at a very low concentration （5 μg/mL）,and was totally inhibited when the concentration was 20 μg/mL.Also, 20 μg/mL of GSPs inhibited cell viability by only 11.4% and induced early apoptosis by only 5.6% compared with a percentage of 4.0% in control cells. GSPs suppressed the activation of PDK1,Akt and Erk1/2 in a dose-dependent manner.CONCLUSION GSPs significantly inhibit the migration of highly metastatic mammary carcinoma 4T1 cells in vitro. This inhibition is independent of decreased cell viability or apoptosis induction. The inhibition of migration by GSPs is involved in blocking the PI3k/Akt and MAPK pathways.展开更多
This study was conducted to investigate the effects of temperature and pH on polyphenol and flavonoid contents in grape juice and its antioxidant activity. Two groups(group A and group B) were set. Group A was set wit...This study was conducted to investigate the effects of temperature and pH on polyphenol and flavonoid contents in grape juice and its antioxidant activity. Two groups(group A and group B) were set. Group A was set with different pH values: 3.0, 3.5, 4.0, 4.5 and 5.0; and group B was set with different temperatures: 65, 72, 79, 86 and 93 ℃. The grape juice was treated according to set methods, and two groups of samples were obtained. The contents of polyphenols and flavonoids in each test solution were determined, and the DPPH·free radical system and trivalent Fe reduction system were established to measure and compare the antioxidant activity of groups A and B. The results showed that within the set ranges, the effects of pH and temperature on the content of flavonoids in grape juice were not significant; the test solution with a pH of 4.5 and the test solution with a temperature at 72 ℃ had the strongest capacities of scavenging free radicals, and exhibited scavenging rates of 6.82% and 9.43%, respectively; the test solution with a pH of 4.5 and the test solution with a temperature at 65 ℃ had the strongest capacities of reducing ferric ions. It could be seen from the above four aspects comprehensively, within the set test ranges, the suitable pH was 4.5, and the suitable temperature was 65 ℃.展开更多
The use of food additives with xanthine oxidase (XO) inhibitory activity offers an alternative approach to hyperuricemic and gout disease treatment, and provides an example of antioxidant nutraceutics. The in vitro an...The use of food additives with xanthine oxidase (XO) inhibitory activity offers an alternative approach to hyperuricemic and gout disease treatment, and provides an example of antioxidant nutraceutics. The in vitro and in silico XO inhibitory activity of polyphenols from Uruguayan Tannat grape pomaces and propolis extracts was evaluated as well as the scavenging capacity of said compounds. When comparing propolis and grape pomace samples, the in vitro studies demonstrated that polyphenols extracted from propolis are more active as free radical scavengers than those from Tannat grape pomace. Both natural products effectively inhibited XO but the capacity of phenols present in GP is higher than the one present in P. The high content of anthocyanins in GP, absent in P, could account for this observation. In silico assays allowed us to determine relevant ligand-receptor interactions between polyphenols, from a database built with previously reported polyphenols from both natural products, and the active site of XO. The in silico results showed that compound (E)-isoprenylcaffeate from propolis was the best potential XO inhibitor displaying hydrophobic aromatic interaction between the conjugated ring of the caffeate moiety and polar interactions between hydroxyl groups from caffeate with the active site polar residues. Among grape pomaces, the Cyanidin-3-O-(6-(E)-p-coumaroyl)-glucoside was the best XO inhibitor;its moiety oxychromenyl being relevant to the docking stabilization. All these results lead us to propose Uruguayan propolis and Tannat grape pomace extracts as food additives as well as phytopharmaceuticals to decrease the uric acid levels in gout disease and to act against oxidative stress.展开更多
The antioxidant activity of 80% ethanol and 70% acetone extracts of stems from red and white grapes (Vitis vinifera) used in wine industry were evaluated to determine their feasibility as natural antioxidants. The res...The antioxidant activity of 80% ethanol and 70% acetone extracts of stems from red and white grapes (Vitis vinifera) used in wine industry were evaluated to determine their feasibility as natural antioxidants. The results showed that all grape stem extracts were rich in total polyphenolic compounds and flavanols and had clear antioxidant activities. The free radical-scavenging capacity of the extracts was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The extracts obtained from red grape stem present EC50 values of 0.14 g dm/g DPPH (acetone extract) and 0.20 g dm/g DPPH (ethanol extract) while the extracts obtained from white grape stem present EC50 values of 0.26 g dm/g DPPH (acetone extract) and 0.37 g dm/g DPPH (ethanol extract). There are significant correlations between the total content of polyphenols and the antioxidant activity (R2 = 0.9352) and between the flavanols content and the antioxidant activity (R2 = 0.9404) of the grape stem extracts obtained.展开更多
为探讨多糖乙酰基团对原花青素理化性质的影响,分析了不同乙酰基取代度(degrees of acetyl group substitution,DS)的沙蒿葡甘聚糖对葡萄籽原花青素(grape seed proanthocyanidins,GSP)消化特性的作用。通过高效体积排阻色谱-多角激光...为探讨多糖乙酰基团对原花青素理化性质的影响,分析了不同乙酰基取代度(degrees of acetyl group substitution,DS)的沙蒿葡甘聚糖对葡萄籽原花青素(grape seed proanthocyanidins,GSP)消化特性的作用。通过高效体积排阻色谱-多角激光光散射联用分析发现,沙蒿葡甘聚糖在模拟消化过程中分子质量保持稳定。结合总酚、总黄酮含量测定以及超高效液相二级质谱-四极杆飞行时间联用仪的结果发现,葡甘聚糖能够提高GSP在消化液中溶解,提高儿茶素、表儿茶素等单体酚的含量。葡甘聚糖对GSP在消化液中的抗氧化能力和酶活抑制能力有显著影响。葡甘聚糖能够提升GSP对DPPH自由基的清除能力,效果随DS升高而减弱。葡甘聚糖能够提高GSP对α-葡萄糖苷酶和胰脂肪酶活性的抑制能力,效果随DS的升高而增强。GSP中的儿茶素、表儿茶素、没食子儿茶素、表儿茶素没食子酸酯、儿茶素没食子酸酯、原花青素B1、原花青素B2、三聚体与其抗氧化或酶活抑制能力呈显著正相关,表儿茶素没食子酸酯可能在其中起到重要作用。研究结果表明,乙酰化葡甘聚糖影响了GSP的消化特性,DS是其中的关键因素。对原花青素与具有特定结构特征多糖的相互作用的深入探讨,可以为原花青素生物活性功能的提升提供理论依据。展开更多
目的为提高葡萄多酚的稳定性和强化缓释效果,采用玉米多孔淀粉为芯材载体复合凝聚法制备葡萄多酚微胶囊。方法以包埋率为主要指标,通过单因素试验和正交试验考察了各因素对葡萄多酚微胶囊化的影响,并对其制备工艺进行优化。结果优选的...目的为提高葡萄多酚的稳定性和强化缓释效果,采用玉米多孔淀粉为芯材载体复合凝聚法制备葡萄多酚微胶囊。方法以包埋率为主要指标,通过单因素试验和正交试验考察了各因素对葡萄多酚微胶囊化的影响,并对其制备工艺进行优化。结果优选的最佳工艺为25 mg/m L葡萄多酚溶液10 m L,玉米多孔淀粉用量1.5 g,在质量浓度0.03 g/m L海藻酸钠溶液30 m L、0.01 g/m L壳聚糖溶液50 m L、0.05 g/m L氯化钙溶液50 m L、p H 3.5时制得的微胶囊外观较优,粒径分布主要在600~850μm,葡萄多酚包埋率为83.2%,微胶囊产品在模拟胃液和肠液环境中具有很好的释放特性。结论以玉米多孔淀粉为芯材载体,海藻酸钠-壳聚糖为壁材制备的葡萄多酚微胶囊产品的形态及包埋率要优于单纯的海藻酸钠-壳聚糖微胶囊。用红外光谱和扫描电镜对葡萄多酚缓释微胶囊结构进行表征,均证实包埋物制备成功。展开更多
文摘It was tried to prepare the microcapsules containing grape polyphenol with the spray drying method followed by the layer-by-layer method. As grape polyphenol was water soluble, the spray drying method was adopted to obtain the higher content. As the shell material of the first microcapsules prepared by the spray drying method, palmitic acid with the melting point of 60°C was adopted in order to prevent grape polyphenol from dissolution into water. As the shell material of the second microcapsules prepared by the layer-by-layer method, chitosan was used to coat the first microcapsules and to give the microcapsules alcohol resistance. In the experiment, the spray drying conditions such as the inlet temperature and the spraying pressure, the oil soluble surfactant species and the chitosan concentration were changed. The mean diameters of microcapsules could be controlled in the range from 5 μm to 35 μm by changing the spraying pressure and the inlet temperature. The yield of microcapsules and the microencapsulation efficiency over 50% could be obtained under the conditions of P = 1.0 kgf/cm2 and Tin = 100°C. Furthermore, the microencapsulation efficiency could be increased by adding the oil soluble surfactant with the larger HLB value. Coating with chitosan could considerably increase alcohol resistance.
文摘Climate change is significantly altering viticultural practices worldwide,with profound implications for the accumulation of polyphenolic compounds that determine wine’s sensory and health properties.This review summarizes the effects of climate change,particularly rising temperatures,shifting precipitation patterns,and altered light conditions-on polyphenol synthesis in Vitis amurensis(V.amurensis)grapes from Northeast China,the country’s highest-latitude wine region.Key findings reveal that:(1)Temperature increases accelerate phenological stages but differentially impact polyphenols,suppressing anthocyanins and flavonols while promoting tannins;(2)Precipitation variability induces water stress that can enhance anthocyanin content under moderate drought but reduce quality during extreme events;(3)Declining sunshine duration may limit polyphenol production,though certain cultivars(e.g.,Beibinghong)exhibit adaptability to low light conditions.The region’s unique climatic trends-stronger winter warming and reduced summer precipitation-paradoxically offer potential benefits by extending the growing season while minimizing heat stress during critical ripening periods.It is highlighted how V.amurensis,with its cold hardiness and naturally high polyphenol content(notably anthocyanins and resveratrol),could become increasingly valuable under climate change.However,strategic adaptation through cultivar selection,vineyard management,and stress-responsive breeding will be critical to maintain wine quality.This synthesis provides a framework for understanding climate-polyphenol dynamics in cool-climate viticulture and outlines research priorities to safeguard the future of Northeast China’s distinctive wine industry.
文摘The influence of a simulated digestive process on some biochemical and biological aspects of strawberry grape (Vitis labrusca) was investigated. The amount of total polyphenols and anthocyanins as well as the antioxidant power were evaluated. Results evidenced that the simulated gastrointestinal transit caused a decrease of the polyphenols content and total anthocyanins;these last, however, were more resistant than polyphenols, decreasing only of 50% respect to the initial value (31.50 μg/ml of extract). The extract exhibited an excellent antioxidant power (EC50 3.8 mg/ml), which decreased of about four times after the simulated gastrointestinal transit. The antimicrobial activity of the extract, evaluated against three Escherichia coli, Pseudomonas aeruginosa and Bacillus cereus pathogen strains was enhanced by the simulated digestion, with an increase of the inhibition halo.
文摘Interaction between dietary polyphenol and proteins including digestive enzymes may result in reduced digestibility of food macronutrients, thus lowering absorption of nutrients that contributing to high energy accumulation in human body. The objective of this study was to investigate the effect of grape seed polyphenol extract （GSPE） on the digestibility of starch, food lipid and food protein by digestive enzymes such as u-amylase, lipase, pepsin and trypsin. The digestion of each substrate was conducted at the optimal pH and temperature of specific enzyme. Bread containing different amount of grape pomace was used as a real food model and its digestion was conducted under simulated digestion condition. Concentrations of reducing sugar, fatty acid and amino acids in enzyme digested mixtures were determined as indicators of starch, lipid and protein digestions, respectively. Results indicate that GSPE significantly inhibited the digestion of starch, cooking oil and casein, but did not inhibit digestion of whey protein and egg white protein. Instead, the digestion of egg white and whey protein by trypsin was moderately enhanced in the presence of GSPE. However, under simulated human digestion condition, the grape pomace in the bread significantly reduced the digestibility of bread starch and protein.
文摘OBJECTIVE 1） To study the efficacy of GSPs on the migration of highly metastatic mammary carcinoma cells and 2） To investigate inhibition mechanisms.METHODS Cell migration was assessed using a 24-well transwell assay. Cells with different concentrations of GSPs were suspended （5×105 cell/mL） in RPMI 1640 media in the upper chamber, and RPMI 1640 media with 10% FBS was supplemented in the lower chamber. Then, cells were allowed to migrate for 24 h.RESULTS GSPs inhibited the migration of 4T1 cells in a dosedependent manner. The migration of 4T1 cells was obviously inhibited by GSPs, even at a very low concentration （5 μg/mL）,and was totally inhibited when the concentration was 20 μg/mL.Also, 20 μg/mL of GSPs inhibited cell viability by only 11.4% and induced early apoptosis by only 5.6% compared with a percentage of 4.0% in control cells. GSPs suppressed the activation of PDK1,Akt and Erk1/2 in a dose-dependent manner.CONCLUSION GSPs significantly inhibit the migration of highly metastatic mammary carcinoma 4T1 cells in vitro. This inhibition is independent of decreased cell viability or apoptosis induction. The inhibition of migration by GSPs is involved in blocking the PI3k/Akt and MAPK pathways.
基金Supported by Shanxi Normal University Quality Engineering Project(2017YZKC-06)
文摘This study was conducted to investigate the effects of temperature and pH on polyphenol and flavonoid contents in grape juice and its antioxidant activity. Two groups(group A and group B) were set. Group A was set with different pH values: 3.0, 3.5, 4.0, 4.5 and 5.0; and group B was set with different temperatures: 65, 72, 79, 86 and 93 ℃. The grape juice was treated according to set methods, and two groups of samples were obtained. The contents of polyphenols and flavonoids in each test solution were determined, and the DPPH·free radical system and trivalent Fe reduction system were established to measure and compare the antioxidant activity of groups A and B. The results showed that within the set ranges, the effects of pH and temperature on the content of flavonoids in grape juice were not significant; the test solution with a pH of 4.5 and the test solution with a temperature at 72 ℃ had the strongest capacities of scavenging free radicals, and exhibited scavenging rates of 6.82% and 9.43%, respectively; the test solution with a pH of 4.5 and the test solution with a temperature at 65 ℃ had the strongest capacities of reducing ferric ions. It could be seen from the above four aspects comprehensively, within the set test ranges, the suitable pH was 4.5, and the suitable temperature was 65 ℃.
文摘The use of food additives with xanthine oxidase (XO) inhibitory activity offers an alternative approach to hyperuricemic and gout disease treatment, and provides an example of antioxidant nutraceutics. The in vitro and in silico XO inhibitory activity of polyphenols from Uruguayan Tannat grape pomaces and propolis extracts was evaluated as well as the scavenging capacity of said compounds. When comparing propolis and grape pomace samples, the in vitro studies demonstrated that polyphenols extracted from propolis are more active as free radical scavengers than those from Tannat grape pomace. Both natural products effectively inhibited XO but the capacity of phenols present in GP is higher than the one present in P. The high content of anthocyanins in GP, absent in P, could account for this observation. In silico assays allowed us to determine relevant ligand-receptor interactions between polyphenols, from a database built with previously reported polyphenols from both natural products, and the active site of XO. The in silico results showed that compound (E)-isoprenylcaffeate from propolis was the best potential XO inhibitor displaying hydrophobic aromatic interaction between the conjugated ring of the caffeate moiety and polar interactions between hydroxyl groups from caffeate with the active site polar residues. Among grape pomaces, the Cyanidin-3-O-(6-(E)-p-coumaroyl)-glucoside was the best XO inhibitor;its moiety oxychromenyl being relevant to the docking stabilization. All these results lead us to propose Uruguayan propolis and Tannat grape pomace extracts as food additives as well as phytopharmaceuticals to decrease the uric acid levels in gout disease and to act against oxidative stress.
文摘The antioxidant activity of 80% ethanol and 70% acetone extracts of stems from red and white grapes (Vitis vinifera) used in wine industry were evaluated to determine their feasibility as natural antioxidants. The results showed that all grape stem extracts were rich in total polyphenolic compounds and flavanols and had clear antioxidant activities. The free radical-scavenging capacity of the extracts was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The extracts obtained from red grape stem present EC50 values of 0.14 g dm/g DPPH (acetone extract) and 0.20 g dm/g DPPH (ethanol extract) while the extracts obtained from white grape stem present EC50 values of 0.26 g dm/g DPPH (acetone extract) and 0.37 g dm/g DPPH (ethanol extract). There are significant correlations between the total content of polyphenols and the antioxidant activity (R2 = 0.9352) and between the flavanols content and the antioxidant activity (R2 = 0.9404) of the grape stem extracts obtained.
文摘为探讨多糖乙酰基团对原花青素理化性质的影响,分析了不同乙酰基取代度(degrees of acetyl group substitution,DS)的沙蒿葡甘聚糖对葡萄籽原花青素(grape seed proanthocyanidins,GSP)消化特性的作用。通过高效体积排阻色谱-多角激光光散射联用分析发现,沙蒿葡甘聚糖在模拟消化过程中分子质量保持稳定。结合总酚、总黄酮含量测定以及超高效液相二级质谱-四极杆飞行时间联用仪的结果发现,葡甘聚糖能够提高GSP在消化液中溶解,提高儿茶素、表儿茶素等单体酚的含量。葡甘聚糖对GSP在消化液中的抗氧化能力和酶活抑制能力有显著影响。葡甘聚糖能够提升GSP对DPPH自由基的清除能力,效果随DS升高而减弱。葡甘聚糖能够提高GSP对α-葡萄糖苷酶和胰脂肪酶活性的抑制能力,效果随DS的升高而增强。GSP中的儿茶素、表儿茶素、没食子儿茶素、表儿茶素没食子酸酯、儿茶素没食子酸酯、原花青素B1、原花青素B2、三聚体与其抗氧化或酶活抑制能力呈显著正相关,表儿茶素没食子酸酯可能在其中起到重要作用。研究结果表明,乙酰化葡甘聚糖影响了GSP的消化特性,DS是其中的关键因素。对原花青素与具有特定结构特征多糖的相互作用的深入探讨,可以为原花青素生物活性功能的提升提供理论依据。
文摘目的为提高葡萄多酚的稳定性和强化缓释效果,采用玉米多孔淀粉为芯材载体复合凝聚法制备葡萄多酚微胶囊。方法以包埋率为主要指标,通过单因素试验和正交试验考察了各因素对葡萄多酚微胶囊化的影响,并对其制备工艺进行优化。结果优选的最佳工艺为25 mg/m L葡萄多酚溶液10 m L,玉米多孔淀粉用量1.5 g,在质量浓度0.03 g/m L海藻酸钠溶液30 m L、0.01 g/m L壳聚糖溶液50 m L、0.05 g/m L氯化钙溶液50 m L、p H 3.5时制得的微胶囊外观较优,粒径分布主要在600~850μm,葡萄多酚包埋率为83.2%,微胶囊产品在模拟胃液和肠液环境中具有很好的释放特性。结论以玉米多孔淀粉为芯材载体,海藻酸钠-壳聚糖为壁材制备的葡萄多酚微胶囊产品的形态及包埋率要优于单纯的海藻酸钠-壳聚糖微胶囊。用红外光谱和扫描电镜对葡萄多酚缓释微胶囊结构进行表征,均证实包埋物制备成功。
