食品工业科技2026，Vol.47Issue(4)：69-77,9.DOI:10.13386/j.issn1002-0306.2025020170
凉山乌洋芋花青素水凝胶制备及其特性分析
Anthocyanins from Liangshan Purple Yam and Their Hydrogel Characteristics
摘要
Abstract
Objective:This study systematically investigated the efficient extraction process of purple yam anthocyanins,a gelatin/carrageenan composite-hydrogel delivery system was constructed,and the stability and biosafety in gastrointestinal digestion environments were elucidated.Methods:Anthocyanins were extracted using acidic ethanol method.The apparent viscosity,gel strength,and encapsulation efficiency of gelatin-carrageenan composite-hydrogels(ratio 8:2,w/w)at different concentrations were characterized by a rheometer and texture analyzer.The digestion models in vitro were used to evaluate the stability and swelling properties of anthocyanins in gastric fluid(pH3.0,2 h)and intestinal fluid(pH6.8,6 h),and the effect of the hydrogel on IEC-6 cell proliferation was assessed using the CCK-8 assay.Results:Acidic ethanol-assisted extraction achieved an anthocyanin yield of 57.20 mg/g,which was significantly higher than that of the conventional maceration method(P<0.05).The 0.5%composite hydrogel,composed of a gelatin-gellan gum wall material at a mass ratio of 8:2 and encapsulating anthocyanins,exhibited the most favorable performance.The gel strength,apparent viscosity,and encapsulation efficiency were 21.4 g,0.09 Pa·s,and 90.81%,respectively.The anthocyanin hydrogel formed a stable three-dimensional network structure across a wide range of angular frequencies,effectively ensuring anthocyanin encapsulation.Storage stability tests showed that anthocyanin degradation was significantly lower at 4℃than at 37℃,and the hydrogel exhibited good stability at high temperatures.SEM images revealed that the anthocyanin composite-hydrogel formed a typical three-dimensional porous network structure,with pore sizes primarily ranging from 50 to 200 μm.In vitro digestion experiments further confirmed that the hydrogel effectively delayed anthocyanin degradation and promoted its sustained release in the small intestine.The CCK-8 assay demonstrated that the composite-hydrogel exhibited minimal cytotoxicity(P>0.05),confirming its high biosafety.Conclusion:The gelatin/carrageenan composite hydrogel significantly enhanced the gastrointestinal stability and targeted delivery efficiency of purple potato anthocyanins,providing a theoretical basis for its application in functional food development.Future studies should verify its bioavailability enhancement effect through in vivo experiments.关键词
乌洋芋/花青素/水凝胶/包埋/稳定性/生物相容性Key words
purple yam/anthocyanins/hydrogel/encapsulation/stability/biocompatibility分类
轻工纺织引用本文复制引用
尹琳,左清吕,马逸飞,张子豪,杨潇,阳辉蓉,曾英杰,巩发永..凉山乌洋芋花青素水凝胶制备及其特性分析[J].食品工业科技,2026,47(4):69-77,9.基金项目
攀西特色作物研究与利用四川省重点实验室资助课题(ZYN2023037) （ZYN2023037）
四川省科技计划资助(2025ZNSFSC0023) （2025ZNSFSC0023）
四川省天府峨眉计划青年科技人才项目(川峨眉第 2260号) （川峨眉第 2260号）
教育部代谢性心血管疾病医药基础研究创新中心2024年度开放课题(xnykdxcxzx-2024-12). （xnykdxcxzx-2024-12）
