芦丁
化学
生物利用度
溶解度
麦芽糊精
溶解
色谱法
喷雾干燥
吸收(声学)
食品科学
有机化学
材料科学
抗氧化剂
生物信息学
生物
复合材料
作者
Miki Fujimori,Kazunori Kadota,Kouki Kato,Yoshiki Seto,Satomi Onoue,Hideyuki Sato,Hiroshi Ueda,Yuichi Tozuka
出处
期刊:Food Chemistry
[Elsevier]
日期:2016-01-01
卷期号:190: 1050-1055
被引量:24
标识
DOI:10.1016/j.foodchem.2015.06.081
摘要
The improvement in the solubility and dissolution rate may promote a superior absorption property towards the human body. The spray-dried powders (SDPs) of ipriflavone, which was used as a model hydrophobic flavone, with trans-glycosylated rutin (Rutin-G) showed the highest solubilizing effect of ipriflavone among three types of trans-glycosylated food additives. The SDPs of ipriflavone with Rutin-G have both a significant higher dissolution rate and solubility enhancement of ipriflavone. This spray-dried formulation of ipriflavone with Rutin-G exhibited a low hygroscopicity as a critical factor in product preservation. In addition, an improvement in the oral absorption of ipriflavone was achieved by means of preparing composite particles of ipriflavone/Rutin-G via spray drying, indicating a 4.3-fold increase in the area under the plasma concentration-time curve compared with that of untreated ipriflavone. These phenomena could be applicable to food ingredients involving hydrophobic flavones for producing healthy food with a high quality.
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