纳米大豆异黄酮反溶剂制备体系下的结晶行为和水溶性机理研究

The particle size of food-source nutrient components is an important index that affects its solubility and bioactivity. It has been reported that anti-solvent nano-crystals are an effective way to reduce the particle size of components ingredients. This project takes the soy isoflavone as its research object, prepares the water-soluble soy isoflavone by using anti-solvent crystallization system, by means of investigating the law of function of the physical properties such as viscosity, surface tension and density of soy isoflavone under different conditions in the anti-solvent system, establishes the quantitative relationship between the physical properties of the solvent and the main physical characteristics such as particle size, morphology, crystal form, and crystallinity of the active ingredient anti-solvent nano-crystal on this basis, to reveal the behavior and self-assembly mechanism of soy isoflavone nano-crystals under the anti-solvent system and thereby to achieve an effective adjustment and control of its anti-solvent nano-crystallization behavior; the project aims to explore the biological effects of the anti-solvent nano-crystal soy isoflavone by establishing the relationship among crystal structure, particle size and water solubility of the soy isoflavone nano-particle, and to provide the nano-powder of the soy isoflavone with high bioavailability and rapid dissolution rate, and provide potential technological approaches for the development of water-soluble soy isoflavone.

食源营养组分的粒径是影响其溶解度及生物活性的重要指标，已有文献报道反溶剂纳米结晶是可降低组分粒径的一个有效途径。本项目以大豆异黄酮为研究对象，采用在反溶剂结晶体系下制备水溶性大豆异黄酮，通过探究反溶剂体系下大豆异黄酮在不同条件下粘度、表面张力、密度等物理特性的作用规律，建立溶剂理化特性与活性成分反溶剂纳米结晶的粒度、形貌、晶型、结晶度等主要物理特性的量化关系，揭示反溶剂体系下大豆异黄酮纳米结晶的行为与自组装机制、从而实现对其反溶剂纳米结晶行为的有效调控；项目拟通过建立大豆异黄酮纳米粒的晶体结构、粒径与水溶性之间的关系，探究反溶剂纳米结晶大豆异黄酮的生物学效应，为水溶性大豆异黄酮的开发提供潜在技术途径。

食品功能成分的粒径是影响其水溶性及生物活性的重要指标，已有文献报道反溶剂纳米重结晶技术是可降低组分粒径的一个有效途径。本项目以大豆异黄酮为研究对象，采用在反溶剂结晶体系下制备水溶性大豆异黄酮，通过探究反溶剂体系下大豆异黄酮在不同条件下粘度、表面张力、密度等物理特性的作用规律，建立溶剂理化特性与活性成分反溶剂纳米结晶的粒径，外观形貌等主要物理特性的量化关系，具体研究体现在以下几个方面：⑴大豆异黄酮反溶剂体系特性，过饱和度与结晶行为关系解析；⑵大豆异黄酮纳米粒的晶体结构表征及水溶性机理研究；⑶大豆异黄酮纳米粒利用研究。本研究得出的重要结果：以二甲基亚砜作为溶剂，丙酮为反溶剂制备大豆异黄酮纳米粉体。溶液质量浓度300 mg/mL ，转速1200 r/min ，溶剂与反溶剂的体积比1∶6，反应时间3 min。 在该条件下得到的纳米大豆异黄酮粒径为98 nm 。 通过扫描电镜、红外光谱、激光粒度和XRD等仪器检测表明：制备前、后大豆异黄酮的粉体化学性质没有发生改变，粒径显著减小本研究揭示了反溶剂体系下大豆异黄酮纳米结晶的行为、并实现了对其反溶剂纳米结晶行为的有效调控，本研究的意义在于为开发食品功能性成分、水溶性纳米技术提供了潜在的技术途径。