Preparation of Artemisia argyi Polysaccharide Gelatin Microspheres and Their in Vitro Release Properties

Preparation of Artemisia argyi Polysaccharide Gelatin Microspheres and Their in Vitro Release Properties

Artemisia argyi polysaccharide gelatin microspheres were prepared by emulsification-chemical crosslinking method using gelatin as the boating material. The effects of the concentration of Artemisia argyi polysaccharide, gelatin mass fraction, oil-water ratio, and emulsifier concentration on the enca...

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Bibliographic Details
Main Authors: Yunpeng WANG, Xiaomiao ZHANG, Weihong XIE, Yi ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-08-01
Series:Shipin gongye ke-ji
Subjects:
artemisia argyi polysaccharide
gelatin microspheres
process optimisation
structural characterization
release in vitro
α-glucosidase
α-amylase
inhibitory activity
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010154

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010154

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