白藜芦醇（Resveratrol, RES）是一种天然的食品活性物质，但难溶于水的性质限制了其在食品中的应用，导致其生物利用率下降。本研究通过利用甜菊甙（Stevioside，STE）的增溶特性来提高RES在水中的溶解性，并对增溶后的STE-RES复合体系的粒度及形态﹑稳定性和抗氧化活性进行了表征。结果表明，在60 ℃培养30 min处理下，随着STE浓度的增加，RES在水中的溶解性成线性增加，在STE浓度为10%（m/V）时，RES的水溶性可提高到2.55±0.06 mg/mL。同时，处理温度的增加有利于提高RES的水溶性。粒度及形态分析结果显示RES和STE形成了粒度约为4.70±0.24 nm的纳米胶束复合体系。增溶后的STE-RES体系经冻干复溶后，在水及模拟胃肠液生理环境下经12 h培养后仍可稳定存在。此外，抗氧化试验结果表明STE增溶的RES仍具有显著的DPPH自由基清除能力和还原力，且略有提高。

Resveratrol (RES) is an active food compound, but the insolubility in water limits its application in food industry and contributes to its low bioavailability. In this study, the solubility of RES was enhanced by utilizing the solubilizing properties of stevioside (STE). The particle size, morphology, stability, and antioxidant activities of STE-solubilized RES were evaluated. The results indicated that the solubility of RES in water increased linearly with increasing STE concentrations, which promoted to 2.55±0.06 mg/mL in the presence of 10% (m/V) STE at 60 ℃ for 30 min. Dynamic light scattering and atomic force microscope studies found that RES and STE formed STE-RES nanomicelles (4.70±0.24 nm) complex, suggesting the solubilization of hydrophobic RES in STE self-assembled micelles. After freeze-dried and reconstitution, the STE-solubilized RES was still stable under physiological conditions (water, gastric fluid, and intestinal fluid) over 12 h cultivation. Furthermore, antioxidant activity assays demonstrated that the STE-solubilized RES showed an enhanced DPPH radical scavenging ability and reducing power.

“十二五”国家科技支撑计划项目（2012BAD33B10；2012BAD34B04-2）；淀粉与植物蛋白深加工教育部工程研究中心开放课题（2012-ERC-04）；国家自然科学基金资助项目（31130124）