摘要
番茄红素是1种重要的功能性脂质体,具有淬灭单线态氧和清除过氧化自由基、调控肿瘤细胞增殖等多种生物学作用。采用纳米技术制备番茄红素纳米分散体可以有效改善其水溶性并提高生物价效。文中对乳化-蒸发方法制备番茄红素纳米分散体的工艺进行了研究,选择乳化剂种类、乳化剂用量、有机溶剂种类以及有机相与水相比例等作为参数,应用正交实验方法优化了番茄红素纳米分散体的制备工艺。结果表明:采用Tween-20作为乳化剂,用量为0.5%,有机溶剂为乙酸乙酯,有机相与水相体积比控制在2:8时,产品中番茄红素含量可达0.7%。番茄红素的Z-Average粒径为93.87 nm。
Lycopene known as an important functional lipid, has many biological activities such as quenching singlet oxygen, eliminating peroxyl-radicals and regulating tumor cell proliferation. Nanotechnology provides a good opportunity to improve the solubility of such functional lipids and to increase bioavailability. The aim of the present study was to investigate the preparation of lycopene nano-dispersion by a process based on an emulsification-evaporation technique. The style and dosage of the emulsifier and organic solvents were selected as the factors and orthogonal tests were employed to optimize the technology. The results showed if Tween-20 was used as emulsifier at a dosage 0. 5%（W/W）,ethyl acetate was used as organic solvents and the ratio of organic/aqueous phase was controlled at 2 ： 8, the lycopene content in nano-dispersion was 0.7% （W/W）, the Z-average diameter of the lycopene in the sample was around 93.87nm.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第2期65-68,共4页
Food and Fermentation Industries
作者简介
硕士研究生
张连富为通讯作者
