摘要
通过单因素与正交实验优化了乙醇注入-高压均质法制备VC纳米脂质体悬浮液的工艺,并制备了VC前体脂质体。得到VC纳米脂质体悬浮液的最佳制备工艺为:VC添加量160mg,胆固醇与卵磷脂的质量比1∶5,Tween80与卵磷脂的质量比4∶5,水合温度55℃;按此最佳工艺制备的VC纳米脂质体悬浮液平均包封率、平均粒径、多分散指数分别为78.11%、89.62nm、0.160;经冷冻干燥后得到的VC前体脂质体的平均粒径、多分散指数分别为121.14nm、0.195。贮存稳定性实验结果表明,VC纳米脂质体悬浮液与VC前体脂质体的稳定性都受贮存温度与贮存时间的影响;但后者贮存稳定性高于前者。
The preparation conditions of VC nanoliposomes suspension prepared by the ethanol injection-high pressure homogenization method were optimized. The results of single factor tests and orthogonal test indicated that VC at the dosage of 160mg,cholesterol to lecithin mass ratio of 1 ∶ 5,Tween80 to lecithin mass ratio of 4 ∶ 5, hydration temperature at 55℃ were optimum parameters. VC nanoliposomes suspension obtained were characterized and the results showed that the average encapsulation efficiency,the average size and polydispersity index（ PDI） were 78.11% ,89.62nm and 0.160,respectively.The proliposomes was obtained from the VC nanolipoaomes suspension by freeze-drying method and its average size and PDI were 121.14nm and 0.195. Additionally,it was found that the stability of both VC nanoliposomes suspension and VC proliposomes decreased with the increasing of storage temperature or time,but the proliposomes was more stable than the nanoliposomes suspension.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期228-231,236,共5页
Science and Technology of Food Industry
基金
安徽省高校自然科学研究资助项目(KJ2011B057)
作者简介
鲍士宝（1980-），男，博士，讲师，研究方向：功能性食品添加剂与配料。
