摘要
为增加杜仲籽油的水溶性和稳定性,提高其生物利用度,将杜仲籽油制成冻干脂质体。采用乙醇注入-超声法制备杜仲籽油脂质体悬浮液并进行冻干处理,以冻干后样品外观、再分散性及复溶后包埋率为指标优化其冻干工艺条件,分析杜仲籽油冻干脂质体的微观形态、粒径、Zeta电位与储藏稳定性,利用差示扫描量热仪(DSC)、X射线衍射仪(XRD)分析冻干保护剂在脂质体中的存在状态。结果表明:杜仲籽油冻干脂质体制备的最佳冻干工艺条件为预冻温度-50℃、预冻时间12 h、干燥时间36 h、冻干保护剂为甘露醇、甘露醇与大豆卵磷脂质量比8∶1。在最佳冻干条件下,杜仲籽油冻干脂质体为白色球状,复溶后包埋率为(72.52±1.95)%,粒径为(389.67±4.81) nm,PDI为0.255±0.013,Zeta电位为(-22.62±1.66) mV,储藏稳定性较好。
In order to improve the stability,solubility and bioavailability of Eucommia ulmoides seed oil,the freeze-dried Eucommia ulmoides seed oil liposome was prepared by ethanol injection-ultrasound method and freeze-drying. Using appearance, redispersibility and encapsulation efficiency after rehydration of the samples as indexes,the freeze-drying conditions were optimized. The characteristics of the liposome including microform,particle size,Zeta potential and storage stability were determined,and the differential scanning calorimetry (DSC),X-ray diffraction (XRD) were used to analyze the state of freeze-drying protectant. The results showed that the optimal freeze-drying conditions of preparing Eucommia ulmoides seed oil liposome were obtained as follows: pre-freezing temperature -50 ℃,pre-freezing time 12 h,drying time 36 h,with mannitol as freeze-drying protectant,mass ratio of mannitol to soy lecithin 8∶1. Under these conditions,the liposome was white spheroid,and the capsulation efficiency after rehydration,particle size,PDI and Zeta potential were (72. 52 ± 1. 95) %, (389. 67 ± 4. 81) nm,0. 255 ± 0. 013 and(-22. 62 ± 1. 66) mV,respectively. The liposome obtained had good storage stability.
作者
陈亮
刘悠
姚茂君
鲁颖
余佶
李加兴
CHEN Liang;LIU You;YAO Maojun;LU Ying;YU Ji;LI Jiaxing(College of Chemistry and Chemical Engineering,Jishou University,Jishou 416000,Hunan,China;Institute of Food Science,Jishou University,Jishou 416000,Hunan,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2021年第3期68-73,92,共7页
China Oils and Fats
基金
湖南省科技厅重点研发计划项目(2018NK2045)。
关键词
杜仲籽油
冻干脂质体
冻干保护剂
储藏稳定性
Eucommia ulmoides seed oil
freeze-dried liposome
freeze-drying protectant
storage stability
作者简介
陈亮(1994),男,硕士研究生,研究方向为天然生物与功能性食品的开发与利用,E-mail:936785438@qq.com;通信作者:姚茂君,教授,E-mail:yaomaojun@126.com。
