摘要
为了提高维生素E的水溶性、稳定性以及生物利用率,以大豆磷脂和植物甾醇亚油酸酯为膜材,采用薄膜-超声分散法包埋维生素E,制备维生素E-植物甾醇亚油酸酯复合脂质体。以包封率为指标,通过Box-Behnken响应面试验优化制备工艺,并使用透射电子显微镜、傅里叶红外光谱和X-射线衍射对该复合脂质体进行表征。结果表明:最佳制备工艺条件为植物甾醇亚油酸酯与大豆磷脂质量比1∶25、维生素E与大豆磷脂质量比1∶4、磷酸盐缓冲液pH 7.4、超声时间5 min、超声功率265 W、水化温度55℃,复合脂质体的包封率可达(94.59±0.67)%;傅里叶红外光谱与X-射线衍射分析结果表明,植物甾醇亚油酸酯和维生素E被脂质体成功包埋;透射电子显微镜结果表明,维生素E-植物甾醇亚油酸酯复合脂质体囊泡形貌呈规则球形,且均匀分散。该研究为维生素E-植物甾醇亚油酸酯复合脂质体在食品工业中的应用提供了理论依据和新思路。
In order to enhance the stability,water dispersibility,and bioavailability of vitamin E,liposomes co-encapsulating vitamin E and phytosterol linoleate ester were prepared by employing a thin-film ultrasound method with the utilization of soy phosphatidylcholine and phytosterol linoleic acid esters in this study.The preparation process was optimized by Box-Behnken response surface test with encapsulation efficiency as in-dex.The liposomes were observed by transmission electron microscopy and characterized by Fourier trans-form infrared spectroscopy and X-ray diffraction.The results showed that the optimal preparation conditions were as follows:the mass ratio of phytosterol linoleic acid ester to soybean phospholipid was 1∶25,the mass ratio of vitamin E to soybean phospholipid was 1∶4,the pH of phosphate buffer was 7.4,the ultra-sonic time was 5 min,the ultrasonic power was 265 W,and the hydration temperature was 55℃.The en-capsulation efficiency of the liposome was(94.59±0.67)%.The results of Fourier transform infrared spec-troscopy and X-ray diffraction analysis showed that phytosterol linoleic acid ester and vitamin E were suc-cessfully embedded into liposomes.The results of transmission electron microscopy showed that the mor-phology of liposomes co-encapsulating vitamin E and phytosterol linoleate ester vesicles was regularly spher-ical and uniformly dispersed.This study provides a theoretical basis and new ideas for the application of liposomes co-encapsulating vitamin E and phytosterol linoleate ester in the food industry.
作者
潘丽
刘宗杰
朱夏颖
杨灿
赵骞
丁士博
王佩炫
王梦娇
李思涵
马微微
PAN Li;LIU Zongjie;ZHU Xiaying;YANG Can;ZHAO Qian;DING Shibo;WANG Peixuan;WANG Mengjiao;LI Sihan;MA Weiwei(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报(自然科学版)》
北大核心
2025年第3期37-44,108,共9页
Journal of Henan University of Technology:Natural Science Edition
基金
国家自然科学基金青年科学基金项目(32001738)
郑州市科技局自然科学项目(21ZZXTCX18)。
关键词
维生素E
植物甾醇亚油酸酯
复合脂质体
响应面法
表征
vitamin E
phytosterol linoleic acid ester
composite liposome
response surface method
char-acterization
作者简介
潘丽(1982-),女,博士,副教授,研究方向为食品资源开发与综合利用、天然产物与功能食品,E-mail:panli215@163.com。
