茶多酚纳米脂质体悬浮液的制备与性质研究

用乙醇注入法制备了茶多酚纳米脂质体悬浮液,考察了超声与高压均质2种后处理方式对脂质体包封率与粒径的影响。结果发现:2种后处理方式对包封率的影响差别不大,但经高压均质处理制备得到的脂质体粒径较小。对乙醇注入-高压均质后处理制备的茶多酚纳米脂质体悬浮液的性质研究表明:其平均粒径为91.4nm,多分散指数为0.114;在pH 7.0、离子强度为0.05 mol/L的磷酸盐缓冲液(PBS)中的释放动力学特性基本符合一级动力学模型;随着贮藏时间的延长或贮藏温度的升高,体系的稳定性下降。

Preparation and Characterization of Tea Polyphenol Nanoliposomes Suspension

The effects of ultrasonication and high pressure homogenization on the encapsulation efficiency and particle size of tea polyphenol nanoliposomes suspension prepared by the ethanol injection method were investigated.Results showed that there is no significant difference on encapsulation efficiency between two types of post-processing,but the treatment of high pressure homogenization can reduce the average size of tea polyphenol nanoliposomes to a greater degree.Nanoliposomes prepared by the method of ethanol injection-high pressure homogenization were characterized and the results indicated that the average size and polydispersity index(PDI)of nanoliposomes were 91.4nm,0.114 and that the release kinetics of tea polyphenol nanoliposomes in PBS is consistent with the first release kinetic model.Additionally,it was found that the stability of tea polyphenol nanoliposomes suspension decreased with the increasing of storage temperature or time.