| 中链脂肪酸-VC复合脂质体制备及初步稳定性 |
| |
| 引用本文： | 阴婷婷,杨水兵,刘成梅,刘伟,刘玮琳,童桂鸿,章瑜,郑会娟.中链脂肪酸-VC复合脂质体制备及初步稳定性[J].食品科学,2011,32(12):106. |
| |
| 作者姓名： | 阴婷婷 杨水兵 刘成梅 刘伟 刘玮琳 童桂鸿 章瑜 郑会娟 |
| |
| 作者单位： | 南昌大学食品科学与技术国家重点实验室; |
| |
| 基金项目： | 国家重点实验室目标导向项目(SKLF-MB-200808); 国家“863”计划项目(2008AA10Z330) |
| |
| 摘 要： | 以磷脂和胆固醇为膜材,脂溶性的中链脂肪酸(MCFAs)和水溶性的VC为模型药物,以脂质体的包封率和粒径为指标,分别采用薄膜法、复乳法、薄膜-高压法、复乳-高压法制备中链脂肪酸-VC复合脂质体,筛选出最佳制备方法(复乳-高压法),并通过单因素试验设计,确定复合脂质体的最优处方工艺为:总脂材质量浓度5.0g/100mL,MCFAs质量浓度10.0mg/mL,VC质量浓度3.0mg/mL,卵磷脂与胆固醇质量比为4:1,卵磷脂质量与无水乙醇体积比为1:10(g/mL),吐温与总脂材质量比为3:10,VE与卵磷脂质量比为4:100,120MPa条件下超微乳化处理2次。制备的复合脂质体MCFAs包封率达到49.01%,VC的包封率达到54.19%,平均粒径90.3nm,在4℃贮藏15d,包封率和粒径变化不大,表明脂质体低温贮藏稳定性良好。
|
| 关 键 词： | 中链脂肪酸 VC 脂质体 动态高压微射流 包封率 稳定性 |
Preparation and Stability of Medium-chain Fatty Acid-VC Complex Liposome |
| |
| YIN Ting-ting,YANG Shui-bing,LIU Cheng-mei,LIU Wei,LIU Wei-lin,TONG Gui-hong,ZHANG Yu,ZHENG Hui-juan.Preparation and Stability of Medium-chain Fatty Acid-VC Complex Liposome[J].Food Science,2011,32(12):106. |
| |
| Authors: | YIN Ting-ting YANG Shui-bing LIU Cheng-mei LIU Wei LIU Wei-lin TONG Gui-hong ZHANG Yu ZHENG Hui-juan |
| |
| Affiliation: | YIN Ting-ting,YANG Shui-bing,LIU Cheng-mei,LIU Wei,LIU Wei-lin,TONG Gui-hong,ZHANG Yu,ZHENG Hui-juan(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China) |
| |
| Abstract: | This study was undertaken to prepare medium-chain fatty acid(MCFA)-VC complex liposome using lecithin and cholesterol as membrane materials and optimize the preparation process.Four preparation methods including thin film method,high pressure-thin film method,double emulsification method and high pressure-double emulsification method were compared in terms of entrapment efficiency and liposomal particle size.As a result,high pressure-double emulsification method was found to be the best method.One-facto-at-... |
| |
| Keywords: | medium-chain fatty acids VC liposome dynamic high pressure microfluidization(DHPM) entrapment efficiency stability |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
