| 姜黄素脂质体的研究进展 |
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| 引用本文： | 牛静, 邹立强, 刘伟, 刘珍, 刘玮琳, 周伟, 曹燕林, 彭盛峰. 姜黄素脂质体的研究进展[J]. 食品工业科技, 2014, (07): 352-356. DOI: 10.13386/j.issn1002-0306.2014.07.016 |
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| 作者姓名： | 牛静 邹立强 刘伟 刘珍 刘玮琳 周伟 曹燕林 彭盛峰 |
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| 作者单位： | 1.南昌大学食品科学与技术国家重点实验室 |
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| 摘 要： | 姜黄素具有多种药理活性,但其不稳定性、低水溶性以及较低的生物利用率极大限制了姜黄素的临床应用。为改善其理化特性和提高其生理功能,研究者对姜黄素剂型进行了广泛研究,其中姜黄素脂质体的研究已取得一定进展,本文综述了近年来姜黄素脂质体的制备技术、质量评价及其生理特性,为进一步开发利用姜黄素脂质体提供一定的参考。
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| 关 键 词： | 姜黄素 脂质体 制备工艺 质量评价 生理特性 |
| 收稿时间： | 2013-07-29 |
Research progress of curcumin liposomes |
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| NIU Jing, ZOU Li-qiang, LIU Wei, LIU Zhen, LIU Wei-lin, ZHOU Wei, CAO Yan-lin, PENG Sheng-feng. Research progress of curcumin liposomes[J]. Science and Technology of Food Industry, 2014, (07): 352-356. DOI: 10.13386/j.issn1002-0306.2014.07.016 |
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| Authors: | NIU Jing ZOU Li-qiang LIU Wei LIU Zhen LIU Wei-lin ZHOU Wei CAO Yan-lin PENG Sheng-feng |
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| Affiliation: | 1.State Key Laboratory of Food Science and Technology, Nanchang University |
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| Abstract: | Curcumin has widely pharmacological activities, but the clinical application of curcumin is severely limited by its main drawbacks including instability, low solubility and poor bioavailability. In order to improve its physicochemical properties and physiological functions, researchers had carried out extensive researches on the dosage form of curcumin.Among the researches curcumin liposomes had been made significant progress.In this article, the preparation technology, quality evaluation and application of curcumin liposomes in recent years were summarized, which was aimed to provide evidences for further developing and utilizing of curcumin liposomes. |
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| Keywords: | Curcumin liposome preparation technology quality evaluation physiological property |
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