| 茶多酚脂质体的制备和物化性质研究 |
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| 引用本文： | 范一文,鲁群,李地才,姜建国. 茶多酚脂质体的制备和物化性质研究[J]. 现代食品科技, 2011, 0(10): 1187-1191 |
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| 作者姓名： | 范一文 鲁群 李地才 姜建国 |
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| 作者单位： | 华南理工大学生物科学与工程学院;华南理工大学轻工与食品学院; |
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| 摘 要： | 本文采用薄膜超声分散法制备茶多酚脂质体以提高茶多酚的生物利用率.在制备工艺研究中运用响应面分析,确定其最佳工艺条件:药脂比为1∶8,卵磷脂与胆固醇比为4∶1,缓冲液pH值为6.62,超声时间为3.5 min.理论最佳包埋率60.36％,实际包埋率为60.09±.69％.并对其理化性质进行了考察,平均粒径为160.4 n...
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| 关 键 词： | 茶多酚 脂质体 薄膜超声分散法 理化性质 |
Preparation and Physicochemical Properties of Tea Polyphenol Liposome |
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| FAN Yi-wen,LU Qun,LI Di-cai,JIANG Jian-guo. Preparation and Physicochemical Properties of Tea Polyphenol Liposome[J]. Modern Food Science & Technology, 2011, 0(10): 1187-1191 |
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| Authors: | FAN Yi-wen LU Qun LI Di-cai JIANG Jian-guo |
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| Affiliation: | FAN Yi-wen1,LU Qun2,LI Di-cai2,JIANG Jian-guo1,2(1.School of Bioscience and Bioengineering,South China University of Technology,Guangzhou 510006,China)(2.College of Light Industry and Food Sciences,Guangzhou 510640,China) |
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| Abstract: | The preparation of tea polyphenol liposome by thin film ultrasonic dispersion method was developed in this research to enhance the bioavailability of tea polyphenol.The process conditions were optimized using response surface analysis.The optimal technological parameters were as follows: ratio of lecithin to tea polyphenol 1:8,ratio of lecithin to cholesterol 4:1,PBS PH 6.62 and ultrasonic time 3.5 min.The theoretical and practical entrapment efficiency was 60.36% and 60.09±0.69%,respectively.Furthermore,the physicochemical properties of tea polyphenol liposome were investigated.The mean size of tea polyphenol liposome was 160.4 nm and the ζ-potential value was-67.2.The tea polyphenol liposome was formed by physical interaction and the in vitro release process followed the First-order equation.The results showed that the prepared tea polyphenol liposome was stable. |
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| Keywords: | tea polyphenol liposome thin film ultrasonic dispersion method physicochemical properties |
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