响应面法优化樟树籽油脂质体的制备工艺

食品科学 ›› 2013, Vol. 34 ›› Issue (2): 125-130.

响应面法优化樟树籽油脂质体的制备工艺

杨芳

江西省南昌大学生命科学与食品工程学院国家重点实验室220室

收稿日期:2012-06-27 修回日期:2012-12-18 出版日期:2013-01-25 发布日期:2013-01-15
通讯作者: 杨芳 E-mail:feibahcl@126.com

Preparation and Optimization of Cinnamomum camphora seed oil Liposome

Fang YANG

Received:2012-06-27 Revised:2012-12-18 Online:2013-01-25 Published:2013-01-15
Contact: Fang YANG E-mail:feibahcl@126.com

摘要/Abstract

摘要： 摘要：采用薄膜分散法结合动态高压微射流技术制备樟树籽油纳米脂质体，以包封率及粒径为主要指标，考察各因素对樟树籽油脂质体制备的影响，建立了以癸酸、月桂酸为指标的包封率测定方法，薄膜分散-动态高压微射流技术制备樟树籽油脂质体最佳工艺为：大豆卵磷脂质量浓度3g/100mL，大豆卵磷脂与樟树籽油质量比为3:1，大豆卵磷脂与胆固醇质量比为6.7:1，磷酸缓冲溶液pH7.0，吐温80加量占卵磷脂质量的24.2%，微射流120 MPa处理两次，包封率可达(91.8±3.7)%，平均粒径达(107.1±8.6) nm。

Abstract: Abstract：The dynamic high pressure microfluidization (DHPM) was combined with thin film dispersion method to prepare Cinnamomum camphora seed oil (CCSO) liposome. Using encapsulation efficiency and particle size as the evalution indices, the optimum condition of the impacting factors was studied. Standard curves of CCSO mass and peak areas of capric acid and lauric acid were established to determine the encapsulation efficiency of liposome. The optimum conditions were prepared as follows, concentration of soybean lecithin was 3 g/100 mL, the ratio of lecithin to CCSO was 3:1 (m/m), lecithin to cholesterol was 6.7:1 (m/m), and using phosphate buffer solution (pH 7.0) as the aqueous phase with Tween 80 taking up 24.2% of the mass of lecithin. Under these conditions, the encapsulation efficiency was maintained to (91.8±3.7)%. The mean diameter was (107±8.6) nm by conducting the Micro-jet twice at 120 Mpa.

中图分类号:

中图分类号：R944.15

杨芳. 响应面法优化樟树籽油脂质体的制备工艺[J]. 食品科学, 2013, 34(2): 125-130.

Fang YANG. Preparation and Optimization of Cinnamomum camphora seed oil Liposome[J]. FOOD SCIENCE, 2013, 34(2): 125-130.

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