中链脂肪酸脂质体的制备及其特性评价

食品科学 ›› 2007, Vol. 28 ›› Issue (10): 143-146.

中链脂肪酸脂质体的制备及其特性评价

刘成梅, 王瑞莲, 刘伟, 万婕, 刘玮琳

南昌大学食品科学教育部重点实验室；南昌大学食品科学教育部重点实验室江西南昌330047；江西南昌330047；

出版日期:2007-10-15 发布日期:2011-11-22

Preparation Process of Medium Chain Fatty Acid Liposome and Its Characteristic Evaluation

LIU Cheng-Mei, WANG Rui-Lian, LIU Wei, WAN Jie, LIU Wei-Lin

Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nanchang 330047, China

Online:2007-10-15 Published:2011-11-22

摘要/Abstract

摘要： 采用薄膜蒸发-超声法制备中链脂肪酸脂质体,考察单因素制备工艺对包封率的影响以及所得脂质体的外观形态、粒径、Zeta电位和稳定性。结果表明,中链脂肪酸脂质体的最佳工艺条件为:磷脂与胆固醇之比为3:1,中链脂肪酸与总脂材比为1:10,表面活性剂(吐温-80)与膜材之比为3:10,制备温度为35℃。最佳工艺条件下产物包封率可达82.9%,平均粒径为240.420.3nm,Zeta电位为-52.273.2mV,4℃下放置90d质量稳定。

关键词: 中链脂肪酸, 脂质体, 薄膜蒸发-超声法

Abstract: Liposomes were prepared by thin film evaporation and ultrasonic technique, and single factor test was adopted to study the effects of several factors in preparation on encapsulation efficiency. The shape, the particle size distribution, the Zeta potential and stability of medium chain fatty acid liposomes were investigated. The results indicated that the optimal prepara- tion conditions of medium chain fatty acid liposome were as follows: the ratio of soybean phosphatidylcholine to cholesterol 3: 1, the proportion of medium chain fatty acid and lipids in weight 1:10; the ratio of Tween-80 to total lipids 3:10 and the optimal temperature 35 ℃. In the optimal condition, the encapsulation efficiency could reach 82.9%, the mean particle size of liposome was 240.420.3 nm and the Zeta potential was -52.273.2 mV. The liposome was still stable after that stored for 90 days storage at 4 ℃.

Key words: medium chain fatty acid, liposome, thin film evaporation and ultrasonic technique

刘成梅, 王瑞莲, 刘伟, 万婕, 刘玮琳. 中链脂肪酸脂质体的制备及其特性评价[J]. 食品科学, 2007, 28(10): 143-146.

LIU Cheng-Mei, WANG Rui-Lian, LIU Wei, WAN Jie, LIU Wei-Lin. Preparation Process of Medium Chain Fatty Acid Liposome and Its Characteristic Evaluation[J]. FOOD SCIENCE, 2007, 28(10): 143-146.

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