茶多酚脂质体的制备

食品科学 ›› 2012, Vol. 33 ›› Issue (20): 16-20.

茶多酚脂质体的制备

马宁1,2，濮少杰3，李锋4，梁进5，方勇1，杨文建1，安辛欣2，赵立艳2，董艳红6，杨燕婷6，胡秋辉1,2,*

1.南京财经大学食品科学与工程学院 2.南京农业大学食品科技学院 3.南京市科学技术委员会城乡科技发展处 4.山东农业大学食品科学与工程学院 5.安徽农业大学茶与食品科技学院 6.国家知识产权局专利局审查协作江苏中心

收稿日期:2012-07-01 修回日期:2012-09-04 出版日期:2012-10-25 发布日期:2012-11-09
通讯作者: 胡秋辉 E-mail:qiuhuihu@njue.edu.cn
基金资助:
国家自然科学基金资助项目

Preparation of Tea Polyphenol Liposomes

Received:2012-07-01 Revised:2012-09-04 Online:2012-10-25 Published:2012-11-09

摘要/Abstract

摘要： 利用响应面分析法(RSM)对乙醇注入-超声法制备茶多酚脂质体的工艺进行研究。在单因素试验基础上选取影响茶多酚脂质体包封率的4个主要因素茶多酚与磷脂质量比(TP:PC)、胆固醇与磷脂质量比(CH:PC)、VE与磷脂质量比(VE:PC)和乙醇用量，根据Box-Behnken试验设计原理采用四因素三水平的响应面分析法对各个因素的显著性和交互作用进行研究。茶多酚脂质体最佳制备工艺参数为TP:PC＝81:300，CH:PC＝58:300，VE:PC＝16.7:300和乙醇4.5mL。在最优条件下茶多酚脂质体包封率达78.10%，电镜观察表明茶多酚脂质体形态均匀，呈现不规则的椭圆形，粒径分布于400～1000nm范围内。

关键词: 茶多酚, 脂质体, 响应面, 包封率, 工艺条件

Abstract: The objective of this study was to optimize the preparation of tea polyphenol liposomes using response surface methodology (RSM). Using one-factor-at-a-time design, four process conditions including tea polyphenol/phosphatidylcholine (TP/PC) mass ratio, cholesterol/phosphatidylcholine (CH/PC) mass ratio, VE/phosphatidylcholine (VE/PC) mass ratio and ethanol volume were identified as main variables that influence encapsulation efficiency. The four process conditions were optimized by response surface analysis based on a four-variable, three-level Box-Behnken experimental design. The results showed that the optimal TP/PC, CH/PC and VE/PC mass ratio were 81:300, 58:300 and 16.7:300, respectively and that 4.5 mL of ethanol was needed. Under these conditions, the encapsulation efficiency of TP liposomes was 78.10%. The TP liposomes obtained showed uniform morphology and irregular oval shape and were distributed in the range of 400－1000 nm.

Key words: tea polyphenol, liposome, response surface methodology, encapsulation efficiency, process conditions

中图分类号:

TS201.2

马?宁1,2，濮少杰3，李?锋4，梁?进5，方?勇1，杨文建1，安辛欣2，赵立艳2，董艳红6，杨燕婷6，胡秋辉1,2,*. 茶多酚脂质体的制备[J]. 食品科学, 2012, 33(20): 16-20.

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