食品科学

• 工艺技术 • 上一篇    下一篇

VC纳米脂质体悬浮液的制备与性质

鲍士宝,喻婷婷,党亚丽,杨剑婷   

  1. 1.安徽科技学院食品药品学院,安徽 凤阳 233100;2.浙江省医学科学院 药物研究所,浙江 杭州 310013
  • 出版日期:2013-08-25 发布日期:2013-09-03

Preparation and Characterization of VC Nanoliposomes Suspension

BAO Shi-bao,YU Ting-ting,DANG Ya-li,YANG Jian-ting   

  1. 1. School of Food and Drug, Anhui Science and Technology University, Fengyang 233100, China;
    2. Institute of Materia Medica, Zhejiang Academy of Medical Sciences, Hangzhou 310013, China
  • Online:2013-08-25 Published:2013-09-03

摘要:

通过单因素和正交试验以及对两种后处理方式的比较,优化乙醇注入法制备VC纳米脂质体悬浮液的工艺,得到最佳制备工艺为:当水合介质体积40mL、卵磷脂用量400mg时,VC添加量160mg、胆固醇与卵磷脂的质量比1:5、Tween-80与总脂材质量比4:6、水合温度55℃、水合时间30min,采用100MPa高压均质后处理,循环3次。按此最佳工艺制备的VC纳米脂质体悬浮液的包封率为71.4%,平均粒径为89.62nm,多分散指数为0.160,表面电位为(-20.1±5.6)mV;其在pH6.5、0.05mol/L的Na2HPO4-KH2PO4缓冲溶液(PBS)中的释放动力学特性符合一级动力学模型;贮存稳定性实验结果表明,随着贮存时间的延长或贮存温度的升高,VC脂质体悬浮液体系的稳定性下降。

关键词: VC纳米脂质体悬浮液, 超声, 高压均质, 释放特性, 稳定性

Abstract:

This paper presents an optimized procedure for preparing VC nanoliposomes suspension by the ethanol injection
method. Two post-treatments were evaluated in terms of encapsulation efficiency. Using one-factor-at-a-time method
and orthogonal array design, the optimal conditions for preparing VC nanoliposomes suspension were determined as 40
mL of hydrated media, 400 mg of lecithin, 160 mg of VC, a cholesterol/lecithin ratio of 1:5 (m/m), a Tween-80/total lipid
ratio of 4:6 (m/m), hydration at 55 ℃, and three cycles of homogenization at 100 MPa. The encapsulation efficiency of
VC nanoliposomes suspension obtained under these conditions was 71.4%, average particle size 89.62 nm, polydispersity
index (PDI) 0.160, and surface potential (-20.1 ± 5.6) mV. The release in 0.05 mol/L PBS at pH 6.5 obeyed first-order
kinetics. Additionally, it was found that the stability of the VC nanoliposomes suspension decreased with increasing storage
temperature or time.

Key words: VC nanoliposomes suspension, ultrasonication, high pressure homogenization, release characteristics, stability