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ʳƷ��ѧ  2010, Vol. 31 Issue (20): 230-234    DOI:
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Preparation and Stability of Vitamin C Liposomes
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Abstract�� Lecithin and cholesterol were used the membrane-forming materials to prepare vitamin C liposomes by thin film hydration-ultrasonic method. Based on single-factor experiments, the optimal preparation conditions for vitamin C liposomes were determined by orthogonal array design to be preparation temperature, 65 ��; lecithin/cholesterolthe mass ratio, 5:1; total lipid/vitamin C mass ratio, 25:1; and total lipid/ surfactant mass ratio 10: 2. An encapsulation efficiency of vitamin C liposomes as high as 42.1% was achieved under these optimal preparation conditions, and the average particle size of the prepared vitamin C liposomes was 373.9 nm. The stability of vitamin C liposomes was investigated by evaluating the change of its average particle size during storage at 4 �� for 15 days. The average particle size of vitamin C liposomes had no significant change, suggesting excellent stability.
Key words�� vitamin C   liposome   thin film hydration-ultrasonic method   encapsulation efficiency   stability   
�ո�����: 2010-07-08; ��������: 2010-12-29
ͨѶ����: ����÷     E-mail: chengmeiliu@yahoo.com.cn
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����÷,������,��褵�. VC֬������Ʊ����ȶ��Բⶨ[J]. ʳƷ��ѧ, 2010, 31(20): 230-234.
LIU Cheng-Mei,LIU Wei-Lin,ZHANG Yu et al. Preparation and Stability of Vitamin C Liposomes[J]. FOOD SCIENCE, 2010, 31(20): 230-234.
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