FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (2): 125-130.

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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

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.

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