红景天苷前体脂质体的制备与性质研究

doi:10.7506/spkx1002-6630-200916001

食品科学 ›› 2009, Vol. 30 ›› Issue (16): 35-40.doi: 10.7506/spkx1002-6630-200916001

• 工艺技术 • 下一篇

红景天苷前体脂质体的制备与性质研究

夏书芹，范明辉，许时婴* ，张晓鸣

食品科学与技术国家重点实验室，江南大学食品学院

收稿日期:2009-02-16 修回日期:2009-06-03 出版日期:2009-08-15 发布日期:2010-12-29
通讯作者: 许时婴 E-mail:syxu@jiangnan.eud.cn
基金资助:
国家“863”计划重点项目(2007AA100403)；教育部博士点新教师基金项目(200802951037)；
江南大学校预研究基金项目(2008LXY022)

Preparation and Characterization of Salidroside Proliposomes

XIA Shu-qin，FAN Ming-hui，XU Shi-ying*，ZHANG Xiao-ming

State Key Laboratory of Food Science and Technology, School of Food Science and Technology,
Jiangnan University, Wuxi 214122, China

Received:2009-02-16 Revised:2009-06-03 Online:2009-08-15 Published:2010-12-29
Contact: XU Shi-ying E-mail:syxu@jiangnan.eud.cn

摘要/Abstract

摘要：

为提高红景天苷脂质体的稳定性，采用冷冻干燥法制备了红景天苷前体脂质体。通过研究复水前后红景天苷脂质体的形态、粒径分布和包封率，比较冷冻干燥保护剂种类及用量对脂质体的保护作用。优选冷冻干燥保护剂为甘露醇，甘露醇与卵磷脂质量比20:1，红景天苷前体脂质体外观饱满、致密，复水水合之后的包封率达到40% 以上，包封率的保留率达到90%，平均粒径为223.9nm，与冻干前的粒径较为接近。红景天苷前体脂质体的红外光谱分析显示，卵磷脂极性头基和甘露醇形成氢键，起到了保护脂质体膜完整性的作用。

关键词: 红景天苷, 前体脂质体, 冷冻干燥, 冷冻保护剂

Abstract:

To enhance the stability of salidroside liposomes, freeze-drying method was used to prepare salidroside proliposomes. The particle morphology, size distribution and encapsulation efficiency of salidroside liposomes before freezedrying and after rehydration were studied in order to evaluate the protective effects of cryoprotectants. Mannitol was the optimal cryprotectant to prepare salidroside proliposomes. Salidroside proliposomes prepared with the mass ratio of mannitol to phospholipids of 20:1 looked plumpy and compact, the encapsulation efficiency reached above 40% after rehydration, its retention rate was higher than 90%, and the average particle size of salidroside liposomes after rehydration was 223.9 nm, which was similar to that of samples before freeze-drying. Fourier transform infrared (FTIR) spectral analysis indicated that mannitol and polar group of lipid formed hydrogen bonds which could protect the integrality of liposome membrane from being destroyed during freeze-drying.

Key words: salidroside, proliposomes, freeze-drying, cryoprotectant

中图分类号:

TS201.2

夏书芹，范明辉，许时婴*,张晓鸣. 红景天苷前体脂质体的制备与性质研究[J]. 食品科学, 2009, 30(16): 35-40.

XIA Shu-qin，FAN Ming-hui，XU Shi-ying*，ZHANG Xiao-ming. Preparation and Characterization of Salidroside Proliposomes[J]. FOOD SCIENCE, 2009, 30(16): 35-40.

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红景天苷前体脂质体的制备与性质研究

Preparation and Characterization of Salidroside Proliposomes

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