食品科学 ›› 2010, Vol. 31 ›› Issue (20): 230-234.doi: 10.7506/spkx1002-6630-201020046

• 工艺技术 • 上一篇    下一篇

VC脂质体的制备与稳定性测定

杨水兵,刘成梅* ,刘 伟,刘玮琳,童桂鸿,章 瑜,郑会娟   

  1. 南昌大学 食品科学与技术国家重点实验室
  • 收稿日期:2010-07-08 出版日期:2010-10-25 发布日期:2010-12-29
  • 通讯作者: 刘成梅 E-mail:chengmeiliu@yahoo.com.cn
  • 基金资助:

    国家“863”计划项目(2008AA10Z330);国家重点实验室目标导向项目(SKLF-MB-200808)

Preparation and Stability of Vitamin C Liposomes

YANG Shui-bing,LIU Cheng-mei*,LIU Wei,LIU Wei-lin,TONG Gui-hong,ZHANG Yu,ZHENG Hui-juan   

  1. (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
  • Received:2010-07-08 Online:2010-10-25 Published:2010-12-29
  • Contact: LIU Cheng-mei E-mail:chengmeiliu@yahoo.com.cn

摘要:

以卵磷脂和胆固醇为膜材,采用薄膜- 超声法制备VC 脂质体。通过单因素考察生产工艺对包封率的影响以及正交设计法进行工艺优化。得出制备VC 脂质体最佳工艺:制备温度65℃、卵磷脂:胆固醇=5:1、总脂材:VC=25:1、总脂材:表面活性剂(吐温-80)=10:2,在此条件下包封率可达42.1%,平均粒度为373.9nm;将脂质体在4℃下密闭放置15d,以脂质体的粒径变化为指标考察其稳定性。结果表明,脂质体悬液粒径无明显变化,脂质体悬液稳定性良好。

关键词: VC, 脂质体, 薄膜水化法, 包封率, 稳定性

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

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