葡萄糖氧化酶脂质体的制备与表征

doi:10.7506/spkx1002-6630-201613021

摘要/Abstract

摘要：

以大豆卵磷脂和胆固醇作为壁材，采用薄膜蒸发-冻融法制备葡萄糖氧化酶脂质体。以包封率作为指标，通过单因素和正交试验设计优化确定最佳制备工艺，并考察脂质体的形貌、粒径分布和稳定性指标。结果表明：最佳工艺参数为：大豆卵磷脂与胆固醇质量比4∶1、芯材质量5 mg（500 U）、水化时间15 min、冻融循环10 次，此条件下包封率可达到（87.7±2.1）%；粒径分布均匀，分散性较好，平均粒径为（164.75±2.55） μm；4 ℃和室温（23.0±0.5）℃贮存条件下脂质体包封率无变化，酶活性稳定。

关键词: 葡萄糖氧化酶, 脂质体, 稳定性, 薄膜蒸发-冻融法, 表征

Abstract:

Egg phosphatidylcholine and cholesterol were used as coating materials to prepare glucose oxidase (GOD)
liposomes by a thin film evaporation-freezing thawing method. Single factor experiments and orthogonal array design
methods were used to optimize the preparation conditions based on encapsulation efficiency. The shape, stability and
particle size distribution of liposome-encapsulated glucose oxidase were systematically investigated. The optimal process
parameters were obtained as follows: mass ratio between egg phosphatidylcholine and cholesterol of 4:1, 5 mg (500 U) of
GOD, hydration time of 15 min, and 10 freezing-thawing cycles. The encapsulation efficiency of GOD liposomes was up to
(87.7 ± 2.1)%, with an average diameter of approximately (164.75 ± 2.55) μm under the optimized conditions. The encapsulation
efficiency did not significant change at 4 ℃ and room temperature (23.0 ± 0.5) ℃, and the activity of GOD remained stable.

Key words: glucose oxidase, liposome, stability, film evaporation-freezing thawing method, characterization

中图分类号:

关桦楠，韩博林，瑙阿敏，王鑫，徐丽萍，孙璐. 葡萄糖氧化酶脂质体的制备与表征[J]. 食品科学, doi: 10.7506/spkx1002-6630-201613021.

GUAN Huanan, HAN Bolin, NAO Amin, WANG Xin, XU Liping, SUN Lu. Preparation and Characterization of Glucose Oxidase Liposomes[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613021.

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