食品科学 ›› 2010, Vol. 31 ›› Issue (18): 59-62.doi: 10.7506/spkx1002-6630-201018014

• 工艺技术 • 上一篇    下一篇

白藜芦醇固体脂质体制备工艺研究

乐文慧,黄早成,肖苏尧,曹 庸*   

  1. 华南农业大学食品学院
  • 收稿日期:2009-10-12 出版日期:2010-09-25 发布日期:2010-12-29
  • 通讯作者: 曹庸 E-mail:caoyong2181@scau.edu.cn

Preparation of Solid Resveratrol Liposomes

YUE Wen-hui,HUANG Zao-cheng,XIAO Su-yao,CAO Yong   

  1. College of Food Science, South China Agricultural University, Guangzhou 510640, China
  • Received:2009-10-12 Online:2010-09-25 Published:2010-12-29
  • Contact: CAO Yong E-mail:caoyong2181@scau.edu.cn

摘要:

采用乙醇注入法制备白藜芦醇脂质体,用冷冻干燥技术制备固体脂质体。以包封率为考察指标,对芯材与壁材的配比、乳化剂的种类和用量、冻干保护剂甘露醇使用量、油水相之比分别进行单因素考察。结果表明:最优制备工艺条件为m(卵磷脂):m(胆固醇):m(白藜芦醇)=10:2:1、乳化剂Tween 80、乳化剂用量0.2%(m/m)、冻干保护剂甘露醇使用量2%(m/m)、油水相体积比为1:10。最优工艺制得的白藜芦醇固体脂质体的包封率为84.68%,采用乙醇注入法可制得包封率高的白藜芦醇固体脂质体,且方法简便易行。

关键词: 白藜芦醇, 固体脂质体, 制备工艺, 乙醇注入法

Abstract:

Resveratrol liposomes were prepared using ethanol injection method and solid resveratrol liposomes were obtained after lyophilization. The effects of core material-to-wall material ratio, emulsifier type and amount, amount of mannitol as a cryoprotectant, oil phase-to-water phase ratio on entrapment efficiency were investigated in single factor experiments. The optimal preparation conditions of resveratrol liposome were as follows: lecithin-to-cholesterol-to-resveratrol ratio 10:2:1, amount of Tween-80 used as emulsifier 0.2%, amount of mannitol 2%, and oil phase-to-water phase ratio 1:10.The entrapment efficiency of solid resveratrol liposomes prepared under these optimum conditions was 84.68%. Therefore, ethanol injection method for preparing resveratrol liposome can provide higher entrapment efficiency and feasibility.

Key words: esveratrol, solid liposome, preparation condition, ethanol injection method

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