摘要
采用超临界CO_2法制备番茄红素脂质体,以包封率为指标,研究脂质体配方组成对包封率的影响。选取胆固醇与磷脂质量比、缓冲溶液pH、番茄红素与磷脂质量比为考察因素,研究各因素对脂质体包封率的影响。采用响应曲面法进行脂质体配方组成的优化,得到最佳工艺参数为:胆固醇∶卵磷脂(W∶W)为9∶20,缓冲溶液pH为7.0,番茄红素∶卵磷脂(W∶W)为1∶50,此条件下番茄红素脂质体包封率达83.4%±1.15%。该实验结果为番茄红素脂质体的制备提供了方法依据和理论基础。
Lycopene liposomes were prepared by supercritical CO2 method,and the influence of liposome formula composition on the encapsulation rate was studied.Cholesterol and phospholipid mass ratio,buffer pH,lycopene and phospholipid mass were selected as the factors to study the influence of various factors on the encapsulation efficiency of liposome.The response surface methodology was used to optimize the composition of the liposome formulation, the results showed that the optimum parameters were:weight ratio (W :W)of cholesterol and lycopene,lecithin and lycopene were 9 :20 and 1 :50 respectively,and buffer pH was 7.0.Under these conditions the encapsulation efficiency of lycopene liposome could reach 83.4±1.15%.The experimental results provide the methodology and theoretical basis for the preparation of lycopene liposome.
作者
韩春然
宋思思
王鑫
陈俊杰
李广志
HAN Chun-ran;SONG Si-si;WANG Xin;CHEN Jun-jie;LI Guang-zhi(Key Laboratory of Food Science and Engineering,School of Food Engineering,Harbin University of Commerce,Harbin 150076)
出处
《中国食品添加剂》
CAS
2019年第1期101-107,共7页
China Food Additives
基金
哈尔滨商业大学校级科研项目(NO.17XN069)
哈尔滨商业大学院级科研项目(SP17CX004)
关键词
番茄红素
脂质体
配方组成
包封率
lycopene
liposome
formulation composition
encapsulation efficiency
