摘要
以壳聚糖修饰的粗脂质体和纳米脂质体为研究对象,通过加速氧化(加热)、紫外照射-自由基诱导和模拟体外消化等处理后的脂质体平均粒径、表面电荷、丙二醛含量等的变化,表征壳聚糖修饰的粗脂质体的稳定性。结果表明,经过加热、紫外照射和消化处理后,壳聚糖修饰脂质体的稳定性明显比未修饰的脂质体高,并且壳聚糖的质量浓度越高,脂质体抵抗环境压力和体外消化稳定性越强。
Chitosan-modified crude liposomes and nano liposomes were studied for changes in average diameter, surface charge and malondialdehyde content after treatment with accelerated oxidation（heating）, UV radiation combined with free radical inducement and in vitro simulated digestion. The results showed that, after each treatment, the stability of the chitosan-coated liposomes was significantly higher than bare liposomes. The higher the concentration of chitosan, the stronger the stability of coated liposomes under environment stress and digestion.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第1期6-11,共6页
Food Science
基金
国家自然科学基金青年科学基金项目(31401482)
浙江省教育厅科研项目(Y201432148)
浙江省食品科学与工程重中之重一级学科开放基金项目(JYTSP20142011)
浙江工商大学研究生科研创新基金项目(3100XJ1514117)
关键词
脂质体
壳聚糖
消化
稳定性
liposomes
chitosan
digestion
stability
