摘要
采用逆向蒸发法制备莲藕多酚-多糖复合脂质体,分别以多酚和多糖的包封率为指标,考察多酚质量浓度、多糖质量浓度、磷脂-胆固醇质量比、超声时间和高速剪切转速对脂质体包封的影响,进一步通过正交试验,确定最佳制备工艺为:磷脂-胆固醇质量比1∶4、莲藕多酚质量浓度15 mg/mL、莲藕多糖质量浓度1.5 mg/mL、超声时间6 min、高速剪切转速8000 r/min,在该条件下所得脂质体的多酚包封率为72.36%、多糖包封率为15.66%、ζ电位为-38.70 mV、粒径为123.01 nm。监测液态和冻干复合脂质体在4℃和25℃贮藏期间的包封率、ζ电位和粒径变化,发现脂质体冻干后的贮藏稳定性明显增加,且低温(4℃)利于脂质体的保存。研究结果可为莲藕功能成分脂质体的开发提供参考。
This study aimed to prepare the liposomes containing lotus root polysaccharides and polyphenols by a reverse evaporation method.The effects of polyphenol concentration,polysaccharide concentration,phospholipid-cholesterol ratio,ultrasonic time and high-speed shearing speed on the encapsulation efficiency of polyphenols and polysaccharides were investigated.The preparation technology optimized by an orthogonal experiment was further determined as follows:phospholipid-cholesterol ratio 1∶4,polyphenol concentration 15 mg/mL,polysaccharide concentration 1.5 mg/mL,ultrasonic time 6 min,high-speed shearing speed 8000 r/min.Under these conditions,the resulting encapsulation ratios of polyphenols and polysaccharides were 72.36%and 15.66%,respectively,and the liposomes had the electric potential of-38.7 mV and the particle size of 123.01 nm.According to the changes of encapsulation ratio,electric potential and particle size during storage at 4℃and 25℃,it was found that the lyophilized liposomes showed better storage stability compared with the liquid liposomes.Moreover,the liposomes could obtain a longer storage period at a relatively lower temperature(4℃).The results can be inferred to as a reference for the functional liposome development of lotus root.
作者
王诗琪
钟照恬
易阳
闵婷
王丽梅
WANG Shi-qi;ZHONG Zhao-tian;YI Yang;MIN Ting;WANG Li-mei(Wuhan Polytechnic University,Food Science and Engineering,Wuhan 430023,China;Wuhan Polytechnic University,Biological and Pharmaceutical Engineering,Wuhan 430023,China)
出处
《食品工业科技》
CAS
北大核心
2019年第17期154-160,共7页
Science and Technology of Food Industry
基金
湖北省高等学校优秀中青年科技创新团队计划项目(T201809)
关键词
莲藕
多酚
多糖
脂质体
稳定性
lotus root
polyphenols
polysaccharide
liposome
stability
