摘要
以高纯度叶黄素为目标活性成分,采用乙醇注入法制备叶黄素纳米脂质体。研究不同条件如储藏时间、光照、温度、p H对叶黄素及其纳米脂体中叶黄素降解率的影响,考察不同条件下纳米脂体对叶黄素稳定性的增强作用。结果表明,纳米脂质化前后的叶黄素在不同条件下的稳定性差别较大,在叶黄素浓度及含量均相同条件下,叶黄素及其纳米脂体中叶黄素的稳定性均受到不同条件影响而发生降解,但经脂质纳米化后的叶黄素由于脂质体的保护作用其降解率显著降低;透射电镜结果显示,脂质体对叶黄素的包覆效果明显,进而增强了叶黄素稳定性。研究为叶黄素在食品工业中的储藏和应用提供参考。
The lutein nanoliposomes are prepared by ethanol injection using high purity lutein.In order to investigate the enhancement effects of nanoliposome on lutein stability,the degradation rate of the lutein and its nanoliposomes are studied under the different condition of the storage time,sun light,heating and pH.The result show that the degradation rate of free lutein is higher under different condition than the lutein encapsulated in nanoliposomes,and the nanoliposomes can protect lutein from lose and degradation.The results of transmission electron microscopy(TEM)show that nanoliposomes have an obvious coating effect on lutein,which is the reason for enhancing the stability of lutein.The study provids a reference for the storage and application of lutein in food industry.
作者
焦岩
李大婧
刘春泉
宋江峰
肖亚冬
JIAO Yan;LI Dajing;LIU Chunquan;SONG Jiangfeng;XIAO Yadong(Institute of Farm Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014;College of Food and Biological Engineering,Qiqihar University,Qiqihar 161006)
出处
《食品工业》
CAS
北大核心
2019年第4期24-27,共4页
The Food Industry
基金
江苏省博士后科研资助计划项目(1601028A)
黑龙江省普通本科高等学校青年创新人才培养计划(UNPYSCT-2016091)
