摘要
以包封率作为考察指标,对茶多酚脂质体的制备方法进行了筛选,通过二次回归旋转组合设计优化出了茶多酚脂质体制备工艺及配方。研究结果表明,逆相蒸发法制备茶多酚脂质体所得到的包封率最高,采用此方法优化出的最佳配方为:SPC/CH(W/W)3∶1、茶多酚浓度为7mg·mL-1、有机相/水相(V/V)为4∶1、磷酸盐缓冲液的摩尔浓度为15mmol/L,在该配方下,数学回归模型预测的包封率为50.37%。此法制备茶多酚脂质体操作简便,工艺简单可行,所得脂质体包封率较高。
The encapsulation ratio was used to investigate the preparation methods of tea polyphenols liposomes, and then,the quadratic orthogonal rotation regression combination design was adopted to optimize its technique parameters. The results indicated that the maximum encapsulation ratio of tea polyphenols liposomes was attained by reverse phase evaporation method. The optimal prescription were as follows：ratio of soybean phospholipids to cholesterol（W/W） was 3：1 ,the concentration of tea polyphenols was 7mg·mL^-1, ratio of oil phase to aqueous phase（V/V） was 4：1, the molar concentration of phosphate buffered saline was 15mmol/L, the established regression mathematical model predicts that encapsulation efficiency was 50.3？% under this prescription. Preparation of tea polyphenols liposomes by reverse phase evaporation method was simple and feasible.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第11期186-188,191,共4页
Science and Technology of Food Industry
关键词
茶多酚
脂质体
制备
tea polyphenols
liposomes
preparation
