摘要
为提高柠檬烯稳定性,增加其水溶性,采用乙醇注入法制备了柠檬烯脂质体。以包封率为指标,考察了影响脂质体制备的一些重要的工艺参数,优化了制备柠檬烯脂质体的工艺条件,得到了最佳的工艺条件为:芯材:胆固醇:吐温80:大豆卵磷脂=0.2:0.1:1:10(质量比),醇水体积比1:10,最大包封率为86.6%。体外释放结果显示,经过25h,脂质体在模拟胃液和模拟肠液中的释放率分别为12%和18%;因而,脂质体改善了柠檬烯的水溶性,增加了其稳定性,对柠檬烯有较好的保护及缓释效果,这有利于提高其生物利用率。
To enhance the stability and water-solubility of limonene, limonene liposomes were prepared by ethanol injection method. The effects of core material, cholesterol, Tween 80, and the volume ratio between ethanol and aqueous phase on the encapsulation efficiency of liposomes were investigated. The optimized technological parameters were obtained： limonene：cholesterol：tween80：soybean phosp hatidylcholine=0.2：0.1：1：10 （mass ratio）, ethanol-water volume ratio=1：10, the volume of aqueous phase 10 mL, and the encapsulation efficiency was 86.6%. In vitro release results showed that the stability and water-solubility of limonene liposomes were effectively improved, and it may be in favor of increasing the bioavailability of limonene.
出处
《食品科技》
CAS
北大核心
2012年第8期251-254,共4页
Food Science and Technology
关键词
柠檬烯
乙醇注入法
脂质体
包封率
体外释放
limonene
ethanol injection method
liposome
encapsulation efficiency
in vitro release
