摘要
Zeta电位值是评价脂质体稳定性的重要指标。在前期对中链脂肪酸脂质体研究的基础上,考察磷脂种类、脂质质量浓度、表面活性剂吐温-80添加量、不同pH值、不同金属离子种类及浓度对中链脂肪酸脂质体Zeta电位的影响。结果表明:选用大豆卵磷脂,脂质质量浓度为8g/100mL,吐温-80与磷脂质量比为3:10时制备的中链脂肪酸脂质体Zeta电位的绝对值最高,为51.08mV;中链脂肪酸脂质体的Zeta电位绝对值随环境阳离子价电数、环境离子浓度的增加均逐渐减小;中链脂肪酸脂质体在偏中性(pH7、8)环境下最稳定,其Zeta电位绝对值为50mV左右,而在强酸(pH1、2)、强碱(pH13)性环境下,其Zeta电位值趋近于0mV,最不稳定。
Zeta potential is an important measure of the stability of liposomes. The purpose of this study was to extend our previous research to investigate the effects of ecithin type, lipid concentration, Tween-80 concentration, pH, metal ion type, and metal ion concentration on Zeta potential of medium-chain fatty acid liposomes. The highest absolute value of Zeta potential （51.08 mV） was observed for the medium-chain fatty acid liposomes obtained from soybean lecithin at a concentration of 8 g/100 mL and Tween-80 at a mass ratio to soybean lecithin of 3：10. Increasing environmental cationic valence or ion concentration led to a gradual increase in the absolute value of Zeta potential of medium-chain fatty acid liposomes. Medium-chain fatty acid liposomes were the most stable in a slightly neutral environment （pH 7, 8） and its absolute value of Zeta potential was approximately 50 mV. Conversely, the worst stability was obtained in acidic （pH 1, 2） and alkaline （pH 13） environments and as a result, the Zeta potential was closed to 0 mV.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第19期128-132,共5页
Food Science
基金
食品科学与技术国家重点实验室目标导向项目(SKLF-MB-201004)
食品科学与技术国家重点实验室自由探索项目(SKLF-TS-201115)
关键词
ZETA电位
中链脂肪酸脂质体
影响因素
稳定性
Zeta potential
medium-chain fatty acid liposomes
affecting factors
stability.
