摘要
为了增加原花青素的稳定性,采用薄膜―挤压法制备原花青素脂质体,优化了制备处方和工艺条件。实验结果显示,胆固醇与卵磷脂质量比为0.1,芯壁比为0.1,吐温80与卵磷脂之比为0.5,脂质体有最大包封率64.76%。然后选用孔径为0.2μm的微孔滤膜,将脂质体挤出10次以降低其粒径。体外释放结果表明,原花青素脂质体在模拟胃肠液中10h表现出很好的稳定性。因而,脂质体对原花青素有较好的缓释和保护效果。
To enhance the stability of proanthocyanidins（PACs）,PAC liposomes were prepared by thin film-extrusion method,and the technological conditions were investigated.The optimized technological parameters were obtained：the mass ratio of cholesterol to soybean phosphatidylcholine（SPC）=0.1,the mass ratio of core-to-wall material=0.1,the mass ratio of tween 80 to SPC=0.5,and the encapsulation efficiency was 64.76%.In order to reduce the liposome size,PAC liposomes were subsequently extruded through microporous membrane with a pore size of 0.2 μm for 10 times.In vitro release results showed that the stability of PAC liposomes was effectively improved.PACs were properly controlled release and protected by liposomes.
出处
《食品科技》
CAS
北大核心
2013年第2期252-255,共4页
Food Science and Technology
关键词
原花青素
脂质体
薄膜-挤压法
微孔滤膜
proanthocyanidin
liposome
thin film-extrusion method
microporous membrane
