摘要
采用薄膜水化法制备益生菌脂质体(Pro-lips),以益生菌的包封率为评价指标,通过单因素试验,优化Pro-lips的制备工艺,并对其进行表征、包封率、粒径、Zeta电位的观察和比较,筛选出制备Pro-lips的最佳原料配比和工艺。结果表明,Pro-lips的最佳原料配比为:益生菌、大豆卵磷脂、胆固醇的质量比为1:12:2,药物浓度1.5 mg/mL;最佳制备工艺为45℃成膜,200 w超声15 min,60℃水合2 h。所得Pro-lips呈淡黄色乳光,粒子呈类球形,分布均匀无黏连。平均粒径为147.52±9.86 nm(n=3),Zeta电位为-15.33±1.07 mV(n=3),包封率达62.53%。
In this study,probiotic liposomes(Pro-lips)were prepared by film hydration method.The encapsulation efficiency of the prepared Pro-lips was evaluated.The preparation process of Pro-lips was optimized by single factor experiments.The surface characteristics,encapsulation efficiency,particle size,as well as the Zeta potential of the prepared Pro-lips were also investigated and compared to optimize the formulation ratio and preparation process of Pro-lips.The results show that the optimal formulation ratio and preparation process of Pro-lips were as follow:the mass ratio of probiotic-soy lecithin-cholesterol was 1:12:2,the concentration of drug was 1.5 mg/mL.The optimal preparation process was film-forming at 45℃,ultrasound emulsification at 200W for 15min,and hydration at 60℃for 2 h.The resulting liposomes exhibited a pale yellow opalescent appearance,the particles were spherical and uniformly distributed without bonding.The average particle size of the prepared liposomes was 147.52±9.86 nm(n=3),zeta potential-15.33±1.07mV(n=3),and the encapsulation efficiency reached about 62.53%.
作者
行云逸
黄惠华
Xing Yunyi;Huang Huihua(School of Food Science and Engineering,South China University of Technology 510641,China)
出处
《包装与食品机械》
CAS
北大核心
2019年第6期1-7,共7页
Packaging and Food Machinery
基金
国家自然科学基金项目(31471673)
关键词
益生菌
脂质体
制备工艺
包封率
probiotic
liposome
preparation process
encapsulation efficiency
