蜂胶黄酮萃取物脂质体制备工艺的优化及体外缓释特性  

Liposomal Propolis Flavone Extract:Preparation and in vitro Controlled Release Characteristics

作　　者：单良[1] 汤志勇[1] 刘元法[1] 金青哲[1] 王兴国[1] 

机构地区：[1]食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2008年第8期232-237,共6页Food Science

摘　　要：本研究运用均匀设计方法,以脂质体黄酮包封率、平均粒径、冷藏稳定性为指标,对蜂胶黄酮萃取物脂质体制备工艺进行了初步优化,结合体外释放特性评价最终确定制备工艺条件为:蜂胶黄酮萃取物100mg、蛋黄卵磷脂500mg、胆固醇80mg、旋转蒸发温度45℃、0.01mol/L pH7.4磷酸盐缓冲液用量25ml、超声作用时间25min。在此最佳条件下制得脂质体的黄酮包封率为86.6%,平均粒径为104.78nm,4℃冷藏一个月的稳定率为77.0%。The process parameters for preparing liposomal propolis flavone extract were preliminarily optimized using uniform design with mean diameter of liposome, encapsulation efficiency, and storage stability of liposome as major indexes. Based on in vitro controlled release characteristics of liposomal propolis flavone extract, its optimum preparation conditions are determined as follows： egg lecithin 500 mg, cholesterol 80 mg, propolis 100 mg, rotary evaporating temperature 45 ℃, phosphate buffer solution （pH 7.4） 25 ml and ultrasonic treatment time 25 rain. The resultant liposomal propolis flavone extract shows an encapsulation efficiency of 86.6% with a mean diameter of 104.78 nm and a percentage encapsulation efficiency retention rate of 77.0%.

关 键 词：蜂胶黄酮萃取物 脂质体 均匀设计 体外释放特性 

分 类 号：S896[农业科学—特种经济动物饲养] O623.54[农业科学—畜牧兽医]