薏苡仁油脂质体制备工艺研究  

Research on coix seed oil liposomes preparation technology

作　　者：李亮[1] 熊华[1] 黄军[1] 赵丽萍[1] 史树伟[1] 

机构地区：[1]南昌大学食品科学国家重点实验室,南昌330047

出　　处：《食品科技》2008年第12期162-165,共4页Food Science and Technology

基　　金：国家"十一五"支撑计划项目(2006BAD27B04);国家"十一五"863计划项目[SQ2007AA10Z330663];教育部长江学者和创新团队发展计划项目(IRT0540);教育部团队计划项目

摘　　要：目的寻找到制备薏苡仁油纳米脂质体的最佳处方。方法:采用薄膜超声法制备薏苡仁油纳米脂质体,以薏苡仁油脂质体的包封率为主要评价指标并综合考虑薏苡仁油脂质体的粒度,采用正交设计法优化薏苡仁油脂质体的配方,寻找到制备薏苡仁油脂质体的最佳配方和最优工艺为:卵磷脂与胆固醇的质量比为3∶1、PBS缓冲溶液pH为6.8、超声功率为90%、超声时间30 min,按该处方工艺组合制备两批薏苡仁油脂质体,包封率平均值为83.6%,粒径为355 nm。Objective： To seek the best prescription of coix seed oil liposomes. Methods： The liposomes were prepared by film supersonic method. The envelope efficiency of coix seed oil liposomes was taken as the main criteria. And the diameter of the coix seed oil liposomes were taken into account as the subordinate criterias. The prescription of the liposomes were optimized by orthogonal design. The best prescription and the best preparation technology is egg phospholipids：cholesterol （3：1）, the water phase phosphate buffer solution （pH 6.8）, supersonic power （90%）, supersonic time （30 min）. According to the prescription, the liposomes had homogeneous shape with the particle size of 355 nm and the envelope efficiency of 83.6%.

关 键 词：薏苡仁油 脂质体 制备工艺 包封率 

分 类 号：TS201.1[轻工技术与工程—食品科学]