薏苡仁油脂质体的制备及质量评价  

Preparation and Quality Evaluation of Coix Seed Oil Liposomes

作　　者：刘玉珍[1] 熊华[1] 蒋岩[1] 韩丹[1] 徐井水[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2009年第16期193-197,共5页Food Science

基　　金：国家"863"计划专题项目(2008AA10Z332);"十一五"国家科技支撑计划项目(2006BAD27B04);江西省重点科技支撑计划项目(2008年度)

摘　　要：采用乙醇注入-超声法制备薏苡仁油脂质体,以包封率为主要指标,正交试验筛选优化配方,并测定薏苡仁油脂质体的形态、粒径、Zeta电位和包封率,以外观、透光率(T500nm)、pH值和保留率等指标考察脂质体在不同温度下的贮存稳定性。结果表明,最佳配方为卵磷脂浓度20mg/ml,卵磷脂:薏苡仁油:胆固醇为3:2:1(m/m),水相为pH6.7的磷酸盐缓冲液,以优化配方制备的脂质体在高倍显微镜下呈类圆形,平均粒径为207.4nm,Zeta电位为-26.4mV,包封率为72.48%,薏苡仁油脂质体双分子层的稳定性与贮存温度密切相关,4℃避光保存稳定性较好。Coix seed oil liposomes were prepared by a technology of combined ethanol injection and ultrasonic. An orthogonal array design involving 9 experiments of four crucial factors at 3 levels was employed to obtain the highest embedding rate. The morphology of coix seed oil liposomes was observed under SEM, their particle size and Zeta potential were measured, and their storage stability was evaluated in terms of appearance, T500nm, pH value and retention rate of coix seed oil. The optimum preparation conditions were as following： concentration of lecithin 20 mg/ml, ratio of lecithin to coix seed oil to cholesterol 3：2：1 （m/m）, and using phosphate buffer solution （pH 6.7） as the aqueous phase. The coix seed oil liposomes prepared under the above conditions were observed to be uniform and round with a mean particle size of 207.4 nm and their Zeta potential and embdeding efficiency were - 26.4 mV and 72.48%, respectively. The stability of bilayer structure of coix seed oil liposomes is related to storage temperature, and they have the longest storage life in a light-avoiding environment at 4 ℃.

关 键 词：薏苡仁油 脂质体 包封率 质量评价 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]