γ-氨基丁酸脂质体制备工艺的研究  

Study on preparation of γ-aminobutyric acid liposome

作　　者：刘永坤[1] 邢志勇[1] 刘宁[2] 李振艳[1] 刘潇[1] 娄冠群[1] 张永忠[1] 

机构地区：[1]东北农业大学理学院应用化学系,黑龙江哈尔滨150030 [2]东北农业大学,乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品工业科技》2010年第4期223-225,228,共4页Science and Technology of Food Industry

基　　金：国家863课题(2008AA10Z331)

摘　　要：采用醋酸钙梯度法制备γ-氨基丁酸脂质体,利用Berthelot分光光度法来检测γ-氨基丁酸(GABA)含量,通过正交实验确定优化的制备工艺条件为:药脂比为1∶20,卵磷脂与胆固醇的质量比为4∶1,醋酸钙浓度为0.12mol/L,孵育温度为50℃。所制备的脂质体平均包封率为91.4%。This paper used calcium acetate gradient method to prepare γ-aminobutyric acid liposome.And the content of γ-aminobutyric acid was detected using Berthelot spectrophotometry method.The optimal condition of preparing γ-aminobutyric acid liposome was determined by orthogonal test. The optimal conditions were as follows： drug-lipid ratio 1：20, PC- Chmolar ratio 4： 1, calcium acetate concentration 0.12mol · L^-1 and incubation temperature 50℃.Under this condition,the entrapment efficiency was 91.4%.

关 键 词：Γ-氨基丁酸 脂质体 醋酸钙梯度法 包封率 

分 类 号：TS201.1[轻工技术与工程—食品科学]