茶多酚脂质体的制备和物化性质研究  

Preparation and Physicochemical Properties of Tea Polyphenol Liposome

作　　者：范一文[1] 鲁群[2] 李地才[2] 姜建国[1,2] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510006 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2011年第10期1187-1191,共5页Modern Food Science and Technology

摘　　要：本文采用薄膜超声分散法制备茶多酚脂质体以提高茶多酚的生物利用率。在制备工艺研究中运用响应面分析,确定其最佳工艺条件:药脂比为1:8,卵磷脂与胆固醇比为4:1,缓冲液pH值为6.62,超声时间为3.5 min。理论最佳包埋率60.36%,实际包埋率为60.09±0.69%。并对其理化性质进行了考察,平均粒径为160.4 nm;ζ-电位值-67.2;通过红外光谱证实茶多酚经过物理相互作用形成的;体外释放过程符合一级动力学方程。制备的茶多酚脂质体产品稳定性良好。The preparation of tea polyphenol liposome by thin fill ultrasonic dispersion method was developed in this research to enhance the bioavailability of tea polyphenol. The process conditions were optimized using response surface analysis. The optimal technological parameters were as follows： ratio of lecithin to tea polyphenol 1：8, ratio of lecithin to cholesterol 4：1, PBS PH 6.62 and ultrasonic time 3.5 min. The theoretical and practical entrapment efficiency was 60.36% and 60.09-x-0.69%, respectively. Furthermore, the physicochemicat properties of tea polyphenol liposome were investigated. The mean size of tea polyphenol liposome was 160.4 nm and the -potential value was -67.2. The tea polyphenol liposome was formed by physical interaction and the in vitro release process followed the First-order equation. The results showed that the prepared tea polyphenol liposome was stable.

关 键 词：茶多酚 脂质体 薄膜超声分散法 理化性质 

分 类 号：TS272[农业科学—茶叶生产加工]