甘氨酸螯合铁脂质体制备及其体外释放的研究  

Preparation of ferrous glycinate liposomes and its in vitro release

作　　者：丁保淼[1] 

机构地区：[1]长江大学生命科学学院,荆州434025

出　　处：《食品科技》2012年第4期253-256,共4页Food Science and Technology

摘　　要：为提高甘氨酸螯合铁的稳定性,采用薄膜-超声法制备了甘氨酸螯合铁脂质体。以包封率为指标,考察了胆固醇、芯材、吐温80的量和水相体积对脂质体的影响,得到了最佳的工艺条件为:胆固醇:芯材:吐温80:大豆卵磷脂=0.2:0.1:0.5:1(wt.:wt.:wt.:wt.),水相体积10mL;最大包封率为63.92%。体外释放结果显示,经过5h,脂质体在模拟胃液和模拟肠液中的释放率分别为24.05%和15.35%;因而,脂质体对芯材甘氨酸螯合铁有较好的保护及缓释效果。To enhance the stability of ferrous glycinate,ferrous glycinate liposomes were prepared by thin film-sonication method.The effects of cholesterol,ferrous glycinate,Tween 80,and the volume of aqueous phase on the encapsulation efficiency of liposomes were investigated.The optimized technique parameters were obtained：cholesterol：ferrous glycinate：Tween 80：soybean phosphatidylcholine（SPC）=0.2：0.1：0.5：1,the volume of aqueous phase 10 mL.The encapsulation efficiency was 63.92% under the conditions of optimized technique parameters.Ferrous glycinate liposomes showed an acceptable stability in simulated gastrointestinal juice for 5 h.According to the results,ferrous glycinate was effectively protected by liposomes.

关 键 词：薄膜-超声法 甘氨酸螯合铁 脂质体 包封率 体外释放 

分 类 号：TS202.3[轻工技术与工程—食品科学]