鱼油纳米脂质体的制备及其性质测定  

Preparation and characterization of fish oil nanoliposomes

作　　者：涂宗财[1,2] 张朋[1] 王辉[1] 尹月斌[1] 满泽洲[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 [2]江西师范大学生命科学学院,江西南昌330022

出　　处：《食品与发酵工业》2013年第2期50-55,共6页Food and Fermentation Industries

基　　金：国家高技术研究发展计划(863)项目"新型水产品加工装备开发与新技术研究"(No.2011AA100803)

摘　　要：采用响应面法优化乙醇注入-动态高压微射流法制备鱼油纳米脂质体的工艺,并对其理化性质进行了初步测定。结果表明:制备鱼油纳米脂质体的最佳工艺为:磷脂浓度29 mg/mL,m(磷脂)∶m(鱼油)∶m(胆固醇)∶m(吐温-80)=10∶2∶2.5∶1,微射流压力150 MPa,微射流处理次数2次。在此条件下脂质体的包封率为76.9%,平均粒径128.1 nm,Zeta电位-20.11 mV。乙醇注入-动态高压微射流法制备的鱼油纳米脂质体粒径小且分布均匀(多分散指数0.258),具有较高的包封率和稳定性。Response surface methodology（RSM） was selected to optimize the fish oil nanoliposomes prepare by ethanol injection-dynamic high pressure microfluidizer（DHPM） method, its physical and chemical properties were e- valuated at last. The results indicated that the optimum prepation technique parameters were as follows： phosphatidyl- choline content was 29 mg/mL , the mass ratio of phosphatidyleholine, fish oil, cholesterol and Tween-80 was 10： 2： 2.5： 1, DHPM treatment pressure was 150 MPa and treated twice. Under these conditions, encapsulation efficiency （EE） of fish oil nanoliposomes was reached to 76.9% , average diameter was 128.1 nm, zeta potential was -20. 11 inV. Fish oil nanoliposomes made by ethanol injection-DHPM exhibited great advantages in their characteristics, in- eluding small average diameter and narrow size distribution （polydispersity index 0. 258） as well as great encapsula- tion efficiency and good stability.

关 键 词：鱼油 纳米脂质体 乙醇注入-动态高压微射流法 包封率 粒径 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]