VC纳米脂质体悬浮液的制备与性质  

Preparation and Characterization of VC Nanoliposomes Suspension

作　　者：鲍士宝[1] 喻婷婷[1] 党亚丽[2] 杨剑婷[1] 

机构地区：[1]安徽科技学院食品药品学院,安徽凤阳233100 [2]浙江省医学科学院药物研究所,浙江杭州310013

出　　处：《食品科学》2013年第16期93-97,共5页Food Science

基　　金：安徽省高校省级自然科学研究项目(KJ2011B057)

摘　　要：通过单因素和正交试验以及对两种后处理方式的比较,优化乙醇注入法制备VC纳米脂质体悬浮液的工艺,得到最佳制备工艺为:当水合介质体积40mL、卵磷脂用量400mg时,VC添加量160mg、胆固醇与卵磷脂的质量比1:5、Tween-80与总脂材质量比4:6、水合温度55℃、水合时间30min,采用100MPa高压均质后处理,循环3次。按此最佳工艺制备的VC纳米脂质体悬浮液的包封率为71.4%,平均粒径为89.62nm,多分散指数为0.160,表面电位为(-20.1±5.6)mV;其在pH6.5、0.05mol/L的Na2HPO4-KH2PO4缓冲溶液(PBS)中的释放动力学特性符合一级动力学模型;贮存稳定性实验结果表明,随着贮存时间的延长或贮存温度的升高,VC脂质体悬浮液体系的稳定性下降。This paper presents an optimized procedure for preparing VC nanoliposomes suspension by the ethanol injection method.Two post-treatments were evaluated in terms of encapsulation efficiency.Using one-factor-at-a-time method and orthogonal array design,the optimal conditions for preparing VC nanoliposomes suspension were determined as 40 mL of hydrated media,400 mg of lecithin,160 mg of VC,a cholesterol/lecithin ratio of 1：5（m/m）,a Tween-80/total lipid ratio of 4：6（m/m）,hydration at 55 ℃,and three cycles of homogenization at 100 MPa.The encapsulation efficiency of VC nanoliposomes suspension obtained under these conditions was 71.4%,average particle size 89.62 nm,polydispersity index（PDI） 0.160,and surface potential（-20.1 ± 5.6） mV.The release in 0.05 mol/L PBS at pH 6.5 obeyed first-order kinetics.Additionally,it was found that the stability of the VC nanoliposomes suspension decreased with increasing storage temperature or time.

关 键 词：VC纳米脂质体悬浮液 超声 高压均质 释放特性 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]