维生素C纳米脂质体的制备及抗氧化作用的研究  

Preparation of vitamin C liposome and the study on its antioxidation

作　　者：王颖[1] 杨雪[1] 周艳华[1] 沈淑坤[1] 

机构地区：[1]陕西师范大学化学化工学院,陕西西安710062

出　　处：《化学研究与应用》2013年第8期1108-1113,共6页Chemical Research and Application

基　　金：高等学校博士学科点专项科研基金新教师类项目(20110202120008)资助;国家自然科学基金青年项目(201103103)资助

摘　　要：本论文以自行提取的蛋黄卵磷脂为原料,采用薄膜-超声法制备了包含有抗氧化物质Vc的脂质体微囊。以鸡蛋外膜模拟皮肤角质层结构,利用Fenton试剂引入羟基自由基诱导其表面损伤,利用扫描电镜SEM研究了包囊维生素C脂质体对鸡蛋外膜的抗氧化作用效果。以Pyrene为荧光探针,利用荧光探针技术从分子水平上研究了Vc脂质体对羟基自由基的捕获作用。In this dissertation,egg yolk lecithin was used as the membrane-forming material to prepare antioxidant vitamin C liposomes by thin film hydration-ultrasonic method.The outer membrane of eggs was used to bio-mimic skin stratum corneum and damaged by introduction of hydroxyl free radicals initiated by Fenton reaction.The protective effect of Vc-liposome on eggshell membrane oxidative injury was detected and the morphological changes were observed by scanning electron microscopy（SEM）.The fluorescence quenching technique was used to investigate the capture roles of vitamine C for OH radicals.

关 键 词：抗氧化脂质体 维生素C 羟基自由基 荧光探针 

分 类 号：O629.4[理学—有机化学]