扇贝多肽脂质体制备工艺的优化与表征  

Preparation process optimization and characterization of liposomes for loading polypeptide from Chlamys farreri

作　　者：郑媛[1] 纪晓峰[1] 郑兰红[1] 盛军[1] 王海英[1] 孙谧[1] 

机构地区：[1]中国水产科学院黄海水产研究所海洋酶与酶工程实验室,山东青岛266071

出　　处：《食品工业科技》2013年第24期309-313,333,共6页Science and Technology of Food Industry

基　　金：国家国际科技合作项目(2011DFB30250);水科院黄海所基本科研业务费专项资金项目(20603022013029);青岛市民生计划项目(13-1-3-83-nsh)

摘　　要：以扇贝多肽PCF作为研究对象，制备脂质体制剂，用扇贝多肽在脂质体中的包封率作为衡量制备工艺的指标。在单因素实验基础上，利用中心复合设计方法和响应面分析法，研究三个变量对包封率影响的协同作用。在pH梯度为4-7条件下，确定扇贝多肽脂质体的最佳制备工艺为卵磷脂为200mg，胆固醇加量为56mg，吐温80加量为68mg，PCF添加量为2．15mg／mL，在此条件下，脂质体包封率达到96．05％。对制备的脂质体的质量进行了评价，其粒径在200nm以下，带负电荷，稳定性较好。通过响应面优化得到的扇贝多肽脂质体包封率有了大幅提高，为开发应用奠定了基础。Polypeptide from Chlamys farreri（PCF）,as the research object,was embedded in the liposomes,with the encapsulation efficiency as a measure indicator. Three parameters were optimized using central composite design and RSM （response surface methodology） based on the single factor experiment for achieving maximum encapsulation efficiency of liposomes. Under the condition of pH4-7,the optimum preparation conditions were obtained as follows.phosphatidylcholine 200rag,cholesterol 56mg,Tween 80 68mg, PCF 2.15mg/mL. Under these conditions,the average encapsulation efficiency was 96.05%. The quality was assessed, the liposomes have a fairly good chemical stability and a diameter of below 200nm,carried negative charges. Encapsulation efficiency of PCF liposomes were increased significantly by RSM method and more application developments were achieved.

关 键 词：扇贝多肽 脂质体 制备工艺 质量评价 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]