茶多酚前体脂质体的制备及稳定性研究  

Study on preparation and stability of tea polyphenols precursor liposome

作　　者：张献领[1] 鲍士宝[2] 刘春[1] 马世堂[1] 

机构地区：[1]安徽科技学院食品药品学院,安徽凤阳233100 [2]安徽师范大学环境科学与工程学院,安徽芜湖241003

出　　处：《贵州师范大学学报（自然科学版）》2014年第6期71-75,共5页Journal of Guizhou Normal University：Natural Sciences

基　　金：国家自然科学基金(No.:81403268);国家级大学生创新创业计划项目(No.:201310879009);2014年校级质量工程项目(No.:xj201401)

摘　　要：采用冷冻干燥法制备茶多酚前体脂质体,并对其稳定性进行研究。通过考察冷冻保护剂的种类、冷冻保护剂的用量、预冻时间、冷冻干燥时间等因素对茶多酚前体脂质体复水后包封率的影响。在最佳制备工艺条件下:海藻糖为冷冻保护剂,海藻糖与卵磷脂的质量比为4∶1,预冻时间为6h,冷冻干燥时间为36h,制备得到的茶多酚前体脂质体复水后包封率45.5%,稳定性高。该法制备的茶多酚前体脂质体包封率高,稳定性好,可以长时间贮藏。The tea polyphenols precursor liposomes was prepared through the use of freeze-drying to improve the stability of the tea polyphenol liposome suspension; Investigated the effects of cryoprotectant types,cryoprotectant amount,pre-freezing time and the freeze-drying time and other factors on the encapsulation efficiency of the polyphenols Proliposome after rehydration was investigated; the best freeze-drying conditions is as follows： the cryoprotectant is trehalose,protection and Lecithin mass ratio is 4∶ 1,pre-freeze time of the tea polyphenol liposomes is 6 hours,freeze-dried for 36 hours. The encapsulation efficiency of the tea polyphenols Proliposome after rehydration was 45. 5% and its stability is high. The tea polyphenols Proliposome＇s production is highly encapsulated with good stability and storage.

关 键 词：茶多酚前体脂质体 冷冻干燥 冷冻保护剂 稳定性 

分 类 号：TQ28[化学工程—有机化工]