影响补铁剂脂质体脂质氧化的因素分析  

Effect of inner-exterior factors on lipid oxidation of iron supplement liposomes

作　　者：丁保淼[1] 

机构地区：[1]长江大学生命科学学院,荆州434025

出　　处：《中国食品添加剂》2015年第1期50-54,共5页China Food Additives

基　　金：国家自然科学基金资助(31401477);湖北省教育厅科学技术研究项目(Q20131204)

摘　　要：脂质氧化是补铁剂脂质体稳定性的主要指标之一,为明确内外因素对补铁剂脂质体脂质氧化的影响,以TBA法测定脂质体中丙二醛(MDA)含量,并以此为评价指标,考察了壁材组成、芯壁比、芯材类型、p H、温度、超声等主要因素对补铁剂脂质体脂质氧化的影响。实验结果显示,在壁材组成(蛋黄卵磷脂:胆固醇,EPC∶CHOL)为8∶1(wt./wt.)时脂质氧化程度最低;随着芯壁比的降低脂质氧化程度下降;越短、超声功率越低越能有效降低补铁剂脂质体的脂质氧化程度,提高其稳定性。这为补铁剂脂质体的合理生产,以及提高其贮藏和应用过程中的稳定性提供了科学依据。Lipid oxidation（LO）was one of main stability indicator of iron supplement liposomes（ISL）. The effects of inner- exterior factors on LO of ISL were studied. Malondialdehyde was measured by TBA method and was used as the indicator. The effects of wall- material composition,core- to- wall ratio,core material,p H,temperature and sonication on LO of ISL were investigated. The results indicated that： the LO was the lowest when the wall- material composition was 8 ∶ 1;Also,LO decreased with the ratio decreasing of low core- to- wall material;the lower the p H 7 and temperature,the more effective to lower the LO. And lower the sonication power and time,the better to help increasing the stability of ISL. The results provided the scientific guideline for improving the production,storage and application of ISL.

关 键 词：脂质体 脂质氧化 丙二醛 硫代巴比妥酸法 

分 类 号：TS202.3[轻工技术与工程—食品科学]