pH梯度结合逆相蒸发法制备黑米麸皮花青素脂质体的研究  

Preparation of black rice bran anthocyanin liposomes by reverse-phase evaporation combing with pH gradient

作　　者：牛文慧[1] 冯所兰 周淅赟 张薇娜[1] 刘琴[1] 孔令艳[1] 

机构地区：[1]南京财经大学食品科学与工程学院江苏高校粮油质量安全控制及深加工重点实验室江苏省现代粮食流通与安全协同创新中心,江苏南京210023

出　　处：《食品工业科技》2015年第16期238-242,247,共6页Science and Technology of Food Industry

基　　金：江苏省高校自然科学研究重大项目(11KJA550001);江苏省高校自然科学研究面上项目(13KJB550008)

摘　　要：以大豆卵磷脂和胆固醇混合物为壁材,采用p H梯度结合逆相蒸发法制备黑米麸皮花青素脂质体,利用单因素实验,得到影响花青素脂质体包封率的三个显著性因素:大豆卵磷脂与胆固醇摩尔比(nSPC/nCH)、有机相与水相体积比(VOP/VAP)和磷酸缓冲液浓度(mmol/L)。根据中心组合(Box-Behnken)实验设计原理,采用响应面分析法对花青素脂质体的制备工艺进行了优化,结果得到花青素脂质体最佳制备工艺参数为:nSPC/nCH=3.29/1,VOP/VAP=3.16/1,磷酸缓冲液浓度为5.21 mmol/L。在最优条件下进行验证实验,得到花青素脂质体包封率达54.97%,所制备的花青素脂质体平均粒径为234 nm,Zeta电位为-25.0 m V。Black rice bran anthocyanin liposomes were prepared by reverse phase evaporation combining with pH-gradient technique using the mixture of soybean lecithin and cholesterol as membrane material. On the basis of the single-factor test,the molar ratio between phosphatidylcholine and cholesterol （nSPC/nCH,mol/mol）, volume ratio of organic to aqueous phase（VCP/VAp） and the concentration of phosphate buffer were identified as three major factors which affected the encapsulation efficiency. The optimized conditions of anthocyanin liposomes preparation were then obtained by using three factors and three levels of response surface analysis according to central composite（Box-Behnken） experimental design principles. The results showed that the optimum parameters for the preparation of anthocyanin liposomes were found to be nSPC/nCH=3.29/1,VoPNAP= 3.16/1 ,and the concentration of phosphate buffer was 5.21 mmol/L. The anthocyanin liposome prepared under this optimized condition had the encapsulation efficiency of 54.97%,the average particle size of 234 nm and the Zeta potential of -25.0 mV,which showed that the liposome was stable and suitable for further bio-available study.

关 键 词：花青素 脂质体制备 包封率 响应面 

分 类 号：TQ174.769[化学工程—陶瓷工业]