黑米麸皮花青素脂质体的稳定性研究  

Study on the stability of black rice bran anthocyanin liposome

作　　者：冯所兰 周淅赟 牛文慧[1] 孔令艳[1] 刘琴[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22期115-120,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);江苏高校优势学科建设工程资助项目;南京财经大学研究生科技创新计划资助项目

摘　　要：以大豆卵磷脂和胆固醇的混合物为壁材,采用逆相蒸发结合p H梯度法制备得到黑米麸皮花青素脂质体,研究了温度、光照及抗氧化剂的添加对该花青素脂质体的稳定性的影响。结果表明,相同温度下脂质体包埋的花青素比游离的花青素的稳定性显著提高;随着温度的上升,脂质体中的花青素稳定性下降;花青素脂质体在避光条件下的稳定性高于光照条件下的稳定性;而脂质体的粒径分布受温度及光照影响不大。在脂质体制备过程中,在磷脂层添加维生素E,且与卵磷脂的质量比高于1∶20时,可提高花青素脂质体的稳定性,但脂质体的包封率降低;而在内水相添加维生素C不会影响脂质体的包封率,并能显著提高脂质体的稳定性,当花青素和维生素C质量比为4∶1时,花青素脂质体的稳定性达到最高,此时脂质体在4℃下储藏14 d的渗漏率约为60%,37℃下储存48 h时渗漏率低于60%。Black rice bran anthocyanin liposome was prepared by using the method of reverse phase evaporation combining p H-gradient technique and the mixture of soybean lecithin and cholesterol as membrane material.The stability of anthocyanin liposome under light,different temperature,and in present of antioxidants vitamin E and Vitamin C were studied. The results showed that the stability of anthocyanin encapsulated in liposome was significant higher than that of free anthocyanin under the same temperature. The stability of anthocyanin liposome decreased when the temperature increased. The liposome was more stable under dark than under light. While,both temperature and light had no effect on liposome particle size distribution. When antioxidant vitamin E was added into lipids layer with the mass ration higher than 1 ∶20,the stability of anthocyanin liposome was increased,but the encapsulation efficiency was decreased. There was no effect on encapsulation efficiency when antioxidant vitamin C was added to inner aqueous phase,and the stability of liposome was significantly increased. When the mass ratio between anthocyanin and VCwas 4 ∶1,the anthocyanin liposome had highest stability. In this case,the leakage of the liposome was 60% when stored 14 days under 4 ℃;and the leakage was less than 60% after 48 hours under 37 ℃.

关 键 词：黑米麸皮花青素 脂质体 稳定性 抗氧化剂 

分 类 号：TS201.2[轻工技术与工程—食品科学]