壳聚糖修饰对玉米黄色素纳米脂质体稳定性的影响  

Effect of chitosan modification to the stability of corn yellow pigment nanoliposome

作　　者：焦岩[1,2,3] 常影[1] 王燕[1,2] 薄力影[1] 余世锋[1,2] 袁滢[1,2] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,齐齐哈尔161006 [2]齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006 [3]齐齐哈尔大学玉米深加工工程研究中心,齐齐哈尔161006

出　　处：《中国食品添加剂》2016年第9期53-57,共5页China Food Additives

基　　金：黑龙江省自然科学基金项目(C201454);国家星火计划重大项目(2013GA670002)

摘　　要：采用壳聚糖(CS)修饰玉米黄色素纳米脂质体,对其粒径和微观结构进行了测定和分析,并研究了CS修饰对玉米黄色素纳米脂质体稳定性的影响。结果表明:经CS修饰的玉米黄色素纳米脂质体形态圆整、分散均匀,平均粒径为74.37±13.56nm。与未修饰的脂质体相比,CS修饰的玉米黄色素纳米脂质体在光、热和不同p H条件下能有效提高玉米黄色素的保存性能,增强其稳定性。通过CS修饰可明显改善脂质体结构性能进而提高玉米黄色素的稳定性,为玉米黄色素的纳米化改性修饰提供了科学依据。Corn yellow pigment nanoliposome was modifi ed by chitosan（CS）,the particle size morphology was determined and analyzed,and the stability of liposome was studied. The results showed that the modified corn yellow pigment nanoliposome＇s shape was regularly spherical,evenly distributed with an average particle size of 74.37±13.56 nm. The preserving effi ciency for corn yellow pigment was signifi cantly higher than that of non-modifi ed pigment,and it also has good stability on light,heat and p H stability. The structural performance of liposomes and corn yellow pigment were improved by modifying with CS,which provides scientific basis for the nano structure modifying of corn yellow pigment.

关 键 词：壳聚糖 修饰 玉米黄色素 纳米脂质体 稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS202.3[轻工技术与工程—食品科学与工程]