聚乙二醇修饰玉米黄色素纳米脂质体的稳定性研究  

Stability of corn yellow pigment nanoliposomes modified by polyethylene glycol

作　　者：焦岩[1,2,3] 常影[1,2,3] 王燕[1,2,3] 薄力影[1,2,3] 余世锋[1,2,3] 袁滢[1,2,3] JIAO Yan CHANG Ying WANG Yan BO Li-ying YU Shi-feng YUAN Ying(College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006 Key Laboratory of Processing Agricultural Products of Heilongjiang Province, Qiqihar University, Qiqihar 161006 Research Center for Refinement of Corn Engineering Qiqihar University, Qiqihar 161006)

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,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：《食品科技》2016年第11期219-223,共5页Food Science and Technology

基　　金：黑龙江省自然科学基金项目(C201454)

摘　　要：采用聚乙二醇(PEG)修饰玉米黄色素纳米脂质体,研究了不同条件下经PEG修饰的玉米黄色素纳米脂质体的稳定性,并对其粒径和微观结构进行了表征。结果表明:与未修饰的脂质体相比,采用PEG修饰的玉米黄色素纳米脂质体在光、热和不同p H条件下对玉米黄色素具有良好的保存性能,稳定性充分提高,且脂质体形态圆整、分散均匀,平均粒径为(86.84±17.81)nm。PEG修饰可通过改善玉米黄色素脂质体膜的结构性能,显著提高玉米黄色素的稳定性。Corn yellow pigment nanoliposomes was modified by polyethylene glycol（PEG）, the stability of liposomes were studied and its particle size morphology were characterized. The results showed that the preserving efficiency for corn yellow pigment significantly higher than that of ordinary liposomes without PEG modified, and the corn yellow pigment nanoliposomes also had good light, heat and pH stability. Moreover, corn yellow pigment nanoliposomes were relatively and regularly spherical in shape, evenly distributed and had an average particle size of（86.84±17.81） nm. The corn yellow pigment stability were improved by modifying the nanoliposomes with PEG and changing liposome membrane structure.

关 键 词：玉米黄色素 纳米脂质体 聚乙二醇 修饰 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]