维生素C前体脂质体的制备  

Preparation of Vitamin C Proliposomes

作　　者：徐小娟[1] 姚琳[1] 喻苗[1] 汪洁[1] 鲍士宝[1] 

机构地区：[1]安徽师范大学环境科学与工程学院,芜湖241003

出　　处：《食品工业》2017年第3期141-145,共5页The Food Industry

基　　金：安徽师范大学科研项目(2014bsqdjj51)

摘　　要：用冷冻干燥法制备VC前体脂质体以提高VC的稳定性和利用率。采用单因素试验分别研究冻干保护剂用量、种类、预冻时间和冷冻干燥时间对VC前体脂质体复水后包封率和粒径的影响,并以正交试验优化工艺。结果表明,VC前体脂质体的最佳工艺条件:冻干保护剂为海藻糖,卵磷脂与海藻糖的质量比为1∶3,预冻时间为6 h,冷冻干燥时间为36 h。此条件下,VC前体脂质体复水后包封率在59%左右,平均粒径为114.8 nm。Vitamin C proliposome was prepared by freeze-drying method to improve the stability and utilization of vitamin C. Single factor experiment was used to study the effects of cryoprotectants＇ amount, cryoprotectants＇ types, pre-freezing time and freeze-drying time on the encapsulation efficiency and particle size of vitamin C prolipsome. Through orthogonal test to optimize the process, and the results showed that the best technological condition was as follows： the cryoprotectant was trehalose, the mass ratio between lecithin to trehalose was 1 ： 3, pre-fi＇eezing time was 6 hours, freeze-drying time was 36 hours. Under this condition, the encapsulation efficiency atter rehydration of vitamin C proliposome was around 59% and the average particle size was 114.8 nm.

关 键 词：VC前体脂质体 冷冻干燥 冻干保护剂 包封率 粒径 

分 类 号：TQ466.3[化学工程—制药化工]