杜仲籽油冻干脂质体的制备及表征  

Preparation and characterization of freeze-dried Eucommia ulmoides seed oil liposome

作　　者：陈亮 刘悠 姚茂君[1,2] 鲁颖 余佶[1,2] 李加兴[2] CHEN Liang;LIU You;YAO Maojun;LU Ying;YU Ji;LI Jiaxing(College of Chemistry and Chemical Engineering,Jishou University,Jishou 416000,Hunan,China;Institute of Food Science,Jishou University,Jishou 416000,Hunan,China)

机构地区：[1]吉首大学化学化工学院,湖南吉首416000 [2]吉首大学食品科学研究所,湖南吉首416000

出　　处：《中国油脂》2021年第3期68-73,92,共7页China Oils and Fats

基　　金：湖南省科技厅重点研发计划项目(2018NK2045)。

摘　　要：为增加杜仲籽油的水溶性和稳定性,提高其生物利用度,将杜仲籽油制成冻干脂质体。采用乙醇注入-超声法制备杜仲籽油脂质体悬浮液并进行冻干处理,以冻干后样品外观、再分散性及复溶后包埋率为指标优化其冻干工艺条件,分析杜仲籽油冻干脂质体的微观形态、粒径、Zeta电位与储藏稳定性,利用差示扫描量热仪(DSC)、X射线衍射仪(XRD)分析冻干保护剂在脂质体中的存在状态。结果表明:杜仲籽油冻干脂质体制备的最佳冻干工艺条件为预冻温度-50℃、预冻时间12 h、干燥时间36 h、冻干保护剂为甘露醇、甘露醇与大豆卵磷脂质量比8∶1。在最佳冻干条件下,杜仲籽油冻干脂质体为白色球状,复溶后包埋率为(72.52±1.95)%,粒径为(389.67±4.81) nm,PDI为0.255±0.013,Zeta电位为(-22.62±1.66) mV,储藏稳定性较好。In order to improve the stability,solubility and bioavailability of Eucommia ulmoides seed oil,the freeze-dried Eucommia ulmoides seed oil liposome was prepared by ethanol injection-ultrasound method and freeze-drying. Using appearance, redispersibility and encapsulation efficiency after rehydration of the samples as indexes,the freeze-drying conditions were optimized. The characteristics of the liposome including microform,particle size,Zeta potential and storage stability were determined,and the differential scanning calorimetry (DSC),X-ray diffraction (XRD) were used to analyze the state of freeze-drying protectant. The results showed that the optimal freeze-drying conditions of preparing Eucommia ulmoides seed oil liposome were obtained as follows: pre-freezing temperature -50 ℃,pre-freezing time 12 h,drying time 36 h,with mannitol as freeze-drying protectant,mass ratio of mannitol to soy lecithin 8∶1. Under these conditions,the liposome was white spheroid,and the capsulation efficiency after rehydration,particle size,PDI and Zeta potential were (72. 52 ± 1. 95) %, (389. 67 ± 4. 81) nm,0. 255 ± 0. 013 and(-22. 62 ± 1. 66) mV,respectively. The liposome obtained had good storage stability.

关 键 词：杜仲籽油 冻干脂质体 冻干保护剂 储藏稳定性 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程] TS205[轻工技术与工程—食品科学与工程]