椰子油基胆盐脂质体的制备及工艺优化  

Preparation and process optimization of coconut oil-based bile salt liposomes

作　　者：时振振 白新鹏[1] 岳宜静 SHI Zhen-zhen;BAI Xin-peng;YUE Yi-jing(School of Food Science and Engineering,Hainan University,Haikou,Hainan 570000,China)

机构地区：[1]海南大学食品科学与工程学院,海南海口570000

出　　处：《食品与机械》2021年第8期207-211,共5页Food and Machinery

基　　金：海南省重点科技计划项目(编号:ZDYF2019021,SQ2021XDNY0122);海口市重点科技计划项目(编号:2020-020)。

摘　　要：目的:提高椰子油的水溶性,扩展其在食品工业中的应用范围。方法:根据椰子油脂溶性的特点,以大豆卵磷脂-脱氧胆酸盐作为壁材,椰子油为芯材,利用薄膜分散法制备椰子油胆盐脂质体。考察了大豆卵磷脂/脱氧胆酸盐比、PBS/无水乙醇比、样脂比、超声时间、水化时间和水化温度等影响因素对包封率的影响,并优化了椰子油胆盐脂质体的制备工艺条件。结果:其最优制备工艺为大豆卵磷脂/脱氧胆酸盐比2.53、样脂比0.56、水化温度64.7℃,椰子油胆盐脂质体的包封率为58.09%。结论:薄膜分散法制备椰子油胆盐脂质体包封率较好,可以提高椰子油的水溶性。Objective:this study focuses on improving the water solubility of coconut oil and expand its application in food industry.Methods:According to the characteristics of the solubility of coconut oil,soybean lecithin-deoxycholate was used as shell material with coconut-oil core to establish coconut-oil bile salt liposomes by thin film dispersion method.Response surface optimization(RSM)was carried out according to the encapsulation rate,and the effects of several factors,including soybean lecithin/deoxycholate ratio,PBS/anhydrous ethanol ratio,sample fat ratio,ultrasonic time,hydration time and hydration temperature,on the encapsulation rate were investigated.Results:The results showed that the optimal preparation conditions were soybean lecithin/deoxycholate salt ratio of 2.53,sample fat ratio of 0.56,hydration temperature of 64.7℃,and the encapsulation efficiency of coconut oil bile salt liposomes was 58.09%.Conclusion:The encapsulation efficiency of coconut oil bile salt liposomes made by thin film dispersion method is favorable,and can improve the water solubility of coconut oil.

关 键 词：椰子油 胆盐 脂质体 包封率 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]