原花青素脂质体的制备及其理化性质研究  

Preparation and Physicochemical Properties of Proanthocyanidins Liposomes Process

作　　者：田艳杰 石爱民[2] 刘哲 王强 刘红芝[1,2] 代蕾 Tian Yanjie;Shi Aimin;Liu Zhe;Wang Qiang;Liu Hongzhi;Dai Lei(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193;Qingdao Institute of Special Food,Qingdao 266109)

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109 [2]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193 [3]青岛特种食品研究院,青岛266109

出　　处：《中国粮油学报》2023年第10期170-176,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(32172149);中国农业科学院科技创新工程项目(CAAS-ASTIP-2020-IFST);中国博士后科学基金项目(2021T14042)。

摘　　要：为提高原花青素的稳定性及生物利用度,采用逆向蒸发法制备原花青素脂质体,通过单因素实验研究卵磷脂与胆固醇的质量比、原花青素质量浓度以及有机相与水相的体积比对原花青素脂质体包封率的影响,并通过响应面实验优化制备工艺参数。结果表明:对包封率的影响大小为原花青素质量浓度>水相与有机相的体积比>卵磷脂与胆固醇的质量比,其最佳制备工艺参数为卵磷脂与胆固醇的比为3.94、原花青素质量浓度为1.64 mg/mL、水相与有机相体积比为2.88,此时原花青素脂质体的包封率为(89.18±0.40)%,并对制备的脂质体进行微观结构、粒径、傅里叶变换红外光谱(FTIR)等方法进行理化性质和结构方面表征,为原花青素脂质体的构建及应用提供参考。To improve the stability and bioavailability of proanthocyanidins,proanthocyanidins liposomes were prepared by reverse evaporation.The effects of the mass ratio of lecithin to cholesterol,the mass concentration of proanthocyanidins and the volume ratio of organic phase to water phase on the encapsulation efficiency of proanthocyanidins liposomes were studied by single factor experiments,and the preparation process parameters were optimized by response surface methodology.The results indicated that the effects on encapsulation efficiency were as follows,the mass concentration of proanthocyanidins>the volume ratio of aqueous phase to organic phase>the mass ratio of lecithin to cholesterol.And the optimum preparation parameters were obtained while the ratio of lecithin to cholesterol was 3.94,the mass concentration of proanthocyanidins solution was 1.64 mg/mL,the volume ratio of aqueous phase to organic phase was 2.88.Under these conditions,the encapsulation rate of proanthocyanidins in liposomes was(89.18±0.40)%,and the physical and chemical properties and structures of the prepared liposomes were characterized by microstructure,particle size,Fourier transform infrared spectroscopy(FTIR)and other methods.And these results could provide a reference for the construction and application of proanthocyanidins liposomes.

关 键 词：原花青素 脂质体 工艺优化 包封率 理化性质 

分 类 号：R944.1[医药卫生—药剂学]