氨基酸锌脂质体及前体脂质体的工艺优化  

Process optimization of zinc amino acid liposomes and precursor liposomes

作　　者：韩露 吴港城 马子宾 徐海菊[1] 胡杨洋 HAN Lu;WU Gangcheng;MA Zibin;XU Haiju;HU Yangyang(Taizhou Vocational College of Science Technology,Taizhou 318000;Jiangnan University,Wuxi 214000)

机构地区：[1]台州科技职业学院,台州318000 [2]江南大学,无锡214000

出　　处：《中国食品添加剂》2023年第12期68-76,共9页China Food Additives

基　　金：浙江省教育厅一般科研项目(编号:Y202147958)。

摘　　要：为提高甘氨酸锌络合物在强酸环境(如胃液)中的稳定性及生物利用率,采用脂质体技术对其进行保护,同时研究该脂质体和前体脂质体的最佳制备工艺。通过单因素实验考察胆固醇/磷脂比、药脂比、吐温80含量及水相体积对脂质体包封率与粒径的影响,在此基础上采用正交实验确立最佳工艺条件,并将脂质体冷冻干燥形成前体脂质体,比较不同保护剂的冻干保护效果。结果显示最佳工艺为大豆卵磷脂200 mg,胆固醇40 mg,甘氨酸锌10 mg,吐温80为200 mg,水相体积12 mL,此时脂质体包封率73.17%,平均粒径112 nm,多分散性指数为0.211。该脂质体在模拟胃肠液中对甘氨酸锌有很好的保护和缓释效果。前体脂质体制备中,海藻糖的冻干保护效果最佳。To improve the stability and bioavailability of zinc glycinate complexes in strong acidic environments(e.g.gastric juice),liposome technology was used to protect them,and the optimal preparation process of the liposome and precursor liposome was also investigated.The effects of cholesterol/phospholipid ratio,drug-lipid ratio,Tween 80 content and aqueous phase volume on the liposome encapsulation rate and particle size were investigated by single-factor experiments,based on these,the optimal process conditions were established by orthogonal experiments,and the liposomes were freeze-dried to form precursor liposomes to compare the lyophilization protection effect of different protective agents.The results showed that the optimal process was as follows:200 mg of soy lecithin,40 mg of cholesterol,10 mg of zinc glycinate,200 mg of Tween 80,and 12 mL of aqueous phase,with the optimal process,the liposome encapsulation rate was 73.17%,the average particle size was 112 nm,and the polydispersity index was 0.211.The liposome had good protection and sustained-release effect on zinc glycinate in simulated gastrointestinalfluid.In the precursor liposome preparation,the best lyophilized protection was achieved by trehalose.

关 键 词：氨基酸锌 脂质体 前体脂质体 包封率 粒径 

分 类 号：TS202.3[轻工技术与工程—食品科学]