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作 者:方素琼 陈文荣 梁珊 邹立强[2] 李倩[3] FANG Suqiong;CHEN Wenrong;LIANG Shan;ZOU Liqiang;LI Qian(Sirio Pharma Co.Ltd.,Shantou 515041,China;State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China;School of Life and Health Sciences,Hubei University of Technology,Wuhan 430000,China)
机构地区:[1]仙乐健康科技股份有限公司,广东汕头515041 [2]南昌大学食品科学与资源挖掘全国重点实验室,江西南昌330047 [3]湖北工业大学生命科学与健康工程学院,湖北武汉430000
出 处:《食品与发酵工业》2024年第7期166-172,共7页Food and Fermentation Industries
基 金:广东省重大科技项目专项资金(STKJ2023047);南昌大学江西省财政科技专项“包干制”试点示范项目。
摘 要:采用高压均质技术制备稳定的姜黄脂质体,再结合喷雾干燥技术制备高负载姜黄脂质体粉,对其粒径、电位、微观结构等理化性质进行分析,并评价其贮藏稳定性及体内外吸收性能。结果表明,磷脂起到填充作用,使得微胶囊形状更加规则饱满。当磷脂含量10%、姜黄素含量6%时,姜黄脂质体粉具有良好的贮藏稳定性。姜黄脂质体粉明显提高了姜黄素的生物可及性,分别约为姜黄原料的11倍和商业高吸收姜黄的4倍。动物实验结果表明,姜黄脂质体粉显著提升了姜黄素的口服吸收性能,姜黄脂质体粉总姜黄素的血药浓度曲线下面积是姜黄原料的8.1倍,是商业高吸收姜黄的4.13倍。采用高压均质及喷雾干燥技术制备的脂质体粉是实现姜黄素高负载的可靠技术,对姜黄相关产品的开发奠定了理论基础。Stable turmeric liposomes were prepared using high-pressure homogenization technology,followed by the combination with spray drying technology to produce high-load turmeric liposome powder.The physicochemical properties such as particle size,zeta potential,and microstructure were analyzed,along with an evaluation of storage stability and in vitro and in vivo absorption performance.Results showed that phospholipids played a filling role,making the microcapsules more regular and fuller in shape.When the phospholipid content was 10%,and curcumin content was 6%,the turmeric liposome powder had good storage stability.The turmeric liposome powder significantly improved the bioaccessibility of curcumin,which was approximately 11 times that of the turmeric raw material and 4 times that of the commercial high-absorption turmeric.Animal experimental results showed that the turmeric liposome powder significantly enhanced the oral absorption performance of curcumin.The area under curve(AUC)of total curcumin of turmeric liposome powder was 8.1 times that of the turmeric raw material and 4.13 times that of the commercial high-absorption turmeric.The liposome powder prepared using high-pressure homogenization and spray drying technology was a reliable technique for achieving high loading of curcumin,laying a theoretical foundation for the development of turmeric-related products.
分 类 号:TS201.2[轻工技术与工程—食品科学]
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