蜂胶脂质体制备工艺优化及抗氧化活性分析  

Optimization of the preparation process for propolis liposome and antioxidant activity analysis

作　　者：孙思源 孔令杰 朱和权 董捷[1] SUN Siyuan;KONG Lingjie;ZHU Hequan;DONG Jie(State Key Laboratory of Resource Insects,Institute of Apicultural Research,Chinese Academy of Agricultural Sciences,Beijing 100093,China)

机构地区：[1]中国农业科学院蜜蜂研究所资源昆虫高效养殖与利用全国重点实验室,北京100093

出　　处：《食品与机械》2024年第6期192-198,232,共8页Food and Machinery

基　　金：国家蜂产业技术体系(编号:CARS-44-KXJ19);中国农业科学院创新工程(编号:CAAS-ASTIP-2019 IAR)。

摘　　要：[目的]提高蜂胶的水溶性及其生物利用率,扩大蜂胶在食品行业的应用范围。[方法]以胆固醇、大豆卵磷脂为壁材,蜂胶为芯材,利用薄膜分散法制备蜂胶脂质体。以包封率为检验指标,通过单因素试验及响应面分析法优化得到蜂胶脂质体的最佳制备工艺,并对其抗氧化活性进行分析评价。[结果]蜂胶脂质体的最优制备工艺为大豆卵磷脂用量2.5 g/100 mL,大豆卵磷脂与胆固醇质量比10.3∶1,蜂胶与胆固醇质量比3.8∶1,蜂胶脂质体的包封率可达93.09%。该法所得蜂胶脂质体在体积分数为50μL/mL时,对DPPH自由基、ABTS+自由基、羟自由基清除率分别达88.58%,61.13%,86.02%。[结论]试验制备的蜂胶脂质体包封率高,水溶性好,且具有良好的抗氧化能力。[Objective]This study aimed to improve the water solubility of propolis,and expand the application of propolis in food industry.[Methods]By utilizing the film dispersion method,propolis liposome was prepared with cholesterol and soy lecithin as the wall material and propolis as the core component.The optimal preparation process for propolis liposome was optimized through a combination of one-factor experiments and response surface methodology with the encapsulation rate as the test index,and its antioxidant activity was also analyzed and evaluated.[Results]The optimal process for preparing propolis liposome consisted of 2.5 g/100 mL soy lecithin,a cholesterol to soy lecithin ratio of 1∶10.3,and a cholesterol to propolis ratio of 1∶3.8.These optimized conditions resulted in a high encapsulation rate of 93.09%for propolis liposome.In addition,it was found that the scavenging efficiencies of the 50μL/mL propolis liposome were 88.60%,60.53%,and 82.25%for clearance of DPPH radicals,ABTS+radicals,and hydroxyl radicals,respectively.[Conclusion]The prepared propolis liposome has high encapsulation efficiency,good water solubility and good antioxidant capacity.

关 键 词：蜂胶 脂质体 薄膜分散法 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]