榛子油脂质体的制备工艺及其表征研究  

Preparation Process and Characterization of Hazelnut Oil Liposome

作　　者：李祥辉 任军 赵轩 范丽颖[1] LI Xianghui;REN Jun;ZHAO Xuan;FAN Liying(School of Life Science and Technology,Changchun University of Science and Technology,Changchun 130022;Jilin Provincial Academy of Forestry Science,Changchun 130033)

机构地区：[1]长春理工大学生命科学技术学院,长春130022 [2]吉林省科学研究院,长春130033

出　　处：《长春理工大学学报（自然科学版）》2024年第6期99-106,共8页Journal of Changchun University of Science and Technology(Natural Science Edition)

基　　金：吉林省科技发展计划项目(20220508104RC)。

摘　　要：使用乙醇注入-超声波法制备榛子油脂质体,通过单因素试验、响应面法,得到脂质体最佳制备工艺,对其粒径、形态、红外光谱、稳定性进行研究。结果表明,最佳制备工艺为:蛋黄卵磷脂与β-谷甾醇质量比为5.86∶1,蛋黄卵磷脂与榛子油质量比为4∶1,吐温-80添加量为19.33%,超声时间为28 min,超声功率为363.61 W,包埋率为77.32%,平均粒径为138.9 nm,多分散系数为0.109。扫描电镜下脂质体呈现球状,外表圆滑且平整,无裂缝或孔洞。红外光谱结果表明,脂质体结构有效,榛子油被包埋。稳定性测定得出榛子油脂质体可以有效地保护榛子油减小其过氧化值。The use of the ethanol injection-ultrasound method for the preparation of hazelnut oil liposomes,with the optimal preparation process determined through single-factor experiments and response surface methodology,and the study of its particle size,morphology,infrared spectroscopy,and stability.The results indicate that the optimal preparation process is as follows:a mass ratio of egg yolk lecithin toβ-sitosterol of 5.86∶1,a mass ratio of egg yolk lecithin to hazelnut oil of 4∶1,an addition of 19.33%Tween-80,an ultrasonication time of 28 minutes,and an ultrasonic power of 363.61 W,resulting in an encapsulation rate of 77.32%,an average particle size of 138.9 nm,and a polydispersity index of 0.109.Under scanning electron microscopy,the liposomes exhibited a spherical appearance that was smooth and flat,without cracks or pores.Infrared spectroscopy results showed that the lipid structures were effectively encapsulated within the hazelnut oil.Stability testing revealed that the hazelnut oil liposomes can effectively protect the hazelnut oil by reducing its peroxide value.

关 键 词：榛子油 脂质体 包埋率 响应面 稳定性 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]