氧化魔芋葡甘聚糖包覆原花青素纳米脂质体的制备工艺优化  

Optimization of the preparation process for proanthocyanidin-loaded nano-liposomes coated with oxidized konjac glucomannan

作　　者：林守燕 丁保淼[1] LIN Shouyan;DING Baomiao(School of Life Science,Yangtze University,Jingzhou 434025)

机构地区：[1]长江大学生命科学学院,荆州434025

出　　处：《中国食品添加剂》2025年第3期47-54,共8页China Food Additives

基　　金：国家自然科学基金项目(31972013)。

摘　　要：为了改善原花青素的稳定性,以包封率、粒径、PDI和Zeta电位为评价指标,通过单因素试验和Box-Behnken响应面试验优化氧化魔芋葡甘聚糖以包覆原花青素纳米脂质体的制备工艺。结果表明,用以包覆原花青素纳米脂质体的氧化魔芋葡甘聚糖制备的最佳工艺条件:魔芋葡甘聚糖氧化温度为44℃、氧化时间为4.2 h、氧化pH为8、氧化剂添加量为3.7%、氧化魔芋葡甘聚糖的浓度为2 mg/mL。魔芋葡甘聚糖氧化的因素对所得氧化魔芋葡甘聚糖包覆的原花青素纳米脂质体的影响程度为:氧化剂添加量>氧化温度>氧化时间。在最佳工艺条件下,氧化魔芋葡甘聚糖包覆的原花青素纳米脂质体的包封率为61.76%、平均粒径为281.12 nm,PDI为0.433,Zeta电位为-43.17 mV。因此,氧化魔芋葡甘聚糖的包覆可能是改善原花青素纳米脂质体稳定性的一种有效策略。To improve the stability and bioavailability of proanthocyanidins( PC),encapsulation efficiency,particle size,polydispersity index( PDI),and Zeta potential were utilized as evaluation indicators to optimize the preparation process of proanthocyanidin nano-liposomes( PC-Lip) coated with oxidized konjac glucomannan( OKGM) for the encapsulation of proanthocyanidins( OKGM-PC-Lip) through single factor experiments and Box-Behnken response surface methodology.The results indicated that the optimal preparation conditions for the OKGM used to coat the PCLip were as follows:oxidation temperature of konjac glucomannan at 44 ℃,oxidation time at 4.2 hours,oxidation pH at 8,oxidizing agent concentration at 3.7%,and konjac glucomannan concentration at 2 mg/mL.The factors influencing the properties of OKGM-PC-Lip were ranked as follows:oxidizing agent concentration > oxidation temperature > oxidation time.Under these optimized conditions,the prepared OKGM-PC-Lip exhibited the encapsulation efficiency of 61.76%,average particle size of 281.12 nm,PDI of 0.433,and zeta potential of-43.17 mV.These findings suggested that OKGM coating may represent an effective strategy for enhancing the stability of PC-Lip.

关 键 词：魔芋葡甘聚糖 纳米脂质体 原花青素 包封率 响应面法 

分 类 号：TS202.3[轻工技术与工程—食品科学]