期刊论文

Preparation and Stability Evaluation of Liposome Complex of Polyphenol and Polysaccharide in Lotus Root

中文

食品工业科技

1002-0306

2019

40

17

154-160

10.13386/j.issn1002-0306.2019.17.025

湖北省高等学校优秀中青年科技创新团队计划项目（T201809）；

本校为第一机构

采用逆向蒸发法制备莲藕多酚-多糖复合脂质体,分别以多酚和多糖的包封率为指标,考察多酚质量浓度、多糖质量浓度、磷脂-胆固醇质量比、超声时间和高速剪切转速对脂质体包封的影响,进一步通过正交试验,确定最佳制备工艺为:磷脂-胆固醇质量比1∶4、莲藕多酚质量浓度15 mg/mL、莲藕多糖质量浓度1.5 mg/mL、超声时间6 min、高速剪切转速8000 r/min,在该条件下所得脂质体的多酚包封率为72.36％、多糖包封率为15.66％、ζ电位为-38.70 mV、粒径为123.01 nm.监测液态和冻干复合脂质体在4℃和25℃贮藏期间的包封率、ζ电位和粒径变化,发现脂质体冻干后的贮藏稳定性明显增加,且低温(4℃)利于脂质体的保存...

This study aimed to prepare the liposomes containing lotus root polysaccharides and polyphenols by a reverse evaporation method.The effects of polyphenol concentration,polysaccharide concentration,phospholipid-cholesterol ratio,ultrasonic time and high-speed shearing speed on the encapsulation efficiency of polyphenols and polysaccharides were investigated.The preparation technology optimized by an orthogonal experiment was further determined as follows:phospholipid-cholesterol ratio 1∶4,polyphenol concentration 15 mg/mL,polysaccharide concent...