黄炜超,汤酿,刘静宜,周爱梅,黄凯信,陈树喜.佛手精油脂质体的制备及其抗氧化活性[J].,2020,36(6):211-218.
佛手精油脂质体的制备及其抗氧化活性
Preparation and Antioxidant Activity of Bergamot Essential Oil Liposomes
投稿时间:2019-11-24  
DOI:10.13982/j.mfst.1673-9078.2020.6.1147
中文关键词:  佛手精油  脂质体  薄膜分散-高压均质法  稳定性  表征
英文关键词:bergamot essential oil  liposome  film dispersion-high pressure homogenization method  stability  characterization
作者简介:黄炜超(1994-),男,硕士研究生,研究方向:食品化学与配料 通讯作者:周爱梅(1971-),女,博士,教授,研究方向:食品化学与营养及水产品加工
基金项目:广东省“扬帆计划”引进创新创业团队项目(2016YT03S056)
作者单位
黄炜超 (1.华南农业大学食品学院,广东省功能食品活性物重点实验室,广东广州 510642) 
汤酿 (1.华南农业大学食品学院,广东省功能食品活性物重点实验室,广东广州 510642) 
刘静宜 (1.华南农业大学食品学院,广东省功能食品活性物重点实验室,广东广州 510642) 
周爱梅 (1.华南农业大学食品学院,广东省功能食品活性物重点实验室,广东广州 510642) (2.广东展翠食品股份有限公司,华农(潮州)食品研究院有限公司,广东潮州 521000) 
黄凯信 (2.广东展翠食品股份有限公司,华农(潮州)食品研究院有限公司,广东潮州 521000) 
陈树喜 (2.广东展翠食品股份有限公司,华农(潮州)食品研究院有限公司,广东潮州 521000) 
AuthorInstitution
HUANG Wei-chao (1.College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China) 
TANG Niang (1.College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China) 
LIU Jing-yi (1.College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China) 
ZHOU Ai-mei (1.College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China) (2.Guangdong Zhancui Food Co., Ltd, SCAV (Chaozhou) Food Institute Co., Ltd, Chaozhou 521000, China) 
HUANG Kai-xin (2.Guangdong Zhancui Food Co., Ltd, SCAV (Chaozhou) Food Institute Co., Ltd, Chaozhou 521000, China) 
CHEN Shu-xi (2.Guangdong Zhancui Food Co., Ltd, SCAV (Chaozhou) Food Institute Co., Ltd, Chaozhou 521000, China) 
摘要点击次数: 24
全文下载次数: 16
中文摘要:
      以大豆卵磷脂和胆固醇作为壁材,采用薄膜分散-高压均质法制备佛手精油脂质体。以脂质体粒径、Zeta电位和包封率为指标筛选工艺参数和配方参数,确定脂质体最佳制备工艺,并对脂质体的形貌、稳定性进行考察,同时研究其抗氧化活性。结果表明,佛手精油脂质体的最佳制备工艺参数为:均质压力120 MPa、均质次数5次、磷脂/胆固醇比例5:1、精油添加量3.5 mg/mL。在此条件下制备的脂质体粒径为183.53 nm,PDI多分散指数为0.147,Zeta电位值为38.75 mV,包封率为47.23%,载药量为1.67 mg/mL。所制备的脂质体具有良好的离心稳定性、贮藏稳定性4 ℃贮藏30 d,精油保留率为85.03%,对DPPH、ABTS、羟基自由基的清除率分别为82.58%、78.02%、70.89%。结论:在均质压力120 MPa、均质次数5次、磷脂/胆固醇比例5:1、精油添加量3.5 mg/mL的条件下,制备的脂质体粒径适中、稳定性良好,具有良好的抗氧化活性。
英文摘要:
      Using soybean lecithin and cholesterol as wall materials, bergamot essential oil liposomes were prepared by membrane dispersion and high pressure homogenization. The parameters of preparation and formulation were selected according to the particle size, zeta potential and entrapment efficiency of liposome, and the optimal preparation process was determined. The morphology and stability of liposome were investigated, and its antioxidant activity was also studied. The optimal process parameters were obtained as follows:Homogenization pressure 120 MPa, homogenization times 5 times, phospholipid/cholesterol ratio 5:1, essential oil addition amount 3.5 mg/mL. The particle size of the liposome prepared under these conditions was 183.53 nm, the PDI polydispersity index was 0.147, the zeta potential value was 38.75 mV, encapsulation efficiency was 47.23%, and drug loading was 1.67 mg/mL. The liposomes had good centrifugation stability and storage stability for 30 days at 4 ℃, the retention rate of essential oil was 85.03%, and the scavenging rates of DPPH, ABTS and hydroxyl radicals were 82.58%, 78.02% and 70.89%, respectively. Conclusion: Under the conditions of homogenization pressure of 120 MPa, homogenization times of 5, ratio of phospholipid to cholesterol of 5:1, and the amount of essential oil of 3.5 mg/mL, the liposome prepared has moderate particle size, good stability and good antioxidant activity.
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