原花青素脂质体的制备条件优化.pdf

第41 卷第9 期 东 北 农 业 大 学 学 报 41(9): 106~111 2010 年9 月 Journal of Northeast Agricultural University Sep. 2010 原花青素脂质体的制备条件优化 胡 博，姚薇薇，刘 宁* （乳品科学教育部重点实验室，东北农业大学食品学院，哈尔滨 150030） 摘 要：以大豆卵磷脂、胆固醇为膜材，采用逆相蒸发法制备原花青素脂质体，并对其处方进行优化。研究 了脂质体制备配方中胆固醇与卵磷脂物质的量比、原花青素与卵磷脂质量比、水溶液与有机溶剂体积比及制备条 件对脂质体包埋率的影响。结果表明，用逆相蒸发法获得的原花青素脂质体最佳制备条件为：胆固醇与卵磷脂物 质的量比为1：2、原花青素与卵磷脂质量比为1：40 、水溶液与有机溶剂体积比为1：4 、温度为30 ℃，原花青素脂 质体的包埋率为88.89%±2.5% 。制得的原花青素脂质体粒径分布在 185 nm～1.29 μm 之间，在电镜的观察下为球 状或近似球状的小囊泡。 关键词：原花青素；大豆卵磷脂；胆固醇；脂质体 中图分类号：TQ914.1 文献标志码：A 文章编号：1005-9369 （2010）09－0106－06 Optimization of preparation condition for procyanidine liposomes/HU Bo, YAO Weiwei, LIU Ning (Key Laboratory of Dairy Science, Ministry of Education, Food College, Northeast Agricultural University, Harbin 150030, China) Abstract: To prepare procyanidine liposomes by reverse evaporation using soybean lecithin and cholesterol as membrane materials, as well as optimize its preparation formula. The molar ratio of cholesterol to lecithin, the mass ratio of procyanidine to lecithin, the ratio of water to organic solvent and preparation conditions were studied to evaluate their effects on entrapment efficiency. The results showed that the optimal preparation formula of procyanidine liposomes was as follows: the molar ratio of ： ： cholesterol to lecithin was 1 2, the mass ratio of procyanidine to lecithin was 1 40, the ratio of water to ： organic s