| 茶多酚前体脂质体的制备及稳定性研究 |
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| 引用本文： | 张献领,鲍士宝,刘春,马世堂. 茶多酚前体脂质体的制备及稳定性研究[J]. 贵州师范大学学报(自然科学版), 2014, 32(6): 71-75 |
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| 作者姓名： | 张献领 鲍士宝 刘春 马世堂 |
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| 作者单位： | 1. 安徽科技学院食品药品学院,安徽凤阳,233100
2. 安徽师范大学环境科学与工程学院,安徽芜湖,241003 |
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| 基金项目： | 国家自然科学基金，国家级大学生创新创业计划项目，2014年校级质量工程项目 |
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| 摘 要： | 采用冷冻干燥法制备茶多酚前体脂质体,并对其稳定性进行研究。通过考察冷冻保护剂的种类、冷冻保护剂的用量、预冻时间、冷冻干燥时间等因素对茶多酚前体脂质体复水后包封率的影响。在最佳制备工艺条件下:海藻糖为冷冻保护剂,海藻糖与卵磷脂的质量比为4∶1,预冻时间为6h,冷冻干燥时间为36h,制备得到的茶多酚前体脂质体复水后包封率45.5%,稳定性高。该法制备的茶多酚前体脂质体包封率高,稳定性好,可以长时间贮藏。
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| 关 键 词： | 茶多酚前体脂质体 冷冻干燥 冷冻保护剂 稳定性 |
Study on preparation and stability of tea polyphenols precursor liposome |
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| ZHANG Xianling,BAO Shibao,LIU Chun,MA Shitang. Study on preparation and stability of tea polyphenols precursor liposome[J]. Journal of Guizhou Normal University(Natural Sciences), 2014, 32(6): 71-75 |
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| Authors: | ZHANG Xianling BAO Shibao LIU Chun MA Shitang |
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| Affiliation: | ZHANG Xianling;BAO Shibao;LIU Chun;MA Shitang;College of food and drug of Anhui Science and Technology University;College of Environmental Science and Engineering,Anhui Normal University; |
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| Abstract: | The tea polyphenols precursor liposomes was prepared through the use of freeze-drying to improve the stability of the tea polyphenol liposome suspension; Investigated the effects of cryoprotectant types,cryoprotectant amount,pre-freezing time and the freeze-drying time and other factors on the encapsulation efficiency of the polyphenols Proliposome after rehydration was investigated; the best freeze-drying conditions is as follows： the cryoprotectant is trehalose,protection and Lecithin mass ratio is 4∶ 1,pre-freeze time of the tea polyphenol liposomes is 6 hours,freeze-dried for 36 hours. The encapsulation efficiency of the tea polyphenols Proliposome after rehydration was 45. 5% and its stability is high. The tea polyphenols Proliposome＇s production is highly encapsulated with good stability and storage. |
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| Keywords: | tea polyphenols proliposome freeze drying cryoprotectants stability |
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