摘要:
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。研究结果可为莲藕功能成分脂质体的开发提供参考。
关键词:
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莲藕
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多酚
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多糖
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脂质体
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稳定性
Abstract:
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 concentration 1.5 mg/mL,ultrasonic time 6 min,high-speed shearing speed 8000 r/min. Under these conditions,the resulting encapsulation ratios of polyphenols and polysaccharides were 72.36% and 15.66%,respectively,and the liposomes had the electric potential of -38.7 mV and the particle size of 123.01 nm. According to the changes of encapsulation ratio,electric potential and particle size during storage at 4℃ and 25℃,it was found that the lyophilized liposomes showed better storage stability compared with the liquid liposomes. Moreover,the liposomes could obtain a longer storage period at a relatively lower temperature(4℃). The results can be inferred to as a reference for the functional liposome development of lotus root.
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