WU Xiao- xia, LI Jian- ke. Preparation of gallnut tannins liposome and its quality evaluation[J]. Science and Technology of Food Industry, 2015, (03): 74-77. DOI: 10.13386/j.issn1002-0306.2015.03.006
Citation: WU Xiao- xia, LI Jian- ke. Preparation of gallnut tannins liposome and its quality evaluation[J]. Science and Technology of Food Industry, 2015, (03): 74-77. DOI: 10.13386/j.issn1002-0306.2015.03.006

Preparation of gallnut tannins liposome and its quality evaluation

  • Ultrasonic solvent extraction was used to eatarct the tannins in gallnut,and reverse- phase evaluation was used to prepare liposomes of gallnut tannins.The best technology was obtained and its physical and chemical properties were evaluated.The results showed that when the SPC / CH was 2 ∶1,the O / A was 6 ∶1,and the p H was6.5,the entrapment efficiency of liposomes prepared by gallnut tannins was 72.26%,the effective diameter was( 79.39 ± 11.62) nm and the zeta potential was-44.7 m V,the favorable storage temperature was 4℃. Preparation process of liposome using reverse- phase evaporation was simple and feasible,high encapsulation efficiency,particle size uniformity,stability and can be used for preparation of gallnut tannins liposome.
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