Preparation and Stability Evaluation of Liposome Complex of Polyphenol and Polysaccharide in Lotus Root

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.