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中国精品科技期刊2020
氧化对脂质体膜性质的影响[J]. 食品工业科技, 2013, (07): 64-67. DOI: 10.13386/j.issn1002-0306.2013.07.057
引用本文: 氧化对脂质体膜性质的影响[J]. 食品工业科技, 2013, (07): 64-67. DOI: 10.13386/j.issn1002-0306.2013.07.057
Influence of oxidation on the nature of liposome membrane[J]. Science and Technology of Food Industry, 2013, (07): 64-67. DOI: 10.13386/j.issn1002-0306.2013.07.057
Citation: Influence of oxidation on the nature of liposome membrane[J]. Science and Technology of Food Industry, 2013, (07): 64-67. DOI: 10.13386/j.issn1002-0306.2013.07.057

氧化对脂质体膜性质的影响

Influence of oxidation on the nature of liposome membrane

  • 摘要: 以大豆卵磷脂(PC)为原料制备脂质体,以脂质体作为双层膜结构模型,通过Fenton反应控制氧化,测量脂质体各性质的变化,包括MDA值、粒径、Zeta、形态、膜微极性、包封率和膜流动性,进而确定了氧化对脂质体膜性质的影响,即Fenton试剂对磷脂的氧化可以通过控制反应时间控制,随着Fenton试剂加入,脂质体的粒径先变大后变小,且分布更加不均匀,Zeta值略微减小,脂质体膜的微极性略有增加,包埋率下降,膜的相对流动性下降。 

     

    Abstract: The subject prepared liposomes with soybean phosphatidylcholine (PC) and used the liposome as bilayer membrane structure model to understand the effect of oxidation on membrane.Fenton reaction was used to control the oxidation of liposome, and its properties including MDA, particle size, Zeta, appearance, membrane polarity, entrapment efficiency and membrane liquidity was measured.The degree of oxidation could be controlled by the reaction time of Fenton, with the Fenton reagent adding, the particle size of the liposomes first became larger and then smaller, and its distribution was more uneven.The ζ-potential, entrapment efficiency and membrane liquidity declined.In addition, the polarity of membrane increased slightly.

     

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