V_C纳米脂质体悬浮液及其前体脂质体的制备与稳定性研究
详细信息Study on the preparation and stability of VC nanoliposomes suspension and the proliposomes
-
摘要: 通过单因素与正交实验优化了乙醇注入-高压均质法制备VC纳米脂质体悬浮液的工艺,并制备了VC前体脂质体。得到VC纳米脂质体悬浮液的最佳制备工艺为:VC添加量160mg,胆固醇与卵磷脂的质量比1∶5,Tween80与卵磷脂的质量比4∶5,水合温度55℃;按此最佳工艺制备的VC纳米脂质体悬浮液平均包封率、平均粒径、多分散指数分别为78.11%、89.62nm、0.160;经冷冻干燥后得到的VC前体脂质体的平均粒径、多分散指数分别为121.14nm、0.195。贮存稳定性实验结果表明,VC纳米脂质体悬浮液与VC前体脂质体的稳定性都受贮存温度与贮存时间的影响;但后者贮存稳定性高于前者。
-
关键词:
- VC纳米脂质体悬浮液; /
- 前体脂质体; /
- 制备; /
- 稳定性;
Abstract: The preparation conditions of VC nanoliposomes suspension prepared by the ethanol injection-high pressure homogenization method were optimized. The results of single factor tests and orthogonal test indicated that VC at the dosage of 160mg, cholesterol to lecithin mass ratio of 1 ∶ 5, Tween80 to lecithin mass ratio of 4 ∶ 5, hydration temperature at 55℃ were optimum parameters. VC nanoliposomes suspension obtained were characterized and the results showed that the average encapsulation efficiency, the average size and polydispersity index ( PDI) were 78.11% , 89.62nm and 0.160, respectively.The proliposomes was obtained from the VC nanolipoaomes suspension by freeze-drying method and its average size and PDI were 121.14nm and 0.195. Additionally, it was found that the stability of both VC nanoliposomes suspension and VC proliposomes decreased with the increasing of storage temperature or time, but the proliposomes was more stable than the nanoliposomes suspension. -
[1] 夏延斌.食品化学[M].北京:中国农业出版社, 2004:165-166. [2] Austria R, Semenzato A, Bettero A.Stability of vitamin C derivatives in solution and topical formulations[J].Journal of Pharmaceutical and Biomedical Analysis, 1997, 15:795-801.
[3] 李书国, 薛文通, 李雪梅, 等.乙基纤维素微胶囊化V C及其活性保护的研究[J].食品工业科技, 2005, 26 (5) :143-148. [4] 王亚楠, 李钐, 崔翠, 等.菠菜汁中V C稳定性的研究[J].浙江农业科学, 2010 (3) :554-557. [5] 童桂鸿.维生素C纳米脂质体的制备及其性质的研究[D].南昌:南昌大学, 2011. [6] 杨水平, 刘成梅, 刘伟, 等.V C脂质体的制备与稳定性研究[J].食品科学, 2010, 31 (20) :230-234. [7] 陈婷婷.维生素C脂质体的研究[D].无锡:江南大学, 2008. [8] 赵华, 董银卯, 何聪芬, 等.维生素C脂质体的制备与研究[J].香料香精化妆品, 2006 (3) :17-20. [9] 杨水兵, 刘伟, 刘成梅, 等.中链脂肪酸-维生素C冻干脂质体的制备工艺研究[J].食品工业科技, 2011, 32 (11) :244-248. [10] 郭成峰, 张伟, 刘宁.制备乳脂肪球膜磷脂-维生素A脂质体的工艺优化[J].食品工业科技, 2011, 32 (2) :195-198. [11] Monroigó, Navarro J C, Amat F, et al.Enrichment of Artemia nauplii in vitamin A, vitamin C and methionine using liposomes[J].Aquaculture, 2007, 269:504-513.
[12] Liu N, Park H J.Factors effect on the loading efficiency of Vitamin C loaded chitosan-coated nanoliposomes[J].Colloids and Surfaces B:Biointerfaces, 2010, 76:16-19.
[13] 吴韶敏, 曹劲松.脂质体技术应用于食品工业的最新研究进展[J].中国油脂, 2007, 32:42-46. [14] 许时婴, 夏书芹, 张晓鸣, 等.微胶囊技术-原理与应用[M].北京:化学工业出版社, 2006:112-115. [15] Lasic D D.Liposomes:from physics to applications[M].New York:Elsevier Science Publishers, 1993:302-305.
[16] 中华人民共和国标准化管理委员会.GB/T5009.86-2003:中华人民共和国国家标准[S].北京:中国标准出版社, 2003. [17] Agarwal R, Katare O P, Vyas S P.Preparation and in vitro evaluation of liposomal/niosomal delivery systems for antipsoriatic drug dithranol[J].International Journal of Pharmaceutics, 2001, 228:43-52.
[18] 范明辉.红景天苷纳米脂质体的研制[D].无锡:江南大学, 2008.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
