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中国精品科技期刊2020
吴晓霞, 李建科. 五倍子单宁脂质体的制备及质量评价[J]. 食品工业科技, 2015, (03): 74-77. DOI: 10.13386/j.issn1002-0306.2015.03.006
引用本文: 吴晓霞, 李建科. 五倍子单宁脂质体的制备及质量评价[J]. 食品工业科技, 2015, (03): 74-77. DOI: 10.13386/j.issn1002-0306.2015.03.006
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

五倍子单宁脂质体的制备及质量评价

Preparation of gallnut tannins liposome and its quality evaluation

  • 摘要: 以超声波辅助溶剂提取法提取五倍子单宁,逆相蒸发法制备五倍子单宁脂质体,研究制备脂质体最佳工艺,并对在优化条件下制备的脂质体进行理化性质评价。结果表明优化条件为:卵磷脂与胆固醇的质量比(SPC/CH)为2∶1、有机相与水相体积比(O/A)为6∶1、缓冲液p H6.5。在此条件下质量浓度为1mg/m L的五倍子单宁溶液制备的五倍子单宁脂质体包封率为72.26%。结构描述:有效粒径为(79.39±11.62)nm,Zeta电位为-44.7m V,稳定性:4℃条件下储存稳定性良好。逆相蒸发法制备脂质体工艺简单可行,包封率高,粒度均匀,稳定性好,可用于五倍子单宁脂质体的制备。 

     

    Abstract: 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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