摘要
为了达到避免亚麻籽油氧化和提高机体消化吸收的目的,通过纳米脂质体包埋技术,采用乙醇注入-超声法制备亚麻籽油纳米脂质体。由单因素实验优化亚麻籽油纳米脂质体制备工艺,并对制备的脂质体进行了表征,对其体外释放性能进行了研究。结果表明:制备亚麻籽油纳米脂质体的最佳工艺条件为磷酸盐缓冲液p H 6.6、亚麻籽油添加量40%(占大豆卵磷脂、β-谷甾醇和吐温-80总量的比例)、超声时间20 min、超声功率141 W,在此条件下亚麻籽油纳米脂质体的包封率为84%,平均粒径为97 nm,平均电位为-3.5 m V,多分散指数为0.226;在透射电镜下观察到的亚麻籽油纳米脂质体呈圆球状而且分散均匀;在模拟胃肠液消化过程中,亚麻籽油纳米脂质体的释放行为分别符合零级动力学方程和Higuchi方程。
In order to avoid the oxidation flaxseed oil and improve digestion- body, flaxseed oil nanoliposome was prepared by ethanol injection -ultrasound method. The preparation process of flaxseed oil nanoliposome was optimized by single factor experiment, and the nanoliposome was characterized, and then its in vitro release performance was studied. The optimal process conditions were obtained as follows ： phosphate buffer solution pH 6.6, dosage of flaxseed oil 40% （ based on total mass of soybean lecithin,β - stitosterol and Tween80）, ultrasonic time 20 rain and ultrasonic power 141 W. Under these conditions, the entrapment efficiency, particle size, average potential and poly dispersity in- dex of flaxseed oil nanoliposome were 84% ,97 nm, - 3.5 mV and 0. 226, respectively. The particles were spherical and dispersed uniformly via the transmission electron microscopy observation. The release behaviors of flaxseed oil nanoliposome in vitro simulated gastrointestinal digestion were consistent with the zero- order kinetics equation and the Higuchi equation respectively.
作者
张贝贝
田少君
ZHANG Beibei TIAN shaojun(College of Food Science and Technology, Henan University of Technology ,Zhengzhou 450001, China)
出处
《中国油脂》
CAS
CSCD
北大核心
2017年第9期49-54,共6页
China Oils and Fats
关键词
亚麻籽油
纳米脂质体
乙醇注入-超声法
包封率
模拟胃肠液消化
flaxseed oil
nanoliposome
ethanol injection - ultrasound method
entrapment efficiency
invitro simulated gastrointestinal digestion
