摘要
采用冷冻干燥法制备茶多酚前体脂质体,并对其稳定性进行研究。通过考察冷冻保护剂的种类、冷冻保护剂的用量、预冻时间、冷冻干燥时间等因素对茶多酚前体脂质体复水后包封率的影响。在最佳制备工艺条件下:海藻糖为冷冻保护剂,海藻糖与卵磷脂的质量比为4∶1,预冻时间为6h,冷冻干燥时间为36h,制备得到的茶多酚前体脂质体复水后包封率45.5%,稳定性高。该法制备的茶多酚前体脂质体包封率高,稳定性好,可以长时间贮藏。
The tea polyphenols precursor liposomes was prepared through the use of freeze-drying to improve the stability of the tea polyphenol liposome suspension; Investigated the effects of cryoprotectant types,cryoprotectant amount,pre-freezing time and the freeze-drying time and other factors on the encapsulation efficiency of the polyphenols Proliposome after rehydration was investigated; the best freeze-drying conditions is as follows： the cryoprotectant is trehalose,protection and Lecithin mass ratio is 4∶ 1,pre-freeze time of the tea polyphenol liposomes is 6 hours,freeze-dried for 36 hours. The encapsulation efficiency of the tea polyphenols Proliposome after rehydration was 45. 5% and its stability is high. The tea polyphenols Proliposome＇s production is highly encapsulated with good stability and storage.
出处
《贵州师范大学学报（自然科学版）》
CAS
2014年第6期71-75,共5页
Journal of Guizhou Normal University：Natural Sciences
基金
国家自然科学基金(No.:81403268)
国家级大学生创新创业计划项目(No.:201310879009)
2014年校级质量工程项目(No.:xj201401)
