摘要
番茄红素是一种功能性脂溶类胡萝卜素,但稳定性较差限制了其在食品中的应用及生物利用率。采用乙醇注入-探头式超声法制备番茄红素纳米结构脂质载体,并对其进行工艺优化。结果表明,番茄红素纳米结构脂质载体呈粉红色悬浊液,通过星点设计-响应面法优化后其包封率为(90.84±0.41)%,载药量为(2.56±0.01)%,粒径为(126.48±3.87)nm,多分散指数为0.188±0.028,Zeta-电位为(-48.53±2.40)mV;4℃条件下贮存30 d后番茄红素包封率为(84.49±0.44)%,粒径为(135.48±7.31)nm。结果表明采用乙醇注入-探头式超声法制备的番茄红素纳米结构脂质载体可提高番茄红素稳定性。
Lycopene is a functional fat-soluble carotenoid,its poor stability limits its bioavailability in food.The preparation of lycopene-loaded nanostructured lipid carriers by the ethanol injection-sonication method was optimized by central composite design combined with response surface methodology.The results showed that lycopene-loaded nanostructured lipid carriers were prepared as a pink suspension under the optimized conditions,with encapsulation efficiency of(90.84±0.41)%and drug loading rate of(2.56±0.01)%.The particle diameter of the product was(126.48±3.87)nm,and polydispersity index 0.188±0.028,and zeta potential(−48.53±2.40)mV.After storage at 4℃for 30 days,the encapsulation efficiency of lycopene was(84.49±0.44)%,and particle diameter(135.48±7.31)nm,indicating that the nanostructured lipid carriers can improve the stability of lycopene.
作者
马永强
修伟业
黎晨晨
王艺錡
陈俊杰
MA Yongqiang;XIU Weiye;LI Chenchen;WANG Yiqi;CHEN Junjie(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第3期121-127,共7页
Food Science
基金
哈尔滨商业大学科研项目(2019SPCX001,YJSCX2019-566HSD)
黑龙江省教育厅科研项目(17XN069)。
关键词
番茄红素
纳米结构脂质载体
乙醇注入法
星点设计-响应面法
lycopene
nanostructured lipid carrier
ethanol injection method
central composite design-response surface methodology
