食品工业科技2011，Vol.32Issue(2)：195-198,4.
制备乳脂肪球膜磷脂-维生素A脂质体的工艺优化
Optimization of technology for preparing vitamin A liposomes from milk fat globule membrane phospholipids
摘要
Abstract
Objective: To produce the vitamin A (VitA) liposomes from milk fat globule membrane (MFGM)phospholipids which were added into infant liquid laboratory milk and optimize the parameter of the product.Methods:VitA liposomes MFGM was produced using the thin film hydration-high pressure homogenization method,and MFGM phosphatide as film material. Based on the single-factor experiment,the influencing rule of phosphatide concentration,the ratio between phosphatide concentration and principal agents, phosphatide concentration and cholesterol, the percentage of Vitamin E in phosphatide concentration and reaction temperatures and other preparation factors were discussed. The optimal technical conditions were investigated by the quadratic regression rotatable orthogonal design, and using SAS and Matlab to disposal data.Results:The phosphatide concentration was 88.77％ ,the ratio of phosphatide and principal agent was 28.95：1 ,the ratio of phosphatide and cholesterin was 6.53：1,the percentage concentration of VitE was 0.83％, temperature was 59.58C, and the ultramicrostructure of the liposome was sphere vesicle. Conclusions :This study confirmed that the method of thin film hydration-high pressure homogenization could be used in producing VitA liposomes MFGM which were added into infant food.关键词
乳脂肪球膜磷脂/维生素A/薄膜水合-高压均质/脂质体分类
轻工纺织引用本文复制引用
郭晨峰,张微,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):195-198,4.基金项目
国家863计划项目(2008AA10Z331) （2008AA10Z331）
黑龙江省"十一五"攻关课题(GB07B407). （GB07B407）
