现代食品科技2011，Vol.27Issue(10)：1187-1191,5.
茶多酚脂质体的制备和物化性质研究
Preparation and Physicochemical Properties of Tea Polyphenol Liposome
范一文 1鲁群 2李地才 1姜建国2
作者信息
- 1. 华南理工大学生物科学与工程学院,广东广州510006
- 2. 华南理工大学轻工与食品学院,广东广州510640
- 折叠
摘要
Abstract
The preparation of tea polyphenol liposome by thin film ultrasonic dispersion method was developed in this research to enhance the bioavailability of tea polyphenol. The process conditions were optimized using response surface analysis. The optimal technological parameters were as follows: ratio of lecithin to tea polyphenol 1:8, ratio of lecithin to cholesterol 4:1, PBS PH 6.62 and ultrasonic time 3.5 min. The theoretical and practical entrapment efficiency was 60.36% and 60.09±0.69%, respectively. Furthermore, the physicochemical properties of tea polyphenol liposome were investigated. The mean size of tea polyphenol liposome was 160.4 nm and the ζ-potential value was -67.2. The tea polyphenol liposome was formed by physical interaction and the in vitro release process followed the First-order equation. The results showed that the prepared tea polyphenol liposome was stable.关键词
茶多酚/脂质体/薄膜超声分散法/理化性质Key words
tea polyphenol/liposome/thin film ultrasonic dispersion method/physicochemical properties引用本文复制引用
范一文,鲁群,李地才,姜建国..茶多酚脂质体的制备和物化性质研究[J].现代食品科技,2011,27(10):1187-1191,5.
