食品与机械2011，Vol.27Issue(6)：222-225,4.DOI:10.3969/j.issn.1003-5788.2011.06.060
Vc纳米脂质体的制备研究
Preparation and characteristics of vitamin C nanoliposomes
摘要
Abstract
The thin film evaporation-dynamic high pressure microflu-idization was used to prepare vitamin C nanoliposomes with soybean lecithin and cholesterol as the membrane materials. Based on the single factor experiments, the optimum conditions of preparing vitamin C nanoliposomes determined by orthogonal experiments with entrapment efficiency as the main index were as follows: the preparation temperature was 60 ℃ the concentration of vitamin C 5 mg/mL, the mass ratio of vitamin C to total lipids 1 ' 10, the mass ratio of phospholipids to cholesterol 4:1. The mass ratio of Tween-80 to total lipids 4 : 10, under dynamic high pressure mierofluidization treatment of 140 Mpa for 2 times, respectively. Under these conditions, the vitamin C nanoliposomes had a small particle size (73.9 ± 4. 4) nm and high encapsulation efficiency (47. 16±6. 28)%.关键词
Vc/纳米脂质体/稳定性/动态高压法Key words
vitamin C/ nanoliposomes (Stability (dynamic high pressure mierofluidization引用本文复制引用
杨水兵,刘伟,刘成梅,童桂鸿,刘玮琳,郑会娟,周伟..Vc纳米脂质体的制备研究[J].食品与机械,2011,27(6):222-225,4.基金项目
国家重点实验室目标导向项目(编号:SKLF-MB-201004) （编号:SKLF-MB-201004）
