食品与发酵工业2012，Vol.38Issue(6)：75-79,5.
茶多酚纳米脂质体悬浮液的制备与性质研究
Preparation and Characterization of Tea Polyphenol Nanoliposomes Suspension
摘要
Abstract
The effects of ultrasonication and high pressure homogenization on the encapsulation efficiency and particle size of tea polyphenol nanoliposomes suspension prepared by the ethanol injection method were investigated.Results showed that there is no significant difference on encapsulation efficiency between two types of post-processing,but the treatment of high pressure homogenization can reduce the average size of tea polyphenol nanoliposomes to a greater degree.Nanoliposomes prepared by the method of ethanol injection-high pressure homogenization were characterized and the results indicated that the average size and polydispersity index(PDI)of nanoliposomes were 91.4nm,0.114 and that the release kinetics of tea polyphenol nanoliposomes in PBS is consistent with the first release kinetic model.Additionally,it was found that the stability of tea polyphenol nanoliposomes suspension decreased with the increasing of storage temperature or time.关键词
茶多酚纳米脂质体/超声/高压均质/性质Key words
tea polyphenol nanoliposomes/ultrasonication/high pressure homogenization/characterization分类
轻工纺织引用本文复制引用
鲍士宝,郑海波,许时婴..茶多酚纳米脂质体悬浮液的制备与性质研究[J].食品与发酵工业,2012,38(6):75-79,5.基金项目
安徽省高校自然科学研究资助项目 （）
