食品工业科技2013，Vol.34Issue(3)：228-231,236,5.
Vc纳米脂质体悬浮液及其前体脂质体的制备与稳定性研究
Study on the preparation and stability of Vc nanoliposomes suspension and the proliposomes
摘要
Abstract
The preparation conditions of Vc nanoliposomes suspension prepared by the ethanol injection - high pressure homogenization method were optimized.The results of single factor tests and orthogonal test indicated that Vc at the dosage of 160mg,cholesterol to lecithin mass ratio of 1:5,Tween80 to lecithin mass ratio of 4:5, hydration temperature at 55℃ were optimum parameters. Vc nanoliposomes suspension obtained were characterized and the results showed that the average encapsulation efficiency, the average size and polydispersity index(PDI)were 78.11% ,89.62nm and 0.160, respectively.The proliposomes was obtained from the Vc nanolipoaomes suspension by freeze-drying method and its average size and PDI were 121.14nm and 0.195. Additionally,it was found that the stability of both Vc nanoliposomes suspension and Vc proliposomes decreased with the increasing of storage temperature or time,but the proliposomes was more stable than the nanoliposomes suspension.关键词
Vc纳米脂质体悬浮液/前体脂质体/制备/稳定性Key words
VC nanoliposomes suspension/proliposomes/preparation/stability分类
轻工纺织引用本文复制引用
鲍士宝,喻婷婷,马福敏..Vc纳米脂质体悬浮液及其前体脂质体的制备与稳定性研究[J].食品工业科技,2013,34(3):228-231,236,5.基金项目
安徽省高校自然科学研究资助项目(KJ2011B057). （KJ2011B057）
