食品与发酵工业2018，Vol.44Issue(4)：173-179,7.DOI:10.13995/j.cnki.11-1802/ts.015251
柠檬烯纳米脂质体的制备及其性质测定
Preparation and characterization of limonene nanoliposomes
摘要
Abstract
In this experiment,limonene lipsomes were prepared by ethanol injection method with limonene as the material.One-factor-at-a-time design was used to investigate the effects of six process parameters on encapsulation efficiency.Three main process parameters that influence encapsulation efficiency including the cholesterol content,the limonene content and the temperature of phosphate buffer solution were optimized by response surface analysis based on a three-variable,three-level Box-Behnken experimental design.The optimal conditions for preparing limonene liposomes were determined as the amount of cholesterol 8.8 mg,limonene 12.7 mg,and the temperature of PBS 51℃.Under these conditions,the actual encapsulation efficiency of limonene liposomes was (67.44 ± 0.58) ％,which showed a relative error of 0.4 ％ when compared with the predicted value.The average particle size was (165.4 ± 2.08) nm,PDI was (0.185-±0.011),Zeta potential was (-16.23 ±0.569) mV.关键词
柠檬烯/纳米脂质体/乙醇注入法/包封率/气相色谱质谱联用仪(gas chromatography-mass spectrometry,GC-MS)Key words
limonene/nanoliposomes/ethanol injection method/encapsulation efficiency/gas chromatography-mass spectrometry (GC-MS)引用本文复制引用
郝静梅,孙志高,盛冉,方明,于奉生..柠檬烯纳米脂质体的制备及其性质测定[J].食品与发酵工业,2018,44(4):173-179,7.基金项目
四川省科技支撑计划项目(项目编号:2014NZ0062) （项目编号:2014NZ0062）
