中国食品添加剂2023，Vol.34Issue(12)：68-76,9.DOI:10.19804/j.issn1006-2513.2023.12.009
氨基酸锌脂质体及前体脂质体的工艺优化
Process optimization of zinc amino acid liposomes and precursor liposomes
摘要
Abstract
To improve the stability and bioavailability of zinc glycinate complexes in strong acidic environments(e.g.gastric juice),liposome technology was used to protect them,and the optimal preparation process of the liposome and precursor liposome was also investigated.The effects of cholesterol/phospholipid ratio,drug-lipid ratio,Tween 80 content and aqueous phase volume on the liposome encapsulation rate and particle size were investigated by single-factor experiments,based on these,the optimal process conditions were established by orthogonal experiments,and the liposomes were freeze-dried to form precursor liposomes to compare the lyophilization protection effect of different protective agents.The results showed that the optimal process was as follows:200 mg of soy lecithin,40 mg of cholesterol,10 mg of zinc glycinate,200 mg of Tween 80,and 12 mL of aqueous phase,with the optimal process,the liposome encapsulation rate was 73.17%,the average particle size was 112 nm,and the polydispersity index was 0.211.The liposome had good protection and sustained-release effect on zinc glycinate in simulated gastrointestinal fluid.In the precursor liposome preparation,the best lyophilized protection was achieved by trehalose.关键词
氨基酸锌/脂质体/前体脂质体/包封率/粒径Key words
zinc amino acids/liposomes/precursor liposomes/encapsulation rate/particle size分类
轻工纺织引用本文复制引用
韩露,吴港城,马子宾,徐海菊,胡杨洋..氨基酸锌脂质体及前体脂质体的工艺优化[J].中国食品添加剂,2023,34(12):68-76,9.基金项目
浙江省教育厅一般科研项目(编号:Y202147958). （编号:Y202147958）
