食品工业科技2024，Vol.45Issue(3)：65-74,10.DOI:10.13386/j.issn1002-0306.2023030169
茶皂素及槐糖脂对紫草素脂质纳米粒子形成和稳定性的影响
Effects of Saponin and Sophorolipid on the Formation and Stability of Shikonin Lipid Nanoparticles
摘要
Abstract
Shikonin is a kind of hydrophobic natural pigment with various physiological activities.In order to improve its water solubility,stability and bioavailability,a natural surfactant modified shikonin lipid nanoparticles was developed.In this study,lecithin was used as raw material to prepare shikonin lipid nanoparticles by pH-driven method.The effects of saponin or sophorolipid on the formation and stability of shikonin lipid nanoparticles were investigated.When the mass ratio of lecithin to natural surfactant was 2:1,the encapsulation rate and the loading rate of saponin modified shikonin lipid nanoparticles(Sap-SLNP)reached to 99.01%and 5.06%,respectively.For sophorolipid modified shikonin lipid nanoparticles(Sop-SLNP),the encapsulation rate and the loading rate were 98.36%and 5.16%,respectively.The environmental stability of shikonin lipid nanoparticles modified by two kinds of natural surfactants were similar.The shikonin retention rate of Sap-SLNP and Sop-SLNP after thermal treatment and light irradiation were about 2 times and 1.6 times of free shikonin,respectively.And they maintained good stability without any significant changes at pH range of 2～7 and ion concentration of 0～1000 mmol/L.After repeated freeze-thaw three times,the particle size of Sap-SLNP and Sop-SLNP showed no significant changes and the encapsulation rate was around 85%,which was nearly twice to that of unmodified lipid nanoparticles.After 4 weeks of storage,the particle size of Sap-SLNP and Sop-SLNP remained unchanged,and the encapsulation rate was about 80%,which was about 1.7 times that of the unmodified lipid nanoparticles.Moreover,the bioavailability of shikonin in Sap-SLNP and Sop-SLNP was significantly improved,which was about three times that of free shikonin.关键词
紫草素/脂质纳米粒子/茶皂素/槐糖脂/pH驱动法/稳定性Key words
shikonin/lipid nanoparticles/saponin/sophorolipid/pH-driven method/stability分类
轻工纺织引用本文复制引用
何洁,彭盛峰,张军兵,刘伟..茶皂素及槐糖脂对紫草素脂质纳米粒子形成和稳定性的影响[J].食品工业科技,2024,45(3):65-74,10.基金项目
江西省青年基金(20212BAB215035). （20212BAB215035）
