食品与机械2024，Vol.40Issue(6)：206-212,232,8.DOI:10.13652/j.spjx.1003.5788.2024.80128
柠檬苦素白蛋白纳米粒制备工艺优化及其分子表征
Optimization of preparation process and molecular characterization of limonin-albumin nanoparticles using response surface methodology
摘要
Abstract
[Objective]The construction of limonin-albumin nanoparticles provides a theoretical basis for the further application of limonin.[Methods]Limonin-albumin nanoparticles were prepared by desolvation-chemical crosslinking method using bovine serum albumin as nanocarriers.The optimal preparation process was determined by single factor experiment and response surface test with embedding rate as index,and the nanoparticles were characterized.[Results]When the amount of bovine serum albumin was 64 mg,the amount of lemon bitter was 4 mg,the specific volume ratio of alcohol to water was 5∶1,and the amount of crosslinker was 125 μL,the average particle size and polydispersion index of limonin nanoparticles were(152.2±0.5)nm and 0.196±0.026 respectively.The embedding efficiency was(79.21±0.36)％.The limonin-albumin nanoparticles observed under low-pressure transmission electron microscopy showed a spherical shape.Infrared spectroscopy and X-ray diffraction results showed that limonin was successfully encapsulated in albumin in an amorphous or disordered state.The limonin-albumin nanoparticle suspension has good storage stability.[Conclusion]The limonin-albumin nanoparticles prepared by desolvation-chemical crosslinking method had good storage stability.关键词
柠檬苦素/牛血清白蛋白/纳米粒/稳定性Key words
limonin/bovine serum albumin/nanoparticles/stability引用本文复制引用
梁鑫富,曾泽政,陈德强,黄丽,董庆亮..柠檬苦素白蛋白纳米粒制备工艺优化及其分子表征[J].食品与机械,2024,40(6):206-212,232,8.基金项目
广西科技计划项目(编号:桂科AD20159019) （编号:桂科AD20159019）
北部湾大学高层次人才科研启动经费项目(编号:2019KYQD10) （编号:2019KYQD10）
