食品与机械2025，Vol.41Issue(12)：28-36,9.DOI:10.13652/j.spjx.1003.5788.2025.80851
叶黄素纳米脂质体的制备及体外消化特性研究
Preparation and in vitro digestion characteristics of lutein nanoliposomes
摘要
Abstract
[Objective]To investigate the effects of lutein nanoliposome(LLip)constructed by high-speed shear-ethanol hydration method on the stability of lutein and its digestion characteristics in vitro.[Methods]The preparation process of LLip is optimized by Box-Behnken design(BBD),with characterization conducted.LLip stability under different light and temperature conditions within 28 days is evaluated.The simulated digestion characteristics in vitro of LLip are compared with those of free lutein(FL).[Results]The optimal preparation process for LLip is as follows:lutein addition amount of 21 mg,mphospholipid∶mcholesterol of 5.5∶1,and shear speed of 18 000 r/min for 210 s.Under these conditions,the characterized particle size is(57.20±0.95)nm,and the encapsulation efficiency is(89.53±1.45)%.Micromorphology reveals a uniformly dispersed spherical structure.When stored at 4℃in the dark for 28 days,the retention rate of lutein exceeds 80%.LLip enhances lutein stability in the in vitro simulated digestion environment,with a final retention rate of 11.52%and a 7.59-fold increase in bioaccessibility compared to FL.[Conclusion]Compared with FL,LLip improves the stability and bioaccessibility of lutein.关键词
叶黄素/脂质体/高速剪切/生物可及性Key words
lutein/liposome/high-speed shear/bioaccessibility引用本文复制引用
尤婷婷,马永强,赵若冰,那治国..叶黄素纳米脂质体的制备及体外消化特性研究[J].食品与机械,2025,41(12):28-36,9.基金项目
哈尔滨商业大学基本科研业务费项目青年后备人才支持计划(编号:2024-KYYWF-1015) （编号:2024-KYYWF-1015）
