田少君,张贝贝,王蕾,常慧敏.亚麻籽油前体脂质体稳定性及释放性能研究[J].中国粮油学报,2019,34(4):92-99
亚麻籽油前体脂质体稳定性及释放性能研究
The Stabilities and Release Behaviorsof Flaxseed Oil Pro-liposomes
投稿时间:2018-06-28  修订日期:2018-08-27
DOI:
中文关键词:  亚麻籽油,前体脂质体,稳定性,模拟胃肠液消化
英文关键词:flaxseed oil, pro-liposomes, stability, simulated gastrointestinal fluid digestion
基金项目:
作者单位邮编
田少君* 河南工业大学粮油食品学院 450001
张贝贝 河南工业大学粮油食品学院 
王蕾  
常慧敏  
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中文摘要:
      为了提高亚麻籽油脂质体的稳定性,采用喷雾干燥法将其制备成前体脂质体。对亚麻籽油前体脂质体进行表征、同时研究其稳定性和体外释放性能。结果表明:亚麻籽油前体脂质体的包封率为79.23%,粒径为200 nm,电位为-12.8 mv,通过透射电镜的观察,羧甲基壳聚糖成功地包覆在脂质体的表面。进而比较亚麻籽油前体脂质体与脂质体在4 ℃和25 ℃贮藏环境中的稳定性,表明将亚麻籽油制备成前体脂质体稳定性显著提高。在模拟胃、肠液消化实验中,亚麻籽油前体脂质体的释放行为分别符合零级动力学方程和Higuchi方程。
英文摘要:
      In order to improve the stability of flaxseed oil liposome, the liposomes were prepared by spray drying. The flaxseed oil pro-liposomes were characterized and their stability and in vitro release properties were studied. The results showed that the encapsulation efficiency of flaxseed oil pro-liposome was 79.23%, the particle size was 200 nm, and the potential was ?12.8 mv. Through the observation of transmission electron microscopy, carboxymethyl chitosan was successfully coated on flax seed liposomes. By studying the stability of these liposomes in storage environments at 4 °C and 25 °C, the result showed that the stability of flaxseed oil pro- liposomes was significantly improved. In simulated gastric and intestinal fluid digestion experiments, the release behaviors of linseed oil pro-liposomes conformed to the zero-order kinetic equation and the Higuchi equation, respectively.
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