摘要
为提高辅酶Q10脂质体的稳定性,采用冷冻干燥法制备辅酶Q10前体脂质体。选择蔗糖、海藻糖、甘露醇、乳糖等作冻干保护剂,研究复水前后辅酶Q10脂质体的形态、粒径分布和包封率,并研究了辅酶Q10前体脂质体红外光谱性质,比较冷冻干燥保护剂种类及用量对辅酶Q10脂质体的保护作用。优选保护剂为海藻糖,与卵磷脂质量比为4∶1,辅酶Q10前体脂质体水合重建后平均粒径为508nm,包封率达75%。红外光谱分析表明海藻糖与磷脂P=O基团之间形成氢键作用最强。
To enhance the stability of coenzyme Q10 liposomes, freeze-drying method was used to prepare coenzyme Q10 proliposomes. Sucrose, trehalose, mannitol and lactose were selected as cryoprotectant. The particle morphology,the size range and encapsulation efficiency of coenzyme Q 10 liposomes before freeze-drying and after hydrated were studied. The weight ratios of the optimized formulation were trehalose：egg lecithin = 4：1. After coenzyme Q10 proliposomes was hydrated,the average diameter of rehydration liposomes was 508nm, and the encapsulation efficiency was about 75%. The analysis of FTIR spectrum showed that the hydrogen bond between trehalose and lipid headgroups formed in the dry state.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第1期113-115,118,共4页
Science and Technology of Food Industry
基金
863计划重点项目(2007AA100403)
