制备乳脂肪球膜磷脂-维生素A脂质体的工艺优化

Optimization of technology for preparing vitamin A liposomes from milk fat globule membrane phospholipids

目的:制备可添加于婴儿液态配方乳的乳脂肪球膜磷脂-维生素A脂质体,并优化其制备参数。方法:本实验采用薄膜水合-高压均质法,应用乳脂肪球膜磷脂为膜材,制备维生素A脂质体,在单因素实验基础之上,探讨制备脂质体过程中磷脂浓度、主药与磷脂比例、胆固醇与磷脂比例、维生素E占磷脂百分比浓度、反应温度等制备因素对形成脂质体后包封率的影响规律。采用二次旋转正交组合实验方法设计实验,经SAS软件与Matlab软件处理数据得到配方原料指标和反应温度对脂质体包封率的影响。结果:优化得到制备脂质体工艺参数:磷脂浓度7.43%,磷脂与主药比例28.95∶1,磷脂与胆固醇比例为6.53∶1,维生素E占磷脂百分比浓度为0.83%,反应温度59.58℃,得到优化后最高包封率为88.77%,脂质体在扫描电子显微镜下观察,其超微结构为球状囊泡。结论:本实验首次以乳脂肪球膜磷脂作为膜材包埋维生素A制备脂质体,将传统的薄膜水合法与高压均质法相结合,成功制备出可添加于婴儿食品的可食性脂质体。

Objective：To produce the vitamin A（VitA）liposomes from milk fat globule membrane（MFGM）phospholipids which were added into infant liquid laboratory milk and optimize the parameter of the product. Methods：VitA liposomes MFGM was produced using the thin film hydration-high pressure homogenization method,and MFGM phosphatide as film material. Based on the single-factor experiment,the influencing rule of phosphatide concentration,the ratio between phosphatide concentration and principal agents,phosphatide concentration and cholesterol,the percentage of Vitamin E in phosphatide concentration and reaction temperatures and other preparation factors were discussed. The optimal technical conditions were investigated by the quadratic regression rotatable orthogonal design,and using SAS and Matlab to disposal data. Results：The phosphatide concentration was 88.77%,the ratio of phosphatide and principal agent was 28.95∶1,the ratio of phosphatide and cholesterin was 6.53∶1,the percentage concentration of VitE was 0.83%,temperature was 59.58℃,and the ultramicrostructure of the liposome was sphere vesicle. Conclusions：This study confirmed that the method of thin film hydration-high pressure homogenization could be used in producing VitA liposomes MFGM which were added into infant food.