响应面法优化脂质体包埋辣椒红色素的研究

Optimization of encapsulation of paprika red with liposome by response surface methodology

辣椒红色素是一种天然食用色素,有着安全、营养价值高的优点,但较差的稳定性限制了它在食品中的应用。利用脂质体技术包埋辣椒红色素可以提高它的稳定性。研究了辣椒红色素脂质体的制备过程中影响包封率的几个因素,并通过响应面分析方法优化了制备条件。结果表明:脂药比(卵磷脂∶辣椒红色素)、超声时间和有机溶剂加入量是影响包封率的主要因素,其中脂药比和超声时间影响显著。包封率较高的工艺条件为:脂药比22∶1(卵磷脂0.44g,辣椒红色素0.02g)、胆固醇0.03g、超声时间12min、有机溶剂加入量为25mL(氯仿/甲醇=2∶1,v/v)。在此条件下脂质体包封率为98.98%,误差0.16%,重复性较好。

Paprika red is a kind of natural edible pigment which has safe and nutritional value,but the poor stability has limited its application in food industry. Encapsulation of paprika red with liposome can improve its stability. The factors affecting the encapsulation rate in preparing liposome were investigated,and the optimal condition was obtained by quadratic regression. The results showed that the ratio of lipid to drug,ultrasonic time and the amount of organic solvents were the major factors,and the effects of lipid drug ratio and ultrasonic time were significant. The optimum condition was that the ratio of lipid to drug was 22：1 （lecithin was 0.44g, capsanthin was 0.02g）,cholesterol was 0.03g,ultrasonic time was 12min and the amount of organic solvents was 25mL. Under above condition,liposome encapsulation rate got 98.98% ,standard error was 0.16% ,and good reproducibility was observed.