响应面法优化黑加仑花色苷脂质体制备工艺的研究

Optimization of the preparation of anthocyanin liposome of black currant by response surface methodology

为降低花色苷的理化性质对其生理活性发挥的限制,以大豆卵磷脂和胆固醇为膜材料对花色苷进行包埋。采用薄膜-超声法制备花色苷脂质体。以包封率为考察指标,在单因素的基础上通过响应面法优化制备花色苷脂质体的生产工艺。最佳工艺为:制备温度48.80℃、卵磷脂:胆固醇为1.79∶1(mg/mg)、花色苷量0.12mg,在此条件下包封率可达74.54%。

In order to reduce physicochemical properties of anthocyanin on its limitation of physiological activities, soy lecithin and cholesterol were used for membrane material on anthocyanin embedding.Anthocyanin liposome was prepared by rotary evaporated film ultrasonication method. The controlling index was determined by encapsulation efficiency of anthocyanin.The condition of preparation technology was optimized by single factor production and response surface.Preparation of anthocyanin optimal process was temperature 48,80~C,lecithin to cholesterol mass ratio 1.79： 1 （ mg/mg）, anthocyanin content 0.12mg, under this condition the entrapment efficiency was up to 74.54%.