摘要
采用薄膜分散法结合动态高压微射流技术制备樟树籽油纳米脂质体,以包封率及粒径为主要指标,考察各因素对樟树籽油脂质体制备的影响,建立以癸酸、月桂酸为指标的包封率测定方法,薄膜分散-动态高压微射流技术制备樟树籽油脂质体最佳工艺为大豆卵磷脂质量浓度3g/100mL、大豆卵磷脂与樟树籽油质量比3:1、大豆卵磷脂与胆固醇质量比6.7:1、磷酸缓冲溶液pH7.0、吐温80加入量占卵磷脂质量的24.2%、微射流120MPa处理两次,此条件下包封率可达(91.8±3.7)%,平均粒径达(107.1±8.6)nm。
Cinnamomum camphora seed oil （CCSO） liposome was prepared using both dynamic high pressure microfluidization （DHPM） and thin film dispersion. The effects of process conditions on encapsulation efficiency （EE） and the particle size of CCSO liposomes were investigated. A method to determine EE was developed based on capric acid and lauric acid. The optimum conditions for CCSO liposome preparation were determined as 3 g/100 mL of soybean lecithin concentration, 3：1 of soybean lecithin/CCSO ratio （m/m）, 6.7：1 of soybean lecithin/cholesterol ratio （m/m）, pH 7 phosphate buffer solution as the aqueous phase, 24.2% of Tween 80 concentration relative to soybean lecithin, and two DHPM cycles at 120 MPa. Under these conditions, an encapsulation efficiency of （91.8 ±3.7）% and CCSO liposomes with a mean particle size of （107.1 ± 8.6） nm were obtained.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第2期125-130,共6页
Food Science
关键词
樟树籽油
气相分析法
动态高压微射流技术
包封率
Cinnamomum camphora seed oil （CCSO）
gas chromatography （GC）
dynamic high pressuremicrofluidization （DHPM）
encapsulation efficiency
