白藜芦醇微乳的制备及表征

Preparation and Characterization of Resveratrol Microemulsions

目的:采用高压均质法制备白藜芦醇微乳,并对其进行表征。方法:以白藜芦醇微乳粒径分布、多分散系数(Pd I)、包封率为评价指标,考察制备白藜芦醇微乳的各个因素,并对制得的微乳进行表征;初步研究白藜芦醇微乳的稳定性。结果:白藜芦醇微乳的平均粒径为231±37.8 nm,Pd I为0.228±0.047,zeta电位为-42.5±4.3 m V;透射电镜显示微乳粒径均一,成球状分布。长期稳定性研究显示,微乳在25℃条件下放置3个月稳定。结论:高压均质法制备白藜芦醇微乳工艺简单易行。

Objective：To prepare resveratrol microemulsions by high pressure homogenization method and characterize the microe-mulsions. Methods：Using the particle size, polydispersion index and encapsulation efficiency as the indicators, the independent varia-bles of the preparation were inspected, and the microemulsions were characterized. The stability of resveratrol microemulsions was stud-ied by long term stability test preliminarily. Results：The mean particle size, polydispersion index and zeta potential of resveratrol mi-croemulsions was （231 ＆#177; 37. 8） nm, 0. 228 ＆#177; 0. 047 and （ -42. 5 ＆#177; 4. 3） mV, respectively. The microemulsions were found to be small and spherical with smooth surface under a transmission electron microscope. Long term stability studies showed that the microe-mulsions were stable in 3 months after stored at 25℃. Conclusion：The preparation process of high pressure homogenization method for resveratrol microemulsions is simple and feasible.