叶黄素-花青素脂质体的制备及其体外抗氧化活性研究

Study on preparation and antioxidant activity in vitro of xanthophyll-anthocyanins liposome

采用分段乳化结合超声薄膜法制备氧化性更强、更稳定的叶黄素–花青素脂质体。结果表明:叶黄素的乳化最佳HLB值为10.9,选用的复合表面活性剂双乙酰酒石酸单甘油酯和辛奎酸甘油酯为42∶58。叶黄素与花青素在60℃,p H 9,膜材用量为7.9%的条件下,超声乳化47 min,包封率可达38%;体外抗氧化实验(ABTS自由基、DPPH自由基和OH·清除实验)表明叶黄素和花青素具有协同抗氧化作用。

Xanthophyll-Anthocyanins liposome, which was more stable and had stronger oxidation resistence, was prepared by emulsifying and microwave-film method. The suitable HLB of emulsifying xanthophyll was 10.9, and the compound surfactants was composed of diacetyl tartaric acid ester of monoglycerides and caprylic capric triglycerride 42 ： 58 （ w/w ）. Emulsified xanthophyll and anthocyanins were prepared to be xanthophyll-anthocyanins liposome under the conditions of 60 ℃, pH 9,7.9% of soya bean lecithin and ultrasonic emulsification time of 47 min, and the encapsulation efficiency was 38%. Antioxidant experiment in vitro （ ABTS, DPPH and OH＂ ） indicated that xanthophyll with anthocyanins had synergistic antioxidant effect in liposome.