摘要
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.
出处
《粮食与油脂》
北大核心
2015年第7期60-64,共5页
Cereals & Oils
基金
黑龙江省教育厅科研项目(12543044)
关键词
叶黄素
花青素
脂质体
体外抗氧化
xanthophyll
anthocyanins
liposome
antioxidant activity