辅酶Q_(10)前体脂质体的制备及其质量评价

Study on the preparation of coenzyme Q_(10) precursor liposomes and its quality

采用高压均质结合冷冻干燥法制备辅酶Q10前体脂质体,并通过正交实验设计对处方及工艺进行优化。经红外光谱、X射线衍射等手段对优化后的产品质量进行分析,同时,对其稳定性进行评价。结果显示本研究制备的辅酶Q10前体脂质体经重建后的平均粒径为241 nm,包封率67.31%,贮存90 d后质量无明显变化。本实验制备的前体脂质体,质量可靠,稳定性好,工艺便捷,适于工业生产及食品中应用。

To prepare coenzyme Q10 precursor liposomes using high pressure homogenization combine with freeze drying.Orthogonal experimental was performed for optimizing preparation process and formulations of precursor liposomes.The quality was investigated by infrared spectroscopy,x ray diffraction,etc. Meanwhile,the stability of product was investigated.In this study,average particle size of reconstruction solution of precursor liposome was241 nm,and encapsulation efficiency was 67.31%.There were no significant changes of the quality after 90 days of storage.The precursor liposome prepared in this study had good quality and stability. Moreover,it is easy to manufacture and convenient for application in food.