白藜芦醇脂质体的制备及体外消化研究

Preparation and Digestion in Vitro of Resveratrol Liposomes

采用薄膜超声法制备白藜芦醇脂质体,选择分子量为2000的聚乙二醇(PEG-2000)对其修饰,单因素试验确定了大豆卵磷脂、胆固醇及白藜芦醇的最优质量比,利用红外光谱表征其分子结构。建立胃肠道连续消化体系,研究白藜芦醇脂质体的体外消化。红外光谱证实脂质体构建成功。确定大豆卵磷脂∶胆固醇(质量比)=6∶1,大豆卵磷脂∶白藜芦醇(质量比)=20∶1,1 mg/mL PEG-2000的磷酸盐缓冲液制备的PEG-2000修饰白藜芦醇脂质体包封率最优,为73.98%;消化体系中消化率达26.44%,具有一定的缓释作用;PEG-2000修饰后的白藜芦醇脂质体稳定性更高。

The resveratrol liposomes(PEG-RES-L)were prepared by thin-film ultrasound method and modified with PEG-2000.The optimal mass ratios of soy lecithin,cholesterol,and resveratrol was confirmed with a single factor experiment.The prepared liposome was characterized by infrared spectroscopy.A gastrointestinal tract digestion system was established to study the in vitro digestion of resveratrol liposomes.The results showed that resveratrol was successfully entrapped and confirmed by infrared spectroscopy.The optimum conditions were 6∶1 of the weight ratio of soybean lecithin and cholesterol,20∶1 of soy lecithin and RES,and 1mg/mL of PEG-2000 phosphate buffer.The optimal encapsulation efficiency was 73.98%.The in vitro digestion studies of resveratrol liposomes showed that the cumulative digestibility of the modified liposomes in the simulated digestive tract continuous digestive system in vitro was 26.44% with a slower release.The liposome had a higher stability after the modification of PEG-2000.