桑葚花色苷纳米脂质体的修饰及稳定性研究

Study on the Modification and Stability of Mulberry Anthocyanin Nanoliposomes

采用生物多糖——壳聚糖(CS)对桑椹花色苷纳米脂质体(MAT-LP)进行修饰,以提高桑葚花色苷的包封率和稳定性。采用反溶剂法制备MAT-LP纳米脂质体,通过单因素和正交实验优化壳聚糖修饰MAT-LP纳米脂质体的工艺条件,并研究其在不同温度、光照和金属离子条件下的稳定性。结果表明:在壳聚糖用量0.15%、修饰温度40 ℃、修饰时间6.0 h时,花色苷的包封率最大可达到86.22%,平均粒径从98.18 nm增加到111.5 nm。与未修饰的脂质体相比,CS修饰的花色苷纳米脂质体可减小花色苷在光、热和金属离子条件下的降解和损失,有助于增强桑葚花色苷的结构稳定性进而发挥其有效生物活性。

The mulberry anthocyanin nanoliposomes (MAT-LP) were modified with chitosan (CS) to improve the encapsulation efficency and stability of mulberry anthocyanin.The MAT-LP was prepared by anti-solvent method,the optimal modified process of MAT-LP was explored on the basis of single factor and orthogonal array experiments,and the stability of nanoliposomes under different temperature,light and metal ions was investigated.The results showed that the optimal modified conditions were:CS dosage 0.15%,temperature 40 ℃ and modification time 6 h,the encapsulation efficiency of the mulberry anthocyanin was able up to 86.22%,the average particle was increased from 98.18 nm to 111.5 nm.MAT-LP modified with CS could reduce the degradation under different temperature,light and metal ions conditions,which was helpful to enhance the structural stability and biological activity of mulberry anthocyanin.