微胶囊化硫酸亚铁脂质体的制备及其在液态奶中的应用

Preparation of liposomes microencapsulated ferrous sulfate and application in fluid milk

采用冻融法制备微胶囊化硫酸亚铁脂质体。研究了不同种类的卵磷脂、不同冻融次数以及螯合剂的添加对脂质体的包埋量和平均粒径的影响。结果表明,大豆粉末卵磷脂比大豆粗卵磷脂更有效;冻融处理后硫酸亚铁脂质体的包埋量得到明显提高,而且最佳冻融次数为三次;在芯材溶液中添加适量的螯合剂能有效抑制脂质体的聚集和絮凝。

Liposomes microencapsulated ferrous sulfate were prepared by freeze-thawing(FT) method. The effect of different kinds of lecithin, FT times and addition of chelating agent on the amount of encapsulated ferrous per gram lipid(EPL) and average particle size were investigated. Results showed that powder soy lecithin was more effective than fluid soy lecithin. EPL could be improved by FT and three times were preferred. Liposomes might be aggregated after addition of ferrous sulfate solution. The aggregate particles could be reduced by addition of certain amount of chelating agent.