纳米脂质体包封维生素C的新制剂：粒径、稳定性及控释的制备与评估
New formulation of vitamin C encapsulation by nanoliposomes: production and evaluation of particle size, stability and control release.
作者信息
Amiri Samaneh, Rezazadeh-Bari Mahmoud, Alizadeh-Khaledabad Mohammad, Amiri Saber
机构信息
1Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
2Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
出版信息
Food Sci Biotechnol. 2018 Oct 23;28(2):423-432. doi: 10.1007/s10068-018-0493-z. eCollection 2019 Apr.
In the present study, the effects of different ratios of milk phospholipids, cholesterol and phytosterols (Campesterol) powder (50-100%, 0-50%, and 0-50%, respectively) and sonication time (20, 25, 30, 35 and 40 min) were investigated to produce a new formulation of nanoliposomes for encapsulation of vitamin C. The results showed that increasing the time of sonication and decreasing the ratio of phospholipid to phytosterol significantly decreased nanoliposomes' particle size ( < 0.05). The maximum encapsulation efficiency was obtained at 35 and 40 min of sonication time and 75-25 ratio of phospholipid: phytosterol. Also, reducing the sonication time in the same ratio of phospholipid/phytosterol caused to increase the controlled release. The highest stability of vitamin C during 20 days was obtained in the ratio of 75-25 (phospholipids: campesterol). The results showed a positive effect of cholesterol replacement with campesterol on encapsulation efficiency, control release and stability of vitamin C in nanoliposomes.
在本研究中，研究了不同比例的牛奶磷脂、胆固醇和植物甾醇（菜油甾醇）粉末（分别为50 - 100%、0 - 50%和0 - 50%）以及超声处理时间（20、25、30、35和40分钟）对制备用于包封维生素C的新型纳米脂质体配方的影响。结果表明，增加超声处理时间和降低磷脂与植物甾醇的比例显著降低了纳米脂质体的粒径（P < 0.05）。在超声处理时间为35和40分钟以及磷脂:植物甾醇比例为75 - 25时获得了最大包封效率。此外，在相同的磷脂/植物甾醇比例下减少超声处理时间导致控释增加。在20天内，维生素C在75 - 25（磷脂:菜油甾醇）比例下具有最高的稳定性。结果表明，用菜油甾醇替代胆固醇对纳米脂质体中维生素C的包封效率、控释和稳定性具有积极影响。
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