摘要
通过单因素实验研究了辣椒红色素类脂囊泡制备过程中影响包封率的因素,并且利用响应面分析法优化了制备条件。结果表明,辣椒红色素的加入量、超声时间和囊泡类型是影响包封率的主要因素,其中辣椒红色素的加入量和超声时间对包封率的影响显著。包封率较高的制备工艺条件为:辣椒红色素添加量0.05g、胆固醇0.2g、HLB=8.2的复配表面活性剂0.4g(司盘80=0.27g,吐温20=0.13g)、超声时间24min。在此条件下类脂囊泡的包封率为82.4%,误差2.3%,重复性较好。
Factors affecting the encapsulation efficiency in preparing noiosomes were investigated in the presented study,and the optimal condition was obtained by response surface analysis. Results showed that the content of paprika red,ultrasonic time and the HLB of surfactant were the major factors,and the effects of paprika red content and ultrasonic time were significant. Optimal conditions were that the content of paprika red was 0.05g ,cholesterol was 0.2g, mixed surfactant which HLB value was 8.2,weight was 0.4g （span 80 was 0.27g, tween 20 was 0.13g） and the sonication time was 24min. Under above conditions,noisome encapsulation rate reached 82.4%,standard error was 2.3%,and good reproducibility was observed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第22期271-274,289,共5页
Science and Technology of Food Industry
基金
北京市科委科技创新基地培育与发展工程项目(Z121106002812037)
第44批留学回国人员科研启动基金资助项目
