摘要
以葫芦素B、脂质(单硬脂酸甘油酯)和乳化剂(泊洛沙姆188和大豆卵磷脂等比例混合物)为原料,采用高压均质法制备葫芦素B脂质纳米粒。以单因素实验考察均质压力、脂质含量、乳化剂含量对葫芦素B脂质纳米粒包封率的影响,并采用响应面实验优化葫芦素B脂质纳米粒生产工艺。结果表明:均质压力对葫芦素B脂质纳米粒包封率的影响最大,其次为脂质和乳化剂含量。当压力为74.8 MPa,乳化剂、脂质及葫芦素B三者含量比为12.6∶10.3∶1时,葫芦素B脂质纳米颗粒包封率达到最高值,为92.4%,与理论值仅差1.62%,模型真实可靠。
The solid lipid nanoparticle of cucurbitacin B was prepared by high pressure homogenization with the lipid of monoglyceride, the emulsifier of mixture of the soybean lecithin and poloxamer 188 （ 1：1 ）.The parameters of the high pressure homogenization were optimized by response surface methodology with the homogenization pressure, lipid content and emulsifier content as the main factors, and the encapsulation efficiency as the response.The homogenization pressure was the key factor affecting the encapsulation efficiency of eucurbitaein B, followed by the lipid content and emulsifier content. When the homogenization pressure was 74.8 MPa, and the ratio of the lipid - emulsifier- cucurbitacin B was 12.6 ： 10.3 ： 1, the encapsulation efficiency of cucurbitacin B reached the maximum of 92.4% .The validation experiment showed that the relative deviation between real and theoretical value was only 1.62% .The regression model was reliable.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第12期254-257,263,共5页
Science and Technology of Food Industry
基金
现代农业产业技术体系建设专项资金(CARS-26)
北京市农林科学院科技创新能力建设专项(KJCX20170205)
果蔬农产品保鲜与加工北京市重点实验室专项(Z141105004414037)
关键词
葫芦素B
脂质纳米粒
响应面法
包封率
cucurbitacin B
solid lipid nanoparticles
response surface methodology ： encaDsulation efficiencv
