番茄红素纳米脂质体的制备研究

采用薄膜-超声法制备番茄红素纳米脂质体,并以纳米脂质体包封率为主要评价指标,采用正交设计法优化番茄红素纳米脂质体的配方。结果表明:番茄红素纳米脂质体的最佳配方比为:番茄红素:胆固醇:卵磷脂=2:15:100;最佳水合介质是pH7.0的PBS缓冲溶液;最适洗膜温度34℃。按该工艺组合制备3批番茄红素纳米脂质体,包封率的平均值为49.88%±0.19%,载药量为0.86%±0.1%,平均粒径小于40nm。按优化工艺可制得包封率稳定、粒径较小、分布均匀的微球体番茄红素纳米脂质体。     

纳米脂质体制备方法及在食品工业中应用研究进展

文章综述了纳米脂质体的种类、结构性质特点、制备方法及在食品工业中的应用研究进展,分析归纳了目前所存在的一些问题,并展望了纳米脂质体未来的发展趋势。     

Vc纳米脂质体的制备研究

以大豆卵磷脂和胆固醇为膜材,采用薄膜蒸发-动态高压法制备Vc纳米脂质体.通过单因素考察处方工艺对包封率的影响以及正交设计法进行处方工艺优化.结果表明,制备Vc纳米脂质体的最优条件:制备温度60℃,Vc浓度5mg/mL,Vc和总脂材质量比为1∶10,大豆卵磷脂和胆固醇质量比为4∶1,表面活性剂和总脂材质量比为4∶10,动态高压处理压力为140MPa,处理2次.该条件下包封率可达(47.16±6.28)％,平均粒度为(73.9±4.4)nm.     

纳米脂质体的制备技术研究现状

阐述了纳米脂质体的作用及应用现状，介绍了国内外关于纳米脂质体制备的研究进展，指出了传统的纳米脂质体制备方法存在的缺陷，并介绍了超临界CO2流体技术在纳米脂质体制备领域的应用。在此基础上，展望了纳米脂质体制备技术的发展前景。     

茶多酚纳米脂质体悬浮液的制备与性质研究

用乙醇注入法制备了茶多酚纳米脂质体悬浮液,考察了超声与高压均质2种后处理方式对脂质体包封率与粒径的影响。结果发现:2种后处理方式对包封率的影响差别不大,但经高压均质处理制备得到的脂质体粒径较小。对乙醇注入-高压均质后处理制备的茶多酚纳米脂质体悬浮液的性质研究表明:其平均粒径为91.4nm,多分散指数为0.114;在pH 7.0、离子强度为0.05 mol/L的磷酸盐缓冲液(PBS)中的释放动力学特性基本符合一级动力学模型;随着贮藏时间的延长或贮藏温度的升高,体系的稳定性下降。     

叶黄素纳米脂质体的制备工艺优化及其氧化稳定性

以叶黄素晶体为原料,采用乙醇注入法制备叶黄素纳米脂质体。在单因素试验基础上采用响应面试验,优化叶黄素纳米脂质体的制备工艺,得到了叶黄素纳米脂质体的最佳制备工艺条件为:叶黄素用量0.51 mg/m L、卵磷脂与胆固醇(质量比4∶1)用量5.0%、pH 7.4、温度62.9℃。此条件下叶黄素纳米脂质体包封率为(91.20±0.56)%,平均粒径为(226.8±10.62)nm;透射电子显微镜分析显示,所制备的叶黄素纳米脂质体呈球形纳米结构,叶黄素在纳米脂质体内部均匀分布;1,1-二苯基-2-三硝基苯肼(1,1-dipheny1-2-picrylhydrazyl,DPPH)自由基清除研究结果表明,叶黄素及其纳米脂质体的DPPH自由基清除活性与其质量浓度呈正相关,叶黄素纳米脂质体可有效提高叶黄素的热稳定性和抗氧化性能。     

Vc纳米脂质体悬浮液及其前体脂质体的制备与稳定性研究

通过单因素与正交实验优化了乙醇注入-高压均质法制备Vc纳米脂质体悬浮液的工艺,并制备了Vc前体脂质体.得到Vc纳米脂质体悬浮液的最佳制备工艺为:Vc添加量160mg,胆固醇与卵磷脂的质量比1∶5,Tween80与卵磷脂的质量比4∶5,水合温度55℃;按此最佳工艺制备的Vc纳米脂质体悬浮液平均包封率、平均粒径、多分散指数分别为78.11％、89.62nm、0.160;经冷冻干燥后得到的Vc前体脂质体的平均粒径、多分散指数分别为121.14nm、0.195.贮存稳定性实验结果表明,Vc纳米脂质体悬浮液与Vc前体脂质体的稳定性都受贮存温度与贮存时间的影响;但后者贮存稳定性高于前者.     

茶多酚纳米脂质体对明胶膜性能的影响

以鱼皮明胶为基质,添加茶多酚纳米脂质体,制备了复合明胶膜,研究了茶多酚纳米脂质体的加入对明胶膜结构、力学性能、通透性、光吸收特性、抗氧化性能的影响。结果表明,茶多酚纳米脂质体的加入明显改变了明胶膜的结构,降低了明胶膜的拉伸强度和透湿系数,提高了断裂伸长率和透氧系数;此外,茶多酚纳米微粒的添加提高了明胶膜对鱼油的抗氧化保护效果及对DPPH自由基的清除率。      

茶多酚纳米脂质体对明胶膜性能的影响

以鱼皮明胶为基质,添加茶多酚纳米脂质体,制备了复合明胶膜,研究了茶多酚纳米脂质体的加入对明胶膜结构、力学性能、通透性、光吸收特性、抗氧化性能的影响。结果表明,茶多酚纳米脂质体的加入明显改变了明胶膜的结构,降低了明胶膜的拉伸强度和透湿系数,提高了断裂伸长率和透氧系数;此外,茶多酚纳米微粒的添加提高了明胶膜对鱼油的抗氧化保护效果及对DPPH自由基的清除率。     

V_C纳米脂质体悬浮液及其前体脂质体的制备与稳定性研究

通过单因素与正交实验优化了乙醇注入-高压均质法制备VC纳米脂质体悬浮液的工艺,并制备了VC前体脂质体。得到VC纳米脂质体悬浮液的最佳制备工艺为:VC添加量160mg,胆固醇与卵磷脂的质量比1∶5,Tween80与卵磷脂的质量比4∶5,水合温度55℃;按此最佳工艺制备的VC纳米脂质体悬浮液平均包封率、平均粒径、多分散指数分别为78.11%、89.62nm、0.160;经冷冻干燥后得到的VC前体脂质体的平均粒径、多分散指数分别为121.14nm、0.195。贮存稳定性实验结果表明,VC纳米脂质体悬浮液与VC前体脂质体的稳定性都受贮存温度与贮存时间的影响;但后者贮存稳定性高于前者。      

Antimicrobial and antioxidant properties of burgers with quinoa peptide-loaded nanoliposomes

This study was aimed to examine the antioxidant (thiobarbituric acid reactive substances [TBARS], peroxide value [PV], and as well as antimicrobial (total bacterial count, Staphylococcus aureus [S. aureus], mold and yeast counts) activities and spoilage indices (total volatile base nitrogen [TVB-N]) of quinoa peptide-loaded liposomes incorporated into burger during 12 days of refrigerated storage. Among four prepared batches, the lowest TBARS, PV, and TVB-N values (0.281 ± 0.05 mg MDA/kg, 3.25 ± 0.34 mEq/kg and 18.65 ± 0.88%, respectively) were correlated with T3 treatment (5 mg/ml peptide). A significant different in the antimicrobial activity among each treatment after 12 days of storage was noted. At the end of refrigerated storage, the highest mean of total bacterial count, S. aureus, mold and yeast (8.36 ± 0.22, 4.19 ± 0.2, and 3.28 ± 0.05 log CFU/g, respectively) were observed in control group, while the lowest corresponded values (3.95 ± 0.2, 2.52 ± 0.25, and 1.52 ± 0.02 log CFU/g, respectively) were noted in T3 treatment. The results showed that the antimicrobial and antioxidant properties of the examined burgers were improved by incorporation of liposomes quinoa peptides encapsulated.     

柠檬烯纳米脂质体的制备及其性质测定

以柠檬烯为原料,利用乙醇注入法制备柠檬烯纳米脂质体。在单因素试验基础上,以胆固醇添加量、柠檬烯添加量、磷酸盐缓冲溶液(phosphate buffer solution,PBS)的温度为影响因素,以包封率为响应值,根据BoxBehnken试验设计原理,采用3因素3水平的响应面分析法优化柠檬烯脂质体的制备工艺,得到柠檬烯脂质体的最佳制备工艺条件为:胆固醇的添加量为8.8 mg、柠檬烯添加量为12.7 mg、PBS温度为51℃,在此条件下柠檬烯纳米脂质体的包封率为(67.44±0.58)%,与模型预测值相对误差为0.4%,重现性良好,平均粒径为(165.4±2.08)nm,PDI为(0.185±0.011),Zeta电位值为(-16.23±0.569)m V。     

鱼油纳米脂质体的制备及其性质测定

采用响应面法优化乙醇注入-动态高压微射流法制备鱼油纳米脂质体的工艺,并对其理化性质进行了初步测定。结果表明:制备鱼油纳米脂质体的最佳工艺为:磷脂浓度29 mg/mL,m(磷脂)∶m(鱼油)∶m(胆固醇)∶m(吐温-80)=10∶2∶2.5∶1,微射流压力150 MPa,微射流处理次数2次。在此条件下脂质体的包封率为76.9%,平均粒径128.1 nm,Zeta电位-20.11 mV。乙醇注入-动态高压微射流法制备的鱼油纳米脂质体粒径小且分布均匀(多分散指数0.258),具有较高的包封率和稳定性。     

Physical and antioxidant properties of chitosan and methylcellulose based films containing resveratrol

New trends in edible films focus on the improvement of their functionality through the incorporation of active compounds, such as antimicrobial or antioxidant agents. Resveratrol is a natural antioxidant found in a variety of plant species, such as grapes, and could be used for minimizing or preventing lipid oxidation in food products, retarding the formation of oxidation products, maintaining nutritional quality and prolonging the food shelf life. The aim of this work was to develop and characterize two different polymeric composite films (made with chitosan (CH) and methylcellulose (MC)) containing different amounts of resveratrol. This compound could be incorporated efficiently into both films, but provoke structural changes in the matrices, which became less stretchable (65–70% reduction of deformation at break at the greatest resveratrol content) and resistant to fracture (26 and 54% reduction of tensile at break for MC and CH, respectively, at the greatest resveratrol content) more opaque (significant reduction of the internal transmittance) and less glossy (about 60–65% reduction of gloss at the greatest resveratrol content). Film barrier properties were hardly improved by the presence of resveratrol; water vapour and oxygen permeability tend to slightly decrease when resveratrol was incorporated into both polymers. Composite films showed antioxidant activity, which was proportional to the resveratrol concentration in the film. None of the films showed antimicrobial activity against Penicillium italicum and Botrytis cinerea. Thus, these films could be applied to food products which are sensitive to oxidative processes to prolong their shelf life.     

辅酶Q10纳米脂质体的制备

辅酶Q10是一种膳食补充剂,在人体细胞呼吸链的电子传递中起重要作用,采用纳米胶囊技术制备辅酶Q10纳米脂质体可提高其生物利用度。本文比较了薄膜-超声法和乙醇注入-超声法对辅酶Q10纳米脂质体包埋效果的影响,结果表明,采用乙醇注入-超声法制得的产品不仅粒径相对较小,而且芯材辅酶Q10的包封率和保留率均高于90%,去除乙醇可显著改善包埋效果。确定水化温度为55℃,水化介质为0.01mol/L磷酸盐缓冲液(pH7.4,0.15mol/LNaCl),产品的平均粒径约为142nm。     

玉米醇溶蛋白-卵磷脂-槲皮素纳米颗粒的制备与抗氧化特性

以玉米醇溶蛋白和卵磷脂为原料,通过反溶剂法制备包含槲皮素的纳米颗粒,并对其理化及氧化特性进行研究。红外光谱结果表明玉米醇溶蛋白、卵磷脂和槲皮素间主要以氢键、静电和疏水吸引相互作用,并随着卵磷脂比例增加,包合物中开始出现其特征吸收峰。差示扫描结果表明,与单一玉米醇溶蛋白相比,玉米醇溶蛋白-卵磷脂复合纳米粒子显著提高了槲皮素对热处理的稳定性。包埋槲皮素的玉米醇溶蛋白-卵磷脂纳米颗粒近球形,随着卵磷脂质量比的增加,粒径和多分散系数(polydispersity coefficient,PDI)减小,电势点位负值低,更稳定,且质量比为1∶2和2∶3时放置30 d无明显变化。当质量比为1∶2时,包封率最大,为73. 2%,装载率2. 9%,且热稳定较强,总抗氧化性能优,达34. 62%。由此表明,质量比为1∶2的玉米醇溶蛋白-卵磷脂复合纳米颗粒可作为槲皮素的有效载体用于其活性的保护与长效利用。     

天然抗氧化剂白藜芦醇的全合成

对天然抗氧化剂白藜芦醇的全合成进行研究。以3,5-二甲氧基苯甲醛为原料,通过Corey-Fuchs反应得到1-(2,2-二溴乙烯基)-3,5-二甲氧基苯,然后立体选择性的用亚磷酸二乙酯还原得到中间体(E)-1-(2-二溴乙烯基)-3,5-二甲氧基苯,再和4-甲氧基苯硼酸进行Suzuki反应得到(E)-3,4’,5-三甲氧基二苯乙烯,最后用三溴化硼脱甲基得到天然抗氧化剂白藜芦醇。考察了溶剂和碱对Suzuki反应合成(E)-3,4’,5-三甲氧基二苯乙烯的影响,确定了乙醇和水等比例混合为最佳溶剂,氢氧化钾为最佳碱。在最佳条件下,总收率61.2%。产品结构经熔点、IR、~1HNMR、高分辨质谱确证。与现有合成白藜芦醇方法相比,该方法反应条件温和、产率高、副产物少,环境友好,极高的立体选择性。     

负载染料木素纳米脂质体的制备 及其体外抗炎活性研究

为了提高染料木素（Gen）的生物利用率以及为脂溶性生物活性物质在新型功能食品中的开发提供参考,采用薄膜分散法,以大豆卵磷脂和胆固醇为原料,制备了负载Gen的纳米脂质体（Gen@Lip）,并对其基本指标、结构、储存稳定性、体外释放特性和抗炎活性进行分析。结果表明：制备的Gen@Lip的Gen负载量为36%,Gen@Lip的平均粒径为（242.73±2.03）nm,多分散指数为0.32,Zeta-电位为（-16.33±1.16）mV;结构表征结果证实Gen被有效包埋在Gen@Lip中;Gen@Lip具有良好的储存稳定性;Gen@Lip能够有效地通过胃进入到肠道实现缓释作用;相较于游离的Gen,Gen@Lip对Raw 264.7细胞有更强的抑炎效果,且在使用范围（＜100 μmol/L）内无毒副作用。综上,所制备的Gen@Lip可提高Gen的生物利用率,并具有明显的抗炎效果。     

Preparation and antioxidant properties of water extract of propolis

A water extract was prepared from fresh propolis from Brazil. Antioxidant activity was measured using a lipid peroxidation model system. The activity was very strong and, at 1 and 5 mg/ml, higher than that of 5 mM ascorbic acid. The scavenging activity against superoxide anion radical of water extract of propolis was high, and the extracts, at 50 and 100 mg/ml, completely inhibited the production of superoxide. The extracts, at 50 and 100 mg/ml, completely inhibited the hydroxyl radical. This suggests that the water extract of propolis has potential as a pharmaceutical for patients with various diseases such as cancer, cardiovascular diseases, and diabetes.