| 摘要: |
| 【目的】确定花青素脂质体（An-Lip）的最佳制备工艺，并对其稳定性进行检测，为An-Lip进一步的体内研究和应用奠定基础。【方法】提取蓝莓花青素（An），采用逆向蒸发法制备An-Lip，采用单因素试验考察大豆卵磷脂与胆固醇质量比（1∶1，2∶1，3∶1，4∶1，5∶1）、有机相（乙醚）与水相（花青素）体积比（2∶1，3∶1，4∶1，5∶1，6∶1）以及温度（30，35，40，45，50 ℃）对An-Lip包封率的影响；基于Box-Behnken响应面设计磷脂与胆固醇质量比（1∶1，2∶1，3∶1）、有机相与水相体积比（3∶1，4∶1，5∶1）及温度（35，40，45 ℃）3因素3水平试验，确定An-Lip的最佳制备工艺，对该工艺制得的An-Lip进行表征。用聚乙二醇（PEG）对An-Lip进行修饰，制备PEG-An-Lip。测定An-Lip、PEG-An-Lip的体外释放率，对其进行红外光谱扫描，并检测其pH、紫外线（UV）和热稳定性。【结果】单因素试验结果显示，大豆卵磷脂与胆固醇质量比为2∶1、有机相与水相体积比为4∶1、温度为40 ℃时An Lip的包封率均达最高，分别为79.98%，82.12%和82.88%。An-Lip的最佳制备工艺为：大豆卵磷脂与胆固醇质量比2∶1、有机相与水相体积比4∶1、温度40 ℃，在此条件下An Lip的平均包封率为82.16%。形态观察表明，An-Lip为球形或椭球形，粒径为(221.52±10.3) nm，多分散系数（PDI）为0.230，Zeta电位为－31.05 mV。体外释放结果显示，An-Lip和PEG-An-Lip 48 h的累积释放率分别为73.77%和53.33%。红外光谱法验证An-Lip为物理包覆。与An-Lip相比，PEG-An-Lip的pH、UV和热稳定性得到改善，能更好地保护花青素免受降解和损失，有助于增强蓝莓花青素的稳定性。【结论】An-Lip的制备工艺简单，其形态圆整，粒径分布均匀，包封率较高；PEG-An-Lip具有更好的稳定性。 |
| 关键词: 蓝莓花青素 花青素脂质体 逆向蒸发法 Box-Behnken响应面法 |
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| 基金项目:吉林省科技发展计划项目（20200404023YY） |
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| Preparation and stability of blueberry anthocyanin liposomes |
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WANG Lei,CHEN Yi,YANG Yaqi,et al
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| Abstract: |
| 【Objective】This study aimed to determine the optimal preparation process of anthocyanin liposome (An-Lip) and detect its stability,so as to lay a basis for further in vivo research and application of An Lip.【Method】Blueberry anthocyanins (An) were extracted and an lip was prepared by reverse evaporation.The effects of phospholipid to cholesterol mass ratio (1∶1,2∶1,3∶1,4∶1 and 5∶1),organic phase (ether) and aqueous phase (anthocyanins) volume ratio (2∶1,3∶1, 4∶1,5∶1 and 6∶1) and temperature (30,35,40,45 and 50 ℃) on the encapsulation efficiency of An-Lip were investigated by single factor test.Based on Box-Behnken response surface,three factors and three levels of experiments were designed including phospholipid to cholesterol ratio (1∶1,2∶1 and 3∶1),organic phase to aqueous phase (3∶1,4∶1 and 5∶1) ratio and temperature (35,40 and 45 ℃).The optimal preparation process of An-Lip was then determined,and the An-Lip prepared by this process was characterized.PEG-An-Lip was also prepared by modifying An Lip with polyethylene glycol (PEG).The in vitro release rates of An-Lip and PEG-An-Lip were measured,their infrared spectra were scanned,and their pH,ultraviolet (UV) and heating stability were detected.【Result】Single factor tests showed that the highest entrapment efficiencies of 79.98%,82.12% and 82.88% were obtained when the mass ratio of phospholipid to cholesterol was 2∶1,the volume ratio of organic phase to aqueous phase was 4∶1 and the temperature was 40 ℃,respectively.The optimum preparation process of An-Lip included phospholipid to cholesterol ratio of 2∶1,organic phase (ether) to water ratio of 4∶1,and temperature of 40 ℃.Under the obtained optimal conditions,the entrapment efficiency was 82.16%.The morphology observation showed that An-Lip was spherical or ellipsoidal with particle size of (221.52±10.3) nm,the dispersion coefficient (PDI) was 0.230,and the zeta potential was -31.05 mV.The results of in vitro release showed that the cumulative release rate of An-Lip and PEG-An-Lip for 48 h was 73.77% and 53.33% respectively.Infrared spectroscopy verified that An-Lip was physically coated.Compared with An-Lip,PEG-An-Lip has improved pH,UV and thermal stability,can better protect anthocyanins from degradation and loss,and help to enhance the stability of blueberry anthocyanins.【Conclusion】The simple preparation process obtained An-Lip with round shape,uniform particle size distribution and high entrapment efficiency,and PEG-An-Lip had better stability. |
| Key words: blueberry anthocyanin anthocyanin liposome reverse evaporation method Box-Behnken response surface methodology |
