茶多酚脂质体的制备.pdf

62012.W.33.NVo.20
品学
※工艺技术
茶多酚脂质体的制备
马宁2,濮少杰,李锋,梁进,方勇,杨文建,安辛欣2,赵立艳董艳红,杨燕婷,胡秋辉'2
南京财经大学食品科学与工程学院,江苏南京210046;2.南京农业大学食品科技学院,江苏南京210095;3.南京市
科学技术委员会城乡科技发展处,江苏南京210018:4.山东农业大学食品科学与工程学院,山东泰安271018:5.安微
农业大学茶与食品科技学院,安徽合肥230036;6.国家知识产权局专利局审查协作江苏中心,江苏苏州215011)
摘要:利用响应面分析法(RSM)对乙醇注入-超声法制备茶多酚脂质体的工艺进行研究。在单因素试验基础上选
取影响茶多酚脂质体包封率的4个主要因素茶多酚与磷脂质量比(TP:PC)、胆固醇与磷脂质量比(CH:PC)、VE与磷脂
质量比(VE:PO)和乙醇用量,根据Box- Behnken试验设计原理采用四因素三水平的响应面分析法对各个因素的显著性
和交互作用进行研究。茶多酚脂质体最佳制备工艺参数为TP:PC=81:300,CH:PC=58:300,VE:PC=16.7:300和乙
醇4.5mL。在最优条件下茶多酚脂质体包封率达78.10%,电镜观察表明茶多酚脂质体形态均匀,呈现不规则的椭圆
形,粒径分布于400~1000nm范围内。
关键词:茶多酚;脂质体;响应面;包封率;工艺条件
Preparation of Tea Polyphenol Liposomes
MA Ning PU Shao-jie, Ll Feng, LIANG Jin', FANG Yong YANG Wen-jian, AN Xin-xin
ZHAO Li-yan, DONG Yan-hong, YANG Yan-ting, HU Qiu-huil
(1. College of Food Science and En n Na n n e ity of Finae&Economi Naning 21004 China 2. Colege of
Food Science and Technolog, Nanjing A ricul ual nive si y Nanjing 210095 China 3. Urban and rural science and Technology
Development Agency, Nanjing science and Technology Commission, Nanjing 210018, China; 4. College of Food Science and
Engineerin Shanon Ai l l nive i Taian 7101 in 5. ollee of Tea and Food Science and Technology, Anhui
Agcl Un i H 003 6 P n o er f P J n Suzhou 215011, China)
Astract: The objectie of this study was to optimize the preparation of tea polyphenol liposomes using response
surface methodology( RSM). Using one-factor-at-a-time design, four proess conditions including tea polyphenol
hosphatidylchoine(TP/PCmassratio,cholesterol/phosphatidyichline(CH/POmasraiorVE/phosplhatidylcholine
VEPMAS to an etan volume were identifie as main vaa es that influence encapsulation efficiency. The
four process condi ions were optimized by response surface analysis based on a four-variable, three-evel Box-behnken
expe mental esi Tere shwe at the optimal TP/PC, CH/PC and VE/PC mass ratio were 81: 300, 58: 300 and
16.7: 300 e ectivey and ta. 5 ml of et anol was needed Under these conditions, the encapsulation eficiency of
TP liposomes was 78.10% The TP ip ome o ine showed ni orm mophology an regular oval shape and were
distributed in the range of 400-1000 nm
Key words tea polyphenol liposome response surface methodology encapsulation efficiency process conditions
中图分类号:TS201.2
文献标识码:A
文章编号:1002-6630(2012)20-0016-05
茶叶是我国具有悠久历史和深厚文化底藴的特色经类、花色素类、缩酸和缩酚酸类等们。近年来,由于茶多
济作物,每天适量饮茶对维持身体健康和防治多种疾病酚具有广泛的生物活性和药理作用而成为研究的热点,如
起着十分重要的作用。茶多酚 (tea polyphenols,TPs)又名抗氧化和清除自由基、降血脂抗衰老叫、抗辐射り、
茶单宁、儿茶酸、茶鞣质等,是茶叶中所含有的一类多抗肿瘤?等活性。然而,茶多酚脂溶性较差,而且在潮
羟基酚类化合物的统称,约占茶叶干质量的15%~30%,
湿、光照和高温等条件下极易发生氧化、聚合和缩合
大致可分为6大类:黄烷醇类(儿茶素)、黄酮类、黄酮醇等反应,导致其结构中酚羟基变成醌,从而降低其生
收稿日期:2012-07-01
基金项目:国家自然科学基金面上项目(30871743)
作者简介:马宁(1978-),女,讲师,博士研究生,研究方向为食品营养与安全技术。E-mlil:mning1978@sina.com
通信作者:胡秋辉(1962-),男,教授,博士,研究方向为农产品加エ与营养化学。E-mali:qiuhuihuc@njue,edu.Cn
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