摘要:
为实现对VB2不良气味的掩蔽,提高VB2的胃肠稳定性,本实验优化了VB2脂质体的制备工艺,分别探究了胆固醇与卵磷脂质量比(r(C/P))、吐温80与卵磷脂质量比(r(T/P))及VB2浓度对VB2脂质体品质的影响,并对VB2脂质体不良气味的掩蔽效果及胃肠液中的稳定性进行了评价。结果表明,当r(C/P)=1:8、r(T/P)=3:5、VB2浓度为1.0%时,所制备的VB2脂质体ζ-电位为-12.1 mV,包封率为94.67%,微粒形态规整,分散均匀,可有效掩蔽VB2的不良气味,且在体外模拟胃肠液中VB2呈缓慢释放,具有较好的稳定性,改善了VB2的生物利用度,为含有VB2的配方食品设计提供了有利的理论支撑。
Abstract:
In order to mask the bad odor and improve the digestive stability of VB2,the preparation process of VB2 liposome was optimized. And the effect of the mass ratio of cholesterol to phosphatidylcholine(r(C/P)),Tween 80 to phosphatidylcholine(r(T/P)),as well as VB2 concentration on the encapsulation efficiency were evaluated. The masking ability of bad odor and the digestive stability of liposome loaded with VB2 were investigated. The results showed that liposomes prepared under the conditions of r(C/P)=1:8,r(T/P)=3:5,VB2 concentration 1.0% had uniform dispersion,complete structure high encapsulation efficiency of 94.67% and ζ-potential of-12.1 mV. The bad odor of VB2 could be effectively masked by liposome and VB2 was slowly released in the simulated gastrointestinal juices in vitro,presenting a better stability and improve the bioavailability of VB2.The results could provide favorable theoretical support for the design of formulas food containing VB2.
下载:
