PEG修饰EGCG/Cur复合脂质体的制备与抗氧化研究

TS201.2; 本研究采用薄膜水合法制备表没食子儿茶素没食子酸酯(EGCG)/姜黄素(Cur)复合脂质体(EGCG/Cur-L),通过单因素实验确定最佳制备工艺.为了增加脂质体的稳定性,对EGCG/Cur-L表面进行二硬脂酰基磷脂酰乙醇胺-聚乙二醇2000(DSPE-PEG2000)修饰,并对两种脂质体的包封率、粒径分布、微观形态和修饰效果进行研究,同时采用DPPH法评价脂质体的氧化稳定性.结果表明:EGCG/Cur-L的最佳工艺为:卵磷脂与胆固醇质量比为6:1,PBS缓冲溶液pH为6.5,EGCG添加量为6 mg,Cur添加量为3 mg,水化温度为55℃.EGCG包封率为68.78％,Cu...

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Published in食品工业科技 Vol. 44; no. 9; pp. 88 - 95
Main Authors 李亮, 袁传勋, 王敏, 朱梦男, 金日生
Format Journal Article
LanguageChinese
Published 合肥工业大学食品与生物工程学院,安徽合肥 230601 01.05.2023
合肥工业大学农产品生物化工教育部工程中心,安徽合肥 230601
Subjects
脂质体
表面修饰
聚乙二醇
姜黄素
表没食子儿茶素没食子酸酯
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2022060218

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Abstract TS201.2; 本研究采用薄膜水合法制备表没食子儿茶素没食子酸酯(EGCG)/姜黄素(Cur)复合脂质体(EGCG/Cur-L),通过单因素实验确定最佳制备工艺.为了增加脂质体的稳定性,对EGCG/Cur-L表面进行二硬脂酰基磷脂酰乙醇胺-聚乙二醇2000(DSPE-PEG2000)修饰,并对两种脂质体的包封率、粒径分布、微观形态和修饰效果进行研究,同时采用DPPH法评价脂质体的氧化稳定性.结果表明:EGCG/Cur-L的最佳工艺为:卵磷脂与胆固醇质量比为6:1,PBS缓冲溶液pH为6.5,EGCG添加量为6 mg,Cur添加量为3 mg,水化温度为55℃.EGCG包封率为68.78％,Cur包封率为90.23％,平均粒径为183.8±5.4 nm,多分散系数(PDI)为0.178±0.01,平均Zeta-电位为-34.7±0.62 mV.修饰后EGCG包封率为60.31％,Cur包封率为88.53％.表面修饰后Cur的包封率无明显变化,EGCG包封率有所下降;动态光散射(DLS)和透射电子显微镜(TEM)结果表明,修饰后脂质体的平均粒径从未修饰的183.8 nm增大到374.5 nm;Zeta-电位和傅里叶红外分析结果表明DSPE-PEG2000成功修饰在脂质体表面,且不改变脂质体内部结构.修饰脂质体DPPH清除率最高,在15 d内氧化稳定性均大于其他脂质体,表明DSPE-PEG2000可以增强脂质体的抗氧化能力.
AbstractList TS201.2; 本研究采用薄膜水合法制备表没食子儿茶素没食子酸酯(EGCG)/姜黄素(Cur)复合脂质体(EGCG/Cur-L),通过单因素实验确定最佳制备工艺.为了增加脂质体的稳定性,对EGCG/Cur-L表面进行二硬脂酰基磷脂酰乙醇胺-聚乙二醇2000(DSPE-PEG2000)修饰,并对两种脂质体的包封率、粒径分布、微观形态和修饰效果进行研究,同时采用DPPH法评价脂质体的氧化稳定性.结果表明:EGCG/Cur-L的最佳工艺为:卵磷脂与胆固醇质量比为6:1,PBS缓冲溶液pH为6.5,EGCG添加量为6 mg,Cur添加量为3 mg,水化温度为55℃.EGCG包封率为68.78％,Cur包封率为90.23％,平均粒径为183.8±5.4 nm,多分散系数(PDI)为0.178±0.01,平均Zeta-电位为-34.7±0.62 mV.修饰后EGCG包封率为60.31％,Cur包封率为88.53％.表面修饰后Cur的包封率无明显变化,EGCG包封率有所下降;动态光散射(DLS)和透射电子显微镜(TEM)结果表明,修饰后脂质体的平均粒径从未修饰的183.8 nm增大到374.5 nm;Zeta-电位和傅里叶红外分析结果表明DSPE-PEG2000成功修饰在脂质体表面,且不改变脂质体内部结构.修饰脂质体DPPH清除率最高,在15 d内氧化稳定性均大于其他脂质体,表明DSPE-PEG2000可以增强脂质体的抗氧化能力.
Author 朱梦男
王敏
金日生
李亮
袁传勋
AuthorAffiliation 合肥工业大学食品与生物工程学院,安徽合肥 230601;合肥工业大学农产品生物化工教育部工程中心,安徽合肥 230601
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LI Liang
YUAN Chuanxun
JIN Risheng
ZHU Mengnan
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DocumentTitle_FL Preparation and Antioxidant Study of PEG-Modified EGCG/Cur Composite Liposomes
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Keywords 脂质体
表面修饰
聚乙二醇
姜黄素
表没食子儿茶素没食子酸酯
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合肥工业大学农产品生物化工教育部工程中心,安徽合肥 230601
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