姜黄素-萝卜硫素共包载脂质体制备工艺研究
The Food Industry(2017)
Abstract
通过单因素试验制备姜黄素和萝卜硫素共包载的营养素脂质体,并进行体外稳定性研究评价.用薄膜分散法制备了姜黄素和萝卜硫素共包载脂质体,以粒径和包封率作为两个重要的参考指标,使用粒度仪测定了粒径,使用紫外分光光度法测定包封率.脂质体的平均粒径为152.2 nm,包封率85%.制备的脂质体包封率高,30 d内稳定,为进一步研究难溶性功能性食品提供借鉴.
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