摘 要 本实验采用逆相蒸发法制备原花青素脂质体，首先采用单因素实验考察了胆 固醇:卵磷脂、原花青素:卵磷脂、水相:有机相对包封率的影响。结果表明：当 胆固醇与卵磷脂的质量比为 1:3、原花青素与卵磷脂的质量比为 1:30、磷酸缓冲 液溶液与有机溶剂比为 1:3 时包封率最高，达到 87。63%。进一步采用聚乙二醇 对其进行包覆修饰，以及利用超声进行匀质。结果显示：在此条件下所制备出的 脂质体，经过 25w 功率下持续 140 秒的超声处理后的粒径在 436nm～845nm 之间， 脂质体分布均匀且数量最多。其在光学显微镜的观察下为均匀的带有白色光圈的 小囊泡。最后考查了原花青素及其脂质体在不同温度、光照、pH 条件下的稳定 性，结果表明，用 PEG1500 修饰原花青素脂质体可以大大提高原花青素的稳定性 和包封率，包封率达到 94。16%，其在室温 25℃、避光、pH 为 6。5 的情况下稳定 性最好，该稳定性相比于原花青素提高了 25%。 81705
毕业论文关键词：原花青素；大豆卵磷脂；胆固醇；聚乙二醇；稳定性
Abstract The reverse phase evaporation method was used to prepare the liposomes of original anthocyanin。 First, single factor experiments were adopted to investigate the effect of the ratio of cholesterol to lecithin and the ratio of procyanidine to lecithin and the ratio of water to organic solvent on the relative encapsulation efficiency。 The results showed that the optimal preparation formula of procyanidine liposomes was as follows: the mass ratio of cholesterol to lecithin was 1:3, the mass ratio of procyanidine to lecithin was 1:30, the mass ratio of water to organic solvent was 1:3。Under these conditions, entrapment efficiency of procyanidine liposomes was
87。63%±3。5%。 Further more, Polyethylene glycol was used to carry out surface
modification, and ultrasound with 25w for 140s was used to make the partical size of liposomes smallest。 The results showed that, the size of liposome which presented a white iris follicular bubble under the optical microscope observation was between 436nm~845nm, the liposome was distributed evenly and its quantity reached the most。 The stability results showed that the procyanidine liposomes modified by PEG1500 could greatly improve the stability and the encapsulation efficiency of the original anthocyanins which reached 94。16%。 It had the best stability at room temperature of 25 C, avoiding light and pH for 6。5, which was improved by 25% compared with that of the original anthocyanin。
Key words: procyanidine; soybean lecithin; cholesterol; polyethylene glycol; stability
目 录
第一章 绪论 1
1。1 引言 1
1。2 原花青素简介 1
1。2。1 原花青素的来源 1
1。2。2 原花青素的结构 1
1。2。3 原花青素的功能和作用 2
1。2。4 原花青素所存在的问题 2
1。3 脂质体 3
1。3。1 脂质体的定义 3
1。3。2 脂质体的制备 3
1。3。3 脂质体的评价指标 4
1。3。4 脂质体的应用 5
1。4 超声匀质 原花青素脂质体的制备和稳定性研究:http://www.youerw.com/shengwu/lunwen_95592.html