CN103653179B - 一种肉桂精油纳米脂质体及其制备方法 - Google Patents
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- 235000017803 cinnamon Nutrition 0.000 title claims abstract description 29
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- 241000723347 Cinnamomum Species 0.000 title description 21
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims abstract description 14
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 7
- 235000012000 cholesterol Nutrition 0.000 claims abstract description 7
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 6
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- 229940107161 cholesterol Drugs 0.000 claims abstract description 3
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- 239000011709 vitamin E Substances 0.000 claims abstract description 3
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 3
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- 229920000053 polysorbate 80 Polymers 0.000 claims description 6
- JAJWGJBVLPIOOH-IZYKLYLVSA-M sodium taurocholate Chemical group [Na+].C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(=O)NCCS([O-])(=O)=O)C)[C@@]2(C)[C@@H](O)C1 JAJWGJBVLPIOOH-IZYKLYLVSA-M 0.000 claims description 6
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- KKVZAVRSVHUSPL-GQCTYLIASA-N Cassiastearoptene Chemical compound COC1=CC=CC=C1\C=C\C=O KKVZAVRSVHUSPL-GQCTYLIASA-N 0.000 description 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种肉桂精油纳米脂质体及其制备方法,其主要成分为肉桂精油、大豆卵磷脂、胆固醇、维生素E和表面活性剂。本发明的方法操作简单,且制备的纳米脂质体分散性好,粒径均匀,稳定性好。
Description
技术领域
本发明属于纳米脂质体制备领域,具体涉及一种肉桂精油纳米脂质体及其制备方法。
背景技术
肉桂精油是由桂皮、桂叶、桂枝等提取而得到的,一般为黄色或琥珀色液体,香气特异,味甜辛,主要化学成分为反式肉桂醛、反式邻甲氧基肉桂醛和乙酸桂酯等。研究表明,肉桂精油具有强烈的抑制或杀死微生物的特性,可以作为天然食品防腐保鲜剂用于食品工业。然而,因为精油较易挥发,其主要成分容易散失而影响其的药效,所以将其制成纳米脂质体,运用微胶囊化技术能够有效提高药物的稳定性,易于存放,延长其贮藏时间,同时微胶囊的缓释作用可以提高其利用率。
将肉桂精油制成纳米脂质体,具有以下几点优点:
(1)可以同时包埋亲水性和疏水性物质,在水中的分散性较好;
(2)主要壁材磷脂是生物膜的组成成分之一,生物相容性好,毒性小,安全性高;
(3)能够保护被包埋物质,并起到缓释作用。
目前尚没有关于肉桂精油纳米脂质体的报道,传统的脂质体制备方法或多或少存在产品粒径较大,稳定性差,有毒有害溶剂残留、难于实现工业化等缺点。
发明内容
本发明的目的在于提供一种肉桂精油纳米脂质体及其制备方法,工艺简单,且制备的纳米脂质体分散性好,粒径均匀,稳定性好。
为实现上述目的,本发明采用如下技术方案:
一种肉桂精油纳米脂质体主要由以下原料制成:肉桂精油,大豆卵磷脂,胆固醇,维生素E和表面活性剂。
所述的肉桂精油的主要成分为反式肉桂醛、反式邻甲氧基肉桂醛和乙酸桂酯。
所述的表面活性剂为胆酸钠和吐温-80。
制备如上所述的肉桂精油纳米脂质体的方法包括以下步骤:
(1)称量大豆卵磷脂200mg、胆固醇15mg-25mg、肉桂精油100-140mg、VE1-2mg和胆酸钠1-4mg溶解于氯仿中,减压旋转蒸发去除有机溶剂,使脂质在烧瓶壁上形成薄膜;
(2)加入pH=7.0的磷酸缓冲液形成混悬液,将混悬液在40℃水浴真空旋转蒸发使其混合均匀,最后在混悬液中添加吐温-80,并将其在冰水浴中探头超声(100W,2s停,2s开) 6min,即得肉桂精油纳米脂质体。
本发明的显著优点在于:
(1)产品食用安全性高,加工工艺避免了有毒有害试剂的使用。
(2)得到了粒径更小更均匀、包封率更高的、稳定性更好的纳米脂质体,用本发明提供的组分和方法制备的肉桂精油纳米脂质体平均粒径小而均匀,分布范围在150nm-200nm,包封率在90%以上,且Zeta电位的绝对值大约为38,表明稳定性较好。
(3)本方法的生产工艺简单,容易实现工业化。
具体实施方式
实施例1
1、称取大豆卵磷脂200mg, 肉桂精油100mg,胆固醇25mg,VE1.5mg,胆酸钠2mg溶解于体积为60ml的氯仿溶液中,减压旋转蒸发去除有机溶剂,使脂质在烧瓶壁上形成薄膜;
2、然后往烧瓶中加入pH=7.0的磷酸缓冲液60ml形成混悬液,将混悬液在40℃水浴真空旋转蒸发使其混合均匀;
3、最后在混悬液中添加300ul的吐温-80,并将其在冰水浴探头超声(100W,2s停,2s开) 6min, 即可得肉桂精油纳米脂质体。
测得的肉桂精油纳米脂质体的包封率为91.23%,平均粒径为107.2nm,Zeta电位为-37.42。
实施例2
1、称取大豆卵磷脂200mg, 肉桂精油140mg,胆固醇15mg,VE2mg,胆酸钠2mg溶解于体积为60ml的氯仿溶液中,减压旋转蒸发去除有机溶剂,使脂质在烧瓶壁上形成薄膜;
2、然后往烧瓶中加入pH=7.0的磷酸缓冲液60ml形成混悬液,将混悬液在40℃水浴真空旋转蒸发使其混合均匀;
3、最后在混悬液中添加300ul的吐温-80,并将其在冰水浴探头超声(100W,2s停,2s开) 6min, 即可得肉桂精油纳米脂质体。
测得的肉桂精油纳米脂质体的包封率为85.35%,平均粒径为103nm,Zeta电位为-34.21。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (1)
1.一种肉桂精油纳米脂质体,其特征在于:主要由以下原料制成:肉桂精油,大豆卵磷脂,胆固醇,维生素E和表面活性剂;
所述的表面活性剂为胆酸钠和吐温-80;
制备方法包括以下步骤:
(1)称量大豆卵磷脂200mg、胆固醇15mg-25mg、肉桂精油100-140mg、VE1-2mg和胆酸钠1-4mg溶解于氯仿中,减压旋转蒸发去除有机溶剂,使脂质在烧瓶壁上形成薄膜;
(2)加入pH=7.0的磷酸缓冲液形成混悬液,将混悬液在40℃水浴真空旋转蒸发使其混合均匀,最后在混悬液中添加吐温-80,并将其在冰水浴中探头超声,即得肉桂精油纳米脂质体。
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CN104382039A (zh) * | 2014-12-19 | 2015-03-04 | 福州大学 | 一种含绿茶提取物的纳米脂质体及其制备方法 |
CN104800119B (zh) * | 2015-04-21 | 2017-12-26 | 长江大学 | 一种薰衣草精油脂质体及其制备方法 |
CN106038327B (zh) * | 2016-07-04 | 2019-06-28 | 江苏大学 | 一种酪蛋白-肉桂精油脂质体抗菌剂的制备方法和用途 |
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CN112021393A (zh) * | 2019-06-03 | 2020-12-04 | 浙江工商大学 | 一种含天然精油纳米脂质体的复合保鲜剂及其在鲟鱼肉片保鲜中应用 |
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CN114680334A (zh) * | 2022-04-11 | 2022-07-01 | 四川农业大学 | 一种壳聚糖修饰肉桂精油脂质体的制备方法 |
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