超临界二氧化碳制备虾青素脂质体

Encapsulation of astaxanthin in liposomes using supercritical carbon dioxide

摘要:

以大豆卵磷脂为脂质载体，利用超临界二氧化碳制备了虾青素脂质体。利用TEM、XRD和FTIR表征证实超临界方法制备虾青素脂质体的有效。基于纳米粒径分析仪测定，考察制备压力和温度对虾青素脂质体粒径分布和Zeta电位的影响。利用紫外分光光度计对虾青素的包埋率进行测定，并通过体外模拟释放和模拟消化实验，对虾青素脂质体的虾青素缓释效果、生物利用度进行测试。结果表明，最佳条件下，超临界二氧化碳压力20 MPa、温度50 ℃制备的虾青素脂质体平均粒径236 nm，虾青素包封率97.18%。经30 d储存后，4和25 ℃的虾青素脂质体的虾青素保留率分别为94.13%和89.04%；体外释放实验表明，虾青素脂质体具有较好的虾青素缓释效果，在4、12h的总释放率分别为69.3%和91%；体外消化模拟表明，虾青素脂质体在肠道中消化和吸收较强。

Abstract:

Astaxanthin liposomes were prepared using supercritical carbon dioxide with soya lecithin as the lipid carrier. The effectiveness of the supercritical method for the preparation of astaxanthin liposomes was confirmed through the use of TEM, XRD and FTIR characterisation. The effects of preparation pressure and temperature on the particle size distribution and zeta potential of astaxanthin liposomes were investigated based on nanoparticle size analyser measurements. The encapsulation rate of astaxanthin was determined using a UV spectrophotometer, and the slow-release effect and bioavailability of astaxanthin liposomes were tested by in vitro simulated release and simulated digestion experiments. The results demonstrated that, under optimal conditions, the average particle size of astaxanthin liposomes prepared with a supercritical carbon dioxide pressure of 20 MPa and a temperature of 50 ℃ was 236 nm, with an astaxanthin encapsulation rate of 97.18%. Following a 30-day storage period, the astaxanthin retention rate of astaxanthin liposomes at 4 and 25 ℃ was 94.13% and 89.04%, respectively. In vitro release experiments demonstrated that astaxanthin liposomes exhibited The astaxanthin slow-release effect was observed to be more pronounced, with total release rates of 69.3% and 91% at 4 and 12 h, respectively. Furthermore, in vitro digestion simulations demonstrated that astaxanthin liposomes exhibited enhanced digestion and absorption in the intestine.