期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2014
卷号：6
期号：7
页码：921-925
DOI：10.19026/ajfst.6.133
出版社：MAXWELL Science Publication
摘要：Catechin nanoliposomes are prepared by reverse-phase evaporation method. Taking the entrapment efficiency of catechin nanoliposomes as the main evaluation index, the prescription of the catechin nanoliposomes was optimized by orthogonal design. Found by experiment, the orthogonal design test showed that phosphatidylcholine to cholesterol ratio had the highest influence in preparation and rotary evaporation temperature the lowest, with catechin concentration and ion strength in between. The best conditions of preparation of catechin nanoliposomes are that phosphatidylcholine to cholesterol ratio of 4, catechin concentration of 4.00 mg/mL, ion strength of 0.02 mol/Landrotary evaporation temperature of 40°C, encapsulation efficiency can reach about 53.69±1.65%, the particle size is 235±4 nm. Finally, using pH, leakage ratio and size to explore the stability, catechin nanoliposomes showed an acceptable stability.
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