茶多酚脂质体制备.pdfVIP

16 2012, Vol.33, No.20 1,2 3 4 5 1 1 2 2 6 6 1,2,* (1. 210046 2. 210095 3. 210018 4. 271018 5. 230036 6. 215011) (RSM)- 4(TP:PC)(CH:PC)VE (VE:PC)Box-Behnken TP:PC 81:300CH:PC 58:300VE:PC 16.7:300 4.5mL78.10% 4001000nm Preparation of Tea Polyphenol Liposomes 1,2 3 4 5 1 1 2 MA Ning PU Shao-jie LI Feng LIANG Jin FANG Yong YANG Wen-jian AN Xin-xin 2 6 6 1,2,* ZHAO Li-yan DONG Yan-hong YANG Yan-ting HU Qiu-hui (1. College of Food Science and Engineering, Nanjing University of Finance Economics, Nanjing 210046, China2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China 3. Urban and rural science and Technology Development Agency, Nanjing science and Technology Commission, Nanjing 210018, China 4. College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China 5. College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China 6. Patent Examination Cooperation Center of SIPO, Jiangsu, Suzhou 215011, China) Abstract The objective of this study was to optimize the preparation of tea polyphenol liposomes using response surface methodology (RSM). Using one-factor-at-a-time design, four process conditions including tea polyphenol/ phosphatidylcholine (TP/PC) mass ratio, cholesterol/phosphatidylcholine (CH/PC) mass ratio, VE/phosphatidylcholine (VE/PC) mass ratio and ethanol volume were identified as main variables that influence encapsulation efficiency. The four process conditions were optimized by response surface analysis based on a four-v