脂质体前体的制备及其在食品营养物中的应用_贾竞夫.pdf

※专题论述 食品科学 2013, Vol.34, No.11 375 脂质体前体的制备及其在食品营养物中的应用 贾竞夫，忻 娜，王 燕，赵亚平* (上海交通大学化学化工学院，上海 200240) 摘 要：脂质体具有良好的生物相容性和可降解性，在药物和食品领域中有着广泛应用，但存在稳定性差的缺点。 脂质体前体的制备可有效克服这一问题，同时在保持给药过程中微粒的完整性、提高营养物溶解性和生物利用度、 促进营养物胃肠吸收、促进营养物膜渗透能力、药物动力学等方面也有巨大的潜力。本文介绍近年来脂质体前体的 制备方法和特点以及其在食品营养物方面应用的进展，以期为脂质体前体的研究提供一定的参考。 关键词：脂质体前体；制备；食品营养物 Preparation of Proliposome and Its Application in Food Nutrients JIA Jing-fu，XIN Na，WANG Yan，ZHAO Ya-ping* (School of Chemistry and Chemical Engineering, Shanghai Jiao Tong University, Shanghai 200240, China) Abstract：Liposome has been widely investigated in the ? eld of food nutrient and drug delivery due to its biocompatible and biodegradable properties. However, liposome has a poor stability such as aggregation, and susceptibility to hydrolysis and oxidation. Production of proliposome can be effectively overcome this problem, while maintaining the integrity of the particles in the administration process, improving the solubility and bioavailability of nutrients, enhancing the gastrointestinal absorption of nutrients, increasing the permeability of nutrients to cytomembrane, and modifying the pharmacokinetics. This review mainly introduces the recent advances on the study of the preparation methods and characteristics of proliposome, and lists the petential applications of proliposome in food nutrients. Key words：proliposome；preparation；food nutrients 中图分类号：TS201.2.2 文献标志码：A 文章编号：1002-6630(2013)11-0375-06 doi:10.7506/spkx1002-6630-201311078 脂质体(liposome)是由单层或多层脂质双分子层膜包 lipid carriers，NLC)[4]等来代替脂质体，以克服脂质体稳 封而成的微球体，其主