姜黄素纳米脂质体的制备及性质研究-营养与食品卫生学专业论文.docxVIP

IV IV Abstract curcumin nanoliposome were stable in SGF environment. Nanoliposome significantly improved the stability of curcumin in SIF environment (there were 41.0±3.4% and 6.6±2.7% curcumin remaining after 3h testing, respectively).Curcumin nanoliposome had good physical stability during storage at 4℃. While stored at 25℃, the particle size and zeta potential of liposome were significantly higher, and the encapsulation efficiency (EE) significantly reduced. Bioavailability of curcumin nanoliposome: Curcumin nanoliposome well preserved the in vitro and cellular antioxidant activity of curcumin. But liposome-entrapped significantly reduced the toxicity of curcumin to CaCo-2 cells (when treated with 100μg/mL of samples, there were 32.8±4.6% and 88.5±4.3% of Caco-2 cells apoptosis, respectively). The cellular uptake of curcumin nanoliposome was significantly lower than free curcumin (the cell uptake at 4 h were 69.6±5.4% and 92.9±3.6%, respectively). Keywords: curcumin nanoliposome; physiochemical properties; stability; bioavailability 目录 目录 PAGE PAGE VI 目录 摘要 II Abstract III 第 1 章引言 1 1.1 姜黄素的研究现状 1 1.1.1 姜黄素简介 1 1.1.2 姜黄素的生理功能 1 1.1.3 姜黄素的应用缺陷 3 1.2 脂质体的研究现状 4 1.2.1 脂质体简介 4 1.2.2 脂质体的分类 5 1.2.3 脂质体的特点 7 1.2.4 脂质体的制备方法 7 1.2.5 脂质体的质量评价 9 1.2.6 脂质体的应用 11 1.3 课题来源、选题意义和研究内容 12 1.3.1 课题来源 12 1.3.2 选题意义 12 1.3.3 研究内容 14 第 2 章姜黄素纳米脂质体的制备及理化性质的表征 15 2.1 前言 15 2.2 材料与仪器 15 2.2.1 材料和试剂 15 2.2.2 仪器和设备 15 2.3 实验方法 16 2.3.1 姜黄素纳米脂质体的制备 16 2.3.2 姜黄素纳米脂质体常规性质的测定 17 2.3.3 姜黄素纳米脂质体的微观形貌 17 2.3.4 姜黄素纳米脂质体的结构性质 17 2.3.5 姜黄素纳米脂质体的释放性质 18 2.4 结果与讨论 18 2.4.1 姜黄素纳米脂质体常规性质 18 2.4.2 姜黄素纳米脂质体的微观形貌 20 2.4.3 姜黄素纳米脂质体的结构性质 21 2.4.4 姜黄素纳米脂质体的释放 22 2.5 本章小结 24 第 3 章姜黄素纳米脂质体的稳定性研究 25 3.1 前言 25 3.2 材料与仪器 25 3.2.1 材料和试剂 25 3.2.3 仪器和设备 25 3.3 实验方法 26 3.3.1 对 pH 稳定性 26 3.3.2 对金属离子稳定性 27 3.3.3 模拟胃、肠液消化稳定性 27 3.3.4 储藏稳定性 28 3.4 结果与讨论 28 3.4.1 对 pH 稳定性 28 3.4.2 对金属离子稳定性 29 3.4.3 模拟胃、肠液消化稳定性 31 3.4.4 储藏稳定性 32 3.5 本章小结 33 第 4 章姜黄素纳米脂质体的生物利