| 刘轩，姜秋水，孙旦，叶德宏，陈璐.米糠脂肪烷醇前体脂质体的制备及表征[J].中国油脂,2026,51(6):.[LIU Xuan, JIANG Qiushui, SUN Dan, YE Dehong, CHEN Lu.Preparation and characterization of rice bran fatty alcohol proliposomes[J].China Oils and Fats,2026,51(6):.] |
| 米糠脂肪烷醇前体脂质体的制备及表征 |
| Preparation and characterization of rice bran fatty alcohol proliposomes |
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投稿时间：2025-05-26 修订日期：2026-02-02 录用日期：2025-06-13
出版日期：2026-06-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250257 |
| 中文关键词: 米糠脂肪烷醇 前体脂质体 薄膜分散法 冷冻干燥 包封率 |
| 英文关键词:rice bran fatty alcohol proliposomes thin-film hydration method freeze-drying encapsulation efficiency |
| 基金项目:浙江省属科研院所扶持专项（33000024013030 4037004） |
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| 中文摘要: |
| 为改善米糠脂肪烷醇在水中的分散性，将其制成前体脂质体，对制备工艺进行筛选和优化，并对最佳工艺条件下制备的前体脂质体复水后理化性质进行测定，进一步对其进行结构表征和储藏稳定性考察。结果表明，薄膜分散法结合冷冻干燥法更适合制备米糠脂肪烷醇前体脂质体，最佳工艺条件为胆固醇与磷脂酰胆碱质量比1∶ 5、芯材与壁材质量比1∶ 14、蔗糖脂肪酸酯添加量12%（以壁材总质量计）、旋转蒸发温度45 ℃，该条件下米糠脂肪烷醇前体脂质体包封率达(95.42±063)%，复水后平均粒径为(239.4±7.8) nm，多分散性指数为(0.242±0.010)，ζ-电位为(-30.5±0.9) mV，在25 ℃下储藏35 d后，包封率保留率达96.74%。表征结果显示：蔗糖脂肪酸酯能够与磷脂酰胆碱的极性基团发生相互作用，参与脂质体结构形成，提高脂质体的包封率和稳定性；甘露醇在冷冻干燥中能够抑制前体脂质体膜之间的融合，保证脂质体结构的稳定性。综上，前体脂质体技术可有效改善米糠脂肪烷醇在水中分散性。 |
| 英文摘要: |
| To improve the aqueous dispersibility of rice bran fatty alcohol, it was formulated into proliposomes. The preparation process was screened and optimized. The proliposomes prepared under optimal conditions was evaluated for its physicochemical properties after rehydration, and its structure was characterized and its storage stability was investigated. The results showed that the thin-film hydration method combined with freeze-drying was more suitable for preparing rice bran fatty alcohol proliposomes.The optimal conditions were as follows: mass ratio of cholesterol to phosphatidylcholine 1∶ 5, mass ratio of core material to wall material 1∶ 14, addition of sucrose fatty acid esters 12% (based on total wall material mass), and rotational evaporation temperature 45 ℃. Under these conditions, the encapsulation efficiency of rice bran fatty alcohol proliposomes was (95.42±0.63)%, the average particle size after rehydration was (239.4±7.8) nm, the polydispersity index was (0.242±0.010), and the ζ-potential was (-30.5±0.9) mV. After storage at 25 ℃ for 35 d, the encapsulation efficiency retention rate was 96.74%. The characterization results showed that sucrose fatty acid esters could interact with the polar head groups of phosphatidylcholine, thereby participating in the formation of the liposomal structure, and consequently improved both the encapsulation efficiency and overall stability of the liposomes. The mannitol inhibited the fusion of proliposome membranes during lyophilization, thereby ensuring the structural integrity of the liposomes. In summary, the proliposome technology can significantly improve the water dispersibility of rice bran fatty alcohol. |
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