食品与发酵工业 >

2025 , Vol. 51 >Issue 1: 290 - 296

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038797

研究报告

植物甾醇对桑椹花色苷脂质体及其抗氧化活性的影响

  • 梁安雅 ,
  • 林羡 ,
  • 卜智斌 ,
  • 余元善 ,
  • 肖更生
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  • 1(仲恺农业工程学院 轻工食品学院,广东 广州,510225)
    2(广东省农业科学院 蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东 广州,510610)
第一作者:硕士研究生(林羡副研究员和肖更生研究员为共同通信作者,E-mail:sannylam@126.com;guoshuxgs@163.com)

收稿日期: 2024-02-01

  修回日期: 2024-02-27

  网络出版日期: 2025-01-23

基金资助

现代农业产业技术体系建设专项(CARS-18-ZJ0506)

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Effects of phytosterols on antioxidant activities of mulberry anthocyanin liposomes

  • LIANG Anya ,
  • LIN Xian ,
  • BU Zhibin ,
  • YU Yuanshan ,
  • XIAO Gengsheng
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  • 1(College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)
    2(Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)

Received date: 2024-02-01

  Revised date: 2024-02-27

  Online published: 2025-01-23

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摘要

植物甾醇的分子结构与胆固醇相似,作为膜结构调节剂,植物甾醇既能调节脂质体膜的结构性质,又能避免胆固醇摄入的负面影响。本研究以植物甾醇替代胆固醇,通过薄膜分散-超声法制备桑椹花色苷脂质体,评价了脂质体的包封率、粒径、电位和微观形态等指标,并探究了植物甾醇对脂质体pH稳定性和抗氧化活性的影响。结果表明,与胆固醇脂质体类似,植物甾醇的添加也能够得到粒径小、分散性好、包封率高的桑椹花色苷脂质体。当β-谷甾醇添加量为卵磷脂质量的26%时,桑椹花色苷脂质体贮藏后的DPPH自由基清除能力提高率是添加了等量胆固醇的脂质体的1.6倍。植物甾醇脂质体贮藏前后的氧自由基吸收能力(oxygen radical absorbance capacity,ORAC)优于胆固醇脂质体的,尤其在胆固醇脂质体贮藏后,ORAC值下降2.42倍~3.65倍,植物混合甾醇脂质体的ORAC值则变化不大。综上,采用植物甾醇替代胆固醇制备桑椹花色苷脂质体,可制得较稳定、并具有良好抗氧化活性的脂质体,可为负载生物活性物质的植物甾醇脂质体的构建提供理论基础。

关键词： 植物甾醇; 桑椹; 花色苷; 脂质体; 抗氧化

本文引用格式

梁安雅 , 林羡 , 卜智斌 , 余元善 , 肖更生 . 植物甾醇对桑椹花色苷脂质体及其抗氧化活性的影响[J]. 食品与发酵工业, 2025 , 51(1) : 290 -296 . DOI: 10.13995/j.cnki.11-1802/ts.038797

Abstract

The molecular structure of phytosterols is similar to cholesterol.As membrane structure regulators, phytosterols can regulate the structural properties of liposome membrane while avoiding the negative effects of cholesterol intake.In this study, phytosterols were used to replace cholesterol, and mulberry anthocyanin liposomes were prepared by thin film dispersion-ultrasonic method.The physical and chemical indexes of liposomes were evaluated by encapsulation rate, particle size, potential and microscopic morphology.The effects of phytosterols on pH stability and antioxidant activity of liposomes were also investigated.The results showed that, similar to the cholesterol liposomes, the addition of phytosterol could be able to obtain mulberry anthocyanin liposomes with small particle size, good dispersion and high encapsulation efficiency.When the addition level of β-sitosterol was 26% of the lecithin mass, the DPPH scavenging ability of mulberry anthocyanin liposomes after storage was 1.6 times more than that of the liposomes with an equal amount of cholesterol.The ORAC absorption capacity of phytosterol liposomes before and after storage was superior to that of cholesterol liposomes.And the ORAC values of mixed phytosterol liposomes did not change much when the ORAC values of cholesterol liposomes decreased 2.42~3.65 times after storage.In conclusion, the use of phytosterol instead of cholesterol to prepare liposomes of mulberry anthocyanin can produce more stable mulberry anthocyanin liposomes with good antioxidant activity, which can provide a theoretical basis for the construction of phytosterol liposomes loaded with bioactive substances.

Key words： phytosterols; mulberry; anthocyanin; liposome; antioxidant

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