采用乙醇注入法结合高压微射流技术构建稳定的维生素K2脂质体递送体系,对其粒径、电位、微观结构等性质进行分析,并进一步探究其环境稳定性与体外消化行为。结果表明,通过优化磷脂与维生素K2质量比(1∶6至4∶1),发现当质量比为1∶4时获得最优参数:平均粒径为(127.67±3.65) nm(PDI≤0.3),zeta电位为(-34.4±0.28) mV,包封率高达(98.13±1.01)%。该脂质体不仅呈现典型的球形囊泡结构,还展现出卓越的环境稳定,在pH 1.5~11、500 mmol/L NaCl溶液及高温处理(95 ℃)后仍保持结构完整性。体外模拟消化显示,维生素K2脂质体结构稳定,各消化阶段保留率更高,其游离脂肪酸释放率和生物可接受率分别约为维生素K2油的3倍和2倍。该研究显著提高了维生素K2的稳定性和生物利用度,拓宽了其在食品领域的应用,为脂溶性维生素高效递送提供了新的思路,对功能性食品的开发具有重要实践和指导意义。
This study developed a stable vitamin K2 liposomal delivery system using ethanol injection combined with high-pressure microfluidization.The physicochemical properties including particle size, zeta potential, and microstructure were systematically characterized, with environmental stability and in vitro digestion behavior investigated.The results demonstrated that by optimizing the mass ratio of phospholipids to vitamin K2 (ranging from 1∶6 to 4∶1), the optimal parameters were achieved at a mass ratio of 1∶4: an average particle size of (127.67±3.65) nm (PDI≤0.3), a zeta potential of (-34.4±0.28) mV, and a high encapsulation efficiency of (98.13±1.01)%. The liposomes exhibited spherical vesicle morphology and remarkable environmental stability, maintaining structural integrity under extreme conditions (pH 1.5-11, 500 mmmol/L NaCl, and 95 ℃ thermal treatment).In vitro digestion revealed enhanced stability of liposomal vitamin K2 across digestive phases, with free fatty acid release rate and bioaccessibility approximately threefold and twofold higher than unencapsulated vitamin K2 oil, respectively.This work significantly improves vitamin K2 stability and bioavailability expands its applicability in functional foods, and provides innovative strategies for efficient delivery of lipid-soluble vitamins, offering practical guidance for nutraceutical development.
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