PDF(Pubmed)
Abstract：
Astaxanthin has 550 times more antioxidant activity than vitamin E, so it can scavenge free radicals in vivo and improve body immunity. However, the poor stability of astaxanthin becomes a bottleneck problem that limits its application. Herein, Haematococcus pluvialis (H. pluvialis) as a raw material was used to extract astaxanthin, and the optimal extraction conditions included the extraction solvent (EA:EtOH = 1:6, v/v), extraction temperature (60 °C), and extraction time (70 min). The extracted astaxanthin was then loaded using lecithin to form corresponding liposomes via the ethanol injection method. The results showed that the particle size and zeta potential of the prepared liposomes were 105.8 ± 1.2 nm and -38.0 ± 1.7 mV, respectively, and the encapsulation efficiency of astaxanthin in liposomes was 88.83%. More importantly, the stability of astaxanthin was significantly improved after being embedded in the prepared liposomes.
摘要：
虾青素的抗氧化活性是维生素E的550倍，所以它可以清除体内的自由基，提高身体免疫力。然而,虾青素稳定性差成为限制其应用的瓶颈问题。在这里，雨生红球菌（H.以pluvialis）为原料提取虾青素，最佳提取条件包括提取溶剂(EA:EtOH=1:6,v/v),提取温度（60°C），和提取时间（70分钟）。然后使用卵磷脂加载提取的虾青素以通过乙醇注射方法形成相应的脂质体。结果表明,所制备脂质体的粒径和ζ电位分别为105.8±1.2nm和-38.0±1.7mV,分别,虾青素在脂质体中的包封率为88.83%。更重要的是,虾青素在脂质体中包埋后的稳定性明显提高。
