Preparation and Stability of Docosahexaenoic Acid (DHA)-Rich Fish Oil Liposomes
YANG Shuibing, LIU Li, YI Guofu, YU Haixia
1.School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China; 2.Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China
Abstract：Crude liposomes-docosahexaenoic acid (CLs-DHA) and nanoliposomes-DHA (NLs-DHA) containing DHA-rich fish oil were prepared by the film dispersion method alone and combined with dynamic high pressure microfluidization (DHPM) respectively. Their pH value stability and storage stability were investigated in terms of their average particle size, polydispersity index (PDI) and zeta potential. The results showed that the average particle size and PDI of CLs-DHA and NLs-DHA decreased with an increase in pH value, and the absolute value of zeta potential increased gradually. Both liposomes had good stability at pH 7.4. The changes of NLs-DHA were relatively lower than those of CLs-DHA. During storage at 4 ℃ for 95 days, the average particle size, PDI and zeta potential of CLs-DHA exhibited larger changes compared with NLs-DHA, illustrating that the stability of NLs-DHA was better than that of CLs-DHA. The results of differential scanning calorimetry (DSC) showed that moderate DHPM treatment could enhance the stability of liposomes, and NLs-DHA had better stability.
杨水兵，刘 丽，易国富，余海霞. 鱼油DHA脂质体的制备及稳定性[J]. 肉类研究, 2022, 36(9): 32-36.
YANG Shuibing, LIU Li, YI Guofu, YU Haixia. Preparation and Stability of Docosahexaenoic Acid (DHA)-Rich Fish Oil Liposomes. Meat Research, 2022, 36(9): 32-36.
2022, Vol. 36 
