Abstract:
In order to mask the bad odor and improve the digestive stability of VB
2,the preparation process of VB
2 liposome was optimized. And the effect of the mass ratio of cholesterol to phosphatidylcholine(r
(C/P)),Tween 80 to phosphatidylcholine(r
(T/P)),as well as VB
2 concentration on the encapsulation efficiency were evaluated. The masking ability of bad odor and the digestive stability of liposome loaded with VB
2 were investigated. The results showed that liposomes prepared under the conditions of r
(C/P)=1:8,r
(T/P)=3:5,VB
2 concentration 1.0% had uniform dispersion,complete structure high encapsulation efficiency of 94.67% and ζ-potential of-12.1 mV. The bad odor of VB
2 could be effectively masked by liposome and VB
2 was slowly released in the simulated gastrointestinal juices
in vitro,presenting a better stability and improve the bioavailability of VB
2.The results could provide favorable theoretical support for the design of formulas food containing VB
2.