| Nano-liposome can protect the catechin active components from physical and chemical environmental factors, in order to prolong the period of activity of catechin, nanotechnology was applied for preparation of catechin nano-liposome. Research on the solubility, stability, antioxidation and so on had become a hotpot. This study both uses fuzzy analytical method and response surface methodology in the optimization of catechin nanoliposomes preparation. The DPPH scavenging capacity, permeability and MDA content were studied, to investigate the properties of catechin nanoliposomes. The sensory scores, total bacterial count, pH values, Total Volatile Basic Nitrogen, were used to evaluate the effect of Catechin nano-liposome on preservation of Sauce Duck.1. Optimization of fabrication parameters to prepare catechin nano-liposomes using response surface methodologyThe preparation of catechin nano-liposome was optimized by response surface methodology. The maximum encapsulation efficiency was59.0%obtained at2:1mole ratio of glycerin phosphatidylcholine to cholesterol,5mg/mLconcentrations of added catechin,6.6of pH and3:1of oil-water proportion(v/v),which was close to the predicted one(60.2%). Liposome particles loaded with catechin (C/P) were successfully produced by the reverse-phase evaporation, with a loading efficiency of59.0%under optimized conditions.2. Optimization of fabrication parameters to prepare catechin nano-liposomes by fuzzy OrthogonalityWith the fuzzy comprehensive evaluation for the objective function, main technological parameters of process in liposome preparation were optimized using fuzzy orthogonal design. The optimal processing parameters were pH values of phosphate-buffer solution of7, soybean phosphatidyl-choline and cholesterol proportion of1:1,the concentration of Catechin of5mg/mL,Oil-water proportion of3:1.The catechin-loaded liposomes prepared under the optimized conditions has high encapsulation efficiency. The entrapment rate of catechin nano-liposome measured by validated test was61.7%±0.015, while the mean diameter was193.6±0.119nm. 3. The properties of catechin nano-liposomesThe DPPH scavenging capacity, permeability and MDA content were studied, to investigate the properties of catechin nanoliposomes. The results indicated that the catechin nano-liposome of the DPPH scavenging capacity is higher than that of the same concentration of catechin solution, and liposome membrane material loading the catechin, oxidation activity of catechin were protected, and the permeability and MDA values with liposome lengthening of storage time, has a rising trend.4. The effect of Catechin nanoliposomes on Preservation of Sauce DuckThe effects of catechin nanoliposomes (0.1%, W/V) mixture dip treatment on quality of Sauce Duck during cold storage were examined over a period index of24d.They were packed in plastic trays and airproofed with Polyvinyl Dichloride, stored at (4±1)℃. The sensory scores, total bacterial count, pH values, Total Volatile Basic Nitrogen assessed periodically or the treated group and the control.The results indicated that preservation effects of Sauce Duck by two kinds of preservative treatments were better than sterile distilled water treatment at the same storage. Especially preservation effect of catechin nanoliposomes preservative(0.1%) treatment was the best. TVB-N of Sauce Duck was lower68.4%than control, when the sensory score of Sauce Duck was28, which was significantly higher than control at the24th day. |
