Study On Perparation And Properties Of Phospholipid Complex

Tannic acid and phospholipid were as raw material to prepare phospholipid complex. The optimum conditions of preparation was determined by single factor and orthogonal test. At the same time, the structure, solubility and biological activity of tannic acid phospholipid complex was characterized. The results were as follows:1. Through the orthogonal experiment of the optimum technological condition for producing phospholipid complex:the reaction temperature was 60℃, reaction time was 1.5h, tannic acid reaction concentration was 4mg/mL and the quality ratio was 2:1. The UV spectrum scanning showed that the maximum absorption wavelength of phospholipid complex was 279 nm. The conclusion was obtained by the infrared spectrum scanning, X-ray diffraction, differential scanning and scanning electron microscopy, the results showed that there was a significant difference between the physical mixture and the phospholipid complex. There was no new substances had been generated in the process of the composite,but tannic acid and phospholipid polar end combined together by intermolecular force composite. And the solubility of tannic acid and tannic acid phospholipid complex in n-octanol were 0.07mg/mL and 2.2 mg/mL. Phospholipid complex effectively improved solubility of tannic acid in the oil solution.2. The scavenging capacity on free radical of tannic acid and tannic acid phospholipid complex were increased with increasing the concentration of the sample solution, and the experiment was made with vitamin C as a control experiment. The scavenging rate of phospholipid complex on DPPH was up to 66%. The scavenging of superoxide anionon rate and ydroxyl radical scavenging effect was greater than the VC control group, and when the concentration achieve 1 mg/mL clearance rate were about 80%. Thus it can be explained that tannic acid phospholipid complex had the antioxidant properties.3. Using penicillin sodium as control to explain the Inhibition of tannic acid phospholipid complex on four kinds of strain. The tannic acid phospholipid complex had the strongest inhibitory effect on Escherichia coli, the average diameter of inhibition zone was 16.4mm, and the minimum inhibitory concentration (MIC) was 1.56mg/mL. The average inhibition on Bacillus subtilis of tannic acid phospholipid complex was 12.7mm diameter and minimum inhibitory concentration was 6.25mg/mL. Inhibitory effect of tannic acid phospholipid complex was weak against Penicillium and Aspergillus niger, the average diameters of inhibition were 7.6mm and 7.2mm. This showed that tannic acid phospholipid complex improved the antibacterial activity of tannic acid, and the inhibitory effect on bacteria was obvious, and the inhibitory effect on the fungi was weak.4. Compared with BHT, to study the effects of tannic acid phospholipid complex on peroxide value and acid value of peanut oil, peanut oil peroxide value and acid value which experimental group of addition complex, phytosome and BHT retard oil rancidity degree almost, even after ninth days had exceeded BHT, that phospholipid complex enhances the antioxidant effect of tannic acid on lipid solubility by improving solubility of tannic acid in fats and oils. With potassium sorbate as control, the effects of tannic acid phospholipid complex on Orange Juice total sugar and vitamin C content were studied, the total sugar and vitamin C content decreased with the growth of time, that were reduced by 2.6% and 8.3mg/mL eespectively, phospholipid complex had shown strong anti-corrosion ability in both water and oil.5. Surfactant phospholipid was as control, the determination of the tannic acid phospholipid complex with strong emulsification, combined with the antiseptic effect, in the preservation period of milk, acidity and density increased with the growth of time, at the same time milk fat percentage decreased with the increase of time.After five days, the acidity of the blank group was 49, and the phospholipid group was 35 and the compound group was only 29. At the same time complex fat rate changed little, milk fat rate was a important index to evaluate the quality of milk, so the tannic acid phospholipid complex had good protective effect on the system of milk.