α-Tocopherol-loaded niosome prepared by heating method and its release behavior

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• 作者：Ladan Basiri^a ; ^{basiri64@gmail.com} ; Ghadir Rajabzadeh^b ; ^{gh.rajabzadeh@rifst.ac.ir} ; Aram Bostan^b ; ^{a.bostan@rifst.ac.ir}
• 关键词：α-Tocopherol (PubChem CID ; 2116) ; Cholesterol (PubChem CID ; 5997) ; Sorbitan monostearate (Span® ; 60) (PubChem CID ; 13267937) ; Dicetyl phosphate (DCP) (PubChem CID ; 75143) ; Ethanol (PubChem CID ; 702) ; Chloroform (PubChem CID ; 6212) ; Glycerol (CID ; 753)
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：620-628
• 全文大小：963 K
• 卷排序：221

文摘

α-TOC-loaded niosome was performed by green method using span60 and tween60 as surfactants. By increasing the HLB value of the surfactant mixture, EE of α-TOC increased up to 98.91%. Presence of DCP and Chol improved the stability of α-TOC-loaded niosome. α-TOC-loaded niosome had sustained release profile in the simulated gastric and intestinal fluid.