制备方法对甲氧沙林脂质体体外性质的影响研究  

Study on the effects of preparation methods on the properties of methoxsalen liposomes in vitro

作　　者：何文[1] 夏晶[2] 

机构地区：[1]武汉大学人民医院药学部,湖北武汉430060 [2]武汉大学药学院

出　　处：《广东药学院学报》2005年第6期661-662,688,共3页Academic Journal of Guangdong College of Pharmacy

基　　金：湖北省科技攻关项目(2001AA301B06)

摘　　要：目的考察不同制备方法对甲氧沙林脂质体(LMOP)体外质量的影响,从而优选较好的制备方法。方法分别以薄膜分散法、逆相蒸发法、高压乳匀法、冻融法制备LMOP,用透射电镜观察其形态,用凝胶柱层析法结合HPLC测定其包封率,粒度分析仪测其粒径。结果不同方法制备的脂质体形态均较圆整,分布较均匀;包封率顺序为冻融法>薄膜分散法>高压乳匀法>逆相蒸发法;粒径大小顺序为冻融法>薄膜分散法>逆相蒸发法>高压乳匀法。结论该脂质体体外质量与制备方法密切相关。Objective To study the efforts of various preparation methods of methoxsalen liposomes on the quality of the liposomes in vitro in order to choose the best method. Methods Different preparation methods, including film dispersing,reverse phase evaporation,high pressure homogenization and freeze-thawing procedure were used to prepare the methoxsalen liposomes. Transmission electronic microscopy was employed to observe the morphology; entrapment efficiency was studied by HPLC ; and the mean size was studied by Malvern Zetasizer 3000 HS. Results The liposomes were globular vesicles. The order of entrapment efficiency was freeze-thawing procedure 〉 film dispersing 〉 reverse phase evaporation 〉 high - pressure homogenization. The order of the mean particle size was freeze -thawing procedure 〉 film dispersing 〉 reverse phase evaporation 〉 high - pressure homogenization. Conclution The quality of liposomes in vitro was significantly relevant to liposome preparation methods.

关 键 词：甲氧沙林 脂质体 体外质量考察 制备方法 

分 类 号：R943[医药卫生—药剂学]