转移因子纳米脂质体的制备及检测  

STUDY ON PREPAPATION AND CHECKING OF TRANSFER FACTOR NANOMETER LIPOSOMES

作　　者：王桂花[1] 高立坤[1] 成子强[1] 朱国[1] 刁秀国[1] 

机构地区：[1]山东农业大学动物科技学院,山东泰安271018

出　　处：《山东农业大学学报（自然科学版）》2007年第2期243-246,共4页Journal of Shandong Agricultural University：Natural Science Edition

基　　金：山东省教育厅"转移因子纳米脂质体的研制"(J04C07)项目资助

摘　　要：为确定转移因子纳米脂质体的最佳制备工艺,以及保质期。本研究采用逆相蒸发法制备,以包封率为优化指标,正交试验优选最佳配方。电镜下观察形态,检测包封率、渗透率。结果确定最佳制备工艺:卵磷脂/胆固醇(摩尔比)为2:1,转移因子(TF)浓度为6mg/m l,吐温-80为1m l,有机相/水相(体积比)为4:1。电镜下大部分粒径小于100nm,分布均匀,包封率高达49.5%,四个半用后的渗透率为52.4%。优选工艺制备的转移因子纳米脂质体质量符合标准,具有一定的稳定性。To optimize the preparation of transfer factor nanometer liposomes and determine expiration date, the transfer factor nanometer liposomes were prepared by revers evaporation technique. Using encapsulation efficiency as index of examination and designing an orthogonal experiment, the optimal formulation was determined. Morphous were observed under electron microscope, and the encapsulation efficiency and rate of leakage were detected. The optimal preparation formulation： PC/CH （molar ratio） ：2：1, TF concentration（TF） ： 60mg/ml, Tween - 80 ： 1 ml, oil - phase/water - phase （volume ratio） ： 2 ： 1. TFL grain size was less than 100nm and distributed symmetrically. Average entrapment efficiency was up to 49.5% and four and haK months later the rate of leakage was about 52.4%. Qualities of transfer factor nanometer liposomes met a criterion and the characters were also stable.

关 键 词：转移因子 纳米 脂质体 包封率 稳定性 

分 类 号：S646[农业科学—蔬菜学]