大豆磷脂脂质体的制备  

PREPARATION OF LIPOSOME MADE OF SOYBEAN LECITHIN

作　　者：穆筱梅[1] 钟振声[2] 

机构地区：[1]仲恺农业技术学院化学与化工系,广州510225 [2]华南理工大学化学学院,广州510640

出　　处：《大豆科学》2007年第3期386-390,共5页Soybean Science

摘　　要：以3种不同的大豆磷脂为材料,用反相蒸发法制备脂质体,通过对其形态、粒径、包封率、泄漏率和稳定性的测定,研究大豆磷脂组成对脂质体性质的影响。结果表明,脂质体为圆球状的小囊泡,以含有磷脂酰胆碱(PC)93.62%的磷脂SPC-3为材料制备的脂质体相比较于以PC含量分别为31.29%和58.19%的磷脂SPC-1和SPC-2制备的脂质体,具有最大的包封率、粒径和最小的泄漏率。稳定性研究结果表明以磷脂SPC-1为材料制备的脂质体稳定性好。The liposomes made with three kinds of soybean lecithin composed of phosphatidyleholine（PC）, phosphatidyletthanolamine （PE）, phosphatidylinositol （PI） and phosphatidic（PA） was prepared by using reverse phrase evaporation method. The effect of the soybean lecithin composition on the physiochemical properties by investigating diameter, zeta potential, entrapping efficiency,leakage rate and stability. The Transmission electron micrographs showed that all the liposomes were spherical-shape. The liposome made of Lecithin SPC-3 which contains 93. 62% PC showed large diameter, higher entrapping efficiency and lower leakage rate than that of lecithin SPCwl and Lecithin SPC-2 which contain 31.29%and 58. 19% PC separately. The liposome made of lecithin SPC-1 was more stable than that of lecithin SPC-2 and lecithin SPC-3 due to the smallest zeta potential of Lecithin SPC-1.

关 键 词：脂质体 大豆磷脂 包封率 泄露率 

分 类 号：TQ645.96[化学工程—精细化工]