甲砜霉素脂质体制备和体外抑菌效果  

Preparation and Antibacterial Effect in vitro of Thiamphenicol Liposome

作　　者：杨亚军[1] 李引乾[1] 谢沄[1] 秦金淼[1] 苑青艳[1] 孙黎[1] 王彬[1] 赵梁[1] 

机构地区：[1]西北农林科技大学动物科技学院,陕西杨凌712100

出　　处：《西北农业学报》2007年第4期213-215,共3页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家生命科学与技术人才培养基地科技创新基金

摘　　要：采用逆相蒸发法制备甲砜霉素脂质体,以包封率为指标,通过正交试验优化处方及制备工艺;并对其进行体外抑菌试验。优化后的处方和制备工艺因素为:药脂比为1∶5(W∶W),磷脂与胆固醇比为4∶1(W∶W),PBS缓冲液pH 7.4;超声7 min(连续超声裂解10 s,间隔1 s),蒸发温度为40℃,冻融3次。甲砜霉素脂质体对致病性大肠杆菌、金黄色葡萄球菌、无乳链球菌的体外抑菌效果较其原粉提高4～8倍;但在试验浓度下对上述3种病原菌的体外杀菌效果差异不显著。Thiamphenicol liposome was prepared by reverse-phase evaporation method. To optimize the prescription and technology, orthogonal design was made by means of entrapment efficiency. The liposome was evaluated by quality control and antibacterial effect in vitro. The orthogonal design results showed that prescription factors were ： the ratio of thiamphenicol to egg phosphatidyl choline was 1 ： 5, the ratio of egg phosphatidyl choline to cholesterol was 4.1, pH of PBS was 7.4. Technology factors were ： 7 minutes treated with ultrasonic, evaporation at 40 ℃, freezing and thawing 3 times. The minimal inhibitory concentration of the liposome was 1/8 to 1/4 that of free thiamphenicol to Escherichia coli, Staphylococcus aureus and Streptococcus agalactiae in vitro. However, the mini- mal bactericidal concentration of the liposome and free thiamphenicol were no different to those at experimental concentration in vitro.

关 键 词：甲砜霉素 脂质体 正交试验 体外抑菌效果 

分 类 号：S859[农业科学—临床兽医学]