β-榄香烯脂质体的制备方法及质量研究  

Study on the preparation and quality control of beta-elemene liposome

作　　者：杜霞[1,2] 宋笑丹[1,2] 董迪[1,2] 吴琳华 

机构地区：[1]哈尔滨医科大学附属第二医院药学部,黑龙江哈尔滨150086 [2]黑龙江省高校重点实验室,黑龙江哈尔滨150086

出　　处：《中国医院药学杂志》2007年第12期1674-1676,共3页Chinese Journal of Hospital Pharmacy

摘　　要：目的:制备β-榄香烯脂质体,并进行质量研究。方法:通过测定包封率,正交设计优选β-榄香烯脂质体制备工艺,观测脂质体粒径和形态特征,同时考察其稳定性。结果:磷脂和胆固醇的比例为4∶1;药脂比为1∶200(g:μL);超声时间为50min,所得脂质体呈球形或椭圆形,平均粒径152.3nm,包封率为92.46%,RSD为4.82%。冰箱内放置3月,脂质体外观无明显变化。结论:本方法制备β-榄香烯脂质体稳定可靠。OBJECTIVE To prepare beta-elemene liposome and evaluate the quality of the liposome. METHODS The preparation technology of beta-elemene liposome was optimized by determination of encapsulation efficiency of beta-elemene and orthogonal design. The character and stability.of beta-elemene liposomes were observed. RESULTS The weight proportion of lecithin to cholesterol was 4： 1;the proportion of beta-elemene to lecithin was 1：200（g： L） ;ultrasonic entrapment time was 50 min. The liposome shape was spherical or ellipsoidal, and their average size was 152. 3 nm. The encapsulation ratio of beta-elemene in liposome was 92. 46 % （n = 3, RSD 4. 82 %）. The characters had no significant changes compared with that stored for 3 months. CONCLUSION The preparation method is reliable.

关 键 词：Β-榄香烯 脂质体 制备方法 

分 类 号：R944.91[医药卫生—药剂学]