大豆磷脂阿奇霉素脂质体的制备及稳定性研究  

Study on Preparation and Stability of Soybean Lecithin Azithromycin Liposome

作　　者：张伟光 肖英慧[1] 安红[1] 邸凯[1] 马文辉[1] 梁继宏[2] 

机构地区：[1]齐齐哈尔大学化学与化学工程学院,黑龙江齐齐哈尔161006 [2]齐齐哈尔大学图书馆,黑龙江齐齐哈尔161006

出　　处：《食品科学》2008年第8期279-282,共4页Food Science

基　　金：黑龙江省教育厅科学技术研究项目(11531413)

摘　　要：利用大豆粉状磷脂,采用逆相蒸发结合冻融法制备阿奇霉素脂质体,以高效液相色谱法为分析手段,采用反透析法测定阿奇霉素脂质体的包封率。研究了阿奇霉素脂质体配方中不同成分的比例,以及水合介质对脂质体包封率的影响。阿奇霉素脂质体的最佳制备条件为:温度38℃,阿奇霉素:磷脂为1:20(质量比),阿奇霉素:胆固醇为1:2.5(质量比),最佳的水合介质是pH6.8的磷酸盐缓冲溶液,加入的磷酸盐缓冲溶液为20ml。在此条件下,阿奇霉素脂质体的包封率为72.86%。该方法准确,可用于大豆磷脂阿奇霉素脂质体的制备,并且制备的脂质体稳定。To prepare the azithromycin liposome with the granule soybean lecithin, the reversed- evaporation combined with freeze- thawing method was adopted. The entrapment efficiency of azithromycin liposome was determined by reverse dialysis method with HPLC for analyzing its amount. The effects of proportion of components in azithromycin liposome and hydration medium on the entrapment efficiency were studied. The optimum preparation conditions of the azithromycin liposome are： temperature 38℃, ratio of azithromycin to lecithin 1：20, ratio of azithromycin to the cholesterol 1：2.5 and 20 ml phosphate buffer solution as hydration medium. Under these conditions, the entrapment efficiency of azithromycin liposome is72.86% .This method is accurate and applicable for the preparation of azithromycin liposome with good stability.

关 键 词：大豆磷脂 阿奇霉素脂质体 逆相蒸发结合冻融法 稳定性 

分 类 号：TS224.8[轻工技术与工程—粮食、油脂及植物蛋白工程]