纳豆激酶免疫脂质体及其冻干品的制备及药剂学性质评价  

Preparation and Pharmaceutical Quality Evaluation of Nattokinase Immunoliposomes and Its Lyophilized Product

作　　者：俞功龙[1] 尹宗宁[1] 张霞[1] 

机构地区：[1]四川大学华西药学院,成都市610041

出　　处：《中国药房》2009年第4期276-278,共3页China Pharmacy

基　　金：国家自然科学基金资助项目(30371696)

摘　　要：目的:制备纳豆激酶免疫脂质体及其冻干品,并对其药剂学性质进行评价。方法:用薄膜分散法制备纳豆激酶脂质体,在此基础上采用碳二亚胺法偶联抗人纤维蛋白D-二聚体单克隆抗体SZ-63制备纳豆激酶免疫脂质体,将其冻干保存,并进行药剂学性质评价。结果:所制免疫脂质体为多层脂质体,平均粒径为251.6nm,Zeta电位为—34.6mV,其冻干品外观优良,再分散性良好,干燥失重为14.30%,临界相对湿度为45.66%。结论:成功制备了纳豆激酶免疫脂质体及其冻干品。OBJECTIVE： To prepare nattokinase immunoliposomes and its lyophilized product and tO evaluate its pharmaceutical quality. METHODS： Nattokinse liposomes were prepared by film dispersion method, then the immunoliposomes were prepared by carbodiimide method coupled anti human fibrin D - dimer monoelone antibody SZ - 63 and lyophilized and evaluated about its pharmaceutical quality. RESULTS： Lyophilized immunoliposomes were multilamellar vesicles with its mean diameter, Zeta potentials at 251.6 nm, -34.6 mV, respectively. The lyophilized product of nattokinase immunoliposomes exhibited good appearance and satisfactory redispersibility, with its loss on drying at 14.30% and critical relative humidity at 45.66%. CONCLUSION： Nattokinase immunoliposomes and its Iyophilized product have been prepared successfully.

关 键 词：纳豆激酶 免疫脂质体 冻干品 评价 

分 类 号：R943[医药卫生—药剂学] R973[医药卫生—药学]