大豆磷脂阿奇霉素脂质体的制备及渗漏率研究  

Preparation of soybean lecithin azithromycin liposome and study on its leakage

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

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：《食品工业科技》2009年第2期99-101,共3页Science and Technology of Food Industry

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,用薄膜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℃,m(阿奇霉素)∶m(磷脂)=1∶25,m(阿奇霉素)∶m(胆固醇)=1∶2.5,m(阿奇霉素)∶m(十八胺)=5∶1,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75.68%。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。The azithromycin liposome was prepared with the granule soybean lecithin by thin film method. The entrapment efficiency of azithromycin liposome was determined by reverse dialysis method with HPLC for analyzing the amount of it.The effects of proportion of components in azithromycin liposome and hydration medium on the entrapment efficiency were studied.The optimum condition of the making technology of the azithromycin liposome was that temperature was 38℃, m （ azithromycin ） ： m （ lecithin ） = i ： 25, m （ the azithromycin ） ： m （ the cholesterol ） = 1 ：2.5, m （ the azithromycin） ： m （ the octadecylamine ） = 5 ： 1, the phosphate buffer solution was 20mL.In this case,the entrapment efficiency of azithromycin liposome was 75.68% .This method was accurate, applicable for the preparation of azithromycin liposome, and the preparation of azithromycin liposome was very stable.

关 键 词：大豆磷脂 阿奇霉素脂质体 薄膜法 渗漏率 

分 类 号：TS201.2[轻工技术与工程—食品科学]