杨梅苷脂质体的薄膜超声法制备工艺研究  

Study on the preparation technology of the myricitrin liposome

作　　者：陈健[1] 张灵芝[1] 谢彦瑰[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国食品添加剂》2010年第4期201-205,共5页China Food Additives

基　　金：国家科技支撑计划(2006BAD27B04)资助

摘　　要：目的:为了充分发挥杨梅苷的药理作用和提高其稳定性,本实验制备杨梅苷脂质体并优化其制取工艺和考察其质量稳定性。方法:采用薄膜超声法制备杨梅苷脂质体,采用冷冻离心法分离脂质体和游离药物,采用高效液相色谱法测定脂质体中药物含量并计算其包封率,采用激光粒度仪测定脂质体的平均粒径。结果:采用薄膜超声法制备杨梅苷脂质体的最佳处方和工艺为:杨梅与卵磷脂的比例为1:7,卵磷脂与胆固醇的比例为4:1,磷酸盐缓冲溶液的pH值为7.0,浓度为0.005mol.L-1,超声时间为3min左右。结论:在最佳处方和工艺条件下制备的杨梅苷脂质体包封率较高、粒径分布良好,重现性亦较好,冷藏下渗漏率较低,稳定性较强。Objective：optimize the preparation of myricitrin liposome,improving the stability and expand the full use of Myricitrin’pharmacological actions.Methods：Myricitrin liposome was prepared by reversephase-evaporation.The liposomes and free drug were separated by refrigerated centrifuge.The concentration of myricitrin was determined by HPLC and the liposome entrapment efficiency was calculated and the particle size was determined by TEM and particle size analyzer.Results：The optimum conditions were myricitrin：PhosPholipids=1：7,the phospholipids：cho-lesterin=4：1,the buffer pH was 7.0 and the buffer concentration was 0.005mol·L-1,The ultrasonic time was 3 minutes.Conclusions：The myricitrin liposome with the optimal formulation and preparation had a higher entrapment efficiency,good particle size distribution and more stable.

关 键 词：杨梅苷 脂质体 包封率 评价 

分 类 号：TS202.1[轻工技术与工程—食品科学]