甘草黄酮脂质体的制备及理化性质考察  

Study On Preparation Of Glycyrrhiza Flavonoids Liposome and Chemicophysical Property

作　　者：孙芸[1] 江钰 单丽娟[1] 赵虎 燕雪花[1] 

机构地区：[1]新疆医科大学中医学院,新疆乌鲁木齐830011 [2]新疆自治区中医医院,新疆乌鲁木齐830000 [3]新疆昌吉州中医院,新疆昌吉831100

出　　处：《现代中药研究与实践》2011年第3期55-58,共4页Research and Practice on Chinese Medicines

摘　　要：目的制备甘草黄酮脂质体,并进行理化性质初步研究。方法选用薄膜法制备甘草黄酮脂质体,结合单因素考察,采用正交实验优选最佳制备工艺;电镜观察脂质体粒径及形态特征,并考察其贮存条件。结果最佳工艺为:卵磷脂:胆固醇为3:1,磷酸缓冲盐溶液加入量为40 mL,离子浓度为0.01 moL/L,pH=7.0,甘草黄酮的加入量为1.0 mg。甘草黄酮脂质体外观呈完整圆球形或椭圆形的球粒,粒径主要分布于125～256 nm,pH=6.45±0.2,包封率为84.7%。最佳的贮存条件为3～5℃保存。结论薄膜法制备甘草黄酮脂质体方法简单可行,易于控制。Objective To prepare Glycyrrhiza Flavonoids liposome and study on chemicophysical property. Methods Glycyrrhiza Flavonoids liposome were prepared by thin film method.The best preparation technology was investigated by single factor and orthogonal test. The character and particlesize of Glycyrrhiza Flavonoids liposome were observed. Results The optimum technology was as follows： lecithin-cholesterol was 3 ： 1, adding 0. 01mol/L phosphate buffer 40mL with pH =7.0 .The addition amount of Glycyrrhiza Flavonoids was 1.0mg .The liposome shape was spherical or ellipsoidal and their size range was 125-256 nm. pH=6.45±0.2. The encapsulation ratio of Glycyrrhiza Flavonoids in liposome was 84.7 %. The liposome was stored at 3-5℃. Conclusion Thin film method is suitable for producing liposome with Glycyrrhiza Flavonoids.

关 键 词：甘草黄酮 脂质体 理化性质 

分 类 号：S567.71[农业科学—中草药栽培]