椒莪脂质体的制备及其质量标准的建立  

Preperation of Jiao-E Liposome and Establishment of its Quality Standerds

作　　者：王捷频 尚福军[2] 陈敏 辛春艳 

机构地区：[1]第四军大学药学系药物研究所,陕西西安710032 [2]第四军大学唐都医院心内科,陕西西安710038 [3]第四军大学药学系,陕西西安710032

出　　处：《现代生物医学进展》2012年第4期719-722,共4页Progress in Modern Biomedicine

基　　金：陕西省中医管理局课题(zy18)

摘　　要：目的:将椒莪油制成脂质体,优选制备工艺,建立质量标准。方法:采用薄膜超声法制备椒莪脂质体,通过正交实验优选处方和制备工艺,HPLC、GC建立其质量标准。结果:最佳处方为卵磷脂:胆固醇7:1,卵磷脂:油3.5:1;HPLC法测定脂质体中莪术油的含量,建立标准曲线,回归方程为Y=14958X+16795,r=0.9996;椒目仁油的测定方法同前文报道。得到的脂质体形态均一,包封率在75%左右。结论:建立的制备工艺简单,便于操作;检测方法的精密度、回收率均符合要求。Objective： Select liposome as the optimized formulations,choose the best preparation technology and establish its quality standerds.Methods： Ultrasonic film was used to prepare the liposome,optimize the prescription and technology by orthogonal experiment,using HPLC,GC to establish its quality standerds.Results： The best prescription is lecithin：cholesterol 7：1,lecithin：oils 3.5：1.The determination method of Curcuma oil is established by HPLC.And the determination method of Zanthoxylum seeds oil is established by GC as described before.The shape of obtained liposome is uniform,the encapsulation efficiency is about 75%.Conclusion： These methods established in this experiments are simple,stable,and reasonable.

关 键 词：莪术油 椒目仁油 脂质体 制备工艺 

分 类 号：R284[医药卫生—中药学]