玻璃微球法制备胰岛素脂质体的研究  

PREPARATION OF INSULIN LIPOSOME BY GLASS MICROSPHERE METHOD

作　　者：贺然[1] 刘国琴[1,2] 李琳[1,2] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《河南工业大学学报（自然科学版）》2012年第6期57-61,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(20976036);河南省科技计划项目(072102270023);广东省科技计划项目(2010B031700014;2010B050600003)

摘　　要：采用玻璃微球法制备胰岛素脂质体,考察单因素制备工艺对包封率的影响以及所得脂质体的粒径、Zeta电位、外观形态和稳定性.结果表明,胰岛素脂质体的最佳工艺条件为:磷脂添加量为100 mg,β-谷甾醇与磷脂物质的量比为1:2,吐温-80添加量为80%,胰岛素注射液添加量为4 mL,超声时间为10 min.最佳工艺条件下产物包封率可达91.7%,平均粒径为1 393.1 nm,Zeta电位为-51.2 mV,稳定性系数为0.820 7.In this paper,we prepared insulin liposome by glass microsphere method,studied the influences of preparation process on the entrapment efficiency,and determined the particle size,the Zeta potential,the appearance and the stability of the prepared liposome.The results showed that the optimum preparation conditions were as follows：phospholipids amount 100 mg,molar ratio ofβ-sitosterol to phospholipid 1：2,Tween - 80 amount 80%,insulin injection amount 4 mL,and ultrasonic time 10 minutes.Under the optimum conditions, the product had an entrapment efficiency of 91.7%,an average particle size of 1 393.1 nm,a Zeta potential of -51.2 mV,and a stability coefficient of 0.820 7.

关 键 词：玻璃微球法 胰岛素 脂质体 

分 类 号：TS201.2[轻工技术与工程—食品科学]