pH梯度法制备维生素C脂质体  

Preparation of Vitamin C Liposomes by the p H Gradient Method

作　　者：刘力铭[1] 顼兴敏 

机构地区：[1]青岛科技大学药学系,山东青岛266042

出　　处：《山东食品发酵》2015年第3期17-19,共3页Shandong Food Ferment

摘　　要：目的制备维生素C脂质体,并考察其包封率的影响因素。方法采用p H梯度法制备维生素C脂质体;以紫外分光光度法和粒度仪分别测定脂质体的包封率和粒径;考察外水相p H、超声时间、载药温度及药脂比对包封率的影响。结果包封率随外水相p H的降低而增加;最佳超声时间为15min;随着载药温度的增加包封率有提高的趋势;最佳药脂比为1:5。结论 p H梯度法制备的维生素C脂质体的包封率为(49.79±1.6)%(n=3),平均粒径为(118.3±9.6)nm。OBJECTIVE To prepare vitamin C liposomes and investigate the infl uence of different factors on the entrapment effi ciency METHODS Vitamin C liposomes were prepared by the p H gradient method; UV –visible spectrophotometry and particle analyzer were applied to determin the entrapment effi ciency and the size of vitamin C liposomes,respectively. The infl uences of various factors,including exterior p H values,ultrasonic time,incubation temperature and the radio of drug to lipid, on the entrapment effi ciency were investigated RESULTS Entrapment efficiency increased with lower p H values; The best ultrasonic time was 15min; The entrapment efficiency was enhanced by increacing incubation temperature and the optimal ratio of drug to lipid was 1：15. The entrapment effi ciency of vitamin C liposomes under the optimum conditions was（49.79±1.6）%（n=3）,and the mean diameter was（118.3±9.6） nm. CONCLUSION The vitamin C liposomes with high entrapment effi ciency are prepared by the p H gradient method, and the method is proved to be feasible.

关 键 词：维生素C脂质体 PH梯度法 包封率 

分 类 号：TQ466.3[化学工程—制药化工]