大豆磷脂罗红霉素脂质体的制备及性质研究  

Preparation of Soybean Lecithin Roxithromycin Liposome and Study on Its Property

作　　者：张伟光 赵国君[1] 

机构地区：[1]齐齐哈尔大学化学与化学工程学院,黑龙江齐齐哈尔161006

出　　处：《化工时刊》2015年第11期13-15,共3页Chemical Industry Times

摘　　要：利用大豆粉状磷脂,采用薄膜法制备罗红霉素脂质体,采用紫外分光光度法测定罗红霉素脂质体的包封率。研究了罗红霉素脂质体配方中不同成分的比例,以及水合介质对脂质体包封率的影响。罗红霉素脂质体的最佳制备条件为:水浴温度为36℃,m(罗红霉素)∶m(磷脂)=1∶25,m(罗红霉素)∶m(胆固醇)=1∶2.5,水合介质为p H=6.8的磷酸盐缓冲溶液,加入的磷酸盐缓冲溶液为20 m L,在此条件下,罗红霉素脂质体的包封率为56.97%。该方法准确,可用于大豆磷脂罗红霉素脂质体的制备,并从粒径、稳定性等方面对罗红霉素脂质体进行了质量评价。The roxithromycin liposome was prepared with the granule Soya lecithin by the thin film method,The entrapment efficiency of roxithromycin liposome was determined by UV spectrophotometry. The influence of proportion of components in roxithromycin liposome and hydration medium on the entrapment efficiency were studied. The optimum condition of the making technology of the roxithromycin liposome was： temperature was 36 ℃,m（ roxithromycin） ∶ m（ lecithin） = 1 ∶ 25,m（ the roxithromycin） ∶ m（ the cholesterol） = 1 ∶ 2,the optimizing hydration medium was p H 6. 8 phosphate buffer solution,the phosphate buffer solution was 20 m L. In this case,the entrapment efficiency of roxithromycin liposome was 56. 97%. This method was accurate,and applicable for the preparation of roxithromycin liposome.

关 键 词：大豆磷脂 罗红霉素脂质体 薄膜法 性质 

分 类 号：TQ465[化学工程—制药化工]