大豆皂苷脂质体的制备及稳定性研究  

Research on the Preparation and Stability of Soybean Saponin Liposomes

作　　者：刘清玮[1] 高延辉[2] 王希[2] LIU Qingwei;GAO Yanhui;WANG Xi(Jilin Agricultural Science and Technology University, Jilin 132101, China;Jilin Agricultural University, Changchun 130118, China)

机构地区：[1]吉林农业科技学院,吉林132101 [2]吉林农业大学,长春130118

出　　处：《吉林农业大学学报》2017年第5期619-623,共5页Journal of Jilin Agricultural University

基　　金：吉林农业科技学院中药学重点学科培育项目[吉农院合字(2015)第X042号]

摘　　要：采用薄膜分散-超声法制备大豆皂苷脂质体,以包封率为评价指标,单因素考察大豆卵磷脂与胆固醇的质量比、脂质与大豆皂苷比例、水浴温度、超声时间、超声功率对包封率的影响,通过正交试验确定大豆皂苷脂质体的最佳制备工艺:卵磷脂与胆固醇用量比为9∶2,脂药比14∶1,水浴温度45℃,超声时间2 min,超声功率300 W,此时包封率为64.15%。所制得的大豆皂苷脂质体在低温条件下渗漏率较低,稳定性较好。The experiment prepared soybean saponin liposomes by film dispersion-ultrasonic method. Encapsulation efficiency was taken as inspection target to study the effects of a variety of single fac- tors on encapsulation efficiency and the preparation of soybean saponin liposomes was optimized by orthogonal design. The optimum process conditions were soybean phospholipids ： cholesterol = 9 ： 2, lipid ： soybean saponin = 14 ： 1, preparation temperature 45℃ , effective ultrasound time 2 min, ul- trasonic power 300 W, under which the encapsulation efficiency of liposomes was 64. 15%. Under 4℃ the soybean saponin liposomes has a low leakage rate and a good stability.

关 键 词：大豆皂苷 脂质体 薄膜分散-超声法 

分 类 号：TQ914.1[化学工程] R283[医药卫生—中药学]