基于包封率测定的翅果油脂质体制备工艺优化研究  

Optimization of Preparation Technology of Elaeagnus Mollis Oil Liposomes Based on Entrapment Efficiency Determination

作　　者：李晓青 王红娟 达晓璐 LI Xiaoqing;WANG Hongjuan;DA Xiaolu(Gansu Medical College,Pingliang 744000,China)

机构地区：[1]甘肃医学院,甘肃平凉744000

出　　处：《化工管理》2024年第34期143-146,共4页Chemical Management

基　　金：社会实践一流课程(GYJG2024J0001)。

摘　　要：文章通过实验得到翅果油脂质体的最佳制备工艺,采用乙醇注入-超声法制备翅果油脂质体,在单因素实验的基础上,设计正交实验优化制备工艺,利用其游离药物与含药脂质体的重量差异通过离心进行分离,并计算其包封率。结果表明,翅果油脂质体的最佳制备工艺为大豆卵磷脂与胆固醇比为3∶1,与翅果油比为2∶1,聚山梨酯-80(吐温80)用量为大豆卵磷脂的30%。制得的翅果油脂质体包封率较高,可以推广应用。This paper obtained the optimal preparation process for winged fruit liposomes through experiments.Ethanol injection ultrasound method was used to prepare winged fruit liposomes.Based on single factor experiments,orthogonal experiments were designed to optimize the preparation process.The weight difference between the free drug and the drug containing liposomes was used for separation by centrifugation,and the encapsulation efficiency was calculated.The results showed that the optimal preparation process for winged fruit oil liposomes was a ratio of 3∶1 between soy lecithin and cholesterol,2∶1 between soy lecithin and winged fruit oil,and a dosage of 30% of soy lecithin for polysorbate-80(Tween 80).The encapsulation efficiency of the prepared winged fruit oil body is relatively high,which can be widely applied.

关 键 词：翅果籽油 脂质体 包封率 正交试验 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程]