维生素A前体脂质体的研制及其特性考察  

Preparation of vitamin A proliposomes by freeze-drying method

作　　者：陈建明[1] 张仰眉[1] 高申[1] 钟延强[1] 张雅铭[1] 

机构地区：[1]第二军医大学药学院药剂学教研室,上海200433

出　　处：《第二军医大学学报》2003年第2期207-209,共3页Academic Journal of Second Military Medical University

摘　　要：目的 :研制维生素 A前体脂质体 ,提高维生素 A的稳定性。 方法 :采用冷冻干燥法 ,选择甘露醇做冻干剂制备维生素 A前体脂质体 ,并考察维生素 A脂质体的形态、粒径分布、包封率和稳定性。 结果 :维生素 A前体脂质体经水合后呈单室脂质体 ,脂质体粒径分布均匀 ,平均粒径 0 .6 15 μm,药物包封率为 98.5 %。在 4 0℃贮存 3个月 ,脂质体形成、粒径及包封率无明显变化。 结论 :前体脂质体能明显提高维生素Objective: To prepare vitamin A proliposomes and to enhance stability of vitamin A. Methods: Freeze drying method was used to prepare vitamin A proliposomes. The particle morphology,the size range,encapsulation efficiency and stability of vitamin A liposomes were studied. Results: After vitamin A proliposomes was hydrated, vitamin A liposomes with unilamellar vesicle was formed. The particles were distributed homogenously. The average particle size was 0.615 μm. The encapsulation efficiency of vitamin A was 98.5%. The liposomes were stored at 40℃ for 3 months and were stable. Conclusion: Vitamin A proliposomes exhibit greater stability.

关 键 词：维生素A 前体脂质体 冷冻干燥法 

分 类 号：R944[医药卫生—药剂学]