【作者】 丁美红； 朱雨晴； 吴瑾瑾； 李昌煜； 葛卫红； 石森林；

【机构】 浙江中医药大学； 富阳市妇幼保健院；

【摘要】 目的:优选猕猴桃根多糖（APPS）脂质体的处方工艺。方法:以卵磷脂、胆固醇为载体,采用逆向蒸发法制备猕猴桃根多糖脂质体。以包封率和稳定系数为指标,以磷脂用量、胆固醇用量、PEG2000的用量和均质时间为因素,采用L₉（3⁴）正交试验设计对制备条件进行优化。结果:逆向蒸发法制备猕猴桃根多糖脂质体的最佳工艺为搅拌时间2.5min、APPS/卵磷脂为1:20、胆固醇/卵磷脂为1:0.25、PEG/卵磷脂为1∶0.15。所得的脂质体平均包封率为70.16%,稳定系数为0.0597。结论:该制备工艺制备的猕猴桃根多糖脂质体包封率较高,稳定性较好,方法可行。更多还原

【Abstract】 Objective:To optimize the conditions of the preparation technique of the APPS liposome.Methods:The liposome were prepared by the reverse phase evaporation method with cholesterol and lecithin as carriers.The encapsulation efficiency and stability factor were taken as the observation index,the amount of phospholipids,cholesterol amount,PEG2000 and the amount of homogenizarion time as factor to optimum the preparation process by L>(34)orthogonal design.Results:Reverse evaporation method kiwi root polysaccharide liposome optimum mixing time for2.5min,APPS / 1:20 lecithin,cholesterol / lecithm is 1:0.25,PEG / lecithin is 1:0.15.The resulting liposome encapsulation efficiency was 70.16%on average,stable coefficient of 0.0597.Conclusion:The preparation method of the APPS liposome is valuable to be further investigated.更多还原