【摘要】 采用乳化挤压冻干三步法完成空前体脂质体的制备.空前体脂质体以L门冬酰胺酶为实验对象,测定了包封率.制得的前体脂质体水合形成的L门冬酰胺酶脂质体形态圆整,粒径在(0.662±0.0792)μm范围内.3批前体脂质体对L门冬酰胺酶的包封率分别为(48.2±0.99)%、(51.0±1.21)%、(52.2±1.25)%.3个批号的包封率变异系数(RSD%)均小于3%.结果说明制备的空前体脂质体水合形成的L门冬酰胺酶脂质体粒度适宜,可用于L门冬酰胺酶的包封.更多还原

【Abstract】 Proliposomeswerepreparedbytheemulsification ,extrusionandlyophilizationmeth ods.TheexperimentsrevealedthattheL asparaginaseliposomeswereregularintheirmorphology withindiametersof (0 .662± 0 .0 792 ) μm .Thethreebatchesofentrapmentefficiencywere (4 8.2± 0 99) % ,(51 0± 1 2 1 ) % ,(52 2± 1 62 5) %respectively .更多还原