木瓜蛋白酶纳米脂质体的制备及其粒度控制

采用乙醇注入法制备了木瓜蛋白酶纳米脂质体,探讨了卵磷脂浓度、超声时间和滤膜孔径对脂质体粒径及其粒度分布的影响。结果表明,在卵磷脂与胆固醇质量比、木瓜蛋白酶浓度相同的条件下,脂质体平均粒径随卵磷脂浓度增加而增大,粒度分布随微孔滤膜孔径的减小、超声时间的延长而变窄。制备的木瓜蛋白酶脂质体平均粒径小于100nm,颗粒圆形度高,轮廓清晰,形态规整,彼此分散。

Preparation and Particle Size Controlling of Papain Nano-Liposomes

To study the preparation process of papain liposomes with nano-meter particle size and reasonable particle size distributions. Papain nano-liposomes were prepared with the ethanol injection -ultrasonic method. The effects of several influencing factors in preparation on particle size distributions of papain liposomes were studied. These factors include the concentration of lecithin,the time of ultrasonic and the diameter of micro-hole filtering film. As all the other facters such as the quality ratio of lecithin to cholesterol,the concentration of papain are same,this paper obtain the result that particle size will increase when the concentration of lecithin raised and particle size distributions will be more narrow when change the diameter of micro-hole filtering film smaller or add the the time of ultrasonic. Preparing papain liposomes by the conditions mentioned above,their average particle size could be lower than 100 nm. Observe the configuration of the papain nano-liposomes by JEM-1200EX,the results show that the grains are separate from each other very well,and have very round and regular figure.