原花青素脂质体的制备条件优化

以大豆卵磷脂、胆固醇为膜材,采用逆相蒸发法制备原花青素脂质体,并对其处方进行优化。研究了脂质体制备配方中胆固醇与卵磷脂物质的量比、原花青素与卵磷脂质量比、水溶液与有机溶剂体积比及制备条件对脂质体包埋率的影响。结果表明,用逆相蒸发法获得的原花青素脂质体最佳制备条件为:胆固醇与卵磷脂物质的量比为1:2、原花青素与卵磷脂质量比为1:40、水溶液与有机溶剂体积比为1:4、温度为30℃,原花青素脂质体的包埋率为88.89%±2.5%。制得的原花青素脂质体粒径分布在185nm～1.29μm之间,在电镜的观察下为球状或近似球状的小囊泡。

Optimization of preparation condition for procyanidine liposomes

To prepare procyanidine liposomes by reverse evaporation using soybean lecithin and cholesterol as membrane materials,as well as optimize its preparation formula.The molar ratio of cholesterol to lecithin,the mass ratio of procyanidine to lecithin,the ratio of water to organic solvent and preparation conditions were studied to evaluate their effects on entrapment efficiency.The results showed that the optimal preparation formula of procyanidine liposomes was as follows:the molar ratio of cholesterol to lecithin was 1:2,the mass ratio of procyanidine to lecithin was 1:40,the ratio of water to organic solvent was 1:4,the tempreture was 30 ℃.Under these conditions,entrapment efficiency of procyanidine liposomes was 88.89%±2.5%.The diameters of procyanidine liposomes were between 185 nm～1.29 μm,the appearances of procyanidine liposomes were completely or approximately globular vesicles under Electron Microscope.