摘要
目的:制备莪术醇脂质体并进行质量评价。方法:用薄膜-超声分散法制备莪术醇脂质体,以包封率为评价指标,用正交设计法优化处方和工艺,用HPLC法测定莪术醇的含量,并观察其形态、粒径分布和稳定性。结果:制备莪术醇纳米脂质体的最优处方为磷脂:胆固醇的质量比为4∶1,磷脂在水化介质中的浓度为2%,药物:磷脂的质量比为1∶20,水化介质为p H=7.4的磷酸缓冲液;最佳的工艺条件为水化温度为55℃,水化时间为2 h,搅拌时间为30 min,超声时间为2 h。最优处方和最佳的工艺条件制备的脂质体包封率为98.09%,大多为圆形,平均粒径为89.5 nm,在4℃冰箱存放存放3个月后形态和粒径无明显变化,其渗漏率为3.16%。结论:制备的莪术醇脂质体包封率高、粒径小、稳定性好。
Objective： To investigate the preparation and quality evaluation of Curcumol liposome. Methods： Curcumol liposome was prepared with thin- film ultrasonic dispersion technology and was evaluated by encapsulation efficiency.The orthogonal experimental design was used to optimize the prescription and technology of preparation. The content of curcumol was determined by HPLC. The form,particle diameter and stability of curcumol liposome were observed. Results： The best prescription and technology of preparation was that phospholipid： cholesterol was 4 ∶ 1（ m / m）,and the percentage of phospholipid was 2%（ m / v）. Curcumol： phospholipid was 1 ∶ 20（ m / m）. Hydrating medium was phosphate buffer of p H = 7. 4 and the hydration temperature was 55 ℃. The hydrating time was 2 h and the stirring time was 30 min. The hypersound time was 2 h. The encapsulation efficiency of the optimized liposome was 98. 09%. Most of them was round and the average particle diameter was 89. 5 nm. The form and particle diameter had no obvious change with the leak rate of 3. 16% for three months at 4 ℃ in refrigerator. Conclusion： Curcumol liposome is obtained with high encapsulation efficiency,small particle diameter and good stability.
出处
《中华中医药学刊》
CAS
北大核心
2015年第11期2687-2689,共3页
Chinese Archives of Traditional Chinese Medicine
基金
浙江省重大科技计划项目(2005C13019)
温州市重大科技计划项目(S2005B001)
关键词
莪术醇
脂质体
制备
质量评价
Curcumol
liposome
preparation
quality evaluation
