摘要
用乳化法制备聚乙烯醇修饰的包封维生素E的脂质体,考察了脂质体的形态、包封率和脂质体在4℃、25℃以及在与皮肤类似条件下的稳定性。实验结果表明,脂质体为圆球状,包封率为86.42%。聚乙烯醇的修饰增加了脂质体的稳定性,在4℃下可以稳定储存90d,泄漏率为4.88%。脂质体通过融合、聚结和泄漏缓慢释放包封的维生素E,并且其泄漏率随着pH的减小、Ca2+浓度的增加和储存时间的增加而增加,在pH<5.0和c(Ca2+)>6.0mmol/L时脂质体的泄漏加快。
Poly （vinyl alcohol） （PVA） modified VE-containing Iiposome was prepared with emulsion method. The shape and the encapsulalion efficiency were investigated. The stahilityof liposome in 4℃,25℃ , and in condilion mimic skin were meas ured. The results showed that liposomes were spherical-shape. The encapsulation efficiency was 86.42%. PVA improved the liposomal stability and the liposomes were stable in storage condition at 4℃ for 90 days, its leakage rate was 4.88%. Complex structural rearrangements, such as aggregation and size reduction occurred, caused the leakage of entrapped VE. Its leakage rate increased with the calcium concentration, storage time and the decrease of pH. And an intense release was induced at pH 〈5.0 or c（Ca^2＋ ）75〉6.0mmoi/L.
出处
《香料香精化妆品》
CAS
2007年第6期23-25,22,共4页
Flavour Fragrance Cosmetics
关键词
脂质体
聚乙烯醇
维生素E
乳化
包封率
liposome poly （vinyl alcohol） VE： emulsion encapsulation efficiency
