摘要
采用逆向蒸发法制备芹菜素脂质体.采用单因素试验考察卵磷脂∶胆固醇、乙醇浓度、有机相∶磷酸缓冲液对芹菜素脂质体包封率的影响,并进一步用Box-Behnken响应面法(BBD)优化芹菜素脂质体制备工艺.结果表明最优实验工艺条件为:卵磷脂与胆固醇的质量比为1∶2.4,有机相∶磷酸缓冲液为10∶1.6,乙醇浓度为26%.在此条件下制备芹菜素脂质体的包封率可达50.01%,与预测值53.99%接近.利用扫描电子显微镜观察芹菜素脂质体,表面光滑,粒径约为20μm;进一步用分子量为2 000,浓度为2%的PEG修饰芹菜素脂质体,并于5℃、室温及45℃下分别保存.结果表明,所得芹菜素脂质体在室温条件下保存效果最好,经36 h仍能保持较好的形态且数目稳定.
Liposome of apigenin was prepared by reverse evaporation method, the factors affecting encapsulation efficiency was investigated by the ratio of organic phase to phosphate buffer, ethanol concentration and the ratio of cholesterol to lecithin. The preparation of the lipidosome of apigenin was optimized futher using Box-Behnken experimental design(BBD). The experimental results showed that the optimal experimental conditions were as follows. The ratio of lecithin to cholesterol was 1 ∶2.4, ratio of organic phase to phosphate buffer was 10 ∶1.6 and the concentration of ethanol solution was 26%. The value of encapsulation efficiency of apigenin liposome was 53.99% and verification value was 50.01% which was close to expected value. Scan electron microscopy was used to observe apigenin liposomes, the results displayed that the grain size of the liposome of apigenin was 20 μm with smooth surface. In additionally, optical microscope also used to observe morphology of liposomes, the results showed apigenin liposomes were spherical or ellipsoidal. Furthermore, 2%PEG-2000 were adopted to modify liposomes, at 5℃ room temperature and 45℃ were saved, respectively, and the results showed that the apigenin liposomes were most stable at room temperature for 36 hours.
作者
黎鹏
屠洁
张凡
刘冠卉
季更生
LI Peng;TU Jie;ZHANG Fan;LIU Guanhui;JI Gengsheng(School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, China;School of Environmental and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212018, China)
出处
《江苏科技大学学报（自然科学版）》
CAS
2019年第2期96-102,共7页
Journal of Jiangsu University of Science and Technology:Natural Science Edition
基金
镇江市重点研发计划现代农业项目(NY2016020)
