摘要
实验选用了逆相蒸发法制备PST脂质体。研究了有关单一因素对脂质体包封率的影响 ,并在此基础上应用均匀设计实验 ,结合计算机优化PST脂质体处方和工艺 ,最终确定了脂质体的配方和工艺。确定配方为 :磷脂和胆固醇的比例 7∶3;VE 和磷脂比例 15∶10 0 ;PST和磷脂比例 1∶2 5 ;海藻糖含量 2 .5 % ;PBS 4 0mL ;蒸发温度 38℃。
In this experiment,PST liposome were prepared by re verse phase evaporation film formation method,the influenc e of several factors on the entrapment efficiency of the liposomes were evaluate d separately.On the basis of this,the Uniform design coupled with computerized optimization was utilized to screen the formulation and preparation process,an d the results of uniform design were validated.Results of formulation:Pl:Chol 7∶3;V E:Pl 15:100;PST:Pl 1∶75;α,α Trehalose 2 5percent;PBS 40 mL; evaporing temperature 38℃?
出处
《中国油脂》
CAS
CSCD
北大核心
2003年第3期47-50,共4页
China Oils and Fats
