摘要
采用改进薄膜法制备维生素C脂质体，以卵磷脂：胆固醇=6：1制成空白脂质体，以空白脂质体：维生素C=9：2，超声处理3min，并经稳定化处理后得到维生素C脂质体，包封率最高可达18．09％；电子显微镜下观察结果显示产品为单室脂质体，粒径集中在20-50nm之间；低温贮存环境有利于脂质体的稳定。
The thesis had introduced to use an improved pellicle method to make the liposome of Vc. The liposome can be made when the ratio of quality of phosphatide and cholesterol is 6：1. The proportion of quality between the liposome and Vc is 9：2. The encapsulation rate of Vc liposome can be 18.09% at best via 3 minutes of supersonic handling and stabilized handling. Via the elecronie microscope, we found that the Vc liposorne is the monolayer and the diameter of most Vc liposome is about 20- 50nm. It preserved more stabilization in the condition of low temperature than in the room temperature.
出处
《香料香精化妆品》
CAS
2006年第3期17-20,共4页
Flavour Fragrance Cosmetics
关键词
脂质体
维生素C
包封率
Liposome
Antiseorbutic vitamin （Vc）
Encapsulation rate
