果酸脂质体的制备

Preparation of Alpha Hydroxy Acid-containing Liposome

以高纯度大豆卵磷脂为包封材料 ,用反相蒸发法制备出果酸脂质体 .用透射电子显微镜表征了其形态结构 ,并证实其直径为 10 0～ 30 0nm .比较了果酸质量浓度对包封率的影响 ,脂质体溶液浓度和温度对泄漏率的影响 ,稳定剂用量对脂质体液的影响 .结果表明 ,果酸质量浓度是 0 .3g/L时可以得到较好的包封率 ,丙二醇的适宜质量分数是 5 %～15 % 。

The alpha hydroxy acid containing liposome was made by reverse phase evaporation method with high purity soya lecithin as synthetic material.The Structure of liposome was determined by transmission electron microscope.The effect of concentration of alpha hydroxy acid on encapsulation rate and the effect of quantity of liposome and temperature on leakage rate were investigated.Finally the effect of concentration of stabilizer on the stability of liposome was also discussed.The results show that the best encapsulation rate can be obtained when the mass concentration of alpha hydroxy acid is 0.3g/L.It is good to liposome when the mass concentration of propanediol is 5%～15%.In general the leakage rate will increase with the concentration of the liposome.