摘要
采用薄膜分散与探头超声相结合的方法制备砂仁挥发油纳米脂质体,并对其形貌、大小进行了分析.脂质体粒径为50～100nm,平均粒径为90 nm,呈圆球形.脂质体稳定性研究表明包封率为94.7%.
Film dispersion together with a probe supersonic method were used to prepare nano-liposomes containing volatile oil extracted from villous amomum fruits. Properties of the obtained liposomes were studied. Size of the liposomes ranged from 50 to 100 nanometer in a pellet shape, with a mean size of 90 nm. The encapsulation efficiency reached 94.7 % with a good stability.
出处
《上海大学学报（自然科学版）》
CAS
CSCD
北大核心
2005年第5期513-517,共5页
Journal of Shanghai University:Natural Science Edition
基金
上海市科委纳米专项基金资助(0249nm066)
关键词
砂仁挥发油
纳米脂质体
包封率
volatile oil
nano-liposomes
encapsulation efficiency
