茶树油脂质体的制备及质量评价

Preparation and evaluation of tea tree oil liposome

目的制备茶树油脂质体并进行质量考察。方法采用逆相蒸发法制备茶树油脂质体,考察单因素制备工艺对包封率的影响和所得产品的形态、粒径、稳定性和体外透皮性。结果卵磷脂胆固醇的质量比为3∶1,药物与脂质原料的质量比为0.0075∶1,PBS与有机溶剂体积比不大于1∶1,超声乳化时间为120 s。制备转速为20 r.min-1时,包封率可达84%;产物形态圆整,粒径为284.7±121.5 nm,冷藏90 d稳定;体外具有明显缓释性。结论逆相蒸发法可以成功地制备茶树油脂质体,包封率高、重复性好、质量稳定,具有优良的缓释性能。

OBJECTIVE To study the preparation process of tea tree oil （TTO） liposome and evaluate its quality. METHODS The TTO liposome was prepared by reverse phase evaporation method. Single factor was used to study the effects of several influencing factors in preparation on encapsulation efficiency. These factors included ratios of lecithin to cholesterol, drug to lipid, PBS to organic solvent, time of ultrasonic emulsification, etc. The morphology, particle size distribution, stability and transdermal release profile in vitro of TTO liposome were investigated. RESULTS According to the final process, the encapsulation efficiency of TTO liposome reached above 84% with good reproduction. The TTO liposome was spherical with particle size being 284.7 ± 121.5 nm, quite stable after conserving in refrigerator for 3 months and of sustained release in vitro. CONCLUSION The reverse phase evaporation method can be used to prepare TTO liposome successfully.