番茄红素脂质体的制备

Preparation of Lycopene Liposomes

目的:制备番茄红素脂质体。方法:采用薄膜-超声法制备番茄红素脂质体,通过均匀设计法优化出了番茄红素脂质体的组分及制备工艺,应用高效液相色谱法测定番茄红素的含量,用差示扫描量热法检测番茄红素脂质体各组成物质的相变过程。结果:番茄红素脂质体的最佳配方比为:番茄红素:胆固醇:磷脂=3:10:100;最佳水合介质是0．0lmol/L PBS(含0．5%五聚甘油硬脂酸酯);最适洗膜温度为3l℃。结论:番茄红素脂质体呈均一大单室型,有效粒径0．7μm,最大包封率68%。

Objective： To prepare lycopene liposomes. Methods： Lycopene liposomes were prepared by conventional rotary- evaporated film-ultrasonication method. The uniform design coupled with computerized optimization was adopted to screen the formulations and preparation processes, lycopene of liposome was detected by high performance liquid chromatography （HPLC）. Differential scanning calorimetry （DSC） thermograms of the liposomal samples were recorded respectively. Results： The data showed that the ratio of lycopene, cholesterol and phospholipids is 3：10：100. The optimum concentration of PBS （phosphate buffer solution） is 0.01mol/L and the temperature of PBS is 3 ℃. Conclusion： The liposomes are uniform and unilamellar particle with effective diameter of 0.7 μ m and the optimum entrapment efficiency is 68%.