聚乙二醇包覆的维生素C脂质体的制备及性质研究

Preparation and Property of Peg-coated Vitamin C-containing Liposome

利用聚乙二醇(PEG)包覆脂质体以提高脂质体的稳定性。先用薄膜分散-超声乳化法制备维生素C脂质体,然后将PEG溶液与维生素C脂质体混合制备PEG包覆的脂质体。电镜照片证明PEG在脂质体外形成了一层膜,粒径增加。脂质体经PEG包覆后包封率增加。稳定性试验测定不同温度下脂质体吸光度变化及脂质体中丙二醛含量变化情况,得到较佳贮存条件为4℃避光,PEG包覆后的脂质体吸光度与丙二醛含量增大幅度均较小。结果表明:用PEG可有效包覆维生素C脂质体并提高脂质体的稳定性。

The purpose of this work was to improve the stability of liposome by coating PEG. The vitamin C-containing liposome, which had been prepared by film dispersion- ultrasonic emulsify method, was coated with PEG by simply mixing the liposomal suspension with the PEG solution. The structure determined by electron microscope confirmed the existence of polymer layer on the surface of liposome particles. By comparison with the non-coated liposome, the polymer coated one had larger particle size and better encapsulation. The changes of A500nm and the malondialdehyde（MDA） content in liposome in different temperature were investigated,the optimal storage condition was light- avoiding at 4 ℃, and the polymer coated one showed less increase in A500nm and MDA. Results suggest that the vitamin C-containing liposome could be effectively coated by PEG and its stability was improved.