新藤黄酸脂质体冻干粉的制备及其包封率测定

Preparation of Neo-gambogic lyophilized liposomes and determination of its encapsulation efficiency

目的制备新藤黄酸脂质体冻干粉并测定其包封率。方法采用薄膜-超声法结合冷冻干燥法制备新藤黄酸脂质体冻干粉,以冷冻超速离心-高效液相色谱法测定包封率。结果电镜下观察所制备的脂质体形态规整,平均粒径为128.30 nm,包封率为83.74%。结论此法制备了包封率较高的新藤黄酸冻干脂质体。

Aim To prepare Neo-gambogic lyophilized Liposomes and to develop a method for determining its entrapment efficiency. Methods Liposomes were prepared by rotary-evaporated film-ultrasonication method; and then further treated with lyophilization. Free GNA and liposomes were separated by uhracentrifugation and HPLC was applied to determine the encapsulation efficiency. Results GNA liposomes were uniform and spheric; its mean particle size was 128.30 nm; the encapsulation efficiency was 83.74%. Conclusion The present study had prepared GNA liposomes with the property of high encapsulation efficiency.