大豆磷脂罗红霉素脂质体的制备及渗漏率研究

Preparation of Soybean Lecithin Roxithromycin Liposome

利用大豆粉状磷脂,采用薄膜法结合冻融法制备罗红霉素脂质体,采用紫外分光光度法测定罗红霉素脂质体的包封率。研究了罗红霉素脂质体配方中不同成分的比例,以及水合介质对脂质体包封率的影响。罗红霉素脂质体的最佳制备条件为:即水浴温度为40℃,m(罗红霉素)∶m(磷脂)=1∶25,m(罗红霉素)∶m(维生素E)=100∶1,m(罗红霉素)∶m(胆固醇)=1∶2,水合介质为6%的甘露醇溶液,加入的6%的甘露醇溶液为20 mL,在此条件下,罗红霉素脂质体的包封率为63.98%。该方法准确,可用于大豆磷脂罗红霉素脂质体的制备,并且制备的脂质体稳定。

To prepare the mxithmmycin liposome with granule soya lecithin, the thin film method combined with freeze-thawing was adopted, and the entrapment efficiency of roxithromycin liposome was determined by UV spectrophotometry. The influence of component proportions in roxithromycin liposome formulation and hydration medium on the entrapment efficiency were studied. Results： The optimum conditions of making roxithromycin liposome are temperature 40 ℃, mass ratios of roxithromycin lecithin = 1：25, roxithromycin vitamin E = 100：1 ,roxithromycin cholesterol = 1：2;hydration medium is 6 % mannitol solution, and dose of the 6 % mannitol solution is 20 mL. In this case, the entrapment efficiency of mxithromycin liposome is 63.98 %. This method is accurate and applicable, and the product property is very stable.