α-硫辛酸脂质体的制备及质量评价

Preparation and quality evaluation of α-lipoic acid liposome

以大豆磷脂和胆固醇为膜材,采用薄膜-超声乳化分散法制备了α-硫辛酸脂质体。研究了配方中不同组分的比例对包封率的影响,并对脂质体的结构和形态、稳定性、表面电位、存贮条件进行了考察。结果表明,在大豆磷脂、胆固醇、α-硫辛酸的质量比为5∶1.5∶0.08时,制备的脂质体包封率为80.9%。该方法制备的α-硫辛酸脂质体为球形的单室结构,平均粒径为237 nm左右,表面电位为负,脂质体乳液的pH=6.5,适宜的贮存条件是3～5℃冰箱冷藏。

Soybean phospholipids and cholesterol were used as film forming materials for micro capsulation of α-lipoic acid,and α-lipoic acid liposome was produced by film dispersion-ultrasonic emulsification method.Effects of the proportion of various components in the formulation for making α-lipoic acid liposome product on the entrapment efficiency of liposome were studied.The structure,morphological characteristics,stability,surface electro-potential and conditions for storing of the product were examined as well.Optimum conditions for preparing the α-lipoic acid liposome product were identified as m（soybean phospholipids）∶m（cholesterol）∶m（α-lipoic acid）=5∶1.5∶0.08.In this case,the entrapment efficiency of α-lipoic acid liposome achieves 80.9%.The structure of liposome is monolayer spherical with an average particle size of about 237 nm.The surface electro-potential is negative and the pH of the liposome emulsion is 6.5.The liposome product is recommended to be stored at 3～5 ℃.