薏苡仁油脂质体特性及体外释放度的研究

Characteristics and release in vitro of coix seed oil liposomes

采用冷冻干燥法制备薏苡仁油前体脂质体,通过扫描电镜(SEM)、差示扫描量热仪(DSC)、红外光谱仪(RTIR)研究脂质体的特性,并考察其体外释放度。结果表明,薏苡仁油前体脂质体外观饱满,成圆球形;添加聚乙二醇后薏苡仁油前体脂质体的相转变温度有所降低;红外光谱仪显示,CO、PO2-和(CH3)3N+的变化等现象表明磷脂极性头基和聚乙二醇之间发生了作用,通过其羟基形成了氢键,对脂膜有保护作用;体外释放研究结果表明聚乙二醇包覆薏苡仁油脂质体具有长效缓释效果,体外释放规律符合Higuchi方程。

Freeze -drying method was used to prepare coix seed oil （CSO）proliposomes, which were char- acterized in terms of scanning electron microscope （ SEM ）, differential scanning calorimetry （ DSC ）, Fou- rier transform infrared spectroscopy（FTIR） ;and the release in vitro of CSO proliposomes was also investi- gated. The results showed that the proliposomes were full and round; the phase transition temperature of CSO proliposomes with PEG4000 was decreased observed by DSC ; FTIR indicated that PEG400o and the po- lar head group of egg phosphatidy - lcholine interacted to create hydrogen bonds, which could protect the bilayer of proliposomes from being destroyed during freeze - drying ; cumulative release curves of liposomes showed significant slow releasing,long- acting effects of PEG4000 -coated CSO liposomes was more evi- dent, and the release rule of PEG4000 - coated CSO liposomes in vitro was subject to Higuchi equation.