葵花籽油脂质体的制备及其稳定性研究

Study on Preparation and Stability of Sunflower Oil Liposomes

采用薄膜超声法制备葵花籽油脂质体。以包封率为指标优化脂质体的制备工艺和配方,并用傅里叶红外光谱对脂质体进行结构表征。结果表明,脂质体的最佳制备条件为卵磷脂:胆固醇(质量比)为4:1,超声功率90 W,超声时间30 min,该条件下脂质体的包封率为90.32%。红外光谱显示葵花籽油脂质体具有其特殊结构,说明制备工艺可行。

Sunflower oil liposomes were prepared by a film-ultrasonic method to improve the stability of sunflower oil.The prescription and preparation technologies of the liposomes were optimized by orthogonal design with the criteria of entrapment efficiency.The results indicated that the optimum preparation conditions were as follows：the phospholipids：cholesterin=4：1,ultrasonic power 90 W and ultrasonic time 30 min.The sunflower oil liposome with the optimal formulation and preparation had a higher entrapment efficiency and was stabler.Under this prescription,preparation of liposomes by the film-ultrasonic method was simple and feasible.