V_C纳米脂质体的制备研究

Preparation and characteristics of vitamin C nanoliposomes

以大豆卵磷脂和胆固醇为膜材,采用薄膜蒸发-动态高压法制备VC纳米脂质体。通过单因素考察处方工艺对包封率的影响以及正交设计法进行处方工艺优化。结果表明,制备VC纳米脂质体的最优条件:制备温度60℃,VC浓度5mg/mL,VC和总脂材质量比为1∶10,大豆卵磷脂和胆固醇质量比为4∶1,表面活性剂和总脂材质量比为4∶10,动态高压处理压力为140MPa,处理2次。该条件下包封率可达(47.16±6.28)%,平均粒度为(73.9±4.4)nm。

The thin film evaporation-dynamic high pressure microfluidization was used to prepare vitamin C nanoliposomes with soybean lecithin and cholesterol as the membrane materials.Based on the single factor experiments,the optimum conditions of preparing vitamin C nanoliposomes determined by orthogonal experiments with entrapment efficiency as the main index were as follows： the preparation temperature was 60 ℃,the concentration of vitamin C 5 mg/mL,the mass ratio of vitamin C to total lipids 1∶10,the mass ratio of phospholipids to cholesterol 4：1,the mass ratio of Tween-80 to total lipids 4∶10,under dynamic high pressure microfluidization treatment of 140 MPa for 2 times,respectively.Under these conditions,the vitamin C nanoliposomes had a small particle size（73.9±4.4） nm and high encapsulation efficiency（47.16±6.28）%.