西洋参SOD脂质体的制备工艺优选和性质评价

Preparation Technology Optimization and Properties Evaluation of SOD from Panacis Quinquefolii Radix Liposomes

目的:优选西洋参SOD脂质体的制备工艺并考察其性质。方法:采用逆相蒸发法制备西洋参SOD脂质体,以包封率为指标,通过正交试验考察卵磷脂-胆固醇、磷酸盐缓冲液体积及西洋参SOD加入量对制备工艺的影响,考察西洋参SOD脂质体的粒径分布、体外释放和稳定性。结果:最佳制备工艺为卵磷脂-胆固醇(4∶1),磷酸盐缓冲液体积12 mL,西洋参SOD加入量10 mg,制备的西洋参SOD脂质体形态均匀,平均粒径480 nm,平均包封率71.35%。结论:制备的脂质体包封率高、稳定性良好,具有一定的缓释效果。

Objective： To optimize preparation technology of SOD from Panacis Quinquefolii Radix liposomes and investigate its properties.Method： Anti-phase evaporation method was used to prepare SOD from Panacis Quinquefolii Radix liposomes,with entrapment efficiency as index,effects of lecithin-cholesterol ratio,volume of phosphate buffer and amount of SOD from Panacis Quinquefolii Radix on preparation technology was investigated by orthogonal design,then studied particle size,in vitro release and stability of SOD from Panacis Quinquefolii Radix liposomes.Result： Optimum preparation technology was： lecithin-cholesterol（4∶ 1）,volume of phosphate buffer 12 mL,the amount of SOD from Panacis Quinquefolii Radix 10 mg.These prepared liposomes was uniform with average particle size of 480 nm and entrapment efficiency of 71.35%.Conclusion： These prepared liposomes had high entrapment efficiency and good stability with certain sustained-release effect.