大豆磷脂红霉素脂质体制备的工艺研究

Study on preparation of soybean lecithin erythromycin liposome

利用大豆粉状磷脂,采用薄膜法制备红霉素脂质体,采用高效液相色谱法测定红霉素脂质体的包封率。研究了红霉素脂质体配方中不同成分的比例,以及水合介质对脂质体包封率的影响。红霉素脂质体的最佳制备条件为:水浴温度为41℃,m(红霉素)︰m(磷脂)=1∶30,m(红霉素)∶m(丁基化羟基甲苯)=100∶1,m(红霉素)∶m(胆固醇)=1∶2.5,水合介质为pH值6.5的磷酸盐缓冲溶液,加入的磷酸盐缓冲溶液为25 mL,在此条件下,红霉素脂质体的包封率达到68%,并且制备的脂质体稳定。

The erythromycin liposome was prepared with granule soybean lecithin by thin film method. The encapsulation rate of erythromycin liposome was determined by HPLC. The influence of proportion of com- ponents in erythromycin liposome and hydration medium on the encapsulation rate of liposome was stud- ied. The optimum condition of the making technology of the erythromycin liposome was ： water bath tem- perature 41 ℃, m （ erythromycin ） ： m （lecithin） = 1 ： 30, m （erythromycin） ： m （ butylated hydroxytoluene） = 100： 1,re（the erythromycin） ：re（the cholesterol） = 1：2.5,the optimizing hydration medium was pH = 6.5 the phosphate buffer solution, the phosphate buffer solution was 25 mL. In this case, the entrapment efficiency of erythromycin liposome was 68 %, and the property of it was very stable.