摘要
通过薄膜法制备PST脂质体 ,并用过滤凝胶柱法分离脂质体及测定其包封率。在PST浓度为0 .2mg/ml,卵磷脂∶胆固醇为 5∶2时 ,包封率为 2 6 .7% ,通过 4℃下冷藏测定发现包封率无明显变化 ,故其稳定性较好。
The preparation of PST liposome was made by the thin-film method. Its separation as well as its determintion of eucapsalation were determined by the Gel-Filtration method, Under the cireumstances of the PST Concentration 0.2 mg/ml , the proportion of lecithin and cholesterol 5∶2 the eucapsulation 26.7%, the refrigeration for 3 days. The encapsulation goes up slightly. The outsrete shape of the PST liposomes is also observed.
出处
《粮食与饲料工业》
CAS
北大核心
2000年第12期31-33,共3页
Cereal & Feed Industry
