摘要
脂质体冻结过程中形成的冰晶不仅会对脂质体囊泡造成损伤，而且会影响热量的传递和水蒸气的逸出。研究了含有海藻糖的脂质体悬浮液在不同的降温速率下的冻干品质量，比较了不同降温速率下冻干脂质体的温度变化曲线和含水量变化曲线，及冻干脂质体复水后的囊泡粒径变化。结果表明，对于脂质体快速冻结后得到的冻干品质量优于慢速冻结。
In the process of the liposome freeze,the ice crystal will not only damage the liposome,but also influence the heat and water vapor transfer.The freeze dried quality of liposome suspensions at different cooling rates are studied.The liposome temperature curve,water content curve and the ioposome size are compared.The results show that the quality of the freeze dried liposome frozen at the rapid cooling rate is better than that frozen at the slow cooling rate.
出处
《真空与低温》
2000年第4期217-220,共4页
Vacuum and Cryogenics
基金
国家自然科学基金!(59836240)
上海市博士点基金
