冻结过程对脂质体粒径影响的实验研究

THE EXPERIMENTAL STUDY THE EFFECT OF FREEZING PROCESS ON THE SIZE LIPOSOME

为了研究不同保护剂、不同保护剂浓度在冻结过程中对脂质体粒径的影响 ,找到对脂质体保护效果较好的保护剂及其浓度 ,把 1 %、5%、1 0 %、1 5%四种浓度的含葡萄糖、蔗糖、甘露醇、海藻糖的脂质体悬浮液按 5℃ /min的降温速率冻结到玻璃化转变温度 T′g 以下 ,然后在4℃冰箱中复温 ;分别测量脂质体冻结前、冻结后的平均粒径。冻结前以葡萄糖、蔗糖、甘露醇、海藻糖作保护剂的脂质体粒径最小的浓度分别为 5%、1 0 %、1 5%、1 0 % ;冻结后以葡萄糖、蔗糖、甘露醇、海藻糖作保护剂的脂质体粒径变化最小的浓度都为 1 5%。

In order to inverstigate the effect of cryoprotechants and concentration on the size of liposome in freezing process, and find the optimal cryoprotectants and concentration, the liposome suspensions in which the concentration of glucose, sucrose, mannitiol, trehalose is 1%,5%,10%,15% are frozen to below their glass transition temperatures at the cooling rate of 5℃/min, then is thawed in 4℃ refrigerator; The mean sizes of samples are measured. The concentration of glucose, sucrose, mannitol, trehalose in the original liposome in which size reaches the minimal is 5%,10%,15%,10% respectively. The concentration of glucose, sucrose, mannitol, trehalose after liposome freezing is 15%, in which the verity of sample size is minimal.