摘要
用冰冻熔融法制备脂质体 ,包封率可达 2 9% ,当n(卵磷脂 )∶n(胆固醇 ) =5∶2 (摩尔比 ) ,超声时间 3min ,中性环境 ,冰冻 2 4h或 4℃贮藏 3d ,其稳定性良好 ,包封率 (2 9.1± 0 .4) % ,变化不显著。
In this experiment PST liposome was produced by freeze thawing method. And the encapsulation percentage were 29%. At the same time the stability was also studied. The conclusion was that the PST liposome had a good stability at 4?℃, and the encapsulation percentage almost had no chang.
出处
《云南农业大学学报》
CAS
CSCD
2001年第3期167-169,共3页
Journal of Yunnan Agricultural University