高压微射流法制备白藜芦醇纳米脂质体

Preparation of Resveratrol Nanoliposomes by High Pressure Microfluidization

为提高白藜芦醇生物利用率与缓释作用,采用高压微射流法制备白藜芦醇纳米脂质体,以纳米脂质体包封率为评价指标,在单因素试验的基础上,通过二次旋转回归试验设计确定最佳制备工艺。结果表明,最佳制备工艺为卵磷脂/VE=10∶1,卵磷脂/白藜芦醇=11.6∶1,卵磷脂/胆固醇=10.5∶1,微射流压力18 366 PSI,循环次数3次。在此条件下制得白藜芦醇纳米脂质体的包封率为87.74%±1.01%,平均粒径为78.31nm±1.37nm,Zeta电位为-55.5 m V。该方法制得的白藜芦醇纳米脂质体包封率高、粒径小、分布范围窄,且体系稳定。该研究为白藜芦醇新剂型的开发及利用提供理论依据和实际指导。

The technology of preparing resveratrol nanoliposomes by high pressure microfluidization method was investigated to improve the bioavailability and slow-release effect of resveratrol. On the basis of single factor experiments, the preparation conditions were optimized by quadratic regression rotation design experiment, taking the encapsulation efficiency as evaluation index. The results showed that the optimum preparation conditions were as follows： the mass ratio of lectine to vitamin E 10： 1, lecithin to resveratrol 11.6： 1, lecithin to cholesterol 10.5： 1, microfluidization pressure 18366 PSI and cycles 3 times. Under these conditions, the encapsulation efficiency of reveratrol nanoliposomes was as high as 87.74% ±1.01% , the average particle size was 78.31 ± 1.37 nm and the zeta potential was- 55.5 mV. The optimized operation is reasonable and practicable to prepare resveratrol nanoliposomes with high encapsulation efficiency, small particle size, narrow distribution range and good stability. This study provided the theoretical basis and practical guidance for exploitation and utilization of new resveratrol formulation.