聚乙二醇修饰的原花青素脂质体的制备及稳定性研究

Preparation and stability property of PEG-modified proanthocyanidin liposomes

采用逆向蒸发-冻融法制备原花青素脂质体,利用聚乙二醇(PEG)溶液与原花青素脂质体混合制备出PEG修饰的脂质体。脂质体经聚乙二醇修饰后,原花青素包封率和稳定性都得到提高。实验证明,随着PEG溶液质量分数的增加,脂质体的包封率先增后降,在加入质量分数为2%PEG溶液时,得到的原花青素脂质体包封率最高,为73.95%,相比未修饰脂质体高6.84%,平均粒径为357.0 nm。并且研究了最优条件制备的聚乙二醇修饰原花青素脂质体在常温下的稳定性和体外缓释性能,结果表明,聚乙二醇修饰后的脂质体性能得到提高。

Proanthocyanidin liposome is prepared by reverse phase evaporation-freeze thaw method. The PEGmodified proanthocyanidin liposome is obtained by mixing PEG solution with the liposome suspension. The results show that with the increase of the mass ratio of PEG1500,the encapsulation efficiency is increased at first and then decreased.When the liposome suspension is mixed with 2% mass ratio of PEG solution,the highest encapsulation efficiency（73. 95%） can be achieved,which is increased by 6. 84% in comparison with unmodified liposome. The average particle size of such PEG-modified proanthocyanidin liposome is 357. 0 nm. The stability and in vitro slow-release performance of PEG-modified proanthocyanidin liposome prepared under the optimal conditions are also performed. The PEG-modified proanthocyanidin liposome exhibits improved performance.