β-紫罗兰酮温敏脂质体的制备工艺及配方优化

Optimization of Preparation and Formula for Beta-Ionone Liposome

以合成磷脂DPPC和氢化大豆卵磷脂HSPC为膜材,采用薄膜超声法和乙醇注入法制备β-紫罗兰酮脂质体,并对其超声条件及配方进行优化。优化得到的较佳工艺参数为:超声功率240 W,超声时间4 min。通过单因素实验优化得到的β-紫罗兰酮脂质体的较佳配方为:DPPC与HSPC摩尔比为8∶2,磷脂质量浓度10 mg/m L,β-紫罗兰酮与Tween80、磷脂的质量比为1∶1∶20。该条件下制备的脂质体包封率为(60.62±3.48)%,平均粒径在200 nm左右,在原子力显微镜的观察下为球状或近似球状的小囊泡。

To prepare beta-ionone liposomes bythin-film evaporation and ethanol injection using DPPC （1,2-dipalmitoyl-sn-glycero-3-phosphocholine） and HSPC （hydrogenated soy phosphatidy- lcholine） as membrane materials, as well as optimize its preparation formula.The results showed that the optimal preparation condition and formula of beta-ionone liposomes was as follows ：the molar ratio of DPPC to HSPCwas 8：2,the concentration of phosphatidylcholine （PC）was 10 mg/mL,the mass ratio of beta ionone toPCs was 1：20, the ratio of Tween80 to PCs was 1：20, the ultrasonic power was 240 W,the time was 4 min.Under these conditions,entrapment efficiency of beta-ionone liposomes was 60.62%＋3.48%. The diameters of beta-ionone liposomes were about 200nm,the appearances ofbeta-ionone liposomes were completely or approximately globular vesicles under atomic force microscope （AFM）.