薏苡仁油脂质体理化性质和稳定性研究

The research on coix seed oil liposomes physical and chemical properties stability

采用乙醇注入—超声法制备的液态薏苡仁油脂质体,在储藏过程中以粒径、Zeta电位、电导率、pH值为主要指标,对制备的薏苡仁油脂质体进行稳定性测定,得到液态脂质体在4℃下、pH值为6.5的条件下最稳定。液态薏苡仁油脂质体储藏一段时间后脂质体的pH值会下降至6.5左右,电导率会显著增大,zeta电位会减小。

coix seed oil liposomes were prepared by a technology of combined ethanol and ultrasonic..The stability of coix seed oil liposomes was determined by The pH 、Zeta potential、particle radius and conductivity during storage. Liquid liposomes have the longest storage life in a light-avoiding environment at 4℃ and pH 6. 5 finally. The pH of Liquid coix seed oil liposomes will decrease to about 6. 5 when there rare stored for a period of time,the conductivity of coix seed oil liposomes will increase significantly,zeta potential wil decrease.