牡丹花黄酮脂质体的制备工艺研究

Preparation and Evaluation of the Flavonoid Liposome from Peony Flowers

目的:优化牡丹花黄酮脂质体的制备工艺,并进行质量评价。方法:采用薄膜分散法制备牡丹花黄酮脂质体,考察磷脂种类对其稳定性的影响;以包封率为评价指标,设计正交实验,优化得到最佳处方及工艺,并考察牡丹花黄酮脂质体的粒径、Zeta电位及表面形态;体外酪氨酸酶抑制实验考察其美白功效。结果:牡丹花黄酮脂质体的最佳制备工艺为:蛋黄卵磷脂与胆固醇的质量比为1∶1,牡丹花黄酮与蛋黄卵磷脂的质量比为1∶5,水化介质为pH值7.4的PBS溶液;平均包封率为71.75%±0.77%,粒径为(173.5±44.51)nm,Zeta电位为(-39.4±1.53)mV,稳定性良好,扫描电镜下呈类球形囊泡结构;牡丹花黄酮脂质体能抑制酪氨酸酶的活性,具有美白功效。结论:优化后的牡丹花黄酮脂质体制备工艺简单,质量稳定,有望开发为新型牡丹化妆品活性原料。

Objective:To optimize the preparation process of peony flower flavonoid liposome and evaluate its quality.Methods:Peony flower flavonoid liposomes were prepared by the thin film dispersion method,and the effects of phospholipid types on its stability were investigated.Orthogonal experiment was designed to optimize the optimal formulation and process,in addition the particle size,Zeta potential and surface morphology were investigated.In vitro tyrosinase inhibition experiment was conducted to investigate its whitening effect.Results:The optimal preparation process of peony flower flavonoid liposomes was as follows:the mass ratio of yolk lecithin to cholesterol was 1∶1,the mass ratio of peony flower flavonoids to yolk lecithin was 1∶5,and the hydration medium was PBS solution(pH value 7.4).The average encapsulation efficiency was 71.75%±0.77%,the particle size was(173.5±44.51)nm,and the Zeta potential was(-39.4±1.53)mV.The structure of spherical vesicles was observed under scanning electron microscope.Peony flower flavonoid liposomes could inhibit the activity of tyrosinase,thus having whitening effect.Conclusion:The optimized peony flavone liposomes had simple preparation process and stable quality,which was expected to be developed as a new active material for peony cosmetics.