大蒜多糖脂质体制备及结构表征

Preparation and Structural Characterization of Garlic Polysaccharide Liposomes

本研究利用大蒜多糖、大豆卵磷脂和胆固醇制备了一种新型多糖脂质体并对其进行结构表征。以膜材比、脂药比和超声时间为因素,包封率为响应值,采用单因素和响应面试验确定了大蒜多糖脂质体最优制备条件,并对其微观形态、粒径、紫外扫描光谱、红外扫描光谱及稳定性进行了研究。结果表明,大蒜多糖脂质体的最优制备条件为膜材比4:1,脂药比24:1,超声时间14 min,最大包封率为61.00%±0.73%;所得脂质体为球状小囊泡结构、分散均匀、稳定性较好,粒径为213.50±1.85 nm、聚合物分散性指数(Polymer Dispersity Index,PDI)为0.187±0.005、Zeta电位为−21.07±1.27 mV;紫外和红外光谱表明大蒜多糖被成功包埋进脂质材料中,并且包埋过程不形成新化学键,仅产生静电相互作用;稳定性试验显示4℃保存28 d后,大蒜多糖脂质体粒径由211.13±0.54 nm增至225.70±0.65 nm,PDI由0.187±0.003增至0.236±0.001,包封率由60.96%±0.32%降至56.97%±0.74%,体系仍较为稳定。因此,本研究制备的大蒜多糖脂质体包封率较高、粒径小、分散性好、稳定性高,可为开发大蒜多糖衍生产品提供参考依据。

In this study,a novel polysaccharide liposome was prepared using garlic polysaccharides,soybean lecithin and cholesterol and structurally characterized.The optimal preparation conditions of garlic polysaccharide liposomes were determined by single-factor and response surface tests using the film-material ratio,lipid-drug ratio and ultrasonic time as factors and the encapsulation efficiency as response values.The obtained liposomes were characterized in terms of micromorphology,particle size,UV spectrum,IR spectrum and stability.The results showed that the optimal preparation conditions of garlic polysaccharide liposomes were as follows:Film-material ratio of 4:1,lipid-drug ratio of 24:1,ultrasonic time of 14 min,with the maximum encapsulation efficiency of 61.00%±0.73%.The obtained liposomes appeared as spherical vesicles with uniform dispersion and good stability.Their particle size,polymer dispersity index and zeta potential were 213.50±1.85 nm,0.187±0.005 and−21.07±1.27 mV,respectively.UV and IR spectra confirmed that garlic polysaccharides were successfully encapsulated into the lipid material through electrostatic interactions,without the formation of new chemical bonds.After 28 days of storage at 4℃,the particle size of garlic polysaccharide liposomes increased from 211.13±0.54 nm to 225.70±0.65 nm,the PDI increased from 0.187±0.003 to 0.236±0.001,and the encapsulation efficiency decreased from 60.96%±0.32%to 56.97%±0.74%,exhibiting a relative stability.Therefore,the garlic polysaccharide liposomes prepared in this study had high encapsulation efficiency,small particle size,good dispersion and high stability,which could provide a reference for the development of garlic polysaccharide derivatives.