大豆卵磷脂脂质体制备的研究

Study on Preparation of Soybean Lecithin Liposome

以大豆油脚为原料 ,用溶剂法—超临界CO2 法制备高纯度大豆卵磷脂。以此为包封材料 ,用反相蒸发法制备果酸脂质体。用透射电子显微镜表征了其形态结构 ,证实其直径在 10 0～ 2 0 0nm之间。比较了果酸浓度对包封率的影响 ,同时测试了温度对泄露率的影响。结果表明 ,果酸浓度为 0 3mg/mL时可以得到较好的包封率 。

The alpha hydroxy acid containing liposome made by re verse phase evaporation method with high purity soybean lecithin as material,w hich is obtained by the methods of the chemical solvent extraction and supercrit ical CO 2 extraction from the remains of soybean oil,is introduced.The structur e of liposome is determined by transmission electron microscope.The effect of di fferent concentration of alpha hydroxy acid on encapsulation rate,different conc entration of liposome and temperature on leakage rate is investigated.It shows t hat its diameter is between 100 nm and 200 nm.The best encapsulation rate can be obtained when the concentration of alpha hydroxy acid is 0 3 mg/mL.Great leaka ge rate can be obtained with high temperature.