聚乙烯醇包覆的果酸脂质体的制备及性质研究

Preparation of polyvinyl alcohol-coated alpha hydroxy acids-containing liposome and its property study

用聚乙烯醇(PVA)包覆脂质体来提高脂质体的稳定性。先用反相蒸发法制备果酸脂质体,然后将PVA溶液与果酸脂质体混合即可制得PVA包覆的脂质体。电镜照片与粒径证明PVA在脂质体外形成了一层膜。相比较于未包覆的脂质体,PVA包覆的脂质体的包封率和粒径都有所增加,泄漏率降低,其包封率随果酸质量浓度的增加而增加,泄漏率随时间和果酸/脂质体质量比的增加而增加,但低于未包覆的脂质体。通过测定粒径和泄漏率的变化说明包覆PVA的脂质体要比未包覆的稳定。

The alpha hydroxy acids-containing liposome,which is prepared by reverse phase evaporation method,is coated with polyviny alcohol to improve stability.The polymer-coated liposome was made by simply mixing the liposomal suspension with the polyvinyl alcohol solution.The structure detemined by transmission eletron microscope and the particle size confimed the existence of polymer layer on the surface of liposome particles.By comparison with the non-coated liposome,the polymer coated one showed a better encapsulation,larger particle size and slower release rate of entrapped content.Its encapsulation degree increases with the increasing concentration of alpha hydroxy acids and its leakage rate increased with time and AHA/Liposome ratio but lower than that of non-coated one.The change in particle size and the releasing rate demonstrates that,the PVA coated liposome is more stable than the non-coated one.