摘要
目的制备冻干茶多酚脂质体,并进行质量评价。方法采用不同种类及浓度的冻干保护剂制备冻干茶多酚脂质体,检测其包封率和有效粒径,筛选最佳冻干保护剂及其最适浓度,并对冻干茶多酚脂质体的形态、结构、粒径分布、Zeta电位和稳定性等性质进行观察。结果最佳冻干保护剂为15%(w/v)的蔗糖。所制备的冻干茶多酚脂质体再分散性良好;呈圆球形或椭球形,结构为大单室脂质体;有效粒径为(170.4±3.7)nm;Zeta电位为-60.5mV;在4℃条件下稳定性良好。结论已成功制备冻干茶多酚脂质体,其各项质量指标良好。
Objective To prepare freeze-dried tea polyphenol liposome and evaluate its quality. Methods Freeze-dried tea polyphenol liposome was prepared by using various stabilizers and determined for encapsulation efficiency and particle size, based on which the stabilizer and its concentration were optimized, and the form, structure, size distribution, Zeta electric potential and stability of prepared liposome were evaluated. Results The optimal stabilizer for preparation of freeze-dried tea polyphenol liposome was sucrose at a concentration of 15% （w/v）. The prepared liposome showed good redispersity, and were spherical or ellipsoidal large unilamellar vesicles under transmission electron microscope. The effective size and Zeta electric potential of the prepared liposome were （ 170. 4 ± 3. 7） nm and -60. 5 mV respectively. The liposome showed good stability at 4℃. Conclusion Freeze-dried tea polyphenol liposome was successfully prepared, and its quality indexes met the relevant requirements.
出处
《中国生物制品学杂志》
CAS
CSCD
2009年第6期609-612,共4页
Chinese Journal of Biologicals
关键词
冻干茶多酚
脂质体
制备
质量
Freeze-dried tea polyphenol
Liposome
Preparation
Quality
