| 王捷频1 尚福军2 陈敏1 辛春艳3.椒莪脂质体的制备及其质量标准的建立[J].,2012,12(4):719-722 |
| 椒莪脂质体的制备及其质量标准的建立 |
| Preperation of Jiao-E Liposome and Establishment of its Quality Standerds |
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| DOI： |
| 中文关键词: 莪术油 椒目仁油 脂质体 制备工艺 |
| 英文关键词: Curcuma oil Zanthoxylum seeds oil Liposome Preparation technology |
| 基金项目:陕西省中医管理局课题(zy18) |
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| 摘要点击次数: 721 |
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| 中文摘要: |
| 目的：将椒莪油制成脂质体，优选制备工艺，建立质量标准。方法：采用薄膜超声法制备椒莪脂质体，通过正交实验优选处方
和制备工艺，HPLC、GC 建立其质量标准。结果：最佳处方为卵磷脂：胆固醇7:1，卵磷脂:油3.5:1；HPLC 法测定脂质体中莪术油的
含量，建立标准曲线，回归方程为Y=14958X+16795，r=0.9996；椒目仁油的测定方法同前文报道。得到的脂质体形态均一，包封率
在75%左右。结论：建立的制备工艺简单，便于操作；检测方法的精密度、回收率均符合要求。 |
| 英文摘要: |
| Objective: Select liposome as the optimized formulations, choose the best preparation technology and establish its
quality standerds. Methods: Ultrasonic film was used to prepare the liposome, optimize the prescription and technology by orthogonal
experiment, using HPLC, GC to establish its quality standerds. Results: The best prescription is lecithin:cholesterol 7:1, lecithin:oils 3.5:1.
The determination method of Curcuma oil is established by HPLC. And the determination method of Zanthoxylum seeds oil is established
by GC as described before. The shape of obtained liposome is uniform, the encapsulation efficiency is about 75%. Conclusion: These
methods established in this experiments are simple, stable, and reasonable. |
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