鱼油纳米脂质体的制备及其性质测定

摘要

采用响应面法优化乙醇注入-动态高压微射流法制备鱼油纳米脂质体的工艺,并对其理化性质进行了初步测定.结果表明:制备鱼油纳米脂质体的最佳工艺为:磷脂浓度29 mg/mL,m(磷脂)∶m(鱼油)∶m(胆固醇)∶m(吐温-80)=10∶2∶2.5∶1,微射流压力150 MPa,微射流处理次数2次.在此条件下脂质体的包封率为76.9％,平均粒径128.1 nm,Zeta电位-20.11 mV.乙醇注入-动态高压微射流法制备的鱼油纳米脂质体粒径小且分布均匀(多分散指数0.258),具有较高的包封率和稳定性.%Response surface methodology (RSM) was selected to optimize the fish oil nanoliposomes prepare by ethanol injection-dynamic high pressure microfluidizer( DHPM) method, its physical and chemical properties were e-valuated at last.The results indicated that the optimum prepation technique parameters were as follows: phosphatidyl-choline content was 29 mg/mL , the mass ratio of phosphatidylcholine, fish oil, cholesterol and Tween-80 was 10: 2-2.5:1 , DHPM treatment pressure was 150 MPa and treated twice.Under these conditions, encapsulation efficiency (EE) of fish oil nanoliposomes was reached to 76.9% , average diameter was 128.1 nm, zeta potential was -20.11 mV.Fish oil nanoliposomes made by ethanol injection-DHPM exhibited great advantages in their characteristics, including small average diameter and narrow size distribution ( polydispersity index 0.258 ) as well as great encapsulation efficiency and good stability.