大豆皂苷脂质体的制备及稳定性研究

摘要

采用薄膜分散-超声法制备大豆皂苷脂质体,以包封率为评价指标,单因素考察大豆卵磷脂与胆固醇的质量比、脂质与大豆皂苷比例、水浴温度、超声时间、超声功率对包封率的影响,通过正交试验确定大豆皂苷脂质体的最佳制备工艺:卵磷脂与胆固醇用量比为9:2,脂药比14:1,水浴温度45℃,超声时间2 min,超声功率300 W,此时包封率为64.15％.所制得的大豆皂苷脂质体在低温条件下渗漏率较低,稳定性较好.%The experiment prepared soybean saponin liposomes by film dispersion-ultrasonic method.Encapsulation efficiency was taken as inspection target to study the effects of a variety of single factors on encapsulation efficiency and the preparation of soybean saponin liposornes was optimized by orthogonal design.The optimum process conditions were soybean phospholipids:cholesterol=9:2,lipid:soybean saponin =14:1,preparation temperature 45 ℃,effective ultrasound time 2 min,ultrasonic power 300 W,under which the encapsulation efficiency of liposomes was 64.15％.Under 4 ℃ the soybean saponin liposomes has a low leakage rate and a good stability.