乙醇注入法制备肉桂醛脂质体的工艺优化

目的:确定肉桂醛脂质体的最佳制备工艺条件,得到具有较高包封率和稳定性的肉桂醛脂质体。方法:采用乙醇注入法制备肉桂醛脂质体,考察蛋黄卵磷脂质量浓度、蛋黄卵磷脂与胆固醇质量比、蛋黄卵磷脂与肉桂醛质量比及注射速度对肉桂醛脂质体包封率、粒径、多分散指数的影响,并利用响应面法进行工艺优化。结果:肉桂醛脂质体制备的最佳工艺为蛋黄卵磷脂质量浓度2.69 mg/mL,m_{蛋黄卵磷脂}∶m_肉桂醛为6.73∶1.00,m_{蛋黄卵磷脂}∶m_胆固醇为5.79∶1.00,在此条件下,肉桂醛脂质体包封率为82.37%,粒径为113.89 nm,zeta电位为-29.07 mV。在4℃下贮藏4周后,仍有较高的包封率,稳定性良好。结论:使用乙醇注入法可以制备粒径小、包封率高、性质稳定的肉桂醛脂质体。

Preparation and response surface optimization of cinnamaldehyde liposome by ethanol injection

Objective:Cinnamaldehyde was encapsulated in the liposome.Methods:Cinnamaldehyde was selected as the research object and the cinnamaldehyde liposomes were prepared by ethanol injection method.The effects of phospholipid concentration,ratio of phospholipid to cholesterol,ratio of phospholipid to cinnamaldehyde and injection velocity on the encapsulation efficiency,particle size and polydispersity index(PDI)of cinnamaldehyde liposomes were investigated,and the process was optimized by response surface method with the encapsulation efficiency as the index.Results:The optimum preparation conditions of cinnamaldehyde liposomes were as follows:the phospholipid concentration was 2.69 mg/mL,the ratio of phospholipid to cinnamaldehyde was 6.73,and the ratio of phospholipid to cholesterol was 5.79.Under the control of these conditions,the encapsulation efficiency of cinnamaldehyde liposome was 82.37%,and the particle size and zeta potential were 113.89 nm,and-29.07 mV,respectively.After 4 weeks of storage at 4℃,it still has a high encapsulation efficiency and good stability.Conclusion:Cinnamaldehyde liposomes with small particle size,high encapsulation efficiency and stable properties could be prepared by ethanol injection method.