响应曲面法优化石榴皮多酚脂质体的制备及质量评价

以包封率作为评价指标,采用响应曲面法(RSM)研究逆向蒸发法制备石榴皮多酚脂质体工艺及制备过程中卵磷脂与胆固醇的质量比(SPC/CH)、有机相与水相体积比(O/A)、缓冲液pH及其交互作用对包封率的影响,利用软件优化出最佳的工艺配方,并对其理化性质进行评价。结果表明,制备石榴皮多酚脂质体的最佳工艺为:卵磷脂与胆固醇的质量比(SPC/CH)为3.08、有机相与水相体积比(O/A)为4、缓冲液pH为6.17,在此条件下制备的石榴皮多酚脂质体包封率理论值为55.08%,实际值为54.87%。有效粒径为(91.13±2.5)nm,Zeta电位为-55.7mV,体外释放程度缓慢,缓释率延长32h,缓释效果明显,稳定性方面,在4℃条件下储存稳定性良好,60d之内,包封率共下降13.72%。逆向蒸发法制备脂质体工艺简单可行,包封率高,粒度均匀,稳定性好,可用于石榴皮多酚脂质体的制备。

Optimization of preparing pomegranate peel polyphenol liposome using response surface methodology and its quality evaluation

Using encapsulation as the evalution index and selecting the ratio of soybean phospholipids to choleste,the ratio of oil phase to aqueous phase,the pH value of buffer as impacting factors,the thesis was used the response surface methodology in order to research for optimizing the preparation conditions of pomegranate peel polyphenol liposome by reverse-phase evaporation and examining the interaction of these factors,its physical and chemical properties were evaluated at last.The optimum conditions were prepared as follows:the ratio of oil phase to aqueous phase was 3.08,the ratio of oil phase to aqueous phase was 4 and pH was 6.17.Under athese conditions,the encapsulation was reached to 54.87%.The effective diameter was(91.13±2.5)nm and the zeta potential was-55.7mV,the degree of release in vitro was extended about 32h.It had a more significant effect of slow release.In terms of stability,the pomegranate peel polyphenol liposome could be stored in 4℃ about 60 days that the encapsulation reduced 13.72%.Preparation process of liposome using reverse-phase evaporation was simple and feasible,highencapsulation efficiency,particle size uniformity,stability and can be used for preparing of pomegranate peel polyphenol liposome.