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| 大豆磷脂克拉霉素脂质体制备及性质研究 | |
| 引用本文： | 张伟光,梁继宏,蔡有杰,肖英慧,吕君.大豆磷脂克拉霉素脂质体制备及性质研究[J].食品工业科技,2012(2):173-174,227. |
| 作者姓名： | 张伟光 梁继宏 蔡有杰 肖英慧 吕君 |
| 作者单位： | 1. 齐齐哈尔大学化学与化学工程学院,黑龙江齐齐哈尔,161006 2. 齐齐哈尔大学图书馆,黑龙江齐齐哈尔,161006 3. 齐齐哈尔大学应用技术学院,黑龙江齐齐哈尔,161006 |
| 基金项目： | 黑龙江省齐齐哈尔市科学技术研究项目(GYGG-090012) |
| 摘 要： | 采用薄膜冷冻法制备了克拉霉素脂质体,以高效液相色谱法为分析手段,采用反透析法测定克拉霉素脂质体的包封率,并通过正交实验确定了最佳制备条件为:水浴温度为45℃,m(克拉霉素):m(磷脂)=1:35,m(磷脂):m(胆固醇)=4:1,m(有机相):m(水相)=4:1,水合介质为pH6.8的磷酸盐缓冲溶液。在此条件下,克拉霉素脂质体的包封率达到81%,并从形态、粒径、渗漏率等方面对克拉霉素脂质体进行了质量评价。 |
| 关 键 词： | 薄膜冷冻法 克拉霉素 脂质体 性质 |
Study on preparation of soybean lecithin clarithromycinliposome and its properties |
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| ZHANG Wei-guang,LIANG Ji-hong,CAI You-jie,XIAO Ying-hui,LV Jun.Study on preparation of soybean lecithin clarithromycinliposome and its properties[J].Science and Technology of Food Industry,2012(2):173-174,227. | |
| Authors: | ZHANG Wei-guang LIANG Ji-hong CAI You-jie XIAO Ying-hui LV Jun |
| Affiliation: | 1(1.Chemistry and Chemical Engineering College,Qiqihar University,Qiqihar 161006,China;2.Library of Qiqihar University,Qiqihar 161006,China;3.Applied Technology Institute,Qiqihar University,Qiqihar 161006,China) |
| Abstract: | The thin film and freeze-thawing method was used to prepare the clarithromycin liposome,the dialysis method with HPLC was adopted.The entrapment efficiency of clarithromycin liposome was determined by reverse dialysis method for analyzing the amount of it.The optimum condition of the making technology of the azithromycin liposome was:temperature was 45℃,m(clarithromycin):m(lecithin)=1:35,m(lecithin):m(cholesterol)=4:1,m(organic phase):m(aqueous phase)=4:1.The hydration medium was pH 6.8 phosphate buffer solution.In this case,the entrapment efficiency of clarithromycin liposome was 81%.The quality of clarithromycin liposome according to morphological characteristic,partical size and leakage was evaluated. |
| Keywords: | the thin film and freeze-thawing method clarithromycin liposome properties |
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