果酸脂质体的制备、检测及应用

以大豆卵磷脂为包封材料 ,用反相蒸发法制备果酸脂质体。并用透射电子显微镜表征了其形态结构 ,证实其直径在1 0 0纳米～ 2 0 0纳米之间。研究了果酸浓度对包封率 ,稳定剂浓度对脂质体稳定性的影响。结果表明 ,果酸浓度为 0 .3mg/ml时可以得到较好的包封率 ,丙二醇的适宜浓度是 5 % -1 5 % ,最终将脂质体应用于化妆品中 ,并证明是可行的

The Preparation and Testing of Alpha-Hydroxy Acid-containing Liposome and its Application

The alpha-hydroxy-acid-containing liposome was prepared via reversed phase evaporation with soya lecithin.The structure of the liposome was observed by transmission electron microscopy, showing that the diameter of liposome was in the range of l00-200nm.The effect of concentration of alpha-hydroxy-acid on encapsulation rate and the effect of stabilizer concentration on liposome stability were investigated.The best encapsulation rate,which reached 30%,was obtained when the concentration of alpha-hydroxy-acid was 0.3mg/ml.Stable liposome was obtained when the concentration of propanediol was 5-15%.The application of the liposome in cosmetics was also studied.