大豆磷脂阿奇霉素脂质体的制备及包封率测定

采用逆相蒸发法,利用大豆粉状磷脂制备阿奇霉素脂质体。以高效液相色谱法为分析手段,采用反透析法测定阿奇霉素脂质体的包封率。研究了阿奇霉素脂质体配方中不同成分的比例,以及水合介质对脂质体包封率的影响。阿奇霉素脂质体的最佳制备条件为:温度40℃,m(阿奇霉素)∶m(磷脂)=1∶25,m(阿奇霉素)∶m(胆固醇)=1∶2,水合介质为pH=6.8的磷酸盐缓冲溶液〔V(NaH2PO40.01 mol/L)∶V(Na2HPO40.01 mol/L)=3∶2〕,加入的磷酸盐缓冲溶液为20 mL(相对于20 mg阿奇霉素),在该条件下,阿奇霉素脂质体的包封率为72%。

Preparation of Soybean Lecithin Azithromycin Liposome and Determination of Its Entrapment Efficiency

Azithromycin liposome was prepared with the granular soya lecithin by reverse evaporation method.The entrapment efficiency of azithromycin liposome was determined by reverse dialysis method with HPLC for analyzing the amount of it.Influences of the proportion of components in azithromycin liposome and the hydration medium on the entrapment efficiency were studied.The optimum conditions for preparing the azithromycin liposome were:temperature 40 ℃,m(azithromycin)∶m(lecithin)=1∶25,m(azithromycin)∶m(cholesterol)=1∶2,and 20 mL pH 6.8 phosphate buffer solution as hydration medium.In this case,the entrapment efficiency of azithromycin liposome was 72%.