维生素C和水杨酸复合脂质体制备及影响因素的研究

Preparation of Liposomes containing Vitamin C and Salicylic Acid

摘要:

摘要：以大豆卵磷脂为膜材，采用复乳-超声法制备同时含有脂溶性水杨酸和水溶性维生素C的复合脂质体。研究配方中不同成分的比例、维生素C水溶液的pH、乳化温度、包衣等对脂质体包封率和稳定性的影响。结果表明：在大豆磷脂、胆固醇、水杨酸、维生素C的质量比为4∶1∶0.75∶1，维生素C水溶液的pH为5，初乳和复乳化温度分别为25℃、45℃时制备的复合脂质体中维生素C和水杨酸的包封率分别为48.2%和55.4%；包衣处理使水杨酸/维生素C复合脂质体稳定性提高。

Abstract:

Abstract: The liposomes containing both water-soluble vitamin c and fat-soluble salicylic acid were prepared with soya lecithin by multiple emulsion and ultrasound method. Factors including the proportion of components in liposomes，the pH of vitamin c solution, emulsifying temperature and coating on the encapsulation efficiency and stability of liposomes were studied. The results show that the conditions for preparation of liposomes were m(soya lecithin)∶m(cholesterol)∶m(salicylic acid)∶m(vitamin c) =4∶1∶0.75∶1, pH of vitamin c solution at 5,emulsifying temperature of 25℃and 45℃for the first and second step respectively. In this case, the entrapment efficiency of the prepared liposomes were 48.2% and 55.4%. The coating could enhance the stability of liposomes.