抗氧化肽纳米柔性脂质体的制备及配方优化研究

Formulation optimization of antioxidant peptide ultraflexible nano-liposome preparation

关键词:  抗氧化肽  脂质体  包封率

Key words:  Antioxidant peptide  Liposome  Encapsulation efficiency

摘要:

以扇贝裙边抗氧化肽为研究对象，制备纳米柔性脂质体,考察其主要影响因素。采用薄膜 超声分散法，以包封率为指标，分别考察卵磷脂与胆固醇的质量比、不同温度、不同样品浓度、不同pH值、不同转速、不同超声时间等对脂质体的影响，在此基础上采用L9（34）正交设计对条件进行优化。制得的纳米脂质体为单室脂质体，平均粒径为255±60 nm，包封率为58.39%±0.34%，4 ℃下粒径稳定性无明显变化。因此，抗氧化肽脂质体包封率和稳定性较高，重现性好。

Abstract:

The antioxidant peptide ultraflexible nano-liposomes were prepared by using the thin-film dispersion method.The effects of some factors on the encapsulation efficiency,including the ratio of lecithin to cholesterol,temperature,concentration of the antioxidant peptide,rotation speed,pH,and ultrasonic emulsification time,were studied.The formulation was optimized by L9 (34) orthogonal design.The ultraflexible nano-liposomes were mostly unilamellar vesicles and their mean particle size was 255±60 nm.The optimum entrapment efficiency was 58.39%±0.34%.The antioxidant peptide liposome was stable at 4℃.Therefore,the antioxidant peptide ultraflexible nano-liposomes posses high encapsulation efficiency,good stability and reproducibility.