基于超临界流体技术制备葡萄糖脂质体的实验研究

陈淑花 于驰 陈理 詹世平 谢芳

陈淑花, 于驰, 陈理, 詹世平, 谢芳. 基于超临界流体技术制备葡萄糖脂质体的实验研究[J]. 高压物理学报, 2014, 28(5): 625-630. doi: 10.11858/gywlxb.2014.05.018
引用本文: 陈淑花, 于驰, 陈理, 詹世平, 谢芳. 基于超临界流体技术制备葡萄糖脂质体的实验研究[J]. 高压物理学报, 2014, 28(5): 625-630. doi: 10.11858/gywlxb.2014.05.018
CHEN Shu-Hua, YU Chi, CHEN Li, ZHAN Shi-Ping, XIE Fang. Preparation and Characterization of Glucose Liposome by Supercritical Fluid Technology[J]. Chinese Journal of High Pressure Physics, 2014, 28(5): 625-630. doi: 10.11858/gywlxb.2014.05.018
Citation: CHEN Shu-Hua, YU Chi, CHEN Li, ZHAN Shi-Ping, XIE Fang. Preparation and Characterization of Glucose Liposome by Supercritical Fluid Technology[J]. Chinese Journal of High Pressure Physics, 2014, 28(5): 625-630. doi: 10.11858/gywlxb.2014.05.018

基于超临界流体技术制备葡萄糖脂质体的实验研究

doi: 10.11858/gywlxb.2014.05.018
基金项目: 国家自然科学基金(21106010,21176032)
详细信息
    作者简介:

    陈淑花(1976—), 女,副教授, 主要从事超临界流体技术、海洋资源利用研究.E-mail:chenshuhua@dlu.edu.cn

  • 中图分类号: O69

Preparation and Characterization of Glucose Liposome by Supercritical Fluid Technology

  • 摘要: 脂质体由于其特殊的结构和性能,是一种很有发展潜力的药物载体,在医药和化妆品等行业具有广阔的应用前景。超临界逆向蒸发法是用超临界流体代替有机溶剂制备脂质体的方法,具有对水溶性药物脂质体制备过程简单、包覆率高等特点。以葡萄糖为模型药物,利用该方法制备出了葡萄糖脂质体,并详细考察了不同工艺条件对脂质体粒径和包覆率的影响。结果表明:用超临界逆向蒸发法可成功地制备出最小粒径为290 nm、包覆率最高可达41.3%的葡萄糖脂质体。压力、温度和平衡时间对粒径和包覆率都有较大的影响。压力在10~30 MPa时,随压力的增加,脂质体粒径显著减小至某一值后,基本趋于稳定,而包覆率逐渐增加,达到25.7%~27.5%,随后包覆率逐渐减小;温度在35~65 ℃时,随温度的增加粒径显著减小至最小值,然后逐渐增大,而包覆率一直增大,最高可达41.3%;平衡时间在15~45 min时,随平衡时间的增加,粒径相对稳定,而包覆率显著增加,超过45 min之后,粒径显著增加,包覆率显著下降。

     

  • 图  超临界逆向蒸发过程装置示意图

    1.CO2 cylinder;2.High-pressure pump;3.High-pressure gas buffer;4.7.thermostatic water bath;5.High-pressure stop valve;6.Autoclave;8.Pressure gauge;9.Thermometers;10.Backpressure regulator valve;11.Gas flowmeter;12.Gas-liquid separation device

    Figure  1.  Schematic diagram of experimental setup

    图  脂质体平均粒径随压力的变化曲线

    Figure  2.  Effect of pressure on the average diameter

    图  脂质体平均粒径随温度的变化曲线

    Figure  3.  Effect of temperature on the average diameter

    图  脂质体平均粒径随平衡时间的变化曲线

    Figure  4.  Effect of equilibrium time on the average size diameter

    图  葡萄糖脂质体包覆率随压力的变化关系

    Figure  5.  Effect of pressure on the coating ratio

    图  葡萄糖脂质体包覆率随温度的变化曲线

    Figure  6.  Effect of temperature on the coating ratio

    图  葡萄糖包覆率随平衡时间变化曲线

    Figure  7.  Effect of equilibrium time on the coating ratio

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出版历程
  • 收稿日期:  2012-12-20
  • 修回日期:  2013-03-26

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