文献类型：期刊文献

中文题名：丹参酮脂质体的制备及其稳定性

英文题名：Preparation and Stability of Tanshinone Liposomes

作者：储茂泉[1];古宏晨[2];刘国杰[1]

机构：[1]华东理工大学化学与制药学院;[2]上海超细材料制备与应用教育部重点实验室,上海200237

年份：2001

卷号：32

期号：9

起止页码：400

中文期刊名：中国医药工业杂志

外文期刊名：Chinese Journal of Pharmaceuticals

收录：CSTPCD;;北大核心:【北大核心2000】；CSCD:【CSCD2011_2012】；

语种：中文

中文关键词：丹参酮脂质体;冻融法;包封率;稳定性

外文关键词：tanshinone liposomes; freeze thawing method; encapsulation efficiency; stability

摘要：采用冻融法制备了丹参酮的脂质体。比较了冻融前后丹参酮脂质体的包封率、粒度分布、形态以及稳定性,并考察了冻融次数及冻融之后的搅拌和超声对脂质体的包封率和粒度分布的影响。结果表明,经冻融处理的丹参酮脂质体的包封率明显提高,稳定性也更好;一定范围内,脂质体的包封率和粒度随冻融次数的增加而略有增大;冻融后搅拌或超声均可使聚集的脂质体解聚,从不影响包封率的角度。
Tanshinone liposomes were prepared by freeze thawing (FT) method. Properties of tanshinone liposomes before and after being frozen thawed, including encapsulation efficiency (EN%), distribution of size, micromorphology and stability were investigated. The effects of FT times, agitation at high speed and ultrasonication on EN% and the size of liposomes were also studied. Results showed that EN% and stability could be improved by FT process. Liposomes might congregated and fused after being frozen thawed. EN% and the size of particles were slightly increased with FT times. The congregate particles could be reduced in their size by agitation or ultrasonication, while the former agitation was preferred since the EN% was only slightly effected.