阿苯达唑纳米脂质体冻干粉的制备及性质考察

发布时间：2019-05-11 01:36

【摘要】：目的:制备阿苯达唑纳米脂质体冻干粉并对其性质进行考察。方法:利用冷冻干燥法制备阿苯达唑纳米脂质体冻干粉,以粒径、包封率联合外观、再分散性为指标,采用单因素试验联合正交试验筛选冻干处方工艺。考察冻干前、后脂质体的形态学变化、粒径、Zeta电位、水分含量、4℃下12个月的稳定性。结果:采用外加冻干保护剂的总量为10%,其中葡萄糖-海藻糖-甘露醇配比为1.0∶1.0∶3.0,以速冻的方式,于-35℃冰箱预冻18 h,冷冻干燥48 h获得冻干粉。与冻干前比较,冻干后脂质体形态未发生明显变化,可见清晰的磷脂双分子层膜结构;冻干前、后脂质体的粒径分别为(208.63±1.04)、(223.04±2.02)nm,Zeta电位分别为(-15.6±0.04)、(-19.4±0.06)m V,包封率分别为(94.62±0.49)%、(91.10±0.46)%(n=3);与脂质体比较,脂质体冻干粉在4℃下12个月较稳定。结论:成功制得阿苯达唑纳米脂质体冻干粉,其稳定性优于阿苯达唑纳米脂质体,冻干工艺可行。
[Abstract]:Objective: to prepare albendazole nano-liposomes freeze-dried powder and investigate its properties. Methods: albendazole nano-liposomes freeze-dried powder was prepared by freeze-drying method. The freeze-drying prescription process was screened by single factor test combined with orthogonal test, taking the combined appearance of particle size, entrapment efficiency and redispersion as the index. The morphological changes, particle size, Zeta potential and water content of liposomes before and after freeze-drying were investigated, and the stability of liposomes at 4 鈩，

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