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目的:将椒莪油制成脂质体,优选制备工艺,建立质量标准。方法:采用薄膜超声法制备椒莪脂质体,通过正交实验优选处方和制备工艺,HPLC、GC建立其质量标准。结果:最佳处方为卵磷脂:胆固醇7:1,卵磷脂:油3.5:1;HPLC法测定脂质体中莪术油的含量,建立标准曲线,回归方程为Y=14958X+16795,r=0.9996;椒目仁油的测定方法同前文报道。得到的脂质体形态均一,包封率在75%左右。结论:建立的制备工艺简单,便于操作;检测方法的精密度、回收率均符合要求。
OBJECTIVE: To prepare liposomes of Zanthoxylum oleifera oil, optimize the preparation process and establish the quality standard. Methods: The lipopolysaccharide was prepared by membrane ultrasonic method. The quality standard was established by orthogonal test, prescription and preparation technology, HPLC and GC. Results: The best prescription was lecithin: cholesterol 7: 1 and lecithin: oil 3.5: 1. The content of zedoary turmeric oil in liposomes was determined by HPLC. The standard curve was established. The regression equation was Y = 14958X + 16795, r = 0.9996 ; Capsicum oil determination method with the previous report. Obtained liposomes uniform morphology, encapsulation efficiency at about 75%. Conclusion: The preparation process is simple and easy to operate. The precision and recovery rate of the detection methods meet the requirements.