薄膜分散联合冻融法制备小菜蛾抗菌肽脂质体研究

目的制备小菜蛾抗菌肽脂质体,提高小菜蛾抗菌肽的稳定性。方法采用薄膜分散联合冻融法制备小菜蛾抗菌肽脂质体,最终冷冻干燥成粉末。建立小菜蛾抗菌肽的HPLC含量测定方法,以包封率为主要指标,综合考虑冻融过程对包封率和粒径的影响,采用正交实验进行处方优化。并考察形态、粒径、包封率及不同储存温度下的稳定性。结果通过处方工艺优化制备的小菜蛾脂质体冻干粉呈球形或类球形,平均粒径为(223.1±31.2)nm,包封率为62%。本品在4℃下贮存3个月稳定,粒径及包封率无显著性变化。结论采用薄膜分散联合冻融法制备的小菜蛾抗菌肽脂质体能显著提高其长期贮存稳定性。

Preparation of pxCECA1 liposome by film dispersion method combined with freeze-thawing method

Objective To prepare Plutella xylostella pxCECA1（CA） liposomes and to enhance the stability of CA.Methods Liposomes of CA were prepared by film dispersion method combined with freeze-thawing method,and followed by lyophilization.The method for determination of CA by RP-HPLC was established.Orthogonal design was adopted to optimize the formulation using encapsulation efficiency as the evaluation parameter,and the influence of the freeze-thawing process on encapsulation efficiency and particle size was also taken into account.The morphous,particle size and the distribution,encapsulation efficiency,and stability of the products at different temperature were investigated.Results The results demonstrated that the prepared liposomes were spherical with the mean diameter of（223.1±31.2） nm and the mean encapsulation efficiency of 62%.CA liposomes were stable after being stored at 4℃ for 3 months,and no significant changes were found in particle size and encapsulation efficiency.Conclusion CA liposomes prepared by film dispersion method combined with freeze-thawing method exhibit greater stability.