粉尘螨脂质体的制备及稳定性考察

目的研究冻融法对粉尘螨(Dermatophagoides farinae,DF)脂质体包封率、形态及稳定性影响。方法采用逆向蒸发法制备粉尘螨脂质体悬液,冰冻高速离心法分离脂质体,透射电镜观察脂质体形态。-20℃低温冰箱冰冻,室温融化,反复5次,测定冻融前后脂质体包封率及形态变化,并用离心加速实验测定脂质体稳定性变化。结果经冻融法处理的脂质体包封率明显提高,可达(88.52±0.87)%;在一定范围内包封率随冻融次数的增加而略有增大;经离心加速实验进一步验证了冻融法可使脂质体稳定性提高。结论冻融法为一有效的脂质体制备方法。

Preparation and stability of Dermatophagoides farinae liposomes

Objective To study the influence of freeze thawing method on the entrapment, morph and the stability of Dermatophagoides farinae (DF) liposomes. Methods The DF liposomes were prepared by reverse-phase evaporation and separated by winterizing high speed centrifugation, and then observed by transmission electron microscope. The liposomes were frozen under 20 ℃ and thawed in room temperature, the procedure was repeated for 5 times, and then the entrapment and degree distribution changes were observed. The stability changes were detected by centrifuge acceleration trial. Results The entrapment increased remarkably to （88.52±0.87）％; It increased a little after each freeze-thawing procedure; the increased stability was verificated by centrifuge acceleration. Conclusion Freeze thawing is a good method in preparing liposomes and has significant influence on liposomes.