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| 辣椒素脂质体的制备及其稳定性考察 | |
| 引用本文： | 白铭,张恒术,黄崇本. 辣椒素脂质体的制备及其稳定性考察[J]. 中国药房, 2006, 17(8): 588-590 |
| 作者姓名： | 白铭 张恒术 黄崇本 |
| 作者单位： | 重庆医科大学附属第一医院整形美容科,重庆市,400016 |
| 摘 要： | 目的:制备辣椒素脂质体并考察其稳定性。方法:采用薄膜法联合微射流技术制备0.075%(W/V)辣椒素脂质体,并对其粒径、表面电位、包封率等稳定性指标进行考察。结果:所得脂质体具有粒径小而均匀的特点;在室温条件下密封放置9d及4℃下保存10mo,其外观性状、粒径、表面电位、包封率等无显著性改变。结论:脂质体技术能够成功地包裹辣椒素,在短期内能保证良好的稳定性。 |
| 关 键 词： | 辣椒素 脂质体 薄膜法 微射流技术 制备 稳定性 |
| 文章编号： | 1001-0408(2006)08-0588-03 |
| 收稿时间： | 2005-05-26 |
| 修稿时间： | 2005-10-28 |
Preparation of Capsaicin Liposome and Its Stability Investigation |
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| BAI Ming,ZHANG Hengshu,HUANG Chongben. Preparation of Capsaicin Liposome and Its Stability Investigation[J]. China Pharmacy, 2006, 17(8): 588-590 | |
| Authors: | BAI Ming ZHANG Hengshu HUANG Chongben |
| Affiliation: | Dept. of Cosmetic Plastic Surgery, The First Affiliated Hospital of Chongqing Medical University, Chongqing 400016,China |
| Abstract: | OBJECTIVE:To prepare Capsaicin liposome and to investigate its stability.METHODS:0.075%capsaicin li-posome(W/V)was prepared with thin-film dispersion and micro-fluidic technology.The stability indices such as grain size,surface potential and encapsulation efficiency were investigated.RESULTS:The prepared liposome was characterized by small and steady grain size.No obvious changes were found in appearance,grain size,surface potential and encapsulation efficiency of liposome under the airtight storage for9days or stored at4℃for10months.CONCLUSIONS:The technology of liposome can encapsulate capsaicin,and maintain good stability in the short period of time. |
| Keywords: | Capsaicin Liposome Thin - film dispersion Micro - fluidic technology Preparation Stability |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |