微乳化技术制备固体脂质纳米粒微乳化技术制备固体脂质纳米粒

目的采用微乳化技术制备固体脂质纳米粒（SLN）。方法以硬脂酸为油相，卵磷脂为乳化剂，乙醇为助乳化剂，蒸馏水为水相，按不同比例混合制备微乳。通过改变卵磷脂与乙醇的配比（K_m），绘制出不同K_m值下的三元相图。从中选择适宜的微乳，将其分散于冷水中制备SLN。考察了工艺因素和处方因素对SLN制备和SLN质量的影响。在单因素考察的基础上，采用正交设计优化工艺，并对优化所得的工艺进行重现性考察。结果水相温度（T_w）、微乳的温度（T_i）、微乳注入速度（r_d）均直接影响SLN的制备，其中水相温度是影响SLN质量的重要因素；微乳各组分的配比、微乳与水相的比例也对SLN的质量有一定影响。结论微乳化技术制备固体脂质纳米粒是可行的。

Preparation of solid lipid nanoparticles by microemulsion technique

Aim To prepare solid lipid nanoparticles by microemulsion technique. Methods Stearic acid was used as the oil phase, lecithin as surfactant, alcohol as cosurfactant and distilled water as the aqueous phase. Microemulsion was prepared by mixing the above component in proper ratio. The corresponding pseudo ternary phase diagram monitored Microemulsion formation field of different lecithin/alcohol. Solid lipid nanoparticles (SLN) were prepared by dispersing warm microemulsion in cold water under magnetic stirring. Then appropriate microemulsions that can contain more water phase and suitable oil phase were selected to prepare SLN. The influence of formulation, process variables on the preparation and quality of SLN were studied. Based on the investigation of single factors, orthogonal design was used to optimize SLN formulation and preparation process, and more, the reproducibility of the optimized results were studied. Results The results showed that the device temperature ( T i), water temperature ( T w), and delivery rate ( R d) were the key factors that influence the preparation process of SLN, and T w was extremely important. The ratio of microemulsion formulation, the ratio of microemulsion and distilled water had also influence on its quality. Conclusion Microemulsion technique can be used to prepare solid lipid nanoparticles.