齐墩果酸脂质体的制备工艺优化及其质量评价

目的：优化齐墩果酸脂质体的制备工艺并对其质量进行评价。方法采用薄膜分散法，以大豆卵磷脂与胆固醇比例、脂质体与齐墩果酸比例、乙醇与氯仿的比例以及加热温度为影响因素，以包封率为主要考察指标，设计正交试验优化齐墩果酸脂质体的制备工艺，高效液相色谱法测定齐墩果酸脂质体中齐墩果酸含量，同时对其稳定性和加标回收率进行评价，粒度分析仪分析脂质体粒径。结果齐墩果酸脂质体的最优制备工艺为：大豆卵磷脂与胆固醇比为2∶1，脂质体与齐墩果酸比为2∶1，乙醇与氯仿比为1∶1，制备温度为60℃，在此条件下制备的齐墩果酸脂质体包封率为85．29％，平均粒径为150．4 nm，加标回收率为99．08％（ RSD＝0．61％，n＝3）。该脂质体在4℃条件下可稳定保存24 h。结论该方法制备的齐墩果酸脂质具有包封率高、稳定性好、回收率理想等优点。

Preparation technology optimization of oleanolic acid nanoliposomes and its quality evaluation

Objective To optimize the preparation technology of oleanolic acid nanolipsomes and evaluate its quality . Methods The thin film method was used to prepare the oleanolic acid nanoliposomes .The ratio of phosphatidylcho-line and cholesterol(A,g/g),the ratio of nanoliposomes and oleanolic acid (B,g/g),the ratio of ethanol and chloro-form( C,mL/mL) and the heating temperature ( D,℃) were used as influential factors ,and the encapsulation efficien-cy was taken as index .The preparation technology of oleanolic acid nanoliposomes was optimized by orthogonal test . The content of oleanolic acid ,the stability and the recovery of standard adding in oleanolic acid nanoliposomes were measured by HPLC method .The average diameter of nanoliposomes was analyzed by granulometer .Results The op-timal extraction process were as follows as phosphatidylcholine-cholesterol ratio of 2∶1(g/g),nanoliposomes-oleanol-ic acid ratio of 2∶1(g/g),ethanol-chloroform ratio of 1∶1(mL/mL),and extraction temperature of 60 ℃.Under these conditions , the encapsulation efficiency could arrive at 85 .29%, the average diameter of particles was only 150.4 nm,the recovery of standard adding was 99.08%(RSD=0.61%,n=3).The stability of oleanolic acid nanol-iposomes can be retained for 24 h under the condition of 4 ℃.Conclusion The oleanolic acid nanoliposomes pre-pared by these methods possess high encapsulation efficiency ,stability and high recovery ratio .