| 王黎，赵宁，王丹.酸枣仁油脂质体温敏凝胶的制备[J].中国油脂,2018,43(5):.[WANG Li， ZHAO Ning， WANG Dan.Preparation of liposome thermosensitive gel of jujube seed oil[J].China Oils and Fats,2018,43(5):.] |
| 酸枣仁油脂质体温敏凝胶的制备 |
| Preparation of liposome thermosensitive gel of jujube seed oil |
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| DOI： |
| 中文关键词: 酸枣仁油 脂质体温敏凝胶 缓释 |
| 英文关键词:jujube seed oil liposome thermosensitive gel sustained release |
| 基金项目: |
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| 摘要点击次数: 872 |
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| 中文摘要: |
| 为了提高酸枣仁油的脑部生物利用度，增加其制剂稳定性与缓释性，将其制备为酸枣仁油脂质体温敏凝胶。通过优化制备工艺，使酸枣仁油脂质体包封率达73.8%，并将脂质体制备为胶凝温度为35～36?℃的温敏凝胶，载药量为2.8%。该凝胶在30～33?℃的鼻下部为液体，可流入手指难以触及的鼻腔嗅区粘膜，并在该区域受热胶凝黏附，以脂质体的形式缓释。 |
| 英文摘要: |
| In order to improve the bioavailability of the jujube seed oil and improve its stability and sustained release, the jujube seed oil was prepared to be the liposome thermosensitive gel. By optimizing the preparation process, the encapsulation rate of jujube seed oil was 73.8%. The liposome obtained was prepared as a thermosensitive gel with a gelling temperature of 35-36?℃, with the drug-loading rate of 2.8%. The gel was liquid in the lower part of the nasal cavity at 30-33?℃. Thus it could flow into the nasal olfactory region mucous membrane which was difficult to touch, and adhere in that area with a sustained release by the form of liposome. |
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