| .薏苡仁油脂质体特性及体外释放度的研究[J].中国油脂,2011,(11):.[.Characteristics and release in vitro of coix seed oil liposomes[J].China Oils and Fats,2011,(11):.] |
| 薏苡仁油脂质体特性及体外释放度的研究 |
| Characteristics and release in vitro of coix seed oil liposomes |
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| DOI： |
| 中文关键词: 薏苡仁油 前体脂质体 特性 体外释放 |
| 英文关键词:coix seed oil proliposomes characteristics release in vitro |
| 基金项目:国家863计划专题项目 |
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| 摘要点击次数: 1109 |
| 全文下载次数: 12 |
| 中文摘要: |
| 采用冷冻干燥法制备薏苡仁油前体脂质体,通过扫描电镜(SEM)、差示扫描量热仪(DSC)、红外光谱仪(RTIR)研究脂质体的特性,并考察其体外释放度.结果表明,薏苡仁油前体脂质体外观饱满,成圆球形；添加聚乙二醇后薏苡仁油前体脂质体的相转变温度有所降低；红外光谱仪显示,C＝O、PO2-和(CH3)3N+的变化等现象表明磷脂极性头基和聚乙二醇之间发生了作用,通过其羟基形成了氢键,对脂膜有保护作用；体外释放研究结果表明聚乙二醇包覆薏苡仁油脂质体具有长效缓释效果,体外释放规律符合Higuchi方程. |
| 英文摘要: |
| Freeze-drying method was used to prepare coix seed oil(CSO)proliposomes,which were characterized in terms of scanning electron microscope(SEM),differential scanning calorimetry(DSC),Fourier transform infrared spectroscopy(FTIR);and the release in vitro of CSO proliposomes was also investigated.The results showed that the proliposomes were full and round;the phase transition temperature of CSO proliposomes with PEG4000 was decreased observed by DSC;FTIR indicated that PEG4000 and the polar head group of egg ... |
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