日用化学工业2011，Vol.41Issue(2)：113-116,4.
α-硫辛酸脂质体的制备及质量评价
Preparation and quality evaluation of α- lipoic acid liposome
何秋星 1王学文 1宋平2
作者信息
- 1. 广东药学院,医药化工学院,广东广州,510006
- 2. 广东药学院,药科学院,广东广州,510006
- 折叠
摘要
Abstract
Soybean phospholipids and cholesterol were used as film forming materials for micro capsulation of α- lipoic acid, and α -lipoic acid liposome was produced by film dispersion- ultrasonic emulsification method.Effects of the proportion of various components in the formulation for making α - lipoic acid liposome product on the entrapment efficiency of liposome were studied.The structure, morphological characteristics,stability, surface electro -potential and conditions for storing of the product were examined as well.Optimum conditions for preparing the α - lipoic acid liposome product were identified as m ( soybean phospholipids):m(cholesterol): m( α - lipoic acid) = 5: 1.5: 0.08.In this case, the entrapment efficiency of α - lipoic acid liposome achieves 80.9％.The structure of liposome is monolayer spherical with an average particle size of about 237 nm.The surface electro - potential is negative and the pH of the liposome emulsion is 6.5.The liposome product is recommended to be stored at 3 ～ 5 ℃.关键词
化妆品添加剂/脂质体/α-硫辛酸/包封率Key words
additives of cosmetics/ liposome /α - lipoic acid/ entrapment efficiency分类
化学工程引用本文复制引用
何秋星,王学文,宋平..α-硫辛酸脂质体的制备及质量评价[J].日用化学工业,2011,41(2):113-116,4.
