白背三七多糖脂质体制备及其抗氧化性能研究

摘要采用薄膜分散法制备白背三七多糖脂质体，以包封率为考察指标，使用单因素法筛选脂质体制备影响因素。单因素结果表明：磷脂与胆固醇比例为3:1，白背三七多糖与磷脂比例为15:1，每0。3 g所加三氯甲烷体积为15 mL，PEG1500质量分数为3%时，所得脂质体包封率高达48。47%。再运用正交试验优化白背三七多糖脂质体制备工艺条件。实验结果表明：优化后的工艺条件为磷脂与胆固醇比例2。5:1，白背三七多糖与磷脂比例15:1，氯仿体积15mL，PEG1500质量分数3%为最优工艺条件。以此条件制备的脂质体包封率为达到50。47%。
进一步采用优化工艺制备脂质体，以脂质体包封率和粒径分布为指标，研究超声时间对脂质体的影响。结果表明，超声时间越长，白背三七多糖脂质体粒径越小，但同时包封率也下降，在超声4分钟时，白背三七多糖脂质体粒径2 μm 。包封率达到45。02%。87244
以对DPPH自由基的清除率研究白背三七多糖的抗氧化性能。结果显示：白背三七多糖的IC50值为4。48mg/mL，白背三七多糖脂质体的IC50值为2。56mg/mL，表明白背三七多糖脂质体有更好的抗氧化能力。
毕业论文关键词：脂质体；白背三七多糖；PEG；抗氧化

Abstract The thin film dispersion was used to make the liposome of GDPs。 Encapsulation efficiency was the main index to choose the influent factors by single-factor test。 The results displayed that the ratio of lecithin and cholesterol was 3:1, the ratio of GDPs and lecithin was 15:1, the volume of chloroform was 15 mL and the mass concentration of PEG1500 was 3%。 And the orthogonal design was adopted to obtain the optimized prescription。 The results displayed that the ratio of lecithin and cholesterol was 2。5:1, the ratio of GDPs and lecithin was 15:1, The volume of chloroform was 15 mL, the mass concentration of PEG1500 was 3%。
The effects of ultrasound on encapsulation efficiency and particle size were syudied。 The results showed that longer time sonicated, smaller particle size of liposome was, while lower the encapsulation efficiency was。 The particle size of liposome of the GDPs was 2 μm when sonicated 4 minutes。
The antioxidative capacity of GDPs was discussed by scavenging organic free radical DPPH。 The results showed that the IC50 of GDPs was 3。44 mg/mL。 The IC50 of the liposome of GDPs was 2。87mg/mL,which proved that the antioxidative capacity of the liposome of the GDPs was better than the free GDPs 。
Keywords: liposome, GDPs, PEG, antioxidation

目录
第一章绪论 1
1。1 引言 1
1。2 脂质体 1
1。2。1 脂质体概述 1
1。2。2 脂质体形态和结构 2
1。2。3 脂质体特点作用 2
1。2。4 脂质体制备方法 3
1。2。5 中药脂质体的应用 4
1。2。6 大分子物质修饰脂质体的研究进展 6
1。3 多糖概述 6
1。4 白背三七多糖 7
1。4。1 白背三七多糖概述 7
1。4。2 白背三七多糖药理作用 8
1。5 实验的目的意义 9
1。6 实验内容 9
第二章材料和方法 10
2。1 实验材料、试剂及仪器 10
2。1。1 实验材料与试剂 10
2。1。2 实验仪器 10
2。1。3 实验试剂的配制 11
2。2 葡糖糖标准曲线的制备 11
2。3 脂质体的制备 12
2。3。1 空白脂质体的制备 12
2。3。2 白背三七多糖脂质体的制备 12
2。4 PEG修饰的长循环脂质体制备 12
2。5 包封率的测定 12 白背三七多糖脂质体制备及其抗氧化性能研究:http://www.youerw.com/shengwu/lunwen_130291.html