摘要采用逆向蒸发法制备芹菜素脂质体，首先通过单因素试验确定影响脂质体包封率的主要因素，然后通过响应曲面法得到最优制备工艺条件。实验结果显示，乙醇浓度、有机相﹕水相、胆固醇﹕卵磷脂是影响芹菜素脂质体包封率的主要因素，最优实验条件为卵磷脂﹕胆固醇1﹕2。4，有机相﹕水相10﹕1。6，乙醇浓度为26 %。在此条件下芹菜素脂质体包封率预期值为53。19 %，验证值为50 %，与预期值接近。利用光学显微镜观察芹菜素脂质体，其形态为圆球或椭球状，利用扫描电子显微镜得到芹菜素脂质体表面光滑，粒径约为20 μm。进一步采用PEG1500、PEG2000、PEG6000修饰芹菜素脂质体，结果显示，PEG分子量为2000，浓度为2 %时芹菜素脂质体乳浊液最稳定。同时对PEG包覆的芹菜素脂质体进行超声处理，当超声功率为5 W、时间为40 s时，制得的脂质体粒径集中在2 μm左右。进一步进行稳定性试验，结果显示室温下保存的芹菜素脂质体稳定性较好。80805

毕业论文关键词：芹菜素；脂质体；PEG包覆；超声处理     

Abstract  Liposome of apigenin was prepared by reverse evaporation method。 First, the main factors affecting encapsulation efficiency of apigenin liposome were explored, then the best preparation technology were studied by response surface method。 The results showed that ethanol concentration, ratio of organic phase to aqueous phase and ratio of cholesterol to lecithin were the main factors which affected liposome encapsulation efficiency, and the optimal experimental conditions were as follow: the ratio of lecithin to cholesterol was 1:2。4, ratio of organic phase to aqueous phase was 10﹕1。6 and the concentration of ethanol solution was 26%, expected value of encapsulation efficiency of apigenin liposome was 53。19% and verification value was 50% which was close to expected value。 The morphology of liposomes was observed by optical microscope, which were spherical or ellipsoidal。 In addition, scan electron microscopy was used to observe apigenin liposomes , and the results showed that the size of  liposomes was 20 μm, and the grain of liposomes was smooth。 Furthermore, PEG1500, PEG2000 and PEG6000 were adopted to modify liposomes, and the results showed that PEG with molecular weight 2000 and 2% mass fraction was the most suitable to prepare relatively stable liposomes。 At the same time, PEG-coated liposome was treated by ultrasound and the particles were concentrated at about 2 μm when the ultrasonic power was 5 w with the ultrasonic time was 40 s。 Besides, stability test was studied, and the results showed that stability of the liposome was better when saved at room temperature。

Keywords: Apigenin; ipidosome; peg-modified; stability

目  录

第一章 绪论 1

1。1 引言 1

1。2芹菜素概述 1

1。2。1 芹菜素的理化性质 1

1。2。2 芹菜素的生理活性 2

1。2。3芹菜素的运用研究进展 3

1。3 脂质体概述 3

1。3。1脂质体的主要制备方法 4

1。3。2脂质体的应用 4

1。4芹菜素脂质体制备的目的及意义 6

第二章 材料和方法 7

2。1 实验材料、试剂与实验仪器 7

2。1。1 实验材料与试剂 7

2。1。2 实验试剂配制