叶酸纳米脂质体的制备

为确定叶酸纳米脂质体的最佳制备方法及包封率,以大豆卵磷脂和胆固醇为包封材料,用乙醇注入法快速制备叶酸纳米脂质体,并用透射电子显微镜观察纳米脂质体的形态结构,研究了叶酸浓度对包封率的影响.结果表明,当胆固醇和卵磷脂浓度均为0.03μmol/mL时,纳米脂质体有较好的稳定性,同时当叶酸质量浓度为80.0μg/mL时可以得到较高的包封率,达到39.82%.电镜观察显示,制备的叶酸纳米脂质体颗粒多数呈比较规整的圆形或卵圆形,颗粒彼此分散,轮廓清晰,分布均匀,平均粒径为233 nm.

Preparation of Folate Nanoliposomes

To optimize the preparation of folate nanoliposomes and determine encapsulation efficiency,the folate nanoliposomes were prepared by the ethanol injection method.The structure of nanoliposomes was observed by transmission electron microscopy and the effect of concentration of folate on encapsulation efficiency was investigated.The results showed that stable nanoliposomes were obtained when the mass concentration of lipid was 0.03 μmol/mL,and the encapsulation efficiency was up to 39.82% when the concentration of folate was 80.0 μg/mL.Electron microscope results showed that the shape of folate nanoliposomes was circular or oval.These particles were scattered from each other,had clear contour and distributed symmetrically.The average size of folate nanoliposomes was 233 nm.