逆向蒸发法制备葡萄多酚脂质体的工艺研究
Cereals & Oils（2019）
Abstract
采用逆向蒸发法制备葡萄多酚脂质体,探讨响应面试验优化法得出的最佳制备工艺条件,并考察所制备脂质体的稳定性.试验结果表明,最佳工艺条件为葡萄多酚与卵磷脂质量比1.5:10、卵磷脂与胆固醇的质量比2.99:1、超声时间6 min、缓冲液pH 7.0,在此条件下所制备的脂质体包封率达69.10％,该法较薄膜-挤压法包封率提高4.41％,此时脂质体在4℃下储存48 h内渗漏率达到15.02％,满足制剂要求.
MoreAI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined