血红素铁脂质体的制备.pdfVIP

48 2009, Vol. 30, No. 12 食品科学 ※工艺技术 血红素铁脂质体的制备 葛 兰，段相林，常彦忠 * (河北师范大学生物制药研究中心，河北省动物生理生化与分子生物学重点实验室，河北 石家庄 050016) 摘 要：目的：制备血红素铁脂质体。方法：采用乙醇注入法及旋转薄膜 - 超声法制备，再经过不同孔径的滤膜 得到不同粒径的血红素铁脂质体，在原有技术的基础上优化血红素铁脂质体各组分的制备工艺，应用紫外分光光度 计测定血红素铁的含量，计算出血红素铁脂质体的包封率，用差示扫描量热法检测血红素铁脂质体各组成物质的 相变过程。结果：两种方法都能够得到较为理想的脂质体，血红素铁:胆固醇:卵磷脂质量比范围为(0.1～200):(1～ 10):(10～100)。结论：所得血红素铁脂质体呈均一大单室型，通过 0.8 μm 的滤膜后有效粒径为0.804 μm ，最大包 封率 36% 。 关键词：血红素铁；脂质体；差示扫描量热法 Preparation of Heme Iron Liposomes GE Lan ，DUAN Xiang-lin ，CHANG Yan-zhong* (Key Laboratory of Animal Physiology, Biochemistry and Molecular Biology of Hebei Province, Center of Biopharmacentical Science, Hebei Normal University, Shijiazhuang 050016, China) Abstract：Ethanol injection and rotary film-ultrasonic methods were applied to prepare liposomes with heme iron in this study. Heme iron content and entrapment efficiency in liposomes obtained were measured by spectrophotometry, liposome morphol- ogy was observed under optical microscope and transmission electron microscope, and phase changes in cholesterol, lecithin and heme iron were determined by differential scanning calorimetry (DSC). Results showed that the heme iron liposomes prepared by the two methods were basically identical in most indicators. The mass ratio of hemin to cholesterol to phospholipids was in range of (0.1—200): (1—10): (10—100). The liposomes obtained are uniform and big single-chamber particles with an effective diameter of 0.804 μm and the maximal entrapment efficiency is 36%. Key words ：heme iron ；liposomes ；differential scanning calorimetry 中图分类号：TS201.2 文献标识码：A 文章编号：1002-6630(2009)12-0048-04 铁是人体必需的重要营养元素，缺铁或铁利用不良