| 陈甚娜,王珊,耿丽娜,张建军.化学通报,2022,85(12):1517-1522,1482. |
| 纳米白藜芦醇脂质体的物理化学稳定性研究 |
| Study of physicochemical stability of nano-resveratrol liposomes |
| 投稿时间：2022-03-30 修订日期：2022-04-14 |
| DOI： |
| 中文关键词: 白藜芦醇 脂质体 相变温度 凝聚 降解 |
| 英文关键词:Resveratrol, Liposome, Phase transition temperature, Condensation, Degradation |
| 基金项目:国家自然科学基金项目(31201305)、河北省自然科学基金项目(B2019205054、B2021205001)、河北师范大学教改项目(12115136)和河北师范大学科技类研究基金项目(L2020B07)资助 |
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| 中文摘要: |
| 纳米载药脂质体的物理化学稳定性，是其实际应用中的关键问题。文章采用薄膜旋转蒸发法-超声法制备了白藜芦醇纳米脂质体（RES-Lip），采用透射电子显微镜观察其微观形貌，并考察RES-Lip的物理化学稳定性。通过电导法测定了RES-Lip的相变温度（Tm），及其在凝聚过程的凝聚速率常数（Kco）和表观活化能（Eco）；采用动态透析-紫外分光光度法，研究了温度和pH对RES-Lip降解的影响。结果表明，RES-Lip为球形囊泡结构，粒径小于100 nm；RES-Lip的相变温度为64℃；凝聚速率常数Kco随体系温度升高而升高；表观活化能Eco为86.056 kJ/mol；RES-Lip的降解符合一级动力学模型，降解的表观活化能Ea为59.3157 kJ/mol，降解过程是吸热、自发、熵增过程。本实验制备得到的RES-Lip在4℃、pH=7.40的条件下储存，稳定性较好。 |
| 英文摘要: |
| The physicochemical stability is an important problem of nano-drug-loading liposomes in practical application. In this paper, nano-resveratrol liposomes (RES-Lip) were prepared by film rotary evaporation and ultrasonic method, characterized by transmission electron microscope (TEM), and its physicochemical stability was investigated. The phase transition temperature (Tm), condensation rate constant (Kco) and apparent activation energy (Eco) in the condensation process of RES-LIP were measured by the conductivity method. The effects of temperature and pH on the degradation of RES-Lip were studied by dynamic dialysis-ultraviolet spectrophotometer. The results showed that RES-Lip were spherical vesicles with the particle sizes less than 100 nm. The phase transition temperature of RES-Lip was 64℃. The condensation rate constant Kco of RES-Lip increased with the increase of temperature. The apparent activation energy Eco was 86.056 kJ/mol. The degradation of RES-Lip belonged to the first-order kinetic model, the apparent activation energy of degradation (Ea) was 59.3157 kJ/mol and the degradation process was endothermic, spontaneous and entropy-increased process. The RES-Lip obtained in this experiment could be stored at 4℃ and pH=7.40 in practical application. |
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