逆相蒸发法制备茶多酚脂质体及质量评价

采用逆相蒸发法制备茶多酚脂质体并进行质量评价。通过二次回归旋转组合设计优化茶多酚脂质体制备工艺及配方，对其形态、结构、粒径分布等性质进行考察。研究结果表明，最佳配方为m（大豆卵磷脂）：m（胆固醇）=3：1、茶多酚质量浓度为7mg／mL、V（有机相）：V（水相）=4：1、磷酸盐缓冲液浓度15mmoL／L，此条件下包封率为50．37％；所制备的茶多酚脂质体形态呈圆球形或椭球形，为大单室脂质体，有效粒径为165．3nm，Zeta电位为-69．3mV。逆相蒸发法制备茶多酚脂质体方法简单可行，所制备的脂质体具有一定缓释性。

Preparation and quality evaluation of tea polyphenol liposomes by reverse-phase evaporation

Tea polyphenol liposomes were prepared by reverse-phase evaporation. The quadratic rotationregression-orthogonal combination was designed to optimize the technique parameters,and the indices including the character, structure and particle distribution of tea polyphenols liposomes were investigated. The optimal conditions were as follows： ratio of soybean phospholipids to cholesterol was 3：1 （m/m） ,the concentration of tea polyphenols was 7 mg/mL, the ratio of oil phase to aqueous phase was 4：1 （V/V） ,the concentration of phosphate buffer saline was 15 mmol/L. The encapsulation efficiency was up to 50.37%. The shape of the lipsomes was spherical or ellipsoidal and the structure of the lipsomes was large unilamellar vesicles. The effective diameter was 165.3 nm,and the zeta potential was -69. 3 inV. The preparation of reverse-phase evaporation was simple and feasible. The prepared lipsomes had releasing function of tea polyphenols.