黄豆苷元固体脂质纳米粒的制备及其性质考察

Preparation and Characteristics of Daidzein Solid Lipid Nanoparticles

关键词:  黄豆苷元  固体脂质纳米粒  包封率  ζ电位

Key words:  daidzein  solid lipid nanoparticles  entrapment efficiency  ζ potential

摘要:

目的 制备黄豆苷元固体脂质纳米粒并考察其性质。方法 采用正交实验法优化黄豆苷元固体脂质纳米粒的最佳处方，并测定黄豆苷元固体脂质纳米粒的粒径、ζ电位、包封率、稳定性和累积释放百分率。结果 黄豆苷元固体脂质纳米粒的最佳处方组合为：单硬脂酸甘油酯用量为2.0%，黄豆苷元用量为2.0 mg·mL^-1，豆磷脂的用量为0.4%， Pluronic F68的用量为1.2 %。所制得的纳米粒包封率为84.7%、平均粒径为170 nm、ζ电位为-35.8 mV、72 h累积释放百分率为90.3%。结论 新制黄豆苷元固体脂质纳米粒的粒度分布范围窄，包封率较高，稳定性良好。

Abstract:

OBJECTIVE To prepare and investigate daidzein solid lipid nanoparticles. METHODS The formulation of daidzein solid lipid nanoparticles were optimized by orthogonal experiments. The daidzein solid lipid nanoparticles was investigated based on the experiments of its particle size, ζ potential, entrapment efficiency, stability and cumulated released rate. RESULTS The most optimal formulation was as follows: content of mono-stearate was 2.0%, content of daidzein was 2.0 mg·mL^-1, content of soybean lecithin was 0.4%, content of Pluronic F68 was 1.2%. Entrapment efficiency of new daidzein solid lipid nanoparticles was 84.7% , ζ potential was -35.8 mV, particle size was 170 nm, cumulated released rate within 72 hours was 90.3%. CONCLUSION A new stable daidzein solid lipid nanoparticles is attainable.