绿原酸纳米脂质体制备与抑菌性分析

doi:10.7506/spkx1002-6630-201420013

食品科学

绿原酸纳米脂质体制备与抑菌性分析

徐贤柱，魏允，饶华，王曼莹*

1.江西亚热带植物资源保护与利用重点实验室，江西南昌 330022；2.江西师范大学生命科学学院，江西南昌 330022

出版日期:2014-10-25 发布日期:2014-11-07
基金资助:
江西省教育厅青年科学基金项目（GJJ13216）；江西省科技支撑计划项目（20142BBF0008）；
江西亚热带植物资源保护与利用重点实验室开放基金项目（YRD201206）

Preparation and Antibacterial Effect of Chlorogenic Acid Nanoliposome

XU Xian-zhu, WEI Yun, RAO Hua, WANG Man-ying*

1. Jiangxi Provincial Key Laboratory of Protection and Utilization of Subtropical Plant Resources, Nanchang 330022, China;
2. College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China

Online:2014-10-25 Published:2014-11-07

摘要/Abstract

摘要：

目的：研究绿原酸纳米脂质体制备及其抑菌性。方法：采用薄膜超声法制备绿原酸纳米脂质体，并用扫描电镜和粒度仪分析测定其形貌及粒径，考察膜材比、药脂比及超声时间对包封率的影响，最后对其体外稳定性和抑菌能力进行评价。结果：胆固醇与卵磷脂质量比1∶8、绿原酸与膜材质量比1∶10、超声时间15 min所制备的绿原酸纳米脂质体呈椭圆形，形态规整，粒径在110 nm左右，分散性良好，包封率和载药量最高分别达到87.5%和36%；紫外测试表明绿原酸被成功包覆在脂质体中；体外缓释实验表明，在24 h和14 d中绿原酸纳米脂质体均释放稳定；在抑菌实验中，绿原酸纳米脂质体与绿原酸和四环素相比具有更持久的抑菌能力。结论：采用薄膜超声法制备的绿原酸纳米脂质体具有很好的形貌和分散性能，也具有很好持续抑菌能力。

关键词: 绿原酸, 脂质体, 制备, 抑菌

Abstract:

Objective: To investigate the preparation and antibacterial effect of chlorogenic acid (CA) nanoliposome.
Methods: CA nanoliposomes were prepared by film-ultrasonic dispersion method and the products were characterized with
scanning electron microscopy (SEM) and particle size analyzer. The effects of cholesterol/lecithin mass ratio, CA/film
(lecithin + cholesterol) mass ratio and ultrasonication time on the encapsulation efficiency of liposomes were investigated.
Finally, the stability and the bacteriostasis ability of the prepared liposomes were evaluated. Results: Oval-shaped liposomes
were prepared by ultrasonication for 15 min at a cholesterol/lecithin mass ratio of 1:8 and a CA/film ratio of 1:10, which
showed regular morphology, a particle size of approximately 110 nm in diameter, good dispersity, an encapsulation
efficiency of up to 87.5%, and a drug loading of up to 36%. UV spectroscopy showed that CA was encapsulated successfully
into nanoliposomes. In vitro test showed that the drug could be sustained-released from liposomes without a burst release
and with stability for 24 h and 14 days. Comparing with CA and tetracycline, the nanoliposomes had better bacteriostasis
ability. Conclusion: CA nanoliposomes prepared by film-ultrasonic dispersion method have a regular shape, good dispersion
ability and persistent antibacterial ability.

Key words: chlorogenic acid, nanoliposomes, preparation, antibacterial activity

中图分类号:

TS201.2

徐贤柱，魏允，饶华，王曼莹*. 绿原酸纳米脂质体制备与抑菌性分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201420013.

XU Xian-zhu, WEI Yun, RAO Hua, WANG Man-ying*. Preparation and Antibacterial Effect of Chlorogenic Acid Nanoliposome[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201420013.

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绿原酸纳米脂质体制备与抑菌性分析

Preparation and Antibacterial Effect of Chlorogenic Acid Nanoliposome

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