包覆精油的脂质体制备技术研究
毕业论文关键词：包覆精油的脂质体；卵磷脂；柠檬精油；1,2-丙二醇
Study of the preparation Oil-coated liposomes
Abstract: In this subject, the preparation of Oil-coated liposomes was mainly discussed. In theexploration process, we have tried to change the process methods, the composition of theformulation, dosage and the various of raw materials, by combining a large amount ofExploring, we are going to prepared Oil-coated liposomes that have good stability and coatinglarge amount of lemon oil. By explore various physicochemical properties of lecithin, thedissolution of lecithin in 1,2-propanediol, glycerol and 1,3-butanediol, the dissolution betweenlecithin and lemon oil, gradually determine the experimental formulation and preparation. Onthis basis, we continue to study the formulation by change the amount of the different rawmaterials, and to explore its effect on liposome morphology, particle size, Zeta potential,viscosity stability and other aspects. In this system, lecithin (PC-50) as a film-coated oil, 1,2-propylene glycol as a solvent , TW-80 can promote the dissolution of the oil phase and promotethe role of emulsification, NaCl is used as viscosity modifiers and play a role in reducing the viscosity of the system . Through a lot of experiments, Adjust the optimum ratio , determining apreferred formulation and measure its properties characteristic of all aspects,eventually ,the sizeof Oil-coated liposome less than 100nm, Zeta potential | φ |> 30mv and the system has a goodstability.
Keywords: Oil-coated liposomes; Lecithin; Lemon oil; 1,2-propanediol
目录
1前言.1
1.1什么是脂质体.1
1.2脂质体的特性.1
1.3脂质体的制备技术..1
1.4脂质体的性能表征..3
1.5脂质体在化妆品中的应用.3
1.6脂质体的研究进展..4
2实验方法与材料.6
2.1实验拟使用的原料试剂和实验设备.. 6
2.1.1实验拟使用的原料试剂. 6
2.1.2实验拟使用的实验设备. 6
2.2实验方法 7
2.2.1包覆精油的脂质体的制备方法.7
2.2.2不同工艺下的包覆精油的脂质体的制备..7
2.2.3粒径的测定. 8
2.2.4电位的测定. 8
2.2.5黏度的测定. 8
2.2.6显微镜观察. 8
3结果与讨论.10
3.1不同制备工艺对包覆精油的脂质体制备技术的影响.10
3.2不同精油对包覆精油的脂质体制备技术的影响11
3.2.1不同的精油在 1,2-丙二醇中的溶解情况 11
3.2.2柠檬精油在不同溶剂中的溶解情况..12
3.3不同溶剂对包覆精油的脂质体制备的影响.. 12
3.4不同百分含量的柠檬精油对包覆精油的脂质体制备技术影响..13
3.5不同百分含量的卵磷脂对包覆精油的脂质体制备的影响. 13
3.6不同百分含量的 1,2-丙二醇对包覆精油的脂质体制备的影响.. 15