摘要
研究了用两步乳化法制备W/O/W型复合乳状液的过程中,初乳制备时的乳化工艺参数(分散速度和分散时间)对复乳的稳定性和药物包埋率的影响规律。用离心分层稳定性评价复乳的稳定性,高效液相法测定胰岛素在复乳中的包埋率,初乳的黏度和粒度分布也被测定。实验结果表明,相同的配方下,初乳制备时的乳化工艺参数对复乳的稳定性没有显著影响,但对复乳的药物包埋率影响显著。主要影响规律是:乳化强度的提高使初乳的粒径减小,黏度增大,对药物的包埋率提高,但是过高的乳化强度使初乳的分散相液滴发生絮凝和聚结,初乳黏度反而降低,复乳的药物包埋率随之下降。结论:复乳的药物包埋率与初乳相的黏度呈明显的正相关关系,相关系数达到0.9137,而复乳的分层稳定性与初乳的制备工艺没有明显的关系。在本研究中使复乳的药物包埋率最高的初乳制备工艺参数为:Ultra-TurraxT25高速分散乳化器分散速度9500r·min-1,分散时间6min;此工艺下胰岛素的包埋率达到84.4%。
The influences of emulsifying parameters of the first-step emulsifying procedure on the stability and insulin encapsulation efficiency （IEE） of the multiple emulsions （MEs） prepared by two-step emulsifying method were studied. The emulsion stability was characterized by the centrifugal creaming ratio of the emulsion, and its IEE was determined by HPLC （High-Performance Liquid Chromatograph）. It was found that the emulsifying parameters of the first-step emulsifying procedure, such as emulsifying strength （stirring rate） and emulsifying time, have only little effect on the stability of the multiple emulsions, but remarkably affect the encapsulation efficiency of the MEs. The rheological properties and droplet size distribution of the primary emulsions prepared by the first-step emulsifying were investigated, and the data obtained indicate that there is an obvious direct relationship between the primary emulsion viscosity and the IEE of the MEs. Improving the emulsifying strength of the first-step emulsifying procedure will decrease the mean droplet size of the primary emulsion and increase its viscosity, which will increase the IEE of the multiple emulsions. However, improving the emulsifying strength of the first-step emulsifying procedure excessively will increase aggregation and coalesce of the primary emulsion droplets and decrease the viscosity of primary emulsion; hence the IEE of the MEs will decrease too. The optimal emulsifying parameters of the first-step emulsifying procedure with respect to IEE were found as follows： using Ultra-Turrax T25 emulsifying machine with stirring rate of 9500 r·min^-1 and stirring time of 6 min.
出处
《高校化学工程学报》
EI
CAS
CSCD
北大核心
2008年第4期659-665,共7页
Journal of Chemical Engineering of Chinese Universities
基金
无锡市科技局社会发展项目(CS030011)
江南大学青年基金项目(2005LQN007)
国家科技支撑计划(2006BAD27B04)
"863"计划(2007AA10Z300)
关键词
W/O/W复乳
两步乳化法
乳化工艺参数
离心稳定性
胰岛素包埋率
W/O/W multiple emulsions
two step emulsifying
emulsifying parameters
centrifugal creaming stability
insulin encapsulation efficiency
