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探讨一种制备流感疫苗脂质体的方法及其最佳处方并对其免疫原性及稳定性进行初步考查。以大豆卵磷脂、胆固醇为原料,采用薄膜分散法制备流感疫苗脂质体,用均匀设计法筛选流感疫苗脂质体的最佳处方。以包封率为指标,考查各因数对制备工艺的影响。结果表明最佳制备工艺为:PBS pH∶7.0,卵磷脂与胆固醇用量比:300∶100,流感疫苗用量:11 ml,PBS用量:20 ml。根据优化处方制得的流感疫苗脂质体包封率可达84.78%,呈圆形和椭圆形,粒度分布均匀,平均粒径为2.5μm左右,低温保存稳定,免疫原性好。
To explore a method of preparation of influenza vaccine liposomes and the best prescription and its immunogenicity and stability of a preliminary examination. Using soybean lecithin and cholesterol as raw materials, the liposomes of influenza vaccine were prepared by thin film dispersion method, and the best formulation of influenza vaccine liposomes was screened by uniform design method. The entrapment efficiency as an indicator to examine the various factors on the impact of the preparation process. The results showed that the optimum preparation conditions were as follows: PBS pH7.0, ratio of lecithin to cholesterol: 300: 100, flu vaccine dosage: 11 ml, PBS dosage: 20 ml. The encapsulation efficiency of the liposomal vaccine prepared by the optimized formulation was up to 84.78%. The encapsulation efficiency of the liposome was round and oval with the average particle size of about 2.5 μm. The liposomes were stable in storage at low temperature and had good immunogenicity.