Preparation of Capsaicin Liposome and Its Stability Investigation
- VernacularTitle:辣椒素脂质体的制备及其稳定性考察
- Author:
Ming BAI
;
Hengshu ZHANG
;
Chongben HUANG
- Publication Type:Journal Article
- Keywords:
Capsaicin;
Liposome;
Thin-film dispersion;
Micro-fluidic technology;
Preparation;
Stability
- From:
China Pharmacy
2001;0(08):-
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE:To prepare Capsaicin liposome and to investigate its stability.METHODS:0.075%capsaicin li-posome(W/V)was prepared with thin-film dispersion and micro-fluidic technology.The stability indices such as grain size,surface potential and encapsulation efficiency were investigated.RESULTS:The prepared liposome was characterized by small and steady grain size.No obvious changes were found in appearance,grain size,surface potential and encapsulation efficiency of liposome under the airtight storage for9days or stored at4℃for10months.CONCLUSIONS:The technology of liposome can encapsulate capsaicin,and maintain good stability in the short period of time.
