摘要
采用改良的热固化法制备了白蛋白微球,研究了乳化时搅拌速度和混合乳化剂对微球粒径大小的影响。结果表明较适宜的乳化搅拌速度为3 5 0 0r/min,所制得白蛋白微球呈球形,表面光滑,粒径范围小;采用Span 80和Tween 80混合乳化剂时制备得到的白蛋白微球,比用单一的乳化剂制得的微球效果好,白蛋白微球呈球形,粒度在0 .2 μm到几个微米之间。
Human serum albumin microspheres were prepared by improved emulsion-heat stabilization technique,the effects of stirring rate and mass ratio of Span-80 and Tween-80 on the morphology of albumin microspheres were studied by SEM and LS230 particle sizer.The results indicated that the particle size of albumin microspheres decreased with increasing stirring rate,and the suitable stirring rate in the emulsion stage was about 3500r/min.The morphology and particle size were also affected by the concentration of emulsifying agents and the ratio of Span-80 and Tween-80.By use of Span-80 and Tween-80 as the emulsifying agent at the mass ratio of 4∶15,spherical albumin microspheres were prepared which have smooth surface and a narrower range,the particle size of albumin microspheres was from 0.20μm to several micrometers.
出处
《化学试剂》
CAS
CSCD
北大核心
2005年第6期365-367,共3页
Chemical Reagents
基金
国家自然科学基金 (2 0 2 3 60 2 0 )
上海市基础研究重大项目 (0 4DZ14 0 0 2 )
教育部<跨世纪优秀人才培养计划>
上海市纳米科技基金项目等资助。
关键词
白蛋白微球
乳化剂
热固法
albumin microspheres
emulsifying agent
emulsion-heat stabilization
